Gigi’s Cupcakes!

For those of you who have no idea what or where Gigi’s Cupcakes is, here is my story:

*The place surrounded by pink caught my eye everytime I drove by it. I had just gotten my hair cut,- and my salon is right next to the new bakery which had been open not even a month and a half- and decided to buy one. The place had become pretty popular, being the only one in Ohio. I walked in and immediately loved the place. The counter displayed dozens of freshly made cupcakes, small tables and chairs were set up in corners, leaving plenty of space to walk though. The friendly-looking cashier greeted me with a bright smile. I order 2 cupcakes-Summer Fun and Red Velvet. I stared at the frosting, it was so high! Everything I’ve always wanted in a cupcake!

I paid for the cupcakes and drove home. The bright pink box was certainly an eye-catcher. When I got home, I turned on the dog show and concentrated on eating and finishing the Red Velvet. About 10 minutes later, a little bit of frosting was left and i was holding me stomach in pain. So good-but so filling! I struggled to eat the last bit, but managed and lived to tell.


Secret Kiss Cupcakes

3-1/3 cups all-purpose flour

2 cups sugar

1 cup baking cocoa

2 tsp. baking soda

1 tsp. salt

2 cups buttermilk

1 cup butter, melted

2 eggs, lightly beaten

2 tsp. vanilla extract

30 milk chocolate kisses

1 can fudge frosting


*In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. Fill paper-lined muffin cups 2/3 full. Press a chocolate kiss until batter completely covers candy. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing the cupcakes from pans to wire racks to cool completely. Frost cupcakes. 18 servings

Chocolate Chip Pumpkin Bread

This recipe for chocolate chip pumpkin bread is courtsey of Taste of Home.

3 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups semisweet chocolate chips


*In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour the batter into two greased 8x4x2 inch loaf pans. Bake at 350 degrees for 60-70 mintues or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves