Fall Sweets

On cold drizzly Sundays such as today’s I love to light my Seasonal Bath and Body Works candles, put on our favourite music and whip up delicious treats while CWM  putters around (his words not mine) working on household projects. This afternoon I had a rare craving for sweeter things so I decided hot chocolate , sweet potato pie, and pumpkin oatmeal cookies were on the menu!

Creamy Hot Chocolate Recipe


1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1 (14-ounce) can Sweetened Condensed Milk
6 1/2 cups hot water
Mini Marshmallows (optional)
1 cup of heavy cream (optional)


In a large saucepan, combine sweetened condensed milk, cocoa,and vanilla

Over medium heat, slowly stir in water. DO NOT BOIL. Top with marshmallows, if desired or whip your heavy cream with caramel syrup or Grand Marnier, and top with shaved chocolate. Serve in your favourite mug with your favourite afternoon read

Tip: Hot chocolate can store in the refrigerator up to 5 days. Mix well and reheat before serving

Sweet Potato Pie Recipe

For dinner, to accompany our pork chops and brussel sprouts I opted for a favourite around our house, sweet potato pie


One 9-inch unbaked prepared pie crust. For a dessert or fruity pie I would make my own thick flakey crust but for Sweet Potato Pie I have found overtime that the thinner store bought crust  is just fine
1 ¾ cups mashed cooked sweet potato (1-3 sweet potatoes, depending on their size)
1 cup packed light brown sugar
½ cup sour cream
4 tablespoons (1/2 stick) butter, melted
2 large eggs
2 tablespoons bourbon (optional)
1 ¾ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

1 cup pecan halves ( I only had walnut for these photos but I have used pecans before and they’re much better)
2 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon


Preheat oven to 375°F. Bake pie crust according to package directions, usually about 10 minutes

While the pie crust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the pie crust

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing

Pumpkin Spice Toasted Marshmallow Cookies


1 1/2  cups of Golden Brown Sugar, firmly packed
1 cup cooked or canned pumpkin (I used slightly more to use up the whole can)
1/2 cup oil
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup of chai concentrate (if you don’t have it or don’t want to use it the cookies will taste just fine without)
1 1/2 cups of oatmeal
1/2 cup chopped nuts (I used walnuts)


In mixing bowl beat together sugar, pumpkin, oil, chai concentrate, and vanilla

Sift together dry ingredients; add and stir until smooth. Blend in oatmeal and nuts. Drop by spoonfuls on parchment paper lined baking sheet. At this point I decided to cut up marshmallows and top the cookies off with small pieces of them

Bake at 350 degrees F for 12 to 15 minutes

By the time we got around to the cookies my sweet tooth was slightly exasperated but I was pleasantly surprised to find that the cookies were not too sweet at all (thanks to the oatmeal addition which made them the perfect consistency) and went well with a cold glass of milk

I hope everyone is having as great of a fall as we are. What is your favourite fall memory or recipe?





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