It’s starting to feel like Fall here in Virginia. Well…hopefully next week! Anyway, it is mid-September after all and it’s time to make delicious Fall recipes. This is probably my favorite time of year for baking because I love all things with apples…sweet potatoes…pumpkin everything!

This cake is incredibly delicious and with the chopped apples and buttermilk in the mixture it is also incredibly moist. The brown sugar frosting is an added bonus of pure heaven to the taste buds 😋

Apple Spice Cake w/Brown Sugar Frosting

Cake Ingredients

4 medium apples (I use honey crisp) peel and cut into 1-inch pieces)

2 cups granulated sugar

1/2 cup oil (you can use vegetable or canola. I used Olive oil)

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1/2 cup buttermilk

1 1/2 cups chopped toasted walnuts

Brown Sugar Frosting Ingredients

1 package (8 ounces) cream cheese, softened to room temperature

1/2 cup butter (1 stick) softened to room temperature

1 cup confectioners’ sugar

1 cup light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

1 1/2 cups chopped toasted walnuts (optional)

Directions

Preheat your oven to 350 degrees. Grease 2 9-inch round cake pans and line the bottom of the pans with parchment paper. Grease the parchment paper.

In a large bowl, use a hand held mixer to beat the sugar, oil, eggs and vanilla until well blended.

In a separate bowl, whisk the flour, pumpkin pie spice, baking powder and salt; gradually beat into the sugar mixture while alternating with the buttermilk. Stir in the chopped apples and toasted walnuts.

Divide the batter between the two prepared pans. Bake for 35-40 minutes and use a toothpick to insert in the center to see if it comes out clean 👍

Cool in the pans for at least 10 minutes before removing to wire racks to cool completely. Cool completely before frosting your cake.

To make the frosting…

In a large bowl, beat the softened cream cheese and butter, brown sugar + confectioners sugar, vanilla extract and pumpkin pie spice until smooth and the frosting is of your liking. If too thin, add a little bit more of confectioners sugar.

Spread the frosting between the layers and over top and side of cake.

Optional: Add toasted walnuts to the top for more deliciousness!

Tres Leches Cake is a delicious Latin American dessert with the texture of a sponge cake soaked in several types of milk. The cake is then topped with homemade whipped cream and sprinkled with cinnamon.

I’ve never made or even tasted a Tres Leches Cake and oh…my…goodness!!! I can’t believe that I’ve totally been missing out all of my life…not anymore! 🤣

Raisin Filled Cookies have been around for some time. They most likely originated in the Pennsylvania Dutch country and were very popular among the Amish and Mennonite communities.

Raisin Filled Cookies

Cookie Dough Ingredients

2 Cups Granulated Sugar

1 Cup (2 Sticks) Unsalted Butter, Softened at Room Temperature

2 Large Eggs

6 Cups All-Purpose Flour

1 Cup Whole Milk

1 Teaspoon Salt

4 Teaspoons Baking Powder

2 Teaspoons Baking Soda

2 Teaspoons Vanilla Extract

Raisin Filling Ingredients

1 Cup Granulated Sugar

3 Tablespoons Cornstarch

1 1/2 Cups Water, Divided (Set 1/4 Cup aside)

1 Tablespoon Lemon Juice

1 Box (15 oz.) Raisins

Directions

Make the Dough. In a large mixing bowl, use a hand-held mixer, on medium speed, to cream the sugar and butter until light and fluffy.

Reduce the mixer speed to low and add the eggs, flour and milk.

Continue to mix until all of the flour is incorporated. Add in the salt, baking powder, baking soda and vanilla extract and mix to combine.

The dough texture is going to be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour (I refrigerated for an hour!)

Make the Filling. In a small saucepan over medium heat, whisk together the sugar, cornstarch and ¼ cup of the water until a paste is formed.

Stir in the remaining water, lemon juice and raisins.

Continue to cook and stir frequently until the mixture thickens and the raisins are plump – about 5 to 10 minutes.

Cool the raisin filling to room temperature before using to fill the cookies.

Preheat your oven to 400 degrees.

Line baking sheets (I used 3) with parchment paper.

Use about 1/3 of the dough at a time. Roll out the dough on a well-floured surface to about 1/8-inch thickness.

It’s important to flour your surface, rolling pin and round cookie cutter or biscuit cutter – the dough will be very sticky!

Cut the dough into rounds with a cookie or biscuit cutter – if you don’t have these on hand you can even use the rim of a drinking glass (a tidbit from my step-mother).

Place one round on a prepared baking sheet, spoon about 1 to 2 tablespoons of the raisin filling onto the circle and then top directly with another round of dough.

Repeat with the remaining dough and filling.

Bake the cookies until lightly golden brown on top after about 15 minutes.

Remove from the oven and allow to cool for about 10 minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cowboy Cookies are a favorite of my family. Whenever they come to visit, I make a few dozen for them to enjoy (and to take back home – if they last!)

These delicious cookies have the wonderful combination of oatmeal, chocolate chips, shredded coconut and pecans. There is nothing like them!

This an easy version of the popular cookie – so easy that you can make them in your own kitchen today!

Easy Cowboy Cookies Recipe

Ingredients

1 Pouch/Bag of Betty Crocker’s Oatmeal Chocolate Chip Cookie Mix

1/2 Cup Butter (1 Stick) Softened at Room Temperature

2 Large Eggs

1 Cup Shredded Coconut

1 Cup Chopped Pecans

Directions

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, add the cookie mix, softened butter, eggs and mix well.

Add the shredded coconut and chopped pecans. Mix until all of the ingredients are blended.

Use a cookie scoop and add the cookie balls onto the baking sheet. Space about 2-inches apart.

Bake for 16-18 minutes until golden.

Remove from the oven and allow the cookies to set for a few minutes before removing to a cooling rack to cool completely.

Today in American history…Dolley Madison was born on May 20, 1768 in New Garden, North Carolina (present day Greensboro, North Carolina).

She married James Madison on September 15, 1794.

She was First Lady from March 4, 1809 to March 4, 1817.

She was a very popular First Lady and hostess and was known for her social graces and hospitality which helped contribute to her husband’s popularity while he was President.

Known for her love of entertaining and afternoon tea, one of the items at her famous tea parties were her Woodbury Cinnamon Tea Cakes.

Dolley Madison’s Cinnamon Woodbury Tea Cakes

Ingredients

1 large egg, separated

Pinch of salt

1 cup granulated sugar

1 cup milk

1 tsp vanilla extract

1 cup of flour

2 TBSP melted butter

1 tsp baking powder

1 TBSP ground cinnamon

Directions

Preheat the oven to 350 degrees and grease either a bundt pan or mini bundt pan (I used mini loaf pans). You can also use a square baking pan.

Butter and then flour the pan so the cake will easily come out of the forms after bak-ing.

Beat the egg white with a pinch of salt until still soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

In a separate bowl, whisk together the milk, egg yolk, and vanilla; slowly fold it into the egg whites.

Fold in the flour, melted butter, baking powder, and cinnamon until just combined.

Pour mixture into prepared baking pan or mini pans.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Invert the cake onto a metal rack for cooling.

Immediately, while the cake is still warm from the oven, brush on the additional 2 tablespoons melted butter. Then sprinkle the cinnamon-sugar mixture over the cake.

I love everything that is salty and sweet! Even enjoy putting salt on my ice cream (don’t knock it until you try it haha!). These cookies are truly amazingly delicious and they have everything I love in them…the saltiness and sweetness of the cookie and to top it off? Heath Bars!

Sweet & Salty Heath Bar Cookies

Ingredients

1 Cup Unsalted Butter (2 Sticks), softened at room temperature

1 1/2 Cups Granulated Sugar

1 teaspoon Vanilla Extract

2 Large Eggs, beaten

2 1/2 Cups All-Purpose Flour

1 teaspoon Salt

1 teaspoon Baking Soda

1 package (8 oz) Heath Bar Pieces

Directions

Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.

In a large bowl, use a stand-alone mixer or hand-held mixer to cream the butter and sugar until well combined.

Add the eggs and vanilla extract and mix well.

In separate bowl, whisk together the flour, salt, and baking soda.

Add the flour mixture to the butter mixture. Mix well.

Add the Heath Bar Chips and gently mix.

Refrigerate the dough for 30 minutes. This will allow the dough to harden a little bit and it’s easier for scooping.

Use a cookie scooper to add 1 tablespoon of dough onto the prepared baking sheet. Space 2 inches apart.

Bake for 10-12 minutes until the bottom of the cookies are a golden brown.

Remove from the oven and let cool and set for a few minutes before removing to a cooling rack to cool completely.

My children love confetti cake – and I know they will absolutely enjoy these confetti cookies. They are so easy to make and only require a few simple ingredients!

Confetti Cookies

Ingredients

1 Box White Cake Mix

1/2 Cup Butter, Melted

1/2 Teaspoon Cinnamon

2 Eggs

3/4 Cup Sprinkles

Directions

Preheat your oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, add the cake mix, melted butter, cinnamon, and eggs and beat with a mixer or stir by hand until well combined.

Stir in the sprinkles.

Drop the dough by rounded tablespoonfuls at least 2 inches apart onto the prepared baking sheets.

Top with additional sprinkles, if desired. To me personally, life is better with more sprinkles!

Bake for 10 – 12 minutes until the cookies are lightly brown on the bottom.

Remove from the oven and allow the cookies to cool for a few minutes to set before transferring the cookies to a cooling rack to cool completely.

For Easter yesterday I made a delicious homemade Coconut Cake.

My sister-in-law, Katie, asked if I could make a Coconut Cake for Easter to remember her Grandmother’s cake that was always on the table each year when visiting her Grandmother’s home.

There is nothing like a homemade cake and memories of childhood with your Grandmother on Easter.

This cake is so incredibly delicious and I guarantee you won’t be able to eat just one slice! I had two 😋

Coconut Cream Cake

Cake Ingredients

21/2 Cups Cake Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

3/4 Cup Unsalted Butter, softened

1 2/3 Cups Granulated Sugar

5 Large Egg Whites, Room Temperature

1/2 Cup Sour Cream, Room Temperature

2 teaspoons Almond Extract

1 Cup Canned Coconut Milk

1 Cup Unsweetened Shredded Coconut

Coconut Cream Cheese Frosting Ingredients

8 ounces (1 Brick) Cream Cheese, Softened at Room Temperature

1 Cup Unsalted Butter, Softened at Room Temperature

5 Cups Confectioners Sugar

2 Tablespoons Coconut Milk

1/2 teaspon Almond Extract

2 Cups Unsweetened Shredded Coconut for the Topping

Pinch of salt

Directions

Preheat your oven to 350 degrees. Grease 2 regular sized round cake pans and line with parchment paper. Grease the parchment paper.

In a medium bowl, add the cake flour, baking powder, baking soda, salt and whisk. Set the bowl aside.

In a large bowl, use a hand-held or stand alone mixer to beat the butter and granulated sugar together until smooth and creamy.

Add the egg whites and beat until combined.

Add the sour cream and almond extract. Beat until combined.

Pour the dry ingredients into the wet ingredients and add the coconut milk. Beat until combined.

Add the shredded coconut and mix. I mixed by hand really well to make sure the mixture was smooth and no lumps.

Pour the batter evenly into the prepared cake pans. Bake for 21-24 minutes or until you insert a toothpick into the center of the cake and it comes out clean.

Allow the cakes to cool for at least 15-20 minutes before removing from the pan. Remove to a cooling rack to cool completely before frosting.

Directions for the Frosting

In a large bowl use a hand-held or stand alone mixer to beat the butter and cream cheese together until creamy and smooth. Add in the confectioners sugar, coconut milk, almond extract and mix well until at your desired consistency. Add more confectioners sugar if too thin or a little bit more coconut milk if too thick.

When the cakes are completely cool – assemble and frost the entire cake – including the middle layer. Add shredded coconut to the top.

Slice and enjoy 😉