The Super Bowl is practically a food holiday—a festive time for cheesy, meaty, and crunchy snacks from dips to sliders to wings. And while a lineup of salty bites is key, don’t forget it’s a long game that cries out for dessert (and that Super Bowl des…
The Super Bowl is practically a food holiday—a festive time for cheesy, meaty, and crunchy snacks from dips to sliders to wings. And while a lineup of salty bites is key, don’t forget it’s a long game that cries out for dessert (and that Super Bowl dessert recipes will be very much in demand). These fun and sometimes nostalgic recipes are easily shareable, so pass them around this Super Bowl Sunday and end the epic game on a sweet note, no matter who wins.
It's easy to love that the food sometimes eclipses the game itself. You may not remember the winning team a year or two later, but you’ll never forget the brown butter bourbon marshmallow treats everyone piled on top of.
Baked Bananas are the perfect, healthy dessert. They taste decadent, like bananas foster without all the butter and extra calories. Baked Bananas I love the simplicity of this Baked Bananas recipe, which is a great way to use up ripe bananas. Topped with honey and cinnamon, the bananas smell amazing as they bake. They’re perfect for […]
Baked Bananas are the perfect, healthy dessert. They taste decadent, like bananas foster without all the butter and extra calories.
Baked Bananas
I love the simplicity of this Baked Bananas recipe, which is a great way to use up ripe bananas. Topped with honey and cinnamon, the bananas smell amazing as they bake. They’re perfect for dessert, snack, or even breakfast. Delicious served with whipped cream, fro-yo, chopped nuts, or oatmeal. For more ways to use up ripe bananas, try Banana Foster Crepes, Banana Zucchini Cake, and Banana Nut Bread. (more…)
Let’s not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let’s eat more chocolate. Can’t decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow …
Let's not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let's eat more chocolate. Can't decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow of whipped cream, thumbprint cookies filled with dark chocolate and sea salt, or smooth chocolate mousse. (Yes, we did just suggest you have dessert for dinner tonight. You've earned it.)
Take a look through these recipes. And try (try!) to abstain from making them all.
These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter. Flourless Crinkle Brownie Cookies Fudgy Flourless Crinkle Brownie Cookies made with no oil or butter! And because they are made with ground almond […]
These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.
Flourless Crinkle Brownie Cookies
Fudgy Flourless Crinkle Brownie Cookies made with no oil or butter! And because they are made with ground almond meal instead of flour, they also happen to be gluten-free. What – no oil or butter in a gooey dessert?! Trust me, you won’t miss it! These Flourless Chocolate Crinkle Cookies are also gluten-free since they’re made with almond meal instead of all-purpose flour. For more gluten-free brownie recipes, try my Flourless Chocolate Zucchini Brownies and Flourless Black Bean Brownies.
Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!! The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea. To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too. The toffee […]
Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!!
The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea.
To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too.
The toffee sauce is very simple to make too, no thermometer needed, as it relies on dark brown sugar for that caramelised flavour rather than actual caramelisation of the sugar. I like to make it without treacle in the cake/sauce as I find it can be a bit too strong a flavour but feel free to swap out some of the sugar in the cake/sauce for a bit of treacle if you want that deeper flavour.
The hot toffee sauce is poured over the warm cakes before serving and, if you like, you can drizzle on a bit more soy cream (or add a scoop of non-dairy vanilla ice cream).
Sticky toffee pudding without eggs or butter
As this is a vegan version, the cake uses oil to make it dairy-free and soaked oats to make it eggless! If you’d prefer to use eggs, you can switch the oats for 1/2 a beaten egg.
In the toffee sauce I used vegan butter (tub or block butter will work) and soy cream or oat cream. These are easy to switch for their non-vegan alternatives if you’d like.
Can it be made in advance?
Yes you can bake the cakes and make the sauce up to 2 days in advance. Just make sure you wrap the cakes up in a resealable bag and keep in an airtight container. Put the sauce into a lidded jar and keep in the fridge. Just reheat everything before serving (see below)
Can it be frozen?
Yes you can freeze the cakes as long as they’re cooled & wrapped tightly in a resealable bag. Let them defrost overnight at room temperature OR reheat in the oven at 180C for 15-20 minutes / microwave in 10 second bursts until warmed through.
How to reheat sticky toffee pudding:
For the cakes: unwrap the cakes and put onto a tray in the oven at 180C (350F) for 10 minutes (if fridge-cold) or 15-20 minutes (if frozen) or microwave in 10 second bursts until warmed through.
Sauce: Warm the sauce in a small pot on the stove (adding a little splash of water to loosen if needed) or remove the lid and microwave in 10 second bursts, stirring between bursts, until hot.
Sticky Toffee Pudding for 2 (vegan)
Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
Cake:
50g pitted dates (weigh after pitting them)
100g boiling water
1 English breakfast tea bag (optional)
2 tbsp porridge oats
50g plain white flour
2 tbsp dark brown sugar (muscovado)
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
2 tbsp vegetable oil
Toffee Sauce:
20g vegan butter (block or tub)
3 tbsp dark brown sugar
pinch of salt
1/2 tsp vanilla
4 tbsp soy cream or oat cream
Instructions
Preheat the oven to 180C fan and grease two of the holes in a muffin tin with vegetable oil.
Place the pitted dates, tea bag and oats into a small bowl. Pour over the boiling water and set aside for 10 minutes to soak. After they've soaked, remove the tea bag and use a fork to mash up the dates as much as you can.
In a medium bowl mix the flour, sugar, bicarbonate of soda, baking powder and salt. Pour in the date mixture, oil and non-dairy milk. Stir to combine - don't overmix.
Divide the batter between the two muffin holes - you should be able to fill them right to the top.
Bake for 20-25 minutes until well-risen and, if you gently press the top of the muffins, they spring back.
Gently loosen the cakes from the tin with a butter knife and tip them out onto a plate. Set aside.
For the toffee sauce (make this while the cake is baking):
Combine the butter, sugar and salt in a small pot. Melt over a medium-low heat and, once fully melted, allow to bubble for 1 minute to melt the sugar. Next stir in the vanilla and cream then mix to combine and cook for a further 2-3 minutes until slightly thickened.
Serve:
Place each warm cake onto a dessert plate. Pour over the warm toffee sauce (and extra cream if you like). Eat!
Notes
No muffin tin? Use ramekins, mini pudding basins or even sturdy ceramic mugs/small ceramic bowls instead
Make it non-vegan: use 1/2 an egg in place of the oats. Use dairy butter & cream in the toffee sauce.
Want to make it ahead? Wrap and chill for for to 2 days or freeze for up to 2 months. Put the sauce in a jar and store for up to 1 week in the fridge. For more detail see the post above.
Have you made this recipe? I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
From our community to your kitchen, here are our top five snacking cakes for any time at all!
For our latest culinary contest, we asked for your best recipe for snacking cakes: simple cake recipes prepared in just one bowl. If the recipe included f…
From our community to your kitchen, here are our top five snacking cakes for any time at all!
For our latest culinary contest, we asked for your best recipe for snacking cakes: simple cake recipes prepared in just one bowl. If the recipe included frosting, it had to include fewer than than five ingredients, and also come together in one bowl. As always, our community members rose to the challenge, and delivered us a variety of cakes that fit the bill.
This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the…
This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week. The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out. So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]
My peppermint bark glowup is this candy cane buttercrunch! Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?! I’ve always gone back and forth on peppermint bark. I like it, I do. I usually like a small piece every holiday season but it’s not something I totally lose […]
My peppermint bark glowup is this candy cane buttercrunch!
Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?!
I’ve always gone back and forth on peppermint bark. I like it, I do.
I usually like a small piece every holiday season but it’s not something I totally lose my mind over, you know?
My favorite part is easily the crunch of the peppermints – we all know I’m such a texture freak!
So this buttercrunch – which is crunchy as all heck, is my dream. Super crispy and crunchy, but also chocolatey. And also pepperminty! You have to try it.
If you’re thinking this looks familiar, you’re right! I made this pumpkin buttercrunch last month for Thanksgiving and THIS is how obsessed I am with it. I needed two flavors of the buttercrunch in my life in two months. It’s 2020, so I mean, we deserve it. For sure.
The first layer is a traditional toffee. Butter, sugar, a drop of water. Some vanilla extract and peppermint extract if you really want to up the mint flavor.
You do boil it, but it’s super easy! If you head to instagram today, you can see me make it step-by-step on my stories.
The next layer is just melted chocolate with crushed candy canes on top! I like to swirl a bit of coconut oil into my chocolate because it helps keep it firm at room temperature. It’s not necessary, but it does help. And really, that’s it!
Top with the crushed peppermint and you’re good to go.
Cue all the exclamation points!
One of the reasons I love this is that it’s just DIFFERENT than peppermint bark, you know? In my millennial brain I just get so bored with the same things over and over. I love that this still has all the perks and flavor of peppermint bark, with a little modern twist.
It’s also PERFECT for cookie boxes! Earlier this week I had a moment of thinking I was going to cut down on my baking list this year, but since I’ve decided against it and am going full steam ahead. I can’t wait to drop off some treat boxes on friends’ doorsteps this weekend. This peppermint buttercrunch is the perfect thing to add because it can be broken into fun, tiny pieces and will stay fresh too.
This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!
Course Dessert
Cuisine American
Prep Time 40minutes
Cook Time 10minutes
Setting time 30minutes
Total Time 1hour20minutes
Servings 8to 10 people
Author How Sweet Eats
Ingredients
14tablespoonsunsalted butter
1cupsugar
2tablespoonswater
1/2teaspoonsalt
1/2teaspoonvanilla extract
¼teaspoonpeppermint extract
12ouncesdark chocolate,chopped
1tablespooncoconut oil
¾cupcrushed candy cane or peppermint pieces
Instructions
Line a baking sheet with parchment paper.
Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!
No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle. Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them! Ingredients for applesauce cookies These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies: All purpose flour Old Fashioned rolled oats (aka oatmeal!) Light brown sugar & granulated sugar Cinnamon, allspice, nutmeg, cloves Baking soda Salt Applesauce Neutral oil Egg Vanilla extract When it comes to a neutral oil, you can use grapeseed […]
No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.
Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them!
Ingredients for applesauce cookies
These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies:
All purpose flour
Old Fashioned rolled oats (aka oatmeal!)
Light brown sugar & granulated sugar
Cinnamon, allspice, nutmeg, cloves
Baking soda
Salt
Applesauce
Neutral oil
Egg
Vanilla extract
When it comes to a neutral oil, you can use grapeseed oil, organic canola oil, or vegetable oil: any oil that has a neutral flavor. Avoid olive oil since it’s rather strong! You can also substitute melted butter for oil if you wish.
Add icing for best results!
The best part about these applesauce cookies? The powdered sugar icing! This icing takes them up a notch: both in overall presentation and in flavor! The sweet icing adds just the right additional sweetness to each bite. (Side bonus: it reminds us of an oatmeal cream pie.) Here’s what to know about this easy icing:
Mix powdered sugar with milk until smooth (quantities here). Easy as that! Make it dairy free with dairy free milk.
Drizzle with a fork, not a spoon! Yes, that’s right. We always reach for a spoon: but it’s the tines of a fork that make the best icing drizzle! Trust us.
Add color if desired. We made a cute holiday version by splitting the icing and adding food coloring to make half red and half green.
Tips for making applesauce cookies
Here are a few tips for the baking portion of applesauce cookies. It’s very easy and similar to most standard cookie recipes. Just a few things to note are:
The dough will be very sticky. It’s stickier than what you’d expect for say, a chocolate chip cookie dough.
Observe the chill time. After you mix up the dough, chill for 10 minutes. Don’t skip this part: it helps so the cookies don’t spread when baking.
Use 2 spoons or a cookie scoop to shape drops. Don’t adjust the cookies once they’re on the tray. The dough is sticky, so it’s a little harder to work with and form into a round drop (the cookie scoop is easiest). But never fear: once your cookies are on the try, they’ll bake up nicely.
Vegan variation
Want a vegan variation on these applesauce oatmeal cookies? Luckily, they’re easy to make plant based! All you have to do is substitute the egg with a flax egg. A flax egg is ground flax seed that’s mixed with water. Let it sit and it forms a gel-like substance you can use as a binder in vegan baked goods. It might sound odd but use it once, and you’ll see how easy it is! It works well in quick breads, cookies and pancakes.
Why bake with applesauce?
Why bake with applesauce? Adding this fruit puree gives cake a rich, moist crumb to baked goods. Applesauce is a well-known substitute for butter and oil in baking recipes, an easy way to cut the overall calories. In these cookies it’s used for moisture and overall flavor (the oil is still necessary!). Even though it only uses 1/2 cup applesauce, you can taste it in every bite.
Storage info
These applesauce cookies store well and stay very moist in a closed container. Here’s what to know about storage:
Store at room temperature in a cookie tin for up to 5 days. If the cookies are becoming too moist, you can unseal the top and let it loosely cover the tin.
Freeze un-iced cookies for up to 3 months.
More recipes with applesauce
Applesauce is one of our favorite tricks in baking! If you love these applesauce oatmeal cookies (which we know you will), here are a few more recipes with applesauce you’ll enjoy:
Bake up our fan favorite Applesauce Cake (so moist and delicious!)
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the dry ingredients. In a separate medium bowl, mix the wet ingredients. Add the dry ingredients to the wet ingredients and stir until a sticky dough forms (it will be wetter than you expect).
Place the bowl in the refrigerator and chill for 10 minutes.
Make 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Scoop or use 2 spoons to make evenly spaced drops onto the paper — don’t try to adjust or move them once they’re on the sheet.
Bake the cookies for 10 to 12 minutes until lightly browned. Allow to cool to room temperature before enjoying. If desired, make a criss-cross icing drizzle with a fork using our 1 Minute Powdered Sugar Icing. Store at room temperature in a cookie tin for up to 5 days, or freeze (un-iced) for up to 3 months.
These caramel pretzels will be your new favorite holiday treat! Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate. I CAN’T SAY NO. My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could […]
These caramel pretzels will be your new favorite holiday treat!
Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate.
I CAN’T SAY NO.
My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could not be more excited to share it with you.
It’s simple. It’s easy. But it’s a ridiculously delicious treat that you can gift this season and everyone will freak!
Lacy had told me about the caramel pretzels for awhile, but it wasn’t until her wedding on New Year’s Eve (did we even really know what 2020 would be?! ugh) that I tried them. In fact, I don’t even think I tried them at the wedding – it was the next morning. My sister-in-law was like YOU HAVE TO GET THESE PRETZELS and then I proceeded to package a bunch up with some cookies to take home. I tried them once I got home and just about lost it.
They were outstanding!!
I had no idea how easy they were to make. Seriously!
All we have here is a pretzel rod dipped in caramel, rolled in heath toffee chips and then drizzled in chocolate.
But oh my GOSH. Are these so good!
They are salty and sweet. Crunchy and chocolatey. Everything you want in a little treat. Perfect to throw in cookie boxes too!
Since the wedding, I’ve made these a few times and people adore them. The great thing is that you can make them ahead of time! I made these to take with us on our road trip to michigan this summer. They were consumed within the first few days. They’re just irresistible!
And they definitely aren’t just for the holidays. These are perfect any time of year, for a little celebration or just a regular weekend. Be the most popular and make ’em!
These caramel pretzels are such a delish treat! The pretzels are dipped in caramel, rolled in toffee and drizzled with chocolate. Yum!
Course Dessert
Cuisine American
Prep Time 45minutes
Total Time 45minutes
Servings 20pretzels, is easily multiplied
Author How Sweet Eats
Ingredients
20pretzel rods
18 ounce bag toffee chips
111 ounce bag caramels, unwrapped
2tablespoonsheavy cream
4ouncesmilk, dark or white chocolate (or a mix of them!),melted for drizzling
1teaspooncoconut oil
Instructions
Place the pretzel rods on a sheet of parchment paper. Place the toffee chips on a plate.
Combine the caramels and heavy cream in a bowl. Microwave in 30 second increments, stirring after each, until the caramel is melted completely and smooth.
Dip each pretzel in the caramel - I cover it about ⅔ of the way. Right after dipping, roll each pretzel in the toffee chips, covering as much of the caramel as you can. Place the pretzel rod back on the parchment and repeat with remaining pretzels.
Once finished, melt the chocolate (you can use dark, milk or white! It’s up to you) and coconut oil together in a microwave safe bowl until smooth. Use a spoon to drizzle the chocolate over the caramel pretzels. Let set completely, about 30 minutes. You can package these up in a container between layers or parchment, or wrap each singly in parchment and store in a resealable bag. We love them!
As a note, I’d say you can make them 1 to 2 weeks ahead of time and they will stay fresh.
Prep Time:
Yield:
Print Recipe
Pin Recipe 
Category:
Method:
Cuisine:
