Tag: fall baking

Carrot Cake Shortbread Cookies

Carrot Cake Shortbread Cookies

Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]

Toffee Cookies

Toffee Cookies

One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]

Pumpkin Scones

Pumpkin Scones

We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give you all the Fall vibes. These cake-like scones make an excellent addition to breakfast or brunch and pair wonderfully with a Pumpkin Spice Latte if I do say so myself. And don’t you dare skimp on that glaze!! It’s sweetness is the perfect compliment to the savory pumpkin flavor. Pumpkin lovers will be all about this one!

Here’s all you’ll need: flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, salt, butter, eggs, canned pumpkin, milk, and confectioners’ sugar.

Pumpkin Scones ingredients list

In a large bowl, combine the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Stir with a whisk to combine.

Flour, brown sugar, baking powder, 3 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt whisked together in a large mixing bowl.

Next using a knife, a fork, or a pastry blender, cut in the butter until it resembles coarse crumbs. Now I absolutely hate having extra tools cluttering up my kitchen drawers. But oh my goodness I wish I would have bought a pastry blender years ago. Seriously you can grab one for like $5. Totally worth it.

Butter being cut into the flour mixture until it resembles coarse crumbs.

Add the egg, pumpkin, and 1/4 cup milk to a separate bowl and whisk it all up! It doesn’t seem like there’s a lot of liquid in this recipe but trust me when I say these Pumpkin Scones will bake up nice and moist. It’ll be love at first bite.

Eggs, milk and pumpkin whisked together in a separate mixing bowl.

Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms, soaking up the additional flour as you go.

A ball of pumpkin scone dough on a lightly floured surface.

Press the dough into an 8 inch circle, then cut it into eight wedges. Separate the wedges and spread them out evenly on a parchment lined baking sheet. Parchment paper = not only better baking results but also easier clean up. It’s a win win!! Brush the wedges with the remaining 1/4 cup of milk. Bake in a 400 degree preheated oven for 12-15 minutes or until the pumpkin scones are golden brown.

Pumpkin scone dough rolled out into an 8 inch circle and then cut into eight wedges with a pizza cutter.

Remove the scones from the oven and place on wire racks to cool. Cool for 10 minutes. Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Even the glaze smells nice and pumpkin-y!

Pumpkin scones cooling on a wire rack. Confectioners' sugar, milk, and pumpkin spice mixed together in a small bowl to make a glaze.

Drizzle the glaze over the warm scones to finish. Load ’em up too cause man, that glaze is just delish!!! Pumpkin Scones are best served still slightly warm from the oven. Makes ya feel all wam and cozy on the inside! If you love all things pumpkin then you’ll wanna try our Pumpkin Waffles next!

Pumpkin Scones by Happylifeblogspot.com #pumpkinscones #scones #fallbaking #breakfast #brunch #pumpkinrecipes

 

Pumpkin Scones

October 28, 2019
: 8 scones
: Easy

By:

Ingredients
  • 2-1/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (1 stick)
  • 1 large eggs
  • 3/4 cups canned pumpkin
  • 1/2 cup whole milk, divided
  • GLAZE:
  • 1 cups confectioners' sugar
  • 1-1/2 tablespoons whole milk
  • 1/8 teaspoon pumpkin pie spice (just a pinch)
Directions
  • Step 1 In a large bowl, whisk together the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Cut in the butter until it resembles coarse crumbs.
  • Step 2 In a separate bowl, whisk the egg, pumpkin, and 1/4 cup milk.
  • Step 3 Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms.
  • Step 4 Line a baking sheet with parchment paper. Press the dough into an 8 inch circle then cut it into eight wedges. Separate the wedges and spread them evenly on the baking sheet. Brush the wedges with the remaining 1/4 cup of milk.
  • Step 5 Bake in a 400 degree preheated oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool. Cool for 10 minutes.
  • Step 6 Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Drizzle the glaze over warm scones. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Shop this recipe!

Apple Hand Pies

Apple Hand Pies

I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]

Peach Cobbler Bars

Peach Cobbler Bars

I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since […]

Frosted Zucchini Cupcakes

Frosted Zucchini Cupcakes

Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! Well that, and Pizza Zucchini Casserole! The spice flavor of these super moist cupcakes is absolute perfection. And that caramel frosting!! OMG!! Grrrlll….don’t even get me started….To. Die. For! You won’t even believe these out of this world cupcakes contain vegetables. Even my green veggie hating nephew gobbled one down! Seriously, I couldn’t believe my eyes. This will surely be your new favorite way to eat your zucchini. Promise!

Here’s all you’ll need: eggs, white sugar, canola oil, orange juice, almond extract, flour, cinnamon, baking powder, baking soda, salt, ground cloves, zucchini, brown sugar, butter, milk, vanilla extract, and confectioners sugar.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Let’s get started! First in a large bowl, mix together the eggs, white sugar, canola oil, orange juice, and almond extract. Beat iiiiiittt!! Just Beat iiittttttt!!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Next in a separate bowl, combine the dry ingredients. That means our flour, cinnamon, baking powder, baking soda, salt and ground cloves. Whisk to combine.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Then gradually add the dry mix to the egg ingredients a cup at a time. Blend it all up until it’s fully combined. Now here’s the part where we sneak in the veggies. Stir in 1-1/2 cups of shredded zucchini. Make sure you mix it up good and hide it in that batter. Especially if you have any picky nephew taste testers! Hee heeee!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Boop. Boop. Booop! BOOP!! It helps if you make the noise. No really it does! Wipe away any excess spillage so it doesn’t stick to the muffin pan. You guys really didn’t think I was this neat did you?!?! Pffffftttttt!!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick comes out clean. I always check it at 20. You can always bake it for a longer amount of time, but you can’t reverse over baked cupcakes. Ya feel me? Cool in the muffin pan for eh…..about 10 minutes.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

While the cupcakes are baking (or cooling) we can whip up some of that delish frosting I was telling you about earlier. You know the one where you’re gonna wanna lick the spoon! In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring it to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Next remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm, room temperature-ish type of thing. I’d even encourage you to toss it in the fridge to speed up the process!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Gradually mix in the powdered sugar in 1/2 cup increments. My whisk attachment got rid of all the bumps. Ain’t nobody got time to sift confectioners sugar. At least not this girl! Slather up those cooled cupcakes with a big ole heap of frosting. I mean these cupcakes are totally fine naked but how could you not dress them up with a nice coat of melt in your mouth, already making me drool, caramel frosting???

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

And….prepare to be dazzled by that first bite!! I mean that is…if you haven’t licked your fingers already. Zucchini has never tasted so sinfully good!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Frosted Zucchini Cupcakes

September 18, 2018
: 18 cupcakes
: Medium

By:

Ingredients
  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
Directions
  • Step 1 In a large bowl, beat the eggs, white sugar, canola oil, orange juice, and almond extract.
  • Step 2 In a separate bowl, add the dry ingredients (flour, cinnamon, baking powder, baking soda, salt and ground cloves). Whisk to combine.
  • Step 3 Gradually add the dry mix to the egg ingredients a cup at a time. Blend until fully combined. Stir in 1-1/2 cups of shredded zucchini and mix well.
  • Step 4 Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan for 10 minutes.
  • Step 5 Meanwhile, In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.
  • Step 6 Remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm temperature. Gradually mix in the powdered sugar in 1/2 cup increments. Frost cooled cupcakes. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Shop this recipe! 

Amish Cinnamon Bread

Amish Cinnamon Bread

Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and […]

Chewy M&M Cookies

Chewy M&M Cookies

Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]

Ginger Streusel Pumpkin Pie

Ginger Streusel Pumpkin Pie

My Brother and Sis in law gifted me the cutest little pie pan. It’s got a big ole pumpkin in the middle with the cute little saying “Pumpkin spice & everything nice”. They obviously know that I love me some pumpkin EVERYTHING!!! As soon as I saw it I knew I had to whip up a pumpkin pie for its inaugural run. But not just any old pumpkin pie. This lil gem deserved something a bit more special than that! I decided that a Ginger Streusel Pumpkin Pie would be the only thing worthy to kickstart it’s baking career. This pie will give you all the feels!! (I credit the streusel). You really can’t find a more perfect pie to serve with Thanksgiving dinner!! And if we’re being honest, I’m about 30% turkey excited, and 70% dessert excited!!! So get out your grocery list, you’ve got a pie to bake before Thursday!!

Here’s all that you’ll need: 1 refrigerated pie crust (may I suggest our super easy Pie Crust recipe), eggs, canned pumpkin, heavy whipping cream, sugar, brown sugar, cinnamon, salt, ground allspice, ground nutmeg, ground cloves, flour, butter, walnuts, and candied or crystallized ginger.Roll out your pie crust on a lightly floured surface. I absolutely love our simple recipe Pie Crust Like Grandma Used To Make. Did I mention it’s basically 3 ingredients plus water?!? So easy!Transfer crust to a 9 inch pie plate. Flute the edges. Basically I just roll over any excess pie crust and then press my finger around the edges to seal. In a large bowl, whisk together the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour the mixture into the pie pan. It smells so good already with all those spices!! I was super impressed with myself when the mixture came right up to the edge of the crust! Carefully place the pan in the oven. It’s a little runny at this point, so make sure there are no dogs (I’m talking to you Nittany and Oscar) or small children to trip over on the way. I also place ALWAYS place a baking sheet on the oven rack underneath my pie pan to catch any spills or drips. This pie really does not spread over the sides at all, so you shouldn’t have to worry about it too much, but it’s just a habit for me. Bake in a preheated 350 degree oven for 40 minutes. Now don’t going running off quite yet! We still have the streusel topping to make. In a medium sized bowl, combine the flour, brown sugar, chopped walnuts, butter, and candied ginger. Never fear!! I found the candied ginger at Target (in case you’re like where the heck am I going to find that???) It’s in the baking aisle with all the spices and it. IS. Delicious!!!Cut in the butter. Ok so pretty much whenever a recipe says to “cut in the butter”, this is what happens. I start by cutting in the butter with a knife or a fork. You know, all classy like. And after about 2 minutes I realize that this would be so much easier with my very best kitchen gadget….my hands!!! So really the easiest (and most fun) way to do this is to just squish all the ingredients together with your fingers. As an added bonus, the warmth from your hands also helps to soften the butter as you squish (100% totally professional baking term). Then once it’s combined, I crumble it all up to look like streusel topping. Remove the pie from the oven, but don’t turn off the oven! We’re not done yet. The pie will be not quite set, which is perfect to hold all of that wonderful streusel topping!! Sprinkle the streusel on top of the pie. All of it!! Pile it one!! This is my favorite part. Bake for an additional 20-25 minutes or until set. I like to lean towards the longer baking time to make sure it’s done. If you insert a toothpick in the center it should come out clean.

Cool on a wire rack for 4 hours. Patience, patience, patience is key!! The slices will be so much prettier and easier to cut if you wait. Take it from me (someone who doesn’t always have the patience to wait). Refrigerate any leftovers, but let’s be real here! We both know there won’t be any!! What is your favorite Thanksgiving dish?

Ginger Streusel Pumpkin Pie

November 18, 2017
: 8
: Easy

By:

Ingredients
  • 1 sheet refrigerated pie pastry
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • STREUSEL:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped walnuts
  • 1/3 cup finely chopped candied or crystallized ginger
Directions
  • Step 1 Roll out your pie crust on a lightly floured surface. Transfer crust to a 9 inch pie plate. Flute the edges.
  • Step 2 In a large bowl, whisk together the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves.
  • Step 3 Pour the mixture into the pie pan. Bake in a preheated 350 degree oven for 40 minutes.
  • Step 4 In a medium sized bowl, combine the flour, brown sugar, chopped walnuts, butter, and candied ginger. Cut in the butter.
  • Step 5 Remove the pie from the oven. Sprinkle streusel topping over the filling. Bake for an additional 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Step 6 Cool on a wire rack for 4 hours. Refrigerate any leftovers. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

Honey Squash Dinner Rolls

Honey Squash Dinner Rolls

So if October is for pumpkin, then November is for squash. At least in my mind it is anyways. In fact, my family doesn’t celebrate Thanksgiving with a pumpkin pie. We celebrate it with a squash pie. It’s really a thing if you haven’t heard […]