The Nifty Foodie

Desserts

Mini Tall & Creamy Cheesecakes

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One of the few things that I’m known for in my friends/family/coworker circle is that I can make a really great cheesecake. This particular cheesecake is smooth, creamy & almost has a light/airy texture to it that you don’t find with typical cheesecakes.

There’s no secret to my cheesecake – whenever people ask me about it, I happily share the recipe. However, I’ve noticed there’s some sort of intimidation when it comes to cheesecake – like that intimidation a lot of us have with bread. When it comes to cheesecake, the secret is in the mixing. Don’t skimp on mix times, and scrape down the mixing bowl a lot – like after every ingredient addition. You want the batter to have as few clumps as possible. Other than that, I find cheesecakes to be fairly simple to make – you just have to think ahead to make these, since they require a decent amount of chill time before serving.

This year – there’s no cheesecake for the coworker pot luck (we are all working from home), and there’s no cheesecake for family gatherings (we are all distancing in our immediate family circles). However, I still want to give them their holiday cheesecakes this year, so I purchased some 4″ springform pans.

I used the same recipe I always use, but instead of the typical bake time, I baked these for just about half the time. They still had that perfect texture, and a 4″ springform is a generous dessert for 2. Top these with the sauce of your choice – I made a homemade strawberry sauce.

Check out what other bloggers are sharing for #ChristmasSweetsWeek below this recipe!

Mini Tall and Creamy Cheesecakes
Source: Baking From My Home to Yours

Ingredients:

For the crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • Pinch of salt
  • 1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:

  • 2 pounds (four 8-ounce boxes) cream cheese, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 1/3 cups sour cream or heavy cream, or a combination of the two (I used heavy cream)

Directions:

To make the crust:

  1. Butter 4-inch springform pans (this recipe makes enough for 6), and wrap the bottom of the pans in a double layer of aluminum foil; put the pans on a baking sheet.
  2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.  Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides (I like to use a round glass to make it flat.). Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pans in the freezer while you preheat the oven.
  3. Center a rack in the oven, preheat the oven to 350°F and place the springforms on a baking sheet. Bake for 10 minutes. Set the crusts aside to cool on a rack while you make the cheesecake batter.
  4. Reduce the oven temperature to 325°F.

To make the cheesecake:

  1. Put a kettle of water on to boil (or microwave water in a bowl).
  2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Scrape down the sides of the bowl. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Scrape down the sides of the bowl. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  3. Put the foil-wrapped springform pans in a roaster pan.
  4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pans. The batter will reach the brim of the pans. Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  5. Bake the cheesecake for 45-50 minutes, at which point the tops will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  7. When the cakes are cool, cover the tops tightly and chill the cake for at least 4 hours, although overnight would be better.

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Candy and Fudge Recipes
Peanut Butter Truffles by A Kitchen Hoor’s Adventures
Grinch Snack Mix by Sweet Beginnings
Chocolate Pecan Pralines by House of Nash Eats
Oreo Cookie Truffles by Kathryn’s Kitchen Blog

Pastry and Dessert Recipes
Gingerbread Poke Cake by Love & Confections
Mini Tall & Creamy Cheesecakes by The Nifty Foodie
Small Batch Chocolate Cake with Fluffy Peppermint Frosting by Kate’s Recipe Box

Salted Chocolate Chip Cookies

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I’m not sure how this happened, but it’s time to get started with holiday baking again. Now – I will say, things are a LOT different this year.

For one, the giant annual bake-palooza that I’ve traditionally done is definitely NOT happening this year. With the pandemic, my husband and I are working from home – our jobs are mainly behind a computer, so while I miss the water cooler environment of the office, my day-to-day job tasks really weren’t that impacted. HOWEVER, I have gotten a few hints and nudges to still bake – some coworkers even want to do a curbside pick-up thing. (Huge compliment, for sure!)

The only baking that is FOR SURE happening is for family and neighbors (which I plan on doing via door drops). We have personally kept our safe COVID bubble to just my husband and I since March, and we do not have any plans to change that. Does it still feel like Christmas? Of course not – but we will do what we can to make things as festive as we possibly can.

Baking is one of them – and these chocolate chip cookies? While they aren’t festive, they are 100% perfection. I’ve tested multiple chocolate chip cookies, and no other recipe holds a candle to this recipe. It’s perfectly chewy with a butterscotch-y flavor from the brown sugar, and the mix of different chocolate chunks make this cookie an absolute dream. Just promise me you won’t skimp on the dough chill time, ok?

Also, check out the wonderful recipes that other bloggers are sharing for #ChristmasSweetsWeek (below the chocolate chip cookie recipe).

The Best Chocolate Chip Cookies
Source: slightly adapted from For Me, For You

Ingredients:

  • 2 cups minus 2 tbsp. cake flour (8 1/2 oz)
  • 1 2/3 cups bread flour (8 1/2 oz)
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. coarse kosher salt
  • 2 1/2 sticks (10 oz.) unsalted butter, softened
  • 1 1/4 cups (10 oz.) light brown sugar
  • 1 cup plus 2 tbsp. (8 oz.) granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3/4 lb. bittersweet chocolate chips or chunks (about 60% cacao content)
  • 1/2 lb. milk chocolate chips or chunks
  • Sea salt or kosher salt for garnishing (I use Maldon salt)

Directions:

  1. Combine the flours, baking soda, baking powder and salt in a medium-sized bowl. Whisk the ingredients together until well-blended and set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until the mixture is light and fluffy – about 3-5 minutes. Scrape down the bowl, and add in the eggs, one at a time, mixing the dough well after each addition. Add in the vanilla extract, and scrape down the sides of the bowl.
  3. Turn the mixer on low speed, and add in the dry ingredients. Mix the dough together, until JUST combined. Using a spatula or spoon, mix in the chocolate chips, until they are incorporated into the dough.
  4. Press plastic wrap on top of the dough, and refrigerate the dough for 24-36 hours (no more than 72 hours).
  5. When it’s time to bake, remove the bowl of dough from the fridge, and allow the dough to soften slightly. Preheat the oven to 350 degrees F, and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  6. Using a large cookie scoop (about 3 oz in size), scoop 6 dough balls onto the baking sheet, making sure to space them out evenly. Sprinkle the tops of the dough with sea salt, and bake the cookies for 15-20 minutes, until the cookies are just turning golden brown. To cool the cookies, place the baking sheet on a wire cooling rack for 10 minutes, and then transfer the cookies to the wire cooling rack to finish cooling. Enjoy!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Eggnog French Toast by Sweet Beginnings

Candy and Fudge Recipes
Easy Peanut Butter Fudge by House of Nash Eats
Popcorn Three Ways by Christmas Tree Lane

Pastry and Dessert Recipes
Dark Chocolate Graham Crackers by A Kitchen Hoor’s Adventures
Salted Chocolate Chip Cookies by The Nifty Foodie
Toffee Chip Cookies by Kathryn’s Kitchen Blog
Gingerbread Cupcakes by Magical Ingredients
Instant Pot Gingerbread Cheesecake by Kate’s Recipe Box

Classic Cinnamon Rolls

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Happy Holidays, y’all! ‘Tis the season for the holiday shopping bustle, office parties, holiday bake-palooza….wait…

I’ll be honest – without the normal traditions, I’m struggling with feeling the holiday spirit. We put up the tree – heck, we even splurged on a new 9 ft. tree – but with the way things are currently, it’s so different. SO much is different.

I haven’t felt the holiday funk since the year our sweet dog, Millie, passed away from cancer. I couldn’t face the doggie decor – I knew her ornaments and stocking would be there. This year, I’m sitting in our house and kind of mourning the loss of what I have ever known the holidays to be (as most of us are).

I know what you are about to say – count your blessings, Amy. Oh trust me – I absolutely am. I’m lucky to have a job that puts safety at the forefront – I’ve been working from home since March. I’m lucky to even have a job at all. I know so many people are suffering this year, and for that reason alone – I shouldn’t be in a funk. I’m lucky that no one in our families have gotten sick this year. There’s a lot to be thankful for – yet here I am.

So, I’m trying to force some holiday happy into my life by doing what I do best around the holiday season – bake. This week, I’m sharing 3 classic baking recipes with y’all by participating in #ChristmasSweetsWeek 2020 – these classic cinnamon rolls are one of the recipes. Check out what other bloggers are sharing this week as well – I have the links below this recipe!

Classic cinnamon rolls to me are fluffy, gooey & flavorful – this recipe has a brioche-type of bread dough with a sweet (yet not TOO sweet) cream cheese icing. It’s insanely delicious! These aren’t a quick recipe by any means, but it’s SO worth it!

Classic Cinnamon Rolls
Source: slightly adapted from The Vanilla Bean Blog

Ingredients:

For the dough:

  • 4 large eggs, at room temperature
  • 3/4 cup whole milk (warmed to 100-110 degrees F)
  • 1/4 cup honey
  • 4 cups all-purpose flour
  • 2 1/4 tsp. active dry yeast
  • 2 tsp. salt
  • 10 tbsp. (1 1/4 sticks) unsalted butter, softened

For the filling:

  • 1/2 cup packed light brown sugar
  • 1 tbsp. cinnamon
  • pinch of salt
  • 2 tbsp. unsalted butter, melted and cooled

For the icing:

  • 8 tbsp. (1 stick) unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 1/2 tsp. vanilla extract
  • 1 cup confectioners sugar

Directions:

  1. To make the dough, prepare a large bowl by greasing it well. In a large liquid measuring cup, whisk together the eggs, warmed milk and honey.
  2. In the bowl of a stand mixer with the paddle attachment, mix the flour, yeast, and salt together – stir on low until combined. Add the egg mixture to the flour mixture, and mix until just combined. With the mixer on low, add the butter in 1 tbsp. at a time. Once the butter has been added, increase the mixer’s speed to medium and beat the butter into the dough, until the butter pieces are mixed into the dough (about 1 minute).
  3. Using a spatula, transfer the dough to the greased bowl. Cover the bowl with plastic wrap, and allow the dough to rise for 30 minutes. Once the dough has risen, use your fingers or a spatula to reach under the dough and gently pull it up over the rest of the dough. Turn the bowl and repeat the “folding” process until the dough has been pulled up from the bottom of the bowl. Re-cover the bowl with plastic wrap, and allow the dough to rise for another 30 minutes. Repeat this process three more times. Once the folding process is done, cover the bowl with plastic wrap and refrigerate the dough overnight (or up to 72 hours).
  4. Once the dough has been refrigerated, flour a work surface and knead the dough 10-12 times. Once the dough has been kneaded, shape the dough into a ball, cover the top of the dough with a light dusting of flour and then cover the dough with a tea towel while the dough comes to room temperature.
  5. Prepare a 9×13 inch baking pan by greasing it well or line it with parchment paper. In a small bowl, mix together the filling ingredients (brown sugar, cinnamon and salt).
  6. Roll the dough into a 16×12 inch rectangle. Then, brush the dough with the melted butter and sprinkle the cinnamon/sugar/salt mixture evenly over the top of the dough. Once that has been sprinkled on, take a little time to lightly press the cinnamon/brown sugar/ salt mixture into the butter to help it stick together. Starting at a longer side of the rectangle, carefully roll the dough into a tight cylinder shape. Pinch the seam of the dough gently to seal it, and then shift the dough to be seam side down.
  7. Use a serrated knife to gently cut the dough into 12 even pieces. Transfer the pieces of dough to the prepared pan, and place the dough pieces cut-side up. Then, cover the pan loosely with plastic wrap and allow the dough to rise until it has doubled (about 1 to 1 1/2 hours).
  8. Just before the end of this dough rise, move an oven rack to the middle position. Preheat the oven to 350 degrees F. Once the oven has preheated, remove the plastic and bake the cinnamon rolls for 27-32 minutes, rotating the pan halfway through. If you find that the rolls are browning too fast, but are not done baking, use oven mitts carefully cover your pan with foil to finish baking.
  9. While the rolls are baking, prepare the icing. Using the paddle attachment of a stand mixer, beat the softened butter and softened cream cheese on medium speed, until fluffy and creamy. Add the vanilla extract and salt & mix on low to combine. Scrape the bowl of the stand mixer, and mix the confectioners sugar in the icing mixture on low until everything is combined. Scrape the bowl once more, and then mix the icing on medium until the icing is fluffy and creamy (about 3-4 minutes).
  10. When the rolls are done baking, transfer the pan to a wire rack to allow it to cool for 5 minutes. Generously spread the icing over the tops of the rolls, and enjoy!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Classic Cinnamon Rolls by The Nifty Foodie
Spiced Pear Quick Bread by Simply Inspired Meals
Cherry Croissant Breakfast Bake by Making Miracles
Cranberry Eggnog French Toast Bake by The Redhead Baker

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Star Bread by House of Nash Eats
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog

Pastry and Dessert Recipes
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Banana Cake by Palatable Pastime
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Egg Nog Ice Cream by A Day in the Life on the Farm
Eggless Blue Curaco Velvet Cake by Magical Ingredients
Pecan Crusted Pecan Pie by The Mandatory Mooch
St Louis Gooey Butter Cake by For the Love of Food
Hot Chocolate Sweet Rolls by Kate’s Recipe Box

King Cake Bread Pudding

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Happy Lundi Gras, y’all! Mardi Gras brings back fond memories of parades with my family, getting a week off of school (yep – south Louisiana kind of shuts down for the big MG!), and of course – the multitude of king cakes to consume for 2 months. 🙂

We really don’t go to New Orleans for Mardi Gras anymore – I think parades lost their luster for me after I graduated from college. However, that could change when we have kids someday – who knows!

When it comes to king cakes, I feel like there’s so many versions nowadays – the nostalgic ones from childhood and the newer bakeries trying to break the barrier on what should be considered a king cake. It’s a big industry, for sure – my favorite is the nostalgic type (Randazzo’s and Haydel’s in the New Orleans area are up there for me – Ambrosia Bakery in Baton Rouge is also pretty darn good)! I finally tried the social media sensation that is Dong Phuong’s king cake this past week, and it was pretty good! Theirs is more of a flaky croissant-type dough with an icing that won’t hurt your teeth (which I also can appreciate). However, for two people, it was a LOT of king cake – so here we are. 3/4 of a king cake left, and I’m not trashing it! It’s time for a bread pudding, y’all!

This recipe is SO easy – take that leftover king cake, cube it up, mix a quick custard – BOOM! I made a delicious cold brew coffee glaze to drizzle over the top, but if there’s no coffee drinkers in your home – you can enjoy it just as it is! It’s sweet enough with the king cake base!

King Cake Bread Pudding with Coffee Glaze
Source: mildly adapted from Fake Ginger

Ingredients:

  • 1 medium king cake (cut into cubes)
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 1/2 cups milk (I used reduced fat)
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tbsp. cold brew coffee concentrate
  • 1 cup confectioners sugar

Directions:

  1. Preheat your oven to 350 degrees F. Prepare a 9×13 baking pan by spraying it with non-stick baking spray and spreading it evenly in the dish.
  2. Place the king cake cubes in your baking pan, spreading the cubes out as evenly as possible. In a medium-sized bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract and salt, until the mixture is homogenous. Pour the mixture over the king cake cubes in the pan, and lightly mix the king cake and custard, until all of the king cake has soaked up the custard.
  3. Bake the bread pudding for 30 minutes, covered with foil. Remove the foil, and bake the bread pudding for another 15-20 minutes, until the custard is set. While the bread pudding is baking, make the coffee glaze! Place the 1 cup of confectioners sugar and 2 tbsp. of cold brew coffee concentrate in a small bowl & whisk together.
  4. Enjoy this dessert warm with or without coffee glaze on top!

Confetti Cookies

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Disclosure: I’m participating in this year’s Cookies for Kid’s Cancer food blogger event. I was not compensated to write this post – I did receive items from this year’s sponsors.

Hi. Hello – it’s good to be writing again! I have so much to share with y’all, but I want to make today’s focus on a charity that I believe in. I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our event, and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Donate here today.

Since this is a Cookies for Kids’ Cancer event, it would be wrong of me to share this charity with y’all without bringing some freshly baked cookies to the table. These confetti cookies are the BEST version of a sugar cookie that I have ever had – and that’s saying a lot (since I declared these sugar cookies to be the best ever previously). No – these cookies beat it!

A crispy exterior and a perfectly chewy interior – and the sugar cookie/vanilla flavor? OMG. Yes, please! This recipe is from the Momofoku Milk Bar cookbook – I mildly adapted it, based on experience I’ve had with cookies in this particular cookbook. I’m not sure if it’s my oven or my kitchen scale, but the three cookie recipes that I’ve made from this book (with zero changes) either burn at the edges or spread into a pancake. The flavor is there – but something almost always goes wrong! This time, though? Perfection!

Confetti Cookies
Source: mildly adapted from Momofoku Milk Bar cookbook

Ingredients:

For the Birthday Cake Crumb:

  • 1/2 cup granulated sugar
  • 1 1/2 tbsp. light brown sugar, lightly packed
  • 3/4 cup cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 tbsp. rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 tbsp. clear vanilla extract

For the Cookies:

  • 16 tbsp. (2 sticks) butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 tbsp. corn syrup
  • 2 eggs
  • 2 tsp. clear vanilla extract
  • 2 1/2 cups + 1 tbsp. all-purpose flour
  • 2/3 cup milk powder
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 1/4 tsp. kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumb

Directions:

  1. To make the birthday cake crumb, preheat the oven to 300 degrees F.
  2. Combine the dry ingredients (granulated sugar, brown sugar, cake flour, baking powder, salt, and sprinkles) in a medium-sized mixing bowl and mix together until everything is well-blended. Add the oil and vanilla extract to the bowl, and mix the ingredients together until the mixture resembles small clusters.
  3. Spread the mixture on a parchment-paper or silicone mat lined sheet pan, and bake the mixture for 20 minutes (breaking the mixture up occasionally). The mixture should still be slightly moist to the touch, but as the crumbs cool down, they will dry and harden. Allow the crumbs to fully cool before using these in the cookie recipe. (I made these the day before I made the cookies – I find that it helps to break up this recipe into sections.)
  4. To make the cookies, combine the butter, sugar and corn syrup in the bowl of a stand mixer (fitted with the paddle attachment) and cream the mixture together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl, and add in the eggs & vanilla. Beat the mixture for another 7-8 minutes.
  5. Reduce the mixer speed to low and add in the dry ingredients (flour, milk powder, cream of tartar, baking soda, salt and sprinkles). Mix the dough on low, until it just comes together. Scrape down the sides of the bowl with a spatula, and then carefully mix in the birthday cake crumbs, until they are just barely mixed in. (You want to be careful NOT to overmix this dough.)
  6. Using a large cookie scoop, scoop out the dough onto a parchment or silicone mat lined sheet pan. Gently press the tops of the cookie dough scoops flat. Wrap the sheet pan in plastic wrap, and refrigerate the dough for at least an hour (or up to 1 week). (Note: do not skip this part!)
  7. Preheat the oven to 325 degrees F. Place the chilled cookie dough a minimum or 4 inches apart on a parchment 0r silicone mat lined sheet pan. Bake the cookies for 18 minutes, rotating the pan halfway through baking. The cookies should be lightly browned on the edges of the cookies. Allow the cookies to cool completely on the sheet pan. Enjoy!

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Martin

Pumpkin Dulce de Leche Bread Pudding #PumpkinWeek

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This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Dulce de Leche Bread Pudding

Happy Tuesday, friends!

One of my favorite things to do in our house is to entertain. I don’t mean a huge party affair all the time – sometimes, the simple impromptu dinner brings me joy. 🙂 The other day, a local grocery store was having a crazy sale on meat. We stocked up on chicken, ground meat, and randomly, my husband picked up a couple of racks of ribs.

For just the two of us, two racks of ribs is excessive. Especially since I don’t really prefer to eat ribs (it’s a fattier meat, and I’m not a fan), so when we dropped by my in-laws that morning, I thought it would be nice to invite them over for a casual meal. Well, I can’t be simple, y’all – I really can’t. I had to make a dessert, and well – this bread pudding fit the bill.

Bread pudding is a staple out here in south Louisiana, but since I’m ALL about the pumpkin lately, you know I had to add it in. I also topped it with a dulce de leche bourbon sauce, which was just perfect with the pumpkin.  I love how easy bread pudding comes together, too. Cut bread into cubes, make a custard, pour the custard over and bake. Easy!

Pumpkin Dulce de Leche Bread Pudding
Source: adapted from Epicurious

Ingredients:

For the bread pudding:

  • 1 cup heavy cream
  • 3/4 cup pumpkin puree
  • 1/2 cup whole milk
  • 1/2 cup Dixie Crystals granulated sugar
  • 2 large Eggland’s Best eggs + 1 Eggland’s Best egg yolk
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground allspice
  • pinch of ground cloves
  • 5 cups cubed (1-inch) day-old baguette or crusty bread (I like to use New Orleans po-boy bread)

For the sauce:

  • 1 13.4 oz. can dulce de leche
  • 4 tbsp. unsalted butter
  • 1/4 tsp. salt
  • 2 tbsp. bourbon
  • 1 tsp. vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F, and adjust an oven rack to the middle shelf.
  2. Place the cubed bread in a greased 8×8 pan.
  3. In a large bowl, whisk together the heavy cream, pumpkin puree, milk, granulated sugar, eggs, egg yolk, salt & spices until everything is well-mixed.
  4. Pour the pumpkin mixture over the bread cubes, making sure all of the bread cubes are coated in the pumpkin mixture. Place the pan in the oven, and bake the bread pudding for 25-30 minutes (until the custard is set).
  5. While the bread pudding is in the oven, make the sauce. Add the dulce de leche, butter, bourbon and salt to a small pot, and heat the sauce until the butter is melted. Remove the mixture from heat, and add in the vanilla extract.
  6. Allow the bread pudding to cool until warm. If needed, reheat/stir the sauce until it’s pourable. To serve, enjoy this bread pudding with a heaping scoop of the dulce de leche sauce. Enjoy!

I’m sharing this recipe as a part of #pumpkinweek. Thanks to our generous sponsors, there’s some HUGE prizes being offered – check out the details here! Also, be sure to check out what other bloggers are making this week – there’s SO many great recipes being shared!

Here are today’s #PumpkinWeek Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Easy Crinkle Cookies

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Disclosure: This post benefits the amazing organization, Cookies for Kids’ Cancer. I personally donated to the cause, and I am also writing this blog post in exchange for a charitable donation from our generous sponsors!

Happy February, y’all!

I feel like I’ve been constantly telling you guys that life is crazy, and well..it still is. Ha!

January just flew by…I’ve had a big life change happening (which I’ll eventually share), but I need time to slow down! Like, seriously…SLOW DOWN, TIME (please?).

We’re in February though, which is super fun. Not only is it Valentine’s Day, but being in south Louisiana, we also celebrate Mardi Gras! So many fun, festive events to enjoy with family and friends. 🙂

To make things a little more festive on the blog, I wanted to share these easy crinkle cookies with y’all (in fun Valentine’s Day colors). All you need is a box of cake mix (of your choice) and four other ingredients! That’s it! I have quite a few friends and family members who just don’t like baking from scratch, and if you’re in that number, this recipe is for you! It’s easy and pretty darn impressive!

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Easy Crinkle Cookies
Source: mildly adapted from Betty Crocker

Ingredients:

  • 1 box cake mix (of your choice – I used yellow)
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/4 tsp. almond extract
  • 1/2 cup confectioners sugar
  • food coloring (optional)

Directions:

  1. Preheat your oven to 375 degrees F. Line a baking pan with a silicone baking mat or parchment paper.
  2. In a large bowl, mix the cake mix, eggs, oil and extract together until a dough forms. Place the confectioners sugar in a separate bowl. Scoop cookies using a medium scoop, coat them in the confectioners sugar (lightly tapping off the excess sugar), and place them on the lined baking pan 2 inches apart.
  3. Bake the cookies for 9-11 minutes, until the tops of the cookies are crackly and dry on top.
  4. Cool the cookies in the cookie sheet for about 10-15 minutes, and then move them to a cooling rack.
  5. Enjoy!

I’m writing this blog post to also let you guys know about an amazing cause: Cookies for Kids’ Cancer. I’ve blogged about this wonderful cause a few times on my blog, and I truly love what they are doing. They’re bringing awareness “one good cookie at a time”.

This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! <3

Donate here.

Also, please take some time to check out some of these great recipes from fellow bloggers participating in this campaign!

Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
Food Bloggers’ Valentine’s Event from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales

Snickerdoodles

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Disclosure: This post is sponsored by Imperial Sugar, as a part of #GiveAFriendACookie campaign.

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I can’t believe we are a month away from the holiday season! This is the time of the year where I start to finalize my ideas for my huge bake-palooza that happens every December, so I’m always up for trying new cookie recipes. 🙂

Now I know it’s not exactly the holidays yet, but I find that sharing something homemade with someone you care about is one of the best gifts. I feel like baked goodies can easily bring a smile to someone’s face. Since it’s been a tough year all around this country (and the world), a small gesture (like baked goodies for a neighbor) can mean so much! If you love to bake for others around the holidays, why not surprise someone you care about with a dish full of cookies this week? No one will be expecting it, but I’m 99.9% sure the gesture would be well-received! <3

For me, I decided to bake these snickerdoodles for my neighbors and coworkers. A simple, classic cookie that is a favorite of mine. 🙂 This is the first time I’ve ever made this recipe, but it’s from my favorite baking book, so I knew this wouldn’t let me down!

Look at all of these amazing cookies from other bloggers participating in #GiveAFriendACookie:

Snickerdoodles from The Nifty Foodie
Fall Flower Cookies from The Decorated Cookie
Peanut Butter Cookies from The Bearfoot Baker
Spiced Chocolate Chip Cookie Bars from Baked Bree
Apple Pie Wedge Cookies from Munchkin Munchies
Peppermint Crunch Sugar Cookies from The Domestic Rebel
Pecan Chocolate Fudge Chunk Cookies from Country Cleaver
Everything Cookies from Confessions of a Cookbook Queen
Chocolate Chip Cookies from LilaLoa
Lemon Cardamom Crinkle Cookies from Fifteen Spatulas
Apple Cinnamon Cookies from Dine and Dish
Triple Chocolate Peanut Butter Cookies with Sea Salt from A Farmgirl’s Dabbles
Fall Wreath Sugar Cookie from Tikkido
Homemade Oatmeal Cream Pie Cookies from A Southern Fairytale
Chocolate Turtle Cookies from Bake at 350

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

Snickerdoodles
Source: Cooks Illustrated

Ingredients:

  • 1 1/2 cups granulated sugar, plus 1/4 cup for rolling
  • 1 tbsp. ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, softened
  • 8 tbsp. vegetable shortening
  • 2 large eggs

Directions:

  1. Place the oven rack on the middle rack, and preheat the oven to 375 degrees F. Prepare 2 cookie sheets by lining them with either parchment paper or a reusable silicone liner.
  2. Prepare the rolling mixture by combining 1/4 of the granulated sugar with the cinnamon in a shallow dish and mix well with a fork or spoon.
  3. In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  4. In the bowl of a stand mixer, mix the butter, shortening and remaining 1 1/2 cups of granulated sugar on medium speed until light and fluffy, for about 3-6 minutes. Mix in the eggs, one at a time, for about 30 seconds (or until incorporated). Scrape down the bowl.
  5. With the mixer on low speed, slowly add in the flour mixture and mix until just combined. Turn off the mixer, and give the dough a final stir to make sure no flour pockets remain in the dough.
  6. Using a medium-sized cookie scoop, scoop the dough out and roll them into balls. Roll half of the dough ball in the cinnamon sugar mixture, and place the non-cinnamon side down on the prepared cookie sheets. Place cookie dough balls 2 inches apart on your cookie sheets.
  7. Bake your cookies one sheet at a time in the oven, until the edges of the cookies are set and are barely beginning to brown (with the centers still looking soft/puffy), about 10-12 minutes, rotating the cookie sheet halfway through the baking time.
  8. Allow the cookies to cool on the cookie sheet for about 10 minutes, and then transfer them to a cooling rack to finish cooling. Once they are completely cooled, enjoy!

Pumpkin Cranberry Oatmeal Bars #PumpkinWeek

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Disclosure: This recipe is a part of a blogger event, called #PumpkinWeek.

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Anddddd, just like that, it’s October!

My husband and I have been so busy, which really isn’t like us. Most of our weekends involve meal prepping in some sort of fashion. We actually used to purchase 5-day meal plans through a local company, and then we quickly realized that not only was it spend-y, but since we love to cook, we were totally missing that aspect in our day-to-day lives.

Since we’re new to the meal prep side of things, we are quickly learning what works and what doesn’t. Hopefully, I’ll be able to share some tips and tricks with y’all, but for now, it’s a work in progress!

This past weekend was one of the first weekends in a while that I baked something sweet. Well, two sweet dishes (as you will see later this week). It was ALLLL for #PumpkinWeek. 🙂 This blogging event was just MADE for me, since I love everything pumpkin! My first recipe that I’m going to share with y’all are these fantastic Pumpkin Cranberry Oatmeal Bars! These are cake-y bars, loaded with pumpkin spice, oatmeal and dried cranberries…topped with a maple glaze. It’s just fantastic! I shared these with our neighbors, and one of them mentioned that they could totally eat a whole pan of these. 😛

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Pumpkin Cranberry Oatmeal Bars
Source: adapted from Chowhound

Ingredients:

For the bars:

  • 2 cups all-purpose flour
  • 1 1/3 cups old-fashioned rolled oats (not instant)
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. fine salt
  • 2 sticks (8 oz.) unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
  • 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
  • 1 cup dried cranberries

For the glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tbsp. plus 1 tsp. milk (not nonfat), plus more as needed
  • 2 tbsp. maple syrup

Directions:

  1. Preheat the oven to 350°F, and line a 9×13 inch baking pan with parchment paper. Set aside.
  2. Whisk the dry ingredients (flour, rolled oats, baking powder, pumpkin spice & salt) together in a medium bowl. Set aside.
  3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and beat the mixture well on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer, and using a rubber spatula, scrape down the bowl.
  4. Add the egg and vanilla extract, and then, return the mixer to medium speed. Beat the mixture until just incorporated, about 30 seconds. Stop the mixer, and scrape down the bowl.
  5. With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Then, add half of the pumpkin puree and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin puree. Fold in the dried cranberries, until just incorporated.
  6. Spread out the batter evenly into the 9×13 inch baking pan. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Allow the bars to cool.
  7. To make the glaze, whisk together the powdered sugar, milk & maple syrup in a bowl. Drizzle the glaze over the bars, and enjoy!

 

Are you in a pumpkin mood lately, too? Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Pumpkin Dulce de Leche Pie

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Disclosure: This post is sponsored by OXO. I received free products in exchange for this post. A charitable donation was also made to Cookies for Kids’ Cancer in exchange for this post. All opinions are 100% my own.

Pumpkin Dulce de Leche Pie
According to the dollar spot at Target, as well as the baristas at Starbucks, it is FALL Y’ALL!

FINALLY.

(Yes, I know calendar-wise, it’s not TECHNICALLY Fall…but I’ll take what I can get!)

I’ve officially switched my home decor to Fall, and I’m currently warming ALL of the Fall Scentsy fragrances I can get my mitts on.

Also, I’m in full-on Fall baking mode. HELLO, pumpkin pie. <3
Pumpkin Dulce de Leche Pie

I decided to make a classic pumpkin pie with a slight twist. While I was at the store, I came across some dulce de leche, and thought that it would be PERFECT with this pie. Caramel + Pumpkin go really well together. It worked beautifully in this pie. I used my favorite all-butter pie crust, and adapted one of my favorite pumpkin pie recipes to make this fantastic dessert. I got a handful of compliments from coworkers the other day when I made this. It was a winner!

I highly encourage you to make your own pie crust from scratch, by the way. It’s super easy, doesn’t take much time at all, and the flavor in this crust is just so rich and buttery. It’s worth it!

Pumpkin Dulce de Leche Pie

OXO sent me some amazing products to make the perfect pie! One thing I really love about OXO is that they really, truly make the cooking & baking experience easier on the home-cook! I’ve loved the OXO brand for years, and these products are a great addition to our kitchen tools.

I received the following products to use/review:

I have always been really cautious about glass bakeware lately, because of the risk of it shattering. However, OXO put me a little more at ease with their thermal shock resistant borosilicate glass. OXO claims that this means that it can go from freezer to oven without the need to thaw, which is awesome! I didn’t test this out, but the pie plate performed really well for me!

I also especially loved the measuring tools that they included. I already have (AND LOVE) the full set of their angled measuring cups, so getting another 4-cup one is awesome! The measuring spoons are especially awesome, because they connect via a magnet vs. constantly having to take them on/off loops to keep them all together. It’s GENIUS.

The double pastry wheel and silicone pastry brush seem really well-built, and they also performed really well. All in all, I really enjoyed all of these products!

Pumpkin Dulce de Leche Pie

Pumpkin Dulce De Leche Pie
Source: Pie Filling adapted from Libby’s & Pie Crust is from Smitten Kitchen

Ingredients:
For the crust:

For the filling:

  • 3/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 3 large eggs, divided
  • 1 15 oz. can pure pumpkin (not pumpkin pie filling)
  • 1 12 oz. can evaporated milk
  • 4 oz. dulce de leche

Directions:

  1. Preheat your oven to 425 degrees F. Roll out your pie crust into two even-sized circles, that would fit into the pie dish. Rub butter on the inside of a 9″ pie dish, and press one of the crusts into the pie dish.
  2. To make the filling, mix the granulated sugar, salt, and pumpkin pie spice in a small bowl. In a large bowl, beat two of the eggs together, until well-mixed. Add in the pumpkin puree and sugar/spice mixture, and mix well. Then, gradually stir in the evaporated milk.
  3. Pour the pumpkin mixture into the pie shell-lined dish, and then drizzle the 4 oz. of dulce de leche on top of the filling (not on the crust).
  4. Optional: Using a pastry wheel, cut the last pie circle into 1/2 inch strips, and place over the pie in a lattice pattern.
  5. Place the last egg in a small bowl or mug, and beat until well-mixed together. Using the pastry brush, brush the edges of the crust, as well as the top of the crust (if you are using a double crust) with the egg wash.
  6. Bake the pie in the oven for 15 minutes at 425 degrees F, and then reduce the temperature down to 350 degrees F. Bake the pie for another 40-50 minutes (checking the pie every 10 minutes or so to see if the pie crust edges need to be covered with a pie shield to prevent burning), or until a knife inserted into the center of the pie comes out clean. Cool the baked pie on a wire rack for 2 hours, and serve immediately or refrigerate.