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Tag: Holidays

  • This Week in Economics: Tariffs, SNAP Fears and Holiday Spending

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    Well, well, if it isn’t another Friday come upon us. And Halloween, no less. Fret not: We only have treats for you here.

    Here’s what we covered at Decision Points this week:

    Monday: Tariffs

    “It was a familiar pattern for Trump,” Tim wrote. “The threat of a sharp increase in tariffs is consistent with his style of striking first publicly, then letting negotiations go on behind the scenes as he waits for the opportunity to announce a deal that he asserts only he could have made.”

    As is the case with every “deal” Trump announces, we’ll have to watch whether China confirms the terms of the arrangement and then monitor implementation.

    Tuesday: Shutdown

    On Tuesday, I wrote about how the partial government shutdown risks affecting some of the most vulnerable Americans – those on food stamps, the Special Supplemental Nutrition Program for Women, Infants and Children (known as WIC) and those in the preschool Head Start program.

    All told, we’re talking about millions of Americans who depend on federally funded and state-administered programs. Some states have scrounged up the money to keep providing those services – temporarily, anyway.

    The Supplemental Nutrition Assistance Program, aka food stamps, is the country’s largest nutrition assistance program. It costs about $100 billion per year, and benefits average $187.20 per participant per month.

    Wednesday: Christmas Shoppers

    On Wednesday, I looked at a new Gallup survey that asked Americans how much they planned to spend on gifts this holiday season. It’s a decent stand-in for people’s views about the health of the economy.

    And in this instance, the data highlighted the “K-shaped economy,” in which those at the top fare better and better over time, while those at the bottom see their situation deteriorate.

    “Americans in households earning less than $50,000 expect to spend $651 on holiday gifts, down from $776 last year,” I wrote. “Americans in households earning $100,000 or more forecast they’ll spend $1,479, up from $1,403 in 2024. As for middle-income Americans, they project spending $847, down a bit from last year’s $902.”

    Thursday: Layoffs Galore

    On Thursday, I took stock of the wave of layoff announcements over the past few weeks. Tens of thousands of workers are, or will be, out of a job right as we enter the winter holiday season.

    And corporations are pouring on the corporate-speak pretty thick. They’re “removing layers” or “re-grounding” or “evolving.”

    Paramount, Amazon, UPS, Target, Nestlé, Procter & Gamble and GM are each parting ways with chunks of their workforces. The reasons are varied, from a slowdown in electric vehicle demand, to the rise of AI, to the pain from President Donald Trump’s tariffs.

    My thoughts: “As someone pushed out of two jobs in the last five years, I can tell you that corp’ talk about flexibility or de-layering or being “nimble” just adds insult to injury. You’re cutting costs? I get that. Please don’t dress it up like a family pet for Halloween.”

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    Olivier Knox

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  • Giant, Spooky Animatronics Are 75 Percent Off at the Home Depot

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    I know you’ve seen it. The glowing eyes. The gangly frame that should not be able to stand, propped up by rods unseen in the dark.

    It is Skelly, the Home Depot skeleton—the most fashionable Home Depot product of probably the past decade. If you live in America, this skeleton presides over a yard near you. And newly this year, a smaller, 6.5-foot “Ultra Skelly” is outfitted with motion sensors and motors to make life truly weird—and also act as a strange alarm system against package thieves and hungry opossums.

    Anyway, it’s usually well north of $200. But because Halloween is pretty much already happening, Skelly and its entire skeleton brood of giant cat and dog are all 75 percent off.

    Which, finally, is a price I’m willing to pay. I have secretly coveted this skeleton and its kin, the comically grim watchmen of American October. But I, like my father before me and his father before him, am a cheapskate about all things but food and drink, and will talk myself out of anything that’s not (a) edible, (b) potable, or (c) verifiably “a deal.”

    Well, here I am, world. This is a deal. Ultra Skelly is $70. The sitting Skelly dog is $63, not $249. The 5-foot-long Skelly cat is a mere $50. Beware the Skelly cat, my friend! The eyes that light, the claws that do nothing in particular!

    Availability is, let’s say, scarce. Skelly is already out of stock for delivery from The Home Depot, at least in my zip code: Just the dog and cat can speed their way through the night to join you before Halloween.

    Courtesy of Home Depot

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    Matthew Korfhage

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  • We Tested the Best Smart Christmas Lights for Easy Holiday Dazzle

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    Comparing Our Favorite Smart Christmas Lights

    Honorable Mentions

    Here are some of the other smart string lights we’ve tested for this story that are still available this year.

    Photograph: Nanoleaf

    Nanoleaf Essentials Smart Holiday String Lights for $150: These lights work with Google Assistant, Alexa, and HomeKit, and they’re similar in look, style, and price to our top pick. The only major difference is that the cord splits in two—the idea is you start from the middle of the tree, not the bottom, and wrap one cord to the top and the other down to the bottom. It’s a little disorienting, and the cords might be more of an eyesore depending on your tree placement.

    Ollny Christmas Cluster Lights for $50: If you want something a bit simpler, Ollny’s warm and welcoming Christmas lights are affordable. We tested this 49-foot light string, which has 1,000 LEDs in a lovely warm white color. They are IP44 rated and come with a handy wee remote control that makes them ideal for outside your home. You can choose from eight effects, four brightness levels, and set timers to switch them on or off automatically after several hours.

    How to Use a Smart Plug With Regular Lights

    TP-Link

    Tapo Smart Wi-Fi Plug Mini (TP15)

    Cync

    Outdoor Smart Plug

    This outdoor smart plug is great for controlling your outdoor lights, and has two outlets built into it with weather covers.

    If you don’t want a whole new set of Christmas lights but still want to add some smarts to your holiday decor, a smart plug can be the perfect solution. These plug into your outlet and turn the outlet smart, giving you Wi-Fi based control over it.

    With smart plugs, you’ll get a simple level of control: on or off. It’s great for lights in particular, because you can leave the light technically on and the smart plug will remember what time you want it on or off. You’re able to sync it with a smart speaker too, to voice command the controls. You won’t get custom colors like you would with the true smart Christmas lights we recommend above, but if you mainly want a remote control to turn your lights on and off, these smart plugs will do the trick.

    FAQs

    What Makes Christmas Lights “Smart”?

    Smart devices, whether they’re smart Christmas lights or smart bulbs or smart speakers, all have the ability to connect to Wi-Fi and can be controlled with an app. For smart Christmas lights, that means you can use the app to create light designs, set timers for when the lights should turn on and off, and take advantage of other features like scenes or presets, depending on the app’s features. This opens up many more lighting options with your single string of lights than a “dumb” light string that can only be set colors and offers no custom controls.

    Are Smart Christmas Lights Worth It?

    They’re worth it for anyone with the time to take advantage of the features, or anyone who gets frustrated trying to remember to turn their holiday lights on and off each morning and night. It will take a little more setup time than a regular set of string lights, but smart Christmas lights are a great device to make your holiday decor exactly what you want. Plus, then you can easily control the lights while you’re lying on your couch.

    Are Permanent Outdoor Lights Smart Too?

    The permanent outdoor lights we’ve tested have all had smart capabilities so far. Features can vary based on what brand you choose, but the concept is that you can install them once and customize your colors to use year-round from there. They are much more elaborate to install due to the permanent nature, and aren’t a fit for every kind of home. You can also get them professionally installed for you.

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    Nena Farrell , Simon Hill

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  • Tour some spooky Halloween Homes around Central Florida and Tampa Bay

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    The Halloween season is here, and lots of homes are decked out with all sorts of spine-chilling decorations.

    Spectrum News got the chance to check out some of the best and scariest in Central Florida and around Tampa Bay.

    🔼 Check out the creepy compliation above! 

    And we’d love to see your home, too! Just fill out a form for Central Florida or Tampa Bay.

     

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    Spectrum News Staff

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  • 30 Christmas Desserts that bring back sweet memories

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    There is something really magical about the holidays and Christmas time is such a great time to enjoy all the delicious desserts. The smell of a cake in the oven or the family gathered in the kitchen making candy. It’s a wonderful time of year to spoil your friends and family with baked goods and treats.

    These old-fashioned Christmas desserts are the kind that bring families together, recipes that have been passed down, shared, and cherished. Whether you love a simple cookie or a vintage cake, these desserts will make your holiday season feel extra sweet.

    Old Fashioned Cakes & Pies

    Every Southern Christmas table has a pie or cake that’s been made for decades. These are the desserts that taste like home! We make the jam cake every year!

    Christmas Desserts

    Southern Jam Cake
    If you have followed our website for any amount of time, you know how much this cake means to us. It has been in our family for 80+ years and we make it every Christmas. It is our tradition and we never waver from it. It’s an old-fashioned classic, and if you have never tried it, what are you waiting for? It’s a classic! Learn more about why we love this cake here.

    Coconut Cake with Coconut Frosting
    Our Nannie made this cake and it was always a hit. It’s perfect for Christmas and you can even toss the coconut in green or red food coloring to give it a little more holiday cheer. Can be made in advance too, it’s better the next day. For an easier version check out this coconut cake.

    Christmas DessertsChristmas Desserts

    Watergate Cake
    This vintage cake goes way back, and if you love the watergate salad, you will love this one. It’s made with a mix but no one will ever know. We love this layered cake and it’s another one you can make in advance.

    Sweet Chocolate Pie
    This pie is the perfect addition to any Christmas gathering. This recipe has fantastic reviews and it’s always a hit. If you love chocolate, add this one to your holiday menu.

    Gingerbread Cream Pie
    This pie comes together quickly and doesn’t take a lot of ingredients. It’s one you can make in advance and will be a great addition to any holiday dessert table. It is served cold and is wonderful with a hot cup of coffee.

    White Chocolate Raspberry Cake
    This cake is made with a mix but you would never know. Then you combine raspberries and make a swirl in the center of the cake. Plus the white chocolate chips and you have the most amazing Christmas cake!

    Italian Cream Cake
    This creamy cake is perfect for the holiday season! It’s a layer cake with delicious cream cheese, coconut, nuts and your friends and family will love this one.

    Classic Christmas Cookies

    Whether you’re baking for Santa or filling a cookie tin for neighbors, these Christmas cookies bring back sweet memories of childhood kitchens.

    Mexican Wedding Cookies
    These cookies are always a hit during the Christmas season. They remind me of shortbred cookies, and they melt in your mouth. These also make a wonderful gift!

    Christmas Cool Whip Cookies
    These crinkle cookies are only a few ingredients and come together quickly! You can add food coloring to make them very festive for the holidays. They are also a great gift for your family and friends.

    Old Fashioned Clove Cookies
    If you love the taste of spice, like cloves, this is a great cookie. Every time we make them, we all talk about how wonderful they are. The whole house will smell like Christmas while they bake!

    Christmas CookiesChristmas Cookies

    Tea Cakes
    These delicious little cookies go way back, my Grandmother made them for her friends a lot and we have always enjoyed them. We love to make them at Christmas and put them in festive tins for a great food gift.

    Molasses Cookies
    These cookies are great year-round, but the flavor really goes with the Christmas season. These are easy to make and one your friends and family will thank you for!

    Old Fashioned Sugar Cookies
    These Christmas cookies are always a winner. You can decorate them however you like and kids love to make them. These Christmas Cookies make a wonderful tradition during the holidays. Great gifts too!

    Southern Pecan Cookies
    These are a classic southern cookie and they are perfect for the holidays. We try to make them every Christmas and always include them in our gift bags.

    Holiday Candy

    Tis the season.. for candy making! No candy thermometer needed for these easy recipes. Great for any gift bag.

    Christmas CandyChristmas Candy

    Easy Christmas Divinity
    This used to be a tough candy to make until this microwave recipe came out in the 1970’s! It’s one of our most popular Christmas recipes and has wonderful reviews.

    Microwave Peanut Brittle
    This is another wonderful Christmas recipe that we enjoy every year. It’s great to make for gifts for friends and family. It’s super versatile too, can be made with pecans, cashews, etc.

    Old Fashioned Potato Candy
    This is a classic recipe that has been around for so many years. Some people call it “depression candy.” You can call it whatever you like, but we call it delicious!

    Kentucky Bourbon Balls
    These are a Kentucky treat that people love to make during the holiday season. If you are not a boubron fan.. no worries.. we tell you how to make them with or without.

    Martha Washington Candy
    This is candy your Grandmother probably made and one your friends and family will love during the holiday season. They are easy to make too!

    Must Make Fudge

    Who says making fudge has to be difficult?! These easy recipes are perfect for the holiday season.

    Five Minute Fudge
    This is a super easy recipe that is very versatile! You can make it peanut butter, butter scotch, or any flavor you love. It’s a no-fail recipe too.

    Christmas FudgeChristmas Fudge

    Old Fashioned Penuche Fudge
    This is an old fudge recipe and it’s one of the best! It has been a family favorite for a very long time and a must-make during the holiday season.

    Maple Walnut Fudge
    If you are a fan of maple this is a recipe you will fall in love with.. it’s just that good! It’s easy to make and the walnuts are a great addition. You can also use pecans!

    Easiest Fudge Ever
    We love a versatile and straightforward fudge that comes together quickly and this is just that! Super easy and really delicious.

    Vintage Holiday Favorites & Easy Recipes

    We couldn’t leave these vintage recipes out! They have stood the test of time.

    Mandarin Orange Cake
    This is a classic cake that many make during the holiday season! It is refreshing and delicious and one your family will love.

    Cherries in the Snow
    This is a super simple recipe that anyone can make! It’s a great addition to any Christmas dessert table and if you love angel food cake.. this is the one for you.

    Christmas ClassicChristmas Classic

    Three Day Coconut Cake
    This is a vintage cake that has been around a long time. It has to be made 3 days in advance so it’s great for the holiday season!

    Southern Maple Pecan Pie
    We make this pecan pie a little different, we use maple syrup instead of karo syrup. This recipe has wonderful reviews and it’s great for Christmas.

    Mini Cheesecake Tarts
    These little cheesecakes ar so simple to make and are so good! Great for Christmas and can be made in advance. Look great on a dessert table.

    Kentucky Bread Pudding
    This is a classic that we haved loved for many years. The sauce makes this dish! You can use biscuits, sourdough bread, etc.

    Appalachian Stack Cake
    This vintage cake is very unique. It is made in thin layers almost like pancakes and inbetween the layers is apple butter or dried apples.

    Every recipe here has a story, whether it’s a pie baked by your grandmother or a candy you always made with your kids. We hope these old-fashioned Christmas desserts bring back memories and inspire new traditions.

    Which dessert do you always make at Christmas? Tell us below — we’d love to hear your story.

    OUR NEW PRINTED COOKBOOK IS HERE!

    We’re bringing back the sweetest memories with our NEW cookbook…“SOUTHERN SWEETS!!” With a focus on old-fashioned southern treats, these are our family recipes that have been requested time and time again.

    LEARN MORE HERE

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    Anne Walkup

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  • This twist on a classic is a winner winner!

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    If you love pimento cheese and a great hash brown casserole.. You are in for a real treat!

    ❤️WHY WE LOVE THIS RECIPE

    We are big fans of pimento cheese and have a few versions on our website and we also love a great hash brown casserole. So this recipe was an immediate winner! It’s the perfect addition to any breakfast or brunch and the flavor is perfect. It’s a great way to change up the regular recipe!

    SWAPS

    We made our homemade pimento cheese, but if you want to save time, buy some at the store! If you do use store-bought, we love the Palmetto brand at Walmart. They even have the jalapeno version if you would like to add a little kick! Not a fan of onions, you can easily leave them out. We love it with cheddar cheese on top, but you can use whichever you like.

    Pimento Cheese Hash Brown CasserolePimento Cheese Hash Brown Casserole

    ⭐TIPS

    You can prepare this dish in advance and then bake it on the day you want to enjoy it. Just mix all the ingredients, pour into your 9X13, cover tightly, and refrigerate for up to 2 days. You also do not need to thaw the potatoes when preparing/making this dish.

    OTHER DELICIOUS RECIPES

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    Pimento Cheese Hash Brown Casserole

    Anne Walkup

    If you love pimento cheese this is the recipe for you! Great for any breakfast or brunch and perfect for the holiday season.

    Prep Time 15 minutes

    Cook Time 55 minutes

    Total Time 1 hour 10 minutes

    Course Breakfast, Brunch

    Cuisine American

    • 1 26 ounce bag frozen shredded hash brown potatoes
    • 3 tablespoons butter melted
    • 1 1/2 cups pimento cheese. I used our recipe for Southern pimento cheese spread but can use bought
    • 8 ounces sour cream
    • 3/4 cup chicken broth
    • 1/3 cup chopped onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup cheddar cheese to sprinkle on top

    • Spray 9 x 13 casserole dish. Toss frozen hash browns in melted butter in a large mixing bowl..

    • Add pimento cheese, sour cream, chicken broth, onion, salt and pepper. Mix with spoon. Spread in baking dish.

    • Top with shredded cheddar cheese. Bake in preheated 350 degree oven, uncovered, for 45 to 55 minutes until potatoes are cooked and brown on top.

    • Makes about 8 servings.

    Keyword Pimento Cheese Hash Brown Casserole

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • The Best Gifts for Hiker Friends Always Includes a Hatchet

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    Buying gifts for the outdoor enthusiast is damn near impossible. Your hiking/camping/cycling outdoorsy friends are often serious gearheads, meticulously poring over reviews, guides, and the perennial wisdom of ounce-counting Reddit users to find the exact right thing.

    Don’t stress trying to pick that exact right thing yourself. The chances of you figuring it out and getting it for them as a gift is exactly zero. That doesn’t mean you should punt and buy an REI gift card, though (although they might like that). Instead, get them something they totally didn’t expect—one of these fun, but useful, sometimes whimsical, things that are almost guaranteed to not only delight them but actually get used outdoors.

    And what about you? While you’re here, don’t you need to replace your sleeping pad? Don’t forget to check out the rest of our buying guides, including our Best Sleeping Bags guide, our Best Barefoot Shoes guide, and our Best Merino Wool guide.

    Updated October 2025: We’ve added several new picks, and swapped out some picks for things we’ve discovered we like more. But we’re sticking with the socks. If you get nothing else, just get the socks. Trust us.

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    Scott Gilbertson

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  • Revealed! Meet the 2025 Rockefeller Center Christmas tree

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    Hold on to your Halloween decorations. It’s time for tinsels and the big Rockefeller Christmas tree reveal.

    Real estate giant Tishman Speyer announced Monday that the 2025 Rockefeller Center Christmas Tree will be coming from East Greenbush, New York.

    The tree joining what is now NBC’s annual tradition is an 11-ton Norway Spruce. It’s 75-feet tall and 45-feet wide, according to Rockefeller Center. The tree is set to arrive in the city next month ahead of the lighting.

    This year’s tree, estimated to be about 75 years old, is being donated by the Russ family.

    “I’m excited to make more cherished memories with my family and childhood friends as it becomes the world’s Christmas tree,” said Judy Russ.

    Here’s everything we know so far about the festivities and more fun facts about the annual extravaganza.

    Meet the 2024 Rockefeller Center Christmas Tree. (Photo courtesy of Tishman Speyer) ()

    When is the Rockefeller Christmas tree arriving?

    The 2025 Rockefeller Center Christmas Tree will be cut down from West Stockbridge on Nov. 6 before it travels roughly 130 miles to Manhattan. It will arrive in the plaza on Saturday, Nov. 8, and be hoisted into place.

    How will the tree be decorated?

    After arriving on Center Plaza, more than 50,000 multi-colored LEDs will be strung over about 5 miles of wire to adorn the 2025 tree. It will then be crowned with a 9-foot, 900-pound Swarovski star covered in 3 million crystals.

    When is the tree lighting?

    The tree lighting show is set to kick off at 7 p.m. ET on Wednesday, Dec. 3. You’ll be able to watch NBC’s “Christmas in Rockefeller Center” in a live broadcast on TV, on Peacock and wherever you stream NBC 4 New York.

    Here’s a brief history of the tree-lighting

    • 1931 – Construction workers building Rockefeller Center put up a Christmas tree, the first-ever Rockefeller Center Christmas Tree.
    • 1933 – First formal Rockefeller Center Tree Lighting Ceremony. The tree was decked with 700 lights in front of the eight-month-old RCA Building.
    • 1936 – Two trees, each 70 feet (21.3 m) tall, were erected. For the first time the Lighting Ceremony included a skating pageant on the newly opened Rockefeller Plaza Outdoor Ice Skating Pond.
    • 1942 – Three trees were placed on Rockefeller Plaza, one decorated in red, one in white and one in blue to show support for our troops serving during World War II.
    • 1949 – The tree was painted silver, to look like snow.
    • 1951 – The Rockefeller Center Christmas Tree was lit for the first time on national television on the Kate Smith Show.
    • 1966 – The first tree from outside the United States was erected. It was given by Canada, in honor of the Centennial of its Confederation. This is the farthest distance a tree has traveled to Rockefeller Center.
    • 1980 – For the 50th tree lighting, a 70-foot-tall (21.3 m) Norway Spruce came from the grounds of the Immaculate Conception Seminary of Mahwah, N.J. Bob Hope participated in the lighting.
    • 1999 – The largest tree in Rockefeller Center history, 100 feet tall, came from Killingworth, Connecticut.
    • 2004 – The Swarovski-designed star became the largest star to ever grace the tree.
    • 2007 – For the first time, the tree was lit with energy-efficient LEDs. They draw a fraction of the power that had been traditionally required by the tree, reducing energy consumption from 3,510 kwH to 1,297 kwH per day, saving as much energy as a family would use in a month in a 2,000-square-foot home. Hundreds of solar panels atop one of the Rockefeller Center buildings help power the new LEDs.
    • 2021 – For the first time, the Rockefeller Center Christmas Tree comes from Maryland.

    What happens to the Rockefeller Center tree after the Holidays?

    The tree will be milled into lumber for Habitat for Humanity.

    Disclosure: NBCUniversal is a long-term tenant of 30 Rockefeller Center.

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    NBC New York Staff

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  • Cozy Eggless Cranberry Crumble Pie Bars – Sweet, Tart & Perfect for the Holidays

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    These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I’ve learned that simple ingredients can create the most special desserts. Each bite is sweet-tart perfection with a hint of orange and a golden, crumbly topping that melts in your mouth. They’re the kind of dessert that feels festive and homemade — easy to make, share, and love.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Eggless Cranberry Crumble Pie Bars recipe started in my kitchen when I wanted something easy and festive that everyone at the table could enjoy — no eggs, no stress, just pure cranberry magic. I know the feeling of wanting a dessert that looks like it came from a bakery but feels like home. That’s exactly what these bars deliver.

    If you’ve ever had to skip a slice of pie because of allergies, this one’s for you. These bars have the same pie vibes, buttery crust, bright cranberry filling, and crumbly top — but they’re completely egg-free and foolproof. My kids love sneaking a piece with their milk, and I love that it comes together with everyday pantry ingredients.

    If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

    Why You’ll Want to Try My Recipe

    • Festive & bright: The cranberry-orange combo brings cozy holiday flavor in every bite.
    • Tested & foolproof: I tested and re-tested until the texture was just right — soft, crumbly, and golden.
    • Allergy-friendly: 100% egg-free and easy to adapt for other dietary needs.
    • Simple to make: No fancy steps — just mix, layer, and bake.
    • Perfect for sharing: Easy to slice, pack, and bring to any gathering.
    • Make-ahead friendly: They keep well, so you can bake them ahead for stress-free entertaining.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Bowls containing labeled ingredients for baking Eggless Cranberry Crumble Pie Bars—cranberries, orange, baking powder, salt, cinnamon, vanilla, oats, cornstarch, flour, butter, and sugar—arranged neatly on a white surface.Bowls containing labeled ingredients for baking Eggless Cranberry Crumble Pie Bars—cranberries, orange, baking powder, salt, cinnamon, vanilla, oats, cornstarch, flour, butter, and sugar—arranged neatly on a white surface.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Eggless Cranberry Bars:

    • All-purpose flour: The base of the crust and crumble topping, giving structure and a tender bite.
    • Old-fashioned rolled oats: Add a lovely chewy texture and nutty flavor to the crumble.
    • Baking powder: Helps lighten the crust just enough, preventing it from being too dense.
    • Granulated sugar: Sweetens both the crust and the filling, balancing the tartness of the cranberries.
    • Ground cinnamon: Adds a cozy warmth and a hint of spice that complements the fruit beautifully.
    • Salt: Enhances all the flavors and balances the sweetness.
    • Pure vanilla extract: Rounds out the flavors and adds a subtle depth to both the crust and the filling.
    • Unsalted butter: Binds the crust and crumble together, giving them that rich, buttery flavor and tender texture.

    Cranberry Filling:

    • Cranberries: The star ingredient! Their natural tartness creates a lovely contrast to the sweet crust and topping.
    • Granulated sugar: Sweetens the cranberries just enough while still keeping their bright, tangy flavor.
    • Pure vanilla extract: Adds a smooth, comforting note to the fruity filling.
    • Cornstarch: Thickens the cranberry mixture so it holds together perfectly when sliced.
    • Orange juice: Adds sweetness, brightness, and a touch of acidity that complements the cranberries beautifully.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prep the Pan and Oven

    • A square baking pan lined with parchment paper, secured at the edges with binder clips, ready for Eggless Cranberry Crumble Pie Bars, viewed from above.A square baking pan lined with parchment paper, secured at the edges with binder clips, ready for Eggless Cranberry Crumble Pie Bars, viewed from above.
      Start by preheating your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, letting the paper hang over the sides — this will make it super easy to lift the bars out later. Lightly spray the paper with baking spray so nothing sticks.

    Step 2 – Make the Crust and Crumble Mixture

    • Three side-by-side bowls: one with flour mixture, one with flour and cubed butter, and one with flour and butter mixed into crumbs. Each bowl is labeled 1, 2, and 3 for making Eggless Cranberry Crumble Pie Bars.Three side-by-side bowls: one with flour mixture, one with flour and cubed butter, and one with flour and butter mixed into crumbs. Each bowl is labeled 1, 2, and 3 for making Eggless Cranberry Crumble Pie Bars.
      In a large bowl, combine the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla. Mix everything together using an electric mixer on low speed. Then, add the cold diced butter and keep mixing until the mixture looks crumbly and feels like coarse sand — this usually takes about 2 minutes.

    Step 3 – Press and Bake the Base

    • Side-by-side images: left shows unbaked Eggless Cranberry Crumble Pie Bars batter in a square pan lined with parchment paper and clips; right shows baked, golden-brown bars cooling on a rack.Side-by-side images: left shows unbaked Eggless Cranberry Crumble Pie Bars batter in a square pan lined with parchment paper and clips; right shows baked, golden-brown bars cooling on a rack.
      Scoop about two-thirds of the crumb mixture into your prepared pan. Use your hands or the bottom of a glass to press it down firmly to make an even crust. It’s okay if it feels a bit crumbly — it’ll bake up beautifully! Pop it into the oven and bake for 10 minutes. Then take it out and let it cool slightly while you make the filling.

    Step 4 – Make the Cranberry Filling

    In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.

    • A glass bowl filled with cranberries coated in flour and sugar, a perfect start for Eggless Cranberry Crumble Pie Bars, placed on a white background.A glass bowl filled with cranberries coated in flour and sugar, a perfect start for Eggless Cranberry Crumble Pie Bars, placed on a white background.
      In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.

    Step 5 – Assemble the Bars

    • Side-by-side images: left shows a square pan filled with cranberries, right features Eggless Cranberry Crumble Pie Bars topped with a crumbly streusel mixture, both on cooling racks.Side-by-side images: left shows a square pan filled with cranberries, right features Eggless Cranberry Crumble Pie Bars topped with a crumbly streusel mixture, both on cooling racks.
      Spread the cranberry filling evenly over the baked crust. Then, sprinkle the remaining crumb mixture all over the top. Gently press the topping down with the back of a spoon or spatula so it sticks a bit to the filling.

    Step 6 – Bake Until Golden

    • An Eggless Cranberry Crumble Pie Bars dessert sits squarely in a parchment-lined baking pan on a wire cooling rack, viewed from above.An Eggless Cranberry Crumble Pie Bars dessert sits squarely in a parchment-lined baking pan on a wire cooling rack, viewed from above.
      Bake the bars for 45–50 minutes, or until the top looks golden brown and the filling is bubbling around the edges. Once done, take them out and let them cool completely in the pan on a wire rack. If you’re impatient (like me!), pop the pan in the fridge after about an hour to help them set faster.

    Step 7 – Slice and Enjoy

    • Nine square Eggless Cranberry Crumble Pie Bars with white icing drizzle are arranged in a grid on a light surface, surrounded by scattered cranberries and a bowl of cranberries in the top left corner.Nine square Eggless Cranberry Crumble Pie Bars with white icing drizzle are arranged in a grid on a light surface, surrounded by scattered cranberries and a bowl of cranberries in the top left corner.
      When the bars are completely cool, lift them out of the pan using the parchment paper. Cut into squares, serve, and get ready for everyone to ask for seconds!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip: Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
    • Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip: If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
    • Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip: Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.
    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.
    Six Eggless Cranberry Crumble Pie Bars with icing are arranged on a white surface next to a small bowl of sugared cranberries.Six Eggless Cranberry Crumble Pie Bars with icing are arranged on a white surface next to a small bowl of sugared cranberries.

    Variations & Additions

    • Add chopped pecans or walnuts to the crumble for extra crunch.
    • Mix a little orange zest into the crust for a fragrant twist.
    • Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
    • Swap cranberries for raspberries, blackberries, or a mix for a different flavor profile. If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

    Storage and Freezing Instructions

    Store: Keep the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

    Freeze: Once cooled, wrap the bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

    Frequently Asked Questions

    Eggless Cranberry Crumble Pie Bars with icing are arranged on a surface, alongside a small bowl of fresh cranberries.Eggless Cranberry Crumble Pie Bars with icing are arranged on a surface, alongside a small bowl of fresh cranberries.

    Try These Egg-Free Cranberry Recipes Next!

    Recipe Card

    Two stacked Eggless Cranberry Crumble Pie Bars with crumbly crust, vibrant red fruit filling, and white icing drizzle, surrounded by fresh cranberries.Two stacked Eggless Cranberry Crumble Pie Bars with crumbly crust, vibrant red fruit filling, and white icing drizzle, surrounded by fresh cranberries.

    Eggless Cranberry Crumble Pie Bars

    Oriana Romero

    These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I know simple ingredients can make the most special desserts. Each bite is sweet-tart with a hint of orange and a golden, crumbly topping that melts in your mouth — festive, homemade, and easy to love.

    Prep Time 10 minutes

    Total Time 10 minutes

    Servings 9 – 12 bars

    For the Eggless Cranberry Bars:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Adjust the oven rack to the middle position and heat the oven to 350º F (180º C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.

    • Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the cool diced butter, mix until the butter is evenly distributed and the mixture resembles coarse meal, about 2 minutes.

    • Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 (520 g) of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s ok. Bake for 10 minutes, and then remove from the oven to slightly cool.

    Make The Cranberry Filling:

    • Mix all of the cranberry filling ingredients together in a bowl.

    • Spread the cranberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the top of the cranberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the cranberry layer.

     
    Store: Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.
     
    Freeze: Cool, chill, and slice bars as instructed. Freeze bars between layers of parchment paper for up to 3 months. Wrap bars in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator before serving.
     
    9×13-inch pan: Double the recipe and bake in a 9×13-inch pan, and add a few extra minutes to the baking time.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.

     
    Recipe Tips For Success
    ➤ Potential Recipe Challenges & Pro Tips:

    • Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip: Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
    • Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip: If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
    • Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip: Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.

     
    ➤ Extra Tips:

    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Bake Long Enough: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.

     
    ➤ Variations & Additions:

    • Add chopped pecans or walnuts to the crumble for extra crunch.
    • Mix a little orange zest into the crust for a fragrant twist.
    • Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
    • Swap cranberries for raspberries, blackberries, or a mix for a different flavor profile. If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Keyword bars cranberry egg-free recipe

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    Oriana Romero

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  • Love easy recipes.. this one is so simple and a Christmas treat!

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    Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season.

    Christmas Pretzels

    ❤️WHY WE LOVE THIS RECIPE

     Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love.  They look so good along with all your other Christmas goodies when you put them out.  You will only need three ingredients to make Christmas pretzels.  They keep well in an airtight container in a cool place.  Add these treats to your Christmas list of snacks and candies.

    SWAPS & ADDITIONS

    You can use any type of baking chips in this recipe—vanilla, butterscotch, peanut butter, etc. You can decorate with all kinds of sprinkles and get really creative. This is a super simple and super versatile recipe. Have fun with it!

    ⭐TIP

    Add the sprinkles before the chocolate dries; that way, they stick. If you wanted to add a drizzle of red or green icing, you would want to let the chocolate dry first.

    OTHER DELICIOUS CHRISTMAS RECIPES

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    Christmas Pretzels

    Anne Walkup

    These easy Christmas Pretzels are only 3 ingredients. They are a wonderful easy gift!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course candy

    Cuisine American, southern

    • Pretzels large, small or assorted
    • Chips You can use chocolate chips, vanilla, butterscotch, peanut butter or whatever you like
    • Christmas sprinkles green and red

    • Melt 1 cup of your favorite chocolate chips or any other kind of chips in a microwave bowl for about 1 1/2 minutes or until melted and when stirred becomes smooth.

    • Put 2 or 3 pretzels in the melted chocolate at a time, turn with a wooden spoon and put on foil or parchment paper.  Sprinkle on decorations before chocolate hardens.

    • Put in a cool place for 15 to 20 minutes.  You can make as many or few as you like.

    Keyword Christmas pretzels

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Here are the 2025 holiday shipping deadlines for USPS, UPS, FedEx

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    With Christmas fastly approaching, millions of people are already making headway on their holiday shopping lists.

    The three largest carriers in the U.S. — The United States Postal Service, UPS and FedEx — have released their deadlines for shipping this year to make sure people get their gifts on time.

    Here are dates to keep in mind to get gifts by Christmas Day:

    For the lower 48 states:

    • USPS ground advantage service: Dec. 17
    • First-class mail service: Dec. 17
    • Priority mail service: Dec. 18
    • Priority mail express service: Dec. 20

    For Alaska, Hawaii, Puerto Rico and U.S. Territories:

    • USPS ground advantage service: Dec. 16
    • First-class mail service: Dec. 17
    • Priority mail service: Dec. 18
    • Priority mail express service: Dec. 20
    • UPS ground and ground saver: Use this calculator
    • UPS three-day select: Dec. 19
    • UPS second-day air: Dec. 22
    • UPS next-day air: Dec. 23
    • FedEx ground economy: Dec. 15
    • FedEx express saver: Dec. 20
    • FedEx 2Day and FedEx 2Day AM: Dec. 22
    • FedEx first overnight, FedEx priority overnight, FedEx standard overnight: Dec. 23
    • FedEx SameDay: Dec. 24

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    Spectrum News Staff

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  • Nintendo San Francisco store to level up for the holiday season

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    It’s almost the holidays, and that means Union Square will be busy with tree lightings and the likely inclusion of the annual Macy’s Holiday Windows featuring adoptable pets. One of the new kids on the block is the Nintendo San Francisco store, which will transform for the season.

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    Gieson Cacho

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  • Sorry, Your Friend Is Now an Annoying Rock Jock. Here’s What to Get Them

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    Here’s what to get for your friend with the fiddly little fingers and stinky feet.

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    Adrienne So

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  • What you need to know about keeping your pets safe on Halloween

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    NATIONWIDE — There’s no need to spook your pets this Halloweekend.

    “Halloween can be the spookiest night of the year, but keeping your pets safe doesn’t have to be tricky,” the American Society for the Prevention of Cruelty to Animals said.

    ASPCA released these safety tips ahead of the holiday:

    Hide the candy

    Pet owners need to keep candy and other Halloween treats away from their pets. A lot of Halloween goodies, such as anything with chocolate, are toxic to pets. Remind your little ones not to share their candy haul with their four-legged siblings.

    “Chocolate in all forms — especially dark or baking chocolate — can be very dangerous for cats and dogs, and sugar-free candies containing the sugar substitute xylitol can cause serious problems in pets,” ASPCA said.

    If your furry friend accidentally gets into the candy bowl or eats something toxic, call your vet immediately.

    Kitty- and puppy-proof your decor

    Keep an eye on those pretty pumpkins. While pumpkins and corn are not likely to be fatal toxins to your pet, they can cause upset stomachs. Plus, pets could knock over lit jack-o’-lanterns and start a fire.

    “Curious kittens are especially at risk of getting burned or singed by candle flame,” ASPCA said.

    If there are cords, sockets, inflatables, lights or other yard decor, pet owners will need to make sure their furry friends aren’t nibbling on any wires, too.

    Costume considerations

    No human would want to wear something uncomfortable all weekend, and the same goes for animals. Make sure any pet costumes are comfortable and safe. Pet costumes should not impair breathing, vision, hearing, ability to “speak” or mobility.

    “Check the costume carefully for small, dangling or easily chewed-off pieces that could present a choking hazard,” ASPCA said. “Ill-fitting outfits can get twisted on external objects or your pet, leading to injury.”

    Wisconsin Humane Society suggested having pets wear something simple first, such as a bandana, so they get used to dressing up over time. Then, add more elements as they work their way up to their full Halloween attire. WHS said positive reinforcement, like treats and toys, can help make the experience more of a “treat” for your pet.

    ASPCA said pets should try their costumes on before Halloween, just like people. If the animal seems “distressed or shows abnormal behavior” it may be best to ditch the costume this year.

    (Amy Sussman/AP Images for PetSmart)

    Keep calm

    If your pet gets stressed around people in costumes, either inside your house or elsewhere, don’t force them to get in on the fun. WHS said a “safe, quiet space inside your home” to make them comfortable is a perfect place for them to hangout for Halloween.

    “All but the most social dogs and cats should be kept in a separate room away from the front door during peak trick-or-treating hours,” ASPCA said.

    ID, please

    Make sure your pet has a collar with their ID tags and is micro-chipped.

    ASPCA explained the constant stream of activity and strangers trick-or-treating brings to your home is scary and stressful for pets. When you open the door, make sure your pet doesn’t scamper outside.

    If your pet does manage to spook you and get outside, having them properly ID’d and easily identifiable can be a lifesaver. 

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    Aly Prouty

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  • Heavenly soft cookies you’ll love! These are a southern favorite!

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    These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season.

    Southern Pecan Cookies

    ❤️WHY WE LOVE THIS RECIPE

    These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these during the holiday season but they are delicious year round. Add these to your dessert table anytime and they also make a great gift. If you like soft cookies, these are the ones to make!

    SWAPS & ADDITIONS

    If you are not a nut fan or have an allergy you can add mini chocolate chips to the batter. These would also be great with sprinkles on them or any decoration when you take them out of the oven.

    Southern Pecan CookiesSouthern Pecan Cookies

    ⭐TIP

    These keep very well in an air tight container and can definitely be made in advance. We make them for our gift bags each Christmas and they are always a hit!

    OTHER DELICIOUS COOKIES

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    Become a member today:
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    ✔️ 3 new 2025 editions
    ✔️ 3 more to come
    All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!

    Southern Pecan Cookies

    Anne Walkup

    Southern sour cream pecan cookies are good anytime and wonderful for the holidays.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Course Cookies

    Cuisine American

    • 1/2 cup oil I use Canola
    • 2 eggs
    • 1 cup sugar
    • 1/2 teaspoon vanilla flavoring
    • 1/2 cup sour cream
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 cup pecan pieces

    Topping

    • 1/4 cup sugar
    • 1/4 teaspoon cinnamon

    • In a large mixing bowl whisk together the oil, eggs, sugar, vanilla and sour cream. Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans. In a smaller bowl mix the sugar and cinnamon for the topping. Batter will look like cake batter. 

    • Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.

    These cookies make about 2.5 dozen, so I set the servings at 8 since most people have about 4 cookies. 

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • My Go-To Eggless Brown Butter Pecan Pie Bars – Gooey, Rich & Holiday-Perfect

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    These Eggless Brown Butter Pecan Pie Bars pack all the cozy, caramelized flavor of classic pecan pie—without the pie fuss or the eggs. After years of testing allergy-friendly desserts, I can promise this one delivers everything you love about the original: a buttery, melt-in-your-mouth shortbread crust and a gooey, nutty filling that’s rich and irresistible. They’re easy to make, travel beautifully, and bring that special, homemade touch to any fall gathering or holiday dessert table.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    If you’ve ever wished you could bring that nostalgic pecan pie flavor to the table without the stress of making an actual pie, these bars are for you. When my daughter was diagnosed with an egg allergy, I made it my mission to re-create all those beloved holiday desserts in a way that felt just as indulgent—only safer and simpler.

    This Eggless Brown Butter Pecan Pie Bars recipe is one of those “tested until perfect” ones I’m truly proud of. The brown butter crust gives every bite a toasty, nutty depth that makes people stop and say, “Wait… these are egg-free?” Whether you’re baking for your family, your kid’s school party, or just a cozy night in, these bars bring all the magic of pecan pie—no rolling pin required.

    Why You’ll Want to Try My Recipe

    • Rich brown butter flavor: That toasty, nutty note takes these bars from simple to unforgettable.
    • Egg-free & allergy-friendly: Safe for families with egg allergies—no one will even notice the difference.
    • Simple ingredients: Everyday pantry staples come together to make something that feels fancy.
    • Perfect for sharing: They slice cleanly, travel well, and look gorgeous on dessert tables.
    • Holiday-ready: A crowd-pleasing treat that brings cozy, caramelized flavor to any celebration.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Overhead view of labeled baking ingredients for Eggless Brown Butter Pecan Pie Bars in bowls and jars, including flour, cornstarch, salt, flaxseed, butter, spices, vanilla, sugars, corn syrup, water, pecans, and heavy cream.Overhead view of labeled baking ingredients for Eggless Brown Butter Pecan Pie Bars in bowls and jars, including flour, cornstarch, salt, flaxseed, butter, spices, vanilla, sugars, corn syrup, water, pecans, and heavy cream.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For The Brown Butter Shortbread Crust

    • Unsalted Butter: The base of the crust—browning it adds a rich, nutty flavor that sets this dessert apart from traditional pecan bars.
    • Granulated Sugar: Sweetens the crust just enough and helps create a tender texture.
    • Pure Vanilla Extract: Enhances the buttery notes and adds warmth and depth to the shortbread.
    • All-Purpose Flour: Provides structure and stability to the crust while keeping it crumbly and delicate.

    For the Eggless Pecan Filling:

    • Golden Flaxseed Meal & Water: Mixed together, they form a flax “egg,” which helps bind the filling while adding a subtle nutty taste.
    • Corn Syrup: Gives the filling that classic gooey texture found in pecan pie and helps hold everything together.
    • Brown Sugar: Deepens the flavor with caramel notes and enhances the pecans’ natural sweetness.
    • Salt: Balances the sweetness and enhances the buttery, nutty flavors.
    • Ground Cinnamon & Ground Nutmeg: Add cozy warmth and spice, making each bite taste like fall.
    • Cornstarch: Helps thicken the filling so it sets properly once baked and cooled.
    • Unsalted Butter: Adds richness and a velvety texture to the filling.
    • Heavy Cream: Makes the filling silky smooth and adds a luscious, creamy touch.
    • Pure Vanilla Extract (or Vanilla Paste): Adds depth and complements the brown sugar and pecans beautifully.
    • Pecans: The star of the show! They bring crunch, warmth, and that unmistakable pecan pie flavor.

    This recipe is naturally egg, dairy, wheat/gluten, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
    • Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nuts: Replace pecans with sunflower seeds to make it nut-free.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Brown the Butter

    • brown butter in a white skillet over a white surface.brown butter in a white skillet over a white surface.
      Melt your butter in a light-colored skillet over medium heat. Keep stirring as it melts and starts to foam. After about 5–8 minutes, you’ll notice little brown bits forming at the bottom and a delicious nutty smell—that’s your cue! Take it off the heat right away and let it cool for about 5 minutes.

    Step 2 – Make the Crust

    • Side-by-side images of two glass bowls: the left holds a brown liquid mixture for Eggless Brown Butter Pecan Pie Bars, and the right shows flour on top of a wet mixture, both on a white surface.Side-by-side images of two glass bowls: the left holds a brown liquid mixture for Eggless Brown Butter Pecan Pie Bars, and the right shows flour on top of a wet mixture, both on a white surface.
      In a large bowl, mix the brown butter with sugar, vanilla, and salt. Then stir in the flour until everything comes together.
    • Left: A glass bowl with Eggless Brown Butter Pecan Pie Bars dough. Right: Dough pressed evenly into a parchment-lined square baking pan, held in place with binder clips.Left: A glass bowl with Eggless Brown Butter Pecan Pie Bars dough. Right: Dough pressed evenly into a parchment-lined square baking pan, held in place with binder clips.
      Press this dough evenly into your prepared pan—it’ll be soft and buttery. Bake it for 15 minutes, then let it cool a bit while you get the filling ready.

    Step 3 – Mix the Pecan Filling

    In a small bowl, combine the golden flaxseed meal and water. Let it sit for about 10 minutes until it thickens up—it should look a little gel-like. This will help the filling set beautifully without using real eggs. Grab a medium bowl and mix together the flax “egg,” corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, melted butter, heavy cream, and vanilla. Once everything’s smooth and glossy, fold in the chopped pecans so they’re coated in all that sweet, gooey goodness.

    • Four-step collage showing the process of mixing ingredients in bowls and spreading the mixture in a parchment-lined square baking pan, likely for Eggless Brown Butter Pecan Pie Bars.Four-step collage showing the process of mixing ingredients in bowls and spreading the mixture in a parchment-lined square baking pan, likely for Eggless Brown Butter Pecan Pie Bars.
      In a small bowl, combine the golden flaxseed meal and water. Let it sit for about 10 minutes until it thickens up—it should look a little gel-like. This will help the filling set beautifully without using real eggs. Grab a medium bowl and mix together the flax “egg,” corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, melted butter, heavy cream, and vanilla. Once everything’s smooth and glossy, fold in the chopped pecans so they’re coated in all that sweet, gooey goodness. Pour the pecan mixture evenly over the warm crust. If you love a sweet-salty contrast, sprinkle a little sea salt on top.

    Step 4 – Bake

    • A square pan lined with parchment paper holds Eggless Brown Butter Pecan Pie Bars, topped with a nutty, crumbly layer and resting on a cooling rack.A square pan lined with parchment paper holds Eggless Brown Butter Pecan Pie Bars, topped with a nutty, crumbly layer and resting on a cooling rack.
      Bake for 30–35 minutes, or until the center looks set but still has a tiny jiggle. If it starts to brown too much, loosely cover it with foil.

    Step 5 – Cool and Slice

    • Nine Eggless Brown Butter Pecan Pie Bars are arranged in a 3x3 grid on a gray textured surface, with a striped cloth partially visible in the top right corner.Nine Eggless Brown Butter Pecan Pie Bars are arranged in a 3x3 grid on a gray textured surface, with a striped cloth partially visible in the top right corner.
      Once baked, place the pan on a wire rack and let it cool completely—this part is key for neat slices. When it’s cool, lift the bars out using the parchment overhang and cut them into squares. Enjoy every rich, nutty, buttery bite!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Overbrowning the butter: Brown butter adds flavor, but it can quickly go from golden to burnt. Pro Tip: Keep a close eye on the butter as it cooks—stir often and remove from heat as soon as it smells nutty and turns amber brown.
    • Soggy crust: The crust can soften if the filling is added while it’s still too hot. Pro Tip: Allow the crust to cool slightly before pouring in the filling so it sets nicely and stays crisp.
    • Runny filling: If the filling doesn’t set properly, it may be due to underbaking or too little cornstarch. Pro Tip: Bake until the filling looks slightly puffed and the edges are set. It will firm up more as it cools.
    • Cutting messy bars: Warm bars can fall apart when sliced. Pro Tip: Chill the bars completely before cutting for clean, beautiful slices.
    • Toasting the pecans before mixing them in enhances their flavor and adds extra crunch.
    • Line your baking pan with parchment paper for easy removal and clean edges.
    • Don’t skip cooling time—these bars need time to set properly for the best texture.
    • A sprinkle of flaky sea salt on top adds a delicious sweet-salty finish.
    Close-up of Eggless Brown Butter Pecan Pie Bars with a golden crust and nutty, caramelized topping, arranged on parchment paper.Close-up of Eggless Brown Butter Pecan Pie Bars with a golden crust and nutty, caramelized topping, arranged on parchment paper.

    Variations & Additions

    • Chocolate Drizzle: Add a drizzle of melted dark chocolate on top once the bars have cooled for an extra decadent touch.
    • Maple Twist: Replace the corn syrup with pure maple syrup for a deeper, woodsy sweetness.
    • Spiced-Up Version: Add a pinch of ground ginger or cloves for a cozy holiday vibe.
    • Salted Caramel Pecan Bars: Swirl a few spoonfuls of caramel sauce into the filling before baking.

    Storage and Freezing Instructions

    Store: Keep the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

    Freeze: Wrap individual bars tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight or at room temperature before serving.

    Frequently Asked Questions

    Close-up of Eggless Brown Butter Pecan Pie Bars with a crumbly crust and caramelized nut topping, stacked on a sheet of parchment paper.Close-up of Eggless Brown Butter Pecan Pie Bars with a crumbly crust and caramelized nut topping, stacked on a sheet of parchment paper.

    Try These Egg-Free Pecan Recipes Next!

    Recipe Card

    Three Eggless Brown Butter Pecan Pie Bars are stacked on parchment paper, with a bowl of pecans and more bars on a plate in the background.Three Eggless Brown Butter Pecan Pie Bars are stacked on parchment paper, with a bowl of pecans and more bars on a plate in the background.

    Eggless Brown Butter Pecan Pie Bars

    Oriana Romero

    These Eggless Brown Butter Pecan Pie Bars have all the cozy, caramelized flavor of pecan pie—without the fuss or the eggs. With a buttery shortbread crust and a gooey, nutty filling, they’re rich, easy to make, and perfect for any fall or holiday dessert table.

    Prep Time 25 minutes

    Cook Time 50 minutes

    Total Time 1 hour 15 minutes

    Servings 9 – 12 bars

    For The Brown Butter Shortbread Crust:

    For Eggless Pecan Filling:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make the Brown Butter Shortbread Crust:

    Make the Pecan Filling:

    • Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.

    • Combine flaxseed mixture, corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, butter, heavy cream, and vanilla in a medium bowl. Fold in the chopped pecans.

    • Pour the pecan mixture evenly over the crust. Sprinkle the top with sea salt, if desired.

    Bake:

    • Bake for 30-35 minutes or until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately. If the top is getting too brown as it bakes, loosely cover it with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares.

     
    Storing: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
     
    Freezing: These bars freeze beautifully! Wrap individual bars in plastic wrap, then place them in a freezer-safe container. They’ll keep for up to 2 months.
     
    Corn syrup: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using golden cane syrup instead or glucose.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
    • Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nuts: Replace pecans with sunflower seeds to make it nut-free.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Overbrowning the butter: Brown butter adds flavor, but it can quickly go from golden to burnt. Pro Tip: Keep a close eye on the butter as it cooks—stir often and remove from heat as soon as it smells nutty and turns amber brown.
    • Soggy crust: The crust can soften if the filling is added while it’s still too hot. Pro Tip: Allow the crust to cool slightly before pouring in the filling so it sets nicely and stays crisp.
    • Runny filling: If the filling doesn’t set properly, it may be due to underbaking or too little cornstarch. Pro Tip: Bake until the filling looks slightly puffed and the edges are set. It will firm up more as it cools.
    • Cutting messy bars: Warm bars can fall apart when sliced. Pro Tip: Chill the bars completely before cutting for clean, beautiful slices.

     
    ➤ Extra Tips:

    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • Line the baking pan with parchment paper so it’s easier to lift out the bars for slicing.
    • Toasting the pecans lightly before adding them to the filling can enhance their flavor and crunch.
    • If you want a touch of salted caramel flavor, add a pinch of sea salt on top of the filling before baking.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Additions:

    • Chocolate Drizzle: Add a drizzle of melted dark chocolate on top once the bars have cooled for an extra decadent touch.
    • Maple Twist: Replace the corn syrup with pure maple syrup for a deeper, woodsy sweetness.
    • Spiced-Up Version: Add a pinch of ground ginger or cloves for a cozy holiday vibe.
    • Salted Caramel Pecan Bars: Swirl a few spoonfuls of caramel sauce into the filling before baking.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 633kcalCarbohydrates: 58gProtein: 7gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 37mgSodium: 276mgPotassium: 243mgFiber: 6gSugar: 28gVitamin A: 457IUVitamin C: 0.5mgCalcium: 59mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 633

    Keyword bars egg-free pecan pie recipe

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    Oriana Romero

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  • Things to do in Denver this weekend, Oct. 17-19

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    By Cassidy Ritter, Special to Denverite

    Pumpkins, witches and ghosts, oh my!

    This weekend is full of Halloween and fall events, ranging from an Adulti-Verse Howl-O-Ween Meow Wolf and Boo at the Denver Zoo to a Witch Paddle at Chatfield Reservoir, a pumpkin festival at Four Mile Historic Park and Fall Fest along Tennyson Street. There are also a handful of haunted houses worth checking out.

    If you’re looking to get out of Denver, Colorado Springs is hosting the Rocky Mountain Women’s Film Festival and a Witches, Warlocks & Ghouls Ride through the Springs’ downtown area.

    Whatever you do, make it a great weekend!

    Notes: Events with an * are taking place virtually or outdoors.

    Worth the Trip

    Saturday: *Witches, Warlocks & Ghouls Ride. Through downtown Colorado Springs. 10:30 a.m.-2:30 p.m. Donation-based.

    Saturday and Sunday: First Annual Laurel Fest. Stages throughout Fort Collins. 5:30-11:30 p.m. (Saturday) and 2-8:15 p.m. (Sunday). $45.

    All weekend: Autumnfest Train. Georgetown Loop Railroad, Devil’s Gate Depot, 646 Loop Drive, Georgetown, and Silver Plume Depot, 825 Railroad Ave., Silver Plume. 10 a.m.-3:50 p.m. Free (children ages 12 months and under), $34 (children ages 1-10), $40 (guests ages 11 and older). Advanced registration required.

    All weekend: *Rocky Mountain Women’s Film Festival. Colorado College, 825 N. Cascade Ave., Colorado Springs, or online. Times vary. $25 (Saturday after dark), $50 (opening night), $65 (Saturday or Sunday), $75 (five films), $300 (full festival pass).

    Friday, Oct. 17

    Just for fun

    Whale of a Used Book Sale. Jeffco Fairgrounds, 15200 W. 6th Ave., Golden. 8 a.m.-5 p.m. No cover.

    Cowork with Denver Girlies. HomeDog, 1710 S. Broadway. 10 a.m.-1 p.m. $23.18

    *Clock Tower Self-Guided Tours. Denver Clocktower, 1601 Arapahoe St. 10 a.m.-1:30 p.m. Free (children ages 5 and under), $8 (Historic Denver and Molly Brown House Museum members), $10 (general public).

    Adulti-Verse Howl-O-Ween. Meow Wolf, 1338 1st St. 5-9 p.m. Free (Portal Pass holders), $46-$61.

    Pop Culture Art & Cosplay Expo: Denver. Sheraton Denver Tech Center, 7007 S. Clinton St., Greenwood Village. 6-9 p.m. Free.

    Flashlight Tours: After Hours Mystery. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 6:30 p.m. $10 (members, children ages 12 and under), $12 (non-members, children ages 12 and under), $15 (members, adults), $18 (non-members, adults). Advance registration recommended.

    *Ghosts in the Gardens – Open Air Scare. Denver Botanic Gardens, 1007 York St. 5:45 p.m. and 8:45 p.m. $29-$34. Advanced registration required.

    Denver Clayroom Grand Opening. 1553 Platte St., Unit C100. 6-10 p.m. No cover.

    Fright Fest. Elitch Gardens Theme & Water Park, 2000 Elitch Circle. 6-10 p.m. $49.99 (in advance, additional $40 for Haunt Pass Ticket).

    13th Floor Haunted House. 3400 E. 52nd Ave. 7-11:45 p.m. Starting at $36.99.

    The Frightmare Compound Haunted House. 10798 Yukon St., Westminster. 6:30 p.m.-midnight. Starting at $41.99.

    Kids and family

    *Nick’s Fall Fest. Nick’s Garden Center & Farm Market, 2001 S. Chambers Road, Aurora. 8 a.m.-6 p.m. Free (entry). All ages.

    *Corn Maze. Denver Botanic Gardens – Chatfield Farms, 8500 W. Deer Creek Canyon Road, Littleton. 9 a.m.-5 p.m. $10-$12 (children ages 3-15), $16-$18 (seniors ages 65 and older), $18-$20 (adults). Advanced registration required.

    Spiders Around the World. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 9 a.m.-5 p.m. Free (members, children ages 1 and under), $12.45 (children ages 2-12), $15.45 (seniors), $17.45 (adults). Advance registration recommended. All ages.

    *Boo at the Zoo. Denver Zoo Conservation Alliance, 2300 Steele St. 4:30-9 p.m. Free (children ages 2 and under), $18.90-21 (youth), $25.20-$28 (adults and seniors). All ages.

    *Magic of the Jack O’ Lanterns. Hudson Gardens, 6115 S. Santa Fe Drive, Littleton. 6:30-10:30 p.m. $12.99 (children ages 3-12), $22.99 (guests ages 13 and older). All ages.

    Comedy and theater

    Michael Yo. Comedy Works South, 5345 Landmark Place, Greenwood Village. 7:15 p.m. $25-$30.

    Cult of Cthulhu. Ratio Beer Works – Overland, 2030 S. Cherokee St. 7:30 p.m. $27.50 (general admission), $38.50 (VIP).

    Nice Work If You Can Get It. Lone Tree Arts Center, 10075 Commons St., Lone Tree. 7:30 p.m. $55-$79.

    JR De Guzman. Comedy Works Downtown, 1226 15th St. 7:30 p.m. and 9:55 p.m. $32-$42. 

    *Spooky Cinema in The Sky: The Exorcism of Emily Rose. Halcyon, 245 Columbine St. 8 p.m. $25 (includes popcorn, access to pool and film screening). Advanced registration recommended.

    The Roast of Halloween. Comedy Works South, 5345 Landmark Place, Greenwood Village. 9:15 p.m. $18.

    Art, culture, and media

    Xochimilco: Works by Eduardo Robledo Romero. Denver Botanic Gardens, 1007 York St. 9 a.m.-4 p.m. Free (children ages 2 and under and members), $11.75 (children ages 3-15 and students), $12.25 (seniors ages 65 and older, military members), $16 (adults).

    38th Star: Colorado Becomes the Centennial State. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    The 90s: Last Decade Before the Future. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    Confluence of Nature: Nancy Hemenway Barton. Denver Art Museum, 100 W. 14th Ave. Parkway. 10 a.m.-5 p.m. Free (members and children age 18 and younger), $22-$27 (students, teachers, active military members, veterans, seniors ages 65 and older), $25-$30 (adults). 

    Lumonics Immersed. Lumonics Light & Sound Gallery, 800 E. 73rd Ave., Unit 11. 8-10 p.m. $15-$28.52.

    Eat and drink

    *Huerta Urbana Farmers Market. Focus Points Family Resource Center, 2501 E. 48th Ave. 2-5 p.m. No cover.

    Music and nightlife

    Boulder Roots Music Fest. Various venues throughout Boulder. 9 a.m.-11 p.m. $20 (late night), $57 (three-day pass for students), $82 (single day) $123-$220 (three-day pass).

    *Music in the Gardens. 17th Street Community Gardens, 1945 17th St. 11:30 a.m.-1 p.m. Free.

    *Parcels. Red Rocks Park and Amphitheatre, 18300 W. Alameda Parkway, Morrison. 7 p.m. Prices vary.

    LTG. Bluebird Theater, 3317 E. Colfax Ave. 8 p.m. $30.63.

    LANCO. The Grizzly Rose, 5450 N. Valley Highway. 8 p.m. $30.05.

    Want more live music? Check out the Indie 102.3 concert calendar.

    Saturday, Oct. 18

    Just for fun

    *International Archaeology Day. Red Rocks Park & Amphitheatre Lower South Lot 2, 18300 W. Alameda Parkway, Morrison. 8:30 a.m.-1:30 p.m. No cover. All ages.

    *Market in the Park. The Aurora Highlands, 23730 E. 41st Ave., Aurora. 9 a.m.-1 p.m. No cover. All ages.

    *Pumpkin Harvest Festival 2025. Four Mile Historic Park, 715 S. Forest St. 9 a.m.-4 p.m. Free (ages 3 and under), $15 (ages 4-12), $25 (adults).

    Whale of a Used Book Sale. Jeffco Fairgrounds, 15200 W. 6th Ave., Golden. 9 a.m.-5 p.m. No cover.

    YMCA Community Craft Fair. University Hills YMCA, 3901 E. Yale Ave. 10 a.m.-2 p.m. No cover.

    *Tennyson Fall Fest. Along Tennyson Street from West 41st to West 43rd avenues. 10 a.m.-6 p.m. Free (includes pet parade, live music and more than 100 vendors).

    *Fall Carnival. RMMA Terminal and Patio, 11755 Airport Way, Broomfield. 10 a.m.-midnight. Free.

    Bridal Bash. Flatiron Crossings, 1 W. Flatiron Crossing Drive, Broomfield. 11 a.m.-3 p.m. Free.

    Mimosa Class – Pumpkin Field Painting Class. Sipping N’ Painting Highland, 1331 W. 38th Ave. 11:30 a.m.-1:30 p.m. $32.65.

    *The Northfield Street Fairs, Handmade Harvest Festival. 1234 Main St. and along Main Street from 46th to 48th avenues. 11 a.m.-6 p.m. No cover.

    Pop Culture Art & Cosplay Expo: Denver. Sheraton Denver Tech Center, 7007 S. Clinton St., Greenwood Village. Noon-6 p.m. Free.

    *Urban Market. Wynkoop Plaza at Union Station, 1701 Wynkoop St. Noon-6 p.m. No cover.

    *Westy Fest. Westminster City Park, 10455 N. Sheridan Boulevard, Westminster. Noon-8 p.m. Free.

    Fright Fest. Elitch Gardens Theme & Water Park, 2000 Elitch Circle. Noon-10 p.m. $49.99 (in advance, additional $40 for Haunt Pass Ticket).

    Flashlight Tours: After Hours Mystery. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 5:30-7:30 p.m. $10 (members, children ages 12 and under), $12 (non-members, children ages 12 and under), $15 (members, adults), $18 (non-members, adults). Advance registration recommended.

    Keep Indies Alive: A Petals & Pages Party. Petals & Pages of Denver, 956 Santa Fe Drive. 6-8 p.m. Pay what you can.

    13th Floor Haunted House. 3400 E. 52nd Ave. 6-11:45 p.m. Starting at $36.99.

    *Magic of the Jack O’ Lanterns. Hudson Gardens, 6115 S. Santa Fe Drive, Littleton. 6:30-11 p.m. $12.99 (children ages 3-12), $22.99 (guests ages 13 and older).

    The Frightmare Compound Haunted House. 10798 Yukon St., Westminster. 6:30 p.m.-midnight. Starting at $41.99.

    *Ghosts in the Gardens – Open Air Scare. Denver Botanic Gardens, 1007 York St. 8:45 p.m. $29-$34. Advanced registration required.

    Kids and family

    *Nick’s Fall Fest. Nick’s Garden Center & Farm Market, 2001 S. Chambers Road, Aurora. 8 a.m.-6 p.m. Free (entry). All ages.

    Bug-A-Boo Trick-Or-Treating and Spiders Around the World. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 9 a.m.-5 p.m. Free (members, children ages 1 and under), $12.45 (children ages 2-12), $15.45 (seniors), $17.45 (adults). Advance registration recommended.

    *Corn Maze. Denver Botanic Gardens – Chatfield Farms, 8500 W. Deer Creek Canyon Road, Littleton. 9 a.m.-5 p.m. $10-$12 (children ages 3-15), $16-$18 (seniors ages 65 and older), $18-$20 (adults). Advanced registration required.

    The Rock and Roll Playhouse plays Music of The Beatles + More for Kids. Bluebird Theater, 3317 E. Colfax Ave. 11 a.m. $28.82.

    Treat Street. Arapahoe County Fairgrounds Event Center, 25690 E. Quincy Ave., Aurora. 11 a.m.-4 p.m. Free (children ages 2 and under), $10 (in advance), $12 (day of). All ages.

    Comedy and theater

    Nice Work If You Can Get It. Lone Tree Arts Center, 10075 Commons St., Lone Tree. 1:30 p.m. and 7:30 p.m. $47-$79.

    SchoolHouse Rock. Aurora Fox Arts Center, 9900 E. Colfax Ave., Aurora. 2 p.m. $17-$42.

    Michael Yo. Comedy Works South, 5345 Landmark Place, Greenwood Village. 6:30 p.m. and 8:30 p.m. $25-$30.

    Cult of Cthulhu. Ratio Beer Works – Overland, 2030 S. Cherokee St. 7:30 p.m. $27.50 (general admission), $38.50 (VIP).

    JR De Guzman. Comedy Works Downtown, 1226 15th St. 7:30 p.m. and 9:55 p.m. $32-$42.

    Art, culture, and media

    Xochimilco: Works by Eduardo Robledo Romero. Denver Botanic Gardens, 1007 York St. 9 a.m.-4 p.m. Free (children ages 2 and under and members), $11.75 (children ages 3-15 and students), $12.25 (seniors ages 65 and older, military members), $16 (adults).

    38th Star: Colorado Becomes the Centennial State. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    The 90s: Last Decade Before the Future. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    Confluence of Nature: Nancy Hemenway Barton. Denver Art Museum, 100 W. 14th Ave. Parkway. 10 a.m.-5 p.m. Free (members and children age 18 and younger), $22-$27 (students, teachers, active military members, veterans, seniors ages 65 and older), $25-$30 (adults). 

    Flatstock: An Exhibition of Contemporary Poster Art. Dairy Block, 1800 Wazee St. Noon-5 p.m. No cover.

    Lumonics Immersed. Lumonics Light & Sound Gallery, 800 E. 73rd Ave., Unit 11. 8-10 p.m. $15-$28.52.

    Eat and drink

    *City Park Farmers Market. City Park Esplanade, 2551 E. Colfax Ave. 8 a.m.-1 p.m. No cover.

    *Golden FestiFall. Parfet Park, 719 10th St., Golden. 1-4 p.m. Free (children ages 5 and under), $15 (ages 6-12), $20 (non-alcohol/food ticket only), $40 (all assess, includes 25 beer sampling tickets).

    Music and nightlife

    Boulder Roots Music Fest. Various venues throughout Boulder. 11 a.m.-10:45 p.m. $20 (late night), $57 (three-day pass for students), $82 (single day) $123-$220 (three-day pass).

    *Rezz. Red Rocks Park and Amphitheatre, 18300 W. Alameda Parkway, Morrison. 6 p.m. Prices vary.

    SG Lewis. Mission Ballroom, 4242 Wynkoop St. 8 p.m. $49.95.

    Want more live music? Check out the Indie 102.3 concert calendar.

    Sports and fitness

    Rainforest Yoga. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 7:45 a.m. $15 (member), $18 (non-member). Advance registration required.

    *2025 Witch Paddle. Chatfield State Park Swimbeach, 11500 N. Roxborough Park Road, Littleton. 7 a.m.-1 p.m. $65.

    *Colorado Avalanche vs. Boston Bruins. Ball Arena, 1000 Chopper Circle. Watch on ATL or KTVD. 7 p.m. Prices vary.

    *Colorado Rapids vs. Los Angeles FC. Dick’s Sporting Goods Park, 6000 Victory Way, Commerce City. Watch on Apple TV. 7 p.m. Prices vary.

    Sunday, Oct. 19

    Just for fun 

    *Fall Festival featuring Creepy Crawlies Around the Rock. Festival Park, 300 Second St., Castle Rock. 10 a.m.-3 p.m. Free.

    The Hobby Source Grand Re-Opening Celebration. The Hobby Source, 4242 S. Broadway, Englewood. 10 a.m.-6 p.m. No cover.

    *Cloud 9 Fallfest. Cloud 9 Park, 4116 E. 9th Ave. 11 a.m.-3 p.m. No cover.

    Fall Family Fun Day and Whale of a Used Book Sale. Jeffco Fairgrounds, 15200 W. 6th Ave., Golden. 11 a.m.-3 p.m. No cover.

    *Larimer Square BAZAAR. Larimer Square, 1430 Larimer St. Noon-1 p.m. No cover.

    *Painted Planes & Pumpkins. Wings Over the Rockies – Exploration of Flight, 13005 Wings Way, Englewood. Noon-4 p.m. Free (children ages 3 and under), $10.95 (guests ages 65 and older, military and veterans), $12.95 (ages 17-64).

    Denver Bridal & Wedding Expo. National Western Complex, 4655 N. Humboldt St. Noon-5 p.m. Free (when registered in advance), $10 (at the door).

    *Urban Market. Wynkoop Plaza at Union Station, 1701 Wynkoop St. Noon-6 p.m. No cover.

    Pop Culture Art & Cosplay Expo: Denver. Sheraton Denver Tech Center, 7007 S. Clinton St., Greenwood Village. Noon-6 p.m. Free.

    Fright Fest. Elitch Gardens Theme & Water Park, 2000 Elitch Circle. Noon-9 p.m. $49.99 (in advance, additional $40 for Haunt Pass Ticket).

    Over The Moon Disco Workshop. Poka Lola, 1850 Wazee St. 1-3 p.m. $65 (includes materials and one cocktails).

    *Ghosts in the Gardens – Open Air Scare. Denver Botanic Gardens, 1007 York St. 5:45 p.m., 7:15 p.m. and 8:45 p.m. $29-$34.

    Flashlight Tours: After Hours Mystery. Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 6 p.m. $10 (members, children ages 12 and under), $12 (non-members, children ages 12 and under), $15 (members, adults), $18 (non-members, adults). Advance registration recommended.

    13th Floor Haunted House. 3400 E. 52nd Ave. 6-9:45 p.m. Starting at $32.99.

    Cult of Cthulhu: The Summoning – A Halloween Party. Fiction Beer Co., 7101 E. Colfax Ave. 6-9 p.m. $40.

    *Magic of the Jack O’ Lanterns. Hudson Gardens, 6115 S. Santa Fe Drive, Littleton. 6:30-9:30 p.m. $12.99 (children ages 3-12), $22.99 (guests ages 13 and older).

    The Frightmare Compound Haunted House. 10798 Yukon St., Westminster. 7-10 p.m. Starting at $36.99.

    Kids and family

    *Pumpkin Harvest Festival 2025. Four Mile Historic Park, 715 S. Forest St. 9 a.m.-4 p.m. Free (ages 3 and under), $15 (ages 4-12), $25 (adults). All ages.

    Bug-A-Boo Trick-Or-Treating and Spiders Around the World . Butterfly Pavilion, 6252 W. 104th Ave., Westminster. 9 a.m.-5 p.m. Free (members, children ages 1 and under), $12.45 (children ages 2-12), $15.45 (seniors), $17.45 (adults). Advance registration recommended.

    *Corn Maze. Denver Botanic Gardens – Chatfield Farms, 8500 W. Deer Creek Canyon Road, Littleton. 9 a.m.-5 p.m. $10-$12 (children ages 3-15), $16-$18 (seniors ages 65 and older), $18-$20 (adults). Advanced registration required.

    *Nick’s Fall Fest. Nick’s Garden Center & Farm Market, 2001 S. Chambers Road, Aurora. 9 a.m.-5 p.m. Free (entry). All ages.

    *Red Rocks Children’s Book Launch. Red Rocks Trading Post, 17900 Trading Post Road, Morrison. 10 a.m.-1 p.m. No cover. All ages.

    Treat Street. Arapahoe County Fairgrounds Event Center, 25690 E. Quincy Ave., Aurora. 11 a.m.-4 p.m. Free (children ages 2 and under), $10 (in advance), $12 (day of). All ages.

    Comedy and theater

    Nice Work If You Can Get It. Lone Tree Arts Center, 10075 Commons St., Lone Tree. 1:30 p.m. and 7 p.m. $47-$67.

    Michael Yo. Comedy Works South, 5345 Landmark Place, Greenwood Village. 7 p.m. $15-$20.

    Zac Maas. Comedy Works Downtown, 1226 15th St. 7 p.m. $14.

    Art, culture, and media

    Xochimilco: Works by Eduardo Robledo Romero. Denver Botanic Gardens, 1007 York St. 9 a.m.-4 p.m. Free (children ages 2 and under and members), $11.75 (children ages 3-15 and students), $12.25 (seniors ages 65 and older, military members), $16 (adults).

    Confluence of Nature: Nancy Hemenway Barton. Denver Art Museum, 100 W. 14th Ave. Parkway. 10 a.m.-5 p.m. Free (members and children age 18 and younger), $22-$27 (students, teachers, active military members, veterans, seniors ages 65 and older), $25-$30 (adults). 

    38th Star: Colorado Becomes the Centennial State. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    The 90s: Last Decade Before the Future. History Colorado, 1200 Broadway. 10 a.m.-5 p.m. Free (children ages 18 and under), $15 (adults).

    Flatstock: An Exhibition of Contemporary Poster Art. Dairy Block, 1800 Wazee St. Noon-5 p.m. No cover.

    Eat and drink

    *South Pearl Farmers Market. 1400 and 1500 blocks of South Pearl Street between Iowa and Arkansas. 9 a.m.–1 p.m. No cover.

    Drag Queen Bingo Brunch. Denver Milk Market, 1800 Wazee St., Suite 100. 11 a.m.-2 p.m. No cover.

    Music and nightlife

    Boulder Roots Music Fest. Various venues throughout Boulder. 11 a.m.-6:15 p.m. $20 (late night), $57 (three-day pass for students), $82 (single day) $123-$220 (three-day pass).

    4th Annual Fortissimo Benefit Show. The Local Drive at Stanley Marketplace, 2501 Dallas St., Aurora. Noon-2 p.m. Free.

    *Rezz. Red Rocks Park and Amphitheatre, 18300 W. Alameda Parkway, Morrison. 5 p.m. Prices vary.

    Patrick Wolf. Bluebird Theater, 3317 E. Colfax Ave. 7:30 p.m. $36.82.

    Want more live music? Check out the Indie 102.3 concert calendar.

    Sports and fitness

    *F1 Race & F1 Movie Viewing Party. McGregor Square, 1901 Wazee St. Noon-8 p.m. Free (general admission), $175 (VIP).

    Denver Broncos Watch Party. Number Thirty Eight, 3560 Chestnut Place. 2 p.m. No cover.

    *New York Giants vs. Denver Broncos. Empower Field at Mile High, 1701 Bryant St. Watch on CBS. 2:05 p.m. Prices vary.

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  • Drought impacts Halloween pumpkins and Christmas trees in Alabama and leaf peeping in other states

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    Parts of Alabama are experiencing extreme drought conditions right now. The Forestry Commission has put the entire state under a fire danger advisory. The lack of rain is impacting many crops, which could affect our fall and winter holidays — including pumpkins and Christmas trees.And Alabama isn’t alone, as some states and regions from New England to the Rocky Mountains, which count on tourism dollars from leaf-peeping season, seeing, in some cases, leaves change colors earlier, muted colors, and fewer leaves to peep.According to the U.S. Drought Monitor, more than 40% of the country was considered to be in a drought in early October, the Associated Press reports.That’s more than twice the average, Brad Rippey, a U.S. Department of Agriculture meteorologist, told the AP.Rippey, an author of the drought monitor — which is a partnership between the federal government and the University of Nebraska-Lincoln — told the AP that drought has hit the Northeast and Western U.S. especially hard. Related video below: Colorful foliage started early this year because of drought conditionsAt The Great Pumpkin Patch in Hayden, Alabama, they grow some of their pumpkins; many of the small pie pumpkins come from their own fields. But because of a lack of rain, most are from farms in other states.For a day at the pumpkin patch, this dry, warm weather is perfect, but it’s not so great for the pumpkin growing season.Pumpkin Patch owner Julie Swann said, “We have not had rain, probably for us it’s been since August. And then prior to that, it was probably the good rains that we had, you know, April, maybe some of June.”The Great Pumpkin Patch is parched, and the drought does have an impact on the gourds they grow there.”It doesn’t necessarily affect the size simply because pumpkins take so long to produce. But it does the quantity, it affects that, you don’t have as many, you know, to produce as far as vines won’t produce as much without the rain,” Swann said. So the owners have to reach out to farmers in Tennessee and Michigan and buy their pumpkins to sell in Hayden, which is around 30 miles from Birmingham. And Halloween may not be the only holiday impacted by the drought. Paul Beavers at Beavers Christmas Tree Farm in Trafford, Alabama, said the lack of rain is particularly hard on his youngest, smallest trees.“If it continues all the way through winter, it might kill some of my smaller trees. Hopefully, it’ll stop sometime in the next month or two,” Beavers said.A lack of rain means the trees will just stop growing, so the drought could impact the size of your Christmas tree. But the trees tagged for sale are five years old or more, so problems might not be realized till Christmas of 2030.“We’re still going to have over 3000 trees ready to sell this year,” Beavers said. When the owners of the pumpkin patch have to buy more pumpkins from out-of-state farms, their costs increase, but they say this year, they are not raising prices for customers.They’ll have to re-evaluate that next fall. ___The Associated Press contributed to this report.

    HAYDEN, Ala. —

    Parts of Alabama are experiencing extreme drought conditions right now. The Forestry Commission has put the entire state under a fire danger advisory. The lack of rain is impacting many crops, which could affect our fall and winter holidays — including pumpkins and Christmas trees.

    And Alabama isn’t alone, as some states and regions from New England to the Rocky Mountains, which count on tourism dollars from leaf-peeping season, seeing, in some cases, leaves change colors earlier, muted colors, and fewer leaves to peep.

    According to the U.S. Drought Monitor, more than 40% of the country was considered to be in a drought in early October, the Associated Press reports.

    That’s more than twice the average, Brad Rippey, a U.S. Department of Agriculture meteorologist, told the AP.

    Rippey, an author of the drought monitor — which is a partnership between the federal government and the University of Nebraska-Lincoln — told the AP that drought has hit the Northeast and Western U.S. especially hard.

    Related video below: Colorful foliage started early this year because of drought conditions

    At The Great Pumpkin Patch in Hayden, Alabama, they grow some of their pumpkins; many of the small pie pumpkins come from their own fields. But because of a lack of rain, most are from farms in other states.

    For a day at the pumpkin patch, this dry, warm weather is perfect, but it’s not so great for the pumpkin growing season.

    Pumpkin Patch owner Julie Swann said, “We have not had rain, probably for us it’s been since August. And then prior to that, it was probably the good rains that we had, you know, April, maybe some of June.”

    The Great Pumpkin Patch is parched, and the drought does have an impact on the gourds they grow there.

    “It doesn’t necessarily affect the size simply because pumpkins take so long to produce. But it does the quantity, it affects that, you don’t have as many, you know, to produce as far as vines won’t produce as much without the rain,” Swann said.

    So the owners have to reach out to farmers in Tennessee and Michigan and buy their pumpkins to sell in Hayden, which is around 30 miles from Birmingham.

    And Halloween may not be the only holiday impacted by the drought. Paul Beavers at Beavers Christmas Tree Farm in Trafford, Alabama, said the lack of rain is particularly hard on his youngest, smallest trees.

    “If it continues all the way through winter, it might kill some of my smaller trees.
    Hopefully, it’ll stop sometime in the next month or two,” Beavers said.

    A lack of rain means the trees will just stop growing, so the drought could impact the size of your Christmas tree. But the trees tagged for sale are five years old or more, so problems might not be realized till Christmas of 2030.

    “We’re still going to have over 3000 trees ready to sell this year,” Beavers said.

    When the owners of the pumpkin patch have to buy more pumpkins from out-of-state farms, their costs increase, but they say this year, they are not raising prices for customers.

    They’ll have to re-evaluate that next fall.

    ___

    The Associated Press contributed to this report.

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  • Metropolitan Ministries expanding; opening holiday tent in Pinellas County

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    ST. PETERSBURG, Fla. — After providing a holiday tent assistance program in Tampa more than 40 years, Metropolitan Ministries is expanding its outreach and opening a tent in Pinellas County this season.

    What You Need To Know

    • Metropolitan Ministries expands iconic holiday tent site to Pinellas County 

    • The St. Petersburg location at Holy Cross Catholic Church is expected to serve more than 5,000 families

    • Organization hiring for seasonal staff to help support holiday outreach efforts


     “We’ve done distributions out of the back of a truck and giving people food but this is more relational,” said Tim Marks, Chief Strategy Advisor and Former CEO of Metropolitan Ministries. “My role is to take what we’ve done in Tampa (and) make sure we do our best here in Pinellas to serve.”

    The organization will offer hope, Marks says, to more than 5,000 families the organization is expected to serve.

    “Some are struggling still from the hurricanes from last year. Others have economic storms and other storms of life that they’re facing. We want to bring hope and happiness to families over the holiday season,” he said.

    Families can start registering online Oct. 20 for the tent that helps people through the Thanksgiving and Christmas season.

    “You shop for the food you like for your family. You pick out the toys. It’s not Metropolitan Ministries that’s providing the toys; you want to give mom and dad the dignity of providing toys for their kids,” said Marks.

    Holy Cross Catholic Church in St. Petersburg says parishioners are also excited about the expansion and ready to volunteer.

    Metropolitan Ministries is also hiring for several temporary positions to help support what it calls Tampa Bay’s largest outreach initiative serving families in crisis over Thanksgiving and Christmas. 

    “We’ve been seeing about a 15% increase in seniors struggling and needing help because they’re on fixed income. Their rent’s gone up, their food costs have gone up, utilities have gone up,” said Marks.

    While setup is still in progress, the tent will soon be filled with people serving the community.

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    Melissa Eichman

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  • Apples, plus pecans and brown sugar.. put on the brakes now!

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    These Apple Pecan Squares are a simple dessert and perfect for just a few people. Add the caramel sauce for a real treat!

    ❤️WHY WE LOVE THIS RECIPE

    We’ve received several requests for smaller desserts suitable for just a few people! This is the perfect recipe for just that! It’s made in an 8X8, and it’s a great way to enjoy apples. We added a little caramel sauce to the end product for a little extra sweetness. We love apple recipes and this one was also a winner. We werent sure what to name it, we thought about Apple Pecan Blondies but they aren’t the exact consistency of a blondie and it’s not exactly cake either. So squares it is!

    SWAPS

    This is a very versatile recipe, you can switch out the spices to any that you like. If you prefer allspice, add it, don’t like nutmeg, simple leave it out. You could also use almond extract instead of vanilla. Also, we added a simple caramel sauce to the finished product but it’s not necessary. You could also add a basic powdered sugar glaze.

    Apple Pecan SquaresApple Pecan Squares

    ⭐TIP

    If you don’t let them cool before slicing they will crumble a little. Also you can use any apples you like! We used Cosmic apples.

    OTHER DELICIOUS SMALL DESSERTS

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    Apple Pecan Squares

    Anne Walkup

    These are so easy to make and the perfect treat! They are made in an 8X8 so it perfect for a small group.

    Prep Time 20 minutes

    Cook Time 45 minutes

    Total Time 1 hour 5 minutes

    Course Dessert

    Cuisine American

    • 1 stick or 8 tablespoons of butter melted
    • 1/4 cup of white granulated sugar
    • 1/2 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1 cup self-rising flour
    • 1 medium apple peeled, cored, diced (I used honey crisp. Could use any apple)
    • 3/4 cup pecans chopped (could use walnuts)
    • 1 cup caramel sauce (optional) we used store bought

    • Whisk together butter, white sugar, brown sugar, cinnamon, salt, nutmeg and vanilla extract in a bowl.

    • Stir in egg and flour. Mix well with spoon. Fold in diced apple and chopped pecans.

    • Spray an 8 x 8 or 9 x 9 baking pan with cooking spray and spread batter in pan.

    • Can add extra chopped pecans on top.

    • Bake in a preheated 325 degree oven 40 to 50 minutes until golden brown on top. Let cool. Top with caramel sauce.

    Keyword Apple Pecan Blondies

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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