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.

I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

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.

Oh, November, how I love you. I think this month is definitely on the same playing field as October in my book. I'm not sure when that happened. November in many of the places we've lived, after all, meant snow. But in our little mountain town where we currently are, that's not necessarily always true. But the day after Thanksgiving... I will be ready for it.

This time change, however.... It used to mean an extra hour of glorious sleep. Now it means that Michael just wakes up an hour earlier. Not. Cool. But we will someday when the sun explodes eventually get back on track, right?

Ok...ok... the cookies!


These are, thus far, Michael's favorite thing to make. It possibly had something to do with sneaking "pieces" out of the dough, or with rolling the dough in the cinnamon-sugar. Not sure which he enjoyed more. Either way, it made baking them that much more enjoyable. Usually he gets about halfway through and then he's done. But he enjoyed making all five (maybe six) dozen of these yummies.

Ingredients:

- 1 C butter, softened
- 1.5 C sugar
- 2 eggs
- 1 tbsp vanilla
- 2.75 C flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 C to 3/4 C Reese's Pieces

for rolling:
- 1/4 C sugar
- 1 tbsp. cinnamon

Directions:

-Preheat your oven to 400 and prepare your cookie sheet with cooking spray or parchment paper.
- Blend together your butter, sugar, eggs, and vanilla. Mix in your dry ingredients (except the Reese's) until well combined into a dough easy enough to handle.
- Fold in your Reese's Pieces. Start with half a cup, and add more if needed as molding/cooking the cookies.
- Place in fridge for up to an hour, or in the freezer for ten to fifteen minutes.
Note: If cooking all at once, keep the dough in the fridge while some are in the oven to keep it from getting too soft.
- Bake for six to eight minutes. Let cool for at least five minutes on the baking sheet before removing to a cooling rack.

The great thing about this recipe? It's easy to cut it in half! If you're making these just for yourself/family, I definitely suggest doing this since it can make anywhere from five to seven dozen depending on how big you make the cookies. I was happy to give lots of ours away. They are so addicting!

I am a HUGE fan of peanut butter cookies. However, I have this weird association with peanut butter cookies that makes me feel SO. GUILTY. whenever I eat them. In order to rid me of this guilt, I set out to find a way to make them seem a little more healthy.

And what makes cookies seem healthier than oatmeal and unsweetened applesauce?

Ingredients:

- 1 C butter
- 1/2 C sugar
- 1/2 C brown sugar (not packed)
- 1 C natural peanut butter
- 1 tsp vanilla
- 1 egg
- 1/4 C unsweetened applesauce
- 1.5 C all purpose, unbleached flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 C oats

Directions:

- Preheat your oven to 350 and prepare your cookie sheet.
- Beat together your butter and sugars. Next add your peanut butter, egg, vanilla, and applesauce.
- Mix in your flour, baking soda, and salt.
- Last but not least, fold in your oats.
- Use a cookie scoop (or 1 to 2 tablespoons) and place dough on cookie sheet. Spray the back of a fork with cooking spray, and criss-cross across the dough (as pictured).
- Cook for 11 to 14 minutes. Move to cooling rack and let sit for two to three minutes before enjoying!


This recipe was adapted from AllRecipes.com

BY THE WAY! If you haven't already, don't forget to enter $100 Target Gift Card Giveaway celebrating The Lily Field!

I know, the name of the cookie is a mouthful. I just couldn't think of something simpler!

Today is my dearest friend's birthday, who happens to be vegan. So I thought it only appropriate that I share this one today.

Ingredients:

- 1/2 cup (1 stick) butter [substitute-- like earth balance], softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1/3 C unsweetened applesauce
- 3/4 cup unbleached, all-purpose flour
- 1/4 C whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oats (quick or old fashioned)
- 1 C semi sweet chocolate chips [or a vegan substitute

Directions:

- Preheat your oven to 350 and prepare a cookie sheet by spraying it or lining it with parchment paper.
- Bear together your butter and sugars.
- Next mix in your vanilla and applesauce.
- Mix in your dry ingredients (except the oats and chocolate chips).
- Fold in your oats and chocolate chips. Do not over mix.
The mix will be a little "flimsy". Not to worry-- your cookies will still be delicious!
- Use a cookie scooper or table spoon and place your dough on your prepared sheet.

- Bake for 11 to 14 minutes until the bottom is golden/brown.
- Let the cookies sit on the pan for 2 to 3 minutes before moving to a cooling rack. If you don't, they will inevitably fall apart. Trust me!
- Let your cookies cool for a good five minutes. They are crumbly, so the longer you let them sit, the firmer they become.


This recipe was adapted from Six Sisters' Stuff.


HAPPY BIRTHDAY BECCA!

These cookies are to die for. I mean, they couldn't have turned out better in my opinion.

Ingredients:

- 1/2 C sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2.25 C oats
- 1/2 to 3/4 C m&m's or chocolate chips
- 1/2 C brown sugar
- 3/4 C smooth or chunky peanut butter (I used natural and it turned out great!)
- 2 tbsp butter, softened
- 1 tsp vanilla
- 2 eggs, lightly beaten

Directions:

- Preheat your oven to 350.
- Mix together the peanut butter, butter, vanilla, and eggs in a bowl.
- Add your baking soda, salt, and sugar.
*This will be pretty thick and a little hard to mix.*
-Mix in your oats.

-Carefully add your M&M's or chocolate chips.
*Note: This may be because I used natural peanut butter, but the dough will be extraordinarily crumbly. It may take some effort to really mold the dough for the cookies. But have no fear! It's worth it!*

- Form the cookies into 2 inch balls or so and place on prepared cookie sheet. Bake for 10 minutes, then use a spatula or fork to carefully flatten the balls. Cook for another 3 to 5 minutes. Remove from the oven and place on cooling rack before enjoying!

This recipe was adapted from Sweet Pea's Kitchen.

Although I've been beyond focused on sticking to a budget, there come times when you need to just splurge a bit. Live a little. Ya know?

I wanted to put together a care package for my little sister (who is a freshman at the University of Kansas this year!), and I wasn't about to do it half-heartedly. Although buying name brand, specific things can be pricey at the grocery store-- sometimes you do whatcha gotta do.

Since it is Autumn (just about), I thought what better way to celebrate than to make this adorable treat I found on Pinterest (which, actually, my little sister initially pinned-- so I knew it was a keeper/winner for the care package).

Ingredients:

- Hershey Kisses
- mini chocolate chip morsels
- Nutter Butter (bite size)

Directions:

- Melt about 1 C of mini chocolate chips (about half of the bag) in the microwave or over the stove top.

*Never add water. I learned this the hard way once while making chocolate covered strawberries.*

- Carefully dip the flat end of a Hershey Kiss into the melted chocolate and bind it to a Nutter Butter. Do the same with a mini chocolate chip (see the picture).


- Repeat as many times as you like. Careful leaving these lying around, though! Many of mine kept mysteriously disappearing and I would have to make more.

Great for goody bags, too (like pictured below)! The bags and leaves I bought at our local Dollar Tree, so they clearly didn't break the bank!

I also gave in and bought three cans of pumpkin today. Needless to say, there's going to be some serious pumpkin recipes coming!

OK, so the title is a mouthful. You definitely won't be attempting to tell someone the name, however, when you're eating one of these.

Because they are positively delicious and you won't want to pause to say their name. True story.

The inspiration for this recipe came from Daisy Chubb. However, seeing that I don't like Nutella, I made them a little differently. If you are one of those people that likes Nutella (nothing against you... I believe you may be the majority), then please feel free to alter mine and go more with the original!

Ingredients:

- 1 C butter/margarine (softened)
- 3/4 C sugar
- 3/4 C unpacked brown sugar
- 2 eggs
- 1 tbsp Vanilla extract
- 2 C unbleached, all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt

Nutella or Jiff Chocolate Silk

- Preheat the oven to 350.
- Beat the butter until fluffy. Then blend in your sugars.
- Add the eggs one at a time (to the butter mix) followed by the vanilla.

- Add half of our dry ingredients, blend, then add the other half (switch to a spoon or spatula to blend if needed for second half).

- In a prepared mini-muffin pan, use a heaping tablespoon (or medium cookie-scopper) to fill the cups.


- Bake in the oven for 11 to 13 minutes (don't let them get TOO brown on the sides).
- When you remove them from the oven, immediately use the bottom of a shot glass (or spoon, or small cup, or something of that kind) to indent the cookies-- therefore making them "cups".

Like the shot glass from my sorority days? Funny... I really don't think I ever used it.

- Transfer to a cooling rack. Give them a few moments to cool.
- Add you Nutella, peanut butter, or whatever you like to your "cup".

Make sure to try to not eat ALL of them. They didn't last very long in our house.


Did I mention I made these for my little sister's 18th Birthday Care Package? HAPPY BIRTHDAY MOLLY (as of the 18th)!!