Raspberry Sour Cream Coffee Cake {Foodie Friday}

I usually try to stay about 4 weeks ahead with the recipes, but being pregnant this fall, having Christmas season craziness and the giant speed bump that just hit our life set me back, so it's no joke when I say that this just came out of my oven.

Brownie Roll-Out Cookies {Foodie Friday}

I’m always on the lookout for a great new dessert. While I was perusing the new Smitten Kitchen cookbook I knew I had to make these ASAP. I started out rolling them and cutting them into snowflakes. It worked well, but just took a long time and resulted in lots of cookies. I pulled out the new cookie pans that my aunt got me and just pushed the dough in. It worked great and was fast, but resulted in significantly fewer cookies (which was good, because DH and I ended up eating almost all of them!)

Snickerdoodle Bundt Cake {Foodie Friday}

Run to your kitchen. Now. This cake is the best all day, any event, make it all the time cake. Crunchy on the outside and moist and delicious on the inside. I’m not sure how I lived my whole life without it. I brought some to work and it was gone in a flash. Similar to the Snickerdoodle pie I made for Pi day, this tastes similar to a coffee cake, so that means you can eat it for breakfast. Cake for breakfast? I’m always up for that!

Pumpkin Cupcakes with Maple Frosting {Foodie Friday}

My friend Melissa posted these cupcakes on Facebook and DH saw them. Since then he has done nothing but talk about how I should make these cupcakes.  It’s not like I took a whole lot of convincing, so within a couple weeks I made them. And boy are we both glad I did. Pumpkin plus cream cheese plus maple= AWESOMESAUCE. The original recipe has a little different Maple frosting recipe that called for maple flavor. I wanted one that used real maple syrup so I visited my trusted source: Glorious treats.