Tag Archives: fall baking

Apple Crisp

18 Nov

I have had a crazy fall, as most of you can probably relate to. I have gotten involved in more ‘after work activities’ than I ever have in the past. It’s been a blessing getting involved in groups and surrounding myself with wonderful people, but it has taken away any sort of baking time that I have.

Once things slow down a little bit, I will be able to get back on track to a normal baking schedule. Until then, I will just enjoy what I am apart of now. Baking will always be there for me to go back to, these other opportunities won’t.

Even with my crazy schedule, I was able to bake some apple crisp a couple of weeks ago and am finally sharing it with you all.

I have yet to find a smell that out does the aroma of fresh apple crisp baking in the oven. Countless memories instantly overtake my mind when that scent fills the air. Apple crisp/apple pie are timeless recipes; they will never go out of ‘style’. Thank goodness.


I have had too many apple crisps and apple pies to count. However, this recipe is the best I’ve ever had. It combines the perfect ratio of apples to crisp.

As the cooler weather slowly embraces us, what sounds better than warming up the oven and throwing in a sweet, savory apple crisp?





1/2 cup brown sugar

1/2 cup white sugar

1 cup oats

1 cup flour

1 stick butter

6 cups of apples

1/2 cup white sugar

2 teaspoons cinnamon

1/2 cup water



1) Preheat your oven to 350 degrees.

2) Mix together the brown sugar, 1/2 cup of white sugar, oats and flour.

3) Cut in the butter using a pastry cutter. Put half of the crumb mixture in a 9×13 inch pan.

4) Pour sliced apples over the mixture.

5) In a small bowl, mix together the other 1/2 cup sugar, and cinnamon. Sprinkle this mixture over the apples.

6) Pour the water over the apples. Top with remaining crumb mixture.

7) Bake for 40-45 minutes, or until golden brown.


Enjoy my friends.

Love. Lindsi.



Pumpkin Bars with cream cheese frosting

4 Nov

Fall is coming and going so quickly. October is already over and with my hectic schedule this fall, I have had little time to bake. I had a list of recipes I wanted to bake and have only been able to make a few so far. Luckily there is still a good month of fall left so plenty of time to catch up.

So far, I’ve been able to make two of my all time favorite fall recipes. These pumpkin bars and apple crisp (recipe coming next). These pumpkin bars come from my Grandma. The recipes I know how to bake best come from her; she was a major influence to my love of baking.

I brought these bars to work and everyone went crazy. Even my coworker Annie who isn’t a sweets fan devoured them. She commented that they have a carrot cake taste to them. In my opinion they are better than any carrot cake I have ever tried. But, you’ll just have to try them and come up with your own opinion.

Not only do these bars pack in a crazy amount of flavors, they are literally a ‘piece of cake’ to make. Pour all the ingredients into a bowl, stir, pour into a pan and bake. Done. Presto. End of story.



2 Cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

1 teaspoon Pumpkin Pie Spice

2 Cups Sugar

1 Cup Oil (I used Canola)

4 Eggs

2 Cups Canned Pumpkin

1 Cup Nuts (I used pecans)


6 oz. Cream Cheese (softened)

1/2 Cup Butter

1 1/2 teaspoon Vanilla

3 Cups Powder Sugar

2 teaspoons Milk




1) Beat the eggs in a large bowl, add the oil, sugar, and pumpkin and beat again.

2) In a separate bowl stir together the flour, baking powder, baking soda, salt and spices together.

3) Slowly add the dry ingredients to the wet ingredients and stir until just combined.

4) Finally stir in the nuts. Pour into a large greased pan (a large cookie sheet with sides on it).

5) Bake at 350 degrees for 15 to 20 minutes.

6) Allow the bars to cool completely and frost.




Enjoy my lovelies. xoxo.

Love, Lindsi.


Pumpkin Scones

26 Sep

Fall is officially here! The cooler weather, the smells, the colors, and best of all, the change in flavors. I would be lying if I said I didn’t adore pumpkin. There is just something about it that instantly brings my heart joy. Yes I know you can bake with pumpkin all year long, but I always save using any sort of pumpkin until September. It’s just not as fun eating baked pumpkin goods in March. It’s something I look forward to all year long. Am I alone in this weird obsession, or are there more of you crazies out there?

For those of you that know me, you know that I love me some Starbucks. Fall is a Starbucks lovers dream. If you’ve had their pumpkin scones, you have officially lived. If not, go now, they are patiently waiting your taste buds at a local Starbucks near you. My first thought when trying one of these scones was, I need to learn how to bake these. I found this recipe last fall and made them immediately. Since I didn’t start this blog until January I haven’t been able to share the recipe. So, I pulled it out again last week and made these scones for my sister birthday.

These scones are pretty sweet because of the frosting topping. To me they are more like a dessert than anything else. But that doesn’t mean you can’t eat them at any point during the day. Dip them in coffee and you’ll be set.


I also wanted to do this post so I can talk about my sister and her birthday last week. My little sister has been such a light in my life. We just flat out get each other. One of those relationships where you can just look at each other and know what the other one is thinking. We have the exact same sense of humor and find joy in the most random things. She has loved and supported me through every stage in my life, I would not be able to function without her. I thank God that he blessed me with such an amazing girl to grow up with.

She turned 21 last Wednesday and I’m still in shock about it. She will always be my baby sister, it’s hard knowing that she is now all grown up.

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As part of her gift I decided to surprise her with a trip to her favorite place, Avon Colorado. We’ve taken two family vacations there and its absolutely breathtaking. It holds a special place in our hearts and we’ve been dying to get back. Natalie was shocked when she found out. We’re off to Avon next week. I can’t wait to post about it when we get back.

I’m excited to see where Nat goes and what accomplishments she makes from here on out. I am so proud of who she is and the incredible woman she is becoming. I love you my dear sweet Natalie.

Anyways, back to scones!




2 cups flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tbsp half & half
1 egg
6 Tbsp cold butter, cubed

For the plain glaze:
1 cup + 1 Tbsp powdered sugar
2 Tbsp half & half

For the spiced drizzle:
1 cup powdered sugar
2 Tbsp half & half
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch ground ground ginger
pinch ground ground cloves




1) Preheat oven to 425 degrees.

2) In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

3) In a separate bowl, mix the pumpkin puree, half & half, and egg together. Add to the flour mixture and mix until the dough comes together in a ball.

4) Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, and then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.

5) Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Allow to cool completely.

6) When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top (to drizzle, I pour into a plastic sandwich bag and cut off a tiny bit of the corner and squeeze). Let harden completely, about 1 hour, before serving. Store in an air-tight container (I like mine in the fridge).


Just so everyone knows, pumpkin and fall baking is about to blow up my blog in the next several months. I have so many recipes that I want to share and try. You’ve officially been warned.


Enjoy my lovelies.

Love, Lindsi

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