Happy Thanksgiving everyone! What did you guys have on your menu today? This year our Thanksgiving gathering was fairly small so we eliminated a few dishes off of our typical holiday menu (mostly casseroles and pies), and although that was a little bittersweet, I added a new item today. Pumpkin Cheesecake with Maple Whipped Cream. Typically my grandma makes a pumpkin pie every year, but with the number so low and her health declining, I decided to take over and make something a little bit different. Since I have been making this pumpkin cheesecake for a few years now, and it has always been a friend favorite, it seemed like the obvious choice. This pumpkin cheesecake is basically a cross between a pumpkin pie and a New York style cheesecake, and what’s not to love about that? It’s the best of both worlds. And honestly, it’s better than pumpkin pie in my opinion. (No on tell my grandma I said that 🙈 ) The crust is buttery yet crisp with graham crackers, while the inside is creamy and perfectly flavored with real pumpkin and fall spices. It’s beyond delicious.
Thanksgiving is in TWO days ya’ll. Someone please explain to me how this is even possible. 2020 has seemed to be the longest year ever but in other ways, also the shortest. Like, I feel as though just yesterday was the beginning of this pandemic and worldwide shutdown, and now it’s almost December? But on the other hand, I have a full blown toddler that will be turning two in a few months? What the actual f*ck. Time is weird this year. Speaking of time on an entirely different level, does anyone else struggle with what to eat for breakfast on the holidays? My family eats at 1:30 in the afternoon, so not quite lunch but not yet dinner either. That means breakfast is always a weird topic. Do I starve to death until 1pm or do I somehow overeat and become miserable? If this sounds like you, fear not, I’ve got you covered. I think I finally found my solution whether you’re looking for an easy grab and go, a delicious side to your bacon and eggs, or just simply trying to load up on sugar before a long day with your relatives. Cinnamon Sugar Donut Muffins.
Happy Monday ya’ll. It’s been quite the dreary overcast day here so I’ve taken full advantage of it and spent my entire day inside baking. There is also a winter storm on the way so what better way to snuggle up with some hot cocoa and eat some sweets, am I right? If we’re being honest, I really don’t like winter, Like at all, but I’ll definitely partake in the fuzzy socks, hot cocoa, and movie nights on the couch during a snowfall. There’s just something so comforting about it. Especially with freshly baked 7-layer bars just waiting for me to dig in. Yes please. Usually at this time of year I’ve already made 7-layer bars more times than I can count. However, due to the pandemic, I can’t say I’ve made them once this year. This recipe makes 24 large bars or 48 small bars so it’s a hefty recipe for just one person to indulge in. So, with Thanksgiving coming up this week, I thought why not make them today and be ahead of the game for Thursday. Kill two birds with one stone, so to speak. I get my sugar fix and my family gets theirs for Thanksgiving. Win Win.
Can we just take a minute on this dreary Sunday evening to appreciate the simplicity but deliciousness of scotcharoos? Like, seriously, everybody loves them. At first thought you kind of think of them as a “kids” treat, but every time someone brings them to an event, the adults go wild too. It’s unreal. It’s like a bunch of caged animals were set free. That’s exactly why I rarely make these in my house, not because I don’t like them, but because I will find myself in the kitchen at 2:00am eating them when I in fact got up for a glass of water. I’m that caged animal. It’s me. I’m completely uncontrollable and I’m not even afraid to say it.
Happy Saturday! Cheers to the weekend, am I right? And cheers to apples. I seriously love fall. Also, I’m FINALLY sharing with you some much anticipated apple recipes. Better late than never, right? Plus, I feel like apple butter is a true staple come fall season. It’s versatility is endless. Mixed in cocktails, atop toast, spread on muffins, fillings in cakes, the list goes on and on. When I was creating this recipe I wanted to make something that was simple and easy for people to make at home, while not having the stovetop on all day. Granted, you can definitely make this on the stove, but if you have an instant pot, your life will become a whole lot simpler. Like, I don’t think you are prepared for how simple this recipe is.
While I was packing and leaving for the trip I really wanted to post this one for you guys, but time just got away from me getting everything in order. None the less, I’m excited to be sharing it with you now because this is one of my FAVORITE fall recipes. Pumpkin Bread with Brown Sugar Crumble and Maple Butter. Heck yes. Guys. This pumpkin bread is like, the quintessential fall treat. It’s packed with pumpkin, full of warm spices, incredibly moist, and slightly crunchy with spiced brown sugar crumble. Also, the maple butter is an incredibly delicious bonus you didn’t know you needed. I wouldn’t skip out on it. Trust me on this one.
Happy Thursday and first day of OCTOBER! I can’t believe September is already over. As much as being in a pandemic sucks, I feel as though time has just flown by. Like, I have absolutely no idea where seven months of my life have gone. Honestly, it’s a little frightening. I feel like time in general goes by faster once you have a child. Everyday they are evolving, changing and doing something completely new, and before you know it they’re like, six. Okay… Oliver’s not even two, but he’s two going on 12, I swear. His little personality is so prominent and the boy knows what he wants. Which, are Coo Coo’s (cookies), all the time. That’s how this Peanut Butter and Oatmeal Cookie recipe came to. It’s sort of highbred between oatmeal raisin and peanut butter. I mean, let’s face it, no kid wants the cookie with raisins in it. However, oats are deemed “healthy” and peanut butter is good protein, so why not combine the two. Granted, cookies aren’t healthy, but let me just convince myself and feel better about eating 14 of these.
We’ve made it over half way through the week ya’ll. And it’s officially fall! That makes me so stoked to say. This crisp weather is giving me LIFE. Anyone else? It’s just the change I needed to kind of “reset my mind”. My days have all been blending together and with the pandemic still happening and in full force, not much change has happened in my day to day schedule. I did however dive into all things fall this past weekend and visited an apple orchard to stock up on some much needed fall essentials. Basically, what that means is apple cider donuts. Yes, I did in fact go for donuts. I mean, of course I got some apples to balance it out, but real talk, I went for donuts. However, with the apples I did purchase, I have been baking up a storm and have SO many good apple recipes coming up that you guys are going to love. That being said, I thought I would share with you one of my favorite transitional, summer to fall, desserts before I turn into an apple maniac. Butterscotch, Coconut and Dark Chocolate Blondies. This is another tried and true recipe.
Good Morning and Happy Monday ya’ll! I can’t believe the weekend is already over. I spent most of my weekend inside due to the copious amounts of rain Wisconsin decided to dump on us, but none the less got caught up on some much needed work, content planning, and recipe testing. This post is actually coming about from a MAJOR fail I had yesterday in the kitchen. I feel like anytime I try something new, it doesn’t work. I sit there and question it, then tell myself to just follow the recipe, and then it turns out like garbage. I should know to trust my gut but yet here I am a day later with pancake cookies and a crushed soul. Aye yai yai. In the mist of this fail, I thought to myself, “I’m just going to make my cookies instead. They always work. I’ll just make a big batch, eat about 10 of them, enter a food coma, and forget about the flying saucers I just made.” Okay, maybe not 10 of them, and maybe I’m being dramatic, but, I hate when recipes don’t work. Therefore, I made my own. Honestly, these cookies have a pretty fool proof recipe. I’ve taught many people how to make these, and even the worst of the worst have succeeded. So, without further ado, I give you my Ultimate Chocolate Chip Cookies.
Happy Hump Day! With things starting to normalize a bit more for some (not so much for others) I’m thinking we all can come to an agreement on one thing. PB&J’s are just the greatest invention ever, aren’t they? With school starting up again and kids getting ready to go back in some form or another, I figured this would be the perfect time to share one of my favorite recipes with you. If I’m certain about anything right now, whether you’re going to in person classes or doing your classes virtual, PB&J is bound to be in your schedule. PB&J was a staple in my life growing up, and was literally the only sandwich I would allow my mom to send me to school with. I truly never got sick of it. Even now, I LOVE peanut butter and jelly. Sometimes (most of the time) when I make one for Oliver, I make one for myself too. I can’t help myself, they’re just too good. Something about the combination is just so comforting and so nostalgic. It almost doesn’t get any better. …Until today. Because today, I’m letting you in on a little secret.