It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!
If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.
I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.
This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!
So I am going out on a limb here and trying something new! Since my Cinnamon Rolls are such a hot commodity, I am going to branch out with other flavors!! How can you go wrong with Chocolate?! Chocolate Sweet Rolls for the win!!!
These Chocolate rolls are amazing, especially if you love chocolate like myself! Cinnamon Rolls will always have a place in my heart, but sometimes you just need to change things up!!
Not So Cinnamon-y Cinnamon Roll?
Basically, I took my Cinnamon Roll Recipe and altered the filling! easy peasy! I used the same dough, and the same frosting recipe!! Let me know what you think!!! Let’s get right to it!
1 1/2 Cups Milk
1/2 Cup Butter
6 1/2 Cups All Purpose Flour Divided
2 Packets Rapid Rise Yeast .25 oz Packets
1/2 Cup Sugar
1 Teaspoon Salt
1/2 Cup water
2 Large Eggs
1/4 Cup Melted Butter
2 Cups Brown Sugar
4 Tbsp Unsweetened Cocoa Powder
1 Cup Chocolate Chips
1 Cup Butter Softened
Cream Cheese Frosting
1 8 oz Pack Cream Cheese
1/4 Cup Butter
4 Cups powdered sugar
1 Teaspoon Vanilla
3 Tablespoons heavy whipping cream
In a saucepan, put the milk and butter together and turn burner on low until melted.
Remove from heat once the butter has melted, and allow to cool slightly.
In your stand mixer, with the mixing blade, add 2 1/2 cups of flour, yeast, sugar, and salt. Mix together
Add your water and eggs, as well as the warm butter/milk. Mix well.
Add the remaining flour (4 cups) 1/2 cup at a time. When the dough starts to form a ball, it’s ready!
remove mixing blade and attach a dough hook
Mix for 5 minutes
Once the dough is ready, transfer to another bowl that is lightly floured, and start working on the filling
In your stand mixer, using the paddle attachment, mix the brown sugar, cocao, and softened butter.
Roll out the dough as wide as you can.
Spread on the filling and sprinkle the chocolate chips on top!
Starting at a short end, roll the dough.
If you want smaller Cinnamon rolls, cut the dough in half before you roll it up!
Cut the dough to the size you want. The thicker you want, the farther apart you cut!
Place the rolls, swirl down, in a greased 9×13 pan.
Preheat your oven to 375 Degrees F. Bake for 15-20 minutes. Then cover loosely with foil and bake another 10 minutes.
Melt 1/4 cup butter and drizzle over the rolls
Make your frosting while the rolls are baking.
When your rolls are ready, spread on the frosting!
I hope you enjoy these Chocolate Sweet Rolls! Subscribe to my blog and follow me on Pinterest!
Who doesn’t love a warm Cinnamon Cake? It has one of those irresistible smells, like the smell when you walk past Mrs. Fields cookies or Cinnabon! This cake is great for dessert, breakfast/brunch or even a snack. I mean what cake isn’t!!!!!
I love a simple dessert, because I am a mom on the go and I don’t have a lot of time on my hands. With two wild boys, who are always on the go I am constantly running around. Everyone has a good intention to make dessert from scratch, but it doesn’t hurt to get a little help from a box mix. There is no shame with that. With seven simple ingredients this cake is fast, fun and oh so delicious!
For The Cake
1 Box of Yellow Cake mix. (I used Duncan Hines – Soy Free!)
I am so excited for Halloween this year! The weather is cool, but not too cold and the leaves are starting to turn. My house is fully decorated and ready to go for Halloween. I absolutely love this time of year; being in the kitchen baking, with a scented candle. It just feels like fall.
Sometimes I get in the mood for a fresh baked chocolate chip cookie and I can’t get it out of my mind! So I decided I am going to make a HUGE chocolate chip cookie, and then make it look like a Jack-o-lantern!! My kids loved the idea and it was so simple and easy to make.
I have a soy, peanut and tree nut allergy. It stinks, right? I am pretty used to it by now and can get around it most of the time without being frustrated with it. You kind of just learn to deal with it. The good news is, there is an increased awareness of food allergies these days and companies are getting more allergy friendly as well. I always use Enjoy Life chocolate chips when baking. People can never tell the difference when I give them baked goods. The ingredients are Cane Sugar, Unsweetened chocolate and Cocoa Butter. They are free from:
and a few others
12 Tablespoons (1.5 sticks) of Salted Butter at room temperature
1 Cup white Sugar
3/4 Cup light brown sugar
2 Teaspoons Pure Vanilla (I always buy my Vanilla at Costco. For a big bottle it’s the best deal in town, since the cost of Vanilla went way up)
I absolutely love pumpkin desserts! Unfortunately for my husband, he does not. I don’t get it, I literally can’t even get him to try a piece! That is not going to stop me from making them though. Clearly, there are plenty of people that will help me eat these. I took this cake to work and everyone LOVED it!! It didn’t last long!!
Usually, I look for desserts that are EASY to make, and don’t have a lot of ingredients. Once I see a long laundry list of ingredients and directions, I shut down and move on. I turn to box cake mix for a lot of desserts, for a few reasons…it’s quick, it’s easy and did I mention it’s quick and easy?! Additionally, there are so many different flavors you can add to a box of yellow cake mix, and pumpkin is one! This dessert tastes as good as it looks and you can definitely taste all of the flavors. I love how this cake is super moist (thanks to the pumpkin) and the cream cheese frosting gives it an extra creamy texture. I can’t wait for you to try it!
With only 15 minutes of prep time and 25 minutes of baking time, this cake is a real winner in my book!
Yesterday was the first day that has really felt cold in Michigan. I love fall and have been waiting patiently for sweater weather!! So, I wanted to celebrate what felt like the first day of fall with a fall cake!! 🍂 I sort of winged this cake and I wish I was a little more calculated on what I was doing, but nonetheless it’s still pretty and will get eaten for sure! In my video below I am going to show you how to make a simple, but cute Fall Cake! I used Betty Crocker Vanilla Cake this time, which I LOVE, and Betty Crocker Creamy Vanilla frosting and Chocolate (for the tree). Why would I ever want to dye something brown when you can use Chocolate!!! Yum! With some fall colors this cake surely gives me all the fall feels.
Decorating Cakes can be frustrating, however if you stick to it and have fun with it that is all that matters. I find the initial frosting of the whole cake is the hardest part! Watch the video below to see how this cake came to be!