I got this pan over the weekend from Kohl's. I have been wanting one for a while now, but was not willing to pay $25 bucks. It is suppose to be perfect for brownies and blondies and making cookie bars.

The best part is I only paid $1.35 for it! 

How? A sweet friend gave me a $10 gift card she was not going to use. Hello, I will find something to use free $10 bucks on! Anyway, it was 50 percent off plus another 15 percent off for their friends and family weekend. How cool is that!

I couldn't wait to give it a try when I got home. I will say it works great- the brownies and cookie bars came out perfectly!

Pumpkin Cupcakes with Maple Frosting

Fall is around the corner. These look and sound so delicious! I think I will be making some for the family this weekend :)

Photo and Recipe courtesy of Home Beautiful

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 extra large eggs, at room temperature)
2 cups canned pumpkin puree (not pie filling)
1/2 cup light agave nectar
1 cup brown sugar, not packed
1/2 cup vegetable oil
1/2 cup natural applesauce

Optional chopped Heath bars to top frosting 2 1.4 ounce bars

1. Preheat the oven to 350 degrees. Line muffin tins with paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, agave nectar, brown sugar, applesauce and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits (Or wouldn't toasted pecans be good!)



Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon  Maple Flavoring
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Maple Flavoring
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar


In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Aarti's Chocolate-Ginger Pudding Pie

We love watching the Next Food Network star. I was rooting for Aarti from the very first show. I was thrilled she won!

The only thing I hate is that they always show the winner's new show on Sunday mornings when we are in church. What a bummer.

Thankfully, E found her show On Demand the other day. We were all so excited to finally see it!

She did a great job and her recipes look so good. I love how she takes a traditional American dish and gives it her own twist. It inspires me to try some Indian flavors in my cooking.

Here is her recipe for Chocolate Pie. Sounds so yummy with the ginger added. I cannot wait to try it!
Ingredients
Crust:
15 chocolate wafer cookies
15 gingersnaps
3/4 stick unsalted butter, melted
Generous pinch salt

Filling:
2 cups whole milk
3 yolks
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup cornstarch
5 ounces bittersweet chocolate, chopped
Pinch salt
2 tablespoons chopped candied ginger
1 cup heavy cream
2 tablespoons powdered sugar


Directions
Preheat the oven to 350 degrees F.


Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any.



**Recipe courtesy of Aarti via Food Network

Fresh Strawberry Lemonade

1 cup freshly squeezed lemon juice (from about 5-8 lemons)
1 cup sugar (we used much less!)
2 cups sliced, fresh strawberries

Combine the lemon juice and sugar in a blender and blend for about 30 seconds to combine.

Add the strawberries and puree or pulse until the strawberries are at the desired chunkiness. I liked the strawberries slightly chunky!

Pour the lemon/strawberry mixture into a pitcher and add 4 cups of cold water. Serve chilled.

*Makes about 8 cups of juice


Recipe from My Kitchen Cafe

Cilantro, Black Bean and Corn Salsa

Recipe and Photo thanks to Cooking on Clover Lane

1 can of yellow corn drained
1 can of white corn drained
2 cans of black beans drained and rinsed
1 can of diced tomatoes
1 bunch of chopped fresh cilantro
5 green onions, sliced
1 small red onion, chopped
1 red bell pepper, chopped
2 avocados, diced
1 TBS minced garlic
1/4 cup lime juice
3 TBS olive oil
3 TBS honey

Mix them all together and YUM.