Gingerbread Cookies

Every year we bake these around Christmastime. They are so good, and the perfect thing for kids to help make! :)

Ingredients:

• 3 cups of all purpose flour

• 1 & 1/2 sticks of softened unsalted butter

• 1 cup brown sugar

• 1 egg

• 1 tsp. vanilla

• 2 tsp. ground ginger

• 2 tsp. cinnamon

• 1 tsp. baking soda

• 1/2 tsp. ground clove

• 1/2 tsp. salt

• 1/4 cup molasses

Royal icing:

3 egg whites

4 cups powdered sugar

-In the bowl of a standing mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add in the powdered sugar, about a cup at a time. Let it mix for a couple minutes or until shiny and smooth!

*This dough needs to chill in the fridge for an hour before baking.*

1. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and brown sugar for a couple of minutes or until fluffy.

2. Add in the egg and vanilla. Mix for another minute or two.

3. Add the molasses. Scrap down the sides of the bowl as needed.

4. In a separate bowl, briefly combine the flour, cinnamon, ginger, clove, salt, and baking soda. Add the dry ingredients to the mixer. Combine on low speed for about 30 seconds.

5. Divide your dough into 3 equal pieces. Wrap each one in plastic wrap and let it chill for about an hour.

6. After an hour, preheat the oven to 350 degrees. Prepare 2 baking sheets with parchment paper.

7. Roll out the dough in between 2 sheets of parchment paper. Lightly dust the dough with flour as needed. Roll it into 1/8 of an inch thick. Cut out your cookies and place them on the baking sheets.

8. Bake for about 10 minutes. Let them cool for 5 minutes on the baking sheet. Transfer to a cooling rack to cool completely.

9. Frost with royal icing!

Pumpkin Cheesecake with Sour Cream topping!

If you can't decide between cheesecake and pumpkin pie, then make this amazing pumpkin cheesecake! IT IS SO GOOD and PERFECT for Thanksgiving!

Ingredients:

For the crust-

• 1 1/2 cups of crushed ginger snaps (or any type of spiced wafer)

• 1/3 cup melted unsalted butter

• 1/4 cup sugar

For the filling-

• 3 8 oz. packages of cream cheese, softened

• 1 15 oz. can of pumpkin puree

• 2 eggs

• 3/4 cup sugar

• 1/2 cup brown sugar

• 2/3 cup evaporated milk

• 1/2 tsp. salt

• 1 Tbsp. pumpkin pie spice

• 2 Tbsp. corn starch

For the topping-

• 1 16 oz. container of sour cream

• 1/3 cup sugar

• 1 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Prepare a 9 inch springform pan by lining the bottom with foil and spraying it with nonstick cooking spray.

2. Mix all of the ingredients together for the crust in a bowl. Pour it into the springform pan. With clean hands, spread the mixture evenly.

3. Bake the crust on a baking sheet for 8 minutes.

4. While the crust bakes, work on the filling.

5. In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, and both sugars. Let it mix for about 30 seconds. Scrap down the bowl.

6. Add in the eggs, pumpkin puree, evaporated milk, salt, pumpkin pie spice, and corn starch. Mix on low speed for about a minute or until super creamy.

7. Pour the filling into the slightly cooled crust.

8. Bake for exactly one hour.

9. In a separate bowl, mix together the 3 ingredients for the topping.

10. Spread the mixture over the hot cheesecake and bake for another 5 minutes.

11. After 5 minutes, take the cheesecake out and let it cool on the counter for about an hour. Pop it into the fridge (covered) and let it set for at least 6 hours.

Apple Butter Pumpkin Pie

This pie is amazing. If you like pumpkin pie, you'll love this!

Watch my YouTube video tutorial!

https://www.youtube.com/watch?v=o95uww9TEs4

Ingredients:

• 1 unbaked 9 inch pie crust

• 1 cup of apple butter (check out my recipe for the best crockpot apple butter ever!)

• 1 cup of pumpkin puree

• 2 eggs

• 1/4 cup sugar

• 1/4 cup brown sugar

• 1 tsp. vanilla

• 1/2 tsp. salt

• 2 tsp. pumpkin pie spice

• 3/4 cup evaporated milk

1. Preheat your oven to 425 degrees.

2. Mix all of your ingredients together in a large bowl until smooth. Pour the batter into the pie crust.

3. Bake at 425 for 15 minutes. After 15 minutes, turn the oven down to 350 and cook for an additional 50-55 minutes.

4. Let the pie cool to room temperature before putting it in the fridge to cool completely.

5. Serve with fresh whipped cream!