My 5 Favorite Treats of Fall (bring on the apple & pumpkin)

I can’t seem to get my hands on enough pumpkin and apple treats this fall.  Apple fritters, impossibly moist pumpkin bread, and all those spicy fall brews. Not to mention Trader Joe’s pumpkin explosion. Pumpkin flavored toaster pastries?? (I haven’t given in to those yet, but I don’t know how much longer I can restrain myself.) You’d think I’d be on autumn overload, but I’m not. Not even close. In fact, a few more fall favorites have won over my taste buds. Like this Pumpkin Pie French Toast Bake that I found on Pinterest and made for a family mountain vacation. Delish!


This french toast has just the right amount of sweetness. I highly recommend making your own pumpkin butter like the recipe suggests.

My taste buds are such pushovers when it comes to fall’s triple threat of cinnamon, cloves, and nutmeg.  However, the newcomers have stiff competition from my tried-and-true fall favs. They’ll have to really put up a fight to get into the top five. So, before I make myself any hungrier I’ll get to the list.

1. Apple Fritters  from Coston’s Apple House Country Store in Hendersonville, N.C.

Fresh apple fritters as big as your face. Need I say more? Word of warning: these treats are big enough to share, but don’t plan on wanting to.

2. Impossibly Moist Pumpkin Bread baked by my Mom-in-Law

I once at a whole loaf by myself. I wish I was kidding. The cinnamon sugar crust is key. Starbucks ain’t got nothing on this loaf. 

3. Fried Apple Hand Pies from Coston’s

Yes, back to Coston’s. This little country store is a goldmine of apple goodness. Buttery, flaky crust wrapped around a sweet mixture of brown sugar and fresh honey-crisp apples makes it impossible to just have one. Did I mention they’re served warm?

**Note: Buy more than you think you can eat. Sharing is not an option.

4. Punk’n Harvest Pumpkin Ale by Uinta Brewing Co.

The first time I had this was in glass with brown sugar on the rim and a shot of bailey’s thrown in. The little pub that makes it appropriately calls it the Pumpkin Bomb. Unlike other brews that claim to be pumpkin flavored–this one actually is. Plus, fall’s trinity of flavors brings out the flavor.

5. Pumpkin Spice Pancake Mix from Trader Joe’s

No need to spend Saturday morning making pancakes from scratch with this perfectly spiced mix. Pour on the maple syrup for a yummy blend of spicy and sweet. 

No, it’s not a mistake. The beloved PSL didn’t make my list. There were just too many other delicious fall concoctions that I love more, but if you have a good pumpkin coffee rec I’ll take it! Feel free to leave your favorite fall treat in a comment below. Who knows, maybe it’ll make my list in the years to come!

Writing between mouthfuls, 

The Southern Bee

Cinnamon & Sugar Biscuit Puffs

Please excuse the grease. I'd rather the grease on the paper towel than in my mouth.

Please excuse the grease. I’d rather it be on the paper towel than in my mouth.


Oh, these simple little puffs bring me back to my childhood. My momma used to make them on special occasion mornings or sometimes just as a treat for my sister and me. The anticipation of eating one was almost equal to waiting for Christmas morning. My momma didn’t allow much sugar into our home ( I know why now), so these delightful bites were almost as good as Birthday cake. You have to pretend your a kid again when you eat them, otherwise you will worry too much about the fact that they are fried and rolled in sugar.

Cinnamon & Sugar Biscuit Puffs


  • 1 can refrigerated biscuit dough
  • Cinnamon
  • Sugar
  • Canola oil

*Note: You have to get the temperature of the oil just right. If it’s too hot, the outside will burn before the inside is cooked through. If it’s too cold,  the dough will become laden with oil and they won’t be crispy. When the oil is heated, I recommend dropping one piece of dough in as a test. 


1. Take biscuit dough rounds out of the can. Cut each round into four equal size pieces – kind of like a pizza. Roll the pieces into little balls. Line a plate or bowl with two paper towels. This will be for the cooked puffs.

2. In a small bowl, mix together sugar and cinnamon. I’m never sure how much I will use, just make sure to use more sugar than cinnamon.

3. In a small sauce pan, pour oil until it’s about an inch deep. Heat oil on medium to medium-high heat (that’s level 5-6 on my stove).

4. When the oil begins to lightly smoke it’s ready for the dough. Carefully, put 5-6 pieces of dough in the hot oil. The oil should bubble up around the dough and the dough should begin to puff and turn light brown. In 20-30 seconds, use a fork or spoon to flip the pieces over. Cook for another 20-30 seconds or until both sides are golden brown (see picture above.) Using a big slotted spoon, carefully place the cooked puffs on the paper towel lined plate and sprinkle with sugar and cinnamon.

5. Repeat until all the dough is cooked.

6. Serve warm with extra cinnamon and sugar for dipping. Enjoy this simple, sweet treat! I bet you can’t eat just one……

Here’s to being a kid in the kitchen,

The Southern Bee



Award-Worthy Blackberry Cobbler


photo (1)

I made Betty Crocker’s Blackberry Cobbler last night while my husband and I watched the Golden Globes, but I wasn’t about to miss any big awards or side-splitting jokes from Tina Fey and Amy Poehler to make it. So, during the commercial breaks I slipped into the kitchen because it only requires a few minutes to put together (after soaking the blackberries). I think Betty Crocker deserves a few awards of her own for this recipe.


  • 2 1/2 cups of fresh or frozen blackberries (make sure to thaw and drain if using frozen)
  • 1 cup of granulated sugar ( I used about 3/4 cup)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 cup milk
  • 1/2 cup butter, melted


  1. In a medium bowl stir together blackberries and sugar. Let stand 20 minutes or until a fruit syrup forms. Preheat oven to 375 degrees.
  2. In a large bowl, stir together flour, baking powder, salt, and milk. Then, stir in melted butter until it’s blended.
  3. Spread flour mixture in an ungreased 8×8 square pan. Then, spoon the blackberry mixture on top.
  4. Bake for 45-55 minutes or until dough rises and top is golden.
  5. Eat it while it’s warm!

photo (2)

A blackberry cobbler good enough for the red carpet.

Click here for the original recipe.


Pumpkin Pie

Pumpkin Pie

My first attempt at pumpkin pie with a homemade graham cracker crust! I loved this recipe because the blend of spices worked well with the creaminess of the pumpkin and it wasn’t too sweet. I recommend enjoying a slice with a  cup of coffee.


  • 1 3/4 cups canned pumpkin
  • 1 3/4 cups sweetened condensed milk (almost 2 cans)
  • 2 large eggs beaten
  • 2/3 cup firmly packed light brown sugar
  • 2 Tablespoons white granulated sugar
  • 1 1/4 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground cloves
  • 1 (9 inch) pie crust unbaked


Preheat the oven to 425 degrees. Combine all ingredients (except the pie crust) into a large mixing bowl. Beat with an electric mixture at medium speed for 2 minutes. Pour the pumpkin mixture into the pie crust. Bake at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake the pie for 50 more minutes. Insert a knife into the center of the pie. If  it comes out clean the pie is ready! Cool on a wire rack. I added a dollop of whipped cream and a sprinkle of cinnamon on top of my slice!

For the picture and original recipe click here.