Pumpkin Cookies with Buttercream Frosting

Fall has arrived in your cookie jar! This time it’s taken the form of deliciously soft pumpkin cookies with buttercream frosting. Pumpkin is incredible. Not only is it a nutrition powerhouse (yes, even when baked in cookies), but it’s ridiculously versatile. Is there anything this vegetable can’t do? I’ve put it in crepes, muffins, scones,…

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Peanut Butter Brownies

I’ve been eye-balling all the Halloween candy pouring out of grocery stores lately, and finally cracked and bought a bag of Reese’s peanut butter cups. Disclaimer- I had no intention of giving them away to trick-or-treaters. I mean, I would, if we had trick-or-treaters, but my neighborhood isn’t set up for easy door to door…

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Chewy Chocolate Chip Cookies

In the mood for some big, soft, and ultra chewy chocolate chip cookies today, (and usually every other day of the week). But today I made it happen. We have a winning combination of cornstarch, 1 extra egg yolk, melted butter, and brown sugar to give us this gloriously thick and tall chocolate chipper. PLUS…

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Almond Biscotti

Mondays usually call for coffee, and coffee calls for a sweet, dunkable side treat. I became a fan of biscotti as soon as I tried out this recipe. It won’t break your teeth like a lot of other biscotti I’ve tried in coffee shops. It has the slightest amount of softness in the center, without…

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Lemon Meringue Pie

It seems pretty odd that a blog named “The Lemon Press” wouldn’t have the classic lemony dessert staple – Lemon Meringue Pie – in its inventory. It’s not because I’m not a fan or for lack of trying, I just haven’t found that perfect recipe yet that I felt was worthy of sharing. A few…

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Fool Proof Pie Crust

Blind baking is the process of baking a pie crust without the filling. Dough can be fragile and collapse if it’s too weighted down. For this reason, some pie crusts and tart shells should be baked before any filling is added. The best and easiest way I’ve found to do this is to line your…

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Oatmeal Raisin Cookies

These oatmeal raisin cookies are the best version of the classic- thick, chewy, easy, and full of flavor. But as good as they are, I have to admit that I’ve always reached for a chocolate chip cookie over an oatmeal raisin. A cookie would have to be pretty darn good if it didn’t have chocolate in it….

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Oatmeal Peanut Butter Cookies

I love just about anything with peanut butter in the title. With peanut butter cookies especially, I like them how grandma made ’em– wonderfully soft and chewy, with a tiny bit of crispiness around the edges. These are also packed with creamy peanut butter and rolled oats, just the way a bulky comfort-food cookie is meant…

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Blueberry Pie

Oh my stars, it’s the 4th of July! I always always always bake a pie for the 4th. It’s summery, it’s American, and it’s my husbands most requested dessert. This year it’s going to be blueberry. We’ve turned into such pie lovers in this house that I wanted to make sure we could enjoy a blueberry…

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Fudgy Chocolate Cherry Cookies

There is an ice cream shop on Bainbridge Island that everybody flocks to. If you’ve ever lived in the Seattle area, especially on the Kitsap side, you know the quality of this handmade ice cream and their artisan flavors of the day, like lavender and rose petals (assuming those ingredients are in peak season). It’s…

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Almond Joy Cookies

I’ve been told recently that almonds are one of the best things you can snack on. They’re packed with fiber, Vitamin E, protein, and help to low cholesterol. So naturally, I thought they’d make a great addition to a cookie. Everyone is an almond lover when you combine the flavors with sweetened coconut and milk…

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No Bake Rhubarb Cheesecake

Happy Memorial Day Weekend! I’m hoping that today we’ll kick off our Spring time BBQ with dessert first. I had some fresh rhubarb left from these Rhubarb Muffins and decided to make individual no bake rhubarb cheesecake. This recipe should yield enough for 4-6 cheesecakes, with plenty of rhubarb sauce left over. (That’s okay though, just pour some…

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