Junior Mint Truffle Brownies

What a minty treat this is! After serving these at work, I was told "these brownies are absolutely the best thing ever. They are as if a brownie and a thin mint had a baby. I cannot get over how good they are!" I can't argue with that. This a great mint and chocolate combo that will make you come back for more.

Pumpkin Muffins

Cinnamon, nutmeg, cloves and ginger...all of the spices of Fall. Along with the spices, come the pumpkins and squash! Although considered a "SUPER FOOD," I find that the only tastes of pumpkin are being experienced through a special ordered latte at the coffee shop. This is a recipe that isn't too sweet and allows the pumpkin flavor to shine through the complimenting spices. These are great alone, with a little honey or just a good swipe of butter.

Moist Banana Bread

I love making banana bread because it makes the whole house smell amazing!! I've made several loves of banana bread in my days and this is the closest I've come to the same as my grandmother bakes (maybe it's in her water because mine is baked with love too). This recipe has no added sugar; it relies solely  on the sweetness of ripe bananas, so eat up everyone!

Black Forest Cupcakes

Cherries and chocolate were practically made for each other. When I was brainstorming for this treat, the only thing i could thin of with chocolate and cherries are those tooth-hurtingly sweet Cordial Cherries that are popular around the holidays. Rave reviews on these at the office (especially the frosting)! The cupcakes are moist and packed with a cherry surprise and the frosting is whipped to perfection. This is a recipe to keep bookmarked.

Applesauce Cupcakes

My grandma has a stashed recipe for applesauce cake that is very similar to this one. This is a very moist cake that has optional raisins and pecans throughout; I don't recommend removing either because they add great texture to the cake. Take a bite, "Oh hello pecan!" It also doesn't get any better than topping the cake with classic cream cheese frosting.