Pumpkin Pie French Toast

                                                      Makes 8 slices

Ingredients:

8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.

1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.

4 eggs

1 ½ cups whole milk OR fat free half and half

2 tsp vanilla

1 tsp sugar

1 ½ tsp cinnamon

1/2 tsp nutmeg

butter or vegetable oil

Directions:

Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!



Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

                                                   Prep Time: 20 Min

Ready In: 35 Min

Makes 26 cupcakes

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Cream Filling:

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

Pinch salt

Chocolate Ganache

8 ounces semi-sweet chocolate (chips or bakers chocolate)

1/2 cup heavy cream

½ tsp instant coffee granules

Directions:

Cupcakes:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Ganache:

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally