These were the most amazing pumpkin cupcakes EVER! And this is coming from me, an avid lover of all things pumpkin. They are moist and warm, just spicy enough, and the cream filling is so light and smooth- they're fantastic. Make them!


Liners 2/3 full and ready to bake!


Beautiful!


Just the right amount of filling.



Cream-Filled Pumpkin Cupcakes

2 c. sugar
3/4 c. canola oil
1 can (15 oz.) solid-pack pumpkin
4 eggs
2 c. flour
2 t. baking soda
1 t. salt
1 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/8 (or even a little less- just a bit) t. ground cloves

Filling

1 T. cornstarch
1 c. milk
1/2 c. shortening
1/4 c. butter, softened
2 c. powdered sugar
1/2 t. vanilla extract
Whole cloves (for stems)



In a large bowl, combine the sugar, oil, pumpkin, and eggs. Combine the flour, baking soda, salt, baking powder, and spices in a separate bowl. Gradually add to pumpkin mixture and beat until mixed well.

Fill paper-lined muffin cups 2/3 full. Bake at 350-degrees for 18-22 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat and let cool to room temperature.

In a large bowl, cream the shortening, butter, and powdered sugar until light and fluffy. Beat in vanilla. Gradually add the cornstarch mixture, beating until smooth.

Using a sharp knife, cut a 1-inch circle 1-inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops, and add clove "pumpkin stem."



Have fun with these!

I think I may possibly have the best boyfriend there is. Yesterday he managed to figure out I was in grumpy mode without me even saying much about it, and before you know it, he is taking me out to dinner at my favorite thai place, where we got the usual spring rolls with peanut sauce, and I got my favorite curry. He even let me take his extra spring roll with my leftovers to work. What a guy. He sure knows how to improve my mood! Him cuddling with me the rest of the time we got to spend together didn't hurt either. :)

Well, it's late August again. In my kitchen, that means peach pie made from fresh local peaches! There is nothing like sweet juicy peaches, accented with some cinnamon and nutmeg, inside of a crisp, flaky crust. A scoop of vanilla bean ice cream on the side doesn't hurt either! You can use a 9" frozen pastry shell, but I prefer to make my own crust, and this recipe has ALWAYS gotten rave reviews (thanks, Aunt Bon!), so that is included below.



I always start by slicing and peeling the peaches, since that seems to take the longest. This bowl had about 20 peaches, but we were preparing for 3 pies! I find, depending on the size of the peaches, 1 peach equals roughly a cup sliced. Each pie calls for 5 cups of sliced peaches, so I usually slice 6 just to make a nice full pie. Just adding two extra to the batch above, we not only had FULL pies, but extra peaches after. Don't forget to splash them with a little lemon juice to keep them from turning brown while you slice.



When I'm done slicing and peeling, I move on to adding the flour, sugar, salt, cinnamon, and nutmeg to the peaches, so they can sit while I make the dough for the crust. This is what they look like after a while- this batch of peaches was extra juicy! They were just a little firm, so they held up well, but still released a lot of juice.



A close-up of the juicy goodness!




Then it's time to make the dough! This is the easiest dough in the world, and it turns out GREAT! Just add your flour, shortening, salt, and COLD water, then blend with a pastry blender just until combined. The recipe is for an 8" pie, but most pie plates now are about 9"-9 1/2", so I definitely double the recipe, and since this has an upper crust, I tripled it. I'm no good with conversions, and there are a million ways to use that extra dough!



This is what your dough should look like when you're finished mixing. Nice and flaky.



Charisa was a PRO at rolling this out. I haven't used a rolling pin in so long, I didn't know what to do with it! I have gotten so used to patting out everything I make. Also, lucky for me, she knew the fold-the-dough-over-the-rolling-pin-to-lift-it trick, and it worked beautifully!



Next, get your bottom crusts into the pie plates and egg-wash them, then you're ready to fill! I like a nice high pie, but be careful doing that with this one- this filling is very juicy, and your pies leaking in the oven can lead to smoke, and even small fires (we found out the hard way! Keep baking soda near hot surfaces at all times! It's a life saver!). I recommend trying to strain a bit of the juice off of the peaches before spooning them into the crust, and sliding a cookie sheet wrapped in foil on your bottom rack beneath the pie.



After dotting your filling with butter, apply your top crust, cut a few vents (a fun idea for vents is to use mini cookie cutters!), and prepare your edges (flute, or press with the tines of a fork). Follow with an egg wash, and you're ready to bake! If you notice your edges browning too quickly during the baking process, loosely cover with some tin foil and continue baking.



This is the finished result- a wonderfully crisp and golden peach pie. This first one was gone within an hour, and the second one is almost gone today. I would call that a success.



Pie Crust Dough (for an 8" crust)

2 c. flour
1 t. salt
1 c. shortening
1/4 c. cold water (the colder, the better)

Combine ingredients in mixing bowl and blend with pastry blender just until everything sticks. I like to use my hands to finish mixing it before I roll it out.



Peach Pie

1 egg, beaten
5 c. sliced peaches
2 T. lemon juice
1/2 c. flour
1 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 T. butter

Preheat oven to 450-degrees. Line bottom and sides of a 9" pie plate with pie crust dough. Brush with some of the beaten egg to prevent sogginess later. Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, salt, cinnamon, and nutmeg; pour over the peaches and mix gently (this is when I usually make my pie crust, so the peaches have time to sit in the mixture a bit). Spoon peaches into the pie crust and dot with butter. Cover with other crust and fold edges under. Flute or press edges with the tines of a fork to seal. Brush the remaining egg over the top crust. Cut vents. Bake for 10 min. in the preheated oven, then reduce heat to 350-degrees and bake for an additional 30-35 minutes. Let cool a little before serving- warm is better than hot.

These have to be some of the cutest cupcakes ever made! Who could resist a Cookie Monster cupcake?! They are so easy too!

Our first cupcake recipe (Alton Brown's Chocolate Chiffon cupcake) didn't work out, since I'm apparently no good at converting from ounces- oops. The texture was neat though, I plan to try again!



Since those didn't work, we went with these Peanut Butter Cupcakes (omitting the glaze, of course). We also dyed them blue! We baked them for 20 min. instead of the recommended time, and they came out PERFECT!


Then we made the frosting, using the classic Wilton Buttercream recipe! The bright food coloring worked better than the classic colors, but we still had to use A LOT to get that color. Next time I want to try one of the color pastes.


Then, it's as simple as cutting slits in the edge of the cupcakes (leave about a 1/4" layer for the top, and cut the slit about halfway into and halfway across the cupcake), cutting Chips Ahoy cookies in half, and inserting them into the cupcakes.


Then you ice them using a star tip (I used an 18) and pastry bag. The eyes are made with white chocolate candy melts and chocolate chips glued onto the flat side of the melt with a little icing. Stick them on your cookie monster, and you're finished!

I realize this is a bit premature, as August is only halfway over, but I am so excited for Autumn! It is my very favorite time of year. The past few weeks I have been turning my heater on in the car when I am out really late, and the mornings have been just a little colder than they usually are- the first hints that the season is getting ready to change. I can't wait for the perfect weather- still warm enough to be comfortable, but just cool enough to wear a jacket, or cuddle under a blanket, and just overcast enough to be beautiful and not a mess. Autumn sunsets are my favorite kind- as the days grow shorter, and the weather just slightly changes, there is a special kind of twilight, more golden than other sunsets, and, of course, highlighting the leaves as they begin to change color, sometimes almost over night. The whole season has the most cozy, comfortable feeling. As Autumn approaches, I am starting my yearly grand plans of baking peach pie in September, and decorating and preparing for a Halloween with family and friends (witch hat cookies, ghost sugar cookies, caramel corn- lots of kitchen fun to be had!), and beginning to put together a Thanksgiving menu for November- the best three or four days I spend in a kitchen the whole year, making dozens of homemade rolls, pumpkin pies and apple pies from scratch, salads, side dishes, snacks, and apple cider to keep us warm! There is nothing more rewarding than setting all of this out for friends and family, along with a golden turkey that is just crisp enough on the outside, and moist and juicy on the inside. And amongst all of these good times, there are hearty homemade soups and crusty breads to be enjoyed, a hot cup of cocoa or cider with your love, a late evening drive to enjoy the colors, or a talkative night in the kitchen with friends.

And that is why I cannot wait for it to be Autumn!

It finally happened after a whole year of being together. . . the first real fight.

It was horrible! I don't ever want to do that again! I realize it will most likely happen again at some point, but I hope that will be a long time from now. Outside of fighting, we didn't talk for two days. And I spent most of that time crying and being a total wreck. I felt empty, hopeless, and sick to my stomach. I was a total wreck.

Thank God, last night he invited me to get together. Honestly, we didn't say hardly anything about it. I cried a lot- he held me, and I think choked up a few times. We both apologized in our own way, and we just let things settle. I already felt a million times better when I got to work last night, and, even after a horrible night at work, I feel even better this morning! I don't think anything could ruin my mood. I have been reminded of just how much I love this man, and how much it hurts to even THINK of not having him around. I am a very lucky girl, and am so happy that things are starting to get back to normal. <3

I know I just posted, but Risa just made tomato soup and grilled cheese sandwiches for dinner. She is totally my hero right now!

Risa and I have been busy in the kitchen! We tried making Irish Soda Bread for the first time ever. We realized we didn't have buttermilk, and were not in the mood to run to the store, so we made our own with a little milk and lemon juice (thanks to her for looking that up for me!). I really liked the way the bread turned out. I like the traditional round shape, and the wedges were a fun way to cut it! It was a really pretty golden brown, and it was very dense, almost like a biscuit. Since it was almost all devoured that same night, I'd say it was a success!


Today I made Banana Bread for the first time ever (I know, that's weird with as much as I bake, but it was just something I never got around to). I realized halfway through putting everything together that I had forgotten something very important- we ran out of sugar! Truvia packets to the rescue! The flavor of the Truvia is stronger than I like, but, overall, the recipe is a good one and I am pretty happy with it! Now I just need to remember to get some more flour and sugar before I start on another baking expedition!!

Risa and I actually got to hang out a little bit today! It was nice. :) And, if things go as planned, we might actually get around to watching The Departed tonight. I've been trying to talk her into it for months- I can't wait! :)

Making Royal Raspberry Cake with Risa tonight! It's a yummy and light cake with juicy raspberries scattered throughout, topped with a sweet creamy glaze. One of the best cakes I've ever had, and great for summer!

Royal Raspberry Cake

CAKE:
2 c. all-purpose flour
1/2 t. salt
1 T. baking powder
1/3 c. butter softened
1 c. sugar
1 egg
1 c. milk
1 t. vanilla extract
3 1/2 c. fresh (or frozen, thawed) raspberries (blueberries work well too)

GLAZE:
1 1/2 c. powdered sugar
2 T. half-and-half cream
1 t. vanilla extract

Combine flour, salt, and baking powder with a wire whisk; set aside. In a mixing bowl, cream butter; gradually add sugar, beating well until mixture is light and fluffy. Add egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk mixture, beating well after each addition. Spread batter in a greased and floured 13x9x2 in. baking pan. Spread berried evenly over batter. Bake at 350-degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm.


Definitely try this! I just mix the berries in carefully instead of spreading them on top, but either way works. :)

Best news ever today! Instead of owing $14,268.61 to LDS Hospital, I only owe $1,568.41. Thank you, financial aid! So happy I can pay for being put back together.

Had the best night ever with my best friend, Jessica! This is the first time we've seen each other in over four years. Unfortunately, we only had a few hours together, but it was a blast. She is the best friend anyone could ask for! We've been friends for twelve years and I see many more to come! <3

Eli Young Band - Crazy Girl

Crazy Girl by the Eli Young Band. Good song- not what I expected from the video haha!

I love Grace Potter, and she does so good on this! "You and Tequila" by Kenny Chesney ft. Grace Potter.

I think, ideally, most people would like to have the time to have a real breakfast like this on a regular basis. Unfortunately our lives these days don't seem to accommodate that idea, but these breakfast muffins are a great make-ahead way to feel like you had a full breakfast! They are tasty and great when you're on-the-go.



Ham and Bacon Breakfast Muffins

1 1/4 c. all-purpose flour
1/4 c. cornmeal
2 1/2 t. baking powder
1/2 t. baking soda
3 green onions finely sliced (can also replace with diced white, yellow, or sweet onion)
1/2 c. shredded sharp cheddar cheese
3/4 c. diced country ham
3/4 c. crumbled bacon
1 egg
1 c. milk
2 T. melted butter

Preheat oven to 375-degrees.

Combine flour, cornmeal, baking powder and soda, sliced onions, cheese, and the country ham and bacon.

In another bowl, whisk milk with egg and melted butter. Blend milk and egg mixture into the dry ingredients, mixing until all dry ingredients are moistened. Fill muffin cups about to 3/4 full. Bake for 25 to 30 minutes.

Makes about 10 to 12 muffins, depending on size.

Last night was the first graveyard I've worked in 4 months! It was a good night- I was reminded of how much I love working with Alzheimer's and Dementia patients. Though trying at times, it is a heartwarming experience. One of the ladies commented on my black uniform. She said, "You look so pretty- every time I look up I see a black angel!" Completely made my night. =)

I had to post these too! They sound fantastic. My mom's love of apple/cinnamon things has most definitely rubbed off on me.


Apple Cider Spice Doughnuts

I started this blog to share all of the things in my life that I enjoy- from stories about family and friends, to recipes, poetry, and anything else that comes to mind!

Lately I have been DYING to bake some bread! It's been much too long since I've spent the day in the kitchen just baking for the fun of it. So, since I can't really do much baking at this point in time, the recipe hoarding has begun. It's only fair of me to share them, right?



Parmesan Pull-Aparts

3 T. butter
1 T. minced onion
2 t. dill seed
1 t. poppy seed
1/4 t. celery seed
10-oz. tube refrigerated biscuits, quartered (or your own biscuit dough)
1/4 t. grated Parmesan cheese

Place butter in a 9" round cake pan; melt in a 400-degree oven. Sprinkle onion, dill, poppy, and celery seed over margarine. Sprinkle quartered biscuits with Parmesan and arrange in pan. Bake at 400-degrees for 15 to 18 minutes. To serve, invert pan over a serving platter and turn out biscuits.



Irish Soda Bread

1-1/2 c. all-purpose flour
1 c. whole-wheat flour
1 t. baking soda
1/2 t. salt
1 c. raisins
1-1/2 c. buttermilk

Combine flours, baking soda, and salt in a large bowl. Stir in raisins. Add buttermilk and stir just until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead gently for about one minute. Quickly shape into an 8-inch circle and place on a greased baking sheet. Bake at 425-degrees for 40 minutes, or until golden. Transfer to a wire rack. Cut into wedges and serve warm.



Maple-Glazed Muffins

2 eggs, beaten
1-2/3 c. sour cream
1-2/3 c. maple syrup, divided
1 c. all-purpose flour
1 c. bran flake cereal
1 t. baking soda
3/4 c. chopped pecans
6 T. melted butter

Combine eggs, sour cream, and one cup maple syrup; stir in bran flakes, baking soda, and nuts. Fill paper-lined muffin cups 3/4 full. Bake at 400-degrees for 15 to 20 minutes. Combine remaining maple syrup and butter; dip tops of muffins in mixture.



Cinnamon Twist Bread

2 c. all-purpose flour
1 c. plus 2 T. sugar, divided
4 t. baking powder
2-1/2 t. cinnamon, divided
1-1/4 t. salt
1 c. buttermilk
1/3 c. vegetable oil
2 t. vanilla extract
2 eggs, beaten
2 t. butter, softened

Grease and flour bottom only of a 9"x5" loaf pan. In a large bowl, combine flour, one cup sugar, baking powder, 1-1/2 teaspoons cinnamon, salt, buttermilk, oil, vanilla, and eggs. With an electric mixer on medium speed, beat for 3 minutes; pour batter into pan. In a small bowl, combine butter, remaining sugar, and remaining cinnamon. Sprinkle over batter and swirl lightly to marble. Bake at 350-degrees for 45 to 50 minutes, or until toothpick comes out clean. Turn out of pan and cool before slicing.



I hope someone has some fun with these like I intend to soon!