We love pumpkin around here and a favorite is our pumpkin cake recipe that I make almost every year for Alex’s birthday. It’s a fun way to kick off the pumpkin season! I’ve chosen a few other Fall Favorite dessert recipes for you- I hope you enjoy them!
Pumpkin Cake with Cream Cheese Frosting
Apple Pie Bars with Caramel Sauce
Peanut Butter Chocolate Chip Oatmeal Bars
Jordan
I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.
The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.
I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!
Cookies & Cream Chex Bars
Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips
Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.
Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.
Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.
Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.
Cindy
Is it Monday already? The weekend just flew by didn’t it? We had a good one, what about you? Our fun started on Friday when Jordan and I headed to San Diego for the day to tour a college and then spend the rest of the afternoon and evening in Little Italy. So fun. Between parties, BBQ’s, and beer tours; we were on the go the rest of the weekend.
I made this pie the other day to take to Bible study and it was so good. Creamy, rich and very easy. I got the recipe from Allrecipes and I made a few minor changes.
No Bake Peanut Butter Pie
1 (9 inch) prepared Oreo Cookie crust
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 1/4 cup confectioners’ sugar
1 (8 ounce) container frozen whipped topping, thawed
8 ounces of additional whipped topping, if desired
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in the whipped topping.
Spoon the mixture into the prepared crust.
Place the optional whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.
Chill for at least 2 hours or overnight before serving.
Cindy
This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.
But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.
Oatmeal Cake
INSTRUCTIONS
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.
For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
Original recipe from Taste and Tell
Jordan
Hey! Happy Monday! I made this tangy and refreshing pie awhile back for my friend Monica. She loves mojitos – so I was sure she would love this pie – and she did! What a special treat! It was Monica’s birthday so a group of us wanted to do something special for her. We went to Coronado for lunch at a great Thai restaurant and we did some thrift store shopping and went to the Hotel Del. It was such a fun day!
The pie turned out creamy and delicious and a bit unusual. It seems like a fun summertime recipe to keep handy. I didn’t add the rum to my pie but next time I’d like to try it. I found this recipe at Gimme Some Oven.
Mojito Pie
Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
Filling Ingredients:
1/2 cup lime juice (preferably fresh)
1/4 cup fresh mint leaves, loosely packed
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 tablespoons rum (optional)
Optional topping:
2 cups whipped cream
lime zest
mint leaves
Method
To Make The Graham Cracker Crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
To Make The Filling:
While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.
In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
Add optional toppings just before serving, if desired.
Cindy
| figuring out this life thing one day at a time | newly married | graciously forgiven |
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coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
My Daughter and I 