Fall, the best everything!!

Fall is my favorite season!! It starts to get a little chilly (alright this year it’s down right cold!), pumpkin things start appearing everywhere!, the scents are amazing, the colors that pop up everywhere, and it’s almost Christmas!! One thing that I don’t like about fall? The want to constantly be baking. Baking delicious goodies every weekend will not help me fit into my wedding dress in May…I’m just saying! But, after I found this recipe, I seriously couldn’t resist!! Molasses cookies are my all time favorite cookie (molasses, ginger, spice, etc.), and I love all pumpkin things, so this Pumpkin Molasses Cookie is the perfect fall treat!! I was also a good Weight Watchers member and figured out the points value per cookie before baking them, and at 2 ppv a cookie, I figured they weren’t too horrible to have in the apartment, plus I have a few people who have said anytime I bake, I can share the wealth with them, which I plan on doing, because who doesn’t love coming into work on Monday to find some goodies waiting for them at their desk!?



  • 1/2 c. unsalted butter, softened
  • 1 c. sugar, plus extra for rolling
  • 1/2 c. roasted pumpkin puree (I used regular pumpkin in a can)
  • 1/4 c. molasses
  • 1 egg
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. salt


  1. In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
  2. Add the sugar, pumpkin, molasses, and the egg. Mix until well combined.
  3. Add in the dry ingredients and mix until a batter forms. I suggest adding in the flour gradually or you’re going to be standing in a large cloud of flour.
  4. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  5. Fill a small bowl with some extra sugar, I used about 1/3 of a cup and almost used all of it!, Roll the dough into about once inch balls and then roll around in the sugar until it’s thoroughly coated. Place on a cookie sheet that is covered in parchment paper. Place the balls of dough an inch or so apart.
  6. Bake the cookies at 350 for about 10-12 minutes. Let them sit on the cookie sheet for a few minutes before moving the cookies to a wire rack.

This recipe makes almost 4 dozen cookies, depending on how big you make them. And just a warning, the dough is VERY sticky after only an hour of refrigeration. So what I did was used my small Pampered Chef scoop and just plopped the dough into the sugar, shook the bowl a little and then rolled the dough into a ball after it’s been coated by sugar so it wasn’t so sticky. But it may not be as sticky if you refrigerate for longer, so play around with this. But seriously, don’t let the sticky dough stop you from making these, because your whole house will smell like fall, and your taste buds will do a happy dance after you bite into them! They are PERFECT with a cup of coffee (mine just happens to have some Pumpkin Spice creamer in it!) Enjoy!!!!


Recipe Adapted from: http://heedthefeed.com/2011/09/25/pumpkin-molasses-cookies/


MIA for awhile, but I’m back!

So I know it’s been a LONG time since I last posted a recipe…it’s not that I stopped trying new things, but just got busy with wedding things, being sick, working, etc, essentially, just life in general. But, last night at a friends 50th birthday party I ran into a friend of mine that was faithfully following this blog and she told me how disappointed she was that I hadn’t updated in a long time, but was still posting on facebook what I’ve been making and sometimes some pictures. So I promised her that today I would sit down and add two new recipes. And on this very dreary day I decided I’d add some sweets to the blog. Something about this weather always makes me want to bake, however with my attempt at losing weight before the wedding, it’s not always a good thing to want to do haha. The two recipes I’ve going to add, one is a no bake recipe, super simple and super delicious!!! and the other is a quick bread.

Marshmallow Cheesecake


  • 1 package regular sized marshmallows
  • 3/4 c. milk (I used skim)
  • 2, 8 oz bricks of cream cheese
  • 1 tub whipped topping


  1. In a good sized bowl beat the cream cheese until it’s whipped really good. Set the bowl aside.
  2. In a sauce pan, over medium-low heat, melt the marshmallows and milk together. This is a long and tedious task, but be patient. Stir the marshmallows pretty frequently to prevent them from burning.
  3. When the marshmallows are finally melted, take the sauce pan off of heat and let them cool to room temperature.
  4. Once they are cool, pour the marshmallows into the cream cheese and beat until fluffy.
  5. Fold in the tub of whipped topping and then pour mixture into a prepared crust.
  6. Chill for about a half hour, to 45 minutes or longer until set.

When I made this, it made more than I needed for one crust, maybe not quite enough for 2, but probably pretty close to enough filling for 2 cheese cakes. If you use a graham cracker crust, and then drizzle chocolate syrup over the cheesecake it’s like a s’more cheesecake…so delicious!!! This is also very light, I’m thinking next time I made this I’ll try using the strawberry cream cheese instead of regular cream cheese, to make it a strawberry cheesecake. I’m sure you could use any of the flavors of cream cheese to give this a different flavor, and I bet it will be delicious!!! If any of you try it with the different flavors of cream cheese, please let me know what flavor and how it turned out!!!


Recipe from:http://www.annadotes.com/2012/12/easy-marshmallow-cheesecake.html

Apple Banana Bread


  • 3 apples, peeled and grated
  • 3 ripe bananas, mashed
  • 1 stick of butter, softened
  • 2 cups of sugar
  • 2 eggs
  • 3 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp vanilla


  1. Sprinkle the apples with some lemon juice if you’d like, it’s not necessary to do, but will prevent them from browning. Cream together the butter, sugar, and eggs in a large sized bowl.
  2. Mix in the fruit. Add the dry ingredients and the vanilla. Stir just till combined.
  3. Pour into 2 prepared loaf pans
  4. Bake at 350 for 50-55 minutes, until gold brown and a toothpick comes out clean.

Side note: When it says 2 loaf pans, I’m not 100% sure that if you use two regular sized loaf pans that they will fill the pans completely. The last time I made this I made one regular sized loaf pan (from Pampered Chef) and one small loaf pan and they were perfect sized. So it may take some experimenting on how much this actually makes. But let me tell you, the trial and error will be worth it!!! This is by far the best bread I’ve made. The apples help to keep the bread extra moist and add in a little extra sweetness. Brandon has even said it’s better than his mom’s and my dad’s banana bread….but ssshhh don’t tell anyone 😉

Recipe from: http://coloradomoms.com/featured/recipe-apple-banana-bread/

So, now that I’ve started this up again, trust me, I will not disappear again! I may not blog every week, but I’ll try!!!