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

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