Snacks

Stranded + Halloween Candy

White Pumpkin/ Decorative Plate/ Pumpkin Mug/ Pumpkin Condiment Set/ Pumpkin Plate/ Pillow/

Pumpkin Snack Bowl

 

This topic is perfect for today since it is one of my very best friend’s birthday who has a major sweet tooth. So, Happy Birthday Madds, this post is for you. 😉


Only being able to bring three kinds of candy if I were stranded on an island with Erika and Shay was a tough decision. I go through phases of loving some flavors more than others but if you’ve followed along with some of my recipes lately, peanut has definitely been in the mix. Therefore two of my candy choices consist of just that! Kit Kat, Reeses Peanut Butter Cups, and Take 5’s would be my top 3 favorites that I would bring along! I would love to fill this candy jar to the brim with all of them! I also love these to have year round! While you’re eating some of your favorite candy, nothing beats your home smelling festive with this or this throughout the day as well. 😉

Last but note least, today is the last day to enter this giveaway to make something fun for you and your family! What is your favorite Halloween candy?! Happy Wednesday!

Friday Favorites + Pumpkin Fluff

This week was a whirlwind! SO thankful for Friday and the weekend. 🙂 As always I’m linking up with Erika, Narci, and Andrea for our Friday favorites!

One.Pumpkin Fluff--Recipe at: stephanie-spring.com Pumpkin Fluff--Recipe at: stephanie-spring.comThis Pumpkin Fluff recipe is perfect for any fall occasion. It only requires a few minutes of preparation and very little clean up. Whether it’s a birthday or festive gathering, this will surely be a crowd favorite!Pumpkin Fluff--Recipe at: stephanie-spring.com


Ingredients:

  • 1 8 oz. container cool whip
  • 3 tsp pumpkin pie spice


What to do:


Mix all ingredients in a bowl. Keep in the freezer until it is time to serve. Serve with Nilla Wafers or any cookie of your choice!


 Two.Eric’s birthday was on Wednesday and I loved celebrating him. 🙂

Three.I know I’ve talked about this perfume time and time again but it felt like it was worth repeating. I have been wearing it for years and feel like you should too. 🙂

Four.

The fact that I get to sleep in on Saturday. Yeah, that’s definitely a favorite. Amen.

Five.I have been debating about buying TOMS wedges for weeks but I need your opinion! Thoughts?!?

Happy Friday! 4 fridays

Pumpkin Pecan Bars

Pumpkin Pecan bars--Recipe at: stephanie-spring.comPumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comI knew the cooler weather was quickly approaching, so I decided to dive head first into all things fall. I also knew the days would be fast paced and leave little wiggle room once the school year started. I’ve been on a bar kick and wanted to create a fall bar that didn’t take long to make and was good for me. It’s basically a fall party in your mouth. I’m slightly obsessed with them and you will be too after the first bite. 🙂
Pumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comOh and that pumpkin smoothie in the background is right here for you!

And if you need to dress up your kitchen, I have that covered too with this. 😉



Ingredients:

  • 1/2 cup unsalted pecans
  • 1 cup unsalted almonds
  • 1 cup chopped and pitted dates
  • 3 Tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 teaspoon nutmeg


What to do:

Pour the pecans and almonds into the food processor and pulse on a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse on high and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.


Coconut Bark

Coconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comConfession: I used to hate coconut and have no idea when i actually grew out if it. I wish I could say it was more than just a few years ago but it wasn’t. I gradually incorporated it into things I ate and have grown to love it. In fact, I crave it and find ways to use it in any recipe!

These coconut cup concoctions are the perfect example of a late night craving creation. Sweet and savory, they are perfect for snacks at home or on the go!Coconut Bark--Recipe at: stephanie-spring.com



Ingredients:

  • 1.5 cups Bob’s Red Mill flaked coconut
  • 6 Tbsp pumpkin seeds
  • 3 Tbsp chia seeds
  • 6 Tbsp honey


What to do:

Preheat over to 325 degrees. Line a muffin tin with liners. In a medium sized bowl, combine all ingredients and stir until mixed well. Fill the liners half full. Baked for ten minutes. Let cool and then place in the refrigerator for one hour. You can choose to leave them in the liners or unwrap them. Store in an air tight container and keep in the refrigerator.

*Makes 12*