White Chocolate Chip Pumpkin Muffins

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Yum! Pumpkin is so fun and great to bake with! And these muffins do not disappoint. The perfect afternoon snack with tea, or even breakfast, or dessert after dinner. White chocolate has definitely been a staple at my house lately. It just makes things so much tastier! The combination of the white chocolate sweetness and crunch with the smooth taste of pumpkin really make these muffins special. So if you are having guests over for Thanksgiving, (which by the way, is 2 weeks away!!) go ahead and whip up these guys. Super delicious for the season.

So, go put on your aprons, start your ovens and let’s bake!

What you will need:

Muffin tin lined with cupcake liners

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup vegetable oil
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pure pumpkin puree
1 cup white chocolate chips

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking powder and soda, cinnamon, cloves and salt. Set aside. In another large bowl, beat together oil, both sugars, vanilla, eggs and pumpkin until combined. Slowly beat in flour mixture until just combined. Fold in white chocolate chips.

Spoon into prepared muffin tin about 3/4 of the way full. Bake for about 20-22 minutes. Cool on a wire rack for a few minutes before taking out and serving. Enjoy!

Store covered at room temp.

Apple Cider Doughnut Cake

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Happy National Doughnut Day! I was actually going to make this recipe tomorrow but when I found out what today was, duh! I bring you this delicious cake inspired by apples and fall. Oh and of course, doughnuts! This cake is very easy to make and no fancy kitchen gadgets are needed. Just 2 bowls and a bundt pan. And if you follow my Insta stories, you know that I completely butchered the cake flip (face palm). I think I need a new bundt pan because I always struggle with inverting cakes with it. None of my other cake pans have problems, just this one…

But, with the power of photography, you can’t even tell in these pictures! And, it doesn’t matter, the cake is still delicious and it just goes to show that no one is perfect. We all make mistakes and sometimes we fail. I still have dessert for my family 🙂

So go get your aprons on, start your ovens and let’s bake!

What you will need:

Bundt pan greased well

For the cake:

2 cups all-purpose flour
1 1/2 cups oat flour
1 cup sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
3/4 cup applesauce
3/4 vegetable oil
3 large eggs
2 teaspoons vanilla extract

For the topping:

2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, whisk together the flours, sugar, cinnamon, baking powder and soda and salt. Set aside. In another large bowl, whisk together the wet ingredients; cider, applesauce, oil, eggs and vanilla.

Pour the wet ingredients into the dry and whisk until just combined. Pour into prepared pan and bake for 40-50 minutes. Allow to cool 15-20 minutes on a wire rack before carefully inverting on a serving plate.

While cake is cooling, melt butter. In a small bowl stir together the sugar and cinnamon. Pour butter over cooling cake and immediately sprinkle on the cinnamon sugar. Slice and serve. Enjoy!

Store covered at room temp.

Look at those pretty crumbs and beautiful cinnamon sugar!

Apple Crisp

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Fall is in the air! And last weekend my family and I celebrated the season by going apple picking! It was so much fun, we got a ton of apples and even made our own apple cider with an apple press while we were there. So delicious and such a great experience. I decided to make an apple crisp with some of the apples we picked and share it with you all. Super easy, does not take long at all and this is a dessert that everyone loves! Oh, and your house will smell so good and festive!

I hope everyone is enjoying their fall so far and will make it even better by making this apple crisp! Go get your aprons on, start your ovens and let’s bake!

What you will need:

8 x 8 inch baking dish, greased

For the crumble topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon cinnamon
Dash of salt
1/3 cup butter, cut into cubes

For the filling:

6 large apples, or 8 medium
3 tablespoons butter, melted
3 tablespoons al-purpose flour
2 tablespoons water
1/3 cup granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. To make the topping, in a bowl, whisk together the flour, brown sugar, oats, cinnamon and salt. Add in the butter and crumble or pinch with your fingers with the other ingredients until no large pieces of butter remain. Place in the fridge while you make the filling.

To make the filling, peel and slice all the apples and put into a large bowl. In a separate bowl, whisk together the butter, flour, sugar and cinnamon. Pour over the apples and stir to combine.

Pour the apple mixture into your prepared pan.  Spread the crumble topping evenly on top. Bake for about 30-40 minutes, when the top is golden brown and edges are bubbling.

Allow to cool for 10 minutes before serving. Enjoy!

Store covered at room temp, but warm up to serve. Serve with vanilla ice cream!

Cinnamon White Chocolate Chip Cookies

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What?! Two cookie recipes back to back? Yes!! Another rainy day calls for more cookies which calls for more baking. We loved the bourbon cookies so much that my son and I decided to make something similar with no booze. He loves white chocolate so much more than milk or semi sweet chocolate so these were the best booze-free cookie we thought of! They taste like a graham cracker dipped in vanilla frosting. So yummy 🙂 And of course, if you are willing fall like everyone else I know, or want to have the perfect after school cookie snack for your kids, then look no further! This cookie has it all.

Go turn on your ovens and let’s bake some cinnamony goodness!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons corn starch
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup unsalted butter at room temp
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
12 oz. white chocolate chips

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt, corn starch, baking soda and cinnamon. Set aside. In another large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Drop on cookie sheet by tablespoonfulls and bake for 8-9 minutes. Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.

Enjoy! Store covered at room temp.

Brown Butter Bourbon Cookies

I know, I know! That bottle of bourbon is almost empty! I should have just taken that last shot before taking the photo… But here we are… Super delicious, ooey gooey brown butter BOURBON cookies! These were a lot of fun to make because there are different steps you need to do and the cookie dough itself was fun to work with. I’m definitely going to be making these for Thanksgiving and Christmas because they have that perfect fall/winter vibe going on. Spices, brown butter and of course bourbon.

So, on to the recipe. Go ahead and start your ovens, get your aprons on and let’s bake!

Tip: Feel free to play around with different spices. All I had on hand when I made these was pumpkin pie spice so that’s what I used but if you have nutmeg and allspice or even cloves, feel free to use that!

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup granulate sugar
3/4 cup brown sugar
3/4 cup (1 1/2 sticks) of unsalted butter browned and cooled. See Note.
1 large egg
1 egg yolk
3 teaspoons vanilla extract
2 tablespoons bourbon

Note: To brown butter, cut into pieces and put into a small saucepan over medium heat. Allow to melt and then whisk constantly until browned. This will take almost 10 minutes so be patient. As soon as the butter turns brown, remove from heat and continue to whisk until cooled slightly.

Preheat oven to 325 degrees. In a bowl, whisk together flour, baking soda, spices and salt. Set aside. In another large bowl, beat both sugars and cooled brown butter. Add in eggs, vanilla and bourbon and beat until combined. Slowly beat in flour mixture until combined.

Scoop the dough onto prepared cookie sheet and bake for 9-12 minutes (depending on how big your cookies are) or until the sides are just beginning to brown. Cool on cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Store covered at room temp. Enjoy!

 

The Best Zucchini Bread

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Once again, the year is flying by! I can’t believe it’s almost August and summer is coming to an end! So we need to live up the next few weeks. The weather in Chicago has been amazing lately so plants, flowers and gardens are looking great. A friend of mine gave me some zucchini from her garden so of course I made a zucchini bread 🙂 This recipe is so easy and delicious, one that will please everyone.

So let’s go start those oven and bake!

Note: Grate the zucchini on the large side of a box grater.

What you will need:

Loaf pan, greased

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups grated zucchini (do not drain liquid!)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside. In another large bowl, whisk together the zucchini, both sugars, applesauce, oil, eggs and vanilla. Slowly stir in the dry ingredients until just combined.

Pour batter into prepared pan and bake for 40-50 minutes. Allow to cool for 10 minutes before inverting to a wire rack to cool completely.

Store covered in the refrigerator. This bread is best served chilled. Enjoy!

Soft White Chocolate Chip Cookies

I know I have a couple other recipes for white chocolate chip cookies and squares, but this one is a bit different. Liam loves white chocolate and prefers vanilla over chocolate. Crazy, right?! He is completely satisfied with plain old vanilla when we go get ice cream, too. So we decided to make these cookies today since it’s threatening to storm. I’m glad we did because they are delicious! Yucky weather calls for yummy cookies! So go ahead and get your aprons on and let’s bake….

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (12 oz) bag of white chocolate chips

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat together butter and both sugars until smooth and creamy. Beat in eggs and vanilla until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees. Place about 2 tablespoons of dough onto the prepared cookie sheet, spacing about 3 inches apart. Bake for 11-12 minutes. Allow to cool a bit on the cookie sheet before transferring to a wire rack to cool completely.

Enjoy!

Store covered at room temp.