School is finally back in session. Make one of these Bake to School Recipes to serve as a sweet snack, pack in lucky lunchboxes, or to enjoy by yourself in peace and quiet.
These Nutella-Stuffed Oatmeal Cookies are every bit as good as they sound. With crisp, golden edges and a forever gooey center, the combination of textures makes each bite even more satisfying than the last.
These peanut butter cookies are chewy, naturally gluten free, and only use 4 ingredients. To make them even more decadent, stuff two with whipped vanilla buttercream!
Pour yourself a cuppa and settle in with this Caramel Apple Coffee Cake. Thank hefty amounts of brown sugar, diced apples, and sour cream for keeping this cake extra moist. It has a buttery crumb topping that is made even better with a drizzle of caramel sauce.
Half peanut butter, half chocolate - these marble cookies are chewy in the center, have a craggy, crisp exterior, and taste remarkably like eating a peanut butter cup. They are the best of all worlds - chewy chocolate chip, peanut butter, and double chocolate. Plus, they are easy to prepare and fun to swirl!
Rolled oats got a glow up in these chewy, Giant Oatmeal Cranberry Cookies. I swapped traditional raisins for plump, tart dried cranberries and added chopped walnuts for crunch and texture. My kids convinced me to add chocolate and nobody regrets it.
These Homemade Strawberry Pop Tarts have a super flaky crust and cheery pink glaze. The concept rivals that of our favorite boxed breakfast treats, but trust me when I say that you can’t find flakes like these in any grocery store aisle. Making just 5 individual hand pies, this small-batch recipe is super easy and fun for bakers of all ages.
With their fudgy centers and paper-thin, crinkle tops, these brownies are everything a good brownie should be. Moist, flavourful, and full of chocolate.
Whether you consider a baked donut a real donut or not, these Salted Caramel Pumpkin Donuts will have even donut purists craving more. Call it what you want, these pumpkin donuts or cake-letts are full of fall flavors and covered in salted caramel.
This tender, single-layer cake is packed full of flavor and incredible textures. The tart, jammy pockets of raspberries pair perfectly with the nutty almond paste that keeps this snacking cake unbelievably moist. Cut off a slice to enjoy with your morning coffee or afterschool snack.
With an assist from creamy peanut butter frosting and golden caramel corn, these Devil’s Food Cupcakes are here to combat our first autumn storm and first full week of school. I made these to celebrate my son’s first week of kindergarten last year, and they were so good that it might have to be a yearly tradition.