This fun spook-tacular Butterfinger Peanut Butter Poke Cake is sure to be a huge crowd-pleaser at your next Halloween party or get-together. #ad #Butterfinger #Nestle October is here, which means Halloween is just around the corner. We have about 2 ...


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Butterfinger Peanut Butter Poke Cake for Halloween

This fun spook-tacular Butterfinger Peanut Butter Poke Cake is sure to be a huge crowd-pleaser at your next Halloween party or get-together. #ad #Butterfinger #Nestle 
 
October is here, which means Halloween is just around the corner. We have about 2 weeks left until Halloween, so it's time to start thinking about all things spooky and fun! Now that my kids are older they don't go trick-or-treating anymore, but that doesn't mean we still can't enjoy the fun of Halloween. 

For my teenagers instead of trick-or-treating now, it's all about dressing up, getting together with friends and handing out candy to the neighborhood kids. I always plan something fun, a themed dinner and scary movies are always a must to kick off Halloween and I always make a yummy dessert to end the night. It's usually something simple with a festive Halloween theme.  


When Nestle approached me about creating a craft or recipe using their new Nestlé Butterfinger Peanut Butter Cup Skulls, I was totally on board and I knew exactly what treat I wanted make. Move over pumpkins and make room for the New Limited Edition fun size Nestlé Butterfinger Peanut Butter Cup Skulls! 

These fun size skulls have the perfect combination of creamy milk chocolate, smooth peanut butter and crunchy butterfinger bits all molded together in a fun spooky skull shape. Each fun size candy skull are free of artificial flavors and colors and come individually wrapped in a 10.8 oz lay down package with 18 skulls. These fun size skulls are the perfect treat for candy bowls, trick-or-treaters or to bake up a spooky Halloween themed recipe. 

 
I love a good poke cake, so using the Butterfinger Peanut Butter Cup Skulls, I created a Butterfinger Peanut Butter Halloween Poke Cake as a special early Halloween treat for my family. Poke cakes are easy to make and the flavor combinations are endless!!!! 

For this poke cake I baked up a yellow butter cake and added creamy peanut butter to the batter. When the cake was finished baking, I poked holes all over the top and poured a mixture of sweetened condensed milk and a caramel sundae topping over the holes.

When the cake was completely cool, I frosted it with whipped topping (fresh cream can also be used) and sprinkled crushed butterfinger bits on top. To finish off this festive cake, I added the Nestlé Butterfinger Peanut Butter Cup Skulls, candy eyes and some colorful pumpkin and spider sprinkles.  

My whole family loved this spooktacular poke cake and I'm already thinking of new ways to use these adorable chocolate skulls. If you're looking for a quick and impressive dessert for your upcoming Halloween or fall celebration I think this is it!!!!!!!!!!!!!!  Let's get started and I will show you how simple this cake came together. 

To start preheat oven to 350°F and prepare a  13  x  9 inch baking pan with non-stick baking spray and lightly flour pan (removing any excess flour). Prepare cake according to package directions, adding oil or butter, water, eggs and peanut butter and mix to combine. 

Bake cake according to package directions for a 13 x 9 inch baking pan (about 35 - 40 minutes). Uses a toothpick to test cake for doneness.  Let cool for about 10 minutes. 

Poke holes in the cake using the end of a wooden spoon or something similar. Mix the sweetened condensed milk and half a jar of the caramel topping together. 

While the cake is still warm, pour the caramel mixture over the warm cake making sure most of it gets into the holes of the cake. 

When the cake is cool, spread the whipped topping or fresh cream frosting evenly over the top of the cake. Drizzle the remaining caramel topping over the the cake.  

Sprinkle with crushed Butterfinger candy bar pieces and garnish with sprinkles, fun size Butterfinger Peanut Butter Skulls and candy eyes. Store cake in refrigerator until ready to serve. Store any leftovers in the refrigerator. 

I just know your family and friends will love this delicious festive treat. 


Nestlé Butterfinger Peanut Butter Cup Skulls can be found at retailers nationwide. Be trick-or-treat ready and grab a couple jumbo (220-450 count) variety bags of candy filled with fun size chocolate favorites from Nestlé Crunch, Butterfinger, Baby Ruth and Nestlé Milk Chocolate Bars, SweeTARTS, Nerds, & Laffy Taffy.  


Butterfinger Peanut Butter Poke Cake

Ingredients:
1 - 15.25 ounce yellow cake mix + oil or butter, water and eggs 
called for on box mix (I used golden butter cake mix)
1/2 - cup creamy peanut butter
1 - 14 ounce can sweetened condensed milk
1 - jar caramel sundae topping, separated  
1 - 8 ounce container whipped topping or fresh whipped cream frosting 
1 - Butterfinger candy bar or fun size butterfinger candy bars, crushed 
8 - Fun Size Butterfinger Peanut Butter Cup Skulls 
Halloween sprinkles, candy eyes, candy spiders, and pumpkins for garnish  

Instructions: 
Preheat oven to 350°F.  Spray a 13 x 9 inch baking pan with non-stick baking spray and lightly flour pan (removing any excess flour). 

Prepare cake according to package directions, adding oil or butter, water, eggs and peanut butter.  

Bake cake according to package directions for a 13 x 9 - inch  baking pan. Use a toothpick to test cake for doneness. 

Let cool for about 10 minutes. Poke holes in the cake using the end of a wooden spoon or something similar. 

In small bowl, mix the sweetened condensed milk and half a jar of the caramel topping together. 

While the cake is still warm, pour the caramel mixture over the warm cake making sure most of it gets into the holes of the cake. 

When the cake is cool, spread the whipped topping or fresh cream evenly over the top of the cake.

Drizzle the remaining caramel topping over the cake and sprinkle with crushed Butterfinger candy bar pieces. 

Garnish with sprinkles, candy and fun size Butterfinger Peanut Butter Skulls. Add the candy eyes to each Butterfinger skull. 

Store cake in refrigerator until ready to serve. Store any leftovers in the refrigerator.    

Cooks Note: To make a fresh whipped cream frosting, add 2 cups heavy whipping cream, 
into a large bowl or stand mixer. Add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Whip the cream slowly over medium-high speed until ripples start to form. Turn off mixer and finish whisking by hand using a wire whisk until the cream starts to thicken and stick to the whisk. Frost cake with whipped frosting. 

servings: 12-16



For more Butterfinger Halloween recipes stop by the Butterfinger Halloween Pinterest page and follow along on Facebook, Instagram and Twitter



This is a sponsored conversation written by me on behalf of Nestlé. The opinions and text are all mine.


     


Slow Cooker Apple Pumpkin Butter

This Homemade Spiced Apple Pumpkin Butter is sweet, creamy and so easy to make in your slow cooker.  🍎
Fall 🍁🍂 is definitely my favorite season for baking!  As my summer garden slowly comes to an end, it's time to start looking forward to fall and all it has to offer. As the season changes, fall also brings new in-season produce apples, pumpkins, sweet potatoes and winter squash. 

Oh, how I love apple and pumpkin season. For me there's nothing more comforting and satisfying than a pantry and freezer full of homemade and home canned items. Bags of summer corn and berries, jams, jellies, preserves, pickles, relishes, and homemade fall butters.  

I used to purchase store bought apple and pumpkin butter, but that was before I found out how simple it was to make from scratch. If you love apples and pumpkins as much as I do then you're going to love today's recipe for 🍎 Homemade Apple-Pumpkin Butter!  

This festive fall butter is sweet, creamy and so easy to make in your slow cooker. Just add sliced or diced apples a few spices into your slow cooker the night before and while you sleep your slow cooker does all the work. 

When you wake up in the morning the aroma of cinnamon and fall will linger throughout your kitchen! At this point all you will need to do is add the pumpkin, remaining ingredients and cook the butter an additional 3-4 hours to reduce and thicken.  

That's it, now you have a delicious apple, pumpkin sweet spread to enjoy on hot biscuits, toast, scones, bagels or added to desserts, quick breads, cakes and pies. You can even add a bit of the apple-pumpkin butter to pancake and french toast batter for a festive fall breakfast. Let's get started on the step-by-step instructions for this simple recipe.  

To start. peel, core and slice or dice the apples and place in a into a 4 - 6 quart slow cooker. I used an apple peeler that peels, cores and slices the apples. If you don't have one I highly recommend purchasing one, especially if you have a lot of apples or go apple picking every year. I used my casserole slow cooker and it worked out perfectly.   

Add the apple cider, 1 cup of sugar and 1 teaspoon of cinnamon. 

Cover and cook on low for 8 hours until the apples are extremely soft (I let mine cook overnight). 

Remove lid and using a potato masher or a wire whisk, remove any chunks from the apples until the mixture resembles applesauce. 

 
Add the pumpkin, brown sugar and remaining 1 tablespoon of cinnamon, pumpkin pie spice, lemon juice and salt.

 Stir until the mixture is well incorporated. 

Cook the mixture on low for an additional 3-4 hours (Tilt the lid a bit so the steam can escape) or until the mixture has reduced, thickened up and turned brown in color. Taste the butter and add additional spices if needed. If the pumpkin butter is too thick for your liking, just add a bit of apple cider and blend. If the butter is too thin, just let it cook some more with the lid off so the steam escapes. 
Transfer the apple pumpkin butter to hot sterilized half pint jars and cool completely to room temperature. Store jars in the refrigerator for up to one month or freeze for up to 6 months.

This pumpkin apple butter is the perfect fall treat and makes great holiday gifts. I hope you'll give this recipe a try. 




Slow Cooker Apple Pumpkin Butter

Ingredients: 
5 - pounds apples, peeled, cored and diced or sliced
I prefer Honeycrisp, McIntosh, Golden Delicious, Fuji or Gala)
1/4 - cup apple cider
1  - cup cane or granulated sugar  
1 - tablespoons + 1 - teaspoon cinnamon, divided 
1 - 15 ounce can solid pumpkin puree or 2 cups fresh pumpkin puree 
1/2 - cup brown sugar 
2 - teaspoons pumpkin pie spice 
1/2 - teaspoon lemon juice
pinch of salt 

Instructions: 
Peel, core and slice or dice the apples and place in a into a 4 - 6 quart slow cooker. I used my apple peeler and slicer, so my apples were not diced.

Add the apple cider, 1 cup of cane sugar and 1 teaspoon of cinnamon. Cover and cook on low for 8 hours until the apples are extremely soft. 


Remove lid and using a potato masher or a wire whisk, remove any chunks from the apples until the mixture resembles applesauce. 

Add the pumpkin, brown sugar and remaining 1 tablespoon of cinnamon, pumpkin pie spice, lemon juice and salt. Stir until the mixture is well incorporated. 

Cook the mixture on low for 3-4 hours (tilt the lid a bit so the steam escapes) or until the mixture has reduced, thickened up and turned very brown in color. Taste the butter and add additional spices if needed. 

If the pumpkin butter is too thick for your liking, just add a bit of apple cider and blend. If the butter is too thin, just let it cook some more with the lid off so the steam escapes. 

Transfer the apple pumpkin butter to hot sterilized half pint jars and cool completely to room temperature. Store jars in the refrigerator for up to one month or freeze for up to 6 months.

recipe yields: 4 - 5 half pint jars

cook time: 12 - 13 hours
slightly adapted from: Mountain Mama Cooks.   

Cook's Note: Canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. The only safe way to home can pumpkin is in cubes and a pressure can must be used. It's best to freeze pumpkin butter or mashed winter squash. 





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Bobby's Favorite Goulash at Weekend Potluck #295

Good morning and Happy Friday!!!  It's time for Weekend Potluck and we have some delicious recipe features to share with you!!! The recipe that took the top spot and received the most views at last week's potluck, was American Goulash by me!!!!!! This goulash recipe is one of my families favorite recipes, so I hope you'll give it a try. 

Recipes that caught our eye include Breakfast Tater Tot Casserole, No Cream Soup Green Bean Casserole, Cake Mix Caramel Pumpkin Cookies and this weeks Featured Hostess is 🐦 Sweet Little Blue Bird and she's sharing her recipe for Chocolate Layer Cake with Pumpkin Filling perfect for Fall. Don't forget, we have several more potluck recipes linked at the end of this post, so I hope you'll check them out. I hope everyone has a ☼ wonderful weekend! 


New to Weekend Potluck? Here's a little run down! Weekend Potluck is a place where each week bloggers come to share and link up their favorite recipes! Every Friday we highlight the most viewed recipe from the previous week, recipes that caught our attention and a new potluck for the current week. 

When you scroll down to the bottom of this post, you'll see thumbnail photos of recipes shared from various food bloggers. The recipe with the most "views" this week will be our top featured recipe for next week, so make sure to show some love to all your favorites. I hope everyone has a wonderful weekend. To view the featured recipes just click the recipe title under each of the photos.

❤ The Recipe with the most views  
Bobby's Favorite Goulash (American Goulash) by Mommy's Kitchen 


❤ Recipes that caught our eye 
Breakfast Tater Tot Casserole by Julia's Simply Southern 



Cake Mix Pumpkin Caramel Cookies by My Fearless Kitchen 

❤ Featured Hostess Recipes 


 Your Hostesses 

The Country Cook Brandie 


Remember when you link up
it shows up on all four blogs!!! 

 We Tweet-We Pin-We Like 





Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.
     
 


Pumpkin Pecan Crescent Rolls

These Pumpkin Pecan Crescents start with Rhodes frozen dinner rolls, filled with a pumpkin pie filling and rolled into a mixture of cinnamon-sugar and crushed pecans.  
Fall has to be my favorite season! The cooler weather, fall colors, changing of leaves, pumpkins, apple picking and all those yummy fall treats. September through November is nothing but apple and pumpkin recipes around here, so don't be surprised if you get bombarded with a ton of both. I just can't help myself.

Today is a sunny but mild 89 degrees, but Fall is on the horizon!!! Even though the fall weather hasn't officially arrived, I’m still choosing to embrace the season. When I think of Fall apples and pumpkins come to mind, so to kick off the fall season, I'm sharing a delicious pumpkin treat with y'all.  

If you love quick and easy fall desserts look no further. These yummy Pumpkin-Pecan Crescents are sure to please. These delicious fall inspired crescent rolls start with Rhodes frozen dinner rolls that are filled with a pumpkin pie filling, then rolled into a mixture of cinnamon-sugar and crushed pecans, baked and topped with a cinnamon-vanilla glaze.   

I love using Rhodes rolls for a lot of my holiday baking, so I always keep a couple bags stocked in my freezer. Rhodes frozen dough is a convenient way to enjoy the taste of homemade bread anytime. These pumpkin rolls baked up soft, fluffy and my kitchen smelled just like pumpkin pie. From start to finish these rolls were ready to eat in under 2 hours. Let's get started!!  

These are the ingredients you'll need: 12 Rhodes Frozen Dinner Rolls, fresh pumpkin puree or canned solid packed pumpkin, brown sugar, granulated sugar, pumpkin pie spice, melted butter, cinnamon, crushed pecans, powdered sugar and milk. 

Start by thawing out 12 Rhodes frozen dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 350 degrees F. Spray the counter with non stick spray.  Combine the thawed rolls to form one dough ball. 

Roll the dough into a 15 inch circle.  

Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. 

Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. 

Continue rolling up like a crescent roll (some of the filling may seep out). 

Place on a baking sheet lined with parchment paper or sprayed with non stick spray. Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. Place each crescent back on the prepared baking sheet.

Bake for 10-12 minutes or until lightly golden brown on top and bottom. Remove from oven and cool slightly before adding the cinnamon glaze.  

Serve warm




Pumpkin Pecan Crescents

Ingredients:
12 - Rhodes dinner rolls, thawed but still cold
1 - cup pumpkin puree or canned solid packed pumpkin
1/2 - teaspoon pumpkin pie spice
3 - tablespoons brown sugar
1/2 - cup granulated or cane sugar 
2 - teaspoons cinnamon
1/4 - cup crushed pecans
2 - tablespoons butter, melted

Cinnamon glaze:
1/2 - cup powdered sugar
2 - teaspoons milk
dash of cinnamon 

Instructions:
Thaw out 12 Rhodes dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 250 degrees F. Spray the counter with non stick spray. 

Combine the thawed rolls to form one dough ball. Roll the dough into a 15 inch circle. Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. 

Continue rolling up like a crescent roll (some of the filling may seep out). Place on a baking sheet lined with parchment paper or sprayed with non stick spray. 

Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. 

Place each crescent back on the prepared baking sheet. Bake for 10-12 minutes or until lightly golden brown on top and bottom.

Remove from oven and cool slightly before adding the cinnamon glaze.  

To make the glaze in a small bowl, combine the glaze ingredients and mix until smooth. Drizzle the glaze over each pumpkin crescent. Serve warm. 

servings: 6
adapted from: A Cowboys Wife



If you like this recipe check out my other Fall recipes using Rhodes frozen dough. 

Caramel Apple Pie Bombs
Skillet Apple Dumpling Bites
Apple Caramel Crisp Pizza 
Apple Pie Cinnamon Rolls 
Apple Pie Pull Apart Bread

For more Rhodes deliciousness visit Rhodes.com and follow along on FacebookTwitterInstagramPinterest and You Tube!


This post is sponsored by Rhodes Bread! I've been a fan and user of Rhodes Bread & Rolls for several years. As always all opinions are my own. #ad #Rhodesbread #Rhodesrolls  #frozendough #BakedByYou

     

Hummingbird Sheet Cake at Weekend Potluck #294

Good morning and Happy Friday!!!  Today is Weekend Potluck and we have some delicious recipe features to share with, so I hope y'all brought your appetites!!! The recipe that took the top spot and received the most views at last week's potluck, was this delicious 🐦Hummingbird Sheet Cake by The Kitchen is My Playground. This recipe is perfect if you have a crowd to feed, so I hope y'all will check it out.  

Recipes that caught our eye include 🍎 Apple Fluff Salad, Cinnamon Apple Cobbler 🍎 and this weeks Featured Hostess is ❤ The Country Cook and she's sharing her recipe for Glazed Kielbasa Bites that are perfect for your game day get-together. Don't forget, we have several more potluck recipes linked at the end of this post, so I hope you'll check them out. I hope everyone has a ☼ wonderful weekend! 

New to Weekend Potluck? Here's a little run down! Weekend Potluck is a place where each week bloggers come to share and link up their favorite recipes! Every Friday we highlight the most viewed recipe from the previous week, recipes that caught our attention and a new potluck for the current week. 

When you scroll down to the bottom of this post, you'll see thumbnail photos of recipes shared from various food bloggers. The recipe with the most "views" this week will be our top featured recipe for next week, so make sure to show some love to all your favorites. I hope everyone has a wonderful weekend. To view the featured recipes just click the recipe title under each of the photos.

❤ The Recipe with the most views  
Hummingbird Sheet Cake by The Kitchen is My Playground


❤ Recipes that caught our eye 
Apple Fluff Salad by Miz Helen's Country Cottage


Cinnamon Apple Cobbler by Table for Seven


❤ Featured Hostess Recipe  
Glazed Kielbasa Bites by The Country Cook


 Your Hostesses 

The Country Cook Brandie 
Mommy’s Kitchen ~ Tina


Remember when you link up
it shows up on all four blogs!!! 

 We Tweet-We Pin-We Like 







Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

     

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