The closest I could get to pumpkin is Carrot Cupcakes. We are not pumpkin fans.I thought tinting the frosting orange was a nice touch. Needless to say these cupcakes were delicious. Give them a try!
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or allspice
1/4 teaspoon ginger
8 Tablespoons butter, melted
1 1/4 cups grated carrots
1/4 cup raisins (optional)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
1 teaspoon vanilla
1. Preheat oven 350 degrees
2. Whisk flour, baking soda, baking powder, salt and spices.
3. In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth. Add grated carrot, raisins and stir together.
4. Whisk in flour mixture until just combined.
5. Divide batter among muffin cups. Bake until tops spring back. 15-20 minutes. Transfer to rack and let cool 5 minutes. Remove the cupcakes to the rack to cool completely.
1/2 stick butter, softened
8 oz package of cream cheese, softened
1 teaspoon vanilla
pinch of salt
2 cups confectioners sugar
1. Mix butter, cream cheese and salt on medium speed until creamy. About 3-5 minutes
2. Add rest of ingredients and beat on high 2-3 minutes.
3. Frost cupcakes.
Simple and Delicious. You will love these cupcakes. Very much a part of Autumn!
Fall is in the air. Baked this simple and delicious cobbler. Everyone loved this one.
Apple Snickerdoodle Cobbler
7 cups peeled, medium sliced apples (This is about 4-5 large apples, 6-8 smaller ones. I used Macintosh this time. I also use Fuji and Honeycrisp when baking apples.)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon granulated sugar
1/4 teaspoon cinnamon
Use your favorite sugar cookie recipe. I used my Cinnamon Cookie aka Snickerdoodle Cookie recipe.
- Preheat oven to 375 degrees. Spray 9inch deep dish pie plate with cooking spray.
- In a large bowl, gently toss fruit mixture ingredients until apple slices are coated. Pour evenly into pie plate.
- In small bowl mix granulated sugar and 1/4 teaspoon cinnamon.
- Top the fruit mixture with cookie dough. I took about a tablespoon of dough and flattened then topped on the fruit mixture. It took 12 of the cookie doughs to cover the top. I then sprinkled the top of the cookies with cinnamon and sugar mix. (You may have leftover cookie dough. BONUS – bake those later.)
- Bake 50-55 minutes or until topping is golden brown.
- Cool slightly before serving. Top with ice cream, whipped cream or whatever your little heart desires!
Your home will smell fabulous! ENJOY!
For some reason Kent and I have been discussing these kind of potatoes. It seems ever since we started talking about them I have seen tons of recipes. I chose a Food Network recipe, courtesy of Ree Drummond. Kent wanted to know why they were called Hasselback potatoes. This dish originated in Sweden. It takes its name from Hasselbacken, the Stockholm restaurant where it was first served. These seasoned potatoes turned out crisp on the outside and tender on the inside. Set aside some of the butter/chive mix to brush on just before serving. Simple and Delicious!
6 Russet Baking Potatoes
8 Tablespoons, softened butter
1/2 cup olive oil
1/3 cup chives, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
- Preheat oven 450 degrees.
- Stir together the softened butter, olive oil, chopped chives, salt and pepper in a small bowl. Set aside.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks (I used wooden spoons). Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Line baking sheet with parchment paper, place potatoes on baking sheet and brush on the butter mixture. Make sure to get in between all the slices. (I also brushed on every 15 minutes to be sure the butter/chive mix would get in between those many layers.)
- Bake until tender and crisp, 55 to 60 minutes.