MSCC Apple Spice Cupcakes

I really do bake more than cupcakes! And later this week I will prove it. But for now I will share another 5 star recipe from  Martha Stewart's Cupcake cookbook. The bonus round this month was Applesauce-Spice Cupcakes on page 55. This was a great fall pick, it mixed together quickly with ingredients in my pantry. The recipe called for toasted pecans, an ingredient I use often. I toast several cups at once on my large Pampered Chef bar pan and keep them in the freezer.

The cupcakes were spicy, the toasted pecans added a fun texture but the frosting really brought all these fall flavors together. A simple frosting of butter, cream cheese and brown sugar was the perfect topping for another fun cupcake. Check MSCC and see what other bakers created.

I'll be back later this week with my favorite tomato soup--a great 30 minute meal. I also have a pecan pie bar that was a hit at Thanksgiving.

MSCC Candied Sweet Potato Cupcakes

I enjoy sweet potatoes, I just don't think of them as a cupcake flavor. Thanks to the Martha Stewart Cupcake Club I had a chance to combine the two.
The cupcakes came together quickly, cream sugars and butter add eggs, stir in baked mashed sweet potatoes. Add dry ingredients that include plenty of cinnamon and a bit of nutmeg. The house smelled wonderful as the cupcakes baked.

They were delicious warm from the oven. The suggested 'frosting' is simply mini marshmellows and candied pecans which I'm sure is yummy...but I wanted to mix things up. Actually I didn't have any marshmellows, it was snowing sideways and I didn't want to go out. I love browned butter frosting and it proved to be a great alternative. I must give this recipe five stars it was excellent!

Check out MSCC and see what others created.

All In One Holiday Cake

Did you know that November 15th is 'National Bundt Day'? It probably isn't on your calendar but it's presence is felt in blog land. Check out The Food Librarian she has been making 'bundts' for the last 30 days. The Tuesdays With Dorie baking group also made a delicious bundt cake this month. I couldn't quit thinking about it, the reviews were great. I tried to talk myself out of making it, do I really need a bundt cake right now? But trust me you need to make this cake! It is full of everything fall, I gave it 5 stars.

All In One Holiday Cake is from my favorite cookbook 'Baking: From My Home To Yours", by Dorie Greenspan. You need this cookbook, put it on your Christmas list.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon ground ginger
1 1/4 sticks butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 1/4 cups canned pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped

Whisk together flour, baking powder, soda, salt, cinnamon, nutmeg and ginger.
Beat together butter and sugars in stand mixer with a paddle attachment  on medium speed untill light and fluffy. Add eggs one at a time, and beat for one minute after each addition. Beat in vanilla. Reduce mixer speed to low and add the pumpkin and chopped apple--don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into a bundt pan, I like my Pampered Chef Stoneware pan. I spray my bundt pan with a good amount of 'Bakers Joy'. Bake at 350 degrees for 55-70 minutes, my cake baked for about 56 minutes, a thin knife inserted into the center of the cake should come out clean.
Transfer cake  to cooling rack for 10 minutes before unmolding. Let cool to room temperature, just before serving dust cake with powdered sugar.

I'm sure a slice of this cake counts as a serving of fruit. It is great toasted with a bit of butter for breakfast or brunch, top it with some whipped cream or a scoop of vanilla ice cream and you have a delicious dessert.

Baked Potato Soup

The assignment was easy--make a pot of soup. I volunteered to help provide lunch for a gathering at our church. But...I like to make things difficult. My brain gets carried away. If I make a double batch I will have dinner ready, I can even take a bowl to my mom. I think I must have forgotten how long it takes to make a white sauce with 12 cups of liquid! I scrubbed, wrapped, chopped, mashed, peeled and stirred for two hours. Note to self--Do not double this recipe!
But the end result was delicious! This is pure comfort food. Years ago following a surgery Cyrstal (a roommate of Candise) offered to bring us dinner. She arrived with this delicious soup, it quickly became a family favorite. This hearty dish is rich and filling; add a colorful salad, a crusty loaf of bread and you have the perfect fall/winter meal. Just don't double it!

Baked Potato Soup

4-6 large baking potatoes
½ cup butter
2/3 cup flour
3 cups chicken broth
3 cups milk
½ teaspoon salt
½ teaspoon pepper
4 green onions chopped
1 ¼ cups shredded cheddar cheese
1 cup sour cream
12 slices cooked and crumbled bacon

Bake potatoes in a hot oven until tender, cool. Cut in half and scoop out pulp; set aside. Melt butter, add flour, stir and cook over low heat until smooth. Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onion and cheese. Heat thoroughly. Stir in sour cream. Add extra broth or milk if necessary for desired consistency. Garnish with remaining green onion, cheese and crisp bacon.

MSCC Bonus Round

Create a Halloween Cupcake was the assigned task. Perfect timing, our church was having a fall carnival, I volunteered to bake 2 dozen cupcakes for the cakewalk. Time was short (isn't it always) so I decided to make Marthas One-Bowl Chocolate Cupcakes on page 152. I had all the necessary ingredients and the batter came together quickly. The sweet scent of homemade goodness soon filled my kitchen.....things went south from there! Do I blame it on my altitude (I'm baking at 4300 feet), a bad recipe?  I'm sure it's not me; I've been cooking for almost half a century. The cupcakes had 'sinkholes and soft spots', a coarse texture and didn't taste good. I will have to give that recipe a very generous one star.

My deadline was fast approaching so I went to my Hello, Cupcake! cookbook. "Our cupcakes made from doctored store-bought mix stand up to homemade versions in taste test after taste test", was their claim. I had nothing to lose. Simply add 1 cup buttermilk, 4 large eggs and the amount of oil called for on the box to a box of vanilla cakemix (one without added pudding) and beat for 3 minutes. The cupcakes looked great had no sink holes or soft spots, they had a great texture and were easy to frost, and they tasted good.
What's the verdict? I really think my altitude plays a big role in cupcakes but there are so many 'fixes', more flour, less sugar and butter, alter baking times. What is an amateur baker to do other than move to sea level? I will keep trying, maybe find a cookbook from bakers in Denver, any ideas from high-altitude bakers?

But I will keep a couple of cake mixes on hand! Thanks MSCC for another fun challenge.

Fun With Food

It all started with the Taste of Home Halloween magazine. 

The 'Ghouls are in Town' stated the shower invite; please bring 'finger food'. We ran with it.

The witches fingers were delicious, I used my favorite sugar cookie recipe found at Our Best Bites. I made the dough several days before the party. Forming the cookies was fun, kids might get discouraged but the eight women (age 24-81) at my house enjoyed the activity!

Sugar Cookies

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (I only used pure almond extract, I tried imitation once and it was not as good)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add egg and extract, mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until combined.

Shape the dough into 2 flat disks and wrap in plastic wrap and place in the fridge to chill for 1-2 hours. Or let it chill for several days. In my perfect life I will always have chilled sugar cookie dough at my disposal!

 Form a small ball of dough into a finger shape, keep it on the thin side as these will expand a little. Make knuckle marks with a butter knife. Press a whole blanched almond for a fingernail. Bake at 350 for about 8-10 minutes. While cooling pop off 'fingernail', when cool attach nail with red gel. Looks spooky! Check out Recipegirl for the finished cookie. They were devoured quickly, we didn't get a shot of the finished digits.

We created Witches Fingers, Mummy Dogs, Bones and Blood, NutterButter Ghosts and Cheesenstine. Thanks to Our Best Bites and  Recipegirl for inspiration and recipes. Our spooky creations were tasty too!

The Mummy Dogs were good (for hot dogs), we cut hot dogs in half and wrapped them with thin strips of thawed puff pastry. The were baked in a hot oven 400 degrees till just beginning to brown. They had mustard eyes and were served with dipping sauces.

Girls Weekend

I have lived long enough to realize that life often does not go as planned. But...I also know that things that are not planned do not happen! With that in mind I decided to plan a 'Girls Weekend'. I started early, eight months ago to be exact. My girls live in 5 different states and have 9 children ages six and under. But plan we did. Flights were purchased, daddies arranged to take time off work, laundry was done, pantry stocked, lists made and my 5 girls were on their way.

We had wonderful weekend that included shopping, cooking, visiting, eating, laughing, sharing and more visiting. We enjoyed a shopping excursion at Orson Gygi's, it is a chefs paradise! It was a beautiful fall day, perfect for wandering at Gardners Village.

 The witches were out! Lunch was at Archibalds, we had a 45 minute wait but no one minded because Pine Needles is close by.

We had fresh Alaskan salmon and shrimp for dinner, Greg was more than happy to provide this meal! The Grandmas spent the evening; we made white chocolate ghosts, witches fingers, bones and mummies. It is amazing what can be accomplished when there are no 'little helpers'!

Saturday was sharing time. My girls are talented and knowledgeable. We learned how to budget better, write our personal history, make laundry detergent for pennies, craft, embrodiery and make marshmellow fondant. What a fun day we had.

Next was a triple shower. Kaytie and Anna are having babies soon and Jen is getting married I would say we had reason to party! Lynne was kind enough to host the party; we had a Halloween party complete with 'finger food'.

It is always fun for cousins and aunts to reconnect and catch up with each other.

Sunday came too soon, the party was winding down, real life was calling. We said goodbye with plans to meet again soon! Thank you girls for a wonderful weekend.

Pasta with Artichoke Hearts and Tomatoes

My sweet husband introduced me to artichokes shortly after we were married. I'm not sure they exsisted before 1975, they certainly weren't in my world! So artichokes are a special treat at our home, when the price is right we indulge. Our children learned to love them and so do many of our grandchildren. Now you know our artichoke histroy I will continue.

I was scrolling thru Pioneer Woman and saw the words creamy, tomato, artichoke, easy and pasta all in the same post. I knew I must take a closer look. This is a 30-minute meal full of yummy flavors, it is so easy; chop an onion and open a can, boil water and you have dinner! This meatless main dish is very satisfying a crusty piece of french bread would complete the meal for me. Hubby had some grilled chicken with his pasta, 'delicious' was his comment. We had leftovers for lunch, I am happy to say this dish improved with age. Now that is a good thing.

Check out Pioneer Woman Cooks for detailed recipe. It really is a keeper.

Simple Pleasures!

Candise and Eliza Jane surprised us with a quick visit this week. We did a few of our favorite activites which included making cookies, putting on make-up and reading a magazine in Nana's special chair. Got to love lifes simple pleasures!

MSCC Pumpkin Patch Cupcakes

Well, we have another winner, these pumpkin cupcakes will get 5 stars. The taste of fall wrapped up in one spicy bite. Pumpkin, ginger, nutmeg, cinnamon and cream cheese frosting combine to make 'the best cupcake you have ever made' according to hubby. This recipe can be found in the Martha Stewart Cupcake cookbook. Check the blogroll at MSC club to see what other bakers created.

Basically Delicious Tomato Sauce

I returned from Florida and was excited to see my basil plant still had a bit of life in it. Fresh basil and tomatoes make this sauce fantastic but don't be afraid to use dried basil and canned tomatoes it is still delicious!
This basic sauce can be dressed up with meat balls, sausage or lightly steamed summer squash; top it with freshly grated parmesan cheese. Simply Recipes was my source, the 1 teaspoon of tomato paste seemed odd--but I am obedient so I added it. I think it gives more depth to the sauce. This is delicious!

Basically Delicious Tomato Sauce
2 Tablespoons olive oil
1/2 medium onion, finely chopped
1 small carrot, finely chopped
1 small stalk of celery, include the green tops, finely chopped
2 Tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tablespoons chopped fresh basil
1 28 ounce can whole tomatoes or 1 3/4 pound of fresh tomatoes, peeled, seeded and chopped
1 teaspoon tomato paste
salt and freshly ground pepper

Heat olive oil in large skillet on medium heat add chopped onion, carrot, celery and parsley. Stir to coat, reduce heat to low, cover skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Add garlic, increase heat to medium high cook for 30 seconds. Add tomatoes, break if using canned whole tomatoes. Add tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce the heat to low and cook uncovered until thickened, about 15 minutes. Serve over pasta, top with freshly grated parmesan cheese. With a little planning this could be a 30 minute meal! Add some crusty bread, a simple salad and you have a filling, meatless meal.

Hanging on to summer!

We spent the last week in sunny Florida, Greg worked while I lounged in a beautiful condo. We ate good food, met interesting people and enjoyed DisneyWorld. After a few painful hours at Epcot I accepted reality and rode in style as Greg pushed my wheelchair. Greg is a great driver, we covered a lot of territory and had a wonderful time. The weather was hot and humid, we were able to have a great 'Florida' experience.

Bumper Crop of Basil

I know it is October--officially fall. But I am not ready to say goodbye to my basil plant. I'm not much of a gardener but this was my year for basil!! My basil plant is right outside my front door in my flower bed. Proximity, proximity. I used basil in dressings, salads, sandwiches, pizzas, pasta and pesto. It was so convenient, fresh and flavorful.

Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup olive oil
1/3 cup pine nuts
3 cloves gralic, pressed
1/2 cup freshly grated Parmesan-Reggiano Cheese
salt and pepper
This requires a food processor (I know, I tried a batch in my blender--it failed).

Combine basil with pine nuts, pulse a few times. Add garlic, pulse. Slowly add the olive oil in a steady stream while the food processor is on. Season lightly with salt and pepper. At this point it can be frozen. Line ice cube tray with plastic wrap put a spoonful in each cube. Freeze, pop out and put in freezer container. Add to soup, pasta etc. The cheese doesn't freeze well so add it when serving.

This recipe was adapted from Simply Recipes--I love that site.

Banana Pecan Cupcakes

Banana bread is good--a great use for overripe fruit. Add toasted pecans and it gets more interesting. Turn it into cupcakes and top with chocolate sour cream frosting and you have a delicious dessert, perfect for sharing.

This recipe is another winner from Martha Stewart's Cupcakes. As a member of the Martha Stewart Cupcake Club we are baking our way through this fun cookbook. Banana Pecan Cupcakes was a bonus pick for September. These cupcakes were lighter than banana bread and the chocolate frosting turned them into wonderful. I give them 5 stars! Check the MSCC blogroll and see what others thought of this recipe.

My Favorite Chocolate Sour Cream Frosting

Melt 1/4 cup butter and 6 ounces semi sweet chocolate. Cool 5 minutes, add 1/2 cup sour cream. Beat in 2 1/2 cups powdered sugar. This is the best! I like Ghiradelli choocolate, I just tried Tillamook Premium sour cream and I think I have another favorite!

Zucchini Spice Cupcakes

     I am happy to be a member of an online baking group. We will bake our way through the Martha Stewart Cupcake book. This months recipe was a winner. It uses up the ever prolific zucchini that is abundant this time of the year. It also gave me a chance to try out my new KitchenAide Food Processor. My old one died making Blueberry Bars--I just wore the poor thing out!

     It did a beautiful job of shredding the zucchini! This recipe was easy to make; whisk dry ingredients, including cinnamon, cloves and fresh nutmeg. Wet ingredients include eggs, oil and vanilla; add lots of brown sugar, a bit of lemon zest, the shredded zuchinni and some toasted walnuts. Gently stir and enjoy the spicy scent as these cupcakes bake.

     I frosted them with a simple cream cheese frosting! They are delicious for breakfast--I know! Check out all the bakers to see their creations.

     As I make a recipe in a new cookbook I like to write things in the margins--things I would do different etc. I also give recipes a star rating. This is a full 5 stars (5 is the best), I will certainly make them again. I would make just 1/2 recipe of frosting. This recipe makes 18 regular cupcakes and 24 minis.