Apple Cinnamon Baklava

Apple Cinnamon Baklava with apple cider honey syrup - www.yummycrumble.comCrispy and nutty Apple Cinnamon Baklava with luscious golden layers of crispy phyllo dough, walnuts, and apples.  A honey syrup made with spiced apple cider deliciously drench each layer.

While drudging my way through college in my freshman year, I managed to work two jobs.  One was a particularly arrogant clothing store which will remain nameless. I will give you a little hint.  It rhymes with Flabbercrombie & Itch.  Worst job ever.  My other job was a hostess for Acropolis Grill, a little mom and pop Greek restaurant where “Opa!” was shouted every 7.5 minutes.  Or just whenever someone had ordered the “Flaming Cheese”, also known as Saganaki.  Which was every 7.5 minutes.  Very popular dish at the little Acropolis Grill.

Apple Cinnamon Baklava with apple cider honey syrup - www.yummycrumble.comBaking baklava has always intimidated me.  For the longest time I had this misconception that Baklava was a frighteningly difficult dessert to bake.  With all its layers and layers of dough and hearing that “There’s nothing worse than a dry Baklava.”, I figured it wasn’t worth the fuss.  Well, thank you Pioneer Woman!  She has a fantastic tutorial for Baklava.  Let me just say, thank the Gods for frozen phyllo dough.  I cannot imagine the time it would take to make some from scratch.  My inspiration for Apple Cinnamon Baklava came from Amy Bites.  She has a great tutorial as well.

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Caramel Pumpkin Cheesecake Brownies

Caramel Pumpkin cheesecake brownies www.yummycrumble.comDark chocolate brownies swirled with spiced pumpkin cheesecake and thick buttery caramel.  The only thing better than a Pumpkin Spiced Latte are these Caramel Pumpkin Cheesecake Brownies!

Brownies are hands down one of my most favorite desserts ever, so I adore mashing them with different flavors.  I always make these Caramel Pumpkin Cheesecake Brownies in the Fall, because well, they’re pretty amazing.  There are lots of pumpkin cheesecake brownie recipes floating around on the internet and I’ve found this one to be my favorite.  I adapted it a teensy bit from Bake at 350, and the results were truly scrumptious.

Caramel Pumpkin cheesecake brownies www.yummycrumble.comI just poured the dark chocolate brownie batter on the bottom of the pan, then layered the pumpkin cheesecake batter on top.  Lastly, I plopped big gooey spoonfuls of brownie batter and thick caramel on top and swirled with a thin knife.  Pretty simple, if you don’t run into the problem of licking too much brownie batter off the spoon and your left with minimal “plops”.  So lick sparingly!

Caramel Pumpkin cheesecake brownies www.yummycrumble.com

Caramel Pumpkin Cheesecake Brownies
 
Prep time
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Author:
Ingredients
Pumpkin Cheesecake Layer
  • 2 (8 oz.) packages cream cheese softened
  • ½ cup pumpkin puree
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin spice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice
  • ¼ cup vanilla greek yogurt
  • 2 beaten eggs
Brownie Layer
  • ¾ cup (1½ sticks) unsalted butter melted
  • 2 cups sugar
  • 1 cup Cocoa Powder
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 Tbs vanilla extract
  • 3 Tbs cooled espresso or your favorite coffee
  • 3 eggs
  • 1 cup unbleached, all-purpose flour
Instructions
  1. Preheat oven to 325 F. Grease a 9 x 13 pan and set aside.
Pumpkin Cheesecake layer:
  1. With an electric mixer, beat the softened cream cheese until smooth.
  2. Beat in the pumpkin, sugar, spices, and vanilla extract. Mix until smooth.
  3. Mix in eggs and yogurt on low.
Brownie Layer
  1. Microwave butter or in a saucepan on low heat, melt the unsalted butter. Pour into large bowl when cooled.
  2. Add sugar and whisk until smooth and shiny
  3. Next whisk in cocoa powder, salt, baking powder, vanilla extract, and coffee.
  4. Whisk in eggs until fully incorporated.
  5. Mix in flour until smooth.
Assembly
  1. Pour ¾ of brownie batter into greased pan.
  2. Pour Pumpkin Cheesecake batter on top and smooth out with a spatula.
  3. Using a spoon or cookie scoop, dump dollops of brownie batter onto pumpkin cheesecake batter.
  4. Pour melted caramels in lines around brownie drops.
  5. Using a thin knife swirl the batters and caramel into a pretty pattern.
  6. Bake for 45 minutes or until cheesecake sets.
  7. Let completely cool in refrigerator before cutting.
Notes
Adapted from Bake at 350.

Caramel Pumpkin cheesecake brownies www.yummycrumble.comJust had a thought.  I mentioned these were the only thing better than a Spiced Pumpkin Latte…What if you munched on these WHILE drinking a Spiced Pumpkin Latte.  Oh my Lord.

More Pumpkin and Fall Goodies:

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comPecan Pie Pumpkin Cupcakes

Chocolate Pecan Pie Pumpkin Blondie BarsChocolate Pecan Pie Pumpkin Blondie Bars

Salted Caramel Apple Cider Blondies - Yummycrumble.comSalted Caramel Apple Cider Blondies

Salted Caramel Apple Cider Blondies

Salted Caramel Apple Cider Blondies - Yummycrumble.com

Salted caramel and spiced apple cider mingle together in a golden and chewy brown sugar and walnut blondie.  Tart apple slices drenched in salted caramel make the perfect topping for this September treat.

I’ts official.  I’m a soccer mom.  I knew this day was coming, but man I didn’t expect it to come so soon.  Oliver has practice every Thursday night and a game every Saturday.  My little CRV is doomed for piles of dirt and grass.  Oh, how I loathe thee.  It always looks like I was transporting livestock back there.  Yeesh.  If I haven’t cleaned after practices and games (especially after the rain) I sometimes just avoid turning and looking at the back seat.  Thank God for rear view cameras.  I haven’t fully transitioned into super mini van mom yet, but I’m super jealous of the new models with built in mini vacuums.  That right there is genius.

Salted Caramel Apple Cider Blondies - Yummycrumble.comSo since Autumn has started I must confess that I have totally neglected apples.  I dove right off the cliff into pumpkins.  Glorious pumpkins.  Like with these Pecan Pie Pumpkin Cupcakes.  I’ts apple season and I completely overlooked it.  So before we head into October I wanted to bake something with delicious, beautiful, sweet apples.  A nutty and spiced blondie bar topped with tart baked apples was the perfect choice.  Oh, and don’t forget the salted apple cider caramel drizzle.  I call this baby, Salted Caramel Apple Cider Blondies.

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Pecan Pie Pumpkin Cupcakes

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comLuscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting.  It’s the ultimate triple threat.  Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season!

The holidays have officially started at our house.  Halloween decorations are up already (Oliver calls it his spooky house), I’m baking with nothing but Fall flavors and listening to Ella Fitzgerald’s Swinging Christmas.  Yes, I start Christmas music before Halloween.  Call me crazy, but I don’t think I will ever tire of it!  The rain has been coming in more lately, and thank God,  it’s also bringing cooler weather with it. Cooler weather = dipping a few degrees down in temperature.  Hey, I’ll take whatever I can get!

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comOne of my all time favorite desserts during this time of year is definitely crunchy, gooey, nutty pecan pie.  Specifically chocolate chip pecan pie.  It’s my downfall when I’m watching my muffin top.  The muffin top usually ends up turning into a bundt top, but let’s not get into that.  Enough about me.  Let’s get to these Pecan Pie Pumpkin Cupcakes!  I took my favorite pumpkin cupcake recipe and after baking, filled them with an easy pecan pie filling.  I just baked the pie without the crust.  After all, we just need the good stuff.

pecan pie pumpkin cupcakes with pecan pie filling and cream cheese frosting

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Chocolate Pecan Pie Pumpkin Blondie Bars

Chocolate Pecan Pie Pumpkin Blondie BarsThree layers of decadent fall flavors, these Chocolate Pecan Pie Pumpkin Blondie Bars will make you feel like you’re at home for the holidays.  A bottom layer of rich dark chocolate brownie, followed by spiced pumpkin blondie, and topped with gooey and nutty chocolate chip pecan pie filling.  It’s my three favorite fall treats in one! 

So it’s September 15th and the house is already decorated for Halloween.  Too soon?  I think not.  The temperatures may be in the 90’s but my heart says Fall.  Honestly, I was vacuuming out the car yesterday (after a run in with a gang of unfriendly gold fish at the beach.  Sand and tiny orange fishies everywhere.  Did I mention the sand?)  I saw the Halloween box in the garage and though what the heck!  Let’s tackle this now.  So yes, we are the only house on the block decked out with spookies.  My four year old was super excited this morning when he saw the front porch littered with huge hairy spiders and little pumpkins.  “Halloween is here?!  It’s spooky now?!” he squeeled.  I love him.  He’s just like his  Momma.

Chocolate Pecan Pie Pumpkin Blondie BarsThe bottom brownie layer is from my Biscoff Blondie Brownies.  I started with that and then it just got dangerous.  The pumpkin blondie is super rich and dense with spiced pumpkin flavor.  I finished them with chocolate chip pecan pie filling baked right on top.  The crust is crunchy but when you break through that,  underneath is beautiful and gooey pecan pie filling.   My inspiration was my two favorite Thanksgiving desserts all in a decadent Chocolate Pecan Pie Pumpkin Blondie Bar.  Say that three times fast!

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Strawberry Key Lime Cupcakes

strawberry key lime cupcakes filled with key lime pie filling and topped with strawberry and lime buttercream frostingStrawberry Key Lime Cupcakes filled with key lime pie filling and topped with swirled strawberry and key lime butter cream frosting.

I’m not gonna lie.  I think my husband “put a ring on it” because I can bake an amazing key lime pie.  I’m not going to say it’s the only reason he married me, but I’m pretty sure it’s in his top five reasons he loves me.  It surely is his weakness.  He can’t really handle acidic foods like tomatoes, lemons, and oranges, so you could probably say it’s his Kryptonite.  I’ve always loved strawberry combined with lime so this cupcake is the perfect marriage of sour and sweet.

strawberry key lime cupcakes filled with key lime pie filling and topped with strawberry and lime buttercream fro

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White Chocolate Pineapple Coconut Cookie Bars

White Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolate www.yummycrumble.comChewy White Chocolate Pineapple Coconut Cookie bars topped with crunchy coconut, sliced almonds, and drizzled with melted white chocolate.

I’m still on a pineapple high.  From these amazing cupcakes I posted about a couple of days ago.  I’m still longing for them as I type.  When I sought out to make the Pineapple Dole Whip Cupcakes, I bought A LOT of crushed pineapple.  I pretty much cleaned the super market out.  I was worried I wouldn’t have enough in case I botched the first round.  Oh, but I didn’t.  They turned out perfectly delicious.  So here I am with leftover cans of crushed pineapple itching to be put into another yummy dessert.  I was thinking blondies, (which I still might make with pineapple for another post) but I wanted something chewy and dense.  I was also thinking coconut.  Coconut needs to be with pineapple.  They complete each other.  The almonds just weaseled their way in.

The combination was a winner.

White Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolateWhite Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolate www.yummycrumble.comThey were so delicious I ended up eating some for breakfast.  I don’t know if it was the crunchy almonds or coconut, but it tasted perfect with my morning coffee and thus my guilt was gone.  The sweet and tart pineapple is baked right into the cookie bar base so you get these bursts of pineapple flavor with each bite.  I sprinkled the almonds and coconut on top right before baking.  The finished result was a crunchy, golden, buttery top layer.

White Chocolate Pineapple Coconut Cookie Bars
 
Prep time
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Total time
 
Author:
Serves: 48 bars
Ingredients
  • ¾ cup butter melted and cooled
  • 1½ cups packed brown sugar
  • 1½ tablespoon vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 1 can (8 oz) crushed pineapple drained.
  • 1 cup white baking chips
  • ⅓ cup slivered almonds
  • ⅓ cup sweetened shredded coconut
Instructions
  1. Preheat your oven to 375 degrees.
  2. Grease a 13x9 inch baking dish.
  3. Microwave the butter until melted. Set aside to cool.
  4. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  5. In your electric mixer on medium speed with a paddle attachment, beat the melted butter and sugar until smooth.
  6. Next beat in the eggs and vanilla.
  7. On low, blend in the flour mixture.
  8. Fold in the crushed pineapple (drained really well) and white chocolate chips.
  9. Pour batter into greased dish and sprinkle coconut flakes and almonds on top.
  10. Bake for 25-30 minutes until golden brown.
  11. Cool until set and drizzle melted white chocolate on top.

White Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolate www.yummycrumble.com

White Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolate www.yummycrumble.com

If you want death by pineapple:

pineapple dole whip cupcakes filled with fresh Pineapple curd and topped with pineapple buttercream frostingPineapple Dole Whip Cupcakes

Pineapple Dole Whip Cupcakes

pineapple dole whip cupcakes filled with fresh Pineapple curd and topped with pineapple buttercream frostingPineapple Dole Whip cupcakes filled with fresh pineapple curd and frosted with tart pineapple frosting.  A Disney inspired tropical treat.

Have you ever had the Dole Whip Pineapple soft-serve at Disneyland or Disney World?  It’s in my top ten desserts that I eat while I’m at Walt Disney World.  It’s one of a kind and it’s absolutely out of this world delicious.  It has a cult following it’s so amazing.  You can read all about it at Disney Food Blog.  They show you exactly where on Disney property you can snag the cool, refreshing pineapple dessert.  Check out all their other posts while you’re there.  If you’re a Disney fanatic and visit regularly, you need to follow this blog.  They document nearly every restaurant and every menu item served at Disney.  It’s a blog I visit regularly every week!

pineapple dole whip cupcakes filled with fresh Pineapple curd and topped with pineapple buttercream frosting

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Strawberry Shortcake Bundt With Fresh Lemon Curd

strawberry shortcake bundt with warm lemon curdStrawberry Shortcake Bundt drizzled with warm fresh lemon curd and topped with tart strawberry buttercream and strawberries.

For ten years I have never had a weekend off from work.  My Mondays always started on Wednesday and my Friday was Sunday.  Confusing right?  I’ve worked in hospitality for as long as I can remember so I was quite used to it.  That was my life.  Even when the kids came along nothing changed with my schedule. Chris and I both work, so we pretty much tagged each other into the ring. Like a crazy wrestling match.  The only time our clan is all together in the same house at the same time (and awake), is for a few hours.

Kind of lame.

Until recently…I snagged a job at Disney World (pretty cool huh?). My new schedule allows me to pick at least one day off during the weekend.  So now, for the first time in 10 years I have Sundays off with my family!  I’m loving it!  I’m beginning to really see how important it is to spend time as a family and just be together.  Last Sunday we decided to splurge and head to the local flea market, dramatically called “Flea World”.  Extravagant, I know.  My husband likes to plunder for used cd’s while I hit the dishes, antiques, and bake ware.  That day I snagged some cute baby bundt cake pans.  I finally put them to use with this dreamy Strawberry Shortcake Bundt.  I had some fresh lemon curd I made earlier in the week and drizzled it all over the finished cakes, and topped them with some strawberry buttercream frosting.  I see you drooling :)

strawberry shortcake bundt cake with warm lemon curdI just took my favorite vanilla cupcake recipe found here, and added fresh chopped strawberries to the batter.  That was it!  The lemon curd recipe is super easy and can be found at My Baking Addiction.  These are pretty small, so they are the perfect serving size for one person.  These would be great at a bridal shower or tea party.

Strawberry Shortcake Bundt With Fresh Lemon Curd
 
Ingredients
Strawberry Shortcake Bundt
  • 3 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Butter, softened
  • 2 cups Sugar
  • 4 large eggs, Room Temperature
  • 1 cup milk, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1½ cups chopped strawberries
Instructions
Strawberry Shortcake Bundt
  1. Preheat your oven to 350 degrees.
  2. In a medium bowl, whisk together your dry ingredients (flour, baking powder, and salt)
  3. In your mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
  4. Add eggs one at a time mixing each one well into the batter.
  5. On low speed, mix the flour and milk alternating between each one. Start and end with flour.
  6. Mix in vanilla until just blended.
  7. Fold in strawberries.
  8. Pour into greased mini bundt pan ⅔ full and bake for about 15-20 minutes. Check with a toothpick to see if they're done.

Here are my favorite strawberry cupcakes:

strawberry cupcakes with mascarpone frosting and basil sugarStrawberry Cupcakes with Mascarpone Frosting and Basil Sugar 

S’mores Madeleines

smores madeleines dipped in dark chocolate and topped with marshmallowGolden S’mores madeleines baked with graham cracker cookie crumbs right in the batter then dipped in dark chocolate.  Don’t forget the mini marshmallow.  The ultimate camp fire treat, it’s my summer makeover for the classic French cookie.

Look away pastry connoisseurs.  It’s about to get ridiculous.  And yummy.

I know I shouldn’t mess with the madeleine.  I mean, it’s pretty perfect in it’s classic form.  Lightly sweet, spongy, and particularly comforting when it’s still warm from the oven.  I’ve made a few changes before, like these madeleines.  And most recently, these lovelies.  I still stayed true to the genoise batter(folding sifted flour into your egg and sugar mixture, followed by cooled melted butter.  Totally backwards!), because it’s what makes a true madeleine, right?  So don’t fret Frenchies!  I’ts still your lovely little cookie!   Just extra delicious.

smores madeleines dipped in dark chocolate and topped with marshmallow

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