Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Frosting

(Wyatt frosted these beauties!)

I got this recipe from a co-worker several years ago. Now I make them every year around “pumpkin” season. They are so delicious! It was originally a vegetarian recipe (hence the soy milk), but I’ve always just used regular milk and they turn out perfect. Enjoy!

Pumpkin Chocolate Chip Cupcakes

Makes 12 cupcakes

1 cup canned pumpkin

1/3 cup oil

1 cup sugar

¼ cup soy milk

1 tsp vanilla

1 ¼ cups flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

½ cup chocolate chips

1.     Preheat the oven to 350 F.  Line muffin pan with cupcake liners.

2.     In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla.  Sift in the flour, baking powder, baking soda, cinnamon, salt.  Stir together with a fork – don’t use a handheld mixer, as it will make the batter gummy.  Once well combined, fold in the chocolate chips.

3.     Fill liners two-thirds full.  Bake for 22 to 24 minutes.  Transfer to wire rack and let fully cool before icing.

Cinnamon Buttercream Frosting

Makes a little more than needed to frost 12 cupcakes

½ cup shortening

½ cup margarine

3 ½ cups confectioners’ sugar, sifted if clumpy

1 ½ tsp vanilla

¼ cup soy milk

Cinnamon, to taste

1.     Beat the shortening and margarine together until well combined and fluffy.

2.     Add the sugar and beat for about 3 more minutes.

3.     Add cinnamon, to taste {I never measure, just like ½ tsp or until it looks/tastes how you want}

4.     Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

Christmas Treats

Every year for Christmas, we make a wide variety of Christmas treats. Some we give away as gifts, others we consume at home over the month. Some of these were traditional treats we made as kids growing up. Others I have added to my recipe book over the years. I hope you enjoy them as much as we do!

Peanut Butter Haystacks
Chocolate Haystacks
Chocolate Snow Swirl Fudge
Peanut Butter Fudge
Chocolate Covered Pretzels
Chocolate Covered Snow Peaks
Chocolate Truffles
Sugar Cookies

Sorry it took me so long to post the rest of those recipes. Hopefully you all enjoy them in the years to come.

Chocolate Covered Pretzels

I can't remember where I got this recipe from, but it's pretty simple. There is not much better than chocolatey and salty mixed together.

Chocolate Covered Pretzels

1 package (12 oz) semi sweet chocolate chips

1 TBS shortening

2 dozen pretzel rods or large pretzel twists

Assorted sprinkles or small candies for decorating (optional)

1/2 cup white chocolate chips (optional)

1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips and shortening in a large microwave safe bowl and microwave until the chocolate is melted, stirring every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.
3. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.
4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.
5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving. I like to do semi sweet chocolate drizzled with white chocolate, and white chocolate drizzled with semi sweet. Do whatever kind you like.

Sugar Cookies

This was an old family favorite that we always made growing up. Unlike a lot of people's sugar cookies, there's no frosting. We decorate them before cooking them, and then they are soft and yummy.

Sugar Cookies

1 cup sugar

2 eggs

1/2 tsp. lemon juice

2 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

1/2 cup shortening

1/4 cup butter

1. Mix all ingredients together until smooth. 
2. Chill for 1 hour, wrapped in plastic wrap.
3. Sprinkle flour down and roll out the cookie dough.
4. Cut using cookie cutters.
5. Transfer to baking sheet to decorate.
6. Bake at 350 degrees for 6 to 8 minutes.

Chocolate Truffles

This is another recipe from foodnetwork.com. Crunchy on the outside, creamy on the inside, as long as you keep them refrigerated. They are yummy!

Chocolate Truffles

10 ounces bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 cup brandy (I leave this out, but I do add in some almond and vanilla flavoring, a couple tsp. each.)

1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped fine

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
3. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
5. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Chocolate Covered Snow Peaks

I got this recipe from foodnetwork.com. Delicious Snow peaks that are light and fluffy!

Chocolate Covered Snow Peaks

4 large egg whites at room temperature

1 tsp. cream of tartar

1 cup plus 2 TBS super fine granulated sugar

1 tsp. vanilla (I tried peppermint one year and it was delicious)

1 1/2 cups dark chocolate chips (I use semi-sweet)

1. Preheat oven to 225 degrees and line 2 baking sheets with wax paper.

2. In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.

3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.

4. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy (about 5-7 minutes).

5. Place meringue mixture into a piping bag with a medium sized nozzle attached. Pipe 24 bite sized "kiss" shaped meringues onto the trays and place in the oven.

6. Bake for 1 hour undisturbed then turn off the heat and leave in the oven overnight to really dry out.

7. Melt chocolate in the microwave on medium power for 30 seconds.

8. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing back on the wax paper. Allow to set at room temperature-do not put in the fridge. Once set, store in an airtight container.

Peanut Butter Fudge

I looked high and low for a good peanut butter fudge recipe, since Tim loves it. After trying many different ones, this is the one we found to be the best. It is more yummy if kept cold.

Peanut Butter fudge:

1 cup butter
1 cup peanut butter
1 tsp. vanilla
1 pound (3 3/4 cups) powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into 8X8 inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Chocolate Snow Swirl Fudge

This is a new recipe that I found a few years ago. Super yummy fudge!

Chocolate Snow Swirl Fudge:

3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetend Condensed Milk
4 TBS. butter or margarine (divided)
1 1/2 tsp. vanilla
Dash of salt
2 cups miniature marshmallows
1 cup chopped nuts (optional)

1. Melt chips with Sweetened condensed milk, 2 TBS butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into wax paper-lined 8x8 or 9x9 square pan.
2. In medium saucepan, over low heast, melt marshmallows with remaining 2 TBS butter. Spread on top of fudge with table knife or metal spatula, swirl through top of fudge.
3. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Chocolate Haystacks

Another one of Mom's recipes.

Chocolate Haystacks:

1 6-oz. package semi-sweet chocolate chips.
2 tsp. oil
2 cups chow mein noodles
2 cups marshmallows

1. Melt chocolate in the microwave.
2. Stir in salad oil.
3. In a large bowl, mix chow mein noodles and marshmallows into chocolate and mix carefully. 

4. Drop dough into balls onto wax paper. Cool until set.

Peanut Butter Haystacks

This was one of Mom's recipes. Love these haystacks!

Peanut Butter Haystacks:

1 cup butterscotch chips
1/2 cup peanut butter
2 cups chow mein noodles
2 cups marshmallows

1. Melt butterscotch chips and peanut butter on top of a double boiler or in the microwave. Blend together.
2. Stir marshmallows and noodles gently into the melted peanut butter mixture.
3. Drop dough into "balls" onto wax paper. Cool until set.

Chocolate Trifle

I don't really remember where I got this recipe, but I've only made it a couple times in the last 10 years. Then last year for her birthday, Rebekah requested it. She's not a big cake fan, and certainly not a frosting fan, so I made this to try something different. Everyone loved it. Including Wyatt, who also is not a big fan of cake. This year for his birthday, he really wrestled between the trifle, chocolate fondue, and red velvet cake (which I made for him last year). He finally settled on the trifle. Hopefully you All enjoy it as much as we do!

Chocolate Trifle

1 Package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 oz) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
6 heath bars (1.4 ounces each), crushed

Bake cake according to package directions. Cool.
Prepare pudding according to package directions. Set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl. Layer with half of the pudding, half of the whipped topping, and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs. Sprinkle over top. Refrigerate 4-5 hours before serving.

Serves 8-10

Peanut Butter and Caramel Cream Cheese Dip

A few weeks ago, we had a dip-off at work. Lots of yummy dips were submitted. This incredible one won for the best dessert dip. I'm not a peanut butter lover, but this dip is SO delicious!

8 oz cream cheese, room temperature. (Do not use reduced fat or fat free. It will cause your dip to be very soupy.)
3 Tbs. brown sugar
1/2 cup peanut butter
1/2 cup caramel sauce
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. pumpkin pie spice
1cup powdered sugar
1/2 divided Heath bar bits

Beat cream cheese and brown sugar together until smooth. Add all remaining ingredients, except Heath bits, and continue beating until combined and creamy. Fold in 1/4 cup Heath bar bits.

Chill in the fridge until ready to serve. Pull it out a few minutes before serving to allow it to soften. Sprinkle remaining Heath bar bits on top as a garnish. Serve with big marshmallows or apple slices for dipping.

Ooey Gooey Chocolatey Bliss

Ooey Gooey Chocolatey Bliss (in a mug!)

These are courtesy of my sister in law, Andrea Marini. Yummy, individual, chocolaty desserts that are VERY rich. I think next time I make these, I'll make one for the three of us to share! Enjoy with a nice big glass of cold milk!



Mix together and set aside:

1/4 cup sugar
2 Tablespoons flour
2 Tablespoons cocoa

Mix and microwave in mug for :30 sec:

1/4 cup chocolate chips
2 Tablespoons butter or margarine

Stir in 1 egg and then stir in the flour mixture. Microwave for 1 minute. (More if you like more cake, less if you like more Ooey Gooey)

Enjoy!