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.

This blueberry coffee cake is moist and buttery with a great crunchy topping that makes this a great breakfast or dessert that is quick to prepare and your family will love and tastes better a day or two later only if it will last that long. Please share this and make for your family, they will love it!!

Start by adding the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. Start to  cream butter and sugar together until light and fluffy, about 5 minutes and is about doubled in volume.

Add the eggs, sour cream, lemon juice and vanilla extract and mix until combined.

With the mixer running on low speed, add the flour, baking powder, baking soda and salt to the batter and mix until just combined. The batter will be thick! add to the well prepared spring form pan and spread over evenly. Add the blueberry evenly over the batter evenly.

For the crumble topping, combine flour, sugar, chopped pecans, oatmeal, cinnamon and butter in the bowl of a stand mixer or if you feel like a kid like me, mix with your hands. Mix for about 2 minutes until all the flour is incorporated. Spread the streusel evenly over the blueberries with your hands. Bake in a 350 degree oven for 50-60minutes or until the wooden toothpick or skewer comes out clean. Let cool for 15 minutes then remove the outer ring off the pan and let cool completely. After that cut yourself a piece before your family comes and eats it all.  Recipe is below and please share and let me know if you make it.

One of my favorite breakfast items is homemade cinnamon roll, but sometimes you don't have the time to proof the dough and so on for the time consuming task of making them. This cinnamon pecan pound cake has the taste of a fresh cinnamon roll within half the time.It is also has light and airy texture like pound cake is known for.

Start off by preheating the oven to 325 degrees. Spray the baking pan with non stick spray.

The first thing you need to do is let 3 sticks of butter come to room temperature . Add the butter to the bowl of a mixer with a whisk attachment. beat the butter for a minute at high speed.

Slowly start adding the sugar slowly stopping to scrap sides when you are about half way through. Cream the butter and sugar for about 5 minutes until the mixture is a light yellow and fluffy appearance.

Start adding the eggs one at a time, combining well before adding the next. Scrap the sides and bottom as needed.

Sift the four, Baking Soda and Salt together. making sure the mixture is fine with not clumps.

With the mixer on low setting, start adding the flour mixture to the wet mixture adding in 2-3 batches. Scrap the sides and mix until just combined.

Add the Apple Sauce, Vanilla Extract and Oil. Mix until combined, be careful not to over mix!!

Add the ingredients for the cinnamon swirl in a small bowl. mix until well combined.

Pour a of the mixture in the prepared baking pan, drizzle 1/2 of the cinnamon mixture ontop of the batter. Using a skewer,  swirl the mixture into the batter. Repeat until all of the batter and cinnamon mixture is used. Bake for 1 hour and half until a knife or skewer comes out clean. Let the  rest for 10-15mins before flipping it out of the pan. Drizzle the frosting over the cake once cooled for awhile.

Enjoy!!!