3 Yummy Tummies

Specializing in Brunch, Desserts and Cocktails

Black Bean Brownie Bites

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These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It’s hard to believe how good these really are!

These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It's hard to believe how good these really are!

“Pack me something sweet in my lunch”, they say.  Okay, my sneaky self replies…”let’s make Black Bean Brownies”.  There is no way they are going to go for this and they probably will turn out horrible the first time around I think to myself, but let’s do it anyway.  It really was the best decision ever and sporadic recipes tend to always be the best ones.  My kids would have eaten a dozen of these at time if I let them, but I packed away most of them in the freezer to save for the dreaded packed lunches.  Let’s face it, packing lunches is exhausting!  Pinwheels, crust-less sandwiches, bagels, perfectly sliced fruits, star-shaped vegetables are the new norm around here.  What ever happened to brown bagging it with the soggy peanut butter and jelly sandwich and frozen Twinkies?  These kids don’t even know how good they have it.

These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It's hard to believe how good these really are!

I really wanted to be able to eat one (or five) of these without feeling guilty.  I’ve been trying to avoid most gluten due to health issues and decided to use oats instead of flour and applesauce to replace most of the fat from oil.  Maple syrup adds the perfect amount of sweetness with an extra sprinkle of cocoa powder and chocolate chips.  I didn’t do any separate mixing of dry ingredients with the first batch and they turned out just fine.  However, I decided to mix the dry ingredients in a separate bowl the second time around and it seemed just as easy to ensure even distribution.  Feel free to stir in some chopped pecans with chocolate chips.  I decided to just add the pecans on the top for half of the brownies in case my kids didn’t like them.

These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It's hard to believe how good these really are!

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These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It's hard to believe how good these really are!
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Black Bean Brownie Bites
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste.  They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips.  It's hard to believe how good these really are!
Course: Snack or Dessert
Cuisine: American
Servings: 24
Author: Holly
Ingredients
  • 1 15 oz. can black beans; rinsed and drained
  • 1/4 c. cocoa powder
  • 1 c. Quick Oats
  • 1/2 c. pure maple syrup
  • 1/4 c. applesauce
  • 2 tbsp. canola oil
  • 2 tsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. semi-sweet chocolate chips
optional toppings:
  • 1/4 c. chocolate chips
  • 2 tbsp. almonds; roughly chopped
Instructions

  1. Add oatmeal to a food processor; pulse until it becomes a fine powder.

  2. Pour oatmeal into a separate bowl.  Mix in baking powder, cocoa powder and salt.

  3. Add black beans to the food processor bowl; pulse until mostly smooth.  

  4. Add vanilla, maple syrup, canola oil and applesauce.  Pulse until combined.

  5. Add oatmeal mixture and pulse until combined.  

  6. Stir in chocolate chips by hand.  

  7. Spray the mini muffin pan with nonstick cooking spray. 

  8. Fill the muffin cups around 3/4 of the way full.  Top with a few chocolate chips and a sprinkle of chopped almonds if desired.

  9. Bake at 350 degrees for around 12 minutes or until firm.

  10. Allow muffins to cool for a few minutes before removing from the pan.

 

 

Strawberry Mango Salsa with Cinnamon Chips

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Strawberry Mango Salsa with Cinnamon Chips is simple to make and the perfect, refreshing summertime appetizer.  Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint.  Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.

This Strawberry Mango Salsa with Cinnamon Chips is simple to make and the perfect, refreshing summertime appetizer.  Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint.  Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.

I can’t tell you how many times I have bought strawberries and ended up pitching them because they go bad before I get around to using them.  Making a quick salsa is a great way to use them up and sneak in some extra servings of fruit with lunch and dinner.  This Strawberry Mango Salsa is so refreshing and can be used on an array of dishes.  It makes the perfect topping to a refreshing summer salad with a bit of chicken for a complete meal.  It adds the perfect bit of sweetness to a baked or grilled Tilapia or Mahi-Mahi.

This Strawberry Mango Salsa with Cinnamon Chips is simple to make and the perfect, refreshing summertime appetizer.  Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint.  Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.

My picky daughter is obsessed with this Strawberry Mango Salsa with Cinnamon Chips.  I couldn’t believe how much she ate the first time I made it.  It is always such a bonus when you find sneaky ways to get your kids to eat more fruit!  This has been previously achieved with Strawberry Cheesecake Fluff and an Easy Fruit Pizza.  The sweetness of it all probably didn’t have much to do with it, right?

This Strawberry Mango Salsa with Cinnamon Chips is simple to make and the perfect, refreshing summertime appetizer.  Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint.  Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.

If you are entertaining for the 4th, this dish is so easy to make ahead of time.  Just put your salsa in a sealed container the night before and stick your ready-made chips in a Ziploc bag.  I recommend using white flour tortillas such as these for best results.  All this time saved gives you more time for grilling and having a beverage or three.  I highly recommend preparing a bucket of Whiskey Sour Slushes or Watermelon Margaritas the night before.  Broccoli Slaw Salad is a different spin on a classic and always a hit.  Okay, I just need to find a cute patriotic outfit to go with all of these goodies.

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Strawberry Mango Salsa with Cinnamon Tortilla Chips
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
This Strawberry Mango Salsa with Cinnamon Tortilla Chips is simple to make and the perfect, refreshing summertime appetizer.  Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint.  Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.
Course: Appetizer, Dessert
Cuisine: American
Servings: 4
Author: Holly
Ingredients
  • 1 c. mangoes; small diced
  • 4 large strawberries; mulled and small diced
  • 3 tsp. fresh lime juice
  • 1 pinch salt
  • 1 tbsp. mint; freshly chopped
Cinnamon Tortilla Chips:
  • 4 burrito sized flour tortillas
  • 2 tbsp. butter; melted
  • 1/4 c. sugar
  • 2 tsp. cinnamon
Instructions

  1. Preheat oven to 350 degrees.

  2. Add all salsa ingredients to a medium size bowl, lightly mix, cover and refrigerate.

  3. Stack tortilla shells on top of each other.  

  4. Lightly brush the top of each tortilla with melted butter.

  5. Cut tortillas like a pizza into 8 even triangles.

  6. Add tortilla pieces in a single layer on a cookie sheet.  

  7. Mix the cinnamon and sugar together in a small bowl.

  8. Lightly sprinkle tops of tortilla pieces with the cinnamon mixture.

  9. Bake for around 8 minutes or until crispy.

  10. Allow chips to cool and serve beside the salsa.

  11. Store any leftover chips in sealed Ziploc bags for up to 3 days.

Candy Cane Crescent Roll Breakfast Pastry

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Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch.  It is sure to impress with minimal effort for a breezy Christmas treat.  Beware, little hands are guaranteed to snatch it up for a taste of that yummy glaze drizzled over the top.

Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch.  It is sure to impress with minimal effort for a breezy Christmas treat. 

Candy canes have been on my mind the last few days with the arrival of December.  How the heck did that happen?  Anyway, it doesn’t get more festive than a candy cane inspired treat! 

I’ve been wanting to experiment with a crescent roll pastry and thought it would make the perfect looking candy cane with a cherry topping peeking through.  I couldn’t do just cherries, so I added some cream cheese filling for one of my favorite pastry flavor combinations. 

Feel free to use strawberries as well if you aren’t a cherry fan!  I’m in love with the flaky outer layer smothered in glaze…hello lovely!

Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch.  It is sure to impress with minimal effort for a breezy Christmas treat. 

The most difficult party of this recipe is getting the candy cane shape right.  I did have to move things around a couple of times to get the curve that I wanted.  After that, it was super easy adding the cheese and cherry filling, and folding over the triangle ends over for a lovely striped effect. 

I ended up adding 2 extra triangle ends to the top of the candy cane to make the stripes more symmetrical.  It did take every last inch up of my cookie sheet as you can see.

My 5 year old daughter has turned into quite the little photography assistant.  She loves doing hand modeling and holding reflector boards (minimal hand shake involved).  However, her favorite part is biting into the finished product.  She told me her favorite part was the white icing (more sugar please for optimal hyperactivity).  

Okay, I literally just caught her licking the icing off of another piece of this Candy Cane Breakfast Pastry.  Hold on now…time to drop them off at Grandma’s house!

Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch.  It is sure to impress with minimal effort for a breezy Christmas treat. 

 

Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch.  It is sure to impress with minimal effort for a breezy Christmas treat. 

If you liked this Candy Cane Crescent Roll Breakfast Pastry, check out some of my other holiday favorites. 

No Christmas brunch would be complete without a Cranberry Orange Mimosa Float and my favorite Broccoli Cheddar Strata with Blender Hollandaise sauce…SO good!  Once brunch is officially consumed, have a Crockpot full of Cranberry Mulled Wine on stand by to keep things interesting. 

Be sure to visit my Cocktail Page for more great ideas.

HOLIDAY FAVORITES

 

5 from 7 votes
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Candy Cane Crescent Roll Breakfast Pastry
Cook Time
15 mins
Total Time
15 mins
 
Crescent rolls are shaped like a candy cane and get stuffed with a cherry and cream cheese filling for an easy Christmas brunch treat.
Course: brunch
Servings: 10 -12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 packages of refrigerated crescent rolls
  • 1 8 oz. Cream Cheese; softened
  • 1 egg
  • 1/3 C. Sugar
  • 1 Can Cherry Pie Filling
  • Glaze:
  • 1/2 C. Powdered Sugar
  • 1 1/2 Tbsp. Milk
Instructions
  1. Preheat oven to 350 degrees.
  2. On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
  3. In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
  4. Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
  5. Add teaspoons of cherry filling over the top of the cream cheese.
  6. Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
  7. Bake for around 15 minutes or until top of pastry is golden brown.
  8. Allow to cool slightly before adding glaze.
  9. Prepare Glaze:
  10. Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
  11. Using a teaspoon, drizzle glaze over crescent tops of candy cane.

 

 

Chocolate Chip Cookie Dough Truffles

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These Chocolate Chip Cookie Dough Truffles require no baking and are so festive for Christmas with a white chocolate topping and colored sprinkles.  The cookie dough batter is safe for consumption with no eggs and microwaved flour.

These Chocolate Chip Cookie Dough Truffles require no baking and are so festive for Christmas with a white chocolate topping and colored sprinkles.  The cookie dough batter is safe for consumption with no eggs and microwaved flour.

Edible cookie dough makes a quick and easy filling to this no-bake truffle.  Feel free to substitute milk or dark chocolate for the topping on these or use a variety.  I love the look of these green and red sprinkles, but you could also sprinkle more mini chocolate chips or pieces of your favorite candies.

These Chocolate Chip Cookie Dough Truffles require no baking and are so festive for Christmas with a white chocolate topping and colored sprinkles.  The cookie dough batter is safe for consumption with no eggs and microwaved flour.

It isn’t safe to eat raw flour, so I started this recipe by placing 1 cup of flour in a microwave-safe bowl.  I heated the flour in the microwave for around 2 minutes; whisking every 30 seconds to avoid any clumping.  I also, added a few tablespoons of milk in place of the typical egg used in cookie dough.  Completely safe to lick the beaters this time (or take a big bite when no one is looking)!

These Chocolate Chip Cookie Dough Truffles require no baking and are so festive for Christmas with a white chocolate topping and colored sprinkles.  The cookie dough batter is safe for consumption with no eggs and microwaved flour.

After getting all the ingredients mixed together, I threw the cookie dough in the fridge several minutes to ensure it was cool before rolling it into balls.  A cookie scoop helps make them round and ensures the balls are all around the same size.  Finally, a quick trip to the freezer for around 10 minutes makes the balls easier to work with before dipping them in melted chocolate.  I added a bit of canola oil to white chocolate chips before throwing them in the microwave for around 1 minute.  Be sure that you stir the chocolate chips every 15-20 seconds to avoid any clumping.

Using a fork for your search and rescue mission, give the chilled cookie dough balls a quick dip in the melted white chocolate.  Shake off any excess before placing on parchment paper.  Sprinkle your desired topping on immediately before the chocolate hardens.  These beauties are ready to eat within minutes and make excellent Christmas gifts!

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If you love these Chocolate Chip Cookie Dough Truffles, be sure to check out a few of my other favorite Christmas desserts.  A Candy Cane Crescent Roll Breakfast Pastry is perfectly festive for Christmas brunch.  A Gingerbread or Snowflake Martini are the perfect addition to any holiday gathering.

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4 from 1 vote
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Chocolate Chip Cookie Dough Truffles
Author: Holly
Ingredients
  • 1 c. flour
  • 3 tbsp. milk
  • 1/4 tsp. kosher salt
  • 1/2 c. packed brown sugar
  • 1/4 c. sugar
  • 1/2 c. butter; softened
  • 1 tsp. vanilla
  • 1/2 c. mini chocolate chips
Topping:
  • 2 c. white chocolate chips
  • 2 tbsp. canola oil
  • 2 tbsp. sprinkles
Instructions

  1. Place flour in a microwave safe bowl.  Heat for around 2 minutes; stirring with a whisk every 30 seconds to avoid clumping.

  2. Stir the salt into the flour.

  3. In a separate bowl; beat together the butter, sugar, vanilla and milk.

  4. Slowly beat in the flour mixture until combined.

  5. Stir in the mini chocolate chips.

  6. Refrigerate for several minutes until dough is cool.

  7. Using a cookie scoop; form dough into balls.

  8. Place balls on a cookie sheet covered with parchment paper.

  9. Freeze for around 10 minutes.

  10. Place white chocolate chips in a microwave safe bowl; stir in canola oil.

  11. Microwave for around 1 minute; stirring every 15 seconds until chocolate chips are melted.

  12. Using a fork, dip the cookie dough balls into the melted chocolate until evenly coated.  

  13. Gently shake off excess chocolate sauce and place on the parchment paper.

  14. Immediately add sprinkles or desired topping before the chocolate dries.

  15. Serve once the chocolate has cooled or store covered in the refrigerator for up to one week.

 

 

 

Pumpkin Gooey Butter Cookies

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These Pumpkin Gooey Butter Cookies are super easy to make with vanilla cake mix.  Canned pumpkin, butter and cream cheese are added for the perfect gooey texture.  A generous dusting of powdered sugar finishes off this fall treat.

Gooey Butter originated here in the St. Louis area and is a family favorite.  I grew up eating my grandma’s recipe and love just about any variation of it.  It is traditionally made in cake form, but this cookie version is a fun way to mix things up for fall.  I also, posted another cookie variation of this recipe that is perfect for the Christmas season.  Gooey Butter Lemon Bars are another great take on the classic recipe.  I’m slightly obsessed with it if you can’t tell!

I used my original gooey butter cookie recipe for the base of these, but ended up throwing a few tbsp. of flour in the cake mix to make up for the extra pumpkin I added.  It was extremely important to me that you still taste the pumpkin with plenty of powdered sugar on top.  There is NO such thing as too much powdered sugar on gooey butter.  If it ends up all over your fingers and lap after a few, you’ve done something right!

I chill the dough in the fridge for around 3 hours to make it easier to work with.  Although, you may still end up with gooey goodness on your hands.  A sprinkle or three of powdered sugar on your cookie dough aids in the ease of rolling perfectly rounded cake balls.  It also, doesn’t hurt to roll the dough balls in additional powdered sugar before baking.  They bake for around 12 minutes and remain the perfect mixture of cakey and gooey once completed.

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These Pumpkin Gooey Butter Cookies are super easy to make with cake mix, cream cheese and butter.
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Pumpkin Gooey Butter Cookies
Prep Time
3 hrs
Cook Time
12 mins
Total Time
22 mins
 
These Pumpkin Gooey Butter Cookies are super easy to make with cake mix, cream cheese and butter. 
Course: Dessert
Cuisine: American
Servings: 24
Author: Holly
Ingredients
  • 1 Box vanilla cake mix
  • 1/2 c. sugar
  • 3 tbsp. flour
  • 1/2 c. canned pumpkin
  • 1 stick butter; softened
  • 8 oz. cream cheese; softened
  • 1 1/2 tsp. tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 1/2 c. powdered sugar
  • 1 egg
Instructions

  1. In a mixing bowl, cream together the egg, sugar, pumpkin spice, vanilla and butter.

  2. Beat in the cream cheese and pumpkin.

  3. Slowly beat in the cake mix and flour.

  4. Chill the cookie dough for 3 hours.

  5. Form the cookie dough into balls by rounded tablespoon.  Roll the cookie dough into a bowl of powdered sugar.

  6. Place cookie dough balls on cookie sheets lined with parchment paper.

  7. Bake at 375 degrees for around 12 minutes or until light golden brown.

  8. Sprinkle baked cookies with additional powdered sugar if desired.

Baked Apple Cider Doughnuts

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Baked Apple Cider Doughnuts are bursting with flavor from concentrated cider and applesauce.  A cinnamon and sugar topping adds the perfect extra bit of sweetness for a delightful fall treat!

These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.

I’m so obsessed with these doughnuts!  Last year, I did Pumpkin Spice Doughnuts with a cream cheese icing, so I wanted to do something great again for fall.  My family trip to Eckert’s Farm left me with a gallon of beloved apple cider and I couldn’t think of anything better than cider with doughnuts (besides booze).

Losing that luscious apple flavor was a major concern due to the sweet topping and bit of spice.  I decided to amp things up by using concentrated apple cider; which is easily accomplished by boiling a cup of apple cider on medium/high heat until it is reduced by about half.  I added a bit of apple sauce for extra flavor and moisture.  How could things get any better than that?  Well, they sure did!  I mixed my remaining concentrated apple cider with a bit of melted butter for the topping.  Complete apple cider overkill at its best!

Don’t be afraid to really coat’em in that sweet, cinnamon goodness!

That cinnamon sugar topping tho!  I brushed on a bit of my apple cider and butter mixture and gave them a good dip on both sides.  It is highly recommend that you eat these beauties while they are still warm for maximum enjoyment.  They are easily stored in a bowl covered with foil to avoid that sweaty effect that you get from storing certain confections in Tupperware.  The doughnuts remained fresh and the topping stayed on beautifully.

These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.

I can’t tell you how scrumptious these appley beauties turned out.  Just remember to hide several for yourself before they are demolished without warning.  I think we ate the full dozen of these in a few days.  You know when you tell yourself , just a half and the other half beckons to you like an evil siren.  Resistance was futile!

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These Baked Apple Cider Doughnuts are bursting with apple flavor and are topped with cinnamon sugar.
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Baked Apple Cider Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

These Baked Apple Cider Doughnuts are made with concentrated apple cider and are topped with cinnamon and sugar.

Course: Breakfast
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 1 3/4 c. flour
  • 1/2 c. sugar
  • 1/3 c. brown sugar
  • 1 c. apple cider
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 c. butter; melted
  • 2 eggs
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. applesauce
  • 3 tbsp. buttermilk or milk
Topping
  • 2 tbsp. butter
  • 1/2 c. sugar
  • 1 tbsp. cinnamon
  • remaining apple cider
Instructions

  1. Add the apple cider to a small saucepan and heat to medium/high until the apple cider begins to boil.  Continue boiling; stirring occasionally until the apple cider is reduced to around half.  Remove from heat and set aside.

  2. Preheat oven to 375 degrees.  

  3. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger.
  4. In a mixing bowl; beat together the eggs, sugar and brown sugar.  

  5. Slowly add in the flour mixture and beat until combined.  Pour in the melted butter, buttermilk, apple sauce and apple cider; continue beating until combined.

  6. Add the batter into greased doughnut pans; filling no more than 3/4 of the way full.

  7. Bake for around 12 minutes or until lightly browned and cooked through.

  8. In a small bowl; combine cinnamon and sugar for the topping.

  9. Add 2 tbsp. of melted butter to the remaining apple cider. Heat until butter is melted.

  10. Brush the melted butter over the cooked doughnuts and dip into the cinnamon sugar mixture until coated.

  11. Serve warm for best results!  

Apple Buttermilk Brunch Cake

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This Apple Buttermilk Brunch Cake is so decadent and can be served for breakfast or dessert.  It gets made with a plethora of fresh, Granny Smith Apples and served warm with a buttermilk glaze topping.  

 

This decadent, Apple Buttermilk Brunch Cake is served warm with a buttermilk glaze on top.

Words just can’t express how good this cake really is.  I usually have to make a few tweaks after experimenting with a new recipe, but this came out heavenly on the first go.  The cake has 2 Granny Smith apples in the middle and gets topped with a layer of sliced apples tossed in cinnamon and sugar.  I amped up the apple flavor and moisture by adding 1/3 c. of applesauce to the mix as well.  You just can’t go wrong with plenty of apples and cinnamon!

This decadent, Apple Buttermilk Brunch Cake is served warm with a buttermilk glaze on top.

I’ve been really trying to add step-by-step photos to my posts, but time was not on my side today.  My kids really want to go to Eckert’s Farm to pick apples and ride ponies.  They had such a great time there last year, but I really wish this weather would cool down already.  Hopefully, I come back with more great apples to make another Apple Buttermilk Brunch Cake.

This decadent, Apple Buttermilk Brunch Cake is served warm with a buttermilk glaze on top.

This recipe is perfect for hosting a brunch this fall or Thanksgiving.  It is the perfect accompaniment to a great, overnight egg casserole.  Just add a fruit salad and a great mimosa or bellini to the mix and you’re winning big in life.  There is just no better meal than a perfectly executed brunch, right friends?

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If you love this Apple Buttermilk Brunch Cake, check out some of my other favorite desserts including the popular Candy Cane Breakfast Pastry!

 

This decadent, Apple Buttermilk Brunch Cake is served warm with a buttermilk glaze on top.

This decadent, Apple Buttermilk Brunch Cake is served warm with a buttermilk glaze on top.
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Apple Buttermilk Brunch Cake
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 

This Apple Buttermilk Brunch Cake has plenty of fresh, Granny Smith apples and a buttermilk glaze topping.

Course: Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 2 1/4 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/8 tsp salt
  • 1/2 tsp. cinnamon
  • 1 1/3 c. sugar
  • 1/3 c. applesauce
  • 1 tsp. vanilla
  • 2/3 c. buttermilk
  • 2 Granny Smith apples; cubed
  • 1/2 c. chopped pecans or walnuts (optional)
  • 1/2 c. butter; softened
  • 3 eggs
Topping:
  • 2 Granny Smith Apples; thinly sliced
  • 1/4 c. sugar
  • 1/2 tsp. cinnamon
Glaze:
  • 1 c. powdered sugar
  • 1/4 c. buttermilk
Instructions

  1. Preheat your oven to 325 degrees.

  2. Grease and flour a 10 inch spring form pan.

  3. In a bowl; combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

  4. In a separate mixing bowl; cream together the softened butter, vanilla and sugar.

  5. Add the eggs one at a time and beat until combined.

  6. Pour in the buttermilk and applesauce; beat until combined.

  7. Slowly, add the flour mixture and beat until combined.

  8. Stir in the cubed apples and pecans.

  9. Add mixture to the prepared spring form pan.

  10. In a small bowl; mix together the sliced apples, sugar and cinnamon.

  11. Add the sliced apples to the top of the cake mixture.

  12. Bake for around 1 hour and 15 minutes or until cooked through.

  13. Allow the cake to cool for at least 10 minutes before removing the side of the pan.  Prepare the glaze mixture.

  14. Whisk together the powdered sugar and 1/4 c. of buttermilk.  Add additional buttermilk as needed if mixture is too thick.

  15. Drizzle the glaze over the top of the cake with a spoon.  Serve while the cake is still warm for best results.

Pumpkin Pecan Cheesecake

by 22 Comments

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

This is legitimately, the best pumpkin dessert I’ve ever made or had.  I’m not a huge pumpkin pie fan unless, it is smothered with a plethora of whipped cream.  The texture and taste just don’t quite do it for me.  Rejoice, a great pumpkin cheesecake recipe has just found its way to my arsenal of must-make holiday desserts.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

Cheesecakes are a fickle creatures indeed.  To bathe or not to bathe, that is the question.  In this case, not to bathe.  The beauty of the pecan topping is that crack doesn’t kill.  You are seeing round 2 of experimentation gone right with this particular recipe.  My initial attempt tasted delicious, but lacked the necessary density to hold the weight of the pecan topping without a cavernous center.  I headed back to test mode and added a bit of flour and took care not to over-beat the eggs.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

 

This dreamy recipe is creamy, but not too creamy.  Basically, this Pumpkin Pecan Cheesecake has the perfect texture in my book.  I don’t want to feel like I’m eating a block of cream cheese or a piece of sponge cake if you know what I mean.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

 

Lessons learned from past failures:: 

Ah yes, there have been numerous cheesecake failures in my various attempts throughout the years.  Here are a few tips that I’ve picked up along the way:

  • Take care to really butter the bottom and sides of your spring-form pan to avoid a sticky mess.
  • DO NOT over beat those eggs.  Add 1 egg at a time and beat until just incorporated.
  • Refrigerate the cheesecake overnight before attempting to remove it from the pan.
  • Run a warm knife around the edges of the pan before removing it.  I hate when the sides stick!
  • DO NOT attempt to use cream cheese that hasn’t reached room temperature.  It WILL result in a clumpy mess that lacks the necessary smoothness of a good cheesecake.
  • Add a bit of flour to your cheesecake if you prefer it a bit more dense.
  • If you aren’t going to do a topping, cook your cheesecake in a bath to avoid cracking on top.
  • If cracking occurs (the worst), add a whipped cream cheese topping to disguise it or a pecan topping like this one.

MORE TO LOVE:

5 from 6 votes
This Pumpkin Pecan Cheesecake gets baked with a decadent crispy, pecan topping.
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Pumpkin Pecan Cheesecake
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
 

This Pumpkin Pecan Cheesecake has a crispy, baked pecan topping that pairs perfectly with the creamy texture of the pumpkin spice flavored cheesecake.

Course: Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 24 oz. cream cheese; softened to room temperature
  • 1/2 c. sugar
  • 3/4 c. firmly packed brown sugar
  • 4 eggs
  • 1 1/2 c. pumpkin
  • 2 tsp. pumpkin pie spice
  • 3 tbsp. flour; sifted
  • 1 tsp. vanilla
Pecan Topping:
  • 1 c. pecans; chopped
  • 1 c. brown sugar
  • 4 tbsp. softened butter
Crust:
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 tbsp. butter; melted
  • 1/2 tsp. cinnamon
Instructions

  1. Preheat the oven to 325 degrees.  Prepare the crust by combining the graham cracker crumbs, sugar and cinnamon.  Stir in the melted butter.  Firmly press crust into the bottom and up the sides of a 9 inch spring-form pan.  Bake the crust for 6 minutes and remove from the oven.

  2. Beat the cream cheese until fluffy; beat in sugars, vanilla and pumpkin pie spice.

  3. Add the eggs 1 at a time; lightly beat until just combined.  Lightly beat in the pumpkin and then, the flour.  Don't over-beat!

  4. Pour the cheese mixture into the prepared crust.  Bake for 1 hour and 15 minutes.  Begin preparing pecan topping around 10 minutes before timer goes off.

  5. Prepare the topping by combining the pecans, brown sugar and butter.  Sprinkle the mixture over the top of the cheesecake.  Return the cheesecake to the oven and bake for an additional 15 minutes.

  6. Turn off the oven and leave the cheesecake in with the door closed for an additional 30 minutes.  Remove from the oven and allow to cool.  Cover cheesecake and refrigerate in the pan overnight.  

 

 

 

Homemade S’mores Granola Bars

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These Homemade S’mores Granola Bars are a great snack idea for the kids.  They are easily made and require no baking with marshmallows, chocolate chips and crushed graham crackers.  A bit of honey and molasses give these bars the perfect, chewy texture.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

My kids are obsessed with these granola bars.  As they are, with all things marshmallow and chocolate.  I like to make a batch of these over the weekend and pack them for school snacks throughout the week (if I don’t eat them all myself).  The biggest hurdle, is trying to keep little hands from stealing all the ingredients before getting everything in the mixing bowl.  I’ve created mini little food blogging monsters.  I caught them having a food photography session with their Leappad and fake kitchen food.  My daughter, told me she wants to open a bakery when she grows up.  The youngest wants to be a farmer.  Sounds like a great opportunity for a farm to table bakery.  Hopefully, the future farmer gets over her fear of animals…LOL.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

You can easily, use this recipe as a good base and load’em up with all your favorite toppings.  These bars would be great with nuts and dried fruit for a healthier option.  A bit of flax-seed thrown in the mix never hurt the old digestive track anyways.  The possibilities are just endless.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

 

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

I started off this recipe by giving the oats a light toast in the oven for optimal granola bar flavor.  While the oats are toasting, a bit of graham cracker gets crushed up in a baggie.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

A bit of butter, brown sugar, honey and molasses get heated together to form the glue for a perfectly, chewy granola bar.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Allow the sauce to cool slightly; add the crushed graham crackers, chocolate chips and marshmallows.  I found these Vanilla Mallow Bits at Target and they worked perfectly.

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Transfer the sticky, oat mixture to a square baking pan and mash is down with the back of a measuring cup.  Ensure you give the top an extra layer of marshmallow and chocolate chips!

 Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Pop it in the freezer for around 30 minutes, cut it into rectangles and enjoy!  I store mine an an air-tight container and it lasts for the week.

 

MORE TO LOVE

5 from 1 vote
Homemade Smore's Granola Bars are the perfect easy, snack for kids.
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Homemade S'mores Granola Bars
Prep Time
10 mins
 

These chewy, Homemade S'mores Granola Bars have crushed graham cracked, marshmallow and chocolate chips and require no baking.

Course: Snack or Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 2 1/2 c. oats
  • 1/2 c. coarsely crushed graham crackers
  • 1/3 c. vanilla mallow bits You can also cut up mini marshmallows.
  • 1/3 c. mini chocolate chips
  • 1/4 c. butter
  • 1/3 c. Dark Brown Sugar
  • 1/3 c. honey
  • 1 tbsp. molasses
  • 1/8 tsp. salt
  • 1 tsp. vanilla
Instructions

  1. Evenly spread the oats onto the bottom of a baking sheet and toast at 325 degrees for around 10 minutes; stirring around halfway through baking time.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  2. While the oats are toasting, prepare the sauce.  In a medium saucepan; melt the butter and add the brown sugar.  Cook on medium/high eat until the sugar dissolves into the butter.  Mix in the honey, molasses, vanilla and salt.  Remove from heat and allow to cool slightly.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  3. After the butter mixture as cooled for a bit; stir in the oats until evenly coated.  Lightly stir in the graham cracker, marshmallows and chocolate chips; reserving around 1/3 of the chocolate chips and marshmallows for the top of the granola bars.

  4. Coat the bottom of a 9 inch square baking pan with strips of parchment paper; allowing the ends to hang over the sides for easy removal.  

  5. Add the oat mixture to the bottom of the baking pan and evenly spread the mixture.  Top with the extra marshmallows and chocolate chips.  Firmly press down the top with the back of a measuring cup.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

  6. Freeze for around 30 minutes until firm.  Cut into desired serving size.  Store in an airtight container for up to 10 days for best results.

     Homemade S'mores Granola Bars are perfectly chewy and make a great snack for kids.

Easy Red White and Blue Jello Cake

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This Easy Red White and Blue Jello Cake is bursting with flavor and colors for a great summer dessert.  You can also, switch out for your favorite Jello and top it with  fresh berries.  A cool whip and pudding icing keeps things light and refreshing with little effort.

This Easy Red White and Blue Jello Cake has a pudding and cool whip icing with a berry topping.

Red White and Blue Jello Cake

 

As you can see, I’m running a bit behind with my blog posts lately.  I still wanted to post this Jello cake as one of the easiest summer desserts that kids can really have fun with.  You can make this into a fun rainbow cake and even add a few sprinkles for maximum kiddo enjoyment.  I will definitely be making a version of this again before the end of the summer with a few new additions.

This Easy Red White and Blue Jello Cake has a cool whip and pudding icing with a berry topping.

I was concerned that the red and blue Jello would bleed together; creating an ugly brown or unwanted purple effect.  I took extra precautions to prevent any color bleeding by using a children’s medicine syringe to inject the Jello and letting the blue color set in the fridge for awhile before adding the red.  I was thrilled with the end results.  It was so much prettier than the Jello cakes I’ve made in the past.  A topping of strawberries and blueberries keeps things festive and goes well with the Jello.

This Easy Red White and Blue Jello Cake has a pudding and cool whip icing with a berry topping.

 

We ended of having a little BBQ with the family for the 4th and had some of this cake along with my Red White and Blue Jello Shots and Red White and Blue Pinwheel Rice Krispy Treats that my mom made.  Needless to say, I don’t even remember what real food was on the menu.  Beware of the sneaky effect of said Jello shots my friends.

This Easy Red White and Blue Jello Cake has a cool whip and pudding icing with a berry topping.

This cake looks like it has a case of the measles, but this is just to show the spacing I used for the different Jello flavors.  I initially, used a butter knife to poke the cake, but then decided to go with the medicine syringe idea to prevent unwanted color bleeding.

This Easy Red White and Blue Jello Cake has a cool whip and pudding icing with a berry topping.

MORE TO LOVE

RedWhite and Blue Jello Shots or a Pina Colada pair perfectly with your patriotic theme.  An easy Fruit Pizza can also, be made with fresh strawberries and blueberries.

 

This Easy Red White and Blue Jello Cake has a pudding and cool whip icing with a berry topping.
Print
Easy Red White and Blue Jello Cake
Prep Time
4 hrs
Cook Time
25 mins
Total Time
4 hrs 25 mins
 

This Easy Red White and Blue Jello Cake makes a great addition to your summer holiday menu with a light cool whip and pudding icing.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 1 Box White Cake Mix
  • 1 Box Instant Berry Blue Jello
  • 1 Box Instant Strawberry Jello
  • 1 16 oz. Cool Whip
  • 1 Box Instant Vanilla pudding
  • 1 C. thinly sliced strawberries
  • 1/2 C. fresh blueberries
Instructions

  1. Prepare cake mix according to package directions.

  2. Allow cake to cool and prepare Berry Blue Jello according to package directions.

  3. Allow Jello to cool slightly before adding to cake.

  4. Using a syringe, inject cake with around 1 tsp of Jello around every inch.  You may also, just poke the cake with a butter knife and pour jello with a teaspoon.

    This Easy Red White and Blue Jello Cake has a cool whip and pudding icing with a berry topping.

  5. Place cake in refrigerator and allow the Blue Jello to set for around 2 hours before adding the Red Jello.  This keeps the colors from bleeding.

  6. Prepare the Strawberry Jello according to the package instructions; allow to cool.  Inject the Jello around ever 1 inch between the Blue Jello.

  7. Refrigerate for at least 4 hours before adding the icing.

  8. For the icing, in a large bowl; stir the vanilla pudding mix in with the cool whip until smooth and thickened.  Spread over the top of the cake.  Refrigerate until ready to serve.

  9. Add sliced strawberries and blueberries to the top right before serving for best results.

This Easy Red White and Blue Jello Cake has a light, cool whip and pudding icing with a fresh fruit topping.

 

 

 

 

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