Make This Simple, Fall Dessert Charcuterie Board!

Make This Simple, Fall Dessert Charcuterie Board!

If you’re looking for the perfect autumnal party appetizer, look no further than this pumpkin spice-themed fall dessert charcuterie board.

 

charcuterie board

I love hosting parties. It’s a chance to get together with friends and family, try new recipes, and share some laughs. But when it comes down to it, I’m always looking for ways to make entertaining easier for myself.

One of my favorite ways to throw a party is with a dessert charcuterie board. The concept is simple: Take your favorite sweet and savory snacks and pair them together on one plate. This makes for an easy, stress-free party that looks impressive but doesn’t take much time or effort to prepare.

The best thing about these boards? They’re customizable! If you want more savory items, add more meat and cheese items; if you prefer sweets, add more cake slices and cookies.

Dessert charcuterie boards are a fun way to serve dessert and the perfect way to introduce your guests to new flavors. The best part? They’re easy to put together.

Here are some of our favorites desserts for our fall charcuterie boards:

Goldfish pumpkin spice

Milano pumpkin spice cookies

Tate’s Bake Shop pumpkin spice cookies

That’s all there is to it! Hopefully, this charcuterie board will help you find some inspiration to make your own. If you try out one of our sweet or savory recipes, let us know how you like it by leaving a comment below. And if there’s anything else, anything at all that you want to hear about in future posts, please let us know.

Check out our new copycat Starbucks Pumpkin Cream Cold Brew recipe

Yield: 10

Fall Dessert Charcuterie Board

Fall Dessert Charcuterie Board

Boards are easy, crowd-friendly, and pretty. Here is one of my favorite autumn charcuterie boards. It's loaded with pumpkin spice.

Prep Time 10 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • Pirouette french vanilla
  • Tates Bakes pumpkin spice cookies
  • Milani pumpkin spice cookies
  • Apple Caramels
  • sourdough pretzel nibblers
  • Goldfish pumpkin spice
  • pistachios in the shell
  • white chocolate chips
  • 2 mini pumpkins for decorations

Instructions

  • Start by placing a mini pumpkin in the center of the platter (real or fake).
  • Next, add your linear items (Pirouette cookies)
  • Layer your large cookies
  • Add the medium-sized items (milano cookies and caramels)
  • Fill in with the smaller items (goldfish and pistachios).
  • Enjoy immediately, or wrap well with plastic wrap until ready to serve.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 126mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 3g

Did you make this recipe?

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Belle Omniley
Belle Omniley

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Lou’s Sour Cream Pound Cake

 

Greetings, I hope this post finds you well. Spring has sprung here in Louisiana and what better way to bring in beautiful weather, than with a slice of homemade sour cream pound cake.

This pound cake recipe brings back so many memories of my NaNa. She was known for her great cooking, but it was something about her Sour Cream Pound Cake that was an absolute crowd-pleaser. If you were to taste it you would immediately know why. It was the perfect combination of sweetness and decadence. The tartness of the lemon icing pairs perfectly with the sweet and creamy pound cake. Oh, and let’s talk about moisture–it held its moistness for days after sitting on the kitchen counter.

I remember when she would be in the kitchen preparing it and would ask me if I wanted to help and I would say “No NaNa I’m gonna have a maid that does all that”. Well fast forward little did I know I would be getting a maid to help with all my other household duties so I could spend time in the kitchen pulling all her great recipes out of mind and putting them in action. I normally have to elicit the help of my Aunt Maxine because at times I seem to have quite an imagination on how NaNa prepared some things. She never fails by guiding me in the right direction.

This should have been the first recipe I shared with you guys,  but to be honest  I didn’t think I could ever make this cake with as much love and soul as she put into it. I think I succeeded my son was the discount double-check quality check on this one. I think I made my NaNa proud today and that’s all folks. 

As always thank you for following me on this journey. You are my daily inspiration to keep sharing. If you try any of my recipes inspired by my grandmother please leave me a comment and like. Be Well. Omniley ?

Print Recipe
5 from 1 vote

Lou's Sour Cream Pound Cake

This pound cake is made from scratch and is super moist and decadent.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 340kcal
Author: Belle Omniley

Equipment

  • Bundt Cake Pan

Ingredients

  • 3 c flour all purpose sifted
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 sticks unsalted butter softened
  • 1/2 c butter flavored shortening
  • 3 c sugar
  • 6 eggs room temperature
  • 8 oz sour cream
  • 2 1/2 tsp pure lemon extract
  • 2 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 300° and spray bundt pan with Baker's Joy well.
  • Mix together flour, kosher salt, and baking powder and set aside.
  • Cream together butter and sugar adding about a 1/3 c at a time.
  • Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
  • On low speed add the flour mixture to the creamed mixture 1 c at a time.
  • Add in sour cream and extracts on medium.
  • Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
  • Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
  • Top with lemon icing (optional) and move to display cake stand.

Notes

Make sure all ingredients are at room temperature before preparing cake.

 

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Traditional Mardi Gras King Cake

Traditional Mardi Gras King Cake

Greetings, I hope this post finds you well. I finally found some time to make a traditional king cake for everyone that requested. Just in time for Fat Tuesday…late than never right? If you want to learn more about the King Cake history click here.

Even though Mardi Gras was canceled this year you can still celebrate by eating your share of King Cake. Don’t let the weather stop you. Here’s a no fail recipe that checks all the boxes for the Louisiana style traditional King Cake.

Gather all your ingredients and let’s get started.

Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins.

After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated

Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.

Turn out onto a lightly floured surface and knead once again for 1-2 mins.
Roll the dough out into a large rectangle, about 20 inch long.

Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans at this time.

Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll. Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk.

Cover and let rise for an additional 60 mins. Brush with milk before baking. Bake in a 375 degree oven for 25-30 mins or until golden brown.

Let the cake cool for 15-20 mins. To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable. Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.

Traditionally a plastic baby is added to the cake at this point. Cut a small slit into the inside or outer side of the dough and slide in the plastic baby.

 

Serve and enjoy.

Print Recipe
5 from 1 vote

Traditional Mardi Gras King Cake

If you can't get to Mardi Gras in New Orleans this King Cake recipe is a must. Make sure you don't get the baby.
Prep Time30 mins
Cook Time30 mins
Rising Time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: Southern
Servings: 10 people
Calories: 415kcal

Equipment

  • Stand mixer or hand mixer
  • Pastry brush

Ingredients

  • For the dough:
  • 1 c milk warm
  • 1 packet yeast instant rise
  • ¼ c butter melted
  • ¼ c granulated sugar
  • 1 tbsp sugar
  • 2 eggs large
  • ½ tsp salt
  • 4 c all purpose flour
  • 2 tsp olive oil
  • For the filling:
  • 2/3 c brown sugar
  • 2 tsp cinnamon
  • 6 tbsp butter softened, unsalted
  • ½ c pecans chopped
  • For the icing:
  • 1.5 c powdered sugar
  • 1.5 tbsp milk
  • ½ tsp vanilla

Instructions

  • Preheat the oven to 200 degrees. Remove egg from fridge and place into a bowl of warm water for 5 mins to bring it up to room temperature.
  • Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins. *If the yeast does not begin to bubble or grow in size, throw it out and start over*
  • After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated.
  • Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.
  • After 60 mins, punch dough down to release the air. Turn out onto a lightly floured surface and knead once again for 1-2 mins. Roll the dough out into a large rectangle, about 20 inch long.
  • *Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans (this is optional)
  • Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll.
  • Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk. Cover and let rise for an additional 60 mins. Brush with milk before baking.
  • Bake in a 375 degree oven for 25-30 mins or until golden brown.
  • Let the cake cool for 15-20 mins.
  • To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable.
  • Traditionally a plastic baby is added to the cake at this point. Cut a small slit into the inside or outer side of the dough and slide in the plastic baby.
  • Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.
  • Serve and enjoy!

Notes

To knead, use the taco method. Fold over and press together. Fold over and press together.
Butter can be brushed on melted or softened. The butter can also be mixed with the brown sugar and cinnamon as a paste and added to the dough as well.
The plastic baby is optional, but in New Orleans, the host of the party adds the baby to the cake so that as it is served, whomever gets the slice with the baby will be the following year’s host.
*I recommend researching the history of the King Cake and why it’s celebration is important.

 

 

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Valentine Air Fryer Poptarts

Valentine Air Fryer  Poptarts

Greetings. I hope this post finds you well. I can’t believe we are already in February and Love Day is almost here. Last year we celebrated Valentine’s Day by seeing Johnny Gill at the “Lovers and Friends” concert. This year our celebration will look a lot different. If you haven’t already read my “Guide to Valentine’s Day at Home” you should check it out.

Today I’m sharing an easy Valentine’s treat that works for all ages. I myself love poptarts and haven’t had them in years. I had some leftover pre-made dough from the holidays and instead of letting it go to waste I decided to make some “Love Is in the Air” pop tarts.

Let’s get started. Gather all your ingredients and be sure to let the pie crust(s) sit out for at least 15 minute prior to handling to avoid breaking and cracking.

Roll out the pie crust and cut out hearts with the cookie cutter. (This will work for any design cookie cutter)

Place 1 teaspoon of jelly on every other heart.

Place a heart on top of the strawberry hearts and press edges together with a fork.

Lightly spray each heart with cooking spray. Place in air fryer for 5-9 minutes on 375 degrees. Watch closely.

Remove from the air fryer and top with icing. Add sprinkles.

 Add sprinkles and they are ready.

How adorable is this quick and easy recipe? Almost too cute to eat-NOT! As always if you try the recipe please leave me a comment. Again thank you for your continued support. It means the world to me. Be Well-Omniley

Print Recipe
5 from 1 vote

Valentine Air Fryer Poptart

Perfect poptarts for Valentine's Day. Great for breakfast or brunch.
Prep Time5 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Servings: 2 people
Calories: 537kcal
Author: Belle Omniley

Equipment

  • Airfryer
  • Heart cookie cutter

Ingredients

  • 2 9" Pie Crust pre-made
  • 1/4 c Strawberry Jam sugar-free, or jelly
  • 7 oz icing cookie
  • cooking spray

Instructions

  • Roll out the pie crust and cut out hearts with the cookie cutter.
  • Place 1 Teaspoon of strawberry jam/jelly on every other heart.
  • Place a heart on top of the strawberry hearts & press edges together with a fork.
  • Lightly spray each heart with cooking spray.
  • Place in air fryer for 5-8 minutes on 375°. These fry really quick so keep an eye on them!
  • Remove from air fryer and cover in icing.
  • Sprinkle away!
  • Serve & enjoy!

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Belle Omniley
Belle Omniley

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