Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year. 

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t. 

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making! 

 

Pumpkin Dump Cake
Serves 16
A warm fall dessert that pairs perfectly with ice cream.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
434 calories
57 g
83 g
22 g
6 g
10 g
139 g
302 g
29 g
0 g
11 g
Nutrition Facts
Serving Size
139g
Servings
16
Amount Per Serving
Calories 434
Calories from Fat 192
% Daily Value *
Total Fat 22g
34%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 83mg
28%
Sodium 302mg
13%
Total Carbohydrates 57g
19%
Dietary Fiber 1g
6%
Sugars 29g
Protein 6g
Vitamin A
105%
Vitamin C
3%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz evaporated milk
  2. 15 oz canned pumpkin puree
  3. 4 eggs
  4. 1 cup granulated sugar
  5. 1 cup brown sugar, divided
  6. 2 teaspoons pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 box yellow or spice cake mix (we really liked the yellow)
  9. 1 cup toffee bits
  10. 1 cup coarsely chopped pecans (optional) *
  11. 1 cup butter, melted
Instructions
  1. 1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
  2. 2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
  3. 3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.
Notes
  1. *I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.
beta
calories
434
fat
22g
protein
6g
carbs
57g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Brownies and Bars

Pumpkin Seven Layer Bars

As we near the close of pumpkin season, I am gearing up for Christmas desserts. The other day I wrote my list of all the things I hope to make this year. Before pumpkin season comes to an end, however, I have to share Pumpkin Seven Layer Bars with you! They were one of my favorite new pumpkin tries of the season.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

One of the first recipes I shared on this blog were these Seven Layer Bars. When I wrote that post, I promised I would be back with some of the other creative versions of these bars that I have tried. While I have not been overly timely on that promise, today I begin to fulfill it by sharing these Pumpkin Seven Layer Bars. 

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars are so darn easy. Once you finish the graham cracker crust, you basically throw everything else in the pan and pop them in the oven. After the crust, you layer caramel bits, chocolate chips, white chocolate chips, toffee bits, a pumpkin/condensed milk/spice mixture, and coconut. Together, these ingredients create a flavor packed dessert.

I also promise the ease of these bars does not interfere with the quality. We loved them! My Cowboy really enjoys pumpkin desserts, but after going through a few weeks in a row of pumpkin mania, he is ready for something different. However, he told me while you could taste pumpkin flavor, they were not overly pumpkin-y. He appreciated them for that.

Yes, pumpkin-y is totally a word.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Easy and tasty- two of my favorite things! Pumpkin Seven Layer Bars have a permanent place on my list of favorite fall desserts.

 

Pumpkin Seven Layer Bars
Serves 16
A simple gooey bar, bursting with flavors of fall.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
361 calories
48 g
29 g
18 g
5 g
11 g
97 g
143 g
40 g
0 g
5 g
Nutrition Facts
Serving Size
97g
Servings
16
Amount Per Serving
Calories 361
Calories from Fat 155
% Daily Value *
Total Fat 18g
27%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg
10%
Sodium 143mg
6%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
8%
Sugars 40g
Protein 5g
Vitamin A
53%
Vitamin C
2%
Calcium
14%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9 whole graham cracker sheets, finely crushed
  2. 1/2 cup butter, melted
  3. 1 (11) oz bag Kraft caramel bits
  4. 1 cup milk chocolate chips
  5. 1/2 cup white chocolate chips
  6. 1/2 cup toffee bits
  7. 1 cup pumpkin puree
  8. 1 can (14 oz) sweetened condensed milk
  9. 1 teaspoon pumpkin pie spice
  10. 1/4 teaspoon cinnamon
  11. 2 cups sweetened shredded coconut
Instructions
  1. 1. Preheat oven at 350 degrees F. Grease a 9x13 pan. Combine graham cracker crumbs and melted butter. Press into the prepared pan. I like to press it into the pan with the bottom of a cup to ensure it will stay together.
  2. 2. Sprinkle caramel bits on top of the crust. Next, sprinkle milk chocolate chips, then white chocolate chips, then toffee bits.
  3. 3. In a medium sized bow, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon. Pour on top of the layers. Top with shredded coconut. Bake 35-40 minutes, or until edges begin to brown and the middle is set. Serve warm or cooled. Enjoy!
beta
calories
361
fat
18g
protein
5g
carbs
48g
more
Adapted from Six Sister's Stuff
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Ramblings

Fall Pastures

As 2017 draws nearer to a close, I feel like time continually marches on faster than I can wrap my  head around. Our summer blasted by and while I was able to share some of our adventures from the warmer months, I still haven’t written even half of the things I planned to. I am torn between sharing those stories and moving forward. I decided, at least for today, that I better move forward with our fall before it is as much a blur of the past as our summer. I adore fall and October is probably the only month of the year I love almost as much as December. The fall pastures here are especially beautiful in September-October as they are filled with weaned calves until they ship out the first week of November. 

Speckles of black sprinkle the green-turning-brown fields. Juniper and sagebrush covered mountains, filled in with golden fall hues serve as a backdrop. The vista is finished off with panoramic skies of blue, or depending on the time of day, vibrant shades of pink and purple. I always enjoy this inspiring sight from this ranch’s fall pastures. 

Fall Pastures from butterloveandcowboys.com

During those first weeks of the weaning process, bellering calves sing their song all day and all night. This sound is music to My Cowboy’s ears and he would be happy as a clam to sleep with the windows open those nights. Unfortunately, he and his wife have different tastes when it comes to certain genres of music. And no, I do not consider the bellering of weaning calves part of the country music genre. At least not without adding a little steel guitar and harmonization (from the humans). 

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

It may take a couple weeks adjusting to life without mama, but I truly believe these babies become some of the happiest, most content, and fattest creatures on the earth as they graze the year’s final crop. The fall pastures around here treat them well.

BTW…have I ever mentioned how much I love beef? What’s your favorite cut? I love a pot roast, a T-bone sure is tender, and cube steaks sure can be made up mighty fine, BUT, personally, I could eat ground beef browned up with anything for dinner almost every meaty dish I eat 🙂

Fall pastures sure are a beautiful thing and I hope you enjoyed a little insight into ours.

Brownies and Bars, Cakes and Cupcakes

Harry Potter Cauldron Cakes

The last recipe I posted was this phenomenal Harry Potter Butterbeer. When I posted that recipe, I wrote all about our annual Harry Potter party. Another treat I always whip up for our H.P. festivities are Cauldron Cakes. The first year we held our party, I searched high and low online for any spectacular ideas on how to create Cauldron Cakes. I found several, but none of them were quite what I was hoping for. So, I came up with my own version and naturally they became a combination of chocolate and peanut butter.

I’m not a huge cake fan. I make it for birthdays and that’s about it. Even then, it has to be a good homemade recipe. Brownies and their texture are more my style. Usually when I do any sort of cupcake, I make them out of brownie batter and decided that would be the way to go for these Cauldron Cakes. I usually use a boxed brownie mix and like to vamp it up with butter, buttermilk, and vanilla, but you could use your favorite homemade brownie recipe too. They are topped heavily with peanut butter buttercream, and the “cauldron” is filled with chocolate. Oh and don’t forget the Reese’s baked inside. That detail really has nothing to do with the theme of Cauldron Cakes, but the way I see it, why not put a Reese’s in the middle? 😀

Cauldron Cakes from butterloveandcowboys.com

Let’s talk Harry Potter. I love H.P. It was really a huge part of my childhood that helped make my formative years magical. Anytime a new H.P. book hit the shelves, had to be a good year. Almost just as exciting to me was the highly anticipated release of the next movie installment in the series. The final film was released the summer after I graduated high school. I went to see it in the theater with a group of my fellow H.P. loving friends a month or so before I left for college. That experience really made it seem like Harry Potter graduated with me as I said goodbye to childhood, adolescence, and headed towards adulthood. I cried as the movie ended and it wasn’t just because it was an emotional show with talented actors/actresses.

Cauldron Cakes from butterloveandcowboys.com

Cauldron Cakes from butterloveandcowboys.com

Cauldron Cakes from butterloveandcowboys.com

Cauldron Cakes from butterloveandcowboys.com

Cauldron Cakes from butterloveandcowboys.com

I have maintained a deep love of reading that developed at an early age. Books have the power to take us to places we never could have imagined going on our own. They introduce us to people we never would have met and can develop within us desires to understand and experience what lies beyond our own sphere. Harry Potter was one of the very first book series that created these opportunities for me. The first real exposure I had to Harry Potter came from my third grade teacher. She read many good books to my class throughout that school year, Harry Potter and the Sorcerer’s Stone being one of them. Over the next couple of years I read the remaining books in the series and continued reading until they had all been released. 

Of the many things I hope to be able to instill in our future children, one of them is a love and appreciation for reading good books.

Like I said about the Butterbeer, you don’t have to be a H.P. fan to love these Cauldron Cakes and any H.P. inspired treats you may come across.  I will mention however that they can definitely help you find your way into the truly magical world of Harry Potter!

Cauldron Cakes
Yields 15
A brownie cupcake, stuffed with Reese's, topped with peanut butter buttercream, and filled with chocolate.
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638 calories
76 g
72 g
35 g
9 g
15 g
157 g
265 g
39 g
1 g
18 g
Nutrition Facts
Serving Size
157g
Yields
15
Amount Per Serving
Calories 638
Calories from Fat 309
% Daily Value *
Total Fat 35g
55%
Saturated Fat 15g
75%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 72mg
24%
Sodium 265mg
11%
Total Carbohydrates 76g
25%
Dietary Fiber 2g
8%
Sugars 39g
Protein 9g
Vitamin A
11%
Vitamin C
0%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Brownie
  1. 1 box brownie mix, or homemade brownie recipe (made for a 9x13 size pan)
  2. 2 eggs
  3. 1/3 cup buttermilk, or 1/4 cup milk (I prefer buttermilk, but either will work)
  4. 1/2 cup butter, melted
  5. 1 teaspoon vanilla
  6. 8 snack-size Reese's, cut in half
  7. muffin cups, at least 15
Peanut Butter Buttercream
  1. 1/2 cup butter, softened
  2. 1 cup peanut butter
  3. 1 teaspoon vanilla
  4. 3-3 1/2 cups powdered sugar
  5. Milk or cream (as needed, for consistency)
*Chocolate Ganache
  1. 1 1/2 cups milk chocolate chips
  2. 1/3-1/2 cup cream
Instructions
  1. 1. Preheat oven at 350 degrees F. Prepare the brownie batter by mixing the box brownie mix, eggs, buttermilk, melted butter, and vanilla. If using your own brownie recipe, prepare the batter. Place each muffin cup in a muffin tin. Fill the muffin cups 2/3 full with the brownie batter. Place a Reese's half in each cupcake and press down below the batter. Bake 18-25 minutes, or until a toothpick inserted comes out clean. Remove from muffin pan and let cool.
  2. 2. To prepare the frosting, beat the butter and peanut butter on medium-high speed until well combined. Add the vanilla and mix well. Next, add the powdered sugar, about 1 cup at a time, mixing until well combined between each addition. As you add the powdered sugar, gradually add the milk or cream, as needed for consistency. I probably add at least 1/4-1/3 cup of cream.
  3. 3. Fill a cup with a few inches of water to lightly dip the utensil you spread the frosting with. This will help to spread the frosting smoothly.To make the cauldron, spread a generous amount of the buttercream on top of each cupcake. We like a lot of frosting, but I know not everybody does. Use what you will be happy with as far as the frosting ratio goes, but it is easier to make the cauldron if you use a decent amount. As you spread the frosting, make a well in the middle of the cupcake, it will be about an inch wide and the depth depends how much frosting you use. I use enough the depth is probably close to 1/2 of an inch.
  4. 4. To prepare the ganache, place chocolate chips in a medium sized, microwavable bowl. Place the cream in a mug and microwave until almost boiling. Pour over the chocolate chips and whisk until there are no lumps. You may need to place the bowl in the microwave for 30-60 seconds. Let the ganache cool to room temperature. Place in the fridge or freezer to quicken cooling. Fill each well on top of each cupcake with the ganache. It is okay if it drips a little, it will be a little messier, but also makes the cauldron part even better 🙂
Notes
  1. *For this batch of Cauldron Cakes I just made a chocolate ganache, but in the past I have also used my hot fudge recipe. You could use either. Some of my family members like the ganache better and some like the hot fudge filling better. Personally, I can't quite decide! The ganache is a little stronger on the chocolate flavor, while the hot fudge is a little more on the sweet side.
beta
calories
638
fat
35g
protein
9g
carbs
76g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Ramblings

A Cowboy and His Bride

As a blogger, you continually have ideas of future posts running through your thoughts. We always hope to be creating material that interests our readers and keeps them coming back. I tend to categorize my ideas in regards to priority. Some posts I know I will eventually write and aren’t time sensitive, so those get put on the back burner, so to speak, usually until I get just the right photos to go along with the words. Other ideas are totally time sensitive, as in perhaps an event that only happens once.  I am good at prioritizing writing those right away. Usually. However, there is one event we had in September that I completely forgot to write about- a day all about a cowboy and his bride!

My Cowboy’s younger brother and his little lady were married last month and I had the pleasure of helping out with some of the photography. This is the first time I have had anything to do with a wedding shoot. I was a little scared, but really had a blast! Fortunately this cowboy and his bride were so darn easy to work with.

When it comes to being young and in love, a couple doesn’t even need all that much direction from the photographer. The kisses, the tender touch, the love that permeates their glances, and that warm glow from a happy bride- it just comes natural. 

Being present with a cowboy and his bride who are so freshly in love rekindles within me my own sweet memories, memories from when My Cowboy took me to be his bride. I was so totally and completely in love with him then, but once you begin to progress through life as a married couple, solely committed to one another and God, you begin to feel and understand a deeper kind of love. As years pass and life continues on, you pass through the exhilarating highs, coupled with the inescapable lows-together. 

I’ve found periodically reminiscing on where it all began can bring needed perspective for moving forward. It always brings me an appreciation for how our story began and of the fulfillment our marriage has brought me. I am also reminded of how important it is to continue the ride we started, the way we started it- together.

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

The women in our family are just happy as can be to have this lady for a sister! When you marry into a family of all boys, the additional girl power brought with each of our cowboy’s new brides has been especially exciting. She even entrusted me with the task of making her bouquet. I have a horticulture degree, with special attention to floral design, and a fresh flower bridal bouquet just happens to be my number one favorite thing to design. So naturally, I said heck yes.

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

I wish I could say I posed them myself for these next two photos, but this was one of those ultra sweet “it just comes natural” moments I was telling you about. One moment I was thinking how to pose them and the next thing I knew, the groom scooped up his bride and started twirling her in circles. Swoon sigh…

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

A Cowboy and His Bride from butterloveandcowboys.com

We are so happy for this cowboy and his bride. Love is sweet. I am extremely grateful for My Cowboy and the blessing it is to be his bride and the opportunity we have each day to share the ride together. 

No-Bake

Harry Potter Butterbeer

Harry Potter’s Butterbeer is a fun and delicious beverage that will take any H.P. fan straight to Hogsmeade. If you have no clue what Butterbeer or Hogsmeade is I promise you would still find this a tasty drink, especially for a Halloween party! Butterbeer has a cream soda base, mixed with a homemade caramel, and topped with whipped cream. So good.

My Cowboy and I have in fact been to Harry Potter World at Universal Studios in Orlando and tasted their Butterbeer. So I guess I like to think we have a little authority when it comes to this topic :).This recipe tastes exactly like the Butterbeer we had in Orlando, only a touch better, and it is way less expensive to make at home!

My sister’s family, My Cowboy, and me just celebrated October with our third annual Harry Potter party. Two years ago was our first official H.P. party. Two of my sisters and their combined nine kids, my parents, My Cowboy, and I did the whole shebang! The kids entered the house through platform 9 3/4 and shopped for their wands and robes in Diagon Alley. The sorting hat, with the help of technology the littles couldn’t quite figure out, literally spoke and sorted them to their appropriate house- GRYFFINDOR! We played a game of quidditch, then held potions and transfiguration lessons. The kids even got to buy candy at Honeyduke’s. Between my sister and I, we made cauldron cakes, Butterbeer, pumpkin pasties, and pumpkin juice. It was so fun and festive!

I realize if you aren’t a Harry Potter fan, most of that probably sounded like gibberish, but Harry Potter fan or not, you will love this tasty drink!

Butterbeer from butterloveandcowboys.com

Fall and Halloween time is the perfect time to have Harry Potter inspired treats, like this Butterbeer! If you couldn’t tell, we are total Harry Potter nerds. Before we were married, My Cowboy was not so much into Harry Potter. I told him he had to at least give H.P. an honest go by watching the movies through from start to finish. Eventually he got through them all and decided the stories weren’t so bad after all. These days, he loves the series almost as much as me and listens to H.P. podcasts at work. I’m so proud. Now he just needs to read all the books! 

Butterbeer from butterloveandcowboys.com

Butterbeer from butterloveandcowboys.com

Like I said, Harry Potter fan or not you will love this tasty drink!

Harry Potter Butterbeer
A tasty drink with a cream soda base, mixed with homemade caramel, and topped with whipped cream.
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Print
3473 calories
534 g
520 g
157 g
9 g
98 g
2791 g
1032 g
521 g
2 g
50 g
Nutrition Facts
Serving Size
2791g
Amount Per Serving
Calories 3473
Calories from Fat 1379
% Daily Value *
Total Fat 157g
241%
Saturated Fat 98g
492%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 45g
Cholesterol 520mg
173%
Sodium 1032mg
43%
Total Carbohydrates 534g
178%
Dietary Fiber 0g
0%
Sugars 521g
Protein 9g
Vitamin A
101%
Vitamin C
4%
Calcium
55%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cup cream, divided
  2. 1/4 cup powdered sugar
  3. 1 cup brown sugar
  4. 2 tablespoons water
  5. 4 tablespoons butter
  6. 1/4 teaspoon salt
  7. 1 teaspoon apple cider vinegar
  8. 2 liter bottle of cream soda
Instructions
  1. Place 1 1/4 cup of the cream and powdered sugar together and whip until stiff peaks form. Set aside. Combine brown sugar and 2 tablespoons of water in a small saucepan and bring to a boil. Cook for one minute and remove from heat. Stir in the butter, salt, apple cider vinegar, and remaining 1/4 cup of cream. Let cool to room temperature. I like to place it in the freezer a few minutes to quicken the cooling.
  2. To prepare for serving, place 8-12 oz of cream soda in a glass (I prefer to only drink 8 oz at a time as it is a pretty filling drink with the caramel and the cream). Pour 3-4 tablespoons of the caramel mixture into the cream soda and stir. Top with the whipped cream and drizzle with a little extra sauce if desired, for garnish. Enjoy!
Notes
  1. Adapted from The Huffington Post
beta
calories
3473
fat
157g
protein
9g
carbs
534g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
No-Bake

Caramel Peanut Butter Halloween Monster Munch

Caramel Peanut Butter Halloween Monster Munch is a quick, tasty, and festive little treat. It is a combination of pretzels, popcorn, Reese’s Pieces, and candy corn, all coated in a smooth caramel-y peanut butter mixture. It is a cinch to throw together and would be perfect for any Halloween gathering. 

Let’s talk Halloween-I absolutely love it. Even as an adult, it still continues to rank high on the charts as one of my favorite holidays. As of last year, My sister-in-law, The Rancher’s Wife, and I started the tradition of spending an evening together to make Halloween goodies to enjoy, while the two of us and our crew watch Hocus Pocus- which just happens to be my favorite Halloween movie. We think it’s a pretty rad way to spend an October evening 🙂

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

As I contemplated what new treat to try last Friday for our movie night, I thought about all these Halloween party mixes I have seen and decided to come up with my own version. That’s how this fun Halloween Monster Munch was born. I will make a note that when I initially made it, I didn’t put any salt in and we decided it needed it to make it more of a sweet and salty treat, as opposed to just sweet. I have modified the recipe below for you. 

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Halloween Monster Munch is great addition to any movie, but I will say that it paired really well with Hocus Pocus :D-Happy Halloween! 

Caramel Peanut Butter Halloween Monster Munch
A tasty and festive Halloween snack mix, covered in a smooth caramel and peanut butter mixture
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9503 calories
1493 g
135 g
352 g
195 g
119 g
2294 g
5707 g
1101 g
0 g
204 g
Nutrition Facts
Serving Size
2294g
Amount Per Serving
Calories 9503
Calories from Fat 3015
% Daily Value *
Total Fat 352g
542%
Saturated Fat 119g
594%
Trans Fat 0g
Polyunsaturated Fat 74g
Monounsaturated Fat 130g
Cholesterol 135mg
45%
Sodium 5707mg
238%
Total Carbohydrates 1493g
498%
Dietary Fiber 60g
240%
Sugars 1101g
Protein 195g
Vitamin A
25%
Vitamin C
245%
Calcium
200%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup corn syrup
  2. 2 cups brown sugar
  3. 1 can sweetened condensed milk
  4. 1 cup peanut butter
  5. 1/2 teaspoon salt (add more or less to taste)
  6. 1 teaspoon vanilla
  7. 12 cups popped popcorn
  8. 5 cups pretzels (can be mini pretzels or pretzel sticks)
  9. 3 (4 oz) boxes Reese's Pieces
  10. 1 cup candy corn
  11. 1 cup peanuts or almonds (optional)
Instructions
  1. Mix the corn syrup and brown sugar in a medium size saucepan and bring to a boil. Boil for one minute and remove from heat. Add the sweetened condensed milk, peanut butter, salt, and vanilla. Stir until smooth and the peanut butter is melted and incorporated into the mixture. In a large bowl, combine the popped popcorn, pretzels, Reese's Pieces, candy corn, and nuts (if using). Pour the caramel and peanut butter mixture over the top, mix until all ingredients are evenly coated. Serve and enjoy! Store leftovers in an air tight container or Ziploc bags.
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calories
9503
fat
352g
protein
195g
carbs
1493g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Brownies and Bars

Pumpkin Brookies

Pumpkin Brookies are another great compliment to fall. A pumpkin bar bottom with a fudge-y brownie on top equals delicious. Oh and don’t let me forget to mention the chocolate glaze! My Cowboy and I both agreed that the chocolate glaze really made the bars, so don’t go skimping the bars by leaving them without it :). 

I sure love pumpkin everything when it comes to dessert, but I have really grown to love chocolate and pumpkin together the last few years. So it was no surprise to me that these two main layers that make up Pumpkin Brookies were the perfect combination. 

Pumpkin Brookies from butterloveandcowboys.com

 

Like I already said, don’t go thinking they don’t need glaze :D. It really completed them. And for once in my life, I didn’t drench them with topping, I actually did a fairly thin covering-fairly being the key word. Seriously though, this was holding back for me. These Pumpkin Brookies proved to me they didn’t need much glaze, but they did need a little dab.

 

Pumpkin Brookies from butterloveandcowboys.com

Pumpkin Brookies from butterloveandcowboys.com

Pumpkin Brookies from butterloveandcowboys.com

Happy Tuesday!

xoxo,

Hannah

Recipe adapted from Crazy for Crust.

Pumpkin Brookies
A perfect compliment to fall. Pumpkin Brookies have a pumpkin bar bottom and a fudge-y brownie top. Don't forget the chocolate glaze!
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9581 calories
1390 g
1304 g
432 g
99 g
224 g
2423 g
3705 g
703 g
8 g
176 g
Nutrition Facts
Serving Size
2423g
Amount Per Serving
Calories 9581
Calories from Fat 3802
% Daily Value *
Total Fat 432g
664%
Saturated Fat 224g
1122%
Trans Fat 8g
Polyunsaturated Fat 55g
Monounsaturated Fat 121g
Cholesterol 1304mg
435%
Sodium 3705mg
154%
Total Carbohydrates 1390g
463%
Dietary Fiber 26g
103%
Sugars 703g
Protein 99g
Vitamin A
562%
Vitamin C
16%
Calcium
120%
Iron
168%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Pumpkin Layer
  1. 1/2 cup butter, melted
  2. 1/2 cup pumpkin puree
  3. 3/4 cup brown sugar
  4. 1/4 cup sugar
  5. 1 teaspoon vanilla
  6. 1 egg
  7. 1 3/4 cups flour
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 2 teaspoons pumpkin pie spice
  11. 1/2 cup chocolate chips
*For the Brownie Layer
  1. 1 box brownie mix
  2. 1/2 cup butter, melted
  3. 1/3 cup buttermilk or milk (regular milk will work, but I prefer buttermilk)
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 1 cup chocolate chips
For the Chocolate Glaze
  1. 3 cups powdered sugar
  2. 1/4 cup cocoa powder
  3. 2 tablespoons butter, melted
  4. 1/2 cup cream (again milk totally works, but you won't need as much, but a glaze made with cream is much more flavorful. It may take more or less liquid, depending on how thick you like your glaze. I always eyeball this.)
Instructions
  1. Preheat the oven at 350 degrees F. Grease a 9x13 pan.
For the Pumpkin Layer
  1. Place melted butter, pumpkin puree, and sugars in a large bowl. Mix with a wooden spoon or spatula until combined. Add vanilla and mix well. Add egg and mix well. In a separate medium sized bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Gradually add to pumpkin mixture. Fold in chocolate chips. Press into your greased 9x13 pan.
For the Brownie Layer
  1. In a large bowl, place brownie mix, melted butter, buttermilk or milk, eggs, and vanilla. Mix until well combined. Fold in chocolate chips. Pour on top of the pumpkin base. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.
For the Chocolate Glaze
  1. Whisk together the powdered sugar, cocoa powder, melted butter, and cream. Whisk until very well combined and smooth. Pour over top of Pumpkin Brookies and enjoy! These would even be great served with ice cream!
Notes
  1. *Of course any homemade brownie recipe works too, but this is a super simple way to vamp up a brownie mix!
  2. In the future, I may try the brownie layer on the bottom and pre-bake it a while before adding the pumpkin layer on top, because the brownie layer took longer to cook through than the pumpkin layer did.
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calories
9581
fat
432g
protein
99g
carbs
1390g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Bread Sweets

Caramel Apple Skillet Pull Apart Bread

This Caramel Apple Skillet Pull Apart Bread just screams fall! It is an ooey-gooey dessert that pairs perfectly with ice cream. It totally does the trick on it’s own, but if you choose to serve it up a la mode, it adds another great dimension.

Apple is good by itself. It really is. Anything with apple and caramel though…

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart starts out with a simple, no-rise dough. That’s right- no rise- all you have to do is mix it up and let it rest for ten minutes! While the dough is resting, caramelize the apple-y, cinnamon-y filling and bake. While it bakes, you’ll throw together the homemade caramel sauce. If you’re short on time or don’t want to take the time to make the caramel, you could always use a store bought variety, however I highly recommend this homemade version. It’s easy as pie, it just requires a little boiling, and is so good!

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Once the bread is out of the oven, you top it with the caramel sauce and a simple glaze. You know, top or drench. I prefer to drench. And then your Caramel Apple Skillet Pull Apart Bread is completed! If you do serve it with ice cream, I recommend another ladle-full of caramel atop said ice cream :). 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread is the perfect dessert for fall and it is so calling your name :).

Recipe Inspired by Picky Palate.

Caramel Apple Skillet Pull Apart Bread
An ooey-gooey pull apart, oozing with caramel, dripping with glaze, and perfect for fall.
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5839 calories
994 g
506 g
189 g
60 g
108 g
2019 g
1197 g
603 g
4 g
67 g
Nutrition Facts
Serving Size
2019g
Amount Per Serving
Calories 5839
Calories from Fat 1661
% Daily Value *
Total Fat 189g
291%
Saturated Fat 108g
542%
Trans Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 57g
Cholesterol 506mg
169%
Sodium 1197mg
50%
Total Carbohydrates 994g
331%
Dietary Fiber 27g
110%
Sugars 603g
Protein 60g
Vitamin A
111%
Vitamin C
30%
Calcium
60%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Apple Filling
  1. 2 medium size apples, cut into small chunks
  2. 1/3 cup butter
  3. 1/2 cup brown sugar
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon vanilla
For the Dough
  1. 2 1/2-3 cups flour
  2. 1 tablespoon instant yeast
  3. 1/4 teaspoon salt
  4. 1 tablespoon vegetable oil
  5. 1/3 cup sugar
  6. 1 cup warm water
*For the Caramel Sauce
  1. 1 cup brown sugar
  2. 1/4 cup salted butter
  3. 1/2 cup cream
  4. 1 tsp vanilla
For the Glaze
  1. 1 1/2 cups powdered sugar
  2. 1/3 cup cream
  3. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 400 F. Begin by making the apple filling. After cutting the apples into small chunks, melt butter in a 12-inch, cast iron skillet. Add the apples, brown sugar, cinnamon, and vanilla. Cook over medium heat 7-10 minutes, until apples soften and cook most the way through. Remove from heat.
  2. 2. To make the dough, combine 1 cup flour and the yeast in a bowl, set aside. In the bowl of a stand mixer, place, salt, vegetable oil, sugar, water, and the yeast mixed with one cup flour. Mix until it begins to come together. Gradually add the remaining flour. After you have added the initial 1 cup mixed with the yeast, you will likely need the remaining 1 1/2 cups. However, if the dough is still too sticky, add the remaining 1/2 cup of flour, only adding a couple tablespoons at a time. Do NOT use more than 3 cups of flour. I usually need a little more than the initial 2 1/2 cups, but rarely need an entire 1/2 cup after that. Just add a little at a time to avoid adding too much flour. Shape dough into a ball, place in a large bowl, and let rest in a warm place for ten minutes.
  3. 3. While the dough is resting, place all the caramel sauce ingredients into a medium sized saucepan. You can turn the heat on low to begin melting the ingredients, but don't let it cook or boil yet. You will do that while the dough is in the oven. (Stirring the caramel sauce as it boils is a full-time job.) After the dough has rested, remove it from the bowl and cut into bite-size chunks, about 35-40 pieces. Place in the skillet and toss gently into the apple filling ingredients with a rubber spatula. Bake about 15 minutes or until the top begins to brown and the dough is cooked through.
  4. 4. Turn up the heat on the caramel sauce ingredients and bring to a boil. Boil rapidly 7-10 minutes, or until desired consistency is reached. You will have to stir the entire time. Remove from heat. I like to set in the freezer on a hot pad for about 10 minutes to cool down a little bit.
  5. 5. To make the glaze, whisk together the powdered sugar, cream, and vanilla. Add more or less cream until desired consistency is reached. Drizzle about 1/2 cup of the caramel sauce and most of the glaze on top of the pull apart bread. We like to add extra caramel sauce and glaze to our individual servings, because if you add too much caramel and glaze in the skillet, the pull apart bread in the skillet will become soggy. Serve with ice cream if desired.
Notes
  1. *This is the caramel sauce recipe halved for the pull apart bread, but I usually just make a full batch because we love this sauce for ice cream and many other desserts. So if you want leftover caramel sauce, go ahead and make a full batch by doubling the measurements listed.
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calories
5839
fat
189g
protein
60g
carbs
994g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Bread Sweets

Chocolate Pumpkin Bread

Happy first day of fall! I can’t think of a better way to celebrate than with this Chocolate Pumpkin Bread. For ages, I have had pumpkin bread combined with chocolate on my mind, and I finally got it made. It is my first official pumpkin recipe of the season, and for that I am excited.

I love fall. The one consolation to me when summer comes to an end is that it means fall is here. I am definitely a four-seasons-kind-of-gal, but I really look forward to summer all year long and it is such a bummer to me when it is over.

Fall definitely helps ease the pain.

Chocolate Pumpkin Bread from butterloveandcowboys.com

You know what else helped ease the pain? This Chocolate Pumpkin Bread. Pumpkin bread really is fantastic enough by itself, but this version takes it to infinity and beyond. The actual bread has all the ingredients you would normally see in pumpkin bread, but with a whole bunch of cocoa added to seal the deal. Plus chocolate chips- I don’t believe in any pumpkin bread without chocolate chips.

The bread ends with a chocolate glaze. When I made the glaze, I was doubling the recipe for two loaves and really thought I was making plenty. I was wrong. Therefore, I will fill the recipe card with instructions for a batch of glaze that will go a little farther. I would never want to con you into thinking that my recipe gives you ample glaze, and have you disappointed that you needed to hurry and make up another batch.

When it comes to glaze, I like a decent covering, like shown in the pictures, but I also like to have enough to set aside that we can put on top of our individual pieces after they are cut.

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Another thing about quick breads is that they are, well, quick! It only takes a few minutes to throw them together for the oven. Plus Chocolate Pumpkin Bread will make your house smell dreamy. Happy Fall!

Recipe adapted from Lindsay Funston

Chocolate Pumpkin Bread
A fantastic quick bread, fully loaded with chocolate, chocolate chips, and a chocolate glaze- perfect for fall!
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5065 calories
713 g
590 g
242 g
57 g
84 g
1454 g
1651 g
543 g
2 g
142 g
Nutrition Facts
Serving Size
1454g
Amount Per Serving
Calories 5065
Calories from Fat 2139
% Daily Value *
Total Fat 242g
372%
Saturated Fat 84g
421%
Trans Fat 2g
Polyunsaturated Fat 26g
Monounsaturated Fat 116g
Cholesterol 590mg
197%
Sodium 1651mg
69%
Total Carbohydrates 713g
238%
Dietary Fiber 38g
154%
Sugars 543g
Protein 57g
Vitamin A
817%
Vitamin C
21%
Calcium
82%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bread
  1. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1/4 cup sour cream
  4. 3/4 cup sugar
  5. 2 teaspoons vanilla
  6. 1 cup pumpkin puree
  7. 1 cup flour
  8. 1/2 cup cocoa powder
  9. 1 tablespoon pumpkin pie spice
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 cup milk chocolate chips
Chocolate Glaze
  1. 2 tablespoons butter, melted
  2. 2 1/2 cups powdered sugar
  3. 1/4 cup cocoa powder
  4. 1/3 cup cream
  5. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven @ 350 F. In a large mixing bowl, combine vegetable oil, eggs, sour cream, sugar, vanilla, and pumpkin. In another bowl, combine, flour, cocoa powder, pumpkin pie spice, baking soda, and baking powder. Pour wet ingredients in with the dry ingredients and mix until combined. Fold in the chocolate chips. Place in a greased 9x5 loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool ten minutes then flip onto a serving plate.
  2. To make the chocolate glaze, whisk together melted butter, powdered sugar, cocoa powder, cream, and vanilla. I find it hard to give an exact amount of liquid for a glaze, because it is dependent on who thick you want it. I prefer a thicker glaze, so add as much or as little cream as you like, until the desired consistency is reached. Pour over the pumpkin loaf and enjoy! Store leftovers in an airtight container.
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calories
5065
fat
242g
protein
57g
carbs
713g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/