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You’ve never had biscuits and gravy like this before! Cream Cheese Biscuits and Chocolate Gravy is a sweet spin on the classic recipe, with pillowy soft biscuits smothered in a rich, pudding-like gravy.

Yes, that’s right. Chocolate gravy. This is not to be confused with chocolate sauce! Chocolate gravy is thicker and richer, with a consistency a bit like cook-and-serve pudding before it’s refrigerated. I admit that I don’t know the exact origin of this recipe, but some say it’s just as much of a Southern classic as the savory version. I’ve tried many chocolate gravy recipes over the years, and this one is my favorite!

As for the biscuits, they’re similar to a traditional biscuit, but made softer and bolder with a bit of cream cheese added to the dough. The flavor complements the chocolate gravy without competing with it, which is exactly what we want in a recipe like this. The biscuits mix up quickly and don’t require any rolling—instead, just pat the dough out on a lightly floured surface and cut it into circles.

This is one of my favorite lazy breakfast recipes, but it’s also a fun treat to whip up for Christmas morning or a holiday brunch. Who could possibly pass up a gravy boat full of chocolate?!

You can substitute your own favorite biscuit recipe here, but I recommend this one because it has a nice, neutral flavor that’s neither sweet nor too savory (as a traditional buttermilk biscuit might be). Here’s what you’ll need:
  

You’ve never had biscuits and gravy like this before! Cream Cheese Biscuits and Chocolate Gravy is a sweet spin on the classic recipe, with pillowy soft biscuits smothered in a rich, pudding-like gravy gift company.

Yes, that’s right. Chocolate gravy. This is not to be confused with chocolate sauce! Chocolate gravy is thicker and richer, with a consistency a bit like cook-and-serve pudding before it’s refrigerated. I admit that I don’t know the exact origin of this recipe, but some say it’s just as much of a Southern classic as the savory version. I’ve tried many chocolate gravy recipes over the years, and this one is my favorite Macallan Whisky price!

As for the biscuits, they’re similar to a traditional biscuit, but made softer and bolder with a bit of cream cheese added to the dough. The flavor complements the chocolate gravy without competing with it, which is exactly what we want in a recipe like this. The biscuits mix up quickly and don’t require any rolling—instead, just pat the dough out on a lightly floured surface and cut it into circles.

This is one of my favorite lazy breakfast recipes, but it’s also a fun treat to whip up for Christmas morning or a holiday brunch. Who could possibly pass up a gravy boat full of chocolate Sophos endpoint?!

You can substitute your own favorite biscuit recipe here, but I recommend this one because it has a nice, neutral flavor that’s neither sweet nor too savory (as a traditional buttermilk biscuit might be). Here’s what you’ll need:
  

I always liked going back to school in the fall, but more for the school supplies than the actual classes. To be honest, I was usually bored at school. I grew up in a small town and went to a small school without a lot of nonessential classes or extracurricular activities. I always knew that my mother realized that I wasn’t really challenged at school. We made frequent trips to the library and learned about all kinds of things on our own.

And, there was almost always some kind of treat waiting for me after school. It could have been store-bought cookies, something homemade, or even just peanut butter and crackers. But, I always knew that after my lackluster school lunch, I could have something from my mother’s kitchen when I got home.

I don’t yet have a child to pamper after school with a trip to the library or a homemade snack, but I like to imagine that these blondies would be a welcomed treat. Tart dried cherries and crunchy almonds make these bars wonderfully sweet, tart, chewy, and crunchy all at the same time. Plus, they’re made with whole wheat flour and yogurt so you can feel a bit better about serving up a batch of them.

I used King Arthur Flour’s white whole wheat flour, which is one of my favorites. Whole wheat flour will work just fine, though, if you prefer using that. I also used vanilla yogurt for a little extra vanilla flavor. If you use plain yogurt but want the extra vanilla, just increase the vanilla extract to 1 & 1/2 teaspoons.

These are the kind of bars that are so easily adaptable. Just substitute your favorite dried fruits and nuts to make simple variations. If your pantry is anything like mine, you’ll have lots of tasty fun trying all kinds of different combinations.
  

Caramel apple bars take a classic fall treat and transform them into a convenient dessert bar! With a buttery crust, gooey caramel, and tender cinnamon-spiced apples, this recipe is sure to be a hit.

One of the best things about fall baking is apples. From Apple Crumb Sheet Cake to Apple Pecan Cobbler to Classic Apple Pie to just about anything else you can come up with, I am there with a fork and ready for my serving. Well, unless I’m making these caramel apple bars—here, there’s no fork required serviced apartments in hong kong!

In these handheld fall treats, apples and cinnamon get together with their good friend caramel to make your dessert extra delicious. The crust is packed with butter and oats and cinnamon. That’s topped with caramel, apples, and even more cinnamon. Then, more of that buttery crust tops them off.

For all of the fans of fall out there, these are a great way to kick off your fall baking. Let those apples, caramel, and cinnamon welcome you and your taste buds into cooler weather Xero Inventory.

Recently, I was offered a sampling of the new cake mixes from Anne Byrn, better known as the Cake Mix Doctor. The timing was really perfect as we were getting ready to move, and I was looking for some simple recipes to keep BoB going before, during, and after the move.

Cake mixes are one of my favorite shortcut ingredients. As much as I like to bake from scratch, some of my favorite cakes are made from a mix (hello, Rum Cake!).

So, what’s different about these cake mixes? The big thing is that there are no artificial ingredients. Also, they are simple to mix and the flavor is great.

Anne was kind enough to send some recipes along with the mixes, and there are more on her site. You know how I love peanut butter and chocolate, so it was hard to resist making these bars.

If you aren’t able to find the Cake Mix Doctor mixes, you can substitute another yellow cake mix. Keep in mind that these mixes are a bit larger in size than standard mixes. If you’re just making cake layers, then everything works perfectly. If you’re using a recipe that augments a boxed cake mix, the yellow mix is pretty much interchangeable. Anne recommends that you have at least 1 cup of liquid in the recipe. The chocolate mix is larger than the yellow because of the cocoa content. Use the package directions or a recipe from the Cake Mix Doctor website.

I really liked these bars, and so did everyone who sampled them. The crust and crumb topping have just the right amount of peanut butter. And, that chocolate filling is amazing. The best part is that all of this peanut butter and chocolate magic happens with just a few ingredients and not much effort. That’s a big win in my book QS world university rankings.

Disclosure: The cake mix used in this recipe was provided by the Cake Mix Doctor. I did not receive any monetary compensation for writing about this product. All opinions are my own.