Dessert Archives - Page 2 of 18

Mint Hot Chocolate Brownies

January 4, 2019 by Kelly Dedeaux

Y’all know my love for chocolate, right? With all of the holiday parties the kids (and us adults, as well) had over the holidays that involved bringing a treat to share, I just knew I wanted to whip up something good. I wanted them to be a little festive, but not JUST a holiday-themed dessert. These Mint Hot Chocolate Brownies were just the ticket, with that amazing chocolaty flavor mixed with the perfect hint of mint, topped off with some marshmallowy goodness. We had to make extra just to enjoy here by ourselves!

Instead of making these brownies in a regular pan, I thought it’d be more fun (and cute) to bake them in a muffin tin so they’re more like individual little brownie bites. So fun! Plus, it’s easier to know where to place the marshmallow – and I’m all for easy recipes 🙂

You can switch up the sprinkles on top (or leave them off entirely, totally up to you) to match whatever theme or event you have, which makes them really flexible and fun. I wanted a bit more simple on this batch, but still ‘winter holiday’, so added some white pearl sprinkles. Another batch that the girls will take to their church youth party have red crystal ones on top. I love mixing things up!

Makes: 24 Muffin-sized Brownies

Ingredients

1 1/2 cup Sugar
1 1/3 cup Butter, very soft
1 cup Brown Sugar, loosely packed
2 tsp. Vanilla
4 Large Eggs
1 cup Cocoa Powder (unsweetened)
3 cups All-Purpose Flour
1 tsp. Salt
1/2 tsp. Baking Soda
1 cup Chocolate Chips
6 Large Marshmallows
1/2-1 cup Andes Mint pieces
Sprinkles, as desired

Directions

Preheat oven to 350 Degrees F. Spray or line two muffin tins, set aside.
In a large bowl (or mixer) mix the butter, sugar, brown sugar, vanilla and eggs until creamy.
Add the flour, cocoa powder, salt and baking soda and mix until well combined.
Mix in the chocolate chips, then divide into the muffin tins.
Bake for 8-9 minutes. While baking, cut the marshmallows in half.
Remove the brownies (should not be done yet) and place a half marshmallow (with sticky cut side down)into the middle of each brownie bite and press it down.
Bake for another 2-4 minutes or until the marshmallows are puffy and the brownies are fully baked (insert a toothpick next to the marshmallow to see if the center is done). Allow to cool, then remove from muffin tin.
Melt the Andes mint pieces in the microwave at 50% power, stirring every 30 seconds until they’re all melted and smooth. Drizzle over the brownies, topping with sprinkles while still melted so they stick better.
Store in an airtight container at room temperature for 3-6 days. Enjoy!

See, they’re super easy to whip up – and the taste is amazing! It’s like a nice, chewy cup of hot chocolate with just the right amount of mint to really add to the flavor. I warmed up my brownie for about 5 seconds in the microwave to give it that bit of warmth, really making the perfect afternoon treat.

These were a HUGE hit at our holiday events, and I had quite a few friends ask me for the recipe. I love being able to share tasty treats (especially chocolate ones) and knowing people truly enjoyed them.

I think next time I’ll do a white chocolate drizzle, add a bit of mint extract and a little green food coloring, for more coloring to these little desserts. Heck, red or blue would be great for holiday time, too! Really, just have fun with it and enjoy your delicious hot chocolate brownies with mint topping!

What’s your favorite holiday recipe?

Pumpkin Better Than Disneyland Pie

December 14, 2018 by Kelly Dedeaux

This week is Thanksgiving, and I haven’t even thought twice about what recipes I’m going to be changing or adding to the menu! Guess I better get on the ball, huh? Whatever other things I make besides turkey and gravy, though, I’m sure this Pumpkin Pudding Pie (aka: pumpkin better than Disneyland pie) will be on the list. It’s super delicious, creamy and full of smooth pumpkin flavor. A definite winner for Thanksgiving dessert! (originally shared May 2013)

Pumpkin Pudding Pie / AKA: Pumpkin Better Than Disneyland Pie / The Perfect Thanksgiving or Holiday Dessert!

To be honest, I’d almost rather this than normal pumpkin pie at Thanksgiving! If you’re wondering about the name….we try to use extremely kid-friendly words and names, and avoid any words that we don’t want to have to explain to our little ones just yet. So in our home, instead of what most people use when ‘better than….’ we use Disneyland. That’s one of our absolute favorite things, so if something’s better than Disneyland, you know it has to be fantastic! (at the moment, I’m wishing I were at Disneyland, though!)

Ingredients

1 cup Flour
1/2 cup Butter
1/2 cup plus 1/4 cup Walnuts or Pecans, chopped
8 oz. Cream cheese
1 cup Powdered sugar
3 cups Whipped topping, divided
2 1/2 cups Milk
2 pkgs. Vanilla instant pudding mix, 5 1/4 oz. size (Thank you Ann for pointing this out!)
2 cups Pumpkin, canned
2 tsp. Pumpkin spice

Directions

Preheat oven to 350 degrees. Mix the flour, butter and 1/2 cup walnuts or pecans together. Press into a sprayed 8×8 cake pan. Bake for 15 minutes, then remove and allow to cool.
Blend cream cheese and powdered sugar, then add 1 cup of the whipped topping. Spread over cooled crust.
Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over the cream cheese layer. Top with remaining 1 cup of whipped topping and 1/4 cup walnuts or pecans.
Chill for 3 hours or until set.

Notes: Instead of just spraying the pan, I lined it with aluminum foil so I could remove it and keep the edges nice. We tried this both refrigerated and frozen, but all of us preferred the creamy refrigerated version.

What Thanksgiving dessert will YOU be making?

Berry Chocolate Yogurt Bark

August 6, 2018 by Kelly Dedeaux

Do your kids get bored of the same old snacks sometimes? Mine do – even though we mix it up plenty, it’s nice to switch it up sometimes. The other day we were planning on yogurt, but I thought it’d be fun to make it a litte unique. It’s been super hot here in Texas, so a frozen snack was ideal. They were so excited, and loved how this Berry Chocolate Yogurt Bark turned out! Plus, I was happy with how simple it was to make.

You can really mix this up however you’d like – use white chocolate instead of milk chocolate, pick your type of berries, or however you want to customize it to better fit your family’s tastes. This is perfect for a hot summer afternoon, or as a quick afternoon snack.

Ingredients

Chocolate Chips
Strawberry or Vanilla Yogurt (or mix plain yogurt with a little honey to sweeten a bit)
Berries of choice
Parchment paper
Baking Sheet

Note: I didn’t include measurements, because it’s really up to you how much to do for yours or how much you need. I used a 9×13 baking sheet for mine and this filled it up almost to the edges (but not quite). I used 3 cups of chocolate chips (I’d use less next time so the chocolate layer wouldn’t be as thick), about 4-5 cups of yogurt, and 1-2 cups mixed berries.

Directions

Lay parchment paper on a baking sheet, set aside.
Melt the chocolate chips in a microwave safe bowl on half power, stirring often, until smooth (took mine about 4 1/2 minutes, stirring every 30-45 seconds) Spread onto the parchment paper and freeze about an hour, or until hardened.
Spread your yogurt over the chocolate, smoothing it out evenly. Sprinkle your berries over top, pressing them gently into the yogurt. Freeze about 3-4 hours, or until hardened.
Allow to thaw about 15-30 minutes, then break into chunks of ‘yogurt bark’. Enjoy immediately!

See, it’s really easy to make – the hardest part is allowing enough time for it to freeze all the way, so does require planning ahead a bit. If you have any extra yogurt bark pieces, store them in an airtight container of baggie in your freezer.

What’s your favorite type of berries?

15 Satisfying Chocolate Desserts

May 18, 2018 by Kelly Dedeaux

It’s absolutely no secret that I’m a huge lover of chocolate recipes. My kids even tease me sometimes like ‘uh-oh mom, there’s chocolate!’ They know I can hardly resist the deliciousness. If you’re like me, then you’ll be a fan of these 15 Satisfying Chocolate Desserts – they’re sure to help that sweet tooth craving, and be a hit at parties, family gatherings, or just for a late night dessert! Don’t worry, I won’t tattle if you don’t share 😉

Maybe you’ll start with the chocolate lasagna or no bake bars, or perhaps you’re curious about the chocolate dessert soup. I sure am! From pretzels to pudding, cake and more, there’s a great variety for any chocolate lover in your family!

1. Chocolate Lasagna – Amanda’s Cookin’

2. How to Make a Chocolate Dessert Pizza – Chocolate Covered Katie

3. Triple Chocolate Frozen Dessert – Tastes of Lizzy T

4. Mint Chocolate Dessert Soup – Love and Olive Oil

5. No Bake Chocolate Lasagna – I Heart Naptime

6. No-Bake Chocolate Eclair Dessert – The Kitchen is My Playground

7. Cherry Cheesecake Chocolate Dessert Pizza – Shaken Together Life

8. Mini Baileys Chocolate Cheesecake Trifles – Life Love and Sugar

9. Chocolate Dipped Dessert Pretzels – A Beautiful Mess

10. Chocolate Peanut Butter Dream Bars – Averie Cooks

11. No Bake Reese’s Peanut Butter Bars

12. Pumpkin Spice Hot Chocolate Truffles – Sugar Hero

13. Bittersweet Chocolate Budino – Love and Olive Oil

14. No-Bake Chocolate Eclair Cake – One Little Project

15. Chocolate Avocado Pudding – The Pretty Bee

What’s your favorite chocolate dessert?

Delicious Cinnamon Desserts

May 9, 2018 by Kelly Dedeaux

I wasn’t too fond of the taste of cinnamon when I was younger – not sure why, but it just wasn’t a big hit with me. I remember one day when I was in college my roommate sprinkled some on a smoothie and convinced me to give it a chance, and I totally loved it! I don’t know what changed, but now I really enjoy the flavor of cinnamon and what it adds to so many great recipes! If you’re like me and like cinnamon – here’s a list of Delicious Cinnamon Desserts to try!

Everything from cheesecakes to cinnamon rolls (of course), even truffles and muffins! There’s plenty of variety, so pick your favorite and give it a whirl – it may end up being your absolute favorite cinnamon dessert recipe yet 🙂

1. Cinnamon Apple Icebox Cake – Inside Bru Crew Life

2. Cinnamon Toast Bars – Barefeet In the Kitchen

3. Cinnamon Roll Cheesecake – Tastes of Lizzy T

4. White Chocolate Cinnamon Truffles – Lolly Jane

5. Cinnamon Sugar Doughnut Mug Cake – Bitz N Giggles

6. No Bake Cinnamon Toast Crunch Cheesecake Bites – Shared Appetite

7. Cinnamon Roll Crumb Cake – Love Bakes Good Cakes

8. Cinnabons Cinnamon Rolls – Jo Cooks

9. Cinnamon Swirl Quick Bread – I Heart Naptime

10. Cereal Milk Cinnamon Rolls – Studio DIY

11. Easy Peach Cobbler Cinnamon Coffee Cake – The Frugal Navy Wife

12. Cinnamon Roll Breakfast Cake – Kitchen Nostalgia

13. Semi-Homemade Skillet Cinnamon Rolls – A Cultivated Nest

14. Cinnamon Sugar Cheesecake Bars – Princess Pinky Girl

15. Chocolate Chip Muffins With Cinnamon and Nutmeg – Homemade Hooplah

15 Must Make Macaron Recipes

April 11, 2018 by Kelly Dedeaux

I never tasted a macaron until a couple of years ago – but then I was hooked because my-oh-my are they delicious! These little cookies would be great for a party, special dessert, in a gift, or plenty of other occasions. If you’re in the mood for this tasty treat, give one of these 15 Must Make Macaron Recipes a try and see which one is your favorite!

Maybe the cotton candy one catches your eye, or you’re more of a lemon fan. I know many would love the pumpkin spice macaron recipe, and I’m eager to give the Star Wars ones a try! Whatever you choose, I’m sure it’ll be a great little snack for the everyone!

1. Lemon Macaron Recipe – Frugal Mom Eh

2. Chocolate Peanut Butter Macarons – Sally’s Baking Addiction

3. Pumpkin Spice French Macarons – Foodie Misadventures

4. Chocolate Mint Macarons – Ashlee Marie

5. Chocolate Chip Cookie Dough Macarons – The Domestic Rebel

6. Sea Salt Caramel Macarons – The Little Epicurean

7. Star Wars Macarons – Semi Sweet Designs

8. Fruity Pebbles Macarons – Studio DIY

9. Almond Cookie Dough Macarons – Love and Olive Oil

10. Pink Peppermint Bark Macarons – How Sweet Eats

11. White Chocolate Macadamia Nut French Macarons – Persia Lou

12. Salted Caramel Cinnamon Macarons – Sally’s Baking Addiction

13. White Chocolate Ganache Filled Gingerbread Macarons – Dessert Now Dinner Later

14. White Chocolate Peppermint Macaron – Ashlee Marie

15. Cotton Candy Macarons – The Domestic Rebel

Which macaron recipe is your favorite?

Chocolate-Brownie Cupcake with White Ganache Frosting

February 24, 2018 by Kelly Dedeaux

I’ve been needing a chocolate fix lately – with all the stress of getting our house on market, frustrations with my kids’ school, plus regular busy life it’s nice to have a little treat as a pikc-me-up. So today I’m sharing this INCREDIBLE Chocolate-Brownie Cupcakes with White Ganache Frosting with you! They are just super moist-yet-flakey, flavorful, and Oh. My. Heck. ADDICTING! I *may* have had trouble ont just eating it all from the batter!

Chocolate-Brownie Cupcakes with White Ganache Frosting / Busy Mom's Helper

Seriously, I’m drooling just remembering this batch. And I have no idea which I like best, the cupcake or the frosting – they’re both just perfect. Even separate! But together it’s just like – WOW. Try them, they won’t disappoint!

Ingredients – Cupcakes

1/2 cup All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup Butter, melted
3 Large Eggs
2 cups Semi-sweet Chocolate Chips, melted
1 cup Semi-sweet Chocolate Chips (NOT melted)
2/3 cup Granulated Sugar
2 tsp. Vanilla Extract

Directions – Cupcakes

Preheat the oven to 375 Degrees F. Spray or line two 12-cup cupcake tins. Set aside.
In a small bowl, mix the Flour, Baking Powder and Salt.
In a large bowl, beat the Eggs, Sugar and Vanilla about 3-5 minutes, or until light and fluffy. Add the melted Chocolate and melted Butter, continue beating until well-combined.
Add the flour mixture to the chocolate mixture and whisk until just combined. Stir in the (not melted) Chocolate Chips.
Spoon the batter into the cupcake tins/liners, filling about 2/3 of the way to the top.
Bake about 10-15 minutes, or until a toothpick inserted comes out MOSTLY clean (some moistness is fine).
Allow to cool completely before frosting.

Ingredients – White Ganache

2 cups Vanilla or White Chocolate Chips
1/3 cup Heavy Cream

Directions – White Ganache

In a small saucepan, over medium heat, bring the Heavy Cream to a simmer. Remove from the heat and add the Vanilla (or White Chocolate) Chips.
Stir until the chips are fully melted and the mixture is smooth.
Chill about 1-2 hours, then allow to sit at room temperature about 30 minutes up to an hour – just until it’s the right firmness to frost the cupcakes.

Notes – Use chocolate shavings/curls for garnish

Need some other Chocolate ideas?

Chocolate Monster Cake

Caramel Milky Way Brownies

Creamy Chocolate Treat

Easy Chocolate Strawberry Brownie Cakes

February 5, 2018 by Kelly Dedeaux

Chocolate and strawberry – what a great combination! And since it’s almost Valentine’s Day, I thought it’d be fun to share this super simple-to-make dessert that not only tastes incredible, but is just like having a match made in heaven! Make these Easy Chocolate Strawberry Brownie Cakes for your special someone, or just enjoy them with your girlfriends – heck, save them all for yourself, if that’s what you’d prefer! Whatever you choose, this dessert is perfect for really any time of year.

Don’t they LOOK amazing, too? Using the heart-shaped cookie cutter gives them that extra Valentine-y appearance, but you could use any shape to change up the occasion as you’d like. You don’t need it to be a holiday to enjoy a tasty dessert recipe. And as a bonus, it only takes about FIVE ingredients!

A perk for right now – strawberries seem to go on really good sales at the grocery store during Valentines, so it’s a great time to nab some so you can garnish these treats. I’m personally a HUGE fan of strawberries – how about you?

Note – makes about 4 stacked cakes

Ingredients

Brownies – cut into shape of choice (I made two 13×9 pans of brownies, and my cutter shapes were roughly 3.25″ in diameter so I got about 12 pieces)
2 packets (0.3 oz each) Strawberry Gelatin Powder
2 cups Heavy Cream
1/2 cup Powdered Sugar
4 tbsp. Instant Vanilla Pudding Mix
Strawberries, sprinkles – for garnish, as desired

Directions

Make sure the brownies are fully cooled.
In a mixer with a whisk attachment, whip the heavy cream, pudding mix and powdered sugar on medium-high power about 2 minutes. Add the strawberry gelatin powder and beat until light and fluffy.
Take one brownie piece and spread some frosting over it. Place another brownie piece and spread frosting on that. Top with a final brownie piece, then some frosting on top. Garish with sprinkles and strawberries, as desired.
Repeat for the other stacks: brownie, frosting, brownie, frosting, brownie, frosting – garnish on top.

Store any leftovers, covered, in the fridge. Feel free to add some red food coloring if you want a darker pink/red for your frosting.

If you want a stronger strawberry taste, you can add another small (0.3 oz) packet of strawberry gelatin powder. Likewise, if you want very little strawberry flavoring, leave one of the packets out of the recipe. Don’t be afraid to make it your own!

You can even use any excess frosting (or make more) and frost all the SIDES of the brownies stacks, too – making it look like a tall, frosted mini cake ready to enjoy.

The kids were so excited to get an early Valentine-themed dessert, and hubby was thrilled that there was a treat that did contain chocolate, but had enough strawberry element that he loved it (for those that don’t know, he’s not a fan of most chocolate things – but this was a hit)!

I’m looking forward to trying the frosting with different flavored gelatin mixes to shake things up – who knows, maybe a different type will be the new favorite.

What’s YOUR favorite chocolate strawberry recipe?

Other Easy Dessert Recipes…

14 Fudge Recipes

January 26, 2018 by Kelly Dedeaux

Growing up, I loved spending time on my grandparent’s farm – especially when I could hang out in the kitchen baking with my grandma! One thing I still absolutely love her to make is FUDGE – super creamy, and so many different combinations! I thought it’d be fun to share these 14 Fudge Recipes from other wonderful bakers around the interwebs.

These tasty fudge recipes range from mint, to candy cane and eggnog, even a dark chocolate and a cinnamon! Oh – and if you’re curious about my grandma’s special fudge recipe, you can nab it here!

5 Minute Nutella Fudge
Eggnog Fudge
Candy Cane Fudge
Cranberry Butter Rum Fudge
Maple Walnut Fudge
Dark Chocolate Peppermint Fudge
Mint Chocolate Chip Fudge
Easy Eggnog Fudge
Easy Christmas Fudge
Dark Chocolate Cherry Fudge
Peppermint Mocha Fudge
Orange Creamsicle Fudge
5 Minute Fudge
Sweet and Spicy Cinnamon Fudge

15 Quick & Easy Mug Cake Recipes

January 8, 2018 by Kelly Dedeaux

Even though the start of year has almost everyone – me included – trying to be healthier, I believe a lot in BALANCE. Maybe that’s because I want an excuse to still have a treat or dessert every now and then, but whatever. I’ve learned that if I do keep a stockpile of tasty things, I’m much more likely to indulge more than I should – which is why single or two-serving dessert recipes are AMAZINGLY perfect! If you’re like me and needing a simple dessert recipe that won’t make a ton, or you just love your own serving cake, then give one of these 15 Quick & Easy Mug Cake Recipes a try!

Ya’ll know my love for chocolate, and there’s plenty of chocolaty goodness in the list – but there’s plenty for those times you want something a little different. Or for people – like my hubby – who aren’t the biggest chocolate fans; strawberry, pumpkin spice (of course), apple spice, funfetti, and lemon just to name a few of the tasty options. Maybe a little dessert is a great reward for a week of hitting your gym goals, or for completing your enormous and sometimes terrifying to-do list. Whatever the reason, I’m sure you’ll love at least SOME of these amazing mug cake recipes!

Lemon Mug Cake | Life Love Liz

Blueberry Mug Cake | Bunny’s Warm Oven

Chocolate Mug Cake | A Few Shortcuts

Snickerdoodle Mug Cake | Sugar Spice and Glitter

Peanut Butter and Chocolate Mug Cake | Life Anchored

Chocolate Lava Mug Cake | A Grande Life

Microwave Nutella Mug Cake | Living Sweet Moments

Reese Mug Cake | My Organized Chaos

Gluten Free Strawberry Mug Cake | Frugal Farm Wife

Pumpkin Spice Mug Cake | DIY Candy

Vanilla Honeycomb Mug Cake | Sippy Cup Mom

Apple Spice Mug Cake | The Rebel Chick

S’mores Mug Cake | Bullocks Buzz

Angel Food Mug Cake | The Typical Mom

Gluten Free Funfetti Mug Cake | What the Fork

BONUS: Grain-Free Pumpkin Cinnamon Roll in a Mug | Scratch Mommy

BONUS: Chocolate Chip Banana Mug Bread | A Girl Worth Saving

What easy mug cake recipe do YOU want to try first?

Also try…

25+ of the Best Mug Cake Recipes

Great List of Yummy Low Fat Dessert Recipes

Christmas Crepes with Mint Sweet Cream Filling

December 22, 2017 by Kelly Dedeaux

Crepes are probably the most-requested breakfast recipe in our family. If you’re like us and love a good batch of crepes, or are just looking for something new to try this season, I highly recommend these Christmas Crepes with Mint Sweet Cream Filling. They’re perfect for the holiday, and taste super delicious! Not only that, but they’re quick to make – because who really has a ton of extra time this week?!

They love it when we whip up a batch of our popular crepes recipe, so I thought that we’d celebrate our first day on holiday break by switching it up a bit and trying something new. I surprised them with these amazing Christmas Crepes for snack, and they were thrilled! I’m sure half that excitement was just for the sprinkles because, well, kids – you know how it is 🙂

Makes about 6 small Christmas Crepes

Ingredients – Crepes

1 tbsp. Sugar
2 tbsp. Coconut Oil, melted
1/2 tbsp. Vanilla Extract
Dash of Salt
2 Large Eggs
1 cup Milk
1/2 cup Water
1 cup Flour
1 tbsp. Cocoa Powder
Red Food Color (optional) – I used about 8 drops

Ingredients – Mint Sweet Cream Filling

8 oz. Cream Cheese, softened
1/4 tsp. Lemon Juice
1 cup Powdered Sugar (plus more if needed for desired consistency)
1/4 cup Ricotta Cheese
1/2 tsp. Vanilla Extract
1/2 tsp. Mint Extract

Optional: Sprinkles, Powdered Sugar for sprinkling on top, Chocolate Drizzle

Directions

Combine all of the CREPE ingredients in either your blender or a larger bowl or mixer. Blend/mix very well so it’s no longer lumpy.
Take a small frying pan, spray it with cooking spray, then heat up over medium-low heat. Scoop about 1/4 cup batter into the pan and watch carefully as it cooks.
When the edges are starting to come up and the crepe slides a bit when you shake the pan side to side, it’s time to flip it over. Don’t over cook!
Spray your pan before each crepe, and continue through the batter.
Prepare the mint sweet cream filling by mixing all of the ingredients together until smooth. If it’s runnier than you’d like, add more powdered sugar.
Fill the finished crepes with filling, then roll up and top as desired (I did powdered sugar and festive sprinkles). Enjoy!

I love doing special holiday recipes for the family, especially when it’s something they enjoy so much. I think these would also be perfect for times like Valentine’s Day even – just switch out the green sprinkles for something pink or silver perhaps!

I do think these may be better as a snack or dessert, being a bit too sweet for breakfast. Wait, is that even possible?!

What’s YOUR favorite type of crepes?

Chocolate Pumpkin Mini Pies

November 8, 2017 by Kelly Dedeaux

Anyone who knows me knows that I absolutely LOVE the holidays. From the family feasts and gatherings, to getting gifts for my loved ones, to all the beautiful lights and fun music – it’s all fabulous and puts me in such great spirits! Another reason I enjoy them so much is all the delicious food (I can imagine practically all of you nodding in agreement here). While trying new recipes before deciding what to take to Thanksgiving dinner this year, I tried this Chocolate Pumpkin Mini Pies. Oh. My. Goodness! These turned out so tasty and full of great pumpkin (and chocolate) flavor – they’re sure to be a big hit with the whole gathering at your next holiday get-together!

One important thing to know about these is that they’re a FROZEN dessert recipe – but they thaw quickly to become a super creamy, amazing treat in every bite. Since you need to put them in the freezer at least 5 hours total, be sure to plan ahead so it fits into your serving schedule 🙂

Another perk of these chocolate pumpkin mini pies is that they’re smaller (thus the MINI), being made in muffin tins – and you can adjust the size really easy, depending on how you want to serve it! This makes no cutting slices necessary, just take out each muffin cup and pass it out – particularly convenient for serving the kiddos their dessert!

Ingredients

Crust

5 Graham Cracker Sheets
3 tbsp. Butter, melted
1 tbsp. Brown Sugar
Dash of Ground Cinnamon

Pumpkin Pie Filling

1 cup Heavy Whipping Cream
8 oz. Cream Cheese, softened
1 cup Pumpkin Puree
1 cup Powdered Sugar
2 tsp. Vanilla
1 tsp. Ground Cinnamon
1/2-1 tsp. Pumpkin Pie Spice
1/4 tsp. Salt

Chocolate Drizzle

4 oz. Semisweet Chocolate Chips or Chunks
1/2 cup Pumpkin Pie Spice Coffee Creamer

Topping Options: nuts, chocolate chips, etc.

Directions

Preheat oven to 350 Degrees F. Spray or line a 12-cup muffin tin, set aside.
In a blender, blend the 3 crust ingredients until well-ground. Divide into the 12 muffins cups, then press down so it’s flat. Bake for 5-7 minutes, or until starting to turn golden brown. Set aside to cool.
Whip the cream cheese and pumpkin puree until smooth. Mix in the powdered sugar, vanilla, cinnamon, pumpkin pie spice and salt until well-mixed and creamy. Set aside.
Whip the heavy cream until firm peaks form. Gently fold into the pumpkin filling mix until combined. Scoop into 12 muffin cups over cooled crust. Smooth tops. Place in freezer for about 1 hour.
Put the semisweet chocolate and coffee creamer into a microwave-safe bowl and heat at 50% power, stirring at 30 second intervals until fully melted and smooth. Remove and allow to partially cool, stirring occasionally so it doesn’t get too firm. Spread or drizzle over pumpkin filled cups. Sprinkle tops with nuts or chocolate chips, as desired. Place back in freezer at least 4 hours, or overnight.

Be sure to serve these almost immediately after removing from the freezer, as they’ll start to soften very quickly and then can be a bit messy (especially with kids!). These were an absolute HIT with the whole crew – from my pumpkin-obsessed hubby who isn’t too fond of chocolate, to my kids who love almost any type of dessert. It’s like the best of all worlds!