Gooey Cinnamon Biscuits

ingredients:

2 cups all-purpose flour
3 tablespoons dark brown sugar, divided
2 teaspoons baking powder
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 cups heavy cream, divided
1/2 cup cinnamon chips, divided
3/4 cup confectioner's sugar
1 teaspoon vanilla extract

directions:

1. Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.

2. In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky.

3. Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the remaining 2 tablespoons of brown sugar, 1/2 teaspoon cinnamon, and half of the cinnamon chips over each square. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining cinnamon chips.

4. Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through. Remove from the oven and use a knife to spread and smear the hot cinnamon chips on top of the biscuits.

5. Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.

Brownie Batter Bark

Ingredients: 

• 3/4 cup butter
• 1/2 cup brown sugar
• about 12 whole graham crackers
• 2 cups semi-sweet chocolate chips
• 1-2 cups plain M&Ms {fall colors are nice :)}

Directions:

1. Line a cookie sheet with foil. Place the graham crackers in the pan, completely flat.
2. Melt the butter over medium heat and stir in the brown sugar.
3. Heat to boiling and let boil for 2 minutes, stirring constantly. 
4. Pour butter mixture evenly over the graham crackers.
5. Bake at 350 for 8-10 minutes.
6. Remove from oven and sprinkle chocolate chips evenly over the graham crackers. Place back in the oven for about a minute or until the chips begin to melt. 
7. Spread the chocolate with a rubber spatula to cover all of the crackers.
8. Sprinkle the M&Ms over top (drizzle with colorful melting chocolate if you'd like!) and let cool at room temperature to harden (for best results-- trust me)

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries (opt)
1/2 cup pepitas  (opt)

directions:

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine oats, spices, and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Pumpkin Granola Bars

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

directions:

1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Mud Hen Bars

1/2 cup butter, at room temperature
1 cup granulated sugar
3 large eggs, divided (1 egg, 2 yolks, and 2 egg whites)
1 teaspoon vanilla extract (I added this)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup chopped nuts (I left these out)
1 cup light brown sugar

1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.

2. In the bowl of a stand mixer, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later.) Beat in the vanilla extract.

3. In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread mixture into 9x13" pan. Sprinkle with marshmallows, chocolate chips, and nuts-if using.

4. Beat egg whites until stiff peaks form. Gently fold in the brown sugar. Spread mixture evenly over marshmallows and chocolate chips. Bake for about 30 minutes or until bars are a deep golden brown. Let bars cool completely. Cut into squares and serve.

Key Lime Pie

Crust:

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons unsalted butter, melted

For the Filling:

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
Zest of 1 large lime
1/2 cup lime juice, from 5 limes

1. Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie plate or dish. Pat down the bottom and sides. Bake for 12 minutes or until golden brown.

2. While the crust is baking, prepare filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits.

3. When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.

4. Serve cold.

Zuppa Toscana Soup

1 pound Italian sausage
1 1/2 teaspoon red pepper flakes
1 large white onion, diced
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.