Sunday, December 22, 2013

Hearty Turkey Soup

I had a lot of turkey left over from Thanksgiving and after a few days of eating leftovers decided to turn the remainder into some hearty stick-to-your-ribs soup.

yield: 6 hearty helpings

ingredients
for broth
turkey innards (the parts that come in that little bag + the neck)
2 stalks celery, quartered
1 onion, quartered
1 tsp sea salt
½ tsp black pepper
12C water

for soup
2 large carrots, diced
4 stalks celery, diced
2 small onions, diced
2C (or more) turkey meat, chopped
1C grains (I used an Pedon Italian Style 5 Grains)

directions
  1. for broth: Add all ingredients into a large pot.
  2. Bring to a boil over medium heat.
  3. Cover pot and let simmer for at least 1 hour.
  4. Remove innards, celery, and onion from the broth liquid. Discard.
  5. for soup: Add carrots, celery, onions, and turkey meat to the broth in the pot.
  6. Simmer over medium heat for 30 minutes.
  7. Add grains and cook for and additional 10 minutes.
  8. Enjoy!

Dark Chocolate Salted Caramel Tart

I love salted caramel anything, and this tart is no exception.
Mine became more of a pie because I did not have a tart pan, but it worked just fine in the end!
yield: 1 tart

ingredients
for tart
¼C cocoa powder
1½C all-purpose flour
10 tbs butter, chilled and cubed
½C powdered sugar
3 egg yolks
1 tbs ice water
sea salt flakes, for sprinkling

for salted caramel
1C heavy cream
3.5 tbs butter
1½ C sugar
½ C water
1 tsp sea salt flakes

dark chocolate ganache
⅔ C dark chocolate chips
½ C heavy cream

directions
  1. for tart: Place cocoa, flour, butter, and powdered sugar in bowl of a stand mixer, mixing on low speed until mixture resembles bread crumbs.
  2. On low speed, add egg yolk and ice water until the dough comes together.
  3. Turn dough out onto a lightly floured surface.
  4. Bring together to form a ball.
  5. Flatten dough into a disc, wrapping in plastic wrap and refrigerating for 1 hour.
  6. Preheat oven to 350°F.
  7. Roll the pastry out between 2 sheets of parchment paper until about 3mm thick.
  8. Line a lightly greased 9.5" round loose-bottomed tart tin with the pastry.
  9. Trim the edges and prick the base with a fork.
  10. Refrigerate for 30 minutes.
  11. Line pastry with parchment paper, fill with pie weights, and bake for 15 minutes.
  12. Remove paper and weights.
  13. Bake for 10 minutes.
  14. for salted caramel: Place cream and butter in a small saucepan over medium heat, bring to a boil.
  15. Remove from heat and set aside.
  16. Place sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved.
  17. Increase heat to high.
  18. Bring sugar to a boil and cook for 10-12 minutes, without stirring, until mixture is a deep caramel color.
  19. Remove from the heat and working quickly, add salt and cream mixture, whisking to combine.
  20. Return to the heat and cook for another 2 minutes, until thickened slightly.
  21. Pour salted caramel into the tart shell.
  22. Refrigerate for 2-3 hours, or until set.
  23. for dark chocolate ganache: Place chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth.
  24. Remove from heat.
  25. Allow to stand for 10 minutes, until thickened slightly.
  26. Pour chocolate mixture over the caramel.
  27. Sprinkle sea salt flake over chocolate ganache.
  28. Refrigerate for 1-2 hours, until set.
  29. Bring to room temperature to serve.
  30. Enjoy!

Chocolate Caramel Pretzel Cookies

I needed a recipe for this year's cookie swap and opted for these because they sounded interesting.
The flavors all went together really well and were deemed a success!
yield: 48 cookies

ingredients
1C butter, room temperature
1½ C sugar
2 eggs, room temperature
2 tsp vanilla extract
2C all-purpose flour
⅔ C cocoa powder
¾ tsp baking soda
½ tsp salt
11oz bag Kraft Caramel Bits
1C white chocolate covered pretzels, coarsely chopped (I used white chocolate peppermint covered pretzels to add an additional flavor layer)

directions
  1. Preheat oven to 350°F.
  2. Grease baking sheet or line with parchment paper or silicone mat.
  3. In bowl of stand mixer, cream together butter and sugar 2-3 minutes on medium-high speed until light fluffy.
  4. Add eggs and vanilla, beating for 1-2 minutes on medium speed.
  5. In a separate bowl, combine flour, cocoa, baking soda, and salt.
  6. Slowly add flour mixture to butter mixture on low speed, mixing until well combined.
  7. Fold in caramel bits and pretzels.
  8. Scoop rounded tablespoons onto cookie sheets, pressing lightly to flatten slightly.
  9. Bake for 9-10 minutes, until set. 
  10. Allow to cool 5 minutes before removing from cookie sheet.
  11. Let cool completely on wire rack.
  12. Enjoy!

Gingerbread Cupcakes with Eggnog Buttercream

These are Christmas, that is all.
yield: 22 cupcakes

ingredients
for cupcakes
2C cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
½ tsp salt
½ C butter, room temperature
½ C brown sugar
2 eggs, room temperature
½ C unsulphured molasses
1 tsp vanilla extract
1 C buttermilk

for buttercream
1C butter, room temperature
3½ C powdered sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ C eggnog

directions
  1. for cupcakes: Preheat oven to 350°F.
  2. Line muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
  4. In the bowl of a stand mixer, beat butter and brown sugar together 3-5 minutes until light and fluffy.
  5. Add eggs, one at a time, incorporating each before adding the next.
  6. Add molasses and mix to combine.
  7. Scrape bowl and paddle as needed.
  8. Add half of the flour mixture to butter mixture, on low speed, until it just starts to come together.
  9. Add buttermilk and vanilla until just combined.
  10. Add remaining flour mixture until it just starts to combine.
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 20 minutes, or until toothpick comes out clean.
  13. Let cool completely.
  14. for buttercream: In bowl of a stand mixer, cream together butter and sugar for 5 minutes on medium-high until light and fluffy.
  15. Add vanilla, nutmeg, and eggnog, mixing until well combined.
  16. Beat on medium high for 2 minutes.
  17. Pipe (or spread) onto cooled cupcakes.
  18. Enjoy!

Tuesday, December 10, 2013

Lavender Banana Bread

I had a fair amount of lavender left over from some I had grabbed for a friend from our CSA. He never wound up needing it, so I decided to put it to use with this banana bread recipe.
I was worried about it tasting like perfume, but it was a unique alternative to your regular old banana bread.

yield: 1 loaf of banana bread

ingredients
3 ripe bananas, mashed
⅓C butter, melted
1C sugar
1 egg, whisked
1 tsp vanilla
1 tsp baking soda
⅛ tsp salt
1½C all-purpose flour
2 tbs fresh lavender buds

directions
  1. Preheat oven to 375°F.
  2. In a large bowl, mash together butter and bananas with a wooden spoon.
  3. Mix in sugar, egg, and vanilla.
  4. Sprinkle in salt and baking soda.
  5. Mix in flour until well combined.
  6. Add in the lavender buds.
  7. Pour batter into a greased 4"x8" loaf pan.
  8. Bake for 1 hour, until a toothpick comes out clean.
  9. Let cool.
  10. Enjoy!

Monday, December 9, 2013

Browned Butter Cheddar Apple Pie

I was looking for something different for my Thanksgiving apple pie and this recipe seemed like just the thing!
While it was different and delicious, I'm not sure it was my favorite apple pie ever but does anything ever compare to the original?
yield: 1 apple pie

ingredients
for pie filling
3lbs apples, peeled cored and thinly sliced (I used a combination of what I had from the CSA)
⅓C granulated sugar
¼C dark brown sugar
1 tsp cinnamon
¼ tsp nutmeg
4 tbsp butter
2 tbs cornstarch
2 tbs water

for pie crust
1 tsp salt
2½C all-purpose flour
1 tsp sugar
14 tablespoons cold butter, cut into cubes
½C grated extra sharp cheddar
6 tbs ice cold water
1 egg, beaten
Turbinado sugar for sprinkling

directions
  1. for pie crust: In a medium bowl, toss the apples with the sugars and set aside for at least an hour while you prepare crust.
  2. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. 
  3. Add in the rest of butter and cheese and pulse until the mixture looks like coarse meal. 
  4. Sprinkle ice water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). 
  5. Remove dough from processor and form into a disk. 
  6. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. 
  7. Chill for about 30 minutes. The dough can be made up to 3 days ahead. Keep chilled. 
  8. Let stand at room temperature 15-30 minutes before rolling out.
  9. Roll out larger disk on a lightly floured surface to a large circle. 
  10. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. 
  11. Refrigerate for 30 minutes. 
  12. Preheat oven to 400°F. 
  13. Line pie crust with foil and add pie weights (or beans).
  14. Bake pie crust for 10 minutes. 
  15. Let cool while you prepare filling.
  16. for pie filling: In a small saucepan set over medium heat, melt the butter. 
  17. When it starts foaming, whisk constantly until butter turns brown. 
  18. Toss with apples. 
  19. In a small bowl, stir the cornstarch and water until dissolved. 
  20. Toss with apple mixture.
  21. Fill the partially baked pie crust with the apple filling. Pile it high!
  22. Roll out the second dough and cut into strips to create a lattice top. I used a pizza cutter for this. Size and number of strips depends on your preference (or straight line cutting ability).
  23. Create weave top and crimp the edges.
  24. Whisk egg white and 1 tablespoon of water in a small bowl.
  25. Brush the top of pie with egg wash and then sprinkle with turbinado sugar.
  26. Place pie dish on a baking sheet and bake for 50-60 minutes or until the filling is bubbly.
  27. Let pie cool for at least an hour before serving.
  28. Enjoy!

Tuesday, December 3, 2013

Rosemary Orange Roasted Turkey

This year was my second time ever cooking a turkey.
I opted for this recipe off of The Food Network, and it turned out fantastic.
I was a little nervous about brining because I had never done it before, but it turned out great -- the meat just fell off the bone which was something I (and my Dad who is a Thanksgiving turkey veteran) had never seen before.
yield: one 16-20 lb turkey

ingredients
for brine
2 gallons water
2C apple cider
1½C sea salt
2C brown sugar
5 cloves garlic, minced
5 bay leaves
4 tbs black peppercorns
1/4C fresh rosemary
2 oranges, peeled (keep the peels!)

1 (16-20lb) turkey

for basting
1 stick butter, softened
3 tbs minced fresh rosemary leaves
zest of 1 orange

directions
  1. for brine: Combine the brine ingredients in a large pot and bring to a boil.
  2. Turn off the heat.
  3. Cover pot and allow mixture to come to room temperature.
  4. Cool mixture in the fridge until you're ready.
  5. for turkey: Remove the turkey from the wrapper and remove the interior bags.
  6. Place the turkey in a plastic bringing bag or a very large pot.
  7. Pour cooled brine mixture over the top of the turkey, adding extra cold water if you need more to completely cover the turkey.
  8. Seal the bag or cover the pot, allow turkey to brine in the refrigerator for 16-24 hours before roasting.
  9. Before roasting, remove the turkey from the brine.
  10. Discard brine.
  11. Preheat oven to 275°F.
  12. Truss the bird (tie the legs together -- this was already done for me) and place it breast side up on a rack in a large roasting pan.
  13. Stuff the turkey cavity with the two peeled oranges.
  14. Cover the turkey tightly with heavy duty aluminum foil.
  15. Make sure the roasting pan is completely covered.
  16. Place in the oven and roast for 10 minutes per pound. (My 16 lb turkey roasted for 2 hours and 40 minutes).
  17. Remove the turkey from the oven.
  18. Increase oven temperature to 375°F.
  19. Remove the aluminum foil from the turkey.
  20. Mix the softened butter with the rosemary and orange peel.
  21. Rub butter mixture all over the skin of the turkey, making sure the entire turkey is covered.
  22. Place the turkey, uncovered, back into the oven.
  23. Continue roasting the turkey, basting with butter every 15 minutes, for one hour.*
  24. Remove turkey from the oven and cover with foil until you are ready to carve and serve.
  25. Remove the oranges from the turkey before carving.
  26. Reserve pan juices to make gravy if you so desire (I did not).
  27. Enjoy!
*The original recipe says every 30 minutes until the meat thermometer reaches 170°F and the juices run clear. I don't know about the juices but the thermometer included with my turkey popped during the first run in the oven, and the meat thermometer measured way over 170°F mark by the first 15 minute basting session. I let it cook uncovered for 1 hour and it was perfect, so that is my recommendation.

My Thanksgiving Dinner

This year we hosted Thanksgiving in our brand new (to us) house for 8 people.
I way over cooked but it was fabulous and I am perfectly fine with eating Thanksgiving leftovers for days and days!
Main Course
Rosemary Orange Roasted Turkey

Sides
Sweet Potato Casserole
Crock Pot Mashed Potatoes
Herbed Corn
Corn Bread Stuffing
Cranberry Sauce
Bacon Wrapped Stuffed Dates

Dessert
Pumpkin Pie
Browned Butter Cheddar Apple Pie
Banoffee Pie
Grand Marnier Fruit Dip & Fresh Fruit

Friday, November 29, 2013

Maple Syrup Cookie Cutter Cookies

For this weekend, I needed a good cookie cutter recipe. I found this recipe on Pinterest and thought I'd give it a go!
yield: 40-50 cookies

ingredients
½C brown sugar
10 tbs butter, room temperature
1 egg, room temperature
⅓C maple syrup
1 tsp vanilla extract
3C all-purpose flour
½ tsp baking powder
½ tsp sea salt

directions
  1. In a large bowl (or stand mixer), cream sugar and butter on medium speed 2 minutes until light and fluffy.
  2. Lower speed to medium, beat in egg until well combined.
  3. Scrape down the sides of the bowl.
  4. On medium speed, add maple syrup and vanilla until well combined.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. On low speed, gradually add flour mixture to the butter mixture.
  7. Beat until well combined and the dough forms a ball.
  8. Roll dough into a round ball, wrap the dough in plastic wrap.
  9. Chill in the fridge for at least an hour.
  10. Preheat oven to 350°.
  11. Roll out the dough on a floured surface, about ¼" thick.
  12. Cut dough into shapes.
  13. Place shapes on a greased baking sheet (or Silpat).
  14. Bake for 10-12 minutes.
  15. Cool on a wire rack.
  16. Store in an airtight container.
  17. Enjoy!

Vanilla Cupcakes

I paired this vanilla cupcake recipe with my chocolate buttercream for a birthday party this weekend.

yield: 28 cupcakes

ingredients
2 sticks butter, room temperature
2C sugar
4 eggs, room temperature
2 tbs vanilla extract
3C all-purpose flour
4 tsp baking powder
1C milk, room temperature

directions
  1. Preheat oven to 350°.
  2. Line muffin tin with cupcake liners (or grease if you're not going to use cupcake liners).
  3. In a large bowl (or stand mixer), cream butter and sugar on medium-high speed for 2 minutes.
  4. Add in eggs and vanilla extract on medium speed, mixing for 1 minute until well combined.
  5. Scrape down the sides of the bowl.
  6. Add in the flour and baking powder on medium speed, mixing until well combined.
  7. Scrape down the sides of the bowl.
  8. On medium speed, slowly add milk and mix for 1 minute until well combined.
  9. Fill the cupcake liners about ⅔ full. 
  10. Bake for 22-25 minutes, until inserted toothpick comes out clean.
  11. Remove from muffin tin and cool completely.
  12. Pipe or spread frosting of choice onto cooled cupcakes.
  13. Enjoy!

Friday, November 22, 2013

Breezy Willow CSA Week #24

Last week of the season!
What we received:
Ciabatta bread
Kettle corn
Garlic
5 Granny Smith apples
5 McIntosh apples
Bag of red potatoes
Bag of Brussel sprouts
Bag of green beans
3 beets
3 carrots
Head of romanesco broccoli

What's left from Week #23:
12 eggs
2 carrots
5 onions
Bag of sweet potatoes
Bag of Brussel sprouts
Bag of spinach
Bunch of celery

What's left from Week #22:
1 kohlrabi
Bag of potatoes
Cheddar cauliflower
12 eggs

What's left from Week #21:
Bag of onions

What's left from Week #20:
Bag of sweet potatoes
Head of purple lettuce

What's left from Week #17:
lavender

Sunday, November 17, 2013

Cinnamon Toast Crunch Cupcakes

For a friend's birthday this weekend I was asked to make cupcakes that had Cinnamon Toast Crunch cereal in them.
After scoping Pinterest, I opted to just take my successful Cap'n Crunch Cupcake recipe and swap out cereals.
The result was a mild Cinnamon Toast Crunch and milk taste.
yield: 24 cupcakes

ingredients
for cupcakes
2C sugar
4 eggs, room temperature
2C all-purpose flour
1C 2% milk
3/4C vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
4C Cinnamon Toast Crunch cereal

for frosting
3 sticks (1.5C) salted butter, room temperature
3.5C powdered sugar
7oz sweetened condensed milk
1 tsp vanilla extract

for garnish
Cinnamon Toast Crunch Cereal

directions
  1. for cupcakes: Preheat oven to 325 degrees.
  2. Line muffin pan with cupcake liners, or grease pan if not using cupcake liners.
  3. Beat together eggs and sugar in large bowl (or stand mixer with paddle attachment) on low for 2 minutes.
  4. Alternate adding flour and milk, on low speed, until combined.
  5. Add oil, baking powder, and vanilla. Beat on low for 1 minute.
  6. Add 2 cups of Cinnamon Toast Cereal to a freezer bag (or to skip the next step, pop the cereal in a blender or food processor for a few seconds).
  7. Using a hard object (I use a metal measuring cup), crush cereal very finely.
  8. Add crushed cereal to the batter, mixing until combined.
  9. Fold remaining 2 cups of uncrushed cereal into the batter.
  10. Fill cupcake liners about 2/3 of the way full.
  11. Bake for 24-26 minutes, or until a toothpick comes out clean.
  12. Allow to cool completely on wire rack.
  13. for frosting: In a large bowl (or stand mixer with paddle attachment), beat butter on medium-high speed for 2 minutes.
  14. Add powdered sugar, alternating with condensed milk, on low speed.
  15. Add vanilla extract.
  16. Beat on medium-high speed for 5 minutes.
  17. Pipe (or spread) onto completely cooled cupcakes.
  18. for garnish: Place ~3 pieces of Cinnamon Toast Crunch cereal on each cupcake.
  19. Enjoy!

Saturday, November 16, 2013

Breezy Willow CSA Week #23

What we received:
Baguette
12 eggs
3 carrots
5 onions
Bag of sweet potatoes
Bag of Brussel sprouts
Bag of spinach
Bunch of celery
5 golden delicious apple
4 red apples

What's left from Week #22:
Eggplant
3 kohlrabi
Bag of kale
Bag of potatoes
Cheddar cauliflower
12 eggs

What's left from Week #21:
12 eggs
Bag of onions
Bag of spinach

What's left from Week #20:
Bag of kale
Bag of sweet potatoes
Head of purple lettuce

What's left from Week #17:
lavender

Crock Pot Cinnamon Hazelnuts

I love the cinnamon roasted nuts at fairs and festivals, so when I needed some snack options for a girls night I opted for a Pinterested version.
I didn't have almonds on hand, but I had a Costco sized bag of hazelnuts so I gave it a go.
While I liked the hazelnuts, they were a little chewier than almonds (oil content of the nut maybe?). They were still good, but I think almonds would be better.
yield: 3C cinnamon hazelnuts

ingredients
1½C sugar
1½C brown sugar
3 tbs cinnamon
⅛ tsp sea salt
1 egg white
2 tsp vanilla
3C hazelnuts
¼C water

directions
  1. Mix sugars, cinnamon, and salt in a large bowl.
  2. In another large bowl, whisk egg white and vanilla until frothy.
  3. Add hazelnuts to egg mixture and coat thoroughly.
  4. Add cinnamon sugar mixture to hazelnuts, stirring to coat thoroughly.
  5. Prepare crock pot by inserting a crock pot liner (best invention ever!) or coat with nonstick cooking spray.
  6. Add hazelnut mixture to the crock pot.
  7. Cook on low for 3 hours, stirring regularly (about every 30-45 minutes).
  8. With 1 hour left to go, add water and stir well.
  9. Line a baking sheet with parchment paper.
  10. Spread hazelnuts on to the sheet to cool, separating the hazelnuts as best as you can.
  11. Let cool completely.
  12. Enjoy!

Chili's Copycat Salsa

Salsa always tastes better at restaurants.
When I came across this recipe I knew I had to give it a go.
While I used half the amount of jalapeño, this was HOT HOT HOT but still delicious.
yield: ~3C salsa  

ingredients
28oz can of whole peeled tomatoes, drained
1-2 jalapeños (depending on how much spice you like)
1 small yellow onion, quartered
1 tsp garlic salt
1 tsp sea salt
1 tsp cumin
½ tsp sugar
Juice of 1 small lime

directions
  1. Place all ingredients in a food process or blender (I used my Vitamix).
  2. Puree until smooth.
  3. Serve with tortilla chips.
  4. Enjoy!

Salted Caramel Rice Krispy Treats

It is no secret that I love salted caramel everything, and these rice krispy treats are no exception.
They were a big hit!
Pop them in the fridge to harden them up a little bit, or leave them at room temperature to enjoy the chewy goodness of the caramel.
yield: 24 treats (or more if you chop them smaller like I did)

ingredients
for caramel
14oz bag caramels, unwrapped
14oz can sweetened condensed milk
¼C butter

for rice krispy treats
¼ butter
10½oz bag miniature marshmallows
1½ tsp vanilla extract
3 tsp sea salt
8C rice krispy cereal

directions
  1. for caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth.
  2. Remove from heat.
  3. for rice krispy treats: Line a 13x9" baking pan with wax paper, leaving a little bit of overhand on each end.
  4. In a 6 quart (or larger) pot, melt butter over medium-low heat.
  5. Stir in marshmallows with a rubber spatula until almost melted.
  6. Stir in vanilla, 1 tsp sea salt, and 1C of the caramel mixture.
  7. Continue to stir until mixture is blended and smooth.
  8. Remove pot from heat.
  9. Stir in cereal until evenly coated with the marshmallow mixture.
  10. Press mixture into pan in an even layer.
  11. Let cool for at least 10 minutes.
  12. Spread remaining caramel mixture over cooled treats.
  13. Sprinkle remaining 2 tsp of sea salt over caramel mixture.
  14. Remove wax paper and treats from pan.
  15. Cut into squares.
  16. Store in airtight container.
  17. Enjoy!

Sunday, November 10, 2013

Dulce de Leche Cupcakes

I was tasked with making some sort of triple caramel/dulce de leche cupcake for a friend's baby shower this weekend. I decided this recipe would fit the bill perfectly. I decorated them with pink pearls and pink sparkles.

I personally thought these cupcakes were amazing, a great mixture of vanilla bean and dulce de leche without being too rich or overwhelmingly sweet.
Now, people at the shower felt they were very rich and very sweet but there were a bunch of other sweets so it might have just been gummy gut taking over at that point.

The breakdown: vanilla bean cake, dulce de leche filling, dulce de leche buttercream, & dulce de leche drizzle.
yield: 42 cupcakes

ingredients
for dulce de leche
14oz sweetened condensed milk

for vanilla bean cupcakes
3 ¾C all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp sea salt
6 eggs, room temperature
3C sugar
1 ½C butter, room temperature
3 tbs vanilla extract
Seeds from 3 vanilla bean pods
1 ½ sour cream

for dulce de leche buttercream frosting
6C powdered sugar
1 ½C butter, room temperature
½C dulce de leche
5 tbs water

directions
  1. for dulce de leche: Peel label off of sweetened condensed milk can.
  2. Place can in a large (deep) pot.
  3. Fill pot with water until can is completely submerged.
  4. Cover and boil for 2.5-3 hours, making sure the can is always covered by water.
  5. Remove pot from heat and allow can to cool.
  6. for cupcakes: Preheat oven to 350°.
  7. Line muffin tin with cupcake liners (or grease if you aren't using cupcake liners).
  8. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  9. In bowl of a stand mixer, beat eggs and sugar together 2 minutes until light and creamy.
  10. Add butter, vanilla bean seeds, and vanilla extract.
  11. Mix until well combined.
  12. Slowly add dry ingredients until well blended.
  13. Scrape down bowl and add sour cream.
  14. Beat until smooth and well mixed.
  15. Fill each cupcake liner ⅔ full.
  16. Bake for 18-20 minutes, until a toothpick comes out clean.
  17. Cool cupcakes completely.
  18. for dulce de leche filling: Once cupcakes are cooled, fill a piping bag with a small tip and dulce de leche (reserve a little bit for drizzling on top).
  19. Carefully insert the tip into each cupcake.
  20. Fill cupcakes with the desired amount of dulce de leche (I counted to 5 slowly).
  21. for buttercream frosting: In bowl of a stand mixer, whip butter for 4 minutes on medium-high speed until light and fluffy.
  22. Add dulce de leche and water, beating until combined.
  23. Slowly add the powdered sugar, scraping down the bowl as needed.
  24. Beat on medium-high speed for 5 minutes.
  25. Pipe (or spread) frosting onto cooled and filled cupcakes.
  26. for drizzle: In a small piping bag, add reserved dulce de leche.
  27. Drizzle a little bit of dulce de leche over each cupcake.
  28. Enjoy!

Saturday, November 9, 2013

Broken Glass & Blood Cupcakes

I made these for Halloween, and they definitely lived up to the creep factor! I combined parts of two separate recipes based on what I had in the house.

yield: 24 cupcakes

ingredients
for cupcakes
1 box red velvet cake mix
1 ¼C milk
4 eggs
2/3C butter, melted

for glass
1 ½C granulated sugar
3/4C water

for cream cheese frosting
8oz cream cheese, softened
½C butter, room temperature
1 tsp vanilla
⅛ tsp salt
4C powdered sugar
1C white chocolate chips, melted

for blood
½ tsp red gel food coloring
⅛ tsp brown gel food coloring
6 tbs powdered sugar
1 tbs water
1 tbs maraschino cherry syrup

directions
  1. for cupcakes: Preheat oven to 350°.
  2. Combine cupcake ingredients in a large bowl, mixing until smooth.
  3. Line muffin tin with cupcake liners (or grease if you aren't using cupcake liners).
  4. Fill cupcake liners ⅔ full.
  5. Bake for 20-22 minutes, until a toothpick comes out clean.
  6. Cool completely.
  7. for glass: Cover a rimmed baking sheet with wax paper.
  8. Spray the wax paper liberally with nonstick spray.
  9. Add sugar and water into a medium sauce pan over medium-high heat.
  10. Stir occasionally and leave to bubble until sugar reduces and reaches 270°F.
  11. Remove pan from heat.
  12. Quickly pour sugar mixture onto baking sheet.
  13. Tilt baking sheet to spread sugar mixture over wax paper.
  14. Let harden while you finish cupcakes.
  15. When glass is hard, break into shards.
  16. for blood: In a small bowl, combine blood ingredients.
  17. Whisk together until smooth. 
  18. Set aside.
  19. for cream cheese frosting: In bowl of a stand mixer, beat together cream cheese, butter, vanilla, and salt on medium speed until well combined.
  20. Gradually add powdered sugar, beating until smooth.
  21. Melt white chocolate chips in the microwave in 30 second increments, stirring in between, until smooth.
  22. Add melted white chocolate to stand mixer bowl.
  23. Beat on low speed until completely combined.
  24. Raise speed to medium-high and beat for 4 minutes.
  25. Pipe or spread frosting onto cooled cupcakes.
  26. for assembly: Place 1-3 shards of glass into the frosting on each cupcake, with part of the shard slightly inserted into the top of the cupcake.
  27. Drizzle blood over frosting and glass shards to desired level of bloodiness.
  28. Enjoy!

Breezy Willow CSA Week #22

What we received:
3 giant carrots
7 liberty apples
5 Fuji apples
Eggplant
4 kohlrabi
Loaf of herb de breezy willow bread
Bag of kale
Bag of potatoes
Cheddar cauliflower
12 eggs

What's left from Week #21:
12 eggs
Head of cauliflower
Bag of onions
7 apples
Bag of spinach
Bag of mushrooms

What's left from Week #20:
Bag of kale
Bag of sweet potatoes
Head of purple lettuce

What's left from Week #19:
12 eggs

What's left from Week #17:
lavender

Monday, October 28, 2013

Crock Pot Sesame Chicken

This is a delicious and easy recipe for a group.
While not exactly what you get at a Chinese restaurant, it is pretty close!

yield: 6 servings

ingredients
1lb (or one package that is about 1lb) chicken breasts
½ onion, finely chopped
2 cloves garlic, minced
½C honey
½C soy sauce
4 tbs tomato paste
3 tsp sesame oil
3 tsp cornstarch
¼C water
1 small head of broccoli, cut into small florets
1 tbs toasted sesame seeds
prepared brown rice

directions
  1. Place chicken breasts in the bowl of a crock pot.
  2. In a medium bowl, whisk together onion, garlic, honey, soy sauce, tomato puree, and 2 tsp sesame oil.
  3. Pour mixture over chicken.
  4. Cook on low for at least 4 hours, up to 6 hours.
  5. About 20 minutes before you want to serve, combine cornstarch and water in a small bowl to create a slurry.
  6. Remove the chicken from the slow cooker.
  7. Add the slurry to the remaining sauce in the slow cooker.
  8. Turn the crock pot to high, allowing the sauce to thicken.
  9. Shred the chicken with two forks.
  10. Add the shredded chicken back into the crock pot, stirring together.
  11. Sprinkle toasted sesame seeds over the chicken.
  12. Cook on high, stirring occasionally for 20 minutes.
  13. In a skillet, heat 1 tsp of sesame oil over medium-high heat.
  14. Stir fry the broccoli pieces, until they turn a bright green color but not soft.
  15. Lay broccoli over rice and top with a scoop of the chicken/sauce mixture.
  16. Enjoy!

Breezy Willow CSA Week #21

What we received:
Loaf of pumpkin bread
12 eggs
Head of cauliflower
Bag of onions
14 apples
Bag of bean sprouts
Bag of spinach
Bag of mushrooms

What's left from Week #20:
Head of cauliflower
Bag of kale
1 red delicious apple
Bag of sweet potatoes
Head of purple lettuce
Head of lettuce

What's left from Week #19:
12 eggs
1 turnip
¼ Bag of mushrooms
1 huge eggplant

What's left from Week #18
5 eggs

What's left from Week #17:
lavender

What's left from Week #16:
1 winter squash

What's left from Week #15
1 fall squash

Sunday, October 20, 2013

Breezy Willow CSA Week #20

What we received:
Parmesan sourdough bread
Head of cauliflower
Bag of kale
5 red delicious apples
7 Jonathan apples
Apple cider
Bag of sweet potatoes
Head of purple lettuce
Head of lettuce
Bag of green beans

What's left from Week #19:
12 eggs
1 turnip
Bag of mushrooms
Bag of spinach
1 red apple
1 huge eggplant

What's left from Week #18
8 eggs
2 beets
1/2 Head of romaine lettuce
Head of broccoli

What's left from Week #17:
lavender

What's left from Week #16:
1 winter squash
Wheel of smoked Gouda

What's left from Week #15
1 fall squash

Thursday, October 17, 2013

Breezy Willow CSA Week #19


What we received:
6 Challah rolls
12 eggs
3 turnips
3 green peppers
Bag of mushrooms
Bag of potatoes
Bag of spinach
6 red apples
5 golden delicious apples
1 huge eggplant

What's left from Week #18
12 eggs
3 beets
1/2 Bag of onions
Bag of red potatoes
Head of romaine lettuce
Head of broccoli

What's left from Week #17:
lavender
2 peppers
bag of sweet potatoes

What's left from Week #16:
1 tomato
1/2 red bell pepper
1 winter squash
1 head of broccoli
Wheel of smoked Gouda

What's left from Week #15
1 fall squash

What's left from Week #12:
Apple butter BBQ sauce

Saturday, October 5, 2013

Salted Caramel Cupcakes

The perfect balance of salty and sweet, I got this recipe on page 84 of a recipe book called Cupcakes: Sensational Sweet Treats for Any Occasion.
yield: 12 cupcakes

ingredients
for cupcakes
1.5C all-purpose flour
1 tsp baking powder
1/2 tsp salt
1C brown sugar
1/2C (1 stick) butter, room temperature
2 eggs, room temperature
1/2C milk

for frosting
1/2C sugar
2 tbs water
1/4C heavy cream
1 tsp sea salt
1C (2 sticks) butter, room temperature
2.5C powdered sugar

directions
  1. Preheat oven to 325°F.
  2. Line muffin tin with cupcake liners (or grease pan if not using liners).
  3. for cupcakes: In a medium bowl, combine flour, baking powder, and salt.
  4. In a large bowl or bowl of a stand mixer, beat brown sugar and butter at medium speed for 3 minutes.
  5. Add eggs and vanilla, beating until well combined.
  6. With the mixer on low speed, slowly add half of the flour mixture.
  7. Add milk, mixing until well combined.
  8. Slowly add remaining flour mixture, mixing until just combined.
  9. Fill cupcake liners 2/3 full.
  10. Bake for 20-25 minutes, until a toothpick comes out clean.
  11. Cool in pan for 5 minutes.
  12. Allow cupcakes to cool completely.
  13. for frosting: Combine sugar and water in a large heavy saucepan.
  14. Heat over high heat, without stirring, until medium amber in color.
  15. Remove from heat.
  16. Slowly stir in heavy cream and sea salt.
  17. Let stand for 15 minutes.
  18. In a large bowl or bowl of a stand mixer, beat butter and caramel mixture on medium-high speed until well combined.
  19. On low speed, slowly add powdered sugar until well combined.
  20. Beat on medium-high speed for 5 minutes.
  21. Pipe or spread frosting onto cooled cupcakes.
  22. Top with a garnish (I used edible glitter) if desired.
  23. Enjoy!

S'mores Cupcakes

A while ago a friend tasked me with making s'mores cupcakes.
This weekend, for a fundraising event and for her birthday, I took on the challenge.
I opted for this recipe, modified only slightly, and it is 100% s'mores in cupcake form.
Great success!
yield: 28 cupcakes

ingredients
for graham cracker crust
1.5C graham cracker crumbs
3/4C (1.5 sticks), melted

for cupcakes:
1/2C cocoa powder
1/2C hot water
2.25C all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1C (2 sticks) butter, room temperature
1 2/3C sugar
3 eggs, room temperature
1 tbs vanilla extract
3/4C sour cream

for frosting:
4 egg whites, room temperature
1C sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

for garnish:
1 graham cracker, crushed

directions
  1. Preheat oven to 350°F.
  2. Line muffin tins with cupcake liners (or grease pan if not using liners).
  3. for graham cracker crust: In a small bowl, combine graham cracker crumbs and melted butter.
  4. Mix well with a fork.
  5. Drop 1 tablespoon of graham cracker mixture in the bottom of each cupcake liner, pressing down to cover the entire bottom.
  6. Bake for 5 minutes.
  7. Remove from oven.
  8. for cupcakes: In a small bowl, whisk cocoa powder and hot water until smooth.
  9. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  10. In a large bowl or bowl of a stand mixer, cream butter and sugar on medium speed for 5 minutes.
  11. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  12. Add vanilla and cocoa mixture, mixing until smooth.
  13. With mixer on low speed, slowly add half of flour mixture.
  14. Add sour cream, mixing until well combined.
  15. Slowly add the rest of the flour mixture, mixing until just incorporated.
  16. Fill cupcake liners about 2/3 full.
  17. Bake 18-20 minutes, until toothpick comes out clean.
  18. Let cool in pan for about 5 minutes.
  19. Allow cupcakes to cool completely.
  20. for frosting: Combine egg whites, sugar, and cream of tarter in a heat-proof bowl.
  21. Set bowl over a pan of simmering water.
  22. Heat mixture, whisking frequently, until it reaches 160°F.
  23. Transfer the mixture to the bowl of an electric mixer with whisk attachment.
  24. Whisk starting a low speed and gradually increase to medium-high speed until stiff glossy peaks form.
  25. Mix in vanilla until well combined.
  26. Pipe (or spread) frosting onto cooled cupcakes.
  27. Brown frosting with a kitchen torch (or a lighter if you don't have a torch).
  28. for garnish: Sprinkle crushed graham crackers on top of cupcakes.
  29. Enjoy!

Snickerdoodle Cupcakes

I'm convinced everyone loves snickerdoodles, so when I was tasked to make cupcakes for a fundraising event I decided to pair this cake recipe with a modified version of my spiced buttercream. Perfection.
yield: 30 cupcakes

ingredients
for cupcakes
2C all-purpose flour
1C cake flour
1 tbs baking powder
1 tsp salt
1 tbs cinnamon
1C (2 sticks) butter, room temperature
1.75C sugar
4 eggs, room temperature
2 tsp vanilla extract
1.25C milk

for buttercream
1C butter (2 sticks), room temperature
3.5C powdered sugar
1 tsp heavy cream
1 tsp vanilla extract
1/8 tsp salt
1.5 tsp cinnamon

directions
  1. for cupcakes: Preheat oven to 350°F.
  2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
  3. In a small bowl, combine flours, baking powder, salt, and cinnamon.
  4. In a large bowl or bowl of a stand mixers, beat butter and sugar on medium-high speed 3 minutes.
  5. Add eggs one at a time, mixing well after each addition.
  6. Add vanilla until combined.
  7. With mixer on low speed, slowly add half of the flour mixture.
  8. Add milk until well combined.
  9. Slowly add remaining flour mixture.
  10. Scrape down sides of the bowl and mix until just combined.
  11. Fill cupcake liners about 2/3 full.
  12. Bake 18-20 minutes, until toothpick comes out clean.
  13. Let cool slightly before removing from pan.
  14. Cool cupcakes completely.
  15. for buttercream: Cream butter on high speed for 5 minutes.
  16. Add vanilla and heavy cream, mix until combined.
  17. With mixer on low speed, slowly add powdered sugar.
  18. Add salt and cinnamon.
  19. Beat on medium-high speed for 5 minutes.
  20. Pipe or spread onto cooled cupcakes.
  21. Enjoy!

Breezy Willow CSA Week #18


What we received:
12 eggs
5 golden delicious apples
5 red delicious apples
3 beets
Bag of green beans
Bag of onions
Bag of red potatoes
Head of romaine lettuce
Head of broccoli
Loaf of ciabatta bread

What's left from Week #17:
sage
lavender
thyme
3 slices oatmeal bread
4 eggs
3 McIntosh apples
2 peppers
bag of kale
bag of sweet potatoes
head of broccoli
head of red lettuce
3 tomatoes

What's left from Week #16:
1 tomato
1/2 red bell pepper
1 winter squash
1 head of broccoli
Wheel of smoked Gouda

What's left from Week #15
1 fall squash
1/2 Bag of sweet potatoes

What's left from Week #12:
Apple butter BBQ sauce

What's left from Week #11:
Sage
Thyme

Wednesday, October 2, 2013

Apple Pie

I found this recipe and was fully intent on making it a "pan pie" until I made the crust and it wasn't big enough to cover a 9x13 pan -- so I turned it into a regular pie.

yield: one 9.5" pie

ingredients
crust
2.5C all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2C vegetable oil
1 tsp maple syrup
2 egg yolks
1/3C cold water

filling
1 tsp lemon juice
3/4C sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp sea salt
5 large apples, cored, and thinly sliced (peeled if your heart desires)

directions
  1. Preheat oven to 350 degrees.
  2. Grease a 9.5" pie plate.
  3. for crust: In a large bowl, combine flour, salt, and baking powder.
  4. Add oil, mixing with a fork until crumbs form.
  5. In a small bowl, whisk maple syrup and egg yolks until smooth.
  6. Add egg mixture to flour mixture, mixing with a fork until crumbly.
  7. Add water until the mixture forms a ball of dough.
  8. Divide dough in half and roll out half of dough.
  9. Place in the bottom of pie plate.
  10. Set aside other half of dough.
  11. Place sliced apples into a medium bowl.
  12. Toss apples with lemon juice, sugar, cinnamon, nutmeg, and salt.
  13. Place apple mixture into the pie crust.
  14. Roll out remaining crust dough.
  15. Place dough over apple filling, pinching edges to seal.
  16. Make a slit in the middle of the crust.
  17. Bake 45 minutes.
  18. Cool completely on a wire rack before slicing.
  19. Enjoy!

Tuesday, October 1, 2013

Tomato Cream Sauce

The government is shutdown today and as a result it is 3pm and I have not changed out of my pajamas.
For lunch I whipped up this tomato cream sauce and it was perfect. And easy. And delicious.
yield: 4 servings

ingredients
1/2 tbs olive oil
1/2 tbs butter
1/4 onion, finely diced
1 clove garlic, minced
1C marinara sauce
1/8 tsp black pepper
1/8 tsp sea salt
1/4 tsp sugar
1/4C heavy cream

directions
  1. Heat butter and oil in sauce pan over medium heat.
  2. Add onions and garlic, sautéing for 2 minutes.
  3. Add marinara, salt, pepper, sugar.
  4. Stir and cook over low heat for 25 minutes, stirring occasionally.
  5. Remove from heat and stir in cream.
  6. Serve over pasta of your choice (I used tagliatelle and it was great).
  7. Enjoy!

Cinnamon Toast

I've never made toast in the oven, but this recipe may have created a convert.
yield: 8 servings

ingredients
8 slices bread
1 stick butter, room temperature
1/2C sugar
1.5 tsp ground cinnamon
1 tsp vanilla extract

directions
  1. Preheat oven to 350 degrees.
  2. Combine butter, sugar, cinnamon, and vanilla in a small bowl until well mixed.
  3. Spread mixture onto bread slices covering to the edges.
  4. Place toast on a baking sheet.
  5. Bake for 10 minutes.
  6. Turn on the broiler.
  7. Broil 2 minutes.
  8. Enjoy!

Sunday, September 29, 2013

Loaded Healthy(ish) Muffins

Beets. I don't love them. Sometimes I think they taste like dirt.
This recipe makes muffins out of beets, I made some additions and they turned out pretty well.
Do they taste like a sugar packed, dessert like muffin? No.
Are they sweet and delicious with a hint of earthy flavor? Yes.
yield: 18 muffins

ingredients
1.5C all-purpose flour
1/2C old fashioned oats
2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
3/4C sour cream
4 tbs butter, melted
1 egg, room temperature
2 small beets, shredded (or Vitamixed)
1 apple, shredded (or Vitamixed)
1/2C sliced almonds
1/2C semi-sweet chocolate chips

directions
  1. Preheat oven to 375 degrees.
  2. Line or grease muffin tin.
  3. In a large bowl (or stand mixer bowl), combine sour cream, melted butter, and egg.
  4. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
  5. Slowly add dry ingredients to sour cream mixture, until well combined.
  6. Fold in beets, chocolate chips, and almonds.
  7. Beating until just mixed.
  8. Fill muffin cups about 2/3 full (or more full if you want bigger muffins).
  9. Bake for 20 minutes, or until a toothpick comes out clean.
  10. Let muffins cool slightly before removing from muffin tin.
  11. Enjoy!

Pumpkin Chocolate Chip Cookies

I love pumpkin and have taken this recent bout of wonderful fall weather as a reason to defrost one of my containers of pureed pumpkin from last year.
This recipe was amazing -- the cookies have more of a cake-like texture than a traditional cookie but are a hit for those that do and do not prefer softbaked cookies.
yield: 30 cookies

ingredients
1C pumpkin puree
1/2C sugar
1/2C brown sugar
1/2C canola oil
1 egg
2C all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp heavy cream
1 tbs vanilla
1/8 tsp ground cloves
2C chocolate chips

directions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silpat.
  3. In a large bowl, or a stand mixer, add pumpkin, sugar, vanilla, oil, cream, and egg.
  4. In a large bowl combing flour, baking powder, baking soda, cinnamon, salt, and cloves.
  5. Slowly add the dry ingredients to the pumpkin mixture.
  6. Fold in chocolate chips.
  7. Scoop a rounded tablespoon onto the baking sheet, leaving at least 1" between each cookie.
  8. Bake 10-12 minutes, until the cookies are set.
  9. Let cool slightly before removing from the baking sheet.
  10. Enjoy!

Breezy Willow CSA Week #17


What we received:
sage
lavender
thyme
oatmeal bread
12 eggs
5 McIntosh apples
5 golden delicious apples
2 peppers
bag of kale
bag of sweet potatoes
head of broccoli
head of red lettuce
3 tomatoes

What's left from Week #16:
5 McIntosh apples
2 tomatoes
2 red bell peppers
1 winter squash
1 head of broccoli
1/2 bag of spinach
Wheel of smoked Gouda

What's left from Week #15
9 eggs
1 fall squash
1/2 Bag of sweet potatoes

What's left from Week #13
2 beets

What's left from Week #12:
Apple butter BBQ sauce

What's left from Week #11:
Sage
Thyme

Thursday, September 19, 2013

Breezy Willow CSA Week #16


What we received:
6 gala apples
6 McIntosh apples
4 tomatoes
2 red bell peppers
1 winter squash
1 head of broccoli
1 bag of green beans
1 bag of spinach
Baguette
Wheel of smoked Gouda

What's left from Week #15
12 eggs
4 tomatoes
3 nectarines
5 apples
1 fall squash
1/2 red pepper
1/2 Bag of kale
Bag of sweet potatoes

What's left from Week #14
1 tomato
2 squash
2 ears of corn

What's left from Week #13
4 eggs
2 beets

What's left from Week #12:
Apple butter BBQ sauce

What's left from Week #11:
Sage
Thyme

Tuesday, September 17, 2013

Caramel Apple Cupcakes

This recipe is very sweet, but perfectly embodies the taste of fall caramel apples.
yield: 28 cupcakes

ingredients
for cupcakes
3C all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4C sugar
3/4 brown sugar
1/2C vegetable oil
1/2C apple sauce
1.5 tsp vanilla
3 eggs, room temperature
3C apples, finely chopped (about 3 medium apples)

for caramel buttercream
1/2C butter, room temperature
1C brown sugar
1/3C heavy cream
3.5C powdered sugar

directions
  1. for cupcakes: Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
  3. In a medium bowl combine flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl (or stand mixer) combine sugar, brown sugar, vegetable oil, apple sauce, and vanilla.
  5. Add eggs to wet mixture one at a time, beating well after each addition.
  6. Slowly add flour mixture to wet mixture, beating until well combined.
  7. Fold in chopped apples.
  8. Fill cupcake liners about 2/3 full.
  9. Bake for 18-20 minutes.
  10. Allow cupcakes to cool completely.
  11. for caramel buttercream: In a saucepan over medium heat, melt butter.
  12. Stir in brown sugar and heavy cream.
  13. Stir over medium heat, about 2 minutes, until sugar is dissolved.
  14. Transfer mixture to a large bowl or stand mixer.
  15. Gradually add powdered sugar, mixing until incorporated.
  16. Pipe (or spread) buttercream on cooled cupcakes.
  17. Enjoy!

Pumpkin Streusel Cupcakes

I love pumpkin everything. These cupcakes are delicious, and were a huge success. 
This recipe amounts to the perfect fall cupcake, I could also just eat the frosting by the spoonful.
yield: 21 cupcakes

ingredients
for cupcakes
2C flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp allspice
1 tsp baking soda
1 tsp baking powder
1C butter, room temperature
1C sugar
1C pumpkin puree
4 tsp vanilla
4 eggs, room temperature

for white chocolate cream cheese frosting
8oz cream cheese, room temperature
1/4C butter, room temperature
1C white chocolate chips
2C powdered sugar

for streusel topping
1.5C flour
2.5 tbs sugar
1 tsp salt
1/4 tsp cinnamon
1/2C butter, melted

directions
  1. for cupcakes: Preheat oven to 350 degrees.
  2. Line muffin tin with cupcake liners (or grease pan if you're not using cupcake liners).
  3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder.
  4. In a large bowl (or bowl of stand mixer), cream together butter and sugar until light and fluffy, about 3 minutes.
  5. Add pumpkin, eggs, and vanilla and mix together on medium speed until incorporated.
  6. Turn mixer to low and add in dry ingredients, mixing until well combined.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 15-20 minutes, until a toothpick comes out clean.
  9. Remove from oven and cool completely.
  10. for streusel topping: In stand mixer combine flour, sugar, salt, and cinnamon.
  11. Mix a few second until well combined.
  12. Pour in melted butter and mix until coarse crumbles form.
  13. Sprinkle mixture on a parchment (or Silpat) lined baking sheet, crumbling into small pieces.
  14. Bake for 20 minutes.
  15. Remove from oven and let cool completely.
  16. for white chocolate cream cheese frosting: In a large bowl, beat cream cheese and butter until smooth.
  17. Melt white chocolate over double boiler and add to the cream cheese mixture.
  18. Beat on medium speed until smooth.
  19. Turn mixer to low speed and slowly add in powdered sugar.
  20. Turn speed up to medium and beat for 5 minutes.
  21. Let cool for 10 minutes before piping (or spreading) onto cupcakes.
  22. Sprinkle streusel crumbs on top of frosting.
  23. Enjoy!