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.

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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.

Celebrate math and St. Patrick’s Day with a slice of this Irish cream pie made with a pretzel crust and topped with whiskey caramel. 

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You all know I love science, but did you also know I am a math nerd? I loved calculus. I say it in the past tense because after years of not utilizing it I barely remember how to do it. It just came easily to me and was like art in math form.

These days, even in my day job as a research scientist I primarily use simpler math equations, but on special occasions I get to do more geometric ones. As such I had to make sure to celebrate Pi Day! A very special occasion indeed.

Of course as I often do I chose to also draw inspiration from the upcoming St. Patrick’s Day holiday when choosing the flavor of todays pie – Irish Cream! Complete with a salty pretzel crust, fluffy white chocolate Irish cream filling, topped with whiskey caramel. Why not some more whipped cream and crushed pretzels to finish it off?

So how are you going to celebrate Pi Day? In case this pie isn’t speaking to you, I’ve linked up to several other bloggers’ recipes celebrating with other pie recipes. The list is right before the recipe!

More Recipes for Pi(e) Day

• Chocolate S’mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen’s Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

In addition to all those delicious pies listed above, I would also like to point out that the only year I failed to post a recipe for Pi Day was 2020. Feel free to peruse all my previous creations dating back to 2011! Almost half of them are also St. Patrick’s Day themed which is no surprise since they are only 3 days apart. Two for one! There are also a couple savory options as well. 

Two years ago: Lucky Lemon Cream Pie

Three years ago: Coconut Chess Pie

Four years ago: Shepherd’s Pie Pizza

Five years ago: Shepherd’s Pie Potato Skins

Six years ago: Coconut-Pistachio Pie

Seven years ago: Crustless Ginger Blueberry-Pear Pie

Eight years ago: Banana Pudding Pie

Nine years ago: Flower Bouquet Cake Pops

Ten years ago: Cookies and Cream Peanut Butter Pie

IRISH CREAM PIE WITH PRETZEL CRUST & WHISKEY CARAMEL

Print

Yield: 12 servings Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

6 oz. mini pretzels, crushed

4 Tbsp unsalted butter, melted

FILLING

1/3 cup Irish cream liqueur

4 oz. white chocolate, chopped

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

TOPPING

Whiskey caramel sauce

More mini pretzels

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the pretzel crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden. Allow to cool completely
3. Meanwhile, make the filling. In a small microwave safe bowl, heat the Irish cream in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
4. In a large bowl, beat together the cooled Irish cream, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into cooled pie shell. Using a spatula, smooth mixture to edges of pie. Chill in fridge at least 4 hours or overnight.
5. Serve slices with leftover whipped topping, caramel drizzle, and more crushed pretzels.

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

Flourless chocolate peanut butter cookies are dotted with peanuts, filled with peanut butter caramel, and drizzled with chocolate to resemble turtles!

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Today the Buckeyes take on the Fighting Illini, a rivalry that may not be as strong today as OSU v That State Up North (first met in 1897) but from 1919 to 1933 the Illinois v Ohio State game was the regular-season finale for both teams. The winner of the game claims the Illibuck trophy which is a carved wooden turtle.

Originally it was in fact a live turtle when the trophy tradition first began in 1925, chosen for its expected long life as a symbol of the anticipated long life of the rivalry, but the turtle actually died a year later and 10 wooden replicas have been carved since. It is the second oldest trophy in the Big Ten Conference, second to the Little Brown Jug (That State Up North v Minnesota 1892).

These days, Ohio State plays That State Up North as the regular-season finale since 1935. And normally the season finale would be this very weekend but due to a late start from COVID we won’t be playing them for 2 more weeks. So today the Fighting Illini and these cute turtle thumbprints to pair with the game!

I added cocoa to my favorite flourless peanut butter cookies and filled them with homemade peanut butter-caramel sauce (alternatively, you could use caramel peanut butter). Add a few peanuts and you have the making for some adorable turtle looking cookies. To the victor goes the spoils! Except if Illinois does win I don’t have any Illinois fan-friends to give these to, so I guess the spoils are mine regardless… especially since after I published this post the game was cancelled due to too many positive COVID test resutls, ugh!

Eight years ago: Onion Ring Topped BBQ Bacon Burger

Nine years ago: Red Velvet Crème Brulee Cupcakes

FLOURLESS BUCKEYE TURTLE THUMBPRINT COOKIES

Print

Yield: 2 dozen Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEANUT BUTTER-CARAMEL

• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 2 Tbsp sugar
• 2 Tbsp unsalted butter
• Pinch of sea salt
• 3 Tbsp creamy peanut butter

COOKIES

• 1 cup chunky natural peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 Tbsp cocoa powder
• 1 egg
• 1/2 tsp vanilla extract
• Roasted peanuts
• 2 oz. chocolate, melted for garnish

Directions

1. First make the peanut butter-caramel. In a small saucepan over medium-low heat, add all of the ingredients, except for the peanut butter. Cook while constantly whisking for about 3 minutes. Stir in peanut butter and cook while constantly whisking for another 2 minutes. Remove from heat and set aside.
2. Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mat. Set aside.
3. In large bowl, blend peanut butter with sugar, cocoa powder, egg, and vanilla until combined. Scoop onto prepared baking sheet using a small cookie scoop (I used my medium cookie scoop but then split the dough ball in half). Insert 5 peanuts into the sides of each cookie to emulate the head and limbs of a turtle.
4. Bake 10 minutes, or until cookies have slightly flattened and are not shiny.
5. Remove from oven and immediately press an indentation into the center of each cookie. Spoon in 1/2 teaspoon of the  peanut butter-caramel into the hole and drizzle with melted chocolate.
6. Allow to cool 5 more minutes before transferring to a wire rack to cool completely.

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

It’s time to to celebrate #Choctoberfest! Allison of The Pintertest Kitchen rounded up over 100 bloggers to participate in this week long event celebrating all things chocolate, so I hope you like chocolate. If not, avert your eyes and come back next week. Or maybe you are like me and enjoy chocolate when it’s mixed with other flavors, such as caramel!

I actually made this four-layer cake for my friend’s wedding. Everyone raved over it and even more so when I informed them it was gluten-free. Some people didn’t believe me! I guess that’s what happens when you have been baking for your celiac-friend for over a decade. Don’t forget the homemade slow cooker caramel sauce on top.

This cake makes a tall 4-layer cake. Don’t need to feed a crowd? You can easily halve this recipe to make a regular sized layer cake. But don’t be surprised if people come back asking for more. Speaking of more, if you need a stronger chocolate fix, check out the list of recipes other bloggers shared today at the end of this post. And as always we have a great giveaway thanks to our sponsors so make sure you enter HERE.

Two years ago: Gluten-Free Peanut Butter & Chocolate Turtle Poke Cake

Four years ago: Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

Six years ago: Apple-Cranberry Oatmeal

GLUTEN-FREE CHOCOLATE CARAMEL CAKE

Makes one 4 layer cake, serves 24-32

Ingredients:

CAKE

4 oz. semisweet chocolate chips

1 cup cocoa powder

2 cups hot milk

4 cups gluten-free baking flour

4 cups granulated sugar

4 tsp baking powder

3 tsp baking soda

2 tsp salt

3/4 cup vegetable oil

4 large eggs

4 tsp vanilla extract

1 cup boiling water

FROSTING*

1 (14 oz.) can sweetened condensed milk

3/4 cup packed brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tsp vanilla extract

8 oz. cream cheese, room temperature

Caramel sauce

* If you prefer a thicker costing of frosting than I have pictured, you may want to double the frosting

Directions:

1. For the cake: Preheat oven to 350 degrees. Light coat four 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the four prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level.
6. For the frosting: In a medium saucepan over medium heat, bring the sweetened condensed milk, brown sugar, and butter to a boil. Continue to boil for 3-5 minutes, stirring constantly, or until it resembles a thick pudding. Remove from heat and allow to cool to room temperature.
7. In a large bowl, whip the cream cheese and vanilla until smooth. Add cooled caramel and beat for 2 minutes.
8. Once the cake layers are cool, spread over each layer, stack, and cover the outside of the cake with more frosting. Before cutting, drizzle with caramel sauce and serve.

Source: Cake adapted from my Dark Chocolate Peanut Butter Cup Cake and frosting from Cooking with Carlee.

Disclosure: These posts and recipes are part of the week-long event, #Choctoberfest but all opinions are 100% mine.

These baked churros are just like the real thing with the added perk of being peanut butter flavored paired with a chocolate caramel sauce for dipping!

It’s week two of college football and recipe two of #PBChocSat 2018! I’ve been on a Mexican-inspired kick lately (if all the recent recipe posts haven’t clued you in already) so I decided to carry it over to the peanut butter and chocolate realm by making churros. But since I hate dealing with a large at of oil for frying, I made a baked version!

I waffled between whether to make the churros themselves chocolate based or peanut butter based and then the opposite for the dip. So I gave the decision to Bob and he voted for peanut butter churros with chocolate dip so here we are! I added powdered peanut butter to the churro dough and then a chocolate caramel sauce to dip them into.

Ohio State plays Rutgers at home today but we sold our tickets because a friend is celebrating his 40th birthday! Not a bad trade off since it’s supposed to rain all day. I’m most definitely bringing these churros to the party along with my chicken enchilada dip to share, and probably a bunch of leftover booze from the wedding, haha!

Four years ago: Grilled Polenta with Spicy Steak

Six years ago: Peanut Butter and Chocolate Popcorn

Seven years ago: Buffalo Chicken Meatball Subs

BAKED PEANUT BUTTER CHURROS WITH CHOCOLATE CARAMEL SAUCE

Makes around 30

Ingredients:

CHURROS

1 cup water

1/2 cup unsalted butter

1/2 tsp salt

1 cup all-purpose flour

3 Tbsp powdered peanut butter

3 large eggs, room temperature

1 tsp vanilla extract

3 Tbsp melted butter (or cooking spray)

CINNAMON PEANUT BUTTER SUGAR

1/2 cup sugar

1 Tbsp ground cinnamon

1 Tbsp powdered peanut butter

CHOCOLATE CARAMEL SAUCE

1/2 cup prepared caramel sauce (or dulce de leche)

2 Tbsp semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking mat, set aside.
2. In a medium saucepan add water, butter, and salt. Place over medium-high heat and bring to a boil.
3. Remove from heat, add the flour and peanut butter powder and using a hand mixer stir to combine (mixture will thicken and resemble mashed potatoes).
4. Add eggs one at a time, beating on low, mixing well in between. Add the vanilla and mix (will still resemble mashed potatoes – if not add a bit more flour).
5. Transfer dough into a pastry bag fitted with a large star tip. Pipe 6-inch churros spaced 1 inch apart.
6. Bake in the oven for 25-30 minutes or until golden brown and crispy.
7. Meanwhile, in small bowl combine the sugar, cinnamon, and powdered peanut butter. Set aside.
8. In another small bowl, microwave the caramel for 30 seconds. Add chocolate, stir and let sit for 5 minutes. Stir until smooth. Set aside.
9. Brush warm churros with melted butter (or spray lightly), immediately place in a shallow baking dish and sprinkle with cinnamon sugar. Toss to make sure they are well-coated.
10. Best enjoyed warm, served with chocolate caramel sauce. If you have leftovers, toast them in a toaster oven to revive them.

Source: Adapted from The Baker Chick.

I’m not entirely sure where the name for “billionaire bars” came from, unless it comes from feeling like you just at a billion calories. Especially when you add another layer which consists of peanut butter, butter, and powdered sugar in addition to the shortbread, caramel, and chocolate ganache already present.

Whatever the reason for the name, I decided a buckeye version was a great way to kick off the first home game of the Buckeye’s football season against Oklahoma. All I did was add a layer of peanut butter that is the same as the filling of a buckeye candy.

Prior to heading to campus for the tailgate however, we drove a bit east to check out a potential venue, Anderson Farms. Going into it, we were hesitant because while we love animals, the outdoors, and appreciate true rustic details, we don’t associate much with farms. However, we were all about the fact that their catering is Ray Ray’s Hog Pit which is some of the best BBQ in town and there’s the possibility of getting to hold baby pigs! We still want to visit other venues before making a decision but it’s definitely not off the list of possibilities.

Two years ago: Spicy Taco Burgers with Guacamole and Corn

Three years ago: No-Churn Root Beer Float Golden Oreo Ice Cream

Four years ago: Spicy Thai Noodles with Tofu

Six years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

BUCKEYE BILLIONAIRE BARS

Makes 16

Ingredients:

SHORTBREAD

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioners’ sugar

1/4 cup cornstarch

3/4 cups all-purpose flour

Pinch salt

CARAMEL

7 oz. soft caramel candies

2 Tbsp heavy cream

PEANUT BUTTER

3/4 cup creamy peanut butter

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp vanilla extract

2 cups confectioner’s sugar

GANACHE

4 oz. semisweet chocolate chips

2 heavy cream or milk

Directions:

1. For the shortbread: Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper with overhang. Lightly coat with nonstick spray.
2. In a medium bowl, whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes.
3. Press shortbread into prepared pan. Smooth it with either your hands or a spatula. Pierce it with a fork. Bake for 18-20 minutes until it is pale golden and has a dull finish on top. Set aside to cool completely in the pan.
4. For the caramel: in a small saucepan over medium-low heat, melt the caramel with the cream, stirring constantly, until smooth.
   Pour over the cooled shortbread and spread evenly. Refrigerate about an hour, or until set.
5. For the peanut butter: in the same small sauce pan over medium-low heat, melt the butter and peanut butter, stirring constantly, until smooth. Add sifted powdered sugar and stir to combine. While still warm, pour over the caramel and smooth. Chill for 2 hrs or until set.
6. For the ganache: Place the chocolate and heavy cream in a microwave-safe bowl. Heat at half power in 30-second increments until the chocolate melts when stirred. Spread evenly over the peanut butter layer. Chill about 30 minutes, or until set.
7. Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares and serve.
8. Keep leftovers bars refrigerated in an airtight container. Let sit at room temperature for 10 minutes prior to serving.

Source: Adapted from my Shortbread Cookies and Buckeyes.

This is it guys, the very last Secret Recipe Club post ever. Such a sad day because this was one of the groups I’ve participated in the longest, I think almost as long as I’ve been blogging (which is creeping up on 6 years). For the last month, it seemed fitting that I was assigned to Amanda’s blog, Dancing Veggies, as she and I have also been in several other groups together such as Triple S Bites (check out her mini ginger cheesecakes), Fresh Tasty Valentines (check out her rosemary popovers), and Hot Summer Eats (check out her pasta with ricotta herb sauce). I almost picked her butternut squash stuffing to share with you today with Thanksgiving coming up fast, but instead I opted for this easy fun beverage. Her recipe originally called for apple juice but with apple cider in season I couldn’t resist using that instead. All you have to so is add caramel syrup, sea salt, and whipped cream to create this dreamy fall beverage. Wanna make an adult version? I bet it’d also be great with a shot of spiced rum ;-).

Can’t get enough spiked / spiced apple cider? Here are some more to keep you warm from the inside out:

• Amaretto Spiced Apple Cider
• Apple Cider Mule
• Apple Cider Palmer (non-alcoholic)
• Cranberry Apple Cider Sangria
• Orchards be Dram-ed (Spiced Apple Cider Cocktail)

One year ago: Peanut Butter Turtle Cookie Cups

Two years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Three years ago: Pumpkin Baklava Bars

Four years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Five years ago: Gluten-Free Cake Batter Pancakes

SALTED CARAMEL APPLE CIDER BLISS

Serves 2

Ingredients:

2 cups apple cider

2-1/2 Tbsp caramel syrup

1 tsp sea salt, plus more for topping

Whipped cream

Directions:

1. Heat the apple cider, caramel, and salt in a tea pot (or small sauce pan) until hot. Pour into mugs and allow to cool slightly.
2. Top with whipped cream and a sprinkle of sea salt before serving.

Source: Adapted slightly from Dancing Veggies.

It’s day 6 of #Choctoberfest and we are still going strong! I am combining this event with my regularly scheduled #PBChocSat post because they both involve chocolate – obviously. Today’s recipe is a peanut butter and chocolate poke cake with a turtle twist as it is saturated with caramel sauce, coated in peanut butter and chocolate frosting, and topped with pecans, chocolate chips, and more caramel sauce.

I might have an addiction to combining multiple desserts into one, but I’m fairly certain I’ve never heard a complaint so I don’t think it is a problem that needs to be addressed. Next I have to try a hot cocoa poke cake.

There are still plenty more chocolate filled recipes to check out today so make sure you scroll to the end of this post for a list of everyone else’s contributions to #Choctoberfest today. And of course what event is complete without a giveaway? Find out more about the prizes and how to enter HERE.

Two years ago: Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

Four years ago: Apple-Cranberry Oatmeal

GLUTEN-FREE PEANUT BUTTER & CHOCOLATE TURTLE POKE CAKE

Serves 12

Ingredients:

PEANUT BUTTER CAKE

3 eggs

3/4 cup water

1/2 cup milk

1/2 cup creamy peanut butter

1/3 cup vegetable oil

1 box gluten-free yellow cake mix (or regular for non-GF)

CARAMEL TOPPING

1 (14 oz.) can caramel flavored sweetened condensed milk (or caramel syrup), plus more for garnish

1 cup chopped pecans

1/2 cup mini chocolate chips

PEANUT BUTTER CREAM CHEESE FROSTING

4 oz. cream cheese

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1/4 cup heavy cream (or milk)

CHOCOLATE FROSTING

4 Tbsp unsalted butter, room temperature

1 to 1-1/2 cup powdered sugar

2 Tbsp cocoa powder

2 Tbsp heavy cream (or milk)

Directions:

1. Preheat the oven to 350º F. Grease a 9×13 inch pan with nonstick spray, set aside.
2. In a large bowl combine the eggs, water, milk, peanut butter, vegetable oil, and yellow cake mix. Beat with an electric mixer until incorporated.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
4. Before the cake cools, use a straw or wooden skewer to poke holes all over the cake. Immediately pour the caramel on top of the cake and spread to get it into all of the holes. Place in refrigerator for 1 hour.
5. Meanwhile make the frosting. In a small bowl using an electric mixer, beat the cream cheese, peanut butter, powdered sugar, and heavy cream until smooth, about 1-2 minutes.
6. In another small bowl, beat the butter, cocoa powder, and powdered sugar until smooth, about 1-2 minutes.
7. Spread the peanut butter frosting on top of the cooled cake. Then add dollops of chocolate frosting on top and swirl the two frostings together. Top with pecans, chocolate chips, and more caramel sauce. Slice and serve immediately or store covered in refrigerator for up to 5 days.

Source: Adapted from The First Year and Mom Loves Baking.

Tantalize your taste buds with the combination of dark chocolate, salted caramel, and double chocolate stout all in one addicting cookie. 

The countdown to St. Patrick’s Day has begun and my annual party is this weekend! As much, my brain has been flooded with recipe ideas because I find this holiday particularly fun to cook for, so much so that I tend to have an overflow of ideas every year. Which means if it made it onto my blog it withstood the competition. And these cookies win at a lot of things. They might look at little Halloween-colored at first but give me a moment to explain.

These cookies may be one of my favorites of the year and it’s only March. Depending on how the remaining 9 month go, they may reappear on my top recipes of 2016 list. It started with the discovery of salted caramel flavored baking chips that I found in the baking aisle of Giant Eagle (no this is not a sponsored post, I’m just letting you know so you can snag some too!). While buying the salted caramel chips was a no-brainer, deciding what to bake with them was a more difficult decision. That was until I started dreaming of sweet and salty combos.

At first I envisioned pretzels in the mix but decided to just stick with three flavors: salted caramel, dark chocolate, and stout. There is 24 oz. of double chocolate stout in these cookies. Well, 24 ounces that were reduced down to about 1 ounces. After successfully incorporating 24 oz. of root beer into my chocolate chip cookies, I decided it was time to experiment with beer – ’tis the season after all. The dark chocolate paired exceptionally well with the stout and made the flavor shine, and then the salted caramel brought it home.

Two years ago: St. Patrick’s Day Recipe Roundup (2014)

Three years ago: Cheesy Chicken Quesadilla Pie

Four years ago: Chicken Caesar Salad Pizza

Five years ago: Apple Harvest Oatmeal

SALTED CARAMEL DOUBLE CHOCOLATE STOUT  COOKIES

Makes approximately 3 dozen cookies

Ingredients:

24 oz. double chocolate stout (or Guinness)

2 cups all-purpose flour, spooned and leveled

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1/2 tsp vanilla extract

1 egg + 1 yolk, room temperature

1 (12 oz.) bag salted caramel baking chips

Coarse sea salt, for sprinkling on top

Directions:

1. Pour beer into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 2 tablespoons, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, both sugars, and reduced beer until blended, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8-9 minutes (will look underbaked). Immediately sprinkle with coarse sea salt upon removal from the oven. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Root Beer Chocolate Chip Cookies and Double Chocolate Chip Cookies.

Items you may need (affiliate links):

Le sigh. Can we just have one college football season without drama? Last year we lost our star quarterback (Braxton) before the season even started, then lost to Virginia Tech, discovered that our 2nd string QB (JT) was actually quite good, worst of all a defensive lineman tragically took his life, then JT got injured during the last game before the playoffs, somehow managed to get voted into the playoffs anyway, and found out not only is our 3rd string QB (Cardale) also a ringer but won the first ever College Football Playoffs! Fast forward to this year and our QB situation has been discussed more times than I care to listen, then Urban Meyer finally went with JT only for him to get a DUI a week later and now we’re back to Cardale. Heck they might even throw Braxton in there if we get desperate. All the while the team had not played to their full potential, at least not in my mind.

Tonight we face Minnesota. I had to sell my tickets for this game because I am in Rochester, NY for the weekend for one of my best friends’ weddings and originally I felt no despair over the matter. But now that we are all tumultuous again I am a bit more wary of the game tonight. And the following weeks are not any better with Michigan State and Michigan on the horizon. Obviously I would not miss my friends wedding for a football game but I’m still gonna be nervously checking my phone for gamecast updates. Ugh, this calls for some serious peanut butter and chocolate therapy.

Thankfully my friend Jennifer was there for me with plenty of peanut butter and chocolate recipes to chose from in her beautiful new cookbook, Quick-Shop-&-Prep 5 Ingredient Baking. The concept behind the book is that in addition to pantry staples, these recipe only require at most 5 additional ingredients. Take these turtle cookie cups for example: I only had to buy the caramels and heavy cream to make these little dream boats (dream cups?) a reality. Ah oh man were they ever exactly what I needed today. This is only one of many recipes that I bookmarked from her cookbook, just like the long list of bookmarked recipes from her blog, Bake or Break. Next, I think I need to try her peanut butter shortcakes!

One year ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Two years ago: Pumpkin Baklava Bars

Three years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Four years ago: Gluten-Free Cake Batter Pancakes

PEANUT BUTTER TURTLE COOKIE CUPS

Makes 12

Ingredients:

1/2 cup unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

1-1/2 cups all-purpose flour

1/2 tsp salt

4 oz. soft caramels (about 15 pieces)

3 Tbsp heavy cream

6 oz. semisweet chocolate chips

12 pecan halves

Directions:

1. Preheat the oven to 350 degrees F. Grease a standard 12 cup muffin pan and set aside.
2. Place the butter and brown sugar into a large bowl. Using an electric mixer on medium speed, beat until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter. Add the flour and salt, and mix on low speed until just combined.
3. Evenly divide the dough among the prepared muffin cups. Press the dough into the bottom and up the sides of each cup.
4. Bake for 15-20 minutes, or until lightly brown. Remove from oven and use the handle of a wooden spoon to reshape the hole in the middle of the cups. Set on a wire rack to cool slightly.
5. Place the caramels and heavy cream in a medium microwave-safe bowl. Heat at full power in 30 second intervals, stirring in between, until the caramels are melted and smooth. Evenly divide the caramel into the cookie cups. Place in the refrigerator to cool slightly.
6. Place the chocolate in another medium microwave-safe bowl. Heat at 50% power in 30 second intervals, stirring in between, until the chocolate is melted and smooth. Evenly divide the chocolate on top of each cookie cups and place a pecan half on top of each cookie cup. Allow to set before removing from the pan and serving (can be refrigerated to speed up the process).

Source: Quick-Shop-&-Prep 5 Ingredient Baking by Jennifer McHenry.

Items you may need (affiliate links):

Disclosure: I was provided with a free copy of this cookbook from YC MEDIA but was not otherwise compensated for this post. All thoughts and opinions are my own.