Pick-Up Date (MM/DD/YYYY)
    Pick Up Date

    Find a store

    Change Store Notice
    Changing your store will remove Rx items from your cart.
    Your Store: Select a store


    The leaves are falling, the crisp air has settled in, and the days are getting shorter. Sounds like it’s time to whip out the baking supplies. As we nestle into cozy season, here are some of our favorite freshly baked goods to curl up with on the couch with a nice cup of tea or coffee.


    Pumpkin Bread with Cream Cheese Frosting




    • For the bread:
      • 2 1/4 cups all purpose flour
      • 1 1/2 tsp baking soda
      • 1 1/2 tsp cinnamon
      • 2 tsp vanilla
      • 3/4 tsp cloves
      • 3/4 tsp ginger
      • 3 large eggs
      • 3/4 cup canola or vegetable oil
      • 1 1/2 cups sugar
      • 1 1/2 cups pumpkin puree
      • 1 cup chopped salted roasted pecans
    • For the frosting:
      • 3 oz cream cheese (room temp.)
      • 3 Tbsp butter (room temp.)
      • 1 cup powdered sugar
      • 2 Tbsp regular milk  (for those 21+ years old, substitute with (Baileys Pumpkin Spice)
      • Salted roasted pecans



    Preheat oven to 350 F. Line bread pan with parchment paper or spray with nonstick spray, set aside.


    In medium bowl add the flour, baking soda, cinnamon, cloves, ginger. In large bowl whisk in the eggs, oil, vanilla and sugar. Stir in the pumpkin. Add in the flour mixture and stir until just combined. Fold in the pecans.


    Pour batter into prepared bread pan. Bake 65-70 minutes or until toothpick inserted into center comes out clean. Let cool completely.



    In bowl of mixer cream together the cream cheese and butter. With mixer on low add in the powdered sugar, then add in the milk (or Baileys Pumpkin Spice). Mix well until combined. Spread over the top of the bread, sprinkle with pecans. Store in cool, dry place.


    Source: https://www.thesugarcoatedcottage.com/pecan-pumpkin-bread-with-pumpkin-spice-cream-cheese-glaze/


    Vegan Baked Oatmeal




    • 2 tbsp ground flax seeds
    • 6 tbsp water
    • 3 cups rolled oats (gluten free oats, if needed)
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 3/4 cup unsweetened, plain applesauce
    • 1/4 cup pure maple syrup
    • 1 1/4 cup unsweetened non-dairy milk
    • 1 tsp vanilla extract
    • 1 1/4 cups chopped apples (approximately 1 large apple or 2 small)
    • 1/3 cup raisins (optional)
    • 1/3 cup chopped walnuts or pecans (optional)



    Pre-heat oven to 350° F. Lightly grease the bottom and sides of 8 x 8 (2qt) baking dish or line with parchment paper.  If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.


    Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.


    In a large bowl, mix the oats, baking powder, salt, cinnamon, and nutmeg together. In a medium bowl, mix the flax egg mixture, applesauce, maple syrup, non-dairy milk, and vanilla extract together. Pour wet ingredients into dry ingredients and mix well to combine. Mix in the apples and if using, the raisins and/or nuts.


    If baking in an 8×8 dish: Pour mixture into the prepared baking dish and smooth out the top. Bake for 45 minutes (until edges are slightly brown).


    If baking in a muffin pan: Divide mixture evenly into each muffin cup. Bake for 25-30 minutes (until edges are slightly brown). Allow the baked oatmeal to cool slightly, serve warm.


    Source: https://delightfuladventures.com/vegan-baked-oatmeal/


    Pumpkin Snickerdoodle Cookies




    • 1 cup unsalted butter, softened
    • 1/2 cup canned pumpkin puree
    • 1 1/2 cups granulated sugar
    • 2 tsp. vanilla
    • 1/2 tsp. pumpkin pie spice
    • 1/2 tsp. cinnamon
    • 1/2 tsp. salt
    • 1 1/2 tsp. baking powder
    • 1 egg
    • 2 2/3 cup all-purpose flour


    For the Sugar Rolling:


    • 1/2 cup granulated sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. pumpkin pie spice




    Preheat oven to 350F. Line baking sheet with parchment paper.

    In a large mixing bowl add softened butter. Using a hand mixer or a stand mixer cream butter until smooth. Add pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix ingredients with mixer until fully combined. Add egg and mix well. Add flour slowly and mix well to combine. Place cookie dough in the fridge for at least 1 hour to chill and become scoop-able. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.


    Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball. Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well. Bake for 11-13 minutes or until cookies are set on the edges and soft in the center.


    Source: https://modernmealmakeover.com/pumpkin-snickerdoodle-cookies/



    BONUS: Make your own cookie jar – Great for gifts!

    There are so many ways to layer your own cookie jars with a ton of different types of cookie mixes. Here’s just one of many that we love.


    Classic Chocolate Chip Cookie Mix




    • 1 3/4 cups all-purpose flour
    • 3/4 tsp baking soda
    • 3/4 tsp salt
    • 1/2 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 1/2 cups (9 ounces) chocolate chips
    • 1 quart-size mason jar



    Layer all ingredients in a quart sized mason jar, packing tightly as you go. Decorate the jar/lid and attach a card with the baking instructions.


    Baking Instructions:

    • Ingredients:
      • 1 Jar Cookie Mix
      • 3/4 cup butter, softened
      • 1 large egg
      • 1 tsp vanilla



    Preheat oven to 375 degrees F. Beat butter, egg and vanilla in a large bowl until light and fluffy. Add dry mixture from cookie jar to wet and mix well. Drop rounded tablespoons of cookie dough onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown.


    Modified from: https://thehappierhomemaker.com/easy-chocolate-chip-cookie-mix-in-a-jar/


    This blog has been reposted from Bartell Drugs.