Wednesday, October 21, 2015

Ginger Cupcakes



As much as I love to bake, I have never ever used molasses. I originally bought a jar to try and make a "Shoo-Fly" pie. I still have that on my "to do" list, but in the meantime, I made some ginger cupcakes!! Ginger is most definitely a spice you need to use in moderation. A little goes a LONG way :) When I found a cupcake recipe using ginger and molasses, I knew it was one to try. When I was frosting these cupcakes after dinner last night, Dominic came over to investigate what I was doing. I told him he had to wait until after he had a bath to "sample" one. He and I both liked them so much we each had two!

Ingredients

1 1/2 cups white flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup unsalted butter, softened
1/4 cup light brown sugar
1 large egg
1/2 cup molasses, unsulphured
1/2 cup boiling water

Preheat oven to 375 degrees and put paper liners into a 12-cup baking tin. In a large bowl, put the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and butter. Mix well with large spoon. Add the brown sugar, egg and molasses. Combine well. Add the boiling water carefully and stir together until smooth. Pour evenly into the paper liners and bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove to wire rack to cool. Frost with your favorite frosting and sprinkles! Makes 12 cupcakes. Store in a covered container at room temperature for up to three days.

Tuesday, October 13, 2015

Apple Butter/Oatmeal and Walnut Muffins


Doesn't it seem like now that we are in the month of October, pumpkin flavored food is EVERYWHERE??  As much as I love marshmallow Peeps, when I saw the pumpkin spice flavored ones on the JustBorn website, I have to admit, I found that a bit, ahem, different. Well, all righty then.  There are other fall foods besides pumpkin, right? How about the apple?!?! More specifically, apple butter! I looked at the side of the apple butter jar and butter is NOT listed under the ingredients. Why in the world is it called apple butter then?!?!?! Anyways, I wondered if an entire cup of apple butter was put into these muffins if they would be too moist. Well, I shouldn't have worried! They were just right. Whew!

Ingredients

1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 cup white flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup apple butter
3/4 cup old fashioned oats
1/2 cup chopped walnuts

Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners. Set aside. In large bowl, put the butter, light brown sugar, white sugar, egg, flour, cinnamon, nutmeg, baking powder, baking soda, salt and apple butter. Mix well with electric mixer or by hand. "Fold" in the oats and walnuts with a large spoon. Distribute batter evenly. Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store covered at room temperature for up to three days.  Makes one dozen.

Club Cracker Toffee

You know when you have a "taste" for something and until you eat it, you won't be satisfied? Late yesterday afternoon, I want...