Happy Halloween - Mummy Cupcakes

Halloween is so much fun.  Spooky decorations, scary movies, ghosts and goblins, plus you get to be anything you want on Halloween.  You want to be a super hero?  Of course you’re a super hero!  Princess?  That tiara has never looked better.  It’s also the one day of the year you knock on doors and get candy (endless supply of candy) for saying “Trick-or-Treat.”   Seriously, when else are you that lucky?  And it gets better, when you hit that stage when you are too old to go knocking on doors asking for free chocolate, your friends will throw a fabulous party!  Now this is when Halloween reaches its peak. 

Cocktails that flow from a pumpkin punch bowl, bat and pumpkin themed cookies, witches fingers for appetizers, brains for dinner - the clever food ideas never stop.  Obviously I didn't go empty handed to the Halloween party.  This year in honor of Jerry’s classic Halloween costume theme, mummy cupcakes!  I’m using a traditional chocolate cupcake with white piped frosting to mimic the mummy costume.  A little colored frosting to make the eyes and we’re all set.  Super cute (or super scary!) and delicious.  

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water

Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.

My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 

Pumpkin Butter Bars – It doesn’t get better than this.

There is a theme happening here – pumpkin everything.  It is fall, so I suppose there is no better time than to experiment with pumpkin.  Meredith said “You’re knocking it out of the park with these pumpkin desserts.”  (I’m blushing)  This one happens to be a happy accident.  I ended up with leftover filling from thePumpkin Pie Bites and did not want it to go to waste.  I didn’t want to make a pie since I had just made the pie bites.  Insert thought bubble….  What about that butter crust I used in the caramel bars.  I might just be on to something here.

Pumpkin Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. 

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.  Spoon over the bottom crust and spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the pumpkin filling. Return the pan to the oven and bake until the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week in the refrigerator. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Addicted to Pinterest - Pumpkin Pie Bites

Beautiful photos, creative ideas I would never think of, amazing DIY projects, endless amounts of recipes, the list goes on and on.  I wonder how many other people are addicted to Pinterest?  You’re either on it every chance you get, or you don’t know it exists. 

I have a board for every aspect of my life – that includes building my dream home.  I’m currently renting – and probably will never be able to afford my dream home, but that’s why it’s a dream home.  I get to pretend that money is flowing freely and I’m going to build an amazing home with walk in showers, tree houses for the kids I don’t have yet, relaxing lounge areas for movies and of course the dream kitchen and overly organized pantry that lends itself to endless amounts of cooking and baking.  Don’t forget this kitchen is open and flows right into the rest of the house so I can always be entertaining.  Oh to dream…

Well, for now, I can at least make one aspect of that come true – cook and bake for friends and family in an apartment I don’t deserve that has an amazing open layout – yes I can entertain!

I may as well put all of those wonderful recipes I’ve been pinning to good use!  I’ll start with the Pumpkin Pie Bites.  Who doesn’t like pumpkin pie?  And when it comes in a pop in your mouth, eat as many as you want because they are so small, bite size who can resist?  I’ll take five, or six, or….

Pumpkin Pie Bites

Ingredients

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees.
Roll out dough and cut into squares (some will have rounded edges).

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each cut square of pie dough – fold edges to meet in the middle.

Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.  Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies.  Keep refrigerated.

Fall Is In The Air - Pumpkin Chocolate Chip Cookies

The air is crisp when I wake up in the morning.  My nose runs when I am outside for more than a few minutes.  Fall is in the air.  This can only mean one thing - pumpkins.  Pumpkin pie, pumpkin cookies, pumpkin soup, stuffed pumpkin - you name it, I want to make and eat it!  This is one reason fall is my favorite season - I cannot get enough pumpkin in my life.  

With a chill in the air and my brain thinking fall is right around the corner (or here!) I couldn't help but think about making a dessert with a pumpkin flavor.  I recently made a batch of chocolate chip cookies - melt in your mouth, delicious butter flavor, warm, gooey chocolate chips.  Since these were still on my mind, I decided to combine two of my favorites.  Alas, the pumpkin chocolate chip cookie.

Pumpkin Chocolate Chip Cookies
Recipe adapted from Taste of Home

Ingredients:

• 1 cup European style butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 large brown egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1-1/2 cups semisweet chocolate chips

Directions:

• In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
• Drop by tablespoonfuls onto baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

A Perfect Day for a White Wedding

Well - my baby brother did it!  He and Christine are officially Mr. and Mrs. Huber.  I cannot believe the wedding has come and gone and they have begun their life as a married couple.  

I spent two days before the wedding making 150 sugar cookies and 350 cupcakes: vanilla with vanilla buttercream, chocolate with Oreo buttercream and red velvet with cream cheese frosting.  Two days of baking up a storm!  It was so much fun, and I nearly got it all done under the wire.  I had to enlist some last minute help from the cousins to finish the hearts on the cookies.  Everything turned out really well, thank goodness!

I knew the day would be emotional, but I wasn't expecting all of the tears that

flowed.  It started with my sister going in search of water - she returned with tears in her eyes.  I asked what was wrong, she responded with "I've never seen a more beautiful bride."  Of course, my dad got choked up, then I got teary eyed.  The ceremony was beautiful.  More emotional than I expected.  Once one Huber started with the water works it was a chain reaction down the line!  I couldn't help but be overcome with tears - after all, the baby of the family has grown up so quickly - married, with a baby of his own.  Andrew - I am so proud of you!  May your wedding day be beautiful memories that will last a lifetime and always remind you of the love you and Christine have for one another.  Congratulations, baby brother.

Chocolate and Vanilla Cupcakes
Chocolate Cupcakes with Oreo Frosting


Red Velvet Cupcakes
Ingredients:
2 Cups flour
2 Cups sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoons baking soda
2 Large eggs
1 Teaspoon salt
1 Cup buttermilk
1 Cup vegetable oil
1 1/2 teaspoons vanilla extract
1 Cup boiling water
Red gel food coloring


Directions:
Preheat oven to 300 degrees F.  Mix all ingredients with the paddle attachment on medium speed until blended.  Add as much red food coloring until you reach the desired color.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.


Cream Cheese Frosting
Ingredients:
2 (8 ounce) packages cream cheese, softened (Use Philadelphia or another top brand here, don't use a generic)
1/2 cup European style butter, softened
Confectioners' sugar (you'll use anywhere from 3 cups to 7 cups based on the consistency you want)
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together cream cheese and butter.  Mix in the vanilla, then gradually add in the confectioners' sugar until smooth.  Frost cupcakes and refrigerate.

A Blissful Wedding Shower

A few weeks ago I had the pleasure of baking for my brother’s fiancé’s bridal shower.  The menu was chocolate cupcakes with chocolate buttercream (my specialty), vanilla cupcakes with vanilla buttercream and heart shaped sugar cookies.  I had a lot to do for one Saturday afternoon!  Thanks to the family troops who helped me pull it all together.

I honestly cannot believe the time has come – we are now just two weeks away from the wedding.   This last year has absolutely flown by.  It seems like only yesterday my brother popped the question and now one of the greatest days of their lives is about to happen.  My little brother, getting married.  No surprise there.  I knew one day he’d sweep a woman off of her feet, but who knew it would happen so quickly. 

They asked me if I would be willing to make cupcakes and sugar cookies for the bridal shower and their wedding.  I said yes, of course, honored they would even ask.  As a shower gift, I had a cake knife and server set engraved.  I thought it was only fitting since I was doing the desserts for the shower and the wedding. The dessert table looked beautiful, decorated with sugary treats and homemade paper flowers.  A wonderful weekend to jump start the wedding festivities.

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water


Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 


For a 9x13 in cake - bake for one hour.


Let cool on wire racks.  Frost and decorate.


My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 


For Vanilla cupcakes, omit the cocoa powder and add 1/2 cup all purpose flour.

Sugar Cookies
For the sugar cookies I use Wilton Roll-Out Cookie Recipe

Who Else Wants Banana Butterscotch Pudding?

The minute I came across this recipe, I knew immediately that I had to make it.  Bananas, butterscotch and bread pudding?  Sign me up!  This can all be prepared by hand, which makes it an easy dessert for those who aren’t blessed with mixers. 

I love desserts that have a heavy banana flavor, so I used two bananas instead of one.  The banana bread pudding was excellent, but next time I plan on doubling the topping to have a gooier bread pudding.      

I certainly won’t be able to top the instructional video from Rachel Allen.

Banana Butterscotch Pudding

Adapted from Rachel Allen

Ingredients:
For the Pudding

• 1 cup (4 oz) all-purpose flour
• 1 tbsp baking powder
• 1/2 cup (4 oz) superfine sugar
• 1 egg, beaten
• 2 bananas, mashed
• 1 cup milk
• 1 tsp vanilla extract
• 6 tbsp (3/4 stick) Kerrygold Butter, melted

For the Topping

• 1/2 cup (4 oz) light brown sugar
• 2 tbsp corn syrup
• 2/3 cup boiling water

To Serve

Softly whipped cream or vanilla ice cream (optional)

Directions:

Preheat the oven 350°F.  Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed bananas, milk, vanilla extract and melted butter.  Pour mixture into the dry ingredients and stir until combined.  Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan.  Bring to the boil and then drizzle over the pudding.  Bake for 30–40 minutes, or until it feels slightly firm in the center.  Serve immediately with softly whipped cream or vanilla ice cream.