Pumpkin Spice Puppy Chow

Look who is back (guest appearance?!) with a sweet and crunchy snack recipe that's easy to make and satisfies every pumpkin spice, fall-ish flavor craving that comes right along with October. Kimber brought us a twist on an old favorite...Pumpkin Spice Puppy Chow!

I know it's been a while since I've contributed anything to Dinner Plan-it.  You know, life has been a little crazy between work and getting ready for my first NPC bikini competition.  With all the intense workouts and pre-competition meal prepping going on...and not the fun creative meals that I usually like...I had to make time for a little fun time mixing it up with spices!! 

 

I did something to torture myself this week, I made Pumpkin Spiced Puppy Chow. Mind you it is pretty much fall and I could eat pumpkin anything and everything and Puppy Chow is a long time favorite of mine!  I have not been able to even taste this with my prep going on, but I made a batch for work and another batch for a friend's birthday. You know what? One recipient thinks he may like this one even better than the original! 

I took my mom's recipe for puppy chow and kind of mixed that up with ideas for all sorts of pumpkin spice things out there. But come on, no matter what spices and ingredients you add or delete, it is and will always be puppy chow!

 

All tied up and ready to go - Pumpkin Spice Puppy Chow!

Pumpkin Spice Puppy Chow

• 1/2 Stick Butter
• 1 1/2 cup Trader Joe's cookie butter - or other cookie butter ( I just used the whole jar, and it was approx 1.5 cups) 
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon vanilla
• 2 cups white chocolate chips
• 1 17.9 box Crispix
• 1 lb box powdered sugar
• 1 1/2 - 2 cups Reese's Pieces

Melt butter in saucepan, add cookie butter and pumpkin pie spice; stir until smooth.  Add chips and stir until melted, then stir in vanilla. 

Using plastic trash bag or other VERY large clean plastic bag, put 1/2 box of powdered sugar in the bottom, then cereal, then cookie butter mixture and then the rest of the powdered sugar and Reese's Pieces.  Shake and knead the bag until cereal is well-coated; cool completely.  Store in an airtight container.

Enjoy until you pumpkin heart is content!



Now that you've had a chance to see Kimber's original recipe, here's a gluten-free version. I tried to give the same flavor as the cookie butter (cookie butter is NOT gluten-free) only without the COOKIE part of cookie butter...hence, the use of almond butter and extra spices. 

(For those of you unfamiliar with cookie butter, it's the new hot item in hip grocery aisles. Basically, it's a spreadable "butter" made with almondy-y, ginger-y, caramel-y speculos cookies. What's not to love?!)

Gluten-Free Pumpkin Spice Puppy Chow

 

• 1/2 Stick butter
• 1 1/2 cup almond butter
• 1/4 cup finely minced crystallized ginger
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cloves
• 2 teaspoons powdered ginger
• 2 teaspoons cinnamon
• 12 ounce package white chocolate chips
• 1 lb box powdered sugar
• 1 1/2 - 2 cups Reese's Pieces
• 15 ounce box of gluten-free Chex - rice or corn variety

Melt butter in saucepan, add almond butter, crystallized ginger and spices; stir until smooth.  Add chips and stir until melted. 

Using plastic trash bag or other large clean plastic bag, put 1/2 box of powdered sugar in the bottom, then cereal, then the almond butter mixture and then the rest of the powdered sugar and Reese's Pieces. 

Shake and knead the bag until cereal is well-coated and let cool completely.  Store in an airtight container.

Like Kimber said...enjoy until your little pumpkin heart is content!
 

Almond-Encrusted Amaretto Cake

Almond-Encrusted Amaretto Cake

It’s Tara’s birthday tomorrow!  So, I baked a cake to surprise her with at work.  Actually, a couple of weeks ago, Lisa was telling Tara how much she loves my Almond-Encrusted Amaretto Cake. “What?” Tara said.  “I’ve never had that!”  (I think she may even have growled just a tiny bit.)  And so I promised her I’d make her one for her birthday.  Your birthday wish is my command.

Almond-Encrusted Amaretto Cake

• 1 package yellow cake mix

• 1 package vanilla pudding (instant)

• 4 large eggs

• 1/2 cup water

• 1 teaspoon almond extract

• 1/2 cup vegetable oil

• 1/2 cup amaretto

• 3/4  c. sliced almonds

Glaze:

• 1 stick butter

• 1/4 cup amaretto

• 1/4 cup water

• 1 cup sugar

For cake:

Blend ingredients (except nuts) and beat on high for 2 minutes.  Grease (liberally so the nuts stick!) bundt or tube pan and sprinkle with nuts, making sure all surfaces of the pan are covered with almonds.  Pour in batter and bake at 325 for 50-60 minutes.

This is what the pan looks like before pouring in the cake batter.

For glaze:

Melt butter in small pan; add 1/4 c. amaretto, water and suar.  Bring to boil and stir for 2-3 minutes.

Cool cake for 10 minutes.  Remove from pan and place on a cake rack ove a deep dish and spoon the hot glaze over.  Keep re-using glaze that has run off into dish and glazing cake until all the syrup is gone.

NOTE:  Here's a little hint to grease and coat the bundt pan with almonds.  First, put your hand into a plastic sandwich bag to grease the pan with Crisco.  No mess on your hands!  To coat the pan with almonds,  rotate the pan while sprinkling with the almonds.  Get the inside tube, too, and pat some into place where they may be a little skimpy.

ANOTHER NOTE:  This recipe came from Cate Olsen who owned the most wonderful pottery shop in Ellicott City, MD back in the 70's.  Cate was a fabulous cook who served goodies in her store regularly...and handed out beautifully handwritten (and copied) recipes, too.  I treasure my old copies.  I treasure my beautiful pottery pieces, too!