Fall Apple Pie


2015’s Apple Journey

A few years ago, I attempted to start a blog just like this one. I was busy at the time, with different priorities, and it never stuck — but I kept a few drafts that held content I enjoyed or recipes I really loved.

I was flipping through the old drafts today to find my apple pie recipe, and stumbled upon this one. I was going through a really hard time in my life, and was intent on treating myself better, so I had gone apple picking with my best friend and had made one of my favorite desserts.

I’ve kept the original text from the post here. It’s crazy to me how different my life is today, how much happier and more positive I’ve become, and how helpless and alone I felt during that time.

The one thing that hasn’t changed? Fresh air, sweater weather, and apple pie – the stars of the show and timeless cheerer-uppers. I hope you enjoy this seriously delicious SUPER FALL apple pie recipe – and warning, it is definitely not gluten free!!

Continue reading

Oreo M&M Bars

REESEOur dog, Reese Witherspoon the Dog, has heartworm. She tested negative when we adopted her, but it takes 6 months for the worms to “wake up” and register on a blood test, and we found out just 2 months into having her that she was heartworm-positive. I won’t get into the gory details, but the treatment is long and tedious – 2 rounds of very intrusive shots, including overnight stays at the vet, and close to 3 total months of exercise-less bed rest.

Reese went in for her second round of shots on the 14th. She had a 3 day stay at the vet, and I was feeling a little stressed – plus, I missed her! We’ve only had her since April, but she’s already such an integral part of my life. So I did whatever any worried dog mom would do to take her mind off of things – I baked. And not only did I bake – I baked with LOTS of chocolate.


As it happens, I spotted this post on the Cupcake Chronicles Instagram a week before and had been thinking about these pure sugar bars since. I made them, and they were delicious. Here’s some photos and the recipe, which I followed pretty closely from the Cupcake Chronicles blog.

The recipe called for 1.5 tsp vanilla extract and 1.5 tsp almond extract. Since you can substitute vanilla for almond, and I was out of almond, I just added some extra vanilla in instead. I used a homemade Moroccan vanilla extract I won in a raffle last year, which gave the cookie bars a darker color.


Whoever says baking can’t be a stress reliever has never put a bunch of Oreos under some wax paper and gone at them with a meat tenderizer hammer.

I hadn’t pressed the M&M’s in enough, so right when the bars came out, I pressed them in a bit more with a fork and let the pan sit with foil over it for a while, which melted them a bit more.


Overall – great reviews from the house on the taste of the bars, but they did come out too crumbly. Notes for next time – less brown sugar, less Oreos!

Cupcake Chronicles Oreo M&M Bars
1/2 c melted butter
1 c brown sugar
2.5 tsp vanilla extract
1 c flour
15 Oreos, chopped
1 c M&M’s

Preheat to 350 degrees. Grease an 8×8 pan and set aside.

Mix brown sugar, butter, and vanilla. Add flour. Fold in chopped Oreos. Spread into the greased pan, and press M&M’d into the top.

Bake 12-14 minutes, and cool 20 minutes before cutting.


Follow my blog with Bloglovin