Pumpkin Carmel Cupcakes

Do these sound intimidating? Because they totally aren't.

First, bake a pumpkin cupcake. I've used Martha's Pumpkin Cupcake recipe before and it's good. But the other day I was in a time crunch and out of a few ingredients so I pulled out a trusty yellow cake mix and added pumpkin puree and pumpkin pie spice to it and it was good too.

Once the cupcakes are cool you pull out the big guns, the secret ingredient, the WOW. The Smuckers carmel icecream topping in the squeeze bottle.

Drizzle a little carmel on top of each cupcake, being careful to not make a mess. The carmel will spread so error on the side of too little.

Then top with your favorite cream cheese frosting and you'll have a dessert to wow! Really, I've made these twice in the last week and they were a hit both times. In fact I heard a "this is the best cupcake I've had in my entire life."

Peach Dessert

Peach Dessert is a family favorite this time of year, when Utah's peaches are at their best! The name may not be too catchy, but the dessert will leave you wishing peach season lasted all year. I'm not one to keep a good recipe to myself (even the family ones) so here it is.

Peach Dessert
1 box Nilla Wafers-crushed
1 cup sugar
1 egg
1/2 cube butter, softened
8-10 cups peaches skinned and sliced
1/2 pint whipping cream, whipped

Beat sugar, egg, and butter until creamy and fluffy. Set 1/4 cup of Nilla Wafer crumbs aside and mix the remaining crumbs with the sugar/egg/butter mixture. Mix together and press into a 9x13" pan to form the crust. Add the sliced peaches, top with whipped cream, and sprinkle with the cookie crumbs. Keep refrigerated.

You may notice you never bake the crust--and this isn't a typo. If eating raw eggs (uh-hum cookie dough) scares you then all I can say is that you are missing out!

Key Lime Pie

Very yummy.