Butterscotch Pumpkin Cake

The first words out of my mouth upon trying this cake? "If I were to marry a cake, this so would be it!"

When pouring the butterscotch sauce over it, a lot of it pooled in the middle of the cake. So when that first slice was cut, it was this mini-flood of sweetness. What I really enjoyed was taking a forkful, then dipping into the sauce. :)

Ingredients:
1-2/3 cups (11-oz. pkg.) butterscotch morsels, divided
2 cups all-purpose flour
1-3/4 cups granulated sugar
1 Tbsp baking powder
1½ tsp ground cinnamon
1 tsp salt
½ tsp ground nutmeg
1 cup Libby's 100% Pure Pumpkin
½ cup applesauce
3 large eggs
1 tsp vanilla extract
3 Tbsp powdered sugar (optional)
1/3 cup evaporated milk (optional)

Directions:
Preheat oven to 350F. Grease a 12-cup Bundt pan.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake at 350F for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

For Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Butterscotch Graham Cookies

I kinda raised my eyebrow when I first read this recipe.. "Graham cracker crumbs? In a cookie? What?". Thankfully I got over it and tried it. Like the previous butterscotch cookie, these also have that 'melt in your mouth' quality about them.

Ingredients:
2 cups graham cracker crumbs
1½ cups flour
1 tsp baking soda
½ tsp salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1 package (11-oz.) butterscotch morsels

Directions:
Preheat oven to 350F.

Combine graham cracker crumbs, flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until set. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.

Butterscotch Gingerbread Cookies

I first made these back in 2004. I believe I found the recipe over at the Nestle website. I brought most of them to work, during my usual Christmas Cookie Baking Bonanza, and these were definitely the favorites of the bunch. They have that 'melt in your moth' sort of feeling; very smooth and moist.

Ingredients:
3 cups flour
2 tsp. baking soda
1½ tsp. cinnamon
1½ tsp. ginger
3/4 tsp. ground cloves
½ tsp. salt
1 cup butter or margarine, softened
1½ cups packed brown sugar
1 egg
1/3 cup mild molasses
1 package butterscotch morsels

Directions:
Preheat oven to 350F.

Combine flour, baking soda, cinnamon, ginger, cloves, and salt in small bowl

Beat butter, sugar, egg, and molasses in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoonful onto ungreased baking sheet.

Bake for 9 to 11 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely