17 Autumn Desserts to Welcome the Season!

I just love fall. The cool crisp air. The gorgeous vibrant colors. And of course, most of all, the wonderful, aromatic flavors of autumn ingredients. Pumpkins, winter squash apples, cinnamon, caramel and spice! There’s nothing better than that. This collection of 17 Autumn Desserts is proof of my love for baking treats with these ingredients.

17 Autumn Desserts



Pumpkins are for more than Decorating!

1) This Caramel Pumpkin Cake is one of those that quickly jumped to the top [Read more…]

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Salted Chocolate Thumbprint Cookies

Thumbprint cookies with Hershey's Spreads
This is a sponsored post from Hershey’s Spreads. I have received product and compensation for my time, but all opinions are my own.

We’re going back and forth between cookies and soup this week.  On Tuesday, I told you about the new Hershey’s Spreads and I hinted at this recipe.  Then yesterday, I shared Pineapple Chili with you.  Today, I bring you the cookie recipe I teased you with on Tuesday.  And tomorrow, I’ve got a brand new slow cooker soup for you.

As far as I’m concerned, we could go on switching between cookies and soup for a long time!  They are two of my favorites.

My mom used to make thumbprint cookies every Christmas.  She filled hers with green and pink icing.  Pink, because the red food coloring never coaxed the color all the way to red.  I love her thumbprint cookies.  But for some reason, I’ve never made them myself.

When the Hershey’s Spreads came in the mail, I knew they would be perfect to fill thumbprint cookies.  And because sweet is made even better by a little salty taste, I added a sprinkle of kosher salt to the tops.  It makes them look extra special too.

Since I didn’t have the recipe, I called mom on the phone.  She flipped through her pile of hand-written recipes to find it for me.  I scribbled the recipe in pencil.  It felt like old-fashioned times (you know, like 10 years ago, when we weren’t in the habit of searching up recipes online).

Here’s what you’ll need to make Salted Chocolate Thumbprint Cookies:    [Read more…]

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No Bake Cookies – ‘Healthified’


Recently, I had an intense craving for the classic no bake cookies. Chocolate, peanut butter, oats….yum! However, I wanted to see if I could give the recipe a little makeover, to make it a tiny bit healthier. I was able to reduce the sugar, sub out the butter for healthier fats and still have the delicious flavor I remember. I love when my ‘experiments’ work out! Of course, don’t get me wrong, this is still a treat and not a health food, but with all those oats and protein from the peanut butter…I just might have justified eating them for breakfast.  Okay, I totally ate them for breakfast!

No Bake Cookies – ‘Healthified’


  • 1 cup white sugar*
  • 1/2 cup skim milk
  • 1/2 cup coconut oil
  • 4 T. unsweetened cocoa powder
  • 1/2 cup peanut butter*
  • 3 cups old fashioned oats*
  • 1 teaspoon vanilla extract
  • *Notes – I used ½ cup sugar and ½ cup Stevia in the Raw – just depends on your preference. Any nut butter or peanut butter replacement, such as WowButter or SunButter could be used in the place of peanut butter. A combination of quick cooking and old fashioned oats, or all quick cooking can be used if you prefer.


  1. In a medium saucepan, combine sugar, milk, coconut oil, and cocoa.
  2. Bring to a boil, and cook for about a minute.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by spoonfuls onto wax paper.
  5. Place in fridge to cool and set.
  6. {store in refrigerator since coconut oil melts above 76 degrees F}

KimM is a contributing writer for Eat at Home. For more recipes, check out her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

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14 ideas for using up Easter candy

Spring is officially showing up around our neck of the woods and we’re more than ready to enjoy all that Spring has to offer – eggs, flowers peeping up through the dirt, the smell of new grass, garden season, and of course Easter. I love Easter because it’s such a joyful holiday and I love any time that my family can gather together around the table and enjoy a good meal together. Of course, with Easter, there always comes a plethora of colorful candy!

I don’t know about you all, but during Easter, candy seems to multiply all on its own. Even if I don’t buy any, we always end up with a bunch of it laying around.  I enjoy candy as much as anyone, and Easter does bring out some delightful seasonal treats. (Cadbury Eggs, anyone?) But, after a while, I just want some creative, fun ways to turn it into something else and use up all the random candies laying around.  Thankfully, there are tons of things to do with all that colorful candy, and I’m loving this Easter Candy Roundup. I love seeing how other people use up their Easter Candy. Some of these are super creative and really easy too!

15 Ways to Use up Easter Candy

  1. Try out this Jelly Bean Bark
  2. Make up some Creme Egg Bark
  3. Enjoy this pretty Easter Egg Pretzel Swirl Bark
  4. Add to Krispies Treats
  5. Make Spring Puppy Chow (Better yet, use it to put a twist on these gift mixes and share them with friends!)
  6. Top these brownies with chocolate easter candies
  7. Make Peep S’mores
  8. Create Candylicious Junkyard Cookies
  9. Make up some Peep-Corn
  10. Bake some Peanut Butter Reeses Egg Cookies
  11. Try out an Easter Candy Bar Pie
  12. Kids love these “nests” from Haystack Cookies
  13. Turn these into Easter Monster Cookies
  14. Use Easter Candy in these Cake Mix Cookies
  15. Spiff up Frito Candy with a bit of spring flair.

Do you still have Easter candy at your house? I’d love to hear how you use it up!

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Candy Cane Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are one of my favorite Christmas treats.  This year, I had the idea to roll them in finely crushed candy canes, along with the powdered sugar.

The result is a deeply chocolate cookie with just the perfect hint of peppermint.  Small flecks of red candy cane make them pretty on the cookie plate.

I baked these up using Pampered Chef products for their 2012 Cookie Swap.  I love Pampered Chef.  The products are affordable and made for real people cooking at home.

I have quite a few Pampered Chef products already, but I was happy to try some new ones out.  The adjustable measuring spoons are fantastic.  I didn’t know if I would like them or not, but they’ve already become a favorite.  The cookie scoops are fantastic too.

And one thing really surprised me – the cookie sheet.  I’ve always baked my cookies on a baking stone.  That works great, but this time I used the cookie sheet, lined with parchment paper.  The cookies turned out perfectly.  No sticking.  No burning.  Just sweet perfection.  I’ll definitely be doing that again.

Below, you can see the assembly process for these cookies.  I didn’t roll the dough into balls, but just scooped it into the candy cane powdered sugar and rolled it around.  It made the process much quicker and easier than rolling all those balls.

Here’s what you’ll need to make Candy Cane Chocolate Crinkle Cookies.   [Read more…]

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Pumpkin Biscoff Monster Cookies

It’s no secret that I love oats. I recently confessed to having 6 boxes of quick oats in the pantry, because I’m apparently afraid of running out.

But I didn’t realize until recently that we as a country actually have a National Oatmeal Day – October 29.

These cookies are perfect for celebrating National Oatmeal Day or any day, for that matter.

These are an adaptation of the traditional monster cookie. Instead of peanut butter, which I don’t think would be good with pumpkin, I used Biscoff. The consistency is about the same as peanut butter, but it’s made with mildly spiced ginger cookies so it pairs nicely with the pumpkin.

This version of monster cookies is softer than the traditional monsters. But they are every bit as delicious. It also makes a monster-sized batch of cookies. You will be at the oven, baking for quite a while.

The good news is that the cookies freeze well. Because they are soft, I recommend freezing them in a single layer or in layers separated with wax paper.

Here’s what you’ll need to make them: [Read more…]

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Cake Mix Cookies – Lightened Up

Cake mix cookies are nothing new (as a matter of fact, there are several fabulous recipes right here at Eat at Home, like Pina Colada Cake Mix Cookies…holla!), but I decided to re-visit the recipe the other day. I haven’t made them in quite some time because (1) it usually calls for 2 eggs (which my egg allergic son can not have) and (2) most recipes call for at least a 1/2 cup OIL or BUTTER. Now, don’t get me wrong, I do love me some buttah, especially in cookies, but I try to limit it as much as possible.

So, the other day I am having a huge chocolate craving (this is nothing unusual). Since I have recently moved, I have not restocked on a lot of baking items….but I did have cake mix. I didn’t want to make a cake or cupcakes, but I knew I could make cookies with it. After scoping out a few recipes, I decided I could make these a little bit better for you, by making a couple of healthier substitutions.  Not sayin’ these are a health food or anything…but when you want something sweet and you want it NOW, these fill the bill without filling out your jeans quite as much 😉  These cookies are soft & chewy, not crispy, and surprisingly, were better the next day. (They didn’t last past Day 2, so I can’t speak to how long they will keep!)

Cake Mix Cookies


  • 1 package cake mix of choice I used yellow
  • 2 eggs*
  • 1/4 cup coconut oil or oil of choice
  • 1/4 cup plain low-fat yogurt
  • Mix-Ins optional
  • 1/2-3/4 cup chocolate chips
  • 1/2-1 cup M&M's candy
  • *I used Ener-G egg replacer


  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl, combine cake mix, eggs*, coconut oil and yogurt. Fold in your mix-ins.
  3. Place cookie batter by heaping tablespoons (I used a cookie scoop) on a baking mat (or non-stick cookie sheet) about 2 inches apart and bake for 8-10 minutes - depending on the size of your cookies.
  4. Let cool on cooling rack (if you can!). Store in air-tight container.

See the other 31 Days of Cooking Short Cuts for Cheaters posts here.

Kim of Mo’Betta – I have been married for 13 years and have 3 children, ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline!

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Cookie Butter Chocolate Chip Cookies


This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

If I were to guess, I’d have to say that the original Toll House chocolate chip cookie recipe is the thing that gets made most often.   Everyone in the house can make the cookies, with the exception of my 9 year old and she is learning.

My 14 year old son makes them by memory.  Occasionally, he makes changes to the original recipe but mostly he keeps it traditional.  There is nothing like a warm chocolate chip cookie straight from the oven and made by someone you love!

The other day, Mia and I decided to do some baking together.  We planned to make Peanut Butter Chocolate Chip Cookies, but we were running low on peanut butter, so I grabbed our jar of Cookie Butter instead.  (I’m pretty sure cookie butter is just like Biscoff.)

[Read more…]

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Spiced Chai Latte Cake Mix Cookies with Vanilla Cream Frosting

If you like chai, you will like these cookies.  They are spiced and go perfectly with the vanilla cream frosting.

I love cake mix cookies and this one combines the cake mix with spiced chai latte mix.  The cookies are soft and full of flavor.

Here’s what you’ll need:  [Read more…]

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Pina Colada Cake Mix Cookies

Pineapple and coconut baked into a soft cookie.  Complete with pineapple-coconut glaze.  Sounds like a summer treat to me!

I love cake mixes.  They are so versatile.  Cake mix cookies are one of my favorite things to make with a boxed mix.  It’s near instant gratification for your sweet tooth.

Here’s what you’ll need:  [Read more…]

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