Biscoff No Bake Pumpkin Cheesecake

Layers of Cream Cheese, Pumpkin, and Whipped Cream in a Biscoff Cookie Crust.  This scrumptious dessert takes very little time and can be made ahead of time making it a perfect dessert for your Halloween Gathering.

We are sharing Halloween Treats this week......

Dark Chocolate Cajeta Cheesecake #CakeSliceBakers

Deep Dark Chocolate Cheesecake coated with a Caramel Glaze.  This would be the perfect ending to a Valentine's Day Dinner.  This cheesecake needs to refrigerate overnight so plan ahead.

It's time for a new year of bakes with the Cake Slice Bakers......

Tang Cheesecake #FoodnFlix

How about a blast from the past with this Easy No Bake Tang Cheesecake.  Do you remember Tang from when you were a child?  They still sell this iconic orange drink and it makes a wonderful sweet and tart cheesecake.

It's time for FoodnFlix.......

No Bake Fresh Mint Cheesecake #NationalCheesecakeDay

Still working on using up the mint that took over my garden.  This No Bake Fresh Mint Cheesecake starts with Mint Sugar.  It takes only15 minutes to put together and in two hours you are serving up a dessert that will be a huge hit with any mint lovers in your house.

It's National Cheesecake Day.........

Cheesecake Cookies #TwentyCheesecakes

These delicious cookies are like pop in your mouth personal cheesecakes.  You are going to love them!!

We are celebrating Cheesecakes and Anniversaries today with Cam of Culinary Adventures with Camilla.

Sirnek (Ukrainian Cheesecake) #CakeSliceBakers

This cake from Ukraine is made with Farmer's Cheese and studded with dried cranberries then covered with chocolate topping.  It is unlike your traditional New York Style Cheesecake but no less delicious.

It was my selection from the options given for this month's Cake Slice Bakers.......

Cheesecake Truffles #NationalCheesecakeDay

All your favorite Cheesecake flavors in chocolate dipped bite size nuggets.

Welcome to National Cheesecake Day.......

Instant Pot Lemon Blueberry Cheesecake #BakingBloggers

This delicious cheesecake is creamy, rich and delicious.  It is flavored with a Lemon Blueberry Jam and cooked using an Instant Pot.

Easiest Ever Individual Cheesecakes #EighteenCheesecakes

A few years ago, my friend Cam of Culinary Adventures with Camilla, invited me and 13 other bloggers to join her making and blogging cheesecake recipes.

Cam chose that number and theme because she and her husband were celebrating their 15th wedding anniversary.  When they got married, she and her husband chose not to have a wedding cake but served their guests cheesecakes instead.

I love Cam so I was happy to help her celebrate her anniversary.  I made an Irish Cream Cheesecake that first year and it was lovely.   The following year I made Individual Grasshopper Cheesecakes and they were scrumptious!!

Somehow the event got sidetracked last year but this year we are back in full force and I'm, once again, sharing individual cheesecakes.

These are the easiest little cheesecakes you will ever make.  I made them the first time nearly 30 years ago when one of our Sergeants was having a baby.  There were not very many females on the force 30 years ago.

We worked afternoon shift and often after work during the summer months we would gather in the parking lot after work and shoot the breeze to decompress a bit before heading home.

Donna and I were the lone 2 females on the shift at the time of her pregnancy so I recruited all the guys together and we planned a midnight baby shower for her, held in the parking lot of our police station.  Some of the guys brought snacks and I brought these individual little cheesecakes that I had found in one of those cook booklets that you find at the checkout counter of your grocery store.

We had balloons and gifts.  She was very surprised and touched.  My daughter, Amy babysat her children for many years until she went off to college and then the baton was turned over to the daughter of another officer.

I can't remember the original booklet that contained this recipe but it is simply a plain cheesecake filling poured into cupcake papers in which you have placed a nilla wafer.  Top it with some canned fruit pie filling and call it a day.

When making these for a crowd or taking them to a potluck I use several different kinds of pie filling for variety.  These are always a welcome addition to a dessert table.

Happy Anniversary Cam....Thanks for letting us share your day with you.

Easiest Ever Individual Cheesecakes

12 Vanilla Wafer Cookies
2 (8 oz) pkgs cream cheese, room temperature
3/4 c. sugar
1 t. vanilla
2 eggs, room temperature
12 T. fruit pie filling

Line a 12 cup muffin pan with paper liners.  Place a cookie in each.

Cream together the cream cheese, sugar and vanilla until smooth.  Beat in the eggs, one at a time, until light and fluffy.  Divide the cream cheese filling between the muffin cups.

Bake in a preheated 350* oven for 30 minutes.  Turn off heat, open the door a bit and leave in the oven for another 30 minutes.  Top each cheesecake with a dollop of pie filling.  Refrigerate until ready to serve.  Print Recipe

More Cheesecakes for Cam

An InLinkz Link-up

Carrot Cake Cheesecake #EasterRecipes #FantasticalFoodFight

Today I am lucky enough to be able to combine two events into one post.

On Monday I shared with you that we are celebrating Easter along with Christie from A Kitchen Hoor's Adventures and the Festive Foodies group ran by Ellen of Family Around the Table.

I previously posted a Broccoli and Blue Cheese Gratin that is the perfect accompaniment to your Holiday Ham.  Today I am posting a dessert. 

Specifically a Carrot Cake Cheesecake that I chose because Sarah of Fantastical Sharing of Recipes invited us to duke it out over Carrot Cake for this month's edition of Fantastical Food Fight.

This is the point, on last Sunday, where I stopped typing and went into my photo file to edit the photos for this post. They were GONE!!  I felt a moment of panic. 

I searched by date instead of name....nothing. 

I pulled out my back up drive, plugged it in, and searched....nothing. 

I went through each photo folder individually thinking that perhaps they got misfiled....nothing.

I went through my recycle bin...nothing.

I checked my phone photos...nothing.

I vented on the event pages and got a lot of suggestions that I tried....nothing.

I told myself, this is only a blog mishap, it is not cancer.....get over it.

Then I did what I always do when life kicks me.  I sought solace from my husband and best friend.  He asked me for my memory card that was used for the photos.  He has a recovery program for my camera on his old laptop!!!  It worked!! 

It took hours to download the thousands of photos and then I had to click on them individually as there was no rhyme or reason to the order in which they were listed but I found them....Frank always makes my life better!!!

I hope you enjoy these photos.  They were hard fought.  I know you will enjoy the cheesecake.  Making the cheesecake was the easy part of this post.  Starting with a boxed cake mix, that included a package of shredded carrots and raisins, made this cake simple and relatively quick.

I adapted this recipe to omit the coconut as we enjoyed this after taking Little Miss to see Seussical the Musical with John and Kirsten and Kirsten is allergic to coconut.  I also left off the frosting because I'm not a frosting fan.

Make sure you stop by and visit all the other Easter Recipes and Carrot Cake Recipes.  You will find links to both at the bottom of this post.

Carrot Cake Cheesecake
adapted from Duncan Hines

1 pkg. Duncan Hines Decadent Carrot Cake Mix
1 1/4 c. hot water
eggs and oil as listed in directions on package for cake
1 (8oz) can crushed pineapple, drained
1/2 c. toasted walnuts, chopped
2 (8 oz) pkgs. cream cheese, room temperature
3/4 c. sugar
2 1/2 t. vanilla
3 eggs, room temperature

Remove carrot and raisin packet from cake mix box.  Place in a bowl and cover with the hot water and let stand while you prepare the cake mix according to package directions. 

Drain and squeeze dry the carrots and raisins.  Add them to the cake batter along with the pineapple and walnuts until just blended.  Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese with the sugar and vanilla at medium speed until smooth.  Add the eggs, one at a time, until light and fluffy.

Spoon 2 cups of the cake batter into a springform pan that has been treated with baking spray.  Spread half of the cream cheese mixture over the batter in the pan.  Cover with the remaining batter and top with the remaining cream cheese mixture.

Bake in a preheated 350* oven for 50-60 minutes, until just set.

Cool completely in the pan on a wire rack before removing the sides.  Refrigerate cake for at least 2 hrs. or overnight before serving.  Print Recipe

More Wonderful Easter Recipes

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene's Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D's Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor's Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht - Bialy Barszcz by All that's Jas
• Turkey Ham Potato Chowder by Cindy's Recipes and Writings

More Carrot Cake Creations

An InLinkz Link-up

Individual Cheesecakes for 2 #BakingBloggers

Our theme for Baking Bloggers this month is Cheesecake.  I LOVE cheesecake and was very excited but I am trying to cut down on the amount of goodies that I consume so I really didn't want an entire whole cheesecake sitting in my refrigerator screaming "EAT ME" each time I opened the door.

To resolve this problem, I decided to make only 2 individual cheesecakes and serve them up when Frank and I celebrated an early Valentine's Day Dinner.

Since I was making a plain cheesecake, I macerated some fresh raspberries in a little Framboise to use as a garnish and add a layer of flavor.

Topped with the berries and some whipped cream, they made a perfect ending to a romantic dinner for two.  Just in time for Valentine's Day!

Individual Cheesecakes for 2

3 sheets of Graham Crackers, crushed

2 T. butter, melted

6 oz. cream cheese, room temperature

1 t. flour

1 1/2 T. sour cream

2 1/2 T. sugar

1/2 t. vanilla

1 egg yolk

Combine the graham cracker crumbs with the melted butter and press into 2 (6 oz) ramekins that have been well buttered.

Beat together the cream cheese and flour.  Add the sour cream and sugar and continue to beat on low speed until smooth.  Add the vanilla and egg yolk, beat until well incorporated.

Divide the batter between the ramekins.  Place ramekins in a baking pan and fill the baking pan with boiling water until it reaches halfway up the ramekins. Cover entire baking dish with aluminum foil. Place into a preheated 325* oven for 30-35 minutes, until set.

Carefully remove the baking pan from the oven.  Remove the ramekins from the baking pan and place onto a wire rack to cool for 30 minutes.  Lay plastic wrap on top of the cheesecake, covering completely and refrigerate for at least 1 hour and up to one day before serving.  Garnish with whipped cream and fresh berries, if desired.  Print Recipe

Cheesecake Collection

• Culinary Adventures with Camilla: A Literal Cake of Cheese and Handmade Crackers
• Sneha's Recipe: Baked New York Style Cheesecake
• Trampling Rose: Chocolate Hazelnut Cheesecake
• Tara's Multicultural Table: Cinnamon Roll Cheesecake
• Karen's Kitchen: Classic New York Cheesecake
• Cookaholic Wife: Cookie Dough Cheesecake Bars
• A Day in the Life on the Farm: Individual Cheesecakes for 2
• Sid's Sea Palm Cooking: Savory Salmon Cheesecake
• Palatable Pastime: Sugar Cookie Cheesecake
• The Redhead Baker: Tiramisu Cheesecake

Countdown to 2018: Desserts

Here we are already to Day 4 of this Countdown to 2018 event, hosted by Sarah of Fantastical Sharing of Recipes.  

As you can see on the graphic above, we have already shared Appetizers and Snacks. Breakfasts and Main Dishes.  

Today we are sharing our favorite desserts of the year.  Here were the desserts that were most popular in my household.

Twinkie Bundt Cake

S'mores Clusters

Rhubarb Cobbler

Blueberry Lemon Macarons

Pumpkin Praline Cheesecake

Steamed Figgy Pudding

Black Currant and Rosemary Tea Ice Cream

I hope you are having as much fun with this countdown as I.  I'm popping over to see what the others are sharing.  Please join me.

An InLinkz Link-up

Pumpkin Praline Cheesecake #PumpkinWeek meets #FoodieExtravaganza

Welcome to Day 3 of Pumpkin Week.  Today I'm gonna go a little nuts and combine Pumpkin Week with Foodie Extravaganza.

Foodie Extravaganza is a fun little group where we take turns hosting a party each month to celebrate National Food Holidays.  Caroline of Caroline's Cooking is hosting this month and chose the theme nuts, in honor of International Nut Day which happens on October 22nd.

I decided to make this Pumpkin Praline Cheesecake that I found on line by Nestle Very Best Baking. This was a very easy recipe and I made it pretty much as written.

I hope you have been enjoying all of these great pumpkin recipes we have been sharing thanks to Terri of Love and Confections.  I know that I have earmarked numerous recipes already and the week is only halfway through.  

So many wonderful, fall flavors and plenty of time before the Holidays in which to prepare and enjoy them.  

This Pumpkin Praline Cheesecake is perfect for your Thanksgiving table.  The praline is put together and then baked along with the cheesecake so you don't need to worry about overcooking on the stove.

I have to say that I hesitated a bit when I saw that the recipe called for 1/2 cup of cornstarch in the batter. That is not a misprint, however, and I am glad that I followed the recipe instead of adapting it otherwise.

The recipe said it serves 16, however I only got 12 servings from mine, changing the calorie and nutrition facts included on the website.

Pumpkin Praline Cheesecake

very slightly adapted from Nestle

Crust:

1 sleeve graham crackers

1/4 c. sugar

1/3 c. melted butter

Praline:

2 c. pecans, chopped

1/2 c. packed brown sugar

2 T. water

Cheesecake:

1 (8oz) package cream cheese

1/2 c. packed brown sugar

1/2 c. cornstarch

1 t. cinnamon

2 eggs

1 (30 oz) can Pumpkin Pie Mix

For Crust:

Run the graham crackers through a food processor to create crumbs (alternately place in a bag and roll with a rolling pin).  Combine in a bowl with the sugar.  Stir in the butter and press onto the bottom and 1" up the sides of a 9" springform pan.

For Praline:

Combine nuts, sugar and water in a bowl.  Reserve 3/4 cup and sprinkle the remaining mixture over the graham cracker crust.  Place in preheated 350* oven and bake for 8-10 minutes, until lightly browned.  Remove to wire rack and allow to cool for at least 10 minutes.

For Cheesecake:

In large bowl of stand mixer, fitted with paddle attachment, cream the cream cheese, sugar, cornstarch and cinnamon.  Beat in the eggs and the pumpkin pie mix.  Pour into the springform pan over the crust.

Bake for an hour, until sides are set but center still moves slightly.  Remove from oven and sprinkle with reserved praline mixture.  Return to oven and bake for another 15-20 minutes, until golden brown and completely set. Print Recipe

More Great Pumpkin Recipes

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

More Nutty Recipes

• Barberry Pistachio Saffron Rice by Food Lust People Love
• Canadian Pecan Butter Tarts by Tara's Multicultural Table
• Healthy Granola Cakes by Sneha's Recipes
• Pecan Chicken by Family Around The Table
• Pumpkin Nut Braid by Passion Kneaded
• Pumpkin-Nut Crumble Cake by Hardly A Goddess
• Pumpkin Praline Cheesecake by A Day in the Life on the Farm
• Walnut Sauce by Caroline's Cooking

Carrot Cheesecake for #CrazyIngredient Challenge

The vote came in over at Crazy Ingredient Challenge and the winners were  Carrots and Graham Crackers.  CIC is a fun little group where each month the members vote on 2 sets of 4 ingredients. The ingredient with the most votes from each group get joined together to give us the mandatory ingredients to be used in a recipe.  It is fun and you can join us by emailing Lori at lorisculinarycreations@hotmail.com.

I was extremely pleased with this month's ingredients and immediately knew that I was going to make a cheesecake to serve up after Easter dinner.  Carrots and Easter just seem to go together so well...I guess because of that cute little bunny rabbit that hides eggs all over the world.

I found this recipe at Taste of Home and knew it would be perfect.  I adapted the recipe slightly by using frozen carrots that I thawed and pureed instead of cooking my own.  I also omitted the streusel topping and added a dollop of whipped cream to each slice before serving.

The cheesecake is baked in a water bath so the top was perfect without a crack to be seen.  The recipe recommends allowing the cheesecake to refrigerate overnight which was perfect because I certainly had enough to do on Easter Sunday and was happy to have as much prepared as possible beforehand.

My friend, Rob, who joined us for dinner said that it was "the best cheesecake" he had ever had. Music to every cook's ears.  

Carrot Cheesecake

adapted from Taste of Home

2 sleeves full size graham crackers

1/4 c. sugar

1/3 c. butter, melted

3 packages cream cheese

1 1/4 c. sugar

2 T. brown sugar

3 eggs

1/4 c. heavy cream

2 T. cornstarch

1 T. sour cream

1 1/2 t. vanilla

1 t. lemon juice

1/2 t. ground cinnamon.

1 (12 oz) package frozen carrots, thawed and pureed

1 pint heavy cream, whipped

Place the graham crackers in a heavy duty gallon sized bag that zips shut.  Using a rolling pin, smash and roll the crackers into crumbs.  Add the 1/4 cup sugar and butter to the bag.  Shake and knead to combine.  Press this mixture into the bottom and 2" up the sides of a 9" springform pan.  Bake in a preheated 350* oven for 6-8 minutes.  Cool on a wire rack.  Leave the oven on.

While crust is cooling, beat cream cheese and sugars in the large bowl of a stand mixer fitted with the paddle attachment until smooth.  Add the eggs, cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon.  Beat at medium speed until well combined, scraping as necessary.  Add the carrot puree and mix in on low speed.  

Pour filling into crust.  Place pan on a double thickness of foil and securely wrap the foil around the bottom of the pan and up the sides.  Place the springform pan into a flat bottomed roasting pan and add hot water to come up to 1" on the sides of the pan.  Bake for 60-70 minutes, until the center is just set.  Cool on a wire rack for half an hour.  Remove the sides of the springform pan and cool to room temperature.  Cover in plastic wrap and refrigerate overnight before serving with a dollop of whipped cream.  Print Recipe

More Carrot and Graham Cracker Creations

An InLinkz Link-up

I am celebrating #FoodieExtravaganza during #PumpkinWeek

Happy Wednesday Everyone.  Not  only is it Day #3 of  Pumpkin Week but it is also the first Wednesday of the month.  You know what that means.....yep, it is time for Foodie Extravaganza.

Pumpkin Week is the brainchild of Terri of Love and Confections.  Each Fall, Terri invites us to join her in a weeklong event in which we create and share recipes that contain pumpkin.  She plans this early enough so that our readers have time to find the perfect recipes for Halloween and Thanksgiving.  So far this week I have shared with you a Pumpkin Milkshake and a Ginger Pumpkin and Leek Soup.

Foodie Extravaganza is brought to you this month by Kathleen of  Fearlessly Creative Mammas who chose Chocolate as our theme.  Themes are chosen, each month, from The Nibble where you can find all the foods being honored with a holiday for that month. October has holidays for both Chocolate and Pumpkin so it worked out perfectly that Foodie Extravaganza fell during Pumpkin Week.

A while back my friends, Rob and Linda, gave me The Ghiradelli Chocolate Cookbook that they had bought for me while on a trip to San Francisco.  This cookbook is filled with the history of Ghiradelli, an Italian Chocolatier who emigrated to San Francisco in 1849.  It gives the history of chocolate and it gives tips on storing and using chocolate and even gives ideas on entertaining with chocolate. Choc-tail party anyone?

Of course, it is filled with great recipes as well.  Alas there were no recipes containing both pumpkin and chocolate but there was one for Chocolate and Peanut Butter Cheesecake Bars.  It didn't take long for me to make the leap to Chocolate and Pumpkin Cheesecake Bars.

I substituted pumpkin puree for the peanut butter but left everything else pretty much the same. You can click on the link for my recipe for pumpkin puree which freezes very well or you can use canned puree.  The recipe called for Sweet Ground Chocolate and Cocoa.  I couldn't find this product in my local grocers so I just used baking cocoa.

I started by making the crust, pressing it into a 9x13" baking pan and baking it until set.  While the crust was cooling, I made the pumpkin cheesecake filling, poured it over the crust and baked it for about 37 minutes.  I allowed the cheesecake to cool completely before melting the chocolate and frosting the cheesecake.

I cut my portions smaller than called for in the cookbook which called for scoring the chocolate to make 24 bars.  I scored mine to make 40 bars.

Make sure you scroll past the recipe to find links to the other Pumpkin Week and Foodie Extravaganza participants.  I am also linking up to Foodie Reads 2016 where like minded bloggers share their foodie books and inspiration.

Chocolate Pumpkin Cheesecake Bars
adapted from Ghiradelli Chocolate Cookbook

Crust:

8 sheets graham crackers, crumbled
1/3 c. baking cocoa
1 stick butter, melted
3 T. sugar

Cheesecake:

16 oz. Cream Cheese
1 c. sugar
1/2 c. pumpkin puree
3 T. flour
4 eggs
1/2 c. Half & Half
1 t. vanilla
2 oz. milk chocolate chips
1/2 t. coconut oil

Combine graham cracker crumbs, cocoa, sugar and butter.  Press evenly onto the bottom of a 9x13" baking pan.  Bake in a preheated 350* oven for 8 minutes. Remove from oven and place on a cooling rack, leaving oven on.

While crust cools, place the cream cheese, sugar, pumpkin and flour in the large bowl of a stand mixer.  Using the paddle attachment, beat at low speed until well combined.  Add the eggs, one at a time, beating well after each. Mix in the milk and vanilla.  Pour into the baking pan over the crust. Bake for 35-40 minutes, until just set.  Allow to cool completely.

When cheesecake is completely cooled, place the chocolate and coconut oil in a small bowl and microwave in 15 second increments, stirring after each, until melted and smooth.  Spread over the cheesecake and refrigerate for 10 minutes.  Remove from refrigerator and score the chocolate to make desired number of bars.  Return to the refrigerator for at least half an hour or until ready to serve. Print Recipe

More Pumpkin Week Recipes

• Autumn's Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
• Bean Soup with Pumpkin and Zucchini from Feeding Big.
• Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
• Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
• Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
• Kadu Bouranee from Culinary Adventures with Camilla.
• Maple Pumpkin Butter from Cooking With Carlee.
• Pumpkin Bread Rolls from Making Miracles.
• Pumpkin Cornbread from A Kitchen Hoor's Adventures.
• Pumpkin Crepes from The Redhead Baker.
• Pumpkin Milkshake from Cindy's Recipes and Writings.
• Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
• Pumpkin Whoopie Pies from The Freshman Cook.
• Slow Cooker Pumpkin Chili from Palatable Pastime.
• Whipped Pumpkin Spice Honey Butter from Family Around The Table

More Chocolate Goodies

• Holy Mole Pork Stew from Culinary Adventures with Camilla
• Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
• 2 Kiss Cupcakes from Sneha's Recipe
• Chocolate Lovers Dream Cake from Cookin and Craftin
• Kahlua Chocolate Cake from Making Miracles
• Queen Anne Squares from Tara's Multicultural Table
• Hot Fudge Cheesecake Brownies from Cookaholic Wife
• Nutty Chocolate Fudge from Basic N Delicious
• Chocolate Blintzes from Sew You Think You Can Cook
• Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
• Slow Cooker Chicken Mole from Caroline's Cooking
• Simple Chocolate Cake from Passion Kneaded
• Chocolate Rugelach from Hardly a Goddess
• Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
• Marshmallow Turtle Bars from Food Lust People Love
• Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

If you are a blogger and would like to join Foodie Extravaganza and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.