Apple Cupcakes - Club Baked

Two nights in a row I am going to play the moving card. Since we moved two weeks ago, time just hasn't been on my side where baking is concerned. However, this recipe looked delicious and Tim needed treats for work. I knew I didn't have time to make the layer cake and caramel sauce the recipe called for so I made a few changes. I decided to make cupcakes with cream cheese frosting.

I cut the recipe in half and ended up with 21 cupcakes. I baked them for about 18 minutes. This recipe totally says fall. The aroma coming from the kitchen while this was baking was heavenly!! These cupcakes are so moist and very delicious. I would have liked a just a little more spice flavor in these!



Thanks to Melissa of Lulu the Baker for choosing this month's recipe. For sure, it's a keeper! You can find the recipe on her blog and links to the other Club Baked bakers creations here!

Pumpkin Cheddar Muffins - Club Baked

When I saw this week's Baked recipe was for Pumpkin Cheddar Muffins I was curious. Would these be delicious or not so good? I first experienced savory muffins when baking along with Sweet Melissa Sunday's. After baking these Carmelized Onion, Sage and Cheddar Muffins, I decided I loved savory muffins almost as much as sweet ones.

The batter for these Pumpkin Cheddar Muffins is quite thick and at least for me, these didn't rise very much. I filled the muffin tins almost to the top and they rose just over the top. I made these for Sunday dinner a couple of weeks ago. My step son, Mike joined us for dinner. I wondered if he'd like the muffins or think they were gross, as only a teenager could express. Guess what, he loved them and so did we! These would be delicious with any fall or winter soup.



Thanks to Billie of Chocolate and Chakra for choosing this recipe. This one is a keeper!! You can find the recipe on her site. Check out what the other Club Baked bakers thought here!

Next up for Club Baked, Sawdust Pie!

Sunday Night Cake - Club: Baked

When Karen asked for my recipe choice for Club: Baked, I was drawn to Sunday Night Cake. The title of the recipe took me back to when my son was in high school, we had a pact to always have dinner together on Sunday night's. A cake that's perfect for Sunday night's sounded like the perfect recipe to me.

As I tend to do, a little too often, I made the recipe the day before the post was due. I read through it again and realized, I didn't have sour cream or cake flour. Quickly, I grab my keys and head to the closest store. Of course they had sour cream but did they have cake flour? Nope! I substituted all purpose flour and added 3 tablespoons of cornstarch. Well the second time I measured the flour I added cornstarch, the first time I added baking powder. You know those great new square plastic tubs you find cornstarch and baking powder in these days? This is the second time, I mixed them up. Can't remember what I was making the other time. You'd think I would have learned. I am reminded of my mom saying "Haste makes waste". Once I gathered the proper ingredients, the cake went together easily.

Oh I guess I also forgot to mention, I didn't have a 9 x 9 square pan or a 9" springform pan. I used an 8" springform and made a couple of cupcakes with the extra batter. My cupcakes were done after 20 minutes but the cake itself took almost 50 minutes. Probably because I made it in a smaller pan. My cake rose much higher than I would have anticipated. I sliced off the top so there would be a flat surface for frosting.

This recipe is all about the frosting. While this cake is moist with a wonderful texture, I thought it lacked flavor. The frosting reminds me of a lighter version of chocolate pudding and makes this cake. I can't wait to try this frosting again, maybe on a peanut butter cake? I am looking forward to reading the other Club: Baked members comments on this cake.

Sunday Night Cake

• 1 3/4 cups cake flour
  
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 10 tablespoons (5 ounces) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 cup sour cream

Frosting

• 3/4 cup plus 2 tablespoons granulated sugar
• 3 1/2 tablespoons cornstarch
• 2 tablespoons dark unsweetened cocoa powder
• 3 ounces unsweetened chocolate, coarsely chopped
• 6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

Preheat oven to 350°F. Line a 9″ round cake pan (springform works great) with parchment paper. Melt a little butter and brush it onto the paper and the sides of the pan, then shake about 1 tablespoon of flour around the pan, disposing of excess. This will keep the cake from sticking.

Sift together flour, baking powder, salt and cinnamon. Set aside.

In a stand mixer, beat butter and sugars together until light and fluffy. Scrape down the bowl. Add eggs one at a time and mix until blended. Scrape down the bowl again.

Add the flour one scoop at a time, alternating with scoops of the sour cream. The last addition should be flour. Scrape down the bottom and sides of the bowl and mix a few more times to incorporate.

Pour batter into pan and bake 30-35 minutes. Allow cake to cool at least 25 minutes on a wire rack. Flip out of the pan and frost with the chocolate frosting.

Frosting instructions:

In a medium saucepan, whisk together the sugar, cornstarch and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once pudding begins to thicken, it will come together very quickly.)

Remove the pan from the heat and pour the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2-3 minutes, until the frosting is light and pudding like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.

You can see what the other Club: Baked members thought of this recipe here! Next up for Club: Baked is Boston Cream Pie Cake!

Chocolate Mint Thumbprint Cookies - Club Baked

What do you think of when you hear Thumbprint Cookies? For me it's those peanut butter ones with the Hershey's kisses in the middle or the ones that are filled with jam. I am always intrigued when I see a new flavor for an old favorite. These thumbprints combine two delicious flavors, chocolate and mint, Andes Mints. I am reminded of standing at the cash register in a restaurant with my Dad, who always bought everyone present for the meal an Andes Mint.

This recipe goes together quickly and easily. The dark chocolate sticky dough, as with most thumbprints, is chilled before rolling them into balls. After chilling this dough for most of the afternoon, it was way too hard. I let it sit on the counter for about 10 minutes, way too soft. I put it in the freezer for about 10 minutes and rolled quickly. Trying to create the look of Andes Mints, I rolled a few of them in green sanding sugar. I did cheat, just a little on this recipe. I used Hershey's white chocolate kisses for the centers!




You can find the recipe for these little gems over at Jamie of Random Acts of Food. Check out the other Club: Baked member's thumbprints here!

Next up in two weeks, Sunday Night Cake, hosted by ME!