I definitely have food cravings depending on the time of year. Like many, the second October hits, I want pumpkin everything. I just love these delicious cookies! They're like a cross between a pumpkin cookie and spice cookie with a cake-like consistency. And as if that wasn't good enough, the icing drizzle on top makes them perfect!!

I'm so fortunate that my bakery has really taken off! This upcoming weekend is going to be incredibly busy for me with a baby shower, my first wedding, and three birthdays. I couldn't be more excited, (nervous), and blessed to have an incredible customer base already!! These cookies will be used as wedding favors to celebrate the "little pumpkin" that is on the way!

If you are interested in having these cookies or any of my other baked goods for your next event, I'd be thrilled to be part of your special day!

Total Time: 45 minutes
Baking Time: about 30 minutes

Yield: 3 dozen

Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 stick butter, softened
• 1 1/2 cups sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Glaze Ingredients:

• 1 cup powdered sugar
• 1 1/2 Tablespoons milk
• 1/2 Tablespoon melted butter
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. 
2. In another medium bowl, cream together butter and sugar until light and fluffy. Add pumpkin, egg, and 1 t. vanilla and beat until creamy. Mix in dry ingredients until just combined.
3. Using a Tablespoon scooper, place 12 scoops of dough on baking sheets lined with parchment paper. Bake 15-20 minutes until no longer shiny on top. Allow to cool 5 minutes before removing to a cooling rack.
4. To make the glaze, whisk together powdered sugar, milk, melted butter, and 1/2 t. vanilla. Drizzle over cookies with a fork or pastry bag. Enjoy!!

​Source: All Recipes

You guys. This. is. it. 

This is my perfect birthday dinner right here! Ever since I can remember, this is what I asked to have for my birthday dinner in January every year! I also loved when the fall weather hit and the house was cool so that my mom would turn on the oven to make this for dinner. (We typically avoided the oven over the summer because it made the house too warm!)

To describe these croissants, it's basically soft, creamy chicken rolled inside a croissant, baked, and covered in a delicious gravy. Serve them with green bean casserole and you have the best meal ever! And if you're looking to complete your "Andrea's birthday meal," finish the meal with a big slice of my homemade red velvet cake! :)

Total Time: 50 minutes
Baking Time: 30 minutes

Yield: 8 croissants

Ingredients:

• 2 cups cooked chicken (about 1 pound)
• 4 oz. cream cheese, softened
• 3/4 cup chicken broth, divided
• 1 teaspoon onion powder
• 1 roll refrigerated crescent rolls
• 1 can cream of chicken soup
• Salt and pepper, to taste

Ingredients:

1. Preheat oven to 350 degrees F.
2. Chop the cooked chicken very fine, or use a food processor to mince.
3. In a medium bowl, combine cream cheese, minced chicken, about 1 Tablespoon chicken broth, and onion powder. Mix to thoroughly combine.
4. Lay crescent rolls flat on the counter and evenly divide the chicken mixture on top of each roll. Pull the two shorter corners of the crescent roll over the chicken and then wrap the longer end over.
5. In a medium bowl or large measuring cup, combine cream of chicken soup, remaining chicken broth, and salt and pepper to taste. Pour enough gravy into the bottom of the dish to coat.
6. Place each roll in the dish and bake for 25-30 minutes, until the rolls are lightly golden on top. Heat the remaining gravy and pour over the rolls before serving.
7. Enjoy!!

​
Source: From the recipe box of Lynnie :)

Hi everyone! I wanted to repost an old favorite with an updated (and significantly better) picture! My old blog photos are so laughable, but it also makes me smile when thinking back to my start with cooking and baking!

These caramel apple cheesecake bars are simply the best. It is such a classy dessert that is sure to wow everyone. Two memories that come to mind when I think about these are the time that I made this at the last minute for family friends who came. I used my nonstick 9x13 baking pan that everyone swears by, and the crust burnt. And I meant BURNT. It was SO bad. I've learned over the years that although nonstick baking pans sound like heaven, I can't stand them! I love to cook with aluminum for an even bake, and I experimented with my Le Creuset stoneware for this dessert. I just LOVE this baked in my Le Creuset!! 

The second thing that comes to mind is the Delmont Apples n Arts Festival. Almost every year since we've been married, I've entered an apple dessert into the contest. This took the award for "Most Original" back in 2016. I was so proud of that! Sadly things are different during these Covid times, and the DANA will not be held this year... fingers crossed things may return to some semblance of normal next year!

Total Time: 1 hour, 20 minutes
Prep Time: 20
Bake Time: 1 hour

Yield: 16 bars

Ingredients:

Crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed, light brown sugar
• 2 sticks butter, softened

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 Tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Apple Filling:

• 3 apples--peeled, cored, and finely chopped (I love to use Braeburn or Rome, but use whatever you like!)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed, light brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1 stick butter, softened

Drizzle:

• 1/2 caramel ice cream topping for drizzling after baking

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking pan lightly with shortening.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press firmly into prepared baking pan. Bake 15 minutes or until lightly browned.
3. Meanwhile, in a large bowl, beat cream cheese and 3/4 cup sugar with electric mixer at medium speed until smooth. Add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 Tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping, combine brown sugar, flour, and oats in a small bowl. Add butter begin to mix with a spoon. (I like to get in there with my hands to make sure everything is really mixed well!) Once combined, sprinkle over apples. Bake 40-45 minutes, or until filling is set. 
6. Once cooled, drizzle with caramel topping, and cut into bars. (We also ate it right away when it was warm and delicious!!)

Source:

Paula Deen recipe--adapted by:  the-girl-who-ate-everything.com

This is one of those feel-good meals that is sure to put a big smile on your face! The combination of healthy spinach and mushrooms with moist rotisserie chicken, tender potato gnocchi and a heap of freshly grated parmesan on top is sure to fill your bellies and your happiness!

This recipe is a snap to put together, especially if you already have half of a rotisserie chicken shredded and ready to go! I could probably eat this once a week at least!

Total Time:

Yield: 4 servings

Ingredients:

• 1 Tablespoon olive oil
• 8 ounces mushrooms, sliced
• Salt and pepper, to taste
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 1/2 cups whole milk
• 1 cup low-sodium chicken broth
  
• 1/4 teaspoon ground nutmeg
• 1/2 rotisserie chicken, skin removed, shredded
• 1 17.5-ounce package potato gnocchi
• 1 1/2 cups loosely packed baby spinach
• 1/4 cup freshly grated parmesan, plus more for serving on top

Directions:

1. Preheat oven to 425 degrees F.
2. In a large oven-proof skillet, heat olive oil over medium heat. Cook mushrooms until lightly browned, stirring occasionally, about 4 minutes. Season with salt and pepper. Remove to a small bowl and set aside. Wipe out the skillet.
3. Add butter to pan over medium heat. Whisk in the flour, and cook about 2 minutes. (Be careful not to burn the flour!) Slowly incorporate the milk and chicken broth. Whisk constantly about 5 minutes, until the sauce is thickened. Whisk in 1/2 teaspoon salt and the nutmeg.
4. Stir in the chicken, mushrooms, gnocchi and spinach to the sauce and allow the spinach to wilt. Sprinkle with 1/4 cup parmesan. Transfer the skillet to the oven and bake for 20 minutes, or until bubbling. 
5. Turn on the broiler and cooke for another 3 minutes to give the parmesan and beautiful golden finish! Remove from the oven, and be careful with the hot skillet!
6. Serve and top with additional parmesan, if desired. Enjoy!!

Source: Food Network

In honor of summer coming to an end and the first day of fall tomorrow, I thought I would post a delicious recipe for the easiest and best blueberry pie!

I mean, just look at this! Don't you just want to dive right in??

I made this last week for my family, and I thought it I would give it a go with a lattice crust. I'll be honest...I used two Pillsbury crusts, and it couldn't have turned out better! After gently rolling out the pie crust, I easily fit a 9.5 inch pie plate to give the filling a little more space. The lattice was a piece of cake (or pie!) to weave back and forth. Check out my tips below in the directions :)

Total Time: 1 hour, 45 minutes (plus 2-3 hours cooling time)
Baking Time: 1 hour

Yield: 8 slices

Ingredients:

• 2 pie crusts (make your own or use store-bought!)
• 2/3 to 3/4 cup sugar (based on the sweetness of your berries)
• 1/4 cup cornstarch
• 2 teaspoons freshly grated lemon zest
• dash of allspice (optional)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 pounds fresh blueberries (about 6 cups)
• 1 Tablespoon butter
• 1 egg yolk
• 1 Tablespoon heavy cream
• Turbinado or Demerara sugar, for garnish

Directions:

1. Very lightly grease the bottom of a 9- or 9 1/2-inch pie plate. Lay 1 pie crust on a piece of parchment paper. Cover with plastic wrap and gently roll out to stretch the crust to fit the pie plate. Using your fingertips, lightly press the crust in the bottom and up the sides. Set in the fridge while you prepare the filling.
2. In a large bowl, combine sugar, cornstarch, lemon, allspice (optional), cinnamon, and salt. Gently fold in the blueberries. Transfer the filling to the prepared crust. Refrigerate while you prepare the lattice.
3. Roll out the second piece of dough the same way you did the first. Using a pizza cutter or sharp knife, cut the crust into strips that are about 3/4-inch wide. Lay five strips across the pie parallel to each other. 
4. Gently fold strips 2 and 4 back and lay another strip of dough perpendicular over 1, 3, and 5. Lay 2 and 4 back down, then lift 1, 3, 5 up. Lay down another piece perpendicular. Continue this pattern until you get to the other side!
5. When you have finished laying the lattice, fold the strips of dough under the bottom crust. I like to pinch the crust every half inch or so to make a pretty design :)
6. In a small bowl, combine egg yolk and heavy cream. Brush across the dough with a pastry brush. Then, slice the butter into very small pieces and lay each piece in the empty holes of the lattice. Finish by topping the crust with turbinado sugar. 
7. Place the pie in the refrigerator for 20 minutes before baking, to ensure that the crust is cold. This will help to result in a flakier crust.
8. Preheat oven to 375 degrees F. Place a baking sheet in the oven to catch any drips from the pie. Bake for 20 minutes. Then, reduce heat to 350 degrees F. and bake for an additional 35 to 45 minutes, or until the crust is golden and the pie filling is really bubbling. (You may notice your crust getting golden brown before it is nearing the end of the baking time. If so, place aluminum foil over the crust for the remainder of the baking time.
9. Allow the pie to cool 2 to 3 hours before serving with ice cream :) Enjoy!!

​
Source: Inspired Taste

Sooo this one didn't photograph super well. But what this lacks in photo quality is totally made up in flavor!!! There are tons of ways to make "dirt," but my hubby and I just adore this version. The vanilla pudding is mixed with cream cheese and CoolWhip to give it that extra creamy flavor. and you just can't beat the pairing with crushed Oreos!

Total Time: 15 minutes

Yield: about 10-12 servings

Ingredients:

• 1 cup powdered sugar
• 8-oz. cream cheese, softened
• 3.4-oz box vanilla pudding mix
• 1 1/2 cups whole milk
• 12 oz. container CoolWhip, thawed
• 1 bag regular Oreos, crushed (see my "crushed Oreos" debate above!)

Directions:

1. In a medium bowl, cream together powdered sugar and cream cheese. Set aside.
2. In another medium bowl, whisk the pudding mix with milk until thick. Gently blend in the CoolWhip, then fold into the cream cheese mixture.
3. In a trifle bowl or large serving bowl, place a layer of crushed Oreos on the bottom, followed by half of the pudding mixture. Add another layer of Oreos, then the remaining pudding mixture. Add the remaining Oreos on top and enjoy!!