Sweets

Chocolate Pecan Pie Balls – The pecan pie chocolate upgrade

lizellyn Sweets

Chocolate Pecan Pie Balls
What if pecan pie had a chocolate upgrade… and you could skip the gooey filling?

Am I the only one who eats a slice of pecan pie and thinks:
“This is good… but what if it had chocolate?”
And what if that gooey middle disappeared, too?

Enter Chocolate Pecan Pie Balls.

All the flavors that make you think of fall.

But in one little, chocolate-covered bite.
*No baking required.

  • No precious oven space.
  • Easy to make ahead.
  • Perfect when you’re serving several desserts.

And those small pieces? A lower-commitment dessert.
You can grab one.
Or two.
Or suddenly realize you’ve eaten four.

For Thanksgiving, holiday parties, cookie trays, or anytime you want the flavors of pecan pie without making an actual pie, these are a winner.

Chocolate Pecan Pie Balls

You’ll need:

  • 1 cup graham cracker crumbs
  • 2½ cups finely chopped pecans
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup pure maple syrup
  • 6–8 tbsp melted butter
  • 24 oz chocolate almond bark

How to make them:
Mix the graham cracker crumbs, pecans, brown sugar, and maple syrup. Add just enough melted butter to make the mixture hold together.
Roll into 1-inch balls and chill for 1 hour.
Dip each ball in melted chocolate almond bark.
Let the chocolate set.

Tips:
*Start with the smaller amount of butter. Add more only if the mixture needs help holding together. You want it firm enough to roll, not soft.

  • After coating in chocolate, pop in the freezer quickly to get to the taste testing

Save this easy no-bake dessert for Thanksgiving!

Are you team PECAN PIE or team CHOCOLATE PECAN PIE? Tell me in the comments!

#NoBakeDessert #ThanksgivingDessert #PecanRecipes

Caramel Apple Popcorn

lizellyn Sweets , , , ,

POPCORN JUST GOT A CARAMEL APPLE MAKEOVER!

Sweet. Salty. Crunchy. And dangerously addictive!

IT’S GLUTEN FREE!!!

Why settle for ordinary popcorn when you can turn caramel apple lollipops into a sweet, buttery, crispy coating? All that caramel apple flavor with just enough salt to keep you reaching for another handful.

Seriously. Good luck stopping.

Perfect for fall movie nights, Halloween parties, or when your snack game needs a serious upgrade!

CARAMEL APPLE POPCORN

Ingredients
12–14 cups freshly popped popcorn
12 oz caramel apple lollipops (about 18–20), crushed
½ cup unsalted butter
¼ cup light corn syrup
½ tsp baking soda
½ tsp salt

Let’s make some magic!

Preheat oven to 250°F. Spread your popcorn into a large heat-safe bowl, removing any unpopped kernels.
Crush the lollipops and remove the sticks.
Melt the candy with butter, corn syrup, and salt over medium-low heat, stirring until smooth.
Remove from heat and stir in the baking soda. Watch that caramel apple mixture foam!
Immediately pour over the popcorn and toss quickly to coat.
Spread onto 2 sprayed baking sheets. Bake for approximately 20 minutes, stirring every 10 minutes.
Cool completely, break apart, and TRY not to eat the entire batch!

THE SECRET TO THAT PERFECT CRUNCH: A little butter, corn syrup, and baking soda transform melted hard candy into a light, crispy coating instead of a rock-hard shell.

Sweet caramel apple flavor. A little salty balance. A whole lot of crunch.

THE BIG QUESTION: Are you sharing this with your movie-night crew, or hiding the entire batch for yourself? Tell me in the comments! 👇

#CaramelApplePopcorn #FallRecipes #GlutenFree

Cinnamon Dessert for Fall

lizellyn Sweets , , , , , , ,

WARNING: This cake has never survived overnight in my house.

If you’re looking for an easy fall baking recipe that makes your kitchen smell incredible, this Honey Bun Coffee Cake is it.

Honey. Cinnamon. Brown sugar. A soft, tender cake with a sweet glaze poured over the top while it’s still warm.

Basically? Fall in a 9×13 pan.

And yes, this is the kind of cake that causes arguments over who gets the last piece. 😅

The best part? No complicated baking techniques required.

Tips for the perfect honey bun cake:

  • Use full-fat sour cream for the moistest texture.
  • Don’t skip pressing the honey-cinnamon topping into the batter. It creates those delicious swirls throughout the cake.
  • Pour the glaze over the cake while it’s warm so it melts into every corner.
  • Let it cool just enough to slice… if your family will wait that long.
    This cake is also perfect for Jewish holidays, brunch, Rosh Hashanah, or any fall gathering where you want something homemade without spending all day in the kitchen.

The Recipe

Cake:

  • 1 plain yellow cake mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 large eggs
    Mix together and pour into a sprayed 9×13-inch baking pan.

Topping:

  • Drizzle ⅓ cup honey over the batter.
  • Mix ⅓ cup brown sugar with 1 tablespoon cinnamon and sprinkle over the honey.
  • Use a knife to gently press the topping into the batter.
    Bake at 350°F for 38–40 minutes, until the cake springs back when pressed.

Glaze:
Mix together:

  • 2 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla
    Pour over the warm cake.
    And about long-term storage?
    I have no idea.

This cake has never lasted more than one day in my house. 😂

Would this Honey Bun Coffee Cake survive overnight at your house, or would it disappear before breakfast?

#EasyBakingRecipes #JewishHolidayRecipe #FallBaking

Chocolate Walnut Crumb Bars – The Magic of two ingredients

lizellyn Sweets , ,

Two Ingredients. Zero skill required. Unbelievable Results.

The Magic of Two Ingredients!
The taste is unbelievable.
Easy.
This is a crowd pleaser.
This is one of those times that bringing two things together to make something well beyond their sum
Two Ingredients, when mixed together, guarantee deliciousness
What are they?
Chocolate and Sweetened Condensed Milk
When melted together (with a touch vanilla if desired) produces an amazing fudge
Bake this filling and the result is pure chocolate joy

Recipe:

Chocolate Walnut Bars

Crust:
1 c butter softened
2 c flour
1/2 c sugar
1/4 tsp salt

Beat butter until smooth then add rest of ingredients.
Spread 2 cups into a greased 9 x 13 pan; reserve the rest for later
Bake the crust at 350 for 10-12 min until lightly browned at edges

Chocolate Filling:
1/2 c chocolate chips
14 oz sweetened condensed milk
1 tsp vanilla

Melt chocolate chips and condensed milk over medium heat, stirring until combined, then add vanilla
Pour over the warm crust

Topping:
1/2 c chocolate chips
1 c chopped walnuts
reserved crust from earlier

Spread on top of the warm chocolate filling

Bake at 350
25-30 minutes until the center is set

Naked or à la mode?

lizellyn Sweets , ,

There are only two kinds of people. Those who eat apple crisp straight from teh pan, and those who insist on a giant scoop of vanilla ice cream. Which are you?

This apple crisp is one of those recipes I make on repeat every fall. It’s buttery, cinnamon-y, perfectly crisp on top, and packed with tender apples underneath. And the best part? It’s naturally gluten-free!

Step 1
4 apples peeled, cored, and chopped
2 tsp lemon juice
1/2 tsp vanilla extract

Step 2
1 cup rolled oats
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter

Step 3
Bake 375 F for 45 min.
Allow to sit and cool for twenty minutes, allowing the apples to continue to cook

The Recipe I thought I’d lost forever – Nut Filling for Nut Crescent Cookies

lizellyn Sweets, Uncategorized , ,

Homemade Nut Filling

Ingredients:

3/4 c skin-on almonds
1/2 c walnuts
1/2 c hazelnuts
1/2 c pecans
2 Tbsp water
1 tsp cornstarch
1/3 c light corn syrup
3 Tbsp brown sugar
3 Tbsp evaporated whole milk
1/4 tsp salt
1/2 tsp vanilla

Directions

  1. Toast all nuts at 350 F for about 9 minutes, tossing every 3 minutes. Bake until fragrant – DO NOT BURN
  2. Chop the nuts (individually by type) so all nuts resemble coarse breadcrumbs
  3. In saute pan over medium heat, dissolve cornstarch in the water
  4. Add corn syrup, brown sugar, evaporated milk, and cook until sugar dissolves and everything is combined (about two minutes)
  5. Remove from heat, stir in salt and vanilla.
  6. Mix in the nuts.

Use the filling immediately.

Sometimes the best recipes aren’t just passed down – they’re rediscovered.

Chocolate Chip Cookies with Praline Pecans

lizellyn Sweets , ,

A New York style chunky cookie with a Southern twist.

You asked for the recipe…

Here you go

Praline Pecan Recipe

Ingredients:
1 c brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
4 Tbsp water
2 cups pecan halves

Instructions;

  1. Combine all ingredients except the pecans in a skillet and cook over medium heat until the sugar dissolves and the mixture is bubbling (about 1-2 minutes)
  2. Add the pecans and cook for an additional 3-4 minutes until it looks like a glaze on the pecans
  3. Remove from the heat, and spread the pecans out on parchment paper to let cool

Chop and add to the cookie dough.
Or eat by themselves.

Let me know if you prefer the cookies warm or cool.

Decadent Cosmic Brownies for July 4th Celebrations

lizellyn Sweets, Uncategorized

The Ultimate Brownie Glow-Up for the 4th of July

Red, White, and Blue Cosmic Brownies. Swapping the thin childhood frosting for a thick, ultra-rich, decadent chocolate fudge ganache.

If you grew up before September 1999, you probably remember the OG Little Debbie Fudge Brownies (the ones topped with a thin layer of frosting and chopped walnuts).

But right at the turn of the millennium, the late-90s cosmic bowling trend took over. To match those neon black lights and lasers, Little Debbie ditched the nuts, dropped the neon candy-coated pieces, and the legendary Cosmic Brownie was born.