APPLE CIDER DOUGHNUT HOLES

APPLE CIDER DOUGHNUT HOLES

Rachel Ray Magazine October 2013

Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes

In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes.  Add butter adn stir until melted; remove from teh heat and let cool.  Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt.  Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees.  LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil.  Fry, turning, until browned and cooked through, about 2 minutes per batch.  Transfer the doughnut holes to the baking sheet and let cool.  Toss with the cinnamon and sugar.

SNICKERDOODLE CHEESECAKE

SNICKERDOODLE CHEESECAKE
Better Homes and Gardens  Nov 2013

Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours

2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 T sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.
3.  IN a small bowl stir together 1T sugar and 1/2 t cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon sugar mixture.  Place springform pan in a shallow baking pan.
4.  Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.  Makes 12 servings.

CHOCOLATE CUPCAKES

CHOCOLATE CUPCAKES

from Family Circle, April 2013

1 1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, softened
1 C sugar
2 large eggs
1/4 C plain yogurt or sour cream

Heat oven to 325 degrees. Place paper liners in cups of mini muffins pans. (36 total) 

In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. 

In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cups water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired. 

VARIATIONS:

COOKIES AND CREAM: 
Finely chop 1/3 cup mini Oreo cookies (about 10 cookies); fold into batter.
To frost: Beat 1/2 cup (1 stick) softened, unsalted butter, 2 cups powdered sugar and 2 Tbs milk. Crush 8 mini Oreos and fold into frosting. Spread frosting over cupcakes and top each with a mini Oreo. 

CHOCOLATE-COVERED PRETZEL:
Chop 12 small chocolate- covered pretzels (1/2 cup chopped). Fold into batter. To frost: Melt 3 oz coarsely chopped semisweet chocolate in microwave for 1 1/2 minuttes. Stir until smooth. Cool slightly. Beat 1/2 cup (1 stick) unsalted butter with 2 cups powdered sugar, and 2  Tbs milk. Beat in 1 heaping Tbs of the melted chocolate. Transfer remaining chocolate to a resealable plastic bag. Spread frosting over cupcakes. Snip a small corner from bag and drizzle chocolate over cupcakes. (reheat if needed.) Top with chopped chocolate covered pretzels.

COCONUT:
Finely chop 1/2 cup sweetened flake coconut. Fold into batter along with 1/2 teaspoon coconut extract. 
To frost: Combine 1 egg white, 1/4 cup sugar, 2 tsp water, and a pinch of salt in a double boiler set over simmering water. Cook, whisking constantly, until mixture is foamy and registers as 160 degrees on an instant read thermometer. Remove top of double boiler and beat with until stiff peak forms. Beat in 1/2 tsp coconut extract. Spread thin layer over cupcakes and top with 1 1/3 cups sweetened flake coconut. 

GRASSHOPPER MINT: 
Unwrap and chop 12 Andes mints (about 1/3 cup) and fold into batter. 
To frost; combine 1 stick (1/2 cup) softened unsalted butter with 2 cups powdered sugar, 2 Tbs milk, 1/2 tsp peppermint extract and two drops green food coloring in a bowl. Beat in medium speed until smooth. Spread over cupcakes and roll edges in  16 unwrapped and finely chopped Andes mints. 

S'MORES:
Chop 3/4 cup honey graham sticks and fold into batter.
To frost: Melt four 1.55 oz chocolate bars in microwave for 1 minute, stirring halfway. Stir until melted and smooth. Crush 1/2 cup honey graham sticks. Dip top of each cupcake in chocolate. Roll edge of cupcake in crushed graham crackers. Top each with 4 or 5 mini marshmallows. Broil 4 inches from heat, ! minute or until golden brown.

VANILLA CUPCAKES

VANILLA CUPCAKES

from Family Circle Magazine, April 2013

2C all-purpose flour
1 1/2 t baking powder
3/4 t salt
10 T unsalted butter, softened
1C sugar
3 large egg whites
1t vanilla extract
3/4 C water

Heat oven to 325 degrees.  Place paper liners in cups of muffin pans.
In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, beat butter until smooth.  Add sugar and beat until fluffy, about 2 minutes.  Add egg whites, one at a time, beating well after each.  Beat in vanilla.  On low, beat in half of the flour mixture, then 3/4 cup water.  Beat in remaining flour mixture.  
Divide batter evenly among prepared cups.  Bake at 325 degrees for 18 minutes.
Frost and decorate as desired.

VANILLA CUPCAKE VARIATIONS:
BANANA SPLIT
Mash 2 ripe bananas and finely chop 4 strawberries.  Fold fruit into batter.  Along with 1/2 t banana extract.  To frost: Whip 1 1/4 C heavy cream with 3T confectioners' sugar.  Transfer to a pastry bag fitted with a large star tip.  Pipe whipped cream onto cupcakes.  Sprinkle with finely chopped walnuts and top each with a maraschino cherry.

APPLE COBBLER
Toss 1 peeled, cored and diced Gala Apple with 2T cornstarch.  Melt 1T butter in a skillet over medium heat.  Add apple, 2T packed light brown sugar, 2T water and a pinch of salt.  Cook 5-7 minutes.  Cool and fold into batter with 1/8t pumpkin pie spice.  To frost:  Beat 1/2 C softened butter with 2 C confectioners' sugar, 2T milk and 3/4 t pumpkin pie spice.  Spread over cupcakes.  Crumble 4 shortbread cookies and toss with 1/2 t pumpkin pie spice.  Garnish cupcakes with cookies crumbs. 

RED VELVET
Prepare batter, adding 1/4 C cocoa powder to flour mixture and 2T red food coloring when you mix in the vanilla extract.  To frost:  After baking, slightly trim 6 tops from the tallest cupcakes and crumble trimmings.  In a small bowl, beat 1 package (8 oz) cream cheese, 2/3 C confectioners' sugar and 2T milk.  Spread over cupcakes and sprinkle with cake crumbs.

STRAWBERRY SHORTCAKE
Combine 3/4 C (about 5 or 6) trimmed strawberries with 2t sugar in a mini chopper.  Pulse until chopped; fold into batter.
To fill and frost:  Beat 1 1/4 C heavy cream, 3T sugar and 1/2 t vanilla extract in a bowl until stiff peaks form.  Transfer to a piping bag fitted with a wide round tip.  Press frosting tip into cupcake and apply gentle pressure to squeeze frosting into each cupcake.  Dollop frosting onto top of cupcake and top with a thin strawberry slice -- you will need 6 strawberries.

PEANUT BUTTER CUP
Combine 1/4 C peanuts and 1/4 C mini chocolate chips in a mini chopper and pulse until chopped. Fold into vanilla batter.  To frost:  Beat together 1/4 C peanut butter, 1/4 C unsalted butter, 2 C confectioners' sugar, 3T milk and 1/8 t salt.  Spread over cupcakes and garnish with 1/2 mini-Reeses' peanut butter cups, unwrapped and chopped.