Moist Pumpkin Spice Muffins

If it's one thing I love about this time of year, it's the many delicious pumpkin treats I get to enjoy. These pumpkin muffins can be eaten plain for breakfast or iced with cream cheese frosting for dessert. They are oh so delicious!

Recipe found here: Moist Pumpkin Spice Muffins



MuFFiN InGrEdiEnTs

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsps butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cups evaporated milk
• 1 whole egg
• 1 1/2 tsp vanilla
• 1/2 cup golden raisins (optional)

ToPpiNg

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

CrEaM ChEeSe FrOsTiNg:

• 1/4 cups softened butter
• 4 ozs cream cheese
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

1. Preheat oven to 400'. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, & salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, & vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if desired. Fold gently until mixture is just combined.
3. Pour into a greased muffin pan - batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with topping over each unbaked muffin.
4. Bake for 25 minutes. Allow to cool in pan for 15 mins, then remove & allow to cool. 
5. To make cream cheese frosting, mix all ingredients on high until soft & whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip & go crazy! Store in the fridge, as icing will soften at room temperature.

The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

I'm a huge chocolate lover! I usually just buy those chocolate cupcakes with whipped cream topping at the store, but I love baking & would rather homemake it myself. After about 6 chocolate cake recipes I tried online, I finally came across this one. The name intrigued me, so I made them.... and YES, SUCCESS! These are extremely moist & rich, they are absolutely delicious! Try this recipe just once & you'll see why they call it "The Only Chocolate Cake Recipe You'll Ever Need!" My kids and I decided to decorate them as owls! Decorate them however you want & with the frosting of your choosing.

Link to recipe: "The Only Chocolate Cake Recipe You'll Ever Need!"

Cake:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsps baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup hot coffee
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla

Frosting: I chose to go with a cream cheese frosting after my sister-in-law made them for me. This is the recipe I went with, click the link above if you'd like to try the frosting that came with the recipe.

• 2  (8 oz) packages cream cheese, softened
• 1/2 cup butter. softened
• 2 cups sifted confectioners' sugar
• 1 tsp vanilla extract

1. Preheat oven to 325'F
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee & milk, & mix at medium speed for 2 minutes. Add eggs & vanilla & beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9"x13" greased & floured pan or 2-9" round pans (or cupcake pan). Bake 9x13 pan for about 45 minutes or 9" pans for about 30 minutes. (Note: I did cupcakes & I think mine were in there for 20-24 mins. Check them with a toothpick to make sure they are finished.) Cool pans for about 15 minutes & then cool completely on racks.
4. While cake is cooling, make the frosting. In a medium bowl, cream together the cream cheese & butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in refrigerator after use.
5. By the way, the cake is recommended chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way. Enjoy!

Golden Apple Pie

Delicious... & by far my favorite apple pie recipe! A classic double-crust apple pie like this never goes out of fashion! The apple pie recipe is by Theresa, but I altered the crust because the original crust recipe was too stiff & I like mine flaky.

Recipe by Theresa Brazil, Petaluma, California
Prep: 30 min + cooling
Bake: 40 min + cooling
Yield: 6-8 servings

• 6 cups slice peeled Golden Delicious apples (about 7 medium)
• 3/4 cup plus 2 tbsps apple juice, divided
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp apple pie spice
• 2 tbsps cornstarch
• 1/4 tsp vanilla extract

Double Crust:

• 2 cups all-purpose flour
• 3/4 tsp salt
• 2/3 cup shortening
• 6 to 7 tbsps cold water

1. In a large saucepan, combine the apples, 3/4 cup apple juice, sugar, cinnamon, & apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch & remaining apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
2. For crust, combine flour & salt in a bowl; cut in shortening until mixture resembles course crumbs. Gradually add the water, tossing with a fork until a ball forms. You may refrigerate for 10-20 mins or until easy to handle. Divide in half, making one half slightly larger. On a lightly floured surface, roll out larger portion.
3. Line a 9 in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, & flute edges. Cut slits in top.
4. Bake at 400' for 40-45 minutes or until crust is golden brown & apples are tender. Cool on wire rack.

Caramel Apple Sundae

I was in the mood for caramel apples, but I wanted something different. So I decided to just throw some things together, & this is what I came up with. My kids sure enjoyed it!

2 apples (I did one red & one green)

Caramel

Whipped topping and/or ice cream

Nuts

Anything that your heart desires

Throw it all together & you've got yourself a perfect autumn delight!