Recipes for October

I love this coming months recipes! I think it has the variety we have all been craving…

For October 7th, Tammy of Wee Treats by Tammy has chosen,

Caramel-Peanut-Topped Brownie Cake on pages 264 and 265.

For October 14th, Gretchen of Canela & Comino chose,

Lenox Almond Biscotti on page 141-143.

For October 21st, Kelly of Sounding My Barbaric Gulp chose,

Pumpkin Muffins on page 13.

For October 28th, Clara of I Heart Food4Thought has chosen,

Chocolate-Chocolate Cupcakes* on pages 215-217.

*Clara mentioned that it might be fun to decorate your cupcakes for Halloween. ;)

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42 thoughts on “Recipes for October

  1. What great choices! I actually made the chocolate chocolate cupcakes last week for someone’s birthday and they are amazing. Sorry I didn’t decorate them for Halloween :( I have been waiting patiently for the Caramel-Peanut Topped Brownie Cake, so I am thrilled about that choice. Great variety all around :)

  2. Thanks guys, for all of these amazing looking recipes! I have been DROOLING over that Caramel Topped Brownie Cake since the day I first cracked open my copy of the book! Yipee!!

  3. This is a great variety of choices. Selfishly, I am glad the pumpkin muffins are for the 21st. We will be out of town that week and they will be easy to fit in before we leave. My kids will have a blast with the chocolate chocolate cupcakes. You can expect a halloween theme from us!

  4. These all are exciting choices. I’m trying to decide what to do about the peanuts on the Caramel Brownie Cake and the almonds in the Biscotti. I might just leave the biscotti as is and mail it all to my sister. But that cake presents a challenge since DD is allergic to peanuts and tree nuts. Anyone have any bright ideas?

  5. Kristen- Maybe toffee, marshmallows, or even chopped candy bars would taste good on the brownie cakes? Something easy to stir in when the caramel isn’t too hot that would still give nice texture and visual interest would be my idea.

  6. Love these choices!

    Kristen — can DD eat pumpkin seeds? Something like that? Or if you can’t figure out something crunchy that would work, you could just put some caramel on top…

  7. I couldn’t wait and made it just like the picture- peanuts and everything. That caramel was so good that I got a stomach ache from snitching the leftovers! LOL! I can’t wait to see everyones take on these great recipes.

  8. YAY!!!! 3 outta 4 that I am jazzed about has to be a record, heheee….I have been waiting for that Caramel Brownie Peanut Cake thing…have you guys seen that picture? It’s like a heart attack waiting to happen. The only bummer is we are out of town all next week, I will have to try to make it this week!

  9. Warning to any people with not enough free time – I just made the pumpkin muffins, and DO NOT make mini muffins out of the full recipe. Dear lord, I now have 5 dozen mini muffins and 2 hrs less of my life. But oh my goodness are they awesome.

  10. Ok I made the cake and am trying to make the caramel for the top right now. I’ve had it on the stove for about 15-20 minutes now, and it is just now getting dark. Is there a trick to this? Will it hurt it by leaving it cooking too long?

  11. Kristen, I cooked mine for 20 minutes also. And yes, it is possible to cook it too long, and even burn it. Mine got a tiny bit scorched, but we ended up liking it anyway. Hope yours turned out. Also, for anyone who hasn’t made this, it’s a good idea to have a bowl of ice water handy in case you burn yourself.

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