Eggnog Rice Krispy Treats

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I've been on kind of a rice krisy treat kick lately. I feel like plain RKT's (rice krispy treats) are a bit like a blank canvas. They are fine just as they are but open to lots and lots of variations. For me it just isn't the Christmas season until I get my first glass of eggnog. while shopping for some cake decorating supplies a few days ago, I found some eggnog flavored candy melts made by Wilton. I bought them, not really knowing how I would use them. i decided to make Eggnog flavored RKT's using the candy melts as an icing for the treats. These RKT's really taste like eggnog which makes them perfect  for the holiday season.

Eggnog Rice Krispy Treats
INGREDIENTS:
3 tablespoons butter
1 10 ounce bag mini marshmallows
1 1/2 teaspoons rum or rum extract
1/4 teaspoon ground nutmeg
pinch of salt
6 cups rice krispy cereal
1 cup white chocolate chips

1 bag Wilton Eggnog Candy Melts

DIRECTIONS:
Spray an 8x8 pan with non-stick cooking spray. I like my rice krispy treats to be thick. You can also use a 9x13 inch pan, your treats will just be a little thinner.

In a large pot, melt butter and stir in the marshmallows over medium low heat until marshmallows are melted completely. Remove from heat. Stir in run extract, salt,   and nutmeg. Pour in cereal and stir to coat in marshmallow. Stir in the white chocolate chips. Pour into prepared pan and press down well with buttered fingers. Melt the Wilton eggnog candy melts according the package instrutions, With an off set spatula or knife spread the melted eggnog candies over the top. Top with sprinkles , if desired. Cool to room temperature, about 20-30 minutes. Cut into bars and serve.

Bag them up and give them as Christmas gifts!

Pecan Pumpkin Butter

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A few Christmases ago one of my gifts included a small jar of pumpkin butter. Pumpkin butter is similar to apple butter. The pumpkin is cooked down until thick and spreadable like butter. I thought it was fantastic stuff. At the time I wanted to try making some at home and have finally gotten around to actually doing it. I can't believe I waited so long. This pumpkin butter is super easy to make and I think this homemade one is even better than the pumpkin butter I got as a gift.
Using this recipe as a guide, my pumpkin butter recipe is the result of several batches I made this week. I played around with the amount of sugar and spices in the recipe and this combination was the one I liked the best. I also made some with maple syrup and some without. I liked the flavor the maple syrup added but you can leave it out and replace it with brown sugar. I saw several recipes that included pecans or walnuts in the butter. I like nuts in anything so I knew I wanted them in this pumpkin butter. Toasting the nuts really brings out their flavor and adds a great crunch to the butter. Feel free to leave out, add in, or change up this recipe to suit your own tastes.
At home canning is not recommended for pumpkin butter but it will last up to month in the fridge. I'll bet you, you won't have it nearly that long!

Pecan Pumpkin Butter

INGREDIENTS:
1 29-ounce can pumpkin puree (not pumpkin pie filling)
1 cup apple cider (apple juice will work too)
1 1/2 tablespoons pumpkin pie spice
1 1/2 teaspoons cinnamon
1 cup brown sugar
1/4 cup pure maple syrup
1/2 cup pecan pieces, toasted
METHOD:
Preheat oven to 350. Spread the pecans in a single layer on a baking sheet an bake for 3-5 min. Just until they start to brown. Remove from oven.
Place all of the ingredients into a large heavy bottom pot. Bring to a boil and simmer for 30 minutes, stirring occasionally. Most of the liquid should be cooked out and the pumpkin mixture should be thickened. Let cool completely. Store in the refrigerator for up to 1 month. It can also be frozen. This recipe makes about 3 1/2 cups.

Put the pecan pumpkin butter into glass jars tied with ribbon and it makes a great Christmas gift!