Recipe Review- Pumpkin Cinnamon Buns

I came across this recipe on www.wearenotmartha.com and had to try them immediately.  I spent the next several hours making the buns and then quickly enjoyed one afterwards!

The recipe was easy to follow but definitely time consuming.  I kneaded the dough myself instead of doing it in the mixer. I followed the bloggers advice of adding more cinnamon and sugar before rolling the dough up.  The only thing I changed was that the frosting called for 1T of milk but it was not enough liquid to make the frosting so I ended up using 2T. (Then I made a second batch of the frosting as I did not think the first amount was enough).

The pumpkin cinnamon buns were very good.  The pumpkin flavor was subtle but added something just a little extra to the standard cinnamon bun.  I will make them again and recommend trying them for yourselves.  Thanks for posting this recipe www.wearenotmartha.com!

Molten Lava Cakes

My mom found this recipe on the Food Network from Paula Deen.  She raved about them and said we needed to make them as a surprise for my husband and dad when my parents came to town.  Chocolate? Lava Cakes?  No arguments here!

Here is the recipe:

6 (1 oz) squares of bittersweet chocolate (we used Ghirardelli)

6 (1 oz) squares of semisweet chocolate (we used Ghirardelli)

10 Tablespoons butter (1 1/4 stick)

1/2 cup all purpose flour

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 Tablespoons orange liqueur

Strawberries or raspberries for garnish (optional)

Preheat oven to 425 degrees F.

Grease 6 (6 oz) custard cups.  Melt the chocolate and butter in the microwave (stirring after 20 seconds intervals) or in a double broiler.  

Add the flour and sugar to chocolate mixture.

Stir in the eggs and yolks until smooth.

Stir in the vanilla and orange liqueur.

Divide the batter evenly among the custard cups.

Place the cups in the oven (we put ours on a sheet pan for easy removal) and bake for 14 minutes.

The edges should be firm but the center will be runny.  We left ours in the custard cups to eat however the recipe says to run a knife around the edges and invert onto a plate.  Garnish with fresh fruit if desired (we used raspberries, which were great).

I think the empty cup says it all, don't you?