Nothing’s better than coming home to a steaming pile of baked goods, and here are some perfect recipes for that feeling. From original s’mores bars to classic pumpkin pies, these recipes are perfect for parties, deserts, or just snacks.
S’mores cookie bars
These were pretty messy, but delicious and %100 worth it.
Ingredients:
1/2 cup of unsalted butter
3/4 cup of light or dark brown sugar
1 large room temperature egg
1 teaspoon of pure vanilla extract
1 cup of all-purpose flour (leveled)
1 cup of graham cracker crumbs (8 full-sheet graham crackers)
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of semi-sweet chocolate chips (or more)
1 cup of marshmallow creme (it’s hard to measure, just eyeball it)
Instruction:
First, preheat the oven to 350° F. Line an 8-inch square baking pan with parchment paper. In a large bowl, use a handheld/stand mixer, cream the brown sugar and butter together on low-high speed for about 3 minutes. Add the egg and vanilla extract and beat until combined. Scrape the mixture off the sides if you need to. Whisk the flour, graham crackers, salt, and baking powder together in a separate bowl. Pour the mixture into the wet mixture and beat on low until combined. Spread around 2/3 of the batter into the pan. Then, spread the marshmallow creme evenly on top. This will be really hard, but do your best. Next, add the chocolate chips. Remember, the more the merrier. After, add another layer of graham cracker. You won’t have enough to cover the whole thing, but don’t worry about it. Bake the brownies until the tops are golden brown, for 25-30 minutes. Take them out and let them cool, then cut them into squares. These should be stored at room temperature, just cover them up. Enjoy!
Pumpkin pie
I don’t like pumpkin pie that much, but this was really good.
Ingredients:
9 inch unbaked pie crust (make sure it’s deep dish, mine was too shallow and got everywhere)
3/4 cup of granulated sugar
1 teaspoon of salt
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
2 large eggs
15 ounce can of pumpkin puree or canned pumpkin
12 ounce can of evaporated milk
Instructions:
Preheat the oven to 425° F. In a large bowl, beat the pumpkin and eggs together. In a different bowl, mix the sugar, salt, ginger, cloves, and cinnamon then add the pumpkin mix. Slowly stir in the evaporated milk. Then, pour the mixture into the unbaked pie shell. Bake the pie at 425° for 15 minutes. Then, move the temperature to 350 and bake for 45 minutes longer. The center might wiggle, but it’ll set as it cools. Once you’re done, either serve immediately or put it in the fridge.
Apple cider
This took all day, but it was really fun and tasty.
Ingredients:
10 medium apples (you can use a variety)
1 orange
4 cinnamon stocks OR 1 tablespoon of ground cinnamon
1 teaspoon of ground cloves
6 tablespoons of granulated sugar
water
Instructions:
Take the peel off of the orange and place the segments in a 4 quart or larger slow cooker. Next, rinse off the apples and cut it onto quarters, discard the cores, and place them in the slow cooker. Add the cinnamon, sugar, and ground cloves. Then add just enough water to cover all the fruit. Cover it up and cook it on low heat for 6-7 hours or on high heat for 4 hours. (Low heat is better, but it’s okay if you don’t have the option). By now, the fruit should be very soft. If you used cinnamon sticks, remove them with tongs. Then, with a potato masher or sturdy spoon, mash the fruit up. Add the sticks back in and cover it back up. Cook it on low or high heat for 1 hour. Then, slowly strain the thick liquid through a fine mesh sieve into a pot or heat safe pitcher. This might take a while, but don’t worry. Strain the cider one more time to discard any leftover solids, and you’re done! The cider will keep well in the fridge for 6 days, and you can warm it up or serve it cold.
Cream Cheese Pound Cake
Really good, just didn’t store very well.
Ingredients:
1 1/2 cups of unsalted butter softened to room temp.
8 ounce full-fat brick of cream cheese, softened to room temp.
2 1/2 cups of granulated sugar
1/3 cup of sour cream, at room temp.
2 teaspoons of pure vanilla extract
6 large eggs, at room temp.
3 cups of cake flour, spooned and leveled
1/2 teaspoon of baking powder
1/8 teaspoon of salt
Instructions:
Preheat the oven to 325° F. Generously grease a 10-12 cup bundt cake pan with butter. Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy. Remember to scrape the sides and bottoms for any excess. Add the cream cheese and beat it on high speed until it’s completely combined. Then, add the sugar and beat it on high speed until it’s combined. Scrape down the sides with a spatula. On low speed, beat the eggs in 1 at a time. Allow each to fully mix together before adding the next. Careful not to overmix the eggs. Once the last egg has been combined, turn off the mixer and add the salt, flour, and baking powder. Beat on medium speed until just combined. Using a whisk, give the batter one last turn to make sure there aren’t any clumps. Then, pour or spoon the batter evenly into the prepared pan. Bang the pan on the counter a few times to even out any air bubbles hidden in the batter. bake the cake for 85 minutes. Halfway through baking, loosely tent the cake with aluminum foil. To test if it’s done, use a toothpick. Remove the cake from the oven and let it cool for 2 hours inside the pan. Then flip over the cake, let it cool completely, and enjoy!
Sources cited:
McKenney, Sally. “Perfect Cream Cheese Pound Cake.” Sally’s Baking Addiction, 5 Aug. 2024, sallysbakingaddiction.com/cream-cheese-pound-cake/#tasty-recipes-66477. Accessed 11 Nov. 2025.
McKenney, Sally. “S’mores Cookie Bars.” Sally’s Baking Addiction, 23 Aug. 2021, sallysbakingaddiction.com/smore-cookie-bars/#tasty-recipes-76365. Accessed 13 Oct. 2025.
McKenney, Sally. “Homemade Apple Cider.” Sally’s Baking Addiction, 8 Aug. 2025,
sallysbakingaddiction.com/homemade-apple-cider/. Accessed 11 Nov. 2025.
Allen, Lauren. “Pumpkin Pie Recipe.” Tastes Better From Scratch, 14 Nov. 2022,
tastesbetterfromscratch.com/pumpkin-pie-with-caramel-pecan-topping/.
Accessed 11 Nov. 2025.
