Tag: dessert

🎃 Rosemary Thyme No-Bake Pumpkin Pie Cheesecake

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I love a dessert I can tuck into the refrigerator the night before Thanksgiving. This one has the warm spices of pumpkin pie, the creamy filling of cheesecake, and a graham cracker crust that’s ready to fill. Just stir, spoon, and chill. 🎃🍂

🎃 RosemaryThyme No-Bake Pumpkin Pie Cheesecake

Ingredients

  • 1 ready-made 9-inch graham cracker crust
  • 1 tub (24.3 ounces) Philadelphia No Bake Cheesecake Filling
  • ¾ cup canned 100% pure pumpkin
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract, optional

Directions

  1. Stir the pumpkin, pumpkin pie spice, and optional vanilla together in a mixing bowl.
  2. Gently stir in the cheesecake filling just until the mixture is smooth and evenly blended.
  3. Spoon the filling into the graham cracker crust and smooth the top. If there’s any extra, spoon it into a little dessert cup for the cook. 😊
  4. Cover and refrigerate for at least 6 hours, preferably overnight. Serve cold, with a dollop of whipped cream and a dusting of cinnamon if you like.

A little kitchen tip 🍂
Measure out just ¾ cup of pumpkin to keep the filling thicker. If you’re using individual spices, mix ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves.

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🍂 RosemaryThyme Bakery — Dennis’s Southern Chocolate Pecan Bourbon Pie

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There are some recipes that become part of a family’s story, and this is certainly one of ours. 🥧🤎

Dennis has been making his Southern Chocolate Pecan Pie for decades. He usually makes 12 or 13 pies at a time, so finally getting his recipe scaled down to ONE pie was quite an accomplishment! 😆

Our son Zach loves this pie so much that he requests it for both his birthday and Thanksgiving, which fall close together every year. Dennis keeps a supply tucked away in the freezer—and before his knee surgery, he made sure those special pies were already baked and waiting.

That’s one of the ways Dennis shows his love: making sure there is something homemade to look forward to. 💛

🍂 RosemaryThyme Bakery — Dennis’s Southern Chocolate Pecan Bourbon Pie

Milk chocolate, pecans, and a splash of orange whiskey make this a rich, sweet family favorite.

INGREDIENTS

• 1 cup light corn syrup
• ⅔ cup Great Value Granulated Sugar
• ⅓ cup Great Value Unsalted Butter, softened
• 3 large eggs
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1½ cups Great Value Milk Chocolate Chips
• 1 cup Great Value Pecan Halves
• 1 shot (1½ fluid ounces) Jim Beam Orange whiskey
• 1 unbaked Great Value Deep Dish Pie Crust

DIRECTIONS

  1. Gather all ingredients and preheat the oven to 350°F.
  2. Spread the pecan halves and milk chocolate chips evenly in the unbaked deep-dish pie shell. Set aside.
  3. Cream together the softened butter, sugar, and salt.
  4. Mix in the vanilla extract, corn syrup, and whiskey.
  5. Add the eggs and mix with an electric mixer until combined.
  6. Pour the filling evenly over the pecans and chocolate chips.
  7. Bake for approximately 45 minutes, beginning to check at 30 minutes. Dennis checks the filling with a knife; when it comes out clean, the pie is done.
  8. Allow the pie to cool before slicing.

RECIPE NOTES

🥧 Use a deep-dish crust to accommodate the filling.

🍂 If the crust edges brown too quickly, cover them with a pie shield or strips of foil.

🤎 Melted chocolate may leave a little chocolate on the knife—check that the custard filling is set.

A little RosemaryThyme note…

Some of our most treasured family traditions begin in the kitchen. For us, this pie carries decades of birthdays, Thanksgiving dinners, and memories of Dennis baking for the people he loves. I’m so happy to share his one-pie recipe with your family.

🛒 Browse my Walmart finds:
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With love from our home to yours,
Helene 🌿
RosemaryThyme — Fall in Love with Home Again.

Colonial Apple Tansey

🍎 Cast-Iron Apple Tansey

💛 QUESTION OF THE DAY:

If you could sit down at your family table with one ancestor, who would it be and what would you ask them?

I have always loved recipes with a story behind them, and this one may be one of my favorites.

Recently, I was reading through the America 250 Cookbook, a collection of historic and regional American recipes, when I came across an old-fashioned dish called an Apple Tansey. Originally brought from England and adapted by early American colonists, it is somewhere between a skillet custard, a baked pancake, and a frittata.

What makes it especially meaningful to me is that my own family came from England around 1650 and settled in Virginia. As I stood in my kitchen reading about this humble dish of apples, eggs, milk, and butter, I couldn’t help but wonder if one of my ancestors may have made something very much like this over an open hearth centuries ago.

There is something comforting about preparing a recipe that has traveled through generations. It reminds us that while the world changes, gathering around the table remains one of life’s greatest blessings.

🍎 Cast-Iron Apple Tansey

Ingredients:

• 3 Granny Smith apples, peeled and thinly sliced

• 2 tablespoons unsalted butter

• 1 tablespoon lemon juice

• 4 large eggs

• ½ cup milk (whole milk, 1% milk, or unsweetened almond milk)

• 1 tablespoon sugar or 1 tablespoon Swerve Granular

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt (optional)

Directions:

1. Preheat oven to 375°F.

2. Melt butter in a 10-inch cast-iron skillet over medium heat.

3. Add apples and lemon juice and cook for 5–7 minutes until slightly softened.

4. In a bowl, whisk together eggs, milk, sugar or Swerve, cinnamon, nutmeg, and salt.

5. Spread apples evenly in the skillet.

6. Pour the egg mixture over the apples.

7. Transfer skillet to the oven and bake for 20–25 minutes, or until puffed and lightly golden.

8. Let rest for 5 minutes before serving.

Optional:

Dust lightly with powdered sugar or powdered Swerve, drizzle with a little maple syrup, or serve with a spoonful of vanilla yogurt.

💛 Blessing

May we never forget the stories carried to our tables by those who came before us. May our homes be filled with gratitude for their sacrifices, joy in the meals we share today, and hope for the generations who will gather around our tables tomorrow.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

🍎🌿 ROSEMARY THYME SLOW COOKER APPLE COBBLER CAKE

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🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!

🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE

Ingredients

• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling
• 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg or apple pie spice, optional
• 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix
• ½ cup water
• 3 large eggs
• 3 tablespoons Great Value Organic Unsweetened Applesauce
• Nonstick cooking spray

Directions

  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
  2. Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
  3. Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
  4. In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
  5. Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
  6. Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  7. Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.

Helpful Recipe Notes

🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.

🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.

🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.

🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.

A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛

🌿 Find more recipes and peaceful inspiration for your home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🏡

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Crustless Apple Crumb Pie

🍎 CRUSTLESS APPLE CRUMBLE PIE 🍎

All the cozy flavor of homemade apple pie—without the work or heaviness of a pastry crust!

This simple fall dessert begins with a colorful blend of Walmart organic apples: naturally sweet Honeycrisp, tart Granny Smith, and mellow Gala. They bake beneath a golden oatmeal crumble made with a lighter amount of butter.

It’s really an apple crisp dressed up beautifully in a pie dish! 🥧🍂

CRUSTLESS APPLE CRUMBLE PIE

Serves 8

INGREDIENTS

For the Apple Filling:

• 3 Walmart organic Honeycrisp apples
• 2 Walmart organic Granny Smith apples
• 1 Walmart organic Gala apple
• 2 tablespoons brown sugar
• 1½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt, optional

For the Oatmeal Crumble:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt, optional
• 5 tablespoons cold unsalted butter, cut into small cubes
• ⅓ cup chopped walnuts or pecans, optional

DIRECTIONS

  1. Preheat the oven to 375°F. Lightly coat a 9-inch deep-dish pie plate with cooking spray or a little butter.
  2. Peel, core, and slice the apples approximately ¼-inch thick. You should have about 6 cups.
  3. Place the apples in a large bowl. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and optional salt. Toss gently until evenly coated.
  4. Spoon the apples and any remaining juices into the prepared pie plate. Gently press them into an even layer.
  5. In another bowl, combine the oats, flour, brown sugar, cinnamon, and optional salt.
  6. Work the cold butter into the oat mixture with a pastry blender, fork, or your fingertips until moist crumbs form. Stir in the walnuts or pecans, if desired.
  7. Sprinkle the crumble evenly over the apples without packing it down.
  8. Place the pie dish on a rimmed baking sheet. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden.
  9. If the topping browns too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
  10. Allow the pie to rest for 20–30 minutes before serving so the warm apple filling can thicken.

Serve it warm just as it is—or add a small scoop of vanilla ice cream, a spoonful of vanilla Greek yogurt, or a dollop of lightly whipped cream.

Simple ingredients, beautiful apples, and the fragrance of cinnamon filling the kitchen—sometimes the coziest desserts are also the easiest. 🍎🥧🌿

Fall in Love with Home Again. 💛🏡

🍎 SLOW COOKER LAYERED APPLE CRISP OATMEAL 🍎

There is something so comforting about waking up to warm apples and cinnamon on a cool fall morning. This cozy breakfast has three delicious layers: tender cinnamon apples, creamy oatmeal, and a lightly sweetened walnut crumble.

It tastes a little like apple crisp for breakfast—but with wholesome oats, plenty of apples, and only 2 tablespoons of butter in the entire topping. 🌿

INGREDIENTS

🍎 Apple Layer

• 4 medium firm apples, diced
 • 1 tablespoon lemon juice
 • 1 tablespoon maple syrup or brown sugar
 • 1 teaspoon cinnamon
 • ½ teaspoon vanilla
 • 1 tablespoon flour or cornstarch
 • Pinch of nutmeg, optional

🥣 Oatmeal Layer

• 1½ cups old-fashioned rolled oats
 • 3 cups milk of choice
 • ½ cup water
 • 1 tablespoon maple syrup or brown sugar
 • 1 teaspoon cinnamon
 • 1 teaspoon vanilla
 • Pinch of salt, optional

🌰 Light Walnut Crumble

• ¾ cup old-fashioned rolled oats
 • ⅓ cup chopped toasted walnuts
 • 2 tablespoons flour
 • 2 tablespoons brown sugar
 • ½ teaspoon cinnamon
 • 2 tablespoons unsalted butter, melted
 • 1 tablespoon unsweetened applesauce, if needed

DIRECTIONS

1️⃣ Lightly coat a 4- to 6-quart slow cooker with cooking spray.

2️⃣ Combine the apple-layer ingredients in the slow cooker and spread them evenly across the bottom.

3️⃣ Stir together the oatmeal-layer ingredients. Carefully pour the mixture over the apples without stirring the layers together.

4️⃣ Combine the crumble ingredients, adding the applesauce only if the mixture needs a little more moisture. Sprinkle loosely over the oatmeal.

5️⃣ To catch condensation, place a clean kitchen towel or several layers of paper towels beneath the slow-cooker lid. Keep the fabric safely away from the heating element and outside walls.

6️⃣ Cook on LOW for 3–4 hours, beginning to check around 2½ hours. Remove the lid and towel, then let the oatmeal stand uncovered for about 15 minutes before serving.

Spoon straight down so everyone receives all three layers: nutty crumble, creamy cinnamon oatmeal, and tender apples. Serve it with Greek yogurt, a splash of milk, or a few extra toasted walnuts.

It’s warm, cozy, and just sweet enough—a little taste of apple crisp made especially for breakfast. 🍎🥣💛

Fall in Love with Home Again. 🌿🏡