Best Pumpkin Bars Ever .. they happen to be vegan and gluten free, but dont judge them by that

I found this recipe last year and it changed my life.  I have since modified it to be a bigger recipe because they get eaten too fast.  I know that they are vegan and gluten free and that makes most people go yuck, but let me tell you as a butter and flour loving girl...... I do not miss these ingredients at all.  This has become my favorite fall recipe ever.  You must try it right now!

Peanut butter Pumpkin Bars Recipe

1 cup peanut butter
1 can pumpkin puree

2 cups brown sugar, packed
1 cup white sugar

4 cups oats
2 tbsp pumpkin pie spice
2 tbsp vanilla extract

Optional: Add  1 cup of raisins, nuts, or chocolate chips to the mixture for some pizzazz  I like mine plain but this would jazz it up.

1. Pre heat oven to 350 and line a 13x9 in baking pan with parchment paper
2.Combine pb, pumpkin, sugars spices and vanilla in a bowl and stir till combined
3. Fold in oats
4. Spread batter into prepared pan (it will be very moist).  Bake for 35-40 minutes or until toothpick inserted in center comes out clean.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
5. allow to cool completely before slicing.. I know the wait is agonizing but you bars will cut better if you wait.

Caramel Apple Popcorn.. or The Best thing I Have Ever Made

Its fall!  Time to try new yummy fall recipes.  This popcorn is like crack, its amazingly delicious and I cant stop eating it.  It filled a whole cereal tupperware container so it made a really big batch.  Good Luck trying to keep your hands off it while it is cooling.

Caramel Apple Popcorn


5  100 calorie bags of popcorn popped (or about 3 normal bags, but I would go with the light butter and salt)
2 (2.5 oz) bags of apple chips
1 cup light brown sugar
1 cup light corn syrup
1/2 cup butter
1 tsp salt
1 (14 oz ) can of sweetened condensed milk


1.Preheat oven to 250°  Prep a big bowl with non-stick cooking spray and pour popcorn and apple chips in. Also cover 2 cookie sheets in partchment paper or silpats
2. In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes
3. Remove from heat and pour directly over popcorn and apple chips, stirring until coated evenly.
4. Divide evenly among the 2 cookie sheets and spread out into a single layer
5. Place cookie sheets in preheated oven and bake for 45-50 minutes
6. Remove from oven, break into pieces and allow to cool.

Pumpkin Spice Rice Kirispies

 These pumpkin spice marshmallows hit the scene last year and I missed them =( ... so this year I bought 5 bags and will probably go back for more. This is an amazing recipe... you must try it!  Its similar to the recipe that is on the back of the marshmallow bag, but I changed the steps a bit because I don't do anything by the book Yo.  Add this to your fall recipes because you wont be disappointed.


1/2 stick butter
1 bag pumpkin spice marshmallows
5 cups rice kirspies
1/2 -1 cup candy corn

1. Prep 13x9in pan by spraying with non-stick cooking spray.  Spread candy corn evenly in the bottom
2. Prep large bowl with nonstick cooking spray and poor rice krispies in it.
3. on med heat melt butter, add marshmallows and stir constantly until melted
4. Pour mixture over rice kirspies and stir until well mixed.
5. Pour mixture into pan on top of candy corn and press firmly into even layer.
6.  Let cool and eat!

Giant Chocolate Chip Cookies

These cookies are so easy and make such a big splash that they have now made it into my normal baking repertoire .. they are less fussy than my other chocolate chip cookies  but also take a lot of ingredients because they are giant.  These are a knock off recipe from a popular bakery in NYC.   I have made them with and without nuts.. so feel free to be creative.



2 cups cold unsalted butter
2 cups light brown sugar
1 cup granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp cornstarch
6 2/3 cups all-purpose flour
4 cups semisweet chocolate chips
2 cup chopped pecans

 1.Line cookie sheets with parchment paper or silpats. Pre heat oven to 350

2. Cream the butter and sugars with an electric mixer on medium speed. Add  eggs, one at a time, mixing well after each addition. Mix in the vanilla, baking powder, baking soda, salt, and cornstarch. Gradually add the flour, mixing just until blended. Stir in the chocolate chips and pecans.

3. Use an ice cream scoop to scoop dough onto cookie sheets, and use hands to roll into nice balls.  Place cookie dough balls in the freezer for 10 minutes.

4. Bake 20 to 25 minutes or until the edges are golden brown. Allow the cookies to cool 5 to 7 minutes on the cookie sheets, then move to cooling racks.