Looking to elevate your pecan pie game? Try out Kentucky Derby Pie, inspired by George Kern’s original recipe. With the perfect blend of chocolate and pecans, it’s an excellent choice for any occasion, not just the Kentucky Derby.
Ingredients
Scale
3 large eggs, lightly beaten
1 cup light corn syrup
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips
2 tablespoons butter, melted
1 deep dish pie shell, unbaked
Instructions
In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil or pie protector.
Bake at 350° for 30 minutes. Remove foil; bake 30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Apple Crumble is our favorite dessert for apple season! A crowd-pleaser with its sweet, caramelized apple filling and buttermilk crumble toppingShop Krusteaz Buttermilk Pancake
In a large bowl, add apples, brown sugar, 1 tsp of cinnamon, and nutmeg; mix well. Transfer to a casserole dish; set aside.
Combine pancake mixture, butter, brown sugar, cinnamon, and nutmeg into big crumble pieces. Sprinkle evenly over apples and bake for 35 minutes until golden brown.
Prep Time:10
Cook Time:35
Category:Dessert
Nutrition
Serving Size:
Calories:266
Sugar:27.3 g
Sodium:218.6 mg
Fat:9.4 g
Carbohydrates:42.6 g
Protein:5.3 g
Cholesterol:0.4 mg
Keywords: apple crumble, apple pie, apple crisp, breakfast, brunch
Everyone loves this Christmas Crack! Christmas Crack has a salty caramel base, is filled with chocolate, and is topped off with crunchy pecans. It’s like a saltine cracker meets a candy bar. It may sound complicated, but it’s pretty simple to put together, and the result is delicious!
I have always loved the combination of salty and sweet, so this recipe is right up my alley. I hope you’ll try it and let me know what you think!
The base for Christmas Crack is a saltine cracker. We’ve all had these before, but don’t underestimate them! They have a great flavor and texture, making them perfect for this recipe.
Whether you are looking for a sweet treat or something easy to munch on while getting ready for Christmas, this crack is the perfect solution! It is the epitome of sweet and salty. If you can keep this homemade Peppermint Christmas Crack around after Christmas, it is a great gift you can easily make yourself. Happy Holidays-Omniley
In a small pot, melt 1 stick of butter and 1 cup of brown sugar. Bring this just to the boiling point.
While this is melting, Spray a large shallow pan with non-stick spray or line it with parchment paper. Line the bottom of the pan with regular saltine crackers, single layer.
Pour the butter and sugar mixture over the crackers.
Bake for 5 minutes at 400 degrees.
Immediately top with chocolate chips and pecans; let melt and spread.
Put the pan in the freezer for about 30 minutes.
Break off uneven pieces and enjoy.
Store in a covered air-tight container in the refrigerator for up to 5 days.
Take a second to rate this recipe below! We greatly appreciate it.
Christmas Donut Tree Recipe will become a yearly tradition! All you need is a styrofoam cone, toothpicks, bakery donut holes, and garnishes of your choice.
Ingredients
Scale
80 donut holes, plain or powdered
sugared cranberries
Fresh rosemary springs
1/2 c powdered sugar
80–90 toothpicks
aluminum foil
buttercream frosting
Instructions
Wrap the styrofoam cone in aluminum foil.
Cover the aluminum foil with buttercream icing.
With the cone in an upright position, push in a toothpick in about half way in starting at the bottom of the cone.
Push a donut hole into the toothpick.
Push another toothpick close to, but not right next to, the donut hole. You want to allow space for the next donut hole.
Place another donut hole on the toothpick.
Continue working your way around and up the cone
Once you’ve covered the cone completely, cover any gaps with trimmed rosemary sprigs.
Embellish with sugared cranberries throughout and dust with powdered sugar.
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust, just like at Ruth’s Chris Steakhouse.
One of our family favorites, sweet potato casserole, is often served at Thanksgiving dinner— and is as important as the ham and cornbread dressing. The secret is baking the sweet potatoes; that way, they retain more flavor.
The sweet potatoes are mashed with butter, brown and white sugar, milk, eggs, and spices. Then the mixture is topped with a crunchy pecan crust and marshmallows for the perfect blend of flavors and textures.
If you have to pick sides, I’d suggest this Sweet Potato Casserole! It’s a great compliment to the traditional Thanksgiving turkey or ham and can be served at room temperature. The brown sugar pecan topping gives this dish an added touch of elegance. I’m bringing it to my family gathering this year and can just see the smiles on everyone’s faces when the smell hits the air.
Let me know what your favorite Thanksgiving side is in the comments! Be Well-Omniley
Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.
Ingredients
Scale
3–4 medium sweet potatoes, baked
1/4 c condensed milk
1/4 c evaporated milk
1 c white sugar
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
Topping
1/2 c brown sugar, packed
1 c pecans, chopped
1 c marshmallows
Instructions
Preheat the oven to 350 degrees F. Butter a baking dish.
Peel baked potatoes and place in mixer.
Mix together the sweet potato, milk, brown sugar, vanilla, spices, and eggs.
Transfer mixture to the prepared baking dish.
For the topping: Combine the flour, brown sugar, and butter in a medium bowl until moist and the mixture clumps together. Stir in the pecans and marshmallows. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
You can boil the sweet potatoes also; baking preserves more flavor.
What better way to celebrate the holiday season with friends and family than with a delicious slice of pie? This Cardamom Apple Pie is sure to be a hit.
It’s so simple, fresh, and flavorful. Whenever I’m hosting, I like to prepare pies early in the day so they have ample time to cool before we’re ready to eat. It’s also a great way to make your home smell wonderful. To me, life doesn’t get much better than a relaxing conversation over a slice of pie.
The best part of this recipe is using the apple peeler. I was able to get my apples peeled, cored, and sliced in less than 10 minutes. So as I told you, this recipe is sooooo easy and delicious.
The combination of apples, nutmeg, and cardamom in this pie is amazing. The apples in this recipe are thinly sliced, and you can use any type of apple you’d like, but I prefer something on the sweeter side with a crisp texture. My favorite types of apples for baking are Honey Crisp or Granny Smith apples. The cardamom adds an aromatic, warm flavor to this pie. If you don’t have any on hand, you can substitute ground cinnamon instead.
I used homemade pie crust, but you could easily use store-bought. This recipe is so easy and delicious that I think you’ll want to make it again and again!
It’s important to balance out the unhealthy indulgences of the holiday season and take a moment to appreciate the simple things in life. By treating ourselves to healthy and delicious baked goods made by hand, not only are we relaxing and enjoying our free time, we’re also learning how to make traditionally great dishes that our loved ones might otherwise never get to experience. This is a recipe I think is well worth trying out.
For all the apple pie lovers out there this holiday season, we hope that you have a wonderful time together with family and friends. Let us know if you enjoyed it in the comments below!
A mixture of tart apples and brown sugar marmalade seasoned with nutmeg and cardamom and piled high. Topped with a buttery, flaky top crust and baked until golden brown.
Melt butter in a saucepan. Whisk in flour for approximately 1 minute; next, add your water and brown sugar. Bring to a boil and return to simmer for 2-3 minutes. Set aside.
Slice apples approximately 1/8″ thick on a slicer and cut them in half. Set aside.
Prepare your pie crust in your pie pan.
Next, coat apples with nutmeg, cardamom, lemon juice, and lemon zest. Mix well. Add in your marmalade and stir again.
Pour mixture into prepared pie crust.
Layer your apples with cutouts, lattice, or another pie crust. Cut slits for venting.
Place in the oven with a pan or aluminum foil beneath the pie to catch drippings. Cook at 425 degrees for 10 minutes, then at 325 degrees for 1 hour and 40 minutes. Oven temperatures vary, so check after 1 hour of cooking. Pie is done when the crust is golden and the filling is bubbling through vent holes.
Enjoy!
Prep Time:20
Cook Time:110 minutes
Category:Dessert
Method:Oven
Nutrition
Serving Size:1 slice
Calories:290
Sugar:38.6 g
Sodium:19.4 mg
Fat:12.5 g
Carbohydrates:46.2 g
Protein:1.6 g
Cholesterol:53.8 mg
Keywords: apple pie, cardamom, dessert, pies, baked apple pie
The Easiest Pumpkin Scones Ever! You don’t even need a food processor for this one. They come out super fluffy and moist. Such a decadent treat for fall!
Try this easy recipe for Pumpkin Scones if you’re a fan of bakery-style baked goodies on crisp fall mornings! They come out tender and mile-high.
Ingredients
• 2 c all-purpose flour
• ½ c granulated sugar
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup cold butter diced
• ½ cup canned pumpkin
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract
For glaze optional
• ⅓ c powdered sugar
• 1 Tbsp maple syrup
• ½ tsp molasses
Instructions
• Preheat oven to 425 degree and prepare baking sheet with flour
• Mix together flour, sugar, baking powder, pumpkin pie spice, and salt. Incorporate the baking powder well.
• At this time take chilled butter out.
• Mix together pumpkin, heavy cream, egg, and vanilla extract.
• Cut in chilled butter.
• Gentle fold wet mixture into flour mixture. Just until moistened.
• Fold dough onto prepared baking sheet and push dough into circle. Avoid working the dough too much.
• Use sharp knife or dough cutter, cut scone pieces and separate at least 2” apart to allow for spreading.
• Cook for 15 minutes or until done.
• Let cool completely before icing (optional)
Optional glaze
• mix together confectioner’s sugar, maple syrup, and molasses
Notes
Tips:
• Keep all refrigerated items in the refrigerator until ready to use.
• Move fast with this recipe
• Lastly, SHARE and ENJOY!!!!
Who doesn’t love a good pumpkin recipe? But let’s be honest, sometimes all the work involved with pumpkin bakes can get a little daunting. And by daunting, I mean killing any desire you might have to actually make something that includes those original orange gourds of fall. That’s when these salted caramel pumpkin cookies come in to save the day!
These cookies are super easy to make, but they taste like you spent hours in your kitchen slaving over a hot stove. The caramel bits are rich and buttery, and the pumpkin puree gives them just the right amount of sweetness without being cloying. And let’s not forget about that salted caramel topping!
The cookies are so easy to make. All you need is a super moist Spice Cake Mix. This recipe makes about 18 cookies, but you can easily double it. I would suggest storing these cookies in an airtight container at room temperature for up to 5 days or freezing them for up to 3 months.
If you’re looking for a fall dessert that’s out of the box, give these salted caramel pumpkin cookies a try. The taste and the textures will surprise you, and the process is surprisingly simple.
Fall will soon be here and the first thing on my mind is all the great fall foods. Some foods just taste extra special during the fall and winter time. Maybe it’s the weather or the holiday season; I’m not sure. Today I’m sharing one of my faves!
PUMPKIN BREAD RECIPE
The perfect fall treat, I honestly can eat pumpkin bread every morning. Paired with a delicious cup of coffee and tea, I’m in heaven. I finally tried Starbucks’ Pumpkin Bread for the first time last year and tried to replicate the recipe and it was a HUGE success.
How to Make Pumpkin Bread
Begin by sifting together flour, baking powder, baking soda, salt, and pumpkin pie spice together in one bowl.
In another bowl mix together, pumpkin puree, white sugar, brown sugar, eggs, and oil. Be sure to mix well.
It would be best if you used pumpkin puree; NOT pumpkin pie filling.
This homemade pumpkin bread recipe aka Starbucks copycat pumpkin bread is super moist and easy to make. It has a super moist texture from the oil and d eggs. It's really the best pumpkin bread and simple to make! #pumpkinbread #easypumpkinbread #moistpumpkinbread
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 15
Calories: 219kcal
Author: Belle Omniley
Equipment
1 Loaf pan
Baker's Joy Baking Spray with Flour
Ingredients
1 ½cAll-purpose flour
1Tbsppumpkin pie spice
1tspbaking soda
½tspbaking powder
½tspsalt
1canpumpkin puree (15 oz)
½cwhite sugar
¾cbrown sugar
3eggs
½ccanola oil
1tspvanilla extract
½cpepitasoptional
Instructions
Preheat the oven to 350 degree. Spray 9 x 5 loaf pan with Baking No-Stick Spray.
In a large bowl sift together the flour, baking soda and baking powder, pumpkin pie spice, and salt. Set aside
In medium bowl combine the pumpkin puree, white sugar, brown sugar, eggs, canola oil, and vanilla extract. Mix well.
Gentle fold wet ingredients into dry ingredients.
Pour mixture into loaf pan and top with pepitas (optional).
Cook for 70 minutes or until a toothpick comes out clean.
It’s been extra hot and humid in Louisiana lately, so we aren’t planning much for the 4th of July. I decided on an easy treat to keep us cool over the long weekend. My favorite…Red, White, and Blue Mini Trifles.
Who else can appreciate a dessert that looks like you spent hours on it, but in fact, it took less than 15 minutes plus the passive refrigeration time? Definitely one of my favorite kinds of recipes. I used store-bought angel food cake and the rest was simply preparing the pudding and slicing the fruit.
This recipe would work for a large trifle bowl too; I opted to do mini individual trifles using jars with handles for easy enjoyment. Be Well-Omniley😘
Yield: 6
Red, White, & Blue Mini Trifles
Mini Berry Trifles with a big patriotic spirit! Perfect for July 4th, Labor Day, or Memorial Day. Easy red, white, and blue dessert.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour10 minutes
Ingredients
2 3.4 oz pkg instant vanilla pudding
4 cups milk
12 oz angel food cake, cut into cubes
8 oz whipped cream
1 pkg blueberries, fresh
1 pkg strawberries, sliced thinly
6 glass jar 6-8oz
Instructions
Make pudding according to package instructions.
Add a layer of pudding in each cup. Add a layer of angel food cake cubes. Next a layer of strawberries, and repeat layers.
Refrigerate for 1-2 hours. Then top with whipped cream, strawberries and blueberries.
Serve immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
