Enchantment Ice Coffee Cocktail

Add a few incredible Enchantment Ice Coffee Cocktails to your evening, but be careful they sneak up on you and before you know it everybody starts looking fabulous.

Ingredients

3 oz. Baileys Vanilla Cinnamon Irish Cream Liqueur

1 oz. Goldschlager Cinnamon Schnapps

6 oz. cold coffee

Coffee Ice Cubes

Edible gold flakes or Nutmeg

Directions

Mix ingredients in a cocktail shaker with ice.

Strain into a 12 oz. glass.

Sprinkle with gold flakes or nutmeg.

Serving size: One Serving

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!

Ingredients 2 sheets refrigerated Pillsbury pie crust 1 brownie mix (18 oz.) 1/4 cup oil 1/4 cup water 1 Tablespoon  instant coffee 2 eggs 1 package cream cheese (8 oz.) 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 2 Tablespoon flour 3/4 cup pumpkin puree 1/4 cup plain Chobani Greek Yogurt 1 container Cool Whip (8 oz.) Directions Roll out the refrigerated pie crusts.  Place one sheet in a 10 inch glass pie plate.  Cut small shapes out of the second pie crust with tiny cookie cutters.  Arrange around the top of the pie crust in the pan. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.  Beat until combined. Carefully spread in the bottom of the pie crust.  Bake for 30 minutes at 350*. While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth.  Add the egg and pumpkin and cream again.  Slowly beat in the cinnamon, nutmeg, allspice and flour. When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.  Place back in the oven and bake another 20-25 minutes.  Remove from the oven and set on a cooling rack.  Let cool for an hour.  Place in refrigerator and cool completely.  Spread the cool whip on top and sprinkle with cinnamon if desired.

Pumpkin Pie Spice Bundt Cake

Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) International Delight^® Pumpkin Pie Spice 
3¼ cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight^® Pumpkin Pie Spice

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Pumpkin Pie Spice; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.