Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Cinnamon, apple, and cake all in one with buttercream on the top! Happiness!

Apple Pie Batter:
1 (15.25 oz) box vanilla cake mix
1 (21 oz) can apple pie filling
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350°. Line cupcake pans with paper liners (24). Pour cake mix in large bowl. In food processor or blender, process apple pie filling, add to cake mix. Add eggs, cinnamon, and nutmeg; mix with electric mixer until well combined. Scoop batter into prepared cupcake pans (each cup about 2/3 full). Bake 15-18 minutes. Cool completely before frosting.

Cinnamon Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 tsp cinnamon
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, cinnamon, and enough milk to make desired frosting consistency. Frost cooled cupcakes. Sprinkle with cinnamon sugar and garnish with lattice pastry if desired.

One Year Ago Today: Lemon Truffle Pie

Two Years Ago Today: Peanut Buster Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

About these ads

Chocolate Coconut Crunch Cookies

These were a hit at a church youth gathering. An easy recipe made with a cake mix from pillsbury.com. I do believe I ate quite a bit of batter because I wasn’t very hungry for dinner!

1 (18.25 oz) German chocolate cake mix
1 cup butter, softened
2 eggs
1 cup coconut
1 cup oats
1 cup chopped walnuts
1 cup cornflakes (I used Special K)
1 cup chocolate chips

Preheat oven to 350°. In large bowl with electric mixer, mix *cake mix, butter, and eggs. Mix in coconut, oats, walnuts, cornflakes, and chocolate chips. Drop by scoopfuls onto silpat lined cookie sheet or sprayed cookie sheet. Flatten a bit with bottom of glass dipped in sugar. Bake 9 minutes. Makes about 54 cookies.

*If your cake mix is 15.25 oz instead of 18.25 oz, add 1/3 cup flour.

One Year Ago Today: Dark Chocolate Coconut Brownies

Two Years Ago Today: Homemade Granola

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pineapple Streusel Muffins

A quick breakfast or snack. Low sugar, low fat, and great flavor!

Pineapple Muffin Batter:
2 cups flour
2 tsp baking soda
1 tsp salt
1 (20 oz) can crushed pineapple, do not drain
2 eggs
1 Tbl oil
1/2 cup sugar
1 tsp vanilla
3/4 cup chopped walnuts

Streusel Topping:
3 Tbl flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup finely chopped walnuts
2 Tbl butter, melted

Preheat oven to 400°. In large bowl, stir together flour, baking soda, and salt. In medium bowl, stir together pineapple, eggs, oil, sugar, and vanilla. Pour pineapple mixture into dry ingredients and stir just until combined. Fold in the 3/4 cup chopped walnuts. Scoop batter into 12 sprayed or paper lined muffin cups. Make the streusel by stirring together the flour, brown sugar, cinnamon, nutmeg, and 1/4 cup finely chopped walnuts. Sprinkle streusel mixture over the top of batter in each muffin cup (about 1 Tbl in each). Slowly and evenly drizzle melted butter over the top of streusel mixture in each cup. Bake 20 minutes or until golden and center is set.

One Year Ago Today: Baked Sausage & Bacon Spaghetti

Two Years Ago Today: Seed Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Brownie Cream Pie

Because I am a self proclaimed chocoholic, this recipe I have made up to share with you should not be too surprising. Pie with a chocolate pastry crust, little brownie chunks folded into chocolate cream filling. It will surely fix a chocolate craving. I hope you try it!

 

Brownie Chunks:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 9″x9″ pan. Bake for 20 minutes. Cool and cut into small chunks.

Chocolate Pastry Crust:
3/4 cup + 1 Tbl flour
1 Tbl unsweetened cocoa
2 Tbl sugar
1/2 tsp salt
1/3 cup shortening
2-3 Tbl ice water

Stir together flour, cocoa, sugar, and salt.  Cut in shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together (I just needed 2 Tbl).  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool while making filling.

Chocolate Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup  semi sweet chocolate chips
2 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat, stir in chocolate chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold brownie chunks into chocolate filling (reserve some little brownie chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream and garnish with reserved brownie chunks.

One Year Ago Today: Soft Brown Sugar Cookies w/Browned Butter Frosting

Two Years Ago Today: Almond Poppyseed Bread w/Almond Glaze

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Caramel Nut Bars

For my mother who is nuts about nuts! Love you Mom.

Crust:
1¾ cups flour
2/3 cups powdered sugar
1/4 cups cornstarch
1/2 tsp salt
3/4 cup cold butter, cut into pieces

Preheat the oven to 350°. Line 13″×9″ baking pan with parchment paper or foil, with 1″ overhang on short sides of pan, spray well with non-stick spray.

Stir flour, powdered sugar, cornstarch and salt until combined. Cut in butter. Press evenly into bottom of prepared pan and bake until set and lightly browned, about 25 minutes. Set aside while preparing topping.

Nut Topping:
1¼ cups brown sugar
1/2 cup light corn syrup
1/4 cup butter
6 cups deluxe mixed nuts
1/2 cup whipping cream
2 tsp vanilla

Stir brown sugar, corn syrup and butter in saucepan over medium-high heat. Stir until sugar dissolves and mixture boils. Boil 1 minute. Add nuts and cream and boil until slightly thickened, about 3 more minutes. Stir in vanilla and pour over crust.

Bake until caramel has darkened and bubbles, about 20 minutes. Cool completely on wire rack. Remove by lifting overhanging ends of parchment or foil and transfer to cutting board. Cut into bars with heavy sharp knife.

One Year Ago Today: Double Frosted Milk Chocolate Malt Cookies

Two Years Ago Today: Lemon Pound Cake with Candied Lemon Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Layered Rolo Caramel Brownies

I love a really good brownie. Throw in some more yummy stuff and I’m all over it! Here is a combination I came up with that I hope you might like, I certainly do!

Caramel Layer:
6 Tbl butter, softened almost melted
1 cup brown sugar
2 eggs
1 cup flour
1/3 cup powdered caramel coffee creamer (like Nestle Coffeemate Caramel Macchiato)
1¼ tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1¼ cup chopped walnuts, divided

Preheat oven to 350°. Spray a 9″x13″ pan. By hand, mix butter and brown sugar. Mix in eggs. Add flour, caramel coffee creamer, baking powder, and salt; mix well. Stir in chocolate chips and 1/2 cup of chopped walnuts (reserve 3/4 cup chopped walnuts). Spread batter evenly in prepared pan. Bake for 15 minutes. While baking, prepare next layer.

Brownie Layer:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 bag (12 oz) Rolo candies, cut into quarters, divided

By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Stir in 1/2 of the cut Rolo candy. Drop brownie batter in dollops over caramel layer and spread gently after if comes from the oven. Bake for 25 minutes more. As brownies come from the oven, sprinkle remaining cut Rolo candy and reserved chopped walnuts evenly over top and gently press down a bit into brownie layer and cool completely.

One Year Ago: Strawberry Mini Danish

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Almond Oatmeal Cookies

Sometimes when there is a craving you just have to fix it. I wanted a frosted cookie, almond and oatmeal sounded good, so here we go…

Almond Oatmeal Cookies:
1 cup butter, softened
¾ cup sugar
½ cup brown sugar
2 eggs
2 tsp almond extract
½ cup sliced almonds, processed fine
¾ cup flour
3 cups oats
½ cup corn starch
1 tsp baking soda
1/2 tsp salt
1 cup sliced almonds

Preheat oven to 375°. Cream butter, sugar, and brown sugar. Mix in eggs and almond extract. Stir together processed almonds, flour, oats, corn starch, baking soda, and salt; add to creamed mixture and mix until combined. Stir in 1 cup sliced almonds. Drop scoopfuls of dough onto silpat lined sheet or sprayed cookie sheet. Press down slightly with glass bottom dipped in sugar. Bake for 9-10 minutes, do not over bake, you want them to be tender. Frost with following frosting when completely cooled.

Honey Buttercream Frosting:
1/2 cup butter, softened
3 Tbl honey
3 cups powdered sugar
3-4 Tbl milk

With electric mixer, whip butter and honey. Add powdered sugar and enough milk to make desired frosting consistency.

One Year Ago Today: Creamy Lemon Oat Bars

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Mississippi Mud Cake

In honor of my son going to the South for two years, I made a Mississippi Mud Cake. It is a brownie like cake with marshmallows, frosting and pecans, really delicious and makes a lot. From Southern Living.

Cake Batter:
1 cup butter
3/4 cup semi sweet chocolate chips
2 cups sugar
4 eggs
1 tsp vanilla
1½ cups flour
1/2 cup unsweetened cocoa
1 tsp salt
1 bag (10.5 oz) miniature marshmallows

Preheat oven to 350°. In large bowl in microwave or large saucepan, melt butter and chocolate chips together. By hand, beat in sugar, eggs, vanilla, flour, cocoa, and salt. Pour batter into greased 15″x10″x1″ (jelly roll) pan. Bake 20 minutes, remove from oven and sprinkle min marshmallow evenly over cake. Bake 8-10 minutes more or until golden. Drizzle chocolate frosting over warm cake and sprinkle with chopped pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened
1/3 cup milk
3¾ cups powdered sugar
1 tsp vanilla
1 cup coarsely chopped pecans, (toasted if desired)

One Year Ago Today: Peanut Butter Cake with Chocolate Fudge Frosting

Two Years Ago Today: Maple Apple Pie with Walnut Streusel

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Raisin Nut Wheat Bread

Plain wheat bread just doesn’t do much for me, not too exciting. At our house, this is our snacking bread, grab a piece plain or butter it and sprinkle with cinnamon sugar. I might be fooling myself but I would like to think it is healthy, hey, it has wheat flour, raisins and nuts!

2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
3 Tbl sugar
2 Tbl oil
2 cups whole wheat flour
2¼ cups all-purpose flour
2 tsp salt
1¼ tsp cinnamon
1½ cups raisins
1½ cups chopped walnuts

In bowl of mixer, sprinkle yeast over the warm water and sprinkle sugar over the yeast. Let sit until foamy. Add oil, wheat flour, all-purpose flour, salt, and cinnamon, mix until almost combined. Add raisins and walnuts. Knead. Turn out into greased bowl, cover, and let rise about one hour. Shape dough into two loaves, cover and let rise about one half hour or until doubled in size. Bake in preheated 375° oven for 30 minutes or until internal temperature is 200°.

One Year Ago Today: Date Nut Snack Bars

Two Years Ago Today: Chocolate Chocolate Chip Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Apple Butter Cinnamon Chip Sweet Rolls

Another twist on sweet rolls. Cinnamon chips in the sweet roll dough, rolled up with sweet apple butter on the inside. I remember having peanut butter & apple butter sandwiches growing up, yum. Hmmmm…maybe next time I will make peanut butter glaze.

1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
3/4 cup cinnamon chips
1/2 cup apple butter
3 Tbl sugar
1 tsp cinnamon

In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined.  Add remaining flour, salt, and cinnamon chips. Knead. Let rise until doubled. Mix the 3 Tbl sugar and the 1 tsp cinnamon together in small bowl. Roll out dough to 18″×10″ rectangle. Spread apple butter over dough then sprinkle cinnamon sugar mixture over apple butter. Roll from long end to long end (as rolling, lift up and over the filling so filling is not pushed off the dough), pinch seam.  Cut into 12 1½-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 350° oven for 2-30 minutes.  Cool slightly and spread with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make desired spreading consistency.

One Year Ago Today: Cream Cheese Onion Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.