Pumpkin Spice Raisin Cake

I've said it before, but Fall is one of my favorite times of the year because pumpkin is back in grocery stores! This makes a double batch of bread or 24 muffins, or 1 batch of each (which is obviously what I did). I always like a bit of something in my breads, and the raisins are a great addition. Not so keen on nuts, but if you are, 1 cup of walnuts should do the trick!

Yields 2 loaves or 24 muffins

3 cups of sugar

1 cup vegetable oil

4 eggs, lightly beaten

15 oz can of pumpkin

3 1/2 cups flour

2 teaspoons salt

1 teaspoon baking soda

4 teaspoons pumpkin pie spice

2/3 cup water

Preheat oven to 350 degrees. Butter and flour 2 loaf pans or line 2 12-cup cupcake pans with liners. Mix together butter and sugar. Add eggs and mix thoroughly, followed by the pumpkin. Combine all the dry ingredients in a separate bowl. Blend dry ingredients and water into the wet mixture, alternating. Divide the batter between the pans and bake for 30-40 minutes until a toothpick comes out clean for bread; 20-25 minutes for cupcakes.

Chocolate Gooey Butter Cookies

I love, love, love these delicious one-bite cookies from Paula Deen. They are easy, insanely delicious and totally remind me of chocolate doughnut holes.  Which, is actually what I was craving when I decided to make these.

The batter is chilled for a bit, rolled into a ball and dipped in confectioner's sugar.  The result are these moist and chewy, pop-in-your mouth bites of deliciousness!  Dust with a sprinkling of confectioner's sugar before serving (if you want to be fancy).  

Makes 3 dozen cookies

Chocolate Gooey Butter Cookies

1 stick of butter, room temperature

1 bar (8 oz) cream cheese, room temperature

1 egg

1 teaspoon vanilla extract

1 box (18 oz) moist chocolate cake mix
Confectioner's sugar, for coating and dusting

Preheat over to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm until you can roll the batter into balls.

Scoop the chilled batter with a small cookie scoop, roll into a ball and then in confectioner's sugar. Place on an ungreased cookie shoot and bake for 12 minutes. The cookies will remain soft and gooey. Cool completely and dust with confectioner's sugar.

(Source: adapted from Paula Deen)

Ina Garten's Chocolate Cupcakes with Peanut Butter Icing

There's nothing better than chocolate and peanut butter combined. These are amazing, moist and the icing is just the right consistency. Combined, the cake and the icing are just sweet enough, although very rich. Make sure you have a glass of milk standing by!

Makes 14-16 cupcakes

Chocolate Cupcakes with Peanut Butter Icing

12 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs, room temp
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons brewed coffee
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Peanut Butter Icing

1 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoons vanilla extract
1/3 cup heavy cream

Preheat the oven to 350 degrees. Line cupcake pan with paper liners.

Cream the butter and two sugars with an electric mixer until light and fluffy. Add the eggs one at a time, then add vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixing bowl, beginning with the buttermilk and ending with the flour.

Divide the batter among the cupcakes until about 2/3 full. I typically use a standard size ice cream scoop and it's the perfect amount. Bake for 20-25 minutes. Cool completely before frosting.

To make the icing, mix confectioner's sugar, peanut butter, butter, vanilla and salt with an electric mixer until creamy. Add the cream and beat on high until the icing is light and smooth.

(Source:  Recipe from Ina Garten)