Pumpkin Muffins with Maple Pecan Glaze

yield: 6-7 DOZEN MINI MUFFINS

prep time: 10 MINUTES

cook time: 11 MINUTES

INGREDIENTS:

FOR THE MUFFINS:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 can (15oz) pure pumpkin
• 3 large eggs
• 2 Tbsp BAILEYS® Pumpkin Spice Coffee Creamer
• 2 ½ cup all-purpose flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 Tbsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp kosher salt

FOR THE GLAZE:

• 1 ½ cup powdered sugar
• 1 tsp maple flavoring
• ¼ cup BAILEYS® Pumpkin Spice Coffee Creamer
• ½ cup pecans, chopped

DIRECTIONS:

1. In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and  BAILEYS® Pumpkin Spice Coffee Creamer. Beat until combined.
2. Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
3. 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.
4. In a small bowl, whisk the powdered sugar, maple flavoring and  BAILEYS® Pumpkin Spice Coffee Creamer together until smooth and well blended.
5. 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!
• If you can’t find the BAILEYS® Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pumpkin-muffins-maple-pecan-glaze/

Lemon Cheesecake Bars

yield: 24 LARGE BARS

prep time: 4 HOURS, 30 MINUTES

cook time: 30 MINUTES

INGREDIENTS:

FOR THE CRUST:

• 2 cup Nilla Wafers, crumbs (about 60 cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp lemon extract
• 1 lemon, zested

FOR THE COOKIE LAYER:

• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1 lemon, zested
• 11oz white chocolate morsels (I use Ghirardelli)

DIRECTIONS:

1. Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
3. 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.
4. 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.
5. 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.
6. 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!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/lemon-cheesecake-bars/

Pumpkin Streusel Donuts

yield: 6 DONUTS

prep time: 10 MINUTES

cook time: 13-15 MINUTES

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!

INGREDIENTS:

FOR THE DONUTS:

• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup pumpkin puree (not pie filling)
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 2 tsp ground cinnamon

FOR THE STREUSEL:

• 1/2 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 tsp ground cinnamon
• 2 Tbsp unsalted butter, melted

FOR THE GLAZE:

• 1 cup powdered sugar
• 1-2 Tbsp milk
• 1 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 375 degree F. Spray donut pan (I use this one) with baking spray. Set aside.
2. In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
3. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
4. In a small bowl, combine streusel ingredients with a fork. Sprinkle generously over pumpkin batter. Press streusel gently to the top of batter (it will fill the donut cavity completely at this point).
5. Bake in 375 degree oven for about 13-15 minutes.
6. Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
7. Once cooled, whisk together the glaze ingredients until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pumpkin-streusel-donuts/

Caramel Pecan Chocolate Chip Cookies

yield: 5-6 DOZEN

prep time: 10 MINUTES

cook time: 12 MINUTES

My favorite recipe for Chocolate Chip Cookies. I added in some caramel bits and chopped pecans for a decadent, chewy delight!

INGREDIENTS:

• 1 1/2 cup unsalted butter, softened
• 2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1/4 cup milk
• 3 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 bag (11.5oz) milk chocolate morsels
• 1 1/4 cup caramel bits (or whole caramels, chopped)
• 1 cup chopped pecans

DIRECTIONS:

1. In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes.
2. Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
3. On a parchment paper lined baking sheet, drop cookie dough using a 2 Tbsp scoop. Bake in a 375 degree oven for 12-14 minutes.
4. Allow to cool on wire rack. Store in a airtight container for up to one week.

• To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
• I use a pizza stone to bake my cookies, I find they spread less and don’t brown on the bottom as fast. If you are having trouble with your cookies spreading, refrigerate the dough until chilled, this will help! ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/caramel-pecan-chocolate-chip-cookies/

Pumpkin Cheesecake Cake

yield: SERVES 12-15

prep time: 4 HOURS

cook time: 1 HOUR

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecakecenter. Frosted with cream cheese frosting!

INGREDIENTS:

FOR THE PUMPKIN CAKE LAYERS:

• 1 can (15oz) pure pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar
• 3/4 cup apple sauce
• 4 eggs
• 2 1/4 cup all purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp ground nutmeg

FOR THE CHEESECAKE LAYER:

• 2 pkg (8oz each) cream cheese, softened
• 2/3 cup granulated sugar
• pinch of salt
• 2 eggs
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 tsp vanilla extract

FOR THE FROSTING:

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 4 cup powdered sugar
• 3 Tbsp heavy cream
• 3 Tbsp walnuts, chopped
• 1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
3. Meanwhile, boil a kettle of water to use later.
4. Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
5. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
7. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CAKE LAYERS:

1. Preheat oven to 350 degrees. Prepare two 9inch round cake pans by spraying generously with baking spray. Line bottom of each pan with a circle of parchment paper. Set aside.
2. Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
3. Bake cakes for 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes. Flip onto wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. **If using within 24 hours, just wrap cake in saran wrap and keep on counter.

FOR THE FROSTING:

1. Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
2. To assemble cake, lay one layer of pumpkin cake on cake plate. Top with cheesecake and second layer of pumpkin cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake, decorating using a tip if deisred. Sprinkle walnuts on top of cake and drizzle with caramel sauce. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!

**cheesecake layer recipe from RecipeGirl

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pumpkin-cheesecake-cake/

Bakery Style Blueberry Lemon Scones

Blueberry Lemon Scones

yield: 8 LARGE SCONES

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won’t be able to resist them!

INGREDIENTS:

FOR THE SCONES:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 TBSP baking powder
• 1/2 tsp kosher salt
• 1 TBSP lemon zest
• 1/2 cup unsalted butter, cubed, COLD
• 1 large egg
• 3/4 cup heavy whipping cream
• 1 cup fresh blueberries

FOR THE GLAZE:

• 1 1/2 cups powdered sugar
• 1 TBSP heavy whipping cream
• 1 TBSP lemon juice

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
3. The mixture might still be crumbly, it’s okay.
4. Add the blueberries and combine gently, it’s okay if some burst open.
5. Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
6. Bake for 20 minutes. Remove and cool completely.
7. For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/blueberry-lemon-scones/

Lemon Cheesecake

yield: 12 SERVINGS

prep time: 7 HOURS, 30 MINUTES

cook time: 60 MINUTES

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

INGREDIENTS:

FOR THE CRUST:

• 16 Chocolate wafer cookies
• 4 Tbsp unsalted butter, melted

FOR THE FILLING:

• 1 1/2 cup heavy whipping cream
• 1 cup white chocolate morsels
• 2 packages (8oz each) PHILADELPHIA Cream Cheese, softened
• 1 lemon, zested
• 1/2 cup granulated sugar
• 1 Tbsp corn starch
• 1 cup sour cream
• 2 tsp vanilla extract
• 3 large eggs

FOR THE TOPPING:

• 1 cup lemon curd

DIRECTIONS:

1. Prepare 9inch springform pan by wrapping entire bottom, and partially up the sides with foil (the OUTSIDE of the pan, no inside). Set aside.
2. To make crust, blend cookies in food processor until fine Incorporate melted butter until even. Press crust into bottom of a 9inch springform pan. Freeze while you make the filling.
3. In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
4. For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream and vanilla.
5. Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth. Pour into prepared crust and place cheesecake pan into a large baking dish (I use a roasting pan). Fill dish with hot water to about 1-2 inches up sides of cheesecake pan.
6. Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
7. Top with prepared lemon curd, slice and enjoy!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/lemon-cheesecake/

Dark Chocolate Peanut Butter Shortbread Cookies

yield: 30 COOKIES

prep time: 10 MINUTES

cook time: 20-25 MINUTES

total time: 30 MINUTES

Buttery and delicious, these Dark Chocolate Peanut Butter Shortbread Cookies are the perfect dessert. Add a sprinkle of sea salt and your taste buds will thank you!

INGREDIENTS:

• 3/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup creamy peanut butter
• 2 cups all-purpose flour
• 1/4 tsp kosher salt
• 1 Tbsp milk
• 1 package (12 oz) Ghirardelli Dark Chocolate melting wafers
• 1 Tbsp coarse sea salt, for garnish, optional

DIRECTIONS:

1. Line a 15×10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree F.
2. In a large mixing bowl, beat butter with powdered sugar and peanut butter until creamy. Add in flour, salt, and milk and beat until combined. Use heat from your hands to combine the crumbs of the dough.
3. Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12×10-inches and about 1/4-inch thick. Press any extra dough crumbs into the rectangle.
4. Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Cool completely.
5. Melt dark chocolate melting wafers in a microwave safe bowl for one minute. Stir until smooth (you may need to heat an additional 30 seconds). Dunk bottom of each cookie into melted chocolate and place back onto parchment paper. Once all the bottoms have been dunked, drizzle remaining chocolate over the tops and immediately sprinkle with coarse sea salt, if desired.
6. Store in an airtight container for up to 7 days. ENJOY.

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/dark-chocolate-peanut-butter-shortbread-cookies/

Banana Zucchini Bread

yield: 2 LOAVES

prep time: 15 MINUTES

cook time: 60 MINUTES

Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect to share or freeze for later!

INGREDIENTS:

• 4 cups all-purpose flour
• 2 cups granulated sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 3 large ripe bananas, mashed
• 1 cup unsalted butter, melted
• 1/4 cup milk (I use skim)
• 4 large eggs
• 2 tsp cinnamon
• 2 cups finely shredded zucchini
• 1 cup chopped pecans

DIRECTIONS:

1. Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
2. In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
3. Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.
4. Store in airtight container at room temperature, or freeze in a ziploc freezer bags. ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/banana-zucchini-bread/

Broccoli Salad

prep time: 15 MINUTES PREP, 4 HOURS CHILL TIME

INGREDIENTS:

• 1 lb broccoli florets, cut bite size
• 1/3 cup red onion, cut in strips
• 1 cup shredded cheddar cheese
• 1/2 lb bacon, cooked and crumbled
• 1/2 cup raisins
• 1/3 cup sunflower seeds (no shells)
• 1 cup mayonnaise
• 2 Tbsp cider vinegar
• 1/4 cup granulated sugar

DIRECTIONS:

1. In a pot of boiling water, drop broccoli and cook for about 1 minute. Remove immediately and rinse with cold water. Place in a large bowl.
2. Add onion, cheese, bacon, raisins, and sunflower seeds to broccoli.
3. In a small bowl, whisk together the mayo, vinegar and sugar. Pour over salad right before serving.
4. I prefer to pour it over the salad and allow the salad to “soften” for about 4 hours. You decide.

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/broccoli-salad/