Happy Day Before Thanksgiving Baking Day Everyone! 

    I love the day before Thanksgiving!  It is a day dedicated to making all of the wonderful baked goods that we will enjoy stuffing ourselves with on Thanksgiving Day!  The rolls, the pies, putting together the stuffing...whatever our family loves to eat on the day that we give thanks for all that we have. #givethanks

    BUT, let's face it.  Sometimes, time gets away from you and maybe you need something quick for an appetizer or the rolls burned or you just need something quick to tide your family over until they can eat all of the great stuff that will be on the menu on Thursday.  There are a myriad of reasons that refrigerated crescent rolls might come into play during this busy season.  The great thing is that these crescent rolls are easy to get into the oven and they taste pretty good!  And the BONUS is that you get to pop that cardboard tube open! Who doesn't get a kick out of that? 
    Instead of plain crescent rolls right out of the tube, it's easy to make them just a little more special.  Here are a couple of ways that we have found to take the normal refrigerated crescent roll over the top! 

Pumpkin Butter Crescent Rolls

    A few weeks ago, Lindsey shared her recipe for Crock Pot Pumpkin Butter.  It is really delicious stuff!  Maddy figured out that Pillsbury Original Crescent Rolls are vegan, so she told me that a great way to eat them is to spread the Pumpkin Butter on them and bake them like that.  I gave it a try!  They were eaten up in no time! (Not just by me!)

    If you haven't made your own pumpkin butter, you can alwayspurchase some! 
    When I filled these rolls, I didn't always roll them in the traditional way.  Sometimes I rolled them backwards and made a bundle, trying to keep the filling from leaking out.  They seemed to work either way. 

     Here are some other spreads that I think would be delicious spread inside a crescent: 

• Nutella
• Apple Butter
• Any jam or jelly
• Any nut butter

​    When spreading on a filling, I baked the rolls just a couple of minutes longer than originally called for, to make sure they were done in the center.  Let me know in the comments if you've tried any of those and how you liked them. 
​

Apple-Brie-Rosemary Crescent Rolls

    If you have a little more time to whip out these rolls, you will love them!  They make a great appetizer or addition to a simple meal like soup. 

​Apple-Brie-Rosemary Crescent Rolls

Have a wonderful and happy Thanksgiving everyone!  We will see you back next week! We have a lot of wonderful holiday projects and recipes in store.

Also, don't forget our Black Friday/Cyber Monday Sale on the Etsy Shop!  Don't miss the bargains! 
​

This post contains affiliate links. We will be compensated for purchases you make at no additional cost to you. Thanks for your support!

    Lindsey and Maddy's birthdays are one day after the other.  For Lindsey's birthday, I made a pumpkin roll, because she is Lindsey.  The lover of all things pumpkin.  I don't think we have shared that recipe with you yet, so that is something we will have to do!  For Maddy's birthday, I needed to come up with something vegan that says fall birthday.  So, I did!  These Vegan Caramel Apple Cupcakes are super delicious!  I know she will love them. 

    Before I give you the recipe, here are a few tips: 

• You may use regular, unsweetened applesauce in the cake.  Or you may use cinnamon applesauce.  They both taste great and not only does the applesauce flavor the cake, but it is an egg substitute and replaces some of the fat! 
• I was out of vegan butter at my house, so I used shortening for the cake and the frosting.  It worked great!  But if you have vegan butter, it would work just as well. 
• The frosting can be tricky.  It came out perfectly on my practice recipe, but then for the real thing, I put in a little too much coconut milk and had to add powdered sugar.  It didn't hold its shape as well, which was sad for my pictures, but it still tasted delicious. 
• If you don't have any canned pie filling, you could simply dice up some apples and toss them with sugar and cinnamon and saute them in a skillet with butter and a tiny bit of lemon juice before adding to the top of the cupcake.  
• I used vegan Coco Caramels that I melted to make the vegan drizzle.  They do have a distinctive coconut taste, so if you don't like that, you could try a different vegan version of caramel sauce. 

    After making the cupcakes, let them cool then top them with these 3 steps: 
​

Now, here is the recipe! 
​

Vegan Caramel Apple Cupcakes

     The nice thing about these cupcakes is that they are moist and they taste like Fall.  No one will ever guess that they are vegan! I know Maddy will love them! 

This post contains affiliate links. We will be compensated for purchases you make at no additional cost to you. Thanks for your support!

I've been trying to come up with a good gluten free, vegan cookie recipe for a friend of mine that has PCOS. I wanted them to be easy to make and, of course, delicious. Through lots of trial and error, I've come up with the vegan, gluten-free pumpkin chocolate cookies!

Personally, I think these are absolutely what I was going for! They are soft and the texture is very similar to regular cookies (I'm usually not a huge fan of the texture of gluten-free cookies! Sorry!).

​Check out the recipe below and be sure to read the tips I've included as well! I hope you enjoy!
​

​Vegan Gluten-Free Pumpkin Chocolate Cookies

• Be sure to use a non-dairy milk such as soy, oat, or rice to make this recipe nut-free as well!
• My favorite gluten-free flour to use is Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I find it provides the best texture.
• It's best to not add in all of the dry mixture at once as powder will fly everywhere once you turn your beaters on. If you are mixing by hand, you can add it all at once, but if you're using electric beaters, this will save you from a huge mess!
• This is what your cookies should look like on the cookie sheet prior to baking:
• 
  

• In that picture, you can also see I added some oil to my baking sheet, even though it is nonstick. This is optional and will not affect the taste of the cookies. Be sure to do this if you don't have a nonstick pan!

​

These vegan, gluten-free pumpkin chocolate cookies are soft, fall apart in your mouth, chocolatey goodness. The pumpkin flavor isn't too strong and instead is a nice compliment to the chocolate. They're perfect for this fall season and heading into winter! They would even make the perfect dessert to bring to Thanksgiving to accommodate a loved one who may have allergies. 

If you try out this recipe, be sure to let us know what you think! Comment below or tag us on social media (we are @3winksdesign on most platforms). 
​

• Vegan Chocolate Chocolate Chip Cookies
• Bakery Style Pumpkin Chocolate Chip Cookies
• Gluten-Free Pumpkin Chocolate Chip Cookies​​
• 
  

This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support.

Who has heard of Crumbl Cookie? I haven't tried them out yet, but I have friends who seem to constantly rave about them and love them. I honestly feel like when I go to places like Crumbl and test out their product I just feel like I could have just made it myself.

Now, don't get me wrong, I'm not hating on Crumbl. Like I said, I've never had a Crumbl cookie. Maybe someday I'll have one and think, "wow was I wrong! I could never emulate this delicious chewy cookie goodness!"

It did get me intrigued though. See, I had just gotten a giant cookie scoop and I wanted to try to make some big, bakery style cookies. I got on Crumbl's website and saw that one of their offerings was pumpkin chocolate chip cookies.

Guys. You know how I feel about pumpkin.

Hello, it's why I'm doing this pumpkin cookie series.

So, I made these giant, bakery style, chewy, pumpkin chocolate chip cookies.

These cookies are amazing. They're soft and chewy, but not cakey like many pumpkin chocolate chip cookies are. They taste like chocolate chip cookies, but with pumpkin in them.

The secret? Don't use eggs. The pumpkin is so moist, it replaces the egg. The result is a delicious, soft, chewy cookie that just tastes like fall.

With my large cookie scoop I can make twelve. It's easy to double the recipe to get 24. I made a double batch of these pumpkin chocolate chip cookies to give to people as a thanks for all that they had done for us shortly before Elodie was born, and after she passed away.

So, without further ado, here is the recipe. Please make it, and if you're a Crumbl cookie fan, tell me if you think I should work for them as a recipe formulator... or something.

Large Pumpkin Chocolate Chip Cookies