Copycat "Pumpkin Paws": Pumpkin Caramel, Pecan & Milk Chocolate Clusters

Let's talk for a minute about the {brief} bout of guilt that I felt when I made these Copycat "Pumpkin Paws." They are in no way, shape or form healthy. Like, not even debatable. And then it dawned on me that I am far too pregnant to care about such things at this moment, and I went right on with my self-indulgence. And I'm happy I did.

I know it's been "all preggo, all the time" around here as far as talk goes, so I'm trying to appease those of you who might be getting all eye-rolly on me with treats that will make you forget that I can't talk about anything else at this moment because it has taken over my life.

I've reached the highly uncomfortable portion of the show at 37 weeks. The other day, I texted one of my friends, "If you ever decide to have a baby, I highly suggest planning nothing for the final 3-4 weeks of your pregnancy. And I do mean nothing. Like, hire someone to come wave palm fronds and feed you grapes kinda nothing."

Except, I can't seem to follow my own advice. Trying to continue normal life with a 6 pound weight in your gut and ever-widening girth isn't as easy as one would think it is. I mean, aside from feeling completely off balance and like I might actually bust open at the seams, all is well. So I keep on attending events and engagements like nothing is particularly off. My RSVPs, however, have become very conditional as I have to temper my enthusiastic, "I'll be there!" with a tentative,"... If I'm not in labor." Minor annoyance.

My clothes don't fit over the belly. {See, I knew there might be a little problem down the road when I was all, "I'm barely buying maternity clothes. It's just silly.} It's even more frustrating because they fit everywhere else. It's just that midriff baring isn't as adorable with a Buddha belly. So, I basically have 3 outfits left to wear until this child enters the world. Cute.

I have also been reduced to sleeping on the couch surrounded by a nest of pillows because it is the only place I can get anywhere near comfortable. The only issue is that Farley isn't fond of mom & dad's separate sleeping arrangements; he spends half the night scaring the crap out of me checking on me or sleeping on my feet, which doesn't lend itself to much rest.

Because I don't understand the word "rest", I sent myself into a Braxton-Hicks tailspin over the weekend and had crazy contractions that lasted for 2 days straight. In a panic that this kid was going to make an early appearance, I cranked preparations into high gear and am now pretty much as ready as I'm gonna get for him to join us, so that's a plus.

It was after this incident that I decided that a little bit of candy is not going to kill me. It might actually prevent me from killing anyone else.

Since Halloween is around the corner, I thought some homemade candy might actually be fitting. But honestly, I would have justified such a thing even if it were just Groundhog's Day... because chocolate.

While lustfully browsing Williams-Sonoma's fall products a few weeks ago, I saw something that stood out to me: Pumpkin Paws. "Clusters of spiced pumpkin caramel and crunchy almonds covered in Guittard milk chocolate." I liked the sound of it.

In my own version, I swapped out the almonds for pecans, which I think taste more Fall-like. I didn't even use fancy milk chocolate. Just melted Publix chocolate chips. And guess what? They turned out pretty darn amazing.

A word of warning -- the recipe for the pumpkin caramel makes a lot. Like, enough that unless you are accustomed to eating straight up chunks of caramel on the daily {which honestly doesn't sound like a horrible thing, if we're being real}, it's going to take you a while to go through. So... I used half the leftovers to turn into homemade chewy caramels and the other half for something that you will have to see to believe. If you thought this treat was naughty, then you may want to avert your eyes. Stay tuned...

Copycat "Pumpkin Paws"
Inspired by Williams-Sonoma

Pecan halves
1/2 cup pumpkin caramel {see recipe below}
Milk chocolate, melted

On a silicone baking mat or a sheet of parchment paper on a cookie sheet, lay out pecan halves in the shape of a paw -- I used 4 pecans going vertically and one going horizontally underneath.

When caramel sauce has cooled slightly {you don't want it to be too runny or you'll have a mess}, spoon about 1/2 a tablespoon over each pile of pecans. Allow to set completely. {This goes faster if refrigerated or put in the freezer for a little while.}

Once the caramel has set, spoon about a tablespoon of melted milk chocolate over the top of the caramel and pecans. Some people like to cover them completely, but I like to see the pecans poking out -- it's up to you how you do it.

Allow chocolate to set {again, in the fridge if you'd like to speed it up} and carefully remove from mat.

Store in refrigerator until ready to serve.

Pumpkin Caramel
Barely adapted from Challenge Dairy

1/2 cup butter {1 stick, 8 tablespoons}
1 1/2 cups sugar
1 teaspoon pumpkin pie spice
1 cup light corn syrup
1 14 oz. can sweetened condensed milk {not evaporated milk}
1/2 cup pumpkin puree

1. In a medium saucepan over medium-high heat, melt butter. Mix in sugar and pumpkin pie spice until well combined.

2. Stir in corn syrup, sweetened condensed milk and pumpkin puree, making sure everything is well incorporated. Lower heat to medium to prevent scorching. {You'll get little dark bits throughout your caramel if this happens. Still tastes just as good, but isn't as pretty.}

3. Allow to boil until the mixture reaches 248 degrees. {As much as I hate using a candy thermometer, it's necessary in order to make sure this reaches the correct consistency. Trust me.}

The mixture will be super-duper hot. You don't want to mess with molten caramel. Don't be tempted to stick your finger in or lick a spoon -- you'll be sorry.

If using for Pumpkin Paws, allow the caramel to cool slightly {it'll start to thicken and get less liquidy} and spoon over pecans. This would also be the time to pour the caramel into a buttered or parchment-lined pan if you plan on making homemade caramels.

One the caramel cools completely, it'll hold its shape but retain a soft and chewy texture. Remove from the pan and cut into small squares; wrap individually in waxed or parchment paper.

Pumpkin Butter Thumbprint Cookies

You guys. My life has been changed forever.

They {finally} built a Trader Joe's within a decent distance of where I live. It opened 2 days before my birthday. I'm fairly certain they planned that out that as a gift to me. Thank you to all those who came together to make it happen.

As the sun rose last Sunday and I opened my eyes on the first day of my 33rd year on this planet, my sweet husband wished me a happy birthday. I cleared my throat and responded, "Can we get to Trader Joe's before it get's packed?"

Signs you're getting old.

Because Steve is so good to me and wouldn't dream of shattering my birthday plans, we were up, dressed and wandering the aisles of TJ's by 8:15 a.m. It was magical.

I may be over-exaggerating a tiny bit. {But not by much.} I mean, it's a grocery store, not one of the wonders of the world. {Though I warn you, do not argue this point with anyone who is a huge fan. You will lose.}

However, I can tell you that as we stood there with our mouths agape staring at a wall of reasonably priced, {organic!!!} packaged greens of every possible combination you can think of, we knew we had stumbled onto something special. I even heard Steve mumble, "Is this for real?"

It is real, my dear, and it is glorious.

Now, navigating TJ's as a "first-timer" can be a tricky feat. Because you'll want to buy all the things. I'm talking stuff you have no need for and hardly ever eat. "But it's only $1.99!", you'll rationalize.

PUT DOWN THE CHILI-LIME ROASTED ALMONDS AND WALK AWAY. No, do not stop to look at the multitude of nut butters {or cookie butter, for that matter. There is no nutritional value in cookie butter even if it's housed right next to the chia and flax peanut butter.} that are suddenly available to you. You came for almond butter, now put the almond butter in your basket and back away slowly.

Ok, so I may not have left completely unscathed. It was my first visit, and my birthday for heaven's sake, cut me some slack. I splurged on a small jar of Pumpkin Butter because it was there and fall was officially beginning that week. So, clearly it was a necessity.

{Pumpkin Butter, incidentally, has very little to do with pumpkins or butter. It's more like a very sweet jam infused with pumpkin spice-type flavors that you can spread on muffins, drizzle over ice cream or use as a pastry filling. Like apple butter, except pumpkiny.}

Then, as penance, I came home and decided to use the Pumpkin Butter in a recipe to share with you. Because I'm considerate that way and because otherwise I may have simply eaten it by the spoonful.

Is there anything that brings greater feelings of nostalgia than a thumbprint cookie?

For the cookie part of these, I used a cream cheese dough that I adapted from Allie's recipe {Baking a Moment} to make them a bit sturdier, and rolled them in toasted pecan bits for some crunch. Then, I filled the centers with TJ's autumnal Pumpkin Butter. You will not be sorry that you sacrificed some of your beloved Pumpkin Butter for these babies.

So, tell me, do you have a Trader Joe's near you? Have you found yourself doing the dance of the conflicted grocery shopper in their kitschy aisles? Go ahead, divulge what your TJ's splurges are... make me feel better! ;)

Pumpkin Butter Thumbprint Cookies
Cookie dough adapted from Baking a Moment 
Makes about 2 dozen cookies depending on size

1 stick {8 tablespoons} butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 cup + 2-3 tablespoons all-purpose flour
1 egg + about 1 tablespoon water, beaten
1/2 cup toasted pecan bits
Pumpkin Butter for filling


1. In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.

2. Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.} Refrigerate for about an hour or two until the dough is mo easier to handle.

3.Preheat oven to 375 degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper. Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.

4. When ready to continue, take dough by the tablespoonful and roll into a ball. Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.

5. Spray the rounded side of a teaspoon measure with non-stick cooking spray {I just use my Misto filled with olive oil} and, using even pressure, push down on the top of each dough ball to create an indentation. You can do this with your thumb, too, {hence "thumbprint cookie}, but I find that using a teaspoon creates a more even well.

6. Fill each well with a heaping 1/2 teaspoon of Pumpkin Butter {or however much you can fit!}.

7. Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set. Remove from oven and allow to cool before moving the cookies to a cooling rack -- they will be soft and hard to move when they're warm.

Note: I found that I achieved the best results by refrigerating the dough balls for a while after rolling them so they weren't too soft going into the oven. My cookies held their shape better when I used this technique. It isn't necessary but it makes for prettier cookies.

I also made a version of these without nuts and they were very tasty, too! They do spread a little further, so take that into account when placing onto the baking pan.

Cinco de Mayo Recipe Collection

This weekend is sure to bring on lots of fun feasting and celebrating {not to mention boozing, let's be real} with Saturday marking both Cinco de Mayo and the Kentucky Derby.

Steve and I will be doing some celebrating in Clearwater for his cousin's wedding on the beach. With the big day taking place on May 5, the bride & groom decided to go with the Cinco de Mayo theme and run with it. I volunteered to help with the decor by making tissue paper fans to hang on each chair and, boy, has it taken a while. They aren't difficult to make, but it definitely takes some time to make 110 of anything.

As I folded, cut, and cursed stapled away, I got to daydreaming about creative dishes and treats {what else is new?} to go along with the theme.

It wasn't difficult to think of fantastic additions to a Cinco de Mayo menu... we LOVE Mexican {or Mexican inspired} food in this house.

There are Goat Cheese & Mango Quesadillas for an appetizer, lunch, or light snack...

Pardon the pic... this is from 1 year ago, BGC. {Before good camera} ;)

Or Bean & Cheese Tostadas with Nectarine Salsa for a crunchier tortilla treat...

A hearty and satisfying dish of Chicken with Tomatillo & Cilantro Sauce ...

Or a simple side of Pineapple Cilantro Quinoa...

Once again... super old pic.

So many options! And now let's get to the really good stuff: Dessert.

But first, let's start with a cocktail, shall we?

Um, yeah. That's homemade coffee liqueur. I had a little fun playing kitchen bartender and made my very own batch. There are lots of different versions out there {some vodka-based, some rum-based}, but some of the recipes I found required too much waiting... up to three weeks.

While I'm sure all that waiting produces a fabulous result, who has time for all that patience? Not me! This recipe is pretty much instantly ready for consumption. Or for adding as an ingredient to these:

What better way to celebrate Cinco de Mayo/Wedding weekend than with Chocolate-Kahlua Mexican Wedding Cookies?

These classic cookies are slightly sweet, crumbly, and perfect. While they are normally seen in the non-chocolate variety, I liked that the cocoa in this version added a unique twist to an old favorite.

Though I added two tablespoons of homemade coffee liqueur, the flavor remained very subtle. If you're looking for more of a punch, you could try adding store bought Kahlua. And for extra flair, 1/4 teaspoon of cinnamon {oooh... and while we're at it... maybe a pinch of chili powder?! Sorry, carried away...} would bump up the Mex-factor. 

If you're still looking for some more dishes to satisfy your Mexi-cravings, there are oodles of recipes popping up on some of my favorite blogs {or in their archives} that look absolutely fiesta worthy:

Appetizers & Snacks:

Loaded Turkey Santa Fe Baked Potato Skins from Skinny Taste

Vegan Baked Taco Dip from This Homemade Life via Baked Bree

Queso Blanco Dip from Mel's Kitchen Cafe

Black Bean Salsa from The Pastry Affair

Chili-Lime Roasted Chickpeas from Willow Bird Baking

Mains:

Tequila-Orange Grilled Shrimp from Tracey's Culinary Adventures

Spicy Avocado & Chicken Enchiladas from The Novice Chef Blog

Crockpot Chicken Tacos with Chipotle Cream from Sing for your Supper

Albondigas Soup from Simply Recipes

Chipotle Honey-Lime Pork Tenderloin by Beantown Baker

Decadence:

Toasted Coconut Tres Leches Cake from Heather's Dish

Mexican Buñuelos from Mexico in My Kitchen

Mexican Brownie-Bottom Cheesecake from Pennies on a Platter

Margarita Cupcakes from Brown Eyed Baker

Libations:

Pineapple Margaritas or Guava Margaritas from Confections of a Foodie Bride

Horchata con Cognac from 12 Bottle Bar

Mexican Chocolate Shots from Snappy Gourmet

Corona Beer Popsicles from Bakers Royale

{Non-alcoholic} Strawberry Agua Fresca from Eat, Live, Run

No matter what you are celebrating this weekend, these recipes should kick start some scrumptious foodie fun!

Quick Homemade Coffee Liqueur

3 tablespoons ground espresso {I use Cafe Bustelo - not instant}

1 1/2 cups water

1/2 cup granulated sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

1/3 cup dark rum {or vodka if you're not a rum fan}

Brew coffee using 3 tablespoons ground espresso & 1 1/2 cups water in your coffee maker {or french press or however you normally make coffee}.

In a small saucepan over medium-high heat, combine hot coffee and both sugars. Bring to a boil. Reduce heat and allow to simmer for about 8 minutes, until sugars are dissolved and liquid is slightly syrupy.

Remove from heat and add vanilla and rum {or vodka}. Mix thoroughly.

Store in an airtight container or bottle in refrigerator.

Chocolate-Kahlua Mexican Wedding Cookies

Adapted from Southern Living

1/2 cup powdered sugar

2 tablespoons unsweetened cocoa powder

1/2 cup butter, softened

3/4 cup all-purpose flour, plus 1 tablespoon

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons coffee liqueur {or store bought Kahlua}

1/2 cup finely chopped pecans, toasted

Preheat oven to 400 degrees.

In a medium bowl, combine powdered sugar and 2 tablespoons of unsweetened cocoa powder. Set aside.

In a dry add pecans and toast lightly until fragrant, 4-5 minutes. {Careful not to burn.} Remove from heat and add to a food processor along with 1 tablespoon flour. Pulse until finely ground, but not turned into paste.

In the bowl of a stand mixer, cream butter and sugar. Mix in coffee liqueur and combine. Add flour and 1/4 cup cocoa powder, then pecans until just combined.

Using a tablespoon or small cookie scoop, scoop out dough and quickly roll into approximately 1 inch balls. Place on an ungreased cookie sheet.

Bake for 10-12 minutes until just set. Remove from oven and allow cookies to cool slightly.

While still warm, roll each cookie in powdered sugar/cocoa powder mixture and set onto a wire rack to cool completely.