Carrot Cake Cupcakes

 

Ingredients:

• ⅔ cup  canola oil

• 3 eggs, large

• ¾ cup plus 2 tablespoons sugar, granulated

• 1 teaspoon vanilla extract

• 1 ⅓ cups flour

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon allspice

• ½ teaspoon nutmeg

• ¼ teaspoon cloves

• ¼ teaspoon salt

• 1 ½ cups grated carrots

• ⅓ cup walnuts, finely chopped

• ½ cup chopped pineapple (I used frozen)

 

 

Directions:

1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.

2. Put oil, eggs, sugar, and vanilla in a large bowl and beat together until combined and smooth

3. Stir in flour, baking soda, spices, and salt then mix together. Stir in the carrots, walnuts, and pineapple.

4. Spoon batter into liners. Bake for 25 minutes, until well risen and firm to the touch.

5. Transfer to wire rack and let cool.

Makes 12

Pear Cupcakes

Ingredients:

• 1 cup of peeled, shredded, drained, and pressed pears (about 1 large or 2 small pears)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2/3 cup canola oil

• 1 cup, 2 tablespoons all-purpose flour, sifted

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon cardamom

• 1/4 teaspoon freshly grated nutmeg

• 2 large eggs, beaten

Directions:

1. Preheat oven to 350F. Line cupcake pans with 12 baking cups.

2. Combine pears, granulated sugar, and brown sugar. Mix on medium low until well combined, about 1 minute.

3. Slowly pour in oil. Continue mixing until combined. Scrape bowl to completely incorporate.

4. Sift together flour, baking powder, baking soda, salt, cardamom and nutmeg. Add to batter. mix on medium just until combined. Add eggs and mix until smooth, about 10-20 seconds. Scrape bowl to well mix.

5. Scoop batter into prepared baking cups, filling them ¾ full.

6. Baked in middle of oven for 20 – 25 minutes, rotating the pan halfway through.

7. The cupcakes are done when centers spring back to touch.

8. Let cool completely.

Yield: 12 cupcakes

Buckeye Delights

Ingredients:

Cookies Base:

• 1 cup whole wheat flour
• 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1/3 cup unsweetened baking cocoa
• 1 egg, large
• 1 teaspoon vanilla extract
• 1 table spoon dark chocolate syrup

Filling:

• 1/2 cup powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons  unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Topping:

• 1/2 cup whipping cream
• 1 cup dark chocolate chips
• chopped peanuts

Directions:

1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
6. Store covered in refrigerator.

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Gingerbread Cake

Ingredients:

• 1 large egg, beaten
• 1/2 cup granulated sugar
• 1/2 cup light molasses
• 1/4 cup butter butter, melted
• 1/2 cup apple sauce
• 1/4 cup cold water
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Directions:

Preheat oven to 350F. Grease an 8-inch square pan.

Combine egg, sugar, molasses, butter, apple sauce and water; mix well.

In a small bowl, stir together flour, baking soda, ginger, cinnamon, cloves and salt; add to
molasses mixture. Beat until well mixed.

Pour into prepared pan. Bake 25- 30 minutes or until cake
tests done.

Serve warm with whipped cream.

Yield: 9 servings.

Note: *I baked in a gingerbread shaped pan for 20 min. Came out perfect 🙂 *

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Apple Zucchini Spice Cake

Ingredients:

1 1/4 cups peeled, cored and chopped apple

3/4 cup zucchini, shredded (squeezed of excess liquid)

1 cup white sugar

1 egg

1/2 cup almonds, chopped

1/2 cup shredded coconut

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup vegetable oil

Directions:

1. Preheat oven to 350° F (175 degrees C). Line bottom of a 9 inch springform pan with parchment paper and spray with nonstick spray.
2. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts, coconut, apples, and zucchini. Pour batter into prepared pan.
3. Bake for 27-30 minutes. Serve warm or cooled.

For Glaze:

Whisk together confectioner’s sugar, cinnamon and milk or cream. Add only enough cream to make a spreadable glaze. Drizzle glaze over cake before cutting.

Pumpkin Streusel Coffeecake

Adapted from Very Best Baking.

Ingredients

STREUSEL TOPPING

• 1/2 cup whole wheat flour
• 1/4 cup packed brown sugar
• 1  teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 tablespoons butter or margarine
• 1/2 cup coarsely chopped nuts

COFFEECAKE

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup  butter or margarine, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 can (150z.) LIBBY’S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350° F. Grease and flour 9-inch round cake pan.

FOR STREUSEL TOPPING:
Combine flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.

FOR COFFEECAKE:
Combine flour, baking powder, spices, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.Spoon half of batter into prepared cake pan.

Sprinkle 3/4 cup Streusel Topping over batter.

Spoon remaining batter evenly over Streusel Topping.

Sprinkle with remaining Streusel Topping.

Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.