Pumpkin Patch Pics
Today I want to feature several posts from other blogs. Here in Honduras, they don’t decorate with pumpkins, leaves, and hay. I miss doing that, but I am enjoying the posts that I am finding. There are so many cute displays and fall type foods that it was difficult to pick only a few, but here is Frivolous Friday’s Pumpkin Patch Pics.
The first one is at Life on Lakeshore Drive. I don’t think that I ever saw a “beautiful” pumpkin. I love “Bling”.
This next one is at Hydrangea Love I like these retro looking pumpkins.
Here is a recipe for Peanut Butter Pumpkin Candy at Mimis Meals and Deals.
- 1½ sticks butter, room temp
- 1 cup peanut butter
- 1 box of 10x powdered sugar
- Red and yellow food coloring
- Milk chocolate chips
- Mix the butter, peanut butter, and powdered sugar together by hand or mixer with the dough hooks. Then add the red and yellow food coloring until it is a nice rich pumpkin color. It’s better to mix this in by hand. Then shape into little balls/pumpkins and top with a chocolate chip.
These next pumpkins are covered with fabric and are really different in a cute kind of way. They were found at Alderberry Hill. These were made with dollar store pumpkins, strips of fabric, and mod podge. The stem was covered with some kind of twine.
Here are some little white pumpkins that are “Blingy” at A’casarella.
These are really “warm” looking pumpkins made from sweaters at Confessions of a Plate Addict.
Last but not least, these are Candy Corn Mousse Cups at Glorious Treats. These look delicious.
Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.
1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed
orange and yellow food color
candy corn (for garnish)
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.
Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.
Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
Recipe yields 4 moderate servings or 6-8 mini servings.
I hope that you’ve enjoyed today at Frivolous Friday Pumpkin Patch Pics.
We may have met by chance…but we become friends by choice.