pumpkin cheesecake cups

Time for another round of no bake cheesecake cups!

pumpkin cheesecake cups

These little babies are turning into my favorite thing to make.

1. They’re easy: Melt chocolate. Add filling. Add more chocolate. Eat.

2. You can seriously do just about anything in the center – and I can’t wait to try ALL THE FILLINGS. We’ve done classic. We’ve done raspberry. And now? Pumpkin.

3. It’s the perfect little sweet bite when you need just a little chocolate but don’t want to make an entire cake.

pumpkin cheesecake cups

Plus, isn’t it the BEST when you remember you have a secret treat stash in the fridge or freezer? I love keeping peppermint patties in the freezer for this very reason. A cold, chocolate-ly treat sitting there, waiting for you? Sometimes it’s the highlight of my day.

But these are even better to have on hand than a bag of fun size snickers. First of all, those one bite candy bars are too small to be called “fun size”. And these are homemade! You know what’s in them! And you can make them whatever you want.

If you love classic cheesecake, you’re set. If you like fruit with your cheesecake, it’s an easy swap. If – like me (and most people) at this time of year – you want pumpkin everything, these are the perfect little pumpkin cheesecake bites with a crunchy dark chocolate shell.

And in the middle of the sometimes hectic holiday season, it’s nice to have an easy treat you can whip up in minutes. These are great to keep on hand for last minute get-togethers or when you have unexpected company or….just for you, when you’re settling in with a good book at the end of a long day of cooking or shopping or work.

pumpkin cheesecake cups

*Best eaten while standing in the kitchen, freezer door open, so you can quickly grab just one more.

Pumpkin Cheesecake Cups

Think you don't have time to make dessert? Enter the no bake option. You can make these days ahead, and all you need is a mixing bowl and some melted chocolate. Easy!


  • 1 1/4 cups chocolate chips (semi-sweet or dark)
  • 1/3 cup cream cheese, softened to room temperature
  • 1/3 cup Stonyfield plain greek yogurt
  • 2 Tbsp pumpkin puree (canned or homemade)
  • 1 Tbsp chopped pecans
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin pie spice
  • pinch salt


  1. Pour the chocolate chips into a glass bowl and melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until smooth and completely melted.
  2. Drop a spoonful of chocolate into cupcake liners (regular or mini size will both work fine). Use a spoon to spread the chocolate into an even layer, making sure that the bottom of the liner is covered completely with chocolate.
  3. Put the chocolate cups in the freezer while you mix the filling.
  4. Mix the cream cheese by itself until smooth. Mix in the yogurt, pumpkin, pecans, vanilla, pumpkin pie spice, and salt.
  5. Drop a spoonful of the filling into each liner, on top of the chocolate base.
  6. Spoon another layer of melted chocolate over the top of the filling. Spread the chocolate out, making sure that it covers the sides and completely covers the top.
  7. Put the cups back in the freezer for at least 5 minutes until the chocolate has hardened.

skillet pita bread

There are some things that shouldn’t be tried at home.

The chocolate bomb dessert at our favorite place in town, for instance. Even if I knew the steps and had a pretty good feeling about trying it on my own, I wouldn’t even want to CHANCE ruining it. It’s worth it to me to have it every so often and savor every perfect layer.

skillet pita bread

Homemade pita bread used to be on the “don’t try at home” list for me. There’s this little greek place downtown that has the best gyros and hummus and serves the fluffiest, doughiest pitas, and I love them. I love them so much I’ve purchased bags of them to bring home for our own meals or to freeze to use later. They are the best.

But we don’t always have time to get downtown when I want them at home – and grocery store pitas aren’t worth the money. So I finally decided it was time to try making an easy pita bread at home.

And these did not disappoint!

skillet pita bread

My favorite thing about this recipe is that you don’t have to bake anything! So besides the rising time and rolling out, these don’t have much hands on time at all.

Once you divide the dough and roll each out into a round, you put it in a hot skillet for about a minute on each side – and that’s it. Honestly!

Perfect pita bread, cooked in a skillet in less time than it would take to preheat your oven.

skillet pita bread

Next time you need pitas for a meal at home, try these out. Warm, toasty, fluffy pita. They’re basically a new food group.

skillet pita bread

Skillet Pita Bread

Thinking of trying some homemade pitas but feeling intimidated? No worries with this recipe. It's simple! Most of the time involved is hands-off while the dough is rising, and the pitas are cooked quickly in a hot skillet. Have these on the side of a platter dinner with hummus, veggies, olives, and some grape leaves and you're set.


  • 1 cup warm water (not hot, but warmer than room temperature)
  • 1 package Red Star Platinum Yeast (about 2 1/4 teaspoons)
  • 2 3/4 cups all purpose flour
  • 1 1/5 teaspoons salt
  • 2 teaspoons olive oil


  1. Mix the water and yeast together, and let sit for about five minutes until foamy. Add 2 1/2 cups of the flour, salt, and olive oil. Mix until a shaggy dough is formed.
  2. Sprinkle the last 1/4 cup flour onto your clean work surface and turn out the dough. Knead the dough for about 5 minutes, until the dough is smooth and elastic. Add more flour (if needed) to keep the dough from sticking to your hands or the work surface.
  3. Set the dough back in the bowl and add another teaspoon or so of olive oil, then turn the dough until it's coated. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
  4. Once the dough has doubled, gently punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to cook them.
  5. Roll one of the pieces into a circle 6-8 inches wide and about a quarter inch thick. Sprinkle with a little extra flour if it's starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
  6. Warm a cast iron skillet over medium-high heat until drops of water sizzle immediately in the pan. Drizzle a little oil in the pan and wipe off the excess.
  7. Lay a rolled-out pita on the skillet and cook for a minute, until you see bubbles starting to form and edges look set. Flip and cook for another minute, until large toasted spots appear on the underside. Keep cooked pitas covered with a clean dishtowel or in a warm oven while cooking the rest of the pitas. *Pitas are best when eaten immediately after cooking. Leftovers will keep in an airtight bag for several days and can be eaten as is or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for two to three months.

Make sure to follow Red Star Yeast on Instagram for more baking inspiration!

This post is sponsored by Red Star Yeast. As always, all opinions and recipes are my own. Thank you for supporting brands that support us!

#JustBeYou with Stonyfield and prAna

Are you guys ready for this?

I am so excited about this post and giveaway – I wish I could do this every week for you!

As a Stonyfield Blogger, I get some pretty cool opportunities during the year to work with other companies that line up with their values, and I am SO excited to tell you all about prAna today.

prAna giveaway

This month, we were given the challenge to show off our style and flavor with OhMyYog and prAna and how we fit this into #JustBeYou – aka, what flavor of yogurt and which adventure or activity and style of clothing work best to help express who we are in the world?

Let me preface this: I am NOT a fashion blogger. I cannot take a decent selfie to save my life. But I am completely in love with this shirt from prAna. It is totally me.

prAna giveaway

On my dream weekend, I would throw on this super soft thermal lined shirt, lace up my boots, and head out on a hike with Nick and Maggie, maybe up to the waterfalls nearby.

But…little baby boy has changed our weekend plans slightly – for now, at least. While we can’t do our long hikes just yet, I am able to have little inside (or yard) picnics with him. And that is just as good, if not better.

prAna giveaway

I mean, really. Is there anything better than roly poly baby legs?

We’re both getting all the good benefits from my favorite – the blueberry OhMyYog from Stonyfield. And even though we’re not taking this snack on the trail yet, it won’t be long!

prAna giveaway

prAna wants to help you #JustBeYou too! One lucky winner will get to choose their own item from their organic cotton collection (up to $99).

Want to enter?

  • Comment below and tell me your favorite fall weekend activity.
  • Tweet about the giveaway tagging @Stonyfield @prAna and using #JustBeYou and let me know you did
  • Share this post on Facebook using #JustBeYou and let me know you did

prAna giveaway


AND prAna is also giving everyone 15% their order from now through Dec. 15. Just use JBYF15BA when you’re checking out.

(PS: This shirt has a POCKET. I am seriously obsessed.)

I created this post in partnership with Stonyfield. prAna provided the item for review and is providing the giveaway prize. Thank you for supporting brands that support us!

shredded apple and granola oatmeal

It’s finally fall -REALLY fall -and that means it’s oatmeal season!

Don’t get me wrong. I love oatmeal any time of year. But it’s so much easier to have a bowl of steamy oatmeal on a crisp fall, winter, or spring morning than when it’s stifling in the summer.

Sad to say that the pretty leaves are almost gone here, but oatmeal is back and here to stay.

shredded apple granola oatmeal

Lucky for me, I work with Stonyfield and all throughout the year, we’re given awesome opportunities to try cool new products that pair well with all kinds of Stonyfield yogurt. On the menu this time? Natures Path’s new Pumpkin Flax Granola and Qi’a Superfood Cereal, a mixture of dried cranberry, sliced almonds, chia, buckwheat and hemp seed.

shredded apple granola oatmeal

Since pumpkin and cranberry are two of my favorite fall flavors, I figured it was only right to combine them with another perfect fall flavor – apple – and make the ultimate bowl of oatmeal.

Do you see all the goodness in this Qi’a cereal?! It packs such a punch in a small amount, making it perfect to sprinkle on oatmeal or stir into yogurt or have on its own. I love buckwheat groats so any chance to have them more often is a great thing. If you haven’t tried them before, you’re missing out!

Pumpkin Flax Granola

  •         A delicious and crunchy blend of oats, pumpkin seeds, flax seeds, cinnamon and molasses.
  •         Excellent source of ALA Omega-3, 31g of Whole Grains, 6g of protein, 5g of fiber
  •         Like all Nature’s Path products, it is USDA certified Organic and Non-GMO Project Verified

Qi’a Superfood Cereal (pronounced “key–ah”)

  • Qi’a  is a gluten free Superfood Cereal that combines Chia seeds, Hemp and Buckwheat and is full of Plant-based Protein, Fiber & ALA Omegas.
  • Qi’a, like all Nature’s Path products is certified organic and Non-GMO Project Verified
  • You can boost your nutrition with only 2 tbsp. and feel long lasting energy from this powerful, functional, and nutritious superfood
  • Qi’a Superfood Chia Buckwheat & Hemp Cereal Cranberry Vanilla is a blend of vanilla-dusted cranberries and almonds

shredded apple granola oatmeal

This oatmeal has everything: tart apple, creamy oats, crunchy granola and cereal topping, and a bit more creaminess from a little Stonyfield yogurt and milk to top everything off.

shredded apple granola oatmeal

Pretty sure I’m having this again tomorrow morning. No shame on repeats in this house.

Shredded apple and granola oatmeal

This bowl signifies almost everything I love about fall (minus the changing leaves and return of football season). Crunchy from the granola and cereal topping, creamy from the oats and yogurt, and a little tartness from the apple make it a perfect way to start your day.


  • 2.5 cups water
  • 1 cup old fashioned oats
  • 1 small apple, cored and shredded
  • 1/4 cup Nature's Path Pumpkin Flax Granola
  • 1 tsp salt
  • 2 Tbsp Stonyfield plain whole milk yogurt
  • 1 tsp cinnamon
  • 2 Tbsp Nature's Path Qi'a Superfood Cereal
  • 1-2 Tbsp Stonyfield milk (optional)


  1. In a medium pot, bring the water to a boil.
  2. Stir in the oats. Return to a boil, then lower the heat and cook, stirring occasionally for about 5 minutes or until the majority of the liquid has cooked into the oats.
  3. Stir in the shredded apple, granola, and salt. Let the mixture cook for another minute to heat everything through.
  4. Remove from heat and stir in the yogurt and cinnamon.
  5. Divide the oats between two bowls and top with the Qi'a Superfood Cereal and a splash of milk before serving.

Disclosure: This is a sponsored post on behalf of Stonyfield. As always, all opinions are 100% my own. Thank you for supporting brands that support us!