Pumpkin Pizzelles

1 cup granulated sugar

1/2 cup butter, softened
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

(or maybe instead of cinnamon, nutmeg and ginger, 2 t pumpkin pie spice instead)

Cranberry Bread

Yield: 4- 5"x3" pans

Combine:

• 2 C AP flour
• 1 C sugar
• 1 t powder
• 1/2 t baking soda
• dash salt

Combine:

• 1 egg
• 1/4 C oil
• 3/4 C orange juice
• 1 t vanilla

Add oil mixture to dry mixture, mix and fold in:

• 1/2 bag whole cranberries

Bake at 350 for 30 minutes or until top starts to brown

Pumpkin Cranberry Bread

Preheat oven to 350

Yield:

• 2- 9"x5" pans - bake for approximately 65 min or until toothpick comes out clean
• 3- 8"x4" pans - bake for approximately 60 min or until toothpick comes out clean
• 5 or 6- 5"x3" pans - bake for approximately 55 min or until toothpick comes out clean

Combine:

• 3 C AP flour
• 1T + 2t pumpkin pie spice
• 2 t baking soda
• 1.5t salt

Combine:

• 3 C granulated sugar
• 15 oz pumpkin
• 4 eggs
• 1 C veg oil
• 1.2 C Orange Juice

Add pumpkin mixture to the dry mixture, mix, then fold in:

• 1 C whole cranberries

Pour into pans and bake. When done, cool in pans for 10 minutes on wire rack and then remove from pans and cool completely on wire rack.

Chocolate Guinness Cake

http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

FOR THE CAKE

• 250ml Guinness
• 250g unsalted butter
• 75g cocoa
• 400g caster sugar
• 1 x 142ml pot sour cream
• 2 eggs
• 1 tablespoon real vanilla extract
• 275g plain flour
• 2 1/2teaspoons bicarbonate of soda

FOR THE TOPPING:

• 300g Philadelphia cream cheese
• 150g icing sugar
• 125ml double or whipping cream

METHOD

Serves: Makes about 12 slices

1. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Flourless Chocolate Cake with Dark Chocolate Glaze

http://www.wholefoodsmarket.com/recipes/753

Ingredients

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

Method

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Nutrition

Per serving (1 slice): 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g total carbohydrate (4g dietary fiber, 32g sugar), 7g protein

Thinking about escargot

http://allrecipes.com/Recipe/easy-garlic-escargots/detail.aspx

eliminates need for special dish by incorporating mushrooms!