BROWN BUTTER PUMPKIN CREAM CHEESE MUFFINS I mean they taste like fall…in every bite 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 12): Brown Butter Pumpkin Muffins: - 1/2 cup salted butter - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1 cup pumpkin puree - 1/2 cup greek yogurt, room temp - 2 eggs, room temp - 1 tbsp vanilla extract - 2 cups all-purpose flour @Bob’s Red Mill - 1 tbsp pumpkin pie spice (sub: cinnamon) - 1 1/2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt Cream Cheese Filling: - 8oz cream cheese, softened @Philly Cream Cheese - 1/2 cup granulated sugar - 1 tsp vanilla extract - 1 tsp all-purpose flour Cinnamon Pecan Streusel: - 1/4 cup salted butter, melted - 3/4 cup all-purpose flour - 1/2 cup chopped pecans - 3 tbsp granulated sugar - 3 tbsp brown sugar - 2 tsp cinnamon - Pinch of salt Instructions: Preheat the oven to 375F. Line a standard 12-cup muffin pan with liners; set aside. Start by preparing the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, vanilla, and flour for ~2 minutes, until smooth and creamy. Set aside. Brown the butter for the muffins. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly while you prepare the streusel. Prepare the cinnamon pecan streusel. Combine all of the ingredients in a medium bowl, and use a fork to mix until combined and the mixture is crumbly. Set aside. Continue making the muffin batter. In a medium bowl, whisk together the flour, pumpkin pie spice (or cinnamon), baking powder, baking soda, and salt. Set aside. In a separate large bowl, add the brown butter, both sugars, pumpkin puree, and greek yogurt. Whisk to combine. Then, add in the eggs and vanilla, and whisk until well combined. Add the dry ingredients to the wet, and use a wooden spoon or spatula to mix until just combined. Scoop the batter evenly among the prepared muffin pan, filling each about 2/3 to 3/4 full. Transfer the cream cheese filling to a piping bag. Insert the tip into the center of each muffin, and fill it to the top with the filling. Sprinkle the edges of the muffins with the streusel. Bake at 375F for 20-25 minutes. Remove and let cool for at least 15 minutes. Enjoy! #brownbutter #brownbuttermuffins #pumpkin #pumpkinmuffins #pumpkincreamcheesemuffins #creamcheese #muffin #muffins #homemade #homemademuffins #fallmuffins #muffinrecipe #pumpkinmuffinrecipe #fall #fallbaking #breakast #fallbreakfast #Dessert #falldessert #cinnamon #pumpkinpiespice #cozy #cozyrecipe #fallrecipe #pecan #streusel @calphalonbrand @From Our Place @Earlywood @KitchenAid

ALMOND PRALINE PUMPKIN BANANA CAKE This flavor combo…is truly everything ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Pumpkin Banana Cake: - 1/2 cup salted butter, melted & slightly cooled - 3/4 cup brown sugar, light or dark - 1/2 cup granulated sugar - 2 eggs, at room temperature - 1 cup greek yogurt, at room temperature - 2 ripe bananas, mashed (1 cup) - 1/2 cup pumpkin puree - 1 tsp vanilla extract - 2 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking soda - 1/2 tsp salt - 1/2 tsp cinnamon - Optional: 1/2 tsp pumpkin pie spice @McCormick Spices Almond Praline Topping: - 1/2 cup salted butter - 1/2 cup granulated sugar - 2 tbsp maple syrup - 1 tsp almond extract - 1 tbsp flour - 1 tbsp heavy cream (can sub milk) - 1 cup sliced almonds - Vanilla ice cream, for serving Instructions: Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper, allowing some to hang off the sides. Set aside. Make the pumpkin banana cake batter. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside. In a separate large bowl, combine the melted and slightly cooled butter, and both sugars. Whisk to combine until smooth and creamy. Then, add in the eggs, yogurt, mashed bananas, pumpkin puree, and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared pan and spread. Set aside while you prepare the almond praline topping. Make the almond praline topping. Combine all of the ingredients in a small saucepan over medium heat. Bring to a simmer while continuously stirring, until it is slightly bubbling and the sugar has dissolved. Continue to cook for 3-5 minutes, until it resembles a light caramel color and is gooey. Remove from the heat. Pour the almond praline topping all over the cake batter in the pan, and spread. Bake at 350F for 45-55 minutes with a baking sheet placed on the rack below the pan, until a toothpick inserted into the middle comes out clean or with moist crumbs. If the cake starts to brown too much but isn’t fully done in the center, tent the pan with foil in the last 15 minutes of baking. Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire cooling rack. Slice into 16 squares, and serve warm with a scoop of vanilla ice cream if desired. Enjoy! #almond #almonepraline #almondpralinecake #cake #pumpkin #banana #pumpkincake #bananacake #pumpkinbananacake #fall #falldessert #fallcake #fallbreakfast #fallbrunch #fallbaking #cozy #cozyrecipe #pumpkinrecipe #bananarecipe #pumpkincakerecipe #softpumpkincake #softcake #moistcake #vanillaicecream #homemade #homamdecake #pumpkinbread #pumpkinpie #pumpkinspice @From Our Place @USA Pan @Walmart @Amazon

APPLE CINNAMON BUN CAKE Soft, warming cinnamon-y apple goodness ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 16 servings): Crumb Topping: - 3/4 cup brown sugar - 1 1/4 cup all-purpose flour - 1 tsp cinnamon - 1/2 cup salted butter, melted Cake: - 1/2 cup milk of choice - 1/2 tbsp apple cider vinegar - 1 1/4 cup all-purpose flour - 1 tsp baking powder - 1 tsp cinnamon - 1/2 tsp salt - 2/3 cup granulated sugar - 1/2 cup salted butter, melted - 1/2 cup greek yogurt - 1 tsp vanilla extract Filling: - 1/2 cup brown sugar - 2 tbsp cinnamon, divided - 2 apples of choice, chopped *Recipe for the maple glaze is on this blog post on my website at wellmadebykiley.com Instructions: Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper; set aside. Start by preparing the crumb topping. Mix together all of the ingredients in a medium bowl with a fork, until well combined and crumbly. Cover and place into the fridge until ready to use. Make cake batter. In a small bowl, whisk together the almondmilk and apple cider vinegar. Set aside and let sit for a few minutes. In a medium bowl, whisk together the flour, baking powder, spices, and cinnamon. Set aside. Add the melted butter, yogurt, and vanilla extract to the almondmilk/ACV mixture. Whisk to combine. Add the dry ingredients to the wet, and mix until just combined. Set aside. Add the chopped apples to a large bowl, and toss with 1 tbsp of cinnamon. Then, combine the brown sugar and other 1 tbsp of cinnamon together in a small bowl. Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar/cinnamon mixture all over the surface, then top and spread with the rest of the cake batter. Scatter the cinnamon apples all over the top, and then top with the crumb topping. Bake at 350F for 55-60 mins, or until a toothpick inserted into the middle comes out clean. While cooling, make the maple glaze by whisking all of the ingredients together in a medium bowl. Drizzle the cake with the maple glaze. Slice and serve. Enjoy! #apple #applecinnamonbun #apples #applecake #applecoffeecake #coffeecake #applerecipe #fall #fallrecipe #fallbaking #fallcake #mapleglaze #maplesyrup #streusel #cinnamon #cinnamonapples #baking #cake

BROWN BUTTER SWEET POTATO PECAN COBBLER Like an elevated sweet potato casserole?!! Will never get over this one ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: For the Bottom: - 1/3 cup salted butter - 1 cup pecans, roughly chopped Sweet Potato Cake: - 1 1/2 cups all-purpose flour @Bob’s Red Mill - 2 1/4 tsp baking powder - 3/4 tsp salt - 2 tsp cinnamon - Optional: 1/2 tsp pumpkin pie spice @McCormick Spices - 1 cup granulated sugar - 1/2 cup milk of choice - 1 cup sweet potato puree, canned or homemade (see recipe on my website at wellmadebykiley.com for homemade version) - 2 tsp vanilla extract Topping: - 1 1/2 cups brown sugar, light or dark - 1/2 cup pecans, roughly chopped - 1 tbsp cinnamon - 1 1/2 cups HOT water - Vanilla ice cream, for serving Instructions: Preheat the oven to 350F. Start by browning the butter for the bottom. Add the 1/3 cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour the brown butter into the bottom of a 9x13” baking dish/pan. Spread it around, then sprinkle chopped pecans all over. Set aside. Make the sweet potato cake batter. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice (if using). Set aside. In a separate large bowl, whisk together the milk, sugar, and vanilla, until well combined and the sugar is mostly dissolved. Add in the sweet potato puree and whisk to combine. Then, add the dry ingredient mixture to the wet, and mix with a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or spoon the batter over the brown butter in the baking pan, being careful not to mix. For the topping, combine the brown sugar, chopped pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the batter. Then, gently our ALL of the hot water on top (this is what creates the gooey bottom while baking). Carefully place the baking pan into the oven, and bake at 350F for 45-55 minutes until golden brown and mostly set (the bottom will still be gooey). Remove the cobbler from the oven, and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream. Enjoy! #brownbutter #sweetpotato #sweetpotatodessert #sweetpotatorecipe #sweetpotatobaking #pecan #cobbler #sweetpotatocobbler #pecancobbler #sweetpotatocake #pecancake #brownbutterdessert #baking #fall #fallbaking #falldessert #Dessert #cozy #cozyrecipe #cozydessert #cinnamon #vanillaicecream #fallrecipe #falldessertrecipe #fallcake @From Our Place @Earlywood @Walmart @STAUB USA

APPLE PIE ALMOND CROISSANTS The epitome of fall 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 4 large, 8 mini): - 4 large or 8 mini croissants, a day or two old - Powdered sugar, for topping - Sliced almonds, for topping Apple Pie Filling: - 2 large apples of choice, peeled and cut into 1” pieces (I used Granny Smith) - 2 tbsp salted butter - 2 tbsp brown sugar - 2 tbsp maple syrup - 1/2 tsp cinnamon - 1/2 tsp apple pie spice (sub: additional cinnamon) Almond Filling: - 10 tbsp salted butter, softened - 2 eggs - 2 cups almond flour @Bob’s Red Mill - 1 cup granulated sugar - 3 tsp almond extract - 2 tsp vanilla extract - 1/2 tsp salt Simple Syrup: - 1 cup sugar - 1/2 cup water *Recipe for salted caramel is on my website through the link in my bio Instructions: Preheat the oven to 330F. Line a baking sheet with parchment paper; set aside. Start by preparing the apple pie filling. In a medium skillet over medium heat, melt the butter. Then, add the apple pieces, brown sugar, maple syrup, cinnamon, and apple pie spice. Mix until the apples are coated and the brown sugar is melted. Allow to simmer for 3-5 minutes, until the apples are just slightly cooked and the mixture is glossy. Set aside. Prepare the simple syrup by heating the sugar and water together in a small pot on the stove, just until the sugar is dissolved into the water. Set aside. Prepare the almond filling. Mix together all of the ingredients for the almond filling in a medium bowl, until well combined. Transfer the mixture to a piping bag or a ziplock baggie with the corner snipped off. Set aside. Assemble the croissants. Slice the croissants in half, and place them onto the prepared baking sheet. Brush the bottom half of each croissant generously with the simple syrup. Spoon or pipe half of the almond filling onto the bottom halves of the croissant (reserving the rest of the almond filling for topping). Divide the apple pie filling among the croissants, placing it on top of the almond filling. Place the tops on top to close all of the croissants. Brush the tops of the croissants with more simple syrup. Then, generously spoon or pipe the rest of the almond filling on top, and sprinkle with sliced almonds. Bake at 330F for 40-45 minutes until they are golden. Allow to cool slightly. Then dust with powdered sugar, and drizzle with salted caramel, if desired. Enjoy! #apple #applepie #applepiecroissant #applepiealmondcroissant #almond #almondcroissant #almondcroissantrecipe #croissant #croissants #fall #fallrecipe #easy #easyrecipe #Breakfast #brunch #snack #Dessert #baking #fallbaking #fallbreakfast #falldessert @From Our Place @Earlywood

PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming pumpkin-y goodness 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 2, 14oz ramekins OR 4, 8oz ramekins): Pumpkin Pudding Cakes: - 2 tbsp salted butter - 1/2 cup pitted, chopped dates @Joolies dates - 1 tsp baking soda - 6 tbsp boiling water - 1 cup pumpkin puree - 1/2 cup brown sugar (preferably dark) - 1 tsp cinnamon - Optional: 1/2 tsp pumpkin pie spice - 1/4 tsp salt - 1 cup all-purpose flour @Bob’s Red Mill - Vanilla ice cream, for serving @Tillamook Pumpkin Sticky Toffee Pudding Sauce: - 1/2 cup brown sugar (preferably dark) - 6 tbsp pumpkin puree - 1/4 cup heavy cream or half & half - 1/2 cup salted butter - 2 tbsp maple syrup - 1 tsp vanilla extract Instructions: Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter. Set aside. Start by preparing the pumpkin pudding cakes. In a small bowl, combine the dates, butter, and baking soda. Pour the boiling water on top and stir. Let sit for 10 minutes, or until cool and the dates have softened. Once they’re softened, pour the mixture into a blender, and blend until a paste forms. In a large bowl, combine the date paste mixture, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and salt. Whisk to combine. Add in the flour and whisk until fully combined. Scoop and divide the batter evenly into the prepared ramekins. For 8-ounce ramekins: bake at 350F for 28-35 minutes. For 14-ounce ramekins: bake at 350F for 33-40 minutes, until just firm when pressed in the center. Transfer to a wire cooling rack until ready to serve. Prepare the pumpkin toffee pudding sauce. In a medium pot over medium heat, combine the brown sugar, pumpkin puree, heavy cream, butter, and maple syrup. Bring to a simmer for 5 minutes, then remove from heat, and whisk in the vanilla. Once ready to serve, heat the oven broiler. Use a skewer or fork to poke holes in the pudding cakes, then pour a little bit of the sauce over each so the sauce soaks into the cakes. Broil for 1-2 minutes, until bubbling (be careful to keep an eye on them). Serve warm with a scoop of vanilla ice cream, and an extra drizzle of the pumpkin toffee pudding sauce. Enjoy! #pumpkin #stickytoffeepuddingcakes #fortwo #stickytoffeepuddingcake #puddingcake #puddingcakes #toffeesauce #toffeepuddingcake #puddingcakerecipes #dates #datecake #cakes #cake #pumpkincake #moistcake #fall #fallrecipe #falldessert #fallbaking #cozy #cozyrecipe #pumpkinpie #pumpkinspiespice #autumn #autumnbaking #baking #Dessert #vanillaicecream @From Our Place @Earlywood

BROWN BUTTER PUMPKIN CARAMEL LATTE CUPCAKES Will never, ever get over this combo ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 12): Brown Butter Pumpkin Cupcakes: - 1/2 cup (1 stick) salted butter - 1 1/2 cups all-purpose flour @Bob’s Red Mill - 2 tsp pumpkin pie spice (sub: cinnamon) - 1 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup brown sugar, light or dark - 1/3 cup maple syrup - 2 eggs, at room temperature - 1 cup pumpkin puree - 1 shot (3 tbsp) espresso, at room temperature - 2 tsp vanilla extract Salted Caramel: - 6 tbsp coconut oil, melted - 1/2 cup smooth almond butter @Jem - 3/4 cup maple syrup - 3/4 tsp salt Coffee Cream Cheese Frosting: - 8 oz cream cheese, softened @Philly Cream Cheese - 1/4 cup (1/2 stick) salted butter, softened - 2 cups powdered sugar - 1/2 tsp vanilla bean paste or extract - 3 tbsp espresso Instructions: Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners; set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. See aside. To the bowl with the brown butter, add the brown sugar, maple syrup, eggs, pumpkin puree, espresso, and vanilla. Whisk to combine. Add the dry ingredients to the wet, and use a spatula or wooden spoon to mix until just combined. Divide the batter evenly among the prepared cupcake cups, filling each one 2/3 of the way. Bake at 350F for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Cool the cupcakes for 10 minutes in the muffin tin, then transfer onto a wire rack to cool completely before filling and topping. Make the salted caramel. Combine the salted caramel ingredients in a medium bowl. Mix until smooth and set aside. Prepare the coffee cream cheese frosting. Beat the cream cheese and butter together in a large bowl, until smooth and fluffy. Then, add the powdered sugar, vanilla bean paste, and coffee. Beat to combine, until smooth. Fill and top the cupcakes. Once the cupcakes are cooled, make a hollow hole in the center of each cupcake with a piping bag tip or knife. Fill the holes with the salted caramel. Then, top with the coffee cream cheese frosting using a piping bag or by spreading it on top. Enjoy! #brownbutter #pumpkin #caramel #saltedcaramel #latte #pumpkinspicelatte #pumpkinspice #PSL #caramellatte #cupcakes #cupcakerecipe #homemadecupcakes #pumpkincupcakes #pumpkincake #fallcupcakes #fallcake #fall #fallrecipe #fallbaking #cozy #cozyrecipe #falldessert #baking #espresso #coffee #creamcheesefrosting #creamcheese @From Our Place @Nespresso @Nespresso USA @Starbucks @Earlywood @Amazon @calphalonbrand

MINI APPLE CRUMBLE CHEESECAKE Everything about this 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Crust: - 1 1/2 cups graham cracker crumbs @Honey Maid - 5 tbsp salted butter, melted - 1/2 tbsp granulated sugar - 1/2 tsp cinnamon Apple Pie Filling: - 3 apples of choice (I used Granny Smith), peeled & sliced - 1/3 cup brown sugar, light or dark - 1/2 tsp cinnamon - Optional: 1/2 tsp apple pie spice @McCormick Spices - 2 tbsp water - 1 tbsp lemon juice - 1/4 cup (1/2 stick) salted butter - 2 tsp cornstarch mixed with 1 tbsp water Cheesecake: - 16oz cream cheese, at room temperature @Philly Cream Cheese - 1/2 cup granulated sugar - 1/4 tsp salt - 2 eggs, at room temperature - 1/4 cup heavy cream, at room temperature - 1 tsp vanilla extract Crumble: - 3 tbsp salted butter, melted - 1/4 cup + 2 tbsp all-purpose flour @Bob’s Red Mill - 1/4 cup rolled oats - 1/2 tsp cinnamon - 3 tbsp brown sugar Salted Caramel (Optional): - 3 tbsp coconut oil, melted - 1/4 cup smooth almond butter @Jem - 1/4 cup + 3 tbsp maple syrup - Pinch of salt Instructions: Preheat the oven to 350F. Butter a 6” round cheesecake or springform pan, then line the bottom with a parchment paper circle. Set aside. Prepare the crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon, until all of the crumbs are coated with butter. Pour the crumbs into the prepared pan, pressing evenly and firmly all around the pan. Bake at 350F for 8-10 minutes, until lightly golden. Remove and let cool to room temperature. Prepare the apple pie filling. In a saucepan over medium heat, add the butter, brown sugar, spices, water, and lemon juice. Mix until the butter is melted. Add the apples and mix. Cover and cook for ~10 minutes, until the apples are softened. Then, add the cornstarch/water mixture, and mix until well combined and the apple mixture is thickened. Set aside and cool. Prepare the crumble. In a medium bowl, mix together the flour, oats, cinnamon, brown sugar, and melted butter until well combined and the mixture is crumbly. Set aside. Make the cheesecake filling. In a large bowl, beat the cream cheese until soft. Then, beat in the sugar and salt. Mixing on low, add the eggs, one at a time. Then, beat in the heavy cream and vanilla. Assemble the cheesecake. Wrap the bottom of the cheesecake pan with 2 layers of foil. Pour 1/2 of the cheesecake mixture onto the crust, and gently top it with the apple pie filling. Top the apple filling with the other half of the cheesecake mixture. Then top with the crumble. Place the pan in the center of a 9x13” pan, and pour boiling water in until it reaches halfway up the cheesecake pan. Bake at 350F for 60-70 minutes, until the edges are set but the middle is a bit jiggly. Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours. After cooled, wrap the cheesecake tightly, and place into the fridge for at least 4 hours or overnight to chill. Once ready to serve, make the salted caramel by mixing together all of the ingredients in a medium bowl. Release the cheesecake from the pan, and drizzle with the salted caramel. Slice and serve. Enjoy! #mini #apple #crumble #cheesecake #applecrumble #applecrisp #applepie #applecrumblecheesecake #minicheesecake #cheesecakerecipe #apples #fall #fallbaking #fallrecipe #falldessert #fallcheesecake #fallcake #saltedcaramel #warmapples #applepiefilling #cinnamon #applepiespice @From Our Place @Earlywood @Fat Daddio's

MAPLE PECAN SOURDOUGH PUDDING CAKE Talk about melt in your mouth — so warming to the soul and just pure bliss, in every bite ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Pecan Sourdough Cake: - 2/3 cup chopped pecans - 1/4 cup salted butter, at room temperature - 3/4 cup brown sugar - 1/2 cup sourdough discard (sub: 1/2 cup greek yogurt) - 1 egg, at room temperature - 1 tsp vanilla extract - 1 1/2 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking powder - 1/4 tsp salt - 3/4 cup milk of choice, at room temperature Maple Sauce: - 1 1/2 cups brown sugar - 1 1/2 cups boiling water - 1/2 cup maple syrup - Vanilla ice cream, for serving @Tillamook Instructions: Preheat the oven to 350F. Grease a 8x11” or 9” square baking dish with butter. Sprinkle the chopped pecans evenly over the bottom of the pan. Set aside. Make the sourdough cake. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, beat the butter and brown sugar together, until fluffy and lighter in color. Add in the sourdough discard, egg, and vanilla, and beat until combined. Gradually add in the flour in 3 separate additions, alternating with the milk. Mix until just combined. 
Scoop or spoon the batter into the prepared pan, and spread into an even layer. Set aside while you make the maple sauce. Make the maple sauce by combining the brown sugar, water, and maple syrup in a medium saucepan over high heat, until the mixture comes to a boil. Then reduce the heat to medium and boil for another 2-3 minutes. Carefully and slowly pour the maple sauce all over the batter in the baking dish. DO NOT STIR! Place the baking dish on a baking sheet. Bake at 350F for 35-45 minutes, or until the cake is set and golden (the bottom will still be gooey, jiggly, and bubbling). Serve warm with a scoop of vanilla ice cream and a drizzle of the sauce from the bottom of the pan. Enjoy! #maple #pecan #sourdough #pudding #cake #sourdoughcake #puddingcake #sourdoughdiscard #sourdoughdiscardrecipe #puddingcakerecipe #homemade #homemadesourdough #sourdoughstarter #sourdoughbread #fall #fallbaking #falldessert #fallcake #Dessert #cake #cakerecipe #cozy #cozybaking #cozydessert #vanillaicecream #maplesyrup #maplecake @STAUB USA @Walmart @KitchenAid @Tasty

BROWN BUTTER CREAM CHEESE SNICKERDOODLE COBBLER Snickerdoodle + brown butter + cream cheese??? I can’t think of a better combo ✨ Couldn’t be easier and just pure heaven in every bite! Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Ingredients: - 1/3 cup salted butter - 3/4 cup milk of choice - 2 tsp vanilla extract - 1 1/2 cups granulated sugar - 1 1/2 cups all-purpose flour @Bob’s Red Mill - 2 1/4 tsp baking powder - 3/4 tsp salt - 2 tsp cinnamon - 1 1/2 cups brown sugar, light or dark - 1 1/2 cups hot water - 6 oz cream cheese, cut into chunks @Philly Cream Cheese Topping: - 1/4 cup granulated sugar - 1/2 tsp cinnamon - Vanilla ice cream, for serving @Tillamook Instructions: Preheat the oven to 350F. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour the brown butter into a 9x13” baking pan. Set aside. Make the cobbler. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. In a separate large bowl, whisk together the milk, vanilla, and sugar. Add the dry ingredients to the wet, and use a wooden spoon or spatula to ix until just combined. Spoon or scoop the batter over the brown butter in the baking pan, being careful not to mix. Place the cubes of cream cheese all over the surface of the batter. Sprinkle the brown sugar all over the batter and cream cheese. Then, gently pour hot water over the batter and brown sugar. Carefully place the baking pan into the oven, and bake at 350F for 30-35 minutes, until golden brown and mostly set (the bottom will still be gooey). While baking, mix the sugar and cinnamon together for the topping. Remove the cobbler from the oven, and immediately sprinkle the cinnamon sugar mixture over the top. Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream. Enjoy! #brownbutter #creamcheese #snickerdoodle #cobbler #vanillaicecream #fall #fallbaking #falldessert #cozy #cozyrecipe #Dessert #baking #cinnamon @From Our Place @Earlywood