These chocolate cookies are each stuffed with a full peanut butter cup, giving them a rich and creamy center. It’s a great way to use up any leftover peanut butter cups you may have after Halloween.

We are just a few days away from Halloween. I stuck to my strategy of waiting until the very last weekend before Halloween to purchase candy so I wouldn’t be eating Halloween candy all month long. Since purchasing the candy on Saturday, I’ve already “taste tested” 22 pieces. This is not including the half empty bag of pumpkin spice latte M&M’s I supposedly bought for baking, but haven’t yet used for baking.

Lobster West is a small restaurant in Encinitas offering Maine lobster rolls and other seafood sandwiches. Lately, I’ve been on a mission to find the best lobster roll in San Diego. Lobster West is high on many people’s list of favorite lobster rolls. Their lobsters are shipped overnight from Maine, so that they can offer the authentic Maine lobster roll experience.

Some of the other menu offerings include crab rolls, shrimp rolls, and seafood chowder. Of course, Cape Cod chips are sold as well.

Scallop Roll

We started with the scallop roll, which was on their specials menu. The sandwich was served on a soft and toasted roll, brimming to the top with scallops, with a little lemon wedge on the side. I found the scallops to be tender and seasoned just right.

Lobster Roll

These individual pumpkin flavored cakes are moist and fluffy and filled with a delicious Nutella spread.

I came up with this recipe several years ago and it’s one that I make every year, but I haven’t posted about them since my initial post back in 2011. This past weekend, I did my first ever cooking demo and this was one of the recipes I shared during the demo. I plan on sharing some more photos from the demo in a future post, but to give a quick summary, I was a nervous wreck the week leading up the demo and wishing I hadn’t agreed to do it. But it happened and I’m glad I went through with it. Perhaps the best thing to come out of the experience was the chance to meet a very well known chef I’ve admired for many years, Chef Bernard Guillas. On the morning of the event, I learned that his staff was in charge of making batches of my recipes for the attendees to sample. Can you imagine having an acclaimed chef making one of your recipes? And as if that wasn’t enough, he told me several times how much he and his staff had loved the Pumpkin Nutella cakes. Crazy right?

So, I decided it was high time to do an updated post on my Pumpkin Nutella Cakes. It’s always been one of my favorites, but having an award winning executive chef, restaurateur, and cookbook author tell you that he really enjoyed the cakes means they have to be good right?