Tag Archives: fall desserts

Fun Friday: Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars

24 Oct
Talk about getting a bang for your buck! These treats have it all!

Talk about getting a bang for your buck! These treats have it all!

I’m not sure if I’m an emotional-stress eater or not, but I’m definitely an emotional-stress baker and cooker. I always crave the opportunity to get into the kitchen and cook something or bake something (or in a perfect world, both) to relax after a tough day, week or lately, a tough month. I like cooking and baking for others and trying out new things to get myself to chill out and relax. Oftentimes after my initial piece of whatever I’ve baked, I’m pretty happy and relaxed til the next time. I don’t need to eat the entire thing, just a taste.

Last weekend, after two particularly tough weeks scattered with illness, elementary school death threats, jury duty for my husband and all the usual daily work and school stress, I was in quite a mood, looking to bake SOMETHING good for the family to take the edge off. I went onto Pinterest, a place I hadn’t visited in a while, found their search bar (which seemed slightly different than the last time I’d been on) and I typed in all the things I was currently craving: pumpkin, Nutella, chocolate chips.

All those things had to go together in something, I was sure of it.

I was in luck! Sure enough, Parsley, Sage & Sweet had a recipe for me! I knew someone would. It’d be hot and out of the oven in just an hour or so.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars.

Yes, seriously.

I got to work, feeling better and better by the minute.

I won’t lie, the recipe has some steps to it, but believe me, it was worth it in the end!

Through this baking experience, I also learned a valuable lesson that I’ll pass on to you, just as I shared it on Facebook that same evening:

“If you try to put the plastic jar of Nutella into the microwave to soften it up for baking, all the while thinking just how smart you are thinking of this little shortcut, you must remember that the wrapper over the top was originally metal and that there might be some left on there which will potentially catch fire and giant, bright blue sparks will fly inside the microwave, scaring you and your children half to death while making your husband jump higher and run faster than you’ve seen in a long time when you gasp out loud in the kitchen. You’re welcome.”

That said, this was a delicious treat! Everyone was anxious to try it out so I served it warm, waiting just ten minutes to cut into it, rather than the suggested hour cooling time, and it was a hit. However, I had one more piece a day or so later, after the whole thing had been refrigerated, and YUM!! Even better cold, in my opinion, just like pumpkin pie.

I plan to make them again this weekend for a get together I’ll be attending on Saturday.

Here’s the recipe as it’s seen on the Parsley, Sage and Sweet blog. The only thing I did differently was to use regular sized chips instead of mini. I really don’t “do” mini chocolate chips.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
Adapted from Megan’s Cooking via Julia, author Of Dozen Flours- with my revisions

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla
1 cup mini-chocolate chips or chopped chocolate.

Pumpkin Pie – Nutella Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups fresh roasted or canned pumpkin puree
1/2 to 3/4 cup Nutella

2 tablespoons white sugar
2 teaspoons cinnamon

1.  Lightly butter or oil spray a 9 x 13 inch baking pan or dish.  If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.

2. Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.

3. In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.

4.  Drop tablespoons of Nutella over the top of the pumpkin pie mixture.  About 4 rows of three dollops.  Marble gently with a knife or spoon.

5. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

6. Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.  Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).

8. Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.


Stop by and visit us on….

20 Oct
Stop by either of two websites to see my blog post for Pilgrim Pies featured!

Stop by either of two websites to see my blog post for Pilgrim Pies featured!

Everything is coming up Pumpkin!

Everywhere you go, everything is featured in flavors of fall.

If you go on over to either this website, or this one, you’ll see my blog post from The Whole Bag of Chips “Pumpkin Palooza” series, featuring the recipe for Pilgrim Pies, which is such a seasonal favorite.

It’s the greatest form of flattery when someone wants to feature your work on their site, and it’s even greater when they credit you for your work. Thanks so much to the crew over at cpnewsnet.com for featuring my work and doing such a great job!

Happy Fall, Y’all!

A Once-a-Year Dessert: Plum Crunch

9 Sep

I try to convince myself that if I could have this dessert more than once a year, it would not be as special. I’m not quite convinced yet.

Originally Posted September 14, 2012.

Reposting this recipe today, September 9, 2013, in honor of my mom’s birthday!

Happy Birthday Mom!

You know how little kids say they wish it were Christmas every day, or their birthday every day? Isn’t our answer that if it were every day, then it wouldn’t be special when we had it, that it has to be once a year or it wouldn’t mean as much?


I wish I could have Plum Crunch every day.

Well, if not every day, then at least more than the once-a-year that I do have it.

I know, then it wouldn’t be special, yaddah, yaddah, yaddah…

I get it.


Why, you ask, do we only have this once a year?

I’m sure you were asking. Somewhere, someone is asking right now.

It’s because it uses a particular kind of plum, not just any plum, an Italian Prune Plum, these little half-sized plums that are available in our stores just in the fall. Really, just in September.

As a kid, I remember having them for my school lunch snacks in the fall. They’re just so cute. Cuter than the plums you get all the rest of the time. And they make this recipe SO delicious. My mom made it every fall and she and I love it more than anyone in our family, hands down.

I actually had a little thrill when I gave my kids these plums for the first time, as it brought back memories of eating them myself as a kid. I love passing those types of memories and traditions down to my own kids as well.

Top it with ice cream….even more deliciousness…

Now I will say, I’ve never tried this Plum Crunch with any other kind of plum, but I just assume it won’t be the same because otherwise the recipe would say you could use any plums and eat it any time.

So before the window has shut for you to try this recipe I am sharing it with you today.

Quick, run out and get your plums so you can try it this weekend!


3 cups halved and pitted Italian Prune Plums (about 18 but I always buy extra in case one is bad or in case my kids want to eat some out of the dish.)

3 TBL brown sugar
3 TBL sugar
1/4 tsp. nutmeg


1 egg well beaten
1 cup flour
1 cup sugar
1/2 to 3/4 cup oatmeal
1 tsp. baking powder
1/4 tsp. salt

1/2 cup melted margarine

This recipe is so simple, we always have everything in the house to make it, except for the plums.


Spray 9×13 baking dish with no stick spray.

Put prepared plums cut side up on the bottom of the pan.

Mix the two sugars and the nutmeg together and sprinkle over fruit.

Beat the egg in a bowl, then add the dry ingredients together.

Mix til crumbly. Sprinkle over plums.

Pour melted butter over all.

Bake in 375 degree oven for 35 minutes.

Serve warm with ice cream.