Caramel Apple Pie Cupcakes

My sister made these fabulous cupcakes last December when she was here visiting, and they disappeared so fast that they never made it to the blog!  These are some seriously magical cupcakes.  They have a cinnamon roll base filled with apples, topped with a crumble topping, fresh whipped cream and caramel sauce.  I was getting one ready for my  3 year old Hungry Puppy, and she told me to "get it dressed" with more caramel sauce.  We decided that my Hungry Puppy's cupcake was getting dressed for a party in her mouth!  If you don't want to make your own caramel sauce or whipped cream, you can use store bought, but I highly recommend making it from scratch.  I used my favorite caramel sauce recipe.  It is well worth it.

Caramel Apple Pie Cupcakes


Crumble Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
2 Tablespoons cold butter


Apple Filling:
2 Tablespoons butter
3 granny smith apples, peeled and diced
1/4 cup packed brown sugar
1/2 teaspoon cinnamon (I am loving Saigon cinnamon!)
pinch of kosher salt
Juice of 1/2 lemon (about 1 1/2 Tablespoons)
1 can refrigerated cinnamon rolls (8 rolls)

1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powdered sugar
1/4 to 1/2 cup caramel sauce

Preheat the oven to 400F.  Spray 8 regular size muffin cups with cooking spray. Set aside.

For the crumble topping, combine the flour and brown sugar in a small bowl.  Cut in the butter until it resembles small crumbs.  Set aside.

For the apple filling, in a large sauce pan over medium heat, melt the butter.  Stir in the diced apples, brown sugar, cinnamon, salt, and lemon juice.  Cook, stirring frequently, about 5 to 7 minutes or until apples are softened.  Open the cinnamon rolls and separate them.  Flatten each cinnamon roll and press onto the bottom and up the sides of the prepared muffin cups.  Spoon the apple mixture evenly into the cinnamon rolls.  Sprinkle the crumble topping evenly over the apple mixture.

Place cupcakes in the oven and bake for 10 to 12 minutes, or until bubbly and browned on the top.  Remove cupcakes from the oven and let cool for about 5  minutes in the pans.  Carefully remove cupcakes from the pans and place on a cooling rack to cool completely.  

To serve, beat together the whipping cream. vanilla, and powdered sugar until stiff peaks form.  Spoon the whipped cream on top of the cupcakes and drizzle with caramel sauce.  Makes 8 cupcakes.

Enjoy!  -Cardamommy

Self Rising M&M Brownie Chunk Cookies

What's better than freshly baked brownies?  Freshly baked brownies inside freshly baked cookies.  Oh yeah.  I made a batch of brownies today and decided to chop up half of them and throw them in a batch of chocolate chip cookies.  But not ordinary chocolate chip cookies, self rising chocolate chip cookies. So easy.  I felt like I was forgetting something since I didn't add any baking soda, baking powder, or salt!  

Self Rising M&M Brownie Chunk Cookies 

1/2 cup (1 stick) butter, room temperature

1/2 cup vegetable shortening

1 cup brown sugar, firmly packed

1 Tablespoon corn syrup

2 teaspoons vanilla extract

1/2 teaspoon butter extract

1 large egg

2 3/4 cups Self-Rising Flour

2 cups chopped brownies (about 4 brownies)

½ cup M&Ms

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Cream together the butter, shortening, and brown sugar until light and fluffy. Add the corn syrup, vanilla extract, butter extract and egg and beat until well combine. Stir in the self rising flour until just blended. Stir in the chopped brownies and M&Ms.

Scoop dough using a cookies scoop onto the prepared baking sheet. Flatten slightly with your hand. Bake for 10 minutes. Remove cookies from the oven and transfer to a cooling rack to cool. Makes 2 dozen cookies.

Enjoy!  -Cardamommy

Baked Brie Apple Pie

I was so incredibly excited when I saw the recipe for this pie.  Over the holidays, I kind of went through this insane brie with cinnamon wheat thins phase.  Then I made some Cinnamon Sugar Brie and Pistachios Breadsticks (which are amazing!).  So.  Cinnamon, sugar, brie.  We're good friends.  I made this pie for my oldest Hungry Puppy on her last day of school yesterday.  Apple pie is her favorite.  Brie?  Not so much.  So, I thought I'd sneak it in there and see how it went. It kind of got devoured.  She did express a mild dislike for the bottom crust (which is where all the brie resides), but overall it went well!  I didn't actually tell anyone that I put brie in the pie, though, until after they ate it.  The brie is not overwhelming, but you get a taste that works oh so well with the apples.  And cinnamon.  And sugar.  

Baked Brie Apple Pie

8 granny smith apples, peeled and diced
1 1/4 cups packed brown sugar
6 Tablespoons all purpose flour
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 Tablespoon lemon juice
1 teaspoon vanilla extract
9 inch double layer pie crust (This one is my favorite, it as never failed me)
8 ounces brie cheese, cubed 

Preheat the oven to 450F.  

Place the apples, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl and toss with a large spoon until the apples are coated evenly.

Roll out the bottom crust and place in a 9 inch pie plate.  Place the cubed brie evenly over the crust.  Pour the apple mixture over the cheese.  Roll out the top crust and place over the apples.  Seal and crimp the edges of the pie crust.  Cut several slits in the top crust to  let the steam escape during baking.  

Bake the pie for 15 minutes, then reduce the oven temperature to 350F and continue baking for 45 to 60 more minutes.  If the crust browns too quickly, place a piece of tin foil loosely over the pie.  When the pie is bubbly in the center, remove from the oven and let cool before slicing.  Makes about 8 to 12 servings.

Enjoy!  -Cardamommy

Chocolate Peanut Butter Cup Cookies

I wasn't originally going to post these cookies (from KAF).  Then I ate one.  And they were so soft and moist and peanut butter cup-y, that I had to.  I had no choice.  My taste buds forced me to share.  We all know that I don't like peanut butter cookies.  These are not bad, though.  There is cocoa powder and peanut butter in the dough, so they aren't overwhelmingly peanut buttery.  

Chocolate Peanut Butter Cup Cookies

1/2 cup ( 1 stick) butter, room temperature
1/4 cup peanut butter (choose your favorite - I used creamy)
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
2 Tablespoons water
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (about 24 individually wrapped) peanut butter cups, quartered

Preheat the oven to 375.  Line a baking sheet with parchment paper.

Cream together the butter, peanut butter, sugar, and brown sugar.  Beat in the vanilla, egg, and water.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the peanut butter cups.

Use a cookie scoop (about 2 tablespoons) to scoop the dough onto the prepared baking sheet.  Bake for about 10 minutes, or until just set in the center.  Remove cookies from the oven and transfer to a cooling rack.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Pinkies

As you know, my youngest Hungry Puppy just turned 4!  She had her birthday party on Saturday, and her actual birthday was Sunday, so of course we had to do another special birthday treat for her birthday day!  She picked brownies, which quickly evolved into these strawberry brownies.  My Dad brought to our attention, though, that they're not brown, so one can't actually call them brownies.  Since they're pink, we call them pinkies.  These strawberry brownies are moist and flavorful, studded with chocolate chips and topped with a smooth chocolate frosting.    

Pinkies

Pinkies:
1 box strawberry cake mix
1 box (4 serving size) strawberry pudding mix
2 cups milk
1 cup mini chocolate chips

Frosting:
1/4 cup (2 ounces) semisweet chocolate chips, melted
6 Tablespoons butter, room temperature
2 cups powdered sugar
1 Tablespoon cocoa powder
1 teaspoon vanilla extract

Preheat the oven to 350F.  Grease an 8x11 inch baking dish.  Set aside.

In a bowl, combine the cake mix, pudding mix, milk, and chocolate chips.  Stir together until well blended.  Pour batter into the prepared pan.  Bake for about 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.  Remove from the oven and let cool.

For the frosting, beat together the melted chocolate chips, butter, powdered sugar, cocoa powder, and vanilla extract until combined and smooth.  Spread on top of the cooled pinkies.  Cut into squares and serve.  Makes 12 servings.

Enjoy!  -Cardamommy

Turtle Cupcakes

My youngest Hungry Puppy just turned 4, and I can't believe it.  When she was a baby, I called her my little turtle occasionally, so I made her a turtle birthday cake when she turned 1.  This year, she told me that she had to have a turtle cake.  So, my mission was to find something that would be super cute, yet different than what she had before.  I think we have a success here.  These cupcakes are super easy to put together, and you change the candy or flavors however you'd like.  So get creative!  And Happy Birthday to my Hungry Puppy!

Turtle Cupcakes

12 cupcakes
2 cups frosting
12 green gummy fruit slices
4 green tootsie rolls
12 green apple gummy rings
24 green gumdrops
24 mini chocolate chips


Cut each green fruit slice gummy in half (so you will have 2 fruit slice wedges).  Lay the 2 fruit slices sticky side down and cut in half (you will now have 4 halves).  Cut the non-rounded corner piece diagonally off of each gummy piece to create 4 turtle fins (1 gummy fruit slice will equal 4 turtle fins).  Cut the tootsie rolls into thirds.  Roll each third into small pointed tail shape.  You may have to trim off the fat part of the tail to make the tail proportional to the turtle.  

To assemble the cupcakes, spread the frosting on the cupcakes, reserving about 1/2 cup (for attaching turtle shell and eyes).  In the center of each frosted cupcake, place a gummy apple ring.  Place a green gumdrop in front of the apple ring, and a tootsie roll tail in back of the apple ring.  Place a bit of frosting on a second gumdrop and place on top of the hollow of the apple ring.  Place the gummy fruit slice turtle fins on the cupcake, coming out from the apple ring.  Finish by attaching the mini chocolate chips to the front gum drop for eyes.  Makes 12 cupcakes.

Enjoy!  -Cardamommy

Cream Cheese Crumb Cake

This is such a delicious crumb cake.  I think that it is a new favorite in my house.  My Hungry Puppies couldn't get enough!  A light and tender crumb cake with a ribbon of cream cheese, topped with a crisp and buttery crumb topping.  Perfect for any occasion, dessert, snack, breakfast, or a Mother's Day brunch!

Cream Cheese Crumb Cake

Crumb Topping:
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter

Cake:
6 Tablespoons butter, room temperature
3/4 cup granulated sugar
Grated zest of 1 lemon
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Cream Cheese Ribbon:
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg

Preheat the oven to 350F.  Grease and flour a 9 inch round cake pan or springform pan.

For the crumb topping, stir together the flour, sugar, and salt in a medium bowl.  Using a pastry blender, cut in the butter until pieces are pea size.  Place in the refrigerator while you prepare the cake batter.

For the cake, cream together the butter, sugar, and lemon zest until light.  Beat in the eggs, vanilla, and sour cream.  Add the flour, baking powder, salt, and baking soda, and beat until just combined.  The dough will be very stiff.

For the cream cheese ribbon, place the cream cheese, sugar, vanilla, and egg in a bowl, and blend together using a spoon or hand mixer until the mixture is completely combined and smooth.

Evenly spread half of the cake batter into the prepared pan.  Pour the cream cheese mixture over the cake batter, then spoon the remaining cake batter over the cream cheese layer, being careful to spread the cake batter evenly.  Sprinkle the crumb topping over the cake batter.  Place the cake in the oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from the oven and place on a cooling rack to cool completely before serving.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

S'Mores Kiss Cookies

My oldest Hungry Puppy decided that she wanted to do a kitchen project after school.  I was a bit surprised but totally excited because she isn't usually interested in cooking or baking with me.  I let her scroll through my baking "to do" list, and she chose this recipe.  Both of my Hungry Puppies had a blast and were thrilled with the fantastic results.  The cookie base is a hearty oatmeal graham cookie, topped with a marshmallow cream filling and a Hershey's Kiss.  My Hungry Puppies have already asked to make this recipe again!  Original recipe found here.

S'Mores Kiss Cookies

Graham Cookies:
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups quick cooking oats
3/4 cup graham flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Marshmallow Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 teaspoon clear vanilla extract
30 Hershey's Kisses, unwrapped

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until well blended.  Add the quick cooking oats, graham flour, all purpose flour, baking soda, baking powder, and salt.  Beat together until combined, the dough will be a bit dry.

Scoop dough by tablespoonfuls, roll into a ball and place on the prepared baking sheet.  Bake for 8 minutes.  Remove from the oven and using the back of a teaspoon size measuring spoon, press an indentation in the top of each cookie.  Transfer to a cooling rack to cool completely.

For the marshmallow filling, beat together the marshmallow cream shortening, powdered sugar, and vanilla extract until smooth and fluffy.  Spoon about a teaspoon of filling into the hollow of each cookie, then press a kiss on top.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Toffee Crunch Cupcakes

I first made these cupcakes about a year ago with Cardamommy, but then completely forgot about them (don't ask me how). I remembered them this week, though, when I decided to make cupcakes for a co-worker's going-away party. I couldn't remember the original recipe for the cupcakes, so I kind of just made it up as I went along. These cupcakes are a little labor/time intensive, but are definitely worth it!

Ganache:

5 oz Bittersweet Chocolate Chips

1/2 C Heavy Cream

Place chocolate chips in a medium bowl. Heat cream in a sauce pan over medium heat until just boiling.  Pour over chocolate chips and whisk until smooth.

Cupcakes:

1 1/2 C Self-Rising Flour

3/4 C Cocoa

2 tsp Pero

1 tsp Baking Soda

Pinch of Salt

1 C Sugar

1/2 C Packed Brown Sugar

1/2 C (1 Stick) Butter

4 Eggs

1 tsp Vanilla

1/2 C Sour Cream

1 C Toffee Bits

Preheat oven to 350 degrees.

In a medium bowl sift together dry ingredients.

Cream butter and sugars until light and fluffy. Add vanilla and eggs one at a time and mix until combined.

Fold in flour mixture and sour cream gradually, alternating between the two. Batter should be a little thinner than smooth peanut butter, but not runny.

Spoon batter into prepared cupcake liners. Fill 1/2- 3/4 full.

Bake for 20 minutes, or until a toothpick comes out clean. Let cool.

Once cupcakes are completely cool, dip tops in ganache and dip in toffee bits.

Caramel Frosting:

5 Egg Whites

1 1/2 C Sugar

4 Sticks Unsalted Butter, diced and softened

1/4 tsp Salt

2 tsp Vanilla

1/3 C Caramel Sauce

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to a stand mixer bowl fitted with a whisk attachment. Beat on medium speed until mixture cools and doubles in volume.

Add butter one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled loking. this is normal. Keep mixing and it will become even and smooth. Add salt and vanilla and mix to combine. Add caramel and mix again until combined. Transfer to a piping bag and pipe over cupcakes.

Yield: about 24 cupcakes

Mahlzeit!

-Coriaunty