Mini Spiced Pumpkin Cupcakes with Salted Caramel Frosting

I LOVE FALL!!  The breeze is so cool, the sun is so warm and low in the sky.  Second to none, however, is fall food.  We made our first batch of chili a week ago...it was delicious!!  Last year I made these little gems quite a bit (see here), but with a different caramel frosting recipe.  The frosting wasn't my favorite...it would get hard and crumby after a couple hours. Bummer. So this year I took it upon myself to figure out a yummier way to make a caramel frosting...better yet, a SALTED caramel frosting.  My inspiration came from a recipe I found on pinterest, however, they had you MAKE the salted caramel before you added it to the frosting.  Now, I am all for making caramels!  I make and wrap at least 200 each Christmas season, but making the caramel from scratch in this case defeats the ease of making the cupcakes (note the ingredients list for the cupcakes below)!  Luckily I have a trusty little friend up my short-cut sleeve and his name is Joe.  (He is a trader of some sort...haven't figured that one out yet.)  He carries a wonderful little jar of salted caramel sauce that did the trick!  When the substitution was made and a little more tweaking was done the result is sweet and salty perfection!  Go ahead...take a lick...wait for it...wait for it...BAM!  That rich, salty caramel sneaks up on you huh?!  Do you want another?

Cupcakes:

1 box spice cake
1 small can pumpkin (not pumpkin pie filling)

Preheat oven to 350. Mix the two together and fill mini cupcake (or mini muffin) pans. Bake for about 15 minutes. This will make about 40 mini cupcakes.

Frosting:

8 oz. salted butter, softened
4 oz. cream cheese, softened
2-3 tbsp. heavy cream or whole milk
4-5 cups powdered sugar
10 oz. jar Trader Joes Salted Caramel Sauce

Mix the butter and cream cheese together.  Alternate adding 1 cup of powdered sugar and 1 tbsp. of cream until desired consistency.  Add the whole jar of caramel sauce and mix until incorporated.  Spread on cupcakes and enjoy!

Lemon Blueberry Muffin Trifle

      Brunch with lady friends calls for something special. Since I am on a huge trifle kick I decided to figure out how to make a breakfast worthy trifle...not too sweet and hopefully with some granola for crunch!  After looking around on the trusty internet for ideas I came up with this beautiful concoction of brunch-worthiness...the Lemon Blueberry Muffin trifle!

You will need:
1/4 c. room temperature butter
3/4 c. lemon cake mix
2/3 c. oatmeal
1 c. plain granola
one dozen mini blueberry muffins*
three large blueberry muffins*
1-32 oz. container Greek vanilla flavored yogurt
1-16 oz. container Greek vanilla flavored yogurt
2-10.5 oz jars lemon curd (reserve about 2 tbsp. to drizzle on top)
zest of one lemon
1 lb. blueberries

              Preheat the oven to 350 degrees.  In a bowl, cut the butter into the lemon cake mix until crumbly.  Lightly toss in the oatmeal and granola.  Spread on a cookie sheet and place in oven for about 10 minutes or until the mixture is brown and cake mix crumbles are firm.  Remove from oven and allow to cool on counter (make sure it is totally cool before adding it to the trifle). Cut the tops off of the three large muffins and save for later.  Cut the bottoms of large muffins and the mini muffins into bite size pieces and set aside. Mix both yogurts, the unreserved lemon curd and the lemon zest in a large bowl.
            Now you can layer!  Muffins, yogurt mixture, blueberries, crumb topping.  It depends on how big your trifle is as to how many layers you can do.  My second to last layer was the yogurt and then I arranged the muffin tops for the final layer.  I filled in the cracks between the muffins with blueberries and crumb mixture and then drizzled the reserved lemon curd on top of it all! 

*I bought mine from Target...Archer Farms brand.  Very much approved of by my boys! If you do buy them just make sure the large muffins have pretty tops!

Just a quick note.  I had one friend who couldn't attend so I made her a mini trifle in a small wide mouth mason jar!  I had a fourth muffin top I used for the "lid".  It was so cute!  I wish I would have taken a picture!!

Just another chicken salad recipe

I have been making chicken salad in the spring/summer since...well, forever.  After making it for the moms at Jasper's birthday party and receiving rave reviews, I thought I would add it to my blog.  I have to warn you, however, this recipe is one of those "make it up as I go" ones.  If you need precise measurements, I am sorry to disappoint!  I have many variations on the basic recipe so keep reading for further chicken salad enlightenment.

2 medium whole chickens*
salt and pepper
3-4 stalks of celery finely diced
1 red onion finely diced
Mayonnaise (I use Hellmans Light)
Ranch Dressing (I use Litehouse Ranch found in the produce section...it is peppery loveliness)
Salt, Pepper and Garlic seasoning to taste

Salt and pepper raw chickens. Place in roaster breast side down to keep breast moist and cover with foil.  Roast according to directions (usually 350 degrees for up to 2 hours) basting as needed and removing foil for last half hour.  Reserve any pan juices.

Allow chicken to cool completely (place in refrigerator overnight).  Shred chicken removing skin, bones, and all other yucky stuff.  Place in large mixing bowl with a little bit of the reserved pan juices to re-moisten chicken if dry.  Add about 2-3 large spoonfuls of mayo and 1-2 large spoonfuls of ranch dressing.  Start small because you can always add more.  Add celery and onion as desired (again, start small because you can always add more).  Salt, pepper and garlic to taste. 

*the key to good chicken salad is a mix of light and dark meat...it will not taste as good if you use only chicken breasts or canned chicken.  Use rotisserie chickens if you are short of time or afraid to roast a chicken

Okay, here is your enlightenment:

Balsamic Rosemary Chicken Salad
Omit ranch dressing (add more mayo)
Add 1-2 tbsp. balsamic vinegar to mayonnaise before mixing in with chicken.
Add crushed rosemary to your seasoning.
Serve on croissant with Swiss cheese and tomato (toast if desired)

Curried Chicken Salad with Grapes
Omit ranch dressing, celery, and red onion
Add curry powder to taste along more mayo than you would normally use to accommodate for the noodles and cashews.
Slice about one cup of green grapes in half
Finely chop 3-4 green onions
Just before serving add about one cup of La Choy fried noodles and 1/2 cup rough chopped cashews

Craisin Wild Rice Chicken Salad
Omit ranch dressing
Add 1 to 1 1/2 cups of cooked wild rice and increase mayo to accommodate for the rice
Add 1/2 to 1 cup of Craisin (Trader Joes's has the best sweetened, dried cranberries.  Use them if you can get your hands on them)
Add 1/2 cup of chopped walnuts or pecans just before serving
Add crushed rosemary with the salt, pepper, and garlic
Serve on croissant with provolone cheese (toast if desired)

Chicken Salad on a cracker
Make as above
spread on large crackers (pictured is Wheat Thins Tuscan Herb Flatbread)

 

Trader Joe's Harvest Grain Blend Makeover

 

1 package of Harvest Grain Blend from Trader Joes

Earth Balance Original Spread

1 clove of garlic, minced

1/2 onion, finely chopped

1/2 cup pine nuts

Olive oil

1 zucchini

salt and pepper to taste

Cook whole package of Harvest Grain Blend according to package directions (using Earth Balance spread in place of butter). Saute onion, garlic and pine nuts in 1 teas. olive oil for 2 minutes over medium heat. Add to grains. Salt and Pepper to taste. Saute zucchini in olive oil until just cooked (don't over cook). Salt and pepper to taste. Serve grains in a bowl making a well in top to hold zuchinni.

Soupa Ranchero

After we had our second son our friend Jessica brought this soup to us.  Nine years later and I am still making a vegan version** of this yummy soup regularly!  This "Mexican rancher's soup" is chock full of veggies, protein and flavor!

1 med. onion, diced
2 cloves worth of minced garlic
2 tbsp. olive oil
8 cups vegetable broth
6 small red potatoes, skin on, diced
1/4 cup quinoa
1 small zucchini, diced
1 small summer squash, diced
1 cup corn (optional)
1 can diced tomatoes (or fresh)
2 cans garbanzo beans, rinsed and drained (aka chick peas)
1 teas. cumin
2 teas. oregano
1/2 teas. salt (or more if needed)
1 cup chopped fresh cilantro
Lime wedges for garnish

Saute onion and garlic in olive oil over medium heat until onion is clear. Add vegetable broth, potatoes and quinoa. Bring to boil and cook until potatoes are soft. Turn down to simmer and add remaining ingredients. Simmer for 20 minutes or until everything is heated through. Serve limes and your favorite tortilla chips. Enjoy!

**This version is vegan but you can make it with chicken and chicken broth if you prefer. Serve it with cheese and sour cream!!

Pasta Primavegan

 2 tbsp. olive oil
1/2 large white onion, diced
2 teas. minced garlic
1 can diced Italian seasoned tomatoes with juice
10 stalks asparagus cut into bite sized pieces, tough end removed (or zucchini or broccoli or carrots...basically whatever veggies you have in your fridge)
1 c. mushrooms
3/4 c. pine nuts
1 tbsp. oregano
drizzle with olive
sea salt
whole wheat or quinoa fettuccine

Saute onion and garlic in olive oil in iron skillet until onions are clear. Add diced tomatoes and allow to simmer until liquid is reduced by half. Scoot tomatoes to open center of pan the sides to saute asparagus and mushrooms until tender. Mix all together and add pine nuts and oregano. Prepare fettuccine according to package directions. Add a little vegan margarine (such as Earth Balance) to the pasta if desired. Just before serving drizzle with olive oil and sprinkle with sea salt.

Please be kind and don't over cook you veggies.  If you are adding zucchini or summer squash, put it into the pan after your harder veggies are just soften and basically just warm them up.  Veggies just taste better with a little crunch!

Vegan Walnut and Chocolate Chip Cookies

3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Credit for this recipe goes to Vegetarian Times!

Black Bean Skillet

1 c. brown rice
2 c. water

1 tbsp. olive oil
1/2 c. diced onion
1 teas. minced garlic
1 c. diced red pepper
2 jalapeno peppers, diced (remove the seeds to reduce heat)
1 c. corn
1 large tomato, diced
2 cans black beans with liquid
1 tbsp. chili
1 teas. balsamic vinegar
2 tbsp. fresh cilantro for garnish
1 avocado sliced
lime quarters

In a medium saucepan bring water and brown rice to boil then simmer with lid on for 40 minutes. In a large skillet saute oil, onion, garlic and both peppers until onion is clear. Add corn, beans, tomato, chili, and vinegar. Simmer for 15- 20 minutes stirring occasionally. Serve with avocado slices and lime squeezed over top.

Eclair Icebox Cake

Okay...this is an emergency!!  Stop everything you are doing and make this delicious concoction of creamy, chocolatey goodness right now.  My friend Heather swears by this recipe for thousands of accolades at the neighborhood bbq.  We have made it several times now and my husband always has me make him a separate 8x8 pan because he never gets enough!


Eclair Icebox Cake

Filling:
3 1/2 cups milk
2-3.8 oz. boxes FRENCH vanilla instant pudding
8 oz. tub Cool Whip
1 box Honey Maid graham crackers

Chocolate Glaze:
2 oz. unsweetened chocolate (2 squares), finely chopped
2 teas. light karo syrup
2 teas. vanilla
3 tbsp. butter, melted
3 tbsp. milk
1 1/2 c. powdered sugar

1. Mix milk and pudding then fold in cool whip
2. In a 9x13 pan layer graham cracker, 1/2 of the pudding, then another layer of graham cracker, then the rest of the pudding, and one last layer of graham cracker.
3. Slowly melt chocolate, karo syrup, butter, and milk until all melted.  Remove from heat and mix in vanilla and powdered sugar.
4. Pour over last layer of graham cracker.
5. Cover and refrigerate overnight to 24 hours. The graham cracker should be soft.

BYU Mint Brownies

At Brigham Young University (my alma mata') I fell in love with these little devils! The mint to chocolate ratio was perfect and the brownies were fudgy and dense...none of this "cake" brownie stuff.   I actually grew famous among our friends for loving them.  If some one attended a BYU catered event they would inevitably bring one of these babies home for me.  After BYU we moved to Cambridge, MA so my husbandito could attend law school. Which meant no more mint brownies :(  One Christmas break, however, my sister-in-law flew from Provo (home of BYU) and brought me...you guessed it...a whole plate full of my beloved brownies! It was then and there that I decided I could not go through my life waiting and wondering when I would be able to indulge in one of my favorite treats. So, after much searching, I came across a recipe for that claimed to be THE brownie.  This is my variation of it:


BYU MINT BROWNIES

1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 Tbs. water
2 large eggs
2 teas. vanilla extract
1 1/3 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teas. baking powder
1/4 teas. salt

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan. COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.  Spread mint frosting (see below) on top and allow to set up.  Next spread on the chocolate topping (see below) and chill until set.

Mint Frosting:

5 Tbs. softened butter

dash of salt

3 Tbs. milk

1 Tbs. light corn syrup

2 1/3 c. powdered sugar

½ teas. mint extract

green food coloring

Blend butter, one cup of powdered sugar, mint extract and corn syrup until well combined. Add the rest of the powdered sugar alternating with the milk until creamy.  Tint with green food coloring if desired. 

Chocolate Topping:

6 oz. semi-sweet chocolate chips

3 Tbs. butter

Melt chocolate chips and butter and mix until smooth in a double broiler or in the microwave.

 

Smores Bars

You are going to die and think you have gone to heaven on a crispy, chocolatey, non-burnt marshmellowy (?) cloud when you try these.  Or at least I did.  Story behind finding this recipe?  Came home from camping with loads of extra Hershey's chocolate bars (don't ask me how) and needed something to do with them.  The only way I like Hershey's chocolate is in a smore and the only way to eat a real smore is around a campfire.  Well, I had just washed all that campfire smell out of our clothes and there was no way I was going to pack up all the stuff to take a 5 month old camping again so the solution was these bars.

1/2 c. butter
3/4 c. sugar
1 egg
1 teas. vanilla
1 1/3 c. flour
3/4 c. graham cracker crumbs
1 teas. baking powder
1/8 teas. salt
5 Hershey's bars
1 c. marshmallow cream

Grease a 9x9 pan with butter or cooking spray.  Beat together butter, sugar, egg, vanilla, flour, graham cracker crumbs, baking powder and salt in a medium bowl.  Press one half of the graham cracker crumb mixture into the bottom of the pan.  Lay the candy bars on top.  Spread the marshmallow cream over the chocolate.  Crumble the remaining graham cracker crumb mixture over top.  Bake at 350 degrees for 25 to 30 minute.  Allow to cool completely before cutting.

Ginger-Lemon Whoopie Pies

Just looking at this picture makes me salivate!!  I never make enough of these at Christmas time.  Well, not enough for ME and to share anyway.  I do not have many memories from my childhood (sad, I know) but one taste I distinctly do remember is warm gingerbread with lemon pudding and whipped cream.  This snippet in time came rushing back to me when I saw the idea for these cookies in an ad in some magazine on some plane ride somewhere (specific I know).  It is one of my mom's favorite combinations of flavors.  This recipe is mash of a McCormick recipe and one from my trusty Better Homes and Gardens cookbook.

For the cookie:

4 1/2 cups all purpose flour
4 teas. ground ginger
2 teas. baking soda
1 1/2 teas. ground cinnamon
1 teas. ground cloves
1/4 teas. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 sugar

In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside.  In a large mixing bowl beat shortening with an electic mixer on low speed for 30 seconds.  Add the 2 cups of sugar.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and molasses until combined.  Beat in flour mixture.

Shape dough into 1-inch balls (you want little cookies).  Roll in 3/4 cup sugar.  Bake at 350 degree oven from 8 to 9 minutes.  When cool place upside down on parchment paper.

For the lemon creme:

1-7 oz. jar marshmellow cream
1/4 cup butter, softened
4 oz. cream cheese, softened
1 teas. pure lemon extract

Mix all in a medium bowl until well blended.

To assemble pies I find it easiest to do the fancy ziploc-baggie technique where you fill a zip-loc baggie with the creme, cut off one corner to make a small hole and then dispense the creme unto the cookies.  If you don't want to do that just place about 1 tablespoon on a cookie and find another that is about the same size and place it on top.  Don't squish it too hard or the creme will ooze out the edges.  When they are all assembled place them in the refrigerator for about an hour so the creme can set up.