Category Archives: Desserts

Toll House Pie (Chocolate Chip Pie)

Toll House pie baked and on a table

This Toll House Pie recipe is gooey, rich, and easy to make. After all, can you really go wrong with a chocolate chip pie?

Even if your family isn’t a love of pies, I think they’ll make an exception for Toll House Pie. 😉 My kiddos did!

I’m going to warn you, this thing is rich. Like really rich. I know pies are normally cup into 8 pieces, I’d definitely cut this into 10 and be sure to serve it with a scoop of ice cream or freshly whipped cream. It makes the perfect combination.

This recipe is a chocolate chip pie, but the consistency is nothing like a chocolate chip cookie. The pie will be gooey and soft in the middle with a thin brown crust on the top. The best way I can think to describe it is the very center of a large, slightly under done cookie. Only it’s not under done – this Toll House Pie cooks for an hour. It’s just the way it’s supposed to be!

This is one of those recipes that one you’ve made 2 times, you won’t even need to look at the recipe again. It’s that simple and still perfect for serving to company.

What are your favorite easy desserts? If you are looking for the easiest cookie recipe in the world (a great recipe for kids to make), check out this flourless peanut butter cookie recipe!

Unbaked Toll House Pie on table

Toll House Pie Tips

  1. Let your eggs come to room temperature and be sure you beat them until foamy. This recipe doesn’t use baking power or soda so the the foamy eggs help it rise. Don’t skip this step!
  2. Be sure your butter is room temperature. That means not melted but not cold either.
  3. The chocolate chips like to settle at the bottom of the pie. To keep this from happening, toss your chocolate chips with a tablespoon of flour before stirring them into the dough.
  4. Add these ingredients! The original recipe does not call for salt or vanilla. I suggest adding them in. I do 1/4 teaspoon of salt and 1 teaspoon of vanilla extract. So good.
  5. You can make your own single pie crust or use a purchased, uncooked, thawed crust.
  6. Check the pie at 50 minutes, but it will likely need the full 60. Unless your oven cooks hot, then you might need to adjust.
  7. Let it cool! Don’t try to cut it straight out of the oven. Let it cool at least a couple hours. (And don’t forget to cut it into 10.)
  8. Do serve it with ice cream or whipped cream. It’s the perfect combination!

Picture of Bake Toll House Pie

Don’t let the number of tips make it seem intimidating. This really is a super simple 1 bowl dessert to make. If the pie crust is already made, you can have this in the oven in 5 minutes.

Baked Toll House Pie with a slice cut out

Toll House Pie (aka Chocolate Chip Pie) Recipe

Toll House Pie (Chocolate Chip Pie)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
This pie is gooey and delicious! It is an easy one dish dessert you can have in the oven in 5 minutes.
  • 1 9 inch, unbaked pie crust (see notes)
  • 2 large eggs, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup plus 1 tablespoon flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup butter, room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans, optional (I omit these)
  • Ice cream or whipped cream, to serve
  1. Preheat oven to 325 degrees.
  2. Beat eggs on high speed until foamy. (Will take several minutes.)
  3. Beat in ½ cup flour, both sugars, salt, and vanilla.
  4. Toss the chocolate chips with 1-2 tablespoons of flour. Stir into batter (also stir in nuts, if using).
  5. Spoon into the pie shell.
  6. Bake for 55-60 minutes.
  7. Let cool on a cooling rack a couple hours before serving.
  8. Cut into 10 slices and serve with ice cream or whipped cream.
If using a frozen crust, make sure it it thawed and at room temperature. You can also make your favorite pie crust recipe. My crust is from scratch.


Have you made Toll House Pie before? What are you favorite simple desserts?

The Best Homemade Cinnamon Breadsticks

cinnamon breadsticks stacked on a cutting board

Do warm, gooey cinnamon breadsticks take anyone else back to their childhood and pizza buffets?

You can easily recreate those pizza restaurant cinnamon breadsticks from your home.

It’s not hard, I promise. 😉

You start with a basic dough. I have your covered there. This dough is easy and so forgiving to make, so don’t be nervous if you are normally intimidated by working with yeast.

Of course, if you really, really don’t want to make your own dough (but I do think you should give it a try) you could buy a package of pizza dough from the store or a local restaurant.

After the dough is make, roll it out into a rectangle. You could do a circle if you don’t mind your cinnamon breadsticks not being uniform in length. The rectangle keeps the kids happier. 😉

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cinnamon breadsticks dough spread into a pan.

I have a pan the perfect size for a single batch of this recipe. It makes it so easy!

I like to do this directly on the buttered sheet pan. You will want your dough in a 9×12 inch rectangle. I love this baker’s roller gadget for rolling directly on the pan. (I also use it for tortillas and pizza crust!) Mine is the one from Pampered Chef, but there are many other options.

While the oven is preheating, the dough will rest while you prepare the final steps.

Melt the butter. Stir together the cinnamon and sugar. Use a pastry brush to spread the butter over the dough and then generously sprinkle with the sugar mixture.

unbaked cinnamon breadsticks topped with cinnamon sugar

Topped and ready to go into the oven.

Once the oven has warmed up, bake and enjoy!

If you want to go really over the top, mix up a basic powdered sugar icing to drizzle over the top. All you need is a cup of powdered sugar and 1-2 tablespoons of milk or water to get it to the desired consistency. Honestly, you could go either way on this one because this cinnamon breadstick recipe is already sweet and flavorful! My kids, of course, way prefer the added frosting.

cinnamon breadsticks drizzled with frosting on a cutting board

Yum! The house always smells amazing when these are baking.

Not only do these breadsticks make the perfect finale to have for dessert on your pizza night, they would also make a fun brunch item! Just think cinnamon rolls but way less time to make. I don’t think you’ll find anyone complaining.

Pizza Recipe: If you need an easy recipe to make your own pizza, this is our go to that we make on a weekly basis!

pan of cinnamon sticks on a cutting board drizzle with frosting

Cinnamon Breadsticks Recipe

The Best Homemade Cinnamon Breadsticks
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-8
These warm, gooey cinnamon breadsticks are super easy to make and are an amazing dessert or brunch item. Your entire family will love these.
  • 2½ cups flour
  • ½ teaspoon salt
  • 2 teaspoons instant dry yeast
  • 1 tablespoons sugar
  • 1 cup warm water
  • ⅓ cup sugar
  • 4 teaspoons cinnamon
  • 3 tablespoons butter, melted
Icing, optional
  • 1 cup powdered sugar
  • Water or milk
  1. Place flour, salt, sugar, and yeast in mixer bowl. (I use my Kitchen Aid.) Add warm water over the top and knead until dough is smooth. Note: If you don't have instant dry yeast, place the yeast, sugar, and warm water in the mixer bowl. After 5-10 minutes, when the yeast is really bubbly, add the flour and salt and knead the dough.
  2. Cover the dough with a towel and let rise for 30 minutes or until double in size.
  3. Preheat oven to 375 degrees.
  4. Butter a pan. Roll the dough out on the counter into a 12 inch by 9 inch rectangle.and transfer to the pan or roll out directly on the pan. I use a baking sheet that is that exact size.
  5. Mix cinnamon and sugar together. Spread melted butter over the top of the breadsticks. Then evenly sprinkle the sugar mixture on top.
  6. When oven is preheated, bake for 15-20 minutes.
  7. Cut in half down the middle lengthwise and then into 8-10 strips.
  8. If desired, drizzle with powdered sugar that has been combined with just enough water or milk to reach desired consistency. 1-2 tablespoons, most likely.
Prep time includes letting the dough rise. The hands on prep time is honestly just 5 minutes.

My kids love these, so our family of 5 finishes off a batch with no problems. If you limit the serving size to just a couple of the half sticks, you can stretch it further.

To Double: double all ingredients except for the yeast. Use 1 tablespoon of yeast.


Originally published April 17, 2014. Updated July 19, 2020.


Fresh Apple Cake with Crumb Topping

Fresh apple cake. Sounds like the perfect fall dessert. Or maybe year round dessert.

Yummy picture of this fresh apple cake is amazing - loaded with apples and a delicious crumb topping. This recipe will have you dreaming of Fall. Family favorite!

Let’s talk apples for a minute. There are fresh apples and then there are apples fresh off of the tree.

Oh my goodness, aren’t they amazing?

A friends brought me two plastic sacks full of of apples from their trees last week. That meant a few things needed to happen. Making homemade applesauce, baking a fresh apple cake, and lots of eating them raw. My kids ate these up. They tasted so good.

This fresh apple cake with crumb topping was incredible but I think it’s safe to say it would be just as good with store bought apples. Give me this cake over an apple pie any day. (I actually prefer a good apple crisp over the pie too. That probably makes me crazy!)

The apple to flour ratio in this cake is so good you almost think you are eating health food. 🙂

Then there is the crumble topping that puts this cake over the top.

I also love that the recipe uses all basic ingredients that anyone typically has on hand. Then there are even easy swaps you can make within these basic ingredients.

Substitute Options:

Fat: the recipe calls for butter but feel free to replace it with coconut oil (or other oil of your choice) in the cake and the crumb topping.

Flour: this recipe calls for white flour, but whole wheat flour would make the perfect substitute. Soft white wheat is my favorite for non yeast breads.

Sugar: the original recipe called for 1 1/3 cups. I have it cut down to 1 cup here and it is still plenty sweet. If your family isn’t used to super sweet desserts, you could cut it down even further. Try 3/4 cup and go from there. I would say, probably don’t use a granny smith apple if you are reducing the sugar. (You can also skimp a little on the sugar in the topping. I’d start with trying 3/4 cup once again.)

Nuts: nuts are one of those personal preference things. Do what works best for your family. My crew prefers without.

Half a recipe: this recipe is one where you can easily cut it in half. Bake in a square baking dish and decrease the baking time.

Fresh Apple Cake 

Fresh Apple Cake
  • ½ cup butter, softened (oil will work as well)
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 cups raw apples, chopped finely
  • ½ cups chopped nuts (optional)
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 6 tablespoons flour
  • 1 cup brown sugar
  1. Combine butter and sugar for the cake; add beaten eggs. Sift dry ingredients together and add alternately with the chopped apples and nuts to the butter mixture.
  2. Put into a greased 9x13 inch pan.
  3. Combine topping ingredients and sprinkle evenly over the cake batter.
  4. Bake at 350 degrees for 50 minutes.


What’s your favorite apple recipe? Are you eh about apple pie like me or a raving fan like my husband? (But he does love this cake and apple crisp too.)

Yummy picture of fresh apple cake is amazing - loaded with apples and a delicious crumb topping. This recipe will have you dreaming of Fall. Family favorite!

Gluten Free Peanut Butter Cookies

3 ingredient gluten free peanut butter cookies. Yum! In full disclosure, sometimes these 3 ingredient cookies get 5 ingredients added to them. But either way, they are made from pantry staples and whip up in a flash.

gluten free peanut butter cookies sitting on a plate

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These are also a gluten free and dairy free cookie! Woohoo!!! Considering we are in the middle of 3 months without dairy or gluten for one of our children right now, this is a big deal.

Someday soon I’d love to remake these using maple syrup or honey and 100% peanuts peanut butter, but in the meantime I needed to share this simple 3 ingredient gluten free peanut butter cookie recipe with you! The kids love eating them and I love how simple they are to whip up. Win win.

Before we dive into the recipe, I want to let you know what the 2 optional ingredients are. First off, vanilla. We know that vanilla makes pretty much everything better. Second, baking soda. This changes the color and how the cookie bakes just slightly. But again, you can leave it out.

The one problem with three ingredient gluten free peanut butter cookies is that they tend to fall apart easily. I would make them on the small side to help remedy that problem (a child in tears because their cookie fell apart is never fun, right?). If you can resist diving in right away, I would let them cool all the way as well.

I like to decrease the sugar to 3/4 cup, but that also slightly increases the breakability (like my made up word 😉 ) of them.

One last thing, I love using my cookie scoop for these. I find it faster than a spoon because the dough is quite sticky.

NOW, for this incredibly easy peanut butter cookie recipe.

If you are looking for another yummy cookie recipe (that includes gluten and dairy) check out this one that came from my grandma.

gluten free peanut butter cookies stacked on a plate

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies
  • 1 cup peanut butter
  • 1 egg
  • ¾-1 cup sugar
  • ½ teaspoon vanilla, optional
  • ½ teaspoon baking soda, optional
  • Additional sugar for rolling
  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients in a small bowl and mix well.
  3. Place small scoops of dough in bowl with additional sugar and lightly coat the top.
  4. Place on cookie sheet and use a fork to gently press down in both directions to create the traditional peanut butter cookie crisscross.
  5. Bake for 6-7 minutes. Cool 2 minutes on baking sheet before removing to cooling rack.



Oatmeal Chocolate Chip Cookies

Delicious oatmeal chocolate chip cookie recipe. These cookies are buttery, thin, chewy and oh so good!

I associate memories or people with a lot of foods. These Oatmeal Chocolate Chip Cookies are one of the recipes that we made when I was growing up that my mom got from her mom. Oatmeal chocolate chip cookies, sugar cookies, and molasses cookies are always the first recipes I associate with my grandma and they are all delicious.

These are a fun twist on a traditional chocolate chip cookie. Perfect for when you want something a little different extra or maybe even just want to feel healthier about your dessert indulgence. (Because anything with oatmeal has to be healthier, right?!)

When I made these this last time my husband commented, “You know, normally I think oatmeal ruins a chocolate chip cookie but these are actually really good.” If you know Shaun’s love of a good chocolate chip cookies, that’s saying something. Besides, I really don’t think you can have too many cookies in your repertoire. 

Oatmeal Chocolate Chip Cookies

Delicious oatmeal chocolate chip cookies. These cookies are buttery, thin, chewy and oh so good!

Oatmeal Chocolate Chip Cookies
  • 1¾ cups flour
  • 1 t. soda
  • 1 t. salt
  • 1 c. butter
  • ¾ c. brown sugar
  • ¾ c. sugar
  • 2 eggs
  • 1 t. hot water
  • 2 c. old fashioned oats
  • 1 t. vanilla
  • 1 c. semi-sweet chocolate chips
  1. Cream butter and sugars.
  2. Add eggs, water, and vanilla. Mix well.
  3. Combine 1½ cups flour, baking soda, and salt. Add to the butter mixture and mix well.
  4. Add oatmeal and combine. Add up to an extra ¼ cup of flour depending on your dough consistency.
  5. Stir in chocolate chips.
  6. Bake at 375 degrees for 8 minutes.
  7. Makes 2 - 2/12 dozen cookies.


Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®

Super yummy oatmeal chocolate chip cookies. This recipes came from my grandma and the cookies and a thin and chewy perfection.