Dessert: Pumpkin Cake with Nutmeg Icing

Difficulty: Easy

Prep Time: 10 min

Cook Time: 35-45 min

Serves (12)

Give apples a momentary break for the fall and bring out some pumpkin goodness. With no eggs, milk or beating required, this may be the simplest cake you'll ever prepare. Serve warm or cold, and drizzle with creamy nutmeg icing to enjoy the perfect pumpkin pleasure.

Ingredients: Cake 1 2/3 cup flour, 1 cup sugar, 1/2 cup melted butter*, 1/2 cup water, 1/2 cup pumpkin, 1 tsp baking soda, 1 tsp apple cider vinegar, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg

Nutmeg icing 1 1/2 cup powdered sugar, 2 tbsp softened butter, 2-3 tbsp milk, 1/2 tsp vanilla, nutmeg to taste

*For a healthier alternative, substitute oil for the butter.

Preheat oven to 350.

Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in large bowl and mix with fork or wisk. Add water, pumpkin, butter and vinegar to flour mixture. Mix with wooden spoon. Pour batter into bundt pan and cook until toothpick inserted in center comes out clean (about 35 min). Cake should slide easily out of the pan once slightly cooled.

For icing, combine all ingredients in small bowl. You'll want the icing to be a heavy drizzle--not a frosting--so thin the icing with more milk as needed.

Dessert: Chocolate Spice Zucchini Cake

Difficulty: Medium

Prep Time: 10 min

Cook Time 40-50 min

Serves (16-20)

This cake takes your tastebuds down a detour --away from the chocolate norm. If you're seeking a standard chocolate cake, this baby is not for you. Sophisticated and intricate, spicy cinnamon compliments sweet chocolate, while the introduction of brandy gives the cake a delicate earthiness. Shredded zucchini and oil provide rich moisture, ensuring that making a dry cake is nearly impossible. Top with melted chocolate, and let the eye rolling begin.

Ingredients: 3 eggs, 2 1/2 cups shredded zucchini, 2 cups flour, 1 1/2 cups sugar, 3/4 cup semi-sweet mini chocolate chips, 2/3 cup cocoa, 1/2 cup boiling water, 1/2 cup oil, 3 tbsp brandy, 3 tsp cinnamon, 1 1/2 tsp vanilla, 1 1/4 tsp baking powder, 1 tsp salt

Preheat oven to 350.

Grease and flour 12 cup bundt pan or 13x9x2 baking pan.

Shred zucchini. Bring 1/2 cup water to boil and pour over zucchini in large mixing bowl. Add remaining ingredients. Beat on low speed, 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, 2 min.

Pour into pan. Bake until toothpick inserted in center comes out clean (about 40-50 min).

Serving Suggestion: Drizzle sliced pieces of cake with melted chocolate and chocolate shavings, or use chocolate brandy sauce.

Dessert: Cinnamon Brandy Zucchini Cake

Difficulty: Easy

Prep Time: 10 min

Cook Time: 40-50 min

Serves: (15)

This dessert is the perfect transition into fall. Use up your leftover summer zucchini, and start thinking cinnamon, apples, and cool mornings. A slight variation on a popular dessert, this zucchini cake brings more cinnamon and just a touch of brandy for subdued sweetness.

Ingredients: 3 eggs, 2 1/2 cups finely chopped zucchini, 2 cups flour, 1 1/4 cup sugar, 1/2 cup oil, 1/3 cup water, 2-3 tbsp brandy, 3 tsp cinnamon, 1 1/4 tsp baking soda, 1 tsp salt, 1 tsp vanilla, powdered sugar

Preheat oven to 350.

Grease and flour 13x9x2 baking pan.

Boil water and pour over chopped zucchini in large mixing bowl. Add remaining ingredients to zucchini and beat on low speed, scraping bowl constantly, 1 min. Beat on medium speed for 2 min, scraping bowl occasionally.

Pour batter into pan and bake for 40-50 min, or until toothpick inserted in center comes out clean.

Let cool completely. Dust with powdered sugar and cinnamon.

Dessert: Molten Chocolate Cake

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5-10 min

Serves (3)

Whip these cakes up for the ultimate chocolate indulgence. Warm and flowing with velvety goodness, nothing satisfies a chocoholic quite like a molten cake. You're in charge of your chocolate cravings here. Want darker, richer chocolate? Substitute the semisweet chocolate chips for chocolate with 65% cocoa or more.

Ingredients: 2 eggs, 3/4 cups powdered sugar, 1/4 cup salted butter, 4 oz semisweet mini chocolate chips, 2 tsp flour

Preheat oven to 450. Butter and flour 3 ramekins. Set aside.

Melt butter and chocolate over over double boiler. Beat eggs with whisk in separate bowl. Beat powdered sugar into eggs. Once chocolate is melted, remove from heat. Add egg mixture to chocolate--stirring constantly. Add 2 tsp of flour to egg/chocolate mixture. Pour into ramekins. Bake until edges are set and cake puffs--about 6-8 min. Center will not be firm. Serve warm.