Pumpkin Cupcakes

Happy belated Thanksgiving!

My first Thanksgiving out of the country was really nice.  I felt a little twinge of homesickness on Thursday morning, but skyping with my friend Gina quickly cured me.  Thanks, Gina, for lifting my spirits.  Then, I was lucky enough to go to three dinners over two days and enjoyed visiting and eating with lots of lovely people.  And, I'm really happy to have a few leftovers in the fridge to look forward to.  Leftovers are, in my opinion, better than the actual meal.  

There are always lots of pumpkin recipes floating around this time of year.  Honestly, I'm not a huge fan of most things pumpkin.  I want to like pumpkin because it's festive and I like the idea of it, but, I mostly like pumpkin pie for the whipped cream and sometimes pumpkin cookies and other baked goods are too spongy for my liking.

This is the one pumpkin baked good that I've made over and over.  They have a nice texture and the cream cheese frosting is my fave that I've ever made.  There are substitutions you can make as well to keep the recipe a little more healthy.  Also, you could leave the frosting off and call these muffins.  But, really, why would you do that?

PUMPKIN CUPCAKES

Cupcakes:

• 4 eggs
• 1 2/3 cup sugar (can be reduced to 1 cup)
• 1 cup oil (substitution: 1/2 cup oil and 1/2 apple sauce)
• 1 can (16 ounces) pumpkin
• 2 cups flour (substitution: 1 cup flour and 1 cup almond meal)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon (be generous)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon nutmeg

Frosting:

• 6 ounces cream cheese
• 1 cup butter
• 2 teaspoons vanilla extract
• 3 3/4 cups powdered sugar

Preheat oven to 350 degrees.


Beat together eggs, sugar, oil, and pumpkin until well mixed. 

In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg.  

Add dry ingredients to pumpkin mixture and mix thoroughly.  

Transfer mixture to lined mini muffin pans.  

Bake for 15 minutes or until they bounce back when you press lightly in the middle.  

Cream together cream cheese and butter. 

Add vanilla.  

Add powdered sugar, a little at a time, and beat well until frosting is smooth and a little fluffy.  

Frost cupcakes with a generous portion of frosting on each.  

Source:  modified slightly from Portland's Palate cookbook  

Sugar Cookie Bars

Anyone who knows me well knows that I love a good sugar cookie.  In fact, I think I make a pretty darn good one.  So, I had my doubts about whether or not I would really be into these sugar cookie bars.  Verdict: they were yum-o.  Be very careful not to overcook them.  Sugar cookies, in  my opinion, should be soft in a melt-in-your-mouth kind of way.    

SUGAR COOKIE BARS

Bars:

• 3/4 cup butter, softened to cool room temperature
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 tablespoon lemon zest (optional)
• 2 1/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Frosting

• 6 tablespoons butter, softened
• 2 1/2 cups powdered sugar
• 3 tablespoons milk or cream
• 1/4 teaspoon vanilla extract
• sprinkles (optional)

Preheat oven to 375 degrees. 

In the bowl of a stand mixer, cream together the butter, sugar, and powdered sugar until light and fluffy.  

Add the eggs and vanilla and mix for 1-2 minutes.  

Add lemon zest, flour, baking powder, and salt.  Mix until combined.  

Lightly grease a 9 x 13 baking pan with cooking spray. 

Press sugar cookie mixture gently into an even layer.  (I used a tart tamper to get it nice and even.)

Bake for 10-13 minutes.  Don't overbake!  The bars shouldn't have any color around the edges and barely be set in the middle.  

Let the bars cool completely before frosting. 

NOTE ON FROSTING:  I'm a frosting girl and wanted to make sure these bars were amply frosted so I doubled it.  It was plenty!  

For the frosting, cream together the butter and powdered sugar.  (Whenever I'm adding powdered sugar, I add a little bit at a time and beat well after each addition.  This should keep the lumps out.)

Add the vanilla and milk.  

Mix until frosting is light and fluffy. 

Source:  Mel's Kitchen Cafe

Peanut Butter Frosting

First off, thought I should mention that this is my 100th post!  Kind of fun to think about the fact that I've documented 100 of my very favorite recipes.  Here's to the next 100!

With that being said, this is not a totally new recipe.  I've shared it before as a possible filling for these homemade Oreos, but it's tasty enough that I think it deserves its own post.  I especially love this fluffy goodness on top of brownies.  I made these brownie bites for my friend Patty's birthday today and she may or may not have been seen just licking the frosting off the top.  No judgment here.

PEANUT BUTTER FROSTING

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk or cream 
• 2 cups powdered sugar

Mix butter and peanut butter in mixer.  


Gradually mix in the powdered sugar, a small amount at a time, beating well after each addition.


When the frosting thickens, add needed milk, a little at a time.  


Beat for at least 3 minutes or until it is a little fluffy.


NOTE:  I would suggest using something other than natural peanut butter for this recipe.  The separate oil in natural peanut butter makes it difficult to get the right texture for the frosting.  Stick with hydrogenated oils on this one.


Source: Allrecipes.com


And, in other news, check out one of my newest and most favorite additions to my kitchen.  I sold mine before I left and felt lost without it.

Apple Crisp

I really love fall.  Way more than any other season.  And . . . I'm missing it.  {Wah, wah, waaaaaah.} Fall just isn't the same when it's 90 degrees outside and there are no colorful leaves to crunch through.  But, I did buy a few overpriced, imported pumpkins and I also made apple crisp.  Both steps in the fall-ish direction.  And the best news of all?  I found oats at a local store, which made this dish possible.

This recipe is from my mom.  I have a handwritten copy that I wrote down a million years ago when I was leaving for college.  It's an oldie, but a goodie.  It's one that belongs on this blog.  Tuck it away for a day when you're looking for a little taste of fall.

NOTE:  The recipe below is for an 8x8 or 9x9 square baking dish.  If you want to make it in a 9x13, double both the apple mixture and topping.  

APPLE CRISP

Apple Mixture

• 4-5 cups raw granny smith apples, sliced (4-5 small apples)
• 3 tablespoons lemon juice
• 1 cups sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon

Topping 

• 3/4 cup brown sugar
• 3/4 cup oatmeal
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted 

Place sliced apples, lemon juice, sugar, flour, salt, and cinnamon in a large bowl and mix well.


Place apple mixture in a 8x8 square baking dish. (Double this if you want to make it in a 9 x 13 pan.)


Mix baking powder, baking soda, brown sugar, oatmeal, flour, and melted butter in a bowl and mix well.


Spread crumbled topping over the top of the apples and bake at 350 degrees for 1-1 1/2 hours or until bubbly.


Serve with ice cream.


Source:  Marsha Porter

Cherry Cheesecake & Brownie Parfaits

What is it about canned cherry pie filling?!  I genuinely love the stuff.  I could eat it by the spoonful out of the can.  I think this is another one of those things that goes back to my childhood.  My mom wasn't a make-things-from-a-can kind of mom, which was awesome, but also resulted in making things like canned cherry pie filling weirdly special and delicious.  Mmm.  It's so perfectly thick and gooey.    

For this recipe, I was prepared to make homemade cherry pie filling (I even bought the cherries), assuming I might not be able to find the canned version, but lo and behold . . . And, I couldn't resist.   

So, there are two ways you can go with this lovely little dessert: semi-homemade or all the way homemade.  I've made both versions and both are scrumptious.

There are three parts to these parfaits: cherry pie filling, brownies, and cheesecake filling. 

You can easily throw these together by using a box brownie mix, Philadelphia cheesecake filling (comes in a tub all ready to go), and canned cherry pie filling.   

OR, if you're feeling up to the task, you can use the recipes below for homemade brownies and cheesecake filling.  I'm finding that I'm making more and more things from scratch because I'm never quite sure what I'll be able to find in the stores here.  Plus, I'm no health expert, but I'm pretty sure there are health benefits to eating less preservatives and chemicals that are found in boxed and ready-made foods.  Although, when we're talking brownies and cheesecake I often wonder if it matters?  ANYWAY, like I said, I still used canned pie filling on these, but I was looking at using this recipe in case I couldn't find it.  

I took these to a potluck the other night and they were a hit.  I used my favorite little IKEA juice glasses which made them a nice size.  Any bigger might be overdoing it.  Or not.  

CHERRY CHEESECAKE & BROWNIE PARFAITS

CHEESECAKE FILLING

• 8 ounces cream cheese, softened
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups heavy whipping cream

Line a 8x8 baking dish with foil or parchment paper and set aside.  

In a stand mixer, using the whisk attachment, whip the cream cheese, powdered sugar, and vanilla together until smooth.  

Pour in the whipping cream and start mixing on low speed (to avoid major whipped cream splatter).  

Increase the speed and whip the mixture until it is thick and fluffy, 5-7 minutes. 

Spread mixture in baking pan, cover, and refrigerate for at least 4 hours or up to overnight.  

Before assembling parfaits, remove cream cheese fill from pan and place on a cutting board. 

Place filling in the freezer for 20 minutes. 

Cut filling into small cubes in preparation for assembling parfaits.  

Source:  Mel's Kitchen Cafe

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HOMEMADE BROWNIES

• 10 tablespoons butter (5 ounces)
• 1 1/4 cup sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs

Preheat the oven to 325 degrees.  

Line the bottom and sides of an 8x8 baking pan with parchment or foil and lightly grease with cooking spray.  

Combine butter, sugar, cocoa, and salt in a double boiler or a bowl set over a small amount of boiling water. 

Stir until butter is melted and mixture is combined.  

Set the mixture aside until it cools slightly.  It will look gritty, but will become smooth once the other ingredients are added.  

Stir in the vanilla.  

Add the eggs one at a time stirring vigorously after each one.  

When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer.  Stir until well blended. 

Spread evenly in lined pan.  

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes.

Let cool completely on a rack.

Cut into small cubes in preparation for assembling parfaits.  

Source:  Mel's Kitchen Cafe 

ASSEMBLING PARFAITS

Alternate layers of brownies, cheesecake filling, and cherry pie filling in parfait glasses or other small juice glasses.  Refrigerate until ready to serve.  

Mango Salsa

Sometimes grilled chicken sounds so boring and unappetizing to me. BUT, bring mango salsa into the picture and it's a whole different story.  I love this stuff.  It adds a lot of color and flavor pizzazz (I just made that term up) to grilled chicken.  

I went camping in the desert last night for the first time.  It was an adventure, to say the least.  A fun and sleepless adventure.  I took marinated chicken to grill and this mango salsa.  It made for an easy and delicious camping dinner: just throw the chicken on the grill, top with a huge mound of mango salsa, and enjoy while sitting on the beautiful beach.  Perfect.   

I didn't give super exact amounts in the recipe below.  You can make this the way you like and use more or less of certain ingredients depending on your tastes and preferences.  The ingredients are all so good, you really can't go wrong!     

MANGO SALSA

• 2 large ripe mangoes, diced  
• 1 red bell pepper, diced 
• 1/2 red onion, finely chopped
• cilantro, chopped
• juice of 1 lime
• olive oil
• salt and pepper 

Combine mangoes, red peppers, red onion, and cilantro.  

Add lime juice and drizzle with olive oil.  

Add salt and pepper to taste.   

Serve on top of grilled chicken and cous cous, if so desired.   

Source:  Marsha Porter

Hoisin Rice Noodles with Chicken

I've mentioned before that I don't really love pasta, but what I DO love is a good Asian noodle dish.  I'm a sucker for phad Thai, yakisoba, pho, etc., etc.  So, this is a winner in my book.  It is easy to throw together, colorful, flavorful, and reheats well.  And, I can easily get all of the ingredients I need!  Done and done. 

Be sure to use low-sodium soy sauce.  Otherwise, your sauce might be a little on the salty side.  If you're using regular, compensate with a little extra honey.  

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HOISIN RICE NOODLES WITH CHICKEN

• 1/2 cup low-sodium soy sauce 
• 1/3 cup water
• 3 tablespoons sesame oil
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 cloves garlic, minced
• 1/2 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 3 tablespoons peanut butter
• 1 1/2 pounds cooked shredded chicken (I prepared it this way.)
• 12 ounces rice noodles
• carrots, grated
• green onions, chopped
• peanuts or cashews, chopped
• cilantro, chopped
• red pepper, chopped

Prepare rice noodles according to package directions by soaking in hot water until softened.  

Whisk together soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter.  Set aside.  

Heat a large, nonstick skillet over medium heat.  

Add chicken to pan with 1/3 cup of sauce and heat slightly.  Remove to a plate and set aside.   

Drain noodles and add them to the hot skillet with the rest of the sauce.  Cook over medium heat, tossing the noodles and sauce for about 3-4 minutes, until the noodles have soaked up a lot of the sauce and become more tender.   

Add chicken and heat through.  

Top with carrots, green onions, peanuts, cilantro, and red pepper.  


Source:  Mel's Kitchen Cafe