Browse Tag by fall
Brownies and Bars

Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Blondies are an easy bar, infused with favorite fall flavors and loaded with milk chocolate. 

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Not only do Pumpkin Chocolate Chip Blondies include some of the best fall flavors, but they are moist! Dry blondies and I don’t get along. We never have. I spent years of my life avoiding blondies at potlucks and gatherings, because I don’t like them unless they are moist.

Fortunately, anything made with pumpkin has a tendency to be moist for days. Therefore, as long as you are careful to not over-bake these babies, they won’t require a drink after every bite. In my opinion, that’s just the way a blondie should be. If you feel the same way, then this recipe is definitely for you.

These blondies are similar to my Chewy Pumpkin Chocolate Chip Cookies, because they are moist and chewy, but not cake-y. Cake-y pumpkin treats are good, but then again I just love a chewier, melt in your mouth texture.

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Guys, these blondies are bomb! We love them. They go great topped with ice cream and hot fudge, or served on their own with a cup of hot chocolate. My goal with desserts is to not disappoint you, because who wants to waste their calories on something mediocre?! At least in my humble opinion, there won’t be any wasted calories with this recipe. But hey, you never know until you try it :)! 

Enjoy!

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Pumpkin Chocolate Chip Blondies
Serves 16
Pumpkin Chocolate Chip Blondies are moist bars, infused with fall flavors and loaded with milk chocolate.
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Ingredients
  1. 3/4 cup butter, melted
  2. 3 cups packed brown sugar
  3. 1/2 cup canned pumpkin
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 3 1/4 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/4 teaspoon salt
  11. 2 cups milk chocolate chips
Instructions
  1. Preheat oven at 350 degrees F. Stir melted butter, brown sugar, and pumpkin until combined. Add eggs and vanilla, and mix. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and then the salt. Add dry ingredients to wet, then stir until just combined. Do not over mix. Fold in chocolate chips. Pour into a greased 9x13 inch pan and bake 35-40 minutes.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cookies

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies are bomb! These are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels. Hot cookies are one of my favorite additions to a chilly fall night.

Chewy Pumpkin Chocolate Chip Cookies start out with my favorite chocolate chip cookie recipe. My goal was to form my own cookie that was just like a chocolate chip cookie, but with pumpkin flavor and spices. I enjoy cake-y pumpkin cookies, but I enjoy chewy chocolate chip cookies even more, so I wanted to combine the two!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Chewy Pumpkin Chocolate Chip Cookies were a success. Oh and don’t forget they are loaded with chocolate! I firmly believe the best kind of cookies are the loaded with chocolate kind of cookies. It’s true that pumpkin season is just about to turn into Christmas season. I think I only got to share half of the pumpkin recipes I photographed this season, but next year will provide them with a place here on Butter, Love, and Cowboys. 

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

When I photographed these cookies, one of my cutie patootie little nieces was “helping” me. I went through my photos later and this one just cracked me up :D. Kids make life so colorful!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

I hope you all have a fantastic Thanksgiving holiday. It is one of my favorites and I look forward to it every year. I’m so thankful for all the good this life affords me. In a nutshell, that’s what I’m grateful for this year!

Happy Thanksgiving!

xoxo,

Hannah

Chewy Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 1/2 cups butter, soft (Use real butter, no substitutions!)
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 1/2 cup pumpkin puree
  5. 2 teaspoons vanilla (Mexican vanilla is best!)
  6. 2 eggs
  7. 4-5 cups flour (start with 4, add more if needed)
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/2 teaspoon pumpkin pie spice
  11. 1 teaspoon baking soda
  12. 1 teaspoon salt
  13. 3 cups milk chocolate chips
  14. 1 cup semi-sweet chocolate chips
Instructions
  1. 1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add pumpkin puree and mix. Add vanilla and beat about one more minute. Add eggs and mix well.
  2. 2. In a separate bowl, combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
  3. 3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 12-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
  4. 4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Brownies and Bars

Chocolate Scarecrow Bars

Chocolate Scarecrow Bars are a crunchy treat loaded with the combined flavors of chocolate and peanut butter. These are definitely part of the “just treats, no tricks” category. In my adapted recipe, this original Halloween dessert gets the most delectable makeover I could think of- a chocolate one.

Chocolate Scarecrow Bars from butterloveandcowboys.com

So I saw several recipes for Scarecrow Bars a year or two ago and set my heart on making them and sharing, if appropriate. By the way, “sharing, if appropriate,” is when My Cowboy and I both agree that a recipe is worth sending out on the worldwide web, because we each found it delicious! As I reread this recipe, I realized two things.

  1. Scarecrow Bars begin with a yellow cake mix. (And I immediately thought, “Isn’t there a way we can improve that?”)
  2. Scarecrow Bars crunchy rice crispy topping includes a decent amount of peanut butter, which I naturally translated to a more generous amount of peanut butter. (My mind raced to thoughts of my favorite flavor combination. “If there’s peanut butter, why not let there be chocolate too?!”)

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars were then born. These were a relatively easy treat that totally satisfied My Cowboy and I’s Halloween sugar fix this past weekend. Chocolate, peanut butter, and Halloween. It doesn’t get much better than that.

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars from butterloveandcowboys.com

Chocolate Scarecrow Bars from butterloveandcowboys.com

Happy Halloween! Enjoy!

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Chocolate Scarecrow Bars
Serves 16
Chocolate Scarecrow Bars are a crunchy treat mixed with the flavor combination of chocolate and peanut butter. They are like the original, only chocolate!
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Ingredients
  1. 1 box devil's food cake mix
  2. 1/2 cup butter, melted
  3. 1 egg
  4. 2 teaspoons vanilla, divided
  5. 3 cups mini marshmallows
  6. 1/2 cup corn syrup
  7. 1/3 cup brown sugar
  8. 1/4 cup sugar
  9. 2/3 cup peanut butter
  10. 2 cups rice crispy cereal
  11. 1 cup almonds OR peanuts (I used slivered almonds)
  12. 1 cup candy corn
Instructions
  1. Preheat oven at 350 degrees F. Combine cake mix, melted butter, egg, and 1 teaspoon of vanilla. Mix well. Press into a greased 9x13 pan and bake 10-12 minutes or until set. Remove pan from the oven and sprinkle marshmallows over top of the cake/brownie layer. Move the oven rack closer to the top of the oven and bake bars an additional 1-2 minutes, until the marshmallows begin to puff up.
  2. As soon as you pull the bars out of the oven, begin working on the top layer. Do not let the marshmallows cool, or the topping will not attach to the bars and when cut, the top layer will come apart from the bottom. Combine corn syrup, brown sugar, sugar, and remaining 1 teaspoon vanilla. Stirring frequently, bring the mixture to a boil over medium heat, then remove from heat. Add peanut butter and mix until fully incorporated. Add rice crispy cereal, nuts, and candy corn. Mix well. Place mixture over top of the marshmallow layer. I found it easiest to drop it on top in tablespoon size heaps and then pressed the mixture together. Cool completely before serving. Enjoy!
Adapted from Land O' Lakes
Adapted from Land O' Lakes
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Pumpkin Cinnamon Roll Dip

Pumpkin Cinnamon Roll Dip is a delectable warm dip full of pumpkin flavor and fall spices. It is swirled with cinnamon roll filling and served with graham crackers or Oreo’s. I also made cinnamon bread sticks to go along with it and that was delicious!

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

I cannot ever get enough of fall desserts. They are some of my favorite treats of the entire year! All things pumpkin are at the top of that list as well. Pumpkin Cinnamon Roll Dip is such an easy and tasty addition that fits that bill…so well. 

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin and cinnamon roll flavors just go together. Cinnamon rolls are fall in and of themselves, but with pumpkin added, it is even better.

My Cowboy totally took these next two pictures for me. Isn’t he a rock star? He especially is because I am really bossy and sometimes snappy when I need camera help, but he helps me anyway. Bless him. I have discovered through food blogging, that it is really hard to hold a camera to take a picture and use your hand in the photo. My choice is either use My Cowboy for a hand model or have him snap a few shots while I hand model. We did some of both :).

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip is waiting for you! Enjoy!

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Pumpkin Cinnamon Roll Dip
Serves 4
A delectable warm dip filled with pumpkin flavor and fall spices, and swirled with cinnamon roll filling!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 8 oz cream cheese
  2. 2/3 cup sugar
  3. 1/3 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 1 1/2 teaspoons cinnamon, divided
  6. 3 tablespoons butter
  7. 1/3 cup brown sugar
  8. 1/8 teaspoon nutmeg
Instructions
  1. 1. Preheat oven at 375 degrees F. Beat the cream cheese and sugar until creamy. Add pumpkin puree and vanilla. Mix until well combined. Add 1/4 teaspoon of the cinnamon. Spread in a greased baking pan. The best thing I had for this amount of dip was a loaf pan so that is what I used. A six-inch cast iron skillet would work or any other similar sized dish.
  2. 2. For the cinnamon roll filling, cream the butter and brown sugar. Add remaining cinnamon and the nutmeg. Placed tablespoon size drops of the mixture evenly over the cream cheese/pumpkin layer. Swirl in the cinnamon roll filling with a butter knife. Bake about 10 minutes or until warm through. Serve warm with graham crackers or Oreo's. I did homemade cinnamon sticks and that was yummy too! We also thought this dip was tasty cooled as well. Refrigerate leftovers.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Edible Pumpkin Chocolate Chip Cookie Dough

Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is so quick and easy to throw together and is so tasty! 

I know I can’t be alone when it comes to a love of cookie dough. Don’t get me wrong, because I love hot cookies! Regardless of that deep and sincere love I feel, sometimes I encounter this problem. Maybe you have encountered it too? You know the problem where you are so full of cookie dough that by the time the cookies are baked, you aren’t hungry for hot cookies anymore?

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

I mean, come on, you’ve got this rad cookie dough sitting in front of you and the cookies are in the oven. What’s a girl to do?  It’s just a big, fat dilemma to me sometimes.

Pumpkin Chocolate Chip Cookie Dough will totally eradicate that dilemma for the day, because naturally, you don’t need to worry about the whole baking part. You completely skip that step and just get to eating. Now that is my kind of recipe!

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

This is it- my first pumpkin recipe of the season. It is an exciting post for me, because I adore all things fall and especially fall dessert! Not to mention all things pumpkin. There are many flavors out there when it comes to edible cookie dough. The most common tends to be chocolate chip. Pumpkin Chocolate Chip Cookie Dough is just like it, but with a touch of pumpkin, not too much, and a couple of common fall spices-cinnamon and nutmeg. 

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

If straight cookie dough is too sweet for you, I highly recommend treating this recipe as a dip for Oreo’s or graham crackers!

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Edible Pumpkin Chocolate Chip Cookie Dough
Serves 6
Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is quick to throw together and is so tasty!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup butter, soft
  2. 1 cup brown sugar, packed
  3. 1/2 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 2 cups flour
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 3-4 tablespoons milk or cream
  9. 1/2 cup milk chocolate chips
  10. 1/4 cup white chocolate chips
Instructions
  1. Cream the butter and sugar several minutes, until light an fluffy. Add pumpkin and vanilla. Mix well for about one minute. Add about half of the flour and all the cinnamon and nutmeg. Gradually add the rest of the flour. Add milk or cream until desired consistency is reached. I prefer a softer consistency so I added all of the cream. Fold in milk chocolate chips and white chocolate chips. Refrigerate leftovers. Enjoy!
  2. *If straight cookie dough is too sweet for you, it would taste great as dip for Oreo's or graham crackers!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year. 

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t. 

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making! 

 

Pumpkin Dump Cake
Serves 16
A warm fall dessert that pairs perfectly with ice cream.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 12 oz evaporated milk
  2. 15 oz canned pumpkin puree
  3. 4 eggs
  4. 1 cup granulated sugar
  5. 1 cup brown sugar, divided
  6. 2 teaspoons pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 box yellow or spice cake mix (we really liked the yellow)
  9. 1 cup toffee bits
  10. 1 cup coarsely chopped pecans (optional) *
  11. 1 cup butter, melted
Instructions
  1. 1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
  2. 2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
  3. 3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.
Notes
  1. *I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Brownies and Bars

Pumpkin Seven Layer Bars

As we near the close of pumpkin season, I am gearing up for Christmas desserts. The other day I wrote my list of all the things I hope to make this year. Before pumpkin season comes to an end, however, I have to share Pumpkin Seven Layer Bars with you! They were one of my favorite new pumpkin tries of the season.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

One of the first recipes I shared on this blog were these Seven Layer Bars. When I wrote that post, I promised I would be back with some of the other creative versions of these bars that I have tried. While I have not been overly timely on that promise, today I begin to fulfill it by sharing these Pumpkin Seven Layer Bars. 

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars are so darn easy. Once you finish the graham cracker crust, you basically throw everything else in the pan and pop them in the oven. After the crust, you layer caramel bits, chocolate chips, white chocolate chips, toffee bits, a pumpkin/condensed milk/spice mixture, and coconut. Together, these ingredients create a flavor packed dessert.

I also promise the ease of these bars does not interfere with the quality. We loved them! My Cowboy really enjoys pumpkin desserts, but after going through a few weeks in a row of pumpkin mania, he is ready for something different. However, he told me while you could taste pumpkin flavor, they were not overly pumpkin-y. He appreciated them for that.

Yes, pumpkin-y is totally a word.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Easy and tasty- two of my favorite things! Pumpkin Seven Layer Bars have a permanent place on my list of favorite fall desserts.

 

Pumpkin Seven Layer Bars
Serves 16
A simple gooey bar, bursting with flavors of fall.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 9 whole graham cracker sheets, finely crushed
  2. 1/2 cup butter, melted
  3. 1 (11) oz bag Kraft caramel bits
  4. 1 cup milk chocolate chips
  5. 1/2 cup white chocolate chips
  6. 1/2 cup toffee bits
  7. 1 cup pumpkin puree
  8. 1 can (14 oz) sweetened condensed milk
  9. 1 teaspoon pumpkin pie spice
  10. 1/4 teaspoon cinnamon
  11. 2 cups sweetened shredded coconut
Instructions
  1. 1. Preheat oven at 350 degrees F. Grease a 9x13 pan. Combine graham cracker crumbs and melted butter. Press into the prepared pan. I like to press it into the pan with the bottom of a cup to ensure it will stay together.
  2. 2. Sprinkle caramel bits on top of the crust. Next, sprinkle milk chocolate chips, then white chocolate chips, then toffee bits.
  3. 3. In a medium sized bow, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon. Pour on top of the layers. Top with shredded coconut. Bake 35-40 minutes, or until edges begin to brown and the middle is set. Serve warm or cooled. Enjoy!
Adapted from Six Sister's Stuff
Adapted from Six Sister's Stuff
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Ramblings

Fall Pastures

As 2017 draws nearer to a close, I feel like time continually marches on faster than I can wrap my  head around. Our summer blasted by and while I was able to share some of our adventures from the warmer months, I still haven’t written even half of the things I planned to. I am torn between sharing those stories and moving forward. I decided, at least for today, that I better move forward with our fall before it is as much a blur of the past as our summer. I adore fall and October is probably the only month of the year I love almost as much as December. The fall pastures here are especially beautiful in September-October as they are filled with weaned calves until they ship out the first week of November. 

Speckles of black sprinkle the green-turning-brown fields. Juniper and sagebrush covered mountains, filled in with golden fall hues serve as a backdrop. The vista is finished off with panoramic skies of blue, or depending on the time of day, vibrant shades of pink and purple. I always enjoy this inspiring sight from this ranch’s fall pastures. 

Fall Pastures from butterloveandcowboys.com

During those first weeks of the weaning process, bellering calves sing their song all day and all night. This sound is music to My Cowboy’s ears and he would be happy as a clam to sleep with the windows open those nights. Unfortunately, he and his wife have different tastes when it comes to certain genres of music. And no, I do not consider the bellering of weaning calves part of the country music genre. At least not without adding a little steel guitar and harmonization (from the humans). 

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

Fall Pastures from butterloveandcowboys.com

It may take a couple weeks adjusting to life without mama, but I truly believe these babies become some of the happiest, most content, and fattest creatures on the earth as they graze the year’s final crop. The fall pastures around here treat them well.

BTW…have I ever mentioned how much I love beef? What’s your favorite cut? I love a pot roast, a T-bone sure is tender, and cube steaks sure can be made up mighty fine, BUT, personally, I could eat ground beef browned up with anything for dinner almost every meaty dish I eat 🙂

Fall pastures sure are a beautiful thing and I hope you enjoyed a little insight into ours.

No-Bake

Harry Potter Butterbeer

Harry Potter’s Butterbeer is a fun and delicious beverage that will take any H.P. fan straight to Hogsmeade. If you have no clue what Butterbeer or Hogsmeade is I promise you would still find this a tasty drink, especially for a Halloween party! Butterbeer has a cream soda base, mixed with a homemade caramel, and topped with whipped cream. So good.

My Cowboy and I have in fact been to Harry Potter World at Universal Studios in Orlando and tasted their Butterbeer. So I guess I like to think we have a little authority when it comes to this topic :).This recipe tastes exactly like the Butterbeer we had in Orlando, only a touch better, and it is way less expensive to make at home!

My sister’s family, My Cowboy, and me just celebrated October with our third annual Harry Potter party. Two years ago was our first official H.P. party. Two of my sisters and their combined nine kids, my parents, My Cowboy, and I did the whole shebang! The kids entered the house through platform 9 3/4 and shopped for their wands and robes in Diagon Alley. The sorting hat, with the help of technology the littles couldn’t quite figure out, literally spoke and sorted them to their appropriate house- GRYFFINDOR! We played a game of quidditch, then held potions and transfiguration lessons. The kids even got to buy candy at Honeyduke’s. Between my sister and I, we made cauldron cakes, Butterbeer, pumpkin pasties, and pumpkin juice. It was so fun and festive!

I realize if you aren’t a Harry Potter fan, most of that probably sounded like gibberish, but Harry Potter fan or not, you will love this tasty drink!

Butterbeer from butterloveandcowboys.com

Fall and Halloween time is the perfect time to have Harry Potter inspired treats, like this Butterbeer! If you couldn’t tell, we are total Harry Potter nerds. Before we were married, My Cowboy was not so much into Harry Potter. I told him he had to at least give H.P. an honest go by watching the movies through from start to finish. Eventually he got through them all and decided the stories weren’t so bad after all. These days, he loves the series almost as much as me and listens to H.P. podcasts at work. I’m so proud. Now he just needs to read all the books! 

Butterbeer from butterloveandcowboys.com

Butterbeer from butterloveandcowboys.com

Like I said, Harry Potter fan or not you will love this tasty drink!

Harry Potter Butterbeer
A tasty drink with a cream soda base, mixed with homemade caramel, and topped with whipped cream.
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Ingredients
  1. 1 1/2 cup cream, divided
  2. 1/4 cup powdered sugar
  3. 1 cup brown sugar
  4. 2 tablespoons water
  5. 4 tablespoons butter
  6. 1/4 teaspoon salt
  7. 1 teaspoon apple cider vinegar
  8. 2 liter bottle of cream soda
Instructions
  1. Place 1 1/4 cup of the cream and powdered sugar together and whip until stiff peaks form. Set aside. Combine brown sugar and 2 tablespoons of water in a small saucepan and bring to a boil. Cook for one minute and remove from heat. Stir in the butter, salt, apple cider vinegar, and remaining 1/4 cup of cream. Let cool to room temperature. I like to place it in the freezer a few minutes to quicken the cooling.
  2. To prepare for serving, place 8-12 oz of cream soda in a glass (I prefer to only drink 8 oz at a time as it is a pretty filling drink with the caramel and the cream). Pour 3-4 tablespoons of the caramel mixture into the cream soda and stir. Top with the whipped cream and drizzle with a little extra sauce if desired, for garnish. Enjoy!
Notes
  1. Adapted from The Huffington Post
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Caramel Peanut Butter Halloween Monster Munch

Caramel Peanut Butter Halloween Monster Munch is a quick, tasty, and festive little treat. It is a combination of pretzels, popcorn, Reese’s Pieces, and candy corn, all coated in a smooth caramel-y peanut butter mixture. It is a cinch to throw together and would be perfect for any Halloween gathering. 

Let’s talk Halloween-I absolutely love it. Even as an adult, it still continues to rank high on the charts as one of my favorite holidays. As of last year, My sister-in-law, The Rancher’s Wife, and I started the tradition of spending an evening together to make Halloween goodies to enjoy, while the two of us and our crew watch Hocus Pocus- which just happens to be my favorite Halloween movie. We think it’s a pretty rad way to spend an October evening 🙂

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

As I contemplated what new treat to try last Friday for our movie night, I thought about all these Halloween party mixes I have seen and decided to come up with my own version. That’s how this fun Halloween Monster Munch was born. I will make a note that when I initially made it, I didn’t put any salt in and we decided it needed it to make it more of a sweet and salty treat, as opposed to just sweet. I have modified the recipe below for you. 

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Caramel Peanut Butter Halloween Monster Munch from butterloveandcowboys.com

Halloween Monster Munch is great addition to any movie, but I will say that it paired really well with Hocus Pocus :D-Happy Halloween! 

Caramel Peanut Butter Halloween Monster Munch
A tasty and festive Halloween snack mix, covered in a smooth caramel and peanut butter mixture
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Ingredients
  1. 1 cup corn syrup
  2. 2 cups brown sugar
  3. 1 can sweetened condensed milk
  4. 1 cup peanut butter
  5. 1/2 teaspoon salt (add more or less to taste)
  6. 1 teaspoon vanilla
  7. 12 cups popped popcorn
  8. 5 cups pretzels (can be mini pretzels or pretzel sticks)
  9. 3 (4 oz) boxes Reese's Pieces
  10. 1 cup candy corn
  11. 1 cup peanuts or almonds (optional)
Instructions
  1. Mix the corn syrup and brown sugar in a medium size saucepan and bring to a boil. Boil for one minute and remove from heat. Add the sweetened condensed milk, peanut butter, salt, and vanilla. Stir until smooth and the peanut butter is melted and incorporated into the mixture. In a large bowl, combine the popped popcorn, pretzels, Reese's Pieces, candy corn, and nuts (if using). Pour the caramel and peanut butter mixture over the top, mix until all ingredients are evenly coated. Serve and enjoy! Store leftovers in an air tight container or Ziploc bags.
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