Pumpkin Bread

  In blue are my alterations to make it Claire friendly (cinnamon free)

ingredients:

3 cups flour

1 teaspoon ground cloves (3/4 tsp)

2 teaspoons ground cinnamon (2 tsp allspice)

1 teaspoon ground nutmeg (3/4 tsp)

1/2 tsp ginger

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups granulated sugar

1 cup butter, really soft, partially melted

3 large eggs

1 15 ounce can pure pumpkin

preheat oven to 350 degrees.  spray two medium or three small loaf pans {i bought the disposable pans so i could give one away and it was enough for three} with nonstick cooking spray.  in a medium bowl, mix the flour, spices, salt, baking soda, and baking powder, set aside.  

in a bowl of a stand mixer, pour in the sugar.  take the butter and put it in the microwave for about 30 seconds so that it is partially melted.  pour in with the sugar and add the eggs.  cream these ingredients together on medium speed for about two minutes or until fluffy.  add the pumpkin and combine well.  

in three batches, add the dry ingredients and mix gently until each batch is just incorporated.  scrape the sides between each batch.  pour a third, or a half of the batter into each of the pans.  bake side-by-side for 50-60 minutes or until an inserted knife comes out clean and the the tops are golden. I ended up covering it with tinfoil after about 40 min because I was worried the top would burn. I had a big bread pan, if I bought those little disposable pans I would start checking it after 30 min.

http://emmajoyrussell.blogspot.com/2011/10/ultimate-pumpkin-bread.html

Cheesecake stuffed strawberries

• 1 lb fresh strawberries
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• chocolate chips (optional)
• graham crackers (optional)

Rinse your strawberries and cut out the stem plus a little more of the center of each strawberry.  Then cut off enough of the tip of the strawberry so that it can stand alone (I didn't cut off the bottom, I just let them lay on their sides, it was fine).  Next, beat together your cream cheese, sugar, and vanilla until nice and fluffy.  Then place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top.  Optional: sprinkle graham cracker crumbs to the top or drizzle with melted chocolate chips.  Place in fridge until thoroughly chilled.  Don’t make too far in advance or your strawberries will sweat and may become a bit soggy.

See pictures here-
http://www.makeit-loveit.com/2012/10/simple-and-speedy-cheesecake-stuffed-strawberries.html#more-12238

Chocolate Velvet Cupcakes

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter
• 1 (16 ounce) package light brown sugar (I'm going to try subbing with raw sugar the next time I make them)
• 3 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Melt semi-sweet chips in a microwave safe bowl at high for 30 seconds intervals until melted. (about 1 1/2 minutes total time) Make sure to stir after every 30 second interval. Set aside.
Beat butter and brown sugar at medium speed in a mixer, beating about 5 minutes or until well blended. Add the eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating until just blended.
Sift together the flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour. Beat on low speed until just blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Add vanilla.
Place 36 cupcake liners in muffin tins, spoon batter evenly into cups, filling them 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean. (If you are making mini cupcakes, this recipe will yield about 95 mini cupcakes. Bake for 8-10 minutes) Remove cupcakes from tins and cool completely before frosting.

I made these and froze them, and 2 months later, mom said they were the best cupcakes she'd ever had. I think freezing them made them taste better, more moist.

From http://lucyjanesbest.wordpress.com/2012/01/13/chocolate-velvet-cupcakes/