I’ve mentioned a few times on here that my mamma, bless her heart, is not much of a baker. Like, she can’t bake to save her life and she’s perfectly fine with that. As she would tell you, that’s why I’m here. When I was a child though, she tried to bake a couple times and each time with a disaster. (She’ll kill me for saying that, but it’s true). She would even burn those slice and bake holiday cookies that my sisters and I would beg her to make for us. Those sugar cookies with a Christmas tree or a jack-o-lantern in the center. Burnt to a crisp, each and every time. Because of her lack of baking skills, she did get pretty savvy with the no-bake recipes. She could make rice krispie treats all day long with her eyes closed. My favorite treat she would make me, and only me because my sisters didn’t care for them, were her version of fluffernutters. Before I go in that though, let me explain what a fluffernutter is, for those of us that aren’t familiar. A fluffernutter is white sandwich bread spread with peanut butter and marshmallow fluff and sandwiched together. She would make that but instead of sandwich bread, she’d use Ritz crackers. I can’t even begin to tell you just how delicious this combo of ingredients are. I kid you not. It’s the easier thing ever but so good. It’s the treat of my childhood. I wanted to make them for my blog but, give them a festive twist. I’ve dipped them in chocolate and topped them with sprinkles and they are the easier no-bake treat you’ll make all season long!
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The big day is next week. That special day us lovers of food look forward to all year long. We’ve been waiting patiently to stuff ourselves endlessly with turkey and sides and of course, pie; and the special day is almost here. Now just because we’re T-minus 6 days away from over-indulgence doesn’t mean we have to stress out at all. I’m here to make sure everything goes as smooth as possible. The first piece of advice I’ll give you is that chances are things won’t go 100% smoothly and that’s totally okay. The sooner you accept this fate, the better off you’ll be. The holidays aren’t about everything being perfect. Not in the slightest. The most important thing is that you enjoy the day with family, friends (or even just by yourself) no matter what happens. The turkey isn’t cooked, the sides have burned, the pies haven’t been baked? Don’t let any of that get you down. The second piece of advice is that you shouldn’t over-extend yourself. Go the simple route and delegate the dishes to others. In my house, I always make the turkey and stuffing and then everyone else makes a side. It alleviates the pressure off of me, and it’s actually fun for us all to get in the kitchen and cook together. 
Thanksgiving Day is right around the corner and what kind of Thanksgiving would it be without a pumpkin pie? A table without this beloved pie is the most blasphemous idea I can think of on such an important day. It comes but once a year and so we need to make sure we do it 100% right. In my family, we started making a pumpkin pie and an apple or peach pie but then we quickly realized that everyone wanted to eat the pumpkin pie, so now we just make two pumpkin pies and call it a day. This year though I’ve had the great idea of making a double crust pumpkin pie with a layer of chocolate because we all know that two crusts are always better than one. You can quote me on that. It’s a great pie that can be made ahead of time, which is great because you’re always going to be very busy on the big day and the last thing you want to be worrying about is making a pie on the day of. The solution: make it ahead of time, chill until ready to eat and then sit back, relax and enjoy the day, as you should. 
Last year I made this 
It’s my sister’s birthday today and so in honor of her and her special day, I’ve decided to share this recipe for Birthday Coffee Cake Muffins. They’re basically like classic bakery-style coffee cake muffins, minus the cinnamon, and with lots of sprinkles instead. It’s the best way I know how to celebrate a birthday. The great part about it all, except for the fact that you’ll have something delicious to eat at the end of it, is that it can easily be transformed into a cake if you’d like. Just pour the batter into a bundt or tube pan instead, top with streusel, and bake a bit longer. Pop some candles on it and you’ll be good to go; ready to celebrate any birthday or special occasion that comes your way. Nothing can stop you now. 
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My husband has the biggest sweet tooth in the world, which sounds like a loaded statement, but it’s actually true. You’ll never find a bigger sweet tooth anywhere around. He specifically has a weakness for butterscotch— anything from pudding, ice cream, cookies, whatever it is it doesn’t matter as long as it’s butterscotch flavored. This Butterscotch Meringue Pie is dedicated to him because every now and then I feel like I should make him something so that he sticks around a little longer. I’m totally kidding, he’s not going anywhere. We’re currently in pie season and since we’ve already seen all of the incarnations of apple pie and pumpkin pie, I figured it was time to share something a little out of the box without getting too crazy. This is like a banana cream pie but with a caramel/dulce de leche type of twist…without bananas and with toasted meringue on top instead of whipped cream. Okay so perhaps not so much like banana cream pie but maybe within the same vein? Sort of? Just agree to make me feel better. Either way, it’s a delicious pie and a great way to spice up your autumn baking routine. 
