Cookies are my favorite go to treat! I will take a cookie over a piece of cake any day! I love all sorts of cookies, but this time of year, my go to cookie is the pumpkin chocolate chip cookies. I have had sooooooooooo many people tell me how much they love this cookie and have requested I make them on several occasions (Fall or not). Over the past couple years I have made them, I have tweaked this recipe just right to make it even more delicious and allergy friendly for our family! (The original recipe is from Food Network and you can find it here.)
These make about 48 cookies, so it is plenty to share….if you want too. I found these cute boxes at Target.com you could “gift” your baked goods in, if you are attending a holiday party or potluck! I love a simple crafters box, but this is so cute with the little decal to write on! (if you make a purchase through the affiliate link provided, I receive a small percentage back to my blog!)
- 1 cup vegan butter ( I have also used Crisco in a pinch. If you don’t have to worry about a dairy allergy, regular butter works as too!)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 3 cups all purpose flour
- 1 cup white granulated sugar
- 1 cup dark brown sugar
- 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 (12 ounce) bag of dark chocolate chunks, dairy free version
- Nonstick cooking spray
- Preheat oven to 350•
- Beat sugar and butter together, in a mixer, until ingredients are well blended. Add eggs, vanilla and pumpkin puree. Mix until well combined.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves together.
- Slowly add dry ingredients to wet ingredients while mixing together in mixer. I typically had 1/4 cup at a time, so that I don’t get dry ingredients all over myself and my kitchen.
- Turn mixer off and add your dark chocolate chunks, mix by hand until evenly combined.
- Spray nonstick spray on baking sheets, scoop 1 tablespoon size cookies onto baking sheet. Bake in the oven for 15-18 minutes.
- Cool down on a wire cookie rack, serve with your favorite milk or enjoy by themselves! Watch out, they are addicting!
My husband loves chocolate cake covered in a rich frosting. Once in awhile I will get the idea to bake something, even though I’m not much of a baker. I also love to experiment with different flavors, my husband is normally pretty game for this! Especially peanut butter and chocolate!
I kept this incredibly simple! I used boxed cake mix and packaged frosting for the outer layer, but created a really easy peanut butter frosting for the middle. This would be a great last minute dessert for any party/event you are attending, it’s so simple!
- Chocolate cake, baked as directed for 2 – 8″ round cakes
- 1 container of chocolate frosting
- 8 Ounce jar of creamy peanut butter
- 1/2 cup Powdered Sugar
- 1 tablespoon vanilla
- Bake chocolate cakes as directed on box mix. Of course you can make these from scratch, but that wouldn’t make it as simple!
- While cakes are cooling, use an electric mixer to whip peanut butter, vanilla and powdered sugar. Whip together for 2-3 minutes on medium. I used a piping bag to put the peanut butter whip on the cake, you don’t have too though.
- Once cakes are completely cooled, it’s time to construct
- Put a bit of frosting on your cake plate or cake stand to hold the bottom layer. Place bottom layer down. (You can even out the top of the cake, but cutting it. This is easiest done when it is on a cake stand and you have the ability to turn it. But it’s not always necessary.)
- Next is the peanut butter whipped frosting you created! I used a piping bag to layer it one, but you can use a spatula of course. Spread an even layer across the top of the first layer, once it is on your serving platter.
- Place second cake on top. Again, you can cut the top to make it flat and even or leave it as is.
- Place the frosting in the microwave for around 20 seconds, stir well. You dont want it as liquid, just a looser frosting. Dump the frosting on your layered cake and spread around to cover the cake completely.
- You can add dollops of the peanut butter frosting on top for decoration. I used a piping back for this, if you don’t have a piping bag you can use spoonfuls or even a plastic zip bag (sandwich bag). Fill up the bag, seal without air, cut corner of the bag that doesn’t have the zipper or closure &. viola! Your own piping bag!!
- Grab a fork, you are done and ready to enjoy!
Tip- Replace the oil in your cake recipe with equal parts unsweetened applesauce
I love a good combination of peanut butter and dark chocolate. It is delicious, savory and sweet. If peanut butter and dark chocolate is your thing, you will LOVE these!
- 1/2 Cup Shortening
- 3/4 Cup Dark Brown Sugar
- 1/2 Cup White Granulated Sugar
- 1 1/2 Cups Flour
- 3/4 Cup Peanut Butter
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Egg
- 1 Tablespoon Vanilla Extract
- 1 Cup Dark Chocolate Chips Or Dark Chocolate Chunks (Dairy Free)
- Preheat oven to 350° F
- Prepare your baking sheets with either cooking spray or parchment paper (Whichever you prefer)
- Beat sugars and shortening together. Mix in egg, vanilla extract and peanut butter.
- Combine flour, baking powder and salt together. Slowly add to wet mixture.
- Turn mixer off, fold in dark chocolate chips.
- Spoon cookie mixture into about 1 tablespoon balls and place on cookie sheet.
- Bake at 350° for 10-12 minutes or until cookies are golden brown.
- Cool on wire rack and enjoy!
Makes about 24 cookies
Are you in a crunch to make an adorable dessert? My oldest daughter and I created a simple and delicious cookie concoction in minutes, before it was time for a get together. Using pre-made ingredients makes this so simple and it looks like you put a bit of thought into your recipe!
Makes 12 Cookie Sandwiches
- Pillsbury Ready to Bake Sugar Cookies (24 Count) – We did an Easter theme
- Frosting of your choice – We chose Vanilla
- Sprinkles, lots and lots of Sprinkles
- Cookie Sheet
- Piping bag or butter knife to spread frosting
- Small dish/bowl to hold sprinkles
- Bake the cookies according to package
- Once cookies are cool, frost 12 of them. We used a Wilton frosting kit, using a butter knife would totally work too.
- Top the 12 frosted cookies, with the remaining cookies.
- Roll the sides of the cookie sandwiches (with frosting poking out a bit) in the sprinkles.
I love muffins! I love making them, eating them and gifting them! They are one of our families favorite breakfast foods too. However, I am always looking for a way to “health” up, so I made a healthier version of our favorite berry muffins. Check it out and let me know what you think!
This recipe makes 12 muffins in a standard muffin tin.
- 1 1/4 Cup Whole Wheat Flour
- 1/2 Cup Ground Flaxseed Meal
- 3/4 Cup Wheat Bran
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Almond Extract
- 1/3 Cup Dark Brown Sugar
- 1 Cup Vanilla Coconut Milk
- 1 1/2 Cups Frozen Berries (I used blueberries, blackberries and raspberries)
- 1/2 Cup unsweetened applesauce (In place of oil)
- Mixing Bowl
- Mixing Spoon
- Measuring Cups
- Measuring Spoons
- Muffin Tin
- Paper Baking Cups
- Preheat oven to 375 Degrees
- Prep Muffin tin
- Mix all dry ingredients together, set aside.
- Mix wet ingredients together and slowly incorporate with dry ingredients.
- Stir in frozen berries.
- Spoon into muffin tin and place in oven.
- Bake for 18 minutes, or until toothpick comes out clean
BBQ Chicken is delicious, however sometimes it is hard to find the time to dedicate yourself to the grill! This is a SIMPLE and delicious chicken served with any of your favorite BBQ sides or serve it over a salad or throw it on some yummy crusty bread for a sandwich. Really, the possibilities are endless with a good piece of chicken!
- 4 Chicken breasts, trimmed of fat
- 2 Tablespoons of Red Pepper Flakes (add a bit more if you like it spicy!)
- 1/2 of a White onion Sliced
- Olive Oil or Cooking Spray
- 4 Tablespoons of your favorite BBQ Sauce
- Baking pan
- Cutting Board
- Preheat oven to 350 degrees
- Trim fat off chicken, pat dry. Wash hands and dry completely.
- Cut 4 pieces of foil, about 12 inches in length (enough to form a foil packet)
- Spray one side of foil with cooking spray or 1 teaspoon of olive oil
- Slice onions thinly
- Sprinkle foil with red pepper flakes, lay Chicken on top then place a layer of onions
- Squirt some BBQ sauce on top, I use about 1 tablespoon per chicken breast
- Form packet, fold foil over and leave a small opening for steam to escape.
- Repeat for remaining 3 breasts
- Cook in oven for 35 minutes
- Remove from oven and unwrap top of foil slightly, then place back in oven for 5 to 8 minutes, to “crisp” up chicken breast
- Remove from oven, let stand for a few minutes before serving as desired!
Makes 4 baked Spicy BBQ Chicken Breasts!