Ever had apple pie with a slice of cheddar cheese on top? This apple pie with Cheetos crumble topping is actually more subtly delicious.

Jump to recipe

In recent years, normally I take most of January off from creating new content and yet here I am. I think between not posting many new holiday recipes in preparation for the holiday and then not traveling allowed me to avoid burnout. I originally intended to store this apple pie with Cheetos recipe away for next apple season until I discovered that January is Apple Month – go figure.

I know you think I’ve gone off the deep end with this one, adding Cheetos to apple pie, but hear me out. Have you heard of putting a slice of cheddar cheese on apple pie? I first was introduced to letting a slice of cheddar melt on top of a warm slice of apple pie by my roommate in grad school. While the history behind it is murky, evidently the quote “an apple pie without some cheese is like a kiss without a squeeze” used to be printed on Marie Callender’s napkins.

In my mind it wasn’t a far leap to change that slice of cheese on top and make an apple pie with Cheetos crumble topping instead. If anything I feel like my version might be slightly more appealing because you can trick people into eating it. I know because I snuck it past my dad and step mom at Christmas.

I did add a little bit of shredded cheddar cheese into the apple pie filling as well – I didn’t want to add Cheetos because I didn’t want to risk adding a gritty texture. However, the cheddar mixed into the apple pie didn’t really change the flavor a whole lot. It was more visual as you could see little flecks of orange throughout. Maybe it added a bit of saltiness? Umami? Whatever it is, it certainly didn’t diminish the flavor as this cheddar apple pie with Cheetos on top was all gobbled up.

APPLE PIE WITH CHEETOS CRUMBLE TOPPING

Print

Yield: 12 Servings Prep Time: 5 Hours Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE

• 1 homemade or refrigerated pie crust
• 3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced  (I used a peeler/corer/slicer)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1/2 cup shredded cheddar cheese
• 1 egg lightly beaten, for brushing the bottom crust
• 1 Tbsp unsalted butter, cut into cubes

TOPPING

• 3/4 cup crushed crunchy Cheetos (about 2.5 oz)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into cubes

Directions

1. Preheat oven to 425 degrees. Fit crust into a deep 9-inch pie pan and set aside.
2. In a large bowl combine the apples, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Give everything a toss and let stand for 15 minutes, stirring a few times. Sprinkle in cheese and toss to combine.
3. Meanwhile, prepare the topping: In a medium bowl whisk together the crushed Cheetos, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Set aside.
4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30-45 minutes, until the topping is browned and the filling has begun to bubble (or internal temperature reaches 195F).
6. Cool completely on a cooling rack to allow juices to thicken, 3-4 hours, before slicing and serving.

Notes

*I use a peeler/corer/slicer

Source: Adapted from my Maple Apple Pie with Walnut Crumble Topping.

Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

Jump to recipe

It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

APPLE CIDER MULE

Print

Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.

Turn apples into buckeyes with these buckeye-inspired chocolate covered peanut butter apple slices. They look like flattened buckeye candies!

Jump to recipe

Today is International Eat an Apple Day so I decided to combine it with #PBchocSat!

Apples and peanut butter are almost as good of a pair as chocolate and peanut butter so it wasn’t difficult coming up with ideas. But then I saw chocolate covered apple rings and I realized if I filled the center hole with peanut butter it would look like a flattened buckeye! No more brainstorming needed – buckeye chocolate peanut butter apple slices were happening.

First you need to slice apples crosswise into rings – no peeling necessary. This is much easier if you have a mandoline as it will give you nice and even ring slices (plus a small cookie cutter to punch out the centers). But you can carefully do this using a knife and a steady hand as well. Or play it safe and grab a bag of pre-sliced apple rings at the grocery store.

Once your apples are sliced, dip each one into melted chocolate and fill the centers with peanut butter balls. These are actually the same as the recipe for my buckeye candies, just not coated in chocolate yet. To finish them off, drizzle the chocolate peanut butter apple rings with a little melted white chocolate and top with red sprinkles if desired.

The end result looks like a festive flattened buckeye ready for game day! I would say they are slightly healthier but honestly I think they are about the same as a regular buckeye, just served on top of an apple slice.

I only used two apples for these chocolate peanut butter apple slices, resulting in twelve rings, because these are best served the same day. If you are having a party feel free to multiply the recipe to make more. If you do have any leftover, I would suggest eating them within 24 hours.

BUCKEYE CHOCOLATE PEANUT BUTTER APPLE SLICES

Print

Yield: 12 Servings Prep Time: 25 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 whole apples (or a bag of slices)
• 3 Tbsp creamy peanut butter
• 2 Tbsp unsalted butter, room temperature
• 1/2 cup sifted powdered sugar
• 8 oz. chocolate candy coating
• 2 oz. white chocolate candy coating

Directions

1. 1. Using a mandoline, slice apples crosswise into 1/4-inch slices. Use a small round cookie cuter or paring knife to cut the core out of the center to create rings. Place on a paper towel-lined plate or tray and cover with another paper towel to absorb excess moisture*. Set aside.
   2. In a small bowl, mix peanut butter and butter until smooth. Add powdered sugar to form a soft dough-like consistency. Shape into balls using a teaspoon of dough for each. Place on a parchment-lined plate or tray; set aside.
   3. Melt chocolate in a glass or metal bowl over a pan of lightly simmering water (double boiler). Stir frequently until smooth and remove from heat.
   4. Dip the apple rings into the chocolate, using a spoon to cover the tops. Lift using the center and let the excess chocolate drip off before placing on a wax paper-lined tray. Press a peanut butter ball into the center and allow to set.
   5. Meanwhile, in another double boiler, melt the white chocolate. Stir frequently until smooth and remove from heat. Drizzle white chocolate over the tops of the slices and allow to set at room temperature or place in the fridge to speed up the process. Best served the same day**.

Notes

*The moisture of the apple rings may cause the chocolate to seize when dipping. To minimize this, blot on paper towels. **Any leftovers should be eaten within 24 hours.

Source: Inspired by Inside Bru Crew Life and adapted from my Buckeye Candies.

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

Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

Jump to recipe

Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

Print

Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

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

May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

Jump to recipe

While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

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

This Reese’s apple salad is just like Snickers salad but for peanut butter cup lovers. Same base, but with more peanut butter flavor.

Jump to recipe

Nothing like coming home from a tropical vacation to a cold rainy weekend. But seriously, as much as I wanted to stay in Belize longer, I am glad to have a weekend to recover before going back to the grind. Especially when tonight is the Ohio State vs Penn State game!

We are watching from the comfort of our couch today, staying warm and dry. Part of me always wants to be at the game but I am also plan to not leave the house until Monday morning for work if I don’t have to. Weekend goals right here.

Thankfully, I had purchased the items to make this Reese’s apple salad prior to our departure for Belize. You know Snickers apple salad? Well make it with Reese’s cups instead and you get this delicious treat. It’s also a great way to use up leftover Halloween candy.

Even though Halloween is tomorrow, trick-or-treat was on Thursday for our neighborhood so we missed it. Which means we have more than enough Reese’s peanut butter cups to go around. Why not stir them in with some tart green apples and creamy vanilla pudding?

Two years ago: Cheesy Okra Casserole

Four years ago: Dark Chocolate Cookies and Cream Bars

Five years ago: Weekly Meal Plan #36

Six years ago: White Chocolate Cranberry Pistachio Cookie Bars

Seven years ago: Chocolate Candy Corn & Creme Cookies

Eight years ago: Halloween 7-Layer Bars

Nine years ago: Pumpkin Oreo Truffles

REESE'S APPLE SALAD

Print

Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.4 oz. instant vanilla pudding mix
• 3/4 cup milk
• 8 oz. frozen whipped topped, thawed
• 6 granny smith apples, cored and chopped divided*
• 35 Reese's mini peanut butter cups, chopped and divided
• 1/4 cup peanut butter caramel sauce** (optional)

Directions

1. In a large bowl, whisk the vanilla pudding and milk together until smooth. Fold in the whipped topping until incorporated.
2. Fold in all but 1/4 cup of the apples and all but 1/2 cup of the peanut butter cups.
3. Cover and refrigerate until ready to serve.
4. Before serving, top with remaining chopped apple and peanut butter cups. Drizzle with peanut butter caramel sauce, is using.

Notes

*If making in advance, toss apples in juice from 1/2 a lemon to prevent browning. **You can mix equal parts caramel and peanut butter, or just use caramel.

Source: Adapted from Mom on Timeout.

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

No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

Jump to recipe

Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

Print

Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

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

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. 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 #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Spice things up for fall with this apple cider caramel dip. Perfect for dipping apples, pears, graham crackers, and more!

This content was created using complimentary products from Republic of Tea, Melissa’s Produce, Dixie Crystals, and Taylor & Colledge. I was not otherwise compensated and all thoughts/opinions are my own.

Jump to recipe

Many people jump straight to pumpkin when it comes to fall baking but for me the first flavors that ease me into fall are apples, especially paired with caramel. I’m talking caramel apple cider, salted caramel apple pie, caramel apple pecan cheesecake, etc.

I’ve never been one to get excited about a candy apple but caramel apple? Yes please. Although even still I would rather slices (maybe slices of grilled apples??) dipped in caramel rather than a whole one coated because they are damn near impossible to eat. Not that I am a graceful eater to begin with but I digress.

So I decided to make my own caramel apple dip, but with extra apple cider flavor added to really emphasize those fall flavors. It doesn’t actually have apple cider in it, but instead the milk is first steeped with apple cider tea bags from Republic of Tea.

Once you have your apple cider-milk tea, it’s cooked with Dixie Crystals brown sugar and butter until thickened. Add a splash of Taylor & Colledge vanilla at the end and you’re be ready to literally dive in. Obviously fresh sliced fuji apples from Melissa’s Produce would be a great choice, but maybe try pears or some oat graham crackers from Nairns?

Which leads me to my next post tomorrow as this apple cider caramel dip is part one of a two part recipe. As I am sure you can guess by the background of these photos – tomorrow I share the full fall charcuterie! But until then, remember to check out the list of recipes below shared by other bloggers and scroll to the bottom to learn more about the giveaway and enter!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

• Cinnamon Swirl Pancakes from SueBee Homemaker
• Pecan Butter Bread with Apple Cider Butter from That Recipe

Soups and Salads

• Gullah Chicken Stew from Family Around The Table

Side Dishes

• Air Fryer Carrots from Devour Dinner
• Sweet Potato Gratin from Palatable Pastime

Main Dishes

• Autumn Chicken Sheet Pan Dinner from Jen around the world
• Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients

Desserts

• Butter Pecan Cake from Lemon Blossoms
• Chewy Pecan Butter Cookies from Soulfully Made
• Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
• Fresh Peach Pie from Hostess At Heart
• Honeybun Cake from House of Nash Eats
• Pecan Sandies from Eat Move Make

One year ago: Buffalo Chicken Pizza

Two years ago: Cheesecake Buckeyes

Three years ago: Supreme Pizza Fries

Four years ago: Sweet Thai Chile Sauce with Ohio Pork

Five years ago: One-Pot Sausage & Swiss Chard Pasta

Seven years ago: Single Serving Cake Batter Popcorn

Eight years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Nine years ago: Bacon and Broccoli Mac and Cheese

Ten years ago: Peanut Butter Hummus

APPLE CIDER CARAMEL DIP

Print

Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup milk
• 2 apple cider tea bags
• 1 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Directions

1. Microwave milk in a heat-proof bowl until it just starts to boil. Add tea bags and allow to steep for 10 minutes. Remove tea bags.
2. In a small saucepan, bring brown sugar, butter, and steeped milk to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat and whisk in vanilla extract.

Source: Adapted from All Recipes.

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

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. 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 #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

These apple dumplings are so easy and delicious they are dangerous. Make sure you have plenty of people with whom to share!

Jump to recipe

I picked way too many apples a couple weeks ago and need to start making short work of them without letting any go to waste. Sure we eat them straight up but as a household of two there’s only so much damage we can do to 20 pounds.

Even though I have made my share of savory apple recipes, my mind always goes to sweets when it comes to seasonal fruit. Especially with apples, the best way to use up over-zealous apple picking is to make apple pie (which is on my list of course).

But today is National Apple Dumpling Day! Perfect timing because a year ago I put this on my recipe idea list and the time has finally come to share it.

This recipe is usually made with a lighter colored pop such as lemon-lime soda or ginger ale, just like sprite biscuits. But my root beer-loving self decided to try it with root beer instead. Because I have to try everything with root beer that is normally made with another carbonated beverage.

Now, I’ve never had it made with the other pop options, but I didn’t think the flavor of the root beer was strong enough to deter you from making this with just about any kind of pop. Even orange soda would likely work!

These also get the “easy” stamp of approval. Just roll up 4 apples cut into quarters in triangles of crescent dough, pour over a brown sugar-butter sauce, add root beer, and bake.

The hardest part will be waiting for it to cool so as to not scald the roof of your mouth. But a big scoop of your favorite ice cream will help expedite the process.

But once you finally get to dig in, you’ll realize how dangerously delicious these are, knowing how easy they were to make. Crispy dough around sweet tender apples, nestled in a gooey caramel-like sauce, all topped with ice cream? Good luck with your self control.

Looking for other easy ways to enjoy apples? Try my single serving apple crisp or apple harvest oatmeal. Or maybe an easy peanut butter crescent ring is more your style?

One year ago: Lemon Cookies with Caramelized Milk Jam

Four years ago: Weekly Meal Plan #30

Five years ago: Mesquite Chicken Sausage and Pepper Pizza

Six years ago: Cheetos Cheeseburgers

Eight years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

EASY APPLE DUMPLINGS

Print

Yield: 16 Servings Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 medium apples, peeled, cored, and cut into quarters
• 2 (8 count) cans refrigerated crescent rolls
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 3/4 tsp salt
• 12 oz. can root beer (or favorite pop)
• Cinnamon

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish and set aside.
2. Unroll and divide the crescent roll dough. Starting from the widest part, place a quarter of an apple, and then roll up toward the thin end. Place in prepared pan, and repeat with remaining dough and apple quarters.
3. In a small saucepan over medium heat, melt the butter. Add sugar and stir until well combined and mostly dissolved. Remove from heat, stir in the vanilla and salt, and pour over dumplings.
4. Without pouring directly over the dumplings, pour root beer into the bottom of the pan. Sprinkle the tops with cinnamon.
5. Bake for 35-40 minutes, or until browned and crispy. Allow to cool 5 minutes before serving with ice cream or whipped cream.

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

Fresh apples and chai seasoning make for one unforgettable chai apple cake. Who says bundt cakes can’t be something to get excited about?

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Today marks day one of #EasterSweetsWeek hosted by Angie (Big Bears Wife) and there are loads of prizes in our giveaway! Throughout this week there are 28 total bloggers who will be sharing their dreamiest Easter recipes – because some of us have yet to see spring and can only dream of it. Spring refuses to make an appearance here in Ohio other than the one warm day we had which tricked the bulbs into blooming and were subsequently frozen shortly thereafter. Rude.

While I have to admit apples are not usually the first spring fruit that I think of, I’ve been feeling a bit nostalgic lately what with my mom visiting this past weekend and Bob’s parents coming to visit this coming weekend for Easter. And this recipe happens to be adapted ever so slightly from a recipe my dad gave me, stored in a recipe box full of family recipes. Don’t you miss the exchange of recipes on recipe cards sometimes? Not gonna lie, I suggested it for my bridal shower and I’m kind of excited about it. But I digress.

The only thing I changed about this recipe from the original was using a chai spice blend instead of just cinnamon, allspice, and cloves (which means adding cardamom, nutmeg, and ginger and removing allspice). The slight change in spices allowed for nostalgia to flow while the exotic new scents and flavors lingered. And can we talk about how amazing my house smelled while it baked? I need to propose it as a scent to a candle company for real.

I was also excited to make this recipe because I finally treated myself to this beautiful bundt cake pan that I’ve been eyeing for years! Actually, I was a bit nervous about the cake coming out clean and not sticking to the pan. While a little corner did end up sticking, I was able to remove it and stick it back on – you can’t even tell! It’s so pretty and mesmerizing with that swirl. The idea of a glaze crossed my mind but I decided to stick with ice cream because a la mode is my favorite kind of dessert.

P.S. Scroll down to see the rest of today’s recipes and to find out more about our #EasterSweetsWeek giveaway!

One year ago: Monthly Meal Plan: April

Three years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Four years ago: Inedible Favorites – Luke’s 2nd Birthday

Five years ago: Inedible Favorites – Luke’s 1st Birthday

Six years ago: Jalapeno Popper Buffalo Chicken Pizza

CHAI APPLE CAKE

Serves 12-16

Ingredients:

3 cups all-purpose flour

2 tsp chai spice*

1-1/2 tsp baking soda

1 tsp salt

2 cups Dixie Crystals granulated pure cane sugar

1 cup vegetable oil

1/2 cup whole milk, room temperature

2 eggs, room temperature

2 tsp Adam’s Extract pure vanilla extract

3 cups peeled and chopped Rainier honey crisp apples

Directions:

1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
2. In a medium bowl, whisk together the flour, chai spice, baking soda, and salt.
3. In a large bowl, beat the sugar, oil, milk, eggs, and vanilla extract until creamy.
4. Add dry ingredients and mix until just incorporated. Fold in apples until evenly distributed.
5. Pour batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the thickest part comes out clean.
6. Let cool in pan for 20 minutes before flipping over and removing from pan onto a wire rack to cool completely.
7. Serve with whipped cream or ice cream!

* Make your own chai spice with 3/4 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cardamom

Source: Adapted from my Dad.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Brownies:

• Caramel Bunny Peanut Butter Brownies from Big Bear’s Wife

Cakes:

• Chai Apple Cake from The Spiffy Cookie
• Blueberry Almond Springtime Cake from The Food Hunter’s Guide to Cuisine
• Mini Bundt Cakes from Me and My Pink Mixer
• Strawberry Upside Down Cake from Eat Move Make
• Maple Bourbon Carrot Cake Bars from The Whimsy One
• Easter Cake Pops from That Skinny Chick Can Bake

Candy:

• Cadbury Cream Egg Patties from Sweet ReciPEAs
• Jello Divinty from Love Bakes Good Cakes
• Bottoms Up Easter Caramel Apples from For the Love of Food
• Lemon Truffles from The Domestic Kitchen
• Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic

Cookies:

• Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons ‘R’ Us
• Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
• EASY Bunny Decorated Cookies from The Decorated Cookie
• Easter Monster Cookies from Cooking on the Front Burners
• Giant Sugar Cookie from Pint Sized Baker
• Funfetti Cheesecake Sugar Cookie Cups from Love and Confections

Baked Desserts:

• French Apple Tart from The Java Cupcake Blog
• Lemon Jelly Doughnuts from Nik Snacks
• Hot Cross Buns from Mildly Meandering
• Fried Apple Hand Pies from Miss in the Kitchen
• Easter Brunch Apple Fritter Casserole from A Blender Mom
• Lemon Poppy Seed Bread from Life’s Ambrosia
• Pink Lemonade Crumb Bars from My Sweet Zepol

No Bake Treats:

• No Bake Lemon Cheesecake Bars from Delightful E Made
• Waldorf Salad Apple Basket Cups from Southern From Scratch
• Coconut Key Lime Pie from A Classic Twist

GIVEAWAY INFO

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

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 Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.