Mom's Swedish Meatballs

    This is a recipe that is near and dear to me. Every Christmas Eve, my family and I sit down to my mom's Swedish meatballs after attending our church's candlelight service. There really isn't anything like them. We usually serve them with mashed potatoes. But, I had them on top of jasmine rice the other night and they were superb!

Mom's Swedish Meatballs

Ingredients:

- 4 eggs, lightly beaten

- 1 cup of milk

- 1 cup of breadcrumbs, seasoned

- 4 tablespoons of butter

- 1 cup of chopped onion

- 2 pounds of ground beef

- 1/2 pound of ground pork

- salt to taste

- 1 teaspoon of dillweed

- 1/2 teaspoon of allspice

- 1/4 teaspoon of nutmeg

- 1/4 teaspoon cardamon

- 1/3 cup of flour

- 1/4 teaspoon of black pepper

- 2 cans of beef broth

- 1 cup of light cream

    In a large bowl, combine the eggs, milk, and breadcrumbs.

    In 2 tablespoons of butter, saute the onion, in a saucepan, until soft. You want to sweat them, not brown them. Remove the onion from the saucepan, with as little butter as possible. Add them to the breadcrumb mixture along with the ground meats, salt, dill weed, allspice, nutmeg, and cardamon.          Mix well and refrigerate for one hour. Next, shape meat mixture into 60 meatballs, about 2 inch balls. Now, you have two options here. You can either cook the meatballs in a skillet or bake them about 30 minutes in the oven at 350 degrees. Cook until they are no longer pink in the middle. 

    Once the meatballs are finished cooking, save 1/3 of a cup of the fat drippings. In a large saucepan, whisk the drippings with flour, salt, and pepper to form a roux. Gradually stir in the beef broth and cream until thickened. In a casserole dish, pour sauce over the meatballs and bake for 30 minutes at 325 degrees. Enjoy!

You can stick them in the crock-pot on high for an hour or so instead of baking them.

Baked French Toast

    This is the perfect Christmas morning breakfast bake. We had it for breakfast this morning along with my dad's biscuits and gravy! You can use whatever bread you'd like, I bet it would be great with challah!! This time I used the Pepperidge Farms soft oatmeal bread. So delicious and great if you're cooking for a group of family or friends.

Baked French Toast

Ingredients:

- sliced bread of your choice

- 1/2 cup (1 stick) of butter

- 1 cup of brown sugar

- 3 teaspoons of cinnamon, divided

- 4 eggs

- 1 1/2 cups of milk

- 2 tablespoons of vanilla extract

- confectioners' sugar for dusting (optional)

    In a microwave safe bowl, melt the butter and mix in the brown sugar a 1 teaspoon of cinnamon. Microwave on high for 1 more minute and stir well. Spread sugar mixture into the bottom of a greased 8" x 11" casserole dish. (you could definitely use a 9" x 13").

     In a separate bowl, beat together the eggs, milk, and vanilla. Layer the bread on top of the sugar mixture and gently spoon some of the egg mixture over the bread.Then, sprinkle with cinnamon. Continue layering bread, egg, and cinnamon until casserole is full and all of the bread is saturated with the egg mixture. Let that sit in the refrigerator overnight. 

    When you're ready to bake it, preheat oven to 350 degrees. Bake for about an hour, covered for the first 30 minutes. Bake until golden brown. Dust with confectioners' sugar and enjoy!

Peanut Butter Bonbons

    It's finally here!!! The twelfth and final day in my countdown! Merry Christmas Eve everyone! I hope that you are all enjoying time with family and friends. I just finished making my favorite Christmas bonbons. I got this recipe from my mom years ago. I've been making them every Christmas for years and I have to say, they rock! They're creamy AND crunchy! what???

Peanut Butter Bonbons

Ingredients:

- 2 tablespoons of softened butter

- 1/2 cup of confectioners' sugar

- 1/2 cup of creamy peanut butter

- 3/4 cup of graham cracker crumbs

- 3 squares of chocolate almond bark

    Cream together the butter, sugar, and peanut butter. Mix in the graham cracker crumbs. Form into one inch balls. Melt almond bark and drizzle on top. I sprinkled toasted coconut on some of mine. These are my favorite!!!

Pecan Lace Cookies

    Coming live to you from Liz and Rachel's Christmas Eve-Eve party, it's my 11th cookie addition in my cookie countdown to Christmas! These are such pretty cookies! They are fabulous with ice cream! Check them out!

Pecan Lace Cookies

Ingredients:

- 1/2 cup of pecans, finely chopped

- 1/4 cup of all purpose flour

- 1/2 stick of unsalted butter at room temperature

- 1/4 brown sugar

- 1/4 teaspoon of vanilla extract

- 1/4 cup of light corn syrup

    Preheat oven to 350 degrees. In a small bowl, combine the pecans and flour. Set that aside. In a medium sauce pan, melt together the butter, sugar, corn syrup, and vanilla. Bring it to a boil over medium heat. Once boiling pretty well, remove from the heat and add in your pecan mixture. Mix well and let cool for a few minutes, until dough starts to harden and you can shape it into teaspoon sized balls. Place balls 3 inches apart on a greased baking sheet or silicone baking sheet. If using a greased baking sheet, make sure to spray/grease it very well, they will stick! Bake the cookies for 10-12 minutes. Once they are finished, remove them from the oven and let cool for a moment before you attempt to roll them into tubes while they are still flexible. Place cookies on a wire rack to cool completely. 

Elegant Eggnog Cream Pie

Oh. My. Gawd.

Eggnog Cream Pie

Ingredients:

- 1 (13 1/2 ounce) package of Pirouette cookies, divided

- 1/2 cup of graham cracker crumbs

- 1/4 cup of melted butter

- 2 (8 ounce) packages of softened cream cheese

- 2 cups of cold eggnog

- 2 cups of cold milk

- 2 packages of instant vanilla pudding mix

- 1/2 teaspoon of rum extract

- 1/8 teaspoon of ground nutmeg

- 1 cup of heavy whipping cream, whipped

    Cut 20 cookies into three two inch sections each, set aside. Crush the remaining cookies. In a small bowl, combine the cookie crumbs, graham cracker crumbs, and butter. Press the mixture into the bottom of a greased 9" springform pan. 

    In a large mixing bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, rum extract, and nutmeg.Fold in the whipped cream and refrigerate for 4 hours or overnight.

    Just before serving, remove the pan and press the cookie pieces neatly around the sides. So good!

Double Chocolate Coconut Cookies

    Heavenly, chewy double chocolate cookies with coconut! These are my tenth recipe in my 12 days of Christmas cookies! They are super rich and packed with chocolate. If a chocolate chip cookie had a baby with a brownie, this would be their cookie offspring!

Double Chocolate Coconut Cookies

Ingredients:

- 1 cup brown sugar

- 1 cup white sugar

- 1/2 cup of butter, at room temperature

- 2 eggs

- 1 teaspoon of vanilla

- 1 teaspoon of salt

- 1/2 cup of cocoa powder

- 2 cups of flour

- 2 cups of chocolate chips

- 1 cup of shredded coconut 

    Preheat oven to 350 degrees. Sift together the flour, cocoa powder, and salt. Set them aside. 

    Beat together the butter and sugars until light and fluffy. Then, beat in the eggs and vanilla. Pour the dry ingredients into the wet ingredients and slowly incorporate together. Mix in the chocolate chips and coconut. I used toasted coconut that I toasted myself. Do not over mix.

    Form into balls and place on greased baking sheets. Bake for about 8-10 minutes. Let cool for a couple of minutes on the baking sheet before transferring to a cooling rack to cool completely, Enjoy!

White Chocolate Cherry Shortbread Cookies

    Three more days left in the cookie countdown to Christmas! Here are some decadent white chocolate cherry shortbread cookies for my 9th day of Christmas.

White Chocolate Cherry Shortbread Cookies

Ingredients:

- 1/2 cup maraschino cherries, drained and chopped

- 2 1/2 cups of all purpose flour

- 1/2 cup of sugar

- 1 cup of cold butter

- 1 cup of chopped white chocolate or white chocolate chips

- 1/2 teaspoon of almond extract

- 2 drops of red food coloring

- sprinkles

- White chocolate chips or vanilla almond bark for dipping

    Preheat oven to 325 degrees. In a large bowl, combine flour and sugar. Cut in the cold butter with a stand mixer with a paddle attachment or use a pastry blender until the mixture resembles small crumbs. Stir in chopped cherries and white chocolate. Stir in almond extract and red food coloring.

    Shape dough into 3/4 inch balls, place them 2 inches apart, and flatten into 1 1/2 inch rounds. Bake for 10 - 12 minutes, until centers are set. Melt white candy melts and dip half of each cookie. Decorate with sprinkles and enjoy.

Peanut Butter Nutella Swirl Cookies

    We are already to day number eight in my 12 days of Christmas cookies! These swirl cookies are everything that a cookie should be. Peanut butter + Nutella = happiness!

Peanut Butter Nutella Swirl Cookies

Ingredients:

- 1/2 cup of butter at room temperature

- 3/4 cup of peanut butter

- 1/2 cup of granulated sugar

- 1/2 cup of packed brown sugar

- 1 egg

- 1/2 teaspoon of vanilla

- 1 3/4 cups of flour

- 3/4 teaspoon of baking soda

- 1/4 teaspoon of salt

- 1/2 cup of Nutella

    Preheat oven to 350 degrees. Beat together the butter, peanut butter, and sugars until mixture is fluffy. Then, add in the egg and vanilla and beat until combined. 

    In a separate bowl, sift together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the peanut butter mixture until just combined. 

    Melt the Nutella in the microwave for about 20 seconds. Drizzle the Nutella over your dough mix and fold it in to create a marbled look. Cover and chill for about 15-20 minutes. Roll the dough into small balls and gently depress with a fork after placing them one inch apart on a greased baking sheet. 

    Bake them for about 8-10 minutes and allow them to cool a few minutes before removing them from the baking sheet. Beautiful!!!!!

Salted Caramel Pecan Pretzel Bonbons

    Today is the seventh day in the Christmas cookie countdown! Salted caramel. My two favorite words! The salty pretzels combined with the sweet caramel melt in your mouth!

Salted Caramel Pecan Pretzel Bonbons

Ingredients:

- 40 pretzels

- 40 Kraft caramels, unwrapped

- 10 ounces of Baker's semi sweet chocolate

- 1/2 teaspoon of cinnamon

- 1/2 teaspoon of vanilla

- 40 whole pecan halves, toasted

    Preheat oven to 325 degrees. Place pretzels on a lightly greased baking sheet and top with caramels. Bake for 6-8 minutes, or until caramels are softened. Remove from the oven. 

    Press each roasted pecan into the top of each caramel and allow them to cool. In the meantime, melt the chocolate, cinnamon, and vanilla in the microwave in 20 second intervals. Drizzle chocolate on top of cooled caramels. I used a pipping bag to pipe it on top. Allow the chocolate to set and then serve!

Gingerbread Cheesecake Dip

    This is a great recipe for parties and holidays!! So delicious! I made it yesterday for a Christmas dinner party with my co-workers! Such a cute idea!

Gingerbread Cheesecake Dip

Ingredients:

- 1 package of cream cheese, softened

- 1/4 cup of brown sugar

- 1/4 cup of confectioners sugar

- 2 1/2 tablespoons of molasses

- 1 teaspoon of ground ginger

- 1 teaspoon of ground cinnamon 

- a dash of nutmeg

- 1 1/2 cup of cool whip

- graham crackers

    Beat softened cream cheese by itself for about a minute. Add sugars and molasses and beat on medium speed until combined. Add in ginger, cinnamon, and nutmeg. Beat until combined and then beat in cool whip. 

    Transfer dip into a serving dish and chill until ready to serve. I think it tastes better if you make it the night before! Serve with graham crackers!

Ugly Christmas sweater party!! Such fun!!!

  

Cake Mix Muddy Buddies

    On the sixth day of Christmas cookies, I bring you a tasty Chex mix! Muddy buddies are great. They are sweet, crunchy, and great for cookie swaps. Get creative!

Cake Mix Muddy Buddies

Ingredients:

- 5 cups of rice Chex cereal

- 10 ounces (5 squares) of vanilla flavored Almond Bark

- 3/4 cup of yellow cake mix

- 1/4 cup of confectioners sugar

- colored sprinkles

    Melt Almond Bark according to package instructions. In a large bowl, combined Chex cereal, Almond bark, and sprinkles. In a separate (seal-able) container or gallon Ziploc bag, combine cake mix and confectioners sugar. Pour cereal mixture into sugar/cake mix and shake well! And that's it!

Yum!!!

Flourless Peanut Butter Blossoms

    Today is the fifth day in my cookie countdown to Christmas! Peanut butter kiss blossoms have always been a favorite of mine any time of the year. This recipe is super rich and chewy!

Flourless Peanut Butter Blossoms

Ingredients:

- 1 cup of creamy peanut butter

- 1/2 cup of granulated sugar, plus extra for garnish

- 1/2 cup of packed brown sugar

- 1 large egg

- 1/4 teaspoon of salt

- 1/2 teaspoon of vanilla extract

- Hershey's kisses

    In a large bowl combined all ingredient except the kisses. Press dough together into a ball, cover and refrigerate for 30 minutes to an hour. Preheat oven to 350 degrees. 

    Roll dough into one inch balls and roll in granulated sugar. Place balls on a greased cookie sheet. Gently depress each ball because they will not spread very much in the oven. Bake for 7-10 minutes. When they are through baking, remove from the oven and gently press a kiss into each cookie. Allow them to cool for a few minutes before removing them from the cookie sheet, they will be very soft. 

Christmas Tree Shortbread Cookies

It's day four in my cookie countdown to Christmas!! These shortbread cookies are so fun and easy! 

Christmas Tree Shortbread Cookies

Ingredients:

- 1 cup of butter at cool room temperature

- 1 cup of confectioners sugar

- 2 teaspoons of vanilla extract

- 2 cups of all purpose flour

- 1 cup of white chocolate chips or vanilla almond bark

- green food coloring

- sprinkles

    Preheat oven to 300 degrees and grease three 8" cake pans. With a mixer, cream together the butter, sugar, and vanilla extract until light and fluffy. Add in flour, one cup at a time. Once mixture is just combined, divide into thirds. Press each third into the bottom of each cake pan. Perforate the pressed dough with a fork all over to prevent bubbling. Bake for about 25 minutes, until the dough is lightly golden brown. Remove cookies from pans and slice into eighths immediately! Very important! Slice these the minute you take them out of the oven because they will be crumbly once cool! 

    Once cool, melt white chocolate chips or almond bark and add green food coloring. I used almond bark. Place in a piping bag and drizzle over cookies, then apply sprinkles. 

Christmas Cracker Toffee

    Here is my third recipe of my twelve days of Christmas cookies! I've been making this recipe every holiday season for years now. It takes me back to high school and our marching band bake sales! One of our band moms used to make it and it was always my favorite!!!!

Christmas Cracker Toffee

Ingredients:

- Saltine crackers

- 1 cup of butter

- 2 cups of packed light or dark brown sugar

- 2 teaspoons vanilla extract

- 2 bags of milk chocolate chips

    Preheat oven to 400 degrees. Line an 18"x 13" cookie sheet with tin foil and cover foil liberally with cooking spray. Cover the sheet with one layer of saltine crackers.

    Heat butter and brown sugar in a sauce pan until boiling. Stir continually for 2 to 3 minutes. Remove from heat and mix in vanilla. Then, pour mixture over the saltines and bake for 6 minutes.

    Remove from the oven and place chocolate chips on top. Pop it back in the oven for another minute and then smooth out the melted chocolate. Slice and enjoy!

Enjoying a glass of wine and a favorite recipe!

The Perfect Bacon

    I'm one of those die hard bacon fans. You know, those people who feel like it should have it's own food group and holiday. I've tried cooking it in a frying pan. I've even popped it in the microwave. The absolute best way to cook bacon is in the oven. Hands down. The best!

    All you have to do is cover a baking sheet with tin foil. This will make for easy clean up. Place your bacon strips in rows and bake at 375 degrees for 18-20 minutes. Voila, perfect crispy bacon. You don't even need to flip it once. It just comes out crispy and amazing!

Powder Puff Kisses

    Here's my second cookie recipe in my cookie countdown to Christmas! I've had a lazy Sunday and this is the perfect lazy cookie recipe. It's hard for me not to think of these as little chocolate kiss pies. That's basically what they are. Pie crust. You can make your own pie crust or buy the refrigerated kind in the store. You could change it up and add mini reese's or rolo's too. I was thinking of trying them with hershey's hugs.

Powder Puff Kisses

Ingredients:

- 1 package of refrigerated pie crust*

- 32 chocolate kisses

- 1 cup of confectioners sugar

    Preheat oven to 350 degrees. Slice each pie crust into 16 equal pieces. Because it's likely a round pie crust, you may have to squish pieces together. Wrap each kiss in pie crust and place on a greased cookie sheet. Bake them for about 15 minutes. Remove from the oven and allow to cool before you dredge them in confectioners sugar. And there you have it, the easiest little powder puff cookies.

*your cookies are only going to be as good as the quality of pie crust.

Easy Peanut Butter Fudge

    Easiest peanut butter fudge ever! I chopped up some reese's peanut butter cups and added them to mine. I contemplated putting oreos in it too. You definitely could add anything you wanted. I was thinking that some crushed pretzels would be awesome as well.

Peanut Butter Fudge

Ingredients:

- 1 cup of butter

- 1 cup of creamy peanut butter

- 3 and 3/4 cups of confectioners sugar

- 1/2 teaspoon of vanilla

    Line a 8"x 8" baking pan with parchment paper. In a microwave safe bowl, place butter and peanut butter. Cover with plastic wrap and microwave butters, on high, for 2 minutes. Remove from the microwave a stir until creamed together. Recover and place back in the microwave for another 2 minutes. Once done, add vanilla and confectioners sugar. Stir well, until completely combined. Pour the fudge into baking pan and allow to cool in the refrigerator for several hours. Slice and enjoy! 

Cookies and Cream Fudge

    This recipe is the first of my twelve days of Christmas cookies!!! I know, I know, fudge isn't a cookie. But, this stuff is tasty!! And, I'm positive it could hold it's own at a cookie swap. It's so easy and only takes minutes to make. If you are a fan of cookies and cream, you are in for a treat!

Cookies and Cream Fudge

Ingredients:

- 3 cups of chopped white chocolate or white chocolate chips

- 1 14 ounce can of sweetened condensed milk

- 14 chopped up oreo chocolate sandwich cookies 

    Line a 8"x 8" baking pan with parchment paper. Spread half of the oreos in the bottom of the pan.       In a microwave safe bowl, pour the sweetened condensed milk over the white chocolate. Stir and place in the microwave, on high, for about 30 seconds. Remove from the microwave and stir. Place mixture back in the microwave for another 30 seconds. Remove and stir mixture until smooth. I put mine in the microwave one more time for another 15 seconds. Spread the chocolate mixture over the oreos in your baking pan. Then, top with the rest of the oreos. Press the cookies into the mixture and place in the refrigerator to cool for several hours. Slice and enjoy!

    My parents' dogs were stalking me the whole time! They must know how good this recipe is!

Cheesy Spinach Lasagna Rolls

    My mom makes these cheesy spinach lasagna rolls from time to time! It's a pretty delicious recipe! She made them last week for a church potluck and they were a hit! They would make a great vegetarian side dish for holidays!

Cheesy Spinach Lasagna Rolls

Ingredients:

- 8 fluted lasagna noodles

- 3 tablespoons + 1/4 cup of butter

- 1 red pepper, finely chopped

- 1/2 cup of chopped onion

- 2 (10 oz) packages of frozen spinach, finely chopped, squeezed and sauteed briefly in butter

- 2 cups of  shredded mozzarella cheese

- 3/4 cup of ricotta cheese

- 3/4 cup of shredded parmesan 

- 1 egg, lightly beaten

- 1/4 cup of all-purpose flour

- 1/4 teaspoon of ground black pepper

- 1/2 salt

- 1 cup of milk

- 1 cup of half & half

    Preheat your oven to 375 degrees. Cook the lasagna noodles according to package directions. Cool them in a large bowl of cold water and set aside.

    Saute onion and red pepper with 3 tablespoons of butter until tender, about 5 minutes. Next, combine spinach, onion, red pepper, 1 and 1/2 cups of the mozzarella, ricotta, 1/2 cup parmesan and egg. Set mixture aside.

    Make a roux by melting 1/4 cup of butter and stirring in flour. Add salt and pepper. Stir in milk, cream and remaining parmesan. Bring to a boil, stirring constantly. Boil and stir until sauce thickens.

    Remove noodles from water and pat dry with paper towels. Spread half of the sauce mixture in the bottom of a 2 quart rectangular baking dish. Spread 1/2 cup of spinach mixture over each noodle and roll them up. Place rolls in baking dish, on top of sauce mixture. Then, spoon the remaining sauce over the top of the roll-ups. Sprinkle the remaining mozzarella cheese on top and bake 30-35 minutes or until hot and bubbly. Enjoy! 

Easy Fluffy Cake Cookies

    Let me start off by saying, this is probably one of my new favorite cookie recipes. It's been showing up everywhere, spreading like wildfire and for good reason! Because it's so easy!

    Ok, here's the deal. It's made with cake mix!!

                             What?!?!?!

   Yes! I feel they may belong in a semi-homemade category. But, once they are finished and you taste their cake-like fluffiness, you may never want to bother with regular cookies again!

                         They're amazing!



                                    Easy Fluffy Cake  Cookies

Ingredients:

- 1 box of cake mix

- 1 stick of butter softened

- 1 (8oz) package of cream cheese at room temperature

- 1 egg

- 1/2 teaspoon of vanilla

- powdered sugar for dusting

    Start off by beating together the butter, cream cheese, egg, and vanilla in a large mixing bowl. Then, add in the cake mix of your choice. Combine well, cover and chill for about an hour. Preheat your oven to 350 degrees. After they have had time to chill, roll into 1 inch balls. Toss them in powdered sugar (this is optional) and place on a greased cookie sheet about an inch and a half apart from each other. Bake at 350 for 10-12 minutes. It yields about 2 and a half dozen cookies.

                Yellow cake with chocolate chips

                                            Carrot Cake

Strawberries and Cream



                                                                                                                                   Devil's Food          



     I really had a lot of fun with this recipe! I changed it up a few times and each time they came out tasting really good. I love how they fluff up like cake too! I think my favorite were the carrot cake. My friend Michael told me that the strawberries and cream version looked like little brains! Those may be cute for Halloween! You can really harness your creativity when it comes to these! When you pull them out of the oven they are super soft and perfect for pressing candy into. I put M&M's on top of my Devil's food cake cookies! Have fun with it! Experiment with your favorite cake mixes! Hope you love these as much as I do!

 Iced Carrot Cake, My Favorite!



Fudgy Butternut Squash Brownies

    I've always loved butternut squash. Add a little maple or cinnamon and I'm down! For Thanksgiving this year, I made a roasted maple bacon butternut squash recipe that I found on PaleOMG! Maple Bacon Butternut Squash. I left out the pecans, and it was still so good! We didn't even have sweet potatoes this year because we didn't need them! Craziness! Try this recipe! ^^

    I bought two whole squashes thinking that I wouldn't have enough for everyone. Little did I know, I'd be left with half of a squash and no idea what to do with it! So, I turned to Pinterest for ideas! Some of the recipes seemed kind of blah. Sooooo, I added more cinnamon and decided that it definitely needed to be frosted. The result? Chewy, chocolatey, cinnamon goodness!

Fudgy Butternut Squash Brownies

Ingredients:

- 1/2 cup of butternut squash puree

- 2 eggs

- 1 teaspoon of vanilla

- 1 cup sugar

- 3/4 cup of flour

- 1/2 cup of cocoa

- 1/2 teaspoon of baking powder

- 1 teaspoon of cinnamon

- 1/2 teaspoon of salt

- 1 cup of chocolate chips (I used m&m's in my first batch!)



    Preheat your oven to 350 F. In your mixer, beat together the squash puree, eggs, and vanilla. Then, add the sugar. Combine well. Next, add flour, cocoa, baking powder, cinnamon, and salt. Once everything is mixed well, stir in your chocolate chips. Bake for 25-30 minutes in a greased 8" square pan.

Now for the frosting!

Ingredients:

- 2 tablespoons cocoa powder

- 1 and 1/2 cups powdered sugar

- 1 teaspoon vanilla

- 3 tablespoons melted butter

- 2 tablespoons milk

    In a mixing bowl, combine melted butter, milk and vanilla. Add cocoa powder and powdered sugar, mix until the consistency resembles a paste.



   Pour the frosting on top of the brownies the moment they come out of the oven so that it melts on top (I even put them back in the oven for a minute). And there you have it! Beautiful frosted butternut squash brownies!!