This recipe has been a family favorite for decades. I've ate this for breakfast and snacks since
I was a kid...don't forget the apple juice, of course. Trust me, you won't want to limit devouring
this just to fall time, it's good to make year round. I'm busting this out now to try and prepare myself
for the season change and attempting to bribe myself into even liking fall. We'll see how it works out.
Enjoy!

RECIPE: Pumpkin Muffins with Cream Cheese Drizzle Frosting

Pumpkin Muffins

3 Cups sugar                                
1 1/2 teaspoon salt                      
1 teaspoon nutmeg                  
1 teaspoon cloves                        
1 teaspoon cinnamon              
2 teaspoons baking soda
2/3 cup hot water
4 eggs
1 cup vegetable oil
3 1/3 cups flour
2 cups pumpkin

First, blend sugar, spices and eggs. Next add in pumpkin and oil. In separate bowl, mix flour and baking soda. Gradually blend flour mixture into pumpkin mixture, alternating with water. Mix well.
Pour batter into muffin liners/pan
Bake at 350 degrees for 18-24 minutes till toothpick comes out clean

Cream Cheese Frosting

4 oz cream cheese

4 tablespoons butter

1/2 box powdered sugar

1 tsp vanilla bean paste

1 tablespoon almond milk

Cream sugar and cream cheese together. Add in vanilla and gradually add in powdered sugar. 

The almond milk is to make the frosting a less dense constancy, add to your liking. Mix ingredients well and drizzle onto muffins when they are cool. 

Just to note, I eyeball this recipe. I usually do equal parts of butter & cream cheese. Then I add powdered sugar till it gets to the consistency I want. 

Here's another easy and delish Christmas cookie recipe! My love for gingerbread is extreme and this recipe makes the perfect soft cookie...topping it off with a creamy frosting almost takes it over the edge. Sweetness overdose!...but that's ok since it's the holidays, right?

Gingerbread Cookies

3 1/4 cups flour                             1/2 tsp salt
1 tsp baking soda                          2 sticks butter
2 tsp ginger                                   3/4 cup brown sugar
1 tsp cinnamon                             1/2 molasses
1/4 tsp nutmeg                              1 egg

Preheat oven to 350 degress.
Combine all dry ingredients & mix well.
Combine butter, sugar, molasses & egg - mix well. - I added in a tsp of vanilla bean ; )
Gradually combine dry ingredients into butter/sugar mix.
Place drops on cookie sheet (they don't speed out much while baking). Bake at 350 degrees for 12-14 mins. (I made larger cookies and baked them for 15-16 mins)

Cream Cheese Frosting

4 oz cream cheese

4 tablespoons butter

1/2 box powdered sugar

1 tsp vanilla bean paste

Cream sugar and cream cheese together. Add in vanilla and gradually add in powdered sugar. Mix well. Just to note, I eyeball this recipe. I usually do equal parts of butter & cream cheese. Then I add powdered sugar till it gets to the consistency I want.

A Christmas favorite has always been these cookies, Chocolate Crinkles. My mom usually makes them every year along with various other delicious goodies. It's now become my tradition to make as well.
Chocolate Crinkles (via Betty Crocker):

1/2

cup vegetable oil

4

oz unsweetened baking chocolate, melted, cooled

2

cups granulated sugar

2

teaspoons vanilla

4

eggs

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup powdered sugar

• 1In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• 2Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• 3Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• 4Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Lately, I can't seem to get enough gingerbread. The rich flavor of the molasses and spices keep me coming back for more. I struck gold when my first gingerbread making experience was a huge success. I used a cookie recipe from Cake Girls. Try it! (mouth watering right now....WANT!) To top off all my gingerbread makings, I've been using just a basic cream cheese frosting. Use a stick of butter, equal amount of cream cheese, about a teaspoon of vanilla, powdered sugar until it gets to the consistency you want....simple. My new fav sweet treat.

Talk about some glam cookies! These lovely and delicious peanut butter cookies are covered in metallic sparkly silver and gold sprinkles. Such an easy way to add some festiveness to your holiday goodies. By the way, these are the best peanut butter cookies in the world! They are a must try! 

Peanut Butter Kiss Cookies

- - - - - - - - - - - - - - - - - - - - - - - - - 

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups flour

1/2 teaspoon vanilla

bag of Hershey's Kisses

Cream butter & sugars. Add peanut butter & eggs. Mix well. Mix dry ingredients in separate bowl & then add to peanut butter mixture. Make into balls, roll in sugar sprinkles and slightly flatten with spoon. Bake at 375 degrees for 8 minutes. Place a Hershey's kiss on each cookie, bake for another minute.

Enjoy!

Coconut is one of my current faves. Here, I just used a basic sugar cookie recipe (similar to this) and rolled them in the coconut flakes. I Topped it off with chocolate buttercream. These were soooo good...next time I'll make sure to drizzle caramel on top.

I sort of have an obsession with making little cakes...and of course eating them. Being a graphic designer, pixel perfect perfection is engrained into our process...but I've fallen in love with the imperfect artistic nature of buttercream frosting.

This cute little 3 layer, 6 inch cake was for my mom's birthday. Had so much fun making it for her!
I left the exterior simple, covered in buttercream and then coated it in white chocolate curls. It was a simple vanilla cake...until you cut into it. Stunning 2 toned lavender cake layers were the surprise punch!
This was my first attempt with coloring the cake batter itself and I love the results!

Peanutbutter cookie goodness! WANT! Made these awhile ago…craving now!

Cinnamon Roll Cake. Soooo good...obsessed. Recipe from The Girl Who Ate Everything

Cup cake gig for a friends brewing company. What did I get myself into? Cupcakes take up some time!

Mmmmm Sugar Cookie Love