Pecan Pie Bars

Clint was really hoping for some Pecan Pie over Thanksgiving this year, but with our cancelled plans and my life in quarantine, his dreams were looking dismal.

I am not a pie maker. I love to bake and Lord knows I do a ton of it, but pie’s? Nah, girl. We will leave the pie’s to my niece Payton over on The Road Less Traveled. She’s the Queen!

I was looking for something a little more simple and landed on an easy Pecan Pie bar recipe over on Cookies & Cups.

The shortbread base had me at helloooooooo!

The Recipe


  • 3/4 cup butter, room temp
  • 1/3 cup granulated sugar
  • 1 3/4 cups all purpose flour


  • 2/3 cup light brown sugar
  • 1 1/2 cups corn syrup
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • 1/3 cup flour
  • 1 tsp. kosher salt
  • 1 1/2 cups  chopped pecans
  1. Preheat oven to 350°F. Lightly grease 9×13 baking dish.
  2. Combine butter and sugar together on medium speed. Add flour until combined. Mixture will be dry. 
  3. Press the mixture into the bottom of prepared pan. Bake for 18-20 minutes or until lightly golden.
  4. While crust is baking, whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.
  5. Pour the pecan mixture on top of hot crust. Bake for 30-35 minutes or until the center is set.
  6. Slice and refrigerate.

Thanks, Shelley at Cookies & Cups for the easy recipe that saved me from the tedious process of making a pie. Husband approved!


Snickerdoodle Bread

When you think of fall, what smells come to mind?  Cinnamon?  Pumpkin?  Spices?

The smell of this Snickerdoodle Bread filled my house with the most amazing cinnamon smell, perfect for a warm fall day.


Perfect for a snack or even breakfast, this recipe is sure to win anyone over.

Servings: One loaf


  • 1/2 c. softened butter
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. Greek yogurt
  • 1 1/2 c. All-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • Bag of cinnamon chips
  • Brown sugar + cinnamon for topping
  • ½ cup softened butter, softened


  1. Preheat oven to 350°F. Grease one standard loaf pan.  Can use mini loaf pans or muffin tins as well.
  2. Whisk flour, baking powder, salt and one teaspoon of cinnamon together in a medium bowl.
  3. Cream butter and sugar until fluffy
  4. Add eggs one at a time.
  5. Add vanilla and Greek yogurt.
  6. Stir in dry ingredients.
  7. Fold in cinnamon chips.
  8. Fill loaf pan 2/3 full.
  9. Sprinkle brown sugar and cinnamon on top.
  10. Bake 40-45 minutes, until the bread has lightly browned and a toothpick comes out clean.



Reese’s Cookie Bars

I love all the November vibes. Rich colors, crisp air, the start of Holiday conversations. For me, November marks the beginning of Fall. September is just an extended summer, October is Halloween, but November? She brings to us a season of thanksgiving in all her beautiful tones.

Of course she also brings the below, which really is a point of discussion, but I can’t seem to get her to sit down to hash it out, so here we are.

In the dark.

I wanted to send a treat out to the shop , which landed me on No. 2 Pencil’s recipe for Red, White & Blue M&M Cookie Bars. To give the dessert it’s fall vibe, I called in Reese’s Pieces and Reese’s mini cups as reinforcements.

You can find the original recipe here, but will share my twist below. I was told by the hubs that the slightly undercooked middle pieces would pair well with some ice cream. I wouldn’t be surprised to hear they made this happen.


  • 2 sticks of butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Reese’s Pieces
  • Reese’s Mini Cups


  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with nonstick spray
  3. Beat butter, granulated sugar, and brown sugar together until fluffy.
  4. Add eggs and vanilla extract.
  5. Add flour, baking soda, and salt until combined.
  6. Stir in your desired amount of Reese’s Pieces, reserving some for topping.
  7. Transfer to 9×13 baking dish.
  8. Press additional Reese’s Pieces and Reese’s Mini Cups into top of cookie dough.
  9. Bake 30 to 35 minutes on oven rack in lower third of oven.
  10. Let cool completely and cut.


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The Game Changing Cookie Dough

Guys.  I stumbled on this chocolate chip cookie dough recipe a few years ago and it was a total GAME CHANGER.  It is now the base to any standard cookie I make.  This weekend I threw in M&M’s.

The base of the dough is heaven.  You add in whatever flavor of the week you are after, and magic happens.   I’ve done Reese’s Pieces, PB Cups, Whoppers, Andes Mints, Snickers… you name it.  Sometimes I sub in almond extract for the vanilla just depending on what result I am after.



Bake for 7 minutes max for that gooey, doughy, goodness that everyone is after and you will have ZERO leftovers.  Promise.  Cross My Heart.


The recipe is originally from Two Peas and Their Pod.   I adjust the recipe by doubling it, using a cookie dough scoop, and mix and match my crunchy additions, again, depending on the taste-buds (or requests) of the week.  Remember, I make WEEKLY goodies for Clint’s shop.  Many a hungry bellies travel through those doors.





The below recipe is doubled from the original.



prep time: 15 MINUTES

cook time: 6-8 MINUTES


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 teaspoon baking soda
  • 1 cup salted butter, at room temperature
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract (or almond)
  • Add-ins of your choice: chocolate chips. M&M’s, Reese’s Pieces, pretzels, snickers, Whoppers, etc.
  1. Preheat the oven to 350 degrees F.
  2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
  3. Cream the butter and sugars together until creamy and smooth. Add in the eggs and extract.
  4. Slowly mix in the flour, until combined. Stir in chocolate chips, M&M’s, etc.
  5. Use cookie dough scoop to form small ball, place on baking sheet and bake for 6-8 minutes (I cook for 7 minutes for a doughy effect). Remove from the oven and let cool on cookie sheet if you want it to continue cooking a little longer, or immediately transfer to foil lined counter-top.  I don’t cool these bad boys on a wire rack as I want the maximum doughy gooey effect.