A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Dessert

Carrot Cake Cupcakes with Cream Cheese Frosting

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Carrot Cake Cupcakes | A Nerd Cooks

These Carrot Cake Cupcakes are PERFECT for ushering in Spring. it’s officially here, folks! The weather is warm and my allergies are really starting to act up.

What better way to mark the start of Spring than with some sweet, super moist, carrot cake cupcakes? The recipe calls for freshly shredded carrots. While this might involve a little more effort than cutting open a bag of store bought shredded carrots, trust me when I say that taking the extra step is worth it.

The store bought shredded carrots are dry and pretty thick compared to what you’ll end up with if you grate them yourself. Just make sure to peel your carrots before taking a box grater to them. I use this one, and love it.

Carrot Cake Cupcakes | A Nerd Cooks

Once these carrot-flecked, moist spice cupcakes have baked and cooled, it’s time to frost them generously with cream cheese frosting. Get fancy and pipe the frosting, or go freeform, like I did. You can’t go wrong.

These cupcakes would make an excellent addition to your Easter table.

Carrot Cake Cupcakes | A Nerd Cooks

This recipe comes from Sally’s Baking Addiction.

Carrot Cake Cupcakes | A Nerd Cooks
Print
Carrot Cake Cupcakes with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
20 mins
Cooling time
1 hr 30 mins
Total Time
2 hrs 5 mins
 

These cupcakes are sweet (but not too sweet), moist, warmly spiced, and flecked with shredded carrots.

Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup vegetable oil
  • 1 cup brown sugar packed
  • 2 eggs
  • 1/3 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 cup carrots freshly grated
Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar plus more if you want a stiffer frosting
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt
Instructions
To make the cupcakes

  1. Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside.

  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set this aside.

  3. In a medium-sized bowl, whisk the oil, brown sugar, eggs, yogurt, vanilla extract, and shredded carrots together.

  4. Pour the wet ingredients into the dry and whisk until they are completely combined. The batter will be pretty thick.

  5. Fill the prepared cupcake liners approximately 2/3 full. Bake for 20-22 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool completely before frosting.

To make the frosting

  1. Use either a handheld electric mixer or a stand mixer to cream the cream cheese and butter together until they are smooth and creamy. 

  2. Add the powdered sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then on high speed for about 2 minutes. If you want a stiffer frosting, add a bit of extra powdered sugar and beat to combine.

Frost the cupcakes

  1. Frost the cupcakes. I went freeform with my frosting, rather than using a piping bag and tip. Either way, it's all good.

Carrot Cake Cupcakes | A Nerd Cooks

Carrot Cake Cupcakes | A Nerd Cooks

Lucky Charms Marshmallow Bars

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 This post contains affiliate links.

Lucky Charms Marshmallow Bars | A Nerd Cooks

I love cereal. Like, to an unhealthy, almost unnatural degree. It really doesn’t matter what kind of cereal, either. Super sugary children’s cereals? Yes, please. Healthier options? Also yes. I’m not exactly sure what it is that I love so much, but I can’t help myself. We don’t keep in the house for this reason.

An exception was made for these bars. Lucky Charms (for which I have a particular affinity) replace puffed rice cereal in a traditional Rice Krispie Treat recipe to make Lucky Charms Marshmallow Bars. These were perfect for St. Patrick’s Day, and seriously couldn’t be easier to make.

Lucky Charms Marshmallow Bars | A Nerd Cooks

Lucky Charms Bars | A Nerd Cooks
Print
Lucky Charms Marshmallow Bars
Prep Time
15 mins
Total Time
15 mins
 
Course: Dessert
Cuisine: American
Servings: 12
Author: laurenpacek
Ingredients
  • 3 tbs butter
  • 4 cups mini marshmallows
  • 6 cups Lucky Charms cereal
Instructions
  1. Line a 9x13-inch pan with parchment paper. Spray the parchment paper with cooking spray. Set aside.
  2. In large saucepan or pot (I used a Dutch oven), melt the butter over low heat. Add the marshmallows and stir until they are completely melted. Remove from heat.
  3. Add the Lucky Charms cereal. Stir until the cereal is well coated.

  4. Using buttered spatula or wax paper evenly press mixture into the prepared 9x13-inch pan. 

  5. Allow the bars to cool before cutting into squares.

Lucky Charms Marshmallow Bars | A Nerd Cooks

Double Chocolate Irish Cream Cookies

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These Double Chocolate Irish Cream Cookies are soft chocolate cookies, studded with mini chocolate chips, dunked in an Irish cream glaze, and topped with green sprinkles.

Double Chocolate Irish Cream Cookies | A Nerd Cooks

St. Patrick’s Day is nearly upon us! While you’ll never catch me doing a drunken bar crawl, or even drinking a Guinness (dark beer is not my jam) to celebrate the holiday, I am totally on board with holiday-appropriate boozy treats.

Luckily for me (and you!), all of the classic boozy flavors like whiskey, Guinness, and  Irish cream work really well in baked goods. These Chocolate Irish Cream Cookies have double the chocolate (cocoa powder + mini chocolate chip) and double the Irish cream flavor (in the cookie dough + the glaze). Top everything with some festive AF green sprinkles, and you have yourself a tasty cookie that’s sure to please.

Double Chocolate Irish Cream Cookies | A Nerd Cooks

Double Chocolate Irish Cream Cookies | A Nerd Cooks
Print
Double Chocolate Irish Cream Cookies
Prep Time
20 mins
Cook Time
10 mins
Chilling time
3 hrs
Total Time
3 hrs 20 mins
 
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: laurenpacek
Ingredients
For the cookies
  • 1 cup all-purpose flour
  • 3/4 cups cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 eggs
  • 1 tsp vanilla extract
  • 1/4 cup Irish cream liqueur
  • 1/2 cup mini chocolate chips
For the glaze
  • 1 cup powdered sugar
  • 2-3 tbs Irish cream liqueur
  • green sprinkles optional
Instructions
To make the cookies
  1. Line a baking sheet with parchment paper and set it aside.
  2. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set this bowl aside.
  3. In the bowl of a stand mixer, cream the butter and sugars together for a few minutes until they are light and fluffy. Beat in the egg and add the vanilla extract and Irish cream.
  4. Little by little, add the dry ingredients to the wet, on low speed. Scrape down the sides of the bowl as necessary. Add the mini chocolate chips and turn the speed up a bit higher to incorporate them throughout the thick dough.
  5. Next, you’re going to want to scoop and chill the cookie dough. Unfortunately, the chilling is necessary. But trust me, it's worth it!
  6. Scoop and roll the cookie dough into 1.5 tbs-sized balls. Place them on the prepared cookie sheet. Cover the dough with plastic wrap and chill for at least 3 hours, and up to overnight. When slightly impatient, I've been known to put my cookie dough that requires chilling into the freezer (for 1-2 hours) instead of the fridge. I haven't run into any issues yet!
  7. When you’re ready to bake, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet, leaving a couple of inches between each dough ball.
  8. Bake the cookies for 9-10 minutes. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.
To make the glaze

  1. When the cookies are cool, mix the powdered sugar and Irish cream in a bowl. Dip, dunk, or drizzle your cookies with the glaze. 

  2. Top with green sprinkles, if you're feeling festive. Bonus: the sprinkles that I used add a bit of crunch to these otherwise soft cookies.

 

Need more boozy baked goods for St. Patrick’s Day? Try Guinness Brownies with Caramel Fudge Frosting or some Chocolate Guinness Cheesecake with Chocolate Whiskey Ganache!

Double Chocolate Irish Cream Cookies | A Nerd Cooks

Almost No-Bake Chocolate Peanut Butter Pie

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This Almost No-Bake Chocolate Peanut Butter Pie has it all: cool and creamy peanut butter filling, a sweet chocolate graham cracker shell, and crunchy toppings! 

Chocolate Peanut Butter Pie | A Nerd Cooks

We can all agree that chocolate and peanut butter are flavor soulmates, right? I’d be hard pressed to identify a more complementary flavor duo. And I bet you would be, too.

Chocolate and peanut butter come together in this cool, frozen pie. It’s fast and easy enough to make on short notice. Plus it requires almost no baking. Just pop the crust into the oven for ~12 minutes, and the rest is just mixing, freezing, drizzling, and you’re done!

Chocolate Peanut Butter Pie | A Nerd Cooks

But also! Pi Day is nearly upon us! You know, pi = 3.14 … March 14th … 3/14.

Not that I really need much of an excuse to make pie… but I made this in celebration of the day. May your Pi Day be filled with this and other tasty, tasty pies.

Chocolate Peanut Butter Pie | A Nerd Cooks

The recipe for this pie comes from Handle the Heat.

Almost No-Bake Chocolate Peanut Butter Pie | A Nerd Cooks
Print
Almost No-Bake Chocolate Peanut Butter Pie
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 
Course: Dessert
Cuisine: American
Servings: 8
Ingredients
For the crust
  • 14 whole chocolate graham crackers
  • 1 tbs light brown sugar
  • 7 tbs unsalted butter, melted
For the filling
  • 8 oz cream cheese, at room temperature
  • 3/4 cup powdered sugar, plus 2 tablespoons, divided
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
For the topping
  • melted peanut butter
  • melted chocolate
  • mini Reese's cups, roughly chopped
  • peanut butter chips
Instructions
To make the crust
  1. Preheat the oven to 325 degrees F. In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Alternately, put the graham crackers in a large zip top bag and pulverize them with a rolling pin. Pour the crumbs into a bowl, add the melted butter, and mix until combined.
  2. Press the graham cracker crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 12 minutes, or until fragrant. Cool the crust completely on a wire rack.
To make the filling
  1. In a large bowl, use an electric hand mixer to beat the cream cheese, 3/4 cup powdered sugar, and peanut butter until it is light and fluffy.
  2. In a separate bowl, use an electric hand mixer to whip the heavy cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract and continue to whip until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter/cream cheese mixture. Pour it into the prepared pie shell and freeze for 3 hours.
To make the topping
  1. Drizzle the top with melted peanut butter and melted chocolate. Top with chopped mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.

Looking for more pies? Go sweet with Key Lime Pie or Peanut Butter and Chocolate Fudge Pie. Or maybe go savory and handheld with Butternut Squash, Kale, and Feta Hand Pies.

Chocolate Peanut Butter Pie | A Nerd Cooks

Turtle Brownies

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These Turtle Brownies are fudgy and topped with sweet and salty caramel and crunchy pecans. All of these factors combine to make one delicious, sweet treat.

Turtle Brownies | A Nerd Cooks

There isn’t a whole lot to say here. I think that we can all agree that “turtle” anything is great. Slap some salted caramel, chocolate chips, crunchy pecans, and flaky sea salt on a brownie and you have a very delicious, very messy treat.

Want more brownies? Guinness Brownies with Caramel Fudge Frosting, Triple Chocolate Raspberry Brownies, and Double Chocolate Brownie Cupcakes all have you covered.

Turtle Brownies | A Nerd Cooks

Turtle Brownies | A Nerd Cooks
Print
Turtle Brownies
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: American
Servings: 20 brownies
Ingredients
For the Simple Fudge Brownies
  • 4 eggs
  • 1 1/4 cup cocoa powder
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 tbs vanilla extract
  • 1 cup unsalted butter, melted
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 cups miniature chocolate chips
To finish the Turtle Brownies
  • 2 - 13 oz bags of caramel candies, unwrapped
  • 1/3 cup heavy cream
  • 1/2 cup mini chocolate chips
  • 3/4 cup pecans, roughly chopped
  • sea salt
Instructions
To make the brownies
  1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Lightly spray with cooking spray and set aside.
  2. In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla extract. This will be a bit difficult, so don’t worry. You’re not doing anything wrong.
  3. Add the granulated sugar to the melted butter and stir until combined. Add the butter/sugar to the cocoa/egg mixture and stir until combined.

  4. Add the flour and miniature chocolate chips, stirring until the flour just disappears and everything is smooth.

  5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. Bake for 30 minutes, or until a toothpick, when inserted into the center, comes out with just a few moist crumbs. Allow the brownies to cool for a bit in the pan.
To finish the Turtle Brownies

  1. Add the caramels and heavy cream to a medium, heavy-bottomed pot. Stir continuously until the caramel is melted and smooth.

  2. Pour the hot caramel over the brownies, smoothing into an even layer. Top with mini chocolate chips, chopped pecans, and sea salt.

  3. Wait as long as you can manage for the caramel to cool and set up a bit. Cut into bars and eat.

Want more salted caramel and caramel-y applications? Salted Caramel Pretzel Chocolate Chip Cookies, Salted Dark Chocolate Dulce de Leche Blondies, and Salted Caramel Apple Pie Bars ought to do the trick!

Turtle Brownies | A Nerd Cooks

Pumpkin Chocolate Chip Blondies – Updated

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I’ve said it before and I’ll say it again: Pumpkin and chocolate were meant to be together, especially in these pumpkin chocolate chip blondies!

Pumpkin Chocolate Chip Blondies | A Nerd Cooks

When asked which recipe you would like to see next, and given the choice between these blondies and some buffalo chicken dip in informal polls on Facebook and Instagram, these blondies were the clear winner.

I can’t really blame you. Look at them.

And yes, I know that what is traditionally thought of as “pumpkin season” has come and gone. But I maintain that pumpkin should be consumed year-round. In addition to that, pumpkin and chocolate should be consumed together, year-round. Need more proof? Take a look at these Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Oatmeal Cookies, Pumpkin Cheesecake with Bourbon Chocolate Sauce, and Pumpkin Chocolate Chip Muffins. I think you see what I’m talking about.

Pumpkin Chocolate Chip Blondies | A Nerd Cooks

I made these blondies for the first time going on 6 years ago and felt like they deserved a face lift. The original blog post can be found here.

Pumpkin Chocolate Chip Blondies | A Nerd Cooks
Print
Pumpkin Chocolate Chip Blondies
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: American
Ingredients
  • 2 1/3 cups all-purpose flour
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla extract
  • 15 oz. can pumpkin puree
  • 2 cups white chocolate chips, plus more for topping the blondies
  • 1 cup semi-sweet chocolate chips, plus more for topping the blondies
Instructions
  1. Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, making sure to leave some overhang on the long sides. Spray the parchment paper with cooking spray. Set aside.
  2. In a medium-sized bowl, whisk the flour, spices, baking soda, and salt together. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars until smooth.
  4. Beat in the egg and vanilla extract until combined.
  5. Add the pumpkin puree and beat until combined.
  6. Reduce the speed to low, and, little by little, add the dry ingredients.
  7. Add the chocolate chips and mix until they are distributed throughout the batter.
  8. Pour the batter into the prepared pan in an even layer. Bake for 35-40 minutes, or until a toothpick, when inserted into the center, comes out clean.

  9. Allow the blondies to cool completely before cutting into squares.

Recipe Notes

Note: Once you beat in the pumpkin puree, the mixture will look kind of curdled, and that this is completely normal. You're doing just fine.

Pumpkin Chocolate Chip Blondies | A Nerd Cooks

Gingerbread Crinkle Cookies

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These cookies are soft, full of warm gingerbread spices, and have pretty, crackly-looking tops

This post contains affiliate links.

Gingerbread Crinkle Cookies | A Nerd Cooks

To be honest, I’ve never been wild about gingerbread cookies. In my experience, they’re hard, dry, and just all around meh. It it just me? Or have I just been eating the wrong gingerbread cookies all along?

Regardless… THESE gingerbread cookies are something else entirely. They’re super soft and warmly spiced. The powdered sugar lends a bit more sweetness, in addition to allowing for the pretty, crackly tops.

Gingerbread Crinkle Cookies | A Nerd Cooks

This delicious recipe comes from the blog Self Proclaimed Foodie. Based on the cookie scoop that I use, this recipe has consistently yielded 2.5 dozen. Depending on what you use, you may get 2-3 dozen.

  • 3 cups all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tbs + 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground gigner
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 3/4 tsp baking soda
  • 1/2 tsb salt
  • 12 tbs unsalted butter, room temperature and cut into small pieces
  • 1/2 cup molasses*
  • 2 tbs heavy cream (I did use milk one time, and it was fine)
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

In the bowl of a stand mixer, combine the flour, sugar, spices, baking soda, and salt. Mix on low until combined.

Turn the mixer off and add the cut up butter. Mix again, but at medium-low speed, until all of the dry ingredients are coated in butter. This will take about 1-2 minutes.

Reduce the mixer’s speed to low. With it still running, slowly add the molasses and heavy cream. Mix until the dough is evenly moistened and everything is combined.

Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Refrigerate the dough for 2 hours (or up to overnight) or freeze for 20-30 minutes.

When it’s time to bake the cookies, line another baking sheet with parchment paper and set it aside. Preheat the oven to 350 degrees F.

Roll the chilled dough in the granulated sugar until coated. Next, roll the dough in the powdered sugar.**

Place the dough balls on the prepared cookie sheet, approximately 1 inch apart from one another, and bake 10-12 minutes. Remove the baking sheet from the oven once they start to crack. Cool the cookies on the baking sheet for a few minutes before removing them to a wire rack to finish cooling completely.

Notes:

*Spraying your measuring cup with cooking spray before pouring the molasses in helps keep the measuring cup mostly mess-free

**When it comes to rolling the dough in the powdered sugar, more is more. The first couple of times that I made these cookies, I skimped on the powdered sugar. Sure they looked like they were pretty much covered, but when they baked, the powdered sugar kind of melted. You’re going to want to really coat them in powdered sugar. See the photo below for what you’re aiming for.

Gingerbread Crinkle Cookies | A Nerd Cooks

Gingerbread Crinkle Cookies | A Nerd Cooks

Gingerbread Crinkle Cookies | A Nerd Cooks

Pumpkin Chocolate Chip Oatmeal Cookies

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These cookies are chewy, sweet, and full of pumpkin and Fall spices.

This post contains affiliate links

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

So, it’s been a minute.

I don’t think I’ve ever gone this long without posting something. I’m pretty sure I baked these cookies back in September… I even missed out on A Nerd Cooks’ birthday in August (the blog turned 6!!). In my defense, lots of things have been happening! To give you a little taste:

  • I/we have been doing a bit of traveling and have had friends and family visiting us.
  • I was promoted to Assistant Professor at Duke!
  • We bought a house!!

We moved in last weekend, and are so happy here already. I’ll likely share some photos of the kitchen at some point, because it is GORGEOUS. But only after the inside of the house stops looking like a tornado passed through.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

As for the cookies? Well, they’re pretty fantastic. Unlike many pumpkin cookies (like these Pumpkin Chocolate Chip Cookies), these are chewy, not cakey. You have the oats and drained/blotted pumpkin (see instructions below) to thank for that. Beyond that, these cookies are full of pumpkin spice flavor as well as chocolate chips. Scroll a little further for the recipe!

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

This recipe comes from the blog Sally’s Baking Addiction.

You’ll need (yields 30-36 cookies):

  • 3/4 cup pumpkin puree
  • 2 cups + 1 tbs all-purpose flour
  • 1 tsp baking soda
  • 2 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1 1/2 cups old-fashioned oats
  • 1 cup unsalted butter, melted and cooled slightly
  • 3 tbs pure maple syrup
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips, plus more for pressing into the top

Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Line a medium-sized bowl with paper towels. Add the pumpkin puree to the lined bowl. Using the paper towels, squeeze a bit of the moisture out of the canned pumpkin. Check out Sally’s blog for a visual. Removing some of the moisture from the pumpkin helps produce a less cake-like cookie. Which is what we’re going for here.

In a medium-sized bowl, whisk the flour, baking soda, spices, salt, and oats together. Set this aside.

In another medium-sized bowl, whisk the melted butter, maple syrup, sugars, egg yolk, pumpkin, and vanilla extract together.

Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips.

Using a cookie scoop, scoop ~1.5 tbs-sized balls of dough onto the prepared baking sheets. Smoosh the dough balls down slightly. They don’t spread much on their own, so they need some help in this department. Bake for 12-13 minutes, or until lightly browned on the edges.

Remove the baking sheets from the oven. Press a few chocolate chips into the tops of the cookies while they are still warm. Allow the cookies to cool for 5 minutes on the baking sheets before removing them to a wire rack to finish cooling completely.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd CooksChewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

 

 

Sweet Potato Pecan Muffins

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These muffins are sweet, flavored with Fall spices, and incredibly moist thanks to the addition of roasted sweet potatoes.

Sweet Potato Pecan Muffins | A Nerd Cooks

Up until today, it has still been HOT in North Carolina. Despite what the thermometer says, it’s Fall in my heart (and according to the calendar).

Pumpkin gets a lot of attention this time of year. I’m as guilty as the next guy of this, too. I love pumpkin. I’m a certified basic bitch, okay?

BUT there are other seasonal vegetables that deserve our attention. Take the humble sweet potato, for instance. They’re naturally sweet and delicious, a vibrant orange color, and perfect in baked goods.

These muffins are super moist, just like a pumpkin quick bread, and the honeyed pecans add a nice bit of crunch. They’re perfect for breakfast or a snack.Sweet Potato Pecan Muffins | A Nerd Cooks

These muffins will keep for 2-3 days in an airtight container.

You’ll need (yields 12 muffins):

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup apple sauce (or vegetable oil)
  • 2 cups sweet potato, about 2 medium-sized sweet potatoes, roasted and mashed
  • 3/4 cup pecans, roughly chopped, plus more for topping the muffins
  • honey, for drizzling onto muffins

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.  Set aside.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together.  Set aside.

In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.

Add the wet ingredients to the dry and mix until just combined.  Fold in the pecan pieces.

Divide the batter between the muffin cups (they will be very full).  Top with a few more pecan pieces. Drizzle the top of each muffin with a little honey. The honey helps the pecans on top to get candied a bit while baking.

Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.

Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.

In search of additional sweet potato goodness? Check out these Sweet Potato Chocolate Chip Cookies! Or maybe you’re on the hunt for more breakfast treats? Try these Sweet Potato Waffles with Candied Pecans on for size.

Sweet Potato Pecan Muffins | A Nerd Cooks

Sweet Potato Pecan Muffins | A Nerd Cooks

 

Strawberry Crumb Bars

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Summer’s almost over, but that doesn’t mean you can’t still enjoy a sweet strawberry crumble bar!

This post contains affiliate links.

Strawberry Crumb Bars | A Nerd Cooks

So, yes. It’s been a while. I’ll save you the excuses. Let’s just cut straight to the food!

It’s not too late for strawberries, is it? I hope not, because these bars are tasty. The crumb is buttery and lightly sweet. Cinnamon plays surprisingly well with strawberries (check out this Strawberry Crisp for another excellent example). The filling is sweet, but not too sweet thanks to lemon zest and juice. Strawberry Crumb Bars | A Nerd Cooks

This recipe is based on the Cranberry Crumb Bars with Mulling Spices from The Smitten Kitchen Cookbook.

You’ll need:

For the crumb –

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 sticks butter, chilled and cut into cubes
  • 1 large egg

For the filling – 

  • 1/2 tsp freshly grated lemon zest
  • 1 1/2 tbs lemon juice
  • 2 cups fresh strawberries, hulled and sliced
  • 13 oz. strawberry preserves
  • 1/2 cup granulated sugar
  • 1 tbs cornstarch

Preheat the oven to 375 degrees F.  Line the bottom of a 9×13-inch baking dish with parchment paper.  Butter the sides and parchment, or spray with cooking spray, and set aside.

In the bowl of a food processor, add the flour, sugar, salt, baking powder, and cinnamon.  Pulse a couple of times until everything is combined.  Add the butter and egg to the flour mixture.  Pulse until it resembles a coarse meal.

Taking half of the crumb mixture, pat it into the bottom of your prepared pan.  It will be on the thin side.

Rinse the food processor.  In the same bowl, add the filling ingredients and pulse briefly.  Do this until the berries are coarsely chopped but not puréed.  Spread this mixture evenly over the crumb base.

Sprinkle the remaining crumb mixture evenly over top of the strawberry layer.

Bake for 30-35 minutes, or until the crumbs on top are lightly browned.  Allow it to cool completely before cutting it into squares.

Strawberry Crumb Bars | A Nerd Cooks

Strawberry Crumb Bars | A Nerd Cooks