Browsing Tag

dessert

30 In food/ Recipes

The best pumpkin magic bars

The best pumpkin magic bars. Seven layer cookie bars on a board with tray of pumpkins

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These are the best pumpkin magic bars. Similar to the classic seven layer bars, these are layered with pumpkin and a buttery, gingersnap crust which make them the perfect fall dessert.

My great aunt used to make the best magic bars. You may also know them as Seven Layer Bars, or Hello Dolly bars. At every family function, I knew that I could look forward to her special cookie bars. If you’re not familiar with Magic Bars they are a classic throwback recipe with a graham cracker crust, sweetened condensed milk, chocolate chips, nuts,and shredded coconut.

This month, our theme for the Cozy Creative Collaborative was pumpkin since it’s October! So I decided to make a pumpkin rendition of these magic bars.

If you’re coming over from Kelly at The Tattered Pew, wasn’t her pumpkin centerpiece beautiful?

Scroll down for the best pumpkin magic bars recipe and more pumpkin ideas!

The best pumpkin magic bars, pumpkin seven layer bars

The best pumpkin magic bars

A gingersnap buttery crust is layered with gooey sweetened condensed milk, pumpkin puree, butterscotch and white chocolate chips, crushed pecans and sprinkled with shredded coconut for the perfect fall dessert bar.

Ingredients:

  • 1 sleeve of honey graham crackers, crushed
  • 15 gingersnap cookies, crushed
  • 1/2 stick of butter
  • 1 can sweetened condensed milk
  • 1 cup of pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped pecans
  • 1/2 cup shredded coconut

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.

3.) Combine the crushed graham crackers and gingersnaps in a bowl.

4.) Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.

5.) Line a 9×9 baking dish with parchment paper.

6.) Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.

7.) In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.

8.) Spoon the pumpkin mixture on top of the cookie crust.

9.) Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.

10.) Bake for about 30-35 minutes, until the edges start to turn golden brown.

11.) Chill then slice and serve!

Tip – If your bars are still pretty gooey, place in the fridge or freezer until hardened and then slice.

Store in an airtight container.

The best pumpkin magic bars all in pan. Layered gingersnap crumbs, sweetened condensed milk, butterscotch and white chocolate chips, pecans and toasted coconut.

The best pumpkin magic bars cut up on cutting board with pumpkins and decorative lantern

pyrex baking dish for the best pumpkin magic bars pumpkin ceramic pie dish for fall baking and Thanksgiving ceramic pumpkin platter and tray for fall baking Mackenzie Childs pumpkin decor

glass pumpkin jar for candy hempz pumpkin spice lotion capri blue pumpkin candle in gold jar

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The best pumpkin magic bars recipe fall dessert

For more of my favorite pumpkin ideas check out

This pumpkin spice snack mix

My pumpkin cold foam cold brew

My pumpkin spice hot chocolate

 

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Next head on over to Heidi for her amazing pumpkin hand scrub!

 

The best pumpkin magic bars, pumpkin seven layer bars

The best pumpkin magic bars

These pumpkin magic bars are similar to the traditional seven layer bars. Layered with a gingersnap crust, sweetened condensed milk, pumpkin, butterscotch, white chocolate, and nuts, these are an easy and delicious fall dessert!
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 32 minutes
Course Dessert
Servings 12 cookie bars

Ingredients
  

  • 1 sleeve graham crackers crushed
  • 15 small gingersnap cookies crushed
  • 1/2 stick butter
  • 1 can sweetened condensed milk
  • 1 cup pumpkin puree
  • 1 Tbsp pumpkin spice
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans chopped
  • 1/2 cup shredded coconut

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
  • Combine the crushed graham crackers and gingersnaps in a bowl.
  • Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
  • Line a baking dish with parchment paper.
  • Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
  • In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
  • Spoon the pumpkin mixture on top of the cookie crust.
  • Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
  • Bake for about 30-35 minutes, until the edges start to turn golden brown.
  • Chill then slice and serve!
Keyword baked goods, cookies, desserts, pumpkin

 

Check out all the pumpkin ideas from The Cozy Creative Collaborative

Pumpkin centerpiece pumpkin in bowl with moss and twigs for neutral fall centerpiece

Neutral Pumpkin Centerpiece – The Tattered Pew

pumpkin whipped sugar scrub

Pumpkin Hand Scrub – Eleanor Rose Home

pumpkin spice coffee in front of fall tiered tray

Copycat Starbucks Pumpkin Spice Latte – Mornings on Macedonia

 

The Best Pumpkin Magic Bars – Our Tiny Nest

 

 

33 In food/ Recipes

Fireworks Ice Cream Brownie Sundae

Fireworks ice cream brownie sundaes - red velvet cheesecake brownies topped with ice cream and red, white and blue sprinkles

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4th of July is right around the corner and this Fireworks Ice Cream Brownie Sundae is a fantastic dessert to celebrate!  Thick and fudgy red velvet brownies with a cheesecake swirl are topped with a festive ice cream that pops in your mouth.  Scroll down for my recipe and more 4th of July ideas from my friends.

If you are coming over from my friend Donna at An Organized Season, welcome!!!! I loved all of her creative patriotic ideas! I hope you will stick around awhile and be sure to subscribe to the Our Tiny Nest Community!

 

Fireworks Ice Cream Brownie Sundae

For those of you who are local to Upstate New York, you probably agree with me that Stewart’s has the best ice cream around! In the summer, my boys love their fireworks ice cream, with the cherries and pop rocks so I decided to try making my own using my easy homemade no churn ice cream recipe.

This ice cream is perfect on it’s own served in a bowl or cone but I decided to serve it on top of my red velvet cheesecake brownies for a special patriotic treat!  Everything can be easily made ahead of time so that you can just serve and enjoy your festivities!

Start by making the fireworks ice cream

Homemade fireworks ice cream with pop rocks and cherries - fireworks ice cream brownie sundae

For the ice cream:

Ingredients:

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • dash of salt
  • 1/2 jar of maraschino cherries, drained and chopped
  • 2 packs of red and blue pop rocks (linking them here)

Directions:

1.) In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.

2.) In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt

3.) Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.

4.) Fold in the chopped cherries and pop rocks.

big mixing bowl with homemade ice cream, cherries and poprocks for Fireworks ice cream.

5.) Spoon into a loaf pan or pyrex container, cover and freeze.

homemade no churn ice cream in loaf pan

 

Next prepare the Red Velvet Cheesecake Brownies

Fudgy and thick red velvet cheesecake swirled brownies cut in a container - fireworks ice cream brownie sundae

For the brownies:

  • 1 cup butter
  • 2 cups semisweet chocolate
  • 1 1/2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 6 eggs
  • 2 Tablespoons red food coloring
  • 1 Tablespoon vanilla extract
  • 1 3/4 cups of flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt

For the cheesecake filling:

  • 16 oz of cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 2 eggs
  • 1 teaspoon vanilla extract

Directions:

1.) Preheat the oven to 325 degrees F.

2.) Line a 9×13 inch baking pan with parchment paper or spray with non stick baking spray.

3.) Using a microwave safe bowl, combine the butter and chocolate and heat at 30 second intervals, stirring in between until it’s completely melted.

4.) Add the granulated, brown sugar and eggs and whisk until combined.

5.) Add the vanilla and red food coloring, whisking until combined.

red velvet brownie batter in a bowl

6.) Next add the flour, cocoa, and salt, stirring until it is no longer lumpy and the color is perfectly red throughout.

7.) Scoop about 1 cup of batter and save for later. (You will use this to put on top).

8.) Spread the remaining batter into the baking pan.

Red velvet brownie batter in brownie pan

9.) Prepare the cheesecake filling by creaming together the cream cheese and granulated sugar in a mixing bowl.

10.) Add in the flour and mix until well combined.

11.) Incorporate the eggs and vanilla extract mixing well.

12.) Spread the cheesecake batter on top of the red velvet brownie batter.

Red velvet cheesecake brownies in baking pan

13.) Dollop the reserved red velvet brownie batter on top.

red velvet cheesecake brownie batter in baking pan

14.) Using a clean toothpick, swirl the layers back and forth to create a marbled look.

red velvet cheesecake swirled brownies

15.) Bake the brownies for about 45 minutes, the top should be shiny, and the edges slightly golden. The center may be a tad jiggly but that’s ok.

16.) Cover the pan with foil and refrigerate for a couple of hours.

 

To serve the Fireworks Ice Cream Brownie Sundaes

When ready to serve, I like to eat these red velvet cheesecake brownies chilled. They are so fudgy! Slice each brownie into squares and place on a plate or in a bowl. (I mean look how thick!!!)

Thick, fudgy, red velvet cheesecake swirled brownies on a plate for fireworks ice cream brownie sundae

Scoop the ice cream on top.

Add some sprinkles and enjoy!!!

Red velvet cheesecake swirled brownies topped with homemade pop rocks ice cream for fireworks ice cream brownie sundaes

 

Sign up below so you never miss another holiday recipe or DIY

 

 

 

For more of my favorite Red, White and Blue recipes check out

This Patriotic S’mores Dip

Boozy Bomb Pop Cocktails

And this Patriotic Door Basket is a cute decor idea

 

Next head on over to Heidi from The Eleanor Rose Home for another delicious red, white and blue dessert!

 

 

 

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The best fireworks ice cream brownie sundae with pop rocks and red velvet cheesecake brownie for 4th of July, Memorial Day or Labor Day

Fireworks ice cream brownie sundaes - red velvet cheesecake brownies topped with ice cream and red, white and blue sprinkles

Fireworks Ice Cream Brownie Sundaes

Fudgy red velvet brownies with a cheesecake swirl are topped with a fun red, white and blue homemade ice cream that pops in your mouth for a festive dessert for 4th of July, Memorial Day or Labor Day!
The best part about this recipe is that everything can be easily prepped ahead of time so you can just serve and enjoy!
5 from 7 votes
Prep Time 8 hours
Course Dessert
Servings 8 people

Ingredients
  

For the ice cream

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • salt dash
  • 1/2 jar maraschino cherries drained and chopped
  • 2 packages pop rocks red and blue

For the Brownies

  • 1 cup butter
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups granulated sugar
  • 1 cup brown sugar packed
  • 6 eggs
  • 2 Tbsp red food coloring
  • 1 Tbsp vanilla extract
  • 1 3/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp salt

For the cheesecake filling

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 2 eggs
  • 1 tsp vanilla extract

Instructions
 

Start by preparing the ice cream ahead of time

  • In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
  • In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
  • Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
  • Fold in the chopped cherries and pop rocks.
  • Spoon into a loaf pan or pyrex container, cover and freeze.

Next prepare the red velvet cheesecake brownies

  • Preheat the oven to 325 degrees F.
  • Line a 9×13 inch baking pan with parchment paper or spray with non stick baking spray.
  • Using a microwave safe bowl, combine the butter and chocolate and heat at 30 second intervals, stirring in between until it’s completely melted.
  • Add the granulated, brown sugar and eggs and whisk until combined.
  • Add the vanilla and red food coloring, whisking until combined.
  • Next add the flour, cocoa, and salt, stirring until it is no longer lumpy and the color is perfectly red throughout.
  • Scoop about 1 cup of batter and save for later. (You will use this to put on top).
  • Spread the remaining batter into the baking pan.
  • Prepare the cheesecake filling by creaming together the cream cheese and granulated sugar in a mixing bowl.
  • Add in the flour and mix until well combined.
  • Incorporate the eggs and vanilla extract mixing well.
  • Spread the cheesecake batter on top of the red velvet brownie batter.
  • Dollop the reserved red velvet brownie batter on top.
  • Using a clean toothpick, swirl the layers back and forth to create a marbled look.
  • Bake the brownies for about 45 minutes, the top should be shiny, and the edges slightly golden. The center may be a tad jiggly but that’s ok.
  • Cover the pan with foil and refrigerate for a couple of hours.

When ready to serve

  • Slice each brownie into squares and place on a plate or in a bowl. Scoop some ice cream on top and add sprinkles! Enjoy!

 

More Patriotic Ideas With the Cozy Creative Collaborative

Patriotic Modge Podge seashells for summer home decor.

How to Modge Podge Seashells for Decor | Kelly of The Tattered Pew

Fireworks brownie sundae for patriotic summer celebrations.

Fireworks Ice Cream Brownie Sundae | Nicolle of Our Tiny Nest Blog

Dinnerware that's perfect for a patriotic tablescape this summer.

Dinnerware That’s Perfect for a Patriotic Tablescape | Charity of Mornings on Macedonia

4th of July Rice Krispie treat recipe for Independence Day celebrations.

Star Shaped 4th of July Rice Krispie Treat Recipe | Heidi of Eleanor Rose Home

Simple patriotic ideas for 4th of July.

Last Minute Simple Patriotic Ideas for the 4th of July | Donna of An Organized Season

 

 

7 In food/ Recipes/ valentines day

Valentine’s Day Peanut Butter Cookie Bars

Valentine's peanut butter cookie bars

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These Valentine’s Day peanut butter cookie bars are one of our favorite Valentine’s Day treats in our house. Peanut butter cookies with all of the best Valentine’s candies cut into perfect squares. Scroll down for my recipe.

Valentine’s Day Peanut Butter Cookie Bars

Ingredients:

  • 1/2 cup butter, unsalted, softened
  • 1/2 cup peanut butter
  • 1 egg
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 cup flour
  • Valentine’s M&Ms
  • Valentine’s sprinkles
  • Reese’s hearts (about 6)
  • White chocolate hearts (about 6)

Directions:

1.) Start by preheating the oven to 350 degrees.

Valentine's Peanut Butter cookie bars

2.) In a large mixing bowl, beat the butter, peanut butter, sugar, and egg until smooth.

3.) Beat in the flour until a soft dough forms

4.) Fold in the M&Ms.

5.) Spread dough into a greased baking dish or one lined with parchment paper. Firmly press the dough down. (I used a 9×9 baking dish).

Valentine Peanut butter cookie bars

6.) Top with sprinkles and add some more M&M’s on top.

7.) Bake in the oven for about 25 minutes. You want to remove it when the edges are golden and you can stick a butter knife or toothpick in and it comes out clean.

8.) Place on a cooling rack and allow to cool but not completely.

9.) Unwrap the Reese’s and chocolate hearts and press into the top of the cookie bars.

Valentine peanut butter cookie bars

10.) Slice and serve!

Valentine's peanut butter cookie bars

Linking some of the candies and sprinkles below

reese's pink valentine hearts reese's hearts white chocolate hearts valentine's m&ms valentine's sprinkles

Pink heart plate for valentine's day heart mug heart shaped bowls

I love to see what you create! So if you make this recipe, be sure to take a photo and tag me on Instagram @ourtiny_nest

<3 For more Valentine’s recipes & ideas check out <3

My cherry chocolate chip muffins

My Valentine’s Popcorn

These red velvet waffles

These Valentine’s outfit ideas

 

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Valentine's Peanut Butter cookie bars

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31 In holidays/ Recipes

The best pistachio thumbprint cookies

The best pistachio thumbprint cookies

This post contains affiliate links

These are the best pistachio thumbprint cookies and will easily become a favorite Christmas cookie! Sweet pistachio topped with a cheesecake filling or raspberry jam are the perfect bite and look festive for your Christmas cookie swaps or platters.

And I’m sharing 15 other delicious Christmas treats for you from some of my most favorite bloggers. Scroll down to see all of their recipes.

If you’re coming from Michele at Vintage Home Designs, welcome! I hope you will stick around here and continue to follow along. Also how delicious do her shortbread cookies look?

The best pistachio thumbprint cookies

One of my favorite things that I used to have every Christmas is my grandmother’s pistachio ambrosia. I loved it so much and it just wasn’t Christmas without it. This recipe combines my favorite flavors of pistachio with my favorite Christmas cookie – my sister’s almond raspberry thumbprints.

I made a yummy cheesecake filling for these cookies but you can also fill with raspberry jam too!

The best pistachio thumbprint cookies

Ingredients

  • 1 cup butter softened (I used unsalted)
  • 1/3 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 package instant pistachio pudding mix
  • 2 cups nuts chopped (I used walnuts/pecans)

For the filling

  • 1/2 cup cream cheese.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • or raspberry jam (optional)
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips

Directions:

1.) Start by preheating the oven to 350 degrees.

2.) In a large bowl, cream together the butter and sugar until fluffy.

3.) Beat in the eggs, salt and extracts.

4.) Add in the flour and pistachio pudding mix, beating together until combined.

5.) Roll the batter into individual balls, about 1 inch. Roll some or all of the balls into the chopped nuts and place on a prepared baking sheet.

6.) Using your thumb, make a thumbprint in the center of each cookie.

7.) Bake in the oven for about 10-12 minutes. You want to take them out just before the edges start to get golden.

8.) Using a spoon or your thumb, re-shape the thumbprint if necessary as sometimes it changes shape after baking.

9.) Allow the cookies to cool.

10.) While the cookies are cooling, start to prepare the cheesecake filling. In a mixing bowl, cream together the cream cheese and sugar.

11.) Beat in the vanilla and make sure there are no lumps.

12.) Fill in each cookie with either the cream cheese filling or raspberry jam. I chose to do some of each.

13.) In a microwave safe bowl, melt some chocolate chips, stirring at 30 second intervals.

14.) Once melted, use a fork to drizzle some chocolate over each cookie.

15.) Allow the chocolate to cool before eating.

These also freeze really well so you can make ahead of time! I line some parchment paper in an airtight storage container and freeze until the day of.

Enjoy!!! The best pistachio thumbprint cookies

DIY snowglobe tray

I served them on this snowglobe tray that I made! Click here for the easy DIY.

Linking some cute things to serve your cookies below

 

16 best christmas cookies and treats christmas santa plate 16 best christmas cookies and treats reindeer tray christmas charcuterie board 16 best christmas cookies and treats christmas box 16 best christmas cookies and treats christmas jar 16 best christmas cookies and treats christmas tin  

 

For more of my favorite Christmas treats check out

My homemade Irish Cream

These boozy chocolate hazelnut truffles

The best Christmas tree dip

 

Now head on over to Stacy at Bricks ‘n Blooms for her decadent fudge!!!

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The best pistachio thumbprint cookies

Christmas Cookies and Holiday Treats

Are you looking to add some new recipes to your holiday rotation this year? Click on the links below to go to each post and see more.

Midwest Life And Style – Peanut Butter Balls | Cottage On Bunker Hill – Double Chocolate Oreo Bark | White Lilac Farmhouse – No Bake Christmas Cookies | Cottage In The Mitten – Holiday Peanut Butter Cookies

My Family Thyme – Eggnog Snickerdoodle Cookies | Eleanor Rose Home – Christmas Monster Cookies | Pasha Is Home – Christmas Fudge | Tatertots And Jello – Holiday Dipped Oreo Cookies

The Ponds Farmhouse – Dark Chocolate Pomegranate Bark | Vintage Home Designs – Cranberry Orange Shortbread Cookies | Our Tiny Nest – Pistachio Thumbprint Cookies | Bricks ‘n Blooms – Tiger Butter Fudge

The Tattered Pew – Daddy’s Molasses Cookies | Open Doors Open Hearts – Cinnamon Sugar Pecans | WM Design House – Cinnamon Popcorn | She Gave It A Go – Holiday Punch

 

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