How to Make Buffalo Turkey Pizza Skulls

By Food No Comments

These buffalo turkey pizza skulls are such a fun and unique Halloween dinner idea! This was my husbands Halloween recommendation after he saw it on Pinterest! It’s perfect for a quick dinner or snack for a group. I highly recommend marinara or ranch as a dipping sauce as there is a lot of dough and not much sauce inside. Additionally, make sure to choose a hot sauce you love as it’s the main flavor of the insides of your skulls. We are a Red’s hot sauce family so that’s what I choose and it worked out beautifully. I’ve also seen people sub the meats for other options like chicken or pepperoni. So feel free to customize any way you’d like!

They do require a special skull pan to create the skull shape. I found the pan at Target and you can get the pan at this link: Skull Pan. Mine was only $10 which made it worth it to me! Once you have the right pan the rest of the dish is super easy to make!

Overall Review: 5/5

These buffalo turkey pizza skulls are fun, different and super festive. They taste great and are easy to make which is a huge plus in my book! Dinner doesn’t have to be stiff and boring, have fun with it and cooking becomes a hobby instead of a chore! I especially like to customize things for the holidays because it gives a fun spin on your everyday dishes.

Also, Happy Halloween everyone! Let me know in the comments what you are dressing up as this year! If you are interested in more recipes you can find them here: Recipe Reviews. As always be good and make smart choices. xoxo-Kayla

Buffalo Turkey Pizza Skulls


  • Skull Cake Pan


  • 1 can Pizza Dough
  • 1 jar Marinara Sauce
  • 1 tbsp Olive Oil
  • 1 pd Ground Turkey
  • 2 Celery Stalks diced
  • 1 Carrot diced
  • 1 tsp Minced Garlic
  • 1 tsp Salt to taste
  • 1 tsp Black Pepper to taste
  • 1/2 cup Franks Reds Hot Sauce to taste
  • 1/4 cup Mozzarella Cheese


  • Preheat oven to 400 degrees
  • In a medium skillet heat the olive oil.
  • Add the ground turkey to olive oil and brown. Add black pepper, salt and garlic once browned.
  • When ground turkey is brown add the diced celery and carrots. Add hot sauce and simmer.
  • Simmer until veggies are cooked
  • Remove from heat and set aside.
  • Cut the pizza dough into sections that fit across the skulls on your pan. This will depend on the side of your pan, but make it longer than wider if necessary so it covers the skull.
  • Place the dough on the skulls and then fill with the ground turkey mixture. Don't overfill, about 2/3 full. Top with cheese and close. Be sure to pinch the dough so it stays together better.
  • Place in oven for 18 minutes until dough is fully cooked.
  • Remove from oven and serve immediatley with marinara sauce for dipping. Enjoy!

How to Make the Easiest Coffee Cake Muffins

By Food No Comments

Coffee Cake Muffins are one of my favorite treats when I can get a hand on one! I love the cinnamon flavors and the crunchy muffins tops! Plus they pair wonderfully with a cup of coffee which is always a win in my book. I found this recipe from Isabel Eats and decided to give it a shot!

While the muffin topped rose a bit on the strange side, the flavors were great and I was happy with the outcome. I am not sure what part of the process allowed for the unique tops, but I thought the muffins were good especially because of the crumbly tops. I do think that this recipe would work much better for mini muffins so you focused more on the flavors on top. From my experience this isn’t difficult to make, but the top, like most muffins, is the best part.

The flavors of the muffins are pretty good, I found the bottoms to be a bit dry once fully cooked. But that’s pretty standard with a lot of muffins. Overall I found them to be easy to make and the flavors were not bad at all! I did mark it down a few points because of how dry I felt the actual muffin was. I think there is room for improvement, but they were not bad in the slightest!

Overall Review: 3.5/5

These coffee cake muffins are definitely worth the time to make! I also highly recommend adding the optional sweetened condensed milk drizzle to the top(see video below) as I felt it enhanced the flavors considerably! If you do end up making the recipe let me know your thoughts below! Be well and stay safe everyone!

Cinnamon Coffee Cake Muffins

Recipe from Isabel Eats
Servings 12 Muffins


Muffin Mix

  • 1 1/2 cups All-purpose flour
  • 1/2 cup Light brown sugar
  • 2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Milk
  • 1/3 cup Plain Greek Yogurt
  • 2 Large Eggs

Streusel Topping

  • 1/3 cup Granulated Sugar
  • 1/3 cup Light brown sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Unslated butter melted
  • 1 cup All purpose flour
  • optional sweetened condensed milk for topping


  • Preheat the oven to 375 degrees and line a 12 cup muffin tin with lines or nonstick spray. You also need a baking sheet with parchment lined inside.

Streusel Topping – MUST BE DONE FIRST

  • In a medium bowl, add the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk to avoid any lumps in the mixture.
  • Add the melted butter and whisk until well combined. Add the flour and mix until everything is moist.
  • Transfer streusel topping to baking sheet and spread it out. Topping will be chunky and have big and small pieces. Do this first so it has time to dry out before it bakes. Set aside.

Muffin Mix

  • In a large bowl, add flour, light brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whick until combined and there are no lumps.
  • In a medium bowl, add milk, yougurt and eggs. Whisk until combined and pour into dry ingredients. Once combined it should be a medium batter.
  • Pour batter into the muffin tins and top with streusel. There will be a bunch of streusel and its recommended to push into the batter to get as much into the muffin as possible. I was able to get it all into the muffins but it takes a bit.
  • Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rach before serving.
  • Optional, but highly recommended – drizzle sweetened condensed milk on the muffins before serving.

How to Make the Best Chocolate Dipped Shortbread Cookies

By Food No Comments

The perfect accompaniment to coffee is a chocolate dipped shortbread cookie! The buttery goodness of the shortbread cookies combined with the rich flavors of the chocolate make for the best cookie! I have been eating them every morning with my cup of coffee and its so good and worth every calorie. If you have a food processor these are easy to make and the recipe makes about two dozen cookies which is plenty for you and some friends!

Let me start this by saying that I do not own a food processor, which made for a very interesting cooking experience. I tried using a blender first, but that just did not work with the butter. The blender couldn’t combine the butter with the flour and just wasn’t giving me the texture I need. After a few tries, I decided to move to a bowl and use a handheld mixer. This worked way better but did not give the texture as described in the original recipe. However, the flavors and texture ended up being about the same and worked out to my benefit! So if you don’t have a food processor, using a handheld mixer will get the job done!

Overall Review: 5/5

Overall, the texture and flavor of these chocolate dipped shortbread cookies is perfect. They are everything you’d want in a cookie without being overly sweet. I highly recommend using a darker chocolate to keep the sugar intake lower. This will make for just the right amount of sugar in the cookie and won’t overpower the shortbread taste. I will definitely be making these again and would highly recommend them! If you do make them let me know if the comments below!

For the Magnolia Table Cookbook, you can find it on Amazon by following this link! Magnolia Table Cookbook

Chocolate Dipped Shortbread Cookies

From Magnolia Table Cookbook


  • 3 cups All purpose flour
  • 1 cup Granulated Sugar
  • 1 tsp Salt
  • 3/4 pd Butter 3 Sticks at room temperature
  • 4 tsp Pure Vanilla Extract
  • 8-10 oz Chocolate Chips I used 60% cocoa
  • 2 tsp Vegetable shortening


  • In a food processer mix the flour, sugar, and salt.
  • Cut the 3/4 pound of butter into small sections to help combine easier
  • Add butter and pure vanilla extract to the food processor mixture and combine. Should come out as small clumps of dough
  • Remove from food processor and place on a well floured surface
  • Roll mixture into a ball and cut into two pieces
  • Take one of the pieces and roll into a log about 10 inches in length and 2 inches in height
  • Repeat for the second piece of the mixture
  • Take a butter knife and cut into 3/4 inch pieces and set aside
  • Place these pieces on 2 prepared baking sheets. (The baking sheets need to be lined with parchment paper). Be sure to keep the cookies 2 inches apart.
  • Place in the fridge for 30 minutes until firm.
  • Once the cookies are firm place in a 325 degree oven for 18-20 minutes.
  • Take out of the oven. Let cool for 5 minutes and then transfer to wire cooling rack. Once on the rack let cool until room temperature.
  • While the cookies finish cooling, take your chocolate chips and shortening and heat in a microwave at 20 second intervals until melted.
  • Take cooled cookies and dip half into the melted chocolate and place back onto the cooling rack.
  • Let the chocolate cool to room temperature and enjoy!
  • Keep in an airtight container for the next few days!

For more Magnolia Table cookies, head here for our recipes!

How to Make Country Potato Soup – Magnolia Table Review

By Food No Comments

One of my favorite soups to make in the fall is country potato soup! I love the flavors in the soup and the home style feel that it brings. Sometimes a good bowl of potato soup can fix a rough day at work or school and give you the warm feeling you need. However, a lot of times, potato soups can be on the heavy side with heavy whipping cream and lots of cheeses. What I love about this recipe is that it is much lighter and you can make it lighter with a few substitutions as well!

For my version of the Magnolia Table Country Potato Soup, I halved the recipe and substituted whole milk for 2% milk. I also cut the cheese topping because my husband isn’t a big cheese fan. But what’s great about this recipe is its customizable to your taste and will still turn out great! Additionally, cutting the ingredients in half was the perfect amount of soup for my husband and I with just enough leftovers for my husband to take to work with him. This potato soup didn’t take much time at all and would be paired perfectly with a good piece of bread on the side!

Overall Review: 5/5

I would absolutely make this country potato soup again and highly recommend it for a chilly fall or winter evening. This soup tastes great without making your stomach heavy like other soups. So far all the recipes out of the Magnolia Table Cookbook have been excellent and worth every moment it takes to make them! To find more recipes I’ve reviewed from her cookbook you can find them here. Also, if you take the time to make this country potato soup let me know what you think in the comments below!

Country Potato Soup

From Magnolia Table by Joanna Gaines


  • 1/2 pd Thick-cut bacon
  • 4 tbsp Salted Butter
  • 6 Garlic Cloves minced
  • 1 Medium white onion diced
  • 3 Carrots peeled and cute into 1/2 inch dice
  • 3 Celery Stalks cut into 1/2 inch dice
  • 1/2 cup All purpose flour
  • 6 Medium Russet Potatoes
  • 1-48 oz Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Bay Leaf
  • 2 cups Whole Milk
  • 1 cup Grated cheddar cheese
  • 1 tsp Thyme leaves


Crumbled Bacon

  • Preheat oven to 400 degrees
  • Line bacon on baking sheets (2) and put in oven for 20 minutes or until crispy. Transfer to a plate lined with paper towels to soak up the grease. Once cooled crumble the bacon

Potato Soup

  • In a large soup pot melt the butter over medium heat.
  • Add garlic, onion, carrots, and celery. Stir every few minutes until vegetables are tender. (about 10 minutes)
  • Add flour to pot and stir constantly for about 1-2 minutes until fully incorporated.
  • Add the potatoes, chicken broth, salt pepper and bay leaf. Bring to a boil.
  • Reduce and simmer until potatoes are tender. About 15 minutes.
  • Remove and discard the bay leaf.
  • Pour in the milk and stir constantly.
  • Simmer until soup thickens up a bit and potatoes are fully cooked. About 15 minutes.
  • Transfer soup to bowls and top with cheese, thyme and bacon.
  • Store leftovers in a covered container in fridge for 3-4 days.

How to Make a Pumpkin Roll

By Food No Comments

Pumpkin rolls are one of my favorite fall desserts! Seriously, so many good flavors without being overpowering! In my opinion the pumpkin roll is the perfect compliment for Thanksgiving dinners and any holiday get together.

One thing I want to make a note about with pumpkin roll recipe is, apparently you need a jelly pan. A jelly pan is narrower and has thicker walls than a standard cookie sheet which helps to better make a better roll structure. However, I don’t have one of those pans so I improvised with a cookie sheet. It wasn’t the perfect shape, but it got the job done! So if you don’t have a jelly pan its okay! Just do the best you can with the cookie sheet you have.

For the actual pumpkin roll, its very simple to make. This recipe is from The Frugal Navy Wife and is simply amazing! She does a great job explaining the recipe and how to make a great pumpkin roll! From my experience, the ingredients and process aren’t difficult to follow it just takes a bit of patience. Making the pumpkin structure didn’t take a lot of work and the cooking time is 15 minutes. My biggest piece of advice is to take your time making the shape on the cookie sheet if using one. That way it comes out as close to a rectangle as possible. Also, I know her recipe doesn’t call for using a towel to help roll the pumpkin structure, but I found it helped me to keep the shape and prevent any cracking. If you find its difficult to roll straight out of the oven, I would use a small towel to assist you and keep things in the correct shape.

Next, the cream cheese mixture was super easy to make and set aside while the pumpkin roll structure cooked. I found it made plenty, if not too much, filling and tasted great with the pumpkin flavors in the roll structure. Overall, I found this recipe just took a lot of time and patience, but was worth every minute. The flavors are great and it makes plenty to go around! Even my husband who HATES pumpkin thought this recipe was good!

Overall Pumpkin Roll Review: 5/5

I would absolutely make this again, and hopefully next time I would have a jelly pan to help make my structure a bit cleaner! But for what I had in the kitchen this turned out exactly how I hoped and it tasted great as well! If you try this recipe let me know below in the comments!

Pumpkin Roll with Cream Cheese Filling

Recipe From:


  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 1 tbsp Pumpkin Spice
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 cup Granulated Sugar
  • 2 1/2 tsp Vanilla
  • 2/3 cup Pumpkin (puree) In a can
  • 8 oz Cream Cheese softened
  • 6 oz Butter softened
  • 1 cup Powdered Sugar


  • Preheat your oven to 375 degrees
  • In a medium bowl add the flour, baking powder, pumpkin spice and salt. Whisk these together until combined
  • In a larger bowl whisk the eggs, granulated sugar, vanilla (1 1/2 tsp) and pumpkin puree
  • Mix the dry ingredients with the wet ingredients and mix until just combined.
  • Pour on a prepared baking sheet (or jelly pan). I prepared it with parchment paper so it would come off easier.
  • Bake for 15 minutes until set.
  • While the pumpkin mixture bakes, in a medium bowl mix the cream cheese, butter, powdered sugar and vanilla(1 tsp) until light and fluffy. Set aside
  • Once the pumpkin roll is done baking flip and remove the parchment. Using you hands or a towel, slowly roll into a tight pumpkin roll shape.
  • Place on a wire cooling rack until the pumpkin roll is completely cool to the touch.
  • Unroll and add the cream cheese mixture. Spread until even across the roll. Using parchment paper or cling wrap, roll the pumpkin roll into the roll structure and set in the fridge to cool for 1 hour.
  • Once your roll is done cooling, take out and sprinkle with powdered sugar. Cut into slices and enjoy!

How to Make Amazing Pumpkin Chocolate Chip Cookies

By Food No Comments

It’s fall and that means pumpkin flavored everything! Pumpkin chocolate chip cookies sounded perfect as the weather has finally turned a bit colder. Today’s recipe is from Sally’s Baking Addiction and was super unique in that this recipe does not call for eggs. This cookie recipe wasn’t difficult to make and didn’t take too long! I will say that I did not pat the moisture out of the pumpkin puree, mainly because I kept trying to do so and epically failed each time! I have no idea what I’m doing wrong but I decided to stop wasting precious pumpkin puree and just move forward with it as is!

Regardless, I kept pushing forward and finished the recipe! And instead of taking the advice in the recipe, I ate a cookie straight out of the oven. Let me tell you…. it’s not as good as it was this morning! This is definitely a cookie that tastes better a few hours later. So if you are headed to a family or friend get together, this is the recipe to make. You can make it the night before and remove all the stress of cooking the day of the event.

Overall, I would say that these pumpkin chocolate chip cookies are really good, but I would probably have added some more spices. I like quite a bit of cinnamon and spice flavor in my cookies and I think a bit more spice would have made these an A+ cookie! But the pumpkin and chocolate flavor is still so good and make this pumpkin chocolate chip cookie recipe worth it!

Overall Review: 4/5

P.S. If you are looking for more fall recipes, check out my other post, 5 Recipes to Make with Your Apple Picking Haul! Definitely some great apple options for those that are interested!

Pumpkin Chocolate Chip Cookies

Recipe From:
Servings 18 cookies


  • 1/2 cup Unsalted Butter melted & slightly cooked
  • 1/4 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 6 tbsp Pumpkin Puree
  • 1 & 1/2 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 & 1/2 tsp Ground cinnamon
  • 3/4 tsp Pumpkin Pie Spice
  • 1/2 cup Chocolate chips


  • In a medium bowl whisk the melted butter, brown sugar and granulated sugar
  • Mix in the vanilla and pumpkin puree with the sugar/butter mixture.
  • In a larger bowl, whisk the flour, baking soda and powder, salt, cinnamon and pumpkin pie spices until combined.
  • Pour the wet ingredients into the dry ingredients and mix to combine(use a spatula).
  • Once fully combined add the chocolate chips and mix as well as you can.
  • Cover and chill in the fridge for 30 minutes. You CANNOT skip this step.
  • Once chilled, preheat oven to 350 degrees.
  • Roll about 1 1/2 tbsps of the cookie dough into balls and place on a parchment covered baking sheet.
  • Place in the oven for 11-12 minutes until edges are set.
  • The center will still be super soft and its okay.
  • Don't eat right ahead, let the cookies cool for 15-20 minutes so the flavors combine.
  • Serve with a glass of milk or a PSL and enjoy!

5 Recipes to Make with Your Apple Picking Haul

By Food No Comments

It’s apple picking haul season and that means bushels of apples and all the apple recipes! If you are like me, its a bit overwhelming trying to find good recipes to make with all the apples. So, I went to work finding 5 recipes to make with your apple picking haul! (All recipes are linked in the headings below)

1.) Crock-Pot Apple Butter

Apple butter was without doubt one of my favorite recipes! So easy to do and you get a great result. This apple butter is great on a good piece of toast or in some oatmeal in the morning. I highly recommend making this to share with family and friends!

2.) Apple Cinnamon Fritter Bread

Apple cinnamon fritter bread was my husbands favorite and a huge hit! The layer of apple cinnamon in the middle of the bread is a game changer and really enhances the taste of the bread. This apple bread is one that I will continue to make for seasons to come as its the perfect fall compliment to a cup of coffee on a chilly morning.

3.) Apple Muffins

Apple Muffins were a spur of the moment Friday afternoon decision. They didn’t take long at all and were such a treat for breakfast on Saturday morning. Apple muffins are full of that crisp apple flavor and spices. It’s not overpowering in spice and it hits the spot! The best part about these is they don’t take a lot of apples so you can make several batches for friends and family!

4.) Mini Apple Pies

Let me start out by saying that these mini apple pies took work. It wasn’t that they were necessarily hard to make, its that they take quite a bit of time to make. To make the lattice tops like I did, just requires patience to get them set up right and placed on top of the pies. However, I truly think they were worth the effort. Mini apple pies are the perfect compliment to a party and they use a bunch of apples!

5.) Harvest Chicken Apple Skillet

Finally, we have the harvest chicken apple skillet. This skillet is unique in flavors, but definitely has a fall vibe to it. I grew to really like this recipe but its definitely a sweet and savory dish and that presents a big flavor profile. I do recommend trying it though! It’s good to mix things up and try something new and different and this fits the bill!

And that’s it! These are my top 5 recipes to make with your apple picking haul. If you decide to try any of them let me know below in the comment section!

How to Make Mini Apple Pies

By Food No Comments

Made the cutest mini apple pies this weekend! This mini apple pies recipe has a filling that was perfect and full of that great fall cinnamon flavor. I served these at a small get together this weekend and they were perfect for that bite size dessert you are looking for! I highly recommend serving them warm if possible, but they were still amazing cooled off.

Let me start my review of these by saying that the tops took forever. I’ve never latticed a pie before and doing it on a mini scale for 18 pies was crazy. It took a long time and some of them turned out terrible because I couldn’t get the dough to cooperate with me! But once you push through and get everything done, they look absolutely adorable and are the perfect single serving of apple pie. The filling was easy enough to make. Like I’ve mentioned in previous reviews, peeling, coring and dicing several cups of apples is most of the prep work. I will say this recipe made too much filling, mainly because I think I used too many apples. But even with the 1/2 cup extra apples I filled twice as many muffins and still had filling leftover.

I would definitely make sure to buy two packages of dough. One package will be solely for the bottoms of the mini apple pies and one package solely for the tops of the apple pies. That would be my biggest suggestion based on my experience with this recipe. I would also be sure to let the dough thaw to room temperature so its easy to work with. Overall, this mini apple pies recipe turned out super cute and tasted great! I have no complaints with the taste and while they took a long time to make they were well worth the time!

Overall Review: 4.5/5

For more recipe reviews: CLICK HERE

How to Make Mini Apple Pies

Recipe From:
Servings 18


  • 5 cups Apples peeled, cored and diced
  • 1 tbsp Lemon Juice
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • pinch salt
  • 2 cups Water
  • 1 or 2 packages (2 9") store-bought pie crust
  • 1 Egg beaten for egg wash


  • Preheat oven to 425 degrees
  • Grease a 12 cup muffin tin (and a 6-cup tin if making full amount) and set aside for later
  • Peel, core and dice apples and put into bowl. Drizzle lemon juice on top and toss
  • In another bowl mix granulated sugar, brown sugar, cinnamon, nutmeg and salt.
  • Transfer to a saucepan on medium heat. Pour in water and stir to combine. Continuously stir to prevent sticking at bottom.
  • While still on medium heat bring to a boil for 3 minutes so mixture gets thicker.
  • Add apples and mix well. Bring to a boil again. Then reduce heat to low and let simmer for 10 minutes
  • Once apple mixture is done simmering set aside to cool.
  • While mixture is cooling (or done earlier) – take first pie crusts and a 3 1/2" circle to cut the bottoms of the pies. once you have your circles, place them in the pan and push them to cover the bottom and sides.
  • On another pie dough, cut the pie into 1/2" strips and then into 2 1/2" smaller strips. Take 6 of the strips and criss cross them into the lattice form.
  • For the lattice form, just cross them one over the other and repeat. The middle will be different than the bottom and top.
  • Once the bottom crust is in, fill the muffin pin with the apple filling. About 2/3 full.
  • After the filling is in, place your lattice tops on the top and cut any extra off.
  • Use your egg wash to brush the tops of the pies
  • Place in oven for about 15 minutes until tops are lightly golden.
  • Absolutely best served warm and with some ice cream!

How to Make Homemade Crock-Pot Apple Butter

By Food No Comments

It’s officially fall! That means all the apple recipes! Today’s recipe is all things apple butter. I love apple butter is so sweet and it paired so well with a good piece of toast. This homemade crock-pot apple butter is especially perfect after a trip to the orchard when you have excess apples. What I loved about this recipe is that while it does take a while to cook, most of that time is in the Crock-Pot.

My personal opinion was that this recipe tasted great. The flavors were just right and not too much that it overpowered the apple taste. My husband was a huge fan and has had at least two pieces of apple butter toast a day! This is also the perfect recipe for those who are beginner cooks, it’s really not a challenging recipe and produces great results.

This recipe is not a canning recipe. There are specific things that have to be done to preserve the apple butter and this recipe does not do that. However, this does last a couple weeks if you make double or triple the recipe. The amount listed below is perfect for a small family that wants to have a couple days of apple butter(my single batch photos are below). For those with larger families or those who want to gift it, I would triple the recipe. When I did that it filled two mason jars completely. Which would be perfect for sharing or giving one away to friends!

Overall, if you are looking for a super easy crock-pot apple butter recipe, this is the one! If you do decide to try it, let me know below in the comments!

Overall Review: 5/5

Crock-Pot Apple Butter


  • 6 Medium-Large Apples
  • 1/2 cup Raw Sugar
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice


  • Peel and dice all your apples and set in your crockpot
  • Add raw sugar, brown sugar, cinnamon, nutmeg and allspice. Combine Well.
  • Set crock-pot to high for 5 hours
  • Use an immersion blender to blend until there are no apple chunks. I personally don't have an immersion blender so I had to transfer to a regular blender and puree that way.
  • Once fully blended, put the crock-pot on high for 2 hours
  • Transfer to some mason jars and use on all your favorite foods!

How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 3 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines


  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar


  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.