Pumpkin Cupcakes with Brown Sugar Buttercream

Have I told the story about the sharks here, yet?

I can't remember, and my brain is fried, so if I have, scroll down through this next part and forget I'm mentioning this again.

My friend Kerri says I'm like a shark. Sharks (according to Kerri... not sure on the actual fact here) can't stop swimming because they'll die... My student teacher brought up a good point here---what happens when they sleep? Anyway, not the point. Sharks are constantly going. They have to keep moving, keep swimming (anyone else hearing Dori right now? Just keep swimming, just keep swimming...). And according to Kerri, I am the human equivalent of a shark. I don't know how NOT to do things. I always have to be busy. Or I die.

Case in point. Finished my Master's in the end of August. Signed up to be on my neighborhood's community council about a week later. Am now the individual in charge of the monthly newsletter. Totally loving it... But somewhat thankful for the flexibility the organization has, as my page design for this first issue left a little bit to be desired.

So, in addition to my gym addiction, my kitchen addiction, my cleaning/organizing addiction, my facebook addiction... I now have a new vice. All things Rolando Park Community Council related, addiction. I layed out a four page, 8.5x11 newsletter and loved every second of it. I am a super nerd.

It was almost as much fun as making these cupcakes. Which people have been begging for the recipe for. And the frosting? To die for. I may have told multiple people today that I want to take a bath in it. Or just wallow in vats of its frothy deliciousness. Amazing.

Pumpkin Cupcakes

photo by Jessica Y,

Pumpkin goodness topped by, quite possibly, the best frosting ever. 

• 1 cup sugar
• 1/2 cup dark brown sugar, packed
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1/2 cup milk
• 3/4 cup pumpkin puree
• 1 stick unsalted butter, softened

1. Combine all of the ingredients (seriously, all of them) in the bowl of your stand mixer. Beat on medium speed for 20 minutes. For real, just walk away for a little bit. Have a diet coke.

2. Once the batter is smooth, spoon into cupcake liners (about 24). Fill them about 2/3 of the way full. You can sprinkle the tops with cinnamon, if you don't plan on frosting them.

3. Bake in preheated 350 degree oven for 20 minutes.

4. Allow to cool (or cheat and put them in the freezer for about 10 minutes like I do).

Brown Sugar and Cinnamon Buttercream

• 1 stick unsalted butter, softened
• 1/4 cup shortening
• 1/3 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon almond extract
• 3 cups powdered sugar (varies based on temperature/humidity)
• 3 tablespoons half and half (varies based on temperature/humidity)

1. Whip together the butter and shortening.

2. Add the almond extract and cinnamon.

3. Add the powdered sugar, brown sugar and half and half until the desired texture is reached (it should be fluffy).

Cheesecake Bars (Mocha & Sweet Potato)

Cheesecake is intimidating. It wants you to think it's all fancy and complicated---like bread. Freaking show offs.

Maybe it's because cheesecake has a whole (delicious) factory dedicated to it that I just assumed it was something fairly complicated.

But surprise! It's not! (Also like bread...)

Last winter, a friend gave me a holiday baking magazine. I instantly zeroed in on the sweet potato cheesecake bar recipe.... But at that point, it was too late in the season for delectable holiday treats with fall flavors. I've been counting down the days and watching the leaves change (sort of... palm trees pretty much look the same all year) to mark the beginning of actual fall in Southern California.

And it's here! I kicked off my seasonal baking last weekend and am now throwing sweet potatoes and squash and pumpkin into everything I can (within reason, of course). These little guys were such a hit that I'm planning on working on a vegan version so that I can share them with ALL of my friends.

I recommend devouring an entire pan and washing them down with a pumpkin spice latte (in a red cup, of course) from Starbucks.

Sweet Potato Cheesecake Bars

photo by Jessica Y.

A dynamic duo of amazingness.

2/3 cup crushed graham crackers
1/2 cup flour
1/2 cup chopped peanuts
1/4 cup sugar
1/2 cup butter, melted
1 8 oz. can of sweet potatoes, drained
4 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon pumpkin pie (or apple pie) spice
1/2 cup sour cream
1 egg
1 tablespoon milk
ground nutmeg

1. Stir together graham cracker, flour, peanuts and 1/4 cup sugar.

2. Add the butter and mix well. Pat into a lightly greased 9x9x2 baking pan.

3. Bake in 350 degree oven for 12 minutes.

4. Beat sweet potatoes in a bowl until smooth. Add cream cheese, 1/3 cup sugar and pumpkin pie spice. Beat until well combined.

5. Add egg and beat until just combined. Stir in sour cream and milk until just blended.

6. Pour over baked crust. Sprinkle with nutmeg.

7. Bake in 350 degree oven for about 20 minutes, or until the center appears set. Cool and cut into bars.

If sweet potato isn't your thing, or you want more cheesecake (because it's delicious), then you must try these as well...

Mocha Almond Cheesecake Bars

1 1/4 cups sifted flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup butter
2 tablespoons instant coffee crystals
1/2 tablespoon almond extract
1 1/2 tablespoons HOT water
8 oz. cream cheese
1 1/4 cups sweetened condensed milk (14 oz. can)
2 eggs

1. Sift together flour, powdered sugar, cocoa and baking soda.

2. Cut in butter until crumbly.

3. Press into the bottom of a 13x9x2 baking pan. Bake in a 350 degree oven for 15 minutes.

4. Dissolve coffee crystals in hot water.

5. Beat cream cheese in a bowl until fluffy.

6. Gradually beat in condensed milk. Add coffee and eggs.

7. Pour over baked crust.

8. Bake in 350 degree oven for 20 minutes or until the middle appears set. Cool and cut into bars.

'Healthy' Cupcakes

I took cupcakes to the gym today.

That has to be some sort of sin.

The two things that I have come to love most, and that take up the majority of my time outside of working, are baking and working out. Not working out in the "pumping iron" sense of things... but Zumba'ing, running, playing volleyball on the beach with some of my favorite ladies, being active type stuff.

When I first started cooking, I was mainly doing it so that I could count calories. I had embarked on a weight loss journey, and I didn't want to FUBAR it by pounding down calories when I didn't realize what I was doing.

Now I've gotten to a point where I just enjoy the process--playing with flavors, trying new things, making things that are so delicious that I don't care what the calorie count is (ok, let's be real... I do care. That's why I go on 5-mile runs before days I know I'll be in the kitchen all day).

I suppose I'm a walking oxymoron... A baker who loves the gym. People who know me always ask if I make healthy cupcakes... I think that's kind of an oxymoron, too. Sure, there are some that are much better for you than others... But let's be real... Anything with frosting? Not calorie-friendly.

As my baking skills have developed, I've learned how certain ingredients work with one another. I've also figured out the science (a little) behind cooking. As someone who chose her major based on which one required the least math and science, I suppose it's somewhat shocking that I love the long equation and science experiment that baking truly is. But I understand it. Not like algebra. Baking tastes good. Math doesn't.

So the really long answer to the fairly simple question, "Do you make healthy cupcakes?" is that it really depends on what your definition of healthy is. Is it going to be a calorie-free, stuff-your-face and lick-your-fingers-clean sort of experience? No. Because there is butter. And sugar. And... FOOD. But do I try and supplement healthy alternatives when I can? Yes.

And the results are here. I've tried two recipes that are on the lower side of the calorie scale... And now you can enjoy them!

Drunk (but healthy!) Carrot Cake

photo by Jessica Y.

Let's talk about the many levels of awesomeness in this photo. 1) clearly, delicious carrot cake cupcakes. 2) I now have some really kickass business cards. 3) That is a six pack carrier that I transformed into a cupcake box. Recycling=winning.

4 eggs

1 cup brown sugar

1 cup white sugar

1/4 cup apple sauce

1/4 cup beer

1/3 cup vegetable oil

8 oz. crushed pineapple, juice drained

3 cups shredded carrots

2 tsp. vanilla

1 tsp. almond extract

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 cup slivered almonds

1. Preheat oven to 350.

2. Mix together all wet ingredients.

3. Whisk together flour, baking soda, baking powder, spices and salt. 

4. Add the eggs to the wet mixture, one at a time.

5. Add the carrots and pineapple to the wet mixture.

6. Add the flour mixture.

7. Fold in almonds. 

8. Scoop in to cupcake liners and bake for 15-17 minutes, until the top of the cupcake springs back when pressed gently. The tops will be very shiny. Let cool for 10 minutes before enjoying.

FROSTING

8 oz cream cheese

1 tablespoon cinnamon

2 tablespoons milk

3.5 cups powdered sugar

1 teaspoon almond extract

1 teaspoon beer

1. Mix together beer, extract, cream cheese and cinnamon.

2. Add powdered sugar. Add milk, as needed, to get desired consistency.

Muffin-Cakes

Adapted from Cupcake Heaven

3/4 lb. butternut squash or pumpkin, peeled and cubed

1 ripe banana

1/2 tsp. vegetable oil

1/2 cup butter

3/4 cub brown sugar

3 Tbs. apple sauce

3 large eggs

1/2 tsp. ground ginger

1 1/2 tsp. cinnamon

1 1/4 cups flour

2 tsp. baking powder

1. Preheat the oven to 375.

2. Toss the squash with the oil. Spread in a single layer on the cookie sheet. Bake in oven for 20-25 minutes, or until softened. Mash into a chunky pulp. Mix in the banana and apple sauce.

3. Reduce the oven to 350.

4. Cream the butter and brown sugar. Add eggs, one at a time. 

5. Sift together spices, flour and baking powder. Add to the butter mixture.

6. Fold in banana/squash/applesauce mixture.

7. Spoon into baking cups. Bake for 17-2 minutes, or until top of cupcake springs back when poked.

These will work well with the frosting above--just omit the beer and almond extract. OR, they are more muffin-like in their texture, so they could work without frosting as well.

Enjoy!

Green Chile and Bacon Corn Bread

There are certain kinds of things that have to be served at just the right time in order for them to maximize on their potential.

There are certain foods that can only really be eaten at certain times of the year to be fully appreciated.

For example, a peppermint mocha from Starbucks? Doesn't taste as good if it is not in the red holiday cup. Sure, you can get it all year... but why? It's not the same.

Another example? Soda from a fountain vs. soda in a can. Totally not the same. And that fountain soda is always ten times more refreshing when someone else has walked across the street to 7-11 to get it for you, then if you cracked open a Diet Coke while sitting on the couch watching Top Model reruns.

I could go on for days... But one of the reasons I am SO EXCITED that it is slowly becoming fall is that I can start baking with my favorite flavors. Squash, sweet potato, pumpkin, carrots... Sure, all things that I could get any time of the year I wanted... But they just don't taste the same when they aren't served during this time of year.

You're going to get bombarded with posts from me featuring some of my favorite fall flavors. I hope that's ok with you.

Let's start small.

Corn Bread.
Now, you might argue that this treat can be served any time, and it's always good. And while that is true, it is what it is served WITH that makes all the difference. Imagine the salty flavor of the bacon, the kick of the chiles and the mildly sweet flavors of corn mingling with the rich flavors of a squash soup. Just close your eyes. Enjoy it.

Now make it happen!

Green Chile and Bacon Corn Bread

 adapted from Food Everyday

photo by Jessica Y.

Layers of flavor and just over all amazingness.

.5 cup unsalted butter, melted
1.5 cups yellow cornmeal
1 cup flour
6 tablespoons sugar
1.5 teaspoons baking powder
1 teaspoon salt
.5 teaspoon baking soda
1 cup buttermilk
3 large eggs
1 can mild green chiles (8 oz. size)
12 pieces bacon, cooked and crumbled (I used turkey bacon)

1. Preheat oven to 400. Butter an eight inch square baking pan.

2. In a big bowl, stir together all dry ingredients.

3. In a smaller bowl, whisk together melted butter, eggs and buttermilk.

4. Add the the buttermilk mixture to the dry mixture. Stir until just combined. Fold in bacon and chiles.

5. Transfer to baking pan. Cook in preheated oven until bread springs back when poked, about 20-25 minutes. Let cool 15 minutes before serving.