MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Spiced Mini Pumpkins
- Spiced Mini Pumpkins
| Spiced Mini Pumpkins | Print |
Recipe By: Alice Morrow
Spiced Mini Pumpkins
Ingredients
- 1 c. flour
- 1 ½ t. pumpkin pie spice
- ½ t. baking powder
- ¼ t. baking soda
- ¼ t. salt
- ⅓ c. butter
- ½ c. sugar
- 1 large egg
- 1 t. vanilla
- ½ c. sour cream
Instructions
- Preheat oven 350. Coat 12-cup mini Bundt cake pan with PAM.
- In small bowl, whisk flour with pumpkin spice, baking powder, soda and salt.
- In large bowl, with handheld mixer, beat butter with sugar until fluffy. Beat in egg and vanilla.
- Add dry ingredients and sour cream in two alternating batches, scraping down bowl occasionally.
- Spoon into Bundt cups. Bake for 25 minutes, until cakes are risen. Cool slightly and invert on rack to cool completely.
| Spiced Mini Pumpkins | Print |
Recipe By: Alice Morrow
Spiced Mini Pumbkins Glaze
Ingredients
- 1 ½ c. powdered sugar
- 2 T. melted butter
- 2 T. water
- Orange food coloring
- 12 (3”) pieces of brown or black licorice twists, twisted (for stems)
Instructions
- In bowl, whisk sugar, butter and water. Stir in food coloring until you get pumpkin shade.
- Pour glaze over the pumpkins, spreading it gently to cover them completely. Let dry.
- Stick a licorice piece on top of each cake to make the stem.
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