Autumn Spice Cake with Toasted Marshmallow Filling and Brown Sugar Buttercream

Soooo…. Yeah. It’s been a while. You guys, I’m so sorry. Life is crazy, etc etc.


I’m not going to make excuses and apologize excessively, because I know all you lovely people will forgive me instantly because of this cake.


I mean, the title in itself should be enough to catch your attention. Autumn spice? Awesome start. Toasted Mashmallow Filling?!Like, best thing ever. Brown sugar buttercream???!??? I can’t even.


I made this during a girls weekend at home in Massachusetts and it was a HUGE hit. The best part is hands down the cake. There’s candied ginger all up in there and it’s so moist and amazing I can’t begin to do it justice through words and pictures.


Pumpkin makes it unbelievably moist and allows this cake to almost improve with age. Although I’ll be very impressed if this beauty lasts more than 24 hours in your house.


So, I know this cake takes a little bit of work and requires more ingredients than your normal, run of the mill cake, but it is ssooooo soooo worth it. I put my head down and cranked this cake out in 2 hours, but you can totally make it in stages if you want!


I found the recipe over on one of my favorite blogs, Sweetapolita. I usually alter few ingredients and make a recipe my own, but she did such a amazing job with this recipe, the only thing I changed was use pumpkin instead of sweet potato!


So,If you’re looking for a dessert to wow the crowd on Thanksgiving, this cake  is it. I promise you it’s entirely worth the extra… your belly and your guests will thanks you! Head on over to Sweetapolita’s website for the recipe!

Recipe here!!!


Pumpkin Bread Pudding with Hazelnut Liquor Glaze

Oh my god, I love bread pudding.


It seems like such a plain, generic, out of style dessert. I mean, bread pudding is totally not cool, right? It’s just bread, and milk and eggs and sugar , and people look at me like I’m nuts when I tell them that my favorite recipe of all time is a bread pudding recipe.


But seriously, I love it more than anything. Especially when there is pumpkin in it because, as you guys know, I am (unhealthily) obsessed with anything containing pumpkin. This also has a hazelnut liquor glaze, which makes the pudding even more amazing for obvious reasons.


The texture is, like, to die for. The top gets all crunchy and browned, and the middle is super soft and moist (I really hate the word moist, don’t you? Why can’t we make up a less weird word for this super awesome consistency?). The spices will actually make your house smell like heaven.


And the glaze on top? Oh my god I could drink it (I actually think I did).


Also, one of my friends pointed out that, since this isn’t overly sweet, this can totally be breakfast. Pumpkin bread pudding for BREAKFAST you guys! If that’s not worth getting up for in the morning, I don’t know what is.


DSC_0087Seriously, whether it’s for dessert, breakfast, lunch or dinner, you to make this bread pudding. It’s definitely the cool thing to do.

Pumpkin Bread Pudding with Hazelnut Liquor Glaze
Prep time
Cook time
Total time
  • 3 eggs
  • 2 egg yolks
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling!)
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 1¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 cups heavy cream
  • 1 whole wheat baguette, torn up (about 5 cups)
  • 1 cup confectioners sugar
  • 1 tablespoon hazelnut liquor
  • 1 tablespoon milk
  1. In a large bowl, whisk together the eggs and egg yolks until frothy. Add in the pumpkin, cinnamon, pumpkin pie spice and vanilla and whisk to combine. Do the same with the brown and granulated sugar. Whisk in the heavy cream. Tear the baguette into the bowl and stir until the bread is completely covered with the liquid mixture. Pour all of the contents of the bowl into an 8×8 baking dish and let sit for 30 minutes
  2. Preheat your oven to 350° F. Place your 8×8 pan with the pudding into a larger pan, and fill the larger pan with water so that the water is approximately 1 inch deep. Place in the oven and bake for about 50 minutes until the pudding is set and no longer jiggles when shaken. Remove and serve warm with the glaze.
  3. For the glaze, combine 1 cup confectioners sugar, 1 tablespoon hazelnut liquor and 1 tablespoon milk in whisk until smooth. Add milk or sugar if needed to reach desired consistency Drizzle over the pudding as desired and enjoy!


Homemade Oreos

Stop! Seriously, stop whatever you are doing right now and go to the store.


But three things. Buy eggs. Buy oil. Buy cake mix. You heard me. Cake mix.


Oh, and cream cheese, butter and confectioners sugar. That is all.


Now, stay with me here, people. These cookies are made with a mix and I’m not trying to make excuses about it. Anyone who knows me is well aware that I think that baking anything out of a box practically a sin (I’ll still eat it though, don’t you worry). But, oh my goodness, these homemake oreos are so freaking good that you could tell me they were made out of spam and it’d still eat them.


They’re soft. They’re chewy. They’re filled with amazing cream cheese frosting. Making the frosting orange totally makes them festive.


And they are SO easy. I mean, six ingredients for the cookies AND the frosting? I know what you’re thinking, and yes, these cookies are not too good to be true. They’re real. They’re out there. and you could make them in like 5 minutes (well, technically about an hour, but who’s counting?)


Oh, and they’re about 1000 times better than store bought oreos. Yeah, 1000.

Homemade Oreos
Prep time
Cook time
Total time
Serves: 30 cookies
  • 2 boxes chocolate cake mix (I used 1 box devils food, 1 box german chocolate)
  • ⅔ cup canola or vegetable oil
  • 4 eggs
  • 8 oz cream cheese (room temp)
  • 4 tbsp unsalted butter (1/2 stick) (room temp)
  • 4 cups confectioners sugar
  • splash of vanilla
  1. Preheat oven to 350 F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, mix together the two boxes of cake mix, oil and eggs. Scoop out 1 tablespoon of the dough, roll in to a ball and place it on the baking sheet. Repeat with all the remaining dough, doing about 16 balls per sheet, leaving about 2 inches in between each ball. Depending on how making cookies sheets you have, you may have to do a few batches!
  3. Place in the middle racks of the oven and bake for 9 minutes exactly. Remove from oven and let cool completely.
  4. In the meantime, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and the cream cheese until well combined, about 1 minute
  5. Add in the confectioners sugar one cup at a time, mixing in each cup completely before adding the next. Add a splash of vanilla if you want! And food coloring! I added yellow and a little bit of red to get the orange.
  6. Using a piping bag or a ziplock, pipe about a tablespoon of frosting on to the bottom side of one cookies. Place another cookie on top to make a sandwich. Repeat with all the cookies. Enjoy!


White Chocolate Candy Corn Cookies

White chocolate in cookies (and in life) is seriously growing on me.


I’ve always been a loyal milk or dark chocolate girl (oohhh dark chocolatteeeeee) while my twin, Kylie, always went towards the white. In fact, I think this recipe was the first one she made off the blog!


She definitely made a good decision. These cookies, using the same base as my White Chocolate Macadamia Nut Cookies, literally just melt away in your mouth.


I adapted it by using candy corn in place of the nuts, and LOVED the way they turn out. They’re sweet and light and just so festive for Halloween!


I don’t care if you like white chocolate, dark chocolate or no chocolate (who are you?!), you’re going to love this candy corn-studded take on the white chocolate cookie.


Happy baking!

4.0 from 1 reviews

White Chocolate Candy Corn Cookies
Prep time
Cook time
Total time
Serves: 24
  • 1 cup unsalted butter at room temp
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 ½ cup all-purpose flour
  • 1 tsp baking soda
  • 1 cup candy corn
  • 1 cup white chocolate chips
  1. Preheat your oven to 350º F. Line baking sheets with parchment paper and set aside. In a large bowl, cream together butter, brown and white sugars. Add the eggs, one at a time and mix until combined. Add in the vanilla and almond extracts and mix well. In a separate bowl, sift together the cornstarch, salt, flour and baking soda. Add these dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. Scoop about 2 tablespoon balls of dough on to the baking sheets, leaving about 2 inches in between each cookie. Place candy corns on top of the cookies (otherwise they will melt completely
  2. Bake for about 10 minutes, until the edges are just barely firm and the centers are still soft. Remove from oven, let cool 5 minutes on the baking sheet and then transfer to wire rack to cool completely. Enjoy!


Double Chocolate Fudge Brownies

Wow. You guys. Its been a week since I posted. I can’t even believe it! I sincerely wish midterms weren’t keeping me so occupied!


With it being midterms and with work in full swing, I don’t have time for a lengthy post, but I NEEDED to get these out to you STAT.


I needed some serious chocolate therapy after an exam, and these hit the spot. I’ve seriously never made a more delicious, rich and fudgey brownie, ever. Amazing.


And SO EASY. I made them in 30 minutes during midterms! You guys can totally rock this recipe. I hope you love them as much as I did…these things made all of my exam stress just melt away! Back soon with more deliciousness, I promise!


Double Chocolate Fudge Brownies
Prep time
Cook time
Total time
Serves: 16
  • 10 tablespoons butter
  • 1¼ cup packed brown sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • ½ cup flour
  • 1 cup chocolate chips
  1. Preheat your oven to 325 F and line a 8×8 baking sheet with parchment paper.
  2. In large bowl, melt together the butter, sugar and cocoa powder in the microwave, heating the mixture for 30 second increments until done. Stir until combined and let cool slightly.
  3. Stir in eggs and vanilla. Add flour and salt, and then fold in the chocolate chips. Pour the entire mixture in to the prepared baking sheet.
  4. Bake for about 25 minutes, or until the middle is set and a toothpick inserted in to the center comes out clean. Cool completely, then cut in to squares. Let the chocolate therapy begin!

Loosely adapted from Sally’s Baking Addiction


Brown Butter Pumpkin Snickerdoodles with White Chocolate filling

Browned butter. Pumpkin. Cinnamon-spice sugar.


Seriously, if you aren’t breaking out your mixing bowl to make these right now, you need get a move on.


These cookies are PERFECT. They have all the best flavors of fall (or any time of year, really), packed in to one. And they dough itself is packed with white chocolate!


I couldn’t stop eating the dough raw, but then when I tossed these in cinnamon spice sugar and put chocolate in the middle, I gave my self a slap on the wrist for not saving every single bit of dough for the finished product. It was that good.


I mean really, people, life does not get much better. Cookies definitely don’t, of this I’m sure.

Browned Butter Pumpkin Snickerdoodles with White Chocolate filling
Prep time
Cook time
Total time
Serves: 24 cookies
  • ~Cookies~
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • 6 oz white chocolate chips
  • ~Sugar Coating~
  • ½ cup sugar
  • 1 tsp pumpkin pie spice
  1. Preheat oven to 350 F. Line baking sheets with parchment paper and set aside
  2. In a medium skillet, brown your butter (see link below for how!). Remove butter from skillet immediately and place in a large bowl. Set aside and let cool.
  3. In medium sized bowl, sift together flour, baking powder, salt, pumpkin spice and cinnamon. Set aside.
  4. Add both sugars, pumpkin puree, egg and vanilla to the browned butter and mix. Add the dry ingredients and stir until just combined. Cover and chill the dough in the fridge for at least 2 hours (overnight is OK!)
  5. After the dough has chilled, spoon out about 1 tablespoon of dough and flatten with your hand. Place approximately 5 white chocolate chips in the center of dough and fold edges up and around the chips. Top with another tablespoon of dough and roll the dough in to a ball, sealing the chips inside. Repeat until al the dough is used up.
  6. In a bowl, mix together the sugar and pumpkin pie spice. Roll each dough ball in the sugar and place on baking sheet. Flatten each cookie dough ball slightly. Bake the cookies for 10-12 minutes or until edges have set. Remove from oven and let cool for 5 minutes, then transfer to a wire rack. These cookies are amazing when they’re still warm and the chocolate is melty!

*How to brown butter

Loosely adapted from Annie’s Eats

Pumpkin Spice Latte Biscotti

I’ve been drinking more than my fair share of coffee lately.


I don’t know whether it’s the cold weather, my chronic state of sleep deprivation or the excessive advertising campaigns by Dunkin and Starbucks, but I’ve been drinking tons of coffee lately, and it’s 95% pumpkin flavored. I’m definitely not complaining.


At first, coffee and pumpkin don’t seem like an intuitive combination, but there’s something about the warm fall spices combined with bitter, comforting flavor of coffee that just works. It’s heaven in a cup, I tell you, and I want to recreate it in any foodstuff that I can.


Enter these biscotti. Biscotti are the perfect cookie for dunking in coffee, so I figured they absolutely had to be amazing when made in to pumpkin spice latte form a la Starbucks. Not to brag, but I was totally right.


I love the hint of coffee in these, and the pumpkin flavor is obviously my fave right now. Dip these in a a latte, or better yet, a pumpkin spice latte, and you have yourself an amazing little bite of fall.


If you’re drinking as much pumpkin coffee asI am right now (as a nurse, I can’t endorse how healthy this habit is, but I can totally tell you it’s delicious) you’re going to need  need a little sweet to go along with it. Whip these up, like, yesterday… pumpkin coffee has never had a better side kick.

Pumpkin Spice Latte Biscotti
Prep time
Cook time
Total time
  • 2 ½ cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tbsp espresso powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp ginger
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp espresso powder
  • 1 cup confectioners sugar
  • 1 tbsp water (plus more if needed)
  1. Preheat oven the 350 F and line a baking sheet with parchement paper and grease slightly. Whisk together the dry ingredients (from flour to ginger) in a large bowl. Stir in the eggs, pumpkin and vanilla until well combined. Pour out on to a floured surface and knead lightly. Form in to two logs that are about ½ inch thick. Place in oven and bake for 20-24 minutes.
  2. When the centers are firm to the touch, remove from oven and let sit for 15 minutes. Decrease oven temperature to 300 F.
  3. Slice the biscotti so that they are about an inch wide. Distribute over baking sheet and bake for another 15-20 minutes. Let cool completely.
  4. For the glaze, simply combine the espresso powder, sugar and water. If the glaze is too thick, add just the tiniest bit more water. Drizzle over the biscotti and let harden. Enjoy!



Easy Pear Sticky Buns

So, I love breakfast. As you can probably tell from the disproportionate number of bread/scone/donut recipes that I post.


My faaaavvorite thing for breakfast is totally a sweet bun. Cinnamon, sticky, blueberry, anything in a bun form or that is supposed to taste like a bun pretty much hits the spot for me.


So I decided to cheat a little and let the supermarket do the work for me. I bought ready made cresent roll dough and subbed it in for the labor-intensive dough and had stick buns in thirty minutes. 


And, you guys, these things are legit. They are light and fluffy and just meeeellllttt away in our mouth. Especially since they’re coated in butter and sugar. The pear and cranberries in the filling make these absolutely perfect for fall, but I can definitely see myself adding all sorts of things to the filling to make them season appropriate (but you guys know how I feel about fall , so I think I’ll keep them in season for now).


If you want a nice treat for breakfast but don’t want to waste your whole day preparing it, make these! Literally so easy and unbelievably delicious.


Easy Pear and Cranberry Sticky Buns
Prep time
Cook time
Total time
Serves: 6
  • 1 container store-bought cresent rolls
  • 1 bartlett pear, cored and diced
  • ⅓ cup dried cranberries
  • 1 tbsp butter, melted
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 6 tbsp butter
  • ⅓ cup brown sugar
  • 1 ½ tsp cinnamon
  1. Preheat your oven to 400 F. Liberally grease 6 wells of a muffin tin. In a small bowl, mix together the melted butter, brown sugar and cinnamon. Divide this mixture evenly among the six greased wells of muffin pan and set aside.
  2. In a skillet over medium heat, stir together to pear, cranberries, melted butterbutter, ¼ cup brown sugar and ½ teaspoon cinnamon until the pear is fairly soft and the butter is melted. Set aside to cool.
  3. On a lightly floured surface, flatten out the crestent rolls and pinch together the perforations reeaaaallllyyy well (otherwise your filling will leak out!). Spread the pear mixture evenly over the cresent dough, and then, very gently, roll the dough up in to a log. Cut off the ends (they’re mostly dough, no filling!) and then cut the log in to six even pieces. Place one piece in to each muffin well, on top of the sugar, butter, cinnamon mixture.
  4. Place in oven and bake for 20 minutes, until the cresent dough is golden brown. Remove and let cool for no more than five minutes, then invert on to a cookie sheet. Enjoy warm or reheated in the microwave for the most amazing, easy breakfast ever!


Slow Cooker Indian Butter Chicken

You guys. I have a slow cooker and I realllllllyy want to use it. I love the idea of throwing something in to a pot, going about your day and coming home to a ready made dinner. The thing is, when you work 13 hour days, thats a suuuupppperr long time to cook meat. (Read: dry, gross, rubbery chicken).


So I made a special point of making this on my one day off a few weeks ago. I had seen it on Half Baked Harvest (one of my favorite blogs) and knew I had to make it as soon as possible. My day off happened to be slightly cool, a little overcast, and a total crockpot type of day. As fate would have it, I was also seriously craving some Indian food.


I was literally like a kid on christmas waiting to eat this for dinner. I kept opening the top of the crock pot to give the butter chicken a stir. I made excuses to leave my apartment and come back so that I could be hit with the warm smell of the  Indian spices.


If you’re feeling overwhelmed by some of the exotic ingredients, don’t be! It will be fine… pif you just venture  in to the”international” aisle at your local grocery store, you can find everything you need! This small detour is TOTALLY worth it. This warm, comforting dish is seriously the best way to usher in fall and break in that forgotten slow cooker.


Slow Cooker Indian Butter Chicken
  • 1 pound boneless skinless chicken breast, cut into bite size chunks
  • ½ onion, finely minced
  • 2 tablespoons butter
  • 3 cloves garlic, minced or grated
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1-2 teaspoons curry paste (I used 2 teaspoons of Thai Red Curry Paste)
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can lite coconut milk, ½ cup greek yogurt (I used 0%)
  • ¼ cup milk
  • Rice, for serving
  1. Place the chicken and onion in the bottom of a slow cooker or crock pot. Stir together the remaining ingredients in a medium sized bowl and then pour over the chicken and onions. Cook on low for 6-8 hours, stirring occasionally (or not, it wont be a big deal!). Serve warm over rice!


Life and Lemons {September}

Wow. You guys, it’s been a while since I’ve done some life updates. I’m wicked sorry! In all honesty, I get so caught up in sharing the food that I forget that the blog is called “LIFE Love Lemons”. So here we go…

photo 1GusGus looking out over his kingdom. With school, work and the blog, I have not spent nearly enough time with this moosh recently. I mean, he’s just the cutest.

photo 2My busy schedule is obviously fueled by a ton of coffee, and I obviously and drinking as much Dunkin Pumpkin as humanely possible. It makes life worth living.

photo 2

COOKIES. Also making life worth living.

photo 3Regardless of how busy one’s schedule yet, it is completely necessary to find time to do fun fall things. Like this corn maze we conquered near my parents house in Western Mass. There are clues, a map, and you have to carry around a flag to wave in case you get lost. Oh, and you get a baby pumpkin by beating the maze. Pretty much the most fun thing ever.

photo 3The Fall Aisle at Trader Joe’s is my  happy place. Sometimes I go here in between classes if I need a pick-me-up just to be surrounded by pumpkin and apple flavored things. Works like a charm every time. Don’t judge me.


To get in the fall spirit, I also think about these pumpkin gems. They’re long gone, and need to get back in my belly immediately. So. Darn. Good.

photo 4

With lots of studying/working/blogging comes very early mornings. Along with Dunkin Pumpkin, I also fuel up with apple slices and approximately half a jar of peanut butter. Brain food.

I have to say, sometimes getting up early is worth it, because I get to see this out my window.

photo 1

I’m moving on Monday (GASP! YAY!) and will definitely miss this view. Although my new view will be of the ocean, so I can’t complain ;). (Don’t worry, I’m not going far, just the next town over to a more quiet neighborhood… us nurses need our day sleep!)

What exciting fall things have you all been up to lately?