Caramel Apple Cupcakes

I don't think I'll ever post a survey on what kind of cupcakes to make on Facebook ever again, it was a lot of pressure with everyone's different choices. I went with the option my Gram chose since it was her birthday....but I was a pretty terrible granddaughter and never even gave her some to try. Ughhhhh....

As I was baking these I also had a pretty awesome guy cooking me dinner. Yes, ladies and gentlemen (or ladies, I don't think any gentlemen actually read this blog), I have myself a boyfriend who cooks. Some may call me lucky, I call me strategic (don't think I didn't plan having a guy who knows his way around the kitchen). All jokes aside about my love of food and cooking and finding a guy who cooks, he's pretty great. And he loves my cupcakes so I'll keep him around. He made a super yummy chicken casserole with broccoli and some rice. It even had mayo in it and it was good. I know, I know, I ate something with mayo in it....

Back to the cupcakes though. I was pretty happy when I decorated these with some nice warm caramel. NOT A GOOD IDEA. When caramel that hasn't cooled enough is put on cupcakes that haven't cooled enough, it will melt....ALL OVER THE PLACE. After I decorated them, Boyfriend and I went Halloween costume shopping, only to come home to my cupcakes with melted caramel all over them and the containers. They were messy, but still good.

Pre caramel disaster...

Caramel Apple Cupcakes
from The Girl Who Ate Everything

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not over-bake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners. The caramel will soften if left at room temperature if left too long, so be sure to serve them the same day as you decorate them.

Muffin Pan Pizzas

Football season is a great time for me, because I get to cook all my new appetizer recipes for everyone every Sunday and I get to keep track of Tom Brady's current hairstyle. Yesterday I made some tortellini skewers (tortellini marinated in Italian dressing, black olives, cheese cubes and pepperoni all on a skewer) and these muffin pan pizzas that I came across a while ago.

Muffin Pan Pizzas
(makes 24)

4 flour tortillas
jar of pizza sauce
1/3 cup grated Parmesan cheese
pinch of oregano
pinch of parsley
pinch of garlic powder
shredded mozzarella cheese
mini pepperonis

1. Preheat oven to 425. Spray a muffin pan with cooking spray.
2. Using a cookie cutter, cut out 24 rounds from the tortillas. You can get 6-7 rounds from 1 tortilla if you space it right.
3. Place the rounds into the muffin pan.
4. In a small bowl mix together almost all of the jar of pizza sauce (I left about 1/3 cup in the jar), Parmesan cheese, oregano, parsley and garlic. Place a spoonful onto each tortilla round.
5. Sprinkle mozzarella cheese on top and then top with mini pepperonis.
6. Bake for 12-15 minutes, until cheese is melted, bubbly and starting to brown. Remove from pan to a cooling rack and repeat with remaining rounds.

Orecchiette Carbonara

Let me preface this post by saying if you're going to feed an army, this recipe is great. If you're cooking for one, it's not so great. I ate this for days. So unless you're into eating the same leftover for days, scale it down a bit.

That said, this dish is delicious. I've never had pasta carbonara, whether homemade or at a restaurant. I really hope that if I order it one day, that this recipe will hold up against it.

Orecchiette Carbonara
from Bella Eats


6 slices high-quality, thick-cut bacon
2 medium leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
2 garlic cloves, minced
1 cup frozen peas, thawed
1 lb. orecchiette pasta or small shells
2 large, high-quality egg yolks, room temperature
1/4 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tbsp fresh parsley

1. Cook bacon until crisp. (I cooked mine in the oven. 400 degrees on a rimmed baking sheet for 15 minutes, turning once.) Transfer the cooked bacon to a paper towel to drain, and set aside. Reserve 2 tbsp of the bacon fat, keeping it in the skillet or pouring it from the baking pan into a skillet.  Once the bacon is cool, break it into small pieces.
2. Add the leeks and garlic to the skillet with the bacon fat, and saute over medium heat until tender, about 6 minutes. Add the peas and stir to heat evenly. Set aside.
3. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, about 8 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
4. Whisk the egg yolks, parmesan, and cream together in a medium bowl. Gradually add 1/4 cup of the pasta cooking water. 
5. Add the pasta to the leeks and stir to mix over medium heat, just until all is heated through and the leeks are just starting to sizzle again. Remove the skillet from the heat and pour egg mixture over pasta. Stir until the sauce is just creamy and eggs are no longer raw, about 2 minutes. You can return the skillet to very low heat if the egg mixture is still runny, but be careful not to overcook. If the pasta needs to be moistened, you can add some of the reserved pasta cooking water back to the pan.
6. Stir in the bacon and parsley, blending well.
7. Serve with additional cheese and freshly ground black pepper.

First time ever cooking with, or eating, leeks.

Yeah....

 My one note about this, is that it is imperative that you use good quality and super thick cut bacon. It's a huge highlight of the dish, so make it worth it.

Snickerdoodle Cupcakes

I haven't update this in a while, even though I've been cooking quite a bit. Last weekend, I made some Snickerdoodle Cupcakes that I didn't take any pictures of.

I know. I suck.


These cupcakes drove me nuts. I tried to make mini snickerdoodle cookies to put on top, but they burned. I then threw away the rest of the batter out of frustration. Temper tantrums in the kitchen happen sometimes. So what?

Then, the frosting didn't work out the way I wanted it to (and I wasn't thrilled with the recipe for it to begin with), so I scratched that and made a very simple buttercream with stuff I had on hand. It was a pretty good recovery if you ask me. People seemed to really like them. I will admit they were good, but I do it with a glaring eye out of the annoyance they caused me.

Snickerdoodle Cupcakes
from Annie's Eats

For the cupcakes:

1½ cups all-purpose flour

1½ cups cake flour, sifted

1 tbsp. baking powder

1 tsp. salt

1 tbsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

1¾ cups sugar

4 large eggs

2 tsp. vanilla extract

1¼ cups milk

For the frosting:

¾ cup plus 1 tbsp. sugar, divided

1/3 cup water

1 tbsp. light corn syrup

3 large egg whites, at room temperature

For garnish:

1 tsp. ground cinnamon

2 tbsp. sugar

To make the cupcakes:

1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.  

2.Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla. 3. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

4. Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting: 

1. Combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

2. In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form. 3. As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

4. Frost the cooled cupcakes as desired.  In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

** If you want to make the mini snickerdoodles, follow the link under the recipe title. There is a link on Annie's recipe to her snickerdoodle cookies. Just reduce cooking time to about 8 minutes.

This is where a picture would be....

Shepherd's Pie with Stout & Shallot Gravy

I made this about a week ago, but have had quite a long week. A very dear friend and amazing man passed away last week and I had the wake and funeral to attend as well as just dealing with my everyday life. You will be missed Ward, R.I.P.

My week also included my town's high school (my place of employment) being exploited all over the news due to the outbreak of MRSA amongst the athletes. Never a dull moment in Westford. This is the only real meal I cooked all week, although I will be baking in a couple of hours.


Shepherd's Pie with Stout & Shallot Gravy
from Patio Daddio BBQ

Ingredients:
2 lb ground beef
6 cups mashed potatoes, prepared in advance
2 cups beef broth
2 cups frozen peas and carrots (I used corn)
1 medium white onion, chopped to 1/4" (about 1 1/2 cups)
1 clove garlic, minced (about 1 tsp)
4 Tbsp all-purpose flour
1/4 cup parsley, chopped fine
2 Tbsp butter
1 Tbsp thyme, chopped fine
2 tsp kosher salt
1 tsp pepper

Gravy:
2 cups stout beer
1 cup beef broth
1/2 medium shallot, minced (about 3 Tbsp)
1/4 cup all-purpose flour
3 tbsp butter
2 tbsp worcestershire sauce
1 tbsp light brown sugar
1 tsp pepper

For the pie

1.Melt the butter in a large saute pan over medium-high heat. Add the onion and sweat until they are soft and translucent. Add the peas and carrots to the pan, stir, then remove the mixture to a bowl and set aside.
2. Preheat your oven to 350º.
3. Return the pan to the heat, add the meat, and brown (do not drain). Sprinkle the flour over the meat and stir well to combine. Add the garlic, broth, herbs, salt and pepper to the pan and mix well. Bring the mixture to a slight boil and cook until the liquid is reduced by about half. Add the vegetable mixture to the pan, stir and remove from the heat.
4. Spread the meat and vegetable mixture evenly in the bottom of a greased large oval or 9" x 13" baking dish. Spread the mashed potatoes evenly over the meat. Bake for 30 minutes then remove the pie from the oven and set aside.

For the gravy

1. Return the pan to the heat at medium-high. Sweat the shallots until they are translucent, then remove to a bowl and set aside. Return the pan to the heat and melt the butter.
2.When the butter is foaming, add the flour and whisk very well to make a roux. Continue cooking, whisking constantly, until the roux starts to develop a nutty aroma (about two minutes). Reduce the heat to medium and add the porter and broth. Continue whisking until the mixture is smooth with no lumps.
3. Return the shallots to the pan and add the remaining ingredients.Bring the mixture just to a light boil. Reduce the heat to medium-low and cook another five minutes. Remove the gravy to a bowl.

Serve pie with gravy on top.

I take the worst pics ever

With super bad lighting

Pumpkin Spice Latte Cupcakes

It was another day with two students out sick and I barely touched my to-do list...I just kept adding to it. The only thing I got done that I actually planned was making cupcakes. It's also the first time this season I've used pumpkin. Good thing I kept a giant can stored, because there was none in the store. I remember last year I had to stalk up at a Hannafords (where I never shop), while I was working on community shopping skills with a student. She must of thought I was a weirdo when I filled a basket with pumpkin puree....the things I do out of baking desperation....

My good friend Jaime turned me to the dark side last year. Up until June of 2010, I had never had Starbucks. I actually used to protest it, thinking it was overpriced and snobby. I still think it's semi over-priced and snobby with using the Italian words for their sizes (when a 16-year old kid is taking my order at the Barnes & Noble cafe, I'm not instantly transported to a little Italian cafe...it's a large, get with it). They do make some good drinks though, and Jaime proved that to me when the only coffee shop in our Vegas hotel was a Starbucks. You win, Starbucks, you win.

These cupcakes are the dessert version of a Spiced Pumpkin Latte, complete with the fresh whipped cream and caramel drizzle. I also injected the cupcakes with some caramel. I just put some caramel into a squeeze bottle, punctured some holed in them with a straw and squeezed the caramel into the holes.

Pumpkin Spice Latte Cupcakes
From Annie's Eats (where else...)

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing (optional)

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon

Caramel sauce

Directions:
1. To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and 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 mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

2.Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

3. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Mum stole one right from the oven....

Caramel sauce injection

Fresh whipped cream

Sprinkled with cinnamon

Drizzled with caramel

Sausage and Cornbread Stuffed Acorn Squash

Today was a pretty good Monday. I started my day off with notice that 2 of my kids were out sick. Now, don't get me wrong, I love my students and hate that they're sick, but a little time to catch up on some needed work was great. Not to mention that one of my teacher aides told me she went to a cupcake bakery this past weekend and said that my Peanut Butter Cup Cupcakes were better than the professional bakery's. Damn right they are!

Today was also a good Monday because I tried acorn squash for the first time. I've been dying to eat squash again and as I stood in the grocery store I came to a predicament. What kind of squash should I get? Then when I decided it was acorn squash, I had to decide between the regular or the white acorn squash. I went with the regular before my head exploded. I bought 2 like the recipe said, but only cooked one. I'm going to use the other one tomorrow night, so be prepared for Acorn Squash Round 2. I adapted this recipe a bit. I only cooked one squash, which I only ate half of, one whole squash is supposed to feed one person...that seems like a lot to me. I had some left over stuffing, but not enough to fill 4 squash halves, so the recipe would need to be tweaked a bit of making the original using 2 squashes.

Sausage and Cornbread Stuffed Acorn Squash 
adapted from Five and Spice

1 acorn squash
olive oil
dried sage
salt and pepper
butter
3-4 breakfast sausage links, defrosted if frozen (more if you really like sausage)
1 clove garlic, pressed
2 cups (loosely packed) of 1/2 inch chunks of cornbread (or corn muffin) (or corn muffin toaster cakes like I used)
raisins or dried cranberries (which I forgot)
1 cup fresh corn kernels (I used a single-serving steamer bag)
1/4 chicken broth or water (do the broth, it adds more flavor)
a drizzle of maple syrup
freshly grated Parmesan cheese

1. Preheat oven to 375. Cut squash in half and clean out the seeds and ribs by scraping the sides with a spoon. Cut off a bit of the top and bottom of the squash halves so they can sit flat. Rub the flesh with olive oil. Sprinkle with salt and pepper and a pinch of sage. Place on a baking pan, cut side down, and roast for 40-45 minutes.
2. Meanwhile, melt a big chunk of butter in a medium-large skillet over medium heat. Add the garlic and sausage and stir. Fry the sausage, breaking it up into pieces as it cooks. Reduce heat to medium-low and add the raisins, corn and cornbread.
3. Stir for a couple of minutes and then add the broth and a drizzle (about a tbsp) of maple syrup. Give it a stir, then let cook for 2-3 minutes. Remove from heat.
4. When the squash are done, fill each half with the stuffing and sprinkle with Parmesan cheese. Bake in the oven for 10 minutes or until cheese is melted.