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I know that everyone hates looking up recipes only to be greeted by an essay before you can actually read the ingredients, so I'm here to help! I will be listing recipes sans stories right here. Let me know which dishes you'd like me to feature!

No Bake Pumpkin Pie (Full post here)

2 cups canned pumpkin
1/2 cup sugar 8 ounces cream cheese softened 2 8-ounce containers of Cool Whip or other whipped cream 1 tablespoon cinnamon 2 teaspoons pumpkin pie spice 1 teaspoon nutmeg 1 3.4-ounce box instant vanilla pudding 1 cup milk 2 premade 9-inch graham cracker crusts
HOW TO MAKE NO-BAKE PUMPKIN PIE Set out your graham cracker crusts so they’re ready for the filling. For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill your premade crusts with this layer evenly. Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer. For the top layer, use the second 8-ounce container of Cool Whip to top the pies.

Cherry Cobbler (full post here)

Cherry filling
2 lbs cherries fresh, pitted and cut in half

1/2 cup sugar granulated 2 tbsp cornstarch 2 tbsp lemon juice 1/8 tsp salt

Batter 1 cup all purpose flour 1 cup sugar 1 tbsp baking powder 1/4 tsp salt 1 egg 3/4 cup milk 1/2 cup butter unsalted, melted, for the skillet INSTRUCTIONS Preheat oven to 375 F degrees.

Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.

Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.

Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown.

Banana Bread Muffins (full post here)


Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Mini Apple Pies (full post here)

2 pie crusts homemade or store-bought

2 and 1/2 cups (315 grams) chopped apples

1/4 cup (50 grams) granulated sugar

2 tablespoons (15 grams) all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/8 teaspoon ground nutmeg


Preheat oven to 425°F.

Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.

Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.

In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).

Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.

Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.