November 24, 2015

1 comment


Go ahead . . . eat dessert first!

My husband Tim often says, "I'm an adult now, I can eat my dessert first!" 

Yes, you can!  

Thanksgiving dinner is usually about the turkey . . . my husband's 24 hour brine soaked turkey with whipped herb butter is just heavenly, but when it comes to the desserts, well, that's my department.  I love to bake!  The smell of Fall desserts with its warm nutmeg, spicy cloves, pumpkin or cinnamon, baked fragrant apples,  . . . mmmmm, it all evokes warmth and comfort for me.  

A Fall favorite is Martha Stewart's "spiced cupcakes" ~ the smell alone will fill your home with the delightful richness of the season, and they are surprisingly simple to make.  I top them off with a cream cheese and coarsely chopped walnuts frosting, or enjoy a refreshing zest with a citrus glaze.  Either way, they are yummy, and cupcakes are easy to serve and always, just-the-right-size dessert!

"Spiced Cupcake" Recipe
Pre-heat oven to 350
Lightly butter 24 muffin cups or use muffin/cupcake papers placed in muffin tins
1 cup (2 sticks) unsalted butter - room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup packed light-brown sugar
2 large eggs
1/2 cup whole milk
- directions -
In a bowl, whisk together flour, salt, cinnamon, nutmeg & cardamom
In a large bowl, using an electric mixer, beat butter & brown sugar on medium-high until light & fluffy, about 3 minutes.
Beat in eggs, one at a time, scraping down sides of bowl as needed.
With mixer on low, add flour mixture in three additions, alternating with two additions of milk & beating well with each addition.
Spoonful into paper cups ~ fill just under half the paper height
Bake until golden brown at edges & a toothpick inserted in center of cake comes out clean, about 15 minutes ~ rotate pan at least once
Let cakes cool in pan, at least 5 minutes - transfer to wire rack to cool completely.
- cream cheese w/walnuts frosting -
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powered sugar
1 teaspoon vanilla extract
1/2 to 1 cup of coarsely (or finely) chopped walnuts 
* * *
In a large bowl, beat together butter & cream cheese with electric mixer
With mixer on low speed, add powered sugar 1 cup at a time until smooth & creamy
Beat in vanilla extract
When creamy, add walnuts & fold into frosting with a spatula

  . . . so go ahead, eat & ENJOY dessert "first" this season . . . Tammy's son Colton did!
     
             

   ENJOY!
lavish love,
Laurel

      


1 Response

Carol stansbury
Carol stansbury

November 26, 2015

Thanks Lisa. I’ll try these for sure. Especially the day I’m expecting our daughter and SIL

Leave a comment

Comments will be approved before showing up.