Can you really ever have too many pumpkin recipes? With fall nearing the corner, I definitely don't think so. Especially when it's an inviting yet simple breakfast like this.

This rich pumpkin French toast is near effortless but yields delicious payoff. It's the ideal dish for Thanksgiving morning, Christmas morning, or simply any autumn or winter weekend brunch.

Not only will everyone love its scrumptious fall infused flavor but also the sweet pumpkin spice aroma that fills your kitchen. Both young and old alike will enjoy each and every bite.

Pair pumpkin French toast with a cup of hot coffee or warm apple cider and slices of crispy bacon for the ultimate trio. A mouthwatering morning treat!

The Best No Bake Cheesecake!

My favorite no bake cheesecake recipe!

Why go the no bake route? Because you don't even have to turn on your oven during these hot summer months, and because this version is easier to make. No water bath required (like a traditional cheecake) and no tending to it, it just sets in the fridge.

I think you'll also love to switch things up for a change from the heavy and dense cheesecake to something with more of a light and airy with just enough body to it.

When you pair this sweet cream cheesecake with a fresh summery strawberry sauce or blueberry sauce you create the ultimate flavor pairing. You will truly be savoring each and every bite!

If you wanted to make it even easier you could use a can of blueberry, raspberry or cherry pie filling - but for the tastiest cheesecake bars possible I highly recommend making it fresh.

This simple, refreshing strawberry tiramisu is a chilled Italian inspired dessert that doesn't require any baking, and can even be made without any cooking if you opt to skip the step of concentrating the fruit juice.

It's made up of a base of store-bought lady fingers (which creates a major shortcut), and they are soaked in pomegranate juice for a bright pop of flavor and rich color. After that you get a layer of fresh juicy strawberries, and atop that is a billowy sweetened cream cheese and whipped cream layer for that indulgent cheesecake taste. These layers are repeated again for a total of six decadent, perfectly paired layers.

It's a simple dessert to prepare yet it creates a captivating, decadent finish to any meal and an indulgent treat worthy of any celebration.

Making the Best Tiramisu Cupcakes

When I first started out testing these tiramisu cupcakes I tried going with several options that included steps mimicking those of traditional tiramisu. One of them was brushing the baked cupcakes with the liquid espresso but in doing so ended up with a soggy cupcake atop. So the simple fix was to simply include some espresso powder into half the cupcake batter and this left them with a better overall texture and deeply infused flavor baked in.

Since classic tiramisu includes a fair amount of egg yolks I opted for a cupcake batter that included more of them. So while those rich custardy flavors may not come from what is traditionally in the mascarpone filling you'll still find it within the cupcake. And the cupcake base simply replaces the lady fingers of tiramisu.

For the liquid of the cupcake these use both milk and buttermilk for some added flavor, but they only use half buttermilk so that it's not overpowering the delicate flavor of the mascarpone frosting. And for the cocoa finish I recommend adding plenty, because - chocolate! Who doesn't love that additional flavor?

Make these for your next celebration or weekend treat. They are such a heavenly cupcake!

Traditional angel food cake just got a sublime upgrade with chocolate in every bite. Homemade angel food cake has been a go-to dessert at our house but I've created this luxurious chocolate version I think you'll love even more!

I've always found most angel food cakes from the store are dry and stale, homemade angel food cake is anything but and the only way to go in my opinion.

It's easier to make than you'd think and it's the perfect finish to a spectacular dinner. It also makes a delectable celebratory cake for a birthday, or Valentines day of course.

Treat yourself this weekend, or make it for a friend or loved one. It's completely irresistible!

And don't toss those egg yolks, see all my recipes ideas below on various ways to use them.

If you've wondered before "can I make whipped cream out of Greek yogurt?" The answer is yes and no. Greek yogurt alone won't whip up into anything light and aerated like traditional whipped cream, but however if you add a fair amount of heavy cream to then it will whip up quite well.

It won't end up exactly as stiff and stable as traditional whipped cream but a cross between the stabilization of whipped cream and the yogurt (basically with a medium set stiffness). If you did want to stabilize it further a bit of properly dissolved gelatin ought to do the trick (just note the texture will be different of course).

The texture ends up amazingly silky smooth, richly creamy, and melt-in-your-mouth satisfying with every bite.

What to Serve with Whipped Yogurt

Wondering what to pair it with?

• I recommend serving it with fresh fruit and granola or nuts. This basically creates an indulgent parfait, something to serve for a fancy brunch or dessert.
• You can also dollop it atop breakfast foods like oat crepes, pancakes, or French toast.
• Try it with cooked fruit like cinnamon sugar sauteed apples.
• Or serve it as a fruit dip. Yum!

Looking for more ways to use oat flour? Also try my ever so delicious Oat Flour Pancakes.

These incredibly delicious and completely satisfying oat flour crepes have been a go-to recipe for our family for a few years, in fact I make them far more than traditional crepes.

Over the past few years I've realized I don't care much for the texture of morning oatmeal but I do however love the flavor of oatmeal. So a great solution is to turn oats into something that some of us may consider to have a much better texture such as pancakes, baked oats and these crepes.

Also, I think most of us are still cooking and baking with primarily white flour but I think it could be good for us to learn how to incorporate some healthier alternatives like oat flour into our diet.

I love this recipe for several reasons. You make the batter quickly in a blender, you don't have to wait 1 hour for the batter to rest like traditional crepes, and they are also a healthier alternative to traditional crepes made up of primarily of white flour.

This recipe took some testing and modifying over time. I originally started out trying to use only oat flour as the base but the crepes would always tear and didn't hold together well. I found that with just a few tablespoons of white flour (or even a gluten free blend) this did the trick to bind them. We also preferred them with cow's milk over a dairy free alternative for thickness and flavor.

We love to serve them with blueberry syrup (which I now usually make with real maple syrup as the sweetener) or raspberry syrup, but they are good enough plain on their own for a lower sugar alternative. You could even serve them as a savory option with eggs.

They keep well in the fridge for a few days so you can have a cooked breakfast already made. It's a wholesome breakfast you can feel great about serving and enjoying!

Homemade Lemon Cookies

This is a splendidly flavorful, inviting cookie that's bright and cheery during the blistery winter season, yet it's also a cookie fit for those warm summer months where you'll find them reminiscent of a refreshing summer lemonade.

They are fun to finish by decorating them how you like, you can drizzle icing in zigzag patterns over the top or take a spoonful and make a simple circle atop them. And no one said sprinkles are wrong either. However you finish them just don't leave the icing off, it's critical to the abundant lemony flavor of the cookie (as this portion of the cookie calls for the most lemon juice).

If you like a more noticeably yellow cookie simply add a little natural yellow food coloring to the dough to mimic the hues of those sunny lemon peels. It won't affect the taste but I think we tend to eat with our eyes first so a little yellow addition is a nice touch if you have it.

An oatmeal cream pie (also spelled oatmeal "creme" pies) are an old fashioned cookie that's been around for decades and for good reason. We know of the iconic Little Debbie version (I ate far too many as a kid) but now I much prefer them without all the self stabilizing additives, artificial flavors and added color. And of course made with fresh butter instead of various oils is better.

These homemade oatmeal cream pies are a family favorite which makes sense because they are basically an upgraded oatmeal cookie with a frosting filling. They are easy to make and the flavors never disappoint!

With each cookie you get a welcome blend of chewy textures, crisp golden brown edges a soft center (as it should be), with oat-y flavors and highlights warm winter spices and hints of deep molasses. Then for the filling it's a buttery, creamy, frosting type filling, with its sweetness balanced by a small addition of cream cheese (I preferred this option to using cream with the butter and sugar when taste testing).

It's a memorable treat that will always satisfy those homemade cookie cravings. Enjoy them together with family or friends, and serve them with a chilled glass of milk, or warm apple cider during the colder months.

If you love traditional pumpkin cookies and cinnamon spiced snickerdoodles then these pumpkin snickerdoodles are must try cookie for you! It's a seasonal spin on a classic.

They have just enough pumpkin to have a noticeable flavor while keeping the texture soft but not overly cakey. The butter lends rich moisture, and the spice blend makes them exceptionally delicious.

Then the cream of tartar, which is a classic addition of to most snickerdoodles, adds a nice faint tang to the cookie to highlight them.

These cookies are simple to make and they'll seem to disappear right before your eyes. So much to love in every bite!