Tag Archives: sweet

Pecan Cupcakes with Brown Sugar Frosting

Recipe, , ,

these are kind of giving brown sugar cinnamon poptarts… but CUPCAKE!! what better way to enjoy a chilly autumn evening?

Ingredients

  • 1 box white cake mix
  • 3 eggs
  • 1/4 cup peanut oil (i used this to make them extra nutty, but you can substitute any neutral oil!)
  • 1 cup water
  • 1/2 cup pecans, coarsely chopped (reserve a few spoonfuls to top the cupcakes)
  • 1 TBS cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice

for the frosting:

  • 1 stick salted butter
  • 2 TBS molasses
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 2 TBS milk
  • Preheat oven to 350°F (177°C).
  • In a large mixing bowl, whisk the cake mix, eggs, oil, and water until light and fluffy, about 2 minutes. Stir in the chopped pecans and spices, mixing well to incorporate.
  • Pour the batter into lined cupcake pan, filling the cups about 2/3 of the way.
  • Bake the cupcakes for about 16 minutes, until golden brown and risen. Let cool.
  • Meanwhile, prepare the frosting. Combine the butter , brown sugar, molasses, and cinnamon in a large mixing bowl, and whip on high speed for about a minute until combined. Add in the powdered sugar and milk, and carefully combine until incorporated. Once the sugar no longer poses a messy danger, turn the speed up and whip for another 2 minutes or so until fluffy.
  • Sprinkle a bit of cinnamon over the reserved pecan pieces, and toss to combine.
  • Top each cupcake with a generous swirl of frosting, and some of the cinnamon dusted pecan pieces.
  • Enjoy! :-)

Sweet Bread Braid with Almond + Cardamom

Recipe, , , ,

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 package of active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon ground cardamom
  • 1 cup milk
  • 1/4 cup + 2 TBS white sugar
  • 1/4 cup + 2 TBS butter
  • 2 eggs
  • 1 tsp almond extract
  • 1 cup powdered sugar
  • 2 TBS milk
  • 1/2 tsp almond extract
  • 1/4 cup sliced almonds

Directions:

  • In a large mixing bowl, combine 1 and 1/2 cups of flour, the yeast, and the cardamom.
  • In a saucepan, heat the milk, white sugar, and butter. Heat until butter is nearly melted, and let cool to lukewarm.
  • Add milk mixture to the flour mixture, and add 1 egg, as well as the almond extract. Stir well until completely combined. Stir in the remaining flour until a soft dough forms.
  • Using your hands or a stand mixer, knead the dough for around 10 minutes until smooth. Place dough into a large oiled bowl, and let rise in a warm place until doubled, about 1 1/2 hours.
  • Punch the dough down, and divide into 3 equal balls.
  • Roll each ball into a rope around 24 inches long, and braid together (Reference). You can leave the braid as a long rope, or gently curve it together into a ring.
  • Cover your bread, and let rise until doubled (about 45 minutes). Preheat oven to 350°F (177°C).
  • Beat the other egg well, and brush gently over your risen dough braid using a pastry brush. Bake your loaf for 25-30 minutes, until well browned. Let cool.
  • In a medium bowl, mix together the powdered sugar, 2 TBS of milk, and almond extract. Stir until combined.
  • Using a plastic baggie or pastry bag, drizzle the icing over the cooled bread. Sprinkle with sliced almonds.
  • Enjoy! :-)

Rolled Crepes with Nutella

Recipe, , ,

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 eggs
  • 3/4 cups white flour
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1 TBS vanilla extract
  • 2 tablespoons melted butter or neutral oil
  • Nutella or other hazelnut spread, for filling

Directions:

  • To make the crepe batter, combine the milk, water, eggs, flour, sugar, salt, and vanilla in a blender pitcher. Blend on high for about 1 minute, until totally incorporated. Chill the batter in the refrigerator for at least 2 hours, or preferably overnight to help strengthen the batter’s structure. The consistency should be similar to heavy cream. If too thick, add 1 TBS of water at a time until desired consistency is reached.
  • Heat a large crepe pan or nonstick skillet over medium heat, and brush with butter or oil. Spoon 1/4 cup of batter directly in the center of the pan, and quickly but carefully tilt the pan around to let the runny batter fill the pan’s surface in a thin layer.
  • Cook for about 30 seconds, until the crepes begin to look dry around the edges. Carefully flip the crepe with a rubber spatula, and cook the other side for 30 more seconds. Repeat until batter is all used up.
  • To fill and fold the crepes, lay one crepe down on your work surface and spread with a thin layer of Nutella. Fold the left and right edges of the crepe towards the center so you now have a long rectangular shape. Starting at the end nearest you, roll the crepe upward into a neat uniform roll. Repeat with remaining crepes.
  • Using a large fork, dip into the Nutella jar and drizzle thin lines over the finished crepes.
  • Enjoy! :-)