Blondie Toffee Brownies and more...

Blondie Toffee Brownies

Blondie Toffee Brownies Recipe on

Your favorite blondie brownies just got a ‘flavor lift.’ These beauties are crazy tasty and make a perfect, easy weeknight snack.

Quickly whip up the batter, then mix in some toffee chips, white chocolate chips and some chopped pecans. Chopped walnuts would work too.

Blondie Toffee Brownies

Combine it all and add to parchment lined baking dish.

This recipe makes 9×13. Because we love blondies and an 8×8 pan just isn’t enough.

Blondie Toffee Brownies Recipe

If you’re feeling over indulgent, or have just had ONEOFTHOSEDAYS, then by all means top off a warmed brownie with ice cream and more toffee chips as garnish.

Blondie Toffee Brownies-2


Note: There is a print link embedded within this post, please visit this post to print it.

Blondie Toffee Brownies

Inspired by: Taste & Tell

Yield – 16 brownies

Preparation Time – 15 minutes

Cooking Time – 35 minutes


  • 1 cup butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 3/4 cups + 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup toffee bits
  • 1/2 cup chopped pecans
  • Optional, vanilla ice cream topping


  • Preheat oven to 375. Line a 9×13-inch glass baking dish with parchment paper and spray lightly with non-stick cooking spray.
  • In a mixing bowl, combine the melted butter, brown sugar, eggs and vanilla. Then add the flour, baking powder and salt and form into blondie brownie batter.
  • Mix in the white chocolate chips, toffee bits and chopped pecans. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the center.
  • Serve Blondie Toffee Brownies with scoop of ice cream on top.

Pumpkin Pie Stuffed French Toast {And Follow Me on Periscope!}

Pumpkin Pie Stuffed French Toast on

This right here.

Ridiculously delicious.

I’m not gonna lie…it’s a little bit of a production to get it all together. (It takes 3 bowls and a 9×13.) But it’s so totally worth it.

I did a live Periscope of putting this together…but unfortunately I didn’t have one of the settings right and the video didn’t save after the 24 hour period.

{If you’ve not heard of Periscope, it’s a cool new “live video” app that allows anyone to ‘broadcast’ what they are up to! You can download it and then search @5dollardinners & watch live. I usually share on FB & Instagram when I’ll be live and plan on doing more cooking demos in the future!}

You can watch my last 2 Periscope here. I’m using a new service to ‘katch’ them :)

Anyways…back to the recipe.

Pumpkin Pie Stuffed French Toast-2

Here’s the topping in bowl #1.

Pumpkin Pie Stuffed French Toast-3

Here’s the egg-pumpkin mixture in bowl #2.

Pumpkin Pie Stuffed French Toast-4

Here’s the bread, ready to be cut up into pieces.

Pumpkin Pie Stuffed French Toast

Here’s the cream cheese ‘filling’ that goes between the bread layers.

Pumpkin Pie Stuffed French Toast-5

So I was periscoping this and forgot to take pictures, but here’s how it works…

  1. Bread layer.
  2. 1/2 of the egg-pumpkin mixture on the bread.
  3. Spread-dollop the cream cheese on top.
  4. Bread layer.
  5. 1/2 of the egg-pumpkin mixture on the top.
  6. Finally, sprinkle the topping.

Pumpkin Pie Stuffed French Toast-6

Here’s what it looks like right out of the oven.

So ridiculously delicious. I think I’m putting this on the menu for Christmas morning. It’s never too early to decide these things. :)

Note: There is a print link embedded within this post, please visit this post to print it.

Pumpkin Pie Stuffed French Toast

Yield – 6 servings

Preparation Time – 20 minutes with 1 hour chill time

Cooking Time – 45 minutes


  • 1 lb. French bread loaf, cut into bite size pieces
  • 1 1/2 cups milk
  • 15 oz. can pumpkin puree
  • 6 eggs
  • 2 tsp pumpkin pie spice (or make your own pumpkin pie spice!)
  • 1 tsp vanilla extract
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 1/2 tsp cinnamon, divided
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 3 Tbsp powdered sugar
  • 1/2 cup chopped pecans
  • 6 Tbsp cold butter, cut into cubes
  • Fresh fruit, as side dish


  • Lightly spray a 9×13-inch glass baking dish with non-stick cooking spray. Add half of the bread pieces to make a single layer in the base of the dish.
  • In a mixing bowl, whisk together the milk, pumpkin puree, eggs, pumpkin pie spice and vanilla. Pour half of this mixture over the bread in the dish.
  • In a small mixing bowl, cream together the cream cheese, powdered sugar and 1/2 tsp cinnamon.
  • Spread or dollop the cream cheese over the bottom layer of bread and egg mixture.
  • Add the remaining bread pieces over the cream cheese layer and pour the remaining egg mixture evenly over the second layer of bread.
  • In another small bowl, add the flour, brown sugar, powdered sugar, 1 tsp cinnamon and chopped pecans. Combine and then add the cold butter pieces and cut in with a pastry blender or 2 knives. Sprinkle the topping over the top of the casserole. Chill in the fridge for at least an hour, or overnight.
  • Bake at 350 F for 40 to 45 minutes, or until topping is golden brown and eggs have cooked through.
  • Serve Pumpkin Pie Stuffed French Toast with fresh fruit.

Multi-Grain and Nut Pancakes

Multi-Grain and Nut Pancakes from

I have a little thing about homemade pancakes. I can’t seem to make the same ones twice. (Well, maybe I do!) But I love doctoring up the batter with fresh fruit, chocolate chips, cinnamon chips, and nuts. I’ve got a special multi-grain version to share with you today…using whole wheat, cornmeal and oats. Plus some pecans and walnuts.

These pancakes are a perfect way to use up the little bit of pecans or walnuts that end up in the bag from another recipe. (At least that’s what happens to me. I use nuts sparingly because they are more on the expensive side.)

Here is a fantastic recipe for a filing and delicious breakfast!

P.S. These are totally freezer friendly, so make an extra batch and freeze for those busy weekday mornings!

Note: There is a print link embedded within this post, please visit this post to print it.

Multi-Grain and Nut Pancakes

Yield – 5 servings (about 16 pancakes)

Preparation Time – 10 minutes

Cooking Time – 8 minutes


  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup white corn meal
  • 1/2 cup quick cooking oats
  • 1/2 cup ground flax seeds
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • dash of ground ginger
  • dash of ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups plain Greek whole fat yogurt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped
  • Butter and syrup, for serving


  • Heat your griddle to 375 degrees.
  • In a large bowl, combine flour, whole wheat flour, corn meal, oats, flax seeds, walnuts, brown sugar, cinnamon, ginger, cloves, baking powder, and baking soda. Stir until there are no lumps and all ingredients are distributed.
  • Make a well in the middle of the dry ingredients. In the well, place the yogurt, milk, and vanilla extract. Starting in the center combine these wet ingredients thoroughly. Then stir in the the surrounding dry ingredients until smooth.
  • Add the pecans and stir.
  • Butter the griddle or spray with nonstick cooking spray. Spoon batter onto griddle 1/4 cup at a time. Cook on each side for about 4 minutes or until done.
  • Serve warm with butter and syrup or fruit.

Multi-Grain and Nut Pancakes


Black Bean & Corn Enchiladas ~ NEW 31 Days of 31 Minute Dinners

30-Minute Black Bean Enchiladas Recipe on

Here we are. The final day of August. And the final new recipe in my 31 Days of 31-Minute Meals series. This past month, we have shared some amazing quick and easy dinners that you can have on the table in 31 minutes or less.

We resurrected our favorite older recipes that can be made in less than 31 minutes. We also shared a bunch of brand new recipes this month. And we’re ending with this one.

This recipe is a ‘knock-off’ from my uber popular Slow Cooker Black Bean & Corn Enchiladas. But these are made in the oven instead.

Since there isn’t any meat to cook and you really just have to get them warmed up and the cheese melted, it’s not hard to get them on the table in 31 minutes. Here’s a rough look at what that looks like:

  • 10 minutes – preheat oven, get ingredients together and mixed up.
  • 10 minutes – roll enchiladas and get them in the pan.
  • 10 minutes – bake and melt the cheese.
  • Serve.

30-Minute Black Bean Enchiladas

I really wish there was a way for you to get a spatula, reach through the screen and get these babies onto your dinner plates!!! 😉

Note: These are freezer friendly, and I highly recommend making a second pan while the first one is baking. Just cover it with some foil and freeze!

Buen provecho! 

Note: There is a print link embedded within this post, please visit this post to print it.

Black Bean & Corn Enchiladas

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 15 minutes


  • 12 corn tortillas, warmed
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can corn, drained
  • 4 oz. can green chilies
  • 1 small red bell pepper, seeded and diced
  • 1 tsp ground cumin
  • Juice from 1 lime
  • Salt and pepper
  • 12 oz. can red enchilada sauce
  • 2 cups shredded quesadilla blend cheese, or Mexican blend cheese
  • Fresh veggies, as side dish


  • Preheat oven to 350 F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
  • In a bowl, combine the black beans, corn, green chilies, red bell pepper, ground cumin and lime juice. Season with a little salt and pepper.
  • Roll the black-bean and corn mixture into the 12 corn tortillas and place seam side down in the prepared baking dish.
  • Pour the red enchilada sauce over the top of the enchiladas, then sprinkle the shredded cheese on top.
  • Bake in the preheated oven for 15 minutes, or until cheese has melted.
  • Prepare veggies.
  • Serve Black Bean & Corn Enchiladas with veggies.

Erin’s Personal Recommendations for 31-Minute Recipe Supplies:

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See all of our 31 Days of 31-Minute Dinner Recipes here!

Other “31 Days of” Series to check out:


Creamy Gnocchi with Bacon & Peas ~ 31 Days of 31-Minute Dinners

Creamy Gnoochi with Peas and Bacon Recipe on

That bowlful of goodness right there…that’ll make your taste buds do back flips.

It starts with a homemade cream sauce. Get it going and then stir in the bacon and peas.

While the sauce is simmering, you ‘cook’ the gnocchi. I put quotes around the ‘cook’ because it just takes a few minutes for them to ‘float in the pot.’ It really only takes a minute or two once the water is to a rolling boil.

Once the gnocchi is cooked, you slide them into the cream sauce and let it all cook for a few minutes and voila…dinner in less than 30!

Creamy sauce, salty bacon, little sweet from the peas…the perfect flavor and taste combos!

Pin all of our 31 Days of 31-Minute Dinners here!

Follow $5 Dinners’ board 31 Days of 31 Minute Dinners on Pinterest.

Erin’s Personal Recommendations for 31-Minute Recipe Supplies:

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See all of our 31 Days of 31-Minute Dinner Recipes here!

Other “31 Days of” Series to check out:


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