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

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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

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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.

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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

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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.

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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

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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?

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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

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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.

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.

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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

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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.

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!

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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

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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.

I cook with root beer, sometimes I even add it to the food. Root beer finds its way into breakfast, lunch, dinner, and dessert in this root beer recipe roundup.

In honor of today being National Root Beer Day I am rounding up all of the root beer recipes I have created (21 as of 6/17/26). Somehow I had yet to compile a root beer recipe roundup despite having roundup posts for other favorites like Cheetos. Although to be honest there are plenty of other roundups I could do as there are several recipes I go back to over and over with new variations. After doing this since 2010 it’s worth highlighting older recipes now and then that you may have not known about!

I have been obsessed with root beer since the mid 90s and started collecting the bottles in which they come, but I didn’t start rating them until 2014 on my root beer page. I have tried over 300 different kinds! And just like wine, when picking a root beer to cook or bake with, make sure it’s one you like because those same flavors will be incorporated into the food. Trust me, I’ve made that mistake when trying to use up bottles of types I didn’t particularly enjoy.

Cast Iron Root Beer Baked Beans – I didn’t think I could love bakes beans more than I already did but then I added root beer and bacon and sure enough these are now my favorite way to eat baked beans.

Cherry-Root Beer BBQ Ribs – many of my slow cooker pulled BBQ meats are cooked in root beer so it just made sense to make a BBQ sauce with it too.

Chocolate Root Beer Bundt Cake – This was the first dessert I made with root beer and I was forever changed after realizing how well chocolate pairs with root beer.

Easy Apple Dumplings – Normally these are make with a lemon-lime soda or ginger ale but why not root beer? Slightly different spice aromatics but just as delicious.

Hard Root Beer Brownies with Peanut Butter Frosting – If chocolate pairs with root beer then it shouldn’t be too much of a stretch to throw peanut butter in the mix as well. It’s hard to hate a brownie in any form.

Hard Root Beer Burgers with Blue Cheese and Crispy Onions – This is still one of the best burgers I’ve ever made. It was such a wonderful journey of flavors and texture.

Irish Cream Root Beer Float – Hard root beer float but make it even boozier with a little bit of Irish cream.

No-Bake S’mores Root Beer Float Dessert Lasagna – I am not normally a fan of root beer floats but apparently I am obsessed in a partially solid form because this dessert lasagna was incredible.

No-Churn Root Beer Float Golden Oreo Ice Cream – Another example of how root beer floats are better as semi-solid desserts. I don’t think you can find the root beer Oreos anymore but Golden Oreos will suffice.

Root Beer Cake Brownies – Remember the trend of making “healthier” cakes with a can of pop? Well make it root beer but in a brownie mix. Turned out to be more cake-like consistency than brownies but still tastes like brownie.

Root Beer Chocolate Chip Cookies – My favorite use of root beer reduction is in these chocolate chip cookies. It’s two of my loves in one!

Root Beer Float Brownie Cupcakes – These adorable brownies look and taste just like a root beer float, but better.

Root Beer Glazed Ham – Even your holiday ham is better glazed with root beer.

Root Beer Pulled Pork Sandwiches – The recipe that started it all. This was the first time I ever cooked with root beer and is one of my most remade recipes at home.

Root Beer Sloppy Joes – A slightly sweeter version of the classic from a can and not that much more effort.

Root Beer Sticky Buns – Will it sticky bun? It sure will! Is there anything root beer can’t do?

Root Beer Pancakes – Who says you can’t have root beer for breakfast, especially when they are in pancake form?

RumChata Root Beer Float – Hard root beer float but make it with RumChata for a little extra creamy twist.

Slow Cooker BBQ Chicken Burrito Bowls – My tried and true pulled BBQ but served in a bowl of goodness that I could eat on repeat.

Slow Cooker BBQ Pulled Pork Tacos – Need more pulled meat ideas? Try it in these BBQ tacos.

Slow Cooker Loaded BBQ Pulled Pork Nachos – If BBQ pulled pork can be on a taco why not nachos? I’m shocked I haven’t put root beer BBQ on a pizza yet (well now it has to happen).

Chocolate chip cookie dough cheesecake bars are the cheesecake dreams of cookie dough monsters.

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Somehow I made peanut butter cup cookie dough cheesecake bars before the classic cookie dough cheesecake bars but today I am remedying that oversight. Although given my affinity towards peanut butter I suppose it’s not entirely shocking that a peanut butter version came first. I do spend most of the entirety of fall and the start of winter celebrating all things peanut butter and chocolate during The Ohio State Buckeyes football season.

The recipe title says it all but in case you need further clarification, these cookie dough cheesecake bars have a classic graham cracker crust and egg-free chocolate chip cookie dough distributed throughout the layer of otherwise classic cheesecake. The pieces on top obviously get a little bit of a baked-cookie texture rather than cookie dough (these bars are baked after all) and I suppose I could have made no-bake cheesecake bars to avoid that, but personally I prefer the texture of baked cheesecake. Besides the cookie dough embedded in the cheesecake is perfectly doughy.

I made these before friends came to visit for the Sonic Temple 4-day rock music festival which brough me to LIFE. It’s hard to beat the euphoria seeing your favorite music performed live. And then we brought our fulfilled but tired feet home every night to these as our late night snack!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Print

Yield: 24 Servings Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups graham cracker crumbs (~13 sheets)
• 8 Tbsp (1 stick) unsalted butter, melted

COOKIE LAYER

• 1-1/2 cups unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup mini chocolate chips

CHEESECAKE LAYER

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract

 

Directions

1. Preheat the oven to 325 degrees. Line a 9-13 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. In a small bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 6 minutes, remove to a cooling rack, and keep oven on.
3. While the crust is cooling, prepare the cookie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips by hand. Distribute half of the cookie dough over the crust, flattening each piece to cover as much as of the crust as possible. Set aside the remaining half.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter over the cookie dough in the prepared crust. Spread to cover evenly.
5. Distribute the rest of the cookie dough onto the top of the cheesecake batter, flattening each piece to cover as much of the cheesecake as possible.
6. Bake for about 45-55 minutes, until the top feels dry and firm, is just starting to turn golden, and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
7. Lift the bars out by the overhang. Slice into desired size and store in the refrigerator until ready to serve.

Source: Adapted from my Peanut Butter Cup Cookie Dough Cheesecake Bars.

Get the party started with this easy no-bake funfetti dessert lasagna. Tastes like my childhood, licking funfetti batter off the beaters.

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All these years of blogging and I’ve only missed posting on my birthday once. It was 2019 and I was in Italy for our belated honeymoon. I was too busy eating gelato for breakfast – good enough excuse right? For 41, I decided that every new recipe I share this month will be inspired by one of my favorite things. I started with a Hawaiian SPAM pizza because I love a fruited pizza, especially the OG.

Since my birthday is also May the Fourth be with you I often post a Star Wars-inspired recipe today for my actual birthday but decided to take my Funfetti stuffed cookie for one into a multi-serving dessert instead. No-bake dessert lasagnas are one of my favorite desserts in general especially the first one I ever made – peanut butter cup dessert lasagna. I have made several variations over the years and it was finally time to make a funfetti dessert lasagna.

I debated using birthday cake Oreos instead of graham crackers but I didn’t want this to be an Oreo and Funfetti desert lasagna because the grocery only had the classic chocolate Oreo version, none of the vanilla Oreos. Although Oreo Funfetti would be delicious I wanted the cake batter flavor to shine – and if I’m being honest I find the cake batter creme in those Oreos is extra artificial tasting. I’d rather a classic Oreo than the birthday ones and that defeats the purpose of using the Oreos in the first place. But I digress.

This Funfetti dessert lasagna is pretty simple but has all the birthday vibes. Layers of graham cracker soften overnight between layers of a filling reminiscent of Funfetti batter/cheesecake Finished with a layer of whipped toping and lots of sprinkles! And yes I did eat a slice of this for breakfast this morning.

FUNFETTI DESSERT LASAGNA

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Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1 cup white or yellow dry cake mix*
• 1 tsp cake batter flavor (or vanilla extract)
• 24 oz. frozen whipped topping, thawed, divided
• 1 (14 oz.) box classic graham crackers
• 1/2 cup rainbow sprinkles**, plus more for garnish

Directions

1. In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, cake mix, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping, 1 cup at a time. Continue to whip until fluffy and light. Fold in the rainbow sprinkles. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
3. Cover and chill for at least 4-6 hours (overnight for best results). When ready to serve, top with remaining 8 oz. of whipped topping and decorate with more rainbow sprinkles before cutting into 24 squares.

Notes

*Heat treat raw flour before consuming. Toast it in the oven at 350F for about 5 minutes, or microwave for 1 minute, stirring every 15 seconds, until an instant thermometer reads 160F. **Use jimmies as the nonpareils color bleeds easily.

Source: Adapted from my No-Bake Peaches and Cream Dessert Lasagna.

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.