These copycat cookie bars are a dead ringer for some popular treats at a large coffee chain. Best of all, they have less than half the calories and fat of the originals - with an even better flavor! These chewy delights have cranberries and white chocolate chips inside, and are topped with a low-sugar cream cheese frosting, chopped dried low-sugar cranberries and a drizzle of melted white chocolate. They're sweet, but not ridiculously so, like the original.

These bars are perfect for afternoon coffee or tea, or to bring to the office for a party. Make a double batch. They'll go fast!

 The recipe is adapted from one by the Cookie Rookie. We made significant changes to the baking time and adapted the ingredients a little. The 9x13 pan makes about 15 triangular servings. We didn't do a new calculation, but this size bar is around 115 calories (the original is a whopping 340). These are best kept refrigerated.
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​BARS

• 2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 cup salted butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar unpacked
• 1/4 cup egg whites or 2 large egg whites
• 1/4 cup unsweetened apple sauce
• 2 teaspoons vanilla extract
• 1/3 cup dried reduced-sugar cranberries, roughly chopped if you like smaller pieces
• 1 cup good quality white chocolate chips (we like Ghirardelli)

FROSTING

• 1/2 cup powdered sugar
• 8 oz low fat cream cheese, softened to room temperature
• 4 ounces white baking chocolate melted and divided
• 1/2 tsp vanilla extract
• 1/3 cup dried reduced-sugar cranberries roughly chopped

NUTRITIONServing: 1bar | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 89IU | Calcium: 17mg | Iron: 1mg

How do you like your pumpkin? How about in individual pumpkin cheesecakes - some with chocolate chips and some with homemade salted caramel and chopped, toasted pecans? That's what we made recently and wanted to share our recipe.

We made mini and bite-size cheesecakes in muffin and mini-muffin pans with paper liners. We love the smaller size. No water baths, no worries about cracked tops. And everyone gets their own!

We thought we'd also raise the crust bar a little and used ground Biscoff Lotus cookies for the crust. But you can substitute graham crackers or something similar.

This delicious recipe is adapted from one from Sally's Baking Addiction, a source we love for reliable and well-tested recipes. 

These are perfect for Thanksgiving, a fall brunch, or an office party. They're so good, we recommend you make a double batch!

Perfect to drip, drizzle or smear onto your favorite chocolate or yellow bundts or cupcakes. Comes together in about two minutes flat.

Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.

These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!

This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.