Fall is simply my favorite season. Winter is a close second though. That being said, I always look forward to the special limited edition seasonal candies that debut and/or return this time of year. I just love the Fall themed M&M’s. So much more fun to eat than regular ones. Needless to say when I went grocery shopping last, I stocked up (with several packs).
Yesterday was a crazy day that also included an impromtu visit from friends. I ended up making this delicious cheeseball to serve before dinner. While I was wrapped up in visiting, I didn’t get an immediate picture. FYI, the color on M&M’s runs when you let them sit for a few. Don’t let the looks fool you though. This was delicious. The perfect appetizer to serve for friends visiting in Fall. The perfect treat for any Fall occasion or event. Even an impromptu dessert.
Did I forget to mention how much I love the Fall themed M&M’s?!
M&M Apple Caramel Cheese Ball
recipe adapted from Will Cook For Smiles
- 8 oz cream cheese, softened
- 1 tbs vanilla Greek yogurt
- 3/4 cup of peeled, cored, and finely diced apples (we used sweet Crispins, but you could also use a tart Granny Smith)
- 1/2 cup of Kraft caramel baking bits
- 1 tbs light brown sugar
- 1/4 tsp vanilla extract
- About a cup of fall M&Ms for rolling the cheese ball
- In a mixing bowl, combine cream cheese, yogurt, apple, caramel, brown sugar, and vanilla until evenly mixed.
- Using your hands (remember to wash first!), form the mixture into a nice round ball.
- Wrap the cheese ball in saran wrap and refrigerate for at least 30 minutes.
- Remember, the colors on the M&M’s will bleed so don’t roll your cheeseball in the candy until just before serving. If ready to serve roll the ball around in M&M’s until completely covered.
- Serve with pretzels, apple slices, or non-salted cracker crisps.
I know, I know. Another apple post this week, but I just couldn’t help myself. I might need an apple intervention. However, as luck would have it I am almost through my bushel.
I really try not to overload the kids on sugary snacks, even for dessert. But again, I just couldn’t help myself. I reasoned that on a crisp, fall day nothing could taste better than some ooey, gooey blondies. Especially when they just scream fall. I also couldn’t wait until dessert to have the sons try them. So to celebrate hump day (I can’t every say that without hearing my kids, echoing that extremely annoying commercial) and good attitudes so far and to fortify them to finish the week out that way, we had them for an afternoon snack. Shh, don’t tell anyone. I don’t want the mommy-verse frowning upon me.
We enjoyed these with a cold glass of milk, but warmed up and served with a scoop of vanilla ice cream they are to die for. We were in Fall Heaven!
Caramel Apple Blondies
recipe adapted from Six Sisters’ Stuff
- 3/4 cup butter, melted
- 1 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 3/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup apple, finely chopped
- 1 cup Kraft caramel baking bits
- Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
- Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.
- In a separate bowl, mix together the flour, baking powder, and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the apple and caramel baking bits.
- Scrape the batter into the baking pan and smooth the top using a knife or spatula.
- Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
- Let the blondies cool completely and then cut into large squares.
A delicious, seasonal dessert salad- Caramel Apple Snickers Salad features crisp apples, diced candies and marshmallows tossed in a sweet, creamy whipped dressing. Topped with a drizzle of smooth caramel, it’s an easy treat that doesn’t skimp on Fall flavor and is perfect for a crowd, even potlucks or parties.
Do you know those nights when you feel like dinner should definitely be followed by a dessert? I have nights like that at least twice a week. One of those nights, I’ve usually planned something, everything is all ready, and I actually look (and feel) like I have it completely together in the kitchen. The other nights, I’m usually grasping a sugary ‘straws’, scrambling to come up with something in the last 30 minutes before dinner is done and ready to be plated. Enter: Sugar Crumb Crispies. From start to finish these little dessert ‘chips’ are ready to serve in 20 minutes. Perfect for the last minute ‘I have plenty of time until dinner’s ready and want to make something else’ nights. Also, perfect for the busy mom who totally flaked and told the kids there would be dessert, and then forgot because she didn’t write it on the menu board. A-hem. We won’t name names. Or point fingers.
Sugar Crumb Crispies
recipe adapted from Chef-In-Training
- 1/4 cup cold butter (1/2 a stick)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- dash of salt
- 1/2 cup flour
- 1 can, or 1 batch of homemade, crescent rolls
- 1/2 cup powdered sugar
- 1 tbsp butter
- 1 tsp vanilla
- 1 tbsp milk
- Preheat oven to 400 degrees.
- Cut in the butter into the sugars, cinnamon, salt, and flour to form crumbs.
- On an ungreased cookie sheet, spread the crescent dough into 8 triangles.
- Sprinkle the ‘crumbs’ on top.
- Bake for 8-12 minutes.
- After the cooked triangles have completely cooled, cut into smaller triangles.
- Blend together all the glaze ingredients and drizzle over the Sugar Crumb Crispies.
It’s not always feasible to load up the kids and swing by the store for one of our favorite treats. With this Copy Cat Wendy’s Frosty, we can enjoy our favorite frozen chocolate-y dessert whenever we want. Cool off your crew with a batch of this irresistible sweet treat.
A tasty treat, this 5 Minute Ice Cream In A Bag is an easy, sweet treat the whole family can get involved in making. Everybody is sure to enjoy this simple dessert.
I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!
Blueberry Cheesecake And White Chocolate Chip Cookies
- 2 boxes of Jiffy blueberry muffin mix
- 4 oz cream cheese, softened
- 1 stick of butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 1 cup white chocolate chips, optional
- Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
- Combine the butter mixture with the muffin mix, mixing until evenly combined.
- If using the white chocolate chips, using a spatula, fold them in now.
- Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
- Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
- Bake at 325 degrees for 13-15 minutes.
- Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.
With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks. I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning. This gem is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples. They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy. I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce. Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention it’s versatility? So find yourself a reason to give it a try, you won’t be disappointed in the results.
Triple Chocolate Quick Bread
- 1 & 1/2 cups semi-sweet chocolate chips, divided
- 1/2 cups butter, softened
- 2/3 cup packed brown sugar
- 2 eggs
- 1 & 1/2 cups unsweetened applesauce
- 2 tsp vanilla extract
- 2 & 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup semisweet chocolate chips
- 1 tbsp butter
- 3 tbsp half and half
- 1/2 cup confectioners’ sugar
- 1/4 tsp vanilla extract
- In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
- In a stand mixer, cream butter and brown sugar until light and fluffy.
- Add eggs and cooled chocolate, mix until evenly combined.
- Add applesauce and vanilla; set aside.
- In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
- Add flour mix to the batter and mix until evenly combined.
- Lightly mix in the remaining chocolate chips just until incorporated into batter.
- Divide batter evenly between two* greased loaf pans.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
- Cool for 10 minutes before transferring to a wire cooling rack.
- In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
- Stir in half and half.
- Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
- Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
- Let the chocolate cool and serve.
* If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.
Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.
Thick fudgey chocolate brownies are topped with a whipped peanut butter spread and then sealed with a rich chocolate ganache. The classic combination of peanut butter & chocolate, but added to brownies? Well that stroke of genius made these Buckeye Brownies both a thing to behold, to cherish, and to enjoy- whatever the occasion.