Lunch Lady Brownies

These are delicious. My butter probably wasn’t soft enough, but after 15 minutes it wasn’t quite warm enough to make the frosting smooth and melty like that. Or I went too heavy on the powdered sugar. Despite not being as pretty as yours, I will definitely make again. I’d like to try a dark cocoa powder too. These are lovely and milk chocolatey.

Recipe >> Lunch Lady Brownies @ life-in-the-lofthouse.com

Easy Mini Pumpkin Cinnamon Rolls

Made these this morning as a trial run for company that’s coming over the holidays and they turned out yummy! I used apple butter because that’s what I had in the fridge. I still used pumpkin pie spice, however and it was a really nice compliment – straight cinnamon would have probably been too much with the apple butter. It’s true that the frosting made enough for a double batch for me instead of just a single.

Also, for those people looking for pumpkin butter, try the gourmet foods section of discount stores like Tuesday Morning, HomeGoods, TJ Maxx or Marshalls. Surprisingly, those places can be a jackpot for hard to find food items. A little more pricey way to go would be Williams Sonoma – it’s delicious but they only have it in fall/winter.

Recipe >> Easy Mini Pumpkin Cinnamon Rolls @ twopeasandtheirpod.com

Country Apple Dumplings

This recipe is why I should always keep a can of crescent dough in the fridge! For when I have one measly apple and the last of some lonely, flat ginger ale in the fridge (it's never 7up, hopefully that's ok) and suddenly! Suddenly! I have the perfect ingredients to make everything smell like warm cinnamon and treat everyone to these delicious dumplings! That's genius :)

Recipe >> Country Apple Dumplings @ butterwithasideofbread.com

Peaches and Cream Cake

I made this cake with perfectly ripe, sweet white peaches and it was absolutely divine. It received high praise from everyone., particularly regarding the texture and flavor of the custard. I might add that I thought it tasted out-of-this-world when I warmed it and topped it with fresh whipping cream. No modification is needed.

Recipe >> Peaches and Cream Cake @ seasonsandsuppers.ca

Perfect Cream Cheese Frosting

For the longest, longest time, I could not find a recipe for cream cheese frosting that I liked. I knew what I wanted–the stuff swirled on top of the boutique cupcakes, not too sweet, something kind of like creamy, spreadable cheesecake. I wanted a really distinct cream cheese flavor, but every recipe I found called for so much butter and sugar that the cream cheese flavor was completely overwhelmed.

And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.

If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and spice cakes and pumpkin-y stuff and your finger, this one’s for you.

The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar.

Recipe >> Perfect Cream Cheese Frosting @ lovelaughcook.com

Coca Cola Cake

I made this earlier in the week and… omg. I’m going to have to use major restraint to not make another one immediately. It was so delicious! It did rise, but it was rather dense and lighter colored than your image. The icing was perfection. Perfect flavor, consistency, etc. Regarding the cake, I was in a hurry when I made it and just scooped the 2 cups of flour out of the bag instead spooning it into the measuring cup, as my grandmother taught me. This may have caused me to have a higher flour content. My mother and I enjoyed this cake so much, though, if the next one is better, I may be in real trouble, because there’s definitely going to be a next one… soon!

Recipe >> Coca Cola Cake @ mayflaum.com

Billionaire Bars

I am currently making this and followed the crust directions exactly. I noticed the dough looked a little “wet” but proceeded anyways. After 25 minutes the butter had come to the surface and the dough was not done at all. I tossed it and started again. This time I added about 3/4 cup cold butter (instead of the melted) I added 1/4 cup at a time and lighted mixed untitled it got to the crumbled look. I just put it back in and everything looks good thus far. I hope it works because I am so excited to try these..

Recipe >> Billionaire Bars @ chelsweets.com