Dutch Oven Chocolate Caramel Pumpkin Bars

Chocolate Caramel Pumpkin Bars

350 degrees

12 inch DO


3/4 cup butter softened

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt


1/2 cup semi sweet chocolate chips

1/4 cup heavy cream

11 oz caramels 1 package, unwrapped or package caramel bits

Line a 12 inch DO with foil and lightly grease. (or use a liner)

In large bowl, with whisk cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined.

Slowly incorporate remaining ingredients into batter until just mixed.

Evenly spread about 2/3 batter into prepared DO.

Sprinkle chocolate chips over top.

Place caramels and cream in pot heat together and stir until caramel is smooth and completely melted.

Pour melted caramel over chocolate. Spread around evenly.

Place dollops of remaining batter on top of the caramel layer. Spread the dollops out to try and get a smooth layer of batter over top.

Bake for 25-30 minutes or until edges are golden and toothpick comes out clean when inserted. (the DO will continue to hold the heat- and bake while its resting)

Cool completely before serving. Caramel is very gooey and messy fresh out of the oven.

Optional: Substitute some of the chocolate for chopped walnuts

Apple Cider Cream Cheese Cinnamon Rolls

cinnamon rolls 1Apple Cider Cream Cheese Frosting
4 oz cream cheese softened
2 oz butter softened
2 tablespoons Apple cider syrup
One teaspoon vanilla
2 cups powdered sugar

Beat the cream cheese, butter, Apple cider syrup Together then add the vanilla. Lastly, add the 2 cups of powdered sugar a little bit at a time so it doesn’t get all over the place.

Make your Apple Cider Syrup at least the day before.

Cinnamon Rolls



1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour


2/3 cup melted butter

3/4 cup brown sugar, plus more for pan (about ¼ cup)

2 tablespoons ground cinnamon

¼ teaspoon ground cardamom


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 slices to fit in a 9×13 pan..

Generously coat the bottom of the baking pan with butter and sprinkle with reserved sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Adapted from Paula Deen Cinnamon Rolls

Aunt Volur’s Spicy Sugared Nuts

nuts 1Aunt Volur’s Spicy Sugared Nuts

3 cups nuts (pecans work beautifully)

one egg white lightly beaten

1 tablespoon water

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Two dashes Cayenne pepper

Pinch of paprika

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. In a small bowl beat the egg white with the water. Stir in the nuts, mixing until well moistened. In a small bowl, combine sugar, salt, cinnamon, nutmeg and other spices. Sprinkle over the moistened nuts. Spread nuts on prepared pan. Bake in preheated oven for about 30 minutes, stirring once or twice. Check on them to make sure they don’t over bake. Sugary things like these can go from perfect to overdone very quickly.

Allow to cool and break apart if needed. Keep in an airtight container.

Walnuts work nicely as well.

I tried using maple syrup but it fights with the brown sugar, but Apple Cider Syrup is nice. It takes it a whole new direction! Less sweet and allows the spices to shine! I just decrease the water and replace it with Apple Cider Syrup.

These are my go-to neighbor Christmas gift but they are amazing on salads or just for a snack!

Apple Cider Syrup

ciderApple Cider Syrup

All you need is apple cider and TIME.

Place apple cider in a pot. Start on medium heat until it boils then turn down to low heat and allow to simmer for hours.

½ gallon will cook down to about 1 cup in about 5 hours on low.

Allow to cool and store in an airtight container in the refrigerator.

What a kick of flavor!

Add it to whip cream, maple syrup for pancakes frostings and more.

Toffee Shortbread Bars

toffee shortbread bars

Toffee Shortbread Bars




2 cup all-purpose flour

1⁄2 cup brown sugar

1 teaspoon salt

2 sticks unsalted butter, melted

2 T unsalted butter

1 cup Sweetened Condensed milk

2 cups mini semi-sweet chocolate chips

1 8 oz package Toffee bits


Preheat oven to 350 degrees

line a 9 X 13 pan with aluminum foil


Whisk flour, sugar, and salt together in bowl. Add 2 sticks of melted butter and stir until combined. Transfer mixture to foil lined pan and press into even layer over entire bottom of pan. Bake crust until golden brown, 15 to 20 minutes, rotating pan halfway through baking.



In a small saucepan heat the sweetened condensed milk and butter together just until smooth. Pour over shortbread crust. Bake 6-10 minutes until filling is bubbly and browned to a caramel color.



Sprinkle the chocolate evenly over the filling and return to the oven for 2 minutes. Remove from the oven and immediately sprinkle the toffee bits over the chocolate. Gently press the toffee bits into the chocolate.


Allow the bars to cool completely before removing from the pan and cutting apart.


Easy Croutons

global croutons 2Easy Croutons


6 slices day old stiff bread, crust removed and cubed

¼ c olive oil “Farga” found  HERE

1 teaspoon “Garden Blend” seasoning found HERE


Drizzle the cubed bread with olive oil. Toss to coat. Sprinkle with seasoning. Bake at 350° for 20 minutes.

Ready for you nest salad or soup! Enjoy!

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