Pumpkin cupcakes with maple cream cheese frosting.

Cupcakes
4 eggs
3/4 cup vegetable oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all purpose flour
1/4 cup corn starch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 tablespoon baking soda

Frosting
11 ounces cream cheese, softened
2/3 cup unsalted butter,  softened
4 cups powered sugar
1/4 cup pure maple syrup

Preheat oven to 350 degree

To make the cupcakes:
Blend the eggs, oil, sugar and pumpkin in a mixing bowl.
In a separate bowl stir together the flour, corn starch, pumpkin pie spice, baking powder and baking soda.
Add the dry ingredients to the pumpkin mixture and beat until well blended.
Fill lined muffin tins about 2/3 the way up.
Bake for 30 minutes or until center springs back when touched. Or a toothpick inserted into the center comes out clean.
Let cool on wire rack before frosting.

To make the frosting:
Beat the cream cheese and butter together until well combined.
Add powdered sugar and pure maple syrup and beat until smooth.
Spread over cooled cupcakes.
And enjoy!

Blueberry cheesecake

Crust
8 tablespoons melted butter
60 vanilla wafers
4 tablespoons brown sugar

Filling
3 packages cream cheese
1 1/4 cup sugar
1/4 teaspoon salt
4 large eggs
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup heavy cream

Topping
2 cups blueberries
1/4 cup water
1 tablespoon cornstarch

Preheat oven to 350.
Use food processor to crumb vanilla wafers.
Mix vanilla wafer crumbs with brown sugar and melted butter.
Press into the bottom of a spring form pan, then bake for 5 to 7 minutes. Take out of oven and allow to cool.
Once cool cover the bottom of the pan in aluminum foil.

Reduce the oven heat to 325.
Beat the cream cheese in mixer until it is smooth and not lumpy.
Add sugar and salt and mix till smooth.
Add the eggs one at a time. Mix until smooth after each egg. Make sure to scrape down the sides and bottom of the bowl after each egg.
Mix in the lemon juice, vanilla extract,  sour cream and heavy cream.  Mix until smooth.
Pour the batter on top of the crust in the pan.
Place the pan with the aluminum foil on it into a larger pan. Put about an inch of hot water into the larger pan. Making sure the water doesn't go higher than the aluminum foil.
Bake at 325 for 60 minutes.

After 60 minutes the middle should still be jiggly but the sides should be set. Turn the oven off and crack open the door. Let the cheesecake cool in the oven for an hour.

Then take the cheesecake out of the oven, remove it from the water bath and place on a wire rack for 45 minutes to continue cooling. Run a thin knife around the cheesecake to help prevent it from cracking. 
Then refrigerate.

To make the to topping. Put the blueberries into a food processor.  Process till smooth. Empty into a fine mesh strainer and work the liquid through to an empty pot. (This will separate the skins from the liquid) Add water and bring to a boil. Once the mixture is boiling add the cornstarch to hel thicken it up. You might need to add more cornstarch if it is too runny. Let the berry mixture cool for at least 10 before putting it on top of the unmolded cake.

Peanut Butter banana dog cookies

Ingredients
1 banana peeled
1 cup oat flour
2/3 cup rolled oats
1/2 cup dried parsley
3 tablespoons peanut butter
1 egg beaten

Preheat oven to 350
Mash banana in a bowl then add oat flour, oats, parsley, peanut butter and egg and stir well to combine. (I used the kitchen aid)
Set aside for 5 minutes.
Roll mixture into 24 balls, using about 1 tablespoon of dough for each. Transfer each ball to a  parchment paper lined baking sheet leaving space in between each ball. Using the back of a spoon or the heel of your hand to press each ball into a (1 1/2 to 2 inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes.
Set aside and let cool completely.