The art of making a great biscuit is not to over work the dough, you want to mix the dough just until everything moist and incorporated. These cheddar, bacon, and green onion biscuits are fluffy and packed full of flavor. The best part s that they come out huge, they are perfect to be sliced in half and filled with your favorite meats and transformed into a  great sandwich, or my favorite way just how they are. Check out the recipe below.

For baking, one of the hardest skills it is to make a bread The constant attention of kneading and resting the dough for hours to hope that all your hard work turns out correct is a lot for a home cook. This easy no-knead crusty bread recipe puts all of the hard work to the side. The bread comes out flavorful and soft on the inside and has a great crust on the outside. It is the perfect bread for any meal. The best part it only has THREE ingredients (well four if you count the water).Check out the recipe below.

These cappuccino muffin are packed with coffee and chocolate flavor and nice and moist that will keep a great flavor for a few days. For most people, these muffins a great and easy way to start your day along side a cup of coffee or milk.

My favorite fall flavor is apples, it can be used in so many different ways so I had to do one last recipes with apples. These apple spiced thumb print cookies are flaky and full of rich butter and spices plus the simple apple filling the makes these taste great and full of flavor.

Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.

The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.

In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling.  These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.

Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.

Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.

Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.

The two best breakfasts in my opinion is cinnamon rolls and Apple pie, yes pie for breakfast is the best way to start the day!! The combination from the apple pie filling in the soft and flaky cinnamon roll is great, plus topped with cream cheese icing. The whole process talking about two hours you wont be spending your whole day on the rolls.

For the apple pie filling you can go easy and get the pre-made can kind, but if you are going through making your own rolls mind as well make your own which is easy.  Both will come out with the same texture and similar flavor, but homemade always tastes better to me.

As the rolls bake there will be extra sugar syrup on the bottom that makes the both carmalized so if I see this when the rolls are done I like to flip them over while baking, i know the presentation is the prettiest but the caramelize drizzle that seeps back into the roll is worth it.

As the rolls are warm enjoy them as you deserve it after making the rolls with your favorite people and will last for a few days if the rolls are still around to be claimed.

Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.

You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.

Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough.  You want to roll the dough out on the counter top to a 1" thick circle.

Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.

While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.

As fall comes in with the cool air and the leaves starting to change everyone starts to love the smell of fall desserts baking in the kitchen. The wonderful taste of pumpkin desserts from pies to this great tasting pumpkin-cherry upside-down cake makes fall so much better especially after doing all of the fall activities like going to apple orchard or finding that perfect pumpkin in the patch.

One of the best parts of the recipe is the cherry sauce that goes on the bottom that carmelizes as it bakes in the oven. It is super easy to make as all you do is add all of the ingredients for the cherry sauce in a sauce pan and let it come to a boil stirring frequently. Let simmer for 2-3 mins and pour into the bottom of the cake pan. let cool as you make the batter.

You start by combining the butter and the sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add the vanilla, beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin.

In a medium bowl, stir together flour, baking powder,  spices, and baking soda. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

Carefully spread batter over preserve mixture in pan.Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Carefully invert onto a large serving platter. Spoon any of the cherry mixture back onto of the cake. Serve warm.

These cookies are a serious cookie that will fix your sweet tooth craving. The nice chewiness of the brown sugar bring to these Pecan Praline Cookie is incredible plus topped with a smooth chewy caramel like praline topping topped with chopped pecans will make these a great fall time cookie. These are definitely a good substitute for the normal chocolate chip cookies.

These cookies use very few ingredients to make. All you need is unsalted butter, packed brown sugar, a large egg, vanilla extract, all purpose flour, baking soda and salt. You start off by creaming the butter and the sugar until light and fluffy and then add the egg and vanilla. Lastly you add all the dry ingredients an then you have the simple batter for theses cookies.

Using a 1-1/2 tablespoon scoop, place the batter on lined sheet pan lined with parchment paper and bake for 10-12mins until the cookies are browned on the edges.

A praline is a confection the has sugar, cream, and some form of nut, with pecans it would be classified as an an American praline. The praline topping is very simple to make and turns out fantastic for the topping for these cookies. For the praline topping add the cream and brown sugar in a small sauce pan, stir until all of the sugar is mixed in smooth. let the mixture boil for two minutes then pull off the heat and mix in the powdered sugar until a smooth caramel brown sauce is made. I let it cool for about 5minutes before adding it to the cookies. Top with the chopped pecans and the cookies are ready to be enjoyed. Once the praline topping as cooled completely you can stack the cookies up and store for days and they will stay nice and chewy.