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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

Maple icing made with just 4 ingredients drizzling off of a spoon and into a creamer.

Easy

4-Ingredient Maple Icing (5 Minutes!)

Baking dish with freshly baked homemade bread pudding with apples, with two slices missing and a fresh apple on the side.

Easy

Baked Apple Bread Pudding with Cinnamon

Casserole dish with freshly baked pumpkin dump cake with a slice taken out of the corner.

Easy

Pumpkin Dump Cake with Yellow Box Cake Mix

Slice of red velvet poke cake with sweetened condensed milk sunk into the holes, showing in spots on the cake.

Easy

Red Velvet Poke Cake with Sweetened Condensed Milk

Bread pudding with crushed pineapple on a blue background with tropical leaves.

Easy

Pineapple Bread Pudding with Crushed Pineapple

Peach bread pudding still in a casserole dish with a slice scooped out and served on a small white plate.

Easy

Canned Peach Bread Pudding with Cinnamon

Cheese tortellini casserole baked with a melted cheese layer on top.

Easy

Dump and Bake Tortellini Casserole

Dump and bake cake made with crushed pineapple and cherry pie filling and box cake mix.

Easy

Pineapple Cherry Dump & Bake Cake

Taking a serving of chocolate poke cake off of the baking pan, showing the super-moist texture on the inside.

Easy

Chocolate Poke Cake with Condensed Milk

Casserole dish with apple dump cake with a serving scooped out and topped with whipped cream.

Easy

3-Ingredient Dump and Bake Apple Cake

Stack of 5 freshly baked oatmeal raisin cookie bars.

Chewy Oatmeal Cookie Bars with Raisins

Strawberry cheesecake dump and bake cake with a serving scooped out to show layers.

Easy

4-Ingredient Strawberry Cheesecake Dump Cake

White chocolate glaze running off a spoon into a little dish.

Easy

Pourable White Chocolate Glaze (Icing)

Close crop of chocolate cherry dump and bake cake with a serving scooped out to show the cherry pie filling underneath.

Easy

Chocolate Cherry Dump and Bake Cake (4 Ingredients!)

Peach dump cake in a casserole dish with a few servings taken out to show the peachy filling.

Easy

4-Ingredient Peach Cake (Dump & Bake!)

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

Thick and stable chocolate fudge frosting made with real chocolate piped onto a plate to show how easy it is to work with.

Easy

Ultimate Chocolate Fudge Frosting with Real Chocolate

Square slice of moist Chocolate Irish Cream poke cake with frosting.

Easy

Moist Irish Cream Poke Cake with Chocolate Cake Mix

Overhead image of M&M cookie bars sliced into squares on a blue background.

Easy

One-Bowl Chewy M&M’s Cookie Bars

Drizzling chocolate glaze over a slice of chocolate chip coffee cake.

Easy

Easy Pourable Chocolate Glaze

Slice of moist chocolate chip coffee cake with layers of cinnamon sugar and melty chocolate chips.

Moist Chocolate Chip Coffee Cake with Sour Cream

Pouring coconut icing over a pound cake to add moisture and tropical flavor.

Easy

Pourable Coconut Icing (Coconut Glaze)

Cooling rack with sour cream pound cake sliced to show the moist texture of the cake.

Easy

Moist Vanilla Sour Cream Pound Cake Loaf

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These chewy Pumpkin White Chocolate Chip Cookies a

These chewy Pumpkin White Chocolate Chip Cookies are perfectly spiced and studded with creamy white chocolate chips for the ultimate Fall cookie. One bowl and 25 minutes!

-½ cup unsalted butter, melted
-⅓ cup pumpkin puree
-1 teaspoon vanilla extract
-1 cup light brown sugar (tightly packed)
-1 ½ cup all-purpose flour
-½ teaspoon baking soda
-1 teaspoon salt
-2 teaspoons pumpkin pie spice
-¾ cup white chocolate chips

-Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicon baking mat. Melt the butter in the microwave in 30 second intervals, stirring in between, until liquified.
-Add the pumpkin puree to a large mixing bowl and spread it out into a thin layer. Blot the pumpkin with a paper towel to soak up excess moisture. Repeat 3 more times, so that you use 4 paper towels in total. This is imperative to getting chewy cookies.
-Add the melted butter, sugar, and vanilla extract to the dried pumpkin puree and whisk to combine. If you're using a hand mixer, use it on low. It's important not to overmix.
-Add the flour, baking soda, salt, and pumpkin pie spice and mix until just combined.
-Fold in the white chocolate chips with a spatula and smooth out the dough.
-Use a large cookie scoop or 4 tablespoons of dough to form your cookies. Place them on your prepared baking sheet and use your palm or a spatula to flatten them out. They will not spread much when you bake them. I usually only bake 6 cookies per sheet.
-Bake on the top rack of the oven for 12-14 minutes. Allow the cookies to cool and firm up on the baking sheet for at least another 10 minutes before transferring them to a cooling rack or plate to finish cooling. Enjoy!

Comment "inbox" to have recipe link sent your way https://marleysmenu.com/pumpkin-white-chocolate-chip-cookies/

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/

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