Hello Everyone!
Just wanted to drop by and thank all the lovely folks who stopped in to take their craft classes lately.
We appreciate you all!
What a joy it is to spend a bit of time with you having fun behind the scenes at Grandiflora!
We've all been enjoying the classes so much here, but what we
HAVEN'T
been enjoying is all the goodies we are forced to consume during the classes themselves
(WINK, WINK)
;)
We are working on getting some of the past recipes rounded up for your requests...
but for now here are the two I have for you:
Pumpkin Crumble Pie
&
Pumpkin Cream Cheese Muffins
both from our September 27th
"Autumn Banner"
classes
A.M. & P.M.
Along with the Cream Cheese Topping for both recipes.
Here we go, these are super E-Z:
PUMPKIN CRUMBLE PIE
Ingredients:
3 eggs
1- 15oz. can pumpkin
1 cup sugar
1 T. pumpkin pie spice
1/2 c. evaporated milk
1/2 c. milk
1- 18 oz. yellow cake mix
1/2 c. margarine or butter softened
1 package (2 pk.) refrigerated pie crusts, unbaked
Directions:
Preheat oven to 350*. Mix first 6 ingredients in a bowl, set aside. In seperate bowl,
mix softened marg/butter with the yellow cake mix until crumbly. Roll pie dough into 2 seperate
pie plates and finish edges. Divide and pour pumpkin batter into both pie plates. Top evenly with divided cake mixture. Cover edges of pie crust with aluminum foil & bake in 350* oven for approximately 45 minutes or until center is set and top is lightly browned. Cool before serving.
Top with ice cream, whipped topping or cream cheese icing.
(see below for recipe).
PUMPKIN CREAM CHEESE MUFFINS
Ingredients:
1- 18oz. yellow cake mix
1- 15oz. can pumpkin puree
2 tsp. pumpkin pie spice
( or 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg & 1/2 tsp. ground cloves)
4 oz. cream cheese (block is easiest)
Directions:
Preheat oven to 350*. Fill 12 muffin tin cups with paper liners. Mix cake mix with pumpkin puree and spices. Fill each paper liner with mixture. Cube cream cheese into 12 small squares, and pop one square into each filled muffin cup (pushing down cheese block to sink it into the center of the muffin). Bake for 20-25 minutes at 350* or until a toothpick inserted into muffin comes out clean. Cool after baking and top with cream cheese topping.
(See recipe below for cream cheese topping.)
CREAM CHEESE TOPPING:
Ingredients:
4 oz. cream cheese softened
1 container cream cheese frosting (store bought, in the tub)
Directions:
In a seperate bowl mix softened cream cheese with store bought cream cheese frosting. Take any size plastic sandwich bag and cut the tip off one side of the bottom of the bag. Fill the bag with topping mixture. Place in the fridge to chill for about an hour. Once mixture is chilled, squeeze the frosting out of the tip and onto pie/muffins.
............................................................................
Wasn't that simple???
We thought so too!!!
Hope you will enjoy your treats at home!
We wouldn't want to be stingy with our E-Z recipes....and after all...we love to share.
:)
Check out our behind the scenes clips of the evening banner class here:
We do all the hard work ahead of time for you so you can simply come and enjoy the actual
"making" of the craft.
Pretty nice huh?
We love to use little thrifted and vintage finds in our crafts,
we think that's what makes them so very special!
:)
Everyone seems to have lots of fun together at these shin-digs.
I for one enjoy getting to meet the folks I don't get to see very often when I'm sitting in my office tippity typing away on the computer!
You girls are just a load of fun!
:)
This was a very fun class!
Stay tuned for more classes to come....we are putting our thinking caps on for many more
crafty possibilities.
Thanks again for supporting us in this new endeavor!
Cheers,
Trish, La Von, Jan
&
The Grandiflora Girls
:)
