Category Archives: Desserts

3 Layer Pumpkin Butter Crispy Treats

3 Layer Pumpkin Butter Crispy Treats

I usually am against rolling out the pumpkin this early

It’s just like when I walk in stores at the end of August or early September and see Halloween decor and candy out, just a little over-kill

I can’t even tell you how appalled I am at Sam’s Club here in Indiana.

I’ve been in there a few times in the past couple weeks and have seen Christmas trees…that’s just not okay!

Don’t get me wrong. I am a LOVER of all things Christmas and have a countdown already in process but that countdown reads: 99 days!

That is just too early to be seeing stuff on the shelves and stressing people out **rant over**

However, in the past week I’ve worn a sweatshirt almost every day and that makes me a very happy girl. Happy enough to forget my silly stances of when you can or can’t bust out the pumpkin. I was happy enough to make these crazy delicious 3 Layer Pumpkin Butter Crispy Treats

Your welcome 😉

Dillman Farm Crispy Treats

I’m usually so good about being all cute and matchy-matchy with my nail polish and things I make…well sort of – but along with this beautiful fall weather that has finally come to us, so has another wonderful season. . . Football!

Not only do I love watching football but I can’t get enough of the great food, parties, and fantasy football rivalry that comes along with it.

I am a Cowboys fan by marriage. I never grew up a football fan, I was raised right and grew up a St. Louis Cardinals baseball fan.

However, my husband was SUPER into football and I mainly became a fan because of fantasy. The first time I played I won the league and was hooked. Even against my better judgement, I became a Cowboys fan. When I root for a team and give them my fandom I go all out.

My nails were painted in honor of the Boys: Blue & Silver

Long story short – my nails didn’t match these crazy good treats but who cares, they still look AMAZING

Three Layer Pumpkin Crispy Treats

Are you ready for pumpkin recipes yet?

When is it ok to bust out the pumpkin or Halloween treats? Christmas?

Obviously, my favorite thing about fall weather is sweat shirts. . . what is yours?

Don’t forget to head to our Facebook page to follow along with all the fun and exciting news straight from Dillman Farm! 

RECIPE:

3 Layer Pumpkin Butter Crispy Treats

3 Layer Pumpkin Butter Crispy Treats

3 Layer Pumpkin Butter Crispy Treats
A seasonal twist on the classic rice crispy treat.... with some added flair.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 tablespoons butter
  2. 1 - 10oz bag marshmallows
  3. 1/4 cup of Dillman Farm Pumpkin Butter Spread
  4. 1/2 cup heavy cream
  5. 1 stick butter, softened
  6. 1 1/2 cups brown sugar
  7. 1 cup semisweet chocolate chips
  8. 1/4 cup heavy cream
  9. Pinch of salt / Sprinkles
Instructions
  1. Melt butter and marshmallows in a large pot over medium high heat, once mostly melted down mix in your pumpkin butter until well incorporated and smooth
  2. Turn off heat and fold in 6 cups of rice crispy cereal, once cereal is all covered in marshmallow mixture, turn out into a 9X9 pan lined with parchment and greased
  3. Let cool and set in fridge while you make the caramel layer
  4. In a saucepan over medium heat, combine the cream, butter and sugar until smooth
  5. Bring mixture to a boil and a let it reach a temp of 240 degrees about 5 minutes
  6. Pour caramel over the crispy treat layer and let cool at room temp for about 20 minutes, once cooled place in the freezer to set for about 10 minutes
  7. While caramel is setting, melt chocolate chips and cream together in a bowl over a pan of simmering water until well combined and smooth
  8. Pour chocolate and smooth over the top of the caramel with a spatula. Sprinkle with salt and sprinkles if desired. Refrigerate for at least an hour until all layers are set. For easier cutting, let the treats come to room temperate. Dig In!
Dillman Farm http://www.dillmanfarmblog.com/

Apple Butter Cinnamon Rolls

Homemade Apple Butter Cinnamon Rolls

This post is brought to you by me and products from Dillman Farm. All opinions are 100% mine

I feel like I’ve expressed my LOVE for breakfast in the past.

But these Apple Butter Cinnamon Rolls are so far above and beyond breakfast they are in another league by themselves

These are definitely worth the extra time and effort. They are so gooey, sticky, and soft that you will want to eat them for every meal

They are made with some of best all-natural apple butter in town. Dillman Farm gave me some awesome products and I have to say this has got to be my favorite one. That’s what they started making over 40 years ago and let’s just say they have perfected the product! It gives these cinnamon rolls such deep flavor and works perfectly with cinnamon and warm glaze!

Dillman Farm Apple Butter

I usually steer clear of recipes that have excessive prep/cook time. . . I mean who has the time to prep for 45 minutes and wait to 2 hours to cook something?!? Seriously. . . I want to eat before bedtime!

However, breakfast makes me a different person. I will bend over backwards to make myself breakfast. Forget lunch and dinner, as long as I’ve had breakfast I’m set. I could eat breakfast for every meal of the day if I had to. In college and before I was married that’s pretty much what I did for a couple years. I lived on bagels, eggs and bacon for quite some time. I mean you can make a variety of meals with just those 3 ingredients. If I was splurging I’d get frozen waffles or make french toast. MMmmm…

Apple Butter Cinnamon Rolls

I could have eaten them just like that, without all the sauteed apples and gooey glaze drizzled all over. My house smelled like these cinnamon rolls for days! I also noticed I was not very even in my cutting of the cinnamon rolls…but WHO CARES, they all tasted SO GOOD.

Apple Butter Cinnamon Rolls Dillman Farm

Are you a breakfast fan?

I have a few friends that just refuse to eat breakfast other than at breakfast time, I think it’s a mental thing. Ha, but seriously I would probably cry if that was somehow a rule, that you could only eat breakfast during breakfast hours. It would be a travesty

Are you a fan of breakfast for dinner? If not, WHY!?!?!

Word!

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RECIPE:

 

Apple Butter Cinnamon Rolls

 

Apple Butter Cinnamon Rolls

 

Ingredients

 

  • DOUGH:
  • 1/2 cup milk
  • 1 packet active dry yeast
  • 1/4 cup sugar
  • 4 tablespoons butter, melted, plus more for brushing
  • 1 large egg yolk
  • 1 1/2 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • ROLLS:
  • 1 stick butter, softened (more for the pan)
  • 1/2 cup Dillman Farm Apple Butter
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • GLAZE:
  • 2 cups powdered sugar
  • 6 tablespoons unsalted butter, melted
  • 4 tablespoons milk
  • 1/2 teaspoon vanilla
  • pinch of salt
  • APPLES:
  • 3 tablespoons butter
  • 1 granny smith apple, peeled and chopped
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

 

Instructions

 

  1. DOUGH:
  2. Warm 1/2 cup water and milk until about 100-110 degrees, put yeast packet in water and add a pinch of sugar. Stir once and set aside, undisturbed, until foamy. About 5 minutes
  3. Whisk melted butter, egg yolk and vanilla into the yeast mixture until well combined
  4. In a large bowl, mix together flour, sugar, salt and cinnamon. Make a well in the center and add the yeast mixture. Stir with a wooden spoon to make a slightly sticky dough. Turn out the dough onto a highly floured surface and knead until soft and elastic. Shape into a ball
  5. Brush a bowl with butter and add the dough turning around to coat in the butter. Cover with plastic wrap and let rise at room temp for 1 hour
  6. Turn dough out onto counter and knead again to release air, reform into a ball and return to bowl. Lightly butter a piece of plastic wrap and lay it directly on the dough, cover and refrigerate at least 4 hours or overnight
  7. ROLLS:
  8. Once the dough has been prepared you can start to make the butter spread for the inside.
  9. Thoroughly combine softened butter with apple butter. Whisk sugar and cinnamon in small bowl.
  10. Butter a 9×13 baking dish
  11. Roll out dough into a 10 X 18 inch rectangle
  12. Spread butter over the dough, leaving a border on one of the long sides of the dough and top with the cinnamon sugar. Brush clean border with water and tightly roll the dough into an 18 inch log, rolling toward the clean side and pinch the seam to seal
  13. Using a cheese slicer or piece of thread/unflavored floss, slip under the roll and cut 1 1/2 inch pieces, making 12 rolls and place rolls in baking dish
  14. Cover loosely with plastic wrap and let rise in a warm spot for about an hour, until doubled in size
  15. Preheat oven to 350 degrees
  16. Uncover and bake rolls about 25-30 minutes until golden brown. Let cool 10 minutes and then pour over apples and glaze
  17. TOPPING:
  18. Sautee apples in butter, brown sugar and cinnamon until just soft, about 10 minutes
  19. For the glaze, whisk powdered sugar, butter, milk, vanilla and salt together until smooth

 

Peanut Butter & Jelly Thumbprint Cookies

Peanut Butter & Jelly Thumbprint Cookies

I am so excited to share some fun news with you guys!

I am teaming up with a super awesome local business here in Indiana: Dillman Farm

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They have been around for more than 40 years and grew a business from nothing! They started with their amazing homemade apple butter and now have more than 100 all natural fruit butter spreads, preserves, jellies, mustards, salsas, barbeque sauces and more.

Seriously. . . can you tell why I’m so excited!

I am working with Dillman Farm by creating some delicious and simple recipes using all their products; which are made about 5 minutes from my house.

My first of many creations are these twist-on-a-classic Peanut Butter & Jelly Thumbprint Cookies

PBJ Cookies

I am a huge peanut butter & jelly fan. We grew up eating them ALL THE TIME! We started making simple PB&Js and then when my mom was make 2 or 3 per kid for lunch she started making a “triple-decker” PB&J . . . epic! She would even pop them on the griddle and the peanut butter would slightly melt and make something magical.

I like the classic grape jam but I always preferred a strawberry, blueberry, or even raspberry jam. I never buy the same flavor jelly twice. When I saw the Blueberry Jam & Seedless Red Raspberry Jam I instantly wanted to make a PB&J. Now I’m pretty sure everyone on the planet knows how to make a PB&J sandwich, so I wanted to come up with something different but with those same flavors that are packed with childhood memories.

PB&J Cookies I could eat three dozen peanut butter cookies but when I added the delicious jellies (and the accidental dusting of powdered sugar), I was tempted to do backflips…but I value my ability to walk so I didn’t want to risk it.

I am crazy excited to continue to share the products that Dillman Farm creates. They believe that the food we eat should be as simple as possible and I totally agree. Why make things complicated when you can create delicious recipes that are EASY. Make sure to like Dillman Farm on Facebook to keep up with all the happenings and never miss a deal!

They are currently running a special of buy 5 jars get 1 free so don’t miss it!

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Word!

RECIPE:

Ingredients

  • Cookies:
  • 1 cup creamy peanut butter
  • 1 stick butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 3 Tablespoons milk
  • 1 Tablespoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dillman Farm Blueberry Jam
  • Dillman Farm Seedless Raspberry Jam

Instructions

  1. Preheat oven to 375°
  2. Combine peanut butter, butter, both sugars, milk and vanilla in a large mixer
  3. Beat at medium speed until well blended
  4. Add egg and beat until blended
  5. Combine flour, baking soda and salt in separate bowl
  6. Slowly add dry ingredients to creamed mixture on low speed
  7. Once combined, drop heaping tablespoon balls of cookie dough on greased cookie sheet
  8. With the end of a wooden spoon, make an indent in the middle of all cookies
  9. Bake for 8-10 minutes until just beginning to turn golden brown
  10. After you take each batch out, re-form the indentation in the middle of the cookie
  11. Cool on sheet for 2 minutes and then transfer to foil/parchment paper and cool completely
  12. Once cooled, drop about a teaspoon of the jam of your preference into each “thumbprint”
  13. Enjoy!