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Oatmeal Raisin Cookies

Happy National Cookie Day!

There is nothing more comforting than a fresh batch of cookies in the cookie jar. This simple Oatmeal Raisin Cookie recipe, brings back all the feelings of childhood.  The flavor, the texture and the faint scent of cinnamon.

Ingredients

1/2 cups firmly packed brown sugar

1 cup (2 sticks) softened butter

2 eggs

2 teaspoons water

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups uncooked quick-cooking oats

1 cup raisins

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Cookie Steps:


STEP 1
Heat oven to 350°F.

STEP 2
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Incorporate eggs, water and vanilla; continue beating until well mixed. Add all remaining ingredients except oats and raisins; blend with hand mixer at low speed until completely mixed. Fold in oats and raisins.

STEP 3
Form tablespoon-sized rounded balls and place 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely and store in air tight container.

Have a sweet tooth?

I’m a dessert lover myself. Here are a couple other dessert recipes from my blog I recommend:

Double Fudge Brownies

Yummy Banana Cake with Cream Cheese Frosting

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A Guide to the Best Baking Apples

It’s that time of year again — apple picking and fall baking! With so many apple varieties to choose from, it can be hard to decide which apple is the best to use when baking. The best baking apples offer a balance of sweet and tart flavors as well as firm flesh that doesn’t break down in the oven while baking.

Sweet juicy baking apples

Here is a list to help when deciding what apples to use in your fall baking.

8 “go-to” apples for the perfect Fall apple dish:

Jonathans

A classic American variety, and widely regarded as one of the best flavored with a good sweet/sharp balance. You’ll recognize Jonathans apples by their deep red-stripe skin and classic apple shape. Grown in many Midwest states, Jonathans are a great apple for pies, juice and cider.

Honeycrisp

The name says it all! Honeycrisp apples are one of the sweetest apples around. They are distinctively crisp and firm, holding their shape while baking. Mix Honeycrisp apples with a tart apple like Granny Smith for a stellar pie packed full of flavor!

Granny Smith

These pretty green apples are tangy and tart with a firm flesh. One of the most popular apples for pie making, pair them with your favorite sweet apple for the perfect flavor combination.

Braeburn

This deep red beauty is spicy and sweet. It’s stores well with it’s firm texture and holds it’s shape well while baking. A great apple to eat raw. It makes the perfect portable snack!

Golden Delicious

This golden beauty is sweet with a thin skin. Golden Delicious apples require less sugar in recipes due to it’s innate sweet nature and breakdown quicker in the baking process. These are the perfect apple if you like your apple pie to have a softer texture. Great sliced in salads and to make apple butter.

Cortland

The cousin to the very popular Macintosh, Cortland’s are sweet with a tart aftertaste for a little kick. This  red, plump apple has a snow white flesh that is slow to brown after slicing.

Gala

This crisp apple has a sweet, mellow flavor. A beautifully marbled apple is ideal for applesauce and is the perfect apple to eat raw.

Macintosh

Sweet and juicy, Macintosh apples have a thick red skin with a soft, meaty flesh. Macintosh apples flesh is softer in consistency and will breakdown quickly while baking. Pair Macintosh apples with a firm, crisp apple like Granny Smith for the ultimate pie combo.

Ok, now that you are educated on all the apple facts, it’s time to make something yummy and I have just the recipe, Apple Crisp with Oatmeal Crumble.
Enjoy ~M

Homemade Apple Crisp

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Fall Essential Oil Diffuser Recipes

One of my favorite things about the Fall are the warm, inviting smells. Bring on the pumpkin, the spice and everything nice! I have to admit that I’m a HUGE candle lover, but I’ve come to love Young Living essential oils for their therapeutic properties and also for diffusing. Not only does my house smell amazing, but by using essential oils you are avoiding all of those toxic chemicals that come with store bought candles and room sprays.

Here are a handful of my favorite diffuser recipes for this upcoming Fall season. Fill your house with these wonderful smells and enjoy every moment of this crisp Fall season!

Fall Cheer Recipe

Fall Cheer Recipe

2 Drops of Orange
2 Drops of Clove
2 Drops of Ginger
2 Drops of Lemon


Fall Fire Recipe

Fall Fire Recipe

2 Drops of Orange
2 Drops of Frankincense
2 Drops of Cinnamon


Mulled Spice Recipe

Mulled Spice Recipe

3 Drops of Orange
3 Drops of Cinnamon
3 Drops of Ginger


Autumn Fresh Recipe

Autumn Fresh Recipe

4 Drops of Lemon
3 Drops of Lavender
3 Drops of Rosemary


Cozy Flannel Recipe

Cozy Flannel Recipe

4 Drops of Bergamot
2 Drops of Orange
2 Drops of Stress Away


Orange Spice Recipe

Orange Spice Recipe

5 Drops of Orange
1 Drops of Clove
2 Drops of Cinnamon

Need some more good smells to fill your house? I have the perfect Fall Apple Crisp Recipe just for you! Fill your house with the smell of Apples and Cinnamon.

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Chocolate Stuffed Chip Bars

Confession: I have an extremely large sweet tooth. So when I was tasked with making a dessert for an upcoming housewarming party, you better believe I jumped at the chance. I wanted a dessert that would be loved by the masses, relatively simple to make and easy to transport. Well, you can never go wrong with anything chocolate and bar cookies seem to be a no-brainer.  The answer; Chocolate Stuffed Chocolate Chip Cookie Bars. And yes, chocolate is in the name twice! This cookie bar recipe is as if a chocolate chip cookie hugged a Hershey’s chocolate bar. How sweet is that?

INGREDIENTS:

1 cup (2 sticks) unsalted Challenge Butter
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups mini chocolate chips
1 (14 ounce) can sweetened condensed milk
7 full-sized Hershey bars

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DIRECTIONS

  • Melt butter in a saucepan over medium heat. Cook, stirring often until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Make sure when it starts to brown to keep stirring so it doesn’t burn. Let sit for 5 minutes to cool.

 

  • Pour the butter mixture into a mixing bowl, while still hot. Add both sugars and mix with an electric beater on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir to incorporate and set aside.
  • Add eggs, one at a time, to the butter/sugar on a low setting until it’s completely incorporated.  Add in vanilla extract. Incorporate the flour mixture to the wet ingredients and mix until combined. Fold in chocolate chips with a spatula.
  • Line a 9×13” baking pan with foil. Spray with cooking spray for easy removal.
  • Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), Lay the full Hershey chocolate bars over the top, lining them up across the pan. Spread the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
  • Refrigerate pan for 30 minutes.
  • Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

 

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More Dessert Recipes

Need more recipes to satisfy your sweet tooth? Check out these sweet treats:

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Double Fudge Brownies >

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Banana Cake with Vanilla Cream Cheese Frosting >

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Easy Refrigerator Pickles Recipe

I love fresh cucumbers from the garden, but it never fails that the majority of the crop has to be harvested around the same time. Cucumbers in salad are delicious, but 25 of them?  Instead of wasting them, pickle them! I have an easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!

What are Refrigerator Pickles?

Refrigerator pickles are made without the typical canning process, instead they’re made with raw cucumber slices and brine. The take very little effort and they’re ready to eat within hours. The upside of making fridge pickles – they’re easy to make and incredibly crispy and delicious. The downside, they’re not shelf stable, but will last several weeks in the refrigerator.

Refrigerator Pickles

Ingredients

A dozen fresh picked cucumbers  (I prefer the shorter pickling variety)

1 1/2 cups water

3 tablespoons white vinegar or apple cider vinegar

1 1/2 tablespoons kosher or pickling salt*

1 tablespoon of pickling spice blend
(which usually includes black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries and crushed bay leaves)

2-4 cloves of garlic

1 sprig of fresh dill

If you like them spicy 🌶️ (optional)
1/2 teaspoon crushed red pepper flakes, or more/less to taste

Directions

  1. Add the water, vinegar, salt, one clove of garlic per jar, pickling spice blend and dill into 2 (1-quart) jar — or divide the mixture evenly between four small (1-pint) jars — and stir to combine.
  2. Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1-2 weeks.

Too many cherry tomatoes? I have the perfect Roasted Garlic Tomato Recipe just for you.
Great as a side dish or to top your favorite pasta. It’s a great late Summer meal!

Cherry Tomatoes