Brown Sugar Cinnamon Poptart Bars

 Oh.My.Word. These are TO DIE FOR! Make them asap! Pic and recipe from Cookies for Days.

Ingredients

Sugar Cookie Crust

3/4 cup (167g) salted butter, softened

3/4 cup (173g) granulated sugar

1 egg

1 1/2 tsp vanilla

2 1/4 cups (342g) all-purpose flour

1 1/2 tsp baking powder

1 Tbsp canola oil

Brown Sugar Cinnamon Filling

1/4 cup (56g) melted butter

1 cup (246g) light brown sugar

2 Tbsp all-purpose flour

2 tsp ground cinnamon

Glaze

2 1/2 Tbsp very warm water, plus more as needed

1/2 Tbsp light corn syrup

1/4 cup (62g) dark brown sugar

1/4 tsp clear vanilla flavoring

1 1/2 cups (161g) powdered sugar

Instructions

Preheat the oven to 350°F (180°C).

In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.

3/4 cup (167g) salted butter, softened,3/4 cup (173g) granulated sugar

Scrape the sides and add in the egg and vanilla.

1 egg, 1 1/2 tsp vanilla

Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.

2 1/4 cups (342g) all-purpose flour,1 1/2 tsp baking powder,1 Tbsp canola oil

Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.

Grease the 9x13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.

In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.

1/4 cup (56g) melted butter,1 cup (246g) light brown sugar,2 Tbsp all-purpose flour,2 tsp ground cinnamon

Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.

Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.

Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.

Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.

Remove from the oven and allow the poptart to cool completely.

Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.

2 1/2 Tbsp very warm water, plus more as needed,1/2 Tbsp light corn syrup,1/4 cup (62g) dark brown sugar,1/4 tsp clear vanilla flavoring

Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.

1 1/2 cups (161g) powdered sugar

Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.

Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.

Allow the icing to set completely before cutting.

Enjoy!

Lemon Sheet Cake

 

This one comes from The Recipe Rebel and was a summer favorite! A lighter version of our regular chocolate sheet cake!

Ingredients

• 1 cup salted butter (melted) let cool to room temperature
• 2 cups granulated sugar (400 grams)
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 2¼ cups all purpose flour (293 grams)
• 1 cup hot water

Frosting

• 3 cups powdered icing sugar
• ½ cup butter melted
• 2-3 tablespoons lemon juice
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
• In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
• Add milk, baking soda and vanilla and whisk until combined.
• Zest and juice 2 lemons.
• Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
• Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.

Magic Cookie Bars

 I am currently having a love affair with these...ohmygosh they are fantastic. Love The Girl Who Ate Everything-she never steers me wrong!

Ingredients

• 1½ cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup shredded coconut, (both sweetened and unsweetened work)

Instructions

 

• Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper or grease well.
• In a medium bowl combine the graham cracker crumbs and melted butter until well combined. Press crumbs into the bottom of the pan firmly in an even layer to form the graham cracker base.
• Pour the sweetened condensed milk over the crust.
• Sprinkle the chocolate and butterscotch chips on top of the graham cracker crust in an even layer. Sprinkle the nuts and coconut flakes on top.
• Press down toppings gently with a fork. Bake for 25-30 minutes or until coconut starts to turn golden brown. Cool completely and cut into small squares.

Pillsbury Sugar Cookie Cheesecake

 This comes from The Squeaky Mixer and is TO DIE FOR! (I did not make my own whipped cream, by the way, I just added 4 cups of cool whip and made it super easy!)

Ingredients

• 2 packages pillsbury pumpkin sugar cookies (some cookies will be used to top the cheesecake)

• 1 1/4 cups heavy whipping cream

• 24 oz cream cheese, softened to room temperature

• 3 Tbsp. confectioner's sugar

• 3/4 cups granulated sugar

• 1/4 cup sour cream

• 1 1/2 tsp. lemon juice

• 2 tsp. vanilla extract

• Whipped Cream

• 2 cups heavy whipping cream

• 1/4 cup granulated sugar

• 1 tsp. vanilla extract

Directions

• Preheat the oven to 350 degrees F and lightly grease a 9" springform pan. 
• Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered. 
• Bake the cookies in the pan for about 12 minutes or until just golden brown on the edges. Once finished baking, set aside and allow to cool while we prepare the filling.
• In a medium sized bowl, use an electric mixer or stand mixer fit with the whisk attachment to whip the heavy cream until is has thickened to a cool whip consistency. This should take about 4-5 minutes. Set aside. 
• Next, in a large bowl use an electric mixer or a stand mixer fit with the paddle attachment to beat the room temperature cream cheese until smooth. 
• Once the cream cheese is nice and smooth, add in the confectioner's sugar, granulated sugar, sour cream, lemon juice, and vanilla. Continue to beat until everything is evenly combined and there are no lumps in the mixture. 
• Once this mixture is smooth, use a silicone spatula to fold the heavy whipping cream from earlier into the cream cheese mixture. Fold this in until it is just combined and the mixture is evenly incorporated. 
• Pour the cheesecake filling into the prepared pan with the cookie base and spread it around evenly so that the mixture is evenly distributed and the top is nice and flat. 
• Allow this to chill in the fridge covered with plastic wrap for at least 3 hours in the fridge or overnight. To speed this process up, you can chill the cheesecake in the freezer for 2 hours. 
• To make the whipped cream, use an electric mixer or a stand mixer fit with the whisk attachment to whip the heavy whipping cream while slowly adding in the sugar until it reaches the cool whip consistency. Add in the vanilla. Use this to add swirls of whipped cream around the perimeter of the cheesecake then top the cheesecake with additional Pillsbury Pumpkin Sugar Cookies.

Peanut Butter Cornflake Bars

 

This one from Dinner then Dessert is a dessert my mom always made for us as kids. She calls them Energy Saver Bars and tops them with chocolate chips. They're easy to throw together, only have a few ingredients, and are great to pack in lunches or on the go. They are packed with protein and kids and adults love them!

Ingredients 

1-1/2 cups creamy peanut butter

1 cup light corn syrup

1 cup sugar

6 cups cornflakes

Instructions

Spray a 9x13 pan with vegetable oil spray.

To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat.

Mix well until just dissolved, then remove from heat.

In a large bowl mix cornflakes and peanut butter mixture.

Gently press mixture into baking pan. Top with chocolate chips (optional). I put mine in the oven and broil for just a couple of minutes until the chocolate melts and I can spread them. My mom just presses the chips into the bars and lets them set. 

Cool completely before slicing.

Air Fryer Apples

 

These are healthy and amazingly delicious! Recipe and photo from Healthful Blondie. We had them over french toast, but you could pair them with ice cream, over biscuits, on oatmeal, or plain! Lots of options! And your house will smell sooo good when you make these!

Ingredients

2 red apples, pink lady, honey crisp, or gala, peeled, cored, and cut into 1-inch bite-sized cubes

2 Tbsp real maple syrup, divided

1 Tbsp melted coconut oil, refined has no taste

1 tsp cinnamon

Instructions

Preheat your air fryer to 380°F and lightly spray with non-stick spray.

Add the peeled apple cubes into a bowl and toss with 1 Tablespoon maple syrup, coconut oil, and cinnamon.

Add apple cubes to the heated air fryer basket. Make sure they don’t overlap too much, or else they will not cook properly.

Air fry for 10 – 14 minutes, shaking halfway through. They should be golden, slightly crispy on the outside, and tender on the inside. 

Remove from the air fryer and toss the warm apples in 1 Tablespoon of maple syrup. 

Enjoy warm with vanilla ice cream, oatmeal, or on its own!

Cinnamon Sugar Air Fryer Donuts

This one from Kitchen Fun with my 3 Sons is one of our favorites! I actually cheat a little bit and don't make them a donut shape-I take each biscuit and cut it into fourths and cook those small triangles. We have lots of little mouths around here and the bite-size snacks work better! You decide what you like best!

Ingredients

1 can Jumbo Flaky Biscuits like Pillsbury Grands

1/2 cup granulated sugar

1/2 Tbsp ground cinnamon

5 Tbsp butter melted

Instructions

Preheat air fryer to 360 degrees. To do this, simply turn your air fryer on at 330 degrees and let it run for about 3-5 minutes.

In a medium bowl, mix together the cinnamon and sugar. Set aside.

Open the can of flaky biscuits and cut the center out of each one using a 1-inch round cutter. Lightly coat air fryer basket with coconut oil spray (you can also use olive oil spray). Do not use non-stick spray like Pam (those sprays could be harmful to your air fryer).

Place the donuts (not holes), in your air fryer. Bake for 5 minutes at 360 degrees. As the doughnuts are cooking, melt the butter.

Using a silicone pastry brush, coat the baked doughnuts with your melted butter. Then cover the donuts with the cinnamon sugar mixture by dipping and rolling around. Use a spoon to coat the top as well. Gently shake off excess cinnamon sugar. Serve doughnuts hot.

Donut Holes

When you air fry the “holes”, set your timer for 3 minutes and repeat the process of dipping in butter and then adding the cinnamon and sugar mixture.

Hot Chocolate Dip

 

This dip from Yellow Bliss Road will be a regular Christmastime treat from now on! Suuuper easy to whip up and everyone loved it! We dipped apples, pretzels, and graham crackers!

Ingredients

7.5 ounces marshmallow fluff

8 ounces Cool Whip thawed

1/3 cup hot chocolate mix 3 .85-ounce packets

To serve: Animal crackers or graham crackers

For garnish: mini marshmallows

Instructions

Using a hand mixer in a large bowl, blend together the marshmallow fluff, cool whip, and hot chocolate dip until creamy.

Serve with animal or graham crackers!

Pecan Pie Brownies

 

This one from Real Housemoms is to die for! I did edit baking time a bit after reading comments!

Ingredients

1 box family-size brownie mix plus ingredients to prepare (see note)

1 cup sugar

1 1/2 cups corn syrup

4 eggs

1/4 cup unsalted butter melted

1 1/2 teaspoon vanilla extract

2 cups pecans chopped or whole

Instructions

Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan (glass or metal) and set aside.

Prepare the brownie batter according to package directions. Pour the brownie batter into the prepared baking pan.

Bake for 20 minutes.

While the brownies bake, mix together the sugar, corn syrup, eggs, butter, and vanilla in a medium mixing bowl. Stir in pecans.

After brownies have partially baked, remove the pan from the oven and pour the pecan pie filling over the top. Spread the topping into an even layer.

Place the brownies back in the oven and bake for 25 to 35 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Remove the brownies from the oven and let cool to room temperature before cutting into 20 squares.

Cinnamon & Spice Sweet Potato Bread

OHMYGOSH we died over this amazing bread from Averie Cooks! Love love love!!

INGREDIENTS

 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)

 3 tablespoons water

 2 large eggs

 1/2 cup canola or vegetable oil

 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)

 1 teaspoon vanilla extract

 1 3/4 cups all-purpose flour

 1 1/4 cups granulated sugar

 1/4 cup light brown sugar, packed

 2 teaspoons baking soda

 1 tablespoon ground cinnamon

 1 teaspoon ground ginger

 1 teaspoon ground nutmeg

 1/2 teaspoon ground allspice

 1/2 teaspoon ground cloves

 pinch salt, optional and to taste

INSTRUCTIONS

Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.

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Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.

To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)

In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.

Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.

Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through.

Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

NOTES

I estimate that 8x4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven't tried those versions and they are just guesstimates.

Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock.

Boston Cream Pie Poke Cake

This gem comes from Butter with a Side of Bread and it's a keeper! For my husband's birthday, he requested this with "twice the cream"--make sure you have an extra deep pan if you do that! It's got three distinct layers, which I liked. And of course the ganache-to die for!

INGREDIENTS:

1 box yellow cake mix made according to package directions

1 5.1 oz box vanilla instant pudding made according to package directions

2 2/3 cup chocolate chips

1 cup heavy cream

1/2 cup butter

INSTRUCTIONS:

Make the boxed yellow cake mix in a 9x13 pan according to the boxed directions. Allow the cake to cool completely.

Use the back of a wooden spoon and poke holes in the cake, spaced about an inch apart.

Mix up the vanilla instant pudding according to package directions. Allow it to sit or about 5 minutes until it is thick.

Pour the pudding over the cake, spreading to cover the entire cake. Spread to the edges of the cake, insuring that the pudding is creating a nice seal around the edges of the pan. Place in the fridge for 30 minutes.

Make the chocolate ganache by first measuring out the chocolate chips into a large heat safe bowl.

Heat the heavy cream and butter in a sauce pan over medium heat until it is almost boiling. Pour the hot mixture over the chocolate chips and let it sit for 5 minutes.

Stir to combine the chocolate chips and cream mixture. The mixture will be thick and creamy. Let the mixture sit for 20-30 minutes until it has thickened and is cool.

Pour the ganache over the pudding layer of the cake and tip the pan (or spread with a rubber scraper) to cover the entire cake. Chill for at least 1 hour before serving. Can be made up to 3 days in advance.

Pumpkin Pie Crisp

 

Recipe and picture from Dixie Crystals. Coming from someone who doesn't love pumpkin, I absolutely LOVED this dessert! It was our alternative to pumpkin pie this year for Thanksgiving, and it surpassed all our expectations! Super easy-make this asap!

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 2 cups all-purpose flour*
• 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted

Topping

• Homemade Vanilla Ice Cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.1
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.2
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).3
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.4
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.5
6. Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

Baked Apple Cider Donuts

Sally's Baking Addiction has some of my favorite dessert recipes and this one did not disappoint!! Fall weather and Halloween decorating called for some apple cider and apple cider donuts this weekend! These have more steps than I typically like for desserts, but they really are easy. Put on Hocus Pocus and you'll be entertained while making them! ;)

Ingredients

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour (spoon & leveled)*
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice*
• 1/4 teaspoon salt
• 2 Tablespoons (30g) unsalted butter, melted
• 1 large egg, at room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk, at room temperature*
• 1 teaspoon pure vanilla extract

Topping

• 1 cup (200g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice*
• 6 Tablespoons (85g) unsalted butter, melted

---

Instructions

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.