With last Sunday marking the Fall Equinox, the time to stay inside and try to whip up some new desserts to enjoy has finally arrived. While the temperature starts to dip, stay inside and enjoy making these treats to share with family and friends.

Red Velvet Cupcakes

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
¼ pound (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
2 extra-large eggs, at room temperature

1. Preheat the oven to 350°F.
2. Line muffin tins with paper liners.
3. Sift the flour, cocoa powder, baking powder, baking soda, and salt together. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
4. In a bowl, mix with a paddle attachment or by hand, beat the butter and sugar on medium speed for a minute. Add the eggs, one at a time, and beat until combined. With the mixer on low, add the dry ingredients and the wet ingredients alternately in 3 parts and mix until combined.
5. Scoop the batter into the muffin cups with an ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Let the cupcakes cool in the pans, then frost the cupcakes with cream cheese frosting.

(Ina Garten via Food Network)

Warm Valrhona Chocolate Cake

6 ½ ounces of chopped Valrhona Caribe chocolate
½ cup unsalted butter
5 teaspoons Valrhona cocoa powder
3 eggs, separated
¼ cup sugar
1. Preheat the oven to 450ºF. Lightly coat the inside of four 4-ounce soufflé cups with butter.
2. Heat 2 inches of water in the bottom half of a double boiler over medium heat. In the top half, place the chocolate and butter. Melt the chocolate mixture for 5 minutes, then remove it from the heat and stir it until it is smooth. Transfer the mixture to a large stainless-steel bowl and whisk in the cocoa and all the egg yolks. Set the chocolate mixture aside.
3. In a separate bowl, beat the egg whites with an electric mixer for about 1 minute. Slowly add the sugar and continue beating until the mixture is stiff and shiny, forming a meringue. Lightly fold the meringue into the chocolate until completely combined.
4. Divide the soufflé batter equally among the prepared soufflé cups. Place cups on a sheet pan and bake for 7 minutes just until they are puffy and slightly browned on top. Serve immediately by inverting each cup using an oven mitt onto a plate until the cake is released.

(Kevin Penner via James Beard Foundation)