Fall

Down here in the Deep South, we've finally gone from summer to fall.

Last week started off with still pleasantly warm weather, comfortable enough for flip flops and jeans. This week, however, it's hard to step outside during the afternoon without feeling cold.

Here are a few of my favorite fall recipes;

Mint White Hot Chocolate

2 Cups Milk
2 Cups Half & Half Cream
8 oz. White Chocolate, Chopped
1 tsp. Peppermint Extract
A few drops of Green Food Coloring
Marshmallows (optional, but seriously, why wouldn't you not?)

In a heavy-bottomed pot, heat the Milk and Cream over medium heat for 5 minutes. Stir in the White Chocolate, remove from heat and set aside for a few minutes. Add the Peppermint Extract and Food Coloring, whisk until smooth.

Serve Immediately: Serves 4


Chocolate Pumpkin Cheesecake Muffins
Author: Dinner at the Zoo

Filling:
1 (8 ounce) Package Cream Cheese, softened
1 Egg
1/3 cup White Sugar
1/3 cup Pumpkin Puree
2 tablespoons All-Purpose Flour
1/2 cup Miniature Semisweet Chocolate Chips

Muffins:
1 1/2 cup All-Purpose Flour
1 cup White Sugar
1/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Milk
1/3 cup Vegetable Oil
1 tablespoon Cider Vinegar
1 teaspoon Vanilla Extract
1/2 cup Miniature Semisweet Chocolate Chips
Cooking Spray

Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with paper cups or coat with cooking spray.
2. Place the cream cheese, egg, 1/3 cup sugar, pumpkin puree and flour in the bowl of a stand mixer that has been fitted with the paddle attachment.
3. Beat until light and fluffy - the mixture may curdle at first, but it will come together if you continue beating.
4. Stir in the chocolate chips and set aside.
5. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and salt. Make a well in the center and add the milk, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 2/3 full with the batter and top with 2 tablespoons of the cream cheese mixture. Sprinkle the chocolate chips over the tops of the muffins. You may end up with extra cream cheese mixture, you can put it in an oven safe dish and bake it alongside the muffins for a cheesecake snack!
6. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.


Check out Pinterest or your other Favorite Blogs for wonderful recipes - food, crafts, and decorations alike!