Happy Happy Tuesday everybody!!! Finally it’s October!!! Which means I can shamelessly share all things pumpkin, spooky, candy corn, caramel etc. Speaking of candy corn, I just want to let y’all know that it is absolutely hands down one of my favorite candies ever, like ever. I’m not even really sure why because it’s sooo simple in it’s flavor but yummy nonetheless, I will straight up eat an entire bag by myself in one sitting #addict.
I also throw the candy pumpkins in the same category of awesome because they are identical in flavor FYI hehe. Anyways, the wonderful folks over at Simple Recipes Club sent me a gigantic box full of different kinds of candy corn. OMG y’all it was like Christmas(?) Halloween(?), okay well whatevs, it was downright awesome. There were pumpkin candy corns, regular candy corns, a Harvest mix of candy corn and even some extra cool flavors like caramel apple mmmm.
Obviously after opening the magical box of candy I knew exactly what I wanted to make with it, you know, other than just eating them all by myself. I’ve had this chex mix recipe running around in my head for a while now. I wanted crunchy, as well as sweet and salty, a little pumpkin spicy, and let’s not forget the star of the show, candy corn. Y’all this stuff was straight up crack, I was eating so much of it I am surprised that any made it to family and friends, I highly recommend you make this ASAP haha. Thank you so much for stopping by and I hope you have a wonderful day!!!
Cheerios, Chex, Bugles, Pretzels into your bowl…
then, melted butter, corn syrup, brown sugar, pumpkin pie spice…
mix all together…
pop into the microwave for a bit then onto your mixture and mixed in…
then the candy corns…
mix again, let set up and enjoy!!! 
- 2 Cups of Pumpkin Spice Cheerios.
- 1 Cup of Cinnamon Chex.
- 2 Cups of Mini Pretzel Twists.
- 1.5 Cups of Bugles.
- 1/2-1 Cup of Candy Corn.
- 4 Tablespoons of Unsalted Butter.
- 1/2 Cup of Light Brown Sugar.
- 2 Tablespoons of Light Corn Syrup.
- 1 Tablespoon of Pumpkin Pie Spice.
- 1 Teaspoon of Sea Salt or To Taste (Optional).
- In a large bowl, place your Cheerios, Chex, Pretzels and Bugles.
- Melt the butter in a microwave safe glass bowl, then add your corn syrup, pumpkin pie spice and brown sugar.
- Place back into the microwave for 30-45 seconds (just watch closely) until it starts to boil.
- Pour your brown sugar/corn syrup mixture over your dry ingredients and mix all in evenly.
- Then quickly add in your candy corn and mix in as well, let your mix cool harden up a bit and enjoy!!
- If you want your chex mix to be even crunchier, after you mix in your brown sugar/corn syrup mixture you can place back into the microwave for 20-30 second increments, giving it a stir in between.
- You can totally adjust the amount or type of cereal used, I just used the kind that I like best and would have the most festive flavors.
I’m still trying to get that recipe from them, and y’all don’t even know how bad I want to share that here with you guys. Unfortunately, and obviously, that’s not what I’m making here today, but another delicious item that they have (I told you, everything there is delicious). Who would have thought that one of their little free appetizers could be so darn good that I would have immediately started trying to figure out how to make it myself?
Now, I’m not saying these are as good as their version, but I will say it’s pretty ding dang close. These nuts are just slightly spicy, sweet, a little bit savory and the rosemary coming off of these is intoxicating. This is a one bowl, quick and easy recipe and just perfect to have hanging around for a snack, even though there wasn’t much hanging around with these because I ate them all haha. I hope you’re having a wonderful week, have a wonderful weekend and thank you so much for stopping by!!! 
coconut oil, rosemary, brown sugar, maple syrup, cayenne pepper, sea salt…
mix, mix, mix…
onto your pan…
bake, bake, bake and enjoy!!!
Oh yes, before it was cool to be anti corn syrup, I had to be, and y’all know what? they put that stuff in everything, and not just in syrup form, but for reals, corn goes into everything. I mean, thank goodness that they have started to cut down on it because dang, never getting to eat anything (fun) that my friends & family were was such a bummer as a kid. Anyways, that was a bit of a tangent sorry, but thank goodness these days I’m not neeearrly as allergic as I used to be, which means I can eat it occasionally which makes it an extra treat. 
If you’ve been hanging around my blog for a little while now, you might be a bit familiar with a few of my favs (aren’t they all though? haha) caramel, cinnamon, pumpkin etc., so obviously this recipe is near and dear to 
pop your popcorn and place into your bowl… (do you spy a doggie nose too?)
corn syrup, butter, salt, sugar into your pan…
boil for 5 minutes…(y’all this is super hot, be careful)
pour all over your popcorn…
mix it all in, then into your pan…
bake, bake, bake…
and y’all enjoy!!!
First off, you really can’t beat desserts made in the crockpot, honestly if the thought of baking cakes/cupcakes/bread pudding in the oven is intimidating, I highly recommend getting a start with a crockpot. 
Second, this is pumpkin (obvi) and me and pumpkin are BFF’s and last but not least this is bread pudding and again bread pudding is always a good idea, like always. Also, the amazingly decadent sauce I poured all over this stuff is totally optional but I really really recommend you make it because it totally puts this bread pudding over the edge. 
This recipe couldn’t be any easier to make, and it baked up so easily and perfectly, let me tell you how incredible your kitchen is going to be smelling while this is baking up, yum!!! I hope you had a great weekend, have a wonderful start to your week and thank you so much for stopping by!!!
into your crockpot…
all of the ingredients into your bowl…
mix, mix, mix…
pour over your bread…
make sure the bread is all covered up…
bake, bake, bake…
now, for the sauce…
boiling…
and enjoy!!! 
Fortunately, I have stumbled across several pumpkin pie ice cream recipes recently, which hello! is perfect. It’s too hot still to enjoy all of the baked delicious pumpkin goodies (not that that will stop me or anything) but I’m soo ready for all things Fall to be in 
To be honest, I was mildly skeptical at how this would turn out, for one, because of the scarcity of ingredients and second, the ease at which they go together, but I wasn’t at all prepared at how amazing this would turn out. 
This ice cream tastes just like frozen pumpkin pie, it’s incredible! Bonus, you don’t have to use any sort of ice cream machine either! Y’all totally need to make some of this ASAP, it’s all things Fall flavored minus the hassle. Have a wonderful day and thank you so much for stopping by my little space here on the Internet. 
whip, whip, whip…(yes that is my dog, she’s a whipped cream addict)
slowly pour in your sweetened condensed milk…
now fold in your pumpkin puree…
now time for vanilla & the spices…
mix, mix, mixed…
freeze for a bit and enjoy!!!
Speaking of favorites, this time of year (ignoring the fact it’s still hot as blue blazes outside) has the best baked items, because I will swoon over just about anything with cinnamon, pumpkin or apples in it, mmmm. So let’s get to today’s recipe, this incredible Pumpkin Maple Butter. Fall is epitomized in this beyond easy to make ‘butter’. 
I think calling this a spread would be better suited, but butter just sounds better am I right? The fact that I threw all the ingredients into my saucepan, cooked it up for a bit and voila delicious butter is so awesome. 
Y’all I ate about a pound of this stuff, I mean obviously I put it on cinnamon swirl toast first, I’m not a savage, but hot dang this stuff is sooo good. Make this ASAP, I’m not suggesting I’m telling haha. I hope you’re having a wonderful day, have a wonderfully long & safe weekend and thank you so much for stopping by! 
cook and stir for a while and dunzo!!!
enjoy!!!
Putting coffee or espresso with ice cream has a name, Affogato which in Italian actually means ‘drowned’, yikes, right? But don’t let the meaning freak you out, because drowning your Gelato in coffee or espresso is such a delicious idea, it’s not to be missed. 
Y’all, I even took the extra easy way out and used my Keurig because I didn’t feel like brewing a whole pot haha. I love the dichotomy of hot mixed with cold, but honestly I think the pre-made iced coffee would be as equally as delicious in this too. For a wonderful little treat, I definitely think you should make this on your next cheat day 🙂 Thank you so much for stopping by and have a wonderful day! 
I seriously have tried to like it, but it makes me feel like a pile of garbage every single time I drink it, and honestly I don’t think it tastes all that fabulous either #sorryagainnotsorryagain. I did though love the idea of an alcoholic ice cream, but I wanted something that I thought would taste super amazing as well. Hello to blackberry wine, which for some reason I can totally drink without it making me feel awful, and it tastes reeeaally good, in my opinion the way I had envisioned wine would taste when I was kid haha. 
This ice cream is freaking amazing y’all, so deliciously cold and sweet with just enough of that blackberry wine flavor that’s so good. This would be such a wonderful treat to make this weekend for your Sunday brunch or just a really relaxed Saturday 🙂 I hope you have a wonderful day and thank you so much for stopping by! 
into your ice cream maker…
into a separate container, and I added some blackberries here, but I don’t recommend because they freeze too hard…
and enjoy!!!
Anyways, I am bringing y’all something today that is perfect for those of you who are maybe having a less than stellar first week so far (or even better, an awesome week), Funfetti Cake Dip! Writing those three little words together makes me so happy. 
This dip is crack with sprinkles you guys, like holy moly, just go ahead and eat the whole bowl by yourself kind of awesome–FYI, I didn’t, but it was tempting. This dip straight up tastes like Funfetti cake batter that is totally acceptable to eat without the worry of raw eggs (not that I do anyway, but you know what I’m saying). 
This seriously takes a quick second to make and I can’t emphasize enough how delicious and wonderful this dip is 🙂 Have a wonderful day and thank you so much for stopping by! 
vanilla yogurt…
cool whip and sprinkles…
mix, mix, mix…
and enjoy!!! 
The plan for the month of August is to bring y’all some easy, classic, some not so-classic, but awesome Southern recipes. Now, I don’t know necessarily think of anything with pineapple as being overtly Southern, but we do love our fluff recipes, because it’s no-bake (it’s hot here y’all) marshmallows (always yes), Cool Whip (again, yes) and my personal favorite, shredded coconut (totally optional for you though). 
This is a one bowl, delicious crowd pleaser. It’s chock full of delicious flavor and such a light fluffy texture, so good y’all! I hope you have a wonderful first day back to the work week and as always thank you so much for stopping by. 
crushed pineapple…
mix, mix, mix…
mini marshmallows…
mix, mix, mix…
then cool whip…
mix again, then add your coconut…
then mix again…
cover for a bit then enjoy!!! 
