I have the wonderful opportunity to cook on FOX 19 in Cincinnati this morning at 9:45! I am so excited! They want me to promote National Dessert Month!

Now, I know that it sounds like an oxymoron that a health and fitness coach is sharing a dessert. But you know what? Life is all about balance! It’s ok to indulge in a dessert from time to time. And these two are great for holiday and Fall sharing! One is not so healthy; the second one is; but both are sure to please everyone!

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Formula For Fitness with Sarah Manaresi Newsletter

Pumpkin Crunch Cake (adapted from Joy of Cooking and Minerva Dairy)

Pumpkin Filling:

1 cup cooked or canned pumpkin
3/4 cup undiluted evaporated milk
2 tablespoons brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg or allspice
pinch of cloves
1 slightly beaten egg

Rest of the Cake:

8 oz. Minerva Dairy Maple Syrup Butter
1/4 cup chopped pecans
1 box cake mix, white or yellow
Whipped topping


Preheat oven to 350 degrees.

Mix the pumpkin pie filling until combined. Spread filling on the bottom of a 9 X 13 pan (greased or ungreased). Sprinkle with chopped pecans. Then sprinkle a box cake on top, either white or yellow. Melt 8 oz. or one roll of Minerva Dairy Maple Syrup Butter and drizzle on top.

Bake for an hour or until the knife comes out clean. Let it cool and top with whipped topping and another layer of chopped pecans.

Baked Apples (from Sarah Manaresi’s Kitchen)

4 of your favorite Fall apples
Minerva Dairy Cinnamon Honey Butter

Preheat oven to 400 degrees.

Core and slice apples. Toss in cinnamon. Line a baking sheet with parchment paper. Place apples in a single layer on pan. Bake for 20 minutes. Top with a small pat of cinnamon honey butter.