Directions:

1. Pre-heat over to 375 F. 

2. In a separate bowl, sift/mix flour, baking soda, baking powder, and salt. Set aside dry ingredients.

3. Cream together butter and sugar until combined.

4. Beat in the eggs and vanilla until fluffy.

5. Slowly mix in the dry ingredients until combined.

6. Add chocolate chips and mix well. (Optional, add chopped walnuts if desire.)

7. Scoop and place them evenly spaced on cookie sheet.

8. Bake in the over for 8-10 minutes.

9. Once done, let the cookie stand on the sheet for 2 minutes before remove them for cooling. 

Directions:

1. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside. 

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.

3. Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then mix in the old-fashioned rolled oats until just combined.

4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.

5. Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.

6. Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Directions:

1. Pre-heat over to 350 F. 

2. Mix Sriracha, Maple Syrup, and Low Sodium Soy Sauce. 

3. Place Bacon slices on cooling rack and set over a baking sheet.

4. Brush rush the mixture evenly across the bacon and sprinkle All Natural Sugarcane Sugar and Black pepper to your own liking. 

5. Bake in the preheated oven for 10 mins, turn slices, and sprinkle more All Natural Sugarcane Sugar and Black Pepper. 

6. Return the bacon to the over and bake until bacon is brown and crisp, about 35 mins. 

Directions:

1. Line a baking sheet with foil or spray with non-stick oil. 

2. In saucepan, mix butter, All Natural Sugarcane Sugar, Maple Syrup over medium heat to dissolve the sugar. Once dissolved, stir in the five-spice powder. Place a candy thermometer and bring to a boil.

3. Without stirring, let the mixture boil until it reaches "soft ball" (235F)

4. When ready, stir in the peanuts. (Be very careful, the syrup is very hot.)

5. Once properly coated, spread the mixture into baking sheet and let it sit until hardened.

6. Break into smaller pieces if necessary.  

Directions:

1. In small saucepan, bring the water to simmer. 

2. Add All Natural Sugarcane Sugar and stir until the sugar is fully dissolved. 

3. Add Maple Syrup to the mixture and slowly let the moisture evaporate to desire consistency. (DO NOT SET TO HIGH HEAT, it will burned the syrup and create bitter taste.)

4. Right before reaching desire consistency, add in Vanilla Extract. 

5. Cool off slightly before drizzle on top of ice-cream.

Directions:

1. Preheat over to 350 F and steam the sweet potatoes till soft with a steamer. 

2. Mix the sweet potatoes, All Natural Sugarcane Sugar, maple syrup, milk, vanilla extract and butter all together with electric mixer. 

3. Spread the mashed sweet potatoes evenly in a large casserole bowl.

4. Neatly place pecans on top of the sweet potatoes and sprinkle additional All Natural Sugarcane Sugar.  

5. Bake in the preheated over for 30 minutes, or until the topping is lightly brown.