Goodbye Garden, Hello Cinnamon Pound Cake & Peanut Butter Fluff Cookies! | Fall Baking

Today we're saying goodbye to the Summer Garden and Hello to Fall Baking! Ok, ok, so yes, technically the first day of Fall is still a few weeks away (September 22nd), but according to meteorological definition of the seasons Fall starts on September 1st, so we're going with that! 😂🍂
I know y'all are getting ready for it and so are we! 😂👏

Cinnamon Pound Cake
https://www.pauladeen.com/recipe/cinn...

Ingredients
2 sticks softened butter
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar (NOTE: I didn't have any white sugar, so I just used all brown sugar. 👍😁)
3 large eggs
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk

Directions:
Preheat the oven to 325 °F. Spray a 9-inch loaf pan with nonstick baking spray. Line the bottom of the pan with parchment paper, and then spray again. NOTE: I would line the whole pan with parchment paper for easy removal.

In a large bowl, beat the butter and sugars at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking powder, cinnamon and salt. Gradually add to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined. Spoon into the prepared pan.

Bake for 45 minutes, then loosely tent with aluminum foil. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes longer. Cool in pan for 10 minutes, and then remove from the pan and cool completely on a wire rack.