Pumpkin Churro Bread

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Don’t want to choose between churros or pumpkin bread? Try my Pumpkin Churro Bread – the best of both worlds! Moist, fluffy pumpkin bread is coated with cinnamon and sugar for a sugary, crisp crust that is reminiscent of a piping hot churro!

Fawinter baking is my absolute favorite. Is it yours?

Oh – and fawinter means fall + winter baking. I didn’t want to choose between pumpkin and peppermint, so I just coined this dandy word so people know I’m A) insane, and B) serious about my love of holiday baking.

But this time of year – when the air gets that little crisp chill, when the leaves dance until they fall to the ground and crunch underneath our boots – is so magical. It just feels good after a particularly scorching hot summer, you know?

Anyway, cinnamon and pumpkin go hand-in-hand so you know this mashup had to happen. And I felt particularly good that I seemed to have created such a damn good bread with my own crazy mind.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Basically, you take my Best Pumpkin Bread recipe and bake it up nice and pretty. Wait it cool for a couple minutes, then carefully take it out of the pan and dunk that sucker in a pool of melted butter. I like using a pastry brush to make sure it gets into every crack and crevice of the bread’s surface.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Then take your buttery bread and dredge the living daylights out of it in a huge bowl of cinnamon and sugar. Spoon cinnamon sugar from the bottom of the bowl to pour over the top – almost like you’re basting it. This ensures there’s a thick coating of the cinnamon sugar, which – let’s face it – is the best part.

All that’s left to do is to slice it up and dig in!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd!

Pumpkin Churro Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Churro Pumpkin Bread is fantastic! A combination between crisp and crunchy cinnamon churros and a moist and fluffy pumpkin bread!
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 & ½ cups all-purpose flour
  • FOR THE CHURRO COATING:
  • 1 & ¼ sticks (3/4 cup) unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 tsp ground cinnamon
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray. Set aside.
  2. In a large bowl, cream the butter and brown sugar together with an electric mixer, about 2 minutes, until fluffy and light. Beat in the pumpkin puree, followed by the eggs, one at a time. Add in the spices, baking powder, baking soda, salt, and flour and hand-stir the dry ingredients in, careful not to overmix. Over-mixing leads to tough bread that sinks in the middle. Mixture should still see streaks of white from the flour.
  3. Spread the batter into the prepared pan and bake for approximately 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. NOTE: the type of pan you use may increase your baking time. I like using foil pans, but glass pans or dark pans may result in a longer baking time.
  4. Cool the bread in the pan for about 20 minutes. While bread cools, prepare your churro coating. Pour the butter into a shallow bowl, and in another shallow bowl, combine the churro coating: sugar, brown sugar, and cinnamon until blended.
  5. Gently and carefully remove the bread from the pan and place in the shallow bowl of the butter. Using a pastry brush, brush the butter over the sides and top of the bread as if you were basting it. Make sure every square inch of the bread's surface is coated in butter! Using two spatulas to gently lift the bread from the butter and place in the shallow bowl of cinnamon sugar. Dredge the bread in the cinnamon sugar mixture, coating the sides and the top of the bread until fully coated. Let set and cool in the cinnamon sugar mixture before slicing and serving.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Moist, tender, fluffy pumpkin spice bread coated in a crisp, thick layer of cinnamon sugar goodness!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Have a super sweet day!

xo, Hayley

Monster Candy Cookie Dough Brownie Bombs

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Perfect for Halloween, these Monster Candy Cookie Dough Brownie Bombs are a super sweet treat! Egg-free “monster” cookie dough truffles filled with peanut butter, chocolate chips, oats and M&M’s are surrounded by fudgy baked brownies and coated in chocolate!

You know me and brownie bombs – I just had to revamp this old archived recipe and bring it back!

So you know I taste everything I make but don’t eat everything I make, right? Meaning: I obviously taste-test everything to make sure the flavor and texture is right, but there are few things I actually end up eating. But brownie bombs are a weakness, so I try to get them out of the house faster than you can say “bomb diggity.”

After I made these, I waltzed up to the front office of my apartment complex and dropped them off with the property managers. They go crazy for my treats and I am happy to continue fattening them up 🙂

But I also wanted to give some brownie bombs to my mail-lady because I HAVE THE WORST TIMING WITH HER.

Like, every time I sit and think, “she’s probably gone by now”, I’ll walk over there and she’s in the middle of it. I don’t live far from the mailboxes, per se – but it’s annoying to walk all the way over there and turn around and walk back home and then repeat in a half hour.

So I usually try to see if she’s finished with my mailbox at least so I can GTFO and leave her alone. And she’s always done, but this happened like for a week straight and I felt like she thought I was stalking her or something.

Anyway, I gave her a brownie bomb and I think that made up for the fact that she probably thinks I’m a psychopath who stalks her and/or my mail… which I am the latter. I grew up with so many penpals, so I find joy in getting mail. I’m weird, I know.

So not only are these Monster Cookie Dough Brownie Bombs approved by yours truly, they are also postman (and postwoman) approved.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! These would be perfect for Halloween or Halloween parties because they use up M&M’s, which I always seem to have leftover from handing out candy, or when I was a kid and came back with my stash. Toss ’em into the egg-free peanut butter/chocolate chip/oatmeal cookie dough – AKA, “Monster” cookie dough – roll them into balls, then coat them with a fudgy baked brownie.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Once it’s perfectly spherical and delicious, make it even more indulgent by dunking that sucker in chocolate and sprinkling it with more M&M’s. You know, for a little extra pizzazz. Life needs more pizzazz, don’t you think?

No tricks here! Just happy Treating all around 🙂

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving!

Monster Candy Cookie Dough Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 30
 
These Monster Cookie Dough Brownie Bombs are super fantastic and so flavorful! Egg-free "monster" cookie dough is surrounded by a fudgy baked brownie and coated in rich milk chocolate. So festive for any time of year, but especially Halloween!
Ingredients
  • FOR THE COOKIE DOUGH:
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • ½ cup creamy peanut butter
  • 1 & ½ cups all-purpose flour (see Note)
  • 1 & ¼ cups old-fashioned oats
  • ½ cup miniature chocolate chips
  • 1 cup miniature M&M's candies
  • FOR THE BROWNIES:
  • Two (9x13") pans of baked fudge brownies, cooled, edges trimmed and cut into 15 pieces per pan
  • FOR THE COATING:
  • 1-2 pkg chocolate CandiQuik
  • 2-4 Tbsp creamy peanut butter
  • ¼ pkg vanilla CandiQuik
  • 1 cup additional miniature M&M's, roughly chopped
Instructions
  1. First, make your cookie dough balls. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together until creamy, about 1 minute. Beat in the milk and vanilla, followed by the peanut butter, then the flour until dough comes together and is sticky. Beat in the old-fashioned oats, followed by the mini chocolate chips and mini M&M's.
  2. Using a cookie dough scoop, scoop rounded cookie dough balls and place on a parchment-lined baking sheet. You should get about 30 balls of dough. Freeze until firm, about 30 minutes.
  3. Once dough balls are firm, make your bombs. Take a square of fudge brownie and gently flatten it in the palm of your hand. Place a cookie dough ball in the center of the flattened brownie, and use your fingers and hands to pinch the brownie around the dough ball to seal it completely, rolling the brownie bomb in your hand if needed. Return to the baking sheet, noting that you may now need 2 baking sheets as the brownie bombs are larger than the cookie dough truffles.
  4. After the brownie bombs are made, melt the chocolate CandiQuik according to package instructions. Once melted and smooth, stir in 2 Tbsp of creamy peanut butter until blended. Dunk each brownie bomb into the chocolate-peanut butter mixture using a fork and coating all sides. Allow excess to drip off, then return to the baking sheet and repeat with remaining bombs. NOTE: You MAY need TWO (2) packages of CandiQuik to coat all the bombs, hence why the ingredients says 1-2 pkgs and 2-4 Tbsp creamy peanut butter.
  5. Melt the vanilla CandiQuik according to package instructions and drizzle over the chocolate bombs. Immediately garnish with chopped mini M&M's. Serve!
  6. NOTE: If you do not want to use raw all-purpose flour, you may heat treat your flour by baking it at 350 degrees F for about 10 minutes, or use different flour substitutes, such as almond flour, oat flour, coconut flour, or oat flour.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Gooey, fudgy, chocolaty goodness! Everyone will go crazy for these brownie bombs!

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Have a super sweet day!

Want more brownie bomb goodness?

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve!Mint Oreo Truffle Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Brownie Bombs

Pecan Pie Brownie Bombs

xo, Hayley

Maple Sugar Cream Pie

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible! If you love my original Sugar Cream Pie recipe, you’ll flip for this Maple Cream Pie version! Creamy and smooth like custard-y creme brulee filling flavored with rich maple.

I have done it. I revamped my Sugar Cream Pie recipe.

I know they say “don’t mess with perfection”, but in this case I found a maple version just had to happen. Or else.

(Or else what, you ask? Who knows. It just sounded good).

This pie goes CRAZY on Pinterest and Facebook whenever I share it, and since maple reminds me of cozy fall weather, crunchy leaves, and soft scarves, I knew I had to make a maple version.

It has the same steps and ingredients as my regular SCP, but with a little extra sweetness from maple extract and maple syrup.

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible! Note: Usually I wouldn’t blink twice if you used Mrs. Buttersworth or table syrup like that, but in this case, splurge for real-deal maple syrup. Costco has like, gallon-size jugs of it for under $10. It is worth it!

Most people don’t believe this custard is made without eggs because it is so creamy, thick, and dreamy – almost like a cross between cooked pudding and creme brulee filling. It holds up once it gets baked and cooled, then tossed in the fridge for a bit to chill. Just before serving, I preferred to dust each slice with some ground cinnamon to drive home that cozy fall flavor.

Whatever you do, make this bad boy!

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible! *adapted from my Sugar Cream Pie recipe

Maple Sugar Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A fun twist on a classic favorite, this Maple Cream Pie has the same wonderful, creamy filling as the original but with a maple-flavored twist!
Ingredients
  • 1 deep dish frozen pie crust
  • 4 Tbsp cornstarch
  • ¾ cup granulated sugar
  • 4 Tbsp butter, melted
  • 2 cups heavy whipping cream
  • ¼ cup pure maple syrup
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • FOR TOPPING:
  • 4 Tbsp butter, melted
  • ¼ cup cinnamon sugar (1/4 cup granulated sugar mixed with 1 tsp ground cinnamon)
Instructions
  1. Preheat oven to 325 degrees F. Place the frozen pie crust on a rimmed baking sheet and par-bake for 10 minutes. Remove from the oven but keep the oven on.
  2. While crust partially bakes, make your filling. In a medium saucepan off the heat, whisk together the cornstarch, granulated sugar, melted butter and heavy cream. Turn the heat onto medium and whisk constantly until thickened, about 5-7 minutes. Mixture will suddenly become thick very fast, so use caution so it does not burn. Add in the maple syrup, maple and vanilla extracts and stir to combine.
  3. Pour the filling into the pie crust and smooth out the top. Drizzle the top of the filling with the remaining butter (for the topping) and the cinnamon sugar. Bake for approximately 25-30 minutes or until the filling is bubbly and the top is light golden brown. The mixture may be a little jiggly in the middle; this is okay. Cool completely, then refrigerate for at least 1-2 hours to set.

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible! Thick, rich maple-flavored custard filling with a spicy cinnamon sugar topping. So decadent and delicious!

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible! Have a super sweet day!

xo, Hayley

Caramel Apple Layer Cake

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! This Caramel Apple Layer Cake is bursting with flavor! With fresh apples swirled throughout the cake batter and a buttery caramel frosting, it’s a crowd-pleasing fall-favorite!

I have to say, I’m beginning to change my tune about layer cakes for one reason: the newfound appreciation for rustic-looking cakes.

If fondant and stuff was still a thing – much like Ugg boots with denim shorts or Charlie Sheen’s acting career – I would avoid it like the plague. But since everyone has loosened up on their fancy cakes, I have loosened my strict rule about never making layer cakes.

And you guys? It feels good to be free from those restraints, because this cake was worth it.

Sure, it’s not going to be on a Food Network cake challenge show (and I wouldn’t want it to be, anyway!), but that’s okay, because all the goodness is in the flavor of the cake, which is the most important thing, right? Haven’t you ever seen a gorgeous cake in the shape or likes of something but tasted it and it was dry and artificial-tasting? So anticlimactic.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! The cake starts out like a regular scratch yellow cake but gets amped up with the addition of fresh apples and lots of spice. Once it bakes and cools, you can assemble it – thankfully it is only two merciful layers – and frost it with the buttery caramel cream cheese frosting. I like that it is caramel + cream cheese because the cream cheese offsets the sweetness of the caramel some, and adds a nice, delightful tang.

Last thing you need to do (which I shouldn’t have to clarify)… EAT!

Now if you’ll excuse me, I have some lost time to make up with layer cake recipes.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! *cake recipe adapted from Magnolia Bakery cookbook

Caramel Apple Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Caramel Apple Layer Cake has a moist and tender spice apple cake filled with creamy, buttery caramel cream cheese frosting. A delightful, easy layer cake recipe everyone will love!
Ingredients
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2-3 tsp ground cinnamon, depending on how spiced you like it
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 3 cups coarsely chopped, peeled tart apples, such as Granny Smith
  • FOR THE FROSTING:
  • 1 (8 oz) pkg cream cheese, softened
  • 6 Tbsp butter, softened
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup caramel sundae sauce
  • 4-5 cups confectioners' sugar
Instructions
  1. Preheat your oven to 325 degrees F. Line two 8 or 9" round pans with parchment rounds and liberally grease each pan. Set aside briefly.
  2. In the bowl of a stand mixer, cream the butter until smooth, about 1 minute. Beat in the granulated sugar until fluffy, about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Meanwhile, sift together the flour, baking powder, salt, and spices. Alternate adding the dry mixture with the milk, ending with the milk, until the batter is smooth and blended. Stir in the apples.
  3. Divide the batter evenly among the cake pans and bake for approximately 40-45 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely in the pans.
  4. For the icing: in a bowl of a stand mixer, cream together the cream cheese and butter until fluffy and smooth, about 1 minute. Add in the brown sugar and vanilla and mix well. Gradually add in the confectioners' sugar, about one cup at a time, thinning the frosting out with the caramel sundae sauce if it becomes too thick. Frosting should be light and fluffy.
  5. Frost the layer cake in the middle and around the tops and sides of the cake. If you have remaining icing, you can pipe little details (like flowers or swirls) around the perimeter or edges of the top and/or sides of the cake. Finish with a little extra drizzle of caramel sauce.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! Moist, tender, flavorful spice cake chock-full of fresh apples and covered in a heavenly cream cheese caramel frosting. There’s nothing better!

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! Have a super sweet day!

xo, Hayley

 

The BEST (and Perfect) Classic Apple Pie

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! This truly is the BEST, PERFECT Apple Pie recipe! A simple shortcut makes it quick to prepare, but the homemade, from-scratch apple filling is to-die for! Don’t forget the cinnamon whipped cream and caramel sauce!

I know I use the term “the best” a lot… and in every case, I believe it to be true! My built-in ratings system (family, friends, neighbors, strangers, my apartment’s office) love it and give me their critiques. If they don’t all love it, it doesn’t get “the best” title.

And this pie – it is no exception. It truly is my new go-to favorite apple pie recipe, and I hope it will be yours, too!

I know it’s a little early to start thinking about Thanksgiving and Christmas, but if you’re like me, you can never be too prepared. Or, if you’re like me, you bake apple pies all the time during the fall and winter. Consider this your new go-to!

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! What I love about this pie is that it uses a shortcut that will really help during the stressful time-crunch of holiday meal prep: refrigerated pie crusts. These things are a lifesaver in the kitchen, especially when you need appliances/counter space/everything else for other important components of your meal, like the turkey and sides. Of course, if you want to use your own homemade pie crust recipe, feel free!

The filling is the star here – made with two kinds of fresh apples, and lots of sugar & spice, the filling mixture thickens as it cooks and cools and has so much flavor.

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! Now pardon my slightly ghetto lattice crust, but truth be told, lattice crusts make me nervous since it requires lots of geometry and rocket science and stuff (or maybe I’m just really freakin’ stupid), so I made a mock lattice crust which I think looks just as pretty. Sprinkle on some coarse sugar before baking to really make this pie spectacular.

So whether or not you’re antsy for Thanksgiving, or you just want a slice of stick-to-your-ribs apple pie, save this recipe!

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe!

The BEST (and Perfect) Classic Apple Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This truly is the BEST and most perfect Apple Pie recipe you'll try! The secret shortcut makes it a breeze to make.
Ingredients
  • 2 (14.1 oz) pkgs refrigerated pie crusts, almost to room temperature
  • 2 lbs Granny Smith apples, peeled, cored & sliced
  • 2 lbs Gala or Pink Lady apples, peeled, cored & sliced
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 3 tsp ground cinnamon
  • 1 tsp kosher salt
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ cup cornstarch
  • 1 beaten egg
  • Coarse sugar for garnish
  • FOR CINNAMON WHIPPED CREAM:
  • ¾ cup heavy whipping cream
  • ⅓ cup confectioners' sugar
  • 1-2 tsp ground cinnamon
Instructions
  1. Preheat your oven to 375 degrees F and lightly grease a 9" deep dish pie plate with cooking spray. Meanwhile, in a large bowl, stir together the apples, sugars, spices, and salt. Let sit for 30 minutes, then drain the apple mixture, discarding the liquid. Toss the apples with the cornstarch.
  2. On a flat, clean work surface, stack two pie crusts together and roll them out with a rolling pin until you get a 12"-13" circle. Gently drape the pie crust over the pie plate and pat in the bottom and up the sides of the pan. Fill with the apple mixture.
  3. With the remaining pie crusts, stack again and roll out to about a 10" circle. Using a pizza cutter, cut into 1" strips. In a striped pattern, lay the strips a couple centimeters apart on the top of the apple surface. Brush the pie strips lightly with the egg wash. Going in a horizontal pattern, stagger the other pie strips and brush with egg wash. Sprinkle liberally with the coarse sugar.
  4. Tent the edges of the pie with foil or pie shields, and bake for approximately 15 minutes. Reduce your oven temperature to 350 degrees F and bake for 50-60 minutes more until the top is light golden and the filling is bubbly. Cool for at least 1 hour before serving.
  5. To make your cinnamon whipped cream: with a handheld electric mixer or stand mixer, whip the heavy cream, confectioners' sugar and cinnamon together on high speed for about 5 minutes or until soft peaks form.

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! A classic, semi-homemade pie like this never goes out of style!

This truly is the BEST and most PERFECT Apple Pie recipe you'll try! A simple shortcut makes this semi-homemade pie a cinch to prepare! Gooey, flavorful, perfectly spiced, tender apple filling with a buttery sugar-sprinkled crust. Save this recipe! Have a super sweet day!

xo, Hayley

 

Super Easy Pumpkin Cheesecake Bars

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Want a quick and EASY pumpkin recipe that’s sure to impress? Check out these Super Easy Pumpkin Cheesecake Bars! They come together in a flash and are so irresistible! They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar!

First pumpkin recipe of the season, say holla!

Or don’t, because ‘holla’ makes me feel like I’m 80 and still living in 2005.

But we should still celebrate with the first pumpkin recipe of the season, and I know exactly how I’m going to celebrate: by eating all of these bars.

I originally posted these (with horrid photos, natch) a few years ago… but when I was fall recipe planning for 2017, I realized I should repost them with bigger, better, awesome-r photos, so here we are!

I cannot stress enough how EASY these bars are. They practically make themselves with very little work from you. There’s no water bath. There’s no worrying about ugly cracks in the cheesecake. There’s no fanciness or fussiness. Just mouthwatering Pumpkin Cheesecake Bars.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Here’s the low-down: The crust is a box of pound cake mix, which you can find in the cake mix/baking aisle at most grocers. Mix it up with an egg, some butter, and some spices, then press it into your pan. There’s your crust!

For the pumpkin filling, it gets even easier: cream up some cream cheese, then mix in pumpkin, sweetened condensed milk, some eggs, and more spice. Once it’s smooth and luscious and practically illegal in all 50 states, pour it over the crust and bake. Badabing, badaboom.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Of course, like any pumpkin recipe, the whipped cream on top is not optional. But go crazy once they’re done by drizzling on chocolate or caramel sauces, sprinkling with a little extra cinnamon or nutmeg, or even serving it up with some ice cream (salted caramel, anyone?).

But if you’re looking for an easy, impressive dessert that’s sure to please a crowd, you’ve got to give these bars a try!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!

Super Easy Pumpkin Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Pumpkin Cheesecake Bars are practically no-fail and SO EASY. The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!
Ingredients
  • FOR THE CRUST:
  • One (16 oz) pkg pound cake mix
  • 2 Tbsp butter, melted
  • 1 egg, beaten
  • 2 tsp pumpkin pie spice
  • FOR THE FILLING:
  • One (8 oz) pkg cream cheese, at room temperature
  • One (14 oz) can sweetened condensed milk
  • One (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 2 eggs
  • 3 tsp pumpkin pie spice
  • Whipped cream for garnish, optional but recommended
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside briefly.
  2. In a large bowl, combine the crust ingredients until moist crumbs form. Press the crust mixture evenly on the bottom of the pan. Set aside.
  3. In a large bowl, beat the cream cheese with an electric mixer until fluffy, about 1 minutes. Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated. Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly.
  4. Cool the bars in the pan until room temperature, then refrigerate for at least 2 hours to firm up before cutting into bars. Garnish with whipped cream before serving.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Creamy, perfectly spiced, and ultra pumpkin-y bars that are a show-stopper! You’ve got to give these a whirl!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect! Have a super sweet day!

xo, Hayley

Butter Pecan Layer Cake

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Three towering layers of moist and fluffy Butter Pecan Cake with an irresistible cream cheese frosting and toasted pecans!

So admittedly, I am not a layer cake person. I LOVE eating layer cakes, but I do not like making them.

This probably stems back to a time long ago when I took a cake decorating class at a local Michael’s and failed miserably. Like, I was so bad and everyone was surpassing me with their gorgeous wedding-style cakes that I dropped out just before we learned how to make frosting roses.

Plus, layer cakes are usually very fussy, and fussy I am not. There’s the cake leveling crap, fondant garbage, and crumb coats, which I interpret to mean “time suck.”

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! But – BUT! This Butter Pecan Layer Cake is no time suck, does not require fondant, and naturally bakes pretty flat so the cake leveling – if any – is very minimal. I promise that if I can do it, you can most definitely knock this recipe out of the park. I believe in you.

This cake is made entirely from scratch and features a buttery, moist cake layer studded with toasted pecans which imparts such a wonderful flavor. Toasting the pecans really makes a difference, so don’t skip this step!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Each layer and the entire shebang is coated in a fluffy cream cheese frosting which gives the cake a nice, light tanginess which tastes great with the sweetness of the buttery cake flavor. You could totally use buttercream, but I tend to choose cream cheese over buttercream.

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Not only is this cake tasty, it’s impressive, too! I am going to go out on a limb here and say it would be show-stopping for Thanksgiving dinner, so bookmark it when you’re ready to make your Thanksgiving menu plans.

Now get to baking, and thank me later!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! *adapted from Taste of Home

5.0 from 2 reviews
Butter Pecan Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Butter Pecan Layer Cake is so flavorful and ridiculously tasty! Perfect for any event, but this would be quite special for holidays!
Ingredients
  • FOR THE TOASTED PECANS:
  • 3 cups chopped pecans
  • ⅓ cup unsalted butter, melted
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1 tsp butter extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • FOR THE FROSTING:
  • 1 cup butter (either salted or unsalted - I used salted), softened
  • 10 ounces (one 8-ounce brick plus 2 ounces) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 5-6 cups confectioners' sugar
  • ¼ cup milk or heavy cream, if needed
Instructions
  1. First, toast your pecans: Preheat oven to 350 degrees F. Toss together the chopped pecans and melted butter and spread out evenly on a parchment-lined baking sheet. Toast the nuts for 5-10 minutes, watching carefully so they do not burn. They should smell nutty and fragrant. Remove from oven and cool the pecans until cool to the touch. Meanwhile, grease three 9" round baking pans and line with parchment rounds.
  2. In the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla and butter extracts. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Gradually add in the flour mixture, alternating with the buttermilk, mixing well after each addition. Finish with the buttermilk.
  3. Fold in 1 & ¾ cups of the toasted pecans. Pour evenly among the pans. Bake for approximately 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely and if cakes are too domed on top, use a serrated knife to gently remove the dome.
  4. To make your frosting: In another bowl of your stand mixer, beat the butter, cream cheese, and vanilla together with the paddle attachment until creamy and combined, about 1 minute. Gradually add in the confectioners sugar, one cup at a time, beating well after each addition until frosting is light and fluffy. Only use the heavy cream/milk if frosting becomes too thick or pasty, nothing that you may not need it.
  5. To assemble: place a cake layer on a cake stand or plate. Spread with some of the frosting and top with another cake layer. Repeat. Once your layers are assembled, frost the outside of the cake as best as you can, until smooth. Sprinkle the remaining toasted pecans around the perimeter of the top of the cake. Serve!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Buttery, nutty, flavorful cake layers with a phenomenal cream cheese frosting you’ve just got to try!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Have a super sweet day!

Want more pecan goodness? 

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!Peach & Pecan Layer Cake with Bourbon Caramel

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious.Pecan Praline Blondies

Pecan Praline Pie Bark

xo, Hayley

Red, White & Blueberry Pie Bars (Kuchen)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! These Red, White & Blueberry Pie Bars are so festive and fun any time of year, but especially for Memorial Day and Fourth of July! Similar to kuchen with swirls of cherries and blueberries!

I cannot believe it, but I went swimming for the first time in 10 years yesterday.

What brought on this monumental occasion? The fact that Sacramento hit 100 degrees already.

Meanwhile, I have friends in Minnesota who said it’s 46 and freezing there. So. Wanna trade me, Minneapolites?

A little back story real quick…

In junior high and high school, I used to dye my hair crazy rainbow colors. I had a new color about every month or two and it required severe bleaching of my entire head of hair every single time. Miraculously, my hair never felt damaged or fell out, even though my mom threatened that’d happen. (Still wasn’t worried; I was actually kinda excited for the possibility of wigs).

And because some of these dye jobs cost me (and my mom) quite a pretty penny, I never wanted to ruin my beautiful kaleidoscopic hair by dunking it in chlorine. So I spent summers avoiding the pool completely, because I found that once I waded in the pool without going under, I was more tempted to get my whole head wet, too. And dingy chlorine hair on pretty pastel pinks or vibrant purples was no bueno.

So even though my Grammie lived two doors down from us and had her very own (gorgeous) pool, I stayed away as if it were contaminated and preferred to cool down in an air-conditioned house.

But now that I live in an apartment complex and I have to pay for my own A/C *cries*, I wanted another way to cool down… so I took to the complex pool when no one was in it. It was nothing short of amazing, and I didn’t even go underwater (I’m platinum blonde now and not about to look like I dipped my hair in sewer water, thanks).

And now, if you need me, I’ll be lounging in the shade by the pool (if I’m not physically in the pool) for the rest of summertime. You know, with this attitude, I may actually enjoy the summer now… but don’t quote me yet 🙂

Since summer’s approaching, we’ve gotta start thinking backyard BBQs, pool parties, and the like. And with that (and Memorial Day/Fourth of July coming up), I figured these Red, White, and Blueberry Pie Bars were PERFECT to kick off the unofficial start of summah!

These bars are similar to cherry kuchen, which has a cakier texture than a pie-texture. These bars are a little more on the cakey side, but they’re still moist and chewy and delicious. They’re swirled with cherry and blueberry pie fillings and topped with a sweet lemony glaze.

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Oh, and they’re delicious and feed a crowd. WIN.

(Psst: they also taste great by the pool)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! *adapted from Taste of Home

4.0 from 1 reviews
Red, White & Blueberry Pie Bars (Kuchen)
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 20-25
 
These Red, White and Blueberry Pie Bars combine the flavors of cherry and blueberry pie in one unique, hand-held bar! Great for feeding a crowd!
Ingredients
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • One (21 oz) can cherry pie filling
  • ½ of a 21 oz can blueberry pie filling (see Note below for what to do with the rest!)
  • FOR THE GLAZE:
  • 1 cup confectioners' sugar
  • 4 Tbsp heavy cream or milk
  • Juice of ½ a lemon
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 15x10x1-inch baking pan with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and salt until creamy & fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the extracts. Lastly, beat in the flour. The dough will be VERY sticky.
  3. Spread 3 cups of the dough in the bottom of the prepared pan. Top with the cherry pie filling evenly. Dot the cherry pie surface with the blueberry pie filling and gently swirl together with the back of a spoon. Drop the remaining dough by the teaspoonfuls over the top of the fillings.
  4. Bake for approx. 30-37 minutes or until the tops are golden brown. Cool completely in the pan.
  5. For the glaze, mix the confectioners' sugar, heavy cream, and lemon juice together until pourable. Pour over the tops of the bars before cutting into squares.
  6. NOTE: Use the remaining pie filling in the following ways (or eat it with a spoon!): blend into a milkshake (try vanilla ice cream with graham crackers), fold it in with Cool Whip or fresh whipped cream for a mousse, top an ice cream sundae with it, make mini pies with it, or swirl it into homemade ice cream!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Festive, perfect for picnics or BBQs and delicious, these pie bars are sure to win everyone over!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Have a super sweet day!

xo, Hayley

25 Marvelous Mother’s Day Recipes

Mother’s Day is just around the corner – are you ready? Whether you’re whipping up something for the special ladies in your life, or you ARE that special lady looking to pass off hints to your loved ones, this collection of recipes is worthy of any Super Mom! I even included some of my mom’s personal favorites so you know which have been tested, tried & true by an actual mother and not just a 26-year old food blogger who overuses the terms “delicious” and “hella.”

Enjoy!!

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!

Churro Cupcakes

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert!Mixed Berry Tiramisu

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!Damn Good Chocolate Cake

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is!Strawberry Pretzel Salad Parfaits

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!7-Up Cake

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!Blueberry Streusel Cookies

Best Banana Cake with Banana Frosting

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor!Coconut Cream Pie Gooey Bars

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious!Best Ever Butter Cake

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!Copycat Chick-Fil-A Frosted Lemonade

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake!Best Ever Carrot Cake

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime!Easy Jell-O Divinity Candy

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.Frozen Strawberry Daiquiri Pie

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie!Fudgy Lemon Brownies

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE!Salted Caramel Monkey Bread

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!Perfect Molten Lava Cakes

Homemade Dole Whips

Oreo Macarons

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible!Pineapple Upside Down Cheesecake Bars

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe!Strawberry Cheesecake Lush Dessert

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!Sugar Cream Pie

These Copycat Levain Bakery Walnut Chocolate Chip Cookies are INCREDIBLE! Thick, chewy, soft and bursting with walnut pieces and chocolate chips, they're so easy to make and taste just like Levain's from NYC!Copycat Levain Bakery Walnut Chocolate Chip Cookies

Vanilla Bean Cherry Rum Punch

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious!White Chocolate Velvet Pie

Have a super sweet day!

xo, Hayley

Raspberry Almond Linzer Shortbread Bars

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These Raspberry Almond Linzer Bars taste just like linzer cookies but made easier in bar form! Don’t like raspberry? Substitute with any flavor of jam!

I know this is a little Christmas in May, but I couldn’t resist. I’m on a bar kick and no one will stop me.

Actually, I’m on a fruit dessert kick and I can’t seem to quit it. First it was Mixed Berry Tiramisu, then these bars, and of course, I have more fruity desserts coming down the pipeline for you guys. I think I just realized I’m severely lacking in the fruit dessert category and thought I’d make up for lost time. You’re welcome.

These bars are technically just a shortbread bar, but they reminded me so much of those gorgeous Linzer cookies you get or make at Christmastime that I just had to post them now.

They start with a buttery shortbread crust: easy and no frills. Freeze part of the dough for the crumbly topping, and press the rest into the bottom of your pan. Sure, these aren’t as intricate and perfect as Linzer cookies traditionally are, but that’s also why I’m called The Domestic Rebel. Duh.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Next, spread on your jam situation. For these, I used seedless raspberry jam which is an underrated jam flavor in my opinion. These bars would also be fab with strawberry jam, apricot jam, or maybe even blueberry or boysenberry. The options are seriously limited to your store’s jam availability.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Also top the jam layer with some slivered almonds, which add a delightful buttery crunch as well as that sweet almond flavor. Top with the remaining dough and a few more almonds before baking some more until everything is light golden brown, set, and utterly gorgeous.

You may want to wait a hot minute before cutting these into bars, but once you do, I promise it’ll be worth the wait!

Linzer bars in May. You can thank me later!

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! *adapted from Life Made Simple

Raspberry Almond Linzer Shortbread Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Raspberry Almond Linzer Shortbread Bars combine all the flavors of traditional Linzer cookies into a unique and easy bar recipe! If you prefer, substitute with another jam flavor instead of the raspberry, such as strawberry, blueberry, apricot, or even boysenberry.
Ingredients
  • 1 & ½ sticks (3/4 cup) salted butter, softened
  • ½ cup confectioners' sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 & ½ cups all-purpose flour
  • ¾ cup seedless raspberry jam/preserves (or another flavor of your choice)
  • 1 cup slivered almonds
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  2. In a large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
  3. Save ½ cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with ½ cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
  4. Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These have a wonderful raspberry flavor and the sweet almond is accentuated by the almond extract, which really pairs beautifully with the bright, juicy raspberries.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Have a super sweet day!

xo, Hayley

Like fruity treats? Try these other recipes!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!Lemon Blueberry Cheesecake

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.Frozen Strawberry Daiquiri Pie

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert!Mixed Berry Tiramisu