Wontons

• 1 large firm apple, such as honeycrisp
• ¼ cup , packed [dark-brown-sugar]
• ½ teaspoon cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon freshly squeezed lemon juice
• 12 wonton wraps

Cinnamon Sour Cream Dip

• 1/2 cup sour cream
• ½ teaspoon lemon juice
• 3-4 tablespoons cinnamon syrup from apples

• 1/4 cup Demerara Cane Sugar
• 2 tablespoons prepared yellow mustard
• 2 tablespoons butter
• ¼ teaspoon sea salt
• 2 teaspoons dehydrated minced onion
• 1/8 teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon hot mustard powder
• 2 cups fresh pumpkin seeds, washed and drained of excess water

• 1 ¼ cup Water
• ½ cup (1 stick) Unsalted butter
• 2 teaspoons Golden Brown Sugar
• ¼ teaspoon Salt
• 1 cup All-purpose flour
• 3 large Eggs, lightly beaten
• 3 cups Canola oil, for frying
• 1 cup Granulated Sugar
• 2 tablespoons Ground cinnamon

• 1 – 15.5 oz. can (about 1 1/2 cups) rinsed and drained Chickpeas
• 1 ½ tablespoons Honey Granules Flip-Top Canister
• 1 teaspoon wasabi powder
• 1/2 teaspoon fine sea salt
• ¼ teaspoon garlic powder
• 1 teaspoon horseradish powder
• 1 teaspoon prepared horseradish
• Canola oil (for frying)

• 2 tablespoons unsalted butter, melted
• 4 cups mixed nuts, such as whole almonds, walnuts, pecan halves and hazelnuts
• 1 large egg white
• 1/2 cup Dark Brown Sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 tablespoon Demerara Cane Sugar
• 1 teaspoon flaked maldon sea salt

• 4 Pears
• 5 Tablespoons Melted Butter (Separated into 2 tablespoons and 3 tablespoons)
• 1 Teaspoon Cinnamon
• 1 cup Chopped Walnuts
• ½ cup Rolled Oats
• ¼ cup Dark Brown Sugar
• ¼ cup Pomegranate Seeds

• 2 Whole sweet potatoes

Streusel Topping:

• ½ cup All-purpose flour (gluten-free or regular)
• ¼ cup , packed Golden Brown Sugar
• ½ cup Pecans, chopped
• ¼ teaspoon Cinnamon
• 1 pinch Salt
• ¼ cup or 4 tablespoons Salted butter, melted

For the sweet potato skins:

• 6 tablespoons Salted butter, softened
• 2 ½ tablespoons Golden Brown Sugar
• 1 tablespoon Heavy cream
• ½ teaspoon Cinnamon
• ¼ teaspoon Vanilla extract
• 1/8 teaspoon Salt

• 1 ½ lb. fresh Brussels sprouts, washed, trimmed and halved
• 3 tablespoons olive oil
• ¼ teaspoon coarse sea salt
• 6 slices thick cut bacon
• 1/4 cup Golden Brown Sugar
• 1 tablespoon Balsamic vinegar

Vegetables

• 1 acorn squash
• 2 lb. sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons melted butter
• 1 tablespoon C&H Golden Brown Sugar, packed
• 1 teaspoon flaked sea salt, divided
• 1lb. Brussels sprouts, trimmed and halved
• 1 cup fresh pearl onions, blanched and skinned
• 2 tablespoons olive oil

Balsamic Brown Sugar Glaze

• 1 cup balsamic vinegar
• 1/3 cup C&H Golden Brown Sugar, packed
• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup chicken or turkey broth or stock
• 2 tablespoons Demerara Cane Sugar
• 2 teaspoons cornstarch
• 1 cup orange juice
• 1/4 teaspoon poultry seasoning
• ¼ teaspoon ground jalapeño powder
• Salt, as needed, depending on broth or stock used
• Optional: 1 tablespoon freshly minced sage and/or curly parsley

• 1 cup firmly packed Dark Brown Sugar
• 2 tablespoons cider vinegar
• 1/4 cup unsweetened apple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup Dijon mustard

• 4 cups Water
• 2/3 cup , packed Dark Brown Sugar
• 1/3 cup Coarse Kosher Salt
• 2 tablespoons Peppercorn, whole
• 2 sprigs Sage, fresh
• 2 sprigs Rosemary, fresh
• 1 cup Bourbon
• 1 Navel orange, sliced into wedges
• 1/2 Sweet Onion, chopped
• 3 cloves Garlic, chopped

• 3/4 cup [dark-brown-sugar]
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1 cup ricotta cheese, pureed in blender or mini food processor
• 1 cup canned pure pumpkin
• 3/4 cup half and half cream

Caramelized Asiago Toasts

• 12 slices french or multigrain loaf
• 2 tablespoons butter
• 1 tablespoon EVOO
• ¼ teaspoon minced fresh rosemary
• 1/8 teaspoon salt
• ½ cup shredded asiago cheese
• 1 tablespoon Dark Brown Sugar
• Pinch black pepper

Savory Pumpkin Cheese Fondue

• 1 tablespoon pumpkin oil
• 1 teaspoon crushed or finely minced fresh garlic
• 2 tablespoons cornstarch
• ½ cup white wine
• 1 cup shredded mild white cheddar cheese
• 1 cup finely shredded swiss gruyère cheese
• ½ cup finely grated asiago cheese
• 1 cup canned solid pumpkin
• 1 cup half and half
• 1 teaspoon minced fresh sage leaves
• ¼ teaspoon minced fresh thyme leaves
• ½ teaspoon salt
• 1/8 teaspoon white pepper

Dough

• 1.5 cups Whole milk, warmed to 110°F
• 2 ¼ tsp (1 packet) Active dry yeast
• ¼ cup Organic Raw Cane Sugar
• 2 large Free range eggs
• ⅓ cup Unsalted butter, melted and cooled
• 1 tsp Fine sea salt
• 5 cups All purpose flour

Coating

• ¾ cup Unsalted butter, divided
• 1 ¼ cups Organic Raw Cane Sugar
• 1 ½ tbsp Ground cinnamon
• ⅔ cup Golden Brown Sugar
• 1 tsp Pure vanilla

Cream Cheese Icing

• 4 oz Cream cheese, softened
• ½ cup (1 stick) Unsalted butter, softened
• 2 cups Confectioners Sugar
• 2 tbsp whole milk

• 3/4 cup flour
• 1/4 cup unsweetened cocoa powder, sifted
• 1/4 tsp salt
• 6 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup Organic Raw Cane Sugar
• 1/2 cup lightly packed Golden Brown Sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 tsp vanilla extract
• 1 cup semisweet chocolate chips

For the Pumpkin Chocolate Chip Cookie Cake:

• 2 ¼ cups (280g) All-purpose flour
• ¾ teaspoon Baking soda
• ½ teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Ginger
• ¼ teaspoon Nutmeg
• ⅛ teaspoon Clove
• ¾ cup (160g) Unsalted butter, room temperature
• 1 cup (200g) Dark Brown Sugar
• ¼ cup (50g) Granulated Sugar
• 1 Large egg yolk
• ½ cup (110g) Pumpkin puree
• 2 teaspoons Vanilla extract
• 1 ¼ cup Semi-sweet chocolate chips, divided

For the Buttercream:

• ½ cup (110g) Unsalted butter, room temperature
• 1 ½ cups (180g) Confectioners Sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Milk or water (optional)
• 2 small pinches + 1 tsp + ¼ tsp Cocoa powder
• 1 drop Orange gel food coloring

For the pastry cream

• 3 cups Whole milk
• ½ cup Golden Brown Sugar
• ¼ teaspoon Salt
• ¼ cup Cornstarch
• 4 large Egg yolks
• 2 tablespoons Unsalted butter, softened
• 1 teaspoon Pure vanilla paste
• 1 teaspoon Brandy (optional)

For the puffs

• 1 cup Water
• 1 stick Unsalted butter
• 1 tablespoon Golden Brown Sugar
• ¼ teaspoon Salt
• 1 Cup All-purpose flour
• 4 large Eggs

For the white chocolate ganache

• 4 cups White chocolate chips
• 2 tablespoons Unsalted butter

For decoration

• ½ cup Sanding sugar
• ½ cup Edible sugar pearls
• ½ cup White nonpareils sprinkles
• 4 ounces White fondant, cut in the shape of stars

Pie Crust

• 2 1/2 cups All-purpose flour
• 1 teaspoon Salt
• 2 Tablespoons Baker's Sugar
• 3/4 cup Vegetable shortening, chilled and cut into 1/2-inch pieces
• 1/2 cup Unsalted butter, chilled and cut into 1/2-inch pieces
• 4-6 Tablespoons Ice cold water

Apple Filling

• 2 Tablespoons Unsalted butter
• 2 cups Chopped apples (peeled)
• 1/4 cup, plus more for sprinkling on top Organic Raw Cane Sugar
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Ground nutmeg (optional)
• 1 Pinch Salt
• 1 Egg
• 1 Tablespoon Milk

For the cake

• 5 large Eggs, at room temperature
• ¾ cup Baker's Sugar
• ¼ teaspoon Salt
• 1 1/3 cups Cake flour, sifted
• 1 can (14 oz.) Sweetened condensed milk
• 1 can (12 oz.) Evaporated milk
• 1 ½ cups Whole milk
• 2 tablespoons Brandy (optional)
• 1 teaspoon Pure vanilla extract

For the meringue

• 4 large Egg whites, at room temperature
• 1 cups Baker's Sugar
• ¼ teaspoon Salt
• ½ teaspoon Cream of tartar
• ½ teaspoon Pure vanilla extract
• Fresh raspberries As garnish

Mini Chocolate Pecan Pies

• 1 box (2 pie crusts) Refrigerated pie dough, store bought
• 4 tablespoons Unsalted butter
• 2 ounces unsweetened chocolate
• 3 Large eggs
• 3/4 cup C&H® Dark Brown Sugar, packed
• 2/3 cup homemade cane syrup (see recipe)
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan pieces

For the Cane Syrup

• 2 cups Granulated Sugar
• 2/3 cup water
• ¼ teaspoon cream of tartar
• 2 teaspoons lemon juice

Crust

• 1 tablespoon melted butter
• 1 premade pie crust

Apple Filling

• 1/2 cup Golden Brown Sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon fine sea salt
• 1½ tablespoons cornstarch
• 4-5 cored, peeled and thinly sliced or 3/8-inch chopped apples to make 6 cups total
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons cold butter, cut into bits and held chilled until ready to use

Cinnamon Roll Topping

• 1 premade piecrust
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 2 tablespoons C&H® Golden Brown Sugar, packed

Caramel Sauce

• 1 cup Organic Raw Cane Sugar
• 1/4 cup unsalted butter, at room temperature and cubed
• 1/4 cup heavy cream, at room temperature
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Cake

• 1 1/2 cups flour
• 3/4 cup unsweetened cocoa
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup Organic Raw Cane Sugar
• 1/2 cup Golden Brown Sugar
• 2 large eggs
• 1 large egg yolk
• 1/2 cup milk, at room temperature
• 1/2 cup plain fat-free Greek yogurt, at room temperature
• 1/2 cup vegetable or canola oil
• 2 tsp vanilla extract
• 1/2 cup boiling water
• 4 oz semisweet chocolate, finely chopped

Salted Caramel Frosting

• 1 cup unsalted butter, at room temperature
• 3/4 tsp salt
• 3/4 tsp vanilla extract
• 3 cups Confectioners Sugar
• 1/4 cup salted caramel sauce

Ganache

• 4 oz semisweet chocolate, finely chopped
• 1/2 cup heavy cream

• 1 cup Golden Brown Sugar

• ½ cup Granulated Sugar
• ½ cup (1 stick) Unsalted butter, softened
• 1 teaspoon Pure vanilla extract
• 2 large eggs
• 2 ½ cups All-purpose flour
• 1 teaspoon Cream of tartar
• ½ teaspoon Baking soda
• ¼ teaspoon salt
• 2 tablespoons Granulated Sugar
• 2 teaspoons Ground cinnamon