This week has been kind of odd in that I was home sick with the stomach flu for two days which was no fun at all, but now the week is ending with a 30th birthday celebration for my husband at our family lake cabin which I am so excited for!  I feel a bit behind as far as food preparation for the weekend since I was laid up in bed for two days, but thanks to the endless amount of inspiration around the web, there will be no shortage of delicious food and beverages this weekend.

I plan to make these Lemon Poppyseed Pancakes from Joy the Baker on Saturday morning.

I wish I had had time to make this Pretzel Baguette with Mustard Butter from Julie at Table for Two to bring along, but it will leave me something to look forward to making when I get home!

And these Triple Chocolate Oreo Chunk Cookies from Crumbs and Chaos are really calling my name, but wouldn’t you know that the husband of the girl who loves to bake requests a Dairy Queen ice cream cake every year for his birthday??  Just my luck!

I just might have to bring my donut pan along to the cabin and make these Baked Cinnamon Sugar Mini Donuts from Une Gamine Dans La Cuisine for breakfast on Sunday because they look like a perfect way to end the weekend of festivities.

What are your plans for this lovely fall weekend?

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I have told you before that I am not the biggest pie fan.  So when apple season comes around, apple pie is not high on my list of things to bake with apples.  Apple crisps on the other hand, I could make every week during the fall.  There is just something about the sweet crunchy topping over the warm tender apples that makes me happy.

When I first saw this recipe for an Apple Brown Betty, I thought that it looked very similar to an apple crisp.  The dessert does share many of the same textures of  a crisp, but the salty crackers that are used instead of the traditional oatmeal of a crisp gives it that perfect sweet and salty balance that I love.  And I love a recipe with some history and versions of this recipe date back to the 1800’s!

Apple Brown Betty
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Warm, tender apples topped with a sweet, crunchy and slightly salty topping
  • 4 cups chopped firm apples, such as Granny Smith or Pink Lady (about 3 whole apples)
  • juice from ½ lemon
  • ¾ cup sugar
  • 1½ cups crushed Saltine crackers
  • 4 Tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Ice cream or whipped cream, for serving
  1. Preheat oven to 350 degrees.
  2. Grease a pie plate.
  3. Place chopped apples into pie plate and pour lemon juice over apples. Toss to coat.
  4. In a medium bowl, combine sugar, crushed crackers, cinnamon and nutmeg.
  5. Take ⅓ cup of the cracker mixture and toss with apples.
  6. Bake apples until tender about 45 minutes.
  7. Melt the butter and pour over the remaining cracker mixer an mix to combine.
  8. Sprinkle cracker mixture over baked apples.
  9. Increase oven temperature to 400 degrees and bake for 15 minutes.
  10. Serve with ice cream or whipped cream.
  11. Recipe adapted from Sinfully Easy Delicious Desserts by Alice Medrich

toss apples with lemon juice and place into pie plate

in a small bowl, combine sugar, crushed crackers, cinnamon and nutmeg

combine 1/3 cup of the cracker mixture with the apples and bake

melt butter, pour over remaining cracker mixture and sprinkle over baked apples and bake again

serve with ice cream or whipped cream

 And there is still time to enter to win this Wilton Halloween Baking Package!  Enter HERE!

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Some things are just perfection defined even when you can’t figure out exactly why.  I first had these cookies several years ago when a friend of mine made them and I was begging for the recipe after my first bite.  I have made them many times since then and everyone who tastes one of these cookies is mystified by how good they are.  I tried to think of what to call them and sometimes, you just have to call them like you taste them.

I think the combination of butter and oil is what gives these cookies such a delightful texture.  The outer edges are perfectly crispy and the centers are soft and chewy.  And the mix-ins in this recipe are truly what add to the unique texture and flavor of these incredible cookies.

I love to use chopped chocolate bars so that you get a big bite of rich chocolate and the cornflakes that add an unexpected crunch.  The ingredient that keeps everyone guessing is the shredded coconut that doesn’t overpower the flavor at all, but simply adds a great chewiness.

Check out my new favorite trick!!

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The Best Cookies
Recipe type: Cookies, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
Crispy on the outside, soft and chewy on the inside and stuffed full of delicious mix-ins
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 cup canola oil
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 3¼ cups flour
  • 1 cup oatmeal
  • 1 cup cornflakes (or rice cereal)
  • 1 cup shredded coconut
  • 1 cup chopped chocolate or chocolate chips
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream together butter, oil and sugars.
  3. Add egg and vanilla and mix to combine.
  4. Add flour, salt and baking soda and mix well.
  5. Add oatmeal, cornflakes, coconut and chocolate chips and mix well.
  6. Scoop ¼ cup-sized dough balls out onto cookie sheets using a large spoon or an ice cream scoop.
  7. Bake 10 minutes. Cool slightly on baking sheets before removing.

cream together butter, oil and sugars

add vanilla and egg and mix

add flour, salt and baking soda and mix well

add oatmeal,  cornflakes, coconut and chocolate and mix

scoop 1/4 cup-sized dough balls onto baking sheet and bake

Don’t forget to enter for your chance to win these fun Wilton Halloween baking items!


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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  “Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

5.0 from 1 reviews
Mini Pumpkin Olive Oil Cakes
Recipe type: Cake, Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
Moist and flavorful individually-sized pumpkin cakes with cinnamon spice glaze
  • For the cakes
  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup packed brown sugar
  • ⅓ cup olive oil
  • ⅓ cup honey
  • ¾ cup white whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • For the glaze
  • 1 cup powdered sugar
  • 2 Tbsp milk
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  1. Preheat oven to 350 degrees. Spray mini cake pan with nonstick cooking spray.
  2. In a small bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. In a large bowl, beat pumpkin, eggs, olive oil, brown sugar and honey until combined.
  4. Add dry ingredients to pumpkin mixture and mix until well combined.
  5. Pour batter evenly into mini cake pan filling each cavity ~2/3 full. Bake until toothpick inserted into center of cakes comes out clean.
  6. *NOTE: Baking time will vary depending size of pan cavities. For a mini bundt pan, begin checking cakes after 8-10 minutes of baking. The larger the cavities of the pan, the longer the cakes will take to bake completely.
  7. Remove cakes from oven and cool completely.
  8. Combine ingredients for glaze and drizzle over cooled cakes.
  9. Recipe adapted from Soffia Wardy

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing

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It is rarely the actual change in weather that first makes us think about the changing of the seasons.  An advertisement for the new fall boot collection, talk of tailgating and football games or the return of Starbucks’ Pumpkin Spice Latte and much-loved Pumpkin Scones may be the first clues that remind us of the cooler weather and leaves changing colors that are coming our way.

It is amazing to me how excited people get about Starbucks’ specialty drinks becoming available again each year.  The Pumpkin Spice Latte and Peppermint Mocha are the two popular drinks that really seem to make some people giddy.  A few of the treats Starbucks offers also have a cult-like following such as the Pumpkin and Vanilla Bean Scones.  And who am I to argue with what is wildly popular at a major chain coffee shop?

These Pumpkin Scones have been referred to as “copy-cat Starbucks Pumpkin Scones” because of their similarity to famous scones that you buy with your coffee.  I just call them really yummy Pumpkin Scones.

Scones are traditionally on the drier side as far as baked goods go and this makes them particularly enjoyable with a cup of coffee or tea to wash them down.  Whether you are a Starbucks worshipper or simply love scones and fall flavors, these Cinnamon Spice-Glazed Pumpkin Scones will remind you that the season change is upon us.

Cinnamon Spice-glazed Pumpkin Scones
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16
The flavors of fall celebrated in perfectly spiced pumpkin scones
  • For the scones
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (you could use only all-purpose flour if you would like and just use 2 cups instead of 1 cup)
  • ¼ cup, plus 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold unsalted butter, cut into cubes
  • ½ cup canned pumpkin
  • 3 tablespoons milk
  • 1 egg
  • For the powdered sugar glaze
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 2 Tbsp milk
  • For the spiced glaze
  • 1½ cups powdered sugar
  • 3 Tbsp milk
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  1. For the scones
  2. Preheat oven to 425 degrees.
  3. Line 2 baking sheets with parchment paper.
  4. In a large bowl (or bowl of a food processor), combine flours, sugar, baking powder, salt and spices.
  5. Add butter cubes and beat or pulse to combine until a coarse, crumbly mixture is formed.
  6. In another small bowl, mix pumpkin, milk and egg.
  7. Add pumpkin mixture to flour mixture and mix until well-blended.
  8. Flour a flat work surface and place dough onto surface. Pat dough and knead a few times to bring the dough together.
  9. Roll dough into a rectangle about ½ inch thick.
  10. Cut dough into 3 strips lengthwise and then cut each strip into triangles.
  11. Place triangles onto prepared baking sheet and bake 15 minutes.
  12. Cool completely before glazing.
  13. For the powdered sugar glaze
  14. Combine powdered sugar, vanilla and milk and mix until smooth. Spoon or brush over cooled scones.
  15. Allow glaze to dry before applying spiced glaze.
  16. For the spiced glaze
  17. Combine ingredients and mix until smooth.
  18. Put the glaze into a small ziploc bag, squeeze the air from the bag, close the top and cut one corner of the bag to pipe the glaze over the scones.
  19. Recipe adapted from The Accidental Cook

combine flour, sugar, baking powder, salt and spices

add butter and mix until coarse mixture is formed

combine pumpkin, milk and egg

add pumpkin mixture to flour mixture and mix

place dough onto floured surface and roll into a rectangle

cut dough into triangles and bake

once cooled, apply powdered sugar glaze, followed by spiced glaze

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