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

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

If you haven't gotten a sense of how obsessed I am with pumpkin everything, then you need to check out more of my posts!! This recipe combines quite a few favorites of mine: Pudding, pumpkin, cake, CoolWhip, and trifle bowls.

​If you're looking for that perfect fall party dessert - this is it!

Total Time: 40 minutes (+10 hours)
Prep Time: 10 minutes
Bake Time: 30 minutes
Inactive Time: 10 hours

Yield: Makes 1 large trifle bowl (serves approx. 12)

Ingredients:

• 1 (14 oz.) package Gingerbread mix (cake not cookies!)
• 1 large box vanilla instant pudding mix
• 3 cups milk
• 1 (30 oz.) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cinnamon
• 1 (12 oz.) container CoolWhip, thawed
• 5-6 Gingersnaps, optional

Directions: 

1. Bake the gingerbread according to package directions. Cool completely.
2. Meanwhile, prepare the pudding according to package directions and set in the fridge to chill.
3. Once the gingerbread is cooled, stir the pumpkin pie filling, brown sugar and cinnamon into the pudding.
4. Crumble half of the gingerbread into the bottom of a trifle bowl or large bowl. Pour half of the pumpkin mixture over the gingerbread and top with CoolWhip. Repeat with the gingerbread, pumpkin and CoolWhip. 
5. Sprinkle the top with crushed Gingersnaps, if desired. Refrigerate over night. Enjoy!!

​Source: Paula Deen

It's almost one of my favorite days of the year - Thanksgiving!
It's a time of great family, great food, and great blessings.

As much as I love the turkey in the Thanksgiving feast, I love the side dishes even more! This cornbread pudding is so full of flavor, and is the perfect answer for that necessary corn side dish.

Total Time: 50 minutes
Prep Time: 10 minutes
Bake Time: 40 minutes

Yield: Serves 8-10
Ingredients:

• 2 eggs
• 1 cup sour cream
• 1 can (15 1/4 oz.) whole kernel corn, drained
• 1 can (14 3/4 oz.) creamed corn
• 1/2 cup butter, melted
• 8 1/2 oz. package corn bread mix (like Jiffy)
• 1/4 teaspoon paprika

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the first 5 ingredients.
3. Stir in the cornbread mix and stir until just blended.
4. Pour into a greased 3-quart baking dish and sprinkle the top with paprika.
5. Bake uncovered for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm and enjoy!

Do you ever think....well darn, I just used a cup of pumpkin puree and now I don't know how to use the rest?

Then this fantastic recipe is the just the trick!

At this time of year, I will be the first to admit that I purchase everything flavored with pumpkin. But sadly, most of these beverages and treats don't have real pumpkin in them! Starbucks PSL's anyone?

Instead, I will be making these homemade pumpkin spice lattes with real pumpkin, spices, whole milk, a little sugar and vanilla, so that I know what I am actually drinking!

Total Time: 10 minutes

Yield: 2 large mugs full!

Ingredients: 

• 1/4 cup espresso **
• 3 1/2 Tablespoons sugar
• 2 1/2 Tablespoons pumpkin puree
• 1 Tablespoon vanilla
• heaping 1/4 teaspoon cinnamon
• heaping 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg (plus more for on top)
• 2 1/4 cups milk (I used whole milk)
• Whipped cream (for on top)

For the espresso, I used instant espresso. I heated 1/4 cup of water until boiling and then added 1 teaspoon instant espresso--stirred and let sit until I needed to use it at the end. (I do love my coffee strong, so feel free to use less espresso!)

Directions:

1. Make espresso (however you would like!) and set aside.
2. In a medium saucepan, combine sugar, pumpkin, vanilla, cinnamon, ginger, and nutmeg. Whisk in the milk and espresso and bring to a simmer over medium-high heat.
3. Pour into two mugs and top with whipped cream and a sprinkle of nutmeg. Enjoy the taste of fall in the convenience of your own home!

Source: Food Network Magazine

I'm having a really hard time trying to decide what I like more during the fall season...pumpkin or apple? And since baking two desserts a week may seem like a wonderful idea, I don't think my waist would agree! I will also have to admit that although pumpkin spice lattes are amazing, I was incredibly happy during my trip to Starbucks today to see that they have gingerbread lattes again :) Now if only they could create some kind of caramel apple lattes! 

This. Needs. To. Happen.

Wait...is this already a thing? Why have I not had one??? Please comment! 
Is this a thing??

Sorry...getting back to this fantastic cake. Super easy, super amazing. Why are you still sitting there? Go make this!

End rant.

Total Time: 1 hour, 15 minutes
Prep Time: 35 minutes
Bake Time: 40 minutes

Yield: 9 x 13 cake pan

Ingredients:

Cake:

• 1 stick unsalted* butter, softened (plus more for greasing pan)
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups apples, peeled and chopped (about 3 large apples)

Streusel:

• 1/2 cup packed light brown sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 4 Tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 Tablespoons water

* Here's what I have learned about unsalted butter. I notice a lot that I only need 1 stick of unsalted butter, and I don't feel like buying the whole box. Instead, if a recipe calls for additional salt, I will use a stick of regular salted butter and reduce the salt by 1/4 teaspoon (about how much is in each stick of salted butter).

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9 x 13 glass baking dish with butter.
2. In the bowl of your stand mixer (or hand mixer), cream together the brown sugar and butter until light and fluffy. Add the eggs, 1 at a time, blending well after each addition.
3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. In a another bowl, combine the sour cream and vanilla.
4. Add the dry ingredients to the butter mixture, while alternating with the sour cream, and ending with the dry ingredients. (Don't overmix! Only mix until everything is incorporated.)
5. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
6. For the streusel, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix well, until it resembles coarse crumbs. Sprinkle evenly over the cake. 
7. Bake until the cake is done in the center, about 35-40 minutes. (Test with a toothpick in the center of the cake). Remove from the oven and let cool about 10 minutes.
8. For the glaze, combine all ingredients in a small measuring cup. Mix well with a small whisk, until smooth. Drizzle over the cake and serve warm!

Source: Emeril Lagasse