Makes 15 cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Salted Caramel Filling:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
Salted Caramel Buttercream Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Top caramel-filled cupcakes with frosting.
|I made these at dinner time, so no more natural light! This is the best I could do! :(|
For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree
½ cup sugar
2 tsp. ground cinnamon
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk
To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. Stir in the egg, then the egg yolks, and then the vanilla until incorporated. Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Once the dough is mixed, cover and chill for at least 3 hours or until firm. (The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.)
|My pictures seems to be getting worse and worse...I need a new camera!|
This is my first try at making a pop cake - a boxed cake mix with a can of pop. :o)
I wanted to make something that tasted like a creamsicle, so I used a vanilla cake with orange pop, topped with a vanilla frosting.
The results were not what I wanted, but still delicious (it tasted like a vanilla cake that was dyed orange...). Since it was my very first time doing this (and I've read reviews saying that sometimes the cake stays gooey in the center...gross) I didn't want to add anything. I just wanted to see if it would work. And it did. Yay!
Next time, I will either add orange extract or zest an orange into the batter, just to give it that dreamy creamsicle taste! Also, the cake, though moist, was really crumby - I think adding 1 egg might help this. I'll let you know. ;)
Another way I'm gonna try it is making the pop cake with a vanilla cake and Sprite, and then making a decadent orange buttercream!
As a side note: I think the reason some people's didn't set up is that they used too much pop. I bought a 20oz. bottle, but you only need 12oz!
I almost never have limes in the house. Never. But I needed one the other day, and couldn't find the singles on sale, so I bought a giant bag, removed the one I needed, and gave in to the fact that I would probably just throw the other 37 limes away. I just hate wasting food. So then I figured I'd keep them to put up a show that I would use them, wait for them to rot, and be like "oh man! I really wanted to use those! Shucks!" Then I'd smile as I tossed them into the trash, feeling like a tried, but failed. Har har har...
But, I decided to do an internet search. After sifting through about 5 million recipes for key lime pie, and another 5 million chicken with lime glaze recipes, I found this gem. This muffin really brings the business. Not too limey, not too coconutty - this recipe really meshes the two flavours well. The original recipe did not call for a glaze or frosting, but I really hate a dry muffin. A simple lime glaze was just the ticket.
Coconut Lime Muffins with a Lime Glaze
Easy directions: just mix it all up! Tastes best if you put in the fridge for at least an hour before serving!
I adapted the recipe from Cupcake 29 at Ming Makes Cupcakes. This blog is a wealth of delicious looking, albeit complicated cupcake recipes. Ming's look way better than mine, but mine are also quite delicious!
I have decided to rejoin the wonderful world of blogging after a (too) long hiatus - partially because of work, and partially because I got lazy. But let's not dwell on the past. I'm here now, and that's what matters. (Also, I have a lot of time on my hands now that I am the trophy wife of the recently graduated Dr. Pirate!)
If you have never tried your hand at homemade salsa, I would definitely urge you to do so! Yes, it's easy (and delicious!) to buy a jar of Pace, but where's the satisfaction in serving that to a guest? Besides, it's so easy to make salsa that there's no excuse not to! Plus, you have so many choices! This is how I made mine:
Think you have a great idea for a weekend sweet? Link it here, and see what other fellow food lovers have to offer!
Posted by Sandi at 3:34 PM
Some tips that probably would have prevented this culinary flop:
Even though I seemed to screw this up a little, I will definitely try it again. I will buy regular, unsalted butter. I will follow all directions to the letter (which I sometimes get scatterbrained and forget to do), and I will resist all urges to cut into them before they are cold. I promise!
|Yeah, and out of about 50 pictures, this was the best one. Fail.|
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 large eggs
1 cup granulated sugar
3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 cup jam or jelly
Allow to cool completely, or you'll be in a jam! (I'm so funny!) No really, the jam will scald you! Also, I cut mine when it was cooled, but not completely cold. It fell apart. I salvaged what I could for photos...and pretty much ate the rest like an animal. Liz Lemon style.
|Not the best picture, but I thought it was high time y'all met my dear friend Brutus!|
|And then Lucky slunk into a few shots! I love my cats!|
Peanut Butter Cup Crunch Brownie Bars
Adapted from the Brown Eyed Baker :o)
1 batch of your favorite brownie recipe for a 9×13-inch pan (I used this recipe, which I tweaked slightly, or you could use a box mix, I won't tell anyone! Just make sure it's for a 9x13!)
½ cup salted peanuts (Funny side story: I actually forgot these and ended up tearing into a bag of trail mix and picking out the peanuts.)
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter (or crunchy, whatever)
½ tablespoon unsalted butter
1½ cups cripsy rice cereal (yeah, I buy knock offs for baking, what of it? :P)
1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator. These last a long time (if you don't eat them all right away!) I was still chowing down about a week later, and they still tasted awesome!
- pastry for single-crust pie (home made, or store bought - whatever floats your boat!)
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced peeled apples (I have used Fuji and MacIntosh, and both were awesome!)
- 1 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup butter
- Vanilla ice cream
- caramel ice cream topping
- 1/2 cup chopped pecans
- Prepare pastry for single-crust pie, being careful not to stretch dough too much.
- Place in pie plate and trim and crimp the edge.
- In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
- Add apple slices and gently toss until they are coated well.
- Transfer mixture to pie.
- FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats
- Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
- Sprinkle over apple mixture in pie.
- To prevent over-browning while baking, cover edge of pie with foil.
- Bake at 375 degrees Fahrenheit for 25 minutes.
- Remove foil and bake 25 to 30 minutes more, or until top is golden.
- Remove from oven and serve warm (not hot!).
- Put a scoop (or two, or three...) of ice cream on there!
- Drizzle top with caramel topping; sprinkle with pecans.