Trouble Makers.
November 26, 2010 at 6:04 pm | Posted in Uncategorized | 1 CommentTags: autumn, birthday, children, cinnamon, cream cheese, cupcake, cupcakes, dairy free, daughters, dessert, easy, fall, frosting, Gourmet magazine, icing, kids, parents, trouble, trouble making
My kids are great. I love them. That being said, they are also little monsters (my three-year-old even insisted on being a monster for Hallowe’en and her favourite movie is Monsters Inc). I think my kids are such trouble-makers so that I can experience what my parents went through.
When I was only a toddler, my brother and I would hatch plans and get into a terrible amount of trouble. Soon after I learned how to walk, I used the drawers in the kitchen to create steps up to counter. There I was able to get the bottle of Flintstones vitamins and hand them to my brother who proceeded to open said bottle–we ate them all.
Another time, we decided that we wanted all the Fudgesicles and Popsicles for ourselves. So, when my mom and dad went to bed we snuck downstairs to the big chest freezer in the basement. My brother lifted me up while I opened the freezer and took the icy treats. We thought we would be smart and save them so we hid them under our pillow. We awoke to my mother’s screams as she saw a melted brown mess spreading from underneath my pillow.
Now, it is my turn.
It seems like every day my daughters stir up trouble. One incident happened just yesterday. I went to the bathroom and I was gone for under 2 minutes only to return to a gigantic mess of cracked eggs and butter smeared over the kitchen floor and on my little angels. Mind you, this was just after then had been given a bath.
Today, they decided to top themselves. My daughter asked me to peel her an orange. My first mistake was turning my back to them. They grabbed one of their chairs from the craft table and placed it near the cabinets. My eldest daughter climbed up and removed the vaseline from the a basket. All the time I was doing this I was thinking “wow, my children are so great. They can play so nicely and quietly together.” That was my second mistake–my girls never play quietly.
Let’s just say that vaseline is a lot harder to clean up than butter and eggs.
Despite the lack of butter and eggs, I knew I had to make some cupcakes today. It was someone’s birthday weekend and I had to deliver some birthday spirit in the form of baked goodies. It was a bit hard to figure out what to make because this person doesn’t really like sweet stuff. So I racked my brain and decided on Gourmet’s dessert of the month, Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting.
Again, this recipe is perfect to satisfy a desire for autumn flavours (and a cinnamon fanatic like myself). Instead of a cake I made cupcakes so that it would be easier to serve and eat.
SPICED APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING
From Gourmet Magazine
Makes 14 cupcakes
FOR CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups unsweetened applesauce
FOR FROSTING
- 5 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon pure vanilla extract
- 1 cup confectioners sugar
- 1/2 teaspoon cinnamon
Method
For the Cake:
Preheat oven to 350°F with rack in middle. Line muffin tin with paper cups or grease.
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined.
Scoop batter out into muffin tin filling it 3/4 full.
Bake for 20-25 minutes or until toothpick inserted into centre comes out clean.
Cool in muffin tins for 10 minutes then transfer to cooling rack to cool completely.
For the Frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cupcakes.
Sometimes Downers can be a good thing.
November 23, 2010 at 2:52 pm | Posted in Uncategorized | Leave a commentTags: autumn, cake, cranberry, cranberry upside downer, dessert, fall, recipe, thanksgiving, tuesday's with dorie
Wow, my last post was probably one of the most dull posts that ever was. All I can say is that I am very sorry. I don’t know what is wrong with me but I have been feeling extremely drained for the past two weeks.
This exhaustion that I am experiencing is odd because I have always been someone who needs very little sleep. Oh well, such is life I suppose so I shall trek on.
The weather in Whistler has been getting colder and colder. Last night, while I wasn’t sleeping, I heard the constant howling of the wind and rattling of the trees outside. Just the sounds alone sent chills throughout my body. Today, however, didn’t feel so cold so my daughters and I wrapped ourselves up in layers of clothing and ventured out to the market.
At the grocery store we scored some great deals, which included fresh organic cranberries. In light of the upcoming American Thanksgiving I decided to bake a recipe I saw a few months back. To my surprise many other food blogs posted the same recipe today–collective food conscience perhaps? Whatever the case this would be a great dessert alternative for the standard pumpkin pie.
The recipe was featured as a Tuesday’s with Dorie choice in september. I won’t retype the recipe here but, rather, direct you where you can find it (Superfluous: TWD- Cranberry Upside-Downer).
Whether you are in America celebrating the holidays or in Canada give this recipe a try. It is sure to be a hit and proves that sometimes Downers can be a good thing.
Always room for comfort
November 21, 2010 at 8:41 pm | Posted in Uncategorized | Leave a commentTags: apple crisp, breakfast, cinnamon, cold, comfort food, dessert, easy, fall, quick, winter
It seems like November has only just arrived but it is already mid-month. Where has the time gone? This month has been extremely busy–the majority of which I spent lying in bed in at my parents’ house in mild pain and sleeping. When I finally returned home, I was struck with the bite of frosty weather.
The weather in Whistler is getting chilly and my house lacks proper insulation. So, I decided I would be efficient and heat the house with my oven while baking something homey for my husband since apparently the bachelorhood he endured while the girls and I were gone made him feel quite lonely.
Apple crisp was the perfect treat for these cool fall days especially for my family because we always equate the dessert with feelings of comfort. This is a straight forward recipe that has always been a hit with our family. Sometimes comfort comes in the simplest of ways. It may not be the prettiest dessert, but it’s sure to warm you up on a cold, wet day.
Mom’s Apple Crisp
10 medium sized apples (macintosh, golden delicious or granny smith) peeled and sliced
2 tbsp granulated sugar
1 tbsp cinnamon
Juice from 1 lemon
1 cup whole wheat flour
1 cup all-purpose flour
1 cup light brown sugar
1 cup butter, cut into cubes
Method:
Preheat oven to 370 degrees.
In a medium sized bowl toss the apples with granulated sugar, cinnamon and lemon juice. Pour apples into a 9×13 pan and set aside.
In another medium sized bowl, mix flours and sugar together. Then, with a pastry blender (you can also use your hands) cut in the butter until it the butter is coarsely mixed in and is about the size of peas.
Spread the flour mixture on top of the apples evenly and place in preheated oven.
Bake for 45-50 minutes or until the topping is golden brown and you can see the apples mixture at the corners bubbling.
Remove from oven and cool.
Serve with ice cream or on it’s own for breakfast, lunch, dinner or all of the above.
Thanksgiving, Hallowe’en, Pumpkins… Oh My!
October 9, 2008 at 9:51 am | Posted in Uncategorized | 2 CommentsTags: autumn, chai, cream cheese, cupcake, fall, halloween, orange, pumpkin, thanksgiving
I am Canadian and being Canadian I will be celebrating Thanksgiving this Monday. With Thanksgiving and Hallowe’en both coming very soon I decided that I needed to make a festive cupcake.
Now, I am addicted to baking blogs. One of my absolute favourites is I heart Cuppycakes –who by the way just won September’s Cupcake Hero . She is a cupcake genius. In a recent post she did an amazing caramel apple cuppycake . My problem (which my hubby ALWAYS mentions) is that I am a very poor cupcake decorator. Well when I saw CB’s caramel cuppycake I thought you could make that a pumpkin. Then at the store I saw some candy and a light bulb went on.
Thus, I present to you A Patch of Pumpkin’s cupcake.
I created the recipe by basically adding more flour to my standard pumpkin pie recipe. Hubs thinks it is awesome and in his words “it is a cakey version of pumpkin pie!” I know, he is kind of nerdy…
Ingredients for Pumpkin Cupcakes
- 1 cup pumpkin puree
- 1/2 cup golden sugar
- 1/2 cup granulated sugar
- 1 1/2 cup flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 tbs baking powder
- 1/2 tsp baking soda
- 3 eggs
- 1/3 cup shortening
Ingredients for Chai Cream Cheese Frosting
- 1 packages (8 oz) of cream cheese, softened
- 2 cup confectioners sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 tsp chai spice mix
- Yellow and Red food colouring
Ingredients for Assembly
- Orange sprinkles
- Green bytes candy or thick green licorice
Prepare Cupcakes
Preheat oven to 375 degrees.
In a bowl mix together flour, cinnamon, ground ginger, cloves, salt, baking powder and baking soda. In another bowl, blend together shortening and sugars. Once a creamy texture is reached add the pumpkin puree and mix.
Who needs a KitchenAid when you have a real Kitchen Aid (he is SUCH a goof)
Take the bowl of dry ingredients and slowly add to the wet mixture making sure everything is blended well.
Fill cupcake liners and place in the preheated oven for 15-20 minutes or till cake tester comes out clean.
sooo gooey
Remove from oven and let cool.
yay!!! They came out looking scrumptious
Prepare Chai Cream Cheese Frosting
Blend together softened butter and cream cheese together. Once blended, slowly add confectioner’s sugar so that frosting is stiff. Add vanilla and chai. Blend again. Add food colouring till you achieve desired orange colour.
Assembling Cupcakes
Take cooled cupcakes and put big dollop of frosting on top. Shape so that frosting resembles a sphere.
Roll frosted cupcake in sprinkles fully covering the surface of the sphere.
oh so prettttttyyyy
Insert green livewire byte or green licorice that has been cut to an inch. Run knife vertically down the sphere starting from the green candy — doing this will create the ridges of the pumpkin. Continue to make ridges on the cupcake till you have six ridges. However, it is important to make sure you wipe off the knife before you proceed to do more ridges.
Place in fridge over night so that frosting sets and there you have it, a nice festive patch of pumpkins.
Also, I would like to thank Fiesta Products for my Iron Cupcake prize. I received the whole Head Chefs set in the mail yesterday and my daughter, E, loves them. She uses them as dolls right now but I think they are great in the kitchen.
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