Food & Drink · Uncategorized

soft maple sugar cookies.

Soft maple sugar cookies. Just saying the name of this delicate and delicious little cookie makes my mouth water. They’re perfect for the holidays or any time you’re craving a sweet sugar cookie that literally melts in your mouth.

I know I promised you weeks of pumpkin goodness to get us into the fall mood but I wanted to expand that and talk about maple too!

maple sugar cookies

I first came across this recipe 5 or maybe 6 years ago in the Fall Baking edition of Better Homes and Gardens. I’ve been making these every holiday season since.

The first time I made them took a bite of these pretty soft maple sugar cookies I remember thinking, “Wow, these are perfect in every way.”

maple sugar cookies 2

I’ve made plenty of sugar cookies over the years and it’s interesting how each sugar cookies recipe has its own unique flavor and texture. I am really loving this recipe because it’s both soft and crispy at the same time. The middle of the cookie is so chewy and soft and the edges have just enough crisp to make them truly divine.

maple sugar cookies 3

Even if you’re not a huge fan of maple flavor, I think you’ll love this recipe. The maple flavor is super delicate and doesn’t overpower the sugar cookie at all. These cookies are fantastic on their own, but the maple icing really sends them over the top. I think these cookies are just beautiful and perfect for holiday togetherness. If you wanted to make them even more festive for Christmas, you could add some red and green sprinkles to the top after you drizzle on the maple icing. Chopped nuts sprinkled on top would be cute and yummy too.

These soft maple sugar cookies were such a hit with my entire family. Like I said, they really are just about perfect.

sugar cookie card

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Food & Drink · Uncategorized

Pumpkin chocolate chip bread.

Alright, we’re back on the pumpkin wagon today! If you have missed my recently pumpkin recipes, you’re going to want to pause and check those out: soft oatmeal pumpkin cookies and pumpkin spice coffee cake.

pumpkin bread2

If you’re looking for an easy, delicious pumpkin recipe for fall – then this pumpkin bread with chocolate chips is exactly what you’re looking for. It’s soft, tender, extra-moist and packed with flavor thanks to the pumpkin and chocolate chips.

For the longest time, I actually wasn’t too sure about the combination of pumpkin and chocolate. I had seen so many pumpkin chocolate recipes on Pinterest that seemed super popular, but I wondered if it would be a bit of a flavor overkill with both flavors combined. Delicious on their own? Absolutely. But pumpkin AND chocolate together? I wasn’t quite sure.

But, my curiosity got the better of me and I had to try it. Let’s just say that I wish I hadn’t waited so long because pumpkin and chocolate are so delicious together!

If a bread isn’t your thing…

Can I make muffins with this recipe?

Yes! Muffins are a great way to get an easy grab and go snack instead of having to slice the loaf. This recipe will yield about 12 regular sized muffins.

How to store pumpkin bread?

  • To store pumpkin chocolate chip bread or muffins, place them in a plastic bag or airtight container at room temperature for up to 3 days.
  • To freeze, wrap bread or muffins in foil then place them in a freezer bag and keep frozen for up to 3 months. Thaw overnight, and reheat in the oven at 350 degrees for about 15 minutes if desired.

Pumpkin bread

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Food & Drink · Uncategorized

Pumpkin spice coffee cake.

Hello beautiful people!
I have to admit, I never liked coffee cake until recently. My great-grand mother used to make it and she passed the recipe down to my grandmother who used to make it. I would eat it just to be kind and pretend that I loved it but every slice I had was always dry, bland, and boring. I couldn’t understand why anyone would want to eat the stuff!

That was until I started making my own coffee cake from scratch. Oh!! So much better than the others (sorry to my family, I love you!)


I took this pumpkin spice coffee cake to a new place in my heavenly world of fall baking.  (Backtrack for a second, if you missed my oatmeal pumpkin cookies last week, check that out! The cake is of course made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in a coffee cake.


Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded up with more cinnamon. Really my goal here was to satisfy my cravings for fall flavors while also making my house smell amazing.

The streusel doesn’t just go on top of this cake, no, no, no. There’s a layer in the centre that provides a flavorful crunchy ribbon of goodness to each and every bite.

Then, there’s the icing on top… literally. Just a simple powdered sugar maple syrup icing does the trick. All of these flavors together are an autumn dream.


But the best part?

How quick and easy this recipe really is! You can have a batch of this pumpkin spice coffee cake cooling on your counter in about one hour. I think it tastes amazing still a little bit warm though personally. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist. I’ve also had surprisingly good results from freezing the entire baked cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.

Thought I highly doubt it will last that long…

coffee bread