Caramel apple coffee cake combines tender spiced cake, fresh apple chunks, crunchy streusel, and a rich caramel drizzle with a subtle, aromatic infusion of fresh rosemary.

Jump to recipe

If you recall my Peach-Basil Coffee Cake this Rosemary-Caramel Apple Coffee Cake is it’s fall counterpart. Baking sweet treats with herbs in the mix is one of my favorite things to do and the aromatic, woodsy rosemary really complements the sweetness of the caramel and apples. I really am not sure what else to say about it. I ate slices of this caramel apple coffee cake for breakfast, as a snack, and even as dessert – it can do it all!

The only thing left to say, I suppose, is to sign off for Fall Flavors week. To recap, we enjoyed some molasses chocolate chip cookies and savory scones earlier this week, and even more showcased by other bloggers who participated in this food event. Find the rest of the recipes for the final day listed before the recipe for this rosemary-infused caramel apple coffee cake.

• Pear Fritter Loaf Cake by Karen’s Kitchen Stories
• Apple Squares by Hezzi-D’s Recipe Box
• Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn by A Little Fish in the Kitchen
• Yogurt Dill Dip by Art of Natural Living
• Apple Crumble Muffins by A Day in the Life on the Farm
• Crock Pot Beef Stew by Blogghetti
• Deviled Eggs with Basil Pumpkin Seed Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pumpkin Chocolate Chip Bread by A Kitchen Hoor’s Adventures
• Sweet Potato Waffles with Cranberry Topping. by Jolene’s Recipe Journal
• Lentil Sweet Potato Salad by Magical Ingredients

• Five years ago: Single Serving Buckeye Scone
• Seven years ago: Lemon Cookies with Caramelized Milk Jam
• Ten years ago: Weekly Meal Plan #30
• Eleven years ago: Mesquite Chicken Sausage and Pepper Pizza
• Twelve years ago: Cheetos Cheeseburgers
• Fourteen years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

ROSEMARY-CARAMEL APPLE COFFEE CAKE

Print

Yield: 1 cake Prep Time: 35 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

STREUSEL

• 6 Tbsp unsalted butter, room temperature
• 1/2 cup old fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground nutmeg
• Pinch of salt

COFFEE CAKE

• 2 cups all-purpose flour
• 1 Tbsp freshly minced rosemary (or 1 tsp dried)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/2 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 2 eggs, room temperature
• 1-1/2 cup chopped fresh peeled apples (about 2 medium)

GLAZE

• 1/2 cup thick caramel sauce

Directions

1. Preheat oven to 350 degrees and grease a 9-inch spring-form pan with non-stick spray, set aside.
2. In a small bowl add all the streusel ingredients and cut in sugar until it resembles coarse crumbs. Set aside.
3. In a medium bowl, whisk together the flour, rosemary, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
4. In a small bowl mix the buttermilk and vanilla. Set aside.
5. In a large bowl with an electric mixer, beat together the butter and sugars until light and fluffy. Add the eggs and beat until just incorporated. Alternate adding in the flour mixture and buttermilk mixture, mixing just until combined. Gently fold in the apples until evenly distributed.
6. Pour into prepared pan and spread evenly. Top with streusel, pressing lightly to make it stick*.
7. Bake for 45-55 minutes or until a toothpick inserted into the center comes out mostly clean with just a few crumbs. Let cool 10 minutes before removing from pan to cool completely on a wire rack.
8. Drizzle caramel sauce over cooled cake. Slice and serve.

Notes

*It's going to seem like too much streusel, but I promise it's not.

Source: Adapted from my Peach-Basil Coffee Cake.

The line between biscuit and scone gets blurred in these Caramelized Onion Savory Scones, with fresh herbs and topped with flaky sea salt.

Jump to recipe

While Bilbo and Frodo Baggins’ birthdays are not technically until next week, I made these savory scones as part of a friend’s hobbit-themed birthday dinner earlier this month and had to share them because today is her actual birthday!

The funniest part about this whole birthday dinner was that her husband thought she was turning 33, which is when hobbits come of age and are considered adults, but in fact she turned 34. A fact which we didn’t learn until he was explaining to everyone why he chose the theme. Regardless of being off by a year it was quite the delicious occasion.

These caramelized onion savory scones served as a much more flavorful and savory version of lembas bread to better pair with the rest of the menu as opposed to the plainer and sweeter version I made for my Lord of The Rings menu covering all Seven Hobbit Meals. Although I’m fairly certain these are borderline biscuits without laminating of the dough.

I also made these savory scones both gluten-free and dairy-free because the birthday girl cannot have gluten or whey. While the recipe states the ingredients in their “normal” format, I added in the notes that these can easily be swapped 1-for-1 with their gluten-free and dairy-free counterparts in case that is something you also require.

If all you require is more fall flavors, then look no further than the other great recipes shared by my friends below:

• Sweet Potato and Ham Quiche with Dill & Nutmeg by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Apple Streusel Cookies by Karen’s Kitchen Stories
• Spiced Pear Vanilla Quick Bread by A Little Fish in the Kitchen
• Apple Cider Donut Cake by Hezzi-D’s Recipe Box
• Maple Pumpkin Creme Brulee by Art of Natural Living
• Apple Cheddar Rosemary Bread by Blogghetti
• Apple Cinnamon Steel Cut Oats by Magical Ingredients
• Fig Salad by A Day in the Life on the Farm
• Apple Cider Snickerdoodles by Jolene’s Recipe Journal
• Miso Glazed Kabocha Squash by A Kitchen Hoor’s Adventures

• Three years ago: Buckeye Chocolate Peanut Butter Apple Slices
• Five years ago: Chestnut Chocolate Mousse
• Nine years ago: Peanut Butter Chocolate Swirl Bread
• Eleven years ago: September 2015 Stitch Fix #11
• Twelve year ago: Corn Spoon Bread
• Fifteen years ago: Baklava Mousse Cups

CARAMELIZED ONION SAVORY SCONES

Print

Yield: 1 dozen Prep Time: 4 Hours 15 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARAMELIZED ONION

• 1 Tbsp olive oil
• 1 Tbsp unsalted butter*
• 2 large vidalia onions, chopped (about 4 cups)
• 1/4 tsp salt

SCONES

• 3 cups all-purpose flour**
• 1 Tbsp granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Zest of 2 lemons
• 2 Tbsp chopped fresh herbs (I used a blend of bail, oregano, rosemary, and thyme)
• 2 cloves black garlic, minced
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes*
• 1-1/3 cups whole milk*
• 1/2 cup caramelized onion
• Flaky sea salt, for garnish

Directions

1. In a large skillet, add olive oil and butter over medium-low heat. Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until coated in the oil mixture.
2. Cover and cook for 45 minutes, stirring every 5-10 minutes, or until the onions are golden-brown and jammy.
3. Remove onions from heat and set aside to cool to room temperature.
4. For the scones, line a baking sheet with parchment paper or a silicone making mat; set aside.
5. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Mix in the zest, herbs, and garlic.
6. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
7. Gently fold milk and cooled caramelized onions into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
8. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with flaky sea salt and press lightly to flatten. Freeze for 3-4 hours or overnight.
9. When ready, preheat the oven to 425°F.
10. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet for 10 minutes.
11. Serve immediately or cool completely before storing in an air-tight container with a paper towel inside.

Notes

*Can swap for dairy-free butter and milk, and **1-to-1 gluten free flour if needed.

Source: Adapted from my Crystallized Ginger Scones. and Caramelized Onion Dip.

Chewy chocolate chip ginger molasses cookies are the gateway chocolate chip cookie to embracing fall flavors.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Now that it’s September and past Labor Day weekend I can finally start posting fall recipes, right? I’m not waiting for a response because it’s happening. Especially since several other bloggers are standing with me in solidarity as today marks the first day of #FallFlavors Week

Do I lust for winter and cold weather? No, but I do love the idea of the outside temperatures not being above 90F, especially when I work in an ice box and have to wear long pants and sleeves every day. I am sure I look like a crazy person when I run errands after work. My summer attire gets so little use that my legs stay pasty white year round. But enough about my vampiric glow.

As the name implies, this week is all about fall flavors and one of my favorites is molasses. I love it so much that my year-round chocolate chip cookie recipe uses more dark brown sugar than white sugar. As such it wasn’t too hard of a decision to make a chocolate chip version of my ginger molasses cookies.

These chocolate chip ginger molasses cookies are exactly as advertised – a chewy ginger molasses cookie base with chocolate chips mixed it. Tasty enough to still find reason to enjoy them year-round, but festive enough to be in included in the rest of the fall recipes shared today.

• Pumpkin Parmesan Drop Biscuits by A Kitchen Hoor’s Adventures
• Sweet and Sour Chicken Meatballs by A Day in the Life on the Farm
• Glazed Pumpkin Spice Scones by Jolene’s Recipe Journal
• Cinnamon Roll Apple Monkey Bread by Magical Ingredients
• Slow Cooker Swedish Meatballs by Blogghetti
• Beet Pesto by Art of Natural Living
• Spiced Pumpkin Butterscotch Cookies by Hezzi-D’s Recipe Box
• Easy Clam Chowder by Karen’s Kitchen Stories
• Slow Cooker Pumpkin Spice Country Apples by A Little Fish in the Kitchen
• Apple Cornbread Muffins with Cinnamon Icing by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Three years ago: Grandma’s Old-Fashioned Blackberry Cobbler
• Four years ago: Nine Course Italian Dinner
• Five year ago: Apple Cider Caramel Dip
• Six years ago: Buffalo Chicken Pizza
• Seven years ago: Cheesecake Buckeyes
• Eight years ago: Supreme Pizza Fries
• Nine years ago: Sweet Thai Chile Sauce with Ohio Pork
• Ten years ago: One-Pot Sausage & Swiss Chard Pasta
• Twelve years ago: Single Serving Cake Batter Popcorn
• Thirteen years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup
• Fourteen years ago: Bacon and Broccoli Mac and Cheese
• Fifteen years ago: Peanut Butter Hummus

CHOCOLATE CHIP GINGER MOLASSES COOKIES

Print

Yield: Approximately 30 cookies Prep Time: 1 Hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground cloves
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, room temperature
• 1/2 cup unsulfured molasses
• 1-1/2 tsp pure vanilla extract
• 2 cups mini semisweet chocolate chips

Directions

1. In a medium bowl, whisk together the flour, spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated. Fold in the chocolate chips until evenly distributed.
4. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size). Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment or silicone baking mats.
6. Place balls of dough on prepared cookie sheets, leaving 2 inches between each ball of dough.
7. Bake the cookies for 10-12 minutes - should be lightly set around the edges and softer in the center. Let cool on cookie sheets for 15 minutes before removing from pan and placing them on racks to cool completely.

Source: Adapted from my Snickerdoodle Ginger Molasses Blossoms.

Layers of fudgy brownie, peanut butter cheesecake, chocolate pudding, buckeyes, and whipped topping make this Buckeye Brownie Trifle worthy of prime time.

Jump to recipe

Week two of the 2026 Buckeye Football Season and we are already on the road to a big game versus #4 Texas. It’s hard to feel confident on predicting the outcome of this game so I am just hoping for a good game. Even though the Buckeyes are ranked #1 many commentators have chosen Texas to win by a narrow margin.

Naturally that means I am going to see some comfort food to make it through was is expected to be a close game. Enter the Buckeye brownie trifle with layers of fudgy brownie pieces, peanut butter cheesecake-like filling, chocolate pudding, chopped buckeyes, and whipped topping.

It felt very sacrilege to chop up hand made Buckeye candies but I wasn’t about to use a cheaper and less delicious kind – not at the risk of making a sub-par brownie trifle. I actually used some of my most recent crunchy buckeyes for this creation but you could use the classic or any other variety you prefer.

You could also make your brownies, chocolate pudding, and/or whipped topping from scratch instead of from a box but sometimes it’s nice to have a decant and easy halfway homemade dessert option. Literally, not including the brownie mix additions, you only need seven ingredients to make this beautiful thing.

Would it have looked a little prettier with cleaner, thicker layers if I have only done two layers of each instead of three? Yes, but then you would have to dig really deep to make sure you got every layer.

I brought this to a Tailgate themed pot luck at work, celebrating the start of the Buckeyes football season, so I wanted to make sure everyone was able to get every component even if they only took a smaller portion. Considering how well demolished it was despite all the other sweets available I would say it was a success.

• Four years ago: Italian Braised Beef with Parmesan Polenta
• Five years ago: Whipped Feta with Honey
• Six years ago: Buckeye Milkshake
• Eight years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake
• Ten years ago: Grilled Chocolate Chip Cookies
• Eleven years ago: White Chocolate Peanut Butter Milkshakes
• Twelve years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers
• Fourteen years ago: Carrot Cake Batter Dip
• Fifteen years ago: Strawberry Mojito

BUCKEYE BROWNIE TRIFFLE

Print

Yield: 24 Servings Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.4 oz.) box brownie mix, plus ingredients on box to prepare
• 1 (3.4 oz.) box of instant chocolate pudding mix
• 2 cups cold milk
• 16 ounces whipped topping, divided
• 8 oz. cream cheese, room temperature
• 1/2 cup creamy peanut butter
• 12 oz. Buckeye candies, chopped + 8 whole for garnish

Directions

1. Prepare and bake the brownie s according to the directions on the box. Let cool completely on a wire rack. Once cooled, cut into 1-inch squares; set aside.
2. In a medium bowl, prepared the chocolate pudding according to the directions on the box (using the 2 cups of cold milk). Place in fridge until ready to use.
3. In a large bowl, blend together the cream cheese and peanut butter until smooth. Carefully fold in 8 ounces of the whipped topping until incorporated.
4. To assemble, place 1/3 of the brownie pieces in the bottom of a trifle dish. Spoon 1/3 of the cream cheese filling on top, spreading with an off-set spatula, followed by 1/3 of the pudding. Sprinkle 1/3 of the chopped Buckeyes on top and spoon and spread 1/3 of the remaining whipped topping. Repeat the layers two more times, leaving a rim around the edges for the final layer of whipped topping. Garnish with whole Buckeye candies and refrigerate until ready to serve.

Source: Adapted from Tastes of Lizzy T.

Buckeye candies are a staple this time of year but have you ever had crunchy buckeyes with crunchy peanut butter and crispy rice cereal?

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

It’s the first day of The Ohio State Buckeyes football season which means #PBchocSat is back! To start the season I decided to unveil my 2026 buckeye variety right off the bat instead of waiting for the first Big Ten game. I guess I don’t have a true tradition when it comes tot he timing of that but I sometimes do.

Not to be confused with my buckeye rice crispy treats which are balls of peanut butter rice crispy treats dipped into chocolate like a buckeye, these crunchy buckeyes have puffed rice cereal mixed in to make them even crunchier – or maybe they are actually crispy? I ended up sticking to “crunchy” because I did also make these buckeyes with crunchy peanut butter.

Why the addition of puffed rice cereal? When you add all the butter and powdered sugar to the crunchy peanut butter the crunch factor decreases. At first I considered adding chopped peanuts but worried about being able to stab the buckeyes with a toothpick if they had that many crunchy bits inside. If you just want to make peanut butter balls that are fully covered with chocolate then this won’t be an issue, but for me they need to have that eye!

After a little bit of recipe researching I landed on adding puffed rice cereal – they are a crispy crunch while still being able to stab them with a toothpick. As you can see int he photo below, you will get bits of both peanuts and crispy rice cereal inside and they are a delight.

Game Day Tailgating Recipes

• Chicken Fajita Sliders from Creative Cynchronicity
• Grilled Tequila Shrimp Skewers from That Recipe
• Hawaiian Roll Sliders from Art of Natural Living
• Pig Shots from Jen Around the World
• Sausage Bites from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

CRUNCHY BUCKEYES

Print

Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 3 oz. (~3 cups) puffed rice cereal
• 1 lb. (~4 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter until blended. Fold in the puffed rice cereal until evenly distributed, then mix in the powdered sugar one cup at a time to reach desired consistency.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Potato Chip Buckeyes and Food Network.

Bring your side dish into the spotlight with this Cheetos Taco Pasta Salad. Perfect for your favorite cookouts any time of year.

Jump to recipe

Why do Fritos and Doritos get to have all the culinary fun? They get to have out with chili, tacos, and all kinds of “salad” creations and everyone is cheering. But Cheetos enter the room and suddenly everyone gets quiet. As an advocate for Cheetos, I am continuing my campaign by swapping out Doritos to make a Cheetos taco pasta salad.

After successfully making Cheetos taco pie, Cheetos walking tacos, and a Cheetos BBQ salad I figured there’s nothing stopping me from making a Cheetos taco pasta salad. The only trick is only adding the Cheetos right before serving do that they maintain their crunch.

What is in Cheetos Taco Pasta Salad?

• Rotisserie chicken
• Pasta
• Canned corn with peppers
• Canned black beans
• Black olives
• Tomatoes
• Avocado
• Cheetos
• Cheddar cheese
• Taco seasoning
• Lime

Of course you can change things up a bit based on your personal preferences, but this is where you should start. Don’t like olives? Honestly me either, I picked them out, so you can leave them out. Change up the type of beans, or use plain corn. Spice it up with some canned green chiles. Then you just have to dress it up with a mixture of Greek yogurt, Catalina dressing, lime juice, cilantro, and more taco seasoning.

I brought this Cheetos pasta salad to a neighborhood potluck and it was a huge success. Everyone enjoyed the bit of whimsy that the Cheetos brought instead of the usual Doritos. Then again my neighborhood is full of a lot of open-minded food (and in general) people so maybe I just got lucky in finding this community.

Bring Cheetos taco pasta salad to your end of summer cookouts or potlucks this Labor day weekend. Or make it any time of year because there’s no reason not to.

CHEETOS TACO PASTA SALAD

Print

Yield: 6 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

PASTA

• 1/2 lb. chopped rotisserie chicken
• 1 Tbsp taco seasoning
• Juice from 1/2 lime
• 1 lb. cavatappi pasta, cooked al dente and cooled
• 1 (11 oz.) can roasted corn with peppers, drained
• 1 (x oz. ) can black beans, rinsed and drained
• 1 (6 oz.) can halved black olives
• 4 oz. sharp cheddar cheese, cubed
• 1 avocado, peeled, pitted, and cubed
• 2 Roma tomatoes, chopped
• 1 cup (6 oz.) crunchy Cheetos, plus more for garnish

DRESSING

• 1 cup Greek yogurt
• 1/2 cup Catalina dressing
• Juice from 1/2 lime
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp taco seasoning

Directions

1. In a large bowl, toss chicken with taco seasoning and lime juice until evenly coated. Add pasta, corn, beans, olives, cheese, and tomatoes, tossing to combine; set aside.
2. In a medium bowl, whisk together the Greek yogurt, dressing, lime juice, cilantro, and taco seasoning. Pour dressing over the pasta mixture and toss until evenly coated. Refrigerate until ready to serve.
3. When ready to serve, toss with Cheetos and top with more for garnish*.

Notes

*Best enjoyed immediately as the Cheetos will lose their crunch.

Source: Adapted from She Got The Cooks.

Family-style dulce de leche crème brûlée has entered the group chat. Without the need for ramekins this dessert is ready to party.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Was anyone else lost with their extra time yesterday without any soccer to watch? I’d like to say I don’t know what I will do with all my extra time once it’s all over in 10 days but I definitely have no problem filling my time, mostly because my to-do list is always growing faster than I can check things off.

Speaking of giving myself too many things to do lets make dessert! A thing I have been trying to eat less of (as in less than once a day) so when I do make something it’s usually for a crowd event. The most recent of which was when our neighbors had us over for carnitas and margaritas on the 4th of July and requested I bring dessert. So in honor of what is now two of the remaining eight teams, Argentina and France, I created yet another World Cup inspired recipe – dulce de leche crème brûlée!

The origins of both dulce de leche and crème brûlée are disputed. Argentina and Uruguay both claim dulce de leche but historians believe it traveled from the Indonesia with Spanish colonists. Meanwhile crème brûlée is fought over between France, Spain, and England but it is most often associated with France as they hold the earliest known printed recipe. But did you know that traditionally the caramelized sugar was achieved by using a hot iron?? That’s freaking cool but I understand how the average person is not going to want to mess around with a hot brand and now most use a kitchen torch or broiler.

Now that our history less is over, back to this dulce de leche crème brûlée. Instead of being served in individual ramekins, because while I have 8 of those hidden in a kitchen drawer I don’t expect everyone else to, I served this family-style to better feed a crowd. I assume most people have a rimmed baking sheet and a baking dish that fits inside of it to make the water bath in which it bakes.

FAMILY-STYLE DULCE DE LECHE CRÈME BRÛLÉE

Print

Yield: 8 Servings Prep Time: 6 hours 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 egg yolks, room temperature
• 1 tsp vanilla paste
• 1 tsp good vanilla extract
• 3 cups heavy cream, room temperature
• 1 cup dulce de leche
• 1/2 cup sugar, divided
• 1/8 tsp salt

Directions

1. Preheat oven to 300F and line the bottom of a rimmed baking sheet with a damp kitchen cloth; set aside.
2. In a medium bowl, beat egg yolks and vanillas until smooth; set aside.
3. Bring a large pot of water to boil. While water is boiling, combine cream, dulce de leche, 1/4 cup sugar, and salt in saucepan over medium heat. Stir frequently until steam rises, about 4-5 minutes.
4. Slowly drizzle hot cream into yolk mixture, a little at a time, whisking constantly, until all the cream is incorporated. Pour mixture into an X baking pan.
5. Place baking pan on towel in baking sheet and move to the oven with the door ajar. Pour boiling water into the outer baking sheet until almost full. Cover whole pan loosely with foil.
6. Bake 40-45 minutes, until center is barely set and instant read thermometer placed in the center reads 170-175F. Allow to cool slightly before chilling in refrigerator 4-6 hours or overnight.
7. Before serving, sprinkle 1/4 sugar over the custard. Use a kitchen torch* (or broiler placed 3 inches away) to brown top, 2-3 minutes.

Source: Adapted from my Crème Brûlée and Family-Style Crème Brûlée from Smitten Kitchen Keepers by Deb Perelman.

Biscoff stuffed chocolate chip cookies don’t need much of an introduction but just in case – these dark chocolate chip cookies are filled with a molten core of spiced cookie butter.

Jump to recipe

I decided to take a break from all my soccer ball-inspired recipes… and instead I am sharing a Biscoff stuffed chocolate chip cookies in honor of the USA vs Belgium game tonight! You thought I was done sharing recipes for the World Cup weren’t you?

Not to be confused with Biscoff chocolate chip cookies where the cookie butter is mixed into the dough (and I will make eventually as well), these are dark chocolate chip cookies with a little hint of cinnamon in the dough and a molten center of Biscoff cookie butter spread. I’ve made peanut butter, pistachio, and Nutella stuffed cookies so I figured it was time to spread the love. Pun intended.

In all seriousness though, Biscoff is a Belgium brand so I pulled a card from my recent #PBchocSat creations which were inspired by the opponents state desserts. I suppose I could have stuffed the soccer ball morsel chocolate chip cookies with Biscoff cookie butter but I had already used them in brookies – and honestly prefer my cookie dough over store bought.

BISCOFF STUFFED CHOCOLATE CHIP COOKIES

Print

Yield: 2 Dozen Prep Time: 3 Hours Cooking Time: 10 Mintues 10 Mintues

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup creamy Biscoff cookie butter spread
• 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 Tbsp vanilla extract
• 2 cups dark chocolate chips, half chopped

Directions

1. Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of cookie butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Add both sugars to the bowl of the mixer along with the cooled melted butter. Beat on medium speed until blended, about 2 minutes. Add the egg, yolk, and vanilla, mixing until incorporated and scraping down the sides of the bowl as needed. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Fold in the chocolate chips and mix until evenly distributed.
4. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen cookie butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and cookie butter.* Cover and refrigerate for at least 30 minutes or overnight.
5. When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Bake the cookies for 8-10 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks, allow to cool for 10 minutes on the baking sheet then remove to the wire racks.

Notes

*The cookie butter may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.

Source: Adapted from my Peanut Butter Stuffed Chocolate Chip Cookies.

Chopped cheese stuffed pull apart bread is coated in alternating white and black sesame seeds so that it resembles a soccer ball.

Jump to recipe

Yes, another soccer themed recipe! This time I finally made something savory for watching the USA vs Bosnia and Herzegovina game tonight. Will we make it to the round of 16? Will we make it to the quarter finals for the first time in over 20 years? I guess I shouldn’t get ahead of myself given how Ecuador already upset Germany and I had them going all the way in my bracket – whomp.

But first, what is chopped cheese? The name comes from the ground beef and onions being chopped together while cooking and then mixed with cheese until gooey. It’s an iconic New York City sandwich which is usually served on a toasted hero roll topped with lettuce and tomatoes. It’s like a sloppy joe and a Philly cheesesteak has a baby.

While this chopped cheese pull apart bread is not as messy as it’s original form, it’s still just as delicious and easier to share while watching the game.

First you chop up the ground beef and onion in a cast iron skillet, making sure you get the pieces nice and small. Once the beef is no longer pink, four slices of American cheese singles are placed on top and allowed to melt before stirring into the beef mixture. Yes, American cheese is essential for supreme gooeyness. You could try regular cheddar but it won’t be as juicy. But the most important part is the strategic arrangement of alternating black and white sesame seed toppings to resemble a classic soccer ball in the form of chopped cheese pull apart bread.

If you want to serve this chopped cheese pull apart bread as a meal and not just an appetizer, I threw on a side of broccoli salad but would also be great with slaw, pasta salad, or go simple with French fries.

Looking for more soccer inspired recipes for your watch party? My soccer layer cake is a stunner with it’s surprise inside, which takes a little skill but has a huge payoff. My trionda soccer ball cookie cake is like playing with edible play-dough. For a simpler and smaller option you can try world cup soccer cookies, or make soccer brookies if you want something super easy.

SOCCER BALL CHOPPED CHEESE PULL APART BREAD

Print

Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 1 small yellow onion, finely chopped (~1/2 cup)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 slices American cheese
• 1/2 cup white sesame seeds
• 1/4 cup black sesame seeds*
• 1 large egg, lightly beaten
• 1 (16.3 oz.) can refrigerated biscuits**

Directions

1. Place a 12-inch cast iron or oven-proof skillet over medium-high heat. Add the ground beef and chopped onions, using a metal spatula or wooden spoon to break apart the meat while cooking. Season with garlic powder, salt, and black pepper. Once the beef is cooked through, about 5 minutes, lay the slices of American cheese in a single layer over the top, cover the skillet for 1–2 minutes to melt the cheese, then uncover and stir until evenly distributed. Remove from heat, transfer beef mixture to a bowl, wipe skillet clean, and set aside.
2. Preheat oven to 350 degrees F. Place sesame seeds into two separate small bowls. In another small bowl place the egg and lightly beat; set aside.
3. Slice the biscuits in half like a bun, creating 16 thin biscuits. Flatten one at a time, add a spoonful of beef mixture, and pinch closed. Brush top with egg, dip egg-side down into black sesame seeds, and place seam-side-down in the center of the skillet. Repeat with remaining dough balls: dip the next 5 stuffed dough balls into white sesame seeds and arrange around the central black sesame dough ball. Dip another 5 in black sesame seeds around the ring of 5 white sesame seeds. Dip the final 5 stuffed dough balls into white sesame seeds, and place between the outer 5 black sesame seed coated dough balls - you are adding alternate black and white to make a soccer ball design in the skillet using, 6 black and 10 white.
4. Bake for about 20-25 minutes until golden brown and cooked all the way through. Remove from oven and serve immediately.

Notes

*Use poppy seeds if you cannot find black sesame seeds. **8 biscuits in a can.

Source: Inspired by Taylor Likes and Savor Recipes.

Who knew somethings as simple as baking cookie dough on top of brownies could be so amazing? And these brookies have soccer ball chocolate morsels for the World Cup!

Jump to recipe

Sometimes I make over the top recipes like chocolate chip cookie and peanut butter Oreo fudge brownies and other times I just smash together two store-bought items and it still creates something equally as magical. I am usually on team homemade but sometimes you just need something super quick and easy – like when I decided to bake these brookies in time for the USA vs Turkey game tonight.

Originally when I saw the limited edition Nestle Toll House cookie dough with soccer ball morsels I did not buy them because I was convinced there was no chance for the little soccer balls to maintain their soccer ball texture. But I caved when I realized they would be cute made into a soccer brookies.

Yes I know I have already shared recipes for soccer cookies and a soccer ball cookie cake but this is clearly different. Grab a box of your favorite brownie mix, prepare the batter as indicated on the box, spread into a greased and lined 9×13-inch baking pan, top with cookie dough, add some flair via sprinkles, and bake. That’s all it takes to get these adorably fun brookies on the table in time for the game – assuming you can find the cookie dough.

I hope you are not tired of World Cup soccer recipes because I am not finished. My next recipe is a savory one so we will take a break from all the sugar if you are tapped out and move on to chopped cheese stuffed pull apart bread that looks like a soccer ball!

WORLD CUP SOCCER BROOKIES

Print

Yield: 24 Servings Prep Time: 40 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16.3 oz.) box brownie mix, plus indicated ingredients
• 1 (14 oz.) package of refrigerated chocolate chip cookie dough*
• Sprinkles**

Directions

1. Line a 9x13-inch baking pan with parchment paper and lightly coat with nonstick spray; set aside.
2. In a large bowl, prepare the brownie batter as indicated on the box.
3. Pour the brownie batter into the prepared baking pan and spread evenly. Top with crumbled cookie dough, pressing down slightly.
4. Add sprinkles on top if desired** and bake at 350°F (175°C) for 20-25 minutes.
5. When center is set, remove to cool completely on a write rack. Once cool, use the overhanging parchment paper to lift the brookies from the pan and slice into 24 squares.

Notes

*I used the Tollhouse limited edition cookie dough with the soccer ball shaped morsels. **I used colors for USA for the the World Cup game today but any color can be used based on the occasion.

Source: Adapted from various sources across the internet.