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Carrot Cake Cupcakes with Brown Buttercream Cheese Frosting

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These Carrot Cake Cupcakes are moist and incredibly flavorful. A classic carrot cake recipe renewed by using 6 different spices, coconut oil and vanilla extract. And if that wasn't enough, they are finished with a simple brown butter cream cheese frosting!

1¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground white pepper
2 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/4 cup unrefined coconut oil (melted but not hot)
2 teaspoons vanilla extract
1 cup carrot (freshly grated or about 1 large)
8 ounces cream cheese (softened)
6 tablespoons browned butter (see notes)
1 pinch fine salt
3½ cups powdered sugar (sifted)
1 pinch ground cinnamon (for garnish)
1 to 2 tablespoon toasted pecans (finely chopped, for garnish)

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Cider Mill Doughnut Bread Pudding

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In this Cider Mill Doughnut Bread Pudding, day old doughnuts are baked in a cinnamon custard until decadent and delicious. Serve in a bowl with a scoop or two of vanilla ice cream and a drizzle of the homemade butter rum sauce.

1 tablespoon softened butter (for pan)
18 cider mill doughnuts ( or plain cake doughnuts, day-old or "stale")
5 large eggs
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg
2 cups heavy cream
1 stick unsalted butter (melted and cooled)
6 tablespoon unsalted butter
3/4 cup light brown sugar
1/3 cup heavy cream
2 tablespoons dark rum
2 teaspoons powdered sugar
1/2 teaspoon ground cinnamon

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French Onion Chowder

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Two soups collide in this French Onion Chowder. Sliced sweet onions are slowly cooked until caramelized and tender, then they're combined with fresh thyme, garlic and potatoes and simmer in a creamy rich parmesan broth.This recipe yields 10 cups or serves about 6 (1½ cup) servings.

4 tablespoons unsalted butter
1 teaspoon olive oil (extra light )
2 pounds sweet onions
4 cloves garlic
1 teaspoon thyme leaves (chopped)
1/3 cup dry white wine
2 medium to large potatoes (any, coarsely peeled and chopped (I used russet))
1/4 cup all-purpose flour
8 cups low-sodium chicken broth
3/4 cup heavy cream
1 parmesan cheese rind (optional)
2 bay leaves
1/3 cup Parmesan cheese (freshly grated )
kosher salt (to taste)
black pepper (freshly ground, to taste)

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Bacon Wrapped Jalapeños

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Bacon Wrapped Jalapeños are the perfect party and game day appetizer! Jalapeño peppers are halved and filled with a cheesy garlic and chive cream cheese mixture, wrapped with bacon and baked until the bacon crisps and the filling is melty.Yields 24 peppers and will serve 8 (3 peppers per person).

8 ounces cream cheese (softened (set out 30-40 minutes prior to making))
1 cup cheddar jack cheese (shredded)
1 tablespoon dried chives (or 1½ to 2 teaspoons fresh)
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
12 medium jalapeño peppers
12 slices apple wood bacon (sliced in half)

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Parmesan Garlic Bread

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Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!

1 loaf Italian bread (around 18 ounces in weight)
1 cup unsalted butter (softened at room temperature)
1/4 cup parmesan cheese (freshly grated)
2 tablespoons finely minced fresh parsley
2 tablespoon finely minced shallots
3 cloves garlic (grated)

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Cheesecake Pumpkin Muffins

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These Cheesecake Pumpkin Muffins are a delicious fall treat! Tender spiced pumpkin muffins with a silky vanilla cheesecake middle. Yields 18 muffins in under an hour.

3 cups unbleached all-purpose flour
1 tablespoon pumpkin spice
1/2 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon fine sea salt
4 large eggs
1½ cups granulated sugar
1¾ cups 100% pure pumpkin purée
1 cup olive oil (extra light tasting)
1/2 cup unsweetened applesauce
1½ teaspoon vanilla extract
8 ounces cream cheese (softened)
1 large egg
1 teaspoon vanilla extract
1 tablespoon sugar (optional)

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Baked Vanilla Cardamom Nectarines

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Baked Vanilla Cardamom Nectarines is such an easy and delicious dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a homemade granola. Yields 4 servings.

4 nectarines (slightly firm but not over-ripe)
2 tablespoons light brown sugar (granulated sugar or honey)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup orange juice
1 teaspoon vanilla bean paste (or pure vanilla extract)
2 tablespoons unsalted butter (cut into 8 pieces)
4 scoops vanilla ice cream (see recipe notes)
1 cup honey almond granola (see recipe notes)
1 tablespoon chopped fresh rosemary (see recipe notes)

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Dutch Apple Fritter Bread

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Dutch Apple Fritter Bread is the perfect fall treat! Moist and loaded with tender apples, brown sugar and cinnamon. Served with a delicious yogurt glaze drizzled over top

1/3 cup dark brown sugar
1 tablespoon ground cinnamon (divided)
2 medium apples (any, peeled and chopped)
1/2 cup plus 2 tablespoons granulated sugar (divided)
1/2 cup unsalted butter (at room temperature)
2 large eggs
1 teaspoon pure vanilla extract
1½ cups unbleached all-purpose flour
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vanilla kefir yogurt
1/2 cup sifted powdered sugar
vanilla kefir yogurt (to thin)

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Baked Apple Cinnamon Oatmeal

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Baked Apple Cinnamon Oatmeal is a cozy breakfast bursting with tender apples, plump raisins spiced with cinnamon and nutmeg. Serve topped with a little extra brown sugar and milk! Serves 2 to 4.

1½ cups old-fashioned rolled oats
1/2 cup unsweetened apple sauce
1/4 cup golden raisins
2 tablespoons dark brown sugar (or up to 4 tablespoons, plus more for serving)
1 large egg
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/4 teaspoon kosher salt
1 large apple (like cortland, cosmic crisp, jonathan or rome) (cored and diced (about 2 cups))
1½ cups milk
1 tablespoons melted butter

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Dubai Stuffed Dates

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These Dubai Stuffed Dates are pure perfection! Chewy dates filled with a creamy pistachio and crispy toasted kataifi filling are coated in bittersweet or milk chocolate. The perfect sweet treat for anytime of the day! This recipe yields approximately 15 to 18 stuffed dates.

15 to 18 dates (with or with out pits.)
1/3 cup pistachio cream
1/3 cup toasted kataifi (plus more for sprinkling)
1 cup bittersweet chocolate chips (or milk chocolate chips)
1 teaspoon coconut oil
2 tablespoons lightly salted pistachios (finely chopped)

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