Cranberry Pecan Cookies

Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened **
1 cup chopped pecans **
2/3 cup white baking chips
2/3 cup dried cranberries **
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

2. Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

**alternative ingredients

caramel apple cookie dough

walnuts

no cranberries 

no pecans

Recipe and picture from Tasteofhome.com

Apple Kuchen Bars

Ingredients
3 cups all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups cold butter, divided
4 to 5 tablespoons ice water
8 cups thinly sliced peeled tart apples (about 8 medium)
2 cups sugar, divided
2 teaspoons ground cinnamon

Directions
1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack.

2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

Recipe and picture from Tasteofhome.com

Cinnamon Topped Apple Cake

Apple cake
210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (3/4 cup) caster sugar or granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) Greek yogurt

Cinnamon topping
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon ground cinnamon (pie spice)
1 tablespoon butter, melted

I doubled sugar and cinnamon - too soupy as written. Amount would only provide a sparse topping.

Sugar glaze
30 grams (1/4 cup) icing sugar or powdered sugar, sifted
1–2 tablespoons milk

1/8t vanilla

INSTRUCTIONS

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. (I used an 8x8 square pan)
2. In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. (8x8 square needed 45-50 minutes) Transfer cake to a wire rack to cool completely. (cooled in pan, when cooled enough to touch pan I lifted it out of pan long enough to remove parchment paper then returned it to the pan)
7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake. 

May try adding a bit of cinnamon to the dry ingredients to give the cake a bit more flavor. 

Topping worked well with changes I made. 

Has a coffee cake vibe to it, tasty and moist.

Original recipe from sweetestmenu.com

Purple text - my changes

Sweet and Spicy Seasoned Crackers

Ingredients

1 stick (8 tablespoons) salted butter, melted

2 tablespoons dark brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon chopped fresh sage (dash of ground sage)

1 tablespoon dried oregano

1 teaspoon smoked paprika 

1/4-1 teaspoon cayenne pepper (to taste)

1/8-1teaspoon red pepper flakes (to taste)

kosher salt and black pepper

3 sleeves Ritz crackers or Saltines

Instructions

1. Preheat oven to 300° F. Place wire racks on top of two baking sheets.

2. In a large bowl, combine the butter, brown sugar, garlic powder, onion powder, sage, oregano, paprika, cayenne, and a pinch each of red pepper flakes, salt, and a generous pinch of pepper. Add the Ritz crackers and toss to combine, making sure all crackers are coated in butter.

3. Spread the Ritz out in an even layer on top of the racks. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an airtight container for up to 2 weeks.

Original recipe and picture from halfbakedharvest.com

Coffee Shortbread

 Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/2 cup white baking chips

Directions
Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.

Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Recipe & picture from tasteofhome.com

Pecan Pie Muffins

 Ingredients:
1 cup of chopped pecans.
1 cup of firmly packed brown sugar.
½ cup of flour.
2 large eggs.
½ cup of melted butter.

Instructions:
Preheat the oven to 350° and place foil-baking cups in muffin pans  (do not use paper baking cups) OR use greased silicone muffin pans with no baking papers.

In a large bowl, mix together the pecans, brown sugar and flour.
Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.
Spoon the batter into cups 2/3 full and bake for 20 to 25 minutes.
Transfer to wire racks immediately after baking.
Enjoy!

my attempt

picture from 1strecipes.com

Recipe from 1strecipes.com

Cinnamon Swirl Apple Cake

For the apples
45 g (1/4c) granulated sugar
1 tsp cinnamon
2 apples peeled & diced

For the cinnamon swirl
150 g (3/4c) light brown sugar
2 tbsp cinnamon
120 g (1/2c) unsalted butter melted

For the cake
360 g (3c) plain flour
200 g (1c) caster sugar
4 tsp baking powder
300 ml (1 1/4c) whole milk
1 tsp vanilla extract
2 large eggs lightly beaten, room temperature
110 g (1/2c) unsalted butter melted & cooled slightly

For the glaze
200 g (1 3/4c) icing sugar
40 ml (3T) whole milk
______________________

Instructions
Preheat the oven to 350F (180C (160C fan)) and line an 8x10" baking tray with non-stick baking paper

For the apples
Peel and dice your apples, then whisk together the sugar and cinnamon in a small bowl. Coat the apples in the mix, then set aside

For the cinnamon swirl
In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside

For the cake
In a large mixing bowl, add the flour, sugar, and baking powder, then whisk together with a hand whisk until combined
Pour in the milk, vanilla extract, and eggs and whisk until just combined, then gently stir in the butter with a wooden spoon or rubber spatula
Fold in your apples, then pour the batter into your prepared tin, spreading it out to the edges
Dollop on the cinnamon mixture (it may need a quick stir if it's separated), then swirl it through the batter with a knife. It should sit on top of the batter, rather than sink to the bottom
Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it. The cinnamon swirl part should still be wet and gooey whilst it's hot

For the glaze
Whilst the cake is baking, make the glaze. Mix together the icing sugar and milk with a spoon until runny and smooth.
Pour the glaze over the warm cake and spread it out evenly, letting it drip down any cracks in the cake (this is the best part to eat!)
Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold
Enjoy!

Notes
Store in an airtight container for up to 3 days
When testing if the cake is done, make sure to test the cake only, as the apples and cinnamon swirl will still be wet and gooey
You can also make the glaze with water rather than milk if you prefer, you may just want to use slightly less to achieve the same consistency

Recipe & picture from fitwafflekitchen.com