Materials: favorite cake mix, ice cream, and cupcake liners, and frosting/whipped cream. - - - - Directions: Use one tablespoon of batter. If you like more cake than ice cream, increase the batter by a teaspoon. Bake for about 10-12 mins. Once the cupcakes have cooled, press softened ice cream on top and freeze until completely hardened. Top with frosting or Reddi-Wip swirls and sprinkles.
Creamy Pumpkin Soup Recipe from The Comfort of Cooking. "I’ll just be right out with it – this pumpkin soup is the best soup I’ve ever made! It’s creamy, velvety smooth and delicious with a pile of tasty toppings like chopped bacon, sour cream, herbs and a few fresh shavings of Parmesan cheese. Or, heck, leave out the toppings and enjoy it as-is. You’ll love it!"