Pumkin Pie with Gingersnap Crust

I have made a few pumpkin pie's in my time, but when I heard about a gingersnap crust I was excited to give it a try! I love more spice that sweetness in a pumpkin pie, so this sounded like the perfect recipe. Luckily, I was asked by a potential employer to bake a few different small desserts to see if my baking was up to par (more on that later).

Gingersnap Crust:
1 3/4 cup gingersnap cookie crumbs (crush in a plastic bag, using a rolling pin)
2 1/2 tbs butter (melted)
2 tbs sugar
- Combine all ingredients in a 9 inch pie pan, press onto the base and sides. Then bake for 5 minutes at 325 degrees.

Pumpkin Filling:
1 1/2 cup canned pumpkin
3/4 cup brown sugar
1 tbs cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
2 eggs
1 can (12 fluid ounces) evaporated milk
- Combine all ingredients in a bowl with a whisk until smooth. Pour into the gingersnap crust. Bake at 325 degrees for about 1 hour. (until a knife comes out clean). I also garnished my pie with the gingersnap cookies (mostly to cover the knife marks :). I cut them in half and placed them in the center of the pie.

Notes: I would recommend adding more spice if you enjoy that flavor (for me personally it was a little too bland). I am glad I was able to test it out before Thanksgiving; for the holiday I will plan on trying some grated ginger in the filling to add a stronger spice. 

Mini Chocolate Cupcakes with Coffee Frosting

To be completely honest, neither of us are cupcake fans. Lets put it this way, if there was a table of assorted sweets, cupcakes would be the last to be chosen. They are usually too sweet, but these are just the right amount of sweetness and they are very moist!

Makes about 50 mini cupcakes or 12 large cupcakes.

Chocolate Cupcake Recipe:

1/2 cup cocoa powder

1 cup boiling water

3/4 cup brown sugar

1/2 cup buttermilk

2 tsp vanilla extract

4 oz butter

1 cup sugar

1 1/4 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

2 eggs

Coffee Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup yogurt (I used greek)

1 cup powdered sugar

1 tsp-1 tbls instant coffee (mix with a small amount of boiling water before adding to the frosting.

Cream all of the ingredients together with a hand mixture.

Preheat the oven to 350 degrees.

Mix together cocoa powder and boiling water. Add brown sugar, buttermilk, and vanilla.

In another bowl mix together the flour, baking soda, salt, and half of the sugar.

Use a mixer with the paddle attachement to beat the butter until fluffy. Add the remaining sugar and beat for one minute. Then add the eggs one at a time.

Alternate adding the cocoa mixture and the dry mixture until thoroughly mixed.

Use a small ice cream scoop to fill the cupcake molds about 3/4 full. Bake for 15-25 minutes or until a toothpick comes out clean.

Frost the cupcakes and add sprinkles! Enjoy.

Mini Carrot Cupcakes with Cream Cheese Frosting

This weekend I decided to bake mini cupcakes for a housewarming party, and they were a success! I made about 100; half were carrot and half were chocolate (I will post the recipe following this one). I love the frosting recipe because its not too sweet and there is yogurt to replace some of the cream cheese, so its a little healthier!

                                                      All of the cupcakes boxed up

Mini Carrot Cake Cupcake Recipe:

6 ounces flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves (I used pumpkin spice instead: about 1 tsp to give added spice)

8 1/2 oz sugar

5 oz vegetable oil

4 eggs

10 oz grated carrots (if making mini it is a good idea to cut up the carrots smaller)

3 oz chopped pecans

Cream Cheese Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup unsweetened yogurt (I used greek yogurt)

1 cup powdered sugar (alter based on sweetness preference)

-Cream together the ingredients with a hand mixer.

Preheat the oven to 350 degrees.
Combine flour, baking soda, salt, spices, and half of the sugar in a bowl.
Mix the remainder of the sugar, oil, eggs, carrots, and pecans for two minutes on low speed in a mixer with a paddle attachment.
Then fold in the dry ingredients.
Use a small ice cream scoop to fill your cupcake molds about 3/4 of the way.
Bake for 15-25 minutes or until a toothpick comes out clean.
Then pipe or spread the frosting onto your cupcakes and top with your favorite sprinkles!

Makes about 50 mini cupcakes or 12 large cupcakes.