Colorado Autumn Baked Fruit & Oats Crisp


3 medium Honeycrisp apples, sliced (3 cups)
1 15oz can sliced pears, drained
1 15oz can sliced peaches, drained
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground allspice
1/2-3/4 cup of chopped walnuts
1/3 cup butter or margarine, softened
Cream or Ice cream, to top, if desired

Make & Bake It

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. Add pears and peaches. In medium bowl, stir dry ingredients together. Add softened butter with pastry cutter or your fingers until dry and butter mix to form large crumbs. Sprinkle crumbs over apples pears and peaches.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.


Brown Butter & Cinnamon Crinkle Cookies

ERMAHGERRRRRD! It’s fall, my friends, and you NEED these crinkles in your life. 🍁🍂

These babies are from our friends over at Pay them a visit and see what else they got going in the crazy-good cookie department!


10 tablespoons butter, sliced
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup powdered sugar

How to Make It

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly. Whisk together the flour, baking powder, cinnamon and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Set aside. Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes or until the cookies are set. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.


  • The original recipe calls for 1/2 cup chopped pecans, mixing them into the dough after the flour. I omitted them for personal preference, but if you like nuts in your cookies I know they would be a great addition!
  • I also baked my cookies for much less time than the original recipe calls for, which is 18-22 minutes. I did this so my cookies would be soft. If you prefer a crunchier cookie bake for the full bake time, 18-22 minutes.

Lemon Cheesecake Bars!

Or as I call them, “Heaven”. I can’t help it! I’m on a sweet kick this month. What is it about lemon and cream cheese?—It’s like nibbling on an angel’s wing. These lovelies are from the folks over at Go visit…and bring them some lemony love. 😊🍋


The Crust:

2 cup Nilla Wafers, crumbs (about 60 cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

The Filling:

2 packages (8oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp lemon extract
1 lemon, zested

The Cookie Crust:

3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp kosher salt
2 cup all-purpose flour
1 lemon, zested
11oz white chocolate morsels (ex. Ghirardelli)

How to Make It

Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.

Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.

For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.

For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.

Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that’s okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

This 1970s ”Honey Bun Cake” Makes Me Want to Feather My Hair!

Above: Examples of the 1970s fashion craze “feathered hair” worn by two of the decade’s most beloved TV icons: left, actress/model Farrah Fawcett (Charlie’s Angels); & right: actor/musician David Cassidy (The Partridge Family).

Sally’s 1970s “Honey Bun” Cake

🔥🎵⭐️Burn, baby, burn. Disco inferno!🎶⭐️🔥

I loved this post so much I’m quoting it here in hopes that Miss Sally won’t mind. THIS COFFEE CAKE ROCKS THE DISCO!

1972 Morton Frozen Honey Buns Continental Baking (Pinterest).

‘Ah the 70s……and Honey Buns.

Back in the early 70s when I was in school, I remember my mornings like it was yesterday. Before the bus came, I’d sit and watch “The New Zoo Review” and eat my trusty Honey Bun for breakfast. It was my morning staple. That was before Calories, Fat Grams, Carbohydrates, Trans Fat and Jamie Oliver were around. I can’t hear the word Honey Bun and not have that wonderful memory of taste, come rushing back to me. The crackled glaze on top, the cinnamon and brown sugar flavor and the moist cake center.

So of course I had to try this recipe when I discovered it back in 1999, and oh the memories! Over 35 years has past since my first Honey Bun experience, and every time I taste this cake, I can almost hear Freddie the Frog, and Henrietta Hippo, teaching me wholesome values before I jumped on that school bus and headed off to school. Now that I’m grown, I prefer to call it “Coffee Cake”–but the child in me still calls it “Honey Bun Cake”.’

For us, it was The Electric Company and The Bill on Capitol Hill. But, we agree, Sally. “Honey Bun Cake” wins.


1 box yellow cake mix
8 ounce tub sour cream
4 eggs
3/4 c. vegetable oil
1 c brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Continue reading “This 1970s ”Honey Bun Cake” Makes Me Want to Feather My Hair!”

Jim Dodge’s Fresh Fruit Cake

The inspiration for this cake comes from a delicious apple kuchen/fruit cake mashup created by baker Jim Dodge. Photography by Julie Craig. (Source:


Vegetable oil cooking spray
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 inch dice
1 large tart green apple, peeled and cut into 3/4 inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened 1/3 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder

How to Make It

Preheat the oven to 350°. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.

In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.

In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.

Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)

[One Serving Calories 276 kcal, Protein 4.3 gm, Carbohydrate 50 gm, Cholesterol 59 mg, Total Fat 7.3 gm, Saturated Fat 4 gm]

Maple-Bourbon Banana Pudding Cake


Photography by Fredrika Stjärne. (Source:


6 tablespoons unsalted butter
1/2 cup superfine sugar
1 overripe banana, mashed
1 large egg
1 cup whole milk, at room temperature
1 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
3/4 cup pure maple syrup
1/2 cup light brown sugar
2 tablespoons bourbon
1/4 cup finely chopped pecans
Vanilla ice cream, for serving

How to Make It

Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk.

In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).

In a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.

Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.

Walnut Honey Cake

I love icingless cakes. Don ‘t get me wrong: I love icing, alone on a spoon–and on cakes. But these moist cakes that don’t require frosting are really declicious with a steaming cup of strong coffee. Grrrr! (Photography/Source:


3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

Make & Bake It

Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.

Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.

Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

Irresistible Ginger Honey Chicken Wings

Absolutley addictive honey chicken wings! With a fresh ginger, honey, soy sauce marinade, these honey chicken wings will have you begging for more. Photography by Elise Bauer. (Source:

What You’ll Need

3 pounds chicken wing drummets
1 green onion, thinly sliced on the diagonal
2 Tbsp toasted sesame seeds
1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
3 Tbsp honey
1-inch piece of ginger, peeled and grated
3 cloves garlic, finely minced
1/8 teaspoon sriracha hot sauce (or other hot sauce)

How to Make It

Preheat oven, prepare roasting pan: Preheat the oven to 425°F with a rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive oil or canola oil over the foil to keep the wings from sticking.

Prepare marinade sauce: Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set aside half of the marinade to be used as a sauce (about 1/4 cup).

Toss wings with marinade, place on pan: Place the chicken wings in a bowl and toss with the remaining marinade. Arrange the wings, skin-side down, on the foil lined roasting pan, taking care not to crowd the pan.

Roast in oven: Roast for 15 minutes, then remove from oven, use tongs to turn the wings over so that they are now skin-side up, and roast for another 10 minutes, until nicely browned. Check while roasting to make sure they aren’t getting too dark. If so, place on a lower rack or cover with foil to finish cooking.


Moist, Delectable ”Rosh Hashanah” Honey Loaf Cake…


No spices, no distraction, just a simple, moist, fluffy honey cake. Perfect recipe for Rosh Hashanah, or any time of year. Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking. (Source:


3½ cups (420 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
1 cup (237 ml) vegetable oil
1 cup (237 ml) honey
1½ cups (300 grams) sugar
½ cup (110 grams) brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (237 ml) warm coffee or strong tea
½ cup (119 ml) orange juice

Make & Bake It

Preheat oven to 350°F and grease baking dish(es). Use either three loaf pans, one 9×13″ baking dish, or any equivalent-sized dish(es).
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.

Add oil, honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.

Pour batter into dish(es) and bake in preheated oven until the cake is set all the way through and feels springy to the touch (about 45-60 minutes, depending on the size and shape of your baking dishes).

Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.

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