Before it’s officially Christmas and all things fall and go out the door, I wanted to share some of our photos from our Thanksgiving dinner! I have a few recipe details on the desserts that some of you over on Facebook were asking for! I hope you enjoy these photos! Our little bug loved the potatoes, smashed carrots, shredded turkey, and a few pieces of macaroni and cheese! We kept his normal diet throughout the day but mashed up a few things for him to try, and he LOVED it. He’s super good at chewing now, so it’s fun to experiment with food. I’m still sticking to mostly purees, though. 

Let’s talk about the cake! I used Sally’s Baking Addiction vanilla cake, added almond extract, cinnamon, orange zest, and made it a double layer instead of a triple layer. For the filling, I made homemade mascarpone buttercream. I mixed three sticks of butter, 1/2 cup plain mascarpone, eight cups of powdered sugar, 1/4 cup of heavy whipping cream, one teaspoon of vanilla, 1 teaspoon of vanilla extract, and a pinch of cinnamon. In the middle layer, I added fresh orange cranberry sauce that I had made the night before. I decorated it with sugar-coated cranberries, powdered sugar, and sugar-coated rosemary. It was DELICIOUS! Serve it chilled  It’s a perfect Christmas cake as well. I think I will make it a tradition always to make a cake during the holidays. 

For my pie crust, I used my pumpkin pie recipe! And for the pecan pie, I used Sally’s Baking Addiction pecan pie recipe, and it was amazing. This was my first time making a pecan pie, and it was so easy! I got creative this time and braided the edges of the pecan pie. I want to get better at pie dough! 

Pies are great for Thanksgiving because you can knock them out the night before!

I always place my produce on the hillside for the neighborhood deer, and it was so cute to see my little deer friend waiting for me! I put it out there every night. I think I’m going to get a deer cam. 
 
Sparkling cranberry juice   
 I used all of the candles from my wedding!  
We had so much food! But, it’s the leftovers we do it for. 

Roasted vegetables
Roasted potatoes
green bean casserole
cranberry sauce
sausage stuffing
dinner rolls
Mac and cheese
deviled eggs
turkey
shrimp pasta salad
cranberry sauce
brussels sprouts
pumpkin pie
pecan pie
 I brined the turkey 36 hours in advance. I used the whole foods turkey brine kit and added brown sugar, fresh thyme, rosemary, dill, lemons, and oranges. I stuffed the turkey with garlic, celery, oranges, thyme, rosemary, dill, lemons, cranberries, and onions. It was one of the best turkeys I made. 
 

We always do dessert after the kitchen is cleaned. It’s fun to play a board game, put a Christmas movie on, make coffee, and have dessert! 


   
 The cake was a hit!
 Thank you all for stopping by to check out the Thanksgiving photos. I’m going to make some tea, watch a Christmas movie, and relax after putting Bugs down tonight! I hope you all had the best day, did some Black Friday shopping (can’t believe I didn’t buy anything yet!), and spent some time with your family!

Questions for you!

1. What is your favorite Thanksgiving side?
2. Did you go shopping today?
3. Are you already in the Christmas spirit?

Print

Cranberry and Orange Cast Iron Herb Chicken

You must try this easy and seasonal dinner recipe. It's healthy and filled with delicious flavors.

Course dinner, lunch,, Main Course

Cuisine American

Keyword cast iron, cranberry chicken, dinner recipes, seasonal, gluten free and dairy free, marinated chicken, meal prep, orange

Prep Time 2 days days

Cook Time 20 minutes minutes

Servings 7

Author Taralynn McNitt

Ingredients

• 3 lbs Chicken Breast boneless, skinless
• 1 Large Yellow Onion
• 1 Large Orange
• 1/4 Cup Avocado Oil
• 14 Oz Whole Berry Cranberry Sauce
• 5-6 Garlic Cloves
• 1 Bunch Dillweed
• 1 Bunch Rosemary
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 2 Tbsps Dried Chives
• 1/4 Tsp Sea Salt
• 2 Cups Baby Carrots
• 2 Tbsp Soy Sauce gluten-free

Instructions

• Cut chicken breast in half. Keep the chicken thick if you want charred chicken with a moist center.

  *you will want to leave them thick, so do not slice them from the middle.
• Marinate the chicken (24-72 hours)

  Add the chicken to a gallon bag with avocado oil, onion slices, orange slices, garlic, cranberry sauce, dill weed, rosemary, black pepper, garlic powder, dried chives, sea salt, and soy sauce.

  Zip the bag, shake, and massage until all the ingredients are combined and the chicken is fully coated.
• Heat the cast iron and add the carrots with a few tablespoons of water and extra avocado oil. Pour the bag of marinated chicken into the heated cast iron, and cook the chicken breast on high for about three minutes on each side (until the chicken is slightly charred). Once the chicken is charred, lower the heat to medium-low, and cook for about 15-minutes.

  The chicken will be done once it reads 156-175 degrees.
• Serve the chicken breast with the cooked carrots and extra cranberry sauce on top!

This recipe makes enough for seven to eight people. We made a bunch extra so we could eat throughout the week. I love that the outside of the chicken is perfectly seasoned and crispy. I tested this recipe in a regular frying pan, so don’t worry if you do not have cast iron skillet! You can still make this chicken. And if you prefer to cook the chicken in the oven, you can also do that. 
 
Today, I’m making a cranberry almond cake with a almond marscopone frosting! I will try to get that up before Thanksgiving. I’m making pecan pie, pumpkin pie, my cranberry sauce, roasted vegetables, and then my brother is making the rest! I cannot wait for the entire family to come over this year.

Questions for you!

1. What is your favorite Thanksgiving food to eat for leftovers?
2. Do you won a cast iron skillet?
3. Are you traveling or staying home for Thaknsgiving?

These bars are healthy enough to eat for breakfast but tasty enough to have for dessert. 
  The entire house smelled like fall heaven while roasting these apples and baking the bars. 

Print

Healthy Apple Cinnamon Oatmeal Bars

These healthy apple cinnamon oatmeal bars are delicious, healthy, and quick to make!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 8 Bars

Author Taralynn McNitt

Ingredients

Cinnamon Apples

• 4 Medium Apples I used honeycrisp
• 2 Tbsps Ground Cinnamon
• 1 Tbsp Apple Pie Spice
• 1/4 Cup Honey
• 1/4 Tsp Sea Salt
• 1 Tbsp Olive Oil

Oatmeal Bars

• 2 Cups Oatmeal
• 1 Tsp Baking Powder
• 1 Tbsp Ground Cinnamon
• 1/4 Tsp Sea Salt
• 1 Cup Almond Milk
• 2 Large Eggs
• 2 Tsps Vanilla
• 1/4 Cup Almond Butter
• 1/2 Cup Maple Syrup

Instructions

• Preheat the oven to 350 degrees
• Peel and dice apples.
• Add the apples, cinnamon, apple pie spice, honey, olive oil, and sea salt to a pan on medium heat. Let them simmer, occasionally stirring, for 10-12 minutes.
• Add oatmeal, baking powder, sea salt, cinnamon, milk, eggs, vanilla, almond butter, and maple syrup to a blender. Mix on a medium speed until combined.
• Grease or line a baking dish. Pour the blended oatmeal batter evenly into the pan, and top with the cooked apples.

  I used an 8 x 8 pan, but you can use any size. Simply adjust the cooking time.
• Bake for about 25-28 minutes.
• Serve cold or warm! Even better with a dollop of whipped cream.

I recommend trying them out with a hot cup of coffee and a dollop of whipped cream on top! I hope you enjoy!  

Have a great weekend! 

Questions for you!

1. Do you prefer apple or pumpkin?
2. What is your favorite fall candle scent?
3. Does it feel like fall where you live?

I’ve never been a big fan of cream cheese frosting, but I love all of the desserts that go with cream cheese frosting, like cinnamon rolls, pumpkin bars, carrot cake, and gingerbread bars. I usually make them with a buttery frosting. These pumpkin spice bars are so moist, and the maple frosting pairs perfectly. 

I have to say it. These bars are moist! It’s like biting into a super moist (omg, I said it twice) cake with a melt-in-your-mouth frosting. You’re going to want to make these over and over again. They are not overly sweet, and they pack all the spice! I love when you can taste the bold pumpkin spice flavors in a dessert. Add these to your menu if you have any fall parties coming up! 

I love that these bars are made with super simple ingredients you probably already have hiding in the pantry.

Pumpkin Spice Bars Ingredients

These pumpkin spice bars are made with simple ingredients, and you will probably already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 2 Cups Pumpkin Puree
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar (you can use baking monk fruit)
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for all-purpose gluten-free flour or whole wheat flour
• 1 tsp of baking soda
• 1/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 1/2 tbsp pumpkin spice

Maple Frosting Ingredients

• 1/3 cup melted unsalted butter – vegan butter works
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons of milk – you can use almond milk or any milk alternatives
• 2-3 tablespoons of maple syrup
• 1/2 teaspoon pumpkin spice

I’ve never been a fan of cream cheese frosting, so I stick with more of a buttercream icing!
I have the best little baking buddy! He tried pumpkin for the first time this week, and he loved it! He’s my child

How to Make Frosted Pumpkin Spice Bars

Step One:
Preheat the oven to 350 degrees.

Step Two:
Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.

Step Three:
With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.

Step Four:
Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed. Mix in the dry ingredients and combine for about 30-seconds.

Step Five:
Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

Step Six:
Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

How to Make Maple Frosting

Step One:
Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.

Step Two:
Mix in the maple syrup. While the bars are still slightly warm, evenly spread the frosting over the top. 

.Step Three:
Let the bars cool for about 20-40 minutes in the refrigerator. Slice into 15 even bars or more, depending on your pan size!
I love finding cute baking dishes when I visit Homegoods. You can use any baking dish for this recipe, but your baking time may change! Just pay attention to the edges and use the toothpick method to determine whether it’s done or not. You can always pull the bars out when they are slightly undercooked because they’ll continue to cook in the hot pan. If you prefer muffins, a loaf, or cake, you can also use this recipe to make those! 
Waiting for these to cool is the hardest part. I made them in the afternoon and was so excited to have a slice with a cup of coffee. Kyle first said when he got home, “wow, what smells so good?” Your entire home will smell like Fall has arrived!

The bars are so flavorful by themselves; you can even make them without the icing, which would be amazing in morning coffee!

When the bars are slightly cooled but still a bit warm, spread the frosting over the top. This maple frosting is thicker than icing but thinner than regular frosting. It’s pretty much the perfect consistency! I like spreading it on when it’s slightly warmer because it sinks into the top layer of the cake and forms a crackle texture on the top. 

The pan I used makes fifteen bars, but if you want more servings and a thinner cake, use a wider and shorter pan. 

Print

Maple Frosted Pumpkin Spice Bars

Ingredients

PUMPKIN SPICE BARS

• 1/2 Cup Unsalted Butter room temp / 1 stick
• 2 Cups Sugar
• 2 Cups Pumpkin Purée
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Pumpkin Spice

MAPLE FROSTING

• 2 Cups Powdered Sugar
• 1/3 Cup Melted Unsalted Butter
• 2-3 Tbsps Milk
• 1/2 Tsp Pumpkin Spice
• 1/2 Tsp Vanilla
• 2-3 Tbsps Maple Syrup

Instructions

PUMPKIN SPICE BARS

• Preheat the oven to 350 degrees.
• Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed.
• Mix in the dry ingredients. Combine for about 30-seconds.
• Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

  Baking time will depend on the size and material of your pan. Pay attention to the bars while they are cooking, and use the toothpick method to determine whether they're done.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

  You'll want them slightly warm while applying the frosting.

MAPLE FROSTING

• Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.
• Mix in the maple syrup.

  While the bars are still slightly warm, evenly spread the frosting over the top. 
• Let the bars cool for about 20-40 minutes in the refrigerator.

  Slice into 15 even bars or more, depending on your pan size!

These pumpkin spice bars are perfect for morning, daytime, or late-night dessert. Pair them with a pumpkin spice latte or pumpkin beer!

I dare you to stop at just one!

You can watch the video I’ve included to see how easy these are to make!     Happy Fall baking, everyone!

I’m so so so excited to have you all try these! Make sure to tag me in your recipe pictures and come back here to rate and review the recipe!

Questions for you!

1. Do you prefer a buttercream frosting or a cream cheese frosting?
2. What is your favorite fall recipe?
3. Have you had a pumpkin coffee yet?

Anyone else ready for all things pumpkin? Me! Me! I love kicking off fall with pumpkin bars. They remind me of being a kid and going to my aunt’s house, who ALWAYS made the best pumpkin bars. I decided to make up a lighter recipe for pumpkin bars this weekend. The flavors and textures are so on point that you’d have no idea that they are lower in carbs, made without added sugars, gluten- free, grain-free, and dairy-free! I’ll include plenty of substitutions for the ingredients as well. 
Even though it’s been scorching hot here and only 10% of the trees have started changing, I’ve been in the fall spirit. I’ve already made several seasonal recipes, created some Fall DIY home decor posts (coming soon), and have some Fall trips planned!

I used to make my whole wheat pumpkin bars all the time, and they are still one of the most viewed pages on my blog! I thought I’d add a new version with some swaps. Even though the old recipe is amazing, I have to admit that I like these better! They are light, dense, and made with all the right spices.
Pumpkin bars are a quintessential Fall dessert, but not all of them are made equally! These pumpkin bars will NOT disappoint.

If you’ve been looking for a dairy-free cream cheese frosting, this one is almost identical to the real deal. So grab your pumpkin spiced latte, and get to baking! 
I’m always an “extra” person. I want things to POP and stand out, so getting the spices right in this recipe was important to me. I think the spices can make or break your pumpkin bars.

These bars have the perfect mix of cinnamon, nutmeg, cloves, ginger, and sea salt. 
I decided to finally try Monk fruit sweetener after hearing awesome reviews, and it did not disappoint. It tasted identical to sugar and didn’t have any weird aftertastes. I will for sure be using this again. It’s a 1:1 sugar replacement, gluten-free, zero glycemic, zero calories, vegan, zero additives, and non-GMO.

If you don’t want to use monk fruit sweetener, no worries! You can replace it with your choice of sweetener. 
I used unsweetened almond milk for my milk, but almond, cashew, cow’s milk, or any type of milk will work as a replacement. I haven’t tried making these with an egg replacement yet, but it’s on my list of things to do! You could try using the flaxseeds as a replacement, but I don’t know how they’ll turn out just yet. I’ll keep you all posted. (If you end up making these without the eggs, let me know how they turn out!)
I baked these bars for 43 minutes at 385 degrees. Just note that all ovens cook differently, so pay attention to the bars. Use the toothpick method to determine if they are done. The edges will be golden, and the middle should be firm. 
This is the BEST dairy-free cream cheese frosting I’ve ever had.

I used unsweetened coconut milk yogurt (SoDelicious), vanilla, almond milk plain cream cheese (Kite Hill), (Swerve) powdered sugar, and coconut flour. You can play around with the frosting and add more of each ingredient to get your perfect consistency/flavor.

And you can make replacements too! If you’d like to use real cream cheese, Greek yogurt, and real powdered sugar, those will all work!

I could have eaten this by the spoonful! 
After the bars have completely cooled, spread the frosting evenly on top with a spoon.
I had a lot of the frosting leftover! I put it in a jar and saved it for my next batch.
You’ll want to store these in the refrigerator or freezer.

I kept mine in the freezer and microwave for 35 seconds when I want one! They taste sooooo good (not going to lie, I had to have one while editing these photos because I couldn’t resist!)This recipe makes 18 bars! And just like all dessert, it’s served best with a cappuccino! 
Nutrition Per Bar: (they are actually a bit less because I didn’t use all the frosting, but did calculate it in)
165 Calories, 14g carbs, 10g fat, 8g protein, 3g sugar, and 3g fiber.

I can’t wait to hear what you think of these bars! If you make them, please tag me in your pics! I always love seeing your creations.

Questions for you! 

1. What is your favorite Fall treat?
2. Would you like me to make a YouTube video of this recipe?
3. Team pumpkin spice or peppermint mocha?

I’ve officially eaten more pumpkin pie in the past week than I have in my entire life.  I had to make a few versions of this recipe until it was perfect. I also have the same pie recipe coming out next week but with its dairy-free substitutions! I’m extremely excited to share this recipe with you all and I cannot wait to hear what you think after making. This is a pumpkin pie recipe that may convert the non-pumpkin lovers. I caught Kyle many times going into the fridge with a fork to steal a few bites. Mr. “I don’t really like pumpkin flavor” may have changed his mind  I look forward to making this pie recipe for Thanksgiving! It’s hard to decide whether I like the crust more or the pumpkin filling, but this combo is mouthwatering. I am going to be making this same crust with my apple pie filling over the weekend. I’m absolutely hooked, and it’s so easy to roll out. I may get fancy and do the leaf shapes on top. The recipe is also very easy to make, which you all know I love EASY. You can make the dough the night before, or even weeks before and store it in the freezer to save time on Thanksgiving day. If you’re looking for an amazing pumpkin pie recipe to bring to the Thanksgiving table, THIS IS IT. You could also use regular flour if you don’t need to use gluten-free. Pie Crust Ingredients:

Pumpkin Pie Filling:
Vanilla Extract, Cloves, Pumpkin Spice, Cinnamon, Sea Salt, Brown Sugar, Sweetened Condensed Milk (coconut cream condensed milk will also work!) Eggs, Pumpkin Puree. Make the crust first because it needs to chill in the fridge for an hour in advance.

1. In a large mixing bowl, whisk the flour, cinnamon, sugar, and salt together.
2. Dice the chilled butter and use your hands to work it into the flour mixture.
3. Use a fork to mash the sour cream and almond extract into the flour and butter mixture.
4. Once the sour cream is combined the best you can with the fork, use your hands to form the dough into a ball.
5. Slice the ball in half and form into small disk-like shapes.
6. Sprinkle flour on both sides and wrap them in plastic wrap.
7. Store them in the refrigerator for an hour.

Once the dough has chilled, cover your counter surface or a dough cloth with flour. Roll out into a circle to form the crust. You can place the pie pan on top and cut around the edges. I’m not a pie crust expert like my grandpa was. I may need to watch a few tutorials next time to make the edges look prettier, but it all tastes the same in the end! Pretty or not. Make the pie filling!

Whisk the eggs in a large bowl. Add in the cinnamon, cloves, pumpkin pie spices, vanilla, sea salt, brown sugar, pumpkin, and condensed milk (or sweetened condensed coconut milk.)

Pour the filling into the pie crust until it reaches the edges, but not too high!

I had a bit extra dough to make a mini pie for taste-testing the night before. Turn your oven to 425-degrees and bake the pie uncovered for fifteen-minutes.

Turn the temperature down to 350-degrees, cover the pie crust with tin foil to protect it from burning, and bake an additional 30-minutes. If the knife comes out clean in the center, then it is fully-cooked! I wanted to cry after the first bite of perfection!

After taking the pie out of the oven, you’ll want to let it cool on the countertop for at least two hours. Store in the refrigerator until you’re ready to serve. 

Print

Gluten-Free Pumpkin Pie with Flaky Crust

The most delicious gluten-free pumpkin pie that will simply melt in your mouth!

Course Dessert

Prep Time 1 hour hour 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 2 hours hours

Servings 8 Slices

Author Taralynn McNitt

Ingredients

Flaky Gluten-Free Pie Crust

• 2 Cups Gluten-Free Flour Bob's Red Mill
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Sea Salt
• 1/2 Tbsp Ground Cinnamon
• 1 Cup Unsalted Butter 2 sticks (vegan Earth Balance as a substitute)
• 1/2 Cup Full-Fat Sour Cream (or high-fat dairy-free yogurt)
• 2 Drops Almond Extract Optional

Pumpkin Pie Filling

• 3 Large Eggs
• 3 Tbsps Brown Sugar
• 1 Tbsp Ground Cinnamon
• 1 Tbsp Pumpkin Pie Spice
• 1/2 Tbsp Ground Cloves
• 1 Can Pumpkin Purée 15 OZ
• 1 Tsp Vanilla Extract
• 1 Can Condensed Sweetened Milk 14 OZ(Condensed Coconut Milk also works)

Instructions

Flaky Gluten-Free Pie Crust

• In a large bowl, whisk together the gluten-free flour, sea salt, cinnamon, and sugar together.
• Dice the chilled butter and use your hands to work it into the flour mixture.
• Use a fork to mash the sour cream and almond extract into the flour and butter. Once the mixture resembles a crumble, use your hands to form the dough into one large ball.
• Slice the ball with a knife and form each side into a disk-like shape. Sprinkle with flour and place it into the fridge for an hour.
• Once the dough is chilled, add flour to your surface and roll the dough out. Place the pie pan on top of the dough and cut around the edges to form a pie pan shape.
• Pinch the edges of the dough until it's even all the way around.

Pumpkin Pie Filling

• Preheat oven to 425
• Whisk the eggs and the brown sugar together.
• Slowly mix in the cinnamon, pumpkin pie spice, sea salt, vanilla, and cloves.
• Mix in the pumpkin and condensed sweetened milk.
• Pour the mixture into the pie pan until it reaches below the edges of the crust.
• Place the pie (uncovered) in the oven and cook at 425 for fifteen minutes.
• Reduce the oven temperature to 350-degrees, cover the edges of the pie, and bake for an additional 30-minutes. If you place a knife in the center of the pie and it comes out clean, that's how you know it's done.
• Let the pie chill for two hours outside of the fridge before eating.

  Store in the fridge to keep it fresh longer!

I hope you all love this recipe as much as I do! Let me know if you’d want me to share the apple pie recipe with the little leaf cut-outs on top! & don’t forget to tag me in your recipe pictures if you make this one! xo

This is a photo of the gluten-free and dairy-free pumpkin pie I made and it turned out just as good! I’ll make sure to get that recipe up soon. I was going to add the substitute details to this post, but I used coconut milk and had to add different amounts of sugar and spices to make up for the taste of the condensed milk. Plus, I think a pie this good deserves a post of it’s own!

Questions for you!

1. Are you a pumpkin pie fan?
2. What is your favorite Thanksgiving dish?
3. Pie with whipped cream or ice cream?

Print

Strawberries n' Cream Pretzel Salad

This is the perfect dish to make for a potluck, summer party, or any holiday occasion. It's always a big hit with guests, and so easy to make. My mom has been making this recipe for us for the past 30 years.

Course Dessert

Cuisine American

Keyword strawberry, dessert, fruit salad, jello, pretzel salad, strawberry pretzel salad, whipped cream, cream cheese, potluck, party food

Servings 20

Author Taralynn McNitt

Ingredients

• 6 Ounce Strawberry Jello Box
• 2 Cups Boiling Water
• 10 Ounces Frozen Strawberry Halves
• 3 Cups Salted Pretzel Sticks Crushed
• 3/4 Cup Unsalted Butter
• 4 Tbsps Granulated Sugar For the Crust
• 8 Ounces Cream Cheese
• 1 Cup Granulated Sugar For the creamy filling
• 12 Ounces Whipped Cream Topping Defrosted

Instructions

• Heat oven to 350-degrees
• Prepare the jello. Mix the jello packet with the two cups of boiling water. Add the frozen strawberries to the jello mixture (do not pre-defrost.)

  Place the strawberry jello in the refrigerator (about one hour)
• Crush the pretzels (see photos for size reference)
• In a microwave-safe bowl, melt the butter. Mix in the four tablespoons of sugar. Add the crushed pretzels to the butter bowl and coat.
• Pack the pretzels down in a 9x13 baking dish. Bake for ten minutes.

  Place in the refrigerator to speed up cooling process if the jello is starting to firm.
• Using an electric mixer, combine the cream cheese with one cup of sugar. Beat on a high speed until there are no lumps. Once you get a creamy texture, mix in the whipped topping.
• Once the pretzel crust has completely cooled, spread the cream filling evenly on top of the pretzel layer.
• Pour the semi-firm jello mixture on top of the creamy layer.
• Refrigerate for 2-3 hours.

You can easily make this recipe gluten-free and dairy-free by swapping the pretzels for gluten-free pretzels, and by using dairy-free cream cheese and whipped topping!
I added blueberries this year for the 4th of July! We had all of our friends over, and there wasn’t a bite left! I included a video into the post so you can see how easy this recipe is to make! I hope you enjoy it as much as we do.

Here are a few Fall recipes:

My homemade gluten-free pumpkin pie

Homemade honey blood orange cranberry sauce

Healthy pumpkin bars

Fall Charcuterie Board

Free printables to help you plan this year! 

I hope you all have an amazing Thanksgiving!

I’ll be sharing a lot of cooking updates on my stories. Stay tuned for how cooking my first turkey goes!

Questions for you!

1. What are you cooking this year?
2. Do you purposely cook extra just to have leftovers?
3. Who does all the cooking in your household on Thanksgiving?

I thought that maybe when I got home from Miami it would be in low ’70s here. I was hoping to step off the plane with a big hug from fall. This girl’s dream was crushed when she opened up the weather app and saw 90’s all week long. To be fair, summer has seven more days to get out all of its heat. But next week, I expect chilly weather so I can jump into my fall decorating-mode. As for fall baking? That’s an inside sport, so it’s already started over here.  
Today, I’m sharing an easy and delicious recipe for pumpkin spice rice Krispies! This recipe is gluten-free, vegan, and requires zero baking! If you have last-minute fall party plans or need a quick dessert for school, this recipe will be your savior! I’m a fan of how light this recipe is, and if you need to make ingredient swaps, you definitely can.

The pumpkin spice rice Krispies call for only five ingredients!

-Vegan Dandie’s Marshmallows
-Pumpkin Puree
-Gluten Free Brown Rice Cereal One Degree
-Pumpkin Pie Spice
-Earth Balance Vegan Butter

A couple of weeks ago, Dandies sent me a fun package with their pumpkin spiced mini marshmallows in it. I knew I had to make pumpkin spiced rice krispie treats. If you haven’t tried Dandies marshmallows yet, you’re in for a real treat! We are obsessed with them in this house. I’ve never been a big marshmallow fan because of the bitter aftertaste, but the Dandies are super fresh with a vanilla aftertaste. It’s dangerous to leave an opened bag of marshmallows in this house because they’ll be gone quick! 
Of course, the recipe is not complete until you top it with candy corn! I used the organic Yum Earth brand because it’s made without artificial colors and corn syrup. They would also be good topped with pumpkin-spice chocolate chips.

Print

No-Bake: Pumpkin Spice Rice Krispie Treats | Gluten-Free & Vegan

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 30 minutes minutes

Servings 15 Treats

Calories 145kcal

Author Taralynn McNitt

Ingredients

• 10 Ounce Bag Pumpkin Spiced Marshmallows (or regular marshmallows)
• 2 Tbsps Vegan Butter (i used earth balance)
• 2 Tbsps Pumpkin Spice
• 1/4 Cup Pumpkin Puree
• 7 Cups Brown Rice Cereal (i used glutne-free One Degree Brand)

Instructions

• In a large mixing bowl, microwave the butter
• Mix in the Marshmallows with the butter until melted.
• Stir in the pumpkin puree and pumpkin spice.
• Add rice creal and stir.
• Grease a dish or add rice krispie mixture to parchment paper. Use a spatula to flatten the treats. Let the treats cool for about 30-minutes before cutting into them.

  Top with candy corn! ** optional **

I hope you all have an amazing week! Crossing my fingers Fall arrives soon! xo xo

Questions for you!

1. Do you like the middle pieces or side pieces when it comes to dessert?
2. Did you bake anything this weekend?
3. Team candy corn?

you may also like…
    

Good Morning,

I’m sipping some coffee and putting off packing until the last minute. I have to be at the airport in a few hours, but packing is the last thing I want to do right now. I’m taking in all the dog cuddles as they sit next to me while I blog. Before I head to Miami, I wanted to share a recipe for pumpkin spice energy bites! These are delicious, and I’m bringing a batch with me on the trip! Even my non-pumpkin-loving boyfriend loves them. 
These pumpkin spice bites are made with only four ingredients: pumpkin spice, dates, cashews, and almonds. They taste like a decadent pumpkin pie and are the perfect treat for fall. They take about ten minutes to make and perfect for on-the-go.

I think they go even better with a homemade pumpkin spice latte  
I bought most of the ingredients from Trader Joe’s because I find that they have the best selection of nuts for the best prices. I never feel bad about using a whole bag of nuts on a recipe when they come from Trader Joes. Now, if I buy them at Whole Foods, I try to be stingy with my nuts because hello, expensive! Anyone else?  
If you can’t use almonds or cashews, you can sub them for walnuts, macadamia nuts, pecans, or any other nuts! And if you do not want to use dates, go ahead and use dried figs as a replacement. I’ve used dried figs for a lot of my energy ball recipes, and they turn out just as good. 
In the food processor, I crush the almonds and cashews. Once those are all chopped, I add in the dates. If it’s too crumbly, I’ll add about a teaspoon of water until I get a perfect consistency. You want it to be gooey, but not too gooey. Makes sense? Cool.

Then, add in the best part…the pumpkin spice!  
I used a tablespoon to measure and rolled them up into bite-sized balls.

Print

Four-Ingredient Pumpkin Spice Energy Balls

Keyword gluten free, dairy free, vegan, energy balls, pumpkin spice, paleo, whole30, healthy, snacking, vegan, vegetarian, raw diet

Prep Time 10 minutes minutes

Author Taralynn McNitt

Equipment

• food processor

Ingredients

• 1 Cup Raw Cashews
• 1 Cup Raw Almonds
• 7 Dates (pitted)
• 2 Tbsps Pumpkin Spice

Instructions

• Add cashews and almonds to the food processor and chop.
• Add the dates.

  **you may need to add tsp of water to help combine**
• Add in the pumpkin spice
• Roll into tablespoon sized balls!
• ENJOY!

I’m so excited to head out with my best friend on a trip today! When I get back, expect some fall decorating videos, fall recipes, more California blogs (i know I’m behind), Miami blogs, VLOGS, and…….the big news!!! xo xo

Have a great weekend, everyone!

Remember to take a moment of silence today for the families & beautiful souls who lost their lives 18 years ago today. 9/11 NEVER FORGET  

Questions for you

1. Do you ever get the nut-guilt when they are so expensive?
2. Are you team pumpkin pie or apple pie?
3. Anyone else still facing the upper 90-degree temps!