Nutter Butter banana pudding, cinnamon apples, and pumpkin spice marshmallow treats – oh, my!
Sydney & I got into a bit of a baking frenzy the other weekend and whipped up some super delicious fall fare. Did we need three desserts in one day? No. Did we enjoy three desserts in one day. Heck yes.
Let’s start with my favorite: Nutter Butter banana pudding. That’s right. Nutter. Butter. Banana. Pudding.
Our sweet, departed grandmother, BB, made a mean batch of banana pudding. It was always my favorite, even though I learned after she handed the recipe down to me that it was nothing special. I’m sure it was the love she put into it, or the quantities in which she served it to me. Whatever.
That’s her recipe, in her handwriting, on her recipe card. Love it.
I doubled the recipe (because I didn’t have enough dessert as is), and then did something that had a major impact in the best way: I replaced the Lorna Doone Shortbread Cookies with Nutter Butter Peanut Butter Sandwich Cookies. Whaaaa??? IKR? SO GOOD.
I opened each sandwich cookie, letting the peanut butter filling fall where it may, and layered the sandwich halves into BB’s banana pudding recipe. BB always liked my rebellious side. The few remaining cookies in the package should be sprinkled over the top like crown jewels. That’s how good this is.
Stop making boring banana pudding right this instant. The Nutter Butters were a game changer.
While we were assembling the banana pudding, I had some cinnamon apples bubbling in the Crock Pot.
That’s a whole stick of butter scattered across the top of six Gala apples, some brown and white sugar, cinnamon and almond extract. I got the recipe from Recipes That Crock‘s blog, and I wasn’t let down. Besides yielding a great ice cream topping, my kitchen smelled like an apple orchard all day.
When I make them again, I’ll skip the butter entirely. While the flavor was delicious, the butter re-solidified when we ladled these awesome apples on top of a bowl of vanilla ice cream. Chomping down onto a pebble of butter while inhaling my dessert wasn’t exactly my idea of a good time. The apples will generate enough liquid in the slow cooker without the butter anyway. (Full, butter-free recipe at the bottom of this post.)
Lastly, we just HAD to try the season’s hottest trend: Pumpkin Spice Everything.
For our final treat of the day (week, month – ugh, we ate SO MUCH), Sydney & I threw together some quick marshmallow treats, replacing the typical Rice Krispies with Pumpkin Spice Cheerios.
After spreading the treats in the dish, we sprinkled a few white chocolate morsels on the top for good measure. Go big or go home, right?!
Bottom line, the Nutter Butter banana pudding will make you very popular at the next potluck, the cinnamon apples should be a staple in your home (fruit is on the food pyramid, after all), and the pumpkin spice marshmallow treats should be passed around at every bonfire this fall.
- 3 lbs. Gala apples, cored and cut into wedges
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 Tbl. almond extract
- Place apples in your slow cooker.
- In a bowl, mix together sugars and cinnamon. Sprinkle on top of apples. Drizzle with extract.
- Cover and cook on low for 4 hours, stirring occasionally.