Pumpkin Popcorn Balls

Popcorn balls are an old-timey Halloween tradition.  I'm ashamed to admit, while I've always known what they are and that they are associated with Halloween, that I've never eaten one...until now.


Why I never made them until now is forever a mystery, but rest assured that they will now be a Halloween tradition for me and my family.

These are just shaped like pumpkins, not pumpkin flavored.  I thought it would be fun to add some festive appearance to them because that's what I do.  But you don't have to if you don't want to.  You can certainly leave them white; they'll taste just as delicious.

Pumpkin Popcorn Balls

  • 1/4 cup (1/2 stick) butter
  • 1 10 oz pkg. miniature marshmallows
  • 1/4 cup brown sugar, packed
  • Green candies for stems (optional)
  • Orange food coloring (optional)
  • 3 quarts popped popcorn

  1. Melt butter in a large heavy pot over low heat.  Add marshmallows and brown sugar and stir until melted.  Add orange food coloring if desired.  Remove from heat
  2. Pour popcorn into pot; toss well.  With buttered hands, shape into 2 1/2 inch balls.  Place on parchment lined baking sheet to cool.  Before completely cool, push green candies in the tops to create a stem.

*Recipe from Martha Stewart

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Pumpkin Spice Fudge

Remember those amazing pumpkin spice truffles a few weeks ago?  This fudge is just as amazing.  It's a pumpkin pie in fudge form.


We at Kitchen Kneads love making candy and candy season is upon us, so we're getting a jump start on it now.  Make this fudge for your next Halloween party and don't skimp on the pecans.  Our pecans are the freshest you'll find and as such, they have a much better flavor than any others.

Pumpkin Spice Fudge



*These ingredients can be found in our store.

  1. Butter a 9 x 13 baking dish.  
  2. Combine the first 9 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  
  3. Boil 4 minutes.
  4. Remove from heat, stir in the white chips until they are all melted and mixture is smooth. 
  5. Add the remaining ingredients, mix well. 
  6. Pour into prepared pan, and cool to room temperature. 
  7. Cut into squares  

Recipe adapted from Aunt Peg's Recipe Box.

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Spooky Ghost Brownies (made with barley flour)

It's time to get festive with some spooky ghost brownies.  These are very simple to make and add a nice spooky flare to your Halloween party.


The brownies are made using agave and barley flour.  The barley flour adds a nice nutty flavor, perfect for the season.  Don't forget that whole wheat flour is not the only whole grain flour out there.  There are so many more that lend different flavors and textures to your baked goods.  So don't be afraid to experiment with barley, oat, rye, quinoa, and spelt, among many others.

Spooky Ghost Brownies

  • 1 cup agave*
  • 1/2 cup oil*
  • 2 eggs
  • 6 T cocoa powder*
  • 1 tsp vanilla*
  • 3/4 cup barley flour*
  • 1/2 tsp baking powder*
  • marshmallows
  • white chocolate*
  • mini chocolate chips*
  • regular size chocolate chips*

*These ingredients can be found in our store.

  1. Preheat oven to 350.  Spray an 8x8 square baking pan with nonstick spray. 
  2. Mix agave, oil, eggs, cocoa,and vanilla together until blended. Sir in barley flour and baking powder.  
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and cut into 2-inch squares.
  5. Melt white chocolate in the microwave in 30-second intervals.
  6. Place a marshmallow on top of each brownie square.
  7. With a spoon, pour white chocolate on top of each marshmallow and allow to drip down the sides, covering the marshmallow.
  8. When the chocolate is mostly set, but still soft to the  touch, stick two mini chocolate chips and one regular size chocolate chips on to form a ghost face.

Brownie recipe from Attracting Wellness.

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Apple Bread

Fall is here and that means fall flavors.  Apple, pumpkin, caramel, cinnamon...among others.  Today we bring you apple bread.  It's like banana bread, but made with apples instead and spiced up with cinnamon and nutmeg.


Apple Bread

  • 1/2 cup vanilla yogurt
  • 2 cups granulated sugar
  • 2/3 cup applesauce
  • 3 eggs
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups shredded apples
  • 3 cups white whole wheat flour
  • 1 teaspoon baking soda

 Topping:

  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup oat bran

  1. Preheat oven to 350 degrees
  2. Grease and flour 2 loaf pans
  3. In a large bowl, mix sour cream, sugar, applesauce, eggs, spices, and apples
  4. In a separate bowl, combine the flour and the baking soda
  5. Add dry ingredients to the wet mixture and stir just until moist
  6. Divide evenly between the two pans
  7. Sprinkle with the sugar/oat mixture
  8. Bake 50-60 minutes or until a toothpick comes out clean


 Recipe slightly adapted from thefrugalgirls.com.

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White Chocolate Pumpkin Spice Truffles

You may think it's a little early for truffles and candy making, but we at Kitchen Kneads think it's always time for homemade candy.  And when you introduce pumpkin into the mix it definitely time for some Autumn candy making.


These little things are addicting.  It's a good thing they're so easy to make.  You might consider doubling or tripling the recipe.

The coating I used is our Kreamy Coating, which is similar to almond bark.  The white chocolate I used in the centers was our White Caps, which is made with butter fat and lends a richer flavor.

White Chocolate Pumpkin Spice Truffles

  • 2/3 cup finely ground Biscoff cookies (or graham crackers)
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup white chocolate, melted
  • 2 oz cream cheese, softened
  • 1/4 tsp pumpkin pie spice
  • 6 oz white chocolate for coating

  1. In a bowl, mix cream cheese, pumpkin puree, pumpkin pie spice, and melted white chocolate. Stir in ground cookies and set in the fridge for half an hour.
  2. Roll 1 inch balls and place them on parchment paper. If it becomes too sticky to roll, put it back in the fridge to firm up more. Place a toothpick in each ball and freeze them for at least half an hour before coating with chocolate.
  3. Melt white chocolate and dip each frozen ball in the melted chocolate and transfer them onto parchment paper. Sprinkle a little pumpkin pie spice on each truffle if desired.

*Recipe slightly adapted from OMG Chocolate Desserts.

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Jelly Filled Donuts

You can make your own donuts.  You CAN!  You can even fill them with JELLY!  A few simple tools and materials that you already have in your kitchen, plus a bag of the best fillings, and you are on your way to delicicity on a one way, crème-filled bus.  It’s easy!


This is the perfect thing to make on a day when you have nowhere to go and nothing to do.  They're not hard to make, but they do take a lot of time (mostly rising time).  But they're definitely worth it.

We carry these pastry fillings that are used in bakeries.  I've used them many times and I love them.  (Look here for another example.)  They're so convenient and taste wonderful.

I've always been a little hesitant to fry because I don't like things to be oily.  But with a little research, I found that shortening is very ideal for frying.  It doesn't seep into the dough, leaving it greasy.  Instead, it fries the outside to a nice, flaky, golden "crust".

Jelly Filled Donuts


*These items can be found in our store.

  1. In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes. 
  2. Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
  3. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
  4. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 tablepoon jelly. Carefully roll warm doughnuts in sugar or mix up a thin glaze of powdered sugar and water to the consistency you like and dip the donuts in.  Yield: About 2-1/2 dozen.

*Recipe slightly adapted from Taste of Home.

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Cheesecake Dream

I was looking through the Kitchen Kneads cookbook the other day and ran across this recipe.  For some reason I had never noticed it before, but it sounded so good, I had to make it.


I was right.  It's delicious.  It has a very nutty flavor not only because of the nuts, but also because of the whole wheat flour.  This is a recipe you need to make if you want a cheesecake, but don't want to take the time to make a full-size one.  It will definitely satisfy any cheesecake craving.

Cheesecake Dream

  • 1/4 cup brown sugar
  • 1 cup wheat flour
  • 1/2 cup chopped nuts
  • 1/3 cup butter, melted
  • 8 oz. cream cheese
  • 1/4 cup dried sugar cane
  • 2 T milk
  • 1 T lemon juice
  • 1 tsp vanilla
  • 1 egg

  1. Preheat oven to 350.  Grease an 8x8 pan, set aside.
  2. In a mixer, combine brown sugar, flour, and nuts.  Mix well.  Stir in butter until combined.  Reserve 1/3 cup of the mixture.  Pat gently into prepared pan and bake for 12-18 minutes.
  3. Beat cream cheese and dried sugar cane until smooth.  Beat in remaining ingredients.  Pour over crust.
  4. Sprinkle reserved crumb mixture on top.  
  5. Bake 25 minutes.
  6. Cool on a wire rack and cut into 2-inch squares.


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