Posted at 9:02 am , on November 15, 2013
The pumpkin puree is coming out of the freezer. I’m fixing a big batch of brioche dough with my homemade puree and pumpkin spices to make pumpkin cinnamon rolls which are all the craze this season. My family loves cinnamon rolls so these pumpkin and spice rolls really appealed to me. It makes for an easier process when you make the dough ahead of time and refrigerate. The dough will keep up to a week in the fridge until you’re ready to put the rolls together. The dough needs to rest at room temperature for about 30 minutes allowing the dough to relax enough to shape and roll out. A mixture of sugar and spice gives the rolls a wonderful filling. The aroma of pumpkin and cinnamon filled the kitchen with holiday cheer. I put half aside in the freezer for the upcoming holidays!
Posted at 8:49 am , on April 5, 2013
April is here and finally feeling like the beginnings of Spring. I just spent a week in NM which looks and feels much more like Spring than we do here in the Midwest. The trees were leafing and some areas were already in full bloom. The latter part of the week was filled with warm sunshine which always lifts my spirits. And time spent with my sister in Albuquerque was the icing on the cake. She took me thrifting and out to lunch where we sat outside of “Sarafins Chile Hut” on Central sharing a combination plate of Chile Rellenos, Beef Enchiladas and Tacos with Sopapillas and Honey. I’m here to tell you there’s nothing better than spending a day with your sister and eating real New Mexican food! It’s going to take me a few days to get back in in sync and try out some new recipes but in the meantime here’s the last of the trio of cupcakes. A carrot cupcake with a cream cheese center and and topped with a cream cheese frosting. It’s pretty to eat and perfect for Spring.
Posted at 8:42 am , on July 6, 2012
I love these zucchini cupcakes specifically because they contain no oil or butter yet they are incredibly moist and taste heavenly. The secret is to eliminate the oil or butter and add natural unsweetened applesauce. It’s a terrific substitute when using zucchini or carrots in cakes, cupcakes or breads. I’ve been using this recipe from the Southern Living 1993 annual edition for many years which is listed as a Zucchini Carrot Cake. I’ve made it in a bundt pan, a tube pan, a sheet cake, round layered cake and this time as cupcakes. I didn’t have any carrots but doubled the zucchini. The zucchini is plentiful this time of year and this is one way to disguise it in a way that everyone will love. I love zucchini many different ways, but my guys, not so much. However, they do love this recipe and I don’t feel guilty, except maybe for that delicious cream cheese frosting on top!