Spiced Pumpkin Cupcakes

Tags

cream cheese, Halloween, Pumpkin

Happy Halloween!!!!These cupcakes are by no means strictly Halloween cupcakes, but I really wanted a chance to decorate for Halloween! Spiderwebs, sprinkles, and Jack Skellington!! Nightmare Before Christmas is one of my favorite movies, especially around this time of year (I’ve already watched it about 4 times in the last couple of weeks…). I attempted black frosting for some chocolate Halloween cupcakes because I was hopeful that maybe it would work, though I knew in the back of my mind that it wouldn’t. They still look dark and dreary, and festive at least!The spiced pumpkin cupcakes are delicious! I made them last year for Halloween, too, and they were a big hit. Pumpkin and cream cheese is a classic and tasty combo! They dome very nicely, too, and are very moist and tender. The perfect cupcake for fall, and for Halloween or even Thanksgiving :).

Spiced Pumpkin Cupcakes
Yield: about 24-30 cupcakes

Cupcakes:
2⅔ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

Frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2½ cups confectioners’ sugar, sifted

To make the cupcakes: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, and spices; set aside.

In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes to the wire rack and cool completely.

To make the frosting: In the bowl of an electric mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated; increase the speed and beat until smooth.  Frost cooled cupcakes and decorate as desired.

Source: Annie’s Eats

Advertisements

Pumpkin Spice Rice Krispie Treats

Tags

marshmallow, Pumpkin, Rice Krispies

Holiday times bring out such tasty little treats! I had no idea that Jet-Puffed had come out with such unique flavors such as toasted coconut and chocolate mint, and I even saw German chocolate cake and cinnamon roll marshmallows. What an exciting concept! Then earlier in the month, I found these adorable marshmallows. Shaped like pumpkins, and pumpkin spice flavored! I obviously had to give them a try! My husband and I sneaked a little taste to see how they were by themselves, but that was all that was allowed. I had plans for these little marshmallows. The back of the bag had the classic rice krispie treats recipe, but with a twist of using the pumpkin spice marshmallows and adding candy corn. Well, my main goals with these were to try the marshmallows as rice krispie treats, and to use my Halloween sprinkles! Yup, see the little bats and pumpkins on top of the chocolate? 🙂 I therefore decided to omit the candy corn and add some chocolate on top instead, to really give my sprinkles some background to pop against. If you can find these little marshmallows, they’re definitely worth a try, especially as rice krispie treats! Whether you dress them up with chocolate or keep them plain and simple, they’re sure to please your family and friends! Pumpkin Spice Rice Krispie Treats
Note: If you can’t find the marshmallows, substitute 10 ounces of regular marshmallows and 2 teaspoons of pumpkin pie spice.

4 tablespoons unsalted butter
1 (10-ounce) bag Pumpkin Spice Mallows
6 cups Rice Krispies cereal
1½-2 cups semisweet chocolate, melted (optional)

Line a 13×9 baking dish with foil and lightly greasing it.

To make the treats in the microwave: Melt the butter in a large bowl in the microwave. Add in the marshmallows, stirring and tossing to coat them in the melted butter. Microwave for another 1½ minutes or until melted, stopping to stir after 45 seconds. Stir in the Rice Krispies until they are all coated. Press the mixture into the prepared pan.

To make on the stove: In a medium saucepan over medium-low heat, melt the butter. Add the marshmallows and stir to coat in the melted butter. Stir constantly until the marshmallows are melted. Stir in the Rice Krispies until they are all coated. Press the mixture into the prepared pan.

If desired, smooth the melted chocolate over the top of the treats and decorate. Let the treats cool and the chocolate set before cutting into bars.

Source: Adapted from a Jet-Puffed Pumpkin Spice Mallow bag

Mini Halloween Cheesecakes

Tags

cheesecake, cream cheese, Halloween, oreo, sour cream

I love Halloween! It’s one of my favorite holidays! I know it’s almost too late to be posting Halloween stuff, but I still have time! These are quick and easy. They’re also supposed to be a brighter orange… so don’t be like me and think that the color will darken up when they bake 🙂 Or I guess you could pretend they’re mini pumpkin cheesecakes! Those would be awesome, too, but that’s not what these are unfortunately. Hehe. But I still wanted to post something festive, and I love my cupcake liners! I bought these black trick-or-treat ones and also some orange ones with black bats. Now I just need to get baking so I can actually use them before it’s too late… But anyways, just imagine these in a nice, bright orange and they’re totally festive! So Happy Halloween, a little early!! Is anyone dressing up?

Mini Halloween Cheesecakes
Yield: 15 mini cheesecakes

21 Halloween Oreo cookies, divided
1 pound cream cheese, softened
½ cup sugar
½ cup sour cream
2 large eggs, room temperature and lightly beaten
½ teaspoon vanilla extract
orange gel food coloring

Preheat oven to 275 degrees F. Line a cupcake pan with cupcake liners.

Take 15 Oreos and put 1 in each cupcake liner. Place the other 6 in a food processor and grind them up until they are crumbs. Alternatively, put them in a plastic bag and crush them. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese on medium speed until smooth. Add in the sugar, sour cream, and vanilla extract and mix until combined. Slowly add in the lightly beaten eggs and mix until just combined; do not over mix.

Add in a small amount of orange gel food coloring and stir with a spatula until desired color is achieved and the entire cheesecake batter is colored. Stir in the Oreo crumbs.

Using an ice cream scooper, fill each cupcake liner with the cheesecake batter, almost to the top.

Bake for 22 minutes. Halfway through the baking time, rotate the pan. Once the cheesecakes are done baking, chill them in the cupcake pan in the refrigerator overnight.

Source: Slightly adapted from Gingerbread Bagels

Apple Pie Muffins

Tags

apple, cinnamon, oats

Let the apple recipes begin! The first thing I was able to knock off my apple list were these muffins. Two apples used up, and a whole frig crisper to go still! I bookmarked these muffins as soon as I saw them. I was doubtful that they’d taste like apple pie, and I still don’t think they do though the spices are very similar. But I’ve had other apple muffins before, which are pretty good, but these were super good! I think it might have been the topping… or the spices… either way, it all combines to make a delicious muffin!If you keep the apple chunks large, you really get bites of apple goodness. Just don’t do like me and overfill the cups. The recipe said 12 muffins, so I was determined to have 12 muffins. I’m thinking I could have had 14 or 15, and then I wouldn’t have had overly large muffin tops. Still tasted good though, so it’s all good!Apple Pie Muffins
Note: 2 teaspoons of pumpkin pie spice can be used to replace the spices
Yield: 12-14 muffins

Muffins:
2¼ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
½ teaspoon kosher salt
1 egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1½ cups packed brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples

Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, salt, and spices; make a well in the center. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Pour the butter mixture into the well in the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top; do not overfill.

To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 5 minutes, then remove the muffins to finish cooling on a wire rack. Store at room temperature.

Source: Slightly adapted from My Baking Addiction

Apple Hill and Applesauce!

Tags

apple, vegetarian

It’s apple season! Which means it’s time to visit the local orchards and go apple picking and enjoy the bountiful harvest! It’s still a couple hours away from me, but I made a trip to Apple Hill with my mom over my birthday weekend. We went apple picking at an organic farm called Willow Pond Farm, then visited a couple different orchards and farms who sold the apples farmers market-style. We were surrounded by such a large variety of so many delicious looking apples… it was like apple heaven! At Boa Vista Orchards, we bought some amazing apple cider and about 10 different varieties of apples, some with a strictly applesauce-making purpose and some with baking intentions. They even had apple and pumpkin butter, jellies, jams, sauces, and so many more goodies! On a continuing search for more apple goodness, we stopped by Abel’s Apple Acres and tried some apple donuts and apple fritters, and bought more apples. I would just like to say that apple fritters are awesome! Large slices of apple fried up in fritter batter. Absolute deliciousness.In the end, I ended up with a box of apples of varying sizes and types. Once I got home, I even took the time to separate my apples based on what I wanted to make. If you have any questions about what apples are good for baking or sauce, I’d suggest checking out the Cook’s Thesaurus. My goals for these apples include apple dumplings, apple pie, various muffins containing apples, and apple oatmeal. Hopefully I get around to trying everything. Cross your fingers for me please! I’ll be sure to report back on what comes out well!

As for what was left after separating out my baking apples, I had one soul purpose. Applesauce! After seeing a post about applesauce by from the Bartolini kitchens, I really wanted to go pick my own apples and make some fresh, delicious applesauce. It’s so simple and so delicious! My mom made some and was thrilled with her results. My husband and I love ours, too, though I cheated and added some sugar because I tend to like things on the sweeter side. It still wasn’t much though. I only added a ½ cup of sugar to 15 cups of applesauce. Still pretty darn healthy! I also prefer chunky applesauce, so I cooked the apples then took a potato masher to break down the apples to my desired consistency. My recipe is pretty vague, especially since I have no idea how many pounds of apples I cooked, but it works for any amount of apples so it’s all good!Chunky Applesauce

Apples, peeled and cored (I used varying amounts of Gala, Red Delicious, Golden Delicious, Fuji, McIntosh, and Jonagold)
Sugar, as needed
Cinnamon, optional

Pour about an inch of filtered water into a large, heavy pot. Add the apples and cook, uncovered, on medium-high heat. When it starts to boil, turn heat down to medium-low; cook for about an hour total, or until apples are all tender. Mash the apple chunks with a potato masher to desired chunky consistency. For a smooth sauce, use an immersion blender or food processor to blend until smooth. If sauce is too watery, skim some of the juice off the top. Add sugar and cinnamon to taste. Enjoy cold or warm!

Source: Adapted from PickYourOwn.org