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Cold weather recipes from the pros who manage winter temps better than anyone

Enjoy these favorite foods from our family to yours

Newmarket, NH; October 24, 2016 - With the onslaught of advice for staying warm this winter about to arrive (we're working on a special blog post just for you die-hards who love prepping your homes for winter), we thought we'd share a few of the recipes and traditions that fill our bellies and warm our hearts during the holiday season… or anytime we need a sweet treat. From the crew at Proulx Oil & Propane, we hope you enjoy!

Chocolate Peanut Butter Candy Cupcakes

As if you needed something to do with that leftover Halloween candy…


  • 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bag (8 oz.) unwrapped Reese's™ peanut butter cups miniatures
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter
  • ¾ cup butter, softened
  • 1 tsp. vanilla
  • 2/3 cup whipping cream


  1. Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups
  2. In a large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds, then on medium speed for two minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
  3. Bake for 18 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  4. In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with one half candy.

Overnight Pumpkin French Toast

Brioche bread is ideal for this recipe. You can bake this right away, but it tastes best if refrigerated overnight first.


  • 15 oz. can pumpkin
  • 6 eggs, beaten
  • 3 egg yolks, beaten
  • 4 cups milk
  • 1 cup whipping cream
  • 1 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 loaf bread, sliced 1 1/2" thick
  • Garnish: maple syrup, whipped cream, chopped nuts


  1. Mix together all ingredients except bread and garnish
  2. Arrange bread over a lightly greased 13X9 baking dish
  3. Pour pumpkin mixture over top of bread
  4. Cover and refrigerate overnight
  5. Bake at 425 degrees for about 30 minutes
  6. Top with maple syrup, whipped cream and chopped nuts

Apple fritters

Just nom.


  • 1 cup flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 2 TBSP sugar
  • 1 egg, beaten
  • ½ cup + 1 TBSP milk
  • 1½ cup chopped apples
  • Oil for frying
  • Powdered sugar


  1. Sift dry ingredients together
  2. In separate bowl, beat egg and add milk. Pour mixture into dry ingredients
  3. Stir until batter is smooth
  4. Add apples and blend
  5. Heat oil to 370-375 degrees
  6. Drop spoonfuls of fritter mix into hot oil
  7. Fry until golden brown on all sides
  8. Remove and sprinkle with powdered sugar

Let us know how your recipes turned out, and stay tuned for the savory version of this article in the coming weeks!