Chocolate Pumpkin Cupcakes

I found the recipe for the cupcakes on the Nestle site and then decided to frost them with an Orange cream cheese frosting I found on allrecipes. The combination was amazing! These are easily the prettiest cupcakes I've ever made but they also tasted amazing. Be sure and try this frosting. It's sooo good!

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips, divided
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)

PREHEAT oven to 350º F. Paper-line 20 muffin cups.

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely.

Frost cupcakes with this and top with pieces of Candy Corn Bark.

FOR CANDY CORN BARK:

LINE baking sheet with wax paper.

MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;

STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

POUR onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.

Creamy Macaroni and Cheese with Ham

Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup (spooned and leveled) all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
Nutmeg
1 1/4 cups (5 ounces) shredded yellow cheddar cheese
1 1/4 cups (5 ounces) shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces
2 white sandwich bread

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne & nutmeg, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham.Transfer to a 9-by-13-inch baking dish or individual dishes (see note, below left). Set aside.

(This topping is the best and would be great on anything where you need a breaded topping....cheesy, crunchy, yum!) In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes

I always add nutmeg. Just add a dash or two. It adds a kick without making you think. Hmmm...there's nutmeg in this. Also, the cyanne pepper is a really great addition. I just add all one kind of cheese.

Enjoy....Em

Glazed Carrots

Carrots
Butter
Brown Sugar
Pepper
Nutmeg

Steam carrots until al dente (not too soft as they will continue to cook a little while you glaze). Over Med-low head glaze carrots to taste with a bit of butter, the brown sugar, pepper and nutmeg for a few minutes until sugar melts and caramelizes a little. Easy and super yum! One of my most frequently asked for recipes!

Butternut Squash Soup

Meet the oh so delicious and healthy Butternut Squash. Mix it with a few things (it can't be too healthy, right?!) and you've got a perfect soup for fall that's elegant enough for a fancy dinner and yet soothing enough for a night by the fire....that is if I had a fireplace. Guess I'll have to huddle up next to the heater vent! Butternut Squash soup:

1-3 Butternut Squash (I used 3 and it filled my big pot. Freezes great and also yummy to pair with Easy Breadsticks and share with neighbors)
Chicken Broth (for 3 I used the big box type. May only need 1-2 cans)
Butter
Milk/Cream
Brown Sugar
Pepper
Nutmeg

Bake the de-seeded butternut squash upside-down in a pan (may add a little water if you prefer) at about 350 for about 45-60 minutes, or until fork tender. Scoop out all of the yummy pulp and combine it with some of the chicken broth in the blender until smooth and to just about the desired consistency (will add milk later). If you have a super-duper "scary" blender like mine with a stick thing to help mix it around, you can put quite a bit in at a time. Otherwise, you may want to blend it a portion at a time. Pour it into a pot on the stove and add to taste about 4-12 TBS butter, a bunch of Brown Sugar, and the pepper and nutmeg. Pour in milk or cream until desired consistency and taste. Heat through. Soothing, flavorful, beautiful, YUM!