CARAMEL APPLE DIP

This recipe is so easy and when you dip apples in it, it really does taste like a caramel apple (without the hassle of trying to eat a whole apple off a stick without getting sticky sweet caramel all over yourself--not that that has ever happened to me). To make this yummy fruit dip you will need: 1 8oz. package of cream cheese, softened (I used 1/3 reduced fat cream cheese) 1/2 cup of your favorite caramel sauce, room temp Whip the cream cheese and caramel sauce together in a bowl with a hand mixer (you can use a stand mixer if you want, but I find you have to scrape the bottom far too many times and still hand mix some unless you use a hand mixer). Serve with sliced apples, or any other fruit you have on hand. I am also a huge fan of this dip with sliced pears! Store in the refrigerator in a sealed container (if you happen to have some leftovers). One of my favorite parts about this dip is that it is still creamy and usable right out of the fridge, while a regular caramel sauce hardens and needs to be heated. Gotta love the magical powers of cream cheese!

Pumpkin Whoopie Pies

I have  another wonderful pumpkin recipe that I will have to try and since I never attempted to do a whoopie pie  n my life and they seem to be popular on food channels lately.  Chefs are doing different variations of the whoopie pie and they don't look very hard to do.  This recipe looks mouth-watering and it doesn't need a special occasion to make it.

Ingredients

1 bx supermoist spice cake mix
1 c canned pumpkin (not pumpkin pie filling)
1/2 c butter, softened
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1/4 c milk
1 egg

FILLING
3 c confectioner's/powdered sugar
1 stk butter, softened
get recipes @ goboldwithbutter.com
1 pkg cream cheese, softened
1 tsp vanilla

Directions

1 Preheat oven to 375. Spray cookie sheets with cooking spray. In large bowl beat cookie ingredients on
medium until smooth. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.

2 Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks. Cool
completely; about 15 minutes.

3 Make filling. Sift sugar into bowl and set aside. In second bowl beat butter until completely smooth
(no lumps remaining) and then add cream cheese and vanilla. Beat again until well combined and smooth, but do not over-beat or it will lose structure. (filling can be made a day ahead and stored in fridge tightly covered.

Let filling soften at room temperature before using).

4 For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie. Top with
second cookie, bottom side down. Gently press cookies together until filling spreads out to edge of pie.
5 put pies in fridge for about 30 minutes to firm up before serving.

Pumpkin Cheesecake Dip

I absolutely love pumpkin especially when I find creative ways to use it such as this decadent dip showing.  The picture with the dip served in the hollowed-out pumpkin is ingenius and what a clever thing to do.  I will definitely do this in the next few weeks.

Ingredients:

1× 8-oz pkg Cream Cheese, softened
½ – ¾ cup Sugar, to taste
1× 15-oz. can Pumpkin, not pie mix
1 tsp Vanilla
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Cloves
1 Small Sugar or Pie Pumpkin, hollowed-out
Gingersnap Cookies or Graham Crackers

Directions:

Beat cream cheese and sugar until smooth, add pumpkin and beat well. Add spices, then adjust sugar to taste. Cover and refrigerate a few hours or overnight. Fill hollowed-out pumpkin with dip. If desired, sprinkle top with cinnamon-sugar and roasted pumpkin seeds. Serve with graham crackers or gingersnap cookies.