Sweet N Pink and 30!!

Coming Attractions...

Sadly, my computer crashed and as my hubby studies for his Med School finals I have limited access to a computer at work.  So instead of blogging on my lunch,  hopefully I can get a new computer or steal my hubby's for an hour or two to let you in on some delicious beauties.   Here they are....

Sweets Coming Soon to Swoon your Sweet-Tooth
(Say that 10 times fast hehe)


Home Made Angel Food Cake
Grandma's Holiday Fudge.. sweet chocolate perfection

Peppermint Chocolate Delight Cupcakes
Grandma's Vintage Divinity 

 xoxox
Morgs

Pumpkin Spice Whoopie Pies

Whoopie Pie... Whoopie Whoopie PIE PIE!!   That's my song for the day.. now who's ready to bake!?

Cake Ingredients

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

Filling Ingredients
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup butter

Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the butter and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Last Step....
Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

I'd give this recipe a 4.75 out of 5 stars.  Definitely worth my time & taste buds :)

Apple Cobbler Cupcake

 Perfect Fall Dessert- Apple Cobbler Cupcakes

 The reason why I wanted to try out this recipe is because a few weeks ago we went with my mom to the apple orchard and got a huge bag of apples.  Well I've been trying to use all of them slowly and why not try an apple cupcake recipe?!  So here it is... Apple Cobbler Cupcakes for your viewing enjoyment :)

 I put quartered apples into the food processor and blended.  I left the skins on because I wanted that texture in the cupcakes.  I'm a texture addict so I really love a good savory cupcake :)

Next to create the cupcakes.
Recipe + Ingredients borrowed from the Cupcake Project... Thanks!


1 1/2 C all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
2 eggs
1/2 C sour cream
1/4 tsp lemon extract
2 1/2 C apples, roughly chopped and loosely packed (large or small chunks)

Directions
In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
Beat butter and sugars in a large bowl until light and fluffy.
Beat in eggs, sour cream, and lemon extract until blended.
Mix in flour mixture.   Fold in apples.
Divide batter evenly among cupcake liners.
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Yields only 12-15 cupcakes!

This is how they turned out.  I had filled the cups pretty much to the brim and they didn't overflow at all.

Onto the Frosting.  The Cupcake Project suggests using a Pumpkin Pie frosting.. which is literally pumpkin pie piped onto the cupcake!! I decided to go with what I had on hand... and it was the traditional cream cheese frosting delight. 

1 (8oz) package cream Cheese frosting
3/4 stick butter
1 tsp vanilla
3/4C powdered sugar

Cream the Butter + Cream Cheese together first then add in vanilla + powdered sugar.  If it's too thick for you  add some milk one tsp at a time..... and... Viola! Little Heavenly Delights!

Chocolate Orange Cupcake

Happy Halloween Everyone!! Who's ready for a sweet treat instead of a trick?!  I decided to make a Chocolate Orange Cupcake to celebrate the Spooky  occasion.

Here's what you'll need:
Dunkin Hinds Dark Chocolate Cake Mix (or your favorite chocolate cake recipe)
2 Oranges
1/3 C Oil
3 Eggs
1 Can of Chocolate Frosting
1 pack Happy Halloween Toppers!

To start I grated the outside of one whole orange and put that orange zest (about 2 Tablespoons) in the oil that will be going into my cake mix and let it sit for about 20 min.

* Careful not to grate the white of the orange.. Outside Zest Only!! :)

Next I juiced both oranges with my nifty hand juicer.   I then added the juice (about 1 1/3 cups) into my cake mix in place of the water.  

Add 3 eggs, oil with orange zest and mix until smooth. Pour batter into cupcake pan and cook for 12 min at 350.  Let the cupcakes cool completely before moving on to the next Spooky Step.... booooooo

It's Dipping Time!! Simply put the whole can of frosting into a microwave safe bowl and heat for 30-45 sec, stir then dip!  You'll want to roll the tops in the creamy chocolate and make sure they aren't dripping when you set them up to dry. 

My camera was being weird so this is the best sample pic I could get for you.  

 Since Danny likes salt with his sweets I've lightly dusted the tops of them with a little Sea Salt.  It makes the flavor of the chocolate stand out a bit more.  I put it on when it's still wet so it can dry.

Next,  use the outside of the second orange and zest away.. you want to sprinkle as much as you can onto the tops of the oranges.  Then top with a slice of Orange Peel + a Happy Halloween Flag.. Ta Da!!!

Who want's a cupcake!?  Looks like my sweet Hubby needed a study break and snagged a cupcake while I was taking pics of them! 

Going... Going... and Gone

Happy Halloween Everyone!! I hope you have the chance to try something Spooky + Sweet. muahhh hahahahahaha