♥ Rolo Stuffed Pumpkin Cookies

The hardest part about these cookies was waiting for them to completely cool to enjoy. I must say that it was worth the wait, as the true flavor of the rolo came out after the cookies had completely cooled. 

1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar, divided
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
About 30 Rolos

Line 2 large cookie sheets with parchment paper.

In stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. Add the pumpkin and vanilla beat on low for 2 more minutes.

In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture in three parts and beat on low just until combined. Refrigerate 30 minutes.

After 30 minutes scoop up about a tablespoon of dough, stick a rolo in the center and roll into a ball. Set on parchment lined cookie sheet. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.

When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/4 cup sugar with 1 tablespoon of cinnamon in a wide, shallow bowl.

Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.

Allow the cookies to cool completely on the baking sheets. 


♥ Graveyard Cupcakes

For Leah's Halloween themed birthday I made chocolate graveyard cupcakes filled with chocolate ganache. I topped the cupcakes with dark chocolate frosting, and to make them look like dirt I dipped them in a bowl of chocolate sprinkles.  I then hand piped Milano Cookies to make them look like tombstones, and decorated them with glittery edible piping gel. For ordering information please go to www.carlymakescakes.com.



2 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon powdered sugar


3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

11/4 cups unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup Hersey's dark chocolate cocoa powder
Pinch of salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate dark melted and cooled

Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired.