Pumpkin Ginger Pecan Cheesecake

Warning: This picture is old.


I say that not because it changes the greatness of this cheesecake. I say that because I don't want you all showing up on my doorstep, demanding pumpkin ginger pecan cheesecake.

Because... you guys... it's really that delicious.

For Thanksgiving two years ago (like I said... old), I wanted to do something traditional... but more exciting. So, instead of a good ol' pumpkin pie, I started researching pumpkin cheesecakes. It had to have been done, right?

And, boy, had it.

I ended up combining the filling from Sweetest Kitchen's Pumpkin Walnut Cheesecake and my own crust of ginger snaps, chopped pecans, sugar, and melted butter.

I riffed Sweetest Kitchen's crumble topping by swapping out the walnuts for my tiny pecans.

Trust me: it was all perfect. Perfect creamy pumpkin sandwiched between rich ginger snaps and sweet, mapley pecans.

Make. It. Tomorrow.

Or for Thanksgiving. Your choice.

Margarita Cupcakes

I make a lot of cupcakes. You've seen some of them.

Some of you lucky b-i-t-c-h-es have gotten to taste them. And some of you that have tasted them with me probably realized that I'm pretty critical of my favorite little treats. There is always something I could have done better. Baking time, amount of sugar in the icing, flavor composition... it usually needs tweaking. It's not often that I'm impressed by my own baked goods.

That said...

I'm impressed with these Margarita Cupcakes.



They are white as can be and pretty boring to look at, but my goodness are they flavorful. And they certainly should be... most of the liquid in the batter is margarita mix, tequila, and triple sec. When lime zest and a white cake mix join this party, there really shouldn't be any more questions about whether these cupcakes are winners.

I made these suckers for a Girls' Night (that I hosted?!?) and they went over well. I mean really well. There was some sighing. And moaning. And one girl said she didn't want the cupcake to end. And... since they are minis and 3 actually make up one regular cupcake... I don't think any of us really policed ourselves.



I also didn't police myself Sunday when I had three of these suckers for breakfast and another two with dinner. Luckily, I was only left with five after I sent each of the girls away with a plate Saturday night.

Anyway... you don't care about that... you're interested in this: Margarita Cupcakes by In Mama Joe's Shadow. I followed the cake recipe exactly, but I did not make the icing suggested here. I mistakenly tossed the leftover margarita mix after I made the batter and I forgot to pick up lime juice while running my errands. So while the girls chatted about pregnancy tests and zebra masks at the kitchen table, I whipped up a quick lime cream cheese icing with one stick of butter, one block of cream cheese, and lime juice, zest, and powdered sugar... all to taste.

Fabulous. I wouldn't change a thing.

Give us this day our daily Guinness

And forgive us our box mixes, as we forgive those who store buy against us.

Or... something like that. I may be off... but I'm close, right?

Ladies, Gentlemen, and the rest of us, sometimes the easy way out really is the most rewarding. Right before Christmas, I picked up a beer bread mix that had been discarded near the onions at Walmart and it might have been the smartest decision I made in 2009.

(Call shenanigans and see if I don't smack you. I dare you.)

Anyway... here's how I went from two bottles to heaven.

This beer bread mix requires only 12oz of beer (not lite), so I used what I had... Guinness Extra Stout. Mmmm...


Now... about this pic... I took a normal cheesing-with-ingredients-pic and then forgot that I set the camera to take 2 pictures. So, pic 2 caught me dancing to the electrofunk I was playing at the time. Of course I liked the bizarre pic more.

Back to the bread... the most difficult part was opening both bottles. That's... not bad.



Then again... getting the mix out of the bottle was also a bit of a challenge.


I mean, really, is the kitsch factor great enough to justify the literal bottleneck?! In the packagers' defense, they do include a helpful "Tip" on the back: "Use a long kitchen utensil to loosen flour if any remains in the bottle."


Oh... okay... sure... but I just have a question for ya. What "long kitchen utensil" would you recommend I use to reach about 12" into a bottle that has an opening smaller than a nickel?

In the end, I just shook it. Like a polaroid picture. And that did it.


The beer goes right on top of the mix, gets stirred in with a wooden spoon (per the bossy bottle... I used a bamboo spoon and I don't think the bread was any the wiser), and then the whole shabang goes into a greased and floured loaf pan.


While the bread was baking for 45-50 minutes (I pulled it at 42) at 375 degrees, I whipped up a Vanilla Cinnamon Honey Butter to go with.


Of course I didn't think to set out my stick of butter earlier, so my non-microwaving self chopped up the butter and set it on top of the stove for a few minutes.


I then whipped the butter into submission and added 1 and 1/2 tablespoons honey, 1/6 teaspoon vanilla extract, 1/6 teaspoon cinnamon, and a pinch of salt since my butter was unsalted.

And then I waited patiently for the bread to bake. And when it came out...


Uhhh... I was... pleasantly surprised.

Kids, this bread is wicked good. My loaf was perfectly baked at 42 minutes. It formed a perfect crust all the way around without browning much at all. The insides are tender and so delicate for a bread mix. It might as well be from scratch. No one would call you out if you showed up with this goodness, I promise.

Now, the Guinness Extra Stout does pack a punch. The bread tastes pretty stout itself. I love a good stout (which is why you can find it in my fridge), so I couldn't tell you how this will go over with non-fans. I'll update with that info later.

But... may I recommend that you pair the bread with a sweet butter? Perhaps... a Vanilla Cinnamon Honey Butter? That just might do the trick.


Ungh. This bread and butter combination is really. really. good.

I finished that piece you see in front of you, and I immediately cut and buttered myself another one.

Since I can't imagine that there is much difference between one odd beer bread mix and another, I'd give you a great big thumbs up for the beer bread mix. If you see one... especially if it is oddly placed... I think that must have had something to do with the goodness of mine... then pick it up and try it out. Hopefully you'll be as deliriously happy with yours as I am with mine.

Siiigh.

Happy Birthday, Cupcake Rehab!

I'll be honest. I'm pretty excited about this post. Yes, it my first cupcake post in over a month. But. BUT! More importantly, this post details my Cupcake Rehab tribute cupcake!

Many of you will remember my blogmother, Marilla of Cupcake Rehab. She's known for her fierceness, both general and cupcaked. Well, this September marks the second birthday of Cupcake Rehab and Marilla is offering a giveaway for the occasion.

The rules are simple. Build a Cupcake Rehab themed cupcake and tell her about it by October 12th. (There is clearly still pleeenty of time, so check it out HERE and build a cupcake yourself!)

So... drumroll...


TA DA! This is my humble submission to the Cupcake Rehab 2nd Birthday giveaway extravaganza. What makes this cupcake so Cupcake Rehab?

Ah... thank you for asking. Most esoterically (is that a word?!), this cupcake is Cupcake Rehab inspired because both Marilla and I have had epic failures with Paula Deen cupcake recipes (hers Red Velvet, mine Arnold Palmers). This cupcake involved the hybridization of two Paula Deen recipes. Yes, children, two. I went there.

In a more obvious, on the nose way, this cupcake looks kinda like the one she created for this Undead Logo:



Orrr... at least that's what I was going for. :) Don't flip back and forth between the two pics... then it's just silly.

But wait! There's more!

If you think this undead cupcake couldn't possibly get any cooler or more twisted, then you've got another thing coming. And that thing is...


liqui-freakin-faction. That's right, my sweets. The rotting corpse of the undead, bones (or walnuts) and all, is lurking just below the surface of these cupcakes.

I really wish I could upload a picture of the sick smirk on my face as I type out the grotesque details. It's just too good. The cupcake, that is. The smirk is probably ridiculous and very unflattering. So I'll leave it at that.

Back to the cupcake: It's delish! The putrid body of the undead is actually a chocolate caramel turtle baked inside the chocolate cake in a two-layered baking process.

The icing is nothing to brag about, so I'll leave that out, but here is the hybridized Paula Deen recipe for Undead Cupcakes, or what she might call "Chocolate Sybil Turtle Cake" if someone forced her to.

Cake:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup AP flour
1 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1 16 oz. can Hershey's chocolate syrup

Turtle:
1 14 oz. package caramel candies
1/2 cup butter
1 14 oz. can sweetened condensed milk
1 6 oz. pkg semisweet chocolate chips
1 cup chopped nuts


Process:

Preheat oven to 350 degrees F. Ready cupcake tins.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients, add to creamed mixture, beat. Add vanilla and chocolate syrup to batter and mix well. Pour about 1/8 cup batter into bottom of cupcake liners. Bake for 7 minutes. (I got 24 cupcakes from the batter. Because of pan concerns though, I had to do these 12 at a time.) Remove from oven and allow to cool completely. Yes... really.

Meanwhile, prepare turtles. Melt caramel candies with butter in a saucepan. When completely melted, remove from heat and stir in condensed milk until smooth. Let mixture cool completely (we might have rushed this). Add chocolate chips and nuts.


When cupcakes are cool, dollup turtle mixture on top of cooled cake. I'd say a scant tablespoon.

Cover turtle with batter until cupcakes are 3/4 full. This cake doesn't spread much, so it's okay to get it close to the top. Return to oven for about 12 minutes. Check for doneness and re-evaluate.

A lot of work? Perhaps.

Worth it in the end? Without a doubt.

I'll be singing the praises of this undead cupcake for a loooong time.

So Happy 2nd Blog Birthday, Marilla!

And, in closing... I'll extend the same warm wishes that my brother recently extended to me: I love you, but if you were a zombie, I'd blow you apart so stinkin fast...

BaconEggAndCheese!!!

or How Breakfast Says "I Love You"


By this point, you probably all know that I love breakfast. What I know that you may not know is that breakfast loves me back. With all her eggy, protein-rich heart. How do I know this?

BaconEggAndCheese sandwiches.

There is no breakfast food more rewarding than a perfectly constructed baconeggandcheese. And, yes, a proper one deserves to be one word. Out of respect.

Anyway, this particular sandwich was made with two buttered, toasted slices of my homemade honey whole wheat bread. I scramble-fried two eggs (I said protein-rich, right? Well... I meant it.) and topped those eggs with one and a half slices of good ol' American cheese. Three strips of bacon later, this sandwich was perfect.


(My picture of her is not quite so perfect... but I was hungry. And impatient.)

Now... here I might lose some people, but I don't care. I like to enjoy my baconeggandcheese with a bit of ketchup for dipping. It's magical and I will hear no criticism of the practice. Well... I might hear it, but it won't bother me.

Here's something that might bother me though:


I bought this ready-for-the-microwave bacon the other day. It stays in the fridge and fairly easily cooks up in it's space packaging if you give it enough time. What's troubling is that it dispenses itself. Like a kleenex. Am I the only one who finds this really bizarre?? (o_O)

This post is dedicated to the late, great Patrick Swayze. (._.) He's like the wind through my trees.

Cookie on Cookie Action

Now, I'll need you to throw chronology to the wind with this post. These cookies were actually the first things I baked in Georgia.


See how empty everything looks?


You'll also notice that I'm using a hand mixer. Might be the last time for that... but you'll just have to wait for more news on that front.

Anyway, I was invited to a meeting at a colleague's house the first weekend I was in the new place. So, not wanting to show up emptyhanded, I made Oreo Chocolate Chip Cookies. I'm not sure if I used this recipe or another one, but you can find it all over the blogosphere.


The cookie is pretty basic. Make up a chocolate chip cookie dough but before the chip step, add in 20 crushed Oreo cookies and blend.


Once it looks like this, then you can fold in the chocolate chips as usual.


Now drop the cookies by rounded tablespoons and bake those suckers off.


And while we're waiting, have a look at the new kitchen. Not nearly as kitschy or adorable as the last kitchen (as seen in the header), but it will do in a pinch. And I have plans for kitchen betterment, as I'm sure you've already guessed.

Back to the cookies...


Out of the oven and cooled on the rack, these cookies are a thing of beauty. I believe that there is not a simpler pleasure than a baked Oreo cookie. And combining this pleasure with the comfort of a good chocolate chip cookie just cannot (I repeat)cannot fail.

Everyone at the meeting raved about these cookies-n-cream treats and even though there were only 4.5 of us there and I brought a heaping plate full, I didn't come home with even one cookie. Each person happily took home several. That's what I call a success.

Labor Day Turkey Burgers

What can go wrong when burger prep starts with these guys?!

I submit, nothing.

Since I had the day off for Labor Day, I took it fairly easy. I got up around 11 and established myself on the kitchen floor with the Golden Girls and my new IKEA dining room set. About 3 episodes later, I had a table, four chairs, a wire rack and a growing hunger that spicy Cheez-its didn't quite satisfy.

That was about when I decided that this Labor Day needed a burger.

I didn't get to making the burgers then, however. Nah... then I took a nap on my new sofa.

Around 5pm, I ventured outside the house to gather supplies for the best turkey burger on record. So cook along, friends. This burger isn't really hard and it's surprisingly rewarding. I promise that even beef-loving turkey burger skeptics will go all in for these.

Bacon Cheddar Jalapeno Turkey Burgers

1. Chop up the jalapenos from the opening shot there. How many you use is up to you. I used as many as I had because... well... I love them. That amounted to probably 1/2cup before the chop.


2. To those chopped jalapenos, add one chopped onion, a tablespoon of minced garlic, four chopped strips of cooked bacon, one egg, and a good handful of shredded cheddar cheese.

3. Add 1.3 lbs of ground turkey to the bowl, shake on some chili powder, and mix it all together. Form into patties (I got 5) and cook them on the grill or stove top. Stove top instructions I found online said 5 minutes per side for turkey burgers. I know I did longer than that... so just use your judgment: let them brown fully on one side before you flip them once.



4. And this next step is optional, but I recommend making a quick sauce for this burger. It provides a little wet and a little interest.


I combined ketchup and hot sauce until the ketchup was just a bit too spicy to be enjoyable. Then I added honey to taste. It made a good, sweetly spicy tomato sauce that balanced the bite of the burger.


And voila! The most brilliant turkey burger I've made thus far.

This burger is hot hot hot. Not too hot, but hot enough that it got my nose running a little bit. And I believe the bacon lends the bland turkey meat a bit more meat flavor, which is always nice. The cheese influence was subtle, so I might recommend using a grated cheese instead of a finely grated... but really there probably isn't a difference even then. :)

In conclusion, I offer two thumbs way up for this relatively healthy dinner!

And... since homegirl lives alone these days... I have 4 leftover burgers to eat for school lunches. Woohoo!

Peach Redemption

Boys and girls, I could not let yesterday's peach cupcake disaster go. As soon as those cupcakes flopped, I got on the information super highway and tried to find another peach cupcake recipe.


And voila, I did. I found this amazing recipe for Mini Vanilla-Almond Peach cupcakes on a California fruit website.


As you can see, this cake is beautiful and smooth. The vanilla and almond flavors are really light, so they work excellently beside the peach bits. (Almond is one of my favorite flavors, so I can't wait to try this cupcake sans peaches.) The icing is runnier than I prefer, but since mashed peaches are the only source of liquid, the flavor is terrific.


When I was staging these triumphant pictures, my mom came through and asked, "Are you going to take pictures on that nasty old pan?"

With a smirk, I responded, "Sure I am. It's Southern. Be charmed by it."

My instructions to you are exactly the same. :D

Vanilla-Almond Peach Cupcakes c/o EatCaliforniaFruit.com

2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup + 2 tablespoons sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk
1 fresh California peach, pitted and diced

1. Preheat oven to 325F.
2. Mix flour, baking powder, and salt together in medium bowl.
3. Beat butter until creamy. Gradually add sugar and continue to beat until fluffy.
4. Add eggs and extracts, beating well after each addition.
5. Add dry ingredients and milk in alternating halves until mixed.
6. Fold in peaches.
7. Distribute batter into cupcake tins. Batter will make 36 minis (as directed) or 12 regular cupcakes (as I did). My 12 regulars were perfectly baked at 24 minutes.

Fresh Peach Frosting

1 fresh California peach, divided
1 1/2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar, divided
1/2 teaspoon vanilla extract
Tiny mint leaves (optional garnish)

1. Puree half the peach. Reserve other half.
2. Cream butter and add 3/4 cup powdered sugar. Mix until fluffy.
3. Add 1-1/2 tablespoons of peach puree and vanilla extract and mix.
4. Add remaining 3/4 cup powdered sugar and beat until you reach proper icing consistency. If icing is too stiff, add more puree.
5. Optional garnish: Chop remaining peach half and top cupcakes with peach cubes and mint leaves.

Stuffed French Toast (Two Ways)

I. Love. French Toast.


It is my go to comfort food and my easy breakfast, lunch, and dinner (usually not on the same day, but I wouldn't rule it out either). So when my working family left dinner up to me, I declared this Wednesday "Made-to-Order French Toast Night."

I took full advantage of the opportunity and made myself lingonberry-stuffed vanilla almond French toast.

Yeah. It's my new favorite.

And my dad went with a chunky peanut butter-stuffed vanilla cinnamon French toast.


There really is nothing easier or more satisfying (relatively) than good French toast.

Here is all of my French toast wisdom:

- One beaten egg covers two of these stuffed French toasts.
- A splash of milk should make the egg more soft yellow in color than orange-yellow.
- For the vanilla almond, I did 1/8 tsp of each extract.
- For the vanilla cinnamon, I did 1/4 tsp vanilla extract and (surprise!) a shake of cinnamon.
- Don't spread the filling all the way to the edge of the bread. You don't want a messy skillet and fried peanut butter or lingon would certainly make for a mess.

I wish I could get more specific but I don't measure much when it comes to French toast.

So what came to mind when you read "Made-to-Order French Toast Night"? What is the craziest thing you'd put in or on French toast?


P.S. After a Bakewell tart, numerous pb&l sandwiches, and tonight's French toast, I'm almost out of Lingonberry preserves. o_O

Hot Fudge Cake (Best Ever!)

Please, please make this now.

You had the day off. And, therefore, no excuse.


Mmm...

Now, if that picture is all you're after, then by all means, drink it in. If you want to know how to make that happen in your kitchen, then read on as I walk you through the process.

Let's see...


I believe that in the last post, I left off right here. For these king-sized chocolate cupcakes, I used the Double Chocolate Layer Cake recipe that Hilary of Let Her Bake Cake posted this week. She got the recipe from Epicurious, but since I followed her version of the recipe, I'll link her. If you haven't visited Let Her Bake Cake, you should hop over there. Her header alone earns my vote!

Back to the cake...


Once the cupcake cooled completely, I peeled the liners halfway down the cupcake and cut off the top. To give you an idea of scale, the bottom halves of these king-sized cupcakes are each about the size of a regular cupcake.


The cupcake halved, I dropped it back into the pan and spread a half-scoop of softened vanilla ice cream right on top of the cake.


When I replaced the cupcake tops, the whole deal stood a bit taller than the tin, but I don't see that as a bad thing. I covered the cupcakes in plastic wrap and then foil and left a little message for anyone who might come nosing around the freezer...


and put those suckers in for the big chill. The ice cream in the middle was set up and ready to eat in a few hours, but since I had to wait to photograph these cuties in natural light, I left mine in the freezer overnight.

Due to an unplanned Memorial Day Festivus, I ran out of time to make my own hot fudge sauce, so I topped these cupcakes with chocolate syrup and whipped cream.


I snuck this one outside to photograph it, and it seems I drew some attention in the process.


The cupcake lasted about 20 seconds. Even my cake-hating brother loved it and requested another.

I suppose you now want to know what I thought of the whole shabang. And, you know what?, I wish I could spell it. I wish there were one word for this euphoria.

Hilary was not kidding when she pointed out that this cake is not only her favorite but the favorite of the interweb in general and Epicurious in specific. The cake is rich, fudgy, and completely melt-in-your-mouth fantastic. Adding a half-inch layer of vanilla ice cream to the cake provided the perfect complement of cool, creamy goodness in the midst of all that chocolate. The whipped cream topping echoes the ice cream in a lighter tone and the chocolate syrup drives it all home.



I'm entering this Hot Fudge Cake Cupcake in Cupcake Project and Scoopalicious's Ice Cream Cupcake Round Up, but that won't help you too much. So I'll repeat my earlier plea: Make this now. It's the perfect Memorial Day snackum.