No oily mess or greasy smell, these delicious churros are baked instead of fried and they're just as good! The perfect fall treat! Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 12 Ingredients * 1/2 cup (120ml) water * 1/2 cup (126g) canned pumpkin * 6 Tbsp (85g) unsalted butter, diced into small pieces * 2 Tbsp (29g) packed light brown sugar * 1/4 tsp salt * 2 tsp ground cinnamon, divided * 1/4 tsp ground nutmeg * 1/4 tsp ground ginger * 1/8 tsp ground cloves * 1/2 tsp vanilla extract * 1 cup (143g) all-purpose flour (scoop and level to measure) * 2 large eggs * 1/2 cup (100g) granulated sugar * 2 Tbsp unsalted butter, melted for brushing * 1/2 cup hot fudge sauce, warmed for serving (optional) Instructions * Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don't burn) and line top baking sheet with parchment paper or a silicone baking mat.

 * In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full boil. 

 * Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute (it should form a smooth dough that has come together well).

 * Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.

 * Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed (dough will seem runny and separated but keep mixing and it will come together!).

 * Repeat process with second egg and mix in vanilla.

 * Transfer dough to a large piping bag fitted with a large star tip (I used a Wilton 8B). 

 * Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each. 

 * Bake in center of preheated oven until set and golden brown, about 28 - 33 minutes. 

 * Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 tsp cinnamon.  

 * While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with melted butter then immediately transfer to cinnamon sugar mixture and roll to coat (if you made the longer ones it helps to use two hands on each end so they don't break since they're warm). 

 * Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.

These Coconut Cupcakes with Coconut Buttercream Frosting are what weekends were made for! Ingredients * 1 1/2 cups (198g) cake flour* * 1 1/2 tsp baking powder * 1/4 tsp salt * 1/2 cup (113g) unsalted butter, at room temperature * 3/4 cups (160g) granulated sugar * 1 large egg , at room temperature * 2 large egg whites , at room temperature * 1 tsp coconut extract * 1/2 tsp vanilla extract * 2/3 cup (155ml) canned coconut milk, at room temperature * 1 1/3 cups (115g) shredded unsweetened coconut Coconut Buttercream Frosting * 14 Tbsp butter (198g), at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted) * 3 cups (380g) powdered sugar * 1/2 - 1 tsp coconut extract , to taste * 2 - 3 Tbsp (45ml) canned coconut milk * Instructions * Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside. Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds to evenly distribute.
 * In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract. Add in 1/3 of the flour mixture and mix on low speed just until combined then blend in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the flour mixture, then mix in remaining 1/2 of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last 1/3 of the flour mixture. Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. Divide batter among paper lined muffin cups filling each cup about 2/3 full.
 * Bake in preheated oven until toothpick inserted into center comes out clean about 18 - 20 minutes. Cool cupcakes on wire rack. Pour coconut into a small bowl. Once cupcakes are cool frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover. Store cupcakes in an airtight container.
 * For the frosting:
 * In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Add in powdered sugar, coconut extract and 2 Tbsp coconut milk and mix until pale and fluffy, while adding in another 1 Tbsp coconut milk to thin if needed.
 * *Scoop flour from container using a measuring cup (while being careful not to pack flour) and sweep top using a butter knife. For best results use a kitchen scale, I highly highly recommend them.

I'm obsessed with this drink! I've made it 3 times in the last week. Load it up with ice and this is hands down one of thee most refreshing drinks. And BONUS it's guilt free thanks to the sugar free/0 calorie @wholesomesweet Organic Stevia used to sweeten it. Yield: About 8 servings Ingredients * 1 1/2 lbs chilled strawberries , hulled * 8 cups cold water * 1 1/4 cups fresh lemon juice * 2 1/2 - 3 Tbsp Wholesome Organic Stevia , to taste* * Plenty of ice Instructions * Add strawberries to a food processor and pulse until smooth, while stopping and scraping down sides occasionally, about 1 - 2 minutes. In a large pitcher stir together strawberry puree, water, lemon juice and stevia. Add ice or pour over individual glasses with ice. Garnish with lemon wedges and sliced strawberries.
 * *If using packets, this is about 30 - 36 packets of the Wholesome Stevia.

Can't go wrong with the this Classic Macaroni Salad! Made with half mayo half Greek yogurt and it's loaded with veggies. Ingredients * 8 oz . dry elbow macaroni * 1/2 cup Hellmann's or Best Foods Mayonnaise * 1/2 cup fat free or low fat plain Greek yogurt * 1 1/2 Tbsp white wine vinegar * 2 tsp dijon mustard * 2 tsp honey * Salt and freshly ground black pepper * 2 steamed or hard boiled eggs , peeled and chopped * 1 cup diced red bell pepper * 1 cup matchstick carrots , roughly chopped * 3/4 cup diced celery * 1/4 cup diced red onion * 1 Tbsp minced fresh parsley Instructions * Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water). Drain and rinse with cold water until completely cool. Let drain very well.
 * In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta. If you cooked the pasta if fairly salty water you won't want to overdue it).
 * Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top). Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

Nutella cheesecake dip is the perfect weekend treat! So easy to make and only 4 ingredients! Yield: 6 Servings Ingredients * 1 cup heavy cream * 1 (8 oz) pkg cream cheese * 3 Tbsp powdered sugar * 3/4 cup Nutella * Instructions * In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

Dinner doesn't get much easier or better than this Chicken Broccoli and Sweet Potato Sheet Pan Dinner! This is one of our go to recipes, my husband who never cooks has started making this all the time! Ingredients * 20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups) * 4 Tbsp olive oil , divided * 1 1/2 lbs boneless skinless chicken breasts , diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even) * 4 cups small broccoli florets * 1/2 of a medium red onion , diced into chunks * 3 cloves garlic , minced * 3/4 tsp of each dried thyme , sage, parsley and rosemary * 1/8 tsp nutmeg * Salt and freshly ground black pepper * 1/2 cup pecans , whole or roughly chopped * 1/3 cup dried cranberries Instructions * Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
 * Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal).


It uses frozen corn so you can still diiive into this goodness all year long. It's filled with veggies and chicken and made with a creamy, cheesy soup base. In other words total comfort food that we can say is mostly healthy. Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 6 Ingredients * 5 Tbsp butter, diced into 1 Tbsp pieces * 1 medium yellow onion, chopped (1 1/2 cups) * 1 medium red bell pepper, chopped (1 cup) * 4 cloves garlic, minced (1 1/2 Tbsp) * 5 Tbsp all-purpose flour * 3 cups whole milk * 3 cups chicken broth * 1 (14.5 oz) can fire roasted diced tomatoes * 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups) * 1 (7 oz) can mild green chilies * 1 1/2 tsp ground cumin * 1 1/2 tsp ancho chili powder * Salt and freshly ground black pepper * 1 (14.5 oz) can black beans, drained and rinsed * 2 1/2 cups cooked shredded rotisserie chicken * 1 1/2 cups shredded cheddar or monterey jack cheese (or a blend of both) * 1/3 cup chopped cilantro * 1 avocado, diced Instructions * Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. 

 * Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. 

 * While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.

 * Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. 

 * Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.


As in you should make them right this minute. They're perfectly sweet and lemony, and that frosting! Yield: About 32 cookies Ingredients * 2 3/4 cups (390g) all-purpose flour * 3/4 tsp baking soda * 1/2 tsp cream of tartar * 1/2 tsp salt * 1 1/2 cups (300g) granulated sugar * 3 Tbsp (29g) fresh lemon zest (from about 5 large lemons) * 1 cup (226g) unsalted butter, softened but slightly firm * 1 large egg * 1 large egg yolk * 1 tsp vanilla extract Lemon Frosting * 1/2 cup (113g) unsalted butter, softened * 3 cups (360g) powdered sugar * 2 Tbsp fresh lemon juice * 1 Tbsp heavy cream , or as needed * Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
 * In the bowl of an electric stand mixer fitted with the paddle attachment blend sugar and lemon zest for 30 seconds until sugar appears slightly yellow and is fragrant. Add butter and mix until combined. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined.
 * Scoop dough out 1 1/2 Tbsp at a time and shape into balls (note that if dough is too sticky for you to work with you can chill for about 30 minutes if needed). Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake one sheet at a time in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up. Once cookies are cool frost cookies with lemon frosting.
 * For the frosting:
 * In the bowl of an electric stand mixer blend butter until smooth. Add in powdered sugar and lemon juice. Mix until slightly fluffy, while adding in cream to thin as needed.

All I can think about today are these decadent Carrot Cake Pancakes with Cream Cheese Glaze!! They taste just like cake and they're for breakfast so that pretty much means you NEED to try them. Yield: About 12 pancakes Ingredients * 1 1/2 cups (6.8 oz) finely shredded carrots * 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces, plus more for griddle * 2 cups (10 oz) all-purpose flour * 2 tsp ground cinnamon * 1/4 tsp ground nutmeg * 1/4 tsp ground ginger * 1 1/2 tsp baking powder * 1 tsp baking soda * 1/2 tsp salt * 1 1/2 cups (355ml) buttermilk * 1/4 cup (60ml) milk * 1/4 cup (2 oz) packed light-brown sugar * 3 large eggs * 1 tsp vanilla extract * 1/2 cup chopped pecans or walnuts Cream Cheese Glaze * 8 oz cream cheese , softened * 1/4 cup (2 oz) unsalted butter, softened * 2 cups (8.4 oz) powdered sugar * 1/3 cup (80ml) milk * 1/2 tsp vanilla extract Instructions * Melt butter in a 10-inch skillet over medium-high heat. Once butter is melted add carrots and saute just until tender, about 3 minutes. Remove from heat and set aside until cool (now is a good time to prepare glaze).
 * Heat an electric griddle to 375 degrees (or you can use two non-stick skillets to cook the pancakes, wait to preheat over medium heat until you're almost ready to cook them). In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds. In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs and vanilla. Add carrot mixture to buttermilk mixture (using a spatula to scrape excess butter from pan into bowl) and whisk to combine. Add flour mixture into buttermilk mixture and whisk just until combined (careful not to over-mix or pancakes won't be as fluffy).
 * Butter griddle or skillets and drop about 1/3 cup batter at a time onto griddle (batter will be thick) then spread into an even round, about 5-inches wide. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze and pecans.
 * For the cream cheese glaze:
 * In a mixing bowl using an electric hand mixer cream together cream cheese and butter until smooth and fluffy. Mix in powdered sugar, milk and vanilla extract.