Easy Pumpkin Truffles
Pumpkin truffles are bite-sized, rich treats that capture the flavors of fall. This is the perfect easy fall dessert that only requires 4 ingredients.
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Cinnamon Swirl Pancakes
Soft, fluffy pancakes with a gooey cinnamon center, reminiscent of a cinnamon roll.
Blueberry Muffins
Golden-brown on the outside, with a tender and moist crumb on the inside. The top of the muffin is sprinkled with a little turbinado sugar before baking for a crunchy texture.
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Servings
6
muffinsPrep time
20
minutesCooking time
20
minutes
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Ingredients
4 tablespoons 4 softened unsalted butter
1/2 cup 1/2 sugar
1 1 egg
1/2 teaspoon 1/2 vanilla
1 cup 1 flour
1/4 teaspoon 1/4 salt
1 teaspoon 1 baking soda
1/4 cup 1/4 whole milk
1 cup 1 blueberries
2 tablespoons 2 turbinado sugar, for topping
Directions
- Preheat the oven to 375F.
- Cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
- Sift the flour, salt, and baking soda and add to the butter mixture along with the milk. Mix until just combined- do not overmix.
- Crush 1/2 cup of the blueberries with a fork and mix into the batter with 1/2 cup of the remaining whole blueberries.
- Line a standard muffin tin with liners and fill to the top with batter. Sprinkle the turbinado sugar generously over the batter and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
Chipotle Chicken Burgers
Chipotle chicken burgers are deliciously infused with the spicy, smoky flavor of chipotle peppers in adobo sauce.
Tomato & Goat Cheese Galette
A galette is a French pastry that is similar to a rustic pie. The homemade flaky pastry dough is filled with goat cheese, herbs, and tomatoes.
S’mores Brownies
S’mores brownies combine the classic flavors of s’mores with the rich, fudgy goodness of brownies. They are layered with a graham cracker base, a brownie center, and topped with homemade toasted marshmallow.
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Notes
- Make sure to plan ahead as this is a time-intensive recipe (but worth it!)
- I recommend prepping everything the night before so you can leave the marshmallow to set at room temperature overnight. Then, simply broil the marshmallows and they’re ready to serve!
Sundried Tomato & Feta Chicken Burgers
These juicy and flavorful chicken burgers are filled with sundried tomatoes, feta cheese, spices, and fresh oregano. They’re delicious & so easy to make!
Buttermilk Cheddar Chive Biscuits
My savory buttermilk cheddar chive biscuits combine the rich flavor of cheddar cheese with the subtle onion-like taste of fresh chives. They have a tender and flaky texture with a golden brown crust and a soft, airy interior. Notes
Shrimp Tacos (Simple & Healthy)
These shrimp tacos are super simple yet full of fresh flavor. They make the perfect easy weeknight meal!
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Servings
8
tacosPrep time
15
minutesCooking time
5
minutes
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Ingredients
- Cilantro Yogurt Sauce
1 cup 1 Greek yogurt
2 tablespoons 2 olive oil
1 1 lime (juiced & strained)
1/4 teaspoon 1/4 salt
1 clove 1 minced garlic
1/2 cup 1/2 fresh cilantro
- Shrimp
1 pound 1 small shrimp peeled, deveined, & tail-off (fresh or frozen and thawed)
1/2 teaspoon 1/2 garlic powder
1/2 teaspoon 1/2 chipotle powder
salt & pepper to taste
2 tablespoons 2 sweet chili sauce
- Remaining Ingredients
8 8 white corn tortillas
2 cups 2 coleslaw
limes, sweet chili sauce, & fresh cilantro (as desired for serving)
Directions
- Cilantro Yogurt Sauce
- In a food processor or blender, add the Greek yogurt, olive oil, lime juice, salt, minced garlic, and fresh cilantro. Blend until smooth and refrigerate while preparing the shrimp.
- Shrimp
- Place the shrimp, garlic powder, chipotle powder, salt & pepper in a large bowl and toss until the shrimp are well coated in the seasoning.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Once the oil is hot, add the shrimp.
- Cook the shrimp, stirring occasionally, until they turn pink and opaque. This should only take about 5 minutes.
- Transfer the shrimp to a bowl and toss in the sweet chili sauce.
- Coleslaw
- You can use whichever coleslaw you like, but I used angel hair green cabbage coleslaw. Toss the 2 cups of coleslaw in 1/4 cup of the cilantro yogurt sauce.
- Assembly
- Heat the tortillas in the microwave for about 15-20 seconds, until warm.
- To assemble, fill each tortilla with a generous amount of coleslaw and top with about 6 shrimp.
- Top with additional cilantro yogurt sauce, sweet chili sauce, lime juice, and fresh cilantro as desired.
Snickerdoodle Cookies
Snickerdoodles are a classic cinnamon-sugar cookie known for their soft and chewy texture.
Butterscotch Easter Nests
Butterscotch Easter Nests are a fun & festive no-bake treat that requires only 3 ingredients.
Buttermilk Pancakes
These light and fluffy buttermilk pancakes are a classic breakfast staple that you won’t be able to get enough of!
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Notes
- Ever wonder why the first batch of pancakes doesn’t come out as good as the rest? This is typically due to putting the batter in the pan too early. You want to be sure to get the pan hot before starting. I also found that using a nonstick pan without butter or oil yielded the best results.
Servings
20
pancakesPrep time
15
minutesCooking time
20
minutes
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Ingredients
- Wet Ingredients
2 1/2 cups 2 1/2 Buttermilk
2 2 Eggs
1 teaspoon 1 vanilla
4 tablespoons 4 unsalted butter (melted & cooled)
- Dry Ingredients
2 cups 2 flour
2 tablespoons 2 sugar
1 teaspoon 1 baking powder
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 salt
Directions
- Start by preheating a large nonstick pan over medium-low heat.
- Whisk together the wet ingredients in a large bowl until well combined.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Use an ice cream scoop to add the batter to the pan. The batter should be cooked until bubbles form on the surface, indicating it’s time to flip them over. After flipping, cook for another minute or two until golden brown on both sides.
- Enjoy immediately and top with butter and maple syrup, if desired.
Notes
- Overall cooking time will vary depending on the size of your pan and how many pancakes you are able to cook at one time.
Cookie Butter Blondies
The best recipe for chewy cookie butter blondies with a glossy, crinkly top. Notes
Chocolate Dipped Heart Shortbread Cookies
Chocolate-dipped heart shortbread cookies are a delightful treat perfect for Valentine’s Day or any occasion. Notes
Chocolate Peanut Butter Hearts
Easy, no-bake chocolate peanut butter hearts are a delicious and simple treat that combine the irresistible duo of creamy peanut butter and smooth milk chocolate.
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Servings
25
servingsPrep time
1
hour30
minutes
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Ingredients
1 cup 1 creamy peanut butter
1/4 cup 1/4 unsalted butter, softened
1 1/2 cups 1 1/2 powdered sugar
1 1/2 cups 1 1/2 milk chocolate chips
1 teaspoon 1 coconut oil
Directions
- Start by creaming the butters together. Mix in the powdered sugar until well combined.
- Roll the mixture into a ball and wrap in seran wrap. Freeze for 20 minutes.
- Roll out the dough to 1/2″ thick between 2 sheets of parchment paper. Use a small heart cookie cutter to cut out the hearts. Continue to roll out the rest of the peanut butter mixture and cut out the hearts- if it gets too soft, return it to the freezer until firm enough to continue to work with.
- Place the peanut butter hearts on a baking sheet lined with parchment paper. Freeze for 20 minutes.
- Melt the milk chocolate chips and coconut oil in the microwave in 30-second increments, stirring each time, until the chocolate is fully melted.
- Use a fork to dip the peanut butter hearts in the melted chocolate. Try your best to shake off the excess chocolate, and place them back on the parchment paper-lined baking sheet.
- Refrigerate for about 20 minutes or until the chocolate is set. Enjoy!
Notes
- Store in the refrigerator to prevent melting.
Strawberry Chocolate Chunk Cookies
These strawberry chocolate chunk cookies are thick, crispy on the outside, and soft and chewy on the inside.
Valentine’s Chocolate Popcorn
Salted popcorn coated in milk chocolate and topped with Valentine’s M&Ms. Valentine’s Chocolate Popcorn is an easy and delicious treat!
Boston Cream Pie Sheet Cake
My untraditional, small sheet cake take on the classic Boston Cream Pie. A light and airy vanilla sponge cake topped with vanilla pudding and rich chocolate ganache.
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Notes
- Although this cake is traditionally made with pastry cream, the vanilla pudding is much quicker to make and still so good!
- This recipe makes an 8″x8″ sheet cake, which can be sliced into 9 large slices or 16 small slices. Be sure that your 8″x8″ metal cake pan is at least 2.5″ deep.
- The cake is served cold, and tastes best when chilled overnight, but can be enjoyed after chilling for only 2 hours.
Servings
16
servingsPrep time
30
minutesCooking time
30
minutes
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Ingredients
- Vanilla Sponge Cake
3 3 eggs
1 1/3 cups 1 1/3 sugar
1 1/3 cups 1 1/3 flour
2 teaspoons 2 baking powder
1/4 teaspoon 1/4 salt
2/3 cup 2/3 whole milk
1/2 cup 1/2 butter, cubed
2 teaspoons 2 vanilla
- Vanilla Pudding
3.4 oz 3.4 box vanilla pudding mix
2 cups 2 cold whole milk
- Chocolate Ganache
1/4 cup 1/4 heavy cream
1/2 cup 1/2 semi-sweet chocolate chips
Directions
- Vanilla Sponge Cake
- Preheat the oven to 350°F. Coat an 8″x8″ metal cake pan that is at least 2.5″ deep with butter or baking spray and flour it.
- In a stand mixer with a whisk attachment, add the eggs and sugar. Beat on medium/high speed until lighter in color and thick- about 5 minutes.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add in the dry ingredients and mix until fully combined.
- Add the milk and butter to a microwave-safe bowl and microwave in 30-second increments until the butter is melted. With the mixer on low speed, add in the milk and butter mixture slowly. Add in the vanilla and mix until well combined.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let cool for a few minutes, and then carefully flip the cake out onto a wire rack to cool completely.
- Vanilla Pudding
- While the cake is cake is cooling, prepare the vanilla pudding. Using a mixer with a whisk attachment, beat the pudding mix with the cold milk until thickened. Place in the refrigerator for about 15 minutes to continue to set.
- Once the cake is completely cooled, carefully transfer it to the plate you plan to serve it on. Spread the vanilla pudding evenly over the cake. Place the cake in the refrigerator while preparing the ganache.
- Chocolate Ganache
- Place the milk in a microwave-safe bowl and heat until steaming, about 30 seconds. Add in the chocolate chips, making sure they are fully covered by the milk, and allow to sit for about 1 minute. Mix with a spoon until well combined and smooth. Allow to cool for 5 minutes.
- Cover the cake with the chocolate ganache and allow it to drip off the sides if desired. Allow to chill in the refrigerator for at least 2 hours, but preferably overnight.
Notes
- Store covered in the refrigerator for up to 5 days.
Peanut Brittle
Peanut brittle is a popular candy that combines the rich flavors of roasted peanuts and caramelized sugar. It’s addicting to snack on and also great to give as a gift! Notes
Chocolate Hazelnut Sweet Rolls
Chocolate Hazelnut Sweet Rolls are the perfect breakfast or dessert treat! Soft, sweet dough is filled with a cocoa-brown sugar mixture and topped with your favorite chocolate hazelnut spread.
Peanut Butter & Jelly Cookies
Soft and chewy peanut butter cookies filled with delicious strawberry jam.
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Servings
15
cookiesPrep time
1
hourCooking time
12
minutes
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Ingredients
- Cookies
1/4 cup 1/4 unsalted butter, softened
1/3 cup 1/3 peanut butter
2 tablespoons 2 sugar
1/4 cup 1/4 brown sugar
1 1 egg
1/2 teaspoon 1/2 vanilla
3/4 cup 3/4 flour
1/2 teaspoon 1/2 baking soda
pinch of salt
- Filling
1/4 cup 1/4 seedless strawberry jam
Directions
- Cream together the butter and peanut butter, then add the sugar and brown sugar.
- Beat in the egg and vanilla.
- Mix in the flour, baking soda, and salt until just combined.
- Place tablespoon-sized balls of dough on a baking sheet lined with parchment paper. Use a teaspoon to make an indent in the center of the dough balls. Freeze for 30 minutes.
- Preheat the oven to 350F.
- Place the jam in a bowl and microwave for about 30 seconds or until it is runny and easier to spoon into the cookies.
- Fill the indents in the dough balls to the brim with jam and bake for about 12 minutes.
Oatmeal Lace Cookies
Oatmeal lace cookies are delicate and thin cookies known for their lacy, crisp texture and rich flavor.
Creamy Gruyère Truffle Pasta Sauce
This Creamy Gruyère Truffle Pasta Sauce is rich and flavorful and can be made in only 20 minutes. Just toss in 1 pound of your favorite pasta and dinner is ready! INGREDIENTS Serve with 1 pound of your favorite pasta. I used rigatoni as pictured.
The Best Chocolate Chip Cookies
Sometimes you just need a classic chocolate chip cookie, so I’m here to share my favorite recipe! These cookies are thick, crispy on the outside, and chewy on the inside. Topping with flaky sea salt takes them to the next level! This no-fuss recipe can be made in just 30 minutes.
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Servings
10
cookiesPrep time
15
minutesCooking time
14
minutes
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Ingredients
1/2 cup 1/2 unsalted room temperature butter
1/2 cup 1/2 sugar
1/2 cup 1/2 brown sugar
1 1 egg
1 teaspoon 1 vanilla
1 1/2 cups 1 1/2 flour
1/2 teaspoon 1/2 baking soda
1 teaspoon 1 hot water
1/4 teaspoon 1/4 salt
1 cup 1 chocolate chips
flaky sea salt for topping (optional)
Directions
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- In a large bowl, cream together the butter and sugars.
- Beat in the egg and vanilla.
- Dissolve the baking soda in the hot water and add it to the batter. Add in the salt and flour and mix just until combined. Do not overmix.
- Fold the chocolate chips into the batter. Feel free to use semi-sweet, milk, or dark chocolate chips depending on your preference.
- Use a large cookie scoop to drop the dough on the prepared baking sheets. Space them out about 2 inches apart.
- Bake for about 14 minutes- the cookies should be set and just starting to brown on top.
- If desired, top with flaky sea salt immediately after removing from the oven. Allow to cool for a few minutes and enjoy!
How To Make Brown Butter
Brown butter seems to have soared in popularity due to both its simplicity to make and the amazing flavor it adds to baked goods, pasta sauces, etc. What is brown butter? Brown butter is just butter that has been cooked over medium/low heat until it …
Homemade Thin Mint Cookies
My Homemade Thin Mint Cookies recipe allows you to enjoy the classic Girl Scout cookie all year round! The cookies consist of a mint chocolate cookie base and are dipped in melted chocolate mixed with peppermint extract. INGREDIENTS Mint Chocolate Cookie Mint Chocolate Coating
Easy Peanut Butter Lava Cakes
You’re going to love this take on the classic lava cake! With a baked outer layer and molten peanut butter center, each bite is the perfect combination of textures and packed with peanut butter flavor. This recipe is a lot simpler than you would think and only requires 5 ingredients.
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Servings
2
servingsPrep time
20
minutesCooking time
7
minutes
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Ingredients
1/3 cup 1/3 creamy peanut butter
4 tablespoons 4 butter
1 1 egg
1 1 egg yolk
2 tablespoons 2 sugar
1 tablespoon 1 flour
powdered sugar, sifted (optional for serving)
Directions
- Preheat the oven to 450F.
- In a small bowl, microwave the peanut butter and butter in 30-second increments until fully melted.
- In a separate mixing bowl, whisk together the eggs and sugar until smooth. Add in the melted butter mixture and flour and mix until everything is well combined.
- Make sure to butter and lightly flour 2 ramekins. If you don’t have ramekins, you can use a cupcake tin, but you will make 4 smaller lava cakes (See note).
- Pour the batter into the ramekins and bake for about 7 minutes. The edges should be set but the center should still jiggle slightly. Remove from the oven and let them cool for about a minute.
- To remove the lava cakes from the ramekins, run a knife along the edges to loosen the cakes from the ramekin. Then, place a plate upside-down on top of a ramekin. Hold the plate against the ramekin tightly and flip everything quickly so that the lava cake is upright on the plate. Gently pull the ramekin away to reveal your lava cake.
- If desired, top with sifted powdered sugar. These are best enjoyed immediately!
Notes
- If using a cupcake tin, you will only need to bake for 4-5 minutes.
Easy Butternut Squash Pasta
Butternut Squash Pasta perfectly combines a velvety sauce made from blended butternut squash with your favorite pasta. This is a delicious, easy recipe that can be made in just 30 minutes. Ingredients
Pumpkin Cheesecake
Pumpkin cheesecake perfectly combines the rich, creamy goodness of classic cheesecake with the comforting flavors of pumpkin spice.
Fudgy Black Cocoa Brownies
These fudgy brownies are made with black cocoa, which gives them their deep color and intense chocolate flavor. If you like Oreos, these are the brownies for you!
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What is black cocoa?
Black cocoa is ultra-dutch processed cocoa powder, which means that it has been heavily alkalinized to neutralize its natural acidity. This gives the cocoa a deep, almost black, color and rich flavor with a slightly bitter undertone. The flavor is very similar to Oreo cookies.
Servings
9
browniesPrep time
15
minutesCooking time
30
minutes
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Ingredients
2 2 eggs
1/2 cup 1/2 vegetable oil
1 teaspoon 1 vanilla
1 tablespoon 1 water
1 1/4 cups 1 1/4 sugar
3/4 cup 3/4 flour
3/4 cup 3/4 black cocoa powder
1/2 teaspoon 1/2 salt
1 cup 1 semi-sweet chocolate chips
Directions
- Preheat the oven to 350F. Prepare a 9×9 baking pan by lining it with parchment paper.
- In a large bowl, whisk together, the eggs, vegetable oil, vanilla, and water. Then, whisk in the sugar.
- In a medium bowl, whisk together the flour, black cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined and smooth. Then, fold in the chocolate chips.
- Pour the mixture evenly into the baking pan and bake for about 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Notes
- For clean edges, wait until the brownies have cooled completely before cutting. It’s also understandable if you can’t wait and want to eat them straight out of the oven!
Apple Crisp Muffins
Apple crisp muffins are a delicious combination of traditional apple crisp and muffins. What sets these apple muffins apart is the crumbly streusel topping, mirroring the crispy and crunchy texture of apple crisp. INGREDIENTS Muffins Oat Streusel HOW TO MAKE APPLE CRISP MUFFINS
Hot French Onion Dip
This Hot French Onion Dip is inspired by the classic french onion soup. It’s filled with carmelized onions and gruyère cheese. INGREDIENTS HOW TO MAKE HOT FRENCH ONION DIP Carmelize the onions Assemble the dip
Pumpkin Bread
This moist pumpkin bread is a classic that you have to make every fall! Topping each slice with butter or chocolate hazelnut spread (my favorite) makes this bread even better.
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INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup sugar
- 1 15oz can pure pumpkin
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
HOW TO MAKE THE BEST MOIST PUMPKIN BREAD
- Preheat the oven to 350F.
- In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the sugar, pumpkin, vegetable oil, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until well combined.
- Pour the batter into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the middle of the loaf comes out with just a few crumbs.
- Allow the loaf to cool completely before removing from the pan. Slice and top with chocolate hazelnut spread or butter!
If you love all things pumpkin spice, be sure to check out my Pumpkin Spice Rice Krispie Treats and Pumpkin Spice Cookies!
Pumpkin Bread
Servings
1
loafPrep time
15
minutesCooking time
1
hour
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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup sugar
1 15oz can pure pumpkin
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
Directions
- Preheat the oven to 350F.
- In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the sugar, pumpkin, vegetable oil, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until well combined.
- Pour the batter into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the middle of the loaf comes out with just a few crumbs.
- Allow the loaf to cool completely before removing from the pan. Slice and top with chocolate hazelnut spread or butter!
Notes
- Store the bread in the refrigerator for up to a week or freeze for up to 2 months.
Spooky Ghost Cupcakes
Get into the Halloween spirit with these spooky ghost cupcakes! The black cocoa cake and icing topped with a white chocolate ghost taste just like an Oreo. What is black cocoa? I have been wanting to bake with black cocoa for a while now and …
Pumpkin Spice Rice Krispie Treats
My pumpkin spice rice krispie treats are the perfect fall take on the classic rice krispie treat. They are simple to make with only 5 ingredients required! INGREDIENTS HOW TO MAKE PUMPKIN SPICE RICE KRISPIE TREATS If you like pumpkin spice, be sure to check …
Pumpkin Spice Cookies
It’s the perfect time of year to indulge in the cozy warmth of these soft & thick pumpkin spice cookies!
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INGREDIENTS
Cookies
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup canned pure pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- 1 3/4 cups flour
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
Dark Chocolate Drizzle (optional)
- 1/2 cup dark chocolate chips
HOW TO MAKE PUMPKIN SPICE COOKIES
- Preheat the oven to 350F.
- Cream together the butter and brown sugar. Then add in the pumpkin, egg, and vanilla and mix until smooth.
- Mix in the baking soda, salt, cornstarch, pumpkin pie spice, and flour until just combined.
- In a small bowl, whisk together the sugar and cinnamon for the coating.
- Use a large cookie scoop to scoop out the dough, roll in the cinnamon sugar, and place on a lined baking sheet.
- Bake for 12-14 minutes.
Dark Chocolate Drizzle (optional)
- Place the dark chocolate chips in a bowl and microwave in 30-second increments, stirring each time, until completely melted. Use a fork or piping bag to drizzle the chocolate over the cooled cookies. Allow the chocolate to set and enjoy!
If you like this recipe, be sure to try my Brown Sugar Cookies and Oatmeal Cream Pies!
Pumpkin Spice Cookies
Servings
12
cookiesPrep time
20
minutesCooking time
13
minutes
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Ingredients
- Cookies
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup canned pure pumpkin
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1 3/4 cups flour
- Cinnamon Sugar Coating
1/4 cup sugar
1 teaspoon cinnamon
- Dark Chocolate Drizzle (optional)
1/2 cup dark chocolate chips
Directions
- Preheat the oven to 350F.
- Cream together the butter and brown sugar. Then add in the pumpkin, egg, and vanilla and mix until smooth.
- Mix in the baking soda, salt, cornstarch, pumpkin pie spice, and flour until just combined.
- In a small bowl, whisk together the sugar and cinnamon for the coating.
- Use a large cookie scoop to scoop out the dough, roll in the cinnamon sugar, and place on a lined baking sheet.
- Bake for 12-14 minutes.
- Dark Chocolate Drizzle (optional)
- Place the dark chocolate chips in a bowl and microwave in 30-second increments, stirring each time, until completely melted. Use a fork or piping bag to drizzle the chocolate over the cooled cookies. Allow the chocolate to set and enjoy!
Jalapeño Cheddar Rolls
Pillowy rolls filled with cheddar cheese and jalapeños. Think jalapeño popper meets roll! INGREDIENTS HOW TO MAKE JALAPEÑO CHEDDAR ROLLS
Eggplant Parmesan
This easy Eggplant Parmesan features thin slices of eggplant that are breaded, fried until golden brown, and then layered with rich tomato sauce, herbs, and melted cheese. INGREDIENTS While you’re here, be sure to check out my Crispy Sweet Potato Cakes!
Dog Pumpkin Treats
Your dogs will be begging for more of these healthy pumpkin treats! I have been making these for my family’s dogs for a while now and recently started making them for my new puppy, Pearl.
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Clearly, she was beyond excited about these treats! They are so easy to make and are healthy for your pups. You can technically eat these as well, but they probably won’t taste great since they do not contain sugar. Side note: they will make your house smell amazing while they’re baking!
INGREDIENTS
- Whole wheat flour – A great choice for dog treats since it is packed with vitamins, minerals, and antioxidants.
- Oats – Adds texture to the treats and provides fiber, vitamins, and minerals. I used quick oats.
- Salt – Salt in moderation is a necessary electrolyte for dogs like it is for humans.
- Cinnamon – Contains anti-fungal and anti-inflammatory properties.
- Egg -Binds the treats together and is a great source of protein.
- Canned pumpkin – Make sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added spices and sugar. Pumpkin is a good source of vitamins and fiber and aids in digestion.
- Peanut butter – I prefer to use natural peanut butter with no added sugar since sugar can make dogs sick. A small amount is used in these treats to add flavor and provides protein and healthy fats.
Dog Pumpkin Treats
Servings
100
TreatsPrep time
30
minutesCooking time
40
minutes
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Ingredients
2 cups whole wheat flour
1 cup oats
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1 15-ounce can pure pumpkin
3 tablespoons peanut butter
Directions
- Preheat the oven to 350F.
- In a stand mixer, whisk together the whole wheat flour, oats, salt, and cinnamon.
- Add in the egg, pumpkin, and peanut butter and mix well using the paddle attachment.
- Sprinkle some of the flour on a clean surface and roll the dough to about 3/8″ thickness. I used a 1 1/4″ cupcake corer to cut out the treats, but any cookie cutter will do.
- Place on a lined baking sheet and bake for 40 minutes. The treats will be hard and biscuit-like.
Notes
- The treats can be stored in an airtight container in the pantry for up to a week, or for about 1 month in the refrigerator.
Banana Donuts with Cinnamon Glaze
If you like banana bread, you’re guaranteed to love these baked banana donuts with cinnamon glaze! These moist donuts are filled with ripe bananas and are lightly sweetened. As the cinnamon glaze sets, it forms a crackling shell that contrasts with the tender donut beneath. …
Brown Sugar Cookies
These brown sugar cookies are pillowy soft. They are made using dark brown sugar, which contains more molasses than light brown sugar, giving them their distinctive deep color and intensified flavor. While you’re here, check out my Lime Sugar Cookies! INGREDIENTS HOW TO MAKE THE …
Dark Chocolate Strawberry Yogurt Bites
These dark chocolate strawberry yogurt bites are the perfect refreshing summer dessert! The combination of creamy frozen yogurt filled with fresh strawberries and covered in a dark chocolate shell is one you don’t want to miss out on.
While you’re here, check out my Lime Sugar Cookies and Iced Orange Loaf.
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INGREDIENTS
- Strawberries – diced and mixed with the yogurt for fresh flavor
- Plain Greek yogurt – used as the base of the bites and is low in sugar and high in protein
- Honey – used to sweeten the yogurt
- Vanilla – used to give the yogurt some additional flavor and compliments the strawberry flavor
- Dark chocolate chips & coconut oil – melted together and used to coat the yogurt bites. The coconut oil adds an extra shine to the chocolate and you can’t taste it.
HOW TO MAKE DARK CHOCOLATE STRAWBERRY YOGURT BITES
- Add the Greek yogurt, honey, and vanilla to a small bowl and mix until combined.
- Mix in the strawberries.
- Drop spoonfuls of the yogurt mixture onto a pan lined with parchment paper. Freeze for 30-45 minutes, until solid.
- Add the dark chocolate chips and coconut oil to a bowl and microwave for 30 second increments, stirring each time, until fully melted and smooth.
- Use a fork to dip the frozen yogurt bites into the melted chocolate and place them back onto the pan lined with parchment paper. Make sure to do this quickly as the chocolate will harden almost immediately.
- Store in the freezer and let sit at room temperature for about 5 minutes (to soften up a bit) before enjoying.
Chocolate Strawberry Yogurt Bites
Servings
15-20
BitesPrep time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
1 cup strawberries, diced
1 cup plain Greek yogurt
2 tablespoons honey
1/2 teaspoon vanilla
1 1/2 cups dark chocolate chips
1 tablespoon coconut oil
Directions
- Add the Greek yogurt, honey, and vanilla to a small bowl and mix until combined.
- Mix in the strawberries.
- Drop spoonfuls of the yogurt mixture onto a pan lined with parchment paper. Freeze for 30-45 minutes, until solid.
- Add the dark chocolate chips and coconut oil to a bowl and microwave for 30 second increments, stirring each time, until fully melted and smooth.
- Use a fork to dip the frozen yogurt bites into the melted chocolate and place them back onto the pan lined with parchment paper. Make sure to do this quickly as the chocolate will harden almost immediately.
- Store in the freezer and let sit at room temperature for about 5 minutes (to soften up a bit) before enjoying.
Chocolate Hazelnut Stuffed Cookies
These chocolate cookies are stuffed with delicious chocolate hazelnut spread. Who can resist the perfect combination of chocolate and hazelnut? While you’re here, check out my Cookies & Cream Cookies, Chocolate Shortbread Sandwich Cookies, and Mint Chocolate Cookies. INGREDIENTS HOW TO MAKE THE BEST CHOCOLATE …
Cookies & Cream Cookies
My cookies & cream cookies have a rich chocolatey cookie base and are filled with a creamy white chocolate center. They are incredibly indulgent! If you are a chocolate lover like I am, this recipe is for you. More recipes for my chocolate lovers- Chocolate …
No-Churn Peanut Butter Ice Cream
My no-churn peanut butter ice cream is a dreamy and indulgent frozen treat that combines the rich, creamy goodness of ice cream with the irresistible nutty flavor of peanut butter. This dessert is perfect for peanut butter enthusiasts who crave a luscious and smooth ice cream experience without the need for an ice cream maker. This recipe is so easy and only requires 3 ingredients!
If you like this recipe, be sure to check out my Peanut Butter Pretzel Cookies!
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INGREDIENTS
- Heavy cream – We will whip the cream for the base of our ice cream.
- Sweetened condensed milk – Used to sweeten the ice cream and contributes to the smooth and creamy texture.
- Peanut butter – I used creamy peanut butter to flavor the ice cream.
- Peanut butter cups – Optional mix-in
HOW TO MAKE THE BEST NO-CHURN PEANUT BUTTER ICE CREAM
With its simplicity and incredible taste, it’s the perfect dessert to satisfy your peanut butter cravings and impress friends and family. Grab a spoon and let the velvety peanut butter goodness transport you to dessert heaven!
- Use a handheld or stand mixer to whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and peanut butter. I recommend heating the peanut butter for about 30 seconds in the microwave so it is easier to mix.
- Fold the peanut butter mixture into the whipped cream until well combined.
- Fold in the peanut butter cups and/or any other mix-ins and place mixture in a loaf pan.
- Freeze for at least 4 hours or overnight.
No-Churn Peanut Butter Ice Cream
Servings
8
servingsPrep time
15
minutesFreeze time
4
hours
Cook Mode
Keep the screen of your device on
Ingredients
2 cups heavy cream
1 14oz can sweetened condensed milk
1 cup creamy peanut butter
1 cup chopped peanut butter cups (optional)
Directions
- Use a handheld or stand mixer to whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and peanut butter. I recommend heating the peanut butter for about 30 seconds in the microwave so it is easier to mix.
- Fold the peanut butter mixture into the whipped cream until well combined.
- Fold in the peanut butter cups and/or any other mix-ins and place mixture in a loaf pan.
- Freeze for at least 4 hours or overnight.
Vanilla Bean Cupcakes
Indulge in the heavenly flavor of homemade vanilla bean cupcakes. These moist and tender cakes are topped with a luscious buttercream that is infused with real vanilla beans. This classic recipe is perfect for any occasion. While you’re here, be sure to check out my …
Crispy Sweet Potato Cakes
My crispy sweet potato cakes are soooo good! They take only 30 minutes to make and are extra crispy on the outside, but soft and cheesy on the inside. SERIOUSLY, YOU NEED TO TRY THESE! My crispy sweet potato cakes are so versatile. You can …
Lime Sugar Cookies
If Key lime pie and sugar cookies had a baby. My lime sugar cookies are thick and chewy with a subtle lime flavor.
This is such a fun and unique summer cookie recipe!
While you’re here, be sure to check out my Iced Orange Loaf and Blueberry Lemon Sweet Rolls.
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INGREDIENTS
- Butter – I always bake with unsalted butter and add the salt in separately for more control of the flavor.
- Sugar – By mixing the sugar and lime zest first, we are releasing the oils in the lime and enhancing the lime flavor.
- 2 Limes – Make sure to zest your limes before juicing them.
- Egg – 1 large egg was used in this recipe.
- Vanilla – Balances the lime flavor.
- Flour – I used all-purpose flour.
- Baking soda and baking powder – Used to help the cookies rise and make them thick.
- Salt – Enhances the flavor and balances the sweetness.
HOW TO MAKE THE BEST LIME SUGAR COOKIES
- Zest your limes. Combine the zest and sugar with your hands to help release the oils in the zest. Reserve 1/4 cup of the lime sugar for coating the dough later.
- Cream together the lime sugar and butter. Then mix in the egg, vanilla, and lime juice.
- Add in the flour, baking soda, baking powder, and salt and mix until just combined.
- Using a large cookie scoop, scoop out the dough and roll into balls. Roll the dough balls in the reserved lime sugar until fully coated.
- Chill the dough in the freezer for 15 minutes. Preheat the oven to 350F.
- On a lined baking sheet, bake the cookies for 11-13 minutes. The edges should be slightly brown.
Store in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for several months and reheated in the oven or microwave when you crave a sweet treat!
Lime Sugar Cookies
Servings
10
CookiesTime
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
1/2 cup unsalted butter (room temperature)
1 1/4 cup sugar
Zest of 2 limes
1 tablespoon lime juice
1 egg
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
- Zest your limes. Combine the zest and sugar with your hands to help release the oils in the zest. Reserve 1/4 cup of the lime sugar for coating the dough later.
- Cream together the lime sugar and butter. Then mix in the egg, vanilla, and lime juice.
- Add in the flour, baking soda, baking powder, and salt and mix until just combined.
- Using a large cookie scoop, scoop out the dough and roll into balls. Roll the dough balls in the reserved lime sugar until fully coated.
- Chill the dough in the freezer for 15 minutes. While chilling, preheat the oven to 350F.
- On a lined baking sheet, bake the cookies for 11-13 minutes. The edges should be slightly brown.
Iced Orange Loaf
This tender iced orange loaf is packed with fresh orange flavor and lightly glazed with an orange-vanilla icing. This recipe was inspired by the classic lemon loaf, but I love orange juice and wanted to see how it would taste in a loaf cake. I’m …
Oatmeal Cream Pies
The best homemade oatmeal cream pies! Soft, tender oatmeal cookies sandwiched with a creamy vanilla buttercream. For me, oatmeal cream pies are so nostalgic and underrated! I hope you will enjoy this recipe as much as I do. While you’re here, be sure to check …