It's beginning to finally feel like fall-ish around here in the Phoenix area.

That means that the highs are starting to be in the lower 90s to 80s instead of near the 100s, and our lows in the mornings are in the 60s.

Yep. That's fall here.

So while it's not sweater weather whatsoever, it is a time to start baking the fall goodies. Because if not now, we'd have to wait until about December when it actually feels like FALL here.

These cookies were a cure to feeling SAD about the weather. And I know they'd go perfectly with some apple cider, coffee, or tea-- or beverage of your choice. They basically taste good with everything.

Everything Delicious Cookies

Ingredients:

- 1/2 C butter, softened (one stick)
- 1/2 C sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 baking powder
- 1 & 1/3 C flour
- 1/3 C chocolate chips (I used semi-sweet)
- 1/3 C baking Reese's Pieces
- 1/3 C caramel bits

Note: If your dough feels a bit dry, add a splash of oil: canola, olive, coconut (melted) all work! This will help the cookies not be too cake!

Directions:

- Preheat your oven to 350 and prep a baking sheet with parchment paper or cooking spray. If you have two baking sheets, prep them both. This makes between 18-24 cookies.
- Blend together your butter and sugars. Add your vanilla and egg to the mix.
- Work in your dry ingredients (not the sweets just yet) until everything is well combined and there are no flour streaks or anything like that!
- Fold in your goodies: chocolate chips, reese's pieces, and caramel bits.

Note: You can just do chocolate chips to make the perfect chocolate chip cookies, or basically add anything that you would like! This is a good base cookie recipe, so I've tested & learned.

- Use a medium cookie scoop (about 2 TBSP of dough per cookie). Bake for 9-12 minutes, depending on your oven. Let cool on baking sheet for 2 minutes until the cookies have caved in. Then remove to cooling rack.


Ready? OK. Now devour them.

Let me start this by saying I am not a fan of molasses by itself.

But I am a fan of these cookies.

This being said, you don't have to be a lover of molasses to want to bake/eat/finish off these beauties. They are filled with the taste of fall, if you take my meaning, and they should be made as much as possible in the next few months. They are delicious, easy, and did I mention delicious?

Yes? OK. Good. Here you are:

Chewy Molasses Cookies

Please note that the dough needs to be refrigerated for at least 30 minutes before baking.

Ingredients:

- 3/4 C butter (12 TBSP), softened
- 1 C sugar
- 1/4 C molasses
- 1 L egg
- 2 C all-purpose, unbleached flour (I actually used King Arthur White Wheat Flour when I made these)
- 1 tsp cinnamon
- 1/2 tsp (ground) cloves
- 1/2 tsp (ground) ginger
- 1/2 tsp salt (I used sea salt)

Directions:

- Preheat your oven to 375 and prep your baking sheet with nonstick spray or parchment paper.
- Mix together your butter and sugar until well whipped. Add in your egg and molasses until well combined.
- Stir in your flour, baking soda, cinnamon, cloves, ginger, and salt. Make sure you clear the sides of the bowl so you get all your ingredients nicely mixed!
- Cover and refrigerate dough for at least 30 minutes, until it's cold and easier to handle.
- Roll the dough into small balls (I used a small-medium cookie scooper). Fill a small bowl with sugar and roll each ball until it is completely coated! Place the cookie on the sheet and give them a little room to spread out.
- Bake for 8-10 minutes until they begin to slightly crack on top.
- Cook for two minutes on the baking sheet before transferring to a wired rack to cool.


These are my husband's absolute favorite cookies. If you're a fan of molasses (or not), or ginger, or cinnamon, or all that goodness put together-- give them a try! Make sure to share in the comments if you make them!

Helllllooooooo strangers! I realize that I haven't written on here in, well, months. Truth be told I've been busy keeping up my other blog and starting a new business. All the while, the newfangled housewife duties never ceased-- they just haven't been shared on here!

I won't make promises of changing that on a consistent basis, but I am hoping to get a few posts up over the next few weeks...months...by December, in order to keep this thing still running. I happen to enjoy this space still very much.

I have been rereading Harry Potter (shocker), the first time I've done this since Michael was around 1-2 (if you're keeping tabs-- he turns five in just under a month). It's been so amazing, and part of me wishes that he was old enough to read along with me. But we're not there yet.

Anyway.

Rereading has me dreaming of fall, and since we don't actually have fall in Arizona, anyway, I didn't see what was stopping me from creating and baking and cooking some yummy fall foods to go with the warmth of the pages I am revisiting.

Without further rambling and sharing all that you probably don't care too much about, here's the RECIPE!

Chocolate Salted Caramel Chip Cookies

Ingredients:

- 1/2 C + 2 TBSP Salted Butter, softened
- 2 tsp water
- 3/4 C Sugar
- 1/4 C brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 + 2 TBSP cocoa powder
- 1 C all purpose, unbleached flour
- 1/2 C salted caramel chips
- 1/2 c chocolate chips
- course salt, for sprinkling (optional)

Directions:

- Preheat your oven to 350 and prep your baking sheet (I used parchment paper, but cooking spray works well, too).
- Blend together your butter, water, and sugars. Add your egg and vanilla, blending again until well whipped/combined.
- Add your baking soda, cocoa powder, and flour to your wet ingredients. Beat on a low speed until you can no longer see any flour in the mixture.
- Mix in your caramel chips & chocolate chips with a spatula.
- Use a medium cookie scoop (1-2 tablespoons) and drop the cookies on your prepared baking sheet. Sprinkle salt on top if desired (I did not in this batch, but I have before and it's sooooo good!)
- Bake for 8-10 minutes until cookies are cooked on bottom and edges. Let sit on baking pan for 2-5 minutes before transferring to a cooling rack.


TRY NOT TO EAT THEM ALL IN ONE SITTING!

'Tis the season for baking, and nothing says Christmas-time more than these cookies. I made them for the first time last year, and as soon as December November the holidays rolled around this year my family started requesting me to send them some. It seemed only natural, after making three batches already, that I should share this recipe once again.

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

They also taste ah-MAZING if you add 1/2 C caramel chips or crushed up candy cane!

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!

I was craving chocolate. And not, like, chocolate-chip cookies chocolate... but chocolate chocolate. And what's better than sea salt and chocolate?

That's right. Absolutely nothing.

So I do what any normal person does in this situation... I searched google for some new recipe ideas. That's how I came across this recipe.

Instead of butter, it's olive oil. And it's not just any old chocolate cookie-- it is literally a cookie that tastes like a brownie. With sea salt. Need I say more?

Please keep in mind that these need to sit in the fridge for at least 30 minutes before baking!

Ingredients:

- 1/2 C olive oil
- 3/4 C sugar
- 2 eggs
- 3/4 C flour
- 3/4 C unsweetened cocoa powder
- 1/2 tsp sea salt (plus more for sprinkling!)
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla
- 3/4 C semi-sweet chocolate chips

Directions:

- Mix the olive oil and sugar in a large bowl. Next, add the eggs one at a time.

- Add the cocoa powder, flour, and salt. Mix until the dough forms.
(I have the best little helper.)

- In a small bowl (or, er, shot glass-- a souvenir!) dissolve the baking soda into the hot water. Add this and the vanilla to the batter and mix them in nicely.

- Stir in chocolate chips, then put the batter in the fridge for at least 30 minutes. Mine sat in there a couple hours while we ran errands.

- When you're ready to bake, line a cookie sheet with parchment paper and use a cookie scoop to get your batter out. It's going to be thick, like brownie batter, so using a scoop or spoon is your best option. Sprinkle sea salt over the top of them.

- Bake for 9-11 minutes, or until the edges are set. Let the cookies sit on the baking sheet(s) to cool for another 5-10 minutes at least, then transfer to a wire rack to cool some more.


This recipe makes around two dozen cookies exactly. Don't expect them to last long!

As I am now in my third trimester with baby #2 (yes, I realize I haven't blogged in a while, so SURPRISE!), I find just about any excuse to make something sweet. Maybe the third trimester doesn't have anything to do with it, but the fact that I'm pregnant does. For some reason, this time around all I want is sugary goodness, whereas with little man #1, I wanted salty foods.

I digress.

The other day I woke up and decided I just had to have something lemon. Maybe because it was 100 degrees outside and it was making me think of lemonade, or maybe because baby just decided he had to have something lemon. (Yes, HE! Another boy!) Regardless of the reason, I scoured the pantry to come up with a new recipe. And, voila! These are easy and delicious, and though I usually prefer to use fresh ingredients-- they don't require you to have actual lemons lying around. Just some lemon pudding!



Ingredients:

- 1/2 C butter
- 1 C sugar
- 1/2 tsp vanilla
- 1 egg
- (1) 3.4 oz package of instant lemon pudding
- 1 C flour (if the mixture seems too wet, add 1/4 C to it)
- 1/4 tsp baking powder
- 1/8 tsk baking soda
- 1/4 tsp salt
*Optional: 1/2 C - 3/4 C White Chocolate Chips*

Directions:

- Preheat your oven to 350 and prepare your cookie sheet with parchment paper or cooking spray (I used parchment paper).

- Cream your butter and sugar together with a handheld or standing mixer. Add in your vanilla and egg next.

- Add your lemon pudding mix before the rest of your dry ingredients. Stir until well combined. Lastly, fold in your chocolate chips if you're using them :).

- With a medium cookie scoop, place cookies on baking sheet. *If you do not have a cookie sheet, use 1-2 Tbsp of dough and round into balls before placing on sheet.*

- Cook for 8-11 minutes, depending on your oven. The edges will be SLIGHTLY tan/brown. Let cool on cookie sheet for 1-2 minutes before moving to a cooling rack.

So easy, and so yummy. There's something about these cookies that almost give them a "cooling effect" when it comes to warm weather.

Recipe adapted from Creations by Kara.

It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

These cookies are super easy-- something to throw together if you have friends or family about to show up and you want your kitchen to smell wonderful, but maybe want to do a little more than just the break-and-bake cookies. Plus, who can pass up on coconut?

Oh, and the surprise inside? If you have some Hershey Kisses handy, they give the cookies a little extra chocolate-boost. (Which is always amazing, am I right?)

They also have the Michael & Clark seal of approval, just so ya know.


Ingredients:

- 1/4 C butter, softened
- 3 TBSP Coconut Oil, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C all purpose, unbleached flour
- 1/2 C chocolate chips
- 1/4 - 1/2 C unsweetened coconut flakes
- 12 - 18 Hershey Kisses (optional)


Directions:

- Preheat your oven to 350 and prepare your baking sheet by spraying or lining with parchment paper.
- Using a handheld or standing mixer, blend your butter and oil together. Then mix in your sugars until fluffy.
- Add your egg and vanilla to the mixture.
- *Optional: Mix your dry ingredients (flour, salter, baking powder & soda) in a medium-sized bowl.* Add your dry ingredients in batches to mix your batter more thoroughly.
- Fold in your chocolate chips and coconut flakes.

- Using a cookie scoop, scoop your dough and place on the cookie sheet.

If you are adding Hershey Kisses put about 1/2 the amount of dough in your cookie scoop, then push a Hershey Kiss into the middle and cover the bottom with more dough. If you have a medium-sized scoop, it works perfectly. *Note: If you do not have a cookie scoop, you can simply shape the dough around the Hershey Kiss, about 2-3 tablespoons worth.*


- Bake for 8 - 11 minutes. Remove immediately to cooling rack.

In my opinion, you can never have enough chocolate-- or coconut. Enjoy!

Not too long after we moved in to our new place I was dealing with some serious tooth pain. Turns out, I had to have ALL my wisdom teeth out.

I was not excited.

In order to come to that conclusion, I had to get in to see the oral surgeon. With Clark gone, living in a new place, I thought I was up a creek without a paddle. But, if you recall, I was paired with Jacquie for my first Cara Box experience, and she didn't hesitate to help. I was so grateful that her and her hubby were willing to watch Michael for a couple hours so I could figure out just what to do about my teeth.

And, of course, that meant I had to make them something sweet.


Ingredients:

- 1/3 C peanut butter
- 2 Tbsp canola/vegetable oil
- 1 C of sugar
- 1/3 C of nondairy milk (I used Silk Vanilla Soy)
- 1 tsp vanilla
- 1 C flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C of rolled oats
- 1/2 C or so of vegan chocolate chips


Directions:

- Preheat your oven to 425 degrees.
- Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
- Add your flour, salt, and baking soda to your peanut butter mix.
- Carefully fold in your oats and chocolate chips.
- Place spoonfuls of cookie dough on a lightly oiled baking sheet and press each cookie down with a fork like you would peanut butter cookies (criss-cross).
- Bake for 6-10 minutes. Let stand two minutes or so before moving to a cooling rack.
*Note: This may be my new oven, but my cookies got a little crispy on the bottom. I would suggest setting your timer for about 6 minutes first just to be cautious!*

Molded from Paint and Tofu.

When it's cold and snowy outside I crave hot chocolate more than coffee, even first thing in the morning. I got in the habit of mixing hot cocoa and milk in with my coffee... so, really, just adding a dash of coffee to my hot cocoa. It just feels more seasonal, which may sound a little silly, but it works for me.

Then I got thinking, what could be better than hot chocolate brownies?


These brownies are a bit thin and crispy, which is how I like them. If you prefer gooey brownies, substitutes are listed throughout the recipe with *asterisks*.

Ingredients:

- 1/2 C semi-sweet or dark chocolate chips
OR *1/2 C Unsweetened or Dark Cocoa Powder*

- 1/4 tsp baking soda
- 1/3 C butter
- 1 C sugar

*2 Tbsp hot water*

- 1 egg
- 2/3 C all-purpose, unbleached flour
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 C dark chocolate morsels/chips

- 2 C mini marshmallows
- extra chocolate chips [optional], for sprinkling

Directions:

- Preheat your oven to 350 and prepare an 8 x 8 baking dish with cooking spray.
- Over medium-low heat, melt your butter in a medium sized saucepan. When it's about halfway melted, add your sugar and 1/2 C semi-sweet or dark chocolate chips *OR Cocoa Powder*.
- Once well combined, pour your mixture into a medium-large mixing bowl. Whisk in your egg and vanilla.
- Gradually stir in your dry ingredients.
*If you are going for gooey brownies, add your 2 Tbsp hot water in the midst of the dry ingredients. So, add a little flour, then add some water, then add a little flour, then add the rest of your water.*
- Fold in your [remaining] dark chocolate chips/morsels.
- Bake for 30 to 40 minutes. Edges should be pulling away from the sides. If you see it ballooning up in the middle while it's baking, don't panic. It will settle down.

Add the Marshmallows

Before your brownies have cooled, sprinkle on top your marshmallows, followed by extra chocolate chips if desired (I would suggest using minis!). Put them back in the oven and let bake for another 3 to 7 minutes. Watch them! When they get a little golden on top, like a good s'more, that's when they're ready (or before, depending on your preference) to come out!

- Let cool for a good 5-10 minutes before attempting to cut. Be prepared. They are a mess to cut and all of them may not look that "pretty" (which is something that bugs me, honestly), but boy are they TASTY!

Note: It almost makes it easy if you let them cool completely, then pop them back in the oven for a few minutes (5 to 10 just to warm them, on 350), then commence to cut them. That way the marshmallows have completely set-in and it makes it easier to get them separated!


The brownie recipe was adapted from HERSHEY'S Kitchen.

Happy December! You know what December means, don't you? Holiday recipes. A glorious multitude of gingerbread, peppermint, chocolate, and more. GET EXCITED!

I'm a little over-enthusiastic about this. Sorry.

I didn't roll these gingerbread cookies out and make them into shapes, but they definitely have the possibility for you to do that. They are moldable when baking and positively delicious once cooked.

Please note that this dough has to sit in the fridge for at least six hours, so it's best to make it the night before you want to make the cookies, or early in the morning if you're going to make them in the afternoon.


Ingredients:

- 1/2 C butter
- 1/2 C brown sugar
- 1/4 C molasses
- 1 egg
- 1/2 tsp vanilla
- 2 C all-purpose, unbleached flour
- 1 Tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp salt
Granulated or Raw sugar for rolling/topping

Directions:

- Melt butter over medium-low heat. Let the butter cook until it just starts to brown.
- Pour the butter into a bowl and whisk in your brown sugar and molasses, next add your egg and vanilla.
- In a separate medium bowl, whisk together your flour, cornstarch, baking soda, ginger, cinnamon, and salt.
- Stir the flour mix into your butter mix until well incorporated.

- Cover and put in your fridge for at least six hours.
- When you're ready to bake, preheat your oven to 350. Line your cookie sheet(s) with parchment paper. This recipe makes about 32 cookies, depending on if you're cutting them into shapes or not.
- Use 1 to 2 tablespoons (a medium cookie scoop) if you are rolling balls for cookies. Either completely roll them in sugar, or just top them off with it (which is what I did).
- If you want them to flatten more, use the bottom of a glass to press down gently on them before sticking them in the oven. Do this BEFORE putting the sugar on if you are just topping them with it.
- Bake for 7-9 minutes until the edges are just barely golden brown.
- Let cool on the cookie sheet for 5-10 minutes before moving to a cooling rack.


Recipe adapted from ihearteating.com.

I don't think Michael and I made enough pumpkin recipes this fall, do you? More specifically, I definitely don't think we made enough pumpkin recipes.

Yes. I am being sarcastic.

Now whenever we go down the baking aisle at the grocery store Michael insists we get a can of pumpkin. When I ask him why, he always responds, "Because it's yummy!"

Can't argue with that, can I?

This is, thus far, my favorite pumpkin cookie recipe from this fall. It is SO GOOD. I'm allowed to say that, right? The only thing I think I might change to it (and it's suggested in the ingredients) is to use white chocolate chips instead of regular chocolate chips (or as well as). I mean, who can fight with white chocolate and cranberry? Anyone?


Ingredients:

- 2 heaping cups of unbleached, all-purpose flour (I did 1 C white, 1 C whole wheat)
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1.5 C oats
- 1 C butter (2 sticks), melted
- 1/4 C molasses
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg yolk
- 3/4 C pumpkin puree
- 1 tsp vanilla

- 1/3 to 1/2 C dried cranberries
- 1/3 to 1/2 C chocolate chips
- 1/3 to 1/2 c white chocolate chips
*Note: You will notice that pictures is only dried cranberries and chocolate chips. Feel free to use a combination of any add-ins, including adding pecans if you like! Just make sure you have between 1 to 1.5 C of the good stuff!*

Directions:

- Preheat your oven to 350. Line your baking sheet with parchment paper or coat with cooking spray.
- Melt the butter on the stove or in the microwave. Whisk in the molasses, brown sugar, and sugar.
- Next mix in your egg, pumpkin, and vanilla.
- You can pre-mix your dry ingredients (except the oats/chips/cranberries) before adding them to your current mix. Otherwise, add them gradually and not all at once to well combine them.
- Fold in your oats, and then your additional add-ins.

- Scoop cookie dough onto prepared baking sheet(s).This makes a few dozen cookies, so either cook multiple sheets at once or be prepared! The dough should keep in the fridge (uncooked) for a day or so after initially mixing it.

- Bake for 12 to 15 minutes until lightly browned around the edges. Allow the cookies to cool for AT LEAST five minutes on the baking sheets, but preferably longer, before moving to a cooling rack.


Recipe adapted from Sally's Baking Addiction.