This coffee cake could also be dessert. I like those kind of recipes since I can use for them dessert in the evening and still serve it with coffee in the morning for breakfast and  nobody ever feels guilty.

Pumpkin Coffee Cake Serves 18

1/3 C water,  1 can pumpkin, 2 eggs, 1 TB  vanilla, and 1 tsp. vanilla, 2 tsp. pumpkin pie spice, 1 box yellow cake mix, 1 tsp. baking soda, 1 C brown sugar(divided), 1/2 C flour, 4 TB, butter (melted),  1/4 C sugar and 1/4 C heavy cream

Preheat oven to 350 degrees. In a large bowl mix together water, pumpkin, eggs, 1 TB vanilla and pumpkin pie spice until combined. Add cake mix and baking soda and mix.

Grease a 9×13 pan  and pour in batter.

In a small bowl mix together 1/2 c brown sugar, 1/2 c flour and  melted butter. Sprinkle over the top of cake. Bake for 25-30 min.

For the glaze, combine the other half of the brown sugar, sugar, 1 tps. vanilla and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all the sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake.

These fun little treats are not only easy, but really cute and yummy too.  Great for a kids party or your upcoming Halloween party. Thanks Pinterest for another great idea. Our guests gobbled these right up the other night.

Taffy Apple Cupcakes – Serves 12 

1 package carrot cake mix, 1 C apples, cored, peeled and finely chopped, 1/2 tsp. cinnamon, 20 caramels, 1/4 C milk, 1 C walnuts, finely chopped, 12 wooden craft sticks

Prepare cake mix according to package directions. Stir in apples and cinnamon. Fill paper lined- regular muffin cups 2/3 full. Bake 350 degrees for 20-25 min. When cool pop out  muffins.

Combine caramels and milk in a saucepan over low heat. Stir until melted. Spread caramel over cooled cupcakes. Sprinkle nuts over the top and insert a craft stick in the center for effect.

Okay, who doesn’t like a good apple right? I know I do, but I don’t eat them all the time. This time of year though I find myself literally craving apples. Especially honey crisp. If you have never tried one of these delightful little things, please do. You spend a little extra money for them, but they are pretty darn good. Okay, I did not use honeycrisp in this next recipe, because I like the tartness, rather than the sweetness a Granny Smith gives me, but you can choose whatever you like. This made a great appetizer during wine and cheese the other night.

Apple, Brie and Honey Bruschetta

I liked to toast the baguette slices a little first to make them a little crispy, but you surely don’t have to.

1 baguette, cut into thin slices, 6-8 oz. brie, 1-2 apples, thinly sliced ( I like granny smith), 1/4 to 1/2 C toasted cinnamon sugared pecans, finally chopped, honey for drizzling and flavored balsamic ( I used apple cinnamon)

Preheat oven to 425 degrees. Lightly brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast about 3 minutes until lightly browned, flipping halfway through. (I do this ahead of time and finish before serving).  Remove baguette slices and top each with a generous slice of brie and continue baking until it melts. – Keep an eye on it. It melts quickly. Top with thin apple slices and chopped pecans. Drizzle with honey and balsamic.

So what is the craze with salted caramel lately? Its everywhere you look. I have to admit though, it is pretty tasty. Salt and caramel. hmmm. Who would thought? It really adds a lot to the flavor profile. It seems like I have been trying it a lot lately, which is why I guess you are seeing it here a lot. Don’t worry though. I am only publishing the ones that really turn out well. These little temptations are light so you don’t feel so guilty having more than one. Enjoy.

Salted Caramel Shortbread Cookies

Cookies – 1 1/2 butter, softened, 3/4 C sugar, 1 tsp. vanilla and 3 1/2 C flour

Topping – 1 bag (14oz) caramels, 2 TB milk, 4 oz. semi sweet chocolate, chopped, 1 TB butter and 1 tsp. course kosher or sea salt.

Heat oven to 350 degrees. In a large bowl beat 1 1/2 C butter until creamy. Beat in sugar and then vanilla. On low speed, beet in flour until blended.

Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to about 1/4″ thickness. Use a round cookie cutter or jar like I did to make a round cookie. ( I like them big, but you can do any size you want). Place cut outs about 2″ apart on a cookie sheet  and bake 12-14 minutes until just barely light golden brown(do not overbake)! Cool completely. Repeat with the remaining dough.

Once the cookies are cool, use a medium microwaveable bowl to heat caramel and milk, uncovered on high for 2 minutes and 30 seconds, stirring every 30 seconds so caramel doesn’t burn. stir until melted and smooth. Frost each cookie with about 1 rounded teaspoon of caramel mixture.

In a small microwaveable bowl, melt chocolate and butter uncovered for 1 minute and 30 seconds, stirring every 30 seconds. Drizzle chocolate over cookie or dollop in the middle. Sprinkle generously with salt. Let stand and set up.