Sweet Potato Pie Pancakes

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

This post is sponsored by Wholesome Sweeteners, all opinions are my own. 

I made you a delicious stack of pancakes that tastes just like Sweet Potato Pie!  Pie for breakfast you guys!  Who’s in??  Sweet potato pancakes topped with a marshmallow cream glaze, cinnamon-toasted pecans, brown sugar, and maple syrup.   Pancakes just don’t get much better.  

These are perfect for breakfasts or brunches you’ll be having with family and friends this holiday season.  My family will be together for Thanksgiving and I can’t wait to make these for them.  My dad thinks he’s the pancake king but I’m pretty sure these might knock his socks off.   

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

You can even use leftover sweet potatoes from Thanksgiving to make these.  If they were loaded with butter, brown sugar, and marshmallows, even better πŸ˜‰

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

The combination of the pancakes with all of the toppings AND getting drenched in maple syrup is divine…and very rich!  If that’s all to sweet for you the pancakes are still great with just maple syrup.  We’ve been using Wholesome Sweetener’s new Organic Pancake Syrup– it’s made from organic sugar and tastes amazing.   Great tasting, great quality syrup takes these babies over the top! 

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

Sweet Potato Pie Pancakes
For the Pancakes
  1. 1 cup flour
  2. 2 tsp baking powder
  3. 1 tsp ground cinnamon
  4. 1/2 tsp salt
  5. 2 eggs, whisked
  6. 1 cup mashed sweet potato
  7. 1 cup milk (plus extra if needed)
  8. 1/2 tsp vanilla extract
  9. 2 tbsp brown sugar
  10. 3 tbsp butter, melted
  11. maple syrup
Marshmallow Cream Glaze
  1. 6 oz cream cheese, soft
  2. 7 oz jar marshmallow fluff
Cinnamon Toasted Pecans
  1. 1 tbs butter
  2. 1/4 cup chopped pecans
  3. 1/2 tsp ground cinnamon
Toast the Pecans
  1. In a small skillet melt 1 tbs butter over medium heat. Add chopped pecans and sprinkle with cinnamon. Stir continuously for 4-5 minutes until the pecans are toasted.
Make Marshmallow Cream Glaze
  1. Beat cream cheese and marshmallow cream together until creamy. Set aside.
Make the Pancakes
  1. In a medium bowl combine flour, baking powder, cinnamon, and salt together. Set aside.
  2. In another bowl, whisk beaten eggs, mashed sweet potato, milk, vanilla extract, brown sugar, and melted butter together. Slowly whisk dry ingredients into the wet ingredients.
  3. Heat a griddle to medium-high heat and spray with cooking spray. Pour 1/4 cup of the batter onto hot griddle. Cook for 3-4 minutes until surface is covered in bubbles. Flip and cook for another 2-3 minutes, or until golden.
  4. Drizzle pancakes with marshmallow cream glaze (I place it in a plastic bag, cut a corner and squeeze it out. it will be thick but melts on the hot pancakes!), top with cinnamon toasted pecans, a sprinkle of brown sugar, and maple syrup.
Sweet Treats & More http://sweettreatsmore.com/
 To  celebrate their new syrup, Wholesome Sweeteners is having a little pancake party.  If you have an awesome pancake recipe, decorated pancake, or just a fun pancake party idea you could win $500.  

● Snap a picture of your best pancake breakfast (or dinner!)

● Post it to your favorite social network (Facebook, Twitter, Instagram, or Pinterest) along with the hashtag #pancakeparty

Visit the Wholesome Sweetener’s Party Page for all of the contest details!


Pumpkin Cream Pudding Pie

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

My friend Jill brought us dinner after I had Graham and with it she made the most amazing banana cream pie.  I single-handedly ate the entire thing.  After several slices of the homemade deep dish pizza she made us.  Of course,  it was justified by the fact that I’m a nursing mama.  We are supposed to eat more πŸ˜‰

Truth is, with my first baby breastfeeding melted the weight right off but I haven’t been so lucky with baby number three.  I’ve had to pump the breaks a little.  No more pie after every meal for me 😐  Even though I could have easily eaten this entire Pumpkin Cream Pudding Pie as well.

 It was inspired by my friends banana cream pie,  made with layers of creamy vanilla pudding and sweetened pumpkin cream cheese.

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Instant vanilla pudding, sweetened condensed milk, and fresh whipped cream make the vanilla pudding layer.  This by itself could be devoured with a spoon.  It’s heavenly.  Poured over a pumpkin cream cheese layer in a pie crust and it’s one  pretty dreamy pie, perfect for the holidays.  

I used a graham cracker crust but you can use any pre-made crust you’d like.  This recipe will make two pies so there will be plenty to go around! 

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Pumpkin Cream Pudding Pie
  1. 2 pre-made graham cracker pie crusts
  2. 1 (4 oz) package instant vanilla pudding
  3. 1 (14 oz) can sweetened condensed milk
  4. 1 (14 oz) can pumpkin
  5. 8 oz cream cheese, soft
  6. 1/3 cup sugar
  7. 1/2 tsp vanilla
  8. 1/2 tsp pumpkin pie spice
  9. 1 pint whipping cream (need 1 cup whipped cream + additional for topping)
  10. 1 tbsp sugar
  1. In a medium bowl beat whipping cream and 1 tbsp sugar until soft peaks form, set aside.
  2. In a separate bowl whisk instant vanilla pudding and sweetened condensed milk together. Chill until thick (like pudding consistency) then gently fold in one cup of the whipped cream. Return to the fridge to chill.
  3. In another bowl, beat cream cheese until soft and no lumps. Add pumpkin, sugar, vanilla, and pumpkin pie spice and beat until creamy.
  4. Divide and pour half of the pumpkin cream mixture into the two pie crusts. Pour the vanilla cream pudding over the pumpkin cream layer (dividing evenly among pies). Chill for an hour before serving. Serve with fresh whipped cream on top!
Sweet Treats & More http://sweettreatsmore.com/

Chocolate Peanut Butter Lust Pie {with a cake mix pie crust!}

 This post is sponsored by Duncan Hines.  All opinions are my own!

Chocolate Peanut Butter Lust Piemain

A few weeks ago I got to spend a very quick weekend at the Duncan Hines test kitchen in Parsippany, NJ.  A group of bloggers attended along with some contest winners for Duncan Hines’ Spring Bake-off.  It was a quick, whirlwind of a weekend but we were able to learn from Duncan Hines’ head pastry chef, a professional cake decorator from Wilton, and each other.  

We were spoiled with good food and lots of treats all weekend! 10 pounds gained, easily.  And well worth it:) 

Here’s a peek at the weekend….

This is where we slept. 


 This is the star treatment we received upon arriving at Duncan Hines (inside Pinnacle Food Group headquarters)  Red carpet and all.  


Inside headquarters, a little store showcasing all of the Pinnacle Food Group products including Duncan Hines cake mixes. Cute right? 


 Cool wall art displaying the Pinnacle group brands.  

DH9The fun people I got to hang out with! 

dh8This is how I gained 10 pounds…


Cake decorating demo with Wilton. It gave me hope:) 


And this would be Chef Joe- Duncan Hines’ head pastry chef.  He taught us all kinds of cool tricks and had us laughing all day long. 


Learned how to make these fancy desserts and how to decorate with chocolate!  

DH4And he taught us how to make a pie crust out of cake mix too!  Yep, you heard me.  You can make a pie crust out of cake mix!  All of your pie-crust-making fears have been put to ease with a cake mix. 

Chocolate Peanut Butter Lust Piemain2

 Simply take a cake mix, one egg, three egg yolks, and a tablespoon of butter to make a basic pie dough.  One cake mix will make two pie shells so divide the dough, roll it out flat, and press each into a pie pan.  

Chocolate Peanut Butter Lust Pie

Bake and voila! You have pie crust.  It’s meant to be used as a pre-made crust!  

Chocolate Peanut Butter Lust Pie-2

You can see I made a chocolate crust, and filled it with chocolate pudding, peanut butter whipped cream, and some hot fudge.  

A little slice of heaven with a chewy, chocolaty crust.  Thank you Chef Joe, you’re a genius.  
Chocolate Peanut Butter Lust Pieone And thank you Duncan Hines for an incredible trip!

Chocolate Peanut Butter Lust Pie
For the Crust
  1. 1 Duncan Hine's chocolate fudge cake mix
  2. 1 egg
  3. 3 egg yolks
  4. 1 tbsp butter
For the filling
  1. 1 (4 oz) package instant chocolate pudding
  2. 1 pint whipping cream
  3. 1/4 cup peanut butter (add more to taste)
  4. 2-3 tbsp powdered sugar
  5. 1 tsp vanilla extract
  6. hot fudge sauce
Make the pie shell
  1. 1. In a mixing bowl beat cake mix, egg, egg yolks and butter together until a dough is formed.
  2. 2. Divide dough into two equal parts. Roll each out on a piece of parchment paper, then press into two 9" round pie pans. Let chill for 1 hr.
  3. 3. Bake at 350 for 18-25 minutes (don't over cook)
For the filling
  1. 1. Prepare the pudding according to package directions, whisking in 3 cups cold milk. Place pudding in the fridge to set up.
  2. 2. Beat whipping cream until slightly thickened but not quite soft peaks. Whip in peanut butter, powdered sugar and vanilla until soft peaks form.
Fill the pie
  1. 1. Once the shells have baked and cooled, divide chocolate pudding between two pie shells. Spread peanut butter whipped cream over the top of each.
  2. 2. Drizzle with hot fudge. Chill for another hour before serving. Store in fridge, covered.
  1. Thanks Chef Joe for the pie crust recipe!
Sweet Treats & More http://sweettreatsmore.com/

Key Lime Pie Frozen Yogurt

I’m having a little Key Lime Pie party today…

Key Lime Pie Frozen Yogurt(2)With my good friends Deborah from Taste & Tell and Carrian from Sweet Basil.  I pretty much love these girls.  

Deborah and I have a thing for chopped salads–I can’t wait to try her Chinese Chopped Salad.  And Carrian, well, she made these Million Dollar Cookies! For that, I love her.

And then they go and make Key Lime Pie Milkshakes and Key Lime Pie Donuts!!

Key Lime Party - Key Lime Pie Milkshake from Sweet Basil
Key Lime Pie Milkshake from Sweet Basil

Key Lime Party - Key Lime Pie Yogurt from Sweet Treats and More
Key Lime Pie Frozen Yogurt from Sweet Treats and More

Key Lime Party - Baked Key Lime Pie Donuts from Taste and Tell

Baked Key Lime Pie Donuts from Taste and Tell  

We get together often to talk blogging, eat food (of course), let our kiddos play, and just to talk about life.   Blogging is what connected us, but I know even without our blogs, we’d be good friends! 

We got together last week and each brought a Key Lime Pie dessert to share and photograph.  Together we had seven little kiddos running (some crawling) around and begging for food so I’m surprised we even got some photos done before everything was eaten.  

Key Lime Pie Frozen Yogurt(3)

Making Key Lime Pie frozen yogurt was a given for me.   It’s hot.  Like 90 degrees hot.  Frozen treats are where it’s at right now and we love frozen yogurt!  

I knew the tart yogurt flavor would pair perfectly with the freshly squeezed, tart key lime juice.  I added some coconut milk to give it a touch of tropical flavor.  Topped with some lime zest and graham cracker crumbs this frozen yogurt is pretty much perfect.  And pretty much guilt free (it has Greek yogurt in it, so just play along!)

Key Lime Pie Frozen Yogurt
  1. 2 cups nonfat Greek vanilla yogurt (I use chobani)
  2. 1/2 cup lite coconut milk
  3. 2-3 key limes, juiced (add more to taste)
  4. 1/2 tsp lime zest,
  5. 2-3 tbsp agave nectar
  6. graham cracker crumbs for topping
  1. Combine Greek yogurt, coconut milk, lime juice, 1/2 tsp lime zest, agave nectar in a large bowl. Add more or less lime juice and agave to desired taste. Chill for 1-2 hours.
  2. Place yogurt mixture in the ice cream maker and prepare according to manufacturer's instructions.
  3. Serve with a sprinkle of graham cracker crumbs on top.
  4. Store in an airtight container in the freezer.
Sweet Treats & More http://sweettreatsmore.com/
Key Lime Pie Frozen Yogurt-4 

Sweet Charity Pie

This is a dessert my mom always seems to make around the Holidays.  I’m not usually a fan of cherry-flavored or filled desserts, but for some reason I can’t stay away from this one.

charity pie
I think it’s the cherry-almond flavor of the two fillings that gets me. You get a sweet cream cheese layer and a cherry-cool whip layer with just a hint of almond. 
And the crunchy pecan crumble.  Looove it.    
 You get a thick layer of it on the bottom of the pie and on the top. 
And it just crumbles away with every bite.
Sweet Charity Pie
1 cup flour
1 cup finely chopped pecans
1/4 cup brown sugar
1/2 cup butter, soft
8 oz cream cheese, soft
1/2 tsp almond extract
1 cup powdered sugar
21 oz can Cherry Pie Filling
1 (8 oz) carton of cool whip or 1 cup fresh whipping cream
Preheat oven to 375.
In a medium bowl combine flour, pecans, brown sugar and butter.  Use two butter knives or a pastry blender to cut in the butter.  Mix until well combined and crumble forms.  Spread crumb mixture into a sheet cake pan and bake for 15-20 minutes until golden brown, stirring once half way through.
Let cool, then press crumbs into a 9 in. round pie pan, reserving 1 cup of the crumbs for later.  Refrigerate to completely cool. 
In a mixing bowl, beat cream cheese, powdered sugar, and almond extract.  Beat until smooth and creamy. 
In another bowl, combine cherry pie filling and cool whip (or whipping cream). 
Spread the cream cheese mixture over the top of the crumb crust in the pie dish. Some of the crumbs might lift as you try to spread the cream cheese layer.  It helps if you dollop the cream cheese mixture all over the top of the crust, then try to spread. 
Top with the cherry pie-cool whip mixture.
Cover with the pecans your reserved earlier.  I used about 1/2 cup, but feel free to use the entire 1 cup if you want.

from Debbie Mortensen

Giveaway coming later this morning!!


Banana Cream Eclair Pie

Thanksgiving wouldn’t quite be complete without a banana cream pie.  My grandma made one every year and I’m pretty sure I was the only person to ever eat it.  But by the end of the day that pie was dang near gone.  So I guess that’s why she continued to make one, year after year.  
 This Banana Cream Eclair Pie isn’t the recipe she used.  Hers were always made from scratch–the crust, the filling, the whipping cream, and this one, well it’s half-way home made.  It’s an easier, quicker version and I happen to love it. 
I used this Eclair Cake recipe to make an eclair pie crust. I love how light and fluffy this eclair crust is.  I kind of wanted to eat that empty crust all by itself.
  But instead, I filled it with lots of bananas. 
 And thick and creamy pudding.  With more bananas and fresh whipped cream on top.   
  Happy pie eating…and Happy Thanksgiving!  
Banana Cream Eclair Pie
  1. 1/2 c. water
  2. 1/4 c. butter
  3. 1/2 c. flour
  4. 2 large eggs
  5. 1 (4oz) box Jello Banana Cream instant pudding or French Vanilla instant pudding
  6. 1 c milk
  7. 3/4 c whipping cream
  8. 3-4 bananas, sliced
  1. Preheat oven to 350.
  2. In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding the other egg. Spread mixture into a lightly greased pie pan, covering the bottom and sides evenly.
  3. Bake for 25-30 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust. Remove from oven and let cool (don’t touch or push bubbles down).
  4. Beat pudding mix with milk and whipping cream until thick and creamy. Place in the fridge until crust has completely cooled and ready to fill.
  5. Cover the bottom of the eclair crust with sliced bananas. Pour pudding over bananas to fill the crust. Top with more sliced bananas and fresh whipped cream.
Sweet Treats & More http://sweettreatsmore.com/

Mini Banana Decadence Pies

These individual sized mini pies are the perfect ending to your Thanksgiving Feast!  No need to bust out the stretchy pants or un-button that top button just to make room for an enormous piece of pie.  These babies are the perfect size and give the satisfaction of Thanksgiving Pie we all long for!
A graham cracker crust is filled with caramel sauce, sliced bananas, creamy Greek yogurt filling, and topped off with your choice of a chocolate or caramel drizzle.  Mmmm.
Oh, Greek Yogurt?  That means we can have two! 
Mini Banana Decadence Pies
For the crust:
2 1/2 c. crushed graham crackers
4 tbs. sugar
1/2 c. butter, softened
Mix everything together with fork. Press 2 spoonfuls into greased muffin tins or liners and up the sides just a little bit.  Bake at 275 for 7-8 minutes. Let cool completely. Carefully remove from muffin tins or liners with a spoon.  You can also use the pre-made mini graham crusts, they will be slightly bigger than these.
1/2 pint whipping cream
1 container Honey Flavored Greek Yogurt
3-4 bananas, sliced
1 container Caramel Ice Cream Topping
1 container Chocolate Fudge Sauce or Chocolate Syrup
Pour whipping cream into a medium bowl and beat until peaks form (it should be stiff).  Stir in Greek Yogurt.  Let chill for an hour or two.  Pour a spoonful of caramel sauce into the bottom of each of the mini pie crusts. 
Layer with banana slices (3-4) and top with heaping spoonful of yogurt filling.  Top with your choice of caramel or chocolate sauce and sliced bananas.  Serve immediately.  Don’t pre-make this the day before, it will get soggy.

makes 2 dozen mini pies
Sources: for the Pie: adapted slightly from Greek Gods Yogurt
              for the crust: Joy of Baking