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www.FredericksburgParent.NET 13 Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting ¾ cup butter, softened 2 ½ cups of sugar 3 large eggs 1 can (15 ounces) pumpkin (not pumpkin pie filling) 2 1⁄3 cup flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon cinnamon ¾ teaspoon salt ½ teaspoon baking soda ½ teaspoon ginger 1 cup buttermilk Frosting: 8 ounces cream cheese, softened ½ cup butter, softened 2 cups confectioners' sugar (add up to 4 cups for an extra-sweet frosting) 1 teaspoon vanilla 2 teaspoons cinnamon · Heat oven to 350 F. · In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, eat- ing well after each one. Add pumpkin. · In a medium bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, bak- ing soda and ginger. Add to cream mixture along with buttermilk and beat well. · Fill 24-30 paper lined muffin cups about ¾ full. Make 20 to 25 minutes until toothpick comes out clean. Cool 10 minutes in pan and then place on wire rack to cool. · For frosting: in large bowl, beat cream cheese and butter and tell fluffy. Add confectioner sugar, vanilla and cinnamon. Beat until smooth. Frost cupcakes with piping bag or ziplock bag with a corner snipped off. Enjoy with: Bourbon from A. Smith Bowman Distillery asmithbowman.com/spirits/ Cranberry Sauced Martini 2 ounces Sunset Hills Virginia Gin 2 ounces fresh Lime Juice or 1/2 Lime 2 tablespoons Jellied Cranberry Sauce 2 dashes Peychaud's Bitters Garnish: rosemary sprig · Combine gin, lime juice, cranberry sauce, and bitters into a shaker. · Fill shaker halfway with ice and shake vigorously for 30-45 seconds. · Strain through a fine mesh strainer into a chilled coupe glass. · Smack a sprig of rosemary between the palms to release aromas and drop on top of the cocktail. Find this and other cocktail recipes at the website of local distillery, A. Smith Bowman. asmithbowman.com/cocktail-recipe/cranberry-sauced-martini/ Cheesecake with Caramel Pecan Sauce 1 ¼ cup crushed gingersnap cookies ¼ cup melted butter 4 (8 ounce) packages cream cheese, softened 1 ½ cups of white sugar ¾ cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract ¼ cup all-purpose flour · Heat oven to 350 F. Line bottom of a 9-inch spring form pan with parch- ment paper. Grease sides of the pan. · In a small bowl, mix ginger snaps and butter. Press into springform pan · In a large bowl, mix softened cream cheese with sugar until smooth. Blend in milk, then add eggs one at a time blending just enough to incorporate. Do not over beat! Mix in sour cream, vanilla, and flour just until smooth. Pour filling into prepared crust. · Bake in oven for one hour. Turn off oven and let cheesecake remain for five or six hours until cool. This helps to prevent cracking. A water bath can also be used. Chill in refrigerator until served. · Just before serving, add whatever toppings you desire. Caramel sauce with pecans can be found in the grocery store along with ice cream toppings and pairs very well with this cheesecake and gingersnap crust. Enjoy with: Cabernet Franc from Potomac Point Winery shop.potomacpointwinery.com/prod-449836/Cabernet-Franc-2019.html