MSCC: Pumpkin Brown Butter Cupcakes

This is my first month as part of the Martha Stewart Cupcake Club (MSCC).  We are baking our way through Martha Stewart's Cupcakes cookbook....although I am totally late to the party......this group has already been around and baking for 2 years.....lucky for me there's a ton of recipes in this book!!

This month's pick was by Monica at My Cupcake Journey, and she picked the Pumpkin Brown Butter Cupcakes with Brown Butter Icing.  These cupcakes are fairly dense, but incredibly moist.....and the icing?  OH MY.......sooooo good!  There is something insanely decadent about this brown butter icing, and it couldn't be any easier to throw together......you don't even need a mixer!

I opted not to include the optional sage in the cupcake batter......since I made some savory pumpkin muffins just a little while ago, I was looking for something purely sweet here.  And I learned my lesson with those pumpkin muffins.....the recipe here also called for the batter to be put directly into the pans with no liners, so I listened....and didn't have to deal with my cupcakes sticking all over to the liners.  See, I can learn!

For the recipe, go here, and to check out the other bakers' results, go to the Martha Stewart Cupcake Club.....Enjoy!!

This post is linked to:
Fat Camp Friday - Sweets for a Saturday - Seasonal Inspiration - Sweet Indulgences Sunday - Sharing Sundays - Monday, Mmmm.....Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper - Sweet Treats Thursday - Full Plate Thursday - Show Off Your Stuff - Sweet Tooth Friday - Friday Favorites - Anything Goes Linky - Fusion Fridays - I'm Lovin' It - Friday Food

Cake Batter Rice Crispy Treats

What could be simpler or more delicious than good 'ol rice crispy treats?  I may love a lot of grown-up desserts, but I could never deny my love for a homemade rice crispy treat!  I find that the store made ones (Starbucks included) have a slightly strange taste that the ones that are homemade don't have.  Maybe they use margarine instead of butter?  I dunno......but if I make a pan of these bad boys, I need to quickly get them out of the house before I find myself eating them all!

Cake batter stuff seems to be all the rage in blogland and all over Pinterest, and with good reason.......it's delicious!  I've been seeing lots of people try these Cake Batter Crispy Treats, and it seemed like they were a universal hit.  Couldn't be simpler to throw together.....and they were fantastic!

Check out How Sweet It Is for the recipe.....and Enjoy!

This post is linked to:
Anything Goes Linky - Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Sweets for a Saturday - Fat Camp Friday - Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Tuesday Talent Show - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - T' Time - Turning the Table Thursday - Bake with Bizzy - It's a Keeper - Sweet Treats Thursday - Full Plate Thursday - Show Off Your Stuff - Fusion Fridays - Friday Food

Grandma's Apple Bread

Disclaimer:  This isn't my Grandma's apple bread recipe......though I wish it was!

We got a couple of Granny Smith apples in our CSA box that were more than a tad on the tart side.  I tried giving one to the boys, and they both wrinkled up their faces after one bite and wouldn't eat anymore.  So, I started digging around looking for something yummy to make with them.  I found this recipe for Grandma Barb's Apple Bread at A Farmgirl's Dabbles.  It's got grated apples, walnuts, and dried cranberries.....yum! This bread is insanely moist and tasty, and is great for breakfast or for an afternoon snack.  Plus, the recipe makes two loaves....one for you, and one to give away and make someone else happy!

Check out A Farmgirl's Dabbles for the recipe.......and Enjoy!!

This post is linked to:
Monday, Mmmmm.......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - Sweet Treats Thursday - It's a Keeper Thursday - Turning the Table Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Sweets for a Saturday - Fat Camp Friday - Seasonal Inspiration - Sweet Indulgences Sunday

Zucchini Lemon Cookies

Even though it's officially Fall (which makes me so happy!) our weekly CSA box still has a ton of zucchini and other summer squash in it.  For last week's batch of zucchini I decided to make these Zucchini Cookies that I had seen on My Baking Addiction a little while back.

These cookies use a full cup of finely grated zucchini, which in my case was about 2 fairly large zucchinis.  I made these in a whoopie pie pan that I had completely forgotten that I had.  This kept the cookies from spreading out and then turned out super soft and cake-y.  With a drizzle of lemon-y glaze on top, these will give you one last taste of summer while you're trying to use up your bounty of zucchinis.  The hubby absolutely loved these!  I had him take a bunch to work, and I'm pretty sure he ended up eating all of them and not sharing.....not that I blame him.....

Oh, one last thing.....the recipe calls for raisins......I left the raisins out of my cookies.....I think I've mentioned before my intense dislike of raisins....I will avoid them at any cost!

Check out My Baking Addiction for the recipe.....and Enjoy!!

This post is linked to:
Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - Sweet Treats Thursday - It's a Keeper Thursday - Turning the Table Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Sweets for a Saturday - Fat Camp Friday

The Search for the Ultimate Chocolate Chip Cookie

For this round of the Crazy Cooking Challenge we are looking for the Ultimate Chocolate Chip Cookie recipe. I've got a couple of personal favorites so far......the cookie from Baked and the Jacque Torres (NY Times) cookie. But ever since I read through the Chocolate Chip Cookie Quest over at Sweet as Sugar Cookies, I've been meaning to try the cookie from Joanne Chang of Flour Bakery.

There is nothing complicated with this recipe (although it does use both all-purpose and bread flour).....the hardest part of it all will be waiting overnight to 24 hours before baking these bad boys up. From everything I've read, this resting period in the fridge is mandatory if you want the best results for your cookie. Both the Baked recipe and the NY Times recipes also require you to let the dough rest overnight for the best texture and flavor.

And the most important part......how were they? Oh my.....these really are fantastic! They are crisp at the edges but super chewy on the inside....all with a great caramel flavor that everyone agreed was just delicious! Of course, I need to do a side-by-side taste test before I officially declare this as my favorite......nut I really do think we have a winner!

Check out all of the other great recipes over at Sweet as Sugar Cookies!

Joanne Chang's Chocolate Chip Cookies
from Joanne Change of Flour Bakery via Sweet as Sugar Cookies

1 cup unsalted butter
3/4 cup light brown sugar
3/4 white sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 cup all-purpose flour
1 cup bread flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup chopped semisweet chocolate
1/2 cup finely chopped milk chocolate

Beat the butter and sugars until mixture is light and fluffy. Beat in the eggs and vanilla until thoroughly combined.

Mix together the flours, baking soda, and salt. Add both chocolates to he flour mix and toss to combine. Slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.

For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees F and position a rack in the center of the oven. Drop the dough in 1/4-cup balls onto a baking sheet about two inches apart. Press dough balls down on the edges and slightly soft in the center, 15-18 minutes. Remove from oven and let cool.

Enjoy!



Make sure you check out some of the other entries in the Crazy Cooking Challenge and vote for your favorite....me, of course ;)

This post is linked to:
Bake with Bizzy - Full Plate Thursday - Turning the Table Thursday - Sweet Treats Thursday - Sweet Tooth Friday - Friday Favorites - Show Off Your Stuff - Fusion Fridays - Anything Goes Linky - Friday Food- Sweets for a Saturday - I'm Lovin' It - Fat Camp Friday - Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday

Asian Pear Cake

Are you familiar with Asian Pears?  Imagine if an apple and a pear got together and had a baby.....that's pretty much  what you get with these guys.  I love snacking on these when they're nice and cold.....super crunchy and juicy.  I had never tried baking with them before, but I saw this recipe for Asian Pear Cake with my CSA box from Abundant Harvest Organics....and since I had too many for me to snack on, I figured it would be a perfect time to try!

The hubby absolutely loved this cake!  It was a huge hit.....and could easily be made with either apples or pears if Asian pears aren't available to you.  The fruit gets diced up pretty small and simply mixed into the batter of the cake.  The cake is really like a snack cake that you can just grab a slice and eat (no plate and fork required).  The hubby took the majority of the cake to work, and it seemed to disappear!

Asian Pear Cake
Source: Abundant Harvest Organics

Fruit Mixture:
3 cups diced Asian pears
1 tsp cinnamon
1 cup chopped pecans or walnuts
1/3 cup sugar

Cake:
1 1/2 cups flour
3/4 cup whole wheat flour
1 cup brown sugar
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup oil
2 tsp vanilla
3 eggs

Preheat oven to 350.

Flour and grease a bundt pan.

In a medium bowl, combine fruit mixture.

In the bowl of a standing mixer combine the dry ingredients (flour, whole wheat flour, brown sugar, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg).  With the mixer on low, stir in the oil, vanilla, and eggs until well blended.  Add the fruit mixture to the batter and mix until combined.

Put into bundt pan and bake for 50-60 minutes.  Turn out onto plate when cooled.

Sprinkle with powdered sugar.

Enjoy!

This post is linked to:
Monday, Mmmm......Dessert - Mingle Monday - Tea Party Tuesday - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - Turning the Table Thursday - Sweet Treats Thursday - Sweet Tooth Friday - Friday Favorites - Show Off Your Stuff - Fusion Fridays - Anything Goes Linky - Friday Food - Sweets for a Saturday - I'm Lovin' It - It's a Celebration - Fat Camp Friday - Sweet Indulgences Sunday

Club: Baked - Pumpkin Cheddar Muffins

The latest round of baking for Club: Baked was chosen by Billie over at Chocolate and Chakra.  For her selection, she chose Pumpkin Cheddar Muffins.  I don't usually think of using pumpkin in savory things.....since it's just so dang delicious in sweet ones (the hubby could eat an entire meal consisting only of Pumpkin Pie)!  Although, come to think of it.....when I was working in Thailand (before my job as Mommy I was a software consultant), there was an Irish restaurant that served the most amazing Pumpkin Soup!  Mmmm......I gotta say, I'm so happy that pumpkin season is back!

These muffins have a little bit a sweet and a lot of savory in them.......there is brown sugar in there.....but then you've also got sharp cheddar cheese, black pepper, and cayenne pepper.  I eased back a little bit on the pepper.....didn't want it to be too spicy.  Try one when they're still warm.....oh my!  The cheese inside is melty and the top is just a bit crunchy.....it would be the perfect side dish to a delicious bowl of soup!

The only oops I made in this recipe is that it calls for you to spray the muffin pan with vegetable spray, and place the muffin batter right into the muffin pan, instead of using liners.  I decided to stick with liners, but I probably should have sprayed the liners as well.......the melty cheese has a tendency to stick to the paper when you try to get them out of the liners.  Oh well....they still taste fantastic!

Check out Chocolate and Chakra for the recipe.....and check out the other bakers' results over at Club: Baked.....and Enjoy!

This post is linked to:
Fat Camp Friday - Sweets for a Saturday - Sweet Indulgences Sunday - Sharing Sundays - Monday, Mmmm......Dessert - Mingle Monday - Tea Party Tuesday - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - Turning the Table Thursday - Sweet Treats Thursday - Sweet Tooth Friday - Friday Favorites - Show Off Your Stuff - Fusion Fridays - Anything Goes Linky - Friday Food - I'm Lovin' It