I wanted to make pumpkin muffins for Halloween breakfast tomorrow, so I went to my storage room for inspiration. These turned out amazing!
WARNING: MUST USE BAKING CUP LINERS. Butterscotch may stick to the pan if you over fill the liners. I had 3 that I over filled and that stuck to the pan. I made a mess getting them out. They became our taste testing muffins.
1/2 cup Butter
1 cup Flour
2 boxes Spice Cake Mix
26 oz can Pumpkin Puree
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
12 oz Butterscotch Chips
Preheat oven to 375 degrees. Line 24 cut muffin tin with baking cup liners.
In a small mixing bowl cut together butter, 1 cup of cake mix, and flour to create the Streusel. In a medium mixing bowl combined cinnamon and clove essential oils into pumpkin. Stir remaining cake mix into pumpkin mixture. Mix in Butterscotch Chips.
Fill muffin cups 3/4 the way full. Top with approximately 1 tablespoon Streusel. Bake for 25 minutes. Remove immediately from pan and place on cooling rack. Enjoy warm or cold.
I was introduced to Nanaimo Bars by Joseph’s Family. They quickly became one of my favorite desserts. Over the years I have used their family recipe, but after going to Canada, I knew I had some playing around to do. The filling in the Bun King Bakery Nanimo Bars were more creamy and fluffy and the chocolate top was smooth. We like adding essential oils to the filling as well.
3/4 cup Unsalted Butter
7 T Cocoa Powder
1 3/4 cups Graham Cracker Crumbs
1 cup Desiccated Coconut
1/2 cup Finely Chopped Nuts
In a mixing bowl combined graham cracker crumbs, coconut, and nuts. In a separate small bowl, beat the egg and set aside. In a double boiler melt butter, sugar, and cocoa powder over medium heat. Stir in egg slowly and continue cooking until thick. Pour hot mixture over the dry mixture. Press mixture into a grease 9X13 pan.
3/4 cup Unsalted Butter
1/3 cup Custard Powder
6 T Heavy Whipping Cream
2 1/2 cups Powdered Sugar
In a mixing bowl whip together butter, custard powder, and whipping cream for 3 minutes until fluffy. Whip in powdered sugar 1/2 cup at a time. Spread over crust and refrigerate for 30 minutes.
8 oz of Semi-Sweet Chocolate
1/2 cup Heavy Whipping Cream
In a double boiler melt chocolate and cream together. Remove pans from refrigerator and pour chocolate over the filling and return to the refrigerator for an additional 30 minutes. Cut in to 24 to 36 pieces. Store in an air tight container in the refrigerator.
Orange – Add 10 drops of doTerra Wild Orange Essential Oil
Mint – Add 4 drops of doTerra Spearmint + 4 drops doTerra Peppermint Essential Oil
Peppermint Add 6 to 8 drops Peppermint doTerra Essential Oil
Spearmint – Add 6 to 8 drops doTerra Peppermint Essential Oil
Lemon – Add 10 drops of doTerra Lemon Essential Oil
Lime – Add 10 drops of doTerra Lime Essential Oil
Tangerine – Add 10 drops of doTerra Tangerine Essential Oil
Lemon Lime – Add 5 drops Lemon and 5 drops Lime doTerra Essential Oil