PUMPKIN MINI CAKES FILLED WITH CINNAMON MAPLE MASCAPONE!!

The change of weather put me in a baking mood, so I looked in my pantry and found some canned pumpkin, I knew right then and there that cupcakes were on the horizon! A while back I bought a Tall cupcake pan from Wilton, and I only used it once, WHY?? Because they are sinfully big!! I mean it’s like 2 1/2, cupcakes in one! So I don’t call them cupcakes, they are mini cakes, and they are meant to split with someone otherwise you will feel real guilty!!!

In an effort to try to make them a little more healthy (ha ha!) I altered the recipe a little. Actually, I think they taste even better!!

Keep in mind, you can put these in smaller pans and not use the substitutions I used.


INGREDIENTS

*4 eggs

*2 cups of sugar ( I used Splenda)

*3/4 cup canola oil

* 1 can (15oz) pumpkin

* 2 cups of flour ( I used whole wheat pastry flour)

* 2 t. baking soda

* 1 t.salt

* 1 t. baking powder

* 2 Tbl. pumpkin pie spice

* 1 Tbl. cinnamon

Take the wet ingredient’s and combine in a mixing bowl, and beat till just mixed. Combine dry ingredients into pumpkin mixture and beat till all incorporated. Fill sprayed muffin cups 3/4 full. Bake at 350 18-22 minutes. My tall pans took about 30 min. Cool on rack.

FILLING

This could be a regular cream cheese frosting, with butter and confectioners sugar, but in my effort to make them healthier I just took a container of Mascapone cold out of the frig in a bowl, put some Splenda in it, to sweeten it up, a couple of shots of real maple syrup, and cinnamon, all to taste. However sweet you want it!!

Finally, take a small knife and cut a small circle deep on the top… stuff the cream filling inside and all over the top, and put the little cut out back on top, and sprinkle with cinnamon!

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FALL…CHICAGO STYLE!!!!

It hasn’t felt much like fall here because the weather has been so warm, with many days still in the 80’s. Until today!! Finally, fall has arrived! The temperatures are cooler, the trees are full of color, and the leaves are falling everywhere! So today is not a cooking post, because the whole day was spent outside enjoying this beautiful day!! Thank goodness for leftovers!! because that is whats for dinner tonight!!!
Here are a few pictures of Fall Chicago Style!
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STUFFED PEPPERS WITH SAUSAGE AND FONTINA

My Hubby called from work the other day and with much excitement he said,”Guess what I got today?”so I’m thinking WOW!, maybe he got a raise or something! Instead he said, ” A gigantic bag of Melrose peppers!! I could see how happy he was so I said, “Great!!” It just so happens, my Hubby did a favor for some nice Italian man who grows tons of them in his backyard, and to say Thanks, he brought him a huge bag.

I previously wrote a post on Melrose Peppers a while back just because my Hubby loves them so much, and as I said before, he would just eat that for dinner with some good Italian bread. I normally just saute them in a pan with olive oil, a little garlic and salt and pepper, then add a little red sauce at the end. So, because there were so many, I did a bunch like that, and the ones that were really big, I decided to stuff them. I happen to have a big hunk of Fontina cheese in the frig, and some Italian sausage in bulk. So all I did was cook up the sausage, cube up the cheese, and stuffed the peppers, I also had some leftover marinara, that I layered in also.

There were pans of peppers everywhere!!! So I made a quick call to my Son,( who’s taking after his Dad in the Melrose Pepper department) to stop by on his way home from work for a care package to take home. And without hesitation he said, “I’ll be there”!! So ,as you can see , although they are a very simple dish they are one of my family’s favorite!!

For those of you who never heard of Melrose Peppers, they look like a Cubanelle, banana shaped, very sweet and tender. I wonder if any of you heard of them, or is it just a Chicago thing? I hope my pictures do them justice!!

Buon Appetito!!
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