🍁 Pumpkin Rolls |Pumpkin Chocolate Chip Cookies | Homemade Butterfingers

Mom, I need a paper towel. Thank you. Do you want your drink right here? Oh, I can't see my head. Should we move the camera? No. I can see my head now, but if I'm standing up, my head goes away. See? Look how many bowls we have. They're all out right now. Let's put some of them back. It's a baby mixing bowl and a baby cookie sheet. Thank you. My baby one. Oh, yeah, my baby one. Okay. Oh, before we get started, do you know what we need to put on? Yeah. Our aprons. Do you want an apron? Yeah. Okay. Oh, you found it. I got one for you. See? Yeah. Isn't that cute? What is this? It helps protect you from getting dirty. And you look like Elsa. I look like Elsa. Thank you. I look Anna. You look like Anna? Yeah. Okay. So I did a poll on Instagram asking what kind of fall inspired videos you guys would like to see. And without question, a fall dessert recipe video was the most requested thing. So that's what we're going to do today. And I have Ezra here with me. Are you helping? Yeah. Because in real life, he helps me do anything in the kitchen. He loves to help, huh? Do you like to make cookies and stuff? Yeah. That's usually what I'm making in the kitchen. I don't cook that much, but I like to bake. The first recipe we're going to do is something I also shared on a quick reel on Instagram. So it's like a 15 second video. But let's go into more detail and show you guys how to make homemade Butterfingers. And the reason I make these in the fall is because one of the ingredients is candy corn. And the cool thing is there's only three ingredients total. You only need a bag of candy corn, some peanut butter, and a bag of candy melt chocolates. Do you know what these are? Yeah. What are they? Chocolates. I usually get these at Walmart and they are down the aisle where the baking, like the fancy cupcake stuff and like the wedding stuff is next to the card aisle. I don't know if that's the same in your Walmart, but I feel like in every Walmart I've ever been to, it's next to the card aisle where you're going to get a birthday card. So those are the three ingredients you're going to need. Now, when it comes to picking them out, you want to get a 16 ounce bag of candy corn and you're going to want a 16 ounce container of peanut butter. I don't have a 16 ounce can of peanut butter right now. I only have one of these big, huge jugs. So you can see the difference here. The reason I would say just get the 16 ounce can is so you don't have to sit and measure anything out because it's just 16 ounce, 16 ounce and one full bag and then there's no measurements and it makes life a lot easier. The other things you're going to need for this recipe is a large wooden spoon or something really strong to mix things around. Two glass bowls, a pizza cutter, and a small cookie sheet. If you don't have a small cookie sheet, that's totally fine. I just have found that this size fits this recipe perfectly. If you have a big one, that's totally fine and I'll just kind of explain how that will work. Will you dump this in here? Okay. All the way. Dump every one out. Do you want to steal one? Do you want to eat one of them? No? Okay. I'm going to pop this in the microwave for 30 seconds. We're going to stir it up, pop it in the microwave again for 30 seconds and we'll see what it looks like. Okay, first 30 seconds. Not really doing anything. Let's do it 30 more seconds, okay? The key is you just don't want to be burning anything, so just 30 seconds is safe. I usually only have to cook it for one minute to maybe a minute and 30 seconds, so that's usually as long as you're going to have to cook it for. A little bit. Okay, it's done. It's going to be hot. Okay, wait. We got to go like this? Definitely. Can I do this? Okay, stick it in there. A little bit. 30 more seconds and it will be done, okay? Okay. You're so cute. Oh, I love you. Mom. Is it done? Yeah. Okay. So this is what it looks like and then you just stir it up. What you want is kind of like a thick frosting. This is why I suggest a really good sturdy spoon because this starts to get pretty tough. Okay, you know what? We're going to just dump this straight from the can, from the bottle. What is this? The jar. Straight into the mixture. Huh? So again, if I was using a 16 ounce peanut butter can, then I would just do the whole thing. But I've been making these long enough I can kind of just eyeball this. You're just going to mix this around. Oh, we'll wash that, okay? We'll wash that in the sink with some soap. The peanut butter is not too hot. Yeah, it's starting to get better, huh? This is the texture you're going to want. So keep stirring until you get this texture. Doesn't it smell amazing? Oh my goodness. That smells so good. So good, huh? So now what we're going to do is we're going to transfer this onto the little cookie sheet, okay? You ready? Yeah. Let's leave that right there. Okay, here's the tricky part. That's so better. It's so better. Oh, that's a big one. You know what we do now? Yeah. We just kind of smash it down. You got a big one. I got a little baby one. Mom, I want this one. That one looks awesome. Yeah. But you do want this to kind of be even. I mean, it's not that important. And the thickness is honestly another thing that's up to you. You can make this as thick as you want. Because from here we're just going to put this in the fridge. So this is just kind of a preference. If you want a thick piece of like the Butterfinger Crisp, then that's why I like this little cookie sheet. Mom, this one's stuck. Is it stuck? That was real hard. It's stuck. Oh, dang. Are you trying to make cookies or something? No. Good job. Now we'll just kind of smooth it out. Okay, now before it gets hard and before we put it in the fridge, get yourself your pizza cutter. Okay? Will you help me? Hold on to my hand. Okay. We're going to roll down. Okay. Oh, is that kind of fun? And again, you can make these as big as you want, huh? I want to say we usually get about 60 squares out of this little tiny... Oh, there we go. This little sheet. Okay, let's turn it to the side and cut them the other way. Should we start over here? Yeah. Okay, push it down. Oh, my goodness. Don't they smell so good? Yeah. It's like the easiest recipe, huh? Yeah. Every time I bring them places, people say, what the heck are these? Looks so good. Now, there's a few places... Let me grab that knife that didn't quite hit. So I'm just going to cut down. This just makes your life so much easier when it comes to breaking them up once they've been in the fridge. If you wait to cut them until after they've been refrigerated, it is almost impossible. There you go. So that's what they look like. We're going to go stick them in the fridge for about an hour, huh? You can pop them out as soon as they are hardened, and then we'll do the rest. I have all of the Butterfingers broken up, so they've been in the fridge for quite some time. They only need to be in the fridge for an hour about, but they've been in there for a lot longer. So I just broke them all up. You can just scrape them underneath with a knife, and they should pop up just fine. And the next thing I'm doing, I will be just melting this in the microwave. So these are the candy melts. You're going to melt an entire bag in the microwave. We are going to do this in 30-second increments, like we did for the Butterfingers as well. You do not want this to get too melted to where it goes hard because then it can't soften after that. So we really need to keep our eye on it, only doing 30 seconds at a time, and then stirring. You can see it's kind of melted towards the bottom, but it really hasn't done much. So we're going to do another 30 seconds. One more 30 second, and that should be good. Okay, I pulled this out actually 10 seconds early, so I only cooked it for another 20 seconds, and I think that's definitely enough. You do not want it cooked any more than this. So now we're going to have to work really quickly now that it's melted because it will dry hard, and it'll dry fast. So we kind of got to get this going right away. This next recipe is my mom's famous pumpkin roll. She makes this every year for Thanksgiving, and really I think Christmas too, but we don't really ever have it any other time of year. It's the best pumpkin roll you'll ever have. So here are the ingredients. You're going to need three eggs, one cup of sugar, two-thirds cup of pumpkin puree, and she suggests you get the Libby's brand. You'll also need three-fourths cup flour, one teaspoon baking powder, two teaspoons cinnamon, one teaspoon ginger, half a teaspoon of nutmeg, and half a teaspoon of salt. So what we're first going to do is with these three eggs, we are going to put them in here, and we are going to beat them. You want to dump them? We need to beat them for five minutes before we do anything else. We also have our oven on at 375 degrees, so make sure you do that before you even get started, and that way it's ready to go. Goodness, those spices smell so good. Can you smell that? Come here, smell this. Do you like it? No. You don't like it? That's yucky. I think it smells delightful. When you're older, you'll probably like it too. This. Oh, good job. Mom, this is lots of eggs. Do you like when it does that? Is that a long time? Okay. Okay, can you help me dump this? Yeah. Okay. Okay, now this looks kind of yuck, huh? What does that look like? This reminds me of baby food. Do you like the smell of it? Yeah. You do? Yeah. Did it work? Yeah. I'm also stirring all the dry ingredients. Stir to it. And then we're going to... Whoo, that's strong, huh? Now, the next thing we're going to do is we're going to dump all this mixture onto this cookie sheet, okay? Whoa, does it smell so good. Oh, my goodness. I wish this was a candle. I'm a peanut butter sandwich. Yeah, is this your peanut butter sandwich? Yeah. Okay. This is a pumpkin roll. Oh. Yeah. That's a pumpkin roll. Did you do that? I did. Thank you. Wow. Okay, we're going to go stick this in the oven for 15 minutes. Okay, the next thing we need to make is the cream cheese filling for the pumpkin rolls. So while they're cooking, let's start making that, okay? Okay. Do you want to taste this? Didn't you say this was peanut butter? Here, take a lick. Do you like it? No. Oh. Really? Mm, that's good. No, it's not. That's not good? Okay. I'm running out of measuring cups, so you're going to need to do two of these scoops. Will you help me? Yeah. We need one cup powdered sugar. Let me get the scoop, and then you dump, okay? These are not perfect scoops. Okay. Did it splash? Okay, one. We need eight ounces of cream cheese. We always, always, if the recipe calls for cream cheese, get Philadelphia. It makes a big difference. Okay, let's do it. Okay, just dump it. We got some soft butter right here. I don't know if it needs to be soft. I'm going to get something. How about more? How about that's all it needs? But now it needs half a teaspoon of vanilla. Oh, that was so nice. Yeah. You did, in the tiny little bowl. Now let's go mix this up, okay? That is so good. Oh. It's delicious. What is that? I don't know. Oh, yeah, baby. Ezra, what would we do without an Ezra in our life? Anytime you're mixing with powder, drape a cloth of some kind, like a kitchen towel, before you turn it on, and then you never have to worry about spillage and fluff going everywhere. Something this recipe did not call for, but I'm using anyway, is some chocolate chips. The milk chocolate chocolate chips are my favorite. I don't really care what brand. I do like this brand, but we are going to just eyeball how much of this I want, because I want these to be pumpkin chocolate chip cookies, and I totally forgot to say that at the beginning. Wow. Good job. Do you want some more? Yeah. Okay. We're not going to use that one again. Let me see. Oh. Don't lick it, okay? Use that knife. That's water. Ah. What's happening? Are you getting frosting on you? Yeah. Oh, it's so yummy with frosting. Have you tried one of these cookies before? Yeah. What kind of cookie is this? Halloween. Halloween? Yeah. I just love Halloween. There you go. Okay, slap that on here. Yeah, that's right. Good job. Is that good? Yeah. Do you want to put some sprinkles on? Yeah. Okay, pick whatever sprinkles you want. Look at those. There's like ghosts in there. Do you see that? Amazing. That looks so good. What am I doing? Did you drop some? Can you go find them? No, you do it. Why should I do it? Didn't you just drop all the sprinklers? Yeah. You did, huh? Okay, I'm not pretending I know what I'm doing with royal icing. I'm a newbie at this. But one trick I learned was to use 15 second consistency. And then that way you can do your lines and it's a good enough consistency to do flooding with. Let me get my toothpick so you don't have to mix like two different bags worth. Okay, do you see what we're doing? Those are the logs, huh? For the fire. Logs? Yeah, logs. You know when we make a campfire? Yeah. Whoa, that looks so good. Look at his nose. You gave him a nose? Those are cute. Are those cute? Yeah. I think so. Is that a snowflake? Or not snowflake, what is this? Is it snow? Yeah.