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Dessert

APPLE COMPOTE

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Apple Season

Fall is prime apple season and I’m taking full advantage. If you live near an orchard, I highly encourage you to get out there and pick your own. You can’t beat the pricing or the freshness. That being said, your local grocers will likely have a wide variety of apples to choose from. For this Apple Compote recipe, I have used Empire apples and Cortland apples. My personal preference is the Empire variety as they hold their shape a bit better as they cook. The Cortlands were still delicious but break down a bit more as they cook. With either variety, you will still end up with a delicious and sweet compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Six Ingredients

Yes, this Apple Compote comes together with just six ingredients (plus a pinch of salt). If you do even semi-frequent baking, I’m confident you’ll already have everything but the fresh produce on hand. For me the longest part of this recipe is peeling and chopping the apples. I peeled them with a knife but you could also use an apple peeler. As you chop the apples, go ahead and put them directly into a medium sauce pan. with all of the other ingredients. Stir over medium low heat – the sugar, butter, and spices will simmer into a sauce and coat the apples with warm Fall flavors. Once the apples are fork tender, you are ready to serve up this Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Versatility

What I love most about this easy Apple Compote recipe is how versatile it is. Feel free to eat it by the spoonful – I won’t judge you, I’ll join you. Or, use it in a more traditional sense as a topping for other dishes. I’m daydreaming about these apples on pancakes, waffles, or french toast. This would make a fantastic topping over ice cream or vanilla yogurt. I’m also looking forward to pairing this recipe with my favorite homemade granola. Let me know how you end up eating this cozy Apple Compote.

Black bowl of apple compote on a tray with a spoon and an apple.

Apple Compote

Sarah Baade
Warm spices and sweet apples – this apple compote makes the perfect topping on a variety of dishes.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dessert

Ingredients
  

  • 4 Empire apples, peeled, cored, and chopped
  • ⅓ cup brown sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt

Instructions
 

  • Place all ingredients n a medium saucepan.
  • While stirring, bring to a simmer over medium-low heat.
  • When apples are fork tender, remove from heat.
  • Serve hot or warm.
  • Serving suggestions: Serve over pancakes, waffles, french toast, ice cream, yogurt, or as desired.
Keyword Apple Compote, Apple Spice, Apples, Compote, Fruit, Fruit Compote

PUMPKIN BLONDIES

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Fall Flavors

Let’s just dive right in, shall we? Fall flavors are my favorite when it comes to desserts. Sure, I’ll gladly eat baked goods from any season, but Fall is where my heart is. And my latest obsession is this recipe for Pumpkin Blondies. With just ten ingredients, the hardest part of this recipe will be waiting for the butter to soften.

Mise en Place

Here we go.. Soften that butter!!! Set it out first thing in the morning so you know it will be ready when you get going on these pumpkin blondies. I know, we all have days where we forget to soften the butter in time. If that is the case, pull the butter out of the fridge first and then start setting up the rest of your ingredients. Preheat your oven. Pull your ingredients out of the fridge/pantry, grab your measuring cups and baking pan. Line your baking pan with parchment paper or sprtiz it with a light coating of non-stick spray. Measure everything out. Once you’ve got all this set, your butter may nearly be softened already.

Plate of pumpkin blondies and a small white pumpkin.

Ingredients & Equipment

Make sure you are using pumpkin puree for these pumpkin blondies. I know the canned pumpkin pie filling will be right there on the same shelf but that is not what you want. We are going to add the pumpkin spice ourselves so we don’t need the pre-spiced filling.

I prefer to use a stand mixer for this recipe because you can cream the butter and brown sugar without tiring your arm. Plus, as long as that butter is softened ahead of time, you can measure and mix your dry ingredients while the mixer works on that butter/brown sugar mixture. However, a hand mixer can absolutely do the job. Stand mixer or hand mixer… either way, make sure you cream those ingredients until it becomes a light, almost fluffy consistency.

Once you’ve got that butter/sugar mixture ready, you’ll mix in your eggs and vanilla. Then mix in the pumpkin puree – it will not fully combine at this point but get it equally distributed. Stir in your dry ingredients and then finally stir in the chocolate chips. Spread it out in your prepared baking pan and then sprinkle your flaked salt on (if you choose to use it). You are now 30 minutes away from you house smelling amazing and indulging in these delicious pumpkin blondies.

Pumpkin blondies with a white pumpkin in the background.

More Options

Before I give you this full pumpkin blondies recipe, I have to give a shout out to some of my other Fall desserts. Pumpkin Bars. Lemon Iced Ginger Cookies. Pumpkin Pecan Pie. Pumpkin Bread. Which one is my favorite? All of them. Now, without further ado… here is the full Pumpkin Blondies recipe.

Small white pumpkin next to a plate and cooling rack of pumpkin blondies.

Pumpkin Blondies

Sarah Baade
Pumpkin blondies with chocolate chips – the ultimate Fall treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • ⅔ cup all purpose flour
  • 1 tablespoon pumpkin spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup unsalted butter, softened
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ⅓ cup semi-sweet chocolate chips
  • ½ teaspoon flaked salt (optional)

Instructions
 

  • Preheat oven to 350℉ and line an 8×8 baking pan with parchment paper or spritz pan with non-stick cooking spray.
  • In a medium mixing bowl, whisk together flour, pumpkin spice, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and brown sugar. Scrape sides of bowl as needed. When you think you have it fully combined, scrape the sides again and continue beating the mixture for a few more minutes.
  • Mix eggs and vanilla into butter/sugar. Scrape sides of bowl and add pumpkin puree. The puree will not fully combine but you want it evenly distributed.
  • Gradually stir in dry ingredients until just combined.
  • With a wooden spoon or rubber spatula, stir in chocolate chips.
  • Pour mixture into prepared pan. If using flaked salt, sprinkle over batter. Bake 30 minutes or until test toothpick come out almost clean.
Keyword Fall Desserts, Pumpkin, Pumpkin Bars, Pumpkin Bread, Pumpkin Spice

DARK CHOCOLATE TAHINI FUDGESICLES

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Summer Treats

We are in full on summer mode which means heat and humidity. Hello, Texas! Summer also means looking for ways to stay cool. We’ve been spending a lot of time at a neighborhood pool this year. Swim lessons and meeting new friends have been exhilarating after so much isolation amid the pandemic. However, pool time is challenging for us to squeeze in on the weekdays. With full time work and school plus an early bedtime for our girl, we need other ways to cool off Monday – Friday. Our alternative for keeping cool? Eating popsicles, of course! To be more specific, we are diving face first into these new Dark Chocolate Tahini Fudgesicles.

Hand holding a fudgesicle with a bite taken out of it.

Just A Twist

Don’t get me wrong, I love a classic fudgesicle. It’s nostalgic and delicious. But, I also love putting my own twist on recipes. It keeps things interesting when I’m creating new posts for you all. It also gives you something you can’t find in a store. You can easily buy a classic fudgesicle at any grocery store. But dark chocolate tahini fudgesicles are only going to happen in your own kitchen. Grab your popsicle molds, friends. This recipe has fewer than ten ingredients and you can mix them together in ten minutes or less. The hardest part will be waiting for them to freeze. The nutty flavor of tahini combined with the richness of dark chocolate gives you the twist you didn’t even know you were looking for.

Tray of fudgesicles.
Hand holding a fudgesicle with a bite taken out of it.

Dark Chocolate Tahini Fudgesicles

Sarah Baade
The nutty flavor of tahini combined with the richness of dark chocolate gives a new take on the classic fudgesicle.
Print Recipe Pin Recipe
Course Dessert
Servings 6 Fudgesicles

Ingredients
  

  • ½ cup dark chocolate chips
  • ¾ cup tahini
  • ⅓ cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon cocoa powder
  • 1 ¼ cups milk (I used almond milk)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • In a medium pot, over low heat, stir together chocolate chips and tahini until melted and smooth. Be sure to scrape sides and bottom of pan as needed.
  • Stir in sugar, corn starch, and cocoa powder until combined.
  • Stir in milk, salt, and vanilla. Continue stirring until mixture just begins to simmer.
  • Remove mixture from heat and carefully pour into popsicle molds. **If you are using plastic popsicle molds, let mixture cool before pouring.
  • Freeze for a minimum of 4 hours or until frozen (I typically freeze overnight).
Keyword Dark Chocolate, Dark Chocolate Tahini Fudgesicles, Fudgesicle Recipe, Fudgesicles, Homemade Fudgesicles, Tahini

Looking for more cool treats?

Cherry Limeade Popsicles

Lemon Delight

PEANUT BUTTER BLISS NO CHURN ICE CREAM

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Dessert vs Veggies

I’ve been spending a lot of time in the garden lately. It is such a beautiful distraction from the daily grind of work and laundry and lack of quality sleep. When I go out there, I feel like I’m in another world. I’m focused on something that brings me joy whether the plants flourish or fail. I daydream about all the potential these plants have and all the fresh produce I can use this summer. Until the garden is actually producing those veggies though, I am buying everything at the store. The comparison of a homegrown tomato vs store bought… well, you can’t even really compare. The color, the juiciness, the FLAVOR are all totally different. To be clear, I am thankful for every bit of food we can afford and have access to. However, with each watery tomato I grab from the store, I yearn more and more for the fresh garden variety. And in an effort to hold out for those fresh garden vegetables, I find myself opting for desserts instead of those watery tomatoes (or any other less flavorful veggie). I know it isn’t the healthy choice. But… it did bring me to this new recipe for Peanut Butter Bliss No Churn Ice Cream. So, don’t judge me, just enjoy the ice cream with me, lol!

Ice cream cone and scooper, each with a scoop of ice cream.

Bliss

Beauty is in the eye of the beholder. I feel like this is true for ice cream in addition to art (as I think that phrase was originally intended). To be fair, I wouldn’t have leaned toward peanut butt flavored anything a few years back. I’m not sure what has changed in the last several months but I’ve been enjoying several foods I didn’t want in the past. NO, I’M NOT pregnant, so let’s not even go there. Anyway, my new joy-giving ice cream is this Peanut Butter Bliss No Churn Ice Cream. A creamy base flavor of peanut butter with pieces of peanut butter cups and swirls of marshmallow cream. Those hints of chocolate and marshmallow are what really put it over the top for me. They are subtle but they both pair perfectly with the peanut butter. As usual, I’ve kept this recipe simple for you and made it a no churn ice cream. So, go grab your ingredients and your mixer, whip this up, and enjoy it with me as we wait for our gardens to grow.

Pan of ice cream with a cone and a scooper each with a scoop of ice cream.
Ice cream cone and scooper, each with a scoop of ice cream.

Peanut Butter Bliss No Churn Ice Cream

Sarah Baade
Creamy peanut butter ice cream with pieces of chocolate peanut butter cups and swirls of marshmallow cream.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 14 oz sweetened condensed milk
  • 1 cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup peanut butter cup candies (I used mini sized candies. You can use any size and cut them down into bit sized pieces)
  • marshmallow cream (I used about half of a 7oz jar but feel free to use more or less to your own liking)

Instructions
 

  • In a medium mixing bowl, stir together condensed milk, peanut butter, vanilla, and salt. Set aside.
  • In a large, chilled mixing bowl, beat heavy cream on high until soft peaks form.
  • Beat peanut butter mixture into whipped cream.
  • Stir in peanut butter cups.
  • Pour half of the mixture into a 9×5 loaf pan. Drop a few tablespoons of marshmallow cream into the pan and swirl with the ice cream mixture. Repeat this process with second half of ice cream and additional marshmallow cream.
  • Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Homemade Ice Cream, Ice Cream, No Churn, No Churn Ice Cream, No Churn Peanut Butter Ice Cream, Peanut Butter Bliss No Churn Ice Cream, Peanut Butter Ice Cream

Looking for additional Ice Cream Recipes?

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Blackberry Cheesecake No Churn Ice Cream

No Churn Chocolate Chunk Coffee Ice Cream

FUDGY BROWNIES

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The Fudgy Brownies Journey

All my life I was making brownies out of a box mix. And I was content with it, until I wasn’t. A couple of years ago I made a box mix that was dull, flavorless, and more cake-like than true brownie texture. I didn’t even really want to serve them to my friends but that was all I had time for that day. Maybe it was the brand or type of mix that I bought that was the problem. I suspect it is actually just that I have higher expectations of baked goods. So I began the process of creating my own recipe. I bake everything else from scratch, why should fudgy brownies be the exception??

Brownies on a white background.

The Challenge

As it turns out, fudgy brownies are actually a huge lesson in chemistry. I did not study chemistry of any sort in college, certainly not food related chemistry. So, when my first attempt at my own fudgy brownies failed, I began to research. You’d be surprised how little information there is out there on how to get that shiny, flaky “skin” that we all love to see on top of our brownies. Without finding much info online, I have modified, adjusted, and tested several versions of brownies. Each version has been delicious. The asthetic has just been off from what I want.

Brownies on a white plate and white background.

The Answer

As I was about to finalize my recipe, a friend shared a YouTube video with me. She didn’t know I had been working on this recipe for a year and a half. A delicious, chocolate filled year and a half. This video explained what I was trying to figure out. That flaky shine on top of brownies is related to the sugars being fully coated in fat. I altered my recipe again… and again. As I sit here typing, I literally have four slightly different batches sitting on my counter. What I’ve determined is that the a super high gloss shine is achievable. I can almost see my reflection in one batch but it doesn’t taste as good. The ultimate balance is a light, flaky shine on top while maintaining that fudgy, rich chocolate in the middle. So here it is, my labor of love, my fudgy brownies recipe. Enjoy!

By The Way…

My favorite pairing with these Fudgy Brownies is my No Churn Chocolate Chunk Coffee Ice Cream. Go ahead and try it, and let me know if you agree 😉

Brownies on a white plate and white background.

Fudgy Brownies

Sarah Baade
Rich chocolate flavor with that classic flaky shine on top. You'll never reach for a box mix again.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • Electric mixer. Ideally, a stand mixer is best for this recipe.

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup powdered sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional but adds richness to the chocolate flavor)
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350℉.
  • In a large mixing bowl, cream together butter and sugar. Scrape sides of bowl as needed. When you think you have it fully combined, scrape the sides again and continue beating the mixture for a few more minutes.
  • Add powdered sugar to the butter mixture. Start mixing on low so the powdered sugar doesn't fly out of the bowl. Gradually increase speed of mixer and beat until mixture is light in texture and almost white in color. (I use a stand mixer and let it run at the second highest setting while I prepare the next ingredients.)
  • In a microwave safe bowl, melt chocolate chips in microwave. Stir every 30 seconds in order to not burn the chocolate. Once fully melted, set aside to cool slightly.
  • In a medium mixing bowl, sift together flour, cocoa powder, espresso powder, and salt. Set aside. (Don't skip sifting. This prevents you from having clumps of cocoa powder in your brownies.)
  • Add eggs and vanilla to butter mixture and begin mixing at low setting.
  • While continuing to mix butter and eggs, add melted chocolate. Beat on medium speed until fully combined. Scrape sides of bowl as needed.
  • With a sturdy wooden spoon or spatula, gradually stir dry ingredients into mixture.
  • Spread brownie batter into greased 9×13 baking pan. Bake 30 minutes or until test toothpick come out almost clean (you want to see a few bits of slightly undercooked batter on the toothpick).
Keyword Brownies, Fudgy Brownies, Homemade Brownies

Looking for additional dessert recipes? Try these Peanut Butter Cut-Out Cookies or Chocolate chip Cookie Bars.

PEPPERMINT COCOA COOKIES

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December can only mean one thing when it comes to food blogging… COOKIES! Over the years, I’ve done more Christmas cookie baking days and cookie exchanges than I can count. These traditions are fun, right? And they truly bring joy. Joy that tastes delicious, and sweet, and comforting. So many of us have memories of a grandparent or a parent making a certain favorite cookie. No matter how old I get, I will always feel nostalgic love for a chocolate crinkle cookie (in my family, we call it a chocolate Kringle cookie) because that’s what tastes like home so to speak. In a year when many of us can’t be near our families for the holidays, we can at least come together over holiday cookies. Perhaps you and your mom make the same traditional recipe on the same day this year? Or maybe you video chat with your brother as you both try a new cookie recipe? Let’s make cookies together this year even if we still aren’t close enough to hug.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.

I’ve had chocolate on the brain lately, brownies specifically, actually. However, brownies don’t scream Christmas to me. With that in mind, I converted a brownie recipe I’ve been working on and turned it into a holiday cookie. My husband loves peppermint with chocolate (frankly, I do too) and so this peppermint cocoa cookie was born. To keep things festive, I used actual peppermint candies for this recipe rather than peppermint extract. I hope you’ll think of your family and holiday traditions as you dive into these cookies.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.
White background with chocolate cookies surrounded by red and white peppermint candy pieces.

Peppermint Cocoa Cookies

Sarah Baade
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cups semi-sweet chocolate chips, melted
  • 1/2 cup vegetable oil
  • 1 teaspoon instant espresso powder (optional but add richness to the chocolate flavor)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 5 oz starlight mint candies or candy canes, broken into small pieces

Instructions
 

  • In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
  • In a large mixing bowl, mix together sugar, melted chocolate, vegetable oil, espresso powder and vanilla.
  • Stir in eggs one at a time.
  • Gradually stir in dry ingredients.
  • Stir in broken candy pieces.
  • Chill for 30 minutes.
  • Preheat over to 350°F.
  • Form cookie dough into walnut sized balls and place on parchment lined cookie sheet, 2" apart.
  • Bake 13-15 minutes.

Notes

*I did not have any marshmallow fluff on hand when I made these but I think it would be great for turning these into a sandwich cookie.
Keyword Chocolate, Cookies, Peppermint, Peppermint Cocoa Cookies

CRANBERRY ORANGE BREAD PUDDING WITH BOURBON SAUCE

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A hand holding several bright red cranberries.

Historically, cranberries have not been my thing at Thanksgiving. Am I alone in this? I doubt it. In my earlier childhood, I remember our family having the canned, gelatinous cranberry sauce on the table. The image still doesn’t settle well with me but also, the texture isn’t something I enjoy eating. As I got older, homemade cranberry sauce found its way to the Thanksgiving spread. Certainly more appetizing but still not my thing. I totally get the nostalgia of the canned stuff and I appreciate the effort in the homemade version. However, neither one gets served on my Thanksgiving table.

White casserole dish of bread pudding with cranberries next to a small black plate with a single slice of the bread pudding topped with bourbon sauce and a spoon resting next to it.

It might sound like I have something personal against cranberries but I don’t. I promise. In fact, I very much enjoy cranberries in other dishes. Sauce is the issue. Really, the texture of the sauce is the root of the problem. So, in a year when nostalgia is bringing more joy than ever, I’m making a cranberry dish but with my own twist. Bread pudding. Yes, friends, cranberry orange bread pudding with bourbon sauce to be exact. That cranberry flavor is there, its just in a different form. This bread pudding is absolute comfort food. It is rich and sweet but also a little bit tart from those cranberries. A beautiful balance of flavors. Serve it warm with a spoonful of the bourbon sauce and you’ll be in heaven.

A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.
A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.

Cranberry Orange Bread Pudding With Bourbon Sauce

This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Servings 9

Ingredients
  

Cranberry Orange Bread Pudding

  • 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries

Orange Burboun Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 teaspoon salt

Instructions
 

For the bread pudding:

  • In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
  • Leaving any residual cream in the bowl, transfer croissants into an 8×8 baking dish. gently stir cranberries in with croissant pieces.
  • Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
  • Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
  • Remove from refrigerator and bake for 50 minutes.

For the bourbon sauce:

  • In a medium saucepan, melt butter and sugar over medium heat.
  • Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
  • Serve sauce over bread pudding.
Keyword Bourbon Sauce, Bread Pudding, Cranberry Orange

Looking for more Thanksgiving dessert ideas?

Pumpkin Pecan Pie

Orange Spiced Monkey Bread

Lemon Iced Ginger Cookies

PUMPKIN BARS

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In recent months, I have come to learn that Halloween is my daughter’s favorite holiday. Last year was her first time trick or treating and she was nervous. The idea of talking to strangers and asking them for something was a bit much. We didn’t want her to miss out on all the fun so we practiced with her. We sat down and explained how trick or treating works and then literally pretended to go through the motions with her. She was still hesitant but on the big night but she put a brave foot forward and rocked it out.

Yes, the costumes and the candy are part of the fun at Halloween. BUT, my girl loves everything about this season. She has fun making jack-o-lanterns, checking out neighborhood decorations, and eating all the pumpkin treats. Last year, she asked for my homemade pumpkin bread on a weekly basis. This year, I’m giving her another homemade option with these pumpkin bars. Thick crust, smooth pumpkin filling, crumble topping, maple glaze. I know my daughter is going to love this! I’m also confident you and yours will love it.

Pumpkin Bars

Sarah Baade
Thick crust, smooth pumpkin filling, crumble topping, maple glaze. The perfect pumpkin bar.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
  

Crust

  • 2 cups all purpose flour
  • ¾ cup unsalted butter, softened
  • ⅓ cup brown sugar, packed
  • ¼ teaspoon salt

Pumpkin Filling

  • 15 oz canned pumpkin puree (not pie filling)
  • 1 large egg
  • 3 tablespoons pure maple syrup
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground cardamom

Crumble Topping

  • ⅓ cup flour
  • ⅓ cup old fashioned oats
  • ⅓ cup brown sugar, packed
  • ¼ cup raw pecan pieces
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt

Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk

Instructions
 

  • Preheat oven to 350° F. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.
  • In a medium bowl, stir together all crust ingredients – mixture will be crumbly. Press mixture into pan and bake 25 minutes. While crust cools, prepare the filling and topping. Keep oven heated to 350° F.
  • In a medium bowl, whisk together all pumpkin filling ingredients until smooth. In another medium bowl, stir all crumble topping ingredients together. Spread pumpkin filling over crust. Sprinkle crumble topping over pumpkin filling. Bake 45 minutes. Let cool completely.
  • Once cooled, whisk maple glaze ingredients together in a small mixing bowl then drizzle over pumpkin bars. Use parchment paper to lift bars out of the pan and place on cutting board. Cut bars into 16 squares.
Keyword Pumpkin, Pumpkin Bars, Pumpkin Spice

PERFECT DOZEN CHOCOLATE CHIP COOKIES

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I’ve been on a sweets kick over the past few weeks. Sorry, not sorry about that. In a way, I’m just going back to my roots with this post though. Baking is what first drew me to the kitchen. And chocolate chip cookies? Isn’t that what most of us first learn to bake with? My daughter has known the basic ingredients for chocolate chip cookies since she was two years old. We’re still working on measurements but I love that she can call out the ingredients we need as we grab them from the pantry and fridge.

Even though this is my fourth chocolate chip cookie recipe (you can find links to the others at the bottom of this page), I know I will create more in the future. This has become my favorite cookie to play with and make variations of. Honestly, you guys have also been a driving force behind these recipes. I’ve heard stories about you using my chocolate chip cookie recipes to teach your own kids how to bake. Stories about making my recipes for special occasions. It means so much to me to know that you all are incorporating my cookie creations into your own traditions and communities! Without further adieu, here is the latest version. I really think of this one as a classic chocolate chip cookie. It makes only a dozen because some folks have a need for small batch recipes. That being said, these cookies are larger than I usually make and they are full of flavor.

Perfect Dozen Chocolate Chip Cookies

Sarah Baade
A small batch recipe for a classic chocolate chip cookie – this recipe makes 12 large cookies.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl, cream together brown sugar and butter. Scape down sides of bowl as needed.
  • Add egg and vanilla to butter and mix until combined.
  • Gradually stir dry ingredients into butter mixture until just combined.
  • Stir in chocolate chips then chill dough for 30 minutes.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Once chilled, scoop 6 heaping tablespoons of cookie dough onto the baking sheet and bake 17 minutes or until cookies are golden brown. Repeat with remaining dough.
  • Enjoy cookies warm with a glass of milk or a scoop of ice cream.
Keyword Chocolate Chip, Chocolate Chip Cookies, Homemade Cookies, Small Batch Recipe

More chocolate chip cookie recipes:

Chocolate Chip Cookie Bars

Soft Batch Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies

LEMON DELIGHT

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When I look back on memories of visiting my grandparents, one thing that stands out to me is simplicity. I recall finding joy in very simple activities such as exploring the vegetable garden, playing dominos, or stomping on the bubble wrap Grandpa had saved for us. While some states are a bit more open, Texas is still a hotbed for this COVID19 so my family and I are still staying home as much as possible. We are relearning to embrace simple activities with our little girl. We love splashing in puddles after the occasional rain we get. We planted our own vegetable garden. We play with building blocks and read books. Yes, we still watch TV on the weekends but we are really making memories through these simple activities.

Our kitchen has also become a place of simplicity and family time lately. This recipe came from my grandmother’s recipe box and is perfect for letting the kids help. Three ingredients and, as suggested by the name, this treat is absolutely delightful. Pull out your blender, pour all the ingredients in, mix it up and enjoy! I made this recipe with pink lemonade but the original version used regular lemonade. Take your pick, change it up based on you mood. Either way, this is a fast and fun recipe to indulge in this summer.

Lemon Delight

Sweet and slightly tart, this frozen treat is perfect for summer.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 pint vanilla ice cream
  • 1.5 cups milk
  • 12 oz frozen lemonade (regular or pink)

Instructions
 

  • Place all ingredients in a blender and blend until smooth. Enjoy!
Keyword Ice Cream, Lemon, Lemonade

Looking for additional frozen treats? I’ve got you covered! Click on the links below to help keep cool this summer.

CHERRY LIMEADE POPSICLES

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

CREAMY CHAI SPICED POPSICLES

BLACKBERRY CHEESECAKE NO CHURN ICE CREAM

NO CHURN CHOCOLATE CHUNK COFFEE ICE CREAM