Chocolate Spice Cupcakes with Pumpkin Spice Pudding Frosting

I wish we really got to feel the different seasons here in Texas, but unfortunately it just doesn't really happen. Oh sure we have had a "cold front" come through now and then, but it only drops into the 50's for one maybe two days and then jumps right back up to the 80's again. So we have to use other things to make us feel like it's fall. I have been waiting for it to get cold enough to go and enjoy my first pumpkin latte of the season, but it never did so I decided to go anyway. I sure am glad I did because the winter flavors are already out and I almost missed it!

I absolutely love fall baking. I love the flavors and the smells of all the spices, it makes a home feel so warm and comfy. That was what I was trying to recreate when I came up with these cupcakes. I have had spice cake before, but never a chocolate spice cake. I knew chocolate and cinnamon went wonderfully together so I knew it would be good. Bake a Holiday Spice Lindor Truffle in the middle of it and top it with Pumpkin Spice Pudding Frosting and you have a winner.

I am always on the hunt for a not-so-sweet frosting. The other half hates frosting, I know such a strong word for a sugary topping, but he just will not eat it. I have to agree with him on the sickening sweet buttercreams, I really can't stand those either, but I sure do love a swiss meringue buttercream. So I'm always trying new frosting recipes to prove him wrong and show him how great it can be. This one did the trick, I got two thumbs up from the non-frosting lover of the house, so you know it's good. I found it on The Hungry Housewife and knew I had to try it right away. For the cake I spiced up my go-to chocolate cake recipe.

Chocolate Spice Cupcakes with Pumpkin Spice Pudding Frosting 

Chocolate Spice Cake

Ingredients:

2 cups of flour

2 cups of sugar

2 tsp. baking soda

1 tsp. of salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

2 large eggs

1 cup buttermilk

1 cup vegetable oil

3/4 cup of cocoa

1 1/2 tsp vanilla extract

1 cup of boiling water

Directions:

1. Preheat oven to 300 degrees.

2. Line two cupcakes tins with liners.

3. Place all the dry ingredients (except for cocoa) into a large bowl and combine.

4. Then add the eggs, buttermilk, and vegetable oil to the dry ingredients.

5. Add the cocoa and the vanilla extract to the boiling water and add the mixture. (I usually let my mixture cool a bit before I add it to the mixture)

6. Mix everything together at medium speed until everything is combined.

7. Pour into prepared tins and bake for 20 to 25 minutes. (I used a measuring cup with a spout and poured my batter into the liners and mine baked perfectly at 23 minutes and I baked a few mini cupcakes and they baked for 17 minutes)

***Now I added a little something extra by baking a Lindor Holiday Spice Milk Chocolate Truffle in the middle of my cupcakes, but you can add any filling you would like or leave it out all together.***

8. Let cool in pan for about 10 minutes before removing from pan and cooling on baking rack.

Pumpkin Spice Pudding Frosting

Ingredients:

2 3.4 oz package Pumpkin Spice Instant Pudding Mix

3 tablespoons Meringue Powder

2 cups Cold Whole Milk

2 teaspoon vanilla extract

16 oz. Cool Whip, thawed

Directions:

1. In a medium bowl, with an electric mixer, mix together the pudding and meringue powder.

2. Add the milk and vanilla extract.

3. Beat for about 1 minute or until the mixture becomes thick.

4. Beat in the Cool Whip and beat until just combined.

5. Place in the refrigerator for 30 minutes to chill and set.

Fall Pantry Granola Bars

Every single year maybe about two or three times throughout the year I go through a "healthy phase." I try to be somewhat healthy year round but I always feel like the sweets that I bake and eat are packing on too many pounds and I need to drop the calorie count. I vow to bake a great "healthy" dessert that will taste delicious. I have to say these healthier versions taste good, but are definitely not comparable to their butter, sugar, and chocolate filled counterparts. If I had the two to choose from I would take the latter every time with a side of guilt. Well, I've been in that phase. After being on vacation and eating loads of deliciously bad things and then the 1/2 marathon coming up I felt like I should make an effort. I've always loved granola bars, but have never tried making my own. I thought it was about time and after searching through recipes I found one that I liked that looked like a good start.

Fall Pantry Granola Bars

Ingredients:
3 1/4 cups traditional rolled oats
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup brown sugar splenda
1/2 cup pumpkin puree
1/4 apple sauce
1/4 honey
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup mixed nuts (I used nuts from a trail mix that had a lot of pumpkin seeds, had to pick out the raisins though)

Directions:
1.  Preheat oven to 350 degrees F. Spray an 8x8in baking pan with nonstick spray or line with parchment paper and set aside.

2.  In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt, and nutmeg.

3.  In a medium bowl whisk together the brown sugar splenda, pumpkin, applesauce, honey, and vanilla extract until combined and smooth.

4.  Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all the oats are moistened, then stir in the chocolate chips and mixed nuts.

5.  Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake. Remove from the oven and cool on wire rack. Cut bars and serve.

*Leftover bars can be individually wrapped in plastic wrap or stored in and airtight container and kept at room temperature.

Recipe reprinted from Brown Eyed Baker with a few small changes.

California

The other half and I took a wonderful trip to California. We were able to see so many beautiful places. 

We flew into San Diego and spent a day and night there. We first stopped in La Jolla and enjoyed the beach, then we explored the city a while before checking out Coronado Island. We made it back to the beach just in time to take a nice stroll at sunset. We had a nice dinner in the Gaslamp Quarter before heading back to the hotel.

Now the other half and I are both training for a 1/2 marathon at the beginning of November so we had to try and be good and fit some running in even though we were on vacation. We heard from a local that a good place to run was Balboa Park so we parked the rental by the zoo and took off. So many museums and parks in that area. We were satisfied with a 5 mile run but we were able to see such beautiful
architecture, and gardens. There were tons of flower gardens, along with a beautiful Japanese reflection pond. What is lawn bowling by the way? Afterwards we had a great breakfast at a Hawaiian spot and hit the road heading north on the coast highway.

We made a quick stop in LA, it wasn't really for us. Hollywood is definitely not as glamorous as it is on tv. We then kept heading north stopping here and there along the way, the side of the highway to see the beautiful view, the seals, Pebble Beach, and we even stopped just outside of Malibu to climb this ginormous sand hill to watch the sunset.

The other half really enjoyed driving on the winding roads on the cliffs right beside the beach. Me on the other hand, I was white knuckled yelling at him to slow down as he shifted gears with a silly grin on his face. I'm sure he was picturing himself in one of those expensive car commercials with the guy driving fast, shifting, with the upbeat pop music in the background.

We enjoyed lunch in Monterrey before heading on up to San Francisco. Oh how I loved San Francisco. We got in that evening so we found a hotel downtown and walked to China Town for dinner, for a very interesting, authentic dinner. Then we walked back to the hotel stopping at a pub on the way. The next day we really went on an adventure. Before we figured out the public transportation system and bought a day pass we walked everywhere, and you know San Fran has a lot of hills. I was sore for the next two days. I swear, if I lived there I would have a great tight butt and nice legs. We saw Lombard St, Coit Tower, Pier 39, Fisherman's Wharf, and Ghirardelli Square. We checked out Union Square, enjoyed a beer or two in the Castro district, and thought we would want to see Height-Ashbury until we realized that modern hippies are not the same as Woodstock hippies. We ended our day at the Golden Gate Bridge on our way to Napa

Because we walked so much around SF I feel like we really saw the whole city. I don't feel like I missed anything, even if I did. I now believe that this is the way I'm going to get around for the next vaca. Walking and public transportation, it's the way to go. So what is it about the Golden Gate Bridge that is so fascinating? I mean, it's just a bridge. Did you know, more people die by suicide there than at any other site in the world? (Wiki) It's sad because it's such a beautiful place.

Another beautiful place was Napa. Not only is it gorgeous country, but did you know they have wine there? I know! Hard to believe they make wine out in the middle of nowhere. :) Loved Sterling Vineyards! Also went to Beringer, Robert Mondovi, and Artesa. A great, relaxing, beautiful day. 

Next stop, Yosemite! Wow, another enchanting place. I love California! The other half really enjoyed Yosemite more than I thought he would. I never thought of him as much of an outdoorsy type, but he was going around snapping photos like nobodies business. There were a lot of times we were just in awe of the view in front of us.

We drove around, and hiked around Yosemite and then continued through the Sierra Nevada's to head back to where we started. Going through the mountains was exciting. We even ran into snow and played in the snow a bit. 

After a long drive we finally ended up back in San Diego. From snow capped mountains to warm sandy beaches. This was one of the best road trips I have ever been on.

We hung out in Little Italy and had lunch, checked out the ballpark, and Point Loma. Then we went out to the Gaslamp District again that night for a little fun. Maybe a little too much fun. :)

This trip was amazing! It was ALL my favorite. We couldn't have planned it any better.

Chocolate Chip Caramel Marshmallow Cookies

Cookies can make anything better. 

I was tailgating before one of our local college games, and I'm always in charge of dessert. I felt lazy that week and didn't want to actually make something so decided to go with a dessert that would let my laziness shine through, but would be impressive enough to take for a crowd. I decided on Pioneer Woman's campfire banana boats. I had seen it on a recent episode on the food network. It turned out that they were perfect for tailgating! Just throw them on the grill right after the burgers. Anyway, afterwards I had a lot of left over ingredients to throw in these cookies for mix ins.

So I had chocolate chips, caramel bits, and marshmallows, and I thought other than hoarding them on the couch and eating them right out of the bag, I had better throw them in some cookies so others could benefit. I used a cookie base from Picky Palate, but of course your favorite cookie base will work just fine. I loved the way the caramel and marshmallow melted into the cookies. Why are cookies so addictive? 

What is your favorite cookie? Send me the recipe and we'll decide on the best. (A good excuse for me to eat more cookies)

Chocolate Chip Caramel Marshmallow Cookies

Ingredients

2 sticks unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

3 cups all purpose flour

1 cup almond flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup chocolate chips
1 cup caramel bits
1 cup mini marshmallow

Directions
1.  Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2.  In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3.  In a large bowl add the flour, almond flour, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add chocolate chips, caramel bits, and marshmallows until just combined.

4.  With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk.

Makes 3 dozen cookies

Reprinted from Picky Palate with a few little changes. 

Cherry Butter Cheesecake

To go to the gym, or not to go to the gym, that is the question. I will be honest I am feeling laaazzzy. It was a long day at work and I've sort of got a headache and I'm thinking staying home and cooking dinner sounds a lot more relaxing. On the other hand, I should be going and be more productive in my training. I wish you guys could send me motivation like you send email. Anywho, enough whining about exercise, I've got a cool cheesecake for you.

I love almost every type of cheesecake, except for plain, plain is just...well plain. One of the goodies that the other half brought back from his trip was this yummy cherry butter. I'm sure it could go great in cakes and frosting, but for me, cheesecake was the way to go. It's got the same texture and spices of apple butter just made with cherries instead. It's even great on toast!

If you're interested in buying some for yourself you can go visit the Pepper Palace's online store and order a jar. They have many other fruit butters that would be great to bake with.

Now lets talk cheesecake shall we, and more specifically a water bath. What is your take on this situation? I have always used a water bath because I thought I just had to, but it seems like the half that is in the water cooks slower than the part above the water. Does anyone else ever have this problem? A girlfriend of mine said she doesn't put the cheesecake in a water bath, but does put a pan of water in the oven underneath the cheesecake. What do you guys do? I've read so many different techniques and opinions, it looks like this girl has a lot more cheesecake experimenting to do.

Cherry Butter Cheesecake

Ingredients:
For Crust:
1 1/2 cups crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted

For Cheesecake:
4 (8oz) packages cream cheese
2 tbsp cornstarch
2 cups sugar
1 cup sour cream
5 eggs
1 1/2 cherry butter
3/4 butter, melted

Directions:
1.  In medium bowl, combine crushed graham crackers, sugar, and melted butter and mix until moistened.

2.  Press the crust into a 10in spring form pan. (I use the bottom of my measuring cup to flatten)

3.  Bake the crust at 350 degrees for 8-10 minutes, and then let cool.

4.  In large bowl, mix cream cheese, cornstarch, and sugar until smooth. Add sour cream to the mixture, then beat in the eggs. Add the cherry butter and melted butter, and beat until smooth.

5.  Pour the mixture into the prepared crust and bake in a water bath for about 2 hours.


Recipe adapted from this one on Allrecipes.

Candied Jalapeno Brownies

Brownies are great but sometimes you just need a little something to kick up an original. The other half went to New Orleans a couple of weekends ago to celebrate his brother's 21st birthday and he brought me back some goodies to bake with. Isn't he sweeeet? :) One of the things he brought back I had never seen before, but I'm so glad he did. He brought me some candied jalapenos. They are sweet and spicy and just right paired with chocolate.

He picked them up at a place called Pepper Palace, and they have a website so you can go order a jar for yourself.

Not only are they good in the brownies but they also told him the juice is great in margaritas, which I can't wait to try! 

Personally I like my brownies fudgy so if you're a cakey brownie fan these might not be for you. Of course you could always use a different brownie base and add the candied jalapenos and chocolate chips. These brownies are fudgy and decadent with a little sweet heat that is extinguished perfectly with a scoop of vanilla bean ice cream on top.

Candied Jalapeno Brownies

Ingredients:
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup finely diced candied jalapenos
1/2 cup mini chocolate chips

Directions:
1.  Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan.

2.  In medium bowl whisk together cocoa powder, flour, salt, and baking powder and set aside.

3.  In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and vanilla, then beat in flour mixture.

4.  Stir in candied jalapenos and chocolate chips then spread batter into prepared pan.

5.  Bake in preheated oven for 25 to 30 minutes.

Amaretto Sandwich Cookies

I have a baking unrelated story to share today, so if you don't care you can just skip on down to bottom of the post. :)

I was abruptly awoken this morning by the other half, flying into the bedroom flipping on all the lights and yelling that his car was stolen. He was right, the car was gone, and I hadn't even gotten to ride in it yet being that he had just purchased it on Friday and had gone out of town for the weekend. So I had to start my day with phone calls to credit cards and such because he had already put his gym bag in the trunk with his wallet in it, all of this before even having my first cup of coffee. Whoa. The officer ended up showing up to make the police report while we were left to figure out what to do with him being carless. Insurance takes care of a rental car so we were soon on our way to pick up a rental car until they either found his car or he bought another. Of course we found out after waiting for 15 minutes that he couldn't rent a car without a valid id, duh! what were we thinking? So off to the good ol' dps we went to get him his temporary id. After about a lovely hour long stay there we were back on our way to the friendly rental car place, that's when they called us. The SAPD had already found the car and they wanted us to meet them to pick it up, luckily for us it had a lojack system on it. We met them at a rundown apartment complex on a questionable side of town, where we found the car's steering column all broken off and believe it or not the sun shade up. You know, you’ve got to have a cool car to joy ride in, even the car thieves have to beat the Texas heat. Back in the trunk where his gym bag was everything was rifled through, all but the one pocket that contained his wallet. We couldn't believe it, everything was still there, cash and all! Whew, what a day.

Now to get back on topic....I love love love the smell of almond extract. I remember back when I was too young to drink, before I had a palate for wine or beer, I loved amaretto. That sweet nutty flavor was delicious and I put it in everything. Even though now it's a little too sweet for my taste to go and order an amaretto sour, I still love the smell and flavor, especially in baked goods. So this is an ode to one of my favorite flavors. What's your favorite flavor?

The cookie is soft and chewy, and with amaretto and almond extract in the batter it really shines though. The filling is a smooth buttercream spiked with amaretto, and for a little texture I added some of the almond flour (finely ground almonds), which I think gives it a little more of a nutty kick.

Amaretto Sandwich Cookies

Cookies

Ingredients

1 3/4 cups all-purpose flour

1 1/2 cups almond flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup (2 sticks) butter, softened

1 1/2 cups brown sugar

1/4 cup sugar

2 large eggs, room temperature

1 tbsp amaretto

2 tsp almond extract

Directions

1.  In a large bowl sift together all-purpose flour, baking powder, baking soda, and salt, then whisk in almond flour.

2.  In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until fluffy.

3.  Beat in eggs one at a time until incorporated, and then add almond extract and amaretto. Add the flour mixture and mix until just incorporated. Cover and chill for 1 hour.

4.  Preheat oven to 350 degrees and line two baking sheets with silpat or parchment paper. Place a tablespoon of dough 2in apart.

5.  Bake until the cookies are golden around the edges, about 13 minutes. Let cool on baking sheets for 10 minutes and then transfer to a wire rack.

Amaretto Buttercream

Ingredients

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1/4 cup + 2 tbsp almond flour (which is finely ground almonds)

3 tbsp amaretto

2 tsp vanilla

Pinch salt

Directions

1.  In the bowl of a stand mixer, fitted with a whisk attachment, cream butter until smooth.

2.  Add powdered sugar and almond flour a little at a time until combined.

3.  Then add salt, amaretto, and vanilla. Beat until smooth.