Pumpkin Muffins with Maple Icing

November 20, 2016 Leave a Comment

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteaz

These Pumpkin Muffins with Maple Icing will be a hit at your Thanksgiving brunch table! No one will know that they started with a box of Krusteaz Pumpkin Spice Muffin Mix!

It’s hard to believe that we’re already deep into the fall season! Thanksgiving is coming, and if you’re like me, you’re already planning your menu (or if you’re an over-achiever, you’ve got your menu planned!). I get it – Thanksgiving is a major American holiday and you want everything to be perfect, look amazing and taste even better.

But I think people (myself included) often forget about Thanksgiving breakfast. We’re all so wrapped up in the perfect dinner presentation, but we have to eat breakfast too! Whether you’re brunching or eating as you fix up the turkey, breakfast is essential, even if it’s something as small (but filling) as a Pumpkin Muffin!

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteazThese Pumpkin Muffins with Maple Icing are such a fabulous option for breakfast on Thanksgiving morning. They’re hearty and loaded with pumpkin spice flavor, and the maple icing is, well, the icing on top! Fluffy, moist and tender muffins are the best kind, and Krusteaz’s Pumpkin Spice Supreme Muffin Mix makes it easy.

The best part is, you can make these the night before to free up your oven space on the day of. Store them in a basket covered with a tea towel for a pretty presentation in the morning.

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteazGET THE RECIPE to these Pumpkin Muffins with Maple Icing!

Happy Baking!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep The Domestic Rebel running!

Filed Under: Breakfast, Everything!, Holiday, Muffins & Breads, Pumpkin

Pumpkin Pie Lush Dessert

October 28, 2016 19 Comments

This Pumpkin Pie Lush Dessert is such a fantastic no-bake treat! Layers of pecan shortbread cookies, fluffy pumpkin pudding, creamy whipped topping and crunchy pecans complete this fabulous fall treat. This Pumpkin Pie Lush Dessert is marvelous! Layers of pecan shortbread cookies, fluffy pumpkin spice pudding, creamy whipped topping and chopped pecans make for a delectable, easy, no-bake dessert!

If you know me, you know I love my lush desserts!

There’s something so fabulously easy and tasty about lushes. Or lush? Is it like ‘fish’ where the singular is also the plural? Lushies? That sounds terrible. I’ll stop.

It starts with a no-bake cookie crust that’s pressed into the pan and makes for a killer first layer. Then you mix up your favorite flavor of pudding (in this recipe, we use the seasonal pumpkin pudding mix!) and spread that goodness on top. Then finish it off with whipped cream (or Cool Whip if you’re fancy like me) and additional sprinklage – in this case, chopped pecans for some crunch, but to also tie in with the pecan shortbread cookie crust.

And y’all. This lush tastes just like a pumpkin pie but better, because cookie crusts rule all the land.

With holidays coming up quick, you’ll want to bookmark this recipe for your dessert spread! This would be a fabulous no-bake alternative to pumpkin pie on Thanksgiving, or any other day this fall that you are craving something fluffy, creamy, light, and ultra pumpkin-y.

Make it!!

***NOTE: Some people are having trouble finding the pumpkin instant pudding. It is seasonal, so that could be a problem. HOWEVER, you can use the following substitution: Substitute the pumpkin instant pudding for a box (3.4-3.9 oz) INSTANT vanilla pudding. Prepare with the milk and whisk in 1/2 cup – 3/4 cup pumpkin puree, depending on how pumpkin-y you want it. Also whisk in 1-2 tsp pumpkin pie spice to add more pumpkin flavor. Fold in the Cool Whip and follow the rest of the instructions.***

This Pumpkin Pie Lush Dessert is such a fantastic no-bake treat! Layers of pecan shortbread cookies, fluffy pumpkin pudding, creamy whipped topping and crunchy pecans complete this fabulous fall treat.

5.0 from 3 reviews
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Pumpkin Pie Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This Pumpkin Pie Lush Dessert is a fantastic alternative to pumpkin pie! No bake, easy to prepare and SO fluffy, creamy and delicious!
Ingredients
  • 1 pkg (11.3 oz) pecan sandie (shortbread) cookies, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 box instant pumpkin spice pudding mix
  • 1 cup milk
  • 2 tsp pumpkin pie spice
  • 1 (16 oz) container Cool Whip, thawed
  • ½ cup chopped pecans
Instructions
  1. Grease a square 8x8" pan with cooking spray and set aside. In a large bowl, toss together the coarse crumbs and melted butter until moistened. Press into the prepared pan. Set aside.
  2. In a large bowl, whisk together the pudding mix, milk and pumpkin pie spice until thick, about 1 minute. Fold in 2 cups (8 oz) of the Cool Whip until combined. Spread the mixture into the prepared pan on top of the crust layer.
  3. Top the pumpkin layer with the remaining Cool Whip and sprinkle with the chopped pecans. Refrigerate for at least 6 hours or until set.
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This Pumpkin Pie Lush Dessert is such a fantastic no-bake treat! Layers of pecan shortbread cookies, fluffy pumpkin pudding, creamy whipped topping and crunchy pecans complete this fabulous fall treat. Creamy, smooth and topped with toasty pecans, this is an excellent fall-inspired dessert!

This Pumpkin Pie Lush Dessert is such a fantastic no-bake treat! Layers of pecan shortbread cookies, fluffy pumpkin pudding, creamy whipped topping and crunchy pecans complete this fabulous fall treat. Have a super sweet day!

xo, Hayley

 

Filed Under: Everything!, Holiday, No-Bake, Pie, Pumpkin

Peanut Butter Cup Pumpkin Pie Cake

October 4, 2016 1 Comment

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
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Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.
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Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

Filed Under: Cake, Candy, Chocolate, Everything!, Halloween, Holiday, Peanut Butter, Pie, Pumpkin

Pumpkin Crumb Pie Cookies

September 29, 2016 9 Comments

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

5.0 from 2 reviews
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Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.
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Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

Filed Under: Cookies, Everything!, Halloween, Holiday, Pie, Pumpkin

No-Bake Pumpkin Marshmallow Pie

September 2, 2016 5 Comments

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! It may not be close to Thanksgiving, but save this No-Bake Pumpkin Marshmallow Pie just in case – it’ll come in handy when your oven is full!

 

So I need to work on my assertiveness.

Specifically, when out shopping and the salespeople can smell my passiveness from a mile away.

But first, a little lesson in Hayley: I dislike authority, and I really dislike being told what to do. Well, okay – it depends on the person and what they’re asking me to do. If it’s my Mom telling me to do the dishes, I’ll do it without so much as an exasperated sigh. If it’s some random person telling me I “need” to do something, I’ll roll my eyes internally and start clenching my fists because nobody tells me what I do.

I don’t really know where this came from – my parents are both pretty obedient, and they’ve obviously kept their jobs for years and years. Then there’s me: fired from several jobs because I question authority and hate having my creativity and expression stifled. Thank god I am my own boss now!

And when someone tells me I should do something, I instantly put up my defenses. It’s not pretty.

Anyway, I was out shopping a couple days ago for pet food. Normally I love the place I go – everyone’s super friendly and chill, and they are always quick to help me out when I need it. But there are two people there who just live by their title as salesperson through and through and are so pushy with whatever they’re trying to sell. It got to the point where I literally felt backed into a corner while they berated me about flea and tick preventative, which my pets are on diligently since bugs will institutionalize me if I see them in my home.

That’s where I need Assertive Woman (like Super Woman, but more assertive… duh) to swoop in and metaphorically kick some ass and take some names. To politely but firmly squash any doubt on my part, and to politely but firmly let the pushy salespeople that they can hit the road because I’ve got this.

Sooo… anyone have an Assertive Woman they want to lend me for a little bit?

Anyways, the only time I’m assertive is when it comes to food. Sometimes I’m not fun to be around if I’m hungry and people are lolligagging, because I will always be the one tapping my foot and huffing and puffing about getting food. DON’T MESS WITH MY STOMACH, PEOPLE.

Thankfully, I was home alone when this pie was made, so I had plenty of time with me, myself, and pie.

I actually made a video on Instagram Stories about how to make this pie. It’s only 5 simple ingredients and it’s a guaranteed crowd-pleaser. Easy, fabulous and no-bake for days when it’s too hectic to turn on the oven.

NOW EAT IT. 🙂

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!

5.0 from 1 reviews
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No-Bake Pumpkin Marshmallow Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This No-Bake Pumpkin Marshmallow Pie is a cinch to make - only 5 ingredients! - and comes together quickly. Though it needs time in the fridge to set, make it in the morning or the night before and it'll be ready in about 6 hours!
Ingredients
  • 1 prepared 9" graham cracker pie crust
  • 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 1-2 tsp pumpkin pie spice (depending on how spicy you want it)
  • 1 (7 oz) jar marshmallow fluff/creme
  • 1 (8 oz) tub Cool Whip, thawed
  • Additional whipped cream for topping just before serving
Instructions
  1. In a large bowl, beat together the pumpkin puree, pumpkin pie spice and marshmallow fluff until the mixture is pale orange and has combined. Fold in the Cool Whip until uniform in color and fully incorporated, making sure to get the bottom of the bowl folded in.
  2. Spread the mixture into the prepared pie. Refrigerate, covered, for at least 6 hours or overnight, or until set.
  3. Just before serving, cut into wedges and serve with additional whipped cream and/or cinnamon sugar.
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This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Fluffy, light and totally pumpkin-packed, this pie is a cinch to make and will make your holidays way easier!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Have a super sweet day!

Want more pumpkin goodness? Check out these other pumpkin recipes!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!The Best Pumpkin Bread

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

Chewy Pumpkin Chip CookiesChewy Pumpkin Chip Cookies

xo, Hayley

 

Filed Under: Everything!, Halloween, Holiday, No-Bake, Pie, Pumpkin

The Best Pumpkin Bread Recipe

August 25, 2016 40 Comments

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! This Best-Ever Pumpkin Bread is incredible! Moist, soft and fluffy with a tender crumb and bursting with pumpkin spice flavor! So easy, so wonderful!

So yesterday was pretty much like any other day.

I work all day long: baking, photographing stuff, editing, cleaning, and no less than 18 loads of dishes. And a peeking into the living room to see what the big deal is on Let’s Make A Deal. If you didn’t know I was 25, would you guess I was 80? I would.

Yesterday’s highlights were that I found an almond in my bra at the end of the day, and that I also got a cake pan in the mail. Ironically, yesterday’s lowlights were that I found an almond in my bra and that I also got a cake pan in the mail.

My life is exceptionally more boring than yours, no contest.

So much so, that I don’t even really have real-life friends. I have my blog friends of course, but friends I text my dating woes to? Friends I share good news with? Friends I bitch about bad days with? A friend to tell my exciting cake pan news, or ruminate over how I found an almond in my undergarments? I have no one really, and it’s painfully lonely sometimes.

No one tells you when you’re older that it’s so hard to cultivate relationships, especially when you work from home. Whenever I try to reach out to my >2 friends from high school, they never respond to my texts. In fact, neither of them even bothered to show up to my book signing or my little book party I slaved over a couple weekends ago. It makes me realize we’ve simply drifted apart of natural causes, so to speak. In other words, there was no one-event that caused our friendship to fissure; we just faded away, have nothing more in common, and if they couldn’t even bother to shoot me a text saying they couldn’t make it (and I know they could have – I saw the selfies posted from that day), then maybe I don’t need them in my life any longer.

Sorry I’m waxing philosophical, but I felt like I needed to get this off my chest… much like that lone almond. Maybe you are a young professional who doesn’t have many friends, either. Or maybe you’re feeling the same way I am: that a new season is approaching, and another season is passing that you haven’t spoken to some “friends” in awhile who haven’t texted you back. I’m here to let ya know that I’m here for you, and I understand.

And to also let you know that in this day of social-media craziness, that it’s perfectly okay to unfollow. Relieve yourself of the burden of a dead friendship. Cut the ties that bound you two together by fond memories of the past, but nothing from the present. Feel free! And find yo’self some new buddies to eat almonds with!

I know this had nothing to do with Pumpkin Bread, but that’s okay. Pumpkin Bread is my only friend right now, so I’m taking what I can get.

This Pumpkin Bread is my favorite pumpkin bread recipe, hands-down. I posted a Chocolate Chip version last year, and the original Brown-Butter Maple Glazed bread a couple years ago, but sometimes you just want a plain ol’ slice of pumpkin bread with no frills. I hear you. That is this bread!

Make it. And then call your friend and see if they want to share with you!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!

4.5 from 6 reviews
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The Best Pumpkin Bread Recipe
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Best-Ever Pumpkin Bread is my absolute favorite! So moist, fluffy and with a buttery, tender crumb. Glaze it, stuff it, or dust it with powdered sugar, or eat it as is. It's a keeper!
Ingredients
  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & ½ cups all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
  2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda and flour and mix to combine, careful not to overmix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
  3. Pour the mixture into the prepared pan and smooth out the top. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!
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This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! Moist, fluffy, tender and packed with amazing pumpkin spice flavor, this bread is a total keeper!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! Have a wonderful day!

xo, Hayley

Filed Under: Breakfast, Everything!, Muffins & Breads, Pumpkin

The Best Soft & Chewy Pumpkin Snickerdoodles

August 17, 2016 12 Comments

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer! I know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

2.0 from 1 reviews
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The Best Soft & Chewy Pumpkin Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • FOR ROLLING:
  • ½ cup sugar
  • 3 tsp cinnamon
Instructions
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.
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These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

Filed Under: Cookies, Everything!, Halloween, Holiday, Pumpkin, Snickerdoodle

Pumpkin White Chocolate Pecan Cookies

November 18, 2015 8 Comments

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.I know I’m suggesting that all of my recipes would be the best Thanksgiving treat ever, but these really would be the best Thanksgiving treat ever.

For one, they have pumpkin and pecans, which instantly make them quintessential Thanksgiving dessert food. Hello, pumpkin pie replacement and sweet potato casserole with pecans! And I added some white chocolate chips for a little texture and added sweetness, because pumpkin and white chocolate are actually a match made in heaven, if you didn’t already know.

The things you learn on food blogs, right?

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Also, these are made with a mix – Krusteaz’s Pumpkin Spice Cookie Mix, to be precise, which makes them a cinch to make. Seriously, throw the mix together with some butter and egg, stir in the white chips, and voila – your dough is done. Simple as that, my friends. Once the cookies are done baking, you easily create the pumpkin glaze that tops each and every cookie with its sinful deliciousness. After glazing each cookie, sprinkle on some chopped pecans for a finishing touch.

These cookies can be made days in advance since they stay so supremely soft over the course of a couple days, so no need to break in the oven during the big meal for a tray of cookies. Or if everyone’s saved room for pie, make them as small gifts for your Thanksgiving guests to take home as a little apres-meal treat. You’ll be the host(ess) with the most(ess)!

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Best of all, as part of Krusteaz’s Bakers Dozen program, I’ve made these for the Krusteaz website… so be sure to grab the recipe HERE!

Enjoy making the cookies! Remember, GRAB THE RECIPE NOW!

Have a sweet day!

xo, Hayley

Filed Under: Chocolate, Christmas, Cookies, Everything!, Holiday, Pumpkin

Pumpkin Marshmallow Donut Holes

November 4, 2015 11 Comments

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Fall is here and I couldn’t be more excited.

The leaves are changing, the weather’s cooling down (finally), and all those comforting fall foods are back in season. (Can you say butternut squash and pumpkin? Yum!).

But let’s face it: pumpkin is the star when it comes to fall food. Who doesn’t like pumpkin? I’d like to meet them and question them intensively.

And pumpkin is the star of today’s post. Well, one of the stars. Marshmallow is the real winner here, and it’s found in every single bite of these adorable, poppable donut holes.

You see, one of my favorite Thanksgiving dishes has to be sweet potatoes whipped with crispy, toasted marshmallows on top. Is there anything better?! Well, maybe pumpkin pie with marshmallow whipped cream – a new tradition I brought forth last year and one I’ll continue this year. It’s a great way to update a classic with a fun, sweet twist, which is exactly what I’m doing today.

These donut holes are soft, moist and bursting with sweet pumpkin flavor and are filled with a luscious marshmallow crème filling. I then went the extra mile and drizzled them with white chocolate, but you could easily glaze these bad boys or dip the tops in chocolate for a different take on this new family favorite. Or, if you’re feeling really feisty, combine a summertime favorite with this fall classic: turn it into s’mores donuts by adding chocolate chips to the batter and topping it with crushed graham crackers and JET-PUFFED Marshmallow Bits for added crunch and more marshmallow-y goodness. It’s so easy to transform these little nuggets into something extra special!

Don’t have a mini donut hole pan? Easily transform these into regular donuts by baking them for 7-9 minutes and topping them with chopped up seasonal JET-PUFFED Pumpkin Spice Marshmallows, or try topping them with Mallow Bits for extra texture.

Now are you ready to take a bite out of fall!?

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!*adapted slightly from my Maple Pumpkin Donut Holes recipe

5.0 from 1 reviews
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Pumpkin Marshmallow Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Marshmallow Donut Holes are such a delight! Gooey marshmallow filling sinks into each crevice of these poppable, soft and tender donut holes!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk or buttermilk
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • ½ of a 7 oz container JET-PUFFED Marshmallow Creme
  • ½ cup white chocolate chips, melted
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the sugar, brown sugar, pumpkin, milk, eggs, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
  3. Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
  4. Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
  5. Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.
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These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Soft, tender, and bursting with marshmallow creme, these donut holes would be great on Thanksgiving morning! Just sayin’. 🙂

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working with Kraft JET-PUFFED Marshmallows for this post as part of their blogger program. I was compensated for this post, but all opinions, as always, are my own. 

Filed Under: Breakfast, Donuts, Everything!, Muffins & Breads, Pumpkin

Maple Pumpkin Donut Holes

October 2, 2015 18 Comments

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Lately, I’ve been sent Anthropologie catalogs up the wazoo.

I don’t even know how I got on their mailing list since the only things I’ve ever purchased there were $8 ramekins. That’s all my measly budget affords at a store like Anthro.

Yet I get catalog after catalog, and each one has clothing I don’t understand. Artisan wool sweaters and organically-harvested suede skirts from Italy and $300 boots made from ethically-sourced calf leather or whatever.

It’s like everything in that catalog has to sound as pretentious as possible, you know? I can only imagine what the people who wear some of the stuff are like.

“Oh hey, Jennifer, I like your skirt. Where’d you get it?”
“Oh, hello Crystal. I purchased this at Anthropologie. It’s organically grown wombat fur from the beaches of Cape Town. It goes perfectly with my Whole Foods green juice and my ethically-harvested, organic-meat-fed calf hair boots.”
“That’s cool. I just buy their ramekins because they’re cute and $8. Ain’t nobody got time for wombats.”

I mean, that’s how I’d imagine a sample conversation to go. Hypothetically. 

Anywho. Anthro is cool for dishes and housewares, and they do sometimes have really cute clothes that I could never afford in a gillion years. Also, they don’t carry my size because all of their customers are petite pixies that flutter around in $300 dresses made of silk, so my options are pretty much limited to wearing a shower curtain or trying my luck with a duvet cover. However, when you try to try on a duvet cover in their dressing rooms, the hipster girl working the fitting room area looks at you strange and refuses to help you additionally because why would that woman be trying on a duvet cover? Meanwhile, I’m wondering why they don’t pay the silk worms to silk something into a size 16, amirite? Because surely silk worms can silk an additional couple feet of fabric to create a pixie dress for someone of a curvier stature, right? RIGHT, ORGANIC, ETHICALLY-WORKED, UNIONIZED SILK WORMS?!

Or something like that.

You wanna know what isn’t pretentious? Donut holes. Because I spelled it ‘donut’ as opposed to ‘doughnut’ which lends the feeling that someone spent hours creating an artisanal donut in a flavor like green tea jasmine or hibiscus flower earl grey lime or whatever the hell hipster doughnut makers make.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! These donut holes are made in minutes, dredged in an intoxicatingly awesome cinnamon sugar blend, and taste like fall, thanks to the heavy use of pumpkin, maple, and special blend of spices. Spices I guarantee you have in your pantry and won’t have to spend $2347687 on at the artisan grocery store that only sells jams made by monks or whatever.

Anywho. Pretty please make these donuts?! You won’t regret it. I promise.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! *adapted from my Apple Cider Donut Holes recipe

4.3 from 3 reviews
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Maple Pumpkin Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Maple Pumpkin Donut Holes taste exactly like fall!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • About ½ cup cinnamon sugar blend
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the flour, sugars, baking powder, salt and pumpkin pie spice until blended. Stir in the pumpkin, maple syrup, beaten eggs, oil and vanilla until just barely combined. Batter will still be lumpy; this is okay. Do not overmix.
  3. Portion Tablespoonfuls of dough evenly among the muffin pan or donut pan. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes before inverting to a wire rack.
  4. Once cool enough to handle, brush all sides of the donut holes with the melted butter, and immediately dredge in the cinnamon sugar mixture. Place on the wire rack to set, about 5 minutes. Serve immediately.
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These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Maple-y, pumpkin-y, spicy and fall-inspired… these donut holes will soon become your new favorite! I sure do love fall baking 🙂

Have a super sweet day!

xo, Hayley

 

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Filed Under: Breakfast, Donuts, Everything!, Pumpkin
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