Peanut Butter Cup Cheesecakes - Crust: 1 1/2 cups graham cracker crumbs (from about 12), 3 tablespoons sugar, pinch salt, 1/4 cup (1/2 stick) melted unsalted butter. Filling: 12 miniature peanut butter cups, (I might have to use full sized ones!), 2 (8 oz) packages softened cream cheese, 1 cup sugar, 1/4 cup flour, 1 teaspoon vanilla, 2 large eggs, at room temperature

branding

Pumpkin Snickerdoodle Cookies- these are so soft and delicious. Perfect for fall! SixSistersStuff.com #pumpkin #cookie #dessert

Almond Toffee Cookies @shugarysweets

Own a Cafe/Bakery

Peanut Butter Cup Cheesecakes - Crust: 1 1/2 cups graham cracker crumbs (from about 12), 3 tablespoons sugar, pinch salt, 1/4 cup (1/2 stick) melted unsalted butter. Filling: 12 miniature peanut butter cups, (I might have to use full sized ones!), 2 (8 oz) packages softened cream cheese, 1 cup sugar, 1/4 cup flour, 1 teaspoon vanilla, 2 large eggs, at room temperature