mini pumpkin-gingerbread cupcakes with maple cream cheese frosting

pumpkin cupcake

Today marks the last day of Pumpkin Week here on Pink Stripes. I’m officially pumpkin’d out. Not so much the eating part, but the making pumpkin recipes part. I’m so happy I’m going to be out of the country for Thanksgiving and won’t be around to make a pumpkin pie. The family always has to have a pumpkin pie; it’s not Thanksgiving without one.

The recipe for Mini Pumpkin-Gingerbread Cupcakes with Maple Cream Cheese Frosting comes from Whole Foods. I made them for my pizza party I’m hosting tonight.

You can find the recipe for the cupcakes HERE.

You can find the recipe for the frosting HERE.

Pumpkin cupcake 2


{sms} Guinness Gingerbread and Ice Cream


This week’s Sweet Melissa Sundays selection is Guinness Gingerbread. I made a half recipe and baked it in an 8×8-inch pan. The recipe also said to simmer the Guiness in a saucepan. I didn’t do it because I didn’t want to dirty another pan. I don’t know if it affected the outcome.The gingerbread tasted great. Not as good as the Fresh Ginger & Chocolate Gingerbread I made in January, but it was good.

I decided to make Guinness-Milk Chocolate Ice Cream from The Perfect Scoop this week. In high school, I had to read John Steinbeck’s Cannery Row. One thing I always remember from the book is beer milkshakes. We giggled over that in class. Anyway, this ice cream makes me think of beer milkshakes and Cannery Row.You can find the recipe for the ice cream HERE.

Thank you to Katie of Katiecakes for selecting this delicious recipe as we bake our way through The Sweet Melissa Baking Book. Please visit her blog for the recipe.

guin ice cream

{TWD} Ginger and Apples


One of the benefits of joining an online baking group where other members select the weekly recipe is that you end up baking things you never in a million years would  bake it on your own. This week’s Tuesdays with Dorie selection is probably the very last recipe I would bake in Dorie Greenspan‘s Baking…From My Home to Yours.

Heather of Sherry Trifle (<–go here for the recipe) selected Fresh Ginger and Chocolate Gingerbread for this week. I’m not a gingerbread fan. I don’t like gingerbread cookies and gingerbread people send me  screaming around the holidays. On the otherhand, I love ginger. Fresh, pickled, crystillized. It doesn’t matter the form.

Never one to back down from a challenge, I forged ahead with the task at hand and made a half-recipe. I made a few other changes too. Instead of using bittersweet chocolate in the cake, I used milk chocolate (I stuck with bittersweet for the glaze) and instead of molasses (I’m not a fan of it)  I used Golden Syrup. I also didn’t bother to look for stem ginger.


The result: OMG. I couldn’t stop eating it. It was so good. I loved the flavor, I loved the texture. I loved it still warm when I removed it from the pan. I loved it at room temperature. I loved it the next day. I loved it with the glaze. The next time the holidays roll around I am going to make this.

It turns out that I like gingerbread just fine, well more than just fine obviously. It’s the MOLASSES flavor I can’t stand. Molasses is the culprit. In the end, my co-workers only received 1/2 of the 1/2 recipe I made, but that’s okay because I again went back and completed another recipe that was selected before I joined TWD: Russian Grandmothers’ Apple Pie-Cake.


Natalie from Burned Bits (<–go here for the recipe) selected the apple pie-cake way back in March 2008. One of the Playing Around options given by Dorie was to make turnovers and that’s what I did. Apple Pie-Cake-Turnovers. These were absolutely wonderful. The crust is cakey and the filling is out of the world. In fact, making the filling recipe as is gives you way more filling than you need for the turnovers. I’ve been eating the leftover filling for breakfast with yogurt. Very delicious.

So on Monday, my co-workers received very delicious gingerbread and yummilicious apple pie-cake-turnovers. Everyone loves me. Yes, they do.