Sweet Honey Cornbread

This Sweet Honey Cornbread is so moist and delicious. It has just the right amount of sweetness from the honey. Thank you Real Housemoms

1 c milk
1/4 c. butter, melted
1 egg, beaten
1 1/4 c cornmeal
1 c all-purpose flour
1/4 c sugar
1/4 c honey
1 tbsp baking powder
1/2 tsp salt
1/4 c frozen corn

• Preheat oven to 400 degrees
• Whisk together milk, butter and eggs in a large bowl
• Add in the remaining ingredients 
• Stir until just combined, it will still be lumpy
• Pour into a greased cast iron skillet or baking pan
• Bake for 20 min or until toothpick comes out clean after being inserted into the center
• Allow to cool slightly then serve 

Mini Pumpkin Poppers

So simple. Thank you Six Sisters Stuff

15.25 ounces spice cake mix
1 (15oz) can of pumpkin puree
2 tablespoons butter

• Mix together cake mix and pumpkin puree until blended. 
• Refrigerate dough for 30 minutes
• Melt butter in separate bowl
• Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
• Bake dough at 350 for 10 minutes or until toothpick comes out clean.
• Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar

Starbucks Copycat Pumpkin Scones

These copycat scones are so easy to make and they’re a million times tastier too! Thank you Dan Delicious

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract

For the glaze:
1 cup confectioners’ sugar
2 tablespoons milk

For the Spiced Glaze:

1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

• Preheat oven to 400 degrees F. 
• Line a baking sheet with parchment paper or a silicone baking mat 
• Set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. 
• Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
• In another bowl, whisk together pumpkin puree, milk, egg and vanilla. 
• Pour mixture over dry ingredients 
• Stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. 
• Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. 
• Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. 
• Then cut each each rectangle into two triangles, making 8 triangles
• Place scones onto prepared baking sheet. 
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• To make the glaze, combine confectioners’ sugar and milk. 
• Whisk until smooth. 
• If the glaze is too thick, add more milk as needed; set aside. 
• To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
• When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
• Allow glazes to set before serving.

Breezy Brunch Skillet

Serve up this Breezy Brunch Skillet to get a chilly morning off to a great start. Thank you The Gooseberry Patch

6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
6 eggs
1/2 c. shredded Cheddar cheese

• In a large skillet over medium heat, cook bacon until crisp. 
• Drain and set aside, reserving 2 T. drippings. 
• In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. 
• Cook and stir for 2 minutes. 
• Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. 
• With a spoon, make 6 wells in potato mixture. 
• Crack one egg into each well, taking care not to break the yolks. 
• Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. 
• Sprinkle with cheese and bacon. 

Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors! Thank you Back For Seconds

1 can pumpkin puree

1 cup oil
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla extract
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Icing:

1/2 cup unsalted butter
3 1/2 cups powdered sugar
6 tablespoons milk or cream
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

• Preheat oven to 350
• In a large mixing bowl beat pumpkin, oil, and sugars. 
• Add vanilla and eggs, one at a time, beating between each addition.
• In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. 
• Slowly add to pumpkin mixture, beating until smooth and well combined. 
• Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean
• While cake is baking melt the butter in a saucepan over medium heat. 
• Continue cooking the butter. It will foam and start to turn brown. 
• Once it is a deep golden brown, turn off heat. 
• Whisk in powdered sugar, cream, cinnamon, and vanilla. 
• If too thick add a bit more cream. 
• Pour over hot cake when it comes out of the oven. 
• Store covered at room temperature.
  

Cinnamon Roll Cookies

Eat plain...Eat with frosting...Eat sandwiched together.. Any way you choose they are delicious. Thank you Oh Sweet Basil

1 stick of salted butter, softened
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg, whisked
3/4 teaspoon vanilla
1 1/4 cup flour
2 tablespoons french vanilla pudding
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup white chocolate chips
1 cup cinnamon chips

Optional : Cinnamon Roll Frosting

• Heat the oven to 350 degrees. 
• Line a baking sheet with parchment paper or a silpat.
• In a mixer, combine the sugars, and butter. 
• Mix for 1 minute then add the vanilla and egg and mix for another 15 seconds.
• In a small bowl, whisk together the flour, pudding, baking soda and cinnamon. 
• Mix for 30 seconds 
• Add the cinnamon and white chocolate chips. 
• Scoop out the dough onto the baking sheet and bake for 10 minutes.
• Meanwhile, make the cinnamon roll frosting.
• Remove the cookies from the oven 
• Allow to cool and frost

Cinnamon Roll Frosting

Lovely creamy frosting...ideal cookies . Thank you Oh Sweet Basil

1 8oz package of cream cheese, softened
3 cups powdered sugar
1/4 teaspoon vanilla
1 tablespoon heavy cream if needed
1 1/2 tablespoons of butter, melted
1/3 cup brown sugar
1/2 teaspoon cinnamon

• In a small mixing bowl, beat the cream cheese until smooth. 
• Add the vanilla, powdered sugar and cream if needed.
• In a small bowl, stir together the butter, brown sugar and cinnamon.
• Using a spoon, drop dollops of the brown sugar mixture into the frosting 
• Using a knife, gently swirl it through