Archive for October, 2015
Spooky Monster Eyeball Cookies

Monster Eyeball Cookie Recipe

Halloween is around the corner and spooky snacks are fun to make and eat with your kids. My little ones had a ball (no pun intended) making these Spooky Monster Eyeball Cookies. Grab an AirPerfect cookie sheet, a package of parchment paper and a cookie scoop, ’cause kids of every age deserve a batch of these adorable treats, stat!

Monster Eyeball Cookie Recipe

This recipe is incredibly versatile. You can use whatever chips, nuts, or candies you have in your pantry.

Monster Eyeball Cookie Recipe

Have chunky peanut butter? Great, use that. Only have quick cook oats, no bigs. My kids are on a peanut kick right now, so I used roasted peanuts and it gives a nice crunch and extra peanut flavor.

Monster Eyeball Cookie Recipe

The best part of these cookies are the eyeballs. I found these candy eyeballs in my local craft store. They have different sizes, and I really like how they look with a mixture of big and little eyes.



Spooky Monster Eyeball Cookies

A fun play on the monster cookie perfect for Halloween!

  • Prep Time: 15
  • Cook Time: 13
  • Total Time: 28 minutes
  • Yield: 2


  • 1⁄2 cup butter, room temperature 1 cup light brown sugar
  • 1⁄2 cup peanut butter
  • 1 egg
  • 2 teaspoons vanilla
  • 3⁄4 cup flour
  • 1⁄4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1⁄4 teaspoon salt
  • 1 1⁄2 cups oats
  • 1⁄2 cup mini chocolate chips
  • 1⁄2 cup peanuts
  • 1 cup chocolate covered candies candy eyeballs (large and small)


Line two baking sheets with parchment paper. Preheat oven to 350°. Cream together butter, brown sugar, and peanut butter with an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping the bowl as needed. Add flour, baking powder, baking soda, cornstarch, salt, and oats. Mix until just combined. Add chips, peanuts, and chocolate candies. (I hold back some of the candies to press into the tops of the cookies) Scoop onto prepared sheets using a 1⁄4 cup ice cream scoop. Press chocolate candies and candy eyes into the dough. Bake for 13 to 15 minutes or until the edges begin to brown. Cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

How to Make a Pumpkin Cooler

How to Make a Pumpkin Cooler

If autumn parties are your favorite part of fall, then this clever idea is going to have you digging the DIY! In just a few simple steps, you can make a supercute cooler out of a pumpkin. We’ve got everything you need–including the perfect supplies–to make this easy party prop in minutes. Check out the video below, then purchase the supplies from our shopping list (you can ship them straight to your front door via Amazon!) and make your own Pumpkin Cooler. It’s the perfect way to turn any table into a celebration station!

What You’ll Need

Picking the perfect pumpkin isn’t the most important part of this cute party craft. Having the right sized bowl set and simple scooping tools will also make quick work of the prep time. So grab everything on the list below before you begin. When prepared with the proper supplies, you can make your own Pumpkin Cooler in less than 15 minutes!


What To Do

  1. Slice 2-3″ from the top of the pumpkin with the extra-large Good Cook Nonstick Bread Knife.
  2. Scoop the seeds from the center of the pumpkin with the sturdy-edged Good Cook Touch Stainless Steel Measuring Cups.
  3. Find the perfect fit with any one of the Good Cook 3-Piece Touch Non-Slip Mixing Bowls.
  4. Fill the bottom of the bowl with ice. 
  5. Place glass bottles gently inside the bowl.
  6. Fill with ice, serve and enjoy!

How to Make a Pumpkin Cooler

Did You Make This Cute Craft?

We’d love to see a photo! Upload it to Instagram or Facebook and tag us in your post so we’re sure to see it. And don’t forget to hashtag #lovegoodcook! We can’t wait to see what you’ve cooked up!

How to Make a Pumpkin Cooler


How to Make a Pumpkin Cooler

7 Slow Cooker Pumpkin Desserts

7 Favorite Pumpkin Slow Cooker Dessert Favorites

A crisp fall day calls for a cozy sweater, your favorite scarf, and a warm, pumpkin-flavored treat. There’s no end to the mouthwatering pumpkin desserts you can bake up. Better yet, start up your slow cooker and let it bake up a pumpkin dessert for you. Not only will you have an incredible pumpkin treat with little work involved, you’ll also infuse your house with an amazing autumn aroma. Or, pull all of the ingredients for these easy recipes together, tie them up with our Sweet Creations Halloween Spatula and share a little spice with friends and neighbors. Such a fun way to bring all the fun flavor of autumn into your home.

Here are 7 delicious slow cooker pumpkin desserts so good, you’ll want to try them all! 

Crockpot Pumpkin Pie

1. Crockpot Pumpkin Pie

This pumpkin pie has all the fabulous flavors of a traditional pie, but it’s baked in a slow cooker. Want the secret? Add the crust ingredients on top of the insides, so it’s like an upside down pie! Find this pie recipe at FAMILY FRESH MEALS

Pumpkin Pie Cake

2. Slow Cooker Pumpkin Pie Cake

This cake is so moist, it’s almost like a pie! You’ll love how easy it is to make this yummy slow cooker pumpkin pie cake. Top it with whipped cream for an awesome fall dessert! Learn how to make this incredible recipe at MOM ON TIME OUT.

Pumpkin Dump Cake

3. Slow Cooker Pumpkin Dump Cake

Dessert doesn’t get much easier than this slow cooker pumpkin dump cake. That’s right- just dump all the ingredients in your slow cooker and come back a few hours later for a tasty fall treat! Head to 365 DAYS OF CROCKPOT for this easy recipe.

Slow Cooker Pumpkin Bread Pudding

4. Slow Cooker Pumpkin Pecan Bread Pudding

This slow cooker pumpkin pecan bread pudding is guaranteed to not be dry. Serve warm with vanilla ice cream and caramel topping. Find this yummy dessert recipe at THE GUNNY SACK.

Slow Cooker Pumpkin Streusel Coffee Cake

5. Slow Cooker Pumpkin Streusel Coffee Cake

Pumpkin streusel coffee cake isn’t just for breakfast! It works as a snack, dessert, or anytime you crave a yummy pumpkin treat loaded with fall spices. Head to AMY’S HEALTHY BAKING for the recipe.

Slow Cooker Skinny Pumpkin Cake

6. Slow Cooker Pumpkin Spiced Latte Cake

Get your coffee shop fix from this slow cooker pumpkin spiced latte cake. It’s like getting your favorite fall drink in cake form, and it’s surprisingly healthy too! Learn how to make this tasty cake at SKINNY MS.

Slow Cooker Pumpkin Cobbler

7. Slow Cooker Pumpkin Cobbler

Infuse your home with the wonderful smells of autumn. Bake up a pumpkin cobbler in your slow cooker and cozy up to a warm bowl of deliciousness a few hours later. Get the deets from THE GUNNYSACK.

7 Pumpkin Crockpot Desserts That Will Make Your Kitchen Smell Like Autumn 

Oktoberfest Stuffed Pretzel Bites with Apple Strudel Filling

Apple Streudl Stuffed Oktoberfest Preztels

As we are approaching the holiday season, we’re all getting so excited about all things Fall, pumpkin and maybe even thinking of Christmas already. But we would be remiss to skip over the all-important festivities of Oktoberfest. I mean, who wants to miss out on beer anyway?!

The first thing that of course comes to mind thinking of Oktoberfest is… beer.  Then maybe bratwurst? Sauerkraut? How about pretzels and Apple Strudel?

Apple Strudel stuffed pretzels to help you celebrate Oktoberfest. Serve with beer and youre on your way!

For these pretzels, I wanted to take a twist on some classic Oktoberfest foods, and bring them together into one delicious sweet and savory treat.  Meet the new Oktoberfest Stuffed Pretzel with Apple Strudel filling!

I do have to be honest here and admit that I am not the biggest fan of German food.  I know, I know.  Buuuut I do love me a bratwurst every now and then, and I’ll never say no to a delicious pretzel or some Apple Strudel.  And beer.  I guess I am a German food girl now that I’m spelling it out for myself!

You may be thinking that a homemade pretzel is super hard to make and you know what?  You aren’t the only one.  I thought this recipe was going to be pretty difficult, but I was very pleasantly surprised to find out how quickly it actually came together and it was really quite simple!  I did not, however, want to go the extra mile and shape them into classic pretzel twists, so pretzel rolls here I come!

Oktoberfest Stuffed Pretzels filled with Apple Strudel filling!

This recipe is very fun, delicious and deceivingly simple!  And don’t forget to serve it with beer!

What You Need

This simple recipe requires a few special kitchen tools. Check the list below and make sure you’ve got everything before making your pretzels. If you need any of the items, simply click on the link and add it to your Amazon shopping cart. Essentials made easy!

How do you celebrate Oktoberfest?


Oktoberfest Stuffed Pretzels (Apple Strudel Filling)

A delicious twist on the classic Oktoberfest foods. Pretzels stuffed with Apple Strudel filling.!

  • Prep Time: 90
  • Cook Time: 15
  • Total Time: 1 hour 45 minutes


  • 1 cup peeled and sliced apples (I used honeycrisp)
  • ¼ cup chopped walnuts
  • ½ cup raisins
  • 1 tsp ground cinnamon
  • 1/3 cup sugar
  • ½ tsp lemon zest


In the bowl of a stand mixer, add warm water (from tap), brown sugar, yeast and melted butter. Mix with a spoon and allow to sit for 5 minutes. After the 5 minutes, add the dough hook attachment to the mixer, lock in the bowl to the stand mixer, turn on LOW and add salt, and slowly add in 4 ½ cups of the flour. Once all flour is mixed in, mix on low for 3-4 minutes, until dough comes together. If needed add more flour, 1 tsp at a time if dough is too wet. Remove from bowl, add to a lightly floured surface and continue kneading together with your hands, until dough forms a ball. Transfer to a large bowl that has been coated with canola oil. Turn dough in bowl to also coat dough with oil, cover with plastic wrap and allow to sit in a warm area for 1-2 hours, until at least doubled in size. While you wait for dough to rise, make strudel. Peel and slice apples into bite sized pieces, and add all filling ingredients into a bowl and stir to toss together. Set aside until needed. When dough has doubled in size, preheat oven to 425°F, and place the 3 quarts of water on the stove in a stockpot and bring to a boil. Once to a boil, slowly add in the baking soda (do not dump in!) until all mixed. Keep on burner until ready. Remove dough to a floured surface, and roll out into a large square measuring roughly 1” thick. Cut into roughly 2” squares using a pizza cutter. I got 10 squares but you may get more or less. Add 1-2 tbsp of the strudel filling to the middle of each square, brush the edges with the beaten egg, pinch up the sides to meet each other and close around the filling. Pinch well, sealing the filling into the pretzel and form into a ball. Place on a plate seam side down and repeat with remaining pretzels. Using a wok strainer, lower 3 pretzel rolls into the water/baking soda mixture on the burner and cook for about 1 minute, flipping over briefly and removing to a parchment paper lined baking sheet. Repeat with remaining pretzel rolls, and when all have been in the water and are on the baking sheet, sprinkle tops with sea salt and bake in preheated oven 15 minutes, or until tops are golden brown. Serve immediately, with beer.


  • Serving Size: 10

Find more delicious recipes from Carla’s Confections

Glazed Pumpkin Donut Holes

Glazed Pumpkin Hole Muffins

If I were to open up any business in the world, it would be a donut shop.

There is just something so special to me about a fluffy donut, dripping with glaze or loaded with unique toppings. Any time I travel, I am always sure to stop by the local donut joints and try a few different donuts. My husband and I once visited Chicago for a long weekend and went on a little self made donut tour. It was such a fun time and we sampled some really amazing donuts. 

I think my love for the donut stems from childhood. I was never a big fan of bakery donuts, but when my grandma was making donuts I would get excited. She would make a simple cake donut, deep fried until crispy on the outside and dense and perfect on the inside, and then she’d toss them in a mixture of cinnamon and sugar. Those donuts are now one of my favorite things to make my own kids. 


Of course, deep frying donuts isn’t the easiest thing to do, especially on busy mornings. The smell of fried oil alone is enough to make me want to skip that step. Then you add in the clean up and I’m running over to preheat the oven instead. 

I bake donuts quite a bit. I love to make these baked pumpkin donuts! I do have a donut pan, but I like making donut holes, because they’re easier to pop in your mouth and most everyone has a mini muffin tin! That’s right – you’ll use a mini muffin tin to make these baked pumpkin donuts. 

The pumpkin keeps these moist and add that gorgeous orange color we love this time of year and the cinnamon, nutmeg, ginger, and cloves give it that flavor that you crave. Your house will smell divine while these are in the oven! 

To glaze these, I just whipped up a simple sugar glaze made of powdered sugar and milk. Be sure to break up any clumps of powdered sugar with your whisk before drizzling in the milk. 

I hope you enjoy these baked pumpkin donut holes just as much as we do!

The Perfect Pan for Mini Muffins

When it comes to bakeware, most home cooks have a single small, 12-cup mini muffin tin. Which means it takes twice as long to cook up a decent sized batch of goodies or you have to buy two pans, just to bake up one batch. Is this how it goes in your kitchen? It used to happen all the time in mine. My already-cluttered cupboards were full of two sets of 12-cup mini muffin tins. Smaller than the other pans, they were hard to organize and I was always losing them in the back of my shelves of bakeware. There’s nothing worse that rattling around through dozens of pans, just so you can find one mini muffin tin. Gah!

But then, I found the Good Cook 24-Cup Nonstick Mini Muffin and Cupcake Pan. The perfect size for one batch, this heavy-duty nonstick mini muffin pan has a channeled surface for airflow, which means your minis bake up perfectly every single time. Priced under $15, treat yourself to this versatile kitchen essential. You’ll be able to bake up a whole batch of these yummy Pumpkin Donut Hole Muffins all at once. Buy it Now on Amazon.



Glazed Pumpkin Donut Holes

Baked pumpkin donut holes dipped in a simple, crackly glaze.

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes


  • 2 cups all-purpose or white whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 1 1/2 cups powdered sugar
  • 3 to 4 tablespoons milk


Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray. Add the dry ingredients to the bowl of a stand mixer fitted with the whisk. Mix to combine. Add the pumpkin, egg, milk, and oil to the bowl and beat until well combined. Use a medium cookie scoop to scoop batter into pan and bake for 8-10 minutes or until a tester comes out clean. While the donuts are cooling in the pan, prepare the glaze. Whisk the powdered sugar in a small bowl to break up any clumps. Whisk in 3 tablespoons of milk. Add an extra tablespoon if needed to make a smooth glaze. Dip the donut holes (slightly warm or cool) in the glaze and let sit for 5 minutes to firm up.


  • Serving Size: 24

Find more delicious recipes from Karly at Buns In My Oven

Mini Pumpkin Pull-Apart Bread

Mini Pumpkin Spice Pull-Apart Bread

We’re celebrating all things pumpkin this month. And since our readers went ga-ga over the irresistible Cinnamon Toast Pull-Apart Bread, we thought it might be fun to make a mini autumn-kissed version of that delicious dessert bread.

Like the inspiration recipe, this version is absolutely incredible. Soft and sweet, pumpkin flavored yeast bread is risen until light and fluffy, coated with cinnamon-sugar and drizzled with pumpkin spice icing.

If the thought of making a yeast bread feels overwhelming, don’t worry! This recipe is absolutely fool-proof. Made with quick-rise yeast, it takes just a few minutes to stir together, requires no kneading and makes a splendidly simple dough that even yeast novices will find easy to make. The recipe below walks you through everything you need to know to make this yummy pumpkin dough. And here’s how to finish off the rest of the recipe, creating beautifully soft loaves of Pumpkin Pull-Apart Bread.

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 1 (1 of 1)

Step One: Roll out the dough with the Good Cook Classic Rolling Pin. If you find the dough is sticking, coat the rolling pin with a light layer of flour. 

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 2 (1 of 1)

Step Two: Once rolled to approximately 1/2″ thick, slice the dough into small rectangles. For mini loaves, each should be about 1 1/2″ x 2″ in size. 

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 3 (1 of 1)

Step Three: Now dip those squares in butter…Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 4 (1 of 1)

And cinnamon sugar. This layer creates that soft and sticky inside gooey-ness that will have everyone going ga-ga!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 5 (1 of 1)

Step Four:  Stack the coated slices of dough together and place them sideways in your loaf pan. Then slide it all in the oven and bake until golden brown. 

Bake-Your-Own Size!

Though we prepped this recipe in the Sweet Creations Mini Loaf pan, it works beautifully when baked in a variety of sizes. Smaller pull-apart breads will have more crust and therefore be little more chewy. If you love the gooey insides of a warm, melty cinnamon roll, try baking this recipe into the following:

Baking times for larger loaf pans will obviously be longer. A good rule of thumb to follow when baking yeast-based breads in larger batches is to bake at the same temperature, leaving larger loaves in the oven until the edges turn golden. Once the bread begins to brown on the outside, the inside is likely done, too!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 9 (1 of 1)

Step Five: Once baked, drizzle and frost with our Pumpkin Spice Icing. For best results, drizzle the little loaves while hot. The icing will melt into the crevices and make every piece a morsel of pumpkin perfection!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo Final 9 (1 of 1)


Once iced, serve warm. These yummy little breadlets are the best thing since…well…sliced bread! Pull apart, savor and enjoy getting your pumpkin spice on this season!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo Final4 (1 of 1)



Pumpkin Pull-Apart Bread

Pumpkin-kissed bread, sweetened with cinnamon-sugar and baked pull apart style, with a deliciously sweet Pumpkin Spice Icing

  • Prep Time: 90
  • Cook Time: 20
  • Total Time: 1 hour 50 minutes
  • Yield: 32


  • 1 packet quick rise yeast
  • 1/3 cup very warm water
  • 1 ½ cup sugar
  • ½ cup pumpkin puree
  • 1 1/2 cup butter, melted
  • 2 ¼ cup flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons cinnamon


In a large bowl, stir together quick rise yeast, warm water and 1/2 cup sugar. Allow to sit for 10 minutes, then stir in pumpkin puree and 1/2 cup melted butter. Add flour, 1 tablespoon pumpkin pie spice and 1 teaspoon cinnamon, stir until a soft dough forms. Add flour by the tablespoons, if needed, until the dough is no longer sticky. Cover with a damp, clean towel and place in a warm spot for 1 hour. Spray a Sweet Creations Mini Loaf pan or standard muffin tin with nonstick baking spray. Turn dough out onto a lightly floured sheet. Roll until 1/2″ thick. Slice dough into 1 1/2″ x 2″ rectangles. Mix together remaining 1 cup sugar, 1 tablespoon pumpkin pie spice and 1 teaspoon cinnamon. Dip dough rectangles into remaining 1 cup of melted butter, then into cinnamon-sugar mixture. Stack 5-7 pieces together and place in a Sweet Creations Mini Loaf pan. Allow to rise for 20-30 minutes more before baking. Preheat oven to 350 degrees F. Bake for 16-22 minutes, or until the edges turn golden brown. Allow to cool slightly before removing from Whisk together all icing ingredients, drizzle over pumpkin bread. Serve immediately and enjoy!

Easy Autumn Breakfast: Pumpkin Cookie Overnight Oats

How to Make Easy Pumpkin Spice Overnight Oats

Overnight Oats are one of the most popular recipe ideas on the web this year. Have you tried them yet?

A simple, healthy breakfast option, here’s how they work: Old-fashioned oatmeal is stirred into milk or yogurt, then left overnight in the fridge. As they sit, they soak and soften. When morning comes, all you have to do is pull the jar of oats out and enjoy! They can be served hot or cold, however you like your oatmeal. And may be the simplest way ever to prep-ahead a whole week of delicious ready-to-go breakfasts in just a few quick minutes. 

Basic overnight oats are typically vanilla flavored. But, with the autumn season upon us, we thought a Pumpkin Spice version would be extra nice. So, we hit the Good Cook kitchen and created this absolutely splendid combo. Quick and simple, these overnight oats taste exactly like a Pumpkin Chocolate Chip Cookie. But they’re chock full of ingredients that are so good for you, you can enjoy ’em for breakfast!

Brooke McLay 2015 10 Pumpkin Overnight Oats Photo 15 (1 of 1)

Want to whip up a batch of your own? It’s so easy! Gather 6 half-pint mason jars and lids, the ingredients on the recipe card below and these colorful kitchen tool essentials to make recipe prep a snap:

Tried This Recipe?

If you made this recipe at home, we’d love to see it! Post a photo on Facebook or Instagram and include the hashtag #lovegoodcook. We can’t wait to see what you’ve whipped up with Good Cook!

Brooke McLay 2015 10 Pumpkin Overnight Oats Photo 12 (1 of 1)


Pumpkin Chocolate Chip Overnight Oatmeal

If you like Pumpkin Chocolate Chip Cookies, you’ll love this easy recipe for Overnight Oats. Make a batch on Sunday and enjoy a whole week of ready-to-go breakfasts!

  • Prep Time: 10
  • Total Time: 10
  • Yield: 6


  • 3/4 cup pumpkin puree
  • 1 cup vanilla Greek yogurt
  • 1/3 cup creamy or crunchy almond butter (optional)
  • 1 ½ cup milk, coconut milk or almond milk
  • 1/3 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla
  • 1 ½ cup old-fashioned oats
  • ½ cup mini chocolate chips
  • 1 ½ cups whipped topping or whipped cream (optional)


In a large bowl, stir together pumpkin puree, yogurt, almond butter, milk, maple syrup, pumpkin pie spice, cinnamon, vanilla, oats and chocolate chips. Spoon mixture into 6 half-pint mason jars. Top with whipped cream, if desired. Place caps on each jar. Store overnight in the fridge. In the morning, serve and enjoy cold. Or microwave until warm for a hot pot of oatmeal.

Pumpkin Cookie Pie

Pumpkin Cookie Pie

When it comes to choosing between two of the seasons best baked goods, it’s hard to pick which one wins: Pumpkin Pie or Pumpkin Chocolate Chip Cookies. Each has it’s own benefits. Fresh-baked Pumpkin Pie is simple and perfect. A slice topped with whipped cream is just so good. Then again, soft and chewy Pumpkin Chocolate Chip Cookies are sweet as can be. The perfect combination of cinnamon spice and rich gooey goodness meets melted chocolate.

Pumpkin lovers ourselves, we figured it was time to find a happy answer to this age-old conundrum, bake the two favorites together and create the ultimate autumn dessert. Pumpkin Chocolate Chip Cookie Pie. The end result? Absolute pumpkin perfection. A soft and sweet, cookie-inspired filling poured into a pie crust and baked until golden. You’ll have to give it a try and tell us what you think. We think this may be the best pumpkin recipe of all time.

Here’s how to get it in your kitchen, quick:

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 1 (1 of 1)
Grab a Good Cook 9″ Pie Plate Pan or upgrade your baking with the decorative and durable Good Cook 9″ Red Ceramic Pie Plate, line with an uncooked pie shell, crimping or fluting the edges.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 2 (1 of 1)

Mix together the pie ingredients, beating until smooth, then pour into your pie crust and bake for about 35-40 minutes. When the center is set, the pie is ready to remove from the oven.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 4 (1 of 1)
All the pie to cool completely to room temperature. You can place it in the fridge to speed up the process, but the final pie tastes best when it’s not overly chilled.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 6 (1 of 1)

Time to slice and serve! Our bright orange Good Cook 5-Inch Santuoku Knife makes a great match for this task. A fun way to add a splash of autumn-inspired color to your serving table, it’s also coated in a nonstick coating so pie won’t stick to the knife as you slice!

Brooke McLay 2015 10 Pumpkin Cookie Pie Final 12 (1 of 1)

We love serving slices of this pie topped with a smidgen of whipped cream. But, ice cream lovers may also love scooping a bit of Vanilla Bean Ice Cream up top. No matter how you top it, a drizzle of caramel makes slices of this pie positively perfect. Enjoy!


Pumpkin Chocolate Chip Cookie Pie

Gooey, chocolate chip pumpkin-kissed cookie dough, baked in a flaky golden pie crust.

  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 8


  • 1 unbaked pie round
  • 2 large eggs
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 1/3 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 1 1/4 cup semi-sweet chocolate chips
  • whipped cream or ice cream
  • caramel sauce for drizzling


Preheat oven to 350 degrees F. Line a Good Cook 9″ pie pan with pie dough In the bowl of an electric mixer, beat together eggs, flour, brown sugar, pumpkin, pumpkin pie spice, cinnamon and vanilla until smooth and creamy. Fold in chocolate chips. Pour into lined pie pan. Bake for 35-45 minutes, or until the center of the pie is set. Cool completely before slicing and serving. Top with whipped cream or ice cream and drizzle with caramel sauce, if desired.


Candy Bar Brownies

Use Up That Leftover Halloween Stash! Candy Bar Brownies

Halloween has always been a favorite holiday for the kiddos. The excitement of choosing a costume, the thrill of wandering the neighborhood after dark and asking strangers for candy, and the inevitable gorging that follows is exactly what childhood dreams are made of. The day after Halloween in my house can be a little intense. 

Children, grouchy from the prior day’s excitement, are an odd mixture of sleepy and hyped up on sugar. Parents, exhausted from the prep leading up to pulling off a successful holiday, are a little shell-shocked and intimidated by the ridiculous amounts of sugar their children are hoarding. 

And maybe, just maybe, the parents are bargaining with their kids to just hand over all of their peanut butter cups. Not that I would know anything about that. 

The thing is, my kids can’t keep buckets of candy around. If they do, they’ll eat it until they make themselves sick. I hate to ruin the fun and take their candy away, though.


Rich, chewy brownies topped with a simple chocolate frosting and loaded with mini candy bars! This is a kid's dream come true!

These festive candy bar brownies are the perfect solution. Your kids will happily hand over a bucket of treats in exchange for one or two of these loaded brownies. 

Not only are these perfect for using up leftover candy, they’re a really fun way to celebrate the holiday for kids who are too old to trick-or-treat. 

You can keep things simple and bake up a box of brownie mix for this recipe or you can make my homemade brownies below. Whether you choose the shortcut or from-scratch versions, do us both a favor and bake your brownies in the Good Cook AirPerfect 9×13 Nonstick Oblong Cake Pan. Designed with a channeled surface for airflow and even baking, this heavy-duty pan is essential in my kitchen. Priced just around $10, it’s also an affordable must-have for yours. Buy the Good Cook AirPerfect 9×13 Cake Pan from Amazon Now.

Rich, chewy brownies topped with a simple chocolate frosting and loaded with mini candy bars! This is a kid's dream come true!

My from-scratch recipe below makes the best brownies I’ve ever had the pleasure of devouring. I love how thick, chewy, and fudgy they are. They’re also more of a semi-sweet brownie which is perfect since these are topped with so many sweet candy bars.

The frosting is just a simple ganache made of heavy whipping cream and chocolate chips. You can use dark, semi-sweet, or milk chocolate chips, depending on how sweet you’d like the frosting to be. Spread it all on with this adorable Sweet Creations Halloween Spatula to make halloween as much of a treat for you as it is for the kiddies.Rich, chewy brownies topped with a simple chocolate frosting and loaded with mini candy bars! This is a kid's dream come true!

As for the candy bar topping, you can go crazy here! Use whatever you have on hand or go out and purchase your favorites just for this recipe. I used a mixture of Reese’s, Hershey’s bars, KitKats, Whoppers, and m&m candies myself. What will you use?

Made This Recipe At Home?

If you tried this recipe at home, I’d love to see a photo! Upload a snapshot of your candy bar creation to Facebook or Instagram. Don’t forget to tag us in the photo and remember to use the hashtag #lovegoodcook! So excited to see what you’ve been cooking!


Candy Bar Brownies

Chewy brownies topped with a thick chocolate glaze and mini candy bars!

  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes


  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup heavy whipping cream
  • 1 1/2 cups semi-sweet chocolate chips
  • 20 fun sized candy bars


Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1 to 2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer and beat on low for 2 minutes to cool. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour until smooth and shiny. Spread into prepared pan and bake for 30 minutes or until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. After brownies have cooled completely, pour cream into a small sauce pan and turn heat to medium. Bring to a simmer. While cream is heating, add chocolate chips to a large bowl. Once cream is simmering, pour over the chocolate chips, cover the bowl with a lid and let sit for five minutes. Whisk together chocolate and cream until smooth and thick. Let cool five minutes before spreading over the brownies. Unrwap the candy bars and arrange them in the frosting. Let sit for 30 minutes before cutting into small bars and serving.


  • Serving Size: 24

Get More Delicious Recipes & Ideas from Karly at Buns In My Oven

5 Instant Hacks for Pumpkin Pie

5 Simple Hacks to Upgrade Storebought Pumpkin Pie

Dress up your Thanksgiving with 5 totally easy ways to change up your Pumpkin Pie.

Thanksgiving is right around the corner, and that means that there will be millions of pumpkin pies made across America.  I am pretty sure almost all of them will be topped with whipped cream–and that’s it.  Boring!

Why not up your game, and impress your holiday guests this year.  I am here to show you 5 different ways you can instantly dress up your pumpkin pie.  Create gourmet-inspired treats with just a few simple topping combos. Or turn it into a party! To create a “Pumpkin Pie Dessert Bar”, set out all the toppings in colorful Good Cook OvenFresh Stoneware 3-Piece Mixing Bowl Set and invite guests to make their own unique pumpkin pie combinations. Just gather all the toppings mentioned below and let everyone’s imaginations go wild! They’ll love customizing their own creations and you’ll love sitting back and relaxing, knowing that dessert is done!

Taking Your Treats on the Road? Tote pies and cakes safely to parties and potlucks with the Good Cook Round Cake Carrier. Big enough to hold even giant pies (up to 11″), this handy carrier safely covers your baked goods until it’s time to serve. They’ll stay fresh (and away from sneaky fingers!) until it’s time to serve and share.

Ready for these 5 fun and simple gourmet-inspired pumpkin pie hacks? Let’s start out easy….

1. Cookies N’ Cream Pumpkin Pie

Seriously, the only thing you do differently here is add a few crushed Oreo’s.  I mixed in a few with my whipped cream, and also crumbled a few over the top.  Couldn’t be any easier!  And when is adding Oreo’s not a good idea?!

pp oreo

Ok, now that you are getting the idea we can get a little more complicated. 

2. Better than Anything Pumpkin Pie

A slice of pumpkin pie that is topped with whipped cream, chocolate sauce, caramel and toffee bits.  Yep.  That famous combination for a cake is now on your pumpkin pie. 

Better than Anything Pumpkin Pie

Next up….

3. Turtle Pumpkin Pie

Traditionally I hear of a turtle ice cream sundae, but why not pumpkin pie?  Pumpkin Pie topped with whipped cream, chocolate sauce, caramel, and pecans.  Pecan pie is another must around the holidays, so why not just top your pumpkin pie with them.

Turtle Pumpkin Pie

This is starting to get kind of fun, isn’t it!

Now for my favorite. 

4. S’mores Pumpkin Pie

S’mores anything is a hit right now, so you know your friends and family are going to like this one.  I just topped the pumpkin pie with whipped cream, mini marshmallows, crushed graham crackers and chocolate.  Chocolate in two forms, because you can never get enough.  A little drizzle of chocolate sauce, and broke candy pieces as well.  Talk about a hit!

Turtle Pumpkin Pie

No last, but not least (because I am sure you can come up with a few more ideas for your own table)….

5. Salted Caramel Pretzel Pumpkin Pie

A slice of pumpkin pie that is drizzled with caramel, crushed pretzel pieces, and then sprinkled with coarse sea salt.  Sweet, Salty, Creamy, and Delicious!

Salted Caramel Pretzel Pumpkin Pie

I hope I have inspired you to come up with some of your own pumpkin pie hacks this holiday season.  It is super easy to do, and will definitely impress all of your holiday guests.

Find more recipes from Erin at Dinners, Dishes and Desserts

5 Instant Hacks for Pumpkin Pie

7 Baked Burritos That Will Have You Running for a Fork

7 All Time Favorite Baked Burritos

Cookie sheets aren’t just for cookies! They’re also ideal for baking up big family dinners, like these 7 delicious ideas for baked burritos. Forget the fryer, leave the microwave empty tonight. The best burritos of your life don’t need greasy stovetop simmering or two-minute microzapping. Instead, they simply need to be rolled up and placed on a parchment-lined Good Cook AirPerfect Half-Sheet Cake Pan, then baked until crunch-crispy and golden brown around the edges. 

Whether you’re looking for a lighter way to enjoy hot, smothered burritos, or are simply looking for a comfort food meal that really hits the spot, we’ve found 7 baked burritos recipes that are so good, you’ll be running for a fork! Grab yourself a big baking pan and bake up these 7 Baked Burrito favorites!

Baked Slow Cooker Taquitos

1. Baked Slow Cooker Taquitos

Okay, so they’re technically “taquitos” but we like to these of these delicious Cheesy Chicken Jalapeno Taquitos as mini baked burritos. Creamy crockpot chicken is tossed with cheddar and jalapeno, then rolled up in a flour tortilla and baked until crisp and golden. If you’re looking for a baked burrito recipe that everyone will rave over, this is it! Get the Recipe Now.


2. Smothered Chili Burritos

You’ll want to put these seriously amazing smothered chili Colorado burritos on your menu. Stew meat is first slow cooked in tasty enchilada sauce, then finished off in a piping hot oven. These burritos are perfect for those with an endless appetite! Learn how to make these delicious burritos at CHEF IN TRAINING.


3. Skinny Baked Burritos

Calories can add up pretty quickly when you’re eating Mexican food. That’s why these skinny baked burritos are perfect for anyone who wants a big, flavorful burrito without the guilt. You won’t feel like you’re skimping with these creamy and delicious skinny burritos! Head to SKINNYMOM for the recipe.


4. Buffalo Chicken Baked Burritos

If you’re fan of Buffalo wings, you’ll love these smothered Buffalo chicken baked burritos. The chicken is marinated in hot sauce, then wrapped in soft tortillas and smothered in a creamy lime ranch sauce. You really need to try this twist on burritos! Find out how to make these tangy burritos at CARLSBAD CRAVINGS.


5. Smothered Sweet Pork Burritos

These smothered sweet pork burritos make a hearty and delicious meal for the whole family. Succulent, sweet and savory pork, tender cilantro lime rice, and black beans are wrapped in tortillas and smothered in green sauce and cheese. If you’re lucky enough for leftovers, tomorrow’s lunch will be incredible! Get the recipe from MEL’S KITCHEN CAFE.


6. Roasted Veggie Burritos

Roasting vegetables intensifies the flavors, and that’s what makes these roasted veggie burritos so good! These healthy, budget-friendly burritos can be frozen and re-heated for an easy dinner. Head to BUDGET BYTES for the recipe.

7 Baked Burritos That Will Have You Running for a Fork

7. Baked Chicken Burritos

These baked chicken avocado burritos are smothered in a creamy, homemade sauce. So good, you’ll want to eat this 5x weekly for dinner! For a quick and easy recipe that’s full of flavor, put these burritos on your menu! Find the recipe at BEV COOKS.

7 All-Time Favorite Baked Burritos

Sticky Honey-Orange Glazed Chicken

Sticky Honey-Glazed Orange Chicken
This Ginger Orange Glazed Chicken is one of my favorite dinner recipes. When it comes to dinner, I find that more often than not Chicken is at the top of my list. It’s a healthy lean meat, but it is also one of the most versatile recipe ingredients and one of the easiest to prepare. The phrase, “Winner Winner Chicken Dinner,” hits on a real kitchen truth!

This particular chicken dinner recipe is in fact a gold star dinner recipe. In the hot summer months, you can grill it outside and serve it with potato salad. When the weather cools down, you can keep enjoying this tasty glazed chicken hot out of the oven served with steamed broccoli or roasted root vegetables.It’s delicious both ways and so easy that you’ll want to keep it on the menu year round.

The secret to this recipe’s success of course is in the sauce. A piece of chicken is fine, but when you glaze it with a sweet and mildly spicy Ginger Orange sauce, it really takes it to the next level. With chicken, having a great glaze or sauce really makes a difference. It takes a piece of chicken from a boring lean meat to a juicy, flavorful main dish. The spicy fresh ginger paired with sweet sticky orange juice makes an ordinary chicken thigh taste (and look!) incredible.

Grilled Orange Ginger Glazed Chicken

To make this simple chicken dinner recipe even easier, make sure you have the right tools for the job. If you’re grilling, having the right BBQ and Grill tools at your fingertips will make this a quick and safe dinner. If you’re preparing this Ginger Orange Glaze Chicken in the oven, make sure you have a sturdy rimmed baking sheet like the Good Cook AirPerfect Half Sheet Cake Pan. Made of heavy-gauge steel and easy-to-clean nonstick, this pan is an essential in my kitchen because of the channeled airflow surface and easy-grip, which evenly cooks my food everytime AND makes it easy for me to work swiftly without every worrying that the pan will slip. You can purchase a Good Cook AirPerfect 18″x13″ Cake Pan now on Amazon for less than $20. A total must-have. You’ll be glad to have it among your baking collection. 

Did You Know? The Good Cook AirPerfect Bakeware line comes in a variety of sizes for all your baking needs, including:

Grilled Ginger Orange Glazed Chicken

Let’s Get Cooking!

Ready to make the most delicious dinner you’ve had all week? Grab the recipe below, then come on back here and let us know how it worked for you! We’d even love to see a photo of your dish. What sides did you pair it with? What cocktail do you think is a perfect match? Upload a photo to Facebook or Instagram and don’t forget to the hashtag #lovegoodcook. Can’t wait to see what you’re cooking in your kitchen!


Sticky Orange Glazed Chicken

Oven-Baked or grilled, this incredibly easy glazed chicken is what dinner is all about!

  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6


  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1 cup thawed orange juice concentrate
  • 1 cup ketchup
  • 2 tablespoons honey
  • 4 teaspoons white-wine vinegar
  • 4 teaspoons Worcestershire sauce
  • ¼ inch piece of ginger, peeled and grated


In a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, honey, vinegar, Worcestershire sauce, and ginger. Bring to a simmer and cook until mixture has thickened, about 15 minutes. Meanwhile, cook the chicken. TO GRILL: Heat gas or charcoal grill. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered about 30 minutes or until juice is clear when center of thickest part is cut (180°F), turning once and brushing with glaze mixture during last 2 minutes of cooking time. TO BAKE Preheat oven to 450 degrees, with rack in upper third of oven. Season chicken with salt and pepper and arrange, skin side down, on a rimmed Good Cook AirPerfect baking sheet lined with foil or parchment. Bake until deep golden brown and cooked through, about 40 minutes, flipping halfway through. Remove chicken from oven. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat.Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.


  • Serving Size: 6
We’ve Made Dozens of Recipes and This One-Bowl Chocolate Cake Is the Best

One Bowl Chocolate Cake: This May Just Be the Easiest Cake Ever. My Favorite Chocolate Cake!   

When we were kids, my mom always made a very big deal out of back to school. Fancy dinner. Candles. Drinks out of wine glasses. The works.
It was a way to start the new year on the right foot. It also let us know that school was important and to be celebrated. I looked forward to this dinner all year long, and have continued the tradition with my own children. The only thing that I do differently is I also make them a cake. I add candles and as they blow them out, they set an intention for the upcoming year.

My Chocolate Cake with Chocolate Icing is so simple, you only need one Good Cook 3-quart Mixing Bowl to make the cake. And even kids can make it all on their own. It is mixed in one bowl and does not require more than a bowl and spoon to make. The resulting cake is incredibly rich and moist. A family favorite indeed.


How to Make 1-Bowl Chocolate Cake

To make this simple cake, whisk together flour, sugar, cocoa, baking soda, and salt. Pour in melted butter, vanilla, vinegar, and water. Mix until just combined. Don’t worry, it is supposed to be a very runny batter.


Pour the batter into a prepared 9×13 cake pan, like the Good Cook Bake ‘N Take Cake Pan. I love this pan because once the cake is cooled and iced, I can simply snap on the clear lid for storage, and can easily tote it anywhere with the convenient built-in handle. If your bakeware is stained or rusty, do yourself a favor and buy a Bake ‘N Take Cake Pan on Amazon now. For less than $20, it’s an awesome one-pan-fits-all option for baking, storing and sharing your favorite treats with everyone you love.


Bake for 25 to 30 minutes or until a toothpick comes out clean. While the cake is still hot, begin to make the icing.

Melt cocoa, butter, and milk over low heat. Add vanilla.

Add powdered sugar to a large bowl. Pour the mixture over the sugar and mix until combined.

One Bowl Chocolate Cake: This May Just Be the Easiest Cake Ever. My Favorite Chocolate Cake!

Spread the icing evenly over the warm cake. Cover with sprinkles. Let cool to room temperature before slicing. I hope that you make this a family tradition in your home as well.


Did You Try This Recipe?

Made this recipe at home? We’d love to see it! Upload a photo or video to Facebook or Instagram and show us how you #lovegoodcook! We can’t wait to see what you’ve cooked up.


One-Bowl Chocolate Cake

One-Bowl Chocolate Cake with a Simple Chocolate Icing


  • 3 cups flour
  • 2 cups sugar
  • 6 Tablespoons cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup melted butter
  • 1 teaspoon vanilla
  • 2 Tablespoon vinegar
  • 2 cups cold water


Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Pour in melted butter, vanilla, vinegar, and water Mix only until blended. Batter will be thin. Bake for 25 to 30 minutes, or until a toothpick comes out clean. While the cake is still hot, heat cocoa, butter, and milk in a small saucepan until melted. Stir in vanilla. Pour into a bowl and mix in powdered sugar until combined. Spread evenly over cake and cover generously with sprinkles. Let cool to room temperature.