Gearing up for the Fall Season with some Sweet Goodies!

This time of year has to me my favorite! I really enjoy the cooler weather and the last bits of sunshine before they disappear behind the clouds of  the winter rain and possibly snow. Today, I was checking over my calendar and noticed there are exactly two weeks till Thanksgiving and I thought it's about time we all start thinking about what we are going to make for the Holiday season dinners and parties. Here a few recipes I want to try this coming season! Enjoy!

Pumpkin Scones from The Baker Girl

Now this would definitely make me want to skip dinner and go straight to dessert.
Candy and Caramel Apple pie from She's Becoming Domestic

or you could delight your guests by serving this lovely looking cake!
Heaven and Hell Cake from Whisk Kid


If you enjoy a lighter dessert but still very impressive at your Thanksgiving meal,
My own Recipe for Pumpkin Mousse

Pumpkin Mousse

1 Pint of Whipping Cream

1/4 cup plus 2 Tablespoons of Splenda

1/2 cup of Pumpkin Puree

1 1/2 tsp pumpkin pie spice

Pour the whipping cream in to a mixer fitted with a whisk attachment . Turn on to med speed and whisk about 3 min. till the cream comes to a soft peak when you lift the whisk out of the bowl.Add remaining ingredients and whip till combined and the mixture is stiff. Don't over beat. Test the flavor and adjust the sweetness or the spice level to your liking. It is best to serve right away. But you can save it for later in the refrigerator, a late night snack maybe? Serves 4 small servings or 2 large.

Enjoy!!

The Pastry Diva

Chocolate Mocha Cake with Vanilla frosting

This Moist chocolate cake is a Birthday favorite.

INGREDIENTS:
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup baking cocoa
2 cups raw sugar (just my preference but you can use regular sugar)
1 cup of canola oil
1 cup of brewed coffee(i used instant coffee,made it strong)
1 cup milk
2 eggs
1tsp Vanilla (use good quality vanilla)

FAVORITE FROSTING:
1 cup milk
5 Tablespoons flour( I know, but trust me,it's so good)
1 cup butter(use butter, it won't taste right if it's margerine)
1 cup granualted sugar, NOT powdered sugar!!!
1 tsp vanilla
Directions
Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature but I perfer it cold. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

. Yield: 12 servings.