Pumpkin Spice Cake Pops

Serving: 3 Dozen | Prep Time: 1 hour minutes | Cook Time: 40 minutes

Ingredients

1. Vanilla Cake Mix (I used Duncan Hines)

2. 3 eggs

3. 1/3 cup of vegetable oil

4. 3 tablespoons of cream cheese frosting (I used Duncan Hines)

5. 1 cup of pure pumpkin

6. 1/2 teaspoon of cinnamon

7. 24 oz of vanilla candy melts (I used Wilton Candy Melts)

Direction

1. Pre-heat oven to 350 degrees

2. Take a large bowl and add your cake mix, eggs, water and vegetable oil. Add the pumpkin and cinnamon. Mix well.

3. Pour the cake batter evenly into a 13 x 9" pan. 

4. Bake for 40 minutes. **Your cake box directions may say 28 minutes but I added 10 more minutes because of the pumpkin addition. The pumpkin needs more time to bake. 

5. Remove from the oven. Let cool for 30 minutes. 

6. When your cake is cool, place it in a bowl and crumble it. Add 3 tablespoons of cream cheese frosting. Mix well. 

7. Roll the cake into 1" balls. 

8. Place back in a tin and into a freezer for 20 minutes. 

9. Remove the cake balls from the freezer. 

10. Melt your candy melts! I melted mine in the microwave on defrost mode for 1 minute. You may also melt in a double boiler. 

11. Dip your cake balls into the candy melt. You can let them dry in a pan. 

**I purchased lollipop sticks and stuck them on a piece of styrofoam to evenly dry. 

Tip: Add a drop of vegetable oil when your candy melt begins to harden.

12. Once the candy melt is on your cake pop, feel free to add some sprinkles before they harden! 

Sautéed Butternut Squash Pasta

Serving: 6

Ingredients

1 lb. of angel hair pasta

1 pint of cherry tomatoes 

2 cups of frozen cubed butternut squash 

1/2 cup of olive oil 

1/3 cup of white wine

3 tablespoons of milk

1 cup of parmesan cheese

Directions

1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half

3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan

4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down

5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 

6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking

-Serve warm-