I love the fall and everything about it — the leaves changing, crisp mornings, decorating my house with pumpkins, eating everything pumpkin flavored, football and hunting, going to the corn maze, Thanksgiving and getting ready for the holiday season,
(Pumpkin) Popcorn Balls — Sometimes these popcorn balls don’t actually make it into the ball formation… instead they are eaten out of a bowl with a spoon because we are savages in my family and they are SO GOOD.
These popcorn balls are the perfect combination of sweet and salty!
If you are going for the fall vibe, add some Reeces pieces or m&ms to make them little more fall-ish. You can also add orange food coloring to the marshmallow sauce before coating the popcorn to make them more festive too! If you use orange food coloring and shape the popcorn balls into more of an oval shape, use a tootsie roll at a stem for the pumpkin. (The best food coloring that I’ve found is at Hobby Lobby. You can buy the exact color you want and don’t have to mess around with mixing colors to get the color you want.)
Microwave Pumpkin Popcorn Balls
1 cup butter (2 sticks)
DIRECTIONS: Melt the butter in the microwave. Add brown sugar. Stir until well mixed. (You may need to put the butter and brown sugar back in the microwave to melt the brown sugar a little if it’s not combining well.) Add the marshmallows to the mixture and mix to coat in butter/brown sugar. The marshmallows should start to melt a little bit. Microwave in 30 second increments, stirring in-between until well combined. Pour mixture over popped popcorn corn and stir carefully with a spatula. You will want to spray you hands with spray butter when making the popcorn balls because the marshmallow mixture will stick to your hands.
Our favorite popcorn for this recipe is Orville Redenbackers. It seems to has the least amount of old maids. You will only need two bags of popcorn if using Redenbackers.
Pumpkin Sheet Cake —I found A Cozy Kitchen’s pumpkin sheet cake recipe on Pinterest and took it to a church party. It was a hit! So delicious. The frosting is a creamy dream! Mine did not look nearly as cute as hers but it was SO GOOD. Check it out here.
Carmel Apple Dip- This is the world’s easiest Carmel dip recipe. You will need one can of sweet and condensed milk. That’s it!
To make the Carmel, take the label off the can. Find a pot deep enough to completely cover the can of milk. Place the can in the pot and bring it to a slow rolling boil. Boil for 5 hours. Check the pot every hour or so to make sure there is enough water. (It will evaporate.) Chill Carmel and serve. Delicious!
Pero with Hazelnut Creamer- Another fall staple for me is Pero. I don’t like hot chocolate very much because I think it’s too sweet so this is the perfect substitute for me. Pero is a coffee-like drink that is all natural and caffeine free. It’s a delicious blend of malted barley, barley, chicory and rye… which sounds a little weird but it is delicious. You can buy it most grocery stores.
My favorite way to make it is to combine about two tablespoons of Pero, one tablespoon of hazelnut creamer and 1-2 tablespoons of honey or sugar. It is so good and (relatively) healthy!
Another great fall treat….snickerdoodles! There is nothing better than a warm snickerdoodle on a cold afternoon. Maybe it’s the cinnamon or the way they make your house smell, but for me snickerdoodles belong in the fall!
I got this recipe from my best friend in 7th grade and it’s still my favorite!!!Raini’s Snickerdoodles
DIRECTIONS:Cream shortening, sugar and eggs. Add dry ingredients and mix. Roll into balls and through cinnamon-sugar before baking for 7-8 minutes at 375°. Do NOT over bake! It’s very difficult to tell when cookies are done because of the brown cinnamon on top. You can’t tell when they are browned. A good rule of thumb is to never go over 9 minutes….otherwise you will be eating a hockey puck!