Ally's Sweet & Savory Eats: August 2019

Thursday, August 29, 2019

Pumpkin Cinnamon Roll Coffee Cake

My two favorites pumpkin and cinnamon rolls came together and made a sweet baby.
This Pumpkin Cinnamon Roll Coffee Cake needs to grace your Fall table.

pumpkin cinnamon roll coffee cake

Well, I broke the moral code and I'm showcasing a pumpkin recipe prior to September 1.

I follow most rules, but when it comes to pumpkin all bets are off.  She's one of my best friends and I'll share her any chance I get.  I've been known to sneak these early pumpkin recipes out in August before.  Remember my Pumpkin Pie Spice Coffee Creamer from 2017?  Or my Caramel Cashew Pumpkin Cheesecake from last year?

All were well before their October due date.

pumpkin cinnamon roll coffee cake

And....I did the same this year with this coffee cake.

I just can't help myself!  

School is back in session and my days have become MUCH more productive.  While typing this I've had two very busy days in a row, crossing all the things off my list.

It feels great!  And I feel blessed.  Blessed to be able to stay home and work, while still keeping this house in order.  It allows my kids to come home to less chaos, often with dinner on the horizon.  I do not take this for granted.

pumpkin cinnamon roll coffee cake

Has anyone gotten the PSL {pumpkin spice latte} that came out this week?  I believe both Starbucks and Dunkin' are already on board.  I personally love it, but I realize many get very annoyed by it all.  But in my opinion, what is it hurting?

A little love for pumpkin doesn't cause world problems.

Let it go.

I have not yet gotten to that PSL, but I'm sure I'll be ordering soon - most likely during my grocery pick-ups later this week.  Because grocery shopping alone can not be done WITHOUT COFFEE IN HAND.

pumpkin cinnamon roll coffee cake

So let's chat about this coffee cake.

First off, there are no rules.  You do not need to be drinking coffee with your ladies in order to eat this.  In fact, you don't even have to like coffee.  Secondly, coffee cake qualifies as breakfast.  The end.

This cake.  How do I describe it?  If I had the choice to either save either my children or this cake.....I might pick this cake {kidding}.  It's incredible.  I was unsure when it came out of the oven, because you just never know what you'll slice into, you know?

No need to doubt.  It was heavenly.  Incredibly moist {stop, I don't mind this word}, full of pumpkin spice flavor and has the most delicious streusel topping that reminds you of a glorious cinnamon roll.  And that glaze!  Simple, yet tasty.  

pumpkin cinnamon roll coffee cake

If you are not into eating pumpking this early, let alone baking with it - I get it, not everyone is like me, but at least print this recipe off and save it for October.  By then we'll all be in our sweatshirts, watching football and dreaming of comfort foods.

Then, you WILL want to bake this up.  Saturday morning breakfast?  Sunday brunch?  Or maybe just for dessert?  It works for all occasions.

Tag me on social media {@sweetsavoryeats} if you make and enjoy!  I'd love to share your photos with my fans and followers.

Pumpkin Cinnamon Roll Coffee Cake

Yield: 12
prep time: 10 Mcook time: 35 Mtotal time: 45 M
My two favorites pumpkin & cinnamon rolls made a sweet little baby! Rich, fluffy, sweet and full of pumpkin and cinnamon flavor - this coffee cake will make an appearance on your table this Fall.


Cake Ingredients
  • 3 cups flour
  • 1 t salt
  • 1 cup sugar
  • 4 t baking powder
  • 1 1/2 t cinnamon
  • 1 t nutmeg
  • 2 eggs
  • 3/4 cup half & half
  • 1 cup canned pumpkin
  • 3 t vanilla extract
  • 1/2 cup unsalted butter, melted
Streusel Topping
  • 1/4 cup unsalted butter, softened
  • 3 T honey
  • 1 cup brown sugar
  • 2 T flour
  • 1 T cinnamon
  • 1/2 t salt
  • 1 cup powdered sugar
  • 4 T half & half + more if needed to thin out
  • 1 t vanilla extract
  • 1 t almond extract


How to cook Pumpkin Cinnamon Roll Coffee Cake

  1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
  2. In a stand mixer or bowl combine the flour, salt, sugar, baking powder and seasonings.
  3. In another bowl whisk the eggs, half and half, pumpkin and vanilla.  Slowly pour in the melted butter to combine.  Pour the wet mixture into the flour mixture and combine to a batter.
  4. Spread the batter into your pan.  In another bowl combine the streusel ingredients until it makes a crumbly paste. Drop by the spoonful into the cake and swirl with a butter knife into the batter.  Bake for 35 minutes or until a knife inserted comes out clean.  Allow to cool slightly.
  5. While the cake is slightly cooling, whisk together the powdered sugar, half and half and extracts to a semi-thin glaze.  If too thick, add more half and half by the tablespoonful.
  6. Drizzle the glaze over the warm cake.
  7. Serve warm or at room temperature.  Cover to keep fresh for up to 3-4 days.
Created using The Recipes Generator

Thursday, August 22, 2019

Roasted Cherry Tomato Cream Cheese Appetizer

Garden produce is wonderful, but it can also be overwhelming!
Here is a great dip to use up some of those cherry tomatoes.

roated cherry tomato cream cheese appetizer

Back to school countdown is ON.

T-minus two days! The kids are ready, I'm ready, my house is ready and I'm pretty sure the dog is even ready for some quiet.

If you see me in public please do not ask me what I will be "doing with all my time" because frankly I feel it's a bit rude and I'll find you up in my personal space.  Call me testy, but I'm a bit over everyone and their brother trying to figure out what I do with my time.  I don't ask you what you do from 8-3:30 Monday through Friday, do I?

I have a part-time job {which seems most days like a full time job}, I raise three children and keep them alive, I keep our house and finances afloat, I shuddle said children to all their activities and I stay home because we have decided that is what works BEST in this phase of our life.  I didn't even mention I have a husband who often works weird and unconventional hours so I need to be here.

Moving on!

roasted cherry tomato cream cheese appetizer

So....back to this end of August stuff.

Vacations are over, school supplies have been bought, back to school night is under our belt and of course ALL THE PRODUCE in my garden is currently on overload.

Everything always happens at the same time, right?

This is the first year I've planted a cherry tomato plant {a yellow one, because my middle daughter loves them} and it's taken off.  Other than eating them straight off the vine and in salads I wanted to find something different.

roasted cherry tomato cream cheese appetizer

When I took the girls for haircuts last week {cut off all that chlorine pool damaged hair!} my hairdresser mentioned something about mixing roasted cherry tomatoes with cream cheese and putting it on a cracker.

I didn't ask much more about it, but I kept thinking about it!

It sounded absolutely delightful.

Give me a good dip and a good dipper to dunk with and I'm usually game.

roasted cherry tomato cream cheese appetizer

So a few days later I set to work on roasting up half a bucket full {which makes your house smell amazing by the way} and then mixed those babies up with my own concoction similar to what my hairdresser was chatting about it.

It worked!

It's heavenly on a cracker.  Chilled straight from the fridge to my mouth!  We are loving this stuff!  It's great eaten as a dip or appetizer, but you know what else I found out is good?

Slathering some on a toasted sandwich.  Good god, it's wonderful.

roasted cherry tomato cream cheese appetizer

Give this one a try!  Share with me on social media, I'd love to see your photos or your versions.  It's perfect for a snack or to take to a party.

People will love it. 

Roasted Cherry Tomato Cream Cheese Appetizer

Yield: 2 cups
prep time: 3 Mcook time: 20 Mtotal time: 23 M
Here's a fun way to use up those garden cherry tomatoes! Give them a roast, season them up and mix with some cheeses. Serve with a good cracker or baguette and it is the hit of the party!


  • 2 cups cherry tomatoes (red or yellow)
  • 3 T olive oil
  • 1 T Trader Joe's Onion Salt (or any brand)
  • 8 oz cream cheese, softened
  • 1/2 cup shredded Parmesan cheese
  • 1 t salt
  • 1 t pepper


How to cook Roasted Cherry Tomato Cream Cheese Appetizer

  1. Preheat the oven to 400 degrees.
  2. Lightly wash the tomatoes, remove stems and pat dry.  Place on a rimmed cookie sheet or roasting pan and drizzle with the olive oil and sprinkle with the onion salt.  Toss to coat.
  3. Roast the tomatoes for 15-20 minutes or until soft.  Allow them to cool.
  4. When cool, in a bowl mixture together the softened cream cheese, Parmesan cheese, salt and pepper.  Gently mash up the roasted tomatoes and fold them into the cheese mixture.
  5. Chill the dip for at least an hour before eating.  Serve with crackers or toasted baguette slices.
Created using The Recipes Generator

Thursday, August 15, 2019

Strawberries & Cream Basil Bruschetta

Need a quick and easy appetizer for your Summer barbecue?
These bruschetta bites come together in a snap!

strawberries & cream basil bruschetta


How ya'll been?  It's been bananas around these parts, but I was bound and determined to get my weekly food post out to you!  I mean, can the world really go round without a new recipe each week?

I think not.

It was my birthday yesterday {cheers to 38!} and we also just got back from vacation.  A week of pure bliss.  Lake time with family is one of my favorite times of the year.  This is how my day goes {often in this order}...wake-up, take an early morning walk around the lake, grab coffee at my favorite local joint, come back to the cabin and start making breakfast for our crew of 14, clean up and get our suits on for heading to the lake or pool, sit on the dock for hours reading and soaking in the sun and people watching, come back to the cabin to shower, either go out for dinner or cook at the cabin, hit shops and ice cream after dinner, come home and go to bed.


It really is the just THE BEST TIME for a gal who is super lad back and loves to chill almost everyday.

strawberries & cream basil bruschetta

But life got real once we headed back.  We hit up an urgent care on the road for an ear infection {because, kids} and came home to 7 loads of laundry.  I'm a once-a-day-load kinda girl, so I loathe nothing more than having to do that much in a day.

This week continues the trend of getting back to life, not to mention getting the kids ready for school soon!  We have one entering 4th, 3rd and Kindergarten.  I still have school supplies to buy, but hey at least they are registered!

We've been eating simple because I've refused to go to the grocery store until Friday...but I did make time today in between dentist appointments and whiny kids to create this Strawberries & Cream Basil Brushetta.

strawberries & cream basil bruschetta

I had gone out to the garden with the girls yesterday and noticed my basil plant was flourishing, so naturally traditional bruschetta came to mind {tomatoes, basil, garlic, oil, balsamic, etc.}, but I decided to go a different route.

What's great about this easy dish is it can fly either way - an appetizer or dessert!  I mean, whip these up and your family will think they are at a fancy dinner party.  Minus the black tie affair.

Think your kids won't eat this?  Think again.  Mine each devoured one each {after photos} and loved them!

strawberries & cream basil bruschetta

And these are so darn pretty.

I'm laid back, but I still like pretty things.

What's also great is you can make a few or a whole sheet pan full of them!  The whipped cream cheese mixture stays in the fridge FOREVER.  Cut up a few slices of baguette or slice up the whole darn thing.

It doesn't matter to me.

strawberries & cream basil bruschetta

Oh, and I should be sure to mention - yes, you can use any fruit.  People always ask me these weird things.  I'm not your mother or teacher.  I will not give you an F if you don't use strawberries.  Go ahead, be a rebel!  Swap them with blueberries.

All fruit works.  No need to take sides, I just personally love the strawberry basil combo.

Snap a photo when you make these and tag me {@sweetsavoryeats}, I'd love to see it.  I'll be sure to share the love on my social media pages too.

Strawberries & Cream Basil Bruschetta

Yield: 12-18
prep time: 5 Mcook time: 6 Mtotal time: 11 M
This fresh, summery appetizer can be eaten before a meal or as dessert! Thick, crusty bread is topped with a sweet cream cheese, sliced strawberries and freshly picked basil.


  • 1 baguette, sliced on an angle into 1 ince slices
  • 8 oz. whipped plain cream cheese
  • 2 T honey
  • 8-10 sliced strawberries
  • freshly chopped basil
  • olive oil spray


How to cook Strawberries & Cream Basil Bruschetta

  1. Preheat the oven to 400 degrees.
  2. Slice the baguette on an angle into 1 inch slices, lay on a rimmed cookie sheet and spray both sides of the bread with an olive oil spray.
  3. Toast the bread for 2-3 minutes a side.  Remove from the oven and allow to cool.
  4. While the bread is toasting, mix together the whipped cream cheese and honey and set aside.  Slice the strawberries and chop the basil.
  5. To get long confetti stings of basil, stack up the basil leaves, roll them up and slice thinly.
  6. To prepare the bruschetta baguette, spread the toasted bread with a generous dollup of the cream cheese, sliced strawberries and a sprinkling of basil strings.
  7. Serve at room temperature or chilled.


These are a great party appetizer! Or even served with family and friends before or after a meal. Any fruit can be used as a topper, but we love the sliced strawberries.
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Created using The Recipes Generator

Wednesday, August 7, 2019

The Only Chocolate Chip Cookie Recipe You'll Ever Need

Tuck this chocolate chip cookie recipe away and don't lose it!
They are crispy on the edges and soft and chewy in the middle.

chocolate chip cookie recipe (

I've debated long and hard about sharing this cookie recipe with you and if you know me you know I don't debate long and hard about most things.

I'm a quick thinker and often make decisions based on my gut reaction.  Nothing irriates me more that hem hawing back and forth over a decision, checking and rechecking figures, asking people around you what they'd do, etc.

Unfortunately for some reason THESE COOKIES were the exception.

chocolate chip cookie recipe (

I stumbled up a chocolate chip cookie recipe last year that added hot water to the dough.  Huh?  What? What does it do...activate the baking soda?  It just sounded odd.

Anyway, I started experimenting with adding hot water to this dough {a dough that over the years I've perfected} and guess what?  It made the best cookie.  A cookie that is exactly what I had been searching for - a tad crispy on the edges, but still left a sweet, soft and chewy middle.

This is a cookie that makes people want a second cookie.  You see them reaching for another every single time.

chocolate chip cookie recipe (

So very long story short....I debated on sharing this chocolate chip cookie recipe for many reasons.  Do people really need another chocolate chip cookie recipe?  Do they even care?  You can google chocolate chip cookies and come up with approximately 7 million hits.  It's not like it is a NEED.  We don't need cookies to survive {that was hard for me to type}.

Do I keep this secret dandy of a cookie recipe to myself?  I can be selfish.  It crossed my mind to have this be one of those secret recipes where I clutch the recipe card to my grave.

I can also be dramatic. 

In the end I decided to share, so here you go.

chocolate chip cookie recipe (

In other BIG NEWS.

If you've been stalking my Instagram feed, you've seen I've hinted at a book!  Yes, a book.  I should have a big box arriving at my doorstep soon.  Come later this month you'll be able to purchase something I actually designed!  With the help of a great graphic artist of course.

This book is a labor of love.  After many, many disappointments and not getting signed to write an actual cookbook I took it into my own hands and created something of my own.  This book is one-third meal planner, one-third shopping list organizer and one-third 50 of my most beloved recipes.

This is a book designed to take with you on-the-go.  Especially for Moms!  We are busy and if you are like me staying organized is a big part of me staying sane.  I cannot wait to share this with you.  Stay tuned as ordering information will be happening later this month.  Great for back-to-school!

As always, I love and appreciate all of my reader's support.  You are the best!

The Only Chocolate Chip Cookie Recipe You'll Ever Need

Yield: 32 cookies
prep time: 5 Mcook time: 12 Mtotal time: 17 M
I have finally found the only chocolate chip cookie recipe I'll ever need to get through life. A bit crispy on the edges, yet soft and chewy in the middle. The best of both worlds!


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 3 t vanilla extract
  • 1 t baking soda
  • 3 t hot water
  • 1/2 t salt
  • 3 cups flour
  • 1 1/2 cups chocolate chips


How to cook The Only Chocolate Chip Cookie Recipe You'll Ever Need

  1. Preheat the oven to 350 degrees.  Lightly grease a cookie sheet and set aside.
  2. In a stand mixer combine the softened butter and sugars, blending until light and creamy.
  3. Add in the eggs one at a time, along with the vanilla extract, baking soda, hot water and salt.
  4. Gently add in the flour until just combined, then fold in the chocolate chips.
  5. Scoop heaping scoops of cookie dough onto the cookie sheet, around 2 inch balls, placing 12 on the sheet.
  6. Bake for 12 minutes until just golden on the edges but the middle are still a bit soft.
  7. Immediately remove from the oven and move the cookies to a wire cooling rack.  Allow to cool before storing in an airtight container.  They will stay fresh for 3-4 days.  Or freeze for up to 3 months.
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Created using The Recipes Generator