PUMPKIN PATCH BLUE DIAMOND RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Line 9-inch square pan with foil, letting foil hang 2 inches over sides of the pan.
• Spray foil with cooking spray.
• Make brownie batter as directed on the box.
• Spread in pan.
• Bake 28 to 31 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely on a cooling rack, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from the pan, and peel foil away.
• In a small bowl, stir frosting and food color until blended.
• Remove 1 tablespoon frosting; spoon into a small resealable food-storage plastic bag; partially seal bag.
• Cut off tiny corner of bag; set aside.
• Spread remaining frosting on top of the brownie.
• Sprinkle crushed cookies in 4 rows on top of the frosting, about a generous tablespoon per row.
• Sprinkle decors over top.
• Place candy pumpkins in 4 rows by 4 rows.
• Pipe small green lines for vines.
• Cut into 4 rows by 4 rows with one of the candy pumpkins in the center of each brownie.
• Store covered in an airtight container.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.