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Snickerdoodle cookie bars cut into squares with a generous amount of cinnamon sugar baked onto the bottom and top of the chewy cookies.

Chewy Snickerdoodle Cookie Bars

Tray with five scoops of Edible Snickerdoodle Cookie Dough.

Easy

Quick 10-Minute Edible Snickerdoodle Cookie Dough

Chocolate Peppermint Christmas Tree Cookies.

Chocolate Peppermint Christmas Tree Cookies

Soft snickerdoodles with the one in focus having a bite taken out of it to show the inside and the texture.

Easy

Simple 20-Minute Snickerdoodles (No Cream of Tartar)

Green and red checkered plate full of chocolate blossom cookies with peppermint kisses.

Easy

30-Minute Chocolate Peppermint Blossoms Cookies

Close up of a cookie with milky way bar split in half and pulled apart to show the gooey caramel inside.

Easy

20-Minute Chewy Milky Way Cookies

Hot Cocoa Cookie snapped in half with gooey marshmallow pulling between two halves.

Easy

Thin & Chewy Hot Cocoa Cookies with Marshmallows

Close up of Biscoff cookie butter cookies with the center cookie broken in half so you can see the texture.

Easy

One-Bowl Chewy Cookie Butter Cookies

Pink sugar cookies stacked on top of one another surrounded by pink flowers.

Easy

No-Chill Chewy Pink Sugar Cookies with Crispy Edges

Close up of chocolate chip caramel cookie split in half and pulled apart to show the gooey caramel.

Easy

Easy Chewy Caramel Chocolate Chip Cookies

Green and red plaid plate with 7 candy cane shortbread cookies and surrounded by candy canes and eucalyptus.

Easy

Easy Candy Cane Shortbread Cookies

Christmas cookie cake surrounded by gold reindeer and red ornaments.

Tree-Shaped Christmas Cookie Cake

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Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

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This Apple Bread Pudding takes day-old bread and b

This Apple Bread Pudding takes day-old bread and bakes it with fresh sliced apples in a cinnamon custard for a warming dessert that's easy to make.

Baked Apple Bread Pudding with Cinnamon
-3 tablespoons unsalted butter
-2 large eggs
-1 ¼ cup milk of choice
-½ cup light brown sugar (packed)
-1 teaspoon vanilla extract
-1 tablespoon ground cinnamon
-¼ teaspoon salt
-10 ounces day-old or stale bread (preferably white, challah, brioche, or french, or sourdough)
-2 large apples (I like to use one sweet, one tart)

-Melt the butter in the microwave in 20-second intervals, stirring in between, until completely liquefied. (You can do so right in your large mixing bowl if it's microwave safe for less clean up later.) Set it aside to cool.
-To a large mixing bowl, add the milk, sugar, vanilla, cinnamon, salt, and melted butter. Whisk to combine. Then, add the eggs and beat until smooth. *
-Slice the bread into 1-inch cubes. Cut the apple around the core and slice it thin.
-Add the cubed bread and sliced apple to the egg mixture and fold with a rubber spatula to coat.
-Transfer to a 9×9-inch (or similar) baking pan (no need to grease or line it) and use a rubber spatula to spread it out in an even layer and bake for 45-50 minutes until set. -A slightly jiggly center is preferred.
Cool for at least 15 minutes before you slice and enjoy!

Comment "inbox" for recipe link https://marleysmenu.com/apple-bread-pudding/

This crispy, buttery, and delicious Pumpkin French

This crispy, buttery, and delicious Pumpkin French Toast uses real pumpkin puree and warming spices to bring rich flavor with a festive flair to your breakfast plate.

-¼ cup milk (or half and half, or heavy cream)
-½ teaspoon pumpkin pie spice
-1 tablespoon brown sugar
-2 large eggs
-½ cup pumpkin puree
-4 tablespoons unsalted butter (for frying)
-4 slices stale bread (or day old)

-To a shallow bowl, add the milk, brown sugar, and pumpkin pie spice and whisk to combine.
-Crack your eggs into the bowl with the spiced milk and whisk until smooth.
-Add the pumpkin puree and whisk again to combine.
-Add about 1 tablespoon of butter to a large frying pan over medium heat and allow butter to melt, tilting the pan to coat the bottom with butter.
-Once your pan is hot and butter is melted, dip the bread into the pumpkin egg wash, one slice at a time, coating both sides and transferring immediately to the hot pan.
-Allow your French toast to fry for 2-5 minutes before flipping and cooking on the other side. Both sides should be golden brown.
-Repeat for all 4 slices of bread, adding more butter to the pan as needed.
-Serve hot with maple syrup!

Comment "inbox" for a DM of the recipe link https://marleysmenu.com/pumpkin-french-toast/

Sweet Potato Pie with Condensed Milk is a rich and

Sweet Potato Pie with Condensed Milk is a rich and creamy dessert that combines the earthy sweetness of sweet potatoes with the velvety smoothness of condensed milk, creating a delectable and comforting treat perfect for any occasion.
Blender Pie Crust
-½ cup frozen unsalted butter
-1 ½ cups all-purpose flour
-1 tablespoon light brown sugar
-¼ teaspoon salt
-¼ cup cold water
Sweet Potato Pie Filling
-1 pound sweet potato (~3 cups cubed)
-¼ cup unsalted butter, softened
-½ cup light brown sugar (see notes)
-14 ounces sweetened condensed milk
-¾ teaspoon pumpkin pie spice (or cinnamon)
-1 large egg

-Preheat the oven to 350°F. Bring about 10 cups of water to a rolling boil. Peel and cut your sweet potato into 1-inch cubes.
-Add the cubed sweet potato to the water and boil for about 10 minutes or until sweet potato is fork-tender.
-Meanwhile, make the crust. Add the flour, butter, brown sugar, and salt to the blender and blend on high for about 10-15 seconds, until the butter just starts to cut into the flour.
-With the blender on, add the cold water and blend for an additional 5-10 seconds until the blender starts to form a dough. It's okay if there is still some excess flour that is not well-combined. You will work it into the dough in the next step.
-Turn the dough out into your pie dish and use your hands to press the dough into the bottom of the dish, working in any excess flour. As you work the dough, use your fingers to push the dough up the sides of the dish, until you're left with an even layer of crust. Set the pie dish aside.
-Clean your blender and strain the boiled sweet potato, getting as much water off as possible. Add the sweet potato to the blender with the butter, brown sugar, sweetened condensed milk, and pumpkin pie spice. Blend on high until smooth.
-Add the egg to the blender and pulse 8-10 times to blend the egg into the filling without over-beating it.
-Pour the filling into the prepared crust and bake on the top rack of the oven for 45-50 minutes until the filling is set. Enjoy!

Comment "inbox" to have recipe link sent to you https://marleysmenu.com/sweet-potato-pie-with-condensed-milk/

This Pumpkin and Mushroom Risotto is perfectly cre

This Pumpkin and Mushroom Risotto is perfectly creamy, balancing sweetness of pumpkin with earthy mushrooms and savory flavors.

-1 tablespoon olive oil
-3 cloves garlic (minced)
-1 large shallot (diced)
-8 ounces Baby Bella mushrooms (sliced)
-½ teaspoon salt
-½ teaspoon black pepper
-1 cup Arborio rice
-2 ½ cups vegetable broth
-1 (15-oz) can pumpkin puree
-1 (13.66-oz) can coconut milk
-3 tablespoons Parmesan cheese

-In a large saucepan over medium heat, sauté the garlic, shallot and baby Bella mushrooms in olive oil with salt and pepper until the juice from the mushrooms evaporates (about 5 minutes).
-Add the rice and give it a couple of stirs to combine it with the sauteed veggies.
-Add ¾ cup of vegetable broth over medium heat and stir continuously until all the liquid is absorbed by the rice. Then, add another ¾ of broth and repeat. Once the liquid is absorbed, repeat this step for a third time with the remainder of the vegetable broth. At this point, your rice should be al dente.
-Fold in the pumpkin puree and pour in the coconut milk. Stir until creamy and smooth.
-Continue to heat and stir until the rice is fluffy and tender, and about half of the liquid has evaporated (about 8-10 minutes).
-Remove from heat and stir in your grated Parmesan cheese. Serve hot and enjoy (option to garnish with extra Parmesan and a fresh herb like sage or basil).

Comment "inbox" to get recipe link https://marleysmenu.com/creamy-pumpkin-and-mushroom-risotto/

Indulge in the perfect blend of autumn flavors wit

Indulge in the perfect blend of autumn flavors with crispy Apple Cider French Toast topped with tender sautéed cinnamon sugar apples. Apple cider is used to soak your stale bread in to infuse extra flavor into your French toast and to make the perfect sticky sauteed cinnamon apples!

Apple Cider French Toast
-4 slices stale bread
-1 cup apple cider
-½ teaspoon cinnamon
-1 tablespoon brown sugar
-2 large eggs
-¼ cup milk of choice
-up to 3 tablespoons unsalted butter (for frying)

-Add your bread to a large baking dish and pour the apple cider over top. Depending on the size of your baking dish and your bread, you may have to do this in two rounds. Remove the bread quickly and set aside.
-Add the cinnamon and brown sugar to the baking dish with the leftover apple cider. Use a fork or whisk to combine.
-Add the eggs and milk to the dish with the cinnamon-sugar cider and beat until well-combined.
-Add about 2 tablespoons of butter to a large frying pan over medium heat and allow butter to melt, tilting the pan to coat the bottom with butter.
Once your pan is hot and butter is melted, dip cider-soaked bread into the egg wash, one slice at a time, coating both sides and transferring immediately to the hot pan.
-Allow your French Toast to fry for 2-5 minutes before flipping and cooking on the other side. Both sides should be golden brown.
-Repeat for all 4 slices of bread, adding more butter to the pan as needed. Serve hot with maple syrup or Sautéed Cinnamon Sugar Apples (recipe below).

Optional Sautéed Cinnamon Sugar Apple Topping
-1 large apple of choice
-2 tablespoon butter
-2 tablespoons apple cider
-½ teaspoon cornstarch
-¼ teaspoon cinnamon
-2 tablespoons brown sugar

-Slice the apple into thin pieces around the core.
-To a large saucepan, add the butter and sliced apple over medium heat. Stir to coat and sauté for 5-7 minutes.
-Meanwhile, in a small bowl, mix together apple cider, cinnamon, brown sugar, and cornstarch until well-combined. Pour over the apples and stir to coat. Continue to heat until sauce thickens.

https://marleysmenu.com/apple-cider-french-toast/

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