Pineapple Zucchini Cupcakes with Cream Cheese Frosting

from http://www.skinnytaste.com/

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup flaked coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg, optional
• 1 pinch ginger, optional
• 2 tbsp coconut oil (or vegetable oil)
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated zucchini, unpeeled, squeezed well of all moisture
• 20 oz. can crushed pineapple in juice, drained well

For the Frosting:

• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack

 

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread or pipe frosting over the cupcakes once they are cooled. You can garnish with chopped pecans or walnuts, if desired.

Boston Cream Pie Cupcakes

From Me and My Pink Mixer, originally from Kraft Kitchens.



1 pkg. yellow cake mix or your favorite recipe

1 pkg. (3.4 oz) Jell-O Vanilla Instant Pudding

1 cup cold milk

1 1/2 cups thawed Cool Whip, divided

4 squares Baker's Semi-Sweet Chocolate

Heat oven to 350 degrees.

 

Prepare cake batter and bake as directed on package for 24 cupcakes.

 

Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Let stand 5 minutes. Meanwhile, use a serrated knife to cut cupcakes horizontally in half.  Whisk 1/2 cup of the Cool Whip into pudding.   Spoon (I prefer piping) onto the bottom halves of each cupcake, using about 1 T for each.  Cover with cupcake tops.

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 minute, or until chocolate is almost melted.  Stir until well blended.  Let stand 15 minutes, then spread onto cupcakes.

Refrigerate 15 minutes for chocolate to harden.



Red Wine Chocolate Cake

ooohhh lala....from The Smitten Kitchen

(For those of you who have a copy of Annie's Sweet Tooth, this recipe reminds me of the Port Wine Cherry Chocolate Cupcakes on page 91!)



Cake

6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup  white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup  red wine, any kind you like

1 teaspoon vanilla extract
1 cup + 1 tablespoon  all-purpose flour
1/2 cup  Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon

 

Topping

1/2 cup mascarpone cheese
1/2 cup  chilled heavy or whipping cream
2 tablespoons  granulated sugar
1/4 teaspoon vanilla extract

 

Make the cake:

 

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

 

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.

 

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

 

Make the topping:

 

Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

Pumpkin Bread Pudding (From the Cottage Journal)

8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon

1. Preheat oven to 350˚.

2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.

3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.

4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.

5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.

6. Divide mixture evenly between prepared ramekins.

7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)

8. Remove from oven. Cool in ramekins for 10 minutes.

9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.

Ina's Croissant Bread Pudding

(From the Food Network Newsletter)

(The Barefoot Contessa Cookbook, 1999)



Ingredients

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.


Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Orange Cranberry Scones (from the Cottage Journal)

Recipe yields 9 scones.



2 cups all-purpose flour 1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon orange zest
1/2 cup cold butter
1/2 cup dried cranberries
6 tablespoons milk
2 large eggs, divided and beaten
1 teaspoon turbinado sugar

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper. Set aside.

3. In a medium bowl, combine flour, sugar, baking powder, salt, and orange zest, whisking until incorporated. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to combine. Set aside.

4. In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar.

5. Bake until edges are golden brown, 10 to 12 minutes.



Pecan Toffee Shortbread (from The Cottage Journal)

Recipe yields 3 dozen cookies

1 cup butter, softened
2 cups all-purpose flour
1⁄2 cup confectioners’ sugar
1⁄4 cup cornstarch
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 1⁄2 cups semisweet chocolate morsels, melted
1⁄2 cup chocolate-covered toffee bits

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.

2. In a medium bowl, combine flour, confectioners’ sugar, and cornstarch. Add flour mixture, cream, and vanilla to butter, beating until well combined. Add pecans, beating to combine. Wrap dough in plastic wrap, and refrigerate for 2 hours.

3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.

4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch square cutter, cut out dough. Place 1 inch apart on prepared baking sheets.

5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

6. Dip half of each cookie in melted chocolate, and place on baking sheets lined with parchment paper. Sprinkle chocolate halves with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container.