Is anyone sick of pumpkin yet? No? I didn’t think so, but if you are one of the few on the outs with pumpkin this season, stick around. I promise you won’t be disappointed. Just one bite of this Chocolate Chip Pumpkin Bread and you will be back on that happy little pumpkin bandwagon again.
Easy boxed cake mix turned into soft pumpkin cake baked with a perfect crunchy pecan and chocolate chip streusal. This Chocolate Chip Pecan Pumpkin Coffee Cake is so easy you’ll never buy coffee cake again.
One of my best friends Jennifer came to visit me from Florida last week. We did all the Dubai things I was too afraid to do on my own. Like brave the chaotic streets of the Old Dubai Souks in Deira. She is pretty much like me when it comes to shopping. Our motto to every store employee or shop owner is “Don’t talk to me”. I’m not sure if that’s an American thing or a I don’t have any idea how to haggle thing. Our first mistake we made was arrive hours before the shopping rush. No one was there but the little shop salesmen. Is that what they’re called? Imagine Agrabah from Disney’s Alladin on steroids and the only customers are two scared white girls who don’t want to be talked to. Every salesman was on us like flies on a date.
Photo credit to Smeggys
It’s time to add some whimsy to your favorite traditional Thanksgiving pie! Perfectly spiced pumpkin pie swirled with magical gooey marshmallow fluff and topped with cinnamon whipped cream and pecans.
They can instantly turn your hot cocoa into a super magical cup of dreams.
One word. S more’s.
They can also be the perfect tool for bribing your toddler. “Did you pick up your toys?” Marshmallow. Done. “Did you put your shoes on?” Marshmallow. “Did you poop in the potty” That one gets a TON of marshmallows. “Did you brush your teeth?” Marshmallow. Well, that one kind of negates the brushing of the teeth. But they’re mostly made of air right?
So this was my very first time baking a pumpkin pie. To make things just a little more complicated for myself I decided to make a Marshmallow Swirl Pumpkin Pie. Just kidding. It wasn’t complicated, but I will confess that through the entire baking time of 45 minutes, my little nose was pressed against that oven door. I tend to do that when I experiment in the kitchen.
Luscious sweet potato pie filling nestled within the layers of phyllo dough and drizzled with sweet cinnamon honey syrup. Toasted gooey marshmallows top this gorgeous baklava. Sweet Potato Pie Baklava will be the star dessert at your Thanksgiving!
Last month I made Apple Cinnamon Baklava and fell in love. It wasn’t just a one night stand. It was a heavenly apple pie and baklava marriage. But now I’m ready for the honeymoon and something that will give me butterflies in my tummy. This Sweet Potato Pie Baklava totally does that. Love is a beautiful thing. Sweet potato pie love that is.
The sweet potato pie filling does something so magical to the baklava. Ever worried about dry baklava? You won’t have to worry one bit with this baklava. The sweet potato pie filling makes every layer luscious and moist. Did I mention luscious? And the dreamy topping of toasted marshmallow just makes it even more special.
Lovely moist pumpkin bars with gooey and buttery chocolate chip pecan pie filling baked right on top. I’ve taken my two favorite flavors this fall and married them in these Chocolate Chip Pecan Pie Pumpkin Bars.
Let’s get real for a moment. I’m going to rewind to about September when I posted this monstrosity. I was so excited for those blondie-brownie-pie-bar-things. Maybe I was a little over ambitious with three massive layers of brownie, pumpkin blondie, oh…and chocolate chip pecan pie filling. The first mistake I made was trying to fit it all in a 9×9 pan, so in the recipe I noted as an option to maybe half the blondie portion. I wrote it like I was baking with the lazy and sugar high segment of my crazy little brain. Nevertheless, I still posted it to my blog because I thought it turned out yummy. Also I thought, “Who the heck even knows my blog exists?”.
Luscious 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!
One 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.