Posts Tagged ‘dessert’

Today’s recipe comes from another Windy City Blogger, Dannie, of Stile.Foto.Cibo, which I think means Style, Instagram…and Cinnabon in Italian. Ahh, no, it says right there on her blog – style. photography. food. Well, thanks to Dannie, you people can be whipping up a blackberry apple toffee crumble, which pretty much sounds like the to me.

I’m not sure if any of you Chicagoland peeps go to Stanley’s for their cheap produce, but I know in the midst of summer, you can get blackberries for, like, 39 cents a carton or some crazy a$$ pricing. While blackberries read more of a summer fruit to me, Dannie assures her readers that this is a very special fall dish, which I assume translates right into winter, too.

I love a good crumble, and hope you do, too. Dannie has made hers vegan, but I assume it’s even easier to go the non-vegan route and plop a giant glob of caramel sauce and vanilla ice cream on this.

Blackberry Toffee Crumble (1)

Blackberry Apple Toffee Crumble


  • 1/3 c flour
  • 1/4 c butter (I used vegan butter)
  • 1/4 c light brown sugar
  • 1/3 c oats
  • 1 large or 2 small apples (pick your favorite kind to bake with)
  • 1 pint blackberries
  • 2 tbsp lemon juice
  • cinnamon
  • 1/4 c vegan caramel sauce 
  • Non-dairy ice cream of your choosing


Visit Dannie at Stile.Foto.Cibo for the steps to make this amazing and easy dessert.

Blackberry Toffee Crumble (1)

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Whoa. Whoa. For today’s recipe, I bring you – via the lovely and talented Caitlin, of Public Lives, Secret Recipes – the most fabulous-looking Cinnamon Bun Layered Cake the internet has ever laid eyes upon.

Cinnamon Roll Layer Cake

No – your eyes do not deceive you. That’s a whole lotta cream cheese frosting in the middle there. And on top – let’s not forget the frosting on the top. Whoa. I mean, obviously I won’t be making this without help from people who know what they’re doing, but I think it’s safe to assume this is a schedule-clearing cake that needs to be made asap. You know, to test out, before I make another…and another.

Thanks again to Caitlin, who kindly volunteered to have one of her recipes features on D@MD’s salute to the best recipes of the holidaze!

Cinnamon Bun Layered Cake



  • 3 tbsp unsalted butter
  • 1 cup light almond milk (buttermilk will work too!)
  • pinch of salt
  • 1 tbsp granulated sugar
  • 1 packet instant yeast
  • 2½ cups all purpose flour
  • for filling:
  • 1 cup light brown sugar
  • 4 tbsp pure vanilla extract
  • 2-4 tbsp cinnamon, to taste


  • 16 oz. cream cheese
  • 1 cup powdered sugar
  • 1 cup sour cream
  • ½ stick unsalted butter

Ah, you’ll have to visit Public Lives, Secret Recipes for the instructions, but obviously that will be something you’ll want to do, since I’m betting this cake is now on your holiday to-make list, too. 

Cinnabun Layered Cake

Cinnamon Roll Cake


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Sometimes you just need a boost of citrus – scurvy is no laughing matter. Get your citrus with these Lemonade Pie Cookies. They look like they might be a lot of work, but they use pre-made pie crusts and lemon curd – couldn’t be easier.

Lemonade Pie Cookies


Images Courtesy of Daydream Recipe

Luscious Lemonade Pie Cookies


  • 1 egg
  • Splash water
  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 jar (10 oz) lemon curd
  • 1/2 cup sugar

For the rest of the directions and full recipe, please visit Daydream Recipe.

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While I’m typing this, I’m currently baking Maple Caramel Bacon Crescent Crack, and just from the smell in the oven, I can tell this is going to be gooooooood. I’ll update my original post for you once we eat this tonight. IF I let anyone else try it :)

Searching through Pinterest today for more amazing recipes, I came across these Pumpkin Cheesecake Bars. I think they look fantastic, and the ingredient list isn’t overwhelming. I may investigate these a bit further for the family Christmas.

Pumpkin Cheesecake Bar


    • 1 1/2 cups graham crackers crumbs
    • 1/4 cup melted butter
    • 4 packages (8 oz each) cream cheese, softened
    • 1 1/2 cups granulated sugar
    • 4 eggs
    • 1 cup canned pumpkin (not pumpkin pie mix)
    • 2 teaspoons pumpkin pie spice
  • whipped cream
  • pumpkin pie spice

For the rest of the instructions and full recipe, please visit Roxana’s Home Baking

Pumpkin Cheesecake Bars


Images courtesy of Roxana’s Home Baking.

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A million years ago (4), I decided to post a recipe of the day all 31 days of December. Let’s do that again, or at least act like I’m going to post something on my blog everyday in December, you know, like I did 3 years ago!

Without further adieu, today’s recipe of the day is something I actually made for my giant family Thanksgiving celebration last week. A TOTAL hit and crazy easy, this is the kind of cake in which there are no leftovers.

Better Than Sex Pumpkin Poke Cake

I’ll have you click on over to Something Swanky for the recipe, but just a few quick notes on the recipe: 1) Just the pumpkin and cake mix was delicious, no poking required. If you’re looking for a light, diet-y dessert, just make that. 2) I skipped the caramel sauce, claiming it didn’t need it and would be too rich if added. I really just forgot to get it at the store, but in actuality, it doesn’t need it. Do what you want about that. 3) I also think crushed Butterfinger would be amazing instead of Heath.

Better than _ _ _ Pumpkin Poke Cake

(Hey, my Mom reads this!!)


  • 1 box yellow cake mix
  • 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
  • 1 tsp pumpkin pie spice
  • 14 oz. can sweetened condensed milk
  • 8 oz. tub cool whip
  • 1/2 bag Heath Bits
  • Caramel Sundae Sauce

Directions: for the rest of the directions and full recipe, please visit the original post on Something Swanky.

Better Than Sex Cake

Images courtesy of Something Swanky


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As promised, the second annual Recipe of the Day begins today! And it starts out with my personal favorite: sweets! For December 1st, we’ve got Pumpkin Pie Fudge Brownie Bars from How Sweet It Is. These sound like something I would gobble down before anyone else got any. Did I mention this is why I’m not much of a baker?

Pumpkin Pie Brownies

Pumpkin Pie Brownies from How Sweet It Is

Here’s the recipe:

makes one 9×13 pan

brownie layer

1/2 cup flour

1/4 teaspoon salt

3/4 cup cocoa powder

1 1/4 cups sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 large eggs

Preheat oven to 325 F.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes and at first will just look like clumps of cocoa power. Be patient! Remove the bowl from heat and whisk in the egg mixture (very slowly while whisking, so you don’t have scrambled eggs!) until combined. Stir in flour until batter is smooth, then pour in baking dish. Use a 9×13 dish for thin bars, and an 8×8 for thicker bars. For 9×13 dish, bake for 12-13 minutes. For an 8×8 dish, bake for about 18-20 minutes. Remove from oven and let cool completely! Then make pumpkin layer.

pumpkin layer

1/3 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

1 cup pumpkin puree

1/2 cup heavy cream

Preheat oven to 425 degrees F.

In a bowl, whisk together sugars and egg until smooth. Add in pumpkin and spice, again mixing until combine. Finish by adding in heavy cream, stirring until everything is mixed, then pour on top of the cooled brownie layer and spread evenly with a spatula. Bake for 10 minutes (9×13 dish) or 15 minutes (8×8 dish), then reduce heat to 325 degrees F and bake for 18-20 minutes (9×13 dish)/22-25 minutes (8x8dish) or until pumpkin layer is set. Let cool completely (ideally overnight, or about 3-4 hours) then slice and serve.


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