How to Make Double Chocolate Espresso Muffins

By Food No Comments

There is nothing I love more than coffee and chocolate. If I could live off just those two things I would! That’s what made these double chocolate espresso muffins sound so good! They honestly were not difficult to make at all and tasted pretty good to boot! This recipe is from Browned Butter Blondie, so definitely make sure to check out her page!

Let’s dive into the recipe. The biggest thing with these muffins is that I noticed they didn’t stay moist for long. I felt like they lost a lot of their softness within about 24 hours. I’m not 100% why they didn’t retain moisture but they were way better the day you make them. While these are really good muffins, these are best eaten day of and not something that will last all week and taste as good. I will have to test out a few other recipes to see if I can figure out why these didn’t stay as moist over the following days! Maybe they need to stay in the fridge after you make them? If you have any ideas let me know in the comments below!

Overall Review: 3.5/5

Overall, I loved the flavor of these double chocolate espresso muffins! They were so tasty and had that little punch of espresso which was so fun. If I could get them to stay as fresh for a few days I’d give them a 5/5! They were not hard to make and didn’t take much time either, perfect for the coffee and chocolate lover in your life!

Double Chocolate Espresso Muffins

From Browned Butter Blondie.


  • 1 1/2 cups All purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 3/4 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2-3 tbsp Espresso
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup Unsalted butter
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs room temperature
  • 1 cup Low-fat buttermilk room temperature
  • 6 oz Semisweet chocolate chips
  • Confectioner's sugar for dusting


  • Preheat oven to 350 degrees and prep a muffin tin with liners.
  • In a large bowl mix the melted butter, granulated sugar, eggs, espresso and vanilla until blended. Highly recommend using a hand mixer or standing mixer if you have one.
  • In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt
  • Alternate adding the flour mixture and buttermilk to the large bowl mixture. You should end by adding the last bit of the buttermilk.
  • Mix until combined and some streaks of flour remain
  • Stir in chocolate chips.
  • Fill muffin tins to 3/4 full. Sprinkle chocolate chips on top.
  • Bake for 15-18 minutes in center of oven. You will know its done when a toothpick comes out clean.
  • Let cool on a wire rack and enjoy!

How to Make the Easiest Chicken and Dumplings Soup

By Food No Comments

It’s been a long day, all you want is to sit on the couch and watch Netflix. At least that’s how I feel after a long day! But you still have to make dinner and you don’t want to eat a frozen meal. This is the recipe for those days. This chicken and dumplings soup is perfect for a busy evening where you don’t want to put in a ton of work.

The hardest part of this entire recipe is cutting the biscuits into 9 pieces, but beyond that you have to put in little to no work. And the payoff is worth it, this is a great meal that serves quite a bit of people. And the best part is you just have to buy a rotisserie chicken! You don’t have to put in the work of cooking the chicken yourself unless you want too! That is such a blessing on busy days!

Overall Review: 4.9/5

This chicken and dumplings recipe is good and definitely serves the purpose of being a quick and easy dinner. While it’s not homemade, in her book, Magnolia Table, she does have alternatives to make it homemade. You can substitute all the ingredients below with her homemade chicken broth, JoJo’s biscuits and Perfect Roast Chicken. All of which I plan to use in my next go around with this recipe. But the day I tried this I wanted to try the quick and easy option to see how it would taste. And it’s definitely worth it and worth the time it takes to make!

You can get her book and all her recipes at this link: Magnolia Table Cookbook. For more of my recipe reviews you can head over to the Recipe Reviews tab on the website. As always I hope you all are doing well and staying safe! xoxo – Kayla

Chicken & Dumplings

From Magnolia Table
Servings 8 people


  • 2 48-oz Cans Chicken Broth
  • 1/2 cup All purpose flour
  • 2 16.3 oz Pillsbury Grands! Southern Homestyle Original Biscuits
  • 1 cup Half and Half
  • 4 cups Shredded Chicken from a Rotisserie Chicken
  • 1 tsp Salt
  • 1 tsp Pepper


  • In a large soup pot, pour in broth an bring to boil over medium heat. Reduce to simmer.
  • Dust your work space with flour. Remove biscuits from can and seperate. Cut each one in thirds in one direction and then in thirds at a 90-degree angle. This makes the dumpling shape and should produce 9 pieces. Scrape pieces and flour into broth.
  • Stir in half and half, chicken and salt and pepper.
  • Cover and simmer gently until heate through and dumplings are cooke. Takes 20-22 minutes to cook.
  • Serve warm and top with crackled pepper!

How to Make Festive Chocolate Cake Skulls

By Food No Comments

The best treat for all your Halloween needs! These chocolate cake skulls are so easy to make and have the most festive look! My big goal with these chocolate skulls was to keep the recipe easy. I don’t bake cakes (really ever) and I wanted something simple. And what’s simpler than a chocolate cake box?! Yes, I know this is not the ‘right’ way to make a cake and its frowned upon. But sometimes you need an easier option when you are in a hurry or don’t want to spend all the time mixing the ingredients.

There are a few things to note about this recipe. The box recommends water and I switched the water for milk. I also added one more egg to what was recommended on the box. The goals was to make the box cake taste a bit better without making it any harder to make. Also, to get the skull shape you will need to have the skull cake pan. You can get this pan at Target by following this link: Skull Pan. I found mine for $10 and it’s totally worth the money as you can utilize it for years to come!

For the decoration on the chocolate cake skulls, I got the cookie icing that you can find at Walmart. This way I could cut the tip and just run with it. It wasn’t perfect decor by any stretch but it worked just fine! I will definitely be looking into some betters options in the future. No one said the skulls had to be perfect right?! Lastly, I didn’t spray the pans with cooking spray, I covered them in cocoa powder. This way it didn’t stick to the pan and gave the skulls a two-tone look which I think made them look more dynamic and spooky!

Overall Review: 5/5

These chocolate cake skulls are so easy to make and take very little effort! I hope that you enjoy them and the festive air they give you in the holidays! If you make them, please post a photo in the comments below!

Chocolate Cake Skulls Recipe

Servings 14 Skulls


  • Skull Cake Pan


  • 1 box Chocolate Cake Mix
  • 4 Eggs
  • 1 1/4 cups Milk
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 1 bag White Icing


  • Preheat oven to 350 degrees
  • Sprinkle cocoa powder into the skulls in cake pan
  • Pour cake mix into a medium bowl.
  • Add milk, vegetable oil and eggs to cake mix. Whisk well to combine.
  • Pour mixture into skull pan until each skull is about 2/3 full.
  • Cook for 14 minutes. Test by inserting a toothpick and making sure the toothpick comes out clean.
  • Let sit for a few minutes to cool and then transfer to wire rack.
  • Repeat until all batter has been used.
  • If you want to icing/decorate the skulls, place skulls in fridge for 15-20 minutes so the cake cools down.
  • Decorate however you wish. Cool in fridge so icing sets and serve with a glass of milk! Enjoy!

For more recipes and recipe reviews click HERE.

How to Make Buffalo Turkey Pizza Skulls

By Food No Comments

These buffalo turkey pizza skulls are such a fun and unique Halloween dinner idea! This was my husbands Halloween recommendation after he saw it on Pinterest! It’s perfect for a quick dinner or snack for a group. I highly recommend marinara or ranch as a dipping sauce as there is a lot of dough and not much sauce inside. Additionally, make sure to choose a hot sauce you love as it’s the main flavor of the insides of your skulls. We are a Red’s hot sauce family so that’s what I choose and it worked out beautifully. I’ve also seen people sub the meats for other options like chicken or pepperoni. So feel free to customize any way you’d like!

They do require a special skull pan to create the skull shape. I found the pan at Target and you can get the pan at this link: Skull Pan. Mine was only $10 which made it worth it to me! Once you have the right pan the rest of the dish is super easy to make!

Overall Review: 5/5

These buffalo turkey pizza skulls are fun, different and super festive. They taste great and are easy to make which is a huge plus in my book! Dinner doesn’t have to be stiff and boring, have fun with it and cooking becomes a hobby instead of a chore! I especially like to customize things for the holidays because it gives a fun spin on your everyday dishes.

Also, Happy Halloween everyone! Let me know in the comments what you are dressing up as this year! If you are interested in more recipes you can find them here: Recipe Reviews. As always be good and make smart choices. xoxo-Kayla

Buffalo Turkey Pizza Skulls


  • Skull Cake Pan


  • 1 can Pizza Dough
  • 1 jar Marinara Sauce
  • 1 tbsp Olive Oil
  • 1 pd Ground Turkey
  • 2 Celery Stalks diced
  • 1 Carrot diced
  • 1 tsp Minced Garlic
  • 1 tsp Salt to taste
  • 1 tsp Black Pepper to taste
  • 1/2 cup Franks Reds Hot Sauce to taste
  • 1/4 cup Mozzarella Cheese


  • Preheat oven to 400 degrees
  • In a medium skillet heat the olive oil.
  • Add the ground turkey to olive oil and brown. Add black pepper, salt and garlic once browned.
  • When ground turkey is brown add the diced celery and carrots. Add hot sauce and simmer.
  • Simmer until veggies are cooked
  • Remove from heat and set aside.
  • Cut the pizza dough into sections that fit across the skulls on your pan. This will depend on the side of your pan, but make it longer than wider if necessary so it covers the skull.
  • Place the dough on the skulls and then fill with the ground turkey mixture. Don't overfill, about 2/3 full. Top with cheese and close. Be sure to pinch the dough so it stays together better.
  • Place in oven for 18 minutes until dough is fully cooked.
  • Remove from oven and serve immediatley with marinara sauce for dipping. Enjoy!

How to Make the Easiest Coffee Cake Muffins

By Food No Comments

Coffee Cake Muffins are one of my favorite treats when I can get a hand on one! I love the cinnamon flavors and the crunchy muffins tops! Plus they pair wonderfully with a cup of coffee which is always a win in my book. I found this recipe from Isabel Eats and decided to give it a shot!

While the muffin topped rose a bit on the strange side, the flavors were great and I was happy with the outcome. I am not sure what part of the process allowed for the unique tops, but I thought the muffins were good especially because of the crumbly tops. I do think that this recipe would work much better for mini muffins so you focused more on the flavors on top. From my experience this isn’t difficult to make, but the top, like most muffins, is the best part.

The flavors of the muffins are pretty good, I found the bottoms to be a bit dry once fully cooked. But that’s pretty standard with a lot of muffins. Overall I found them to be easy to make and the flavors were not bad at all! I did mark it down a few points because of how dry I felt the actual muffin was. I think there is room for improvement, but they were not bad in the slightest!

Overall Review: 3.5/5

These coffee cake muffins are definitely worth the time to make! I also highly recommend adding the optional sweetened condensed milk drizzle to the top(see video below) as I felt it enhanced the flavors considerably! If you do end up making the recipe let me know your thoughts below! Be well and stay safe everyone!

Cinnamon Coffee Cake Muffins

Recipe from Isabel Eats
Servings 12 Muffins


Muffin Mix

  • 1 1/2 cups All-purpose flour
  • 1/2 cup Light brown sugar
  • 2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Milk
  • 1/3 cup Plain Greek Yogurt
  • 2 Large Eggs

Streusel Topping

  • 1/3 cup Granulated Sugar
  • 1/3 cup Light brown sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Unslated butter melted
  • 1 cup All purpose flour
  • optional sweetened condensed milk for topping


  • Preheat the oven to 375 degrees and line a 12 cup muffin tin with lines or nonstick spray. You also need a baking sheet with parchment lined inside.

Streusel Topping – MUST BE DONE FIRST

  • In a medium bowl, add the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk to avoid any lumps in the mixture.
  • Add the melted butter and whisk until well combined. Add the flour and mix until everything is moist.
  • Transfer streusel topping to baking sheet and spread it out. Topping will be chunky and have big and small pieces. Do this first so it has time to dry out before it bakes. Set aside.

Muffin Mix

  • In a large bowl, add flour, light brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whick until combined and there are no lumps.
  • In a medium bowl, add milk, yougurt and eggs. Whisk until combined and pour into dry ingredients. Once combined it should be a medium batter.
  • Pour batter into the muffin tins and top with streusel. There will be a bunch of streusel and its recommended to push into the batter to get as much into the muffin as possible. I was able to get it all into the muffins but it takes a bit.
  • Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rach before serving.
  • Optional, but highly recommended – drizzle sweetened condensed milk on the muffins before serving.

How to Make the Best Chocolate Dipped Shortbread Cookies

By Food No Comments

The perfect accompaniment to coffee is a chocolate dipped shortbread cookie! The buttery goodness of the shortbread cookies combined with the rich flavors of the chocolate make for the best cookie! I have been eating them every morning with my cup of coffee and its so good and worth every calorie. If you have a food processor these are easy to make and the recipe makes about two dozen cookies which is plenty for you and some friends!

Let me start this by saying that I do not own a food processor, which made for a very interesting cooking experience. I tried using a blender first, but that just did not work with the butter. The blender couldn’t combine the butter with the flour and just wasn’t giving me the texture I need. After a few tries, I decided to move to a bowl and use a handheld mixer. This worked way better but did not give the texture as described in the original recipe. However, the flavors and texture ended up being about the same and worked out to my benefit! So if you don’t have a food processor, using a handheld mixer will get the job done!

Overall Review: 5/5

Overall, the texture and flavor of these chocolate dipped shortbread cookies is perfect. They are everything you’d want in a cookie without being overly sweet. I highly recommend using a darker chocolate to keep the sugar intake lower. This will make for just the right amount of sugar in the cookie and won’t overpower the shortbread taste. I will definitely be making these again and would highly recommend them! If you do make them let me know if the comments below!

For the Magnolia Table Cookbook, you can find it on Amazon by following this link! Magnolia Table Cookbook

Chocolate Dipped Shortbread Cookies

From Magnolia Table Cookbook


  • 3 cups All purpose flour
  • 1 cup Granulated Sugar
  • 1 tsp Salt
  • 3/4 pd Butter 3 Sticks at room temperature
  • 4 tsp Pure Vanilla Extract
  • 8-10 oz Chocolate Chips I used 60% cocoa
  • 2 tsp Vegetable shortening


  • In a food processer mix the flour, sugar, and salt.
  • Cut the 3/4 pound of butter into small sections to help combine easier
  • Add butter and pure vanilla extract to the food processor mixture and combine. Should come out as small clumps of dough
  • Remove from food processor and place on a well floured surface
  • Roll mixture into a ball and cut into two pieces
  • Take one of the pieces and roll into a log about 10 inches in length and 2 inches in height
  • Repeat for the second piece of the mixture
  • Take a butter knife and cut into 3/4 inch pieces and set aside
  • Place these pieces on 2 prepared baking sheets. (The baking sheets need to be lined with parchment paper). Be sure to keep the cookies 2 inches apart.
  • Place in the fridge for 30 minutes until firm.
  • Once the cookies are firm place in a 325 degree oven for 18-20 minutes.
  • Take out of the oven. Let cool for 5 minutes and then transfer to wire cooling rack. Once on the rack let cool until room temperature.
  • While the cookies finish cooling, take your chocolate chips and shortening and heat in a microwave at 20 second intervals until melted.
  • Take cooled cookies and dip half into the melted chocolate and place back onto the cooling rack.
  • Let the chocolate cool to room temperature and enjoy!
  • Keep in an airtight container for the next few days!

For more Magnolia Table cookies, head here for our recipes!

How to Make Country Potato Soup – Magnolia Table Review

By Food No Comments

One of my favorite soups to make in the fall is country potato soup! I love the flavors in the soup and the home style feel that it brings. Sometimes a good bowl of potato soup can fix a rough day at work or school and give you the warm feeling you need. However, a lot of times, potato soups can be on the heavy side with heavy whipping cream and lots of cheeses. What I love about this recipe is that it is much lighter and you can make it lighter with a few substitutions as well!

For my version of the Magnolia Table Country Potato Soup, I halved the recipe and substituted whole milk for 2% milk. I also cut the cheese topping because my husband isn’t a big cheese fan. But what’s great about this recipe is its customizable to your taste and will still turn out great! Additionally, cutting the ingredients in half was the perfect amount of soup for my husband and I with just enough leftovers for my husband to take to work with him. This potato soup didn’t take much time at all and would be paired perfectly with a good piece of bread on the side!

Overall Review: 5/5

I would absolutely make this country potato soup again and highly recommend it for a chilly fall or winter evening. This soup tastes great without making your stomach heavy like other soups. So far all the recipes out of the Magnolia Table Cookbook have been excellent and worth every moment it takes to make them! To find more recipes I’ve reviewed from her cookbook you can find them here. Also, if you take the time to make this country potato soup let me know what you think in the comments below!

Country Potato Soup

From Magnolia Table by Joanna Gaines


  • 1/2 pd Thick-cut bacon
  • 4 tbsp Salted Butter
  • 6 Garlic Cloves minced
  • 1 Medium white onion diced
  • 3 Carrots peeled and cute into 1/2 inch dice
  • 3 Celery Stalks cut into 1/2 inch dice
  • 1/2 cup All purpose flour
  • 6 Medium Russet Potatoes
  • 1-48 oz Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Bay Leaf
  • 2 cups Whole Milk
  • 1 cup Grated cheddar cheese
  • 1 tsp Thyme leaves


Crumbled Bacon

  • Preheat oven to 400 degrees
  • Line bacon on baking sheets (2) and put in oven for 20 minutes or until crispy. Transfer to a plate lined with paper towels to soak up the grease. Once cooled crumble the bacon

Potato Soup

  • In a large soup pot melt the butter over medium heat.
  • Add garlic, onion, carrots, and celery. Stir every few minutes until vegetables are tender. (about 10 minutes)
  • Add flour to pot and stir constantly for about 1-2 minutes until fully incorporated.
  • Add the potatoes, chicken broth, salt pepper and bay leaf. Bring to a boil.
  • Reduce and simmer until potatoes are tender. About 15 minutes.
  • Remove and discard the bay leaf.
  • Pour in the milk and stir constantly.
  • Simmer until soup thickens up a bit and potatoes are fully cooked. About 15 minutes.
  • Transfer soup to bowls and top with cheese, thyme and bacon.
  • Store leftovers in a covered container in fridge for 3-4 days.

How to Make a Pumpkin Roll

By Food No Comments

Pumpkin rolls are one of my favorite fall desserts! Seriously, so many good flavors without being overpowering! In my opinion the pumpkin roll is the perfect compliment for Thanksgiving dinners and any holiday get together.

One thing I want to make a note about with pumpkin roll recipe is, apparently you need a jelly pan. A jelly pan is narrower and has thicker walls than a standard cookie sheet which helps to better make a better roll structure. However, I don’t have one of those pans so I improvised with a cookie sheet. It wasn’t the perfect shape, but it got the job done! So if you don’t have a jelly pan its okay! Just do the best you can with the cookie sheet you have.

For the actual pumpkin roll, its very simple to make. This recipe is from The Frugal Navy Wife and is simply amazing! She does a great job explaining the recipe and how to make a great pumpkin roll! From my experience, the ingredients and process aren’t difficult to follow it just takes a bit of patience. Making the pumpkin structure didn’t take a lot of work and the cooking time is 15 minutes. My biggest piece of advice is to take your time making the shape on the cookie sheet if using one. That way it comes out as close to a rectangle as possible. Also, I know her recipe doesn’t call for using a towel to help roll the pumpkin structure, but I found it helped me to keep the shape and prevent any cracking. If you find its difficult to roll straight out of the oven, I would use a small towel to assist you and keep things in the correct shape.

Next, the cream cheese mixture was super easy to make and set aside while the pumpkin roll structure cooked. I found it made plenty, if not too much, filling and tasted great with the pumpkin flavors in the roll structure. Overall, I found this recipe just took a lot of time and patience, but was worth every minute. The flavors are great and it makes plenty to go around! Even my husband who HATES pumpkin thought this recipe was good!

Overall Pumpkin Roll Review: 5/5

I would absolutely make this again, and hopefully next time I would have a jelly pan to help make my structure a bit cleaner! But for what I had in the kitchen this turned out exactly how I hoped and it tasted great as well! If you try this recipe let me know below in the comments!

Pumpkin Roll with Cream Cheese Filling

Recipe From:


  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 1 tbsp Pumpkin Spice
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 cup Granulated Sugar
  • 2 1/2 tsp Vanilla
  • 2/3 cup Pumpkin (puree) In a can
  • 8 oz Cream Cheese softened
  • 6 oz Butter softened
  • 1 cup Powdered Sugar


  • Preheat your oven to 375 degrees
  • In a medium bowl add the flour, baking powder, pumpkin spice and salt. Whisk these together until combined
  • In a larger bowl whisk the eggs, granulated sugar, vanilla (1 1/2 tsp) and pumpkin puree
  • Mix the dry ingredients with the wet ingredients and mix until just combined.
  • Pour on a prepared baking sheet (or jelly pan). I prepared it with parchment paper so it would come off easier.
  • Bake for 15 minutes until set.
  • While the pumpkin mixture bakes, in a medium bowl mix the cream cheese, butter, powdered sugar and vanilla(1 tsp) until light and fluffy. Set aside
  • Once the pumpkin roll is done baking flip and remove the parchment. Using you hands or a towel, slowly roll into a tight pumpkin roll shape.
  • Place on a wire cooling rack until the pumpkin roll is completely cool to the touch.
  • Unroll and add the cream cheese mixture. Spread until even across the roll. Using parchment paper or cling wrap, roll the pumpkin roll into the roll structure and set in the fridge to cool for 1 hour.
  • Once your roll is done cooling, take out and sprinkle with powdered sugar. Cut into slices and enjoy!

How to Make Amazing Pumpkin Chocolate Chip Cookies

By Food No Comments

It’s fall and that means pumpkin flavored everything! Pumpkin chocolate chip cookies sounded perfect as the weather has finally turned a bit colder. Today’s recipe is from Sally’s Baking Addiction and was super unique in that this recipe does not call for eggs. This cookie recipe wasn’t difficult to make and didn’t take too long! I will say that I did not pat the moisture out of the pumpkin puree, mainly because I kept trying to do so and epically failed each time! I have no idea what I’m doing wrong but I decided to stop wasting precious pumpkin puree and just move forward with it as is!

Regardless, I kept pushing forward and finished the recipe! And instead of taking the advice in the recipe, I ate a cookie straight out of the oven. Let me tell you…. it’s not as good as it was this morning! This is definitely a cookie that tastes better a few hours later. So if you are headed to a family or friend get together, this is the recipe to make. You can make it the night before and remove all the stress of cooking the day of the event.

Overall, I would say that these pumpkin chocolate chip cookies are really good, but I would probably have added some more spices. I like quite a bit of cinnamon and spice flavor in my cookies and I think a bit more spice would have made these an A+ cookie! But the pumpkin and chocolate flavor is still so good and make this pumpkin chocolate chip cookie recipe worth it!

Overall Review: 4/5

P.S. If you are looking for more fall recipes, check out my other post, 5 Recipes to Make with Your Apple Picking Haul! Definitely some great apple options for those that are interested!

Pumpkin Chocolate Chip Cookies

Recipe From:
Servings 18 cookies


  • 1/2 cup Unsalted Butter melted & slightly cooked
  • 1/4 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 6 tbsp Pumpkin Puree
  • 1 & 1/2 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 & 1/2 tsp Ground cinnamon
  • 3/4 tsp Pumpkin Pie Spice
  • 1/2 cup Chocolate chips


  • In a medium bowl whisk the melted butter, brown sugar and granulated sugar
  • Mix in the vanilla and pumpkin puree with the sugar/butter mixture.
  • In a larger bowl, whisk the flour, baking soda and powder, salt, cinnamon and pumpkin pie spices until combined.
  • Pour the wet ingredients into the dry ingredients and mix to combine(use a spatula).
  • Once fully combined add the chocolate chips and mix as well as you can.
  • Cover and chill in the fridge for 30 minutes. You CANNOT skip this step.
  • Once chilled, preheat oven to 350 degrees.
  • Roll about 1 1/2 tbsps of the cookie dough into balls and place on a parchment covered baking sheet.
  • Place in the oven for 11-12 minutes until edges are set.
  • The center will still be super soft and its okay.
  • Don't eat right ahead, let the cookies cool for 15-20 minutes so the flavors combine.
  • Serve with a glass of milk or a PSL and enjoy!

5 Recipes to Make with Your Apple Picking Haul

By Food No Comments

It’s apple picking haul season and that means bushels of apples and all the apple recipes! If you are like me, its a bit overwhelming trying to find good recipes to make with all the apples. So, I went to work finding 5 recipes to make with your apple picking haul! (All recipes are linked in the headings below)

1.) Crock-Pot Apple Butter

Apple butter was without doubt one of my favorite recipes! So easy to do and you get a great result. This apple butter is great on a good piece of toast or in some oatmeal in the morning. I highly recommend making this to share with family and friends!

2.) Apple Cinnamon Fritter Bread

Apple cinnamon fritter bread was my husbands favorite and a huge hit! The layer of apple cinnamon in the middle of the bread is a game changer and really enhances the taste of the bread. This apple bread is one that I will continue to make for seasons to come as its the perfect fall compliment to a cup of coffee on a chilly morning.

3.) Apple Muffins

Apple Muffins were a spur of the moment Friday afternoon decision. They didn’t take long at all and were such a treat for breakfast on Saturday morning. Apple muffins are full of that crisp apple flavor and spices. It’s not overpowering in spice and it hits the spot! The best part about these is they don’t take a lot of apples so you can make several batches for friends and family!

4.) Mini Apple Pies

Let me start out by saying that these mini apple pies took work. It wasn’t that they were necessarily hard to make, its that they take quite a bit of time to make. To make the lattice tops like I did, just requires patience to get them set up right and placed on top of the pies. However, I truly think they were worth the effort. Mini apple pies are the perfect compliment to a party and they use a bunch of apples!

5.) Harvest Chicken Apple Skillet

Finally, we have the harvest chicken apple skillet. This skillet is unique in flavors, but definitely has a fall vibe to it. I grew to really like this recipe but its definitely a sweet and savory dish and that presents a big flavor profile. I do recommend trying it though! It’s good to mix things up and try something new and different and this fits the bill!

And that’s it! These are my top 5 recipes to make with your apple picking haul. If you decide to try any of them let me know below in the comment section!