Monday, November 30, 2009

Cyber Monday

It's Beginning to Look a Lot Like Christmas!!

It's Cyber Monday which means it's time to do all your internet shopping. Here's a look at some delicious designs by Tricia-Rennea to get you in the holiday mood!

Best Friends and Cupcakes and Christmas! print
Best Friends and Cupcakes and Christmas! by trennea
See all the posters on zazzle

Penguin with Hot Cocoa stamp
Penguin with Hot Cocoa by candystore
View more stamps available on

Check out more great Christmas designs at Tricia-Rennea's Zazzle Stores:
tricia-rennea art
The Candy Store!

Visit Tricia-Rennea's blog for free printables and an overdose of cute! For custom illustrations go to

Monday, November 23, 2009

Iron Cupcake: Earth--Apple

It's the last Iron Cupcake Challenge of the year. This month's ingredient is Apple, and there are lots of delicious ways to incorporate apples into a cupcake. I chose to combine caramel with apple to make a moist and sweet cupcake. Caramel buttercream tops this cuppy with the perfect amount of sweetness.

Other than the basic pantry items, this is all you need to buy from the grocery store. I'm not at all ashamed to use a box mix. According to Alton Brown, it is better to use a box mix and make your own icing. Besides, we are making it our own.

Caramel Apple Cupcakes
with Caramel Apple Buttercream*

Cake Ingredients:
1 box Yellow Cake Mix + necessary ingredients
2 Granny Smith Apples: peeled, cored and sliced
8-12 ounces Caramel

Icing Ingredients:
1 cup sugar
1/4 cup apple juice
1/4 cup heavy cream
3 sticks unsalted butter, softened
4 large egg whites
1 teaspoon vanilla extract

Follow the directions on the box to blend the ingredients for the cake batter and set aside. Using the shredding blade on a food processor, shred the apples and add to the batter. In a heatproof bowl, melt the caramel in the microwave for about 20 seconds increments, stirring after each until completely melted. Using a stand mixer, drizzle in the caramel in thin ribbons. If the caramel begins to cool, warm it a little and begin again. Avoid large clumps of caramel from entering the batter as it will clog the beaters. Pour batter into cupcake liners, filling almost to the top. Bake 20 minutes or until golden. Let cool before icing.

Bring 1/2 cup of sugar and apple juice to a boil in a saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

Place whites and remaining 1/2 cup of sugar in a heatproof mixer bowl and set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter a tablespoon at a time, whisking well after each addition. Whisk in vanilla. Reduce speed to low and add caramel and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Click here for the Printable Recipe at Tasty Kitchen.

*Icing recipe adapted from Caramel Buttercream in Martha Stewart Living February 2009.

Iron Cupcake: Earth Voting and Prizes

Voting will begin no later than Friday, November 27th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, and will be open through Thursday, December 3 at 12 noon. Winner will be posted the night of December 3rd, before 11:59 p.m.

Our Generous IronCupcake:Earth Prize Providers:

•The Demy™ by Key Ingredient
•Hello, Cupcake by Karen Tack & Alan Richardson
•Bella Cupcake Couture
•Cupcake Stackers by Gourmac
•The Cake Mix Doctor Returns! by Anne Byrne
•Beautiful Baking Liners by Vestli House
•Sweet Cuppin' Cakes Bakery & Cupcakey Supply

Friday, November 20, 2009

Pumpkin Hearts Chocolate


I can't help myself!! I can't stop making this Chocolate Chip Pumpkin Bread. It is amazing! I could remind you how much I love Pumpkin and Chocolate together, or you could just go here. Make this a few days ahead of Thanksgiving and wrap in cling wrap until ready to eat. I think it is best served a little warm so the chocolate is a little soft. Mmmmm, I'm salivating just thinking about it.

Just look at it! It's calling out to you!

Chocolate Chip Pumpkin Bread

Original Recipe Found

at Make It Do
3-1/2 cups All-Purpose Flour
2 teaspoons Cinnamon
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1-1/2 teaspoon Salt
2-2/3 cups Sugar
2/3 cup Softened Butter
4 Eggs
1 pound Mashed Pumpkin
2/3 cups Water
1 Cup Semi-Sweet Chocolate Chips (I actually used a whole 11.5 ounce bag of chips)

Preheat oven to 325 degrees.
Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.
Pour into two large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a cake tester comes out clean.