This brown sugar layer cake recipe bakes up so moist and flavorful! It's filled with an edible oatmeal cookie dough and frosted with a silky brown sugar buttercream frosting.
Cake always feels like a good idea. Especially when celebrating! This week marks two sugar bugs' second birthday so of course, I am making cake! And I'm decorating with one of my favorite styles; the semi-naked cake.
[Read more...]Cornbread donuts add a level of fun to any meal! They are soft, fluffy and tender and come together in minutes in one bowl.
This easy homemade cornbread recipe is a spin on breakfast for dinner. These donuts have a hint of sweet and are so soft and flavorful. Perfect for dunking in soups and chili!
[Read more...]Pumpkin chocolate chip muffins are perfectly spiced and chock full of chocolate chips. Soft, moist, mini and absolutely delicious!
Pumpkins start popping up in the markets this time of year and the weather turns cooler {and more damp in the PNW😂}. Pumpkin recipes and desserts trend like crazy and with good reason! Pureed pumpkin brings so much moisture to baked goods!!
[Read more...]This easy homemade apple spice cake with mascarpone frosting is incredibly moist from applesauce, fresh apples and oil. Frost with a simple, not-too-sweet mascarpone frosting and you have the perfect apple spice cake for any gathering!
This cake is coming in and ready to steal the show! You are going to love this apple spice cake because it is made from scratch, super easy to prepare and perfectly spiced and moist. And I bet you have all the ingredients in your house {except maybe the mascarpone cheese}.
[Read more...]This mini peanut butter espresso cheesecakes recipe has an espresso graham cracker crust, an easy and creamy no bake peanut butter cheesecake filling and are topped with an espresso infused whipped cream. Perfect for coffee and peanut butter fans!
This recipe was inspired by a trip to a friend's newly opened coffee shop this past summer. Her shop also sells local ice cream and offers affagato on the menu. A peanut butter ice cream affagato was ordered and the combination of espresso and peanut butter was divine!! So once again, I came home and knew I needed to create something that offered the same flavors.
[Read more...]Pumpkin gingerbread cookies are soft, chewy, and full of spices! The addition of pumpkin makes these gingersnap cookies so seriously soft!
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My love for molasses or soft gingerbread cookies goes back to middle school. For 50 cents I could buy a pack of Grandma's Cookies in the lunch room (does anyone else remember those cookies??). The iced molasses flavor was my favorite! And don't tell my mom, but most days sometimes that was my lunch.🙄
Reader Ilene commented: "These are fabulous cookies and so perfect for the fall baking season. They have just the right amount of pumpkin and spice and I love the sugary coating and crinkled tops. So soft and chewy. I will definitely make these over and over. Oh and I sooo appreciate that you included weights."
The addition of pumpkin puree makes these gingerbread cookies extra soft and chewy! Pumpkin tends to be very mild in flavor, but adds a layer of richness to baked goods.
For the last several years, pumpkin has dominated the baking world; well the food world in general, during the fall months. The spices that accompany gingerbread recipes pair so well with the cooler months. They are warm and cozy and perfect for a chilly and rainy day! Also excellent for the holidays and Christmas! If you love warm spices in your baked goods too, you may have tried my gingerbread muffins or Biscoff glazed gingerbread scones.
This cookie recipe comes from my friend, Eliza Cross. She's an award-winning writer and author and also has a blog at elizacross.com. I was gifted a copy of her cookbook, Pumpkin It Up, and the recipe for Pumpkin Gingersnaps immediately caught my eye!
I've slightly tinkered with the technique in making these cookies and I struggle with calling them gingersnaps. They are so incredibly soft and chewy!!
Start by whisking together your dry ingredients. I know this can feel like an extra step, but it ensures that your spices and leavening agent are well dispersed throughout the flour, making more even and consistent cookies.
Next, beat together the butter and sugar until creamy. Then add the pumpkin, molasses, egg and vanilla and mix until well combined.
With the mixer on low, slowly add the flour in two additions, mixing until just combined. The cookie batter will be soft.
Next, cover and chill the dough for at least one hour and up to two days. If chilling for longer than several hours, allow the dough to sit on the counter for about 10 minutes to warm slightly before scooping. You can prepare your cookie sheets at this time by lining them with parchment paper or silicone baking mats.
This pumpkin gingerbread cookie dough is sticky! I use a size 30 cookie scoop, which yields about 2 tablespoons of dough per cookie.
Take a scoop of dough and roll it between your hands until it forms a ball. The dough is really sticky and will stick to your hands! Then roll the cookie dough ball into a bowl of granulated sugar until it's fully coated. The dough is soft and the ball gets a little mis-shapened at this point. So, roll the ball between your hands again and then in the sugar a second time. This should give you a nice round, sugar coated cookie dough ball.
Bake the cookies until the edges are set and the centers are cracked, but still soft. Remove from the oven and allow the cookies to rest on the pan for 5 minutes before moving to a wire cooling rack to cool completely.
Then take a bite of these super soft and super chewy pumpkin gingerbread cookies and get ready to bake another batch because these won't last long! The cookies are perfect for a Christmas cookie tray or for any holiday or celebration.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Pumpkin Gingerbread Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Soft, chewy, and full of spices! The addition of pumpkin makes these gingersnap cookies so seriously soft!
Store cookies coverered at room temperature for 5-7 days. The cookies also freeze well for up to three months.
Recipe barely adapted from Pumpkin It Up! by Eliza Cross, technique was tinkered with.
The nutrition information is an estimate and may not be entirely accurate.
This white chocolate chai brownie bar cookie brings together oats, chai spices and white chocolate in one decadent dessert!
Fall is officially arriving in a couple of days and I can't think of a better spice blend to be adding to all the cookies and dessert recipes; chai. Chai spice mix has a sweet and spicy flavor profile and is perfectly paired with white chocolate for these brownie bars!
[Read more...]This super moist apple cider banana bread is made healthy with whole wheat flour, ground oats, applesauce and honey and gets the apple cider kick from an apple cider drink mix. Delicious as is or make it a little naughty with an apple cider oat streusel!
Jumping all in with the fall flavors for this healthier quick bread! The recipe starts with a healthy banana bread that gets a fall flavor upgrade with the addition of apple cider. Get ready to fall in love with this moist and flavorful bread!
[Read more...]This banana pecan bars recipe is a spin on Ina Garten's wildly popular pecan squares. With a butter filled shortbread crust and an easy caramel banana pecan topping, you are going to love these simple and scrumptious bars!
It's still technically summer, but the chill in the morning and evening air are making it hard to deny that fall is on it's way. Summer will always be my favorite season, but I am drifting towards thoughts of the grey and rainy days coming to the PNW. As the daylight grows shorter and the days and nights get cooler, it's time to start baking all the comforting treats.
[Read more...]This Kona coconut loaf is insanely moist and bakes up to be the BEST coconut cake!! Take it up a notch with a simple espresso glaze and be prepared to be transported to Hawaii with every bite!
Kona coconut loaf cake embodies everything I want to convey on two sugar bugs.
