PINK PEPPERMINT SWIRL CUPCAKES

So today I had a craving and a desire to do a little experimenting. That hasn't happened in a very long time, so I thought I better jump at the chance. I'm really glad I did. These yummy beauties were definitely worth it! And it was fun to share them with some of my friends and neighbors. I wish I had enough to share with everyone!

As a bonus...the peppermint is to celebrate the opening of the Christmas Season, and the pink is a little nod to the baby girl arriving at our house soon!

PINK PEPPERMINT SWIRL CUPCAKES

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (I find this recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand)
1 cup water
2 t. peppermint extract

1 C. crushed peppermint candy canes (divided)

a touch of red gel food coloring

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes.

4. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter.

5. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together.

6. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.

VANILLA BEAN FROSTING
(Mindi Original)

1/2 C. butter softened (1 stick)
1 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla bean paste**

(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste)

1. In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined.
2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting recipe for cookies, Cinnamon rolls etc...you may want the frosting a little thinner.

**If you've never heard of or used this amazing product, I wanted to take this opportunity to tell you all about it. Vanilla Bean Paste is one of my all time favorite discoveries in baking. It can be used in any recipe that calls for regular vanilla, but it can also be used for those more difficult recipes that call for a real vanilla bean. It's much cheaper than real vanilla beans and much easier to use. It has a stronger richer vanilla flavor, and it leaves those fun vanilla flecks through out your baked products. I've used it in ice cream, whipped cream, cakes, frosting's, sauces, cookies etc... Locally I buy mine at William Sonoma. You can also purchase it on-line. I promise it's worth it!

ALMOND JOY BUNT CAKE

There's nothing I love more than taking a favorite candy bar and turning it into a baked good!

ALMOND JOY BUNT CAKE
(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. coconut Extract
1 C. shredded coconut
3/4 C. chopped raw almonds (divided)

1. Preheat the oven to 350 degrees F. Grease and flour a bunt pan.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and coconut extract and mix until smooth, about 3 minutes.
4. Add the coconut and 1/2 cup of the almonds and mix until combined.
5. Pour the batter into the bunt pan. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean.
5. Remove from the oven, let cool for about 10-15 minutes. Invert the the bunt cake onto a cooling rack.
6. While the cake is cooling, make the chocolate ganache. (recipe below)
7. When the cake is cooling, top with the ganache and additional 1/4 cup chopped almonds.

For the Ganache:
12 oz. dark chocolate, chopped into small pieces
3 T. corn syrup
6 oz. heavy cream
1 t. vanilla

1. In a sauce pan over medium heat, bring the cream and corn syrup to a simmer.
2. Add the chocolate, remove from the heat and stir until the chocolate melts and the sauce comes together. Stir in the vanilla.
3. Allow to cool for about 15-20 minutes before pouring over the cake.

ZUCCHINI BROWNIES

Do you see it? Do you see the green healthy veggies in these decadent brownies?

Nope...you can't...and neither will your kids! They won't taste them either, but they're in there, replacing most the oil and all the eggs. So you get less fat, less cholesterol and all the good vitamins and minerals green veggies have to offer. Not to mention they're a great way to use all that zucchini bursting from your garden.

They're still high in sugar though...you can't have it all!

*As a side note, pureed or grated zucchini can be frozen for up to a year. If you really do have more zucchini than you know what to do with, pure or grate then freeze in 2 cup servings. You'll then be able to make these brownies, bread, or zucchini cookies all winter long. Stay tuned, I have a delicious recipe for Lemon Zucchini cookies that I'll be posting next week.

ZUCCHINI BROWNIES

(Recipe from my mom Dixie Nordfelt)

1 ½ C. sugar
½ C. oil
2 C. grated or puréed zucchini
2 t. vanilla
2 C. flour
1 t. salt
1 ½ t. baking soda
½ C. cocoa
½ C. pecans or walnuts

1. In a mixing bowl, combine the sugar, oil, zucchini, and vanilla. Mix well.
2. Add the flour, salt, soda, and coco. Mix well.
3. Pour into a greased jelly roll pan.
4. Bake at 350 degrees for 20 minutes.
5. Remove and allow to cool.
6. Frost with chocolate frosting (recipe below) and top with nuts.


CHOCOLATE FROSTING

½ C. butter; softened
1 lb. powdered sugar
½ C. cocoa
1 t. vanilla
¼ + milk

1. In a mixing bowl combine the butter, sugar and cocoa.
2. While mixing add the milk until the frosting reaches desired consistency.
3. If you accidentally add too much milk, add more sugar to compensate.

FLAG CAKE FOR THE 4TH!

I'm totally making this (correction...made this) for out 4th of July party! I hope everyone has a wonderful, fun and safe holiday weekend!

See you all next week!

Thanks Redheaded Recipes for the idea and thanks 17 and Baking for creating the cake in the first place! Very creative and fun!

Thanks to my good friend Lisa for taking this picture!

GERMAN CHOCOLATE CAKE FROSTING

Well, we were finally getting back to normal around here when my husband walked in the door at 10:30 yesterday morning; home from work after only two and half hours. He went straight to bed, where he remained for most of the day. I guess after nursing little r and I back to health, it was his turn to tackle this nasty stomach bug that made it's way into our home this week. Luckily this seems to be a 24 hour thing, so I fully expect to be back on track by tomorrow! We'll see how it goes.

In the mean time...I've got a classic family recipe for you. My grandma made the best German Chocolate Cake. The mere taste of the frosting conjures up images or memories of my grandma's kitchen; the way it smelled, looked and felt. German Chocolate Cake transports me to childhood; summer days at Grandma's house.

It also happens to be my husbands favorite cake. We even had it as our wedding cake. Although it's really the frosting he loves. He actually prefers it with a fudge chocolate cake. I would have to agree with him. Once I tried it, I was hooked.

This was his Father's Day request, so I of course obliged. I used a box cake mix, but if you're in the mood to make one from scratch this is my favorite chocolate cake recipe. Just leave out the cinnamon if you plan to pair it with German Frosting.

GERMAN CHOCOLATE CAKE FROSTING
(Recipe from Grandma Woolf)

1 1/2 C. sugar
12 oz. evaporated milk
3/4 C. butter
3 egg yokes; slightly beaten
2 t. vanilla
2 C. coconut
1 C. pecans; chopped

1. Melt the butter over medium heat in a large sauce pan.
2. Add the milk, sugar, egg yokes and vanilla. Bring to a low boil.
3. Allow to boil until it starts to thicken. Continue cooking for 3-4 minutes.
4. Add the coconut and pecans.
5. Remove from the heat and allow to cool.
6. Frost your favorite chocolate cake!

FRESH ORANGE CAKE

This recipe is actually a cake recipe. I've made it hundreds of times as a cake, but I decided to try cupcakes this time. So...why cupcakes? I've had a few friends comment about my love of cupcakes, and it's true I do love cupcakes. It was one of my daughters first words. Truth is, I love anything miniature. But there are a few other reasons I'm in love with cupcakes lately, and honestly it has nothing to do with the recent cupcake craze.

I actually just really love cake, but my little family of 3 can't, or shouldn't, eat a whole cake before it goes stale. Cupcakes offer automatic portion control. When I'm cutting a slice of cake it's easy to cut a nice big slice and not feel as guilty as eating...like 3 cupcakes. I know if I have one cupcake, it's usually about 200-250 calories and I'm done. Cupcakes also freeze really well. I can make a batch, have some for dessert and freeze the rest for another day. And lastly, cupcakes are fun and easy to share. I can make a batch of cupcakes, eat some for dessert, and share the rest with neighbors and friends. What's better than that? So I say...Let them eat cake...cupcakes!


FRESH ORANGE CAKE
(Recipe from Better Homes and Gardens 1998)

2 ¼ C. flour
1 ½ C. sugar
1 t. salt
2 t. baking powder
¼ t. baking soda
1 stick (1/2 C.) butter softened
Juice of 2 oranges (about ½ C.) with water added to make 1C.
Zest of 2 oranges
2 eggs

1. In a mixing bowl, combine the flour, sugar, baking powder and soda.
2. Add the butter, orange juice and rind, beat for 2 minutes.
3. Add the eggs and beat an additional minute.
4. Pour into 2 greased and floured 8 inch cake pans, 24 muffin tins, or 1 bunt pan. Bake the 8 inch cakes or the bunt cake at 375 degrees for 25 minutes; the muffins at 350 for 20 minutes.
5. When cool, frost with orange butter cream frosting.


ORANGE BUTTER CREAM FROSTING

1 stick (1/2 C.) butter softened
Zest of 1 orange
Juice of one orange
1 t. vanilla
About 4 C. of confectioner’s sugar

1. In a mixing bowl, beat the butter with the orange juice, zest and vanilla.
2. Add confectioner’s sugar until the frosting reaches desired consistency.

Studio 5 Re-cap...

Video Courtesy of KSL.com

I had so much fun on Studio 5 today demonstrating the technique for Rainbow or Multi-Colored Cupcakes (see video link above). Unfortunately several of the segments through out the show ran over, so our time was cut short and we didn't get to all the talking points regarding the cupcakes. So I wanted to do a post with some info we had to leave out.

FROSTING: For those who had questions about the frosting, click HERE and scroll down to the bottom of the post for the Vanilla Butter Cream frosting recipe I use. Also you can click HERE, scroll to the bottom and find a recipe for Cream Cheese frosting that would be another great option.

SPRINKLES: The sprinkles I used are "Rainbow Dots", they can be found hit and miss at most grocery stores in the baking isle. But here's a secret; go to the Macy's Bakery department (or the grocery store of your choosing) and ask to purchase them by the pound. Bakeries buy them in bulk and will usually sell them to you at a much better rate. On the shelf they run about $3.99 for 2-3 oz. The bakery department sells them to me for $1.99/lb; a much better deal.

CAKE: If you missed the link or recipe for the cake batter click HERE.

The last thing I wanted to mention is the versatility of this technique. I demo'ed the rainbow version, but you can take this same technique and do all kinds of colors and theme's. Here are a few idea's:

Holiday - reds and pinks for Valentines, red & green for Christmas, shades of Green and white for St. Patricks Day, red-white-blue for the 4th of July, pastel colors for Easter etc....

Sport's parties - Color the cupcakes with your favorite team colors.

Weddings - Serve at a reception using the wedding colors.

Bridal or Baby Showers - Use the brides colors for a bridal shower, or the babies chosen bedroom colors for a baby shower.

You probably get the point. You can go crazy and do all kinds of fun multi-colored cupcakes for any and all occasions.

I think I've covered everything, but if you have any questions, please don't hesitate to shoot me an email. I'm happy to help!

A birthday experiment...

I know I'm crazy but I really have an infatuation with cupcakes. I've always been a fan of cake, so in my mind a cupcake is just a little baby cake...a "mini me" cake. And who doesn't love a "baby" anything?

So for my husbands birthday yesterday I wanted to surprise him and take treats into his work. I also wanted to create something new and yummy; something I knew he would love. His favorite candy bar is a SKOR, or anything toffee and chocolate-ish. So I experimented with an idea...and this is what became of it...

Chocolate Toffee Caramel Cupcakes!

They were a hit. The toffee in the cake batter just melts and makes the cake super moist with a hint of toffee flavor. The caramel frosting with toffee bits on top are quite literally the frosting on the cake with a perfect little crunch. These will surely be seen around here again soon.


CHOCOLATE TOFFEE CARAMEL CUPCAKES
(Mindi Original)

1 box chocolate cake mix (your favorite brand and variety, I use chocolate fudge)
1 pkg. toll house toffee chips
½ C. butter (1 stick); softened
8-10 oz. caramel topping
3-4 C. powdered sugar

1. Preheat the oven to 350 degrees and prepare 24 muffin tins with paper liners.
2. Prepare the cake mix according to the instructions on the box.
3. Add to the batter 1 package of toll house toffee chips (or favorite brand), reserving ¼ C. for garnish.
4. Divide the batter into the muffin tins and bake according to box instructions.
5. While baking mix the frosting by beating together the softened butter and the caramel topping until well combined.
6. Add the powdered sugar and whip to desired consistence. You may need to add a little more or less sugar according to your taste.
7. When the cupcakes are cool, frost and sprinkle with reserved toffee chips.

This one's for you Cindy!

Tomorrow is going to be super busy, so my Thursday post is coming at ya little early. Hope you don't mine.

My good friend Cindy reminded me of this recipe. I kind of forgot about it. I had made it for her a few years back. Thanks for the reminder Cind! And Arnold says to tell you thanks as well. So sad...I had never made it for him. How could I have forgotten this one for my choco-holic husband.

Anyway, if you're looking for super easy, ultra impressive, and maximum deliciousness...look no further. This is your dessert! Enjoy!


CHOCOLATE BUNT CAKE WITH GANACHE AND BERRIES
(Mindi Original)

1 devils food cake mix
1 jar marshmallow cream

For the Ganache:
12 oz. dark chocolate, chopped into small pieces
3 T. corn syrup
6 oz. heavy cream
1 t. vanilla

fresh or frozen berries (If available...fresh raspberries are the best!)

1. Prepare the devils food cake mix batter as indicated on the box.
2. Grease and flour a bunt pan.
3. Poor half the batter into the bunt pan. Then spoon the marshmallow cream* around the center of the batter. Poor the rest of the batter on top of the marshmallow cream.
4. Bake the cake to the time specifications for a bunt pan as indicated on the box.
5. When the cake is baked. Allow to cool, then invert the cake onto a cooling rack. Set the rack on top of a baking sheet.
6. In a sauce pan over medium heat, bring the cream and corn syrup to a simmer.
7. Add the chocolate, remove from the heat and stir until the chocolate melts and the sauce comes together. Stir in the vanilla.
8. Poor the ganache over the cake. Be sure to cover the entire cake. The spill over will poor into the baking sheet.
9. Using two large spatulas transfer the cake to a serving dish.
10. Allow the ganache to set up.
11. Serve with fresh or frozen berries.
12. If you’re displaying the cake, or I want it to look really pretty. I fill the middle of the bunt cake with the fresh berries. Raspberries are my favorite.

*Just to clarify, there won't be a marshmallow creme middle. The marshmallow just melts into the cake, making it super moist and yummy!

Lavender goodness...

We have this great farm here in Utah; Young Living Farms! They grow amazing lavender! A couple years ago we went to their annual Lavender Day's Festival. It was there that I tasted the most amazing lavender ice-cream and lavender lemonade. I wasn't surprised that it tasted so good. A few years prior to that, I had eaten some decadent lavender creme brulee at the Blue Fin Restaurant in New York City. But until now I had never tried my own lavender goodness.

I had a little help though. My little brother works for a local radio station and they did a promotion with McCormick, so he scored me a ton of free herbs and spices! Thanks Kit!

One of them was Lavender, so I decided it was time to try something out of the box. I was not disappointed. These little babies were super good! Especially loved by one 16 month old in this house.


LAVENDER CUPCAKES

1/2 cup sugar
1/4 teaspoon dried lavender flowers (Make sure they are cooking grade, found in some grocery stores or at baking shops.)
1/2 cup butter, softened
2 eggs
1 cup self-rising flour (make sure to use self-rising, found at most any grocery store)
2 tablespoons milk

1. Preheat the oven to 350 degrees. Line a 12 count muffin pan, or 24 count mini-muffin pan with paper liners.
2. Put the sugar and lavender flowers in a food processor. Process briefly to combine.
3. Put the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
4. Beat the eggs into the butter mixture, one at a time.
5. Sift in the flour and fold gently.
6. Stir in the milk, then spoon the mixture into the muffin cups.
7. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
8. Frost with butter cream frosting.

*If you like the idea of lavender cupcakes, but have your own favorite white cake or vanilla cake recipe, simply make the lavender sugar and replace it in your favorite recipe.

Should I Indulge???

This is my favorite chocolate cake! The last time I made it was months ago, I just never got around to posting. It's funny, but with this pregnancy I really haven't been craving sweets at all. In fact some days they down right sound disgusting...soooo not like me. But as I was looking through all my photo's tonight, this little beauty caught my eye and it actually sounded good. We'll see if I feel the same way tomorrow. If so, my husband just may get lucky.

The cake recipe is originally from Cuisine at Home. Cuisine at Home called for 1 tablespoon of coffee grounds. I'm not a fan of the coffee flavor, so I replaced the coffee with cinnamon. That inspired me to create a chocolate cinnamon butter cream frosting. It was heaven. If it sounds like too much chocolate for you, I've also made it with a vanilla cinnamon butter cream or a cream cheese frosting. All were good! Enjoy!


CHOCOLATE CINNAMON CAKE
(Recipe adapted by Cuisine at Home)

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon cinnamon
1 tablespoon vanilla extract

1. Preheat oven to 350 with rack in the center.
2. Spray two 8" round cake pans with nonstick spray.
3. Whisk dry cake ingredients together in a large mixing bowl.
4. Combine water, oil, vinegar, cinnamon, and vanilla in a large measuring cup.
5. Add to the dry ingredients and whisk until combined- a few lumps are ok.
6. Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
7. Cool cakes for 15 minutes on a rack, then invert them onto the rack.
8. Leave upside down until completely cooled before frosting them.

CHOCOLATE CINNAMON BUTTER CREAM FROSTING
(Mindi Original)

½ C. butter softened
½ - 1 C. coco powder (the more coco the more chocolaty the frosting)
Pinch of salt
½ t. vanilla
1 lb. powdered sugar
2 t. cinnamon
1/3 C. milk

1. Mix butter and vanilla until well combined.
2. Add 2 C. of the powdered sugar, salt, coco powder, cinnamon and mix well.
3. Add the milk and mix again.
4. Continue to add powdered sugar until desired frosting consistency.

(If you would prefer a vanilla cinnamon butter cream, simply leave out the coco powder. You may need just a touch more powdered sugar.)

"This tastes like Christmas"...

Those where the words of my little 5 year old neighbor "T" when he took his first bite of this dessert, and I couldn't have said it better myself. If you're looking for a dessert to get you in the holiday spirit, this is it.

When I was asked to submit a recipe for the Utah Valley Magazine Holiday Dessert feature, I debated between this dessert and my Cranberry Orange Cheesecake. The Cheesecake won out, only because someone else had already done something with pumpkin and I didn't want to 'over do' the pumpkin thing. But this dessert really does take the cake...takes it and makes it into a trifle...he..he..he.



CARAMEL APPLE PUMPKIN TRIFLE
(Mindi Original)

For the Cake:
1 C. sugar
1 ½ C. flour
1 ½ t. baking powder
1 ½ t. baking soda
2 t. cinnamon
1 t. nutmeg
¼ t. allspice
¼ t. cloves
1 t. salt
¾ C. vegetable oil
1 (15 oz.) can of pumpkin
2 large eggs

For the Caramel apple sauce:
4 C. diced apple (I use a combination of granny smith & Macintosh, but use what ever are your favorite.)
2 C. apple juice or apple cider
2 C. brown sugar, packed
4 T. cornstarch
6 T. heavy cream or evaporated milk
3 T. butter
½ t. salt

1 extra large tub of cool whip or 6 C. whipped cream

To make the cake:
1. Heat the oven to 325 degrees. Grease a 9x13 pan or line it with parchment paper.
2. In a medium mixing bowl, combine all the dry ingredients including; sugar, flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Mix with a whisk until well incorporated.
3. In a large mixing bowl combine the vegetable oil, pumpkin, and eggs. Mix on medium speed until well incorporated.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake the cake until a toothpick inserted in the center comes out clean, about 35-45 minutes.
7. Remove the pan and allow to cool completely on a wire rack, about ½ hour. When the cake is somewhat cool, invert it onto a flat surface. Allow to cool completely.
8. Cut the cake into 1” squares and set aside.

For the Caramel Sauce:
1. In a small bowl whisk together the brown sugar, cornstarch and salt.
2. In a large sauce pan add the apples and apple juice. Bring to a boil over high heat. Allow to boil for 1 minute then reduce heat to simmer and allow to simmer for another 3-4 minutes or until the apples soften.
3. Add the brown sugar mix, cream and butter. Bring to a boil again over medium-high heat. Reduce heat slightly and allow to boil for 5-10 minute or until sauce has thickened to the consistency of an ‘ice-cream topping’ sauce.
4. Remove the sauce from the heat and allow to cool at room temperature for about an hour. (You can make the sauce a day ahead of time and store it in the refrigerator overnight. Be sure the sauce has cooled completely before putting it into the refrigerator.)

To assemble the Trifle:
Layer the ingredients in the Trifle bowl, as follows:

1/3 of the cake cubes
1/3 of the caramel apple sauce
1/3 of the Cool Whip or whipped cream
1/3 of the cake cubes
1/3 of the caramel apple sauce
1/3 of the Cool Whip or whipped cream
The rest of the cake cubes
The rest of the caramel apple sauce
Top with a Cool Whip or whipped cream
Garnish with a dusting of cinnamon and cinnamon sticks

* When making this dessert I purposely chose to use Cool Whip over whipped cream, not because it’s easier, even though it is easier. I chose the Cool Whip for its lightness. The pumpkin cake and caramel apple sauce are so rich that I thought whipped cream would really send it over the edge of richness. The Cool Whip lightens it up a bit and compliments it very nicely. However, if you are a big fresh whipped cream fan, feel free to try it. I’m sure it would still taste very good and really decadent.

**For a super easy substitution you could also use store bought pumpkin bread or cake from your local bakery. For those of you that live here in Utah, Kneaders Pumpkin Bread would be awesome. You would probably need at least 3 loaves.

In the most unusual places...

Some time's inspiration come from the most unusual sources. Like finding this yummy recipe in my Costco Connect Magazine...who would have thought.

My neighbor and friend Mirelle had her baby over the weekend. I offered to bring her dinner this week, and dinner is not complete without dessert; at least right after having a baby. While trying to figure out what to make, I got the mail and was thumbing through the Costco magazine. To my surprise this tasty little treat caught my eye. I figured why not try something new.

It was well worth it! Thanks Costco!

CARAMEL GLAZED APPLE CAKE
(Recipe from Costco Magazine)

CAKE
1 C. packed brown sugar
1 C. granulated sugar
1 ½ C. veg. oil
3 eggs
3 C. flour
1 t. baking soda
2 t. cinnamon
½ t. nutmeg
½ t. salt
5 apples, cored peeled and cut into ½ inch pieces
1 C. chopped pecans or walnuts
2 ½ t. vanilla extract

CARAMEL GLAZE
4 T. butter
¼ C. brown sugar
¼ C. granulated sugar
Pinch of salt
½ C. heavy cream

1. Preheat oven to 325 degrees. Butter and flour a 9x13 pan.
2. To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour, baking soda, cinnamon, nutmeg and salt; gradually add to egg mixture, mixing just until blended.
5. Stir in apples, nuts and vanilla; pour into pan.
6. Bake for 50-75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze. (Mine cooked for a little over an hour.)
7. To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium heat for 2 minutes.
8. Add cream and bring to a boil for 2 minutes, stirring constantly.
9. Poke holes in the cake with a skewer or fork. Poor on the glaze.
10. Serve warm with ice cream or whipped cream. (Actually I thought it tasted really good chilled in the refrigerator. But that's me, I even like my apple pie cold.)

Rainbow Bright!

I want to wait until I have all the pictures, before I do a post on my little Reese's awesome 1st birthday party. But I've already posted some of the pictures on facebook and on our family blog and I've been flooded with messages and phone calls from friends and family, wanting to know how I made the rainbow cupcakes.

Click HERE for a video demonstration on the technique.

The recipe I used for the white cake base is below. This recipe makes the most delicious and moist cupcakes ever! See recipe below.

CREAM CHEESE VANILLA CUPCAKES

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
4. Fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cook, frost with vanilla butter cream frosting (recipe below) or your favorite frosting.

VANILLA BUTTER CREAM FROSTING

(Mindi Original)

1 C. butter softened (2 sticks)

2 lb. powdered sugar

1/4 + C. milk

1-2 t. vanilla

1. In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.

2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting cookies, Cinnamon rolls etc...you may want the frosting a little thinner.

Practice!

Today I practiced the cupcakes and cake I'm making for my daughters 1st birthday next month. I got the idea here.

I thought they turned out pretty good. I learned a couple lessons and plan to do it a little different for the "real thing". But it was pretty easy and I think the kids are going to love these.

Now imagine them with yummy butter cream frosting and rainbow sprinkles. I love planning parties. It's no wonder I do it for a living. If only I had the budget for Reese's party that I have for some of my clients parties. That would be fun!

BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE

I'm a little bit blue this weekend. My hubby is out of town on business and won't be home until Monday. A whole weekend without my best friend!

Little munchkin and I have been trying to keep busy, so we made blueberry muffins this morning. This is another of my original recipes, dating back to high school foods class. This recipe can be made into muffins or coffee cake.


BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE
(Mindi Original)

1 ½ C. fresh or frozen blueberries
¼ C. butter
1 C. sugar
2 eggs
1 t. vanilla
1 t. lemon peel
2 C. flour
1 t. baking powder
½ t. baking soda
1 C. sour cream

1. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and lemon peel.
2. On low speed beat in sour cream, flour, baking soda, and baking powder.
3. Gently stir in blueberries.
4. Line cupcake pans with paper liners or spray with non stick spray.
5. Spoon batter into pans (makes 24 regular size muffins).
6. Sprinkle with crumb topping. (recipe below)
7. Bake at 350 degrees for 20-25 minutes.

To bake as a coffee cake; spoon batter into greased 10 inch microwave safe dish. Sprinkle on topping. Cook on high for 10 minutes, rotating dish one quarter turn every 2 minutes.

TOPPING
1/3 C. brown sugar
1/3 C. flour
1 t. cinnamon
2 T. butter
½ C. finely chopped nuts

In a small bowl combine brown sugar, flour, and cinnamon; mix well. With a fork or pastry blender, cut in better until mixture resembles course crumbs; stir in nuts and set aside.

LEMON BURST MINI-CUPCAKES

Although we've been experiencing the most beautiful weather this last week, I have been stuck inside with a sick little munchkin, as well as feeling a little sick myself. So when I found out I had to take a dessert to our neighborhood HOA meeting tonight, I decide to make these beautiful little cupcakes. They are quick, easy, and like a little burst of sunshine in your mouth.

I know I just recently posted another cupcake recipe, but I just love cupcakes especially mini-cupcakes. They're the perfect size so you can have just one and still feel good about it. They're also great for those of you out there that don't think you can bake. All you need is a box cake mix and little imagination.


LEMON BURST MINI-CUPCAKES
(Mindi Original)

1 box pound cake mix
1 t. lemon extract
¼ C. lemon juice (fresh or bottled)
½ C. powdered sugar
4-5 T. lemon juice (fresh or bottled)
Lemon frosting (recipe below)
12 small strawberries

1. Mix cake as directed on the box.
2. Add 1 t. lemon extract and Substitute ¼ C. of the liquid with lemon juice (some call for milk and some call for water).
3. Spray mini-cupcake pan with Pam nonstick spray. (do not use paper liners)
4. Divide batter into cupcake pan (1 box should make 24 mini-cupcake). Bake at 325 degrees for 15-20 minutes.

5. When the cupcakes finish baking. Allow to cook for 10 minutes then remove them from the pan. Allow to cool for an additional 10 minutes.
6. When cool, place them back into the cupcake pan and use a fork to poke several holes in the top of each cupcake.
7. Mix ½ C. powdered sugar with 4-5 T. lemon juice. (Consistency should be syrupy.)
8. Use a basting brush to spread syrup over each cupcake.
9. Frost with lemon frosting and garnish with strawberries.

LEMON BUTTER CREAM FROSTING
(Mindi Original)

½ C. butter softened
1 T. lemon zest
½ t. vanilla
1 bag powdered sugar
½ C. fresh squeezed lemon juice

1. Mix butter, lemon zest and vanilla until well combined.
2. Add 2 C. of the powdered sugar and mix well.
3. Add ¼ C. of the lemon juice and mix well.
4. Continue to add powdered sugar and lemon juice alternating until desired frosting consistency.

CARROT CAKE

When my husband and I first met we both claimed to make the worlds best carrot cake. We would jokingly argue all the time about who really could make the best cake. I assured him that my cake was definitely the best. After all, it was my grandma's secret recipe. It had been in the family for years and when ever I made it I got rave reviews.

Finally one day we decided we would need to have a bake off to settle the argument once and for all. Too our surprise as we got out our recipes, we discovered they were exactly the same. I guess my grandma's recipe wasn't so secret. Oh well, we both win. This is definitely the best carrot cake ever.

This particular cake is for my brother Kit's birthday. It seems to be the cake of choice for all the men in my family.


CARROT CAKE
(Courtesy my Grandma Ellen Nordfelt)

2 C. sugar
1 ½ C. veg. oil
4 eggs
2 C. flour
1 t. salt
2 t. soda
1 T. cinnamon
1 t. nutmeg
¼ t. cloves
3 C. grated carrots
½ C. chopped nuts (pecans or walnuts)

1. Mix sugar, oil and eggs until well combined.
2. In a separate bowl sift dry ingredients and add to first mixture.
3. Add carrots and nuts.
4. Pour into (3) 8 inch cake pans, or (2) 9 inch greased and floured* cake pans. (*You can also use parchment cake rounds if you prefer. They are much easier and less messy. You can purchase these at any cake shop or specialty cooking store. I personally just buy parchment paper at the grocery store and cut them to the size of my cake pans.)
5. Bake at 350 for about 1 hour. Check at 45 min. Depending on the exact temperature of your oven it may cook a little faster. Cook until a tooth pick inserted into the center comes out clean.
6. Frost with Cream Cheese Frosting. (see recipe below)

Carrot Cake cooking tip:

Carrot cake can be a little tricky for one reason…the carrots. Carrots can be full of water or really dry. Depending on the moisture content of your carrots, you may have to adjust the flour or oil in your cake.

I have found that it’s best to use full sized carrots pealed and grated. They usually have the perfect amount of water. I don’t recommend using the mini snack size carrots. They are very wet and will usually make the batter runny. This will cause your cake to fall. On the other hand if you think your carrots are really dry, you may need to add a little more oil to add some moisture.

Your batter should be slightly thicker than that of a box cake mix. Almost like a banana bread or zucchini bread batter. For a moist cake, you should always error on the side of a little runnier.

I know this may seem difficult, but after some experimentation you’ll get a good feel for what batter consistency works best. In the worst case, your cake may fall but it will still taste really yummy. You can fill in the middle with cream cheese frosting and no one will be the wiser. Trust me, this carrot cake is worth it!

CREAM CHEESE FROSTING
(Mindi Original)

1 pkg. 8 oz. cream cheese softened
¼ C. butter softened
2 t. vanilla
4 C.+ powdered sugar
Milk

1. Cream together the cream cheese, butter and vanilla.
2. Mix in 4 cups powdered sugar.
3. Add about ¼ C. milk and blend until combined.
4. Continue to add powdered sugar and milk until desired frosting consistency.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

I'm a little bit southern...right? I've lived in Texas, Mississippi, Alabama & South Carolina. So I think I'm entiled to say I'm a southern girl, even if I have replaced "ya'll" with "you guys", and I've never used the term "cut on the light". I'm still souther where it counts...the food.

These little red velvet cupcakes are melt in your mouth yummy!

Ya'll really have to try them.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

(Recipe addapted from Cuisine at Home.)

3 ½ C. all purpose flour
3 T. coco powder
1 ½ t. each; baking soda, salt, cinnamon
2 C. sugar
3 eggs
2 C. veg. oil
2 oz. red food color
1 ½ t. vanilla extract
1 ½ C. buttermilk
1 ½ t. white vinegar

1. Preheat oven to 350; line muffin tins with paper liners or spray with non-stick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
4. Mix ½ the dry ingredients into butter mixture, followed by the buttermilk and vinegar, and then remaining dry ingredients; blend just until incorporated.
5. Fill liners to the top with batter and bake until toothpick inserted in center, comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then, when cool, frost with cream cheese frosting. You can dust with coco powder for garnish if you wish.

(Makes 24 full size cupcakes or 75 mini cupcakes. If baking mini-cupcakes, bake for 15 minutes at 350.)

The original recipe called for 1 ½ t. espresso powder instead of cinnamon. I don’t particularly care for the coffee taste nor do I keep espresso powder on hand. I replaced the espresso powder with cinnamon.

CREAM CHEESE FROSTING

(Mindi original)

1 pkg. 8 oz. cream cheese softened
¼ C. butter softened
2 t. vanilla
4 C.+ powdered sugar
Milk

1. Cream together the cream cheese, butter and vanilla.

2. Mix in 4 cups powdered sugar.

3. Add about ¼ C. milk and blend until combined.

4. Continue to add powdered sugar and milk until desired frosting consistency.