For Cookies and Desserts

  • ceramic pie dish 10"

    Functional, durable, and beautiful.

  • unsweetened cocoa powder

    Great for baking, gluten-free, organic chocolate recipes…and even spice rubs for meat!

  • cuisinart ice cream maker

    The new mixing paddle makes frozen treats in 20 minutes or less – we use this for all our homemade ice cream and sorbet.

  • A must-have for all the holiday cookies, from Christmas to Easter. Stainless steel.

  • Bakers consistently get the best results using this GF flour as a 1:1 sub for regular flour.

  • Always use flat measuring cups for dry ingredients. Rust and corrosion proof.

  • 100% BPA free and, able to withstand up to 450°F, and super pretty.

  • This all-in-one hand mixer with all the attachments is simply genius.

  • Durable, lightweight, and nesting, these bowls are our kitchen workhorse.

  • No more stuck-on cookies, cakes, brownies, or pizza.

  • Ever run out of counter space for all the cooling racks? This multi-tiered rack even collapses for further space saving.

  • Grab one if you don’t already have one. It’s a lifesaver for any dough.

  • This is how you easily get uniform sized cookies every time.

  • Compostable parchment is perfect for lining baking sheets, pans, and casserole dishes.

  • This is a must-have for anyone who loves to bake cookies. Non-stick, reusable, easy to clean.

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  • Cozy up this Fall with this hearty and healthy butternut squash chilli! Gather the family for a new favorite Fall meal! 🍁✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/butternut-squash-chili-5/) Ingredients: 2 TB olive oil 1 onion, diced 7 cloves garlic, chopped 1 tsp sugar 1 TB chili powder 1 TB ground cumin 1 tsp ground cinnamon 2 tsp oregano 2 tsp ground coriander 1 lb ground turkey 3 TB tomato paste 2 green bell peppers, seeded and chopped 2 cans, 14.5 oz each fire-roasted tomatoes, with juices 2 cups chicken or turkey broth 2 14 oz each cans black beans, rinsed well and drained 1 medium butternut squash, peeled/seeded, and cubed into 1/2 inch pieces kosher salt and freshly ground black pepper shredded cheddar cheese for topping, optional Instructions: In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired. #fallrecipe #fallrecipes #fallflavors #easyentertaining #fallfood #autumnrecipe #fallentertaining #pumpkinspice #appleseason #bhgfood #imsomartha #mywilliamsonoma #surlatable #bhgcelebrate #onthetable #beautifulcuisines #tastesoftheseason #bhgfood #bhghowiholiday #imsomartha #f52grams #food52 #eatseasonal #foodnetwork #bhg
  • Who's a chocolate lover?? ✋🍫 Indulgently rich, this chocolate zucchini cake is surprisingly healthy too! It has the perfect balance of moisture and rich chocolate flavors that satisfy your sweet tooth! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/chocolate-zucchini-cake-8/) Ingredients: 2 cups all purpose flour 2 ½ cups granulated sugar ¾ cup unsweetened cocoa powder 2 tsp instant coffee granules, decaf is fine 2 tsp baking soda 1 tsp baking powder ½ tsp table salt 4 large eggs 1 ⅓ cups canola oil 3 cups zucchini, finely grated and loosely packed 1 cup mini chocolate chips, semi-sweet (mini's are best, as they melt into the cake well) Optional: powdered sugar for dusting or frosting of your choice Instructions: Preheat oven to 350F, with rack on lower middle position. Grease and flour a 9×13 baking pan. Set aside. In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well. In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well. Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not overmix. Bake 40-50 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached (be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks.) Cool cake completely in pan before slicing and serving. If desired, decorate cake with powdered sugar or frosting of your choice #freshlybaked #bakinglove #foodphotography #bakersofinstagram #eaaaaats #bakingclass #bakingaddiction #bakingday #bakingisfun #bakingcookies #bakingcooking #baking101 #bakingislove #feedfeed #feedfeedbaking #feedfeedchocolate #bakersgonnabake #appetitejournal #bakeandshare #chocolatelover #chocolovers #tastingtable #thebakefeed
  • The perfect combination of salty and sweet! Deep roasted flavors and a sprinkle of brown sugar make these healthy brussels sprouts and butternut squash irresistible! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/roasted-brussels-sprouts-butternut-squash/) Ingredients: 1 lb fresh brussels sprouts, stem removed, cut in half 2 ½ cups freshly peeled/cubed, 1"cubes butternut squash 5 TB olive oil 2 TB brown sugar 1 tsp cinnamon ¾ tsp kosher salt ¼ tsp freshly cracked black pepper Instructions: Preheat oven to 425F, with rack on upper middle position. On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • Soft and chewy, these apple cookies envelop your tastebuds in warmth and Fall flavor! 🍎 The caramel drizzle on top is just enough flair to make them extra special! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/soft-apple-oatmeal-cookies/) Ingredients: 10 TB salted butter, softened (not melty) ¾ cup light brown sugar, packed 2 TB maple syrup 1 egg, large 1 egg yolk 2 TB whole milk 2 tsp vanilla extract 1 ½ cups all purpose flour ¾ tsp baking soda ¼ tsp salt 1 ½ tsp cinnamon ¼ tsp nutmeg 1 ½ cups old fashioned rolled oats, dry 2 Granny Smith apples, grated (use large holes) and squeezed dry ½ cup soft caramel candies 1 TB water Instructions: Preheat oven to 325F, with rack on middle or lower middle position. Line baking sheets with parchment paper. In bowl of electric mixer, beat butter and brown sugar until creamy and fluffy, about 1-2 min. Add maple syrup, egg, egg yolk, milk, and vanilla. Beat on low until fully combined. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add rolled oats to flour mixture and whisk together. Using wooden or rubber spatula, fold wet ingredients with dry ingredients. Stir in grated apples until fully incorporated. If dough is sticky, chill 30 min to an hour. Form rounded 1 tablespoons of dough 2 inches apart on parchment lined baking sheets. Bake 11-13 minutes, or just until lightly golden; don’t overbake. Cookies will set upon cooling. Transfer warm cookies to wire rack and let cool. Place caramels and water in small heavy saucepan. Stir continuously over low heat until melted and smooth. Let rest a bit until it’s no longer too hot to handle. Using fork or Ziploc baggie with tiny hole cut out of the corner, drizzle warm caramel over cooled cookies. Be careful – melted caramel is hot! #bakingfromscratch #bakingfun #f52grams #kitchn #feedfeedbaking #bakemyday #baketheworldabetterplace #bakinglove #bakingwithlove #bakersofinstagram #abmfoodie #tastemade #tryitordiet #eatfortheinsta #sweeeeets #forthemaking #rsloves #thekitchn #dessertoftheday #shareyourtable #makemore #bakedgoods #thebakefeed #bakersofig
  • Save this post for your next BBQ craving! 🍖 Forgot the grill! Fall-off-the-bone ribs are yours anytime of the year! Learn how to make ribs in the oven, with incredibly tender and succulent results. Smoky, sweet, and tangy blueberry BBQ sauce is fun, festive, and a mouthwatering twist on a classic! 🫐✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/blueberry-bbq-baked-ribs-500-gift-card-giveaway/) Ingredients: 2 racks uncooked ribs, Baby Back or St. Louis both work well Dry Rub: ½ cup brown sugar, packed 1 ½ tsp paprika 1 TB kosher salt 1 ½ TB freshly ground black pepper ½ tsp cayenne ½ tsp garlic powder ½ tsp onion powder Sauce: 1 ½ cups honey BBQ sauce, your favorite bottled or homemade ½ cup blueberries, fresh or frozen 2 TB liquid smoke Instructions: Dry: Pat dry the racks of ribs with paper towels. Season: In a bowl, whisk together all dry rub ingredients well. Pat and press dry rub onto both sides of rib racks. Tightly wrap each individual rack of ribs in foil. Place in a single layer on a large baking sheet and let sit in fridge overnight. Bake: Preheat oven to 300F. Bake foil-wrapped ribs on baking sheet for 2 1/2 hours. Sauce: During last half hour of cook time: combine sauce ingredients in a medium saucepan. Bring to a simmer and cook 5 minutes, stirring frequently. Use spatula to break apart some of the berries. The sauce will thicken nicely. Cover and keep warm. Broil: Let ribs cool enough to handle and remove foil. Discard juices. Brush ribs generously with BBQ sauce, reserving a bit of sauce for serving. Broil on high for 5 minutes or just until tops are nicely browned. Watch carefully so it doesn't burn. Slice ribs and serve warm. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • The perfect balance of whole, nutritious ingredients create the ultimate lemon zucchini bread! 🍋 Enjoy it any time of day! ✨ Save this post! Full recipeSave this post! Full recipe#bakersofig below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/moist-lemon-zucchini-bread/) Ingredients: For the Bread: 1 cup granulated sugar 1 large egg 2 tsp lemon extract ½ cup canola or vegetable oil 1 ½ cups freshly shredded zucchini zest of one extra-large lemon 1 ½ cups all purpose flour 2 tsp ground cinnamon ½ tsp table salt ½ tsp baking soda ¼ tsp baking powder For the Icing: 1 cup powder sugar 1 TB freshly squeezed lemon juice Optional: extra lemon zest for topping Instructions: Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9×4 inch loaf pan. Set aside. In a large bowl, whisk together the sugar, egg, lemon extract, and oil. Stir in zucchini and lemon zest until combined. In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined. Using a rubber spatula, gently fold wet mixture with dry mixture just until no white flour streaks remain; do not over work the batter. Pour batter into greased/floured pan. Bake 45 minutes or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached (not fully clean.) Allow bread to cool in pan on a wire rack 15-30 min. To make the icing, combine the powder sugar with lemon juice and whisk until incorporated. Add more powdered sugar if it's too runny. Add a bit more lemon juice if it's too thick. Once it's to your desired consistency, place in a Ziploc bag and cut off a tiny bit of the corner to make a drizzle-pouch. Carefully remove warm bread from pan and place on serving platter. Drizzle icing over the bread, allowing it to soak into warm bread. If desired, sprinkle top with extra lemon zest. Wait until bread is completely cool before slicing. #bakingfromscratch #bakingfun #f52grams #kitchn #feedfeedbaking #bakemyday #baketheworldabetterplace #bakinglove #bakingwithlove #bakersofinstagram #abmfoodie #tastemade #tryitordiet #eatfortheinsta #sweeeeets #forthemaking