I am absolutely loving all of the Thanksgiving/Fall-esque blog posts. I'm going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out. I'm a sucker for seasonal treats.
Click the links to check out the recipes. Pictures all belong to the owner of the links provided.
I figured I'd better make something good to try and keep up with all of these delicious recipes! So, I made some Pumpkin Cupcakes for my boss' birthday... ommmmggg... let me just tell you I'm glad I had to give them away so they were far away from my house. I could have eaten them all. Easily.
So, here's my contribution to the blogosphere:
Sift together dry ingredients.
Add in the other ingredients.
Mix until smooth.
Pour batter in cupcake pan.
Bake until they look like this.
While they're cooling, make the delicious cream cheese frosting.
Mix it until its creamy.
Frost the cupcakes. Sprinkle with cinnamon if you want.
Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from: AllRecipes
Servings: 24
Ingredients
- 3 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
- Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
- To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.
these looooooook soooooo amazing! :) will definitely have to try this!
ReplyDeleteIngredients
ReplyDelete3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
KATIE...these are Paula Dean...Foodnetwork.com and I took 5 dozen to work at 3:30. 5:15 they were gone...we had less than 15 on the clock. :) People were taking to-go boxes of them home. I left out the raisins because those aren't always a crowd pleaser, and I didn't measure the m&m's...I just added til i was happy! These are soooo soft and chewy and sweet and have every good thing in the world. The best "monster" cookie I've ever had. ENJOY!
and yes, it has no flour...don't let it fool you! :) I was thinking it wouldn't turn out right. But yeah...heaven.
ReplyDeletethose look so good!!! i'm gonna have to make them asap :)
ReplyDelete