Mini Chocolate Swirled Pumpkin Pies

Just because Thanksgiving has passed doesn’t mean I can continue to deliver pumpkin-y goodness on this blog. This recipe for Chocolate Pumpkin Pie was featured on The Chew and I just loved the idea of it but wanted to make it a little bit my own. I didn’t want the pumpkin flavor to be lost in the chocolate so I decided to swirl a bit in at the end. And, because I’m apparently on a mini kick, I went with mini pumpkin pies!   Ingredients: 3 oz Semisweet Chocolate Chips 2 tablespoons Unsalted Butter (cut into small pieces) 1/2 teaspoon Coffee or Espresso Grounds 1 15 oz Can Pumpkin 1 12 oz Can Evaporated Milk 3/4 cup Packed Light-Brown Sugar 3 Large Eggs 1 tablespoon Cornstarch 1 teaspoon Vanilla Extract 3/4 teaspoon Ground Cinnamon 3/4 teaspoon Ground Ginger 1/4 teaspoon Ground Nutmeg Pinch of Ground Cloves Mini pie crusts

Almond Lavender Cupcakes with Honey Cream Cheese Frosting

I have been looking for dried lavender for the longest time. I understand that a lavender treat is probably more appropriate for a spring day, but I just came across dried lavender this week at the Head Nut in Reading Terminal and couldn’t wait another 6 months! I adapted this recipe from a Taste of Home recipe. The icing comes from a Martha Stewart recipe. Ingredients: 1/2 cup slivered almonds 2 cups sugar, divided 1 cup butter, softened 1 tablespoon dried lavender flowers 2 teaspoons vanilla extract 4 eggs 1/4 cup evaporated milk 1 cup (8 ounces) sour cream 1/2 teaspoon baking soda 2-1/2 cups all-purpose flour 1/2 teaspoon salt 20-25 drops each of blue and red food dye 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1/3 cup honey Additional dried lavender flowers, optional

Mushroom Mac & Cheese

I grew up in a mac & cheese from the box household. You know, the kind with the powered stuff that you add to the macaroni, plus butter and milk. My mom (inexplicably) referred to this as baked macaroni and cheese, so I didn’t even realize that baked mac & cheese was the actual way it was supposed to be cooked until much later in life. As absolutely delicious as I assume traditional baked mac and cheese is, I can’t justify taking all that time to make it (maybe on a weekend some day). Apparently I’m not alone on that thought, because Cooking Light Fresh Foods Superfast  cookbook had a somewhat sped up version. Ingredients: Sherry-Roasted Mushrooms   1 package cremini mushrooms   1 tablespoon olive oil   Salt and pepper, to taste   2 garlic cloves, thinly sliced   Cooking Spray   2 tablespoons dry sherry   2 teaspoons chopped fresh oregano 8 ounces (half a box) uncooked elbow macaroni 1/4 cup all-purpose flour 1 small can of evaporated milk 1 cup (4 ounces) shredded fontina cheese Fresh oregano leaves, for garnish Preheat the oven to 450 degrees. Combine the mushrooms, olive oil and garlic cloves on a baking … Continue reading

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