Sweet Potato Cupcakes

This blog post is coming to you from the couch, at my dad's house, in Roseburg, Oregon. Slightly different change of pace, from the 70 and sunny climate that I've gotten used to in Southern California.

My run this morning was foiled by rain. I brought warm clothes to run in, but nothing that was actually water proof. I made the wise decision (I think), to abstain from getting soaked in the name of burning calories and decided to blog instead. Maybe this way I won't get sick, just in time to go back to work next week.

I have an obsession.

Well, ok... I have a lot of obsessions. I think I have an obsessive personality. But what I'm talking about here is a completely legitimate and (mostly) healthy obsession. And for once, I'm not talking about running.

Sweet potatoes. I love them. Can't get enough. I'd take sweet potato fries over regular fries any day. I look for any and all ways to incorporate recipes that use them into my menus.

The only thing sweet potato that I don't really like? The overly sweet, sweet potato (whether it's topped with marshmallows, pecans, or otherwise) casserole that pops up like damn whack a moles around the holidays. Can't stand the stuff. I tried to give it another shot this year, because my sister made some for Christmas dinner... But, sorry Shan, I just can't do it.

So what do you do when you've got a vat of sweet potato casserole left hanging around? Or, in our case... A few half-cooked sweet potatoes that didn't make the cut for the casserole?

Well, duh. The answer to life's many quandaries... Make cupcakes!

Sweet Potato Cupcakes

adapted from Southern Living Big Book of Cupcakes (a great Christmas present--thanks Dad!)

photo by Jessica Y.

Brown sugar buttercream, sprinkled with nutmeg, tops off these delicious cupcakes!

• 1.5 cups sugar
• .5 brown sugar
• 1 cup butter
• 3 large eggs
• 2 cups mashed, cooked sweet potato (or left over casserole)
• 1 tsp. orange zest
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1.5 tsp. ground cinnamon
• .5 tsp. ground nutmeg
• .5 tsp. pumpkin pie spice
• .5 tsp. vanilla
• pinch of salt

1. Preheat your oven to 350. Line your pan with cupcake liners.
2. Beat the sugars and butter at medium speed, until creamy. Add the eggs, one at a time. Beat until well incorporated before adding the next one. 
3. In a small bowl, mix spices and mashed sweet potato (or left over casserole, spices omitted). Add the vanilla and orange zest.
4. Add the sweet potato to the butter/sugar/egg mixture. Mix at low speed until blended.
5. Combine the flour, salt, baking powder and baking soda. Fluff the mixture with a fork and add, in small batches, to the sweet potato mixture. 
6. Spoon the batter into liners, filling about 2/3 full.
7. Bake in preheated oven for 12-15 minutes. Cool completely. 
8. Delicious either frosted (I recommend the Brown Sugar Buttercream) or plain. Yum!

Stationery card

So, it took me a while to get my act together, but I FINALLY got around to making my holiday cards. Thanks to shutterfly and baking serendipity for making this happen!

 

 

 

 

 

Calendar Year New Year's Card

Browse Christmas invitations and holiday cards by Shutterfly.

View the entire collection of cards.

Chai Tea Cupcakes

I know, I know... This one has been a long time coming. The first time I even talked about these on facebook, I had people asking for the recipe. As soon as I started this blog, I had people begging me to post it. I guess you can call me a bit of a tease. If I gave you what you wanted, right away, would you keep coming back for more after that? Hmmm...?

These cupcakes are really popular with my students. Which is a bit surprising, I think, since they have a pretty sophisticated flavor. I don't know a lot of kids that are really into chai, but I suppose when you put something in a cupcake, that makes it popular, regardless of your audience. When I made these for my journalism class, one of my students, who is middle eastern, laughed when I explained that the cupcakes were Chai tea flavored. As the rest of the class kind of looked at her quizzically, she explained that in her language, "Chai" means tea. So when I explained the cupcakes, I was basically calling them tea tea cupcakes. And the name of these treats was born. Now, my students request them by their Shogoofa inspired name.

My sister is another person that has been requesting these goodies. For Christmas a few years ago, she made homemade chai mix for all of her friends. She's always been a big fan of the chai flavor, but she has yet to taste these cupcakes. But the suspense will be over for her in a matter of days. You see, my lil' sister is getting married this spring, and since we will both be home for the holidays, my mom is having a bridal shower for her. The "thank you" gift for all her guests? Cupcakes made by yours truly! Everyone will be leaving with a Tea Tea cupcake in hand!

My flight home leaves San Diego at 6:30 am tomorrow. So, naturally, it makes sense that I'd be working out recipes, cleaning my kitchen and trying to resist the urge to bake before I leave. Perhaps the 6 gym classes and two runs I've been on in the last four days are pushing me over the edge. I might be losing my mind. Here's to hoping that writing about baking will be enough, so that I'm not up all night wrecking havoc on my freshly cleaned kitchen!

Tea Tea Cupcakes*

adapted from Cupcake Heaven

photo by Jessica Y.

Chai cupcakes (far left) take center stage at any event. 

• 2 c flour
• 1.5 tsp baking powder
• pinch of salt
• 2 tbs. Chai tea powder (I use one whole packet of Oregon Chai)
• 1/4 c softened butter
• 3/4 c light brown sugar, packed
• 2 extra large egg whites
• 2/3 c buttermilk

1. Preheat the oven to 350.
2. Sift together your dry ingredients, except for the baking powder.
3. With an electric mixer, beat the butter and sugar until smooth.
4. Add the egg whites, one at a time.
5. Slowly add the flour mixture, then the baking powder.
6. Add the buttermilk until just combined.
7. Spoon into cupcake liners, filling about 2/3 full.
8. Bake in preheated oven for 20 minutes.
9. Frost with a plain vanilla buttercream and sprinkle with Chai tea powder. Or, these are also delicious without frosting at all.

*I have discovered a vegan version of these cupcakes that I am anxious to try. I will report back soon, I promise!

Four Layer Oreo Cookie Bark

Vacation rocks. Bottom line. Can it be vacation all year?

Since school got out, I've had time to bake, cook, clean, organize, shop, wrap, relax, work out, run, haircut, mani/pedi... It's been divine.

Would you like to know the best part? You should, because it's all about YOU!

I have delicious things to share. So delicious. So delicious it might be a little bit dangerous. And this one is oven free!

Four Layer Oreo Cookie Bark

photo by Jessica Y.

Four layers of rich, amazing decadence. 

• 14 oz. dark chocolate
• 14 oz. white chocolate
• 10 crushed oreos
• That's it. Really. It's that easy.

1. Line a 9x6x2 baking sheet with parchment paper (or similar dimensions).
2. In a double boiler (or in the microwave), melt half of the dark chocolate. 
3. Pour the melted chocolate on to the parchment paper. Use a spatula to smooth and spread.
4. Sprinkle 1/4 of the crushed cookies over the mixture.
5. Place baking sheet in the freezer for 15 minutes to allow the layer to harden.
6. Meanwhile, melt half of the white chocolate.
7. Fetch the pan and pour the white chocolate over the hardened dark layer. Smooth it out to the best of your ability (it doesn't haven't to be perfect).
8. Sprinkle with more of the cookies.
9. Return the pan to the freezer for another 15 minutes.
10. Melt the remaining dark chocolate.
11. Pour the melted chocolate over the white layer, sprinkle with cookies. Return to freezer.
12. Melt the last of the white chocolate. Pour it over the dark layer.
13. Sprinkle the last of the cookies over the white layer.
14. Return to the freezer for another 15 minutes.
15. Break into smaller pieces (or just gnaw on the whole brick) and enjoy!

Butternut Squash Stuffed Shells

I wore a onesie to school today.

Yes, a full on, head-to-toe, you've gotta zip yourself into it, onesie. And pig tails. Go big or go home, right?

And no, I have not temporarily lost my sanity. Or had a short-term lapse in judgement. It was PJ day. And I participate. I love dress up days. I love school spirit. I love helping kids associate something fun with going to school. How can teachers really expect kids to get into learning and being stuck in a desk all day if we don't spice it up with a little fun? And what's more fun than seeing your teacher in a fuzzy pink onesie with bunny footies? I've participated in enough school dress up days that, surprisingly, kids can still take me seriously when I'm standing at the front of the room looking like an absolute goof ball. In fact, I think they pay better attention when I'm dressed like a total asshole.

But I don't do anything halfway. If I'm going to dress up, I'm going to go all out. None of this "I'm just going to wear sweats for PJ day" garbage. Oh no. I went to Target and got some kickass pajamas. And I looked ridiculous. And I loved every minute of it.

And my passion translates to the kitchen. If I'm going to make cupcakes, they are going to be the best dang cupcakes on the face of the planet. If I'm going to make cookies, they are going to be more than just chocolate chip. And if I'm going to make dinner, you can bet it won't be coming out of a box.

Enter: one of the best dinners I've put together on record. Seriously. This is that good.

Butternut Squash Stuffed Shells

photo by Jessica Y.

They look sooooo cheesy and delicious and fancy... But they are EASY!

• 12-14 Jumbo Pasta Shells
• 2 cups ricotta cheese
• 1 egg
• 1 small butternut squash, peeled and cubed
• 1 small zucchini, peeled and cubed
• 1 10 oz. bag of fresh spinach
• 4 pieces of bacon
• 1/2 cup butter
• Zest of one lemon
• Juice of one lemon
• 1 tablespoon dried basil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 3/4 cup Parmesan cheese, divided
• 3 cloves of garlic, diced.

1. Prepare shells according to package directions. Leave slightly al dente.
2. Place the squash and zucchini on a cookie sheet. Sprinkle with olive oil and salt and pepper. Place in 425 degree oven for 25 minutes.
3. Fry the bacon, reserving the drippings. Chop the bacon.
4. Wilt the spinach, using the bacon drippings over medium heat. Drain excess. Pat dry.
5. Combine ricotta, egg, spices, 2/3 of the lemon zest, bacon, spinach, baked squash, 1/2 cup of Parmesan and salt and pepper.
6. Spoon about two tablespoons of the ricotta mixture into each shell.
7. Place the shells on a well greased 9x13x2 baking dish.
8. Sprinkle with the remaining cheese.
9. Place in the oven for 20-25 minutes.
10. In a saucepan, melt the butter. Add the diced garlic.
11. Brown the butter. Drizzle over the shells.
12. ENJOY!

 photo by Jessica Y.

Delicious, baked goodness.

Oreo Cookies 'n' Cream Cheesecake Cupcakes

Unlike every other American child, it seems, I didn't grow up with sleeves of Oreos nestled in our cupboards. In fact, sweets in general weren't something that were readily available in my house. Which brings to mind a few questions... 1) Can I get a refund on my childhood? and 2) How the hell did I get so fat as a kid?

Perhaps my baking obsession is making up for all those years as a kid. Or maybe I'm really just unleashing my inner fat kid. Either way? It's working out well.

These treats, according to those who have tried them, are nostalgic. They taste like growing up, only fancy. Apparently, every other kid on the face of the planet gorged themselves on Oreos after school everyday.

When I first came across this recipe, I knew that it would be a home run. Oreos. Cheesecake. Cookies 'n' cream. What is not to love?

photo by Jessica Y.

Delicious cookie on the bottom, topped with cheesecakey goodness.

I read several recipes before I found a balance of ingredients that I felt would make a winning combination. The hardest part of this recipe is waiting to eat them after they come out of the oven! They have to set in the fridge for a few hours. :( But totally worth the wait. I promise.

Oreo Cookies 'n' Cream Cheesecake Cupcakes

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours ... or cheat, and toss them in the freezer for a bit.

 photo by Jessica Y.

Pretty sure you'll be tempted to eat them all in one bite.

Candy Cane Cupcakes

The single best thing about the holiday season may be the infusion of peppermint into everything. I love it. I really can't get enough. And there is something about peppermint that just doesn't taste quite the same any other time of the year.

My absolute favorite holiday treat is peppermint stick ice cream, preferably from the local dairy back home... But I can't get that down here, in San Diego, so every year I have to settle for something sub-par (usually the generic store brand). That is why, this year, my Christmas List is topped with a homemade ice cream maker... I hope Santa is reading this, because that's what I really want. Oh, and a microwave that goes above my oven. That too, Santa.

I came home from dinner with a friend Wednesday night and, although I could have easily gotten ready for bed or sat down to grade some papers, I decided it was time for some holiday baking. Perhaps it had been a conversation about the previously mentioned ice cream over dinner. Perhaps it was my festive holiday decorations. Perhaps it was the smell of REAL Christmas tree wafting through my house. Whatever it was, the results were delicious.

Candy Cane Cupcakes

adapted from Glorious Treats

photo by Jessica Y.

These guys will give the real thing a run for their money. Candy Canes, look out!

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (best quality available)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (best quality available)
• 1 cup boiling water

1. Line muffin tin with paper liners. Heat oven to 350*F.
2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Add each item individually and blend until just combined. Once all ingredients are added, beat on medium speed for about a minute.
4. Stir in boiling water. Yes, this will make it more like cupcake soup. Don't worry--it will be ok!
5. Fill liners slightly more than half full with the batter. They are going to puff up a lot, so don't over fill the cups! It was a heck of a lot easier to do this with a glass measuring cup than trying to use my cupcake scoop.
6.  Bake cupcakes for approximately 22-24 minutes.
7. Allow to cool completely before you fiddle with them! They will collapse if you pester them too much.

Peppermint Cream Cheese Frosting

• 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
• 6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
• 4 cups powdered confectioners sugar
• 1 teaspoon pure peppermint extract
• 1/2 teaspoons pure vanilla extract
• 1 to 3 Tablespoons milk

1. Put the butter in a large mixing bowl and beat until fluffy. Add cream cheese and beat until creamy.
2. Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Add vanilla and peppermint extracts
4. Add small amounts of milk until you achieve the desired consistency.
5. Beat until fluffy, about 1 minute.

To make it LOOK like a candy cane (not just taste like one):
 Before filling a large piping bag with frosting, add some red gel food coloring to a small paintbrush, and draw two (vertical) lines with the red dye on the inside of the piping bag. You can also pipe red frosting directly into the creases of the bag (which is what I did). Then carefully fill the piping bag with frosting.  Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes using a swirling motion.