Mini Cinnamon Sugar Fried Apple Pies with Salted Caramel Drizzle

November 21, 2014

IMG_9918

So yeah…I might still be a bit obsessed with deep frying things. First it was those Apple Cider Glazed Donuts and now it is these adorable Mini Cinnamon Sugar Fried Apple Pies.

IMG_9956

I think this recipe is just wonderful. It has so many of the things I love in it…like apples – my favourite fruit. And these apples…well they are entirely covered with that amazing Perfect Salted Caramel Sauce that I told you about earlier this Fall. Not to mention that they were first sauteed in a boozy butter/brown sugar/cinnamon mix before they met up with the caramel. And as if that wasn’t enough, they are then wrapped up in a buttery puff pastry, deep fried and then sprinkled quite liberally with Cinnamon Sugar. Get out of here! – Right?!!

IMG_9901

They are sooo tasty! And being the perfect individual pop-into-your-mouth two-bite size, they are completely irresistible. Folks gathered around the Thanksgiving table would certainly be delighted by their appearance, but these mini pies are great for any get together this Fall. Easy to pass around on an appetizer plate, but also easy to dress up a bit for a fun Fall dessert with an additional drizzle of Salted Caramel Sauce and a scoop of Cinnamon Vanilla Bean Ice Cream. Dee-lish!

IMG_9923

Mini Cinnamon Sugar Fried Apple Pies

  • Servings: 10 pies
  • Difficulty: easy
  • Print

recipe slightly adapted from: half baked harvest

Ingredients:

  • 10 ounces puff pastry
  • 4 Granny Smith or Honeycrisp apples
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon bourbon
  • 1 teaspoon apple vinegar cider
  • 1 teaspoon vanilla bean paste (can substitute in vanilla extract)
  • 10 teaspoons Salted Caramel Sauce plus more for garnish
  • 3 quarts oil, for frying
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions:

Chop the apples into thin slices. Heat a skillet over medium heat and add the butter. When it’s melted, throw in the apples, brown sugar, and cinnamon, and cook the apple slices, stirring occasionally, for about 10 minutes, or until the apples are caramelized.

During the last minute, add the bourbon, apple cider vinegar, and vanilla. Cook for another minute, then remove the skillet from the heat and set it aside.

If needed, roll out your pastry dough so that it’s 1/4-inch thick. Cut the dough into 3-inch circles. Divide the apple filling among half of the pastry rounds. Top each mound of apples with 1/2 – 1 teaspoon Salted Caramel Sauce.

Place the remaining rounds over top of the apples (you may need to stretch the dough to help it fit over the apples). Crimp the edges of the pies with the tines of a fork. 

Heat a pot of oil to 350° F. Fry the pies in the hot oil for about 30 seconds on each side, until they are golden brown. Place them on a baking sheet lined with paper towels to drain.

Mix together the cinnamon and the sugar and use it to dust each pie.

Serve all on their own or with a big scoop of Cinnamon Vanilla Bean Ice Cream drizzled with Salted Caramel Sauce. Have Mercy!

Mini Cinnamon Sugar Dusted Fried Apple Pies brought to you by: Runcible Eats (www.leaandjay.com)


Cinnamon Vanilla Bean Ice Cream

November 18, 2014

IMG_0272

Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.

IMG_0276

This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.

IMG_9934

So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.

IMG_0288

Cinnamon Vanilla Bean Ice Cream

  • Servings: 2 quarts
  • Difficulty: easy
  • Print

recipe from: The Foodie Affair

Ingredients:

  • 2 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
  • 2 cups whole milk
  • 2 cups heavy cream

Directions:

In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.

Enjoy!

Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


Apple Cider Glazed Donut Bread Pudding with Maple Butter Rum Sauce

November 14, 2014

 

IMG_0189

Yes. You did read that recipe title correctly. It does indeed say Apple Cider Glazed Donut Bread Pudding. And yeah, I doesn’t stop there, it then adds the phrase  “with Maple Butter Rum Sauce”. I can hardly believe it myself and I actually made the dish, which I can tell you is exactly as amazing as you might imagine. Perhaps even more so. I found myself just staring at the husband in some sort of a donut bread pudding induced stupor and saying “this is really good”…”no..I mean this is really good!” over and over. This might actually be the best bread pudding I’ve ever had.

IMG_0152

So I know I just told you about how I went a bit mad with the deep-fryer earlier in the week and fried up a big batch of Apple Cider Glazed Donuts. Well the husband and I polished off quite a few of them as soon as they hit the cooling and rack and I immediately sent a fresh batch over to the neighbors. Yet, we still had quite a few of those little devils lurking about the kitchen. It was then that I remembered seeing a recipe at Sift & Whisk for a Cinnamon Sugar Donut Bread Pudding and knew just what I was going to do. And boy oh boy was I glad I did!

IMG_0210

Any type of donut you have on hand will work here, the cake type or the yeast risen type. And I suppose you don’t need to go all crazy like I did and make all the donuts yourself. (Though you really should…) You could go to one of those lovely Farmer’s Markets, or even your local bakery, and simply buy a dozen. But believe you me, you do want to make this pudding!

IMG_0244

Warm, comforting, apple-y, maple-y Fall bliss! I absolutely loved the tiny bits of apple added into the mix. And that Maple Butter Rum Sauce? It is divine! How could it not be? It’s got Maple Syrup, butter and Rum in it! I could probably just lap that up all on its own. The husband, who adores Bread Pudding, was completely over the moon with this dish. He didn’t hesitate to declare it the best he’d ever eaten. And I wager you’ll say the same. I mean come on…lets just say it again. Apple Cider Glazed Donut…Bread Pudding…with Maple Butter Rum Sauce. And there you have it!

IMG_0154

Apple Cider Glazed Donut Bread Pudding with Maple Butter Rum Sauce

  • Servings: 6
  • Difficulty: easy once you have the stale donuts on hand
  • Print

recipe adapted from: Sift and Whisk

Ingredients:

For the Bread Pudding:

  • 5 tablespoons (70 grams) unsalted butter, divided
  • 1 large Honeycrisp apple, peeled, cored, and cut into ½-inch cubes (or whatever type apple you prefer)
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar, divided
  • ¼ teaspoon cinnamon
  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 1 teaspoon vanilla paste (or sub in vanilla extract if you don’t have the paste)
  • 1 Tablespoon boiled cider (optional – but it will really kick up that apple flavour!)
  • 8 stale Apple Cider glazed donuts, cut into cubes (or whatever stale donuts you have on hand)

For the Maple Butter Rum Sauce:

  • 1/4 cup maple syrup
  • 3 Tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 -2 Tablespoons dark rum
  • Demerara sugar for sprinkling over the top

Directions:

Preheat oven to 350°F.

In a sauté pan, melt 4 tablespoons (55 grams) of butter over medium-high heat. Add apple cubes and 2 tablespoons (25 grams) sugar and cook until apples are soft and translucent, 10-12 minutes. Remove from heat and stir in cinnamon.

In a large mixing bowl, whisk together remaining 1 cup (200 grams) sugar, eggs, egg yolk, cream, vanilla paste and boiled cider until smooth. Add donut cubes and cooked apples and gently toss to coat. Let soak for 5 – 10 minutes, occasionally turning the mixture gently so that all of those donut cubes get a good soaking.

Melt the remaining 1 tablespoon of butter. Brush a 9×9-inch (or similar sized – I used a gratin dish) baking pan with ½ tablespoon of butter. Pour bread pudding into the pan and distribute evenly. Drizzle remaining ½ tablespoon of butter over the top of the pudding. Sprinkle a bit of Demerara sugar over the top.

Place Bread Pudding Pan in a large roasting pan. Fill the roasting pan with water until it comes half way up the sides of the Pudding pan. ( I suppose this is optional. The original recipe which I adapted did not use a water bath. However, when baking bread puddings I always do. Likely because my Mom did. But I have read that a water bath ensures the custard will not curdle and that the top of the pudding will remain moist and tender. All of which sound good to me…so I persist.)

Bake for 45 – 50 minutes, until custard is set up. Cool slightly on a wire rack. Serve with Maple Butter Rum Sauce.

For the Maple Butter Rum Sauce:

In a small saucepan, combine maple syrup and butter and heat over medium-high heat until butter is melted. Add the brown sugar and stir to dissolve. Cook for 30 seconds, then remove from heat and stir in rum. Drizzle over warm bread pudding.

Enjoy!

Apple Cider Glazed Donut Bread Pudding with Maple Butter Rum Sauce brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Apple Cider Glazed Donuts

November 11, 2014

IMG_0060

Have mercy! Would you just look at all of these scrumptious Apple Cider Glazed Donuts. There is nothing quite like a warm, fresh, melt in your mouth glazed donut!  You know what I’m talking about . I’m sure you’ve been lusting after them  if you’ve stopped by any Farmer’s Markets recently. Those Apple Cider Donut stands seem to always somehow pop up there magically this time of year.

IMG_0033

Somehow I hadn’t fallen victim to their charms this Fall. In fact, I just told you all about that delicious Apple Cider Donut Cake and how it was so tasty and so much easier to whip up than actual Apple Cider Donuts. Yup I was sure I’d bested them this year. That was until I made the mistake of watching the movie Chef, which is a great by the way. If you haven’t seen it yet, definitely get it in your movie queue. No, there is no mention of donuts in it, but beignets get quite a lot of screen time. So you’re probably wondering what a beignet has to do with a donut huh? Well, my husband had never experienced a beignet. He has heard me “oooh” and “ahhh” over them and listened to all my heretofore empty promises that I would soon fry him up a batch. So when they showed up it the movie, he gently reminded me that he had yet to ever see any materialize from our kitchen. I resolved right then and there that I would set things right and make good on my promise. The very next morning I broke out the deep fryer, filled it up with some oil and launched into all out beignet production. They did not disappoint, I must say. Hang on…I’m getting to the donut bit of the story. So anyway, after we gobbled up every last beignet in sight, I found myself wondering what else I could fry up. I always seem to go a bit deep-frying crazy once I get started. I mean it isn’t often that the deep fryer makes an appearance around here. And there it was all full of oil and ready to go. Certainly there had to be an endless supply of things that were just begging to be deep-fried…what was that thing I heard about some State Fair and deep-fried butter? And that’s when the idea of Apple Cider Glazed Donuts settled firmly into my consciousness. (Thank God…I don’t know if I could stand myself if I actually set about deep-frying butter….)I couldn’t resist. I mean who knows when I’ll get that fryer out again. I just had to make up a batch of those quintessential Fall donuts. Now I have made a lot of cake style, baked donuts, but I had never tried to do the yeast dough, deep-fried variety and was excited to give it a whirl. So I got busy, much to the delight of the husband and the neighbours (who were the unsuspecting recipients of a batch of excess “hot donuts now” – #Krispy Kreme’s got nothing on me - straight from my kitchen).

IMG_0026

I’m telling you, these Apple Cider Glazed Donuts are nothing short of amazing. So tender, so moist and just bursting with Fall Apple-y, cinnamon-y goodness. I should take a moment to tell you about my secret (well…I guess “secret” up til now) ingredient that I love to use in all of my Fall apple recipes. Boiled Cider.

IMG_0295

This amazing syrup, which is made by boiling down apple cider, serves to intensify that apple taste that everyone craves. It is like a bushel of apples in one little old tablespoon of that liquid gold. You can of course make up a batch yourself, but you can also find it all done and bottled for you at King Arthur Flour or on Amazon. I love this stuff! It is so versatile, great as a flavour accent, but equally good simply drizzled over a stack of pancakes. And even though I did reduce 1 cup of fresh cider to make the glaze for these donuts, I still added some of that bottled Boiled Cider to take that apple taste way up over the top. And it worked! We reached some sort of Apple Nirvana with the first bite of these Apple Cider Glazed Donuts.

IMG_0082

So if you are pressed for time, there is no doubt that you should go with that Apple Cider Donut Cake. However, if you’ve got a bit of time on your hands and don’t mind a bit of clean up, make these Apple Cider Glazed Donuts as a special treat this Fall.

IMG_0013

Apple Cider Glazed Donuts

  • Servings: 15 donuts
  • Difficulty: easy, but involves dough rising time and deep frying mess
  • Print

recipe slightly adapted from: Chelsea’s Messy Apron

Ingredients:

For the Donuts:

  • 3-1/4 to 4 cups all-purpose flour
  • 4 1/2  teaspoons (about 2 envelopes) Instant Yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 cup + 2 tablespoons milk
  • 1/4 cup butter
  • 3 large egg yolks
  • Corn Oil or Peanut oil for frying

For the Apple Cider Glaze:

  • 1 cup apple cider
  • 2 cups powdered sugar
  • 1 tablespoon Light Corn Syrup
  • 1 teaspoon vanilla extract
  • 2 Tablespoons boiled cider (optional – but it will really kick up that apple flavour if you have it!)

Directions:

For the donuts:

Combine 2 cups flour, undissolved yeast, sugar, salt, cinnamon and nutmeg in a large mixer bowl. In a small bowl combine the milk and butter and warm in the microwave to very warm (120° to 130°F).

Beat in the egg yolks to the flour mixture and then add in the milk + butter mixture. Beat for 2 minutes at low speed. Continue adding the remaining 1 and 1/2-2 cups of flour, until a soft dough forms.

Knead dough on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes.

Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a donut cutter, cut out as many rounds as possible, separating the donut holes from the rounds. If you don’t have a donut cutter, you can use a 3-inch cookie or biscuit cutter to cut out the rounds. Then use a 1-inch cutter to punch out the donut holes in the center.

Place doughnuts and holes about 2 to 3 inches apart on a parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.

To fry: Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. If you simply can not fry these donuts, you can bake them. I will mention that frying is more delicious, but to each his own. To bake: Preheat your oven to 375°F, and bake the risen doughnuts for 8 to 10 minutes.

Cool and then transfer to wire rack. Using tongs, dunk the doughnuts in the Apple Cider Glaze. Serve warm.

For the Apple Cider Glaze:

Boil the apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot reduced cider, vanilla, corn syrup and boiled cider until smooth.

Enjoy!

Apple Cider Glazed Donuts brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


Apple Cider Donut Cake

November 7, 2014

IMG_9747

I warned you didn’t I? Here we go now with the first of what may prove to be a parade of Fall-time apple-y goodness…Apple Cider Donut Cake! Whaaat? Yup….Apple. Cider. Donut. Cake. Could I have crammed any more deliciousness into that recipe title? I’ve already told you how I love apples. And Apple Cider…especially the type that is a bit more medicinal…if you know what I’m saying…is exciting. Donuts! Who doesn’t love cinnamon sugar laden apple cider donuts?! Well you get all of those mouthwateringly yummy flavours all wrapped up in one gorgeous big old bundt cake.

IMG_9788

This cake is amazingly moist and tender, just bursting with apple flavour. It would be delicious simply unadorned, but it is completely over the top when brushed with some boozy cider glaze and dusted, quite liberally with crunchy cinnamon sugar.

IMG_9750

It is great anytime of the day, for breakfast, tea-time snack, dessert or even when eaten in the dark in the middle of the night while everyone else is sleeping. What? Like you haven’t done that?

IMG_9735

And I must say, this cake is a breeze to make. I love Apple Cider Donuts, let there be no doubt. But a gotta say, they are a bit fiddly to make, what with the rising and the frying etc. Definitely a labour of love. Now, this cake will lead folks to believe you slaved away all day….when really you were outside enjoying the beautiful Fall weather. And I won’t tell them otherwise. Mum’s the word.

IMG_9804

Apple Cider Donut Cake

  • Servings: 15 -18 slices - depending on how you cut them
  • Difficulty: easy
  • Print

recipe slightly adapted from: Two In the Kitchen

Ingredients:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted (you can substitute vegetable oil – but coconut tastes better!)
  • 1 teaspoon pure vanilla bean paste (can substitute in extract if you don’t have paste…put get some paste, you won’t regret it!)

For the Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider

For the Cinnamon Sugar Coating:

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions:

Preheat the oven to 350ºF and spray a bundt pan with baking spray.

In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir in milk. Set aside for later.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. CAUTION: If you are planning on using coconut oil, make sure those eggs are at room temperature or slightly warmer if your house is chilly. If the eggs are cold and you add coconut oil to the mixture, the coconut oil will solidify and you will end up with a clumpy mess!  Add oil and mix well.

Add the flour mixture and apple mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition.Add the vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another.

Prepare the Cinnamon Sugar Coating. Combine sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake. (I usually place my cinnamon sugar mixture in an empty spice bottle, or salt shaker and then sprinkle it over the cake.)

Enjoy!

Apple Cider Donut Cake brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


Mini Mummy Brownie Bite Cupcakes

October 31, 2014

IMG_0006

Are you my Mummy? Ha! I couldn’t resist! Happy Halloween ya’ll! I thought I’d celebrate with some adorable Mini Mummy Brownie Bite Cupcakes. These little devils are actually pint-sized rich and chewy brownies chock full of mini chocolate chips and all wrapped up in Vanilla Buttercream “bandages”. Spooky in an adorable sort of way and definitely delicious!

IMG_0005

I really love Halloween! I think it might actually be my favourite holiday. I know last year I was lamenting that the husband and I have not attended a proper Halloween party since 2010 and I am sad to say that we have no Halloween plans yet again this year, Booo! (Ha! get it….”boo”) aside from these delightful little Mummy Cupcakes, that is. I have actually made quite a few fantastic Halloween treats in years past. Probably my all time favourite was the Soul Cake.

IMG_8684

It might just be the historian in me that makes me love it so much, because truth be told, unlike most sugar laden, tooth-achingly sweet candies found in abundance on Halloween, these little cake like cookies are only mildly sweet. There is not a speck of chocolate to be found in them, only a few currants top the cakes arranged in a cross pattern. What can I say, sometimes less is more. Here is a little bit from my Soul Cake blog post which talks about the origins of Halloween and the Soul Cake connection.

Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. As Christian beliefs took hold, Samhain celebrations became re-branded as All Soul’s Eve. By the eighth century beggars, rather than the spirits from the other world, would travel door to door on this night. In exchange for their prayers for the family’s departed, they were given a small cake, known as a Soul Cake.

IMG_8703

Last year I did some very tasty Cookies & Cream Salted Caramel Popcorn Bars.

IMG_4625

But enough reminiscing. Lets talk about these awesome tiny terrors from this year, the Mini Mummy Brownie Bites.

IMG_9989

They are actually very easy to make from scratch. In fact I would recommend making up the brownie bites the day before you need them and then making the frosting and decorating them the next day. I chose to go with the smaller brownie bites baked in a mini cupcake tin. I find mini bite sized things go over much better at a party. And they are super cute….And that you can eat more than one and not feel any guilt about it… after all, they’re just a wee little tiny bit of a thing. But you could also go for full size manly mummy cupcakes baked in a regular cupcake tin. Whatever you prefer. This is a very versatile recipe. Indeed, if you are really pressed for time, you could even throw the recipe to the wind and whip up a box of brownie mix and use some store-bought frosting for decorating. Likely no one but you and I will know and I’m not talking!

IMG_9968

Happy Hauntings!

IMG_9993

Mini Mummy Brownie Bite Cupcakes

  • Servings: 48 - 52 Mini Mummies or 18 Big Kahuna Mummies
  • Difficulty: easy to ridiculously easy
  • Print

Recipe from: A Baker’s Field Guide to Cupcakes by Dede Wilson

Ingredients:

For the Brownie Cupcakes:

  • 8 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into squares
  • 2 cups firmly packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup mini chocolate chips ( if you are making the big mummy cupcakes you could use regular sized chips)

For the Vanilla Buttercream:

  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 4 cups confectioners’ sugar; plus an additional 1/2 cup if necessary
  • 1/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

To Decorate:

  • 96 mini chocolate chips to form the pupils of the eyes (36 regular chips if you are making big mummies)
  • food coloring to tint the buttercream for the eyes
  • round piping tip
  • Ateco or Wilton tip #47 (basketweave tip – use the smooth side rather than the ridged side, for bandages or wraps)

Directions:

Preheat oven to 350° F. Place paper liners in all wells of cupcake tins

Melt chocolate and butter together in top of large double boiler or in large bowl in microwave; stir until smooth and combined, then cool to lukewarm.

Whisk in brown sugar until well blended. then whisk in eggs one at a time, allowing each one to become incorporated before adding the next one. Whisk in vanilla extract and salt. Add flour and mini chocolate chips, if using, at the same time and fold in until no streaks of flour remain.

Divide batter evenly among cupcake wells. Bake for about 20 – 25 minutes, or until a toothpick inserted in the center shows moist crumbs. The tops will be dry and crackled in appearance.

Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.

Make the frosting. In a large bowl of a stand mixer, beat butter until creamy. Add 1 cup of confectioners’ sugar gradually. I usually do about 1 -2 tablespoons at a time, waiting for each addition to be incorporated before adding the next tablespoons. Scrape down the bowl as needed. Add 1 more cup of sugar slowly and then half of the milk. Beat until smooth and creamy. Add 1 more cup of sugar, again slowly, then add the remaining milk. Beat well and scrape down the sides of the bowl. Gradually add the final cup of sugar and the vanilla extract. Beat on high speed until very light and creamy. Evaluate the texture of the icing. If too soft, add remaining sugar until desired texture is reached.

To Assemble the Mummies:

Place cupcakes on clean work surface. Place frosting in a pastry bag fitted with tip #47. Pipe frosting onto cupcake to form mummy’s bandages or wraps. (Make sure you reserve a bit of frosting to tint for the eyes).

Tint remaining frosting whatever color you prefer for the mummy’s spooky glowing eyes: red, yellow, green or blue all work well. Fit another pastry bag with a round tip and pipe eyes onto each mummy cupcake. Insert chocolate morsels, tip side down, in the center of the eyes.

Enjoy!

Mini Mummy Brownie Bite Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Scotchmallow Cupcakes

October 23, 2014

IMG_9690

Scotchmallow Cupcakes! That’s right…you heard me. Stop the presses now because I’m telling you that I have managed to create a Scotchmallow Cupcake! So ya’ll better listen up because this delightful little pastry boasts a moist vanilla cake which has been filled with the most decadent Salted Caramel Sauce, frosted with a fluffy Marshmallow Meringue and dipped in a divine Tipsy Dark Chocolate Ganache. If you aren’t instantly smitten, I just don’t know what it will take.

IMG_9591

A few of you folks out there who have apparently been living a secluded life out under a rock in some meadow may not know where that Scotchmallow part of the name comes from. (Ha! Who am I kidding? The husband and I just found out about them last year!) Some might have expected a butterscotch kind of vibe. But no…no butterscotch here. Scotchmallows are one of the most popular treats at See’s Candies, a SanFrancisco based confectioner. These little bites of heaven consist of a delicious layer of creamy caramel covered by a layer of honey marshmallow which is then enrobed in rich dark chocolate.

IMG_9668

One taste and I guarenteed you will be hooked for life! (I’ll let you in on a little secret…even if you don’t have a See’s store near you and aren’t planning a visit to the Bay area, you can order Scotchmallows by the box at the See’s Website. Or even order a box on good old Amazon. If you have Amazon Prime you could be scarfing these little devils down before you know it! You can curse thank me later :) )Even the husband, who is usually inexplicably indifferent to chocolatey treats, never turns one away. Without a doubt, they are a bit of an obsession in this household. So I had been dreaming of a culinary creation that would be combination of two things I loved, cupcakes and Scotchmallows, for quite some time. At first I just thought of making a cupcake with a Scotchmallow Candy perched on top. But that would’ve been a bit too easy. And then I made up that stunning batch of Salted Caramel bliss the other day and thought hmmm…

IMG_9604

Before I knew it, I had conjured up this masterpiece. These cupcakes are nothing short of divine! But don’t take my word for it, whip up a batch today. Let the addiction begin!

IMG_9584

Scotchmallow Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print

Ingredients:

For the Cupcakes:

  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 3/4 Cup buttermilk
  • 1/2 cup (8 tablespoons, 1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)

For the Salted Caramel Filling:

For the Marshmallow Frosting:

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the Tipsy Dipping Chocolate:

  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 4 tablespoons Marshmallow Vodka

Directions:

Prepare Salted Caramel Sauce. Set aside to cool.

Preheat oven to 350º F. Line wells of 12 cup cupcake pan with paper liners.

Whisk flour, baking powder and salt together. Set aside.

Whisk egg white and buttermilk together in small bowl. Set aside.

In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.

Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.

Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.

Once cupcakes are cool, using a cupcake corer or apple corer, cut the centers out of the cooled cupcakes, cutting down 2/3 of the way through the cakes. Take care not to cut all the way through the cake. Fill hollowed out section with salted caramel sauce. You can do this with a spoon, or a piping bag. 

Prepare marshmallow frosting. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low-speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

 Place frosting into pastry bag fitted with a decorative tip. I use a large round tip. Pipe frosting over the top of cupcakes.
Place cupcakes into refrigerator to chill prior to dipping in the Chocolate Dipping Sauce.
Prepare the Tipsy Chocolate Dipping Sauce. Melt the chocolate with the cream and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the Marshmallow Vodka. Set aside to cool.

Dip the tops of the frosted cupcakes in the glaze right to the edge of the cupcake paper, let excess glaze drip off before turning upright. 
Let cool, right side up, until the glaze is firm.
Store cupcakes in the refrigerator, remove and bring to room temperature (about 30 minutes) before serving. This recipe makes more glaze than you need, but a deeper amount of chocolate in the pan makes it easier to dunk the tops of the cupcakes. Store remaining glaze in the refrigerator, it will form a delicious tipsy ganache that can be used later as an ice cream topping. Or a quick pick me up eaten by the spoonful when no body is looking. :)
Enjoy!
Scotchmallow Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Follow

Get every new post delivered to your Inbox.

Join 4,952 other followers

%d bloggers like this: