Tag Archives: fall

January 14, 2013 · 5:00 am

Caramel Apple Cupcakes

Apple Caramel Cupcakes // Pale Yellow

Best. Cupcake. Ever.  Some bold statements were made about these cupcakes.  Paula didn’t think so, she prefers a boozy cupcake, luckily I have plenty of those to go around.  I agree with Paula, this is not the best cupcake I’ve ever made (at least in my opinion), but that’s one of highlights of baking, everyone has different tastes.  My favorite brownie is not everyone’s favorite brownie, hence the 12-million chocolate chip cookie recipes out there in the world.  And this, my friends, is the biggest challenge of baking for others – what do you make someone that is their favorite kind of flavor?  It’s a lot of fun to try!

Apple Caramel Cupcakes // Pale Yellow

Irene said “best cupcake ever first” and I’m glad she thinks so because these were her birthday cupcakes.  Last year I made her Heath Toffee Cupcakes.  I talk about Irene a lot because she is my #1 fan, really, truly.  She is my literal number 1 commenter besides myself, that obviously makes her my #1 fan.  If I ever get a cookbook deal I’ll probably dedicate it to Irene because she has supported me more through this process than anyone else.  I don’t mean to get sappy, but I just reread Bossy Pants and if Tina Fey can write love letters to Amy Poehler, I can write love letters to Irene.  Boom.

Apple Caramel Cupcakes // Pale Yellow

Anyway, I’ve been meaning to make these cupcakes for a looooooong time, since mid-fall.  I had leftover salted caramel sauce and leftover apple butter in the fridge and this seemed like a perfect fall cupcake.  Then, a hurricane kept me out of work for a week and altered my life view a bit, these cupcakes were pushed to the back burner.

Apple Caramel Cupcakes // Pale Yellow

So here’s the truth – Irene, I made you these cupcakes because I love you, and I had all the leftover ingredients in my fridge, luckily they don’t spoil.  Sorry.  No worries, these are some outstanding cupcakes and no one got sick.  PS – NO one has EVER gotten sick from something I have made (as far as I know…)

Apple Caramel Cupcakes // Pale Yellow

What we have here is a cupcake moistened with apple cider and spiced with cinnamon.  The inside is injected with rich apple butter and the cupcake is frosted with a creamy caramel and cream cheese frosting.  To finish there is a delightful drizzle of homemade salted caramel sauce.  I think you should make these cupcakes and decide for yourself if they are truly the best. cupcake. ever.

Apple Caramel Cupcakes // Pale Yellow

One Year Ago: Roasted Chestnuts

Print the Recipe!

Apple Caramel Cupcakes
Adapted from Lehigh Valley Live
Yield – 12 cupcakes

2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup apple cider
1/2 cup apple butter

  1. Preheat the oven to 350 F and line your cupcake pan with liners.
  2. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until pale yellow.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Sift together the flour, powder, cinnamon, and salt onto wax paper.
  4. Add the dry ingredients in three additions with the apple cider in two additions in between.  Mix on low speed until just incorporated.
  5. Use a standard ice cream scoop to divide the batter between cupcake liners.
  6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Fit a small piping bag with an injection tip and fill with the apple butter.  Push the tip into each cupcake and then pull out slightly, squeeze the apple butter and slowly remove the tip from the cupcake.  Wipe off any extra apple butter.

Caramel Buttercream
1/4 cup light brown sugar, packed
4 + 6 tablespoons unsalted butter
1/3 cup heavy cream
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 3/4 cup powdered sugar
salted caramel sauce for drizzling

  1. Melt the brown sugar and 4 tablespoons of the butter in a small saucepan, heat until the sugar dissolves.  Bring to a boil and then remove from the heat.
  2. Whisk in the cream and then pour into a small bowl to cool to room temperature.
  3. In the bowl of a stand mixer with the paddle attachment, beat 6 tablespoons of butter and cream cheese until light and fluffy.  Beat in the butter and salt.  Scrape the bowl as needed.
  4. Turn the mixer to low and drizzle in the caramel mixture.  Gradually add in the powdered sugar to make a stiff frosting.
  5. Place the frosting in a piping bag and pipe a swirl on each a cupcake.
  6. Heat the salted caramel sauce in a small saucepan filled halfway with water.  When the sauce is loose, drizzle over each cupcake.

Apple Caramel Cupcakes // Pale Yellow

(PS – Irene is contemplating starting her own blog, she needs to totally do it, then we can be IRL friends AND blogging friends!)

 

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December 17, 2012 · 5:00 am

Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

Print the Recipe!

Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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November 30, 2012 · 5:00 am

Baked Pumpkin Donuts

Donuts have always been on the short list of foods I don’t make at home.  To me there is no need to bring a frier into the house.  Don’t get me wrong, I thoroughly enjoy fried foods!  However, I try to eat healthy to make room for all the luscious desserts I consume, and I am most definitely not afraid of butter and sugar.  Also, there are some cravings that can only be satisfied by something golden-brown, crispy, and deep fried.  I have always thought fried foods belong at restaurants and fairs.

So enter this recipe for baked donuts.  I have been seeing donuts all over the blog-o-sphere and they looked delicious, but I knew they were not the recipes for me.  I skimmed past to other confections.  One day I stopped skimming because this recipe from Andie sounds trust worthy.  First of all, she has a great story and tends to cook on the healthy side.  Second, this was a recipe for BAKED donuts, hmmmmmm, I could get behind that.  Plus, there was pumpkin!

On a recent trip to Target I was doing an excellent job sticking to my list, but you know how it is when you go to Target, you always need to buy something random, and then I saw this donut pan – Norpro 3980 12-Count Nonstick Mini Donut Pan.  I thought about it and walked away.  I still didn’t know how I felt about making donuts at home.  But then I went back and picked up the pan.  Only one random purchase at Target equals a pretty successful shopping trip if I do say so myself!

I am so glad I went back and picked up that donut pan!  These donuts are incredibly moist and flavorful.  There is very little fat and none of it is missed.  This is a cake-like donut bursting with pumpkin and spice and everything nice!  I made three different topping because why not?  I had the left-over salted caramel sauce in the fridge and that was my favorite topping.  The salted caramel pairs perfectly with the spicy pumpkin donut.  I also enjoyed the cinnamon-sugar topping, that was the most traditional.  Baked donuts are easy to whip up and offer a nice variation from muffins and quick bread for breakfast treats!

Print the Recipe!

Baked Pumpkin Donuts
Adapted from Can You Stay for Dinner?
Yield – 14 small donuts

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup brown sugar
1/3 cup applesauce
3/4 cup pumpkin puree
1 egg
1 teaspoon vanilla
1/2 cup milk
Toppings – salted caramel, melted butter, cinnamon, sugar, powdered sugar, etc

  1. Preheat the oven to 350 F and grease your donut pan.
  2. Whisk together the flour, powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl.  Set aside.
  3. In a medium bowl whisk together the sugar, applesauce, pumpkin, egg, vanilla, and milk until well combined.
  4. Slowly add the dry ingredients to the wet and stir until just combined.
  5. Divide the batter into the greased donut pan and spread to smooth.  The batter should almost fill each donut shape.
  6. Bake for 12 minutes or until the top is lightly browned and the donuts easily slide from the pan.
  7. Set aside on a wire rack.
  8. Top as desired and eat ASAP!
  • Salted caramel - Warm the jar of sauce in a pot filled halfway with water over the stovetop until the caramel is a drizzling consistency.  Drizzle over the donuts.
  • Powdered sugar - Add about 1/2 cup of powdered sugar to a large plastic bag and add the warm donuts, shake to coat.
  • Cinnamon-sugar – Melt 2 tablespoons (for 5 donuts) in a small bowl.  Mix together 1/3 cup sugar and 1 tablespoon of cinnamon in another bowl.  Dip the donuts one at a time into the butter and then into the cinnamon-sugar.

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November 7, 2012 · 5:00 am

Pumpkin Cinnamon Rolls

When you are off of work for two four days, what better to do than make some cinnamon rolls, pumpkin cinnamon rolls no less!  There is nothing better than the smell of sweetness, cinnamon, and yeast baking on a windy, raining morning.  For a day that is set for laziness, why not start properly with a sweet, decadent breakfast!

It’s always interesting to see what I write.  My blogging process is weird.  The time between baking, typing up a recipe, photographing, editing the photos, starting a post, and finishing a post can take anywhere from a day to a couple of weeks.  Often I start a post with a paragraph going in one direction and the rest of the post goes somewhere else.

The first paragraph was written pre-Hurricane Sandy.  During this time my roommates and I had stocked up on food, water, wine, and candles.  We were ready to watch movies, bake, eat, and relax for a few days.  The start of this post completely captures my attitude before the storm and Monday’s post completely captures my attitude after the true nature of the storm was realized.

Let’s talk about happy things now, and these are happy cinnamon rolls!  I’ve never made cinnamon rolls, weird, but true.  And in my true nature I would never let my first experience with cinnamon rolls consist of plain, boring cinnamon rolls!  Here are some fall-inspired pumpkin cinnamon rolls!  I hope you get inspired too!  These bad boys are moist, spicy, and totally sweet, melting in your mouth.  The apartment smelt like heaven.  Best of all, not that much work!

Print the Recipe!

Pumpkin Cinnamon Rolls
Adapted from Smitten Kitchen via Baked Explorations
Yield – 12 cinnamon rolls

Dough
3 tablespoons butter, unsalted
1/4 whole milk
1 + 1/8 teaspoon active dry yeast
1 3/4 cups flour
2 tablespoons light brown sugar, packed
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
scant 1/8 teaspoon allspice
scant 1/8 teaspoon cloves
1/3 cup pumpkin puree
1 egg yolk

  1. Brown your butter by placing it in a small saucepan.  Melt and cook until the butter is brown.  Set aside to cool.
  2. Warm the milk slightly but not above 116 F.  Sprinkle the yeast over the milk and allow the yeast to bubble slightly.
  3. Add the flour, brown sugar, sugar, salt, cinnamon, nutmeg, ginger, allspice, and cloves to the bowl of a stand mixer.  Turn on low speed with the paddle attachment and mix until combined.  Add in 2 tablespoons of the browned butter, pumpkin puree, milk/yeast, and egg yolk.  Mix until all combined.
  4. Switch to the dough hook and knead for five minutes.
  5. Place the dough in an oiled bowl and cover with a towel and let double in size for one hour.

Filling
1/4 cup + 2 tablespoons brown sugar
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon cinnamon

  1. While the dough is raising, mix together the ingredients for the filling.
  2. Roll out the dough on a well floured surface to dimensions of 8 x 12 inches.
  3. Spread the remaining 1 tablespoon of melted butter on the dough and sprinkle the filling evenly over the dough.
  4. Roll the dough gently along the long side into a spiral.
  5. With a serrated knife cut the roll into 12 one inch pieces.  Place the pieces in greased and parchment lined 9” round pan.
  6. Allow the rolls to raise for another hour.  Or place the rolls in the fridge overnight and bring to room temperature for one hour before placing in a 350 F oven for 20 minutes.
  7. Place on a wire rack.

Glaze
2 tablespoons non-fat Greek yogurt (or cream cheese)
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla

  1. If using Greek yogurt, strain the yogurt in a sieve lined with paper towel overnight.
  2. Mix the yogurt, milk, powdered sugar, and vanilla in a small bowl.
  3. Smear over the warm cinnamon rolls.
  4. Serve warm!

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November 5, 2012 · 5:00 am

Apple Pie Cheesecakes

Yummy, yummy!  I saw this recipe the day before I went apple picking and I knew I was going to make it with my freshly picked apples.  Since I had so many apples, I wanted to make my own apple butter.  Making apple butter is super easy!  Just dice some apples, cook them until they are really soft, and then puree.  I had always assumed apple butter was difficult to make and fancy, but I was wrong.

This post was supposed to go out on Friday, but somehow it just didn’t seem right.  This whole blogging thing seems trivial and I could be doing so many more useful things with my time then typing up recipes, taking pictures, and writing about them.  It’s a shame because this amazingly delicious recipe is being overshadowed by the dark cloud over my heart.

People don’t have heat, electricity, warm food, or clean water, and I’m writing about apple cheesecakes.  It all seems inappropriate.  Hurricane (Post-Tropical Storm) Sandy has left us, yet the devastation left in her wake is still being uncovered.  Saturday I made the decision to push forward and find some degree of normalcy.  Time has not stopped, life is pushing forward and I need to move with it.

I’ve been out of work for a week and I have used that time to volunteer, gather what supplies I can for those who need it, and reach out to those I care about.  Eventually I will find the balance I need to help those in need and do the things that bring me joy.  If you want to know what you can do to help, please email me – palyellowbakes@gmail.com.  Thank you!

These mini apple cheesecakes really are wonderful!  They have a crunchy, cinnamon-filled crust and a simple, sweet, no-bake cheesecake filling.  The apple-walnut compote on top adds the extra burst of appleness this recipe needs.  This dessert was well received by the roommates and co-workers.  I believe this would make an excellent addition to any Thanksgiving dinner!

And this seems so silly, but I’m in love with the pictures I took!  I struggle with my photography so much!  Nothing is straight, almost all the pictures are blurry, and I just don’t have great natural light spots.  These pictures were taken in the early evening out on the back porch.  Everything just works.  It’s a rare moment I’m impressed by my own photography, this is one of those occasions!

Print the Recipe!

Apple Pie Cheesecakes
Adapted from Shutterbean
Yield – 12 individual cheesecakes

1 1/4 cups graham cracker crumbs
1/3 cup walnuts
1/4 teaspoon salt
1/2 teaspoon cinnamon
7 tablespoons unsalted butter
8 ounces 1/3-fat cream cheese, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
3/4 cup heavy cream
1/2 cup apple butter, see recipe below
2 tablespoons unsalted butter
1 medium apple
2 tablespoons brown sugar
1 teaspoon cinnamon
1/3 cup walnuts, coarsely chopped

  1. Preheat the oven to 375 F and make the apple butter if you’re making it from scratch.  If you have store bought, use it!
  2. Pulverize the graham crackers and then measure 1 1/4 cups into a small bowl.  Pulverize the walnuts as well and add to the graham crackers.
  3. Melt the butter and add it along with the salt and cinnamon to the walnut/graham cracker mix.  Stir until everything is moistened.
  4. Spray silicone cupcake molds with cooking spray and press 2 tablespoons of the crust mixture into each cupcake mold.  Use your fingers to press the crust into the bottom and up the sides.
  5. Bake for 12-15 minutes or until the crusts are brown.  Let cool completely befroe filling.
  6. Beat the cream cheese for 2-3 minutes or until light and fluffy.  Beat in the powdered sugar, vanilla, and apple butter.
  7. In another bowl beat the heavy cream on high until stiff peak form.  Gently fold the whipped cream into the cream cheese.
  8. Use a standard size ice scoop to portion the cream cheese mixture into each crust.  Smooth the tops with a spatula.  Refrigerate at least 1 hour before serving.
  9. To make the apple-walnut topping melt 2 tablespoons of butter in a small saucepan.  Chop up one apple into small pieces and add it to the butter.
  10. Add in the walnuts that are coarsely chopped and the cinnamon.  Sprinkle in a pinch of salt.  Stir and heat until the apples are soft and a nice sauce has formed.  Set aside to cool.
  11. Place about 1 tablespoon of the mixture on top of each cheesecake.

Apple Butter
Adapted from Chef in You
Yield ~ 3 cups

2 pounds chopped apples
2 tablespoons apple cider
splash of water

  1. Add the chopped apples to a medium sized sauce pan with the apple cider.  Stir and cover with a lid.
  2. Cook until the apple are easily mashed with a wooden spoon.  If the mixture becomes too dry, add in a splash of water.
  3. Use an immersion blender to puree into a smooth mixture.
  4. Store the mixture in the fridge in an airtight container.

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October 31, 2012 · 5:00 am

Pumpkin Pie Jello Shots

Yes, you can!  If you want to be the hostess-with-the-mostess, this is the recipe for you.  Nothing says holiday party like your favorite dessert turned into a miniaturized version that also happens to be a Jello shot!

Really, no Fall Fest is complete without pumpkin and no party is complete without Jello shots.  Ever since I saw the two combined I have been waiting for the perfect opportunity to show off.  Find all the fall fest recipes here:  Caramel Apple Crumb Bars, Apple Cider Sangria, and Pumpkin Cupcakes with Salted Caramel Cream Cheese Buttercream.

My only compliant is too much of the pumpkin Jello seeped into the crust.  To solve this problem I would either make these Jello shots a few hours before serving (versus the night before) or add two layers of pumpkin Jello.  However, the bourbon whipped cream is a must!  There is nothing like bourbon goodness to make a perfect Jello shot.

The aborableness factor is high and the taste matches.  The crust is crispy and flaky and store-bought!  Shhhhhh, if you’re making fancy Jello shots, you can buy a store-bought crust, it’s a rule.  The Jello-pumpkin mixture tastes just like pie and has lots of spicy-goodnesss.  And obviously bourbon whipped cream is amazing!

Print the Recipe!

Pumpkin Pie Jello Shots
Adapted from That’s so Michelle
Inspired from Brit & Co
Yield – 40+

2 pre-made pie crust, two crusts come to a box, so in other words, one box)
cooking spray
1 envelope Knox gelatin
1 + 1/4 cup water
1/3 cup pureed pumpkin
1/4 teaspoon cinnamon
1/8 teaspoon of each nutmeg, cloves, allspice, and ginger
1/4 cup sugar
1/2 cup white rum
1 cup + 1/2 tablespoon heavy whipping cream
1/4 cup bourbon
1/2 teaspoon vanilla
2 tablespoons powdered sugar

  1. Preheat the oven to 450 F and liberally spray your mini-muffin tins with cooking spray.
  2. Roll out your pie dough with flour until it is about 11 inches in diameter.  Use a round cookie cutter or glass to cut circles larger than your little muffin tin.  I have two mini-muffin pans and the cups are very different in size.
  3. Carefully press the circles into the muffin tin and prick several times with a corn on the cob holder.
  4. Bake for about 10 minutes or until golden brown.
  5. Remove from the muffin tin and allow to cool on a wire rack.
  1. Pour 1 cup of water in a cold sauce pan and sprinkle the gelatin on top.  Let this sit for about 2 minutes.  Turn on the heat and add the pumpkin, spices, and sugar.  Stir until everything is combined and the mixture is warm.
  2. Remove from the heat and stir in the rum, 1/4 cup water, and cream.
  3. Place your mini pie crusts on a foil lined cookie sheet.
  4. Carefully pour into your mini pie crusts.  I used a 1/2 tablespoon measuring spoon and that worked well for me.  I place extra in little cups for more more traditional jello shots.
  5. Refrigerate overnight.
  1. Before serving whip the 1 cup of heavy cream until you reach soft peaks.  Add in the bourbon, vanilla and powdered sugar.  Whip again until stiff peaks form.
  2. Use a piping bag and a small star tip to pipe a dollop of whipped cream on each jello shot pie.
  3. Enjoy responsibly!

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October 29, 2012 · 5:00 am

Caramel Apple Crumb Bars

Sometimes you see a recipe and you know you’re going to making that one soon!  That’s what happened when I saw this recipe for caramel apple crumb bars! Talk about fall in every bite!!  Our Fall Fest party was the perfect opportunity to create a rich bar.  Easy for grabbing and eating.

PS – there is kind of a hurricane going on right now.  Whatever.  The fridge is stocked, I’m making some cinnamon rolls (pumpkin cinnamon rolls, no less!), I don’t have to go to work tomorrow, I’m ready.  Bring on Sandy.  As long as no one gets hurt and there isn’t too much damage, I’m looking forward to this storm.  I’m sure I’ll have more goodies to share as a result of this extra baking time.

These are some good bars.  The crust is crispy and crunchy and the apple filling is flavorful.  The caramel is a great companion to the apples and the crumb topping.  The bars received great reviews at the party.  I cut them small so everyone could grab a bar and snack away.  I highly suggest making some of these caramel apple crumb bars with the last of your fall apples!

Print the Recipe!

Caramel Apple Crumb Bars
Adapted from Annie’s Eats
Yield – 30-40 squares, small squares (9 x 13 pan)

1 1/2 cups flour
1 cup oats
1/3 cup sugar
1/3 cup brown sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, cold
1 egg yolk
1 teaspoon vanilla
2 tablespoons unsalted butter
6 small macoun apples
3 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
10 ounces caramel candies
2 tablespoons heavy cream

  1. Preheat the oven to 375 F and line a 9 x 13 pan with foil.  Spray with cooking spray.
  2. In a large bowl whisk together the flour, oats, sugar, brown sugar, cinnamon, salt, and baking powder.
  3. Cut the butter into small pieces and use a pastry blender to cut the butter into the flour mixture.
  4. Add the egg yolk and the vanilla and stir to combine.  At this point I used my hands to knead the dough together.
  5. Press two-thirds of the dough into the bottom of your prepared pan.  Set aside the remaining third for the topping.
  6. Bake for about 12 minutes until the bottom is golden brown.
  1. Peel, core, and slice the apples.
  2. Melt the butter in a medium sauce pan.  Add in the apples, sugar, cinnamon, and nutmeg.  Stir to combine and let the mixture cook for about 10 minutes.
  1. Unwrap the caramel candies and place them in another small saucepan with the cream.  Stir and heat until the caramels are all melted.
  2. Carefully spread the caramel over the baked crust.  Spread the apple mixture evenly over the caramel.
  3. Sprinkle the remaining crumb crust over the top.
  4. Bake for 20-25 minutes or until the top is golden brown.
  5. Cool completely before cutting and serving.

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October 26, 2012 · 5:00 am

Apple Cider Sangria

You know I love sangria right?  I mean who doesn’t?  Fruit, wine, extra booze, a little bit of sparkling something – it’s heaven in a glass!  I’ve always considered white sangria a marvelous drink for summer get-togethers and red sangria fantastic for winter parties.  Now I have something fabulous for fall festivities – apple cider sangria!

It’s the weekend!  Grab your favorite pitcher, put on a cozy sweatshirt, and make yourself some apple cider sangria, you’ll be happy you did!  Apparently Hurricane Sandy is coming to New York.  I should go stock up on the wine now,  there would be nothing worse than being trapped in the house during a hurricane without any wine!!!

This is goooooood sangria.  Sweet from the apple cider, crisp from the Pinot Grigio, and spiced from the cinnamon and ginger.  The sangria is easy to make and delightful to drink!

Print the Recipe!

Apple Cider Sangria
Adapted from How Sweet it is
Yield 4-6 (12-16 servings)
Note – I made 3 pitchers, so the amounts in parentheses are totals to make 3 pitchers worth

1 (3) bottles pinot grigio
1 1/2 (4 ½) cups apple cider
1/2 (1 1/2) cups brandy
1 (3) pears, cored and cut into slices
2 (6) apples, cored and cut into slices
3 (9) inches ginger, peeled and chopped into 1/2 inch slices
3 (9) cinnamon sticks
1 (3) cups seltzer
apple slices and cinnamon sticks

  1. The night before or early in the day combine the first seven ingredients into your pitcher.  If you have small pitchers like me, make a larger batch but divide among several pitchers.
  2. Stir gently to combine and place in the fridge.
  3. Before serving add the seltzer.
  4. Serve over ice with apple slices and cinnamon sticks as garnish.

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October 24, 2012 · 5:00 am

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

As with many cupcakes, the name is long.  You just need a long name to describe the wonderfulness of the cupcake.  In this case, the title may seem long, but in fact the real title should read something like – brown butter spiced pumpkin cupcakes with a salted caramel cream cheese buttercream.  See?  Too long.

This is the first in a series of four recipes that show off the things I made for the fall party I hosted a couple of weeks ago.  Yes, there was some excellent snackage at this party!  Don’t you wish you were my friend and you lived in Brooklyn so you could have came to my party?!?!

Also, it’s Wednesday, and I want to keep my fall tradition of posting of a pumpkin recipe every Wednesday.  I don’t know if the 30 of you who read my blog noticed, but every Wednesday, I’ve been posting pumpkin recipes.  Look back, you’ll see Pumpkin Scones, Pumpkin Frozen Yogurt, Pumpkintinis, and Pumpkin Muffins.  Next week’s pumpkin recipe is going to blow your mind.  Literally. Blow. Your. Mind!

Anyway, this is a pretty good cupcake, and by pretty good I obviously mean super delicious!  The pumpkin cupcake is moist and tender.  The brown butter adds a wonderful aroma and nuttiness.  There is delightful spice from all of the cinnamon, nutmeg, cloves, and ginger.  Salted caramel sauce is a bit of work, but if you need to make it twice, no worries, sometimes the first batch doesn’t come out..  Don’t get discouraged, the sauce is worth it!  So rich and creamy.  Adding salted caramel to a cream cheese frosting is much encouraged.  Enjoy!

Print the Recipe!

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Adapted from Two Peas and Their Pod
Yield – 45 mini cupcakes

Brown Butter Pumpkin Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs

  1. Preheat the oven to 325 F.
  2. Make brown butter by melting the butter in a small pan.  Stir and heat until the butter becomes browned and smells nutty.  Pour through a fine sieve and place aside to cool.
  3. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a small bowl whisk together the pumpkin, brown sugar, sugar, vanilla, eggs, and browned butter.
  5. Gently stir the wet ingredients into the dry.
  6. Use a 2-tablespoon mini ice cream scoop to portion the batter into lined mini-cupcake tins.
  7. Bake for 13-15 minutes or until a toothpick inserted into the cupcakes comes out clean.
  8. Cool on a wire rack.

Salted Caramel Sauce
2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup heavy cream, room temperature
1 teaspoon vanilla
1 tablespoon sea salt

  1. Add the sugar to a dry saucepan.  Heat over the stove and watch closely.
  2. As the sugar melts, it will brown and become lumpy.  Whisk to evenly distribute the heat.  Continue to heat and whisk until all of the sugar has melted into a smooth brown syrup.
  3. Add in the butter 1 tablespoon at a time and whisk to fully incorporate the butter into the sugar.
  4. The mixture will appear greasy, but just keep whisking.
  5. Turn off the heat and pour in the cream.  Let the mix bubble and carefully whisk to incorporate.  Whisk in the vanilla and sea salt.
  6. Pour the caramel sauce into jars to cool.

Salted Caramel Cream Cheese Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

  1. Beat the butter and cream cheese together until light and fluffy
  2. Add in the powdered sugar 1/2 cup at a time and scrape the bowl as needed.
  3. Beat in the salted caramel sauce.
  4. Transfer the frosting to a piping bag with a round tip and pipe a blob on each cupcake.
  5. Drizzle the cupcakes with extra salted caramel sauce.  If you let the caramel sit for too long, reheat to make the drizzling easier.

    The middle layer is a little sneak peak for Friday’s post!

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October 17, 2012 · 5:00 am

Pumpkin Scones with Cinnamon Chips – GF

These scones were another two-fer: scones for Andrea as she carb-loaded before her half marathon and gluten free for my brother’s girlfriend.  I’m not going to turn into a gluten free girl, but after two successful recipes using all-purpose gluten free flour, I now understand how easy it is to switch the flour to accommodate those with food allergies.

I bought cinnamon chips from King Arthur Flour a couple of months ago and have been itching to use them.  They just seemed like the perfect fall addition to any baked good.  When Andrea asked for scones, I immediately thought about making pumpkin scones, 1. because pumpkin is delicious, and 2. it’s fall, everything needs to be pumpkin!  I searched for pumpkin scone recipes and came across the one on the King Arthur Flour website.  It seems as though a lot of bloggers use recipes from this site, so I thought I would give it a go.  Especially considering I was using their cinnamon chips!

It is strange to make scones when not watching British television marathons, but I should really do so more often!  I no longer need to wait until I need six hours of Downton Abbey or Pride and Prejudice, I can make scones anytime!  These are some fantastic scones, like the best scones I’ve made!  They were moist with big crumbs. I hate with scones are dry and mine usually are.

In addition to the terrific texture of the scones, the flavor was spot on!  There was just enough spicy goodness and the cinnamon chips were delightful surprises in each bite.  This is the type of scone you can easily eat two of, especially on a sunny fall morning on the back deck!

Print the Recipe!
Pumpkin Scones with Cinnamon Chips – GF
Adapted from King Arthur Flour
Yield – 12 scones

2 3/4 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups cinnamon chips
2/3 cup pumpkin puree
2 eggs
1 teaspoon vanilla
1/4 cup half-and-half
1/4 cup turbinado sugar or any other coarse sugar

  1. Whisk together the flour, sugar, powder, salt, cinnamon, allspice, nutmeg, and ginger.  Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients.  Blend until you have pea sized pieces.
  2. Mix in the cinnamon chips.
  3. In a small bowl whisk together the pumpkin, eggs, and vanilla.  Add this to the dry and mix until just combined.
  4. I used my hands to lightly knead the dough together.
  5. Divide the dough in half and place one half on a parchment lined baking sheet.  Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper.  Cut each third diagonally with the bench scraper.  Lightly move the triangles away from each other.  Repeat with the other half of the dough on a second baking sheet.
  6. Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.
  7. Place the baking sheets in the freezer for 30 minutes.  Preheat the oven to 425 F at this time.
  8. Bake the scones for 22-25 minutes or until golden brown.
  9. Cool slightly before eating on a wire rack.

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