Monday, October 10, 2016

Apple+ Pumpkin Party: No Bake Pumpkin Cream Cheese Bites with Caramel Drizzle

Photo Credit: Domestikated Life
I meant to share some of this yumminess weeeeeeeeks ago but you know how life goes and those weeks just passed me right by! I was invited to a Apple and Pumpkin party and it was just as delicious as it sounds... I hit the road with the #PropahToddlah in tow to party down at Domestikate's house with my pumplin cream cheese bites ready to nosh and chat and have a great Sunday afternoon!

I'd made these No Bake Pumpkin Cream Cheese Bites before and they are certainly delicious but what I learned from this particular venture out is that when something needs to be chilled or even frozen, an hour plus in the car on a warm September day is probably not going to help. You live and you learn folks! I have altered this recipe a couple of times to my taste so I'm going to give you the low-down on what I make! I hear through the grapevine that they are gluten-free so, that's a plus if gluten makes you all itchy and irritable!

Bites Ingredients:

8 ounces cream cheese
½  cup pumpkin purée
6 tbsp  to 8 tbsp sweetener of choice (to taste and for coating-I used fancy white granulated sugar)
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract
1/3 cup crushed pecans (for light coating)

Caramel Drizzle:
1 cup of brown sugar
1/2 cup of heavy cream (or half and half)
5 tbsp of butter
1 tbsp of vanilla extract
a dash of salt

Let's start with the bites themselves! Line a baking sheet with parchment paper. Using a mixer, combine cream cheese, pumpkin puree, 4-6 tbsp of sugar, pumpkin pie spice and vanilla extract until blended well. Pop the mixture in the freezer until firm enough to mold, about 30-45 minutes. In a separate bowl, combine crushed pecans and 4 tbsp of sugar for coating. Using a spoon, cookie scoop, or your hands, form bite sized balls using thepumpkin and cream cheese mixture. Roll each ball in the pecan mixture until lightly covered. Place on your baking sheet. Refreeze to keep for longer or pop in the fridge to firm them back up. Make sure they are in a covered container.

When ready to drizzle in caramel, combine brown sugar, heavy cream, butter, vanilla extract and salt in a small saucepan on your stovetop. Over medium heat, whisk for about 5 minutes until all ingredients are combined. Let cool completely before lightly drizzling over completed (and cooled) bites. Caramel mixture can be stored in the fridge to form a thicker consistency to apply as well.

Serve for all your friends! Yum!

My Pumpkin bites aside there was ALL sorts of deliciousness. My personal favorite was Kate's Apple Gruyere Flatbread... I'm pretty sure that I ate half of what she made on my own (I blame the baby!). Plus Elizabeth made some amazing apple bunt cakes that were like too good to be true.

I loved spending time with Kate, Elizabeth, Jessica, Julie, Emily, Becky and my little buddy, eating and chatting the afternoon away. I can't wait to see what kind of themed party that Kate thinks up next! I love a good theme and I love a good party, and, well, you know that I love eating so it's pretty much always going to be my ideal afternoon.

Do you have any apple or pumpkin recipes that you always have to make each Fall?

No Comments Yet, Leave Yours!

Gimme Gimme Some Lovin'