In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and BAILEYS® Pumpkin Spice Coffee Creamer. Beat until combined.
Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
In a small bowl, whisk the powdered sugar, maple flavoring and BAILEYS® Pumpkin Spice Coffee Creamer together until smooth and well blended.
Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.
If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that’s okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!
The next time you get the urge to snack, why not bake up a batch of our Baked Zucchini Chips? These are a healthier way to enjoy the satisfying crunch of delicious squash! Whether you make these zucchini chips for parties or for eating alongside dinner, their fresh from the garden taste will have everyone asking for more!
What You’ll Need
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons milk
2 zucchini, cut into 1/4-inch slices
What to Do
Preheat oven to 425 degrees F. Coat an oven-proof wire rack with cooking spray then place on a rimmed baking sheet.
In a medium bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper. Place milk in a shallow bowl.
Dip zucchini slices in milk then coat with bread crumb mixture, making sure to pat them well so the breading sticks nicely. Arrange breaded zucchini on wire rack.
Bake 25 to 30 minutes, or until browned and crisp. Serve immediately
Today is not a day full of pain. Today is a day filled with almost tears. It sounds stupid and crazy right? I don’t blame you for thinking that. Sometimes I just don’t understand myself.
My parents have been gone for years. My brother has been gone for four years. Knowing this is fact, then why do I still have my sad days. Last night I had different dreams that I remember well.
I dreamed of family and laughter and getting together to share a meal. I know that my children are grown. I know that my life is blessed with friends who care and love me. Yet, here I am, feeling in almost tears.
I was feeling this way when I read one of my blogging and personal friends blog. It touched me because I knew I wanted to be more like her than who I am this day. I am glad I read it. I gained some emotional power to deal with today.
Do you want to meet her? Awesome! Here is her link.