Sticky and Sweet November 12, 2010

You would think that these little guys would be real sweet, but apart from the caramel on top they really aren’t that sweet. They have a nice spicy fruity flavour and then the nuts inside give a nice crunch factor.

I will warn you though, be prepared to get caramel stuck in your teeth

Caramel Apple Cupcakes:

Ingredients:

• 1 1/4 cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoon apple pie spice
• 1/2 teaspoon salt
• 1/4 cup pecan chips
• 2 eggs
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tablespoon vanilla
• 3 Granny Smith apples, peeled and grated
• About a handful of caramel chews
• 1 tablespoon heavy cream

Directions:

Pre heat oven to 350 degrees.

Line a cupcake pan with cupcake liners. In a large bowl mix the flour, baking powder, cinnamon, apple pie spice, pecan chips and salt. In another bowl combine the eggs, both sugars and mix until smooth. Whisk in the oil and the vanilla. Add this mixture to the dry ingredients and stir until combined. Add the grated apples and stir.

Spoon the batter into the cupcake liners. Bake until the top of the cupcake is golden brown. About 20-25 minutes. Allow cupcakes to cool before adding the caramel on top.

Place the caramels in a small bowl. Add the cream and microwave for 30 second intervals, stirring between each interval. Melt until smooth and runny. Take each cupcake and dip into the caramel.

Let cupcakes cool before devouring them.

Adapted from foodnetwork.com

Fall Is Here October 23, 2010

 

 

 

 

Apple Spice Bars:

 

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons Apple Pie Spice
• 2 teaspoons baking power
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 2 cups light brown sugar
• 1/2 cup butter, at room temperature
• 2 teaspoons vanilla
• 2 cups Granny Smith apples, peeled and diced small
• 1/2 cup golden raisins, roughly chopped
• 1/4 cup walnuts, roughly chopped
• Powdered sugar for the top

Directions:

Pre-heat oven to 35o degrees.

In a bowl combine flour, baking powder, apple pie spice, cinnamon and salt. Set aside.

With an electric mixer blend butter and brown sugar until well combined. Add eggs and vanilla and blend until smooth. Add mixture to the flour bowl and blend only until incorporated. Stir in the apples, raisins and walnuts.

Coat a 9×13 pan with cooking spray and spread the apple mixture into the pan.

Bake for 20-25 minutes or until a toothpick inseted in the center comes out clean and the top is golden brown.

Sprinkle with powdered sugar.

 

Adapted from Noble Pig.

 

Yes, Another Bundt Cake. June 6, 2010

So i’m really in a baking kind of mood right now. I don’t even really like cake that much but I sure do enjoy making them. I’m pretty sure everyone at work doesn’t mind my baking spree as they get to eat my creations

I love the snicker-doodle cookies that my friend Theresa makes so this made me think about making a snicker-doodle cake. I was pretty pleased with how much the flavour tasted like the actual cookies. This is a perfect cake to have with a nice cup of coffee.

Snickerdoodle Bundt Cake:

Ingredients:

• 6 teaspoons of cinnamon
• 1 1/2 cup sugar
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 3 eggs
• 2 tablespoons vanilla
• 1 cup sour cream

Directions:

Preheat oven to 325 degrees.

In a small bowl, combine 1/2 cup of sugar and 3 teaspoons of cinnamon. Set aside.

Spray a bundt pan with cooking spray. Generously coat inside of pan with the cinnamon sugar. About 1/3 of sugar mixture.

Beat butter, white sugar and brown  sugar until light and fluffy. Stir in vanilla and remaining cinnamon. Add the eggs one at a time. Slowly add the flour, baking powder, baking soda, salt and sour cream. Mix until well combined.

Spread half the batter into the pan and then add a 1/3 of remaining cinnamon sugar. Add rest of batter and then top with remaining cinnamon sugar.

Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before turning onto a wire rack.

Adapted from recipezaar.