CINNAMON PUMPKIN BUTTER Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup INTRODUCTION I am all in on the new butter board hype and this would be a perfect fall addition. This smooth and fluffy butter is a perfect sweet and salty spread for a slice of bread, a warm biscuit, a stack of pancakes, or even some sweet potato fries or a soft pretzel! For those who don't love the pumpkin spice trend but love fall flavors, this is a perfect balance! Just some cinnamon, nutmeg, and pumpkin puree and you're on your way to a mouthful of fall. Make it and serve it in less than 10 minutes! YOU BUTTER BELIEVE IT INGREDIENTS 2 sticks (1 cup) salted butter, room temperature 1/4 cup pumpkin puree 1 teaspoon granulated sugar 2 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg **if using unsalted butter, add 1 teaspoon salt INSTRUCTIONS Add butter to a stand mixer (or hand mixer) and mix on medium until smooth. Add in pumpkin, sugar, cinnamon, and nutmeg. Continue mixing on medium for about 3-4 minutes until all ingredients are combined and the butter looks smooth and slightly fluffy. Serve at room temperature or store in the refrigerator in an air-tight container for 2 weeks. BON APPETIT! BACK TO SWEETS

DOUGHNUT COOKIES Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies INTRODUCTION These sugar cookies are the ultimate sugar decorating cookie. They have amazing flavor and texture plus they keep their shape from cookie cutting through cooking and they are very easy to decorate! This recipe is my go-to for every holiday cookie and these doughnut cookies are such a crowd-pleaser. Also, the only "flavor-forward" ingredient in this cookie is nutmeg and I always use freshly grated nutmeg, I think it makes all the difference! But I obviously know that not everyone has fresh nutmeg in their cabinet which is fine too! Modified from Bon Appetit 's Holiday Sugar Cookies recipe DONUT YOU FORGET ABOUT ME INGREDIENTS Dough: 2 ⅔ cups all-purpose flour plus more for dusting 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground nutmeg (freshly grated is best!) 1 cup (2 sticks) unsalted butter minus 1 tablespoon, room temperature 1 cup light brown sugar, packed 1 large egg, room temperature 1 teaspoon vanilla Icing: 4 cups powdered sugar 3.5 tablespoons meringue or egg white powder 6 tablespoons of lemon juice (or water ) Gel food coloring, I used pink, turquoise, and brown. Leaving a small amount of the plain icing to use as “white”. Topping: Rainbow Sprinkles! You can also use coconut, mini chocolate chips, icing decoration, etc. you can get creative here! INSTRUCTIONS Sift flour, baking powder, salt, and nutmeg in a medium bowl, set aside. Using an electric mixer, beat butter and sugar in a large bowl until fluffy. Beat in egg and vanilla. Mix flour mixture into butter mixture until fully incorporated. Turn dough out onto a lightly floured surface and knead gently for about 1 minute. Shape dough into two ever circles (about ½ inch thick). Wrap in plastic and refrigerate for at least 4 hours and up to 1 day. Take out one circle of dough, let soften for about 15 minutes at room temperature before rolling out. Preheat the oven to 350 °F. Line two baking sheets with parchment paper, silicone mats, or butter. Roll out dough on a lightly floured surface to about ⅛ inch thick. Take circle cutters, roughly 3 ½ inches in diameter for cookie shapes and 1 1/4 for middle cut out. Transfer cookies to prepared baking sheets 1 inch apart, they will not spread much. Gently reroll dough scraps, be sure to flour the surface again. Cut out more cookies and transfer them to the baking sheets. Bake cookies until light brown on the edges, roughly 12 minutes. Let cool for 5 minutes on the baking sheet then transfer to a rack to cool completely. Repeat with the second round of dough. The dough can be frozen for up to a month - it can actually be frozen for longer but be sure to watch for freezer burn. While the cookies cool, make the icing. Whisk together the powdered sugar, meringue powder, vanilla extract, and milk. Separate into 4 equal-sized bowls. Using gel food coloring, take a tip of a toothpick and add different colors to each bowl (use a tiny bit at a time, you can always add more!). Place each icing bowl into a plastic bag or piping bag, I like to use regular sandwich-size plastic bags. When ready to decorate, cut the tiniest slit off of a corner of each bag and pipe the outside and inside lines of the “doughnut” icing lines. Once that dries, fill in the rest of the icing making sure to use cookie picks or toothpicks to smooth the icing to the edges. Next, sprinkle on those sprinkles! BON APPETIT! BACK TO SWEETS

EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! *Cookie Scoop Pictured BON APPETIT! BACK TO SWEETS