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Homemade Pumpkin Butter: 1 can (29 ounces) pumpkin puree, 1 cup brown sugar, 3/4 cup water, 2 tsp vanilla extract, 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/8 tsp all spice. Heat all ingred. in pan over med. heat & bring to a boil. Lower heat to low & simmer for 45 mins, stirring frequently. Remove from stove, cool and store in airtight container in refrig. Enjoy!

brownie batter ... poured over oreos ... arranged over cookie dough ... served warm with ice cream on top ... WOW!

Three eggless cookie dough recipes... made specifically for eating raw :)