These Spiked Pumpkin Lattes are the quintessential fall drink with the perfect blend of pumpkin, spices, caramel and Rum Chata. No need to have a latte maker for this one!
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Search Results for: pumpkin
White Chip Pumpkin Pancakes
These White Chip Pumpkin Pancakes are seriously my new favorites (I am not just saying that). The subtle taste of pumpkin and spices is truly magical with white chocolate chips in a perfectly fluffy pancake topped with caramel sauce AND maple syrup. Oh yes…you have to add both sauces! The flavor combination is so delectable that my mouth just started watering thinking about it. HUH…would it be weird if I made a batch at 10 pm? …
S’mores Pancakes
These S’mores Pancakes are pure breakfast bliss with Golden Grahams and chocolate chips in the batter. A generous topping of marshmallow cream, chocolate sauce, more cereal and chocolate chips makes these better than the campfire version.
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Air Fryer Caramel Apple Donuts
These Air Fryer Caramel Apple Donuts are super easy to make with refrigerator biscuits and apple pie filling. Bits of chopped caramel get added to the apples with a cinnamon sugar topping for the perfect fall breakfast.
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Peppermint White Russian
This Peppermint White Russian is perfect for entertaining during the holidays with Peppermint Vodka, Kahlua and Half & Half. Add whipped cream and crushed candy canes for a festive topping.
It isn’t the holiday season without a new, festive cocktail here at 3 Yummy Tummies. My Pumpkin Spice White Russian remains one of my all-time favorite fall cocktails. I thought we would bring some winter flavors to the traditional recipe.
This drink is so creamy and delicious with subtle hints of peppermint that don’t overpower the bits of coffee flavor from the Kahlua. There is just something so mesmerizing about the marble effect that is created here. A huge winner in my book!
Needed Ingredients
- 1 part Peppermint Vodka
- 1 part Kahlua
- 1 part heavy cream or Half & Half
- whipped cream topping
- crushed and whole candy canes
Recipe Directions
- Fill a lowball cocktail glass with ice
- Add the Peppermint Vodka and Kahlua (my preference is around 1.5 shots of each)
- Lightly stir to combine.
- Slowly pour the cream over the top.
- Top with whipped cream and a dusting of crushed candy canes.
Variations on the Peppermint White Russian
I prefer Smirnoff Peppermint Twist Vodka in my Peppermint White Russian. You could also make your own Peppermint Infused Vodka at home. The other option, is to use a bit of Peppermint Schnapps with regular vodka. This would be around 1 shot of vodka and 1/2 shot of schnapps with 1 1/2 shots of Kahlua for similar results.
If you want to cut back on calories, I would recommend using 2% milk instead of cream. This still yields a delicious cocktail with the same great flavors. Enjoy the extra room for Christmas cookies!
More to Love
If you loved this Peppermint White Russian, be sure to check out some of my other favorite holiday cocktails. A Sugar Cookie or Candy Cane Martini are a couple of my favorites to pair with this for dessert cocktails.
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- Candy Cane Crescent Roll Breakfast Pastry
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- Candy Cane Martini
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- Sugar Cookie Martini
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- Pumpkin Spice White Russian
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- Caramel Creme Brulee White Russian
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- Soft Gingerbread Cookies
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- Chocolate Cherry Cookies
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- 5 Ingredient White Chocolate Peppermint Fudge
Peppermint White Russian
Prep Time
2 mins
This Peppermint White Russian is perfect for entertaining during the holidays with Peppermint Vodka, Kahlua and Half & Half. Add whipped cream and crushed candy canes for a festive topping.
Course:
Cocktail
Cuisine:
American
Servings: 1
Ingredients
- 1 part Peppermint Twist Vodka
- 1 part Kahlua
- 1 part Heavy Cream or Half & Half
- 1 dollop Whipped Cream
- 1 sprinkle crushed candy canes
Instructions
-
Fill a lowball cocktail glass with ice
-
Add the Peppermint Vodka and Kahlua (my preference is around 1.5 shots of each)
-
Lightly stir to combine.
-
Slowly pour the cream over the top of the alcohol mixture.
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Top with whipped cream and crushed candy canes.
Chocolate Turtle Martini
This Chocolate Turtle Martini with Pecan Whiskey, Crème de Cacao and Butterscotch Schnapps is a decadent cocktail that is perfect for entertaining. It gets topped off with a caramel and rim with chopped pecans and a swirl of chocolate sauce.
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Overnight Apple French Toast Casserole
This Overnight Apple French Toast Casserole has a warm, brown sugar, butter and cinnamon sauce. It is my family’s favorite breakfast recipe of all time. A generous heaping of Granny Smith apples gets coated with a light dusting of cinnamon and sugar before baking it in the oven. The perfectly, moist and sweet french bread absorbs all the eggy goodness overnight. Ohhh that sauce, that sauce, that sauce! It just makes my mouth water thinking about it.
Um, did I mention that sauce yet? Look how it just gets poured over those beautifully baked apples. The aromas from this dish are just pure punishment when you have to wait for your company to arrive. Maybe just a little nibble won’t be noticed. 🙂 Have you ever just said heck with it and ate a bite or 2? I plead the 5th on this one.
An overnight brunch recipe makes life soooo much easier in the morning when you are expecting guests and have other stuff to cook (and a few more piles of toys to hide from company still). I am still working on engineering a toy trap door that is able to suction all toys into a secret compartment not to be found by anyone. Oh well, we do what we can…clean house (uncheck), happy kiddos (check), happy tummies from french toast (check, check).
I think it is becoming alarmingly apparent that I have an unhealthy obsession with all things cakey and sweet. This is an unfortunate genetic defect that has affected my ability to eat other foods since childhood. I am happy to announce that I have successfully transitioned to a balanced diet after years of eating french toast for dinner as a child. Yes, I was a bit picky and spoiled…my mini me is following in my footsteps (headache approaching).
If you like this Overnight Apple French Toast Casserole, check out this Peach French Toast with Rum Chata Sauce, or Pumpkin French Toast with Butterscotch sauce (yummmmmy)!
MORE TO LOVE
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- Red Velvet Waffles
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- Easy Fruit Pizza
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- Candy Cane Crescent Roll Breakfast Pastry
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- Tiramisu pancakes
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- Pineapple Orange Creamsicle Mimosas
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- Salted Caramel Chocolate Martini
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- Baileys Peppermint Hot Chocolate
Overnight Apple French Toast Casserole
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
French bread soaks in a bed of eggy goodness overnight with Granny Smith apples on top. Bake it in the morning and prepare a warm, brown sugar and cinnamon sauce.
Course:
brunch
Servings: 8 -12
Ingredients
- 1 large or 2 mini loaves of sweet french bread
- 6 Eggs
- 2 C. Milk any % works just fine
- 1 Tsp. Cinnamon
- 1 Tsp. Vanilla
- 1/3 C. White Sugar
- 5 Granny Smith apples; peeled and thinly sliced
- 3 Tbsp. White Sugar
- 1/2 Tsp. Cinnamon
- 2 Tbsp. Butter; melted
- Sauce:
- 1/2 C. Butter
- 1/3 C. Brown Sugar
- 1 1/2 Tsp. Cinnamon
- 2 Tsp. Vanilla
- 1/2 C. Milk
Instructions
-
Cut french bread into even slices around 1 1/2 - 2" thick.
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Place slices touching in a greased 9 x 13' baking pan.
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Beat together eggs, milk, cinnamon, sugar and vanilla.
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Pour egg mixture evenly over the top of the bread slices.
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Add apple slices to a bowl and sprinkle with sugar, cinnamon and melted butter. Mix together and place on top of french bread.
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Cover and refrigerate overnight.
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Bake at 350 degrees for around 45-50 minutes until top of bread begins to lightly brown.
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When french toast is almost done, prepare the sauce.
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On Medium Heat, melt butter in a small saucepan.
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Add brown sugar, cinnamon and vanilla; stir until brown sugar is dissolved and begins thickening.
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Add milk; continue mixing until mixture is bubbly and thickens.
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Pour warm sauce on top of french toast right before serving.
Chocolate Spider Whoopie Pies
These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween! The cookies are easily made with a chocolate fudge cake mix and a dreamy, chocolate marshmallow creme filling.
My daughter loves to help me in the kitchen and I promised her we would make a fun treat for Halloween. I’ve been wanting to make a fall themed whoopie pie for awhile, so these spider cookies were perfect. Cake mix cookies such as my Pumpkin Gooey Butter, are a great way to add plenty of flavor without all of the extra ingredients and measuring. Chocolate Fudge cake mix makes the perfect, soft cookie with the addition of a bit of cream cheese and butter.
You could make this recipe even easier by using ready-made icing, but I think the best part of any whoopie pie is that rich, creamy filling. Let me tell you, this filling is do delectable with the addition of melted chocolate chips and a bit of marshmallow fluff. It is really hard not to eat it by the spoonful while piecing these cuties together.
Using a cookie scoop for measuring and lightly pressing each dough ball with the back of a glass helps to ensure symmetry. These cute little eye candies were at my local grocery store, but you can also order from a large variety of them on Amazon. Kitchen scissors can be used to cut the Chocolate Twizzlers in half lengthwise for these perfect little spider legs. I bent each Twizzler a bit in the middle to have them face up at the top and down towards the bottom. An extra dollop of filling on top of the Twizzlers helps to keep the top of the cookie in place. A little bit of the chocolate filling works great to secure the eyes. I trimmed a bit off of the ends of each leg to avoid legs for days (which isn’t always a bad thing).
When making these Chocolate Spider Whoopie Pies, be sure to treat yourself with a fall cocktail. It helps to alleviate the stress of your kids trying to eat all the Twizzlers and leaving cookie debris all over the kitchen. A pitcher of Caramel Apple Sangria or Pumpkin Spice White Russian always hits the spot.
MORE TO LOVE:
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- 22 Halloween Treats and Cocktails
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- Pumpkin Gooey Butter Cookies
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- Pumpkin Pecan Cheesecake
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- Baked Apple Cider Doughuts
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- Crockpot Pumpkin Spice White Hot Chocolate
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- Caramel Apple Sangria
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- Pumpkin Spice White Russian
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- Melted Witch Martini
Spider Chocolate Whoopie Pies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween! The cookies are easily made with a chocolate fudge cake mix and a dreamy, chocolate marshmallow creme filling.
Course:
Dessert
Cuisine:
American
Servings: 12
Ingredients
- 1 box Chocolate Fudge Cake Mix
- 1/2 c. butter; melted
- 1 egg
- 1 tsp. vanilla
- 4 oz. cream cheese; softened
Chocolate Creme Filling:
- 1/2 c. marshmallow fluff
- 1 1/2 sticks butter; softened
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla
- 1 c. semi-sweet chocolate chips
Garnishments:
- 24 Candy Eyes
- 12 Chocolate Twizzlers; cut in half lengthwise
Instructions
-
Preheat oven to 350 degrees.
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Cut Chocolate Twizzlers in half lengthwise using kitchen scissors.
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Prepare the cookies: In a mixing bowl; cream together the butter, cream cheese, egg and vanilla.
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Beat in the cake mix until smooth.
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Using a cookie scoop; make level size dough balls. Place on a nonstick cookie sheet or parchment paper at least 1 1/2 inches apart.
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Lightly press dough balls with the base of a cup to flatten slightly.
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Bake for around 11-12 minutes.
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Allow cookies to cool for a few minutes before removing from the cookie sheet.
-
Prepare the filling.
Chocolate Filling:
-
Place chocolate chips in a microwave safe bowl.
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Microwave on 50%; stirring every 30 seconds until melted.
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In a mixing bowl; beat together the butter, powdered sugar and vanilla. Add melted chocolate chips and beat lightly until smooth.
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Spread the chocolate filling on half the cookies.
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Bend the Twizzlers slightly in the center. Place 4 of the halved Twizzlers on top of the chocolate filling.
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Add a dollop of filling on top of the Twizzlers and top with another chocolate cookie.
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Add 2 small dollops of the chocolate filling for the eyes and place candy eyes on top.
-
Store in a sealed container.
Butterscotch Hot Buttered Rum
A Butterscotch Hot Buttered Rum will warm you up over the holidays! Prepare the butter dough ahead of time by mixing cinnamon and spice and everything nice before topping with Spiced Rum and Butterscotch Schnapps. A floating of whipped cream and sundae sauce tops off this festive cocktail.
I’m not much of a tea drinker, but will take this Hot Buttered Rum all through the winter along with a Spiked Pumpkin Latte or Baileys Peppermint Hot Chocolate. It warms you up and has the perfect balance of sweetness and spice.
A nice drizzle (or 3) of Butterscotch Sundae Sauce on top of a heavy floating of whipped cream amps up the flavor even further. Cinnamon sticks always make beautiful garnishments in warm, winter cocktails. I love the idea of having one of these with a plate of no bake, Chocolate Chip Cookie Dough Truffles.
The butter dough is simply made by mixing dark brown sugar with cinnamon, nutmeg, cloves and a bit of vanilla. I recommend making the dough ahead of time so it is ready to be scooped up when the moment strikes after a hard winter’s day.
Just store it in a covered container and use within a couple of weeks for best results. If the dough is a bit firm, you can stick it in the microwave for a few seconds for easier scooping.
You can mix up your Hot Buttered Rum experience by skipping the Butterscotch. A bit of milk or cream mixed in is also optional, but highly recommended. Butterscotch Schnapps just makes everything taste so good. I love adding a shot or 2 of it to my caramel lattes or White Russians. Its like drinking candy which is always a win in my book.
Be sure to check out my Cocktail Page for more great Winter Cocktails to get you through holiday entertaining.
MORE TO LOVE
-
- Baileys Peppermint Hot Chocolate
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- Cranberry Orange Mimosa Float
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- Snowflake Martini
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- Gingerbread Martini
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- Cranberry Orange Bundt Cake
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- Salted Caramel Chocolate Martini
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- Chocolate Chip Cookie Dough Truffles
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- Candy Cane Crescent Roll Breakfast Pastry
Butterscotch Hot Buttered Rum
Prep Time
10 mins
Total Time
10 mins
A Butterscotch Hot Buttered Rum will warm you up over the holidays! Prepare the butter dough ahead of time by mixing cinnamon and spice and everything nice before topping with Spiced Rum and Butterscotch Schnapps. A floating of whipped cream and sundae sauce tops off this festive cocktail.
Course:
Cocktail
Cuisine:
American
Servings: 1
Ingredients
Batter:
- 1/2 c. butter; softened
- 1/2 c. dark brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. vanilla
Cocktail:
- 2 tbsp. batter
- 3/4 c. boiling water
- 1 shot Spiced Rum
- 1 shot Butterscotch Schnapps
- 2 tbsp. cream or milk
- whipped cream
- butterscotch or caramel sundae sauce
Instructions
Batter:
-
Beat together the butter and sugar.
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Add the cinnamon, nutmeg, cloves and vanilla; beat until smooth.
-
Store in an airtight container for up to 2 weeks.
Cocktail:
-
Put 2 tbsp. of batter into the bottom of a mug.
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Top with boiling water and stir until dissolved.
-
Add the Spiced Rum, Butterscotch Schnapps and cream; stir until combined.
-
Garnish with a cinnamon stick, a floating of whipped cream and a drizzle of sundae syrup.
Apple Cranberry Spinach Salad with Candied Walnuts
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or an easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
This is hands down my favorite kind of salad. I’m in love with the mixture of textures and the added sweetness from the apples, candied walnuts and cider dressing. If blue cheese isn’t your jam, feel free to substitute with a feta cheese. The salad is truly amazing with either one!
I prefer to make a quick, skillet version of candied walnuts to add an extra bit of crispiness and sweetness. There is no need to get out that cookie sheet and spend 45 minutes turning nuts. That kind of thing is enough to drive me nuts! Brown sugar is easily dissolved in the skillet with a pinch of cinnamon and salt until melted. Add the nuts and stir them until coated and transfer them onto parchment paper to dry. The hardest part of this process is trying to avoid eating all of them before they are put in the salad.
Let’s talk about the salad dressing for a second. I’m totally obsessed with Panera’s Fuji Apple Chicken Salad dressing. It is so sweet, tangy and bursting with apple flavor. I honestly, made 3 different versions until I was satisfied with the result. A bit of plain, Greek Yogurt gets added for a slightly creamy texture along with a generous amount of honey for sweetness. I found the honey to combine with the other flavors more seamlessly than using sugar or maple syrup. A bit of Dijon mustard adds a slight bit of tangy flavor to balance out the sweetness. If you don’t have a salad dressing shaker, a mason jar with a lid will work just fine to get everything nicely shaken up.
The arrival of November, means its time to start planning your Thanksgiving menu (yikes). Save time my making your mashed potatoes in a Slow Cooker. Try something new and exciting with this Salted Caramel Sweet Potato Casserole. An Apple Cider Moscato Sangria or Pumpkin Spice White Russian pair wonderfully with any holiday menu.
MORE TO LOVE
-
- Slow Cooker Chicken Tortilla Soup
-
- Fancy Mac and Cheese
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- Slow Cooker Garlic Asiago Mashed Potatoes
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- Sheet Pan Mediterranean Chicken and Vegetables
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- Salted Caramel Sweet Potato Casserole
-
- Broccoli Slaw Salad
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- Slow Cooker Creamy Tortellini Soup
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- 20 Thanksgiving Desserts
Apple Cranberry Spinach Salad with Candied Walnuts
Prep Time
10 mins
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
Course:
Side Dish
Cuisine:
American
Servings: 6
Ingredients
- 1 6 oz. bag of baby spinach
- 1 whole Granny Smith Apple; thinly sliced
- 1/2 c. dried cranberries
- 1/2 c. candied or roasted walnuts
- 1/4 c. blue cheese crumbles
Creamy Apple Cider Vinaigrette Dressing:
- 1/3 c. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. plain Greek yogurt
- 1 tsp. Dijon mustard
- 1/4 c. honey
Candied Walnuts
- 1 c. walnuts
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1 pinch salt
- 1/2 tsp vanilla
- 1 1/2 tbsp. water
Instructions
-
If using Candied Walnuts, heat a small skillet on medium-high eat. Add the walnuts and periodically stir for around 3 minutes until fragrant.
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Transfer the nuts to a plate. Add the brown sugar, cinnamon, water, and salt to the same skillet. Stir until brown sugar is dissolved and add the vanilla. Add the walnuts and stir until coated; remove from the heat.
-
Transfer walnuts to parchment paper in a single layer.
-
Prepare the salad dressing: add all ingredients for the salad dressing to a container with a covered lid; shake until combined.
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In a large bowl, layer the baby spinach, apple slices, walnuts, blue cheese and cranberries.
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Drizzle with the salad dressing and lightly toss before serving.