Pumpkin Cupcakes

FOR THE CAKE

1- 1/2 cups (300 g) granulated sugar
3/4 cup (165 g) light brown sugar packed
5 large eggs, room temperature
1 cup vegetable oil
1-1/2 tsp vanilla
2 cups pumpkin purée
3 cups (360 g) all-purpose flour
1-1/2 TBS baking powder
3 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp nutmeg
1 tsp salt


CREAM CHEESE FROSTING:
8 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

Instructions

FOR THE CAKE

1. Preheat 350℉ for cake or 325℉ for cupcakes. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. Or if you want cupcakes line muffin tins with cupcake papers. (I got 34)

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin  and mix until combined, about another 30 seconds.

3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.

4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23). Or for cupcakes fill liners evenly. I baked for 18 minutes at 325.

5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

6. For frosting: Cream together the cream cheese and butter.  Add the vanilla and powdered sugar and beat until desired consistency.  Frost cake or cupcakes as desired.  (I used 1-1/2 recipe of frosting for the cupcakes so I could pipe the frosting)

cupcakes from Cake by Courtney

Brown Butter Chocolate Chip Cookies

INGREDIENTS
1-¼ cup butter
¾ cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2-¾ cups of flour (357 grams)
½ teaspoon of salt
2 tsp baking soda
2-2 ½ cups semisweet chocolate chips

INSTRUCTIONS
1. Brown 1- ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.


2. Preheat oven to 375 ℉. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
3. Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)


4. Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined—over mixing will make the cookies tough. Stir in chocolate chips.


5. Take ¼ cup of Doug and shape into round balls. Bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

From In Fine Taste

S'mores Seven Layer Bars

Ingredients

2-1/2 cups graham cracker crumbs
3/4 cup butter, melted
1 (14 oz) can sweetened condensed milk
2 cup mini marshmallows
1 cup semi-sweet chocolate chips
1 cup broken graham cracker pieces
2 (1.55 oz) chocolate bars, broken into pieces

Instructions

1. Preheat oven to 350℉. Spray a 9x13 inch baking dish with non-stick cooking spray or line with parchment paper.

2. In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish. Spread sweetened condensed milk over the top.

3. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.

4. Bake for 15 minutes. Remove from oven and sprinkle with remaining marshmallows. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.

5. Remove from oven to a cooling rack and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely.

from A Kitchen Addiction