Acorn Pumpkin Cupcakes

Mix the following 4 ingredients in a medium-sized bowl:

2 1/4 c. flour

1 T baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Mix the following ingredients in a large bowl:

4 eggs beaten

1 small can of canned pureed pumpkin (or half of a large can)

1 cup sugar

1/3 cup brown sugar

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 c. oil

3/4 c milk

Add half of the dry ingredients in your medium bowl to the large bowl and mix, then add the rest and mix to only combine. Don't over mix.

Spoon into 24 paper lined cupcake pans 3/4 full.

Preheat oven to 375 and bake for 25 min.

Frost when completely cool.

Cinnamon Cream Cheese Frosting:

1 (8oz.) pkg. cream cheese, softened

1/4 c. butter, softened

4 cups confectioners sugar (add more if needed)

1 tsp vanilla

1 tsp cinnamon

With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.

Caramel Acorns:

24 Brachs caramels

handful of chocolate chips, melted in microwave

chocolate jimmies

Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Place on frosted cupcake.

The funny thing is, they gloss over and look even better the second day. These cupcakes can be made a day ahead. Just frost them when you're ready to serve them.

Costco Copycat Mini Chocolate Chip Cookies

I think you’re going to love these!

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup light corn syrup
• 1/2 tbsp molasses
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 to 3/4 cup mini chocolate chips

Preheat oven to 350º

Mix together butter and sugars until fluffy. Add egg, corn syrup, molasses and vanilla. 

Add the dry ingredients at once: flour, salt and baking soda. 

Blend just until flour isn’t visible then add the chocolate chips.

Make balls only 1 T size or less onto the cookie sheet. I think I can stretch this to make 28 or so cookies. Maybe even 30 — depending on how much cookie dough you sneak. :) 

Bake for 8-9 minutes or until edges start to turn golden brown.

They will flatten out once they are cooled off. 

Protein Peanut Butter Cups

These are SO good! You will feel like you're eating candy, when you're actually getting 5 g of protein per cup.

• 1 cup sugar free chocolate chips
• 2 T chocolate protein powder
• 2 T peanut butter
• 1/3 cup peanut butter powder
• 1/4 cup almond milk
• sprinkle of sea salt

 Instructions

1. In a double boiler (a saucepan full of water with a glass bowl on top of it), bring to a light boil. Add chocolate chips to the top glass bowl. The steam from the boiling water will melt the chocolate without burning it. Feel free to melt chocolate in another way.
2. Stir chocolate occasionally until melted

Meanwhile, line a muffin tin with liners I use silicone ones. 

1. In a medium bowl, mix together protein powder, peanut butter, peanut butter powder, and almond milk until well combined.
2. Add 1 tsp of melted chocolate to the bottom of each liner. Spread it around the base.
3. Roll 2 tsp of peanut butter dough into a flat disk and place on top of the melted chocolate base.
4. Cover the peanut butter dough with chocolate until all of it has been used up, starting with 2 tsp. It should look like a Reese's cup now!
5. Sprinkle with sea salt.
6. Freeze for at least 30 minutes before eating.