Tips for the perfect chocolate milkshake (plus a fall twist)!

There’s nothing quite like a chocolate milkshake. Thick, creamy, cold, and deeply chocolatey—it’s comfort in a glass. And while it might seem like the kind of treat you only get at your favorite ice cream shop, the truth is, a truly great milkshake is easy to make at home if you keep a few fundamentals in mind.

Milkshake Basics

• Chilled glasses: Place your serving glasses in the freezer before youn do anything else. It’s a small step, but it makes a huge difference in keeping that shake frosty and indulgent.

• Ice cream consistency: Let your ice cream soften for 5 to 10 minutes before blending. Too cold, and your blender will struggle. Too melted, and you’ll lose that thick body. The ice cream should be scoopable but still firm.

• High-quality ice cream: Ice cream is the backbone of a milkshake, so it’s important to use the best quality you can find. Premium ice cream is churned with less air, made with richer dairy, and flavored more intensely, which translates to a shake that’s creamier, and the flavor won't be diluted by milk. That's why I always choose Hudsonville Ice Cream for making milkshakes.

• Ratio of ice cream to milk: I think a perfect balance is 3 parts ice cream to 1 part milk. I prefer to sip my milkshake through a straw. Add more ice cream if you want a spoon-thick milkshake.

• Malted milk powder: This ingredient, which is made from malted barley, wheat flour, and evaporated milk, is the key to old-school soda fountain flavor. It adds a warm, slightly toasty sweetness that deepens the chocolate flavor. 

• Best way to mix: A high-powered blender gives the smoothest results. For single servings, an immersion blender in a tall cup works beautifully. Start on the lowest speed and work up to medium speed. Blend just until the milkshake is pourable.

• Layering ingredients in the blender: Start with milk and any liquid or powdered mix-ins (pumpkin purée, malted milk powder, etc.) on the bottom, then add the ice cream on top. This helps everything blend evenly, prevents powders from clumping, and saves your blender from overworking.

But make it seasonal: Chocolate milkshakes for fall

Once you’ve got the basics down, it’s fun to play with flavor. I love to use warm spices and cozy flavors this time of year. Maple syrup, caramel, apple, cinnamon, and even crushed gingersnaps make great add-ins. But my favorite twist this year is a  Spicy Chocolate Pumpkin Milkshake.

This shake is everything we love about fall wrapped into one frosty glass: Hudsonville’s Classic Chocolate Ice Cream as the base, real pumpkin purée for a seasonal note, pumpkin pie spice, and just a touch of cayenne for warmth.

Why cayenne and pumpkin work so well

Chocolate and chili are a classic duo dating back to ancient Aztec and Mayan drinking chocolate. The warmth of cayenne doesn’t make the shake “spicy” in the hot-sauce sense—it adds a gentle heat that enhances the richness of chocolate. When paired with pumpkin and cozy fall spices, that little kick creates balance: sweet, creamy, spicy, and warm all at once. 

Spicy Chocolate Pumpkin Milkshake

Yield: 2 servings

Time: About 5 minutes

Ingredients

• 1 cup whole milk 
• 1/3 cup pumpkin purée 
• 2 Tablespoons malted milk powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper 
• 3 cups Hudsonville Classic Chocolate ice cream
• Optional toppings: whipped cream, crushed gingersnaps

Directions

1. Stick glasses in freezer.
2. Add milk, pumpkin purée, malted milk powder, pumpkin pie spice, and cayenne to the bottom of your blender.
3. Top with Hudsonville Classic Chocolate ice cream.
4. Blend until smooth and creamy, stopping to scrape down the sides if needed.
5. Taste and adjust: add more milk if you want it thinner, or another pinch of cayenne if you want more heat.
6. Pour into chilled glasses.
7. Top with whipped cream and crushed gingersnaps Serve immediately with a straw.

Whipped feta with homemade pumpkin puree

Many people will tell you canned pumpkin puree is better than homemade pumpkin puree. But that is simply not true. Here's what they mean:  There isn't a noticeable difference between the two when used in baked goods. And since homemade pumpkin puree takes more effort than opening a can, why bother?

I'm here to tell you homemade pumpkin puree tastes significantly better than canned puree. I actually enjoy eating straight homemade pumpkin puree. Can you imagine doing that with the canned version? 

But I'll admit, it's true—there isn't much of a difference in baked goods. So that brings us back to the initial question: Why bother making homemade puree? Well, I think there are some instances in which it does indeed make a difference in taste, particularly in no-bake recipes, like the pumpkin whipped feta dip recipe that you'll find in this post!

What is pumpkin puree?

Pumpkin puree is the cooked and blended flesh of the squash with the seeds and skin removed. 

What type of pumpkin should I use for pumpkin puree?

Use sugar pumpkins or pie pumpkins. It’s the same thing but with different names. They weigh a couple of pounds and are usually 8ish inches in diameter. DO NOT use great big jack-o-lantern pumpkins. They tend to be bitter and stringier. 

What is the difference between canned pumpkin and fresh pumpkin?

Canned pumpkin may be a combination of a few different types of pumpkins. It may even contain other types of squash. It is made by steaming the pumpkin, scraping out the flesh, and blending it.

Fresh pumpkin, on the other hand, is made from one type of pumpkin, and the flesh is roasted before it is blended. I think roasting yields the best flavor because excess water evaporates and the flesh slightly caramelizes in the oven resulting in a sweeter flavor. 

Visually, canned pumpkin is significantly darker in color than fresh pumpkin. Also, fresh pumpkin is thinner than the canned version.

Pros of using canned pumpkin

• It is a consistent product. Every can contains the same moisture, texture and color. 
• It’s convenient.
• Most people say they can’t taste a difference when used in baked goods

Pros of using fresh pumpkin

• It definitely tastes better on its own.
• It’s cheaper.
• You get pumpkin seeds which make a tasty snack.

When should I use fresh vs canned pumpkin?

I don’t think anyone will notice a difference in your baked goods as to whether you use fresh or canned pumpkin puree. I think it makes the most difference when using it uncooked, like in a dip. I think pumpkin puree straight from the can has a slightly metallic taste.

Homemade pumpkin puree

Yield: Makes 4 cups puree

Time: About 15 minutes prep, 60 minutes cooking

Ingredients

• 1 pie pumpkin
• 1 Tablespoon avocado oil

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Wash and dry pumpkin and cut in half.
3. Use ice cream or cookie scoop to scrape out seeds and pulp. Set aside to make roasted pumpkin seeds if desired.
4. Brush avocado oil on flesh side of pumpkin halves.
5. Place halves flesh side down on baking sheet. Use knife to pierce pumpkin skin several times.
6. Place in oven for 60 minutes, flipping pumpkins to flesh side up halfway through cooking.
7. Remove from oven and peel skin off each half.
8. Transfer pumpkin to food process and process until smooth, scraping down bowl as necessary.
9. Place pumpkin puree in refrigerator up to 1 week or in freezer for up to 3 months.

Whipped pumpkin feta dip

Yield: 8 servings

Time: 10 minutes

Ingredients

• 10 ounces sheep’s milk feta cheese, block, drained from brine
• 1 1/2 cups pumpkin puree
• 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons honey
• 1/2 teaspoon black pepper, freshly cracked

Directions

1. Put feta in food processor and blend until smooth, scraping sides as needed.
2. Add pumpkin puree, thyme, honey, and black pepper. Blend until smooth.
3. Transfer dip to refrigerator and chill until ready to serve.
4. Garnish with thyme leaves, honey, black pepper, and pumpkin seeds, if desired, and serve with toasted pita, crackers, or baguette.

Notes: Do not use feta crumbles. Manufacturers coat feta crumbles with anti-caking agents to prevent them from clumping together. That means they won't blend into a smooth dip. Also, use sheep's milk feta, which is sharper and tangier than cow's milk feta, which can be bland.

Halloween pizzas

 

I promise the reason this pizza is black isn't because it was in the oven for too long! I purposely made the dough black with a very small amount of charcoal powder.

Food-grade activated charcoal powder is most commonly made by heating coconut shells to extremely high temperatures until they are completely burnt, according to Eater. Then the ash is processed with steam at extremely high temperatures. 

It is odorless and flavorless and was very popular across social media about six years ago because of its ability to turn foods a deep black hue. 

Important: Don't eat activated charcoal powder if you take medications because it can bind with those medications and cause them to be less effective, according to CNN.  Of course, you can skip it if you aren't comfortable using it or if you don't have any.

Some tips for making homemade pizza

• A pizza stone makes the best crust, but if you don't have one, your next best bet is to use a cast iron skillet.
• Cook the pizza in an oven as hot as your oven allows. My oven goes up to 500 degrees, but pizza ovens are around 800 degrees.
• I recommend using bread flour because it has more gluten and protein than AP flour, which results in a denser, chewier crust. Pizza flour also exists, and it works well here, too, but it's a little harder to find.
• If you can't find pizza yeast, use instant yeast, and allow the dough to rise in a covered bowl for 30 minutes after kneading it.

Halloween pumpkin pizzas

Yield: 4 personal pizzas

Time: About 30 minutes

Ingredients

For the pumpkin pizza sauce

• 15 ounces pumpkin puree
• 1/2 cup parmesan cheese, shredded
• 2 cloves garlic, minced
• 1 Tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

For the pizza dough

• 2 cups (240 grams) bread flour (plus 1/4 cup reserved in case dough is too sticky)
• 1 packet Fleischmann's Pizza Crust Yeast
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 3/4 teaspoon food-grade activated charcoal powder
• 2/3 cups warm water (130 degrees Fahrenheit)
• 3 Tablespoons olive oil

Possible toppings

• Mozzarella medallions, cut into ghost shapes
• Capers
• Mozzarella pearls, cut in half 
• Black olives, sliced
• String cheese, pulled apart

Directions 

For the sauce

1. Combine pumpkin puree, parmesan, garlic, vinegar, salt, and black pepper. Set aside.

For the pizza dough

1. Preheat oven to 500 degrees Fahrenheit. If using pizza stone, place in oven while oven heats up.
2. Combine flour, yeast, sugar, salt, and food-grade activated charcoal powder in bowl. Add water and oil and mix until it comes together. Dough should be a slightly sticky. If it's too sticky, add up to 1/4 cup additional bread flour.
3. Knead dough for about 4 minutes until it is smooth and elastic. I prefer to use my hands.
4. Divide dough into 4 equal pieces. Flatten and stretch dough with hands until each piece is about 8 inches in diameter. 
5. Spread pumpkin pizza sauce on dough, place dough on pizza stone or onto baking sheet, and stick in oven. Bake for 5 minutes.
6. Remove from oven. Place toppings on pizza. Return to oven just until cheese melts.
7. Remove from oven and allow to cool before slicing.

For the toppings

1. To make ghosts, place capers on mozzarella medallions to resemble eyes.
2. To make eyeballs, place halved mozzarella pearls on sauce in pairs. Place black olive slices on center of pearls.
3. To make spider web, place string cheese pieces in cross and X. Use string cheese pieces to make 2 giant circles on top of the cross and x. Make spiders with olives by using olive slices as the body and halved slices as the legs.

Protein-packed pumpkin pancakes

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I had such a hard time photographing this blog post because I couldn't stop eating the pancakes. They're thick and fluffy and so full of flavor. They're perfect for autumn, but also, I would eat these any time of year. And even better—they're actually pretty healthy. One pancake has nearly 9 grams of protein (8.6 grams, to be exact) and no added sugar. Let me break down the ingredients.

Cottage cheese: This is probably a shock to most people, but cottage cheese is the secret to tender, fluffy pancakes that are packed with protein. I recommend using full-fat cottage cheese for the best flavor. You can use small curd or large curd cottage cheese, but the benefit of using small curd is that the curds will mostly melt into the pancake when cooked. But if you use a blender, it doesn't matter. I recently discovered whipped cottage cheese at Kroger, which is perfect for this recipe because the curds aren't really visible at all.

Eggs: Eggs are pretty standard in pancake recipes, and in this case, they contribute to the structure and the protein content.

Pumpkin puree: We can't have pumpkin pancakes without pumpkin puree. I'm so glad it's finally back in stock at stores. I've never tested this, but I imagine you could use mashed sweet potatoes instead of pumpkin if you're trying to recreate this recipe when pumpkin isn't in season.

Vanilla extract: Necessary for additional flavor.

Oat flour: Oat flour is simply ground up rolled oats. I have oat flour on hand almost all the time now because oats are great for lactating moms like myself. But you can make it yourself by grinding rolled oats or old fashioned oats in your food processor or blender. Also, if you use gluten-free oats, this is now a gluten-free pancake recipe. Also, oat flour has more protein than all-purpose flour. If you don't want to be bothered with oat flour, you can substitute all-purpose flour.

Cinnamon and pumpkin pie spice: Essential for flavoring! I didn't include pumpkin pie spice in the first batch I made, and its absence was notable. If you don't have it, substitute an additional 1/2 teaspoon cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. 

Baking powder: Contributes to the lift and fluffiness of the pancakes.

Challenge Salted Caramel Snack Spread: The best way to top these pancakes is with Challenge Salted Caramel Snack Spread. The extra caramel flavor combined with butter is absolutely delicious.

I recommend making a big batch of these pancakes so you have leftovers for breakfast throughout the week. They last 3 days in the refrigerator. Or you can freeze them and store them for up to 3 months.

Protein-packed pumpkin pancakes

Yield: 8 pancakes

Time: About 30 minutes

Ingredients

• 1 cup cottage cheese, small curd, full fat 
• 4 eggs
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup oat flour 
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoons baking powder
• 1 Tablespoon Challenge Salted Caramel Snack Spread
• Optional toppings: Maple syrup, pecans

Directions

1. Whisk together cottage cheese and eggs.
2. Add pumpkin puree and vanilla extract and mix until combined.
3. In separate bowl, whisk oat flour, cinnamon, pumpkin pie spice, and baking powder.
4. Add dry ingredients to wet ingredients and mix until smooth with some lumps.
5. Heat nonstick skillet over medium heat. Add 2 tablespoons oil (my preference is coconut oil).
6. Once oil is hot, use scoop to place pancake batter into pan.
7. Cook until pancakes are set around edges and golden-brown on bottom, about 3 minutes.
8. Flip pancakes and cook until second side is golden-brown, about 2 more minutes. If you're not sure if the pancake is done, you can check the internal temperature. It should register between 190 and 200 degrees Fahrenheit.
9. Serve pancakes with Challenge Salted Caramel Snack Spread, maple syrup, and pecans if desired.

Pumpkin Lentil Curry

Central Indiana food pantries have seen a dramatic increase in demand over the last few months due to skyrocketing grocery prices, general inflation, and the recent spike in gas prices. Nearly 1 million Hoosiers are food insecure, meaning they don’t have consistent access to nutritious and affordable food, and one in six Indiana residents goes to bed hungry every night.

Each year, FOX59 and CBS4 team up with Midwest Food Bank and Gleaners Food Bank for an initiative called "Pack the Pantries." They are requesting financial donations, rather than food donations, because Gleaners and Midwest can buy in bulk at wholesale prices, which allows them to stretch the dollar much further.

A donation of just $1 provides about 5 meals. A $10 gift provides 50 meals and $25 covers 125 meals. Find out more information about how to donate here.

This pumpkin lentil curry recipe is one of two recipes I developed for the Pack the Pantries initiative. I spoke with representatives from Gleaners about which items they have trouble moving off their shelves. Gleaners told me they have an abundance of canned pumpkin, lentils, and frozen carrots because shoppers don’t always know how to prepare these ingredients.

Many people associate canned pumpkin with Thanksgiving, but it's important to note that it's a squash with many health benefits. It's high in fiber, potassium, and beta carotene. It's a great thickener in many recipes, and it also adds a little sweetness. You can generally replace sweet potatoes or butternut squash in recipes with canned pumpkin.

This recipe also uses lentils, which are a great source of fiber, folic acid, and potassium. Lentils are high in protein and low in fat, which makes them a healthy and affordable meat substitute. Often with recipes that use dried lentils, you have to soak the lentils first. But that isn’t the case with the Pumpkin Lentil Curry recipe because the lentils will cook as the curry simmers. You can serve this curry with rice, additional vegetables, naan, or just by itself.

I also want to point out that you can make this curry on a hot plate if you don't have access to a stove in a kitchen.

Pumpkin Lentil Curry

Yield: 8 cups

Time: 45 minutes

Ingredients

• 2 Tablespoons oil (I prefer coconut oil)
• 1 large yellow onion (6 ounces), small dice
• 1 cup carrots, small dice
• 3 cloves garlic, minced
• 1 Tablespoon ginger, minced
• 1 Tablespoon curry powder
• 1 teaspoon kosher salt
• 14 ounces pumpkin puree
• 1 cup dried red lentils
• 4 cup vegetable stock
• 14 ounces canned coconut milk (optional)

Directions

1. Heat oil in large pot. Sweat onion and carrots over medium low heat until soft, about 5 minutes.
2. Add garlic and ginger and saute 2 minutes or until garlic and ginger are fragrant.
3. Add curry powder and salt and saute another minute.
4. Add pumpkin puree and lentils and stir to ensure they’re coated in seasonings.
5. Pour in vegetable stock, bring curry to boil, reduce to simmer, cover curry and simmer for 20 minutes.
6. Remove lid and stir in coconut milk.
7. Adjust seasonings and serve.

No oven necessary for these 3 Thanksgiving desserts

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

Today I’m sharing three dessert ideas that don't require use of an oven, so you don't have to worry about competing for oven space on Thanksgiving day! Two of the desserts are no-bake recipes, and the last dessert is made in a slow cooker. 

Pumpkin tiramisu

1. Traditional tiramisu custard is made with eggs, but the pumpkin puree in this desserts acts as a binder, which means no eggs necessary.
2. Make sure to use crunchy ladyfingers when making tiramisu because sponge ladyfingers get too soggy. 
3. If you don’t have access to an espresso machine (I certainly don’t) just buy instant espresso and mix a teaspoon with 1/2 cup boiling water. Traditionally, tiramisu also has a little alcohol mixed in with the espresso. You can use rum, brandy, cognac, any variety of liqueurs, or just omit it. 
4. Another tip for avoiding soggy ladyfingers is to use a pastry brush to brush them with the espresso instead of dipping them in it.

Pumpkin tiramisu

Yield: 9 pieces

Ingredients

For the mousse

• 1 1/4 cup (300 grams) pumpkin puree
• 8 ounces mascarpone cheese
• 1 cup (113 grams) powdered sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups (360 milliliters) heavy cream

For espresso mixture

• 3/4 cup boiling water
• 1 Tablespoon (4 grams) espresso powder
• 1 Tablespoon (15 milliliters) brandy, Bailey’s, rum, cognac, or hazelnut liqueur (optional)

For assembly

• 7 ounces Italian ladyfingers, crunchy

Directions

For the mousse

1. In large bowl, beat together pumpkin puree on low speed with mascarpone, powdered sugar, pumpkin pie spice, vanilla extract and salt.
2. Slowly pour in heavy cream while continuing to beat on low speed. Once heavy cream is incorporated, beat mixture at medium speed until soft peaks form.

For espresso mixture

1. Mix espresso powder with boiling water. Once cooled, stir in alcohol.

For assembly

1. Use pastry brush to brush ladyfingers with espresso mixture. Place in single layer at bottom of 9x9-inch baking dish.
2. Scrape half of pumpkin mousse mixture on top of lady fingers.
3. Use pastry brush to brush remaining ladyfingers with espresso mixture. Place in single layer on top of mousse. Scrape remaining mousse on top of lady fingers and smooth.
4. Cover and refrigerate at least 6 hours but overnight is preferable.
5. When ready to serve, garnish with pumpkin pie spice, if desired.

Chocolate Grand Marnier pie

1. The crumb crust is just Oreo crumbs and butter. I used 1/2 package of cookies to make a 9-inch pie crust. The crumb mixture should be the consistency of wet sand. Freeze the crust 15 minutes before pouring the filling in--no need to bake it.
2. You can use dark, bittersweet, or milk chocolate depending on your taste preference. I actually found dark chocolate with orange flavoring at Trader Joe’s which worked perfectly for this recipe.
3. Since this is a no-bake recipe, it’s very important to use high qualityChallenge salted butter ingredients. That’s why I only use Challenge dairy products. I used Challenge salted butter for the crumb crust and Challenge cream cheese for the filling. The salted butter perfectly balanced the sweetness of the Oreo cookie crumbs. And the silky cream cheese is made with real milk, cream, and natural ingredients for superior flavor and an ultra smooth finish. 

Chocolate Grand Marnier Pie

Yield: 8 servings

Ingredients

For the crumb crust

• 210 grams Oreo cookie crumbs (about 20 cookies pulverized in food processor)
• 6 Tablespoons Challenge salted butter

For the filling

• 8 ounces Challenge cream cheese
• 1 cup (113 grams) powdered sugar
• 1 Tablespoon Grand Marnier
• 1 Tablespoon orange zest
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 10 ounces bittersweet chocolate, melted
• 2 cups (480 milliliters) heavy cream

Directions

For the crumb crust

1. Mix crumbs with melted butter.
2. Press evenly into bottom and up sides of 9-inch pie dish. Freeze for at least 15 minutes before adding filling.

For the filling

1. With whip attachment on mixer, beat cream cheese and powdered sugar until light and fluffy, about 3 minutes.
2. Add Grand Marnier, orange zest, vanilla, and salt, and mix to combine.
3. With mixer running, slowly add warm chocolate and whip on low speed until just combined.
4. With mixer still running, add heavy cream in slow steady stream. 
5. Once heavy cream is fully incorporated, whip on medium speed to medium stiff peaks. 
6. Pour filling into pie crust and spread into even layer. Cover directly to surface with plastic wrap and refrigerate until set—at least 6 hours.
7. Decorate with chocolate curls and/or candied orange peels when ready to serve.

Slow cooker white chocolate macadamia nut bread pudding

1. Make sure your bread cubes are very dry so they soak up the cream/egg mixture as much as possible. I like to dry mine out in an even layer on a baking sheet overnight. If you don’t have time for that, you can bake them in the oven at 300 degrees Fahrenheit for about 10-15 minutes, or until they feel dry. 
2. Strain the cream/egg mixture over the dried bread cubes so no stringy egg parts make their way into the bread pudding.
3. Let the bread cubes soak up the cream/egg mixture for at least an hour before cooking.
4. Because it's made in the slow cooker, there are no crunchy top pieces like you get when you make bread pudding in the oven. And some people may find the texture too mushy. But you can fix that if you brûlée the bread pudding! Just sprinkle some sugar on top and using a kitchen torch on it lightly. 

Slow cooker white chocolate macadamia nut bread pudding

Yield: 8 servings

Ingredients

• 4 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1 Tablespoon vanilla extract
• 2 cups heavy cream
• 2 Tablespoons Challenge unsalted butter
• 4 cups (6 ounces) challah, brioche, or French bread, cut into 3/4-inch cubes, crusts removed, dried out overnight
• 4 ounces white chocolate, coarsely chopped
• 3/4 cup (94 grams) macadamia nuts, chopped and toasted
• 4 ounces white chocolate, grated

Directions

1. Beat eggs, sugar, and vanilla extract on low speed in large bowl. Beat in heavy cream on low. Set aside.
2. Butter 4 or 5-quart slow cooker. Place bread cubes and white chocolate in slow cooker.
3. Strain cream/egg mixture over bread cubes and stir to combine. Let stand at least an hour so bread absorbs cream/egg mixture.
4. Sprinkle macadamia nuts on top. Cover and cook on low for 2 - 3 hours, or until bread pudding is mostly set but still slightly jiggly and edges are starting to turn golden brown. (If you prefer, bake in oven at 375 degrees Fahrenheit for 40 - 45 minutes)
5. Optional: When done baking sprinkle top of bread pudding with more granulated sugar and use a kitchen torch to brûlée the top of the bread pudding.
6. Sprinkle top of bread pudding with grated white chocolate. Cool 20 minutes and serve.

 

Halloween treats to die for!

This week I was planning on creating another fun Halloween recipe, but instead I went on vacation, had too much fun, and didn't do any school work. So I had a LOT to catch up on when I returned home. I regret nothing though! I went to Mackinac Island to plan my wedding! I'm getting married there in June! Mackinac Island is very near and dear to my heart. I'm actually planning on making a travel guide soon. In the meantime, I want to share an "engagement photo" taken on the top of Arch Rock by my dad. It's one of my favorite places on the island!

Now back to Halloween... I'm still planning on sharing one more recipe before the big day next week, but until then here are a few of my favorites from years past!

Red Velvet Brain Dip

Pumpkin Macarons

Monster Sandwich Cookies

Mummy Pumpkin Cheesecake Truffles

Shattered Glass Cupcakes

Shrunken Head Punch

Savory Pumpkin Dishes

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

First and foremost, let me come out and say pumpkin is a winter squash.

It has come to my attention that many people don’t realize this, and they think pumpkin is just for pies and lattes. But actually, pumpkin is one of my favorite ingredients for savory dishes this time of year.

The smooth texture is great for sauces and soups, not to mention, it's packed full of nutrients like potassium, Vitamin C, and fiber.

It pairs very well with sage, smoked paprika, ginger, and cayenne, among other spices.

Spicy Sausage Pumpkin Gnocchi
Ingredients

• 2 pounds gnocchi
• 16 ounces spicy sausage
• 2 cloves garlic
• 3 Tablespoons finely chopped fresh sage
• 8 ounces Challenge cream cheese
• 1 cup pumpkin puree
• 1/2 cup half-and-half (or heavy cream)
• 1/2 cup parmesan cheese
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder

Directions

1. Bring a large pot of salted water to boil over high heat. Add gnocchi, stirring gently so they don’t all stick together. Cook gnocchi for about 2 minutes, or until they start to rise to the surface.
2. Drain gnocchi. Drizzle with a little olive oil to prevent them from sticking together and set aside.
3. Brown sausage in skillet; drain fat and set aside.
4. Drizzle olive oil in the bottom of saucepan and heat at medium heat. Sauté garlic and sage in saucepan for about 1 minute.
5. Add cream cheese and heat until melted.
6. Add pumpkin puree, half-and-half, parmesan cheese, smoked paprika and chili powder. Stir until thoroughly combined and simmer on low for several minutes.
7. Gently fold gnocchi and sausage into sauce until combined.
8. Serve warm and garnish with toasted walnuts and more parmesan cheese if desired.

Pumpkin Hummus

Ingredients

• 2 tablespoons lemon juice
• 1/4 cup tahini 
• 3 cloves garlic
• 1 tsp salt
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 Tablespoon olive oil
• 1 cup pumpkin puree
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper

Directions

1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. 
2. Add garbanzo beans and olive oil and pulse until smooth. 
3. Add pumpkin, smoked paprika, cumin, and cayenne pepper; pulse until well blended. Transfer hummus to bowl and refrigerate until ready to serve.
4. When ready to serve, drizzle olive oil and sprinkle additional smoked paprika on top.

Butter Pecan Pumpkin Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Pecan pie is good. Pumpkin pie is good. Cheesecake is good. All three together? The trifecta! Last year I made a version of the 3-in-1 dessert, and it was definitely delicious, but it was quite time consuming. This year I wanted to tackle it again, no-bake style. It was actually really simple, and I was pleasantly surprised that you could taste all of the individual flavors.

I started by toasting the pecans with a little butter on the stove for just a few minutes. Do not skip this step! It really does make all the difference in the taste.

Then I used two bars of cream cheese. Most people use just one bar with no bake pies, but I really wanted this pie to be nice and thick. One thing I need to point out — it’s important to always use the best ingredients available. I used Challenge cream cheese because I know there are no hormones, additives, or fillers in their products, and the taste is also superior to other brands because they use real cream.

As with most no-bake pies, I did add whipped topping, but definitely don’t add the whole container. Maybe just half the tub, or even just a quarter of it. Like I said, I didn’t want the pie to be fluffy like a mousse—I wanted it thick like a cheesecake.

I recommend topping it all off with a caramel drizzle and some more pecans!

If you’re not a fan of no-bake pies, check out this recipe from last year: Pumpkin Cheesecake Pecan Pie.

Butter Pecan Pumpkin Cheesecake
Yield: Serves about 8 people
Ingredients

• 1 1/2 cup pecans
• 1 Tablespoon Challenge butter
• 2 (8 ounce) packages Challenge cream cheese
• 1 cup powdered sugar
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 4 ounces whipped topping
• 1 graham cracker crust

Directions

1. Melt butter in large skillet over medium heat. Add pecans and cook for several minutes, stirring frequently. Set aside and let cool.
2. Beat cream cheese, powdered sugar, and brown sugar in large bowl on medium speed until smooth.
3. Add pumpkin puree, pumpkin pie spice, and vanilla and beat until thoroughly combined. 
4. Stir in whipped topping and toasted pecans and spread mixture evenly into graham cracker crust.
5. Refrigerate for at least 4 hours before serving. Garnish with caramel and more pecans if desired.

Marshmallow Pumpkin Pie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You can find everything on the internet. Which is great for blogging because it’s easy to see what other people are baking and bounce ideas off of them. But sometimes it makes it really hard to create “original” content. You all would not believe the amount of time I spend each week trying to come up with something that’s never been done.

For example, this week I wanted my focus to be on no-bake desserts, specifically a no-bake pie. I’ve already made no-bake pumpkin cheesecake, but I knew I wanted to do something with pumpkin. As I was browsing ideas online, I came across a no-bake s’mores pie with marshmallow creme, and I thought I could adapt it to make a marshmallow pumpkin pie.

Guess what. Someone on this extremely large and vast planet has already created a marshmallow pumpkin pie. Imagine that. I was disappointed at first, but then I realized that was silly. The recipes aren’t the exact same. So what if two people have the same idea? Great minds think alike, right?

In fact, I think it’s a good idea to compare different recipes because everyone does things a little differently!

Before you skip straight to the recipe, give me one moment of your time to talk about why you need this Marshmallow Pumpkin Pie in your life. First of all, this is not pumpkin pie. It’s much lighter, and the pumpkin flavor isn’t quite as strong. So people who say they don’t like pumpkin pie will like this.

Secondly, it’s not pumpkin cheesecake either, although I realize it kind of looks like it. I think the marshmallow creme makes the pie sweeter, and the texture is smoother. So once again, people who say they don’t like pumpkin pie will like this pie.

Marshmallow Pumpkin Pie
Yield: Serves about 8 people
Ingredients

• 8 ounces Challenge cream cheese, softened
• 1/2 cup powdered sugar
• 2 teaspoons vanilla
• 1 cup pumpkin puree
• 1 (13 ounce) container marshmallow creme
• 1 Tablespoon pumpkin pie spice
• 8 ounces whipped topping
• Graham cracker crust (homemade or store-bought)

Directions

1. Cream together the cream cheese, powdered sugar and vanilla until smooth
2. Add pumpkin puree, marshmallow creme, and pumpkin pie spice and mix until smooth
3. Fold in whipped topping until just combined and spread mixture evenly into graham cracker crust
4. Refrigerate at least 4 hours before serving. Garnish with whipped cream or whatever else you desire.