Tag: pecans

The Best Eggless Turtle Cheesecake – Creamy, Chocolatey & Family-Approved
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This Eggless Turtle Cheesecake is creamy, chocolatey, and layered with gooey caramel and toasted pecans—every bite feels like a celebration. Made without eggs but full of rich, bakery-style flavor, it’s the showstopping dessert that proves allergy-friendly baking can be luxurious and easy. Perfect for holidays, birthdays, or any family gathering where everyone deserves dessert.
Oriana’s Thoughts On The Recipe

There’s something magical about the first slice of cheesecake—especially when it’s one you’ve made for the people you love most. After more than a decade of baking egg-free desserts for my daughter’s severe allergies, cheesecake became my “challenge dessert.” I wanted that same velvety texture and creamy flavor without the eggs, and after many test batches, I finally got it right.

Now, this Eggless Turtle Cheesecake is the one my family asks for every holiday. Layers of chocolate, caramel, and pecans make it feel indulgent, but it’s simple enough for busy days. It’s proof that baking without eggs doesn’t mean giving anything up—it just takes a little heart and the right method.

Why You’ll Want to Try My Recipe

Allergy-friendly: Safe for families managing egg allergies—no compromise on flavor or texture.

Simple ingredients: Everything you need is likely already in your pantry.

Creamy and rich: Smooth, velvety cheesecake filling without any eggs.

Tested to perfection: Family-approved after multiple rounds of testing to get that perfect creamy bite.

Chocolate + caramel bliss: Classic turtle flavor combo that feels like a treat from a bakery.

Showstopping look: Drizzled caramel, glossy chocolate, and pecans make it holiday-table worthy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Crust

Oreo Cookies: They create a chocolatey, sweet base that pairs perfectly with turtle flavors. Use regular, not double-stuffed.

Unsalted Butter: Binds the crumbs together. You can use a dairy-free butter if needed.

Pecan Halves: Add richness and a subtle nutty crunch to the crust. You can omit if avoiding nuts.

For the Filling

Cornstarch: Helps the cheesecake set without eggs.

Light Brown Sugar: Adds depth and caramel-like sweetness.

Cream Cheese: The heart of any cheesecake—use full-fat for the best texture.

Sour Cream: Makes the filling smooth and tangy.

Sweetened Condensed Milk: Sweetens and adds creaminess.

Fresh Lemon Juice (Optional): Just a hint brightens the flavor.

Pure Vanilla Extract: Warm, sweet flavor that ties everything together.

Heavy Cream: Helps create that silky, dreamy texture egg-free cheesecakes need.

For the Topping

Semi-Sweet Chocolate: Melted and drizzled for the “turtle” finish.

Pecan Halves: Toast them if you want extra flavor.

Caramel Sauce: Store-bought or homemade—whatever makes your life easier.

Sea Salt (Optional): A pinch of flaky sea salt balances the sweetness beautifully.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Crust
Preheat oven to 350ºF (180ºC). Lightly grease a 9-inch springform pan and line the bottom with parchment. Crush Oreos into fine crumbs (food processor or rolling pin method). Mix with melted butter until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Smooth gently with a measuring cup—don’t pack too hard. Bake for 10 minutes, then cool completely while keeping the oven on.
Make the Filling
In a small bowl, mix together the cornstarch and sugar—this helps prevent lumps later.
In a larger bowl, beat the cream cheese and sour cream on low until they’re completely smooth.

Add the cornstarch–sugar mixture and mix again. Slowly pour in the sweetened condensed milk and keep mixing until creamy. Then add the lemon juice, vanilla, and heavy cream. Beat for another couple of minutes until everything looks silky and dreamy. Pour the filling into your cooled crust and tap the pan gently on the counter to pop any little air bubbles.
Assemble
Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. and tap the pan gently on the counter to pop any little air bubbles.
Set Up the Water Bath
First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.
Bake the Cheesecake
Bake for 40 minutes. When the timer goes off, turn the oven off, but don’t open the door. Let the cheesecake sit inside the warm oven for another 40 minutes so it finishes cooking gently.
When you take it out, the center will still have a little wobble—that’s exactly what we want. Remove the pan from the water bath and take off the foil. Let it cool to room temperature, then chill it in the fridge for at least 6 hours or overnight (overnight is always best!). When you’re ready to serve, run a thin knife or spatula around the edges, release the springform, and lift it onto a plate.
Add the Topping
Melt your chocolate in the microwave in short 20-second bursts, stirring in between, until smooth. Drizzle it all over the cold cheesecake—it’ll harden quickly because the cheesecake is chilled. Sprinkle on the pecans, then drizzle caramel sauce on top to help everything stick together. Finish with a little flaky sea salt if you love that sweet–salty combo. Pro Tip: If your caramel has been in the fridge, warm it slightly so it’s pourable and easy to drizzle.
Recipe Tips For Success

➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.
Variations & Additions
- Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.
- Extra Crunch: Mix mini chocolate chips into the filling.
- Festive Touch: Add a little cinnamon to the crust during the holidays.
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Try These Egg-Free Cheesecake Recipes Next!

Recipe Card
Eggless Turtle Cheesecake

Oriana Romero

This Eggless Turtle Cheesecake is rich, creamy, and loaded with chocolate, caramel, and toasted pecans. Made without eggs but full of indulgent flavor, it’s a bakery-style dessert that’s easy enough for home bakers and perfect for allergy-friendly celebrations.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Chilling Time: 6 hours

Total Time 8 hours

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat The Oven And Prepare The Pan:

Make The Crust:

In a food processor or blender, pulse 20 whole Oreos (including the cream filling) and pecans into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or about 275 g.

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break them up.

Add the mixture to your springform pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.Pro-Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very difficult to cut.

Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Make The Filling:

Combine the cornstarch and sugar in a bowl until well combined. Set aside.

Using an electric hand mixer or a stand mixer, beat the cream cheese and sour cream on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar mixture; continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the lemon juice, vanilla, and heavy cream; beat on medium speed for 2 minutes.

Assemble:

Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. Finally, tap the pan gently on the counter to pop any little air bubbles.

Prepare The Water Bath:

First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.

Bake:

Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After the seconds 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.

Remove the cheesecake from the water bath and wrapping. Let it cool in the pan ( do not remove the side of the pan yet) until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).

When ready to serve, loosen the cheesecake from the pan’s sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Make The Topping:

Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Then, drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately, because the cheesecake is cold. Add more chopped pecans. And then, drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired.Pro-Tip: If using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it in the microwave.

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use gluten-free chocolate sandwich cookies.

Recipe Tips For Success:
➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

➤ Extra Tips:

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.

➤ Variations & Additions:

Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.

Extra Crunch: Mix mini chocolate chips into the filling.

Festive Touch: Add a little cinnamon to the crust during the holidays.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 669kcalCarbohydrates: 59gProtein: 9gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 98mgSodium: 341mgPotassium: 375mgFiber: 2gSugar: 47gVitamin A: 1219IUVitamin C: 1mgCalcium: 195mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 669

Keyword cheesecake egg-free recipe
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Oriana Romero

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November 21, 2025
This Pie Gets More Raves Than Pumpkin
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No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.
The flavor of this pecan pie recipe is rich and buttery with a sweet, caramel-like filling.

Made without corn syrup, instead butter and brown sugar create a natural caramel flavor.

The filling comes together quickly, it’s easy to make, and the ratio is perfect for a sweet pie that’s not too heavy.

Since the pecans are chopped, it’s easy to prepare, and you get toasted pecans in every bite.
Ingredient Tips
- Pecans: You can buy pre-chopped pecans to save time.
  
  Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
- Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
- Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.
Variations
- Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
- Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
- Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.
How to Make Pecan Pie
1. Combine the filling ingredients (full recipe below).
2. Pour the mixture into an unbaked pie crust.
3. Bake and let cool completely before serving.
Quick Tips
- Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
- Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.
Cooking time can vary based on the type of pie plate (ceramic, glass, or metal) and your oven.

Pecan pie is done when the edges are set and the center of the pie has a slight jiggle. You can insert a clean knife into the center, it should come out mostly clean.

The pie will settle as it cools. It should take about two hours for the pie to cool completely.
How To Store
- Keep leftover pecan pie covered at room temperature for up to 4 days.
- Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
- Enjoy slices cold or reheated in the oven or microwave.
Perfect Holiday Pie Recipes

Did you make this Pecan Pie? Leave a rating and comment below!
Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Preheat oven to 400°F

Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.

Pour into the prepared pie shell and cover edges of pie crust with a pie shield or tinfoil to prevent them from over browning.

Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.

If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.

Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.

Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months.

Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Party Food, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 9, 2025
My Eggless Italian Cream Cake – Moist, Dreamy & Foolproof Southern Classic
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This Eggless Italian Cream Cake is a soft, rich, and flavorful southern-style classic that everyone can enjoy—no eggs needed! After countless tests in my allergy-friendly kitchen, I finally perfected a version that’s just as tender and indulgent as the original, made with simple, everyday ingredients. Every bite is filled with the cozy flavors of coconut, pecans, and a hint of almond, wrapped in a creamy, dreamy frosting. Whether you’re baking for a special occasion or just because, this cake proves that egg-free desserts can be every bit as beautiful and delicious.
Oriana’s Thoughts On The Recipe

This Eggless Italian Cream Cake has been one of the most requested recipes from you all—and honestly, I totally understand why! This cake made it to my top 3 favorite cakes, very close to my Soft & Fluffy Eggless Coconut Cake and my Easy Eggless Pistachio Cake. Italian Cream Cake is a southern classic, and after testing (and retesting!) my egg-free version, I’m thrilled to share one that’s finally just as luscious and rich as the traditional one.

Every bite of this cake is pure comfort—soft, moist layers filled with toasted pecans, coconut, and just a touch of almond flavor. It’s one of those cakes that looks elegant and fancy but feels warm and homey at the same time.

And of course, it’s completely egg-free and super easy to adapt for other allergies, like dairy or gluten. You don’t need any weird ingredients—just simple pantry staples and a little love. I promise, once you make this, you’ll want it on your dessert table for every celebration!

Why You’ll Want to Try My Recipe

Southern Charm, Allergy-Friendly Twist: This cake is bursting with pecan, coconut, and almond flavors—the classic combo we all love, made totally egg-free.

Easy to Make, Fancy to Serve: Don’t let the layers fool you! This impressive dessert is simple to make and perfect for birthdays, holidays, or any special occasion.

Totally Adaptable: Need it dairy-free or gluten-free? No problem! I’ll share easy swaps that make this recipe work for your family.

Everyday Ingredients, Extraordinary Flavor: You’ll find everything you need in your pantry—no specialty products or complicated techniques required.

A True Showstopper: The combination of flavors and textures—moist cake, creamy frosting, crunchy pecans, and sweet coconut—makes this one unforgettable dessert.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Cake:

All-purpose flour: The base of the cake. Use a good quality, unbleached flour for the best texture. For gluten-free, use a 1:1 baking blend.

Baking powder & baking soda: These work together to help the cake rise beautifully. Make sure they are fresh.

Salt: Balances the sweetness and enhances flavor.

Buttermilk: Adds tenderness and a subtle tang. You can make your own substitute by mixing 1 cup of milk + 1 tbsp of vinegar or lemon juice.

Unsalted butter: Adds richness and structure. Dairy-free butter works too.

Granulated sugar: Sweetens and helps with moisture.

Plain regular yogurt: My favorite egg replacer here—it adds moisture and helps bind everything. Use dairy-free yogurt if needed.

Pure vanilla extract & almond bakery emulsion: These add depth and that signature Italian cream flavor. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Sweetened shredded coconut: Gives great texture and subtle chew.

Coarsely chopped pecans: Add crunch and a nutty bite that complements the sweetness perfectly.

For the Frosting:

Unsalted butter & cream cheese: The dream team for a smooth, tangy frosting. Both can be substituted with dairy-free versions.

Vanilla extract & almond bakery emulsion: These give the frosting that signature flavor combo—creamy, nutty, and sweet.

Salt: Just a pinch to balance it all out.

Powdered sugar: For sweetness and structure. Sift it if it looks clumpy.

For Decorating:

Pecans & Toasted Coconut: Sprinkle them on top for crunch, flavor, and a pretty finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only. About Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Toast the Pecans (optional but highly recommended)
Let’s start by giving those pecans a quick toast—it really brings out their nutty flavor! Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely before adding them to the batter.
Make the Cake Batter
In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Then add the yogurt, vanilla, and almond emulsion. Now alternate adding the dry ingredients and buttermilk, mixing gently until smooth.

Finally, fold in the toasted pecans and shredded coconut. The batter will smell heavenly already!
Divide the Batter
Divide the batter evenly between your prepared cake pans. I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g
Pro-Tip:

Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Bake
Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean—about 30 – 40 minutes. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Make the Frosting
In a large bowl, beat together the butter and cream cheese until smooth and creamy. Add the vanilla, almond emulsion, and salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable. If it feels too soft, chill it in the fridge for 10–15 minutes to firm up a bit.
Step 5 – Assemble, Frost, and Decorate!
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the whole cake with the remaining frosting. Decorate with more pecans and toasted coconut—it adds the perfect crunch and a beautiful finish. Slice, serve, and enjoy your egg-free masterpiece!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

Toast the pecans and coconut for deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.
Variations & Additions
- Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.
- Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.
- Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

Frequently Asked Questions

Try These Egg-Free Cake Recipes Next!

Recipe Card
Eggless Italian Cream Cake

Oriana Romero

This classic Italian Cream Cake is perfectly soft, nutty, and sweet—made without eggs but full of flavor. A crowd-pleasing dessert that’s allergy-friendly, easy to bake, and perfect for any celebration.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 12 servings

For decorating (optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Eggless Coconut Cake:

Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

Let’s start by giving those all the pecans (1 1/2 cups total – for the batter and decoration) a quick toast—it really brings out their nutty flavor! This step is optional but highly recommended. Spread them on a baking sheet and pop them in a 350°F (180°C) oven for about 5–7 minutes, or until they smell amazing and look slightly darker. Keep an eye on them—they can go from perfect to burnt quickly! Let them cool completely and then coarsely chop them. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl.

Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, vanilla, and almond emulsion; continue beating to combine, about 1 minute.

Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut and 1 cup of chopped pecans (Note: Reserve the rest of the pecans to decorate the cake if desired).

Evenly divide the batter between the prepared pans. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.Tip: I like to use a kitchen scale for even layers. Each pan will be 3 cups of batter = 720 g approx.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.

Make the Frosting:

Using an electric hand mixer or a stand mixer on medium speed, beat the butter, cream cheese, and salt in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 2 – 3 minutes. Add the vanilla and almond bakery emulsion (if using) and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Assemble and Decorate:

Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.

Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.

Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Tip: You can smooth the frosting with a cake scraper for a clean finish, or keep it rustic and textured—it’s your cake, so make it just the way you like it!

Decorate the frosted cake as you please. I gently pressed toasted coconut on top of the cake. And then add chopped pecans halfway up the side of the cake. Finally, I use the leftover frosting to pipe decorative swirls on top of the cake. Remove the parchment paper and serve.Tip: For clean, neat slices, refrigerate the frosted and decorated cake for 20–30 minutes before cutting.

Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored in the refrigerator for up to 5 days.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate. You can also freeze frosted slices—just wrap well and thaw before enjoying.

9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

3 Layer Cake: Prepare three 6-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Make sure to fill the pans only about ¾ full. If you have a little extra batter, use it to bake a few cupcakes. Avoid overfilling the pans—otherwise, the cake may not rise evenly or could overflow while baking.

Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. I use it frequently, and my daughter, who is highly allergic to nuts, consumes it safely. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe for your family before using it.

Toasted Coconut: To toast the coconut, spread it on a baking sheet and pop it in a 350°F (180°C) oven for about 4 – 5 minutes, or until it looks slightly darker. Keep an eye on it—they can go from perfect to burnt quickly! Note: You don’t need to toast the coconut that goes in the batter.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Nut-Free: Skip the pecans – use coconut only.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Mixing the Batter: Overmixing can make the cake heavy. Pro Tip: Once you add the dry ingredients, mix only until combined. Stop as soon as you don’t see any streaks of flour.

Even Cake Layers: Uneven baking can happen if your pans aren’t prepared properly. Pro Tip: Use a kitchen scale to divide the batter evenly and tap the pans gently on the counter before baking to remove air bubbles. Also make sure to fill you cake pans only 3/4 full.

Cream Cheese Frosting Too Soft: Cream cheese frosting can get runny if overmixed or if the butter is too warm. Pro Tip: Use softened (not melted) butter and chill the frosting for a few minutes if it becomes too soft before spreading.

➤ Extra Tips:

Toast the pecans and coconut for a deeper flavor. Just 5–7 minutes in a 350ºF oven will do it.

Bring all your ingredients to room temperature before starting—this helps everything mix evenly.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

Chill the cake for about 20–30 minutes before slicing for cleaner layers.

➤ Variations & Additions

Make cupcakes: This recipe also works beautifully as cupcakes—bake 20 – 23 minutes at 350ºF.

Add a filling: Try a layer of raspberry jam or lemon curd between the cakes for a fun surprise.

Coconut-forward: Add extra coconut to the batter if you’re a true coconut lover!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 1044kcalCarbohydrates: 135gProtein: 9gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 125mgSodium: 707mgPotassium: 229mgFiber: 2gSugar: 99gVitamin A: 1529IUVitamin C: 0.2mgCalcium: 210mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1044

Keyword cake coconut egg-free pecans recipe
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Oriana Romero

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October 31, 2025
Love pecan pie.. step back.. these are for you!
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❤️WHY WE LOVE THIS RECIPE

We love pecan pie and we love the flavor of maple so this is the perfect combination! These bars are so good and come together with ease. They set up really well and we enjoyed them for a family gathering and everyone agreed they were great. They also keep well in an air tight container. This is a recipe you can make a day in advance; we actually thought they were better the next day.

SWAPS

We use rolled oats but you could use instant oats too. We also used 2 cups of all-purpose flour, but you could do 1 cup of whole wheat and 1 cup of all-purpose. We like the whole pecans but you could chop them up if you like.

⭐TIP

I did put these in the fridge to help them set and they set up perfect. I had to let them sit to room temperature to cut them. These were an immediate hit!

OTHER DELICIOUS RECIPES
Maple Pecan Pie Bars

Judy Yeager

Maple Pecan Bars are the best treat! Super easy to make and wonderful addition to any occasion. Perfect for the holidays.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Course Dessert

Cuisine American

Crust:

1 cup graham cracker crumbs I put the crackers in a plastic bag and crush them with a rolling pin until I get a cup

2 cups all-purpose flour could use 1 cup of all-purpose and 1 cup whole wheat

1/2 cup old-fashioned rolled oats uncooked (could use the minute or instant oats)

1/2 cup brown sugar

1 1/2 sticks or 12 tablespoons or 3/4 cup butter softened

Topping for Crust:

1 cup brown sugar

1 cup maple syrup

4 tablespoons butter melted

2 teaspoons vanilla extract

1/4 teaspoon salt

3 eggs

3 1/2 cups pecan halves

In a mixing bowl combine the graham cracker crumbs, all-purpose flour, rolled oats and brown sugar. Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs. Spray a 9 x 13 baking dish with cooking spray and press crust into bottom of dish. Bake in preheated 350 degree oven for 15 minutes. Remove and set aside,

Topping Instructions:

Combine brown sugar, maple syrup, melted butter, vanilla extract, and salt in a bowl and mix well with a spoon. Add in eggs and continue mixing with spoon. Add pecans and mix. Spread mixture over the crust. Bake in preheated 400 degree oven for 10 minutes, reduce heat to 350 and bake 30 more minutes until filling is set. Let cool before cutting in squares.

We set these in the fridge to help them set up. We also let them sit out for about 10 minutes to cut.

Keyword maple pecan pie bars, Pecan Pie Bars

Let us know by commenting below!

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Judy Yeager

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September 9, 2025
Banana Bars with Cream Cheese Frosting
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If you’ve got ripe bananas, you’ll definitely want to make these banana bars.

Soft, moist and delicious, this recipe is packed with banana and pecan flavor and topped with my favorite buttery cream cheese frosting.

This recipe has been sponsored by Challenge Butter.
They have lots of banana flavor and topped with my absolute favorite cream cheese frosting recipe.

Butter gives the perfect texture, while bananas keep them moist.

They’re easy to make and use basic staple ingredients.

They keep well, and banana bars can be frozen.
What You Need To Make Banana Bars

Bananas: For best results, use brown bananas. Ripe bananas have lots of black spots and natural sugars. If the bananas are ripe and you’re not ready to bake, peel and freeze them.

Butter: Use high-quality unsalted butter, like Challenge butter. It is made from simple ingredients and creates the perfect crumb in these bars (and the best frosting).

Dry Ingredients: All-purpose flour is the base, and sugar adds sweetness and creates a perfect texture.

Add-ins: I love pecans with bananas, but feel free to replace them with walnuts or chopped slivered almonds. Mini chocolate chips can be used in place of nuts.

Cream Cheese Frosting: Cream cheese and butter should be at room temperature for a smooth frosting. If desired, replace it with either coconut frosting or chocolate buttercream frosting.

How to Make Banana Bars
1. Mix dry ingredients in a bowl.
2. Cream the butter & sugar in a separate bowl until fluffy. Add the bananas & remaining wet ingredients.
3. Combine the wet and dry ingredients.
4. Spread the batter into a baking pan and bake (recipe below).
Cream Cheese Frosting
1. Combine all ingredients except powdered sugar with a hand mixer (recipe below).
2. Slowly mix in powdered sugar & milk as needed.
3. Spread over cooled banana bars, cut, & serve.
Storing Banana Bars
- Keep banana bars in a covered container in the fridge for up to 4 days.
- Freeze portions on a baking sheet, wrap individually, and freeze for up to 4 weeks.
- Make the bars ahead of time and freeze the whole sheet (uncut) wrapped in plastic for up to 1 month.
- Unwrap and thaw at room temperature.
Got Bananas?

Did you make these Banana Bars with Cream Cheese Frosting? Leave us a comment and a rating below.
5 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Bars with Cream Cheese Frosting

Decadent banana bars with cream cheese frosting are a moist and tender dessert with a creamy sweet topping.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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To Make The Banana Bars

Preheat the oven to 350°F. Grease a 9×13 pan.

Mix flour, baking soda, cinnamon and salt in a bowl and set aside.

Cream butter and sugar with hand mixer until fluffy.

Add eggs, milk, mashed banana, & lemon juice. Mix well.

Stir the flour mixture and chopped nut into the wet mixture.

Spread into the prepared pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool completely.

Cream Cheese Frosting

While the bars are cooling, beat cream cheese and butter with a hand mixer until fluffy. Mix in vanilla and a pinch of salt.

Add powdered sugar, a bit at a time, until incorporated. Spread over the banana bars and serve.

Store Banana Bars in the fridge in an airtight container for up to 4 days.

Calories: 388 | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 288mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 28, 2024
Kale Quinoa Salad
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Kale quinoa salad is filled with goodness and is easy to make.

Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.

This will convert anyone into a kale lover!
This salad has the perfect combination of sweet, tangy, nutty, and savory.

It can be prepared ahead of time and kept in the fridge for days.

Surprisingly enough, this salad can be FROZEN for future lunches.

It’s great as a hearty lunch salad or a side salad next to baked chicken thighs.

It’s chock full of goodness and flavor.
Kale Quinoa Salad Essentials

Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.

Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.

Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!

Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.

A Quick Homemade Dressing

This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.

Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.

Variations
- Bulk up the salad by adding chopped broccoli slaw, shredded Brussels sprouts, or spinach.
- Add other veggies; almost anything goes. If you’re not freezing this salad, try cherry tomatoes, red pepper, or chopped cucumber.
- Swap out pecans for pumpkin seeds, walnuts, pepitas, sunflower seeds, or sliced almonds.
- Cooked chicken, tofu, or even chickpeas are great additions for extra protein.
- Replace the honey with sugar or maple syrup.
How to Make Kale Quinoa Salad
1. Combine dressing ingredients in a mason jar and shake (recipe below).
2. Cook quinoa and fluff with a fork, and cool.
3. Massage chopped kale in oil and salt. Add the remaining ingredients and drizzle the dressing overtop.
4. Toss to combine and refrigerate before serving.
When making a kale salad of any kind, massaging the leaves may seem odd, but it makes a big difference! This step makes the leaves more tender and removes bitterness.

Simply add a drop or two of oil and rub the kale with your hands. It will turn a darker green and the leaves will soften.

Storing Kale Quinoa Salad
- Keep kale quinoa salad in an airtight container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
- Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made.
More Hearty Grain Salads

Did you enjoy this Kale Quinoa Salad? Leave us a rating and a comment below.
5 from 34 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Kale Quinoa Salad

This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

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Rinse the quinoa in a fine mesh strainer and drain well.

Place the quinoa in a medium saucepan with vegetable broth or water.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.

Once the quinoa has cooled completely, place it in a large bowl.

In a jar, combine all dressing ingredients and shake well.

Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.

Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.

Pour the dressing over the ingredients and toss well to combine.

Refrigerate the salad for at least 1 hour before serving.

This recipe will keep in the fridge for 4 days and it can be frozen.
To substitute store bought dressing, I would suggest a light citrusy vinaigrette.

Calories: 476 | Carbohydrates: 35g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 900mg | Potassium: 491mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7954IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 2, 2024
Southern Candied Pecans – The Southern Lady Cooks
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Southern Candied Pecans are perfect for any occasion but we especially love them during the Fall and the holiday season. They make a great gift or your family and friends too!

If you love simple, handy kitchen tips, you may want to save this “How to Make Brown Sugar”. It comes in super handy if you want to make these pecans!

❤️WHY WE LOVE THIS RECIPE

We love these pecans as a snack and they make great gifts for friends or relatives when you want to show someone you are thinking of them or just do a good deed. They are wonderful on ice cream, put them in dessert recipes or add to salads. You won’t be able to stop eating them and they make your house smell wonderful while baking

🍴KEY INGREDIENTS
- Pecans
- Egg white
- Vanilla extract
- White granulated sugar
- Brown sugar
- Salt
- Ground cinnamon
SWAPS

You can easily make this with almonds, walnuts, etc. The photo shows almonds and pecans. The coating is delicious on ALL nuts, and we love to combine them during the holiday season.

🍽️HOW TO MAKE

This is a super simple recipe and one you can make up quickly, however they do need to be in the oven for about 45 minutes.

COOKING STEPS

Step 1
Whisk together the white sugar, brown sugar, salt and cinnamon. Set aside. Mix the egg white with the vanilla extract in another bowl. Put the pecans in the egg white and mix well with a spoon to coat all the pecans.

Step 2
Pour the pecans into the sugar mixture and mix until all the sugar has coated the nuts. Spread on a baking sheet covered with parchment paper.

Step 3
Bake in preheated 300 degree oven for 40 to 45 minutes. Stirring well every 15 minutes. Remove from oven and let cool.

⭐TIP

You can double or triple the recipe or make as much as you like. This is a great recipe for the holidays!

MORE RECIPES WITH PECANS

STORING & SERVING SIZE

This makes about 3 cups and we always store it in an airtight container. These pecans will keep for about a month.
Candied Pecans

Anne Walkup

Southern Candied Pecans are so easy to make and a wonderful treat! They also make a great gift during the holiday season.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Course Appetizer, Snack

Cuisine American, southern

2 cups pecans

1 egg white

1 teaspoon vanilla extract

1/4 cup white granulated sugar

1/4 cup brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

Whisk together the white sugar, brown sugar, salt and cinnamon. Set aside.

Mix the egg white with the vanilla extract in another bowl.

Put the pecans in the egg white and mix well with a spoon to coat all the pecans. Pour the pecans into the sugar mixture and mix until all the sugar has coated the nuts. Spread on a baking sheet covered with parchment paper.

Bake in preheated 300 degree oven for 40 to 45 minutes. Stirring well every 15 minutes. Remove from oven and let cool.

Store in airtight container for up to a month. You can double or triple the recipe or make as much as you like. This makes 3 cups.

Keyword Candied Pecans, Southern Candied Pecans

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Anne Walkup

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August 7, 2024
Pecan Peach Pie – The Southern Lady Cooks
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This Peach Pecan Pie is one of our summer favorites! When the fresh peaches are available this is one of our first desserts. You can use frozen too!

If you love this pie, you will definitely want to try this delicious Sour Cream Blueberry Pie. It’s very popular and has great reviews.

❤️WHY WE LOVE THIS RECIPE

This Pecan Peach Pie is the perfect summer desert. Super easy to make and delicious with ice cream. This pie would be a wonderful addition to any gathering. We think the crumble topping really takes this pie up a notch and then you add whipped topping or ice cream and it’s perfect!

🍴KEY INGREDIENTS
- 9 Inch pie shell
- All Purpose Flour
- Sour Cream
- Sugar
- Cinnamon
- All Spice
- Vanilla
- Egg
- Salt
- Pecans
- Fresh or Frozen Peaches
- Brown Sugar
- Butter
🍽️HOW TO MAKE

This pie is actually very easy to make and takes nothing to throw together especially if you use a premade pie shell. We have used them in the past and we love the ones made by Pillsbury.

COOKING STEPS

Step 1
Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in peaches and pecans and pour in pie pan.

Step 2
Topping Instructions: In a small bowl cut butter into flour and sugar. I use a fork and just kind of mash it all up together. Stir nuts in to the topping and sprinkle topping over the entire pie before baking.

Step 3
Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done. Let pie sit for at least an hour before slicing.

⭐TIP

If you use frozen peaches, let them thaw first. Don’t put them in the pie frozen.

MORE PEACH DESSERTS
Fresh Peach Pudding – This dessert is so easy to make and it’s wonderful! We love it with whipped cream.

Cinnamon Roll Peach Cobbler – This recipe is made with canned cinnamon rolls and comes together quickly. It’s one of our favorite peach dishes!

Delicious Peach Crisp – Made in a 9X9 so it’s perfect for a small gathering and this one comes together super quick!

Cheddar Biscuit Peach Cobbler – This is a unique dessert that we love. If you haven’t tried cheese with peaches, you should!
RECIPES WITH PEACHES
Peach Pecan Bread – You can make this with nectarines or peaches and it’s a wonderful way to start the day. Delicious with coffee.

Bacon Peach Baked Beans – These baked beans are so good and the peaches are a great addition. Perfect for any summer potluck!

Cream Cheese Pecah Dip – This is only a few ingredients and the perfect dip for a bridal shower, baby shower, etc.

Peach Coffee Cake – This is an easy recipe that has fantastic reviews. Add this one to your recipe list.
STORING, REHEATING & SERVING SIZE

We store this pie in the refrigerator and reheat a slice in the microwave. This pie makes 6-8 slices, depending on how you slice it.
Pecan Peach Pie

Leigh Walkup

This Pecah Peach Pie is the perfect summer dessert. Can be made with fresh or frozen peaches and delicious topped with ice cream.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Course Dessert, Pie

Cuisine American, southern

Pie Ingredients

3/4 cup of sour cream

3 tablespoons of all-purpose flour1 cup of sugar

1 teaspoon of cinnamon

1/2 teaspoon of all spice

1/4 teaspoon of salt

1 teaspoon of vanilla

1 egg beaten

1/2 cup of chopped pecans

4 cups of sliced peaches fresh or frozen. If using frozen thaw peaches first

1 9 inch unbaked pie shell

Topping Ingredients

1/2 cup of brown sugar

1/2 cup of all-purpose flour

4 tablespoons of butter

1/2 cup of chopped pecans

Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in peaches and pecans and pour in pie pan.

Topping Instructions:

In a small bowl cut butter into flour and sugar. I use a fork and just kind of mash it all up together. Stir nuts in to the topping and sprinkle topping over the entire pie before baking.

Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done. Let pie sit for at least an hour before slicing.

Store pie in refrigerator.

Let us know by commenting below!

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Leigh Walkup

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June 18, 2024
Magic Cookie Bars
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Magic cookie bars are a favorite for any occasion.

Sweetened condensed milk is drizzled over a buttery graham cracker crust, chocolate chips for an easy anytime treat.

Ingredients in Magic Cookie Bars

This magic cookie bars recipe (AKA 7-Layer Bars or Hello Dolly Bars) is a retro recipe created around 1968. They’re sweet and a little chewy!
- Crust – Butter and graham cracker crumbs are pressed into the bottom of the pan. So easy!
- Sweetened Condensed Milk – Condensed milk is the ‘glue’ that holds everything together.
- Coconut – Use either sweetened or unsweetened flaked coconut.
- Nuts – I most often use pecans but walnuts, peanuts, or almonds work as well.
- Chips – I use either all chocolate chips or a combination of butterscotch chips, peanut butter chips, or white chocolate chips.
How to Make Magic Cookie Bars

These magic bars couldn’t be easier to make.
1. Press the graham cracker mixture into a 9×13-inch baking pan.
2. Pour sweetened condensed milk evenly over the top of the crust.
3. Sprinkle coconut, pecans, butterscotch, and chocolate chips over the top and bake.
Condensed Milk

Coconut

Pecans

Chocolate & Butterscotch Chips

Storing Magic Cookie Bars

Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

Keep them tightly wrapped in the freezer for up to 3 months.

More Bars We Love

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Magic Cookie Bars

These magic cookie dessert bars are rich and decadent, loaded with chocolate chips & coconut!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Preheat the oven to 350°F. Line a 9×13-inch baking dish or pan with parchment paper (optional but recommended).

Combine graham crumbs and melted butter in a small bowl. Press into the bottom of the baking dish.

Pour the sweetened condensed milk over the graham crumb crust.

Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.

Bake for 25-30 minutes or until lightly browned.

Cool completely. Cut into 24 bars.

Melt the butter in the pan you’ll be baking in by placing it in the oven while it preheats. Stir the crumbs and butter right in the pan. This makes fewer dishes to wash.

Option: line the pan with parchment or foil. This makes the bars extra easy to lift out and cut after baking (plus quick cleanup).

To save time, purchase chopped pecans.

This can be made with any combination of chocolate chips. Semi-sweet balances out the sweetness.

Ensure the bars are chilled before cutting.

Serving: 1bar | Calories: 274 | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Watergate Salad
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This Watergate Salad recipe is as easy as it is delicious.

This is a simple pistachio fluff salad filled with crushed pineapple and pecans. It’s potluck perfect since it’s best made ahead of time

What is Watergate Salad?

Watergate salad is also called Pistachio Delight or Shut the Gate Salad. It’s a dessert salad said to be named after the Watergate Hotel in Washington, DC, where it was served during weekend brunches.

The color and most of the flavor for this green fluff comes from pistachio pudding mix. Great next to a holiday meal, this recipe is pretty and nostalgic, like Kool-Aid pie or ambrosia salad.
- Watergate salad is easy to make and perfect for any holiday table!
- It’s easy to make in one bowl and without having to heat up the oven! Just mix and chill!
- This dish is best made ahead of time, making it potluck perfect!
Watergate Salad Ingredients

Some versions of Watergate salad use cottage cheese or cream cheese, but this recipe is simple and sweet.

Pistachio Base – Pistachio pudding mix adds a sweet, nutty flavor and a pretty green color to Watergate salad. Whipped topping makes it sweet and fluffy.

Mix-Ins—For sweetness and crunch, I add chopped nuts while crushed pineapple adds a citrusy tang.

Variations – Swap the pecans for crushed pistachios or walnuts. Stir in fruit cocktail for extra color.

How to Make Watergate Salad

This salad is so easy to make for some old-fashioned fluffy fun!
1. Whisk pineapple juice and pistachio pudding mix (per the recipe below).
2. Stir in the mix-ins. Gently fold in whipped topping, cover, & refrigerate.
3. Garnish with chopped pecans & a maraschino cherry for each serving.
PRO TIP: Toast pecans in a small pan and allow them to cool before adding them to the recipe. Toasting them intensifies their flavor and makes them extra crunchy!

Storing Leftovers

Keep Watergate salad covered in the refrigerator for up to 2 days. Refresh it by folding in some extra whipped cream topping.

Watergate salad can be frozen for up to 3 months, but it won’t be as fluffy once it’s thawed. Leave some space in the container for it to expand as it freezes. Once it’s thawed, stir it and fold in some fresh whipped topping and miniature marshmallows before serving.

Side Dish or Dessert?!

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Watergate Salad

This Watergate Salad is a delicious retro recipe that needs just 5 minutes of prep.

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 6 hours

Total Time 6 hours 20 minutes

Drain the juices from the crushed pineapple into a large bowl, reserving the pineapple in the can. Whisk the pudding mix into the pineapple juice.

Stir in the crushed pineapple, marshmallows, pecans, & coconut if using. Fold in the whipped topping.

Cover and refrigerate for at least 6 hours and up to 48 hours before serving.

Garnish with additional whipped topping and a cherry for serving.

Coconut is optional but we love it. This dish is best made ahead of time so the marshmallows soften and the flavors blend.
Leftover Watergate Salad can be kept in the fridge for up to 2 days. Mix well before serving again.
Freeze for up to 3 months in an airtight container; thaw, stir, and enjoy.

Calories: 242 | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 5.4mg | Calcium: 34mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Rebecca

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March 19, 2024
Apple Salad
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Chock full of apples this salad has greens dressed in a bright vinaigrette with nuts, cheese, and fruit!

This apple salad recipe will brighten up the table any time of year.

Ingredients for Apple Salad

This apple salad recipe is a fresh green salad with lots of flavor. It can be served as a side dish or topped with chicken or grilled shrimp.

Apples – Use red or green apples in this recipe. Green apples are firm and tart, while red and yellow apples are a bit sweeter.

To prevent apples from oxidizing (turning brown), soak them in a bowl with water and salt (see recipe notes). Drain and pat dry before using, and your apples will be fresh and crisp for hours.

Fruit – Seedless grapes add color and sweetness. Slice the grapes in half before adding to the salad. Dried cranberries add texture and tang.

Nuts – Pecans, walnuts, and even pistachios work in this salad. Toast them in a dry saute pan to make them extra crunchy and flavorful. For those with nut allergies, toasted sunflower or pumpkin seeds will work, too!

Cheese – Choose dry cheeses with bright flavors like feta, bleu cheese, parmesan, or asiago that complement the flavor of the buttery nuts and tart apples.

Greens – Any variety of packaged mixed greens will make this salad come together in a pinch. It’s also great with spinach, kale, or a coleslaw blend.

How to Make Apple Salad
1. Prepare vinaigrette (per recipe below).
2. Toast pecans and prep the apples.
3. Add mixed greens to a large bowl and top with apples, pecans, cranberries, red onion, and feta cheese.
4. Drizzle with vinaigrette and serve immediately.
Dijon Vinaigrette Dressing

This 5-ingredient dressing is a cinch to put together. Replace apple cider vinegar with balsamic or white wine vinegar. You can also swap the sugar for honey or maple syrup.

Storing Leftovers

Keep apple salad separate from the dressing to keep it fresh. Store in a covered container in the refrigerator for up to 3 days. Toss before serving.

Our Fave Fruity Salad Recipes

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Apple Salad

This salad is loaded with healthy ingredients like fruit, nuts, cheese, and greens, all tossed in a vibrant vinaigrette dressing!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a small jar with a lid, combine the dressing ingredients. Shake well to combine and refrigerate.

Place the pecans in a small skillet and heat over medium heat, stirring frequently, until fragrant and lightly toasted. Set aside to cool.

Core and thinly slice the apples.

Add the mixed greens to a large salad bowl. Top with sliced apples, pecans, cranberries, red onion, and feta. Drizzle with dressing and serve.

TIP: To keep the apples from browning, in a medium bowl, combine 1 ½ cups of water and ½ teaspoon salt. Add the sliced apples and let soak for 5 to 7 minutes. Drain and dab dry.
To keep salad fresh, store dressing separately from the salad in an airtight container for up to 3 days.

Calories: 192 | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 198mg | Fiber: 2g | Sugar: 14g | Vitamin A: 526IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 17, 2024
Baked Brie
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Baked Brie is an appetizer that cheese lovers rave about, and for good reason!

A wheel of smooth Brie cheese is baked under a zesty pecan cranberry topping for a show stopping snack.

Spread it onto crackers, pita chips, or crostini.
- Skip the puff pastry, this recipe takes only a few minutes to prepare.
- The nutty pecan topping combined with the sweet and tart cranberries is a showstopper.
- The interior of this cheese melts into a melty cheese perfect for crackers or apple slices.
- It makes for an awesome spur-of-the-moment snack to offer guests any time of year!
Ingredients for Baked Brie

Brie – Brie is a soft, ripened cheese with a softer interior and a firmer exterior called the rind. It is usually sold in small, medium, or large wheels. The medium to small wheels are the best for this recipe.

Toppings

Change the topping to change the flavor and go either sweet or savory. Our favorites are sweet and nutty, but almost any toppings work

How to Make Baked Brie
1. Top the Brie with nuts, cranberry sauce, and maple syrup.
2. Bake it in the oven (per the recipe below).
Tips for Baked Brie
- For even baking, bring the Brie to room temperature beforehand.
- Allow the Brie to cool slightly before breaking into it. If it’s too hot, the cheese will be too melty and gush everywhere.
- If the Brie starts to harden, place it in a small casserole dish (with sides as the cheese will melt) and reheat in the oven or microwave.
Delish Dippers

Garnish with fresh herbs like rosemary or thyme.
- It can be served with sliced baguette, crostini, or crackers.
- Fresh fruit platter is great with this baked Brie recipe. Grapes, apples, and melon pair well.
Storing Baked Brie
- Leftovers can be refrigerated for a few days or stored in the freezer for up to 6 months.
- The Brie can be made ahead and kept in the refrigerator. Cook just before it is to be served. Don’t cook it ahead of time, or the cheese will solidify.
- To reheat the baked Brie, cover loosely in aluminum foil, and cook in a preheated 250°F oven for 10 to 15 minutes. Add a little water to the pan to keep the Brie moist.
Festive Favorites

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Baked Brie with Cranberries & Pecans

A warm, gooey baked Brie, topped with crunchy pecans and a sweet cranberry sauce!

Prep Time 5 minutes

Cook Time 15 minutes

Cool Time 10 minutes

Total Time 30 minutes

Author Holly Nilsson

Preheat oven to 350°F.

Spread cranberry sauce over brie, combine pecans and maple syrup and spread on top.

Place on a parchment-lined baking sheet and bake for 12-15 minutes or until the cheese is starting to melt. Remove from oven and allow to cool at least 10 minutes.

Leftover cranberry sauce is perfect in this recipe. Homemade is best and can easily be frozen and saved to use in this recipe.
To “Bake” Brie in the Microwave: Lightly toast the nuts until golden brown in a dry skillet over medium heat, stirring frequently. Add the brie to a microwave-safe dish top with cranberry sauce. Microwave for 1 minute and 30 seconds. Top with the pecans and drizzle with maple syrup. Serve immediately.
The rind does not need to be removed from a wheel of brie, and it is edible.

Calories: 191 | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 239mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 231IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 27, 2023
Monkey Bread
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If you’re looking for a fast and easy sweet breakfast, this recipe is as much fun to make as it is to eat!

Monkey bread is super fast to prepare with balls of biscuit dough are tossed in cinnamon sugar, topped with a buttery brown sugar sauce.

A Sweet Pull Apart Bread

Monkey bread is a sweet and sticky pull-apart bread that’s perfect as a weekend treat or for Christmas morning.
- This recipe is super fast to prepare and needs just a few ingredients.
- Sweet and sticky, this monkey bread recipe can be served for breakfast or dessert!
- Using biscuit dough means no rising, no yeast, and quick prep.
- This recipe is easy enough for kids in the kitchen, a fun way to get everyone involved.
Ingredients for Monkey Bread

Biscuits – Choose any variety of canned biscuits – I most often use Pillsbury, but any brand will do. You can also make this with homemade biscuit dough as well.

Cinnamon Sugar – Cinnamon sugar flavors and sweetens the bite-size pieces of dough.

Nuts – Pecans are my first choice but you can leave them out to make it nut-free or replace them with walnuts, macadamia nuts, or slivered almonds.

Caramel Mixture – A simple mixture of brown sugar and butter creates a caramel-type sauce making it sticky delicious!

How to Make Monkey Bread
1. Toss cut biscuits in cinnamon sugar (per the recipe below).
2. Layer the sugared biscuits with nuts (optional) in a prepared pan. Mix brown sugar and melted butter and pour over the biscuits.
3. Bake until fluffy and invert the monkey bread on a serving plate.
Storing Monkey Bread
- To store: Keep leftover monkey bread in an airtight container for up to 3 days.
- To freeze: Wrap monkey bread tightly in plastic wrap and aluminum foil after it cools for up to 3 months.
Sweet Breakfast Treats

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Monkey Bread

Monkey Bread is super fun to make and so delicious!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.

Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.

Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.

Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar topping.

Bake for 35 minutes or until golden. While warm, invert onto a serving platter and serve warm with whipped cream.

Other chopped fruits (like raisins or dried cranberries), or any type of nuts can be added.
Place the cinnamon sugar in a small bowl and toss the biscuits to add it to a freezer bag or plastic bag and toss the biscuit pieces.
Serve with whipped cream or drizzle with caramel sauce.
Monkey bread will keep in an airtight container for 3 days. It also freezes well and will keep in the freezer for 3 months.

Calories: 378 | Carbohydrates: 44g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 223mg | Potassium: 84mg | Sugar: 39g | Vitamin A: 530IU | Calcium: 40mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 16, 2023
Pineapple Cheese Ball
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This pineapple cheese ball is the perfect addition to any party!

This sweet and savory cheese ball recipe has crushed pineapple, diced bell peppers, and green onions onions mixed with cream cheese.

Dip, smear, scoop, or spread the cheesy goodness all season long!

Sweet and Savory Pineapple Cheese Ball!
- Whip up this quick and easy pineapple cheeseball with easy-to-find ingredients and zero cooking!
- Make ahead! Mix, shape, and chill pineapple pecan cheese balls up to 2 weeks in advance so they’re ready for last-minute invitations or guests!
- Moldable! Shape cream cheese pineapple into balls, logs, or serve from a decorative dish with a butter knife for delicate chips and crackers.
Ingredients and Variations

Cream Cheese Base – Use a block of full-fat cream cheese for the best results. We like to keep the seasonings simple, but you can add your favorite fresh herbs or spices.

Additions – In addition to crushed pineapple, we add red bell peppers (you can use green bell pepper if you prefer).

Coating – This cheese ball is rolled in finely chopped pecans mixed with cheese and finely chopped herbs. Toast the nuts first for great flavor.

Variations – Add some bacon bits or ham. You can change out the cheese for any variety; pepper jack or cheddar cheese are favorites.

How to Make a Pineapple Cheese Ball
1. Combine cream cheese with everything except ½ the Monterey Jack, pecans, and parsley.
2. Form into a large ball, two smaller balls, or a log. Wrap in plastic wrap and chill for at least 2 hours.
3. Toast and crush pecans. Mix with remaining cheese and parsley.
4. Roll cheese ball in pecan topping, pressing gently. Serve immediately or chill.
PRO TIP: Freeze the drained pineapple juice into ice cubes for cocktails or iced tea.

Our Favorite Dippers
- Crackers like Ritz, triscuits, or wheat thins.
- Pretzel chips, pita chips, or veggie straws.
- Fresh vegetables like celery sticks, bell pepper wedges, and cucumber or zucchini rounds.
Storing Cheese Balls
- Keep leftover pineapple cheese balls covered in the refrigerator for up to 4 days.
- Cheese balls can wrapped and refrigerated for up to 5 days.
- Freeze for up to two months and thaw in the fridge overnight.
More Cheesy Appetizers

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Pineapple Cheese Ball

Whip up this tasty pineapple cheese ball recipe and enjoy it with veggies, crackers, or crostini.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 35 minutes

Author Holly Nilsson

Combine cream cheese, pineapple, red pepper, green onion, hot sauce, Worcestershire sauce & 1 cup of Monterey Jack in a large bowl. Mix well.

Form cream cheese mixture into a ball. Wrap tightly with plastic wrap and refrigerate at least 2 hours.

Meanwhile, toast pecans and cool completely. Mix cooled pecans, remaining Monterey Jack and parsley in a shallow bowl.

Remove cheese from the fridge and roll in pecan mixture, pressing to adhere.

Serve with crackers, veggies, or your favorite dippers.

Leftover cheese balls can be stored tightly wrapped in the fridge for up to 4 days.

Calories: 169 | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 164mg | Potassium: 106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 7, 2023
Banana Bread
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This easy Banana Bread recipe is a no-fail favorite that always comes out perfectly moist.

With a handful of ingredients that you likely have on hand and only a few minutes of prep, you’re going to start buying extra bananas just for this recipe!

Why We Love This Easy Banana Bread
- Quick: This banana bread is so quick to prepare you’ll probably have it ready to go before your oven even finishes preheating!
- Easy Ingredients: The ingredients are items I always have on hand so that I can make this at a moment’s notice.
- Extra Moist: The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
- Versatility: Banana bread can be customized with various add-ins like chocolate chips, nuts, or spices!
Ingredients Needed

Bananas – Use overripe bananas with many black spots; they’ll be soft and full of sugars. You can peel them and freeze them to bake with at a later date, too.

Eggs & Oil – Eggs and oil add moisture to quick breads like zucchini bread and, of course, this recipe.

Mayonnaise – I also replace some of the oil with mayonnaise (which is made of… eggs and oil)! While this may seem like a weird ingredient, as you can see from the reviews, it is the perfect addition! No butter is needed; the mayo adds extra moisture.

Add-Ins – You can add pecans, walnuts, or stir-in chocolate chips to this banana bread recipe to change the flavor.
How To Ripen Bananas Quickly

Uh oh! You have beautiful yellow bananas, perfect for a smoothie or banana pudding, but not so much for baking!

To ripen in 1-2 days: place them in a brown paper bag (with other ripe fruit if you have any) and seal.

To ripen immediately, bake at 300°F for 15-20 minutes. Cool before using in this recipe.
How to Make Banana Bread

Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.
1. Combine dry ingredients in a mixing bowl (per recipe below).
2. Combine bananas (of course), mayonnaise, and egg in a second bowl.
3. Mix the two together just until moist (image below, the batter should be lumpy).
4. Pour into a greased pan and bake.
Tips for a Moist Banana Bread
- The batter has a thick texture; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Stir with a spoon (not a mixer) just until incorporated.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- Seal well once cooled (a freezer bag works well too).
- For easy removal, line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan.
How to Store Banana Bread

Banana bread should last about 3 days, in an airtight container on the counter.

To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, just pop it in the microwave for a few seconds or even just add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch!

Use Up Those Ripe Bananas!

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Easy Banana Bread Recipe

This banana bread is one of the easiest recipes and turns out perfectly moist every time!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Preheat the oven to 350°F.

Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans

Add the flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix.

Pour into a greased loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.

Remove from the pan and place on a wire rack to cool completely before slicing.

To Ripen Bananas Quickly bake at 300°F for 15-20 minutes. Cool before using.
Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas, if it’s a little bit over or under it’s okay in this recipe.
As with all quick breads, do not overmix. Stir just until incorporated.
Check your bread at least 10 minutes before the bake time is up.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
To Make Muffins, divide over 12 muffin wells and bake for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.

Calories: 231 | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 253mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2.6mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 30, 2023
Turkey Salad
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This homemade leftover turkey salad recipe is a must-have after Thanksgiving!

Juicy turkey, crunchy celery, tart cranberries, and nutty pecans are mixed with a creamy Dijon dressing and ready to enjoy!

A Simple Salad
- Great for leftovers: This is a great way to use leftovers.
- Fast: Turkey salad is fast to make and keeps in the fridge for a few days.
- Versatile: Skip the add-ins or add extras if you’d like. Stir in herbs like fresh dill or add your favorite spices like garlic powder or a hint of curry powder.
Turkey Salad Ingredients

Turkey – Use diced leftover turkey in this recipe. Other leftover meat options include diced ham or chicken.

Additions – You can add all of the additions or just a few. Celery adds crunch and freshness, dried cranberries add a little sweetness; pecans add a nutty crunch, and green onions add flavor.

Dressing – The base of the dressing is mayonnaise however, you can replace half of the mayo with plain Greek yogurt if you’d like to lighten it up. Creamy coleslaw dressing is another great option.

Variations – If cranberries aren’t available, use raisins or other dried fruits. Grapes and diced apples are great additions, and the nuts can be replaced with Walnuts, almonds, or pumpkin seeds can be swapped out for pecans.

How to Make Turkey Salad
1. In a medium bowl, combine the ingredients in the recipe below.
2. Refrigerate for at least 30 minutes before serving.
Serving Suggestions

Serve this recipe as you would serve chicken salad and if you have any, cranberry sauce is a great addition!
- Scoop it over lettuce or serve as a lettuce wrap for a low carb lunch.
- Spoon it over crackers for a snack.
- Serve it sandwich style or in a wrap.
Storing Turkey Salad

Keep leftover turkey salad in an airtight container in the refrigerator for up to 4 days. Avoid freezing mayonnaise-based salads as they tend to become grainy once thawed.

Best Ways to Use Leftover Turkey

If you’ve got leftover Thanksgiving turkey, you’ll want to check out these tried and true favorites.

More Leftover Turkey Recipes

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Turkey Salad

Simple and creamy salad, a great way to use turkey leftovers!

Prep Time 15 minutes

Cook Time 0 minutes

Chill Time 30 minutes

Total Time 45 minutes

In a medium bowl, combine the turkey, mayonnaise, mustard, cranberries, pecans, celery, and green onions in a bowl.

Stir to combine and season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.

Serve as a sandwich or over salad.

Replace pecans with toasted almonds if desired. Diced apples or chopped seedless can be added.
Store left over salad in the fridge in a covered container for up to 4 days.

Calories: 374 | Carbohydrates: 13g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 274mg | Potassium: 210mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 14, 2023
Roasted Pear & Apple Salad w/ Maple Vinaigrette – Oh Sweet Basil
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We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!

It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.

Ingredients for Roasted Apple Salad

Here is a list of the ingredients you will need for this salad recipe:
- Prosciutto – adds crunch and smoky delicious flavor
- Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
- Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
- Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
- Olive Oil – helps keep the apples and pears from sticking to the pan
- Black Pepper – adds flavor
- Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
- Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
- Pepitas – adds a yummy little crunch and nutty flavor
- Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette

This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
- Shallots – have a mild onion flavor and caramelize quickly
- Kosher Salt – adds a touch of flavor to the shallots as they caramelize
- Maple Syrup – use the real stuff!
- White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
- Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.

What Apples are Best for Salads?

I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.

How to Roast Apples and Pears

Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.

How to Make Cinnamon Pecans

Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
- 1 1/2 cups whole pecans
- 3 Tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.

Can I Use Bacon Instead of Prosciutto?

Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!

What to Serve with this Salad

If you want to make this salad a little heartier, add some grilled chicken or smoked chicken. Keeping it a side dish is also a great option to alongside a roasted whole chicken, a pork tenderloin or a pot roast.

How to Store Salad

Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.

You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.

I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!

More Delicious Salad Recipes
Servings: 6 -8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vinaigrette (adapted from Taste of Home)

Cook ModePrevent your screen from going dark

Preheat the oven to 400.

Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.

12 oz Prosciutto

Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.

1 1/2 Honeycrisp Apples, 1 Bartlett Pear

Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.

Kosher Salt, 2 Shallots

Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.

4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar

Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.

1/3-1/2 Cup Olive Oil, Black Pepper

Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.

1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins

Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.

Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool.

Cheese – This is a great salad to use your favorite cheese like:

smoked cheddar,

aged sharp cheddar

manchego

gouda

gruyere

goat cheese

Raisins – You can use craisins or pomegranates for a more holiday festive salad.

Calories: 710kcalCarbohydrates: 47gProtein: 16gFat: 52gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 59mgSodium: 783mgPotassium: 496mgFiber: 4gSugar: 35gVitamin A: 275IUVitamin C: 5mgCalcium: 203mgIron: 2mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over
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Sweet Basil

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November 13, 2023