Chocolate by the Bald Man

Today we went to one of my most favorite places in New York City. Max Brenner is a restruant with the most amazing food and the most amazing chocolate you have ever had! They serve everything with chocolate. They're desserts are to die for and their crepes and waffles leave you in a chocolate coma but they even serve their regular food with chocolate as well. Usually it's really subtle, like cocoa powder and chilli powder on their fries. It sounds weird but it's SO amazing! We're definitely planning on going again before the break is out.

But the best thing about Max Brenner's is the Hug Mugs. They are specifically designed mugs created to make your hot-chocolate-drinking experience more intimate. And oh my gosh, it's the best romance I ever had, even more than any man! The chocolate is thick and perfectly temperate. And the cream that they have on top is about an inch thick and not overly sweet... it's the sexiest thing I've ever drank. Haha

YUM!

So today was our ward party. It was a Thanksgiving style pot luck. Our apartment was in charge of desert so I opted to make these little beauties. They were absolutely amazing, although I think the next batch I'm going to add cinnamon cream cheese frosting.

Pumpkin Chocolate Chip Cookies

yields 16 large cookies

Ingredients

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips

Method

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. 2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 3. Add vanilla and chocolate chips. 4. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

YUM!

I need to make these so bad!!

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Adapted from David Leite

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.