#BundtBakers: Pears

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’m the one hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve selected a theme of Pears for November 2016. When I told my mom she said, “but you made a pear cake last month.” Yes, yes, I did. I’m that much obsessed with pears this fall.

How did this pear obsession begin?

Friends of ours brought over a fruit salad one evening and there were pears in it. These pears were perfectly ripe and reminded me how delicious a pear can be! I’ve since been buying them when I can get decent ones at the grocery store. Treat loves them, too. They’re such a perfect late night snack.

My favorite pear variety of choice is the boring ole Bartlet. I went rogue and bought a Bosq for a salad (but my husband ate it). We didn’t care for it as much.

The pear cake I’m sharing today varies from the my previous one because the pear is shredded! The shredded pear almost disolves into the cake batter as it’s baking, but you still get that bit of pear texture. I decided to pulse some walnuts instead of using almondmeal and I love the flavor it gives to the cake. Another change I made from the recipe of inspiration was to use honey instead of maple syrup. Pear, honey, and walnuts, are a perfect flavor combination and I couldn’t pass up the opportunity. It had me thinking of a cheese platter and I decided to use mascarpone cheese in the frosting again, too.

My husband perfers just about every cake to be warmed up in the microwave. I’m the opposite and like my cake at room temperature, even cold for some recipes! For this bundt cake, though, I am 100% on board with warming it up. Yum.

Honey and Walnut Pear Bundt Cake

Ingredients for cake:

  • 1 1/2 sticks butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/4 C honey
  • 1/2-1/2 C walnuts
  • 1 1/3 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 C milk
  • 1 pear, shredded

Ingredients for frosting:

  • 4 tbsp mascarpone, softened
  • 2 tbsp butter, softened
  • 2 tbsp honey
  • 3/4 tsp vanilla paste
  • 1/2 C powdered sugar
  • milk, as needed
  • pinch of salt, if desired

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together the butter and sugar until fluffy. Add the eggs one at at time, mixing until incorporated. Mix in the vanilla and honey.
  3. Put walnuts in a food processor and pulse until fine – should yield 1/4 C.
  4. In a large bowl, whisk together the flour, 1/4 C of the walnut crumbs, baking powder, cinnamon, salt, and nutmeg.
  5. Add half of the dry ingredients to the stand mixer and mix until combined. Add the milk, mix until incorporated. Repeat with the remaining dry ingredients. Add the shredded pear and mix.
  6. Pour batter into prepared bundt pan. Bake 50-55 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before unmolding.
  7. Make the frosting: Place mascarpone, butter, honey, and vanilla in a bowl and whisk with a hand mixer until combined. Add in the powdered sugar and beat until incorporated. Add milk as needed a teaspoon at a time. If desired, stir in a pinch of salt. Pipe frosting over cooled cake.

*The cake recipe is modified from Tessa at http://thecakeblog.com/2015/12/maple-pear-cake.html*

Honey and Walnut Pear Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Pear Bread Pudding from Food Lust People Love

Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones

London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs

Orange Pear Bundt Cake from Basic N Delicious

Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic

Pear and Hazelnut Bundt from Jane’s Adventures in Dinner

Pear and Port Bundt Cake from Palatable Pasttime

“Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pear Pecan Coffee Bundt Cake from Patty’s Cake

Pear Spiced Bundt Cake from I Love Bundt Cakes

Pear Streusel Crunch Cake from Noshing with the Nolands

Pumpkin Pear Bundt Cake from Making Miracles

Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker

Salted Caramel Pear Bundt Cake from Tartacadabra

Spiced Pear Bundt from A Day in the Life on the Farm

This recipe was my personal favorite of November 2016. I’ve added it to An InLinkz Link-up celebrating monthly favorite recipes on Sid’s Sea Palm Cooking. 

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#BundtBakers: Happy Fall

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Teri of The Freshman Cook is hosting and selected the theme “Happy Fall,” leaving it wide open for us to celebrate the season any way we desire – as long as it’s in bundt form, of course!

We have found a great church here in California and are starting to call it home. It’s a smaller congregation than the church we attended in Ohio and we’re slowly becoming a part of this church family.

Being far from family, we don’t get the opportunity to go on regular date nights and are never without the boys. One day we’ll trust someone other than grandparents to watch them, but for now, we’re not ready. Church is our opportunity to give us and the kids some time away. The first time we dropped them off at the nursery was a near disaster. Firecracker had a major meltdown and we were called to return and comfort him. The second visit was a complete 180 as he was calm enough to realize they had a train table and countless trains and cars to play with. Now, he runs in the door and doesn’t look back – he even asks to go to church throughout the week. Treat followed the same pattern, and while he still tries to follow me out the door, I haven’t gotten the message “the baby is crying” (a message they’ll only send if 10 minutes of consoling doesn’t do the trick) in weeks!

One of my favorite things about this church is their dedication to the community. Each Wednesday they provide dinner for the hungry and homeless and anyone who shows up. They feed over 100 people each week! I’d noticed a request for desserts in the bulletin and knew I had to help out. Physically volunteering hasn’t been possible with my husband away (see the no baby sitter scenario above), but baking I can do! Once our family is whole again we’re going to figure out how we can do more to help out while one of us stays home with the boys.

14705826_10104113714664701_304176535388205071_nThis week was my first week delivering dessert. To provide individually wrapped desserts I thought it’d be best to use my Garland Bundt Pan and my Bundt Duet Pan. Unfortunately, the 6 smaller cakes all stuck! So, while my donation of 15 slices from the duet pan wasn’t what I’d hoped to be delivering, it was a start.

The “broken” cakes didn’t go to waste though! I scraped the pan clean and have been eating it by the handful. Hey, crumbs don’t count, right? Firecracker enjoyed the cake, too. He listened to me when I told him he couldn’t touch the larger cakes, that we had to eat the broken cake. His response, was to bring a chair from his toddler table into the kitchen, climb up it, and eat the broken cake, declaring “I love broken cake!”

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting

Ingredients for cake:

  • 2 C sugar, divided use
  • 2 cinnamon sticks
  • 3 pears, peeled
  • 1 pkg (5 oz) dried cranberries
  • 1 stick softened butter
  • 1/2 C vegetable oil
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp cloves

Ingredients for frosting:

  • 1/2 stick softened butter
  • 1/4 C softened marscapone cheese
  • 1 C powdered sugar
  • 2-3 tbsp real maple syrup

Steps:

  1. Poach the pears: Bring 4 C water, 1 C sugar, and the cinnamon stick to a boil. Add the whole pears and simmer 15 minutes, or until tender. Remove pears from poaching liquid, core them, and chop. Set aside. Reserve 1/4 of the liquid before discarding.
  2. Reconstitute the cranberries: Bring 1 1/2 C water to a boil. Add the cranberries. Remove from heat and allow cranberries to plump up, about 10 minutes. Drain and set aside.
  3. Preheat oven to 350 degrees F. Heavily grease bundt pan(s).
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, brown sugar, and remaining 1 C of white sugar. Add the eggs one at a time.
  5. In a large bowl, sift together the flour, baking soda, salt, cinnamon, cardamom, and cloves.
  6. Add the dry ingredients to the stand mixer, alternating with the reserved poaching liquid.
  7. Fold in the chopped pears and cranberries.
  8. Pour batter into prepared bundt pan(s). Bake 35-55 minutes depending on the size of your pan.

*This recipe is adapted from Tessa at http://thecakeblog.com/2013/11/pear-cranberry-cake.html*

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs

Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife

Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de hacer

Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes

Chocolate Caramel Apple Cake by The Freshman Cook

Ginger and Cinnamon Bundt Cake by Los Chatos Chefs

Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Jack O’Lantern Cake by Palatable Pastime

Persimmon Apple Bundt by Tea and Scones

Pumpkin Chocolate Chip Bundt Cake by Patty’s Cake

Pumpkin Pie Bundt by Jane’s Adventures in Dinner

Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet

Robert E. Lee Bundt Cakeby The Queen of Scones

Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm

Sticky Pecan Pie Bundt by Food Lust People Love

Disclaimer: This post contains affiliate links.

Pumpkin Pie Spice Cut-Out Cookies

There’s a Daniel Tiger’s Neighborhood episode with the teaching lesson “it’s okay to make mistakes” in which Daniel and Prince Wednesday bake trolley cookies with Baker Aker.

We watched that episode one morning and decided to bake some cookies! With Treat taking a long nap, Firecracker and I were able to do some baking together.

I immediately went into the cupboard and pulled out The Gourmet Cookie Book and started skimming through to see what we could make with what was in my pantry.

I decided on Bizcochitos (Anise Cookies). Except that I didn’t have aniseed or lard. Which is why this recipe title is not Anise Cookies! I substituted vegetable shortening for the lard and decided to prepare for the season by using pumpkin pie spice. This recipe from December 1978 didn’t mention how to store the cookie dough, but I found it easiest to roll out if it were chilled, so I kept the portion I wasn’t rolling out in the refrigerator.

We used a train cookie cutter as is only natural with a train obsessed toddler in the house. He was more than happy to be my little model when it came time to photograph the cookies. In fact, the words, “I help” came out of his mouth as he held up a cookie and took a bite. Only a food blogger’s kid! I love him.

Pumpkin Pie Spice Cut-Out Cookies (toddler) | Sew You Think You Can Cook

Depending on your cookie cutter size, this recipe will make 5-6 dozen cookies.

The recipe says to, and I quote! “store them in an airtight container for 5 days before serving.” Yeah, right! These cookies didn’t even last five days on my counter.

Pumpkin Pie Spice Cut-Out Cookies

Ingredients:

  • 1 C vegetable shortening
  • 3/4 C sugar
  • 1 egg
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 C white whole wheat flour
  • 1 1/2 C flour, plus more for rolling
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 C water
  • cinnamon sugar

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar until fluffy. Add the egg and pumpkin pie spice, mixing until combined.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Add to the stand mixer, beat until combined. Add up to 1/4 C water until dough is smooth.
  4. Roll dough out to 1/8″ thickness. Cut out cookies with cookie cutters and place on baking sheets. Sprinkle generously with cinnamon sugar.
  5. Bake 12-15 minutes until lightly golden. Remove cookies to a cooling rack.

*This recipe is adapted from The Gourmet Cookie Book*

Pumpkin Pie Spice Cut-Out Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links. 

SRC: Mini Pecan Pie Cupcakes

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

I had to chuckle when I received my assignment in my email this month. You see, for the past two reveals April of Angels Home Sweet Homestead was assigned my blog! For our themed barbecue/picnic reveal she made Mexican Street Corn Salad and for our traditional Group C reveal she chose Cinnamon and Honey Roasted Chickpeas. I suppose it was only fitting that I took my turn diving more deeply into April’s blog.

April’s philosophy behind her blog is fantastic. She writes:

I want to bring back a simpler way of life, where families sit down together to a home cooked meal and talk every day, growing as much of that food as possible with our own hands, and the old-fashioned art of canning that food too.

I just love that! While I can’t grow my own food – partly due to lack of yard but mostly due to lack of green thumb – I can provide home cooked meals for my family. After our 18 months in Ohio without a dining table, it was a goal for our California home to have a space dedicated to eating family dinners. Our large table fits perfectly off the kitchen (and doubles as extra counter space) and is set with two booster/highchair seats for my boys. We have finally gotten into a rhythm of dinner between 6-6:30 and I love it! Firecracker is reaching an age where he can recount the day’s activities to Daddy and I know that as the boys continue to get older, the stress of eating will give way to pure enjoyment and nurturing our relationships and bodies.

Seven recipes made their way to my secret Pinterest board from April’s blog including Fruity Breakfast Burritos, Restaurant Style Salsa, and Greek Yogurt Tuna Salad. I was going to show the list to my husband and have him decide what I’d make. But then I didn’t. Though I’m pretty sure I picked the “right” answer anyway.

While I was updating my planner this month I decided to take a peek at the food holidays for July. I was slightly surprised to see that National Pecan Pie Day isn’t in the fall, but it’s July 12th! My decision was made. April had on her blog, and a recipe that I’d saved prior, Pecan Pie Muffins.

Now, I’m not sure these qualify as a muffin. That’s why you’ll notice I renamed them cupcakes. Though I’m not sure if that’s accurate either. Muffins imply a little bit of healthiness. There’s absolutely nothing healthy about these sweet bites.I could say that pecans are a source of protein, but that’s really stretching it. I almost just called them Mini Pecan Pie Cups but without a crust I don’t think they qualify as pie.

Whatever you want to call them, they’re pretty delicious. (And that’s coming from someone who doesn’t care for pecan pie!) I ate two within an hour of them coming out of the oven – one to taste test and one as a snack during their photo shoot.

April made hers in a regular size muffin cup and got 6 of them, but I thought mini would be the way to go. I can’t have my husband taking only 3 to work, because let’s be honest, there’s no way all 6 would be leaving the house untouched. I’m glad I made them mini, too, because I don’t think I’d be able to eat an entire muffin of this dessert before my sweet tooth had enough.

Firecracker helped bake these treats, but he won’t be getting to try them – they’re simply too sticky and sweet for my 2 year old. Now I just have to send them with Stuart to work so he doesn’t see them sitting on the counter.

This recipe makes 24 mini muffins/cupcakes. I recommend baking these without liners, no greasing of the pan necessary – there’s plenty of butter in the batter. I was 2 liners short of 24 and those two cups were our favorites because the sugar gets all crispy and crusty on the edges. If you do use liners, not that they’re much easier to peel back if you allow the cupcakes to cool completely before eating.

Mini Pecan Pie Cupcakes

Ingredients:

  • 1 C brown sugar
  • 1 C chopped pecans
  • 1/2 C flour
  • 2/3 C butter, melted
  • 2 eggs, beaten

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the sugar, pecans, and flour. Mix in the butter and egg until combined.
  3. Divide batter evenly among 24 mini muffin tin cups.
  4. Bake 18 minutes. Transfer to a cooling rack.

*This recipe is adapted from April at http://www.angelshomesweethomestead.com/2011/01/pecan-pie-muffins.html*

Mini Pecan Pie Cupcakes for #SecretRecipeClub from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here:

#SundaySupper Month Kick-Off

I mentioned on New Year’s Day that this January is the first ever National Sunday Supper Month. It’s incredible that this movement is making a difference in families all over the country. Take the pledge this year and gather around the table as a family just once a week.

Enjoying dinner together as a family doesn’t have to be reserved for holidays or fancy meals, but I am sharing a show-stopping main course today. This Mustard-Crusted Pork Roast is what we had for Thanksgiving this year instead of turkey.

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With Treat being less than a month old we had a smaller Thanksgiving than usual. My husband’s parents drove up from Alabama to celebrate with us and the four of us enjoyed a less-than-traditional meal gathered around the table. I decided on pork instead of turkey or some other poultry because Firecracker was willingly and voluntarily eating pork. Unfortunately he wasn’t interested in the beautiful roast – I can’t even remember what he ended up eating that night.

Mustard-Crusted Pork Roast

Ingredients:

  • 1 C Kosher salt
  • 6 tbsp sugar
  • 6 tbsp gin
  • 7 cloves garlic, smashed and peeled
  • 4 bay leaves
  • 2 tbsp peppercorns
  • 1 tsp whole allspice
  • 5 1/2 – 6 1/2 lb pork French rack (I had two separate roasts)
  • 1 C panko
  • 4 tbsp butter, at room temperature
  • 2 tbsp dried parsley
  • 2 tsp dried thyme
  • 3 tbsp Dijon mustard

Steps:

  1. Brine the pork: In a pot large enough for the pork roasts (I used my stock pot) combine salt, sugar, gin, garlic, bay leaves, peppercorns, and allspice with 4 C water over medium heat, stirring, until both the salt and sugar are dissolved. Add 8 C of ice and stir until brine is cool.
  2. Pierce the pork with a paring knife all over. Place in the cooled brine and refrigerate overnight.
  3. Place a roasting pan on the lowest level in the oven. Preheat oven to 325 degrees F. Remove the pork from the brine and pat dry, allow pork to come to room temperature while the oven and roasting pan preheat. Bring 3 C of the brine (and spices) to a boil.
  4. Pour hot brine in the bottom of the preheated roasting pan. Place the pork roast(s) on the roasting rack fat-side up. Roast 40 minutes.
  5. Make the crust: In the bowl of a food processor pulse the panko, butter, parsley, and thyme with a pinch of salt until combined.
  6. Remove the pork from the oven. Brush the roast(s) with the Dijon mustard and top with the panko mixture. Return pork to the oven and roast another 50 minutes.
  7. Increase the oven temperature to 425 degrees F and roast until the pork reaches an internal temperature of 140 degrees F, about 10 minutes. Allow pork to rest 20 minutes before carving.

*This recipe is modified from Food Network Magazine, Dec 2014*

Mustard-Crusted Pork Roast for #SundaySupper from Sew You Think You Can Cook

Appetizers and Soups

Main courses

Side dishes

Desserts

And more

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thankful for Friends and Bloggers

Last month my wonderful friend Tara of Tara’s Multicultural Table threw me a surprise virtual baby shower for my baby boy. The theme behind this blogging event was Thanksgiving.

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With a Fall baby, I couldn’t have picked a more perfect theme. Especially when Thanksgiving is my favorite holiday. I definitely have so much to be thankful for this year.

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Tara gathered together a wonderful group of bloggers willing to share a Thanksgiving recipe in honor of my baby boy.

Thank you again to all of the bloggers who came to my shower and a huge thank you to Tara for hosting. I hope you all have a fantastic Thanksgiving surrounded by those you love.

CIC: Cranberry & Gingerbread Spice

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It’s been quite a while since I’ve participated in the Crazy Ingredient Challenge – 4 months to be exact! The problem with squash and melon allergies is that come Fall I have to hide under a rock.

December’s ingredients though are ingredients that I can not only eat but ingredients I even like! They also happen to be ingredients we’ve seen before. Last November we paired Gingerbread Spice with Onion, when I made a very festive onion jam. This July we put Cranberries with Shallots and I made delicious Brussels sprouts.

The combination of two sweet ingredients, cranberries and gingerbread spice, wasn’t as tricky as the two challenges mentioned above. But fun all the same. I was really tempted to make gingerbread cupcakes with a cranberry cream cheese frosting, but we really didn’t need anymore sweets around right now. I thought about going the breakfast route, with cranberry syrup and gingerbread waffles. But this is a crazy ingredient challenge and I already have gingerbread waffles on the blog!

Then, thanks to my wonderful neighbors, I got the idea to do applesauce. Last week we were hit with a stomach bug and my neighbors put a little care package on our front step – soups, sodas, crackers, and applesauce. Applesauce is now my new go-to snack during the day. (It has replaced raisins, if anyone’s curious.)

This cranberry applesauce would be a great alternative to cranberry sauce on your holiday table. Using gingerbread spice instead of cinnamon gives it more of a festive flair.

Cranberry Applesauce

Ingredients:

  • 3 apples, peeled and chopped
  • 1/2 C fresh cranberries
  • 2 tbsp sugar
  • 3/8 C water
  • 1 tsp gingerbread spice

Steps:

  1. Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce to medium low and simmer 30 minutes, stirring occasionally. Mash to desired consistency and allow to cool.

*This recipe is adapted from Martha at http://www.marthastewart.com/326493/cranberry-applesauce*

cranberry apple sauce

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Sweet Potato Cupcakes with Marshmallow Frosting

Happy Cupcake Day everyone!

Okay, so it’s not REALLY cupcake day.

That’s NEXT Monday.

But 25 other bloggers and I are celebrating a week early.

Coleen of The Redhead Baker set this party up and I’m happy to have found this group. If only for the excuse to make some cupcakes. (Cupcakes I sent to Stuart’s Crossfit gym for their monthly potluck. Eh, they’ve burned enough calories to not feel guilty about eating a cupcake or three, right?)  I put one of these cupcakes in Stuart’s lunch and the first words out of his mouth when he got home were “That cupcake might be the best thing you’ve ever baked!”

I decided to stay with the season we’re still technically in – Fall – and make Sweet Potato Cupcakes with Marshmallow Frosting. This sweet dessert is a play on the beloved sweet potato casserole that honestly might as well be placed at the dessert table during Thanksgiving. As a bonus, if you’re still in that pumpkin craze feel free to swap the sweet potato for pumpkin, I’m sure it’d be equally delicious.

Sweet Potato Cupcakes with Marshmallow Frosting

Ingredients for Cupcakes:

  • 1/2 C mashed cooked sweet potato
  • 1/2 stick butter, softened
  • 1 1/3 C brown sugar
  • 2 eggs
  • 1/2 C buttermilk
  • 2 tsp vanilla extract
  • 1/4 C canola oil
  • 1 1/4 C flour
  • 1 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Ingredients for Frosting:

  • 1 stick butter, softened
  • 1 container (7.5 oz) marshmallow cream
  • 1 1/2 C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Line 15 cupcake molds with cupcake liners.
  2. In the bowl of a stand mixer, beat sweet potato, butter, and brown sugar. Add eggs one at a time until incorporated. Mix in buttermilk, vanilla extract, and canola oil.
  3. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Add to wet ingredients in two batches, mixing until combined.
  4. Fill cupcake molds with batter. Bake 18 minutes, or until a toothpick comes out cleanly. Allow cupcakes to rest in mold for 5 minutes before removing to a cooling rack.
  5. Make frosting: In the bowl of a stand mixer, beat butter with marshmallow cream until combined. Add powdered sugar, vanilla extract, and milk.
  6. When cupcakes have cooled, frost with the marshmallow frosting.

*This recipe is modified from Erin at http://www.imperialsugar.com/recipes/desserts/cupcakes/Sweet-Potato-Cupcakes-with-Marshmallow-Frosting*

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Check out all of these other awesome cupcakes:

Hot Cocoa Cupcakes by The Redhead Baker

Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress

Vanilla Candy Cane Cupcakes by Noshing With The Nolands

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm

Nerds Cupcakes by Amy’s Confectionery Adventures

Vegan Midori Melon Cupcakes by NinjaBaker

Chocolate Bourbon Pecan Pie Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate

Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme

Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes

Cranberry Apple Cupcakes by The Pajama Chef

Almond Joy Cupcakes by Our Eating Habits

Buttered Rum Cupcakes by Adventures in All Things Food

Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories

Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie

Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla

Almond Joy Cupcakes by Food Lust People Love

Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box

Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise

Peppermint Patty Cupcakes by Comfortably Domestic

Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles

Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life

Lemon Cupcakes by Miss Information

Peppermint Hot Chocolate Cupcakes by Kosher Kitchen

Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca

Cupcake Christmas Wreath by Lick the Spoon

Round up: Thanksgiving Leftovers

This week I’ve been showing you ways to mix up your Thanksgiving leftover routine. Today you’re probably still very excited about the feast and will happily reheat your meal as is, or even enjoy the classic cold turkey sandwich. Here we’ll be sprucing up a grilled cheese with some turkey, creamed onions, and green apple; maybe some cranberry sauce will join the party too!

Thanksgiving Round Up

Because the possibilities are endless I wanted to finish off the week with a round up of more ways to use up those Turkey Day leftovers.

Cheesy Turkey and Rice Skillet

Cranberry Barbecue Turkey Sliders

Cranberry Chili Meatballs

Cranberry Coffee Cake

Cran-Turkey Enchiladas

Green Bean Casserole Bites

Mashed Potato Tater Tots

Thanksgiving Casserole

Thanksgiving Salad with Cranberry Vinaigrette

Turkey and Mashed Potato Empanadas

Turkey Pie

Turkey Quesadillas with Chipotle Cranberry Sauce

 

Thursday Thoughts: Thanksgiving Edition

Thursday Thoughts

Happy Thanksgiving everybody! I hope you are enjoying the day spending it with family and friends, being thankful for all your blessings, and making memories that will last.

Whenever family gets together there are always stories to be created and memories to be shared. And there’s always something that doesn’t go as planned.

I want to share with you a Thanksgiving that I will never forget. Thanksgiving 2012. Or better known as the Thanksgiving of Plan B.

Family arrived at my house on Wednesday. Wednesday is the day a lot of casseroles are prepared, prep is done, and pies are baked. Before everyone arrived I’d baked the sweet potatoes for Papa’s Sweet Potato Casserole (SPC) and got that filling underway. What I failed to notice was that some delicious sweet potato leaked out of the potato and onto the heating element of the oven. (Lesson learned: I always put a sheet of aluminum foil on the rack below sweet potatoes when I bake them.)

Stuart’s sister arrived and was ready to get going on the pumpkin pie. She prebaked the pie crust before adding the filling and during that time the heating element cracked from the heat of the sweet potato deliciousness directly on the heating element, and a fire ensued. (A small fire, not the grease fire we created during the Bacon Wrapped Dates fiasco.) The moment of the night was my mother-in-law announcing, surprisingly calmly, “There’s a fire in your oven.”

At 8:40pm on Wednesday night we found ourselves calling all of the home improvement stores to see if they had the heating element part in stock – there’d be no way to get it Thanksgiving morning! We were out of luck. And we had to come up with a Plan B.

The pumpkin pie was finished in the toaster oven and the Pecan Pie was also made in the toaster oven Wednesday night. That toaster oven came in handy for crescent rolls on Thursday too.

A 22 pound stuffed turkey was not going to fit in the toaster oven. Luckily it fit in the grill – barely. We heated the grill to 350 degrees and treated it like an oven. The turkey was still in the roasting bag in the roasting pan. My brother elected himself as turkey-sitter. He kept running out into the chilly fall weather to ensure that the grill temperature stayed at 350.

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While the turkey rested, out of the way in the oven! The casseroles went into the grill. All except for the SPC which wouldn’t fit. That had to be cooked in the microwave.

When we carved the turkey we realized that the half of the turkey towards the outside of the grill didn’t cook through all the way, but the half towards the inside of the grill was perfect. So half of the turkey was served with dinner while the rest returned to the grill for some more cooking.

Our Plan B Thanksgiving was a complete success and a cooking adventure I’ll never forget.

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And the oven was fixed on Friday!