The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

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It’s the last day of Spring Sweets Week and I saved the cutest recipe for the end – carrot cake crepes that look like carrots! Seriously, how stinking cute are these? And they are so simple to put together using premade crepes.

The filling is a blend of cream cheese, whipped topping, pulverized carrot cake flavored Oreos (but you can substitute dry carrot cake mix), fresh shredded carrots, and pecans. Add a little orange for extra flavor and you’re ready to spread that creamy carrot cake filling over half a crepe to then be rolled up into a cone/carrot shape.

But the real trick is saving some of that filling before adding the smashed Oreos, carrots, and pecans, adding food coloring to dye it orange, drizzling on top and then sticking in some fresh parsley, cilantro, or maybe you have some carrot greens leftover from the carrot you shredded.

If you did happen to snag some carrots with the greens still attached, chances are you have a ton left (and carrots), so you should just go ahead and make carrot gnocchi with carrot top pesto to use them up and then serve these carrot cake crepes for dessert. Although I guess crepes are for breakfast? Do whatever feels right. Just know these don’t store well and are best enjoyed immediately.

Check out even more Spring Sweets Weeks recipes to serve along with these carrot cake crepes:

• Orange Poppy Seed Muffins by Hezzi-D’s Recipe Box
• Pineapple Pistachio Cake by A Day in the Life on the Farm
• Deviled Egg Sugar Cookies by Jolene’s Recipe Journal
• Carrot Cake Tamale by A Kitchen Hoor’s Adventures
• Dubai Chocolate Easter Eggs by Magical Ingredients
• Kentucky Derby Pie by Art of Natural Living
• Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen’s Kitchen Stories
• Lemon Raspberry Pound Cake by Rave About Food

EASY CARROT CAKE CREPES

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Yield: 20 Crepes Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. cream cheese, room temperature
• 8 oz. container frozen whipped topping, thawed
• 2 Tbsp orange juice (~1/2 orange)
• Red and yellow food coloring
• 3/4 cup chopped carrot cake Oreos* (~8 cookies)
• 1/2 cup chopped walnuts or pecans**
• 1/2 cup shredded carrots
• 10 crepes, halved (I used Melissa's Produce brand)
• 2 tsp milk
• Fresh cilantro, parsley, or carrot top greens, for garnish
• Orange zest, for garnish

Directions

1. In a medium bowl with a hand mixer, blend together the cream cheese, whipped topping, and orange juice. Remove 1/2 cup of mixture and place in a small bowl; set aside. To the medium bowl of filling, fold in the carrot cake cookies, chopped walnuts and shredded carrots until evenly distributed.
2. Spread 2 Tbsp of filling over each crepe half, leaving 1/2-inch around the edges. Starting at one end, roll the crepe up to create a cone/carrot shape. Repeat with each crepe half***.
3. To the small bowl of reserved filling, add a couple drops of red (~2) and yellow (~4) food coloring and stir to create an orange color. Add 2 teaspoons of milk to thin it enough to drizzle over the crepes.
4. Insert the stems of the carrot greens, mint, or parsley into the top of each crepe with leaves sticking out to resemble a carrot. Sprinkle with orange zest, if using, and serve immediately.

Notes

*If you cannot find the carrot cake Oreos, swap for 2/3 cup carrot or spice cake mix, but make sure to heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds. **You could also add/substitute nuts for toasted coconut or raisins if you prefer. ***If not serving immediately, keep components separate until ready.

Source: Adapted from my Carrot Cake Dip, Cake Batter Fruit Dip, Oreo Cheesecake Fruit Dip, and A Season to Smile.

Turn store bought dough into these stunning baklava cinnamon rolls. If you don’t tell anyone they aren’t completely made from scratch, neither will I.

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Originally when I dreamed up the recipe for these baklava cinnamon rolls they were to be made from scratch. But then I decided to take a shortcut, like my ghost cinnamon rolls, and use premade refrigerated ones instead. With the addition of the baklava filling, it makes this recipe much more approachable.

Once you unroll those perfectly rolled refrigerated cinnamon rolls, you layer thin sheets of phyllo, brush with melted butter, sprinkle finely chopped cinnamon-walnuts on top and repeat three more times. Then you just have to roll them tightly back up, slice into 5 cinnamon rolls, and bake!

After about 25 minutes in the oven, you will have golden flaky beauties. They also will be much larger than the original packaged cinnamon rolls as you essentially doubled their filling, but they are worth the glow up.

While the baklava cinnamon rolls are baking, you take that little cup of icing from the package and add a little honey and lemon zest before drizzling evenly over the top of the hot rolls. Baklava cinnamon roll transformation complete!

It might seem like a shame to go through all that for just five baklava cinnamon rolls, but it was perfect for our house of two. If you have a lager party to entertain, thankfully it’s easy enough to buy a second can of cinnamon rolls and use more of that package of phyllo dough you already have for the first half.

Looking for more brunch ideas? Check on the roundup listed right before the recipe to se what my other foodie friends made today.

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor’s Adventures
• Lemon Basil Chicken Salad from Jolene’s Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D’s Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Cheese Danish Cups from Karen’s Kitchen Stories

BAKLAVA CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 15 MInutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. walnuts, finely chopped
• 1/4 tsp ground cinnamon
• 1 (17.5 oz.) tube Grands Pillsbury cinnamon rolls*
• 6 thawed phyllo dough sheets (about 4 oz.), cut in half lengthwise*
• 2 Tbsp unsalted butter, melted
• 1 Tbsp honey
• 1 tsp fresh lemon zest (about 1/2 lemon)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan; set aside.
2. In a small bowl, combine the walnuts and cinnamon.
3. On a clean, lightly floured surface, unroll the cinnamon rolls without separating them. Place two sheets of phyllo over the unrolled dough, brush lightly with butter, and sprinkle top with 1/4 of the walnut mixture. Repeat 3 more times with remaining phyllo, butter, and walnuts.
4. Tightly roll dough back up, slice into 5 rolls and arrange in prepared pan.
5. Bake in preheated oven for 25 minutes or until golden brown on top.
6. Meanwhile, in a small bowl, stir together the icing from the package with honey and lemon zest. 
7. When cinnamon rolls are done, immediately drizzle icing evenly over the top. Serve immediately. 

Notes

*You will have 12 long and thin sheets that should be about the same size as the unrolled cinnamon roll dough. If you don't use refrigerated dough and make them from scratch, you will need to double the filling and not cut the phyllo sheets in half.

In my opinion carrot cake scones aren’t complete without cream cheese frosting on top, but take them to the next level by adding browned butter!

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If muffins are cupcakes without frosting for breakfast, what are scones with frosting? Delicious is all I know.

Frosting might not be the first thing that comes to mind in the morning but I have difficulty accepting something labeled as carrot cake without cream cheese being involved. I’ve made exceptions over the years (carrot cake biscotti, carrot cake breakfast cookies, carrot cake oatmeal) but to be honest I almost always think they would have been even better with cream cheese frosting, especially my carrot cake banana bread. Yes I added a cream cheese spread when serving it but I legit have considered revamping that recipe to bake a cream cheese center right into it.

While brings me to the question I had when making these carrot cake scones – top with cream cheese frosting or stuff with cream cheese filling? While I feel like the carrot cake banana bread would be best stuffed inside, I decided the cream cheese needed to be on top of these scones so as to not overwork the dough. Added bonus of the frosting on top is feeling like you are eating a slice of cake for breakfast!

The cream cheese frosting on top isn’t the only thing special about these carrot cake scones – they are made with browned butter in the scone and frosting. You will brown 3/4 cups of butter, 1/2 cup of which goes into the scones and the remaining 1/4 (slightly less due to the browning process) into the frosting. Is it an extra step that could be made optional? Yes but the flavor payoff is just too good to truly be optional. Those flecks of browned butter in the frosting are like vanilla bean flecks but possibly better.

• Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings

BROWNED BUTTER CARRTO CAKE SCONES

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 1/2 cup (1 stick) unsalted butter*
• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch salt
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots**
• 1/2 cup sweetened shredded coconut***
• 1/2 cup chopped walnuts***
• 1/2 cup mini cinnamon chips***
• Heavy cream or milk
• Coarse sugar

FROSTING

• 1/4 cup (1/2 stick) unsalted butter*
• 4 oz. cream cheese, room temperature
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter**** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knives until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips***. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.

Notes

*3/4 cup total butter used in recipe, but 1/2 cup in the scones and 1/4 cup in the frosting. **Grated on the small side of a box grater. ***Coconut, walnuts, and cinnamon chips are optional but delicious. Could also use raisins, pecans, and/or white chocolate chips. ****Will be slightly less than 1/4 cup due to losing some liquid during the browning process, but that's fine.

Source: Adapted from my Brown Butter Glazed Peach Scones.

All of the deliciousness of baklava in a cookie. These baklava thumbprint cookies are chewy, crunchy and crispy all at the same time.

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I adore baklava but if I am being honest I have yet to ever make it myself. All those thin layers of phyllo intimidate me, even if I use premade sheets. As such, I have resorted to making baklava cookie bars for years because they are a deliciously easy substitute.

No, today is not the day in which I finally reveal my attempt at making my own baklava. In fact, I have regressed even further and am sharing a recipe for baklava thumbprint cookies today. All good things lead to cookies, my friends. Hence the name of this blog I suppose.

The base of this cookie is actually a cream cheese sugar cookie that I have used for years. While cream cheese is not usually in baklava, it did produce a chewy cookie which reminds me of biting into true baklava.

Different that usual thumbprints, these baklava thumbprint cookies are baked most of the way before indenting, filling with a combination of almonds, pistachios, walnuts, crushed phyllo, butter, honey, brown sugar, and cinnamon, and returning tot the oven for the final minutes of baking time. This allows the nut filling to caramelize and crisp up just enough without overdoing it. Then finish them off with a lemon-honey glaze.

• Peppermint Bark Cookies by Hezzi-D’s Recipe Box
• Orange Cardamom Snickerdoodle Cookies by Blogghetti
• Peppermint Candy Sandwich Cookies by A Day in the Life on the Farm
• Lemon Butter Cookies by Jolene’s Recipe Journal
• Honey Lace Cookies by That Recipe
• Cinnamon Powdered Sugar Panko Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cocoa Cup Cookies by Our Good Life
• Black Sesame Cookies by Magical Ingredients

BAKLAVA THUMBPRINT COOKIES

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Yield: 3 dozen Prep Time: 1 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1 cup unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups plus 2 Tbsp sugar, plus more for rolling
• 1 egg + 1 egg yolk, room temperature
• 2 Tbsp 2% milk
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2-1/4 tsp baking powder
• 1/2 tsp salt

FILLING

• 1/4 cup butter, room temperature
• 1/3 cup chopped almonds
• 1/3 cup chopped pistachios
• 1/3 cup chopped walnuts
• 1/3 cup packed brown sugar
• 1 Tbsp honey
• 1/2 tsp cinnamon
• 8 frozen mini phyllo shells (from 2.1-oz package), crushed

ICING

• 2 Tbsp honey
• 1/2 cup powdered sugar
• 1/2 tsp lemon juice

Directions

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order until fully incorporated (except for the sprinkles and jam).
2. Place more granulated sugar in a small shallow bowl. Shape dough into walnut-sized balls (I used my medium cookie scoop) and roll in sugar, lightly shaking off excess. Cover and chill dough in refrigerator for one hour (or overnight).
3. Meanwhile, prepare the filling. In a medium bowl, combine the filling ingredients until combined; set aside.
4. Preheat oven to 375 degrees. Line baking sheets with parchment or a silicone baking mat; set aside.
5. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8 minutes.
6. Remove from the oven and quickly push a crevasse into the center of each cookie (using the back of a spoon - be careful not to push all the way through). Immediately spoon a teaspoon of filling into the center and return to the oven to bake for another 2 minutes or until cookies are lightly golden on the edges.
7. Let cool on cookie sheet 10 minutes before transferring to wire rack to cool completely.
8. While the cookie cool, prepare the icing. In a small bowl, whisk together the honey, powdered sugar, and lemon juice. If needed, reach desired consistency by adding a little water or more powdered sugar. Drizzle over the cookies and allow the glaze to set for a few minutes.
9. Serve immediately or store in an airtight container at room temperature for up to 4 days.

Source: Adapted from my Grinch Heart Thumbprint Cookies, Betty Crocker, and Practically Homemade.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These aren’t just any oatmeal cookies, they are oatmeal cranberry walnut cookies with a little bit of white chocolate and rosemary in the mix too.

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Some people don’t get excited about oatmeal cookies but I grew up with my dad’s oatmeal chocolate chip cookies so I am not some people. And these are not just any oatmeal cookies – they are oatmeal cranberry walnut cookies with white chocolate and a little bit of rosemary. I decided to leave those two things out of the title because it was getting too long and at least the rosemary is optional if you prefer.

I love a good herb addition to my desserts but again, some people have not seen the magic that a little subtle herb flavor can do. You likely won’t even notice the rosemary in these oatmeal cranberry walnut cookies beyond a warmth or depth of flavor that you’ll likely attribute to the other spices mixed in (nutmeg, cinnamon).

• Caramelitas by That Recipe
• Cherry Chocolate Chip Cookies by Palatable Pastime
• Bourbon Buckeyes by Our Good Life
• Red, White, and Green Polvorones by Karen’s Kitchen Stories
• Gingerbread Cookie Cups by Jolene’s Recipe Journal
• Insomnia Snickerdoodle Cookies by Hezzi-D’s Recipe Box
• White Chocolate Red Velvet Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Fruitcake Biscotti by Blogghetti
• Peppermint Palmiers by A Day in the Life on the Farm

OATMEAL CRANBERRY WALNUT COOKIES

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Yield: 4 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup unsalted butter, room temperature
• 1-1/2 cups dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 3 cups rolled oats
• 3/4 cup chopped dried cranberries
• 3/4 cup chopped walnuts
• 3/4 cup chopped white chocolate chips
• 1 Tbsp chopped fresh rosemary (optional)

Directions

1. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.
2. In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Add dry ingredients to butter mixture, stirring until just combined. Fold in rolled oats, cranberries, walnuts, white chocolate chips, and rosemary if using until evenly distributed.
3. Shape dough into balls - 1 heaping tablespoon each. Chill in fridge for at least 30 minutes, or overnight.
4. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cookie dough about 2 inches apart onto the prepared baking sheet.
5. Bake for 10 minutes or until edges are lightly browned. Cool 5 minutes before removing to a wire rack to cool completely.

Source: Adapted from my Oatmeal White Chocolate Chip Cookies.

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Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

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Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

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These carrot cake biscotti are dressed up for spring with a drizzle of lemon glaze and dried lemon peel on top. Perfect served with a cup of tea or enjoy alone!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Somehow, in over 12 years these Carrot Cake Biscotti are only the third biscotti recipe to ever grace the pages of The Spiffy Cookie – the other two being Nutella Stuffed Biscotti and Peanut Butter Stuffed Chocolate Biscotti (I like stuffed things, evidently).

But they are the ninth carrot cake-inspired recipe, joining the ranks of: Carrot Cake Banana Bread, Carrot Cake Batter Dip, Carrot Cake Cookies and even Carrot Cake Breakfast Cookies, Carrot Cake Oatmeal, Carrot Cake Pecan Pie, Carrot Cake Waffles, and of course Carrot Cake.

I don’t know about you, but carrot cake is one of the first cake flavors I think during the season of spring.

To freshen up the flavor of carrot cake for spring even further, once they are double baked, these carrot cake biscotti are drizzled with lemon glaze and sprinkled with with dried lemon peel on top. You can thank the generous sponsors of #SpringSweetsWeek for that flavor inspiration.

Speaking of, make sure to check out the other delicious treats listed before the recipe card. Then after the recipe card you can learn more about these fabulous sponsors of ours and enter to win some sweet swag!

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

CARROT CAKE BISCOTTI

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Yield: 14 Biscotti Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BISCOTTI

• 2-1/2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 6 Tbsp unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup finely shredded carrot (about 1 medium)
• 1/2 cup shopped walnuts or pecans

TOPPING

• 1 cup powdered sugar
• Juice from 1 lemon
• Dried lemon peel, optional for garnish

Directions

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
3. In a large bowl, beat the butter and sugars until the mixture is smooth and creamy. Beat in the eggs one at a time and extracts until just blended. Add the flour mixture on low speed of your mixer, stirring until smooth. Fold in the carrots and walnuts until evenly distributed.
4. Scoop the dough onto a large sheet of parchment paper. Roll out into a 10×6-inch rectangle. Carefully lift and transfer to a cookie sheet.
5. Bake for 25 minutes, or until lightly golden. Remove from oven and allow it to cool on the pan for 10 minutes. Meanwhile, reduce the oven temperature to 300°F
6. Remove from the parchment and use a serrated knife to cut into 3/4-inch slices. Place back on the parchment-lined cookie sheet, cut-side-down, and bake 10 minutes. Flip and bake another 10 minutes or until golden.
7. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over cooled biscotti, sprinkles with dried lemon peel and allow to set before serving.

Source: Adapted from my Nutella Stuffed Biscotti and Lemon Olive Oil Sugar Cookies.

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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

You won’t believe how easy it is to make this magic French chocolate walnut fudge. Only four ingredients and you’ll have the best fudge without fail!

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#BBQweek continues today with the combination of also celebrating National Nutty Fudge Day with this magic chocolate walnut fudge. Now I have to admit I’ve never seen fudge at a BBQ, but that doesn’t mean it shouldn’t be. Be the change!

But before I even knew about the double food holiday, I actually made this because it reminded me of Texas sheet cake, and Texas makes me think of when my family lived in Texas (where my brother and I were born), and Texas BBQ is delicious, and I bet Texas sheet cakes make an appearance at Texas BBQs. and hence my rationale for bringing chocolate walnut fudge to a virtual BBQ party.

This recipe had two different names on the recipe card from my mom: Magic French Fudge and No-Fail Fudge. I compared other recipes going by the same names online and found that it seemed to fit better with “Magic French Fudge”, but I couldn’t figure out what made it “French”. So I decided to call it Magic Chocolate Walnut Fudge instead. Regardless of the name, this fudge really is magical with only 4 ingredients: chocolate, sweetened condensed milk, walnuts, and vanilla. A double boiler (or glass bowl) comes in handy too.

As for the walnuts, the recipe states 1/2-1 cup but as a nut lover I actually used a heaping cup. Even then I honestly would have preferred even more nuts, but I also am not a huge chocolate fan by itself so I realize I may be in the minority. Which if you are a fellow nut lover you should also try my peanut butter and dark chocolate fudge.

Today also marks the kick-off of the Memphis BBQ Festival which I am sadly missing this year. Next year we will be reunited barring any other unforeseen circumstances… ::all the fingers crossed:: But for now I am enjoying seeing what everyone else is making virtually this week!

Wednesday #BBQWeek Recipes

Appetizers and Drinks

• Blackberry Lemonade by Sweet Beginnings
• Grilled Nachos by Kate’s Recipe Box

Side Dishes

• Bacon Ranch Pasta Salad by Daily Dish Recipes
• Cheddar Bacon Ranch Corn by Making Miracles
• Cowboy Beans by Devour Dinner
• Creamy Coleslaw Recipe by SueBee Homemaker
• Grilled French Fries by Palatable Pastime
• Memphis-Style Coleslaw by House of Nash Eats
• Slow Cooker Baked Beans by Karen’s Kitchen Stories
• Slow Cooker BBQ Green Beans with Bacon by Blogghetti
• Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D’s Books and Cooks

Main Dishes

• Bacon and Cheddar Smash Burgers by Family Around the Table
• Easy Smoked Ribs by A Kitchen Hoor’s Adventures
• Greek Chicken Pita Sandwich by A Day in the Life on the Farm
• The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise

Desserts

• Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
• Magic Chocolate Walnut Fudge by The Spiffy Cookie
• Old Fashioned Whoopie Pies by Jolene’s Recipe Journal

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Mango Pina Colada

Six years ago: Chocolate Caramel Cream Pie

Seven years ago: Deviled Potatoes

Ten years ago: Homemade Wheat Thins

MAGIC CHOCOLATE WALNUT FUDGE

Print

Yield: 3 dozen Prep Time: 3 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 18 oz. semisweet chocolate chips
• 1 (14.oz) can sweetened condensed milk
• 1 cup toasted chopped walnuts
• 1/2 tsp vanilla extract

Directions

1. Line an 8x8-inch baking pan with wax paper; set aside.
2. Place chocolate in a double boiler set over lightly simmering water. Stir frequently until melted.
3. Remove from heat, stir in milk, walnuts, and vanilla until evenly distributed. Pour into prepared pan and smooth to spread evenly.
4. Place in fridge for 2-3 hours or until set. Cut into 36 squares and enjoy.

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This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

Have you ever noticed how walnuts look like little brains? Add red food coloring to candied walnuts and you’ve got bloody zombie brains!

Jump to recipe

Are you into the cute Halloween treats or the creepy? 

I can go either way, but if it’s too realistically gross I might stick to the cute stuff. There’s a fine line to being grossly creative and just straight up gross. 

Hopefully your threshold is not very low. If you’ve read this far, I am assuming you are not weak of heart as you’ve already have one glimpse at the title and the first photo of these candied walnuts that look oh so similar to tiny bloody brains.

This recipe comes together pretty quickly. You just melt brown sugar and honey together, coat the walnuts, add some food coloring, and spread out in a single layer to harden.

I love the extra drips of the sugar coating, really sealing in that visual of pooling blood. Mmm brains. 

If you’ve got some kids that are into creepy Halloween stuff this one would a fun one to make with them too! And remember to enter the giveaway located at the bottom of this post.

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: 

Halloween Cookies & Bars:

• Slice & Bake Pumpkin Cookies from The Flour Handprint
• Halloween Lollipop Cookies from Lemon Blossoms

Halloween Cakes & Cupcakes:

• Blood Splatter Cupcakes from Big Bear’s Wife
• Jack-o-lantern Cake Pops from Tastes of Homemade
• Graveyard Dirt Cake from House of Nash Eats
• Halloween Mummy Cake Pops from Karen’s Kitchen Stories

Halloween Pies & Tarts:

• Air Fryer Mummy Apple Mini Tarts from Fresh Coast Eats

Halloween Breakfast:

• Cinnamon Roll Intestines from Devour Dinner

Chilled Halloween Treats:

• Frankenberry Jell-O Shots from Sweet ReciPEAS

Halloween Snack Mix and Candy:

• Halloween Chex Mix from West Via Midwest
• Bloody Zombie Brains (Candied Walnuts) from The Spiffy Cookie

No Bake Halloween Desserts:

• White Chocolate Mummy Crispy Rice Treats from Savory Moments
• Halloween Spider Web Dip from I Am A Honeybee

Two years ago: Gooey Monster Peanut Butter Cookies

Six years ago: Banana Bread Brownies

Seven years ago: Orange Chicken with Asparagus

Eight years ago: Buckeye Monkey Bread Muffins

Nine years ago: Oatmeal Meatballs with Spinach

BLOODY ZOMBIE BRAINS (CANDIED WALNUTS)

Print

Yield: 4 servings Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 cup toasted walnut halves

1/4 cup packed brown sugar

2 Tbsp honey

Red food coloring

Directions

1. In a small skillet over medium heat combine the walnuts, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes.
2. Add a couple drops of food coloring, stirring until evenly distributed, then immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
 

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

Nutty sunchokes and ricotta form delicious dumplings of gnocchi nestled into a buttery sauce with walnuts and fresh thyme.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

Jump to recipe

Have you ever heard of a sunchoke? They are also called Jerusalem artichokes, but either name was new to me, so when I was gifted this item from Melissa’s Produce for Fall Flavors week (which is this week) I knew I had to make something with it.

Turns out, you can roast it and do all kinds of things with it, similarly to a potato, with a more nutty taste. And when I have an excess of potatoes, my mind always goes to gnocchi. So I decided to see if I could make sunchoke gnocchi!

Turns out it’s actually even easier to make gnocchi out of sunchokes than potatoes because you don’t even need to peel them! Which was a relief because those ginger-root looking shapes were not looking a-pealing… HA! 

But I also love ricotta gnocchi so I decided to blend the two together to make a sunchoke-ricotta gnocchi. This was not a risk taking situation, I knew it would be good.

In an effort to make the flavor of the sunchokes shine, I didn’t want to smother them in a heavy sauce, so I went with a light walnut and thyme butter sauce. You could easily use other herbs or nuts if you prefer. 

I also added a bit of lemon to add some brightness to the dish. Gnocchi can be very heavy (although despite this fact I can still down an entire vat of them) so the lemon was a nice contrast and yet brought the rest of the flavors together.

This dish was made with sunchokes and Meyer lemons from Melissa’s Produce. As a side dish I also roasted some butternut squash (also from Melissa’s Produce) and brussels sprouts at tossed in olive oil, salt and pepper, at 450F for 20 minutes.

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Monday Fall Recipes

• Apple Butternut Squash Casserole by That Recipe
• Apple Pie Tacos Recipe by Blogghetti
• Apple Streusel Cheesecake Bars by Lemon Blossoms
• Apple Tea-ramisu by Jolene’s Recipe Journal
• Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
• Caramel Apple Cinnamon Rolls by Sweet Beginnings
• Caramel Apple Crisp by Big Bears Wife
• Caramel Apple Empanadas by Take Two Tapas
• Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
• Caramel Apple Spice Cupcakes by Daily Dish Recipes
• Caramel Apple Tea Cake by An Affair from the Heart
• Caramel Swirl Pound Cake by Family Around the Table
• Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
• Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
• Fall Harvest Potato Beet Soup by Frugal & Fit
• Fall Punch Mocktail by Kate’s Recipe Box
• Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
• Green Appletini Martini by Art of Natural Living
• Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
• Meyer Lemon Scones by A Kitchen Hoor’s Adventures
• Pear Almond Crumble Pie by Savory Moments
• Pear Brown Betty by Cookaholic Wife
• Plum Kuchen by Palatable Pastime
• Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
• Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
• Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
• Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

One year ago: Peanut Butter Stuffed Chocolate Biscotti

Four years ago: Peach Pecan Oatmeal

Five years ago: Buckeye Shortbread Cookies

Six years ago: Blueberry Kale Smoothie

Seven years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Eight years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Nine years ago: Baked Crazy Feta

SUNCHOKE RICOTTA GNOCCHI WITH WALNUT THYME BUTTER SAUCE

Print

Yield: Serves 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

GNOCCHI

• 1 lb. sunchokes, scrubbed clean and cut into 1-inch cubes
• 1/2 cup ricotta cheese
• 2 cups all-purpose flour
• Salt and pepper, to taste

BUTTER SAUCE

• 6 Tbsp unsalted butter
• 1/3 cup chopped California walnuts
• 1 Tbsp chopped thyme, plus more for garnish
• 1/2 lemon, zested
• Salt & pepper

Directions

Directions:

1. Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes.
2. Transfer the sunchokes to a food processor and process until smooth. Add the flour, ricotta, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
3. Transfer to a lightly floured surface, and knead until a nice soft dough forms, adding more flour if necessary.
4. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces.
5. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board.
6. Place the gnocchi on trays dusted lightly with flour and set aside.
7. Bring another large pot of salted water to a boil. Drop the gnocchi into the boiling water in bacthes and cook until they rise to the surface, about 1-2 minutes. Remove with a slotted spoon to a colander and reserve 1/4 cup of pasta water.
8. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water, lemon zest, and season to taste with salt and pepper.
9. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.