Fall Into Deliciousness With Our Favorite Flavors & Recipes

Can you feel it? Fall is finally coming our way. And after what's been a long, hot summer for a lot of us, it's more than welcome. 

As the weather cools and the days get cozy, it's a perfect time to fire that oven back up. In fact, we've got two oh-so-good recipes just for the occasion. If you want warm, gooey, chewy goodness, this Ganache Brownie recipe is for you. Or if you're trying to soak up the last bit of stone fruit season, we've got you covered with this Peach Cookie Dough Cobbler. 

Ready to get baking? Let's start with the brownies first.

ganache brownies

Ganache Cookie Dough Brownies 

Ingredients

  • 16 oz. Ride or Die Doughp
  • 1 cup unsalted butter, melted and cooled
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 tsp. baking powder
  • 3 eggs
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/2 cup mini chocolate chips

Directions

  1. Preheat your oven to 350 degrees Fahrenheit and line an 8x8 or 9x9-inch baking dish with parchment paper.
  2. Press the Ride or Die Doughp evenly into the bottom of the baking dish and set aside.
  3. In a large bowl, whisk the melted butter and cocoa powder until combined. Add the sugar, baking powder, eggs, and vanilla. Whisk to combine. 
  4. Fold in the flour and salt just until combined, then fold in the mini chocolate chips. 
  5. Pour the brownie batter on top of the cookie dough and bake for 30-40 minutes until a toothpick comes out clean. Let cool before cutting and serving. 
peach cookie dough cobbler

Peach Cookie Dough Cobbler

Ingredients

  • 2 16 oz. packages of frozen peaches
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1 tsp. cinnamon, plus more for serving
  • Pinch of nutmeg
  • 1 tbsp. cornstarch
  • 1/4 cup butter, melted
  • 1 tsp. vanilla extract
  • 16 oz. Blondie Doughp
  • Ice cream or whipped cream (optional)

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a 10 to 12-inch baking dish, add the frozen peaches, lemon juice, sugar, cinnamon, nutmeg, cornstarch, butter, and vanilla. Toss to fully coat the peaches. Bake for 20 minutes.
  3. Remove the peaches from the oven and crumble the Blondie Doughp on top.
  4. Bake for another 20-30 minutes, or until the edges are bubbling and the cookie dough is browned on top.
  5. Let cool for about 15 minutes before serving. Serve topped with ice cream or whipped cream and a sprinkle of cinnamon. 

 

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