Pumpkin Pie Cupcakes
⅔ cup all purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla
¾ cup evaporated milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Line a 12-cup muffin tin with lightly cooking spray foiled or silicone liners.
Preheat oven to 350 degrees.
In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately ⅓ cup of batter.
Bake for 20 minutes and let cool for 20 minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top before serving. The cupcakes will fall in the center once taken out of the oven, the way a pumpkin pie does.
Sweet Potato Bake
3 large sweet potatoes
2 sticks (1/2 lb.) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup milk
1/2 cup chopped walnuts or pecans
1/2 cup all-purpose flour
1 cup packed light brown sugar
In a large sauce pot, cover sweet potatoes with cold water. Bring to a boil over medium-high heat and boil until sweet potatoes are tender and easily pierced with a knife, about 30 minutes. Using tongs, remove potatoes from water and set aside to cool. When potatoes are cool enough to handle, peel and mash them in a large bowl.
Cut 1 stick of butter into equal pieces and place in bowl with warm mashed sweet potatoes. Add sugar, salt and vanilla extract and mix together well.
Whisk in eggs and stir until mixture is well-combined and smooth. Stir in milk, 1 Tbsp. at a time, just until mixture is moist and no longer stiff (you may not use all of milk).
Preheat oven to 350°F and mist a 7-by-11-inch baking dish with nonstick cooking spray. Pour sweet potato mixture into baking dish and spread evenly. Melt second stick of butter. In a bowl, mix together nuts, flour and brown sugar.
Sprinkle brown sugar mixture completely over potatoes and drizzle top all over with melted butter.
Bake until topping is browned and crispy and sweet potato mixture is cooked through, 35 to 40 minutes. Serve hot.
Empty 2 boxed jello’s into serving bowl, add 2 cups boiling water. Stir well until jello is dissolved.
Mix juice from mandarin oranges with approximately ½ cup cold water to make 1 cup, add this to lemon pie filling, stir well.
Then add this to jello mixture. Stir well.
Add mandarin oranges, they will float on top.
Refrigerate until firm