Mini Carrot Cake Cupcakes – bite-sized carrot cake cupcakes with a soft, moist cake and finely grated carrots so you don’t even notice, warm notes of cinnamon and nutmeg, and a light and fluffy cream cheese buttercream frosting on top.

I love a good mini cupcake and I just so happened to have some carrots that needed using. And y’all know how I like to make recipes that are a little healthy to balance out the unhealthy. The carrots in these mini cupcakes do just that!

Kal came home from work and couldn’t wait to eat one and I hadn’t taken pictures of them quite yet, luckily this recipe makes 48 mini cupcakes so there was plenty fr him to snack on.

Mini Carrot Cake Cupcakes

• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 3 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups grated carrots 
• 12 cup chopped pecans
• 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tbsp vanilla extract

Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.

In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside. 

In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.

Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots. 

Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean. 

Let cool completely before frosting.

For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes. 

Frost the cupcakes when cooled and garnish with pecans.

Yield: 48 cupocakes

Mini Carrot Cake Cupcakes

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Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 20 minutes

Total Time 47 minutes

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 3 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups grated carrots 
• 12 cup chopped pecans
• 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tbsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.
2. In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots. 
3. Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean. Let cool completely before frosting.
4. For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes. Frost the cupcakes when cooled and garnish with pecans.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 662Total Fat: 54gSaturated Fat: 7gUnsaturated Fat: 47gCholesterol: 24mgSodium: 102mgCarbohydrates: 47gFiber: 7gSugar: 31gProtein: 8g

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Photo Credit: www.barbarabakes.com

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No-Bake Strawberry Cheesecake – buttery soft graham cracker crust and sweet creamy strawberry no-bake cheesecake filling and the secret ingredient is strawberry gelatin to give it that added stability.

I’m on a strawberry and fruity kick lately and I’ve been eating tons of strawberries lately. 

I got the idea for this because my man (AKA Kal, AKA my fiance) loves strawberry desserts. He’s the one eating all the fruit flavored desserts on Thanksgiving and Christmas instead of the Pecan Pie.

He was extra giddy when he came into the kitchen while I was making this. Haha, y’all should have seen his face when I told him it needed to sit for 12 hours in the freezer.

I should’ve gotten a picture of him eating it, it made his whole day to come home from work and get a slice of the cheesecake he’d been so (impatiently) patiently waiting for!

No-Bake Strawberry Cheesecake

• 16 sheets graham crackers, crushed 
• 1/4 cup tightly packed brown sugar
• 1 1/2 sticks unsalted butter, melted
• nonstick spray
• 1 1/4 cups heavy whipping cream
• 2 tsp vanilla
• 3 8oz blocks of cream cheese, softened
• 1/2 granulated sugar
• 1/4 cup powdered sugar
• 1 lemon, juice and zest
• 3 oz strawberry gelatin
• 6 tbsp boiling water
• 1 1/2 cups strawberries, chopped

To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.

Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.

Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth. 

In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream. 

Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set. 

Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife. 

Yield: 16 slices

No-Bake Strawberry Cheesecake

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Prep Time 25 minutes

Cook Time 12 hours

Total Time 12 hours 25 minutes

Ingredients

• 16 sheets graham crackers, crushed 
• 1/4 cup tightly packed brown sugar
• 1 1/2 sticks unsalted butter, melted
• nonstick spray
• 1 1/4 cups heavy whipping cream
• 2 tsp vanilla
• 3 8oz blocks of cream cheese, softened
• 1/2 granulated sugar
• 1/4 cup powdered sugar
• 1 lemon, juice and zest
• 3 oz strawberry gelatin
• 6 tbsp boiling water
• 1 1/2 cups strawberries, chopped

Instructions

1. To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.
2. Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.
3. Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth. 
4. In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream. 
5. Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set. Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 31mgSodium: 102mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

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Cranberry White Chocolate Oatmeal Cookies – an oatmeal cookie base with sweet goodness from the white chocolate chips and a tangy sour from the cranberries.

Tis the season to play around the kitchen and make new cookies for Santa…

These cookies remind me of another recipe we make around the holidays that I grew up making with my sweet Granny, Granny’s Cranberry Apple Pecan Casserole.

These cookies definitely brought a smile to my face because I thought of her and all the good times we had in the kitchen growing up. Times where she showed me how to correctly measure flour using a butter knife to level it out, and how to use an old fashioned apple peeler. 

I hope making these cookies this holiday season will bring smiles to your beautiful faces and helps you create happy memories with your loved ones for you to look back on!

I’m proud of these cookies. They turned out so good and delicious!

Cranberry White Chocolate Oatmeal Cookies

• 1 cup unsalted butter, softened (2 sticks)
• 1/2 cup granulated sugar
• 1 cup tightly packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp nutmeg
• 3 cups old fashioned oats
• 2 cups cranberries
• 1 cup white chocolate chips

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, combine the butter and sugars. Add in the eggs and vanilla.

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and old fashioned oats.

Mix the dry ingredients into the wet ingredients until completely mixed together.

Spoon into about 2 tbsp sized balls of dough, then place on to a baking sheet evenly spread out. Bake for 12-14 minutes. Let cool on the cookie sheet for about 10 minutes then transfer to a wire cooling rack to finish cooling.

• Yield: 36 cookies

  Cranberry White Chocolate Oatmeal Cookies

  

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  Prep Time 10 minutes

  Cook Time 13 minutes

  Additional Time 10 minutes

  Total Time 33 minutes

  Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 cup tightly packed brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups old fashioned oats
  • 2 cups cranberries
  • 1 cup white chocolate chips

  Instructions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, combine the butter and sugars. Add in the eggs and vanilla. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and old fashioned oats. Mix the dry ingredients into the wet ingredients until completely mixed together.
  3. Spoon into about 2 tbsp sized balls of dough, then place on to a baking sheet evenly spread out. Bake for 12-14 minutes. Let cool on the cookie sheet for about 10 minutes then transfer to a wire cooling rack to finish cooling.

  Nutrition Information:

  Yield:

  36

  Serving Size:

  1
  Amount Per Serving: Calories: 256Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 27mgSodium: 130mgCarbohydrates: 38gFiber: 3gSugar: 15gProtein: 5g

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  Please leave a comment on the blog or share a photo on Instagram

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, Pecan Pie Brownies – the best holiday dessert combined with the best fudgey brownies, creating the ultimate dessert!

No one can deny that no matter how you say pecan, whether it be pecaan or peecan, the classic Pecan Pie is one of the best holiday desserts!

And when combined with the best fudgey and chocolatey brownies ever, the dessert is leveled up times 10!

I was really craving pecan brownies and my sister Cassie had just told me she was craving pecan pie. 

SoI got in the kitchen and started experimenting. I was really trying to go for a layer of brownie on the bottom and then the top being pecan pie.

Here’s how I made it!

Pecan Pie Brownies

For the Brownies

• 3/4 cup of sugar
• 2 eggs
• 1/4 cup of butter, softened
• 1 tbsp vanilla
• 1/3 cup flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• pinch of salt

For the Pecan Pie

• 1/2 cup brown sugar
• 1/2 cup honey
• 2 tbsp melted butter
• 1 egg
• 1 tbsp vanilla
• pinch of salt
• 1 cup of chopped pecans

Preheat the oven to 350 degrees.

First, make the brownies. In a medium mixing bowl, beat the sugar and eggs until light and fluffy. Add in the butter and vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the batter mixture and combine until everything is mxed together.

Bake for about 15 minutes, just until the top of the brownies is cooked. The inside of the brownies will still be raw. 

For the pecan pie filling, combine the brown sugar, honey, melted butter, vanilla and salt together in a mixing bowl. Fold in the chopped pecans.

Gently pour the filling on to the parbaked brownies then place back in the oven for another 20 minutes.

Let cool in the pan for about 15 minutes then cut into bars.

Pecan Pie Brownies

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Ingredients

Brownies

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• 3/4 cup of sugar
• 2 eggs
• 1/4 cup of butter, softened
• 1 tbsp vanilla
• 1/3 cup flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• pinch of salt

Pecan Pie Filling

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• 1/2 cup brown sugar
• 1/2 cup honey
• 2 tbsp melted butter
• 1 egg
• 1 tbsp vanilla
• pinch of salt
• 1 cup of chopped pecans

Instructions

Preheat the oven to 350 degrees.

First, make the brownies. In a medium mixing bowl, beat the sugar and eggs until light and fluffy. Add in the butter and vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the batter mixture and combine until everything is mxed together.

Bake for about 15 minutes, just until the top of the brownies is cooked. The inside of the brownies will still be raw. 

For the pecan pie filling, combine the brown sugar, honey, melted butter, vanilla and salt together in a mixing bowl. Fold in the chopped pecans.

Gently pour the filling on to the parbaked brownies then place back in the oven for another 20 minutes.

Let cool in the pan for about 15 minutes then cut into bars.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 153mgCarbohydrates: 50gFiber: 2gSugar: 43gProtein: 5g

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Maple Banana Nut Muffins – have some bananas you need to use up before they go bad? Make these easy muffins for a tasty breakfast or midday snack!

I’ll admit it. We had a bunch of bananas about to go bad and my fiance was talking about throwing them away but I was like HA not today buddy. He was confused and I was like have you never heard of using almost bad bananas and making banana bread out of them?

Like come on man, were you raised in a barn?

So instead of throwing them away, we whipped up the perfect muffins for a snack, and they just so happen to be perfect for this fall season with them being maple flavored and all.

Of course, if you don’t happen to have syrup, then you can substitute honey.

Maple Banana Nut Muffins 

• 1/3 cup of extra virgin olive oil
• 1/2 cup maple syrup or honey
• 2 eggs
• 4-5 mashed bananas
• 1/4 cup milk
• 1 tsp baking soda
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 3/4 cup all purpose flour
• 1/3 cup old fashioned oats
• 1/2 cup pecans or walnuts

Preheat the oven to 325 degrees and grease your 12 cup muffin tins.

In a large bowl, combine the olive oil and maple syrup or honey. Add in the eggs and beat well. Mash the bananas really good then add them into the mixture. Add in the milk, baking soda, vanilla, salt and cinnamon.

Stir in the flour, oats, and nuts.

Spoon equal amounts of the batter into each muffin cup, filling them about 2/3 of the way full. This recipe makes just enough for 12 muffins.

Sprinkle the tops of each muffin with a little bit of oats, then a sprinkle of sugar. Bake for about 25 minutes, or until a toothpick comes out clean. 

Leave in the muffin tin to cool on a wire rack. 

Maple Banana Nut Muffins

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Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1/3 cup of extra virgin olive oil
• 1/2 cup maple syrup or honey
• 2 eggs
• 4-5 mashed bananas
• 1/4 cup milk
• 1 tsp baking soda
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 3/4 cup all purpose flour
• 1/3 cup old fashioned oats
• 1/2 cup pecans or walnuts

Instructions

1. Preheat the oven to 325 degrees and grease your 12 cup muffin tins.
2. In a large bowl, combine the olive oil and maple syrup or honey. Add in the eggs and beat well. Mash the bananas really good then add them into the mixture. Add in the milk, baking soda, vanilla, salt and cinnamon. Stir in the flour, oats, and nuts.
3. Spoon equal amounts of the batter into each muffin cup, filling them about 2/3 of the way full. This recipe makes just enough for 12 muffins. Sprinkle the tops of each muffin with a little bit of oats, then a sprinkle of sugar. Bake for about 25 minutes, or until a toothpick comes out clean. Leave in the muffin tin to cool on a wire rack. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 219mgCarbohydrates: 49gFiber: 4gSugar: 22gProtein: 5g

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No-Bake German Chocolate Cheesecake – A graham Cracker Crust, a creamy cheesecake filling, a layer of smooth chocolate ganache, and topped off with a sweet coconut infused custard and crunchy pecans. 

I had the funnest time making this No-Bake German Chocolate Cheesecake!

I recruited my fiance to help me since we were battling with our toddler (and OMG I can’t believe he’s a toddler now). We took turns with the layers and ingredients and dealing with KJ. 

This recipe is actually quite easy, the hardest part being the time it takes to chill in the freezer in anticipation of eating it.

No-Bake German Chocolate Cheesecake

Crust :

• 2 cups of finely crushed graham crackers
• 1 stick of melted unsalted butter (1/2 cup)

Cheesecake Filling :

• 24 oz softened cream cheese
• 1 1/2 cups powdered sugar
• 1 tbsp vanilla extract
• 1 1/2 cups of heavy whipping cream, whipped

Chocolate Ganache :

• 1 cup of semi sweet chocolate chips
• 1/2 cup of heavy cream

Coconut Pecan Custard :

• 5 oz can of evaporated milk
• 1 cup of granulated sugar
• 3 egg yolks
• 1 stick unsalted butter (1/2 cup)
• 1 tbsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

To make the crust, combine the finely crushed graham crackers and melted butter together and fimly press into a 9 inch springform pan. Set in the freezer. 

For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Fold in the whipped cream. Spread the filling over the crust and chill for 4+ hours in the freezer.

Melt the chocolate chips with the heavy cream in the microwave for about 30 seconds. Stir until the chocolate is completely melted. If needed, microwave in 10 second intervals until chocolate is completely melted into the heavy cream.

Spread on top of the cheesecake filling then set in the freezer.

For the topping, combine the evaporated milk, sugar, egg yolk, and butter in a small pot on low to medium heat. Stir until thickened. Stir in the vanilla and coconut. Let the custard cool down. 

Spread the topping over the chocolate ganache layer, then sprinkle the pecans on top. Chill for another 2+ hours in the freezer.

Enjoy your No-Bake German Chocolate Cheesecake!

No-Bake German Chocolate Cheesecake

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Prep Time 30 minutes

Chill Time 10 hours

Total Time 10 hours 30 minutes

Ingredients

Graham Cracker Crust

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• 2 cups of finely crushed graham crackers
• 1 stick of melted unsalted butter (1/2 cup)

Cheesecake Filling

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• 24 oz softened cream cheese
• 1 1/2 cups powdered sugar
• 1 tbsp vanilla extract
• 1 1/2 cups of heavy whipping cream, whipped

Chocolate Ganache

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• 1 cup of semi sweet chocolate chips
• 1/2 cup of heavy cream

Coconut Pecan Custard

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• 5 oz can of evaporated milk
• 1 cup of granulated sugar
• 3 egg yolks
• 1 stick unsalted butter (1/2 cup)
• 1 tbsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. To make the crust, combine the finely crushed graham crackers and melted butter together and fimly press into a 9 inch springform pan. Set in the freezer. 
2. For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Fold in the whipped cream. Spread the filling over the crust and chill for 4+ hours in the freezer.
3. Melt the chocolate chips with the heavy cream in the microwave for about 30 seconds. Stir until the chocolate is completely melted. If needed, microwave in 10 second intervals until chocolate is completely melted into the heavy cream. Spread on top of the cheesecake filling then set in the freezer.
4. For the topping, combine the evaporated milk, sugar, egg yolk, and butter in a small pot on low to medium heat. Stir until thickened. Stir in the vanilla and coconut. Let the custard cool down. Spread the topping over the chocolate ganache layer, then sprinkle the pecans on top. Chill for another 2+ hours in the freezer.

Enjoy your No-Bake German Chocolate Cheesecake!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 849Total Fat: 66gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 193mgSodium: 293mgCarbohydrates: 61gFiber: 3gSugar: 49gProtein: 9g

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Cinnamon Roll Sugar Cookies – a delicious cinnamon roll turned into a cookie, with the classic sugar cookie and a yummy cinnamon filling to give you all the same flavors that you love about the cinnamon roll!

Everyone loves a good cinnamon roll. And I’m not just talking about a regular old cinnamon roll. No, I’m talking about the kind your mom made on a Saturday morning with homemade glaze and a touch of love added to the batter!

At least that’s the kind I grew up on with my mom. She was always toying around with different recipes to give a fun twist to the classic Cinnamon roll – Like Apple Cinnamon Rolls, Cream Cheese Cinnamon Rolls, and Caramel Pecan Sticky Buns.

My favorite thing about baking is that the smell of whatever you’re baking fills the kitchen and sometimes the whole house with that same delicious smell. 

So now, my kitchen smells like Cinnamon rolls. And I’m not mad about it.

Cinnamon Roll Sugar Cookies

For the cinnamon sugar filling :

• 4 tablespoons of softened butter
• 1/2 cup of packed brown sugar
• 1 1/2 tablepsoons of all purpose flour
• 1 tablespoon of cinnamon
• pinch of salt

For the cookies :

• 2 sticks of softened unsalted butter
• 1 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 teaspoons of vanilla (measure with your heart)
• 2 eggs
• 2 3/4 cups of all Purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of cornstarch
• pinch of salt

Preheat the oven to 350 degrees.

For the cinnamon sugar filling, combine the butter, brown sugar, flour, cinnamon, and salt together in a bowl, then place inside the freezer for at least 10 minutes while you prepare the dough.

For the dough, beat the butter and sugars together in a large bowl using a stand mixer or hand mixer. Add in the eggs and vanilla and beat until they combine, making sure to scrape down the sides and bottom of the bowl.

In a separate bowl, combine the flour, baking powder, cornstarch, and salt.Slowly add the flour mixture to the butter and sugar mixture, making sure to scrape down the sides and bottom of the bowl.

Remove half of the dough from the bowl and set aside. Spread the remaining dough left in the bowl across the bottom of the bowl.

Take the cinnamon sugar filling and spread it across the flattened dough.

Then add the rest of the dough back into the bowl and press it flat across the filling.

Using your hands or a spatula (I used my hands because it was easier), gently fold the dough 5-6 times, just until the filling is swirled into the dough.

Scoop the dough into 2 tablespoon sized portions and roll into balls. Place on a parchment paper lined cookie sheet, then set in the freezer so the cookies don’t spread too much due to the butter in the filling. Place the remaining dough in the freezer while this first batch bakes.

Bake for 10-12 minutes.

Yield: 24 cookies

Cinnamon Roll Sugar Cookies

5.0 Stars (2 Reviews)

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Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 42 minutes

Ingredients

Cinnamon Sugar Filling

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• 4 tablespoons of softened butter
• 1/2 cup of packed brown sugar
• 1 1/2 tablepsoons of all purpose flour
• 1 tablespoon of cinnamon
• pinch of salt

Cookies

Toggle ingredient group

• 2 sticks of softened unsalted butter
• 1 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 teaspoons of vanilla (measure with your heart)
• 2 eggs
• 2 3/4 cups of all Purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of cornstarch
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees.
2. For the cinnamon sugar filling, combine the butter, brown sugar, flour, cinnamon, and salt together in a bowl, then place inside the freezer for at least 10 minutes while you prepare the dough.
3. For the dough, beat the butter and sugars together in a large bowl using a stand mixer or hand mixer. Add in the eggs and vanilla and beat until combines, making sure to scrape down the sides and bottom of the bowl.
4. In a separate bowl, combine the flour, baking powder, cornstarch, and salt.Slowly add the flour mixture to butter and sugar mixture, making sure to scrape down the sides and bottom of the bowl.
5. Remove half of the dough from the bowl and set aside. Spread the remaining dough left in the bowl across the bottom of the bowl. Take the cinnamon sugar filling and spread it across the flattened dough. Then add the rest of the dough back into the bowl and press it flat across the filling. Using you hands or a spatula (I used my hands because it was easier), gently fold the dough 5-6 times, just until the filling is swirled into the dough.
6. Scoop the dough into 2 tablespoon sized portions and roll into balls. Place on a parchment paper lined cookie sheet, then set in the freezer so the cookies don't spread too much due to the butter in the filling. Place the remaining dough in the freezer while this first batch bakes.
7. Bake for 10-12 minutes.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 56mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 3g

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I find Southern food very comforting especially a Classic Southern Pecan Pie.

This recipe was given to me by a friend here in town. She added an ingredient that I had never had in a pecan pie before.

One year for Christmas a friend of ours baked a pecan pie for us as a gift.

There was no objection from me of a gift of homemade food.

Her recipe included cinnamon.  I have eaten a lot of pecan pies over the years and never had one with cinnamon before.

It definitely added a great extra layer of flavor to the pie.

I love cinnamon so I am all for adding it to recipes.

Her recipe also makes three pies if you use the regular frozen pie crust.

Frozen pie crusts are fine but I prefer making my own. You can use whatever you prefer, whether frozen, refrigerated or homemade.

For this one I prefer a crunchy crust so I made mine with shortening and butter mixed together.

My grandmother used a mixture of half shortening and half butter in most of her recipes.

When making the pie you don’t need to pre-bake your crust. Just add the chopped pecans to the bottom of the pie and then pour the filing on top.

You will not be disappointed with this recipe. I hope you enjoy it as much as we do.

Yield: 16 slices

Classic Southern Pecan Pie

4.4 Stars (7 Reviews)

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Pie Crust

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• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1/3 cup cold butter
• 6 to 7 tablespoons cold water

Pie Filling

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• 3 cups chopped pecans
• 6 eggs
• 1 cup dark corn syrup
• 1 cup light corn syrup
• 1 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1/2 cup butter, melted

Instructions

1. For the crust: cut the shortening and butter into the flour and salt until well combined. Add water until it forms a ball. Roll out and place into two greased pie plates.
2. Divide the chopped pecans into the bottom of the pie crusts.
3. For the filling: beat eggs and combine all other ingredients. Pour over the pecans in the pie crusts.
4. Bake at 350F degrees for 45 minutes or until the centers have set.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 97mgSodium: 346mgCarbohydrates: 61gFiber: 3gSugar: 46gProtein: 6g

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Coconut Date Snowballs are a great treat that the kids can help you make.  They have a surprise in the center.

At the holidays I am always looking for ways to involve the kids.  They love getting their hands in everything and this is a perfect opportunity.

The center of these snowballs is a date filled with a pecan.  It does have some sugar but it also has nutrition and fiber.

My mother-in-law gave me some of her old cookbooks to look through and there was a magazine ad from the 70s that was for condensed milk recipes.  This recipe was on there but I had to alter it a little bit.

I will warn you these got pretty messy when we did them.  It didn’t take long to realize that more coconut was needed than what the original recipe called for.

The kids seemed to enjoy squeezing the coconut mixture between their fingers which was not enjoyable to me.

I definitely recommend using small paper liners for serving these.  Some of the condensed milk settled to the bottom of the liners.

Coconut Date Snowballs

No Ratings

Print

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 6 oz pitted dates
• pecan halves
• 14 oz condensed milk
• 2 cups unsweetened coconut

Instructions

1. Cut the dates open and stuff each one with a pecan half.
2. In a bowl combine the condensed milk and coconut.
3. Dip the dates in the coconut mixture and place in a paper liner.
4. Sprinkle a little bit of extra coconut on top.

Notes

You can use whatever nut you prefer. Walnuts work great for this.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 19gFiber: 2gSugar: 17gProtein: 2g

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Granny’s Cranberry Apple Pecan Casserole – as the name implies, this is a delicious combination of cranberries, apples, and pecans that bring the perfect amount of holiday cheer to your dinner or dessert table.

This was my dear granny’s recipe that I grew up making with her every Thanksgiving or Christmas holiday.  She passed away a little over a year ago due to Covid. So, these past couple of holiday seasons haven’t been the same without her. But, with this recipe, her memory can live on.

Now, I know since this recipe is a time-honored tradition you aren’t supposed to change it or alter it… But I did anyways.

Just a few things like it would get really syrupy so I would put about a half cup of oats into the fruit mix to soak it up. 

Granny’s Cranberry Apple Pecan Casserole

For the ingredients, you’ll need 4-5 apples (any kind, I prefer Granny Smith), 3 cups of cranberries, 1/2 cups of sugar, 1/2 cup of oats for the fruit mix, and 1 cup of pecans. For the topping, 2 cups of oats, 3/4 cup brown sugar (tightly packed),  1 cup of flour, and 1/2 cup of melted butter. 

In a 2-quart baking dish (can be any shape), you’ll throw in the chopped apples, cranberries, and pecans. One reason I love this recipe is that the majority of the recipe is made in the dish it gets baked in. Less mess, less stress.

Then mix in the sugar and oats.

For the topping, you’ll combine the oats, brown sugar, flour, and melted butter.

Sprinkle the topping on the top of the fruit mix, making sure to completely cover the fruit mix.

Place it in the oven at 350 degrees and bake for about an hour. The topping should be golden brown. Then let it cool almost completely, you can serve it warm or cold, it’s up to you! 

If you like this recipe, be sure to check out this other recipe called Pineapple Casserole that I used to always make with my mom!

Granny's Cranberry Apple Pecan Casserole

5.0 Stars (1 Review)

Print

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 30 minutes

Total Time 1 hour 45 minutes

Ingredients

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• 4-5 chopped apples (unpeeled or peeled)
• 3 cups cranberries
• 1 cup pecans
• 1 1/2 cups sugar
• 1/2 cup oats

Topping

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• 2 cups oats
• 3/4 cups tightly packed brown sugar
• 1 cup flour
• 1/2 cup melted butter

Instructions

1. Preheat oven to 350.
2. In a 2-quart baking dish, combine chopped apples, cranberries, pecans, sugar and oats.
3. In a separate bowl, combine oats, brown sugar, flour, and melted butter. Spread this topping over the fruit mixture.
4. Bake for 1 hr until topping is golden brown. Cool almost completely and serve warm or cold.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 421Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 67mgCarbohydrates: 70gFiber: 6gSugar: 46gProtein: 5g

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