I am missing my kitchen very much, being on this modified bed rest thing. Watching cooking shows just makes me want to cook. Reading Martha Stewart and Real Simple just makes me want to cook. Checking my email just makes me want to cook, because I probably get a million "recipes of the day" every morning! So here's my solution :) I'll just post them! Here's 2 sweet recipes my friend Jenny gave me that she had made and got ooo's and ahh's over. She got both of them from Real Simple (one of my favorite magazines and places on the web!) I love these recipes because they are simple! Especially the Pumpkin Cupcakes! When the first ingredient is a boxed cake :) There's an easy start!
Pumpkin Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes
Hands-On Time: 15mTotal Time: 40m
- 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
- 1/2 teaspoon pumpkin pie spice
- 1 15-ounce can pumpkin puree
- 2 8-ounce bars cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 24 pieces candy corn
- Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
- Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
- Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Peanut Butter-Cup Cookies
Makes 48 cookiesHands-On Time: 15mTotal Time: 40m
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 12-ounce package small peanut butter cups, coarsely chopped
- Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
- Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
- Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.