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
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.
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
1/2 c brown sugar, packed
1 c pecans, chopped
1 c marshmallows
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.
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!
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.
Cook Time:110 minutes
Serving Size:1 slice
Keywords: apple pie, cardamom, dessert, pies, baked apple pie
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.
• 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
• 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)
• mix together confectioner’s sugar, maple syrup, and molasses
• 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
Course: Dessert, Snack
Author: Belle Omniley
1 Loaf pan
Baker's Joy Baking Spray with Flour
1 ½cAll-purpose flour
1Tbsppumpkin pie spice
1canpumpkin puree (15 oz)
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.
In the mood for a quick fall board. This cookie board is sure to please everyone in the mood for a sweet treat. This board would actually work year round by adding or removing the seasonal decor. I picked up the mini pumpkins in the produce section of our local grocery store and they really brought the board to life. The chocolate pairs well with the perfect glass of red wine. I hope this display inspires you to try your own seasonal board and any leftovers can be placed in a Ziploc bag for snacks throughout the week. Be Well-Omniley
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