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.

The tinga sauce is a classic mexican sauce made from tomatoes, chipotle chilis in adobo, garlic and cinnamon that packs a bold smoky flavor with just the right amount of heat that wont be too overwhelming for the whole family. As you cook the liquid out of the  sauce to thicken the sauce it fill your home with a great scent that almost as great as the taste.

Homemade pot stickers are extremely easy to make and can be fun for the whole family to make, and with this recipe makes about 4 dozen which you will need the extra help. The flavor of these Korean style beef pot stickers will make you stay away from the easy store bought ones you kind in you local. Plus all of the ingredients are easy to find in any grocery store.

The first thing you want to do is combine the ground beef, onion, shredded carrots, garlic, soy sauce, sesame oil, honey and chili paste. Mix until you a mixture that is well combined.

Place about a teaspoon of filling into the center the wrapper. Dab your finger in the egg and drag it across two edges of the wrapper. fold over and press to seal. The wrappers should be full but not leaking out.

Place a large skillet over medium-high heat and or vegetable oil. When the oil is hot add the prepared pot stickers and fry both sides until brown. Once they're cooked on both sides, add 1/4 cup of water and cover over and reduce heat to medium-low. Steam for about 3-5 minutes.

For the dipping sauce, add the rice wine vinegar, soy sauce and chili paste in a bowl and mix until combine.

Check out a video for a wanton roll up that uses a similar recipe for an additional appetizer.

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.

Is it just me or does everyone love a slice of warm, moist slice of banana bread fresh from the oven?? This banana foster bread recipe delivers a great moist banana bread, topped with a sugary, rum flavored walnut streusel. This banana bread will become one of your favorites instantly.

The first thing you want to do is get the oven preheating to 350F. You want to then start by creaming the butter that is at room temperature and the granulated sugar until you get to a light a fluffy consistency.

In a bowl, I like to use a wire whisk to break up the bananas vs a fork or a masher. You can mash and whip them together to get that chunky  apple sauce like texture a lot easier. Mix in the two eggs and add it to the butter sugar mixture. Mix everything until well combined, add all of the dry ingredients slowly until just combined. Do not over mix for the light and fluffy texture of the bread.

In a smaller bowl, mix together the melted butter, brown sugar, rum extract, vanilla extract, ground cinnamon and chopped walnuts. Pour the bread batter into a into prepared loaf pan add top the batter with the foster topping.

Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to wire rack to cool.

One of my favorite things to do in the summer is to barbecue, but on days like today where it is all rainy with no sign of letting up or in the middle of the winter when it is negative degrees below zero there need to be a way to get a great flavor rib without needing to go out in the elements. These oven baked BBQ ribs come out fall off the bone tender and juicy.

In a bowl combine  the brown sugar,salt, black pepper, paprika, garlic powder, onion powder, mustard and  chili powder. Once mixed add the apple cider vinegar to form a thick marinade. On a foil lined pan, rub the marinate onto both sides of the ribs. Cover with foil and let rest in the refrigerator for at least an hour, over night is preferred.

Ina 300°F oven, place the ribs in the oven covered and bake for 1-1/2 hours to 2 hours until the internal temp is about 180-190°F degrees. Brush on your favorite sauce and back for an additional 20-30minutes until the sauce caramelizes onto the ribs.

Let the ribs rest for about 5 minutes then cut the ribs into individual ribs and serve.

As a young boy I remember my grandma, Oma to me would go buy peaches by the bushels to make can peaches which i still ask for to this day whenever I see her. So my love affair for peaches goes back quite a bit and can wait for summer for these wonderful fruits to come into season.  These peach and pecan scone pack a great baked peach taste in a soft flaky scone straight out of the oven.

The first thing you want to do is to combine flour, salt, baking powder, baking soda, and brown sugar and granulated sugar. Make sure you combine everything so you do not have any clumps before you add the butter. You want to add the butter in cold, and i mean COLD. The colder the butter is the flakier the scone will be. I typically try to get most of the butter the size of large grind corn meal, but if you have a few larger chunks it will be fine.

Add the Cream and egg together and whisk together.

Add the cream mixture to the flour/butter mixture and use a fork to stir everything together until just moistened. Add the peaches and pecans and fold it in being carefully not to break the peaches up.

Dump the dough out on a clean counter and kneed it lightly, Try to do it quickly so the heat from your hands does not warm the butter up to much. If the dough is becoming really sticky place back in the bowl and place in the refrigerator or freezer for a few mins to firm up some.

Slice the scones into 8 equal slices and place on a prepared sheet pan an bake at 400F for about 18-20 minutes.

Allow scones to cool for 10 minutes. While waiting in a small bowl whisk together the heavy cream, confectioners’ sugar and lemon juice. Drizzle the glaze over the warm scones and enjoy while they are still warm. They will last three days in air tight container.

When I think about the summer I think of barbecues with friends and the most refreshing beverage is a tall glass of ice cold lemonade. This pie is like that lemonade!! This lemon pie is similar to a classic key lime pie, but it’s made with fresh lemon juice and zest instead with a perfect balance of sweet and tart. Since this pie needs to be refrigerated for several hours, it’s a perfect dessert that you can make ahead of time, even a day ahead!

The first thing you want to do is  add the condensed milk, egg yolks, lemon zest and vanilla extract in a large bowl and whisk until well combined. Add the lemon juice and mix until it thickens, a bout 2-3 minutes. I find using fresh lemon juice will make a better pie, but prepackaged juice will still produce a high quality pie.

Once you pie crust is completely cool, add the pie fill and bake in a 350 degree oven for about 20mins until the filling is jiggly but almost set. remove and let cool to room temperature and refrigerate for 3-4 hours.

Once the pie has cooled completely in the refrigerator, whisk the beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks). Top the pie with the whipped cream and garnish with lemon zest and lemon slices to your desire and serve the pie. the pie can be kept up to 3-4 days covered air tight if it not totally eaten by then!