pumpkin white chocolate chip cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) white chocolate chips
• Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off and cool them on wire racks.

Cream Cheese Frosting

1 (8 0unce) package of cream cheese

1 cup powdered sugar

1/2 teaspoon vanilla extract

Blend cream cheese first until smooth. Add sugar and blend. Add vanilla and mix. Spread  frosting on cooled cookies and enjoy!


*Recipe adapted from foodnetwork

adam's peanut butter cup fudge ripple cheesecake

For the Crust:

4 1/2 cups crushed Oreo cookies

1/2 cup melted butter

For the Filling:

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 cup sour cream

3 eggs, lightly beaten

1 1/2 teaspoons vanilla

1 cup chocolate fudge topping, divided

6 peanut butter cups, cut into small wedges

6 butterfinger, chopped

1. Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.

2. In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.

3. Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.

peanut butter pudding

• 
  
• 25-30 Oreo Cookies
• 1/4 cup melted butter
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2-2/3 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 milk chocolate candy bar (1.55 ounces), coarsely chopped
• 1/2 cup slated cashews, chopped
• 
  
• 1. Using a food processor pulse Oreo cookies until finely crushed. Mix in melted butter and press into the bottom of a 9x13 in baking dish. Bake at 350° for 10 minutes. Cool completely on a wire rack.
• 
  
• 2. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
• 
  
• 3. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and cashews. Cover and refrigerate for at least 1 hour before serving.

prep: 25 min

cook: 10 min + chilling

servings: 12