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Tiramisu Cupcakes

9/29/2015

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Yield: 24 Cupcakes
Ingredients
Cake:
1 box White Cake Mix
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup strong coffee
Filling:
8 oz mascarpone
1 tablespoon strong coffee
1/2 cup powdered sugar
Whipped Topping:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 pint heavy whipping cream
Directions

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
4. Stir cake mix into wet ingredients.
5. Using half of the batter, fill cupcake liners about 1/3 full.
6. With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)
7. Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)
8. Bake for 16-20 minutes or until an inserted knife comes out clean.
9. Filling: Combine all ingredients in a small bowl using a spoon.
10. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
11. To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.
Notes

*For my strong coffee, I mixed about 1/3 cup boiling water with 4-5 teaspoons instant coffee. Then I measured my coffee from that. Adjust recipe using more or less coffee depending on how much you like the flavor of it.

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This Is Something To Hold Onto...

9/29/2015

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Pumpkin Sugar Cookies

9/28/2015

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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: About 2 dozen

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1/3 cup unflavored vegetable shortening
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla extract
Frosting
  • 3 oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 - 1 1/2 Tbsp milk
Directions
  • For the cookies:
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you'll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
  • For the frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
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Something I Know All Too Well

9/28/2015

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Caramel Creme Squares

9/28/2015

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Ingredients 
* 1/2 Cup graham cracker crumbs
*1/3 Cup melted butter
*1/4 Cup sugar
*3 1/4 Cup milk (divided)
* 1 Large tub Cool Whip (divided)
* 1- 3.4 oz. box instant butterscotch pudding
*1- 3.4 oz. instant vanilla pudding
* Caramel syrup  
​
Instructions 
  1. Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.
  2. In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.
  3. In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.
  4. Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.
  5. Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.
  6. Cut into squares and top with caramel syrup. ENJOY!
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