INGREDIENTS • 1 unbaked 9-inch pie crust • 1 can (15 oz) pumpkin purée • 1 can (12 oz) evaporated milk • ¾ cup granulated sugar • 2 large eggs • 1 tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground cloves • ½ tsp salt INSTRUCTIONS 1. Preheat oven to 425°F (220°C). 2. In a large

Ingredients • 2 cups all-purpose flour • 2 tbsp granulated sugar • 2 tsp baking powder • ½ tsp baking soda • ½ tsp salt • 1¾ cups buttermilk • 2 large eggs • 3 tbsp unsalted butter (melted) • 1 tsp vanilla extract • 1 cup fresh blueberries Instructions 1. Mix dry ingredients: Whisk to

Ingredients Needed • 1 cup milk (dairy or oat milk) • ½ cup strong brewed coffee or 1–2 shots espresso • 1–2 tbsp pumpkin purée • 1–2 tbsp brown sugar or maple syrup • ¼ tsp pumpkin pie spice • ½ tsp vanilla extract • Whipped cream (optional) • Extra pumpkin spice or cinnamon for topping

Ingredients • 1 stick butter • 3 tbsp cocoa • 1/2 cup milk • 2 cups sugar • 1/2 cup peanut butter • 3 cups quick oats • 1 tbsp vanilla Instructions 1. Combine the butter, cocoa, milk, and sugar in a saucepan. 2. Place over medium heat until the butter melts. 3. Bring to a boil and boil

Dough • 2½ tsp active dry yeast • ½ cup warm water • ½ cup warm whole milk • ¼ cup + ½ tsp sugar, divided • ⅓ cup butter, slightly melted • 1 tsp salt • 1 large egg • 3½–4 cups all-purpose flour Glaze • 4 Tbsp softened butter • 2 cups powdered sugar • 1 tsp vanilla • 3–6 Tbsp milk

ingredients: • 1 cup peanut butter (creamy or crunchy) • 1 cup sugar • 1 egg instructions: 1. Preheat oven to 350°F (175°C). 2. In a bowl, mix peanut butter, sugar, and egg until smooth. 3. Scoop small spoonfuls of dough onto a baking sheet. 4. Press each cookie with a fork to make the cl

Ingredients: - 1 cup unsalted butter, soft - 1 cup granulated sugar 2 large eggs - 2 tsp vanilla extract - 3 cups all purpose flour 1 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp salt - 2 cups of chocolate chips Instructions: 1. preheat your oven to 350°f (1

For the Cake: 2 ½ cups (315g) all-purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 3/4 cup (170g) unsalted butter, room temp 13/4 cups (350g) sugar 4 large eggs 1 tbsp vanilla extract 1 cup (240ml) whole milk For the Filling and Frosting: 2 cups (480ml) heavy whippin