Gingerbread Cupcakes
2/3 cup sugar
1/2 cup canola oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 cups whipped topping
In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350º for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely. Just before serving, top each cupcake with l tablespoon whipped topping. Yield: 21 cupcakes.
Pumpkin Tiramisu
1-1/2 cups heavy whipping cream
2 packages (8 ounces each) cream cheese, softened
1 can (15 ounces) solid pack pumpkin
3/4 cup milk
1/2 cup packed brown sugar
4 teaspoons pumpkin pie spice divided
2 teaspoons vanilla, divided
1 cup strong brewed coffee, room temperature
2 packages (3 ounces each) lady fingers, split
1 carton (8 ounces) frozen whipped topping, thawed
Additional pumpkin pie spice
In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, milk, brown sugar, l teaspoon pie spice, and one teaspoon vanilla until blended. Fold in whipped cream.
In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3 quart trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice.
Cover and refrigerate for 4 hours or until chilled. Yield: 16 servings.
Chocolate Pecan Pie Bars
Crust:
1 3/4 cups all-purpose flour
1 cup all-purpose flour
3/4 cup cold butter
1/4 to 1/2 cup ice water
Filling:
4 eggs
2 cups sugar
1/2 teaspoons salt
1 cup all-purpose flour
1 cup butter, melted and cooled
4 teaspoons vanilla extract
2 2/3 cups semisweet chocolate chips
1 1/2 cups chopped pecans
Mix flour and salt; cut in butter until crumbly. Gradually add ice water tossing with a fork until dough holds together when pressed. Shape into disk; wrap in plastic wrap. Refrigerate l hour or overnight. Preheat oven to 350º. Roll dough to fit bottom of a 9 x 13 inch baking pan; press into pan. Refrigerate while preparing filling.
Beat eggs, sugar and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over pastry; sprinkle with pecans. Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered 30 minutes longer or until top is golden brown and a knife inserted near the center comes out clean.
Cool in pan. Cut into bars. Refrigerate leftovers. Makes 3 dozen bars.
