Step 1

Preheat oven to 350°F. Line one large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, spices, pepper and salt. In a separate medium bowl, whisk together the dark brown sugar, the granulated sugar, butter, eggs, and vanilla. Add the sugar and butter ingredients to the flour and spice mixture and stir to combine.

Step 2

Separate dough into two balls. Transfer first ball to the prepared baking sheet and form it into a slightly flattened log (approximately 11 inches by 2½ inches.) Repeat with second half of dough on the other side of the baking sheet. Meanwhile, whisk egg white in a small bowl until foamy. Brush the egg white over each log.

Step 3

Bake biscotti for 25 minutes or until it turns golden brown. Remove from oven and let cool on the baking sheet. Once the biscotti has cooled down, move each log to a cutting board. Use a serrated knife to cut the log on the diagonal into approximately ½" slices.

Step 4

Arrange slices (keeping a cut side down) on baking sheet. Bake for another 10 to 12 minutes. Turn each biscotti over and bake for another 6 to 8 minutes, until lightly golden all over. Transfer biscotti to a cooling rack.

Step 5

Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.

Step 6

Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls (reserve a small amount of dough to make the pumpkin stems._ Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Take reserved dough and roll out tiny dough balls and attach to top of large, flattened dough balls. Pinch each "stem" to resemble a pumpkin stem. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.

Step 7

In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Reserve a small amount of frosting in a small bowl and add a couple drops of green frosting for the stems. Add in orange food coloring to the large mixing bowl at this time and mix to combine. When cookies are completely cool, frost the round part of the cookies orange and the stems green. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers.

Step 8

Preheat oven to 325 degrees Fahrenheit and grease a 9x13 pan. In a large mixing bowl, add in all ingredients through the chopped apples. Mix thoroughly and pour cake batter into the greased pan. Smooth into pan with the back of a spoon or spatula.

Step 9

Meanwhile, mix together sugar, cinnamon, and butter in a small bowl with a fork. Sprinkle cinnamon sugar mixture over batter.

Step 10

Bake cake for 40 minutes or until set.

Step 11

Have each milkshake party participant pick out their ice cream and International Delight flavored creamer combination.

Step 12

For each milkshake, add the ice cream, International Delight flavored creamer, and milk to a blender. Blend for 30 seconds (or until fully blended.) Pour into a glass cup and top with whipped cream and chocolate syrup if desired. Serve with a fun colored paper straw! Rinse out the blender and repeat for any additional milkshakes.

Step 13

Gather three to four clean mason jars and put a couple sprigs of the dill and some of the pressed garlic on the bottom of each jar. Next, slice the cucumbers up into spears, slices, or keep them whole depending upon your pickling preference. Place the cucumbers into the mason jars.

Step 14

In a large bowl with a spout or measuring cup, mix together the water, vinegar, and salt. Stir until the salt is fully dissolved. Pour the vinegar mixture into each mason jar until it fully covers the cucumbers. Place a few more sprigs of dill and more of the pressed garlic on top (if desired.) Screw on mason jar covers.

Step 15

Refrigerate for at least 2 days. Then, enjoy for breakfast, lunch, or dinner if you have the same love of pickles as my little guy!

Step 16

Preheat oven to 375 degrees.

Step 17

In the bowl of a mixer, cream butter and then add both sugars. Once mixed, add in egg and vanilla extract.

Step 18

In a separate bowl, combine flour, graham cracker crumbs, salt, and baking soda.

Step 19

Add the dry mix into the wet mixture, scraping down the sides to make sure everything is incorporated.

Step 20

Mix in chocolate chips (not the Hershey's squares yet.)

Step 21

Scoop the cookie dough into 24 balls and spread out on two cookie sheets lined with a silicone baking mat or parchment paper.

Step 22

Bake one tray at a time for 8 minutes, take out of the oven, closing the oven door so you do not lose heat. Press marshmallows and Hershey's squares into the top of the cookies (I did 1-2 squares and then 3-4 marshmallows in each cookies). Put tray back in the oven and bake for an additional 3-4 minutes. Repeat for second tray.

Step 23

Let cookies cool for 5-10 minutes and then move to cooling tray. Store in an airtight container.