Sweet Tooth Recipe Exchange

Pumpkin Chocolate Chip Muffins

I really like Pumpkin Chocolate Chip muffins. My husband made them for me when we first started dating, and I was sure I would hate them. But, turns out I love them. I make a couple of batches every year about this time.

1-2/3 cups all-purpose flour
1 cup granulated sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup plain pumpkin
1 stick butter, melted
1-1/2 cups chocolate chips

Heat oven to 350.
Prepare muffin pan with muffin cups or grease.
Mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.

In another bowl, beat eggs, add pumpkin and butter (make sure that the butter has cooled so that you don't cook the eggs). Whisk until well-blended. Add chocolate chips.

Pour liquid over dry ingredients and fold with a spatula until the dry ingredients are moistened.

Bake 20-25 minutes.

These taste great when left in an airtight container for a day and then reheated.

Enjoy!

Black Raspberry Strips

Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with homemade black raspberry jam and drizzled with a powdered sugar glaze.

1/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/3 cup black raspberry jam
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract

Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

Yield: 2 dozen (serving size: 1 cookie)