The Great Pumpkin Tini Recipes

PUMPKIN MARTINI

Steps:

• Gather the ingredients.
• In a small dish, combine the finely crushed graham cracker, sugar, and 1 teaspoon of pumpkin spice, mixing into an even consistency. Pour a bit of Irish cream into a second small dish. Rim a cocktail glass by dipping the rim into the Irish cream, then rolling it in the graham cracker mixture, tapping off any excess. Place the glass in the freezer for a quick chill while making the cocktail.
• In a cocktail shaker , pour the vanilla vodka, 1 1/2 ounces of Irish cream, pumpkin purée, and the remaining 1/2 teaspoon of pumpkin spice. Fill the shaker with ice.
• Shake vigorously for at least 30 seconds.
• Strain into the prepared cocktail glass .
• Garnish with a cinnamon stick.

THE GREAT PUMPKIN CAKES

Steps:

• Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides., For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines.

THE GREAT PUMPKIN CAKE RECIPE

Steps:

• Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
• In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
• Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
• Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting.
• With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
• Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
• Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
• Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
• Carefully remove the foil from cake platter.
• Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
• Now step back and admire your work of art!

ITS THE GREAT PUMPKIN COOKIES, CHARLIE BROWN

Steps:

• Cream butter with both sugars until light and fluffy.
• Add in egg, pumpkin, and vanilla and mix.
• Then add flour oats, baking soda, cinnamon, and salt and mix well.
• Then stir in CHocolate chips and cinnamon chips.
• Bake at 350 for 18-20 minutes or until firm and lightly brown.
• (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
• I usually eat mine when they are totally cooled.