Prep: 40 min | Bake: 1-1/2 hours + chilling | Yield: 12 servings

Ingredients

2 cups graham cracker crumbs

1/4 cup sugar

6 tbsp butter, melted

Filling

3 pkg. (8 oz. each) cream cheese, softened

3/4 cup sugar

3/4 cup packed dark brown sugar

1 can (15 oz. each) solid-pack pumpkin

1/4 heavy whipping cream

1 tsp ground cinnamon

1 tsp ground cloves

5 eggs, lightly beaten

Topping

6 Tbsp butter, softened

1 cup packed dark brown sugar

1 cup chopped walnuts

Instructions

1. Place a greased 9-inch springform pan on double thickness of heavy-duty foil (about 18 inch square.) Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom and 1 inch up sides of prepared pan.

Prep time: 30 min | Bake: 65 in + chilling | Yield: 12 servings

Ingredients

1-1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/3 cup butter, melted

1 can (14 oz.) sweetened condensed milk

3/4 cup cold milk

1 pkg. (3.4 oz.) instant butterscotch pudding mix

3 pkg. (8 oz. each) cream cheese, softened

1 tsp vanilla extract

3 eggs, lightly beaten

Whipped Cream and crushed butterscotch candies, optional

Instructions

1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square.) Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wore rack.
2. In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set
3. Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
4. Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 mins | Servings: 16 brownies

Ingredients

4 tbsp ground flax

1/2 cup water

1/2 cup vegan butter (earth balance brand), melted, see instructions

1 cup granulated sugar

1 cup brown sugar

1 tbsp pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking powder

1 cup non-dairy chocolate chips or roughly chopped chocolate pieces

Instructions

1. Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350°F and line a 7×11″ pan with parchment paper.
2. Melt the vegan butter and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.
3. In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
4. Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix.
5. Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
6. Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
7. Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

Notes

To sift, use either a sifter or a fine mesh strainer.

Coconut oil does not work very well in place of vegan butter; it makes them very oily so I don’t recommend it. You could sub applesauce for the vegan butter if you are oil free.

If you don’t want the brownies as sweet, it’s perfectly okay to reduce the sugar, even to 1 cup. they will still turn out well, just not as sweet.

When you initially take the brownies out of the oven, they will appear underdone and soft, but give them time to cool. They are even better the next day; fudgy and rich. These are NOT cake-like brownies.

You may also use dutch-processed cocoa powder for slightly different results. they will be a little less fudgy, and darker in color.

Serves 20 Bars

Ingredients

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups crisp rice cereal

1 1/3 cups semisweet chocolate chips

1 1/3 cups butterscotch morsels

Instructions

1. Coat a 9-by-13-inch pan with cooking spray.
2. In a large sauce pan over medium-high heat, bring to a boil stirring occasionally. When the mixture starts to boil, remove from heat and stir in peanut butter until smooth. Stir in rice cereal
3. Spoon mixture into prepared pan and use the back of a spoon to gently press the mixture evenly into pan.
4. In a microwave -safe bowl, heat chocolate chips and butterscotch morsels in 15-second increments, stirring each time, until fully melted. Spread evenly over cereal mixture.
5. Allow to cool at least 1 hour at room temperature, then cut unto rectangles.

Serves 1

Ingredients

5-6 saltine crackers

1/4 cup butter

1 cup mini marshmallows

Instructions

1. Preheat oven to broil.
2. Place crackers on a baking sheet. Spread peanut butter on each cracker. Top with mini marshmallows are lightly browned.

Notes

It’s easy to burn these melty treats under the boiler, and boiler temperatures vary by model. Keep a close eye on the crackers, and don’t let them stay in more then 2 minutes.

Yield: 6 servings | Prep time: 30 mins + chilling

Ingredients

1-1/2 tsps unflavored gelatin

4-1/2 tsp cold water

3 egg yolks

3/4 cup sugar

1-1/2 cups canned pumpkin

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1-1/2 cups heavy whipping cream

1-1/2 tsp vanilla extract

18 gingersnap cookies

Instructions

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160°F and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

Yield: 16 cupcakes | Prep time: 30 mins | Bake time: 20 mins + cooling

Ingredients

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

1-1/2 cups all-purpose flour

1-1/4 tsps baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

1 cup canned pumpkin

1 can (8 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioner’s sugar

Instructions

1. In a large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Comnine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat until moistened. Stir in pumpkin and pineapple.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioner’s sugar; beat until smooth. Frost cupcakes.

Servings: 8-10 | Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins, plus at least 3 hrs to chill

Ingredients

For the crust

1 /12 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

1/3 cup (packed) light brown sugar

4 tbsp unsalted butter, melted

For the filling

2 (14 oz.) cans sweetened condensed milk

1 cup plain greek yogurt (2% or whole milk)

1 tbsp grated lime zest

3/4 cup fresh lime juice

For the topping

1 cup cold heavy cream

2 tbsp confectioners’ sugar

1 tsp grated lime zest

8-10 thin lime slices

Instructions

1. Make the crust: Preheat oven to 375° and set an oven rack in the middle position.
2. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter; stir with a fork first, and then your hands until the mixture is well combined. using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1 1/2″ pie pan. The crust should be about 1/4″ thick. Tip: do the sides first.
3. Bake for 10. minutes, until just slightly browned. Let the crust cool on a wire rack.
4. Make the filling: Lower the oven temperature to 350°F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest and lime juice. Pour the thick mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes then place in the refrigerator to chill thoroughly, about 3 hours.
5. Make the Topping: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Notes

• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

Total time: 1½ hours, plus at least 1 hr chilling and 4 hrs cooling | Yield: 8 servings

Ingredients

For the crust

1¼ cups all-purpose flour (150 grams), plus more for dusting

¼ teaspoon fine sea salt

10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed

2 to 4 tablespoons ice water, as needed

For the filling

1½ cups pecan halves (170 grams)

6 tablespoons unsalted butter

2 ounces bittersweet chocolate, chopped (56 grams)

¾ cup dark corn syrup

4 large eggs

½ cup packed light brown sugar (100 grams)

1 tablespoon unsweetened cocoa powder (5 grams)

2 tablespoons bourbon

¼ teaspoon fine sea salt

Instructions

1. Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
2. On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes. minutes.
3. While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
4. Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
5. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
6. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

Total time: 50 mins | Cook time: 20 mins | Prep time: 30 mins | Makes: 24

Ingredients

Instructions