Avocado Ranch Dip

2 avocados
1 cup plain Greek yogurt
2 Tbs lemon juice
1 Tbs fresh chives; finely chopped
1 Tbs fresh flat-leaf parsley; minced
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
chips and veggies for dipping

Mustard Pretzel Dip

1/4 medium onion; minced
8 oz sour cream
8 oz mustard
8 oz mayo
1 package ranch mix
1/2 cup sugar
3 heaping tsp horseradish

Mix and Chill

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
2 egg yolks
2 cups brown sugar
1 cup vegetable oil
2 cups cooked pumpkin (can use canned – not pumpkin pie)
1 teaspoon vanilla extract
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
For filling:
6-8 ounces cream cheese
1/2 cup of butter
1 teaspoon vanilla extract
1 lb powdered sugar
milk as needed

Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin. Sift together dry ingredients; add gradually to wet mixture. Mix well.
Drop by heaping tablespoon onto a greased cookie sheet, 3 inches apart. Spread slightly with back of spoon. Bake at 350 degrees for 12 to 15 minutes. Cool.
While cookies are baking, mix together filling ingredients in medium bowl. Add milk as needed by the tablespoon for correct spreading consistency — mixture should be thick.
When cookies are cooled, spread the filling between two cookies and form a sandwich.
Depending on the size, you’ll get from 10 to 18 sandwiches.

Tip: These freeze well and could be used for ice cream sandwiches; replace the filling with slightly softened ice cream (dulce de leche is our favorite; butter pecan or vanilla works well, too).

Recipe from http://www.jannorris.com/

Coconut Cupcakes

 from Society Bakery, Dallas

Makes: 18 cupcakes
Hands-on time:  45 minutes
Total time  1 hour 45 minutes

1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup sweetened, shredded coconut
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 large egg whites
1 ½ tsp vanilla extract
1 ½ tsp coconut extract
¾ cup milk
Easy Seven-Minute Frosting *
Sweetened, shredded coconut

1.  Preheat oven to 350 degrees.  Combine next three ingredients; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 minutes;  Add eggs, egg whites, vanilla and coconut extract, beating until blended.

3.  Add coconut mixture to butter mixture alternately with milk, beginning and ending with coconut mixture.  Beat at low speed just until blended after each addition.

4.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.  Cool completely on wire racks.  Top with Easy Seven-Minute Frosting.  Sprinkle with Coconut.

*  Easy Seven-Minute Frosting
Combine ¾ cup sugar, ¼ tsp cream of tartar, 1 tsp vanilla extract and 1/3 cup pasteurized egg whites in large bowl; add ¼ cup boiling water.  Beat at low speed with an electric mixer until blended.  Beat at high speed until stiff peaks form.

Peanut Butter Cup Cupcakes

 from Dreamcakes in Birmingham, Alabama
Makes:  16 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

½ cup cocoa
1 cup boiling water
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 cup, plus 6 Tbsp all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
Chocolate Ganache*
Peanut Butter Buttercream Frosting**

1  1. Preheat oven to 350 degrees.
2. Whisk together cocoa and boiling water until blended and smooth; cool.
3.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well, about 2 minutes.  Add eggs, 1 at a time, beating until blended after each addition.
4.  Combine flour, baking soda, baking powder and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.
5.   Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.  Bake 12 to 15 minutes.  Cool completely on wire racks.
6.  Insert a round metal tip into a large decorating bag; fill with 2 cup cooled Chocolate Ganache.  Insert metal tip 1 inch into top of cupcake; squeeze about 1 Tbsp filling into cupcake.  Repeat process with remaining cupcakes.  Place remaining ganache in squeeze bottle; set aside.
7.  Spread Peanut Butter Buttercream Frosting onto cupcakes. Drizzle each cupcake with reserved ganache.

* Chocolate Ganache
Place 1 cup heavy cream in a saucepan over medium heat and bring just to a boil; remove from heat.  Place 8 oz semisweet chocolate, chopped, in a bowl.  Gradually add hot cream to the chocolate, whisking until melted and smooth.  Mixture will thicken as it cools.

** Peanut Butter Buttercream Frosting
Beat ½ cup (1 stick) butter, softened and 1 cup creamy peanut butter at medium speed with an electric mixer until creamy.  Gradually add 2 cups powdered sugar; beat at low speed until blended.  Add 1/3 to ½ cup heavy cream and 2 additional cups powdered sugar;  beat at low speed until blended.  Add more cream, beating until frosting is easy to spread.