HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!

I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!

What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

INGREDIENTS :

Pumpkin Cookies

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 15 oz. can pumpkin
  • 2 eggs lightly beaten
  • 1 tsp vanilla
  • 3½ cups gluten free all purpose flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T pumpkin pie spice

Frosting

  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt

INSTRUCTIONS :

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

You can find complete recipes of this GLUTEN FREE PUMPKIN COOKIES in amyinthekitchen.com

HOW TO MAKE APPLE PIE FRIES | FOOD RECIPES

HOW TO MAKE APPLE PIE FRIES | FOOD RECIPES

These super simple Apple Pie Fries make for a super fun spin on a traditional apple pie. Store bought pie crust cut into strips, filled with a simple store bought apple pie filling, then baked for crispiness. You can dip them in caramel sauce or even whipped cream for additional yumminess.

I shared out Caramel Apple Pie Cookies with you last week. They were so simple and my whole family really thought they were quite tasty. This weekend, I decided to use the other store bought pie crusts and store bought pie filling I had on hand to surprise the kiddos with these super fun Apple Pie Fries.

These cute little snacks are so easy to make and perfect for dipping. You can make Homemade Pie Crust and Homemade Apple Pie Filling.  I was looking to make a quick and easy dessert so I used store bought ingredients so I could make these in a jiffy.

HOW TO MAKE APPLE PIE FRIES | FOOD RECIPES

HOW TO MAKE APPLE PIE FRIES | FOOD RECIPES
HOW TO MAKE APPLE PIE FRIES | FOOD RECIPES

INGREDIENTS :

  • 1 package Refrigerated Pie Crust (2 crusts)
  • 10 oz Apple Pie Filling
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar
  • Sparkling Sugar
  • Caramel Topping for dipping

INSTRUCTIONS :

  1. Preheat the oven to 350.
  2. Spray cookie sheet with non stick spray or use silicone mat and set aside.
  3. Allow crusts to warm slightly to make them easier to work with.
  4. Dust work area with flour and slightly roll out crusts.
  5. Pulse in food processor a couple of time or use a knife to chop pie filling into smaller pieces.
  6. Spread apples over top of 1 crust leaving about 1/8″ uncovered at edges.
  7. Place other crust on top.
  8. Cut into 1/2″ strips and then cut to fry sized lengths.
  9. Beat egg in bowl until well blended.
  10. Mix together sugar, cinnamon and nutmeg.
  11. Brush tops with egg wash and sprinkle lightly with sugar mixture.

You can find complete recipes of this APPLE PIE FRIES in cincyshopper.com

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

Pecan pie is always a favorite around here! If I’m going to have pie for dessert, it’s going to be a pecan pie any day of the year, not just at Thanksgiving!

Pecan pie is the perfect combination of a sweet, caramel-y, nutty filling in flaky pastry crust! We top it with fresh whipped cream… ahh, so rich and decadent. These cookies have the same delicious flavors!

Pecans are great in cookies but these are different than any ol’ cookie you’ve eaten before. These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!

These are surprisingly quick and easy to prepare!

The key to success with this recipe is the consistency of the filling. If it’s too runny, it’ll run out of the mini crusts. If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.
You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!
You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.

I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows. If you don’t use parchment, they will most likely will stick to your baking pan!
I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES
HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

INGREDIENTS

  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 2 tablespoons butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • ⅛ teaspoon salt
  • Optional
  • ¼ cup semi sweet or milk chocolate chip for decorating

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.

You can find complete recipes of this Pecan Pie Cookies in spendwithpennies.com

How To Make Easy Cold Brew Coffee Pie | Food Recipes

How To Make Easy Cold Brew Coffee Pie | Food Recipes

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.
It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse.

I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).
So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some Nielsen-Massey Pure Coffee Extract because I really wanted to drive home the coffee flavor.

This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.
Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!
Coffee lovahs, this one’s for you!

How To Make Easy Cold Brew Coffee Pie | Food Recipes

How To Make Easy Cold Brew Coffee Pie | Food Recipes
How To Make Easy Cold Brew Coffee Pie | Food Recipes

INGREDIENTS :

  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine, but please make sure it’s sweetened. I used Starbucks)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish

INSTRUCTIONS :

  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract.
  2. Whisk until combined and slightly thickened, about 1 minute.
  3. Fold in the Cool Whip completely, making sure to get the bottom!
  4. Pour the mixture into the prepared pie crust and smooth out the top.
  5. Freeze for at least 6 hours, or overnight.
  6. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans.
  7. Cut into wedges and serve!

You can find complete recipes of this Easy Cold Brew Coffee Pie in thedomesticrebel.com

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

Happy Friday, friends! ♥

I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.

Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.

That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling. Also known as Chicken Pot Pie Soup.

The inspiration for this simple soup recipe obviously came from its namesake.  Or really, the filling of its namesake.  In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping……although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes.  Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

INSTRUCTIONS :

  1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).
  2. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.
  3. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  4. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently.
  5. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.

You can find complete recipes of this CHICKEN POT PIE SOUP in gimmesomeoven.com

HOW TO MAKE NO BAKE CREAM CHEESE PEANUT BUTTER PIE | FOOD RECIPES

HOW TO MAKE NO BAKE CREAM CHEESE PEANUT BUTTER PIE | FOOD RECIPES

An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust.  This is perfect for your next gathering!

I recently made a visit to North Carolina and one of my very best friends lives there. We always have so much fun together. Our time is usually spent shopping, getting pedicures, and eating good food. There are some really great places to eat in North Carolina. And I have made a couple of recipes that were inspired by some of the yummy food that I had while I was there.

She showed me a video of this easy to make no bake pie. I only was able to watch how it was made so I decided to make a few changes to it! It starts with the graham cracker crust. The video showed a pre made crust but I decided to make my own. And I used a chocolate graham cracker crust. Chocolate and peanut butter. A match made in heaven right?

HOW TO MAKE NO BAKE CREAM CHEESE PEANUT BUTTER PIE | FOOD RECIPES

HOW TO MAKE NO BAKE CREAM CHEESE PEANUT BUTTER PIE | FOOD RECIPES
HOW TO MAKE NO BAKE CREAM CHEESE PEANUT BUTTER PIE | FOOD RECIPES

Ingredients

Chocolate Graham Cracker Crust: (You can also use store bought)

  1. 1½ cups of graham cracker crumbs (chocolate or regular can be used)
  2. ¼ cup of white sugar
  3. ¾ cup butter, melted

For filling:

  1. 8 oz cream cheese, softened½ cup confectioners’ sugar
  2. ½ cup peanut butter
  3. 8 oz whipped topping (like cool whip), thawed
  4. Whipped cream, chocolate syrup (optional toppings)

Instructions

  1. In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated. Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.

You can find complete recipes of this NO BAKE CREAM CHEESE PEANUT BUTTER PIE in therecipecritic.com

How To Make Pumpkin Coffee Cake | Food Recipes

How To Make Pumpkin Coffee Cake | Food Recipes

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day.

And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

I’ve already share a few coffee cake recipes here on my blog: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake and perfect fall dessert – Cinnamon Apple Crumb Cake.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

How To Make Pumpkin Coffee Cake | Food Recipes

How To Make Pumpkin Coffee Cake | Food Recipes
How To Make Pumpkin Coffee Cake | Food Recipes

Ingredients

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white
  • For Pumpkin Cake:
  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

Instructions

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  2. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  3. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
  4. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  5. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

 

HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES

HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES

I’ve taken two of the best desserts out there and combined them into one knock-out recipe!

This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!

I’m smitten.

You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.

Unless you’re allergic to pecans…

The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar. It’s the perfect base for a layer of pecan pie.

HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES

HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES
HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES

Ingredients

For the Crust:

  • 8 large sheets of graham crackers
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp melted butter

For the Filling:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 4 large eggs

For the Pecan Topping:

  • 1 1/2 cups chopped pecans
  • 3 large eggs
  • 1 (12.25 oz) jar caramel ice cream topping
    Optional toppings: pecans and more caramel ice cream topping

Instructions

  1. Preheat oven to 350 degrees F. Place a 9″x13″ pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  2. To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10″ spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
  4. To make the pecan pie topping: Sprinkle 1 1/2 cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.

Notes

I like to keep the spring form pan around the cheesecake whenever I’m not serving it, this will help protect it, and makes it easy to cover while in the fridge.

You can find complete recipes of this BROWN SUGAR PECAN PIE CHEESECAKE in iwashyoudry.com

How To Make Strawberry Pie Mousse Recipe | Food Recipes

How To Make Strawberry Pie Mousse Recipe | Food Recipes

To cut calories from a strawberry pie recipe, I lightened up the filling and served it in dessert dishes instead of a pie crust. With its pretty color and fruity flavor, it’s and elegant dessert without much fuss.

How To Make Strawberry Pie Mousse Recipe | Food Recipes

How To Make Strawberry Pie Mousse Recipe | Food Recipes
How To Make Strawberry Pie Mousse Recipe | Food Recipes

Ingredients

  • 4 cups fresh or frozen unsweetened strawberries
  • 1/2 cup sugar
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

  1. In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth.
  2. Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

You can find complete recipes of this Strawberry Pie Mousse Recipe in tasteofhome.com