These pumpkin oatmeal cookies are made rich with butter, chewy with oats, decadent with chocolate chips, soft and flavorful with pumpkin and spices, and of course nicely sweet with two types of sugar.

They are a fun new take on a nostalgic childhood favorite. We know and love the traditional pumpkin chocolate chip cookie, but here we add some oat-y goodness for extra flavor and texture.

It's a tempting fall cookie that's easy to make, a fun treat for parties, and they're always sure to satisfy those seasonal pumpkin dessert cravings.

Make a batch this weekend then save the recipe for the holidays to impress your guests!

So Much to Love About Sheet Pan Gnocchi with Veggies

Welcome to your new go-to weeknight dinner staple recipe! This simple recipe is made with shelf stable gnocchi yet it doesn't even need to be cooked beforehand.

Everything is just tossed together with olive oil on one big baking sheet, then oven roasted and finished with parmesan. Dinner really doesn't get any easier than this!

It's such a fresh tasting, flavorful dinner highlighted with herby, garlicky, parmesan goodness. It's a very hands off meal with such a simple prep and you can have it ready in under 30 minutes. It's adaptable too and you can use up other vegetables you have on hand (ideas listed below).

Plus it's a dish everyone can agree on. There are just so many things to love about this gnocchi, zucchini and tomato sheet pan dinner!

Pair it with chicken, steak or salmon to round out the meal, or just keep it vegetarian and serve it with a side salad.

Decadent lemon pie made with a crisp graham cracker crust, a sweet and tangy, cream cheese infused, fresh lemon filling, and it's garnished with dollops of fluffy and clouds whipped cream atop.

It is similar to a key lime pie but no eggs required. This pie is truly a lemon lovers delight!

Why You'll Love This Lemon Pie

No bake option: This simple to make pie can also become a no-bake treat if you opt to go the route of a no-bake crust.

Versatility: You can also swap the crust out for various other cookie bases such as using vanilla wafers, biscotti cookies or gingersnaps. You could also make and almond flour type crust.

Then for the filling you may also opt to use lime juice and zest in place of lemon.

Storage life: It keeps well in the fridge for several days and this lemon icebox pie can even be frozen.

Can’t get enough of these flavors? Try my creamy spinach artichoke tortellini and this spinach artichoke pizza. You might also love this grilled cheese!

Creamy spinach artichoke chicken has all the flavors of spinach artichoke dip, wrapped up in a delicious and easy chicken dinner. Juicy pan-seared chicken breasts are nestled in a mouthwatering cream sauce with heaps of cheese, briny artichokes, and savory spinach. It’s a quick comfort food dinner that you’ll be craving until the next time you make it. The cherry on top? Everything cooks in the same pan, so clean-up is extra easy. Winner, winner, chicken dinner!

Fast and Easy Blackened Chicken

Smoky, spicy, highly flavorful seasoned chicken kissed with a blackened exterior that envelops a juicy tender interior. It's a tastebud tantalizing recipe to make any day of the year!

It's so simple to make and cooks quickly. It's just a brisk mixing of spices, then generously seasoning the chicken and from there cooking in a super hot skillet for that beautiful finish.

There's a plethora of delicious sides to pair with it (lots of ideas below), and there's also so much you can do with this chicken. My personal favorites for serving are pairing with coconut rice, corn, and mango avocado salsa (for a bit of that sweet + heat) but there's endless options.

And it doesn't just need to be served solo. Try it in tacos, add it to pasta (like creamy alfredo), or toss into a salad.

What You'll Love About Blackened Shrimp

• This shrimp dish is incredibly easy to make.
• It cooks super fast, in about 2 minutes!
• It's bursting with well seasoned, crave-worthy flavor.
• The shrimp are delicious on their own or you can chop them up and use as a taco filling.
• They pair well with fast and simple side dishes like baked potatoes, rice, grits, pasta, fresh bread, a simple side salad, coleslaw and so much more.

Easy Strawberry Rhubarb Crisp Recipe

Have you ever tasted the strawberry rhubarb flavor combination before? Once you do you'll instantly fall in love! It's reminiscent of a strawberry lemon combo but with more uniqueness and depth to it.

My favorite way to eat rhubarb is baked into a dessert, paired with fresh strawberries of course. There are so many things I want to try with this combination like a strawberry rhubarb compote for angel food cake, a strawberry rhubarb crumb cake, or combining the two together for a syrup to serve over buttermilk pancakes.

Someday I'll get there, but for now it's all about this truly delicious strawberry rhubarb crisp.

This strawberry rhubarb crisp is deliciously saucy with just the right amount of sweetness, and the contrast in textures is spot on. You get a tender and juicy fresh fruit filling blanketed with a crispy oat crumble highlighted with butter and sweet brown sugar notes.

This fruit crisp is a must try spring and summer dessert recipe! Just don't forget the ice cream, because it's the ultimate finishing touch for this.

Mini Vanilla Cupcakes

These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.

You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.

They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.

If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!

Mini Cupcake Recipe Ingredients

• All-purpose flour: If you want an even more delicate crumb you can use cake flour.
• Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
• Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
• Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
• Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
• Milk: I like to use whole or 2% milk for the recipe.
• Egg: The egg helps to bind ingredients together and assists in rising.
• Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
• Milk: This is used for the moisture for the cupcake.
• Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
• Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.

Mini Cupcake Baking Equipment Used

• Mini cupcake pan
• Mini cupcake liners
• Electric hand mixer
• Piping bags
• Wilton 1M piping tip

How to Make Mini Cupcake Batter

Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.

• Heat oven and prepare a mini muffin pan with paper liners.
• Whisk dry ingredients together.
• Separately whip butter with sugar until pale.
• Mix in egg and vanilla extract to sugar mixture.
• Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
• Fill prepared cupcake liners 2/3 full with batter.
• Bake until set.

How Long to Bake Mini Cupcakes

• Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
• For this recipe they will likely only need about 9 to 10 minutes.

How to Make the Frosting

• This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
• To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
• Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.

Other Frosting Flavors to Try

If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:

• Chocolate buttercream frosting
• Cream cheese frosting
• Strawberry buttercream frosting

Helpful Tips

• Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
• Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
• Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
• Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.

Storage

• Cupcakes should be stored in an airtight container.
• They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.

More Delicious Cupcake Recipes to Try

• Carrot Cake Cupcakes
• Chocolate Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Vanilla Cupcakes (similar recipe to these but standard size)

Easy French Toast Bake

The great thing about this baked French toast recipe that sets it apart from others is that there's no need to soak the French toast overnight or even for hours in the fridge. It's baked right after it's prepared.

And this version doesn't require chopping into small cubes or adding a crumble topping (like a French toast casserole, which can be delicious but requires more effort). This version is very similar to the real thing (like this French toast) and it's also rich and delicious like bread pudding (just not as sweet and custard-like).

The process is almost the same as making a typical batch of French toast. You cut stale bread into slices, soak it in an egg custard briefly then instead of frying on a hot griddle you just align all the slices together in rows in a baking dish and bake it together in the oven. No tending to and turning individual slices.

It's creates a delicious holiday brunch or it makes a fun choice for a lazy Sunday breakfast, and any extra will be a treat for breakfast before work on Monday! Top it with maple syrup or try it with Buttermilk Syrup for a real splurge.

Easy Delicious Homemade Pancake Syrup

I got this recipe from my sister and we've been making it for probably two decades so I'm not sure what has taken me so long to share it. But better late than never.

It's incredibly easy to make and most everyone in our extended family prefers it to maple syrup.

Wondering how to use it? It's a great maple syrup substitute over a variety of breakfast items. We love it over buttermilk pancakes, French toast, Belgian waffles, crepes, and it even makes a delicious bread pudding or cake topping.

You can have it ready in under 15 minutes! Plus it's adaptable to other flavors.

It makes a delicious coconut syrup or almond syrup using coconut extract or almond extract in place of vanilla extract. Or you can add 1 tsp ground cinnamon along with the vanilla for cinnamon flavored syrup.

Make it this weekend paired with your favorite comforting breakfast. Just be warned once everyone tries it it may likely become a requested staple topping for nearly every breakfast!