Cake Batter

• 3/4 cup unsalted butter, room temperature 
• 1 cup plus 2 tablespoons granulated sugar
• 3 large whole eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1¼ cup plus 2 tablespoons Cake Flour, sifted
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/4 cup Macadamia Nuts, toasted and cooled

Butter Topping

• 1½ ounces unsalted butter, melted
• 3/4 cup brown Sugar
• 1 Pineapple, cleaned, cored, and sliced

Macadamia Nut Pineapple Upside Down Cake 

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• 1 cup (2 sticks) butter, softened
• 2½ cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• 15 oz. can pumpkin puree
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla extract
• 1¼ cups granulated sugar
• 3 large eggs

Cream Cheese Glaze Ingredients:

• 4 ounces cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar (plus extra if needed)
• 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

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• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1/2 cup milk
• 5 tablespoons unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup mini semisweet chocolate chips
• 1½ teaspoons pure vanilla extract
• 1¼ cups hot water

Chocolate Pudding Cake

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• 1/3 cup sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of ground cloves
• 1/8 teaspoon salt
• 1 cup light cream
• 1 cup heavy cream
• 2/3 cup solidly packed puréd pumpkin, canned pumpkin is fine
• 1/2 cup pure maple syrup

Maple Pumpkin Custard

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• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon kosher salt

Coconut Macaroons

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Churros

• 1 cup of all purpose flour
• 3 eggs
• 1 cup of water
• 2 teaspoons of vanilla extract
• 2 tablespoons of sugar
• 1/2 stick of butter
• 1/2 cup of sugar for dusting the churros
• 2 teaspoons of cinnamon for dusting
• Vegetable oil for frying (about 3 cups)

Sauces

• 3/4 cup of Nutella
• 1/4 cup heavy cream
• 1.5 cup of frozen strawberries (or fresh)
• 2 tablespoons of sugar
• 1 teaspoon vanilla extract
• Juice from half a lemon
• Small can of sweet condensed milk

Hanukkah Churros

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• 2½ cups (12½ ounces) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1 cup (7 ounces) sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 packed teaspoon orange zest (from about 1 medium orange)
• 1 cup pureed pumpkin
• 3/4 cup dried cranberries

Pumpkin Orange Cranberry Cookies 

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• 1 cup butter (two sticks)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1¾ cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2½ cups Pepperidge Farms Stuffing
• 1 cup dried cranberries

Pepperidge Farm Stuffing Cookie

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• 3 tablespoons unsalted butter
• 1 lb sweet apples, pared, cored, thinly sliced
• 1 1/3 cups sugar
• 1/3 cup seedless raisins
• 1/4 cup Calvados (apple brandy)
• 10 (½-inch) slices French or Italian bread
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 cups milk
• confectioners' sugar

Apple Raisin Bread Pudding

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• flour for dusting
• Buttery Pie Dough (click for recipe)
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1¼ cups pecans, roughly chopped
• 1/2 cup pecans, halves for topping

Blue-Ribbon Pecan Pie

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