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A Celebration for Baby

September 26, 2011

This weekend was a whirlwind of fun, food and family. Yesterday brought family and friends from near and far to celebrate the birth of one special baby.
It was wonderful to see how many people showed up to celebrate. We served a delicious dinner of pot roast (never tried any, but was told that it turned out okay), and salads and sides brought by friends and family.

But our favorite part? Dessert. One uncle brought a delicious chocolate cake, and I made a chocolate toffee cheesecake from All You magazine. Yes, if you clicked on the link you’ll find that it says Snicker’s Cheesecake. We’ll I subbed out for Heath toffee bits. I just sprinkled them over the crust and then over the top of the cheesecake.

Unfortunately our family devoured both cheesecakes and pictures weren’t able to be taken. But you can click on the link to start drooling. Literally, you will drool.

Then there is this delicious no-bake cheesecake–a favorite of our family for many years now. Not the best picture, but it is an absolutely delicious pie. My husband made me promise that I would save him a pie and hide it. He didn’t want to share with everyone. I made a delicious fresh strawberry glaze with farm fresh strawberries, lemon juice and sugar.

But then there were the cupcakes. Mmmm! I let the kids vote for a cupcake that they wanted. My daughter voted for chocolate. (She is well trained and definetely a member of our family. She also has determined that chocolate should be it’s own food group.

She made it clear that she wanted A LOT of chocolate. So we made a triple chocolate cupcake and the Hershey’s perfectly chocolate frosting. She decorated them with purple sanding sugar and jimmies.

My son wanted something with white frosting to go with the baby purple, black and white theme. He also wanted pumpkin chocolate chip bread since it’s the start of fall. Smart boy! So I asked if pumpkin spice cupcakes sounded good, and he eagerly said, “YES!!!” to my suggestion.

These are absolutely delicious and got rave reviews. They are the perfect treat for fall and I unfortunately may have tucked a few away for later for myself. 🙂

PUMPKIN SPICE MUFFINS WITH CINNAMON CREAM CHEESE FROSTING

1/2 cup butter (1 stick) softened

1 1/2 cups brown sugar

2 eggs

1/2 tsp vanilla extract

2 cups unbleached all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

3/4 cup pumpkin puree

3/4 cup buttermilk

Preheat oven to 350 degrees. In a mixer, whip together the butter and brown sugar until smooth and fluffy. Slowly add in the remaining ingredients just until incorporated. Pour into greased muffin cups about 2/3 of the way full. Bake at 350 degrees for 20 minutes. Allow the muffins to cool for approximately five minutes in the muffin pans before transferring to cooling racks. Frost after muffins are cooled.

CINNAMON CREAM CHEESE FROSTING

1 8oz package of cream cheese, softened (Do NOT use fat free cream cheese).

3 cups confectioners (powdered) sugar

1/4 cup butter, softened

1 tsp vanilla extract

1 tsp cinnamon

In a mixing bowl, whip together the butter and cream cheese until fluffy. Slowly add in powdered sugar and cinnamon until well incorporated. Add in the vanilla, whip until smooth, and then frost cooled cupcakes.

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