Devil's Food Cupcakes with Chocolate Buttercream Frosting

Be prepared for some heavy workin' out the day after you make these puppies...they are scrumptious but can pack on the pounds if you have too many.

CUPCAKES

6 TBSP unsweetened cocoa powder
1/2 cup boiling water
1/2 cup + 2 TB butter
2 cups bakers sugar
3 medium eggs
2 cups all purpose flower
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream

• Set oven to 350 F then place liners in muffin tin
• Measure cocoa into small bowl, mix with boiling water until smooth then set aside
• Mix 1/2 cup softened butter and sugar on medium speed (electric mixer) until creamy (about 3 minutes). Melt remaining butter to liquid then add and mix another minute.
• Separate egg yolks and save whites then add yolks to mixture. Mix well.
• Sift remaining dry ingredients into a bowl then add to mixture (mixing on medium)
• Add cocoa liquid, sour cream, vanilla and mix well
• Whisk egg whites until stiff then fold into mixture
• Using spatula, fill liners 2/3 full
• Bake about 30 min (or 20 in convection oven). Cupcakes are done when toothpick inserted into center comes out clean of if tops spring back when you press with your finger
• Remove from oven - let stand about 3 minutes then cool on rack completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING
6 TB butter
2 + 2/3 cup powdered sugar
1/2 cup dark powdered unsweetened cocoa
1/3 cup milk
1 tsp vanilla

• Soften butter then beat in a medium bowl at low speed with hand mixer
• Add small bits of powdered sugar, cocoa, milk alternating slowly between the three ingredients and mix until smooth but thick (ok to add more sugar or milk for proper consistency)
  
• Stir in vanilla
• Frost cupcakes using favorite spatula or piping bag & tip(s)

Recipe makes about 18 cupcakes (if you don't go crazy with the frosting on each one).

Choc-Skotch Cookies

INGREDIENTS:

2.75 cups all-purpose flour
1 tsp baking soda
1/2 cup butter (soft)
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 cup brown sugar (packed tight)
3 eggs
1.5 tsp vanilla
12 oz semisweet chocolate chips
12 oz butterscotch chips
(optional) 1.5 cup chopped walnuts

DIRECTIONS:

Combine flour and baking soda then set aside.
Cream butter and shortening. Gradually add both sugars (on low speed hand blender) and mix until creamy. Beat in the eggs and vanilla.
Stir in dry ingredients and mix well. Stir in chips and (if using) walnuts.
Shape batter into 1-inch balls and place on greased cookie sheet.
Bake at 325 degrees for about 12 - 14 minutes or until light brown.

Makes about 4 dozen+

Note: Try pushing down the balls with your thumb if you want flat cookies. Otherwise, you get fluffier shapes.

Dump Cake

A great tangy- sweet cobbler...contributed by Suzi...

1 large can crushed pineapple (with juice)
1 large can cherry pie filling
sprinkle cake mix on top
top with pads of butter
top your favorite nuts ( the one I tried had walnuts)

bake 350 for about 45 minutes

Carrot Cookies

Contributed by Ma-J:

INGREDIENTS:

¾ cup sugar
¾ cup shortening
1 cup cooked, cooled and mashed carrots
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
¼ tsp salt

DIRECTIONS:

Mix well. Drop by tsp on greased cookie sheet. 375 degrees