Christmas came early this past weekend, where C & I spent Saturday afternoon opening gifts and catching up over beers and chips & salsa with his dad’s family. C made his famous salsa and I was asked to bake an apple pie and an apple crisp. But, since I didn’t want to bring two plain apple dishes, I decided to mix things up with this yummy Cranberry-Apple Crisp. The filling was a brilliant magenta color and the topping… to. die. for. I’ve got extra cranberries in the fridge waiting to be used for cranberry bread, but now I’m rethinking my plans!

Cranberry-Apple Crisp with Oatmeal Streusel Topping

Topping:
1 c light brown sugar, packed
1 c old-fashioned oats
3/4 c all-purpose flour
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 c (1 stick) unsalted butter, chilled and cut into pieces

Filling:
2 (12 oz) packages fresh cranberries
1-1/4 lbs Golden Delicious apples (about 3 medium), peeled, cored and cut into 1/2″ cubes
3/4 c Splenda for Baking
2 tbsp apple cider vinegar

Combine brown sugar, oats, flour, salt and spices in a large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling (topping can be prepared 1 day ahead; keep chilled).

Preheat oven to 375 degrees F. Generously butter 13×9 baking dish. Combine cranberries, apples, Splenda and apple cider vinegar in a large pot. Bring to a boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over the dish.

Bake crisp until filling bubbles thickly and topping is crisp and a deep golden brown, about 30 minutes. Let cool 10 minutes, then serve with ice cream, if desired.

Happy Birthday, Daddy!!

Today is my dad’s 59th birthday, so tonight we’re celebrating with family at our favorite restaurant, The Bavarian Grill. Aside from actually visiting Germany and having dinner, this is the BEST. GERMAN. FOOD. EVER. And instead of carting a cake down to the big city, I filled my trusty cupcake carrier (in pink, of course) with these little babies. This is my adaptation of the Trader Joe Joe’s Chocolate Cookie Cupcake… and they are so sweet, it’s not funny. So, here’s to family, birthdays, German food and a Merry Christmas!

‘Merry Christmas’ Cupcakes
Based on: ‘Trader Joe Joe’s Chocolate Cookie Cupcakes’

Cupcakes
2 c all-purpose flour
3/4 c unsweetened cocoa powder
1 c Splenda for Baking
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs
1/2 c cold, strong, brewed coffee
1 c skim milk
1 tsp Peppermint Extract
1/2 c vegetable oil
1-2 c crushed/broken Candy Cane Oreos

Preheat oven to 375 degrees F. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, extract and oil. Stir just until blended. Fold in crushed cookies. Scoop the batter into the prepared cups, 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

Dark Chocolate Ganache
9 oz bittersweet chocolate, chopped
1 c heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before dipping cupcakes to cover tops.

Winter ‘Candy Cane’ Frosting
1 c heavy cream
1 brick cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 tsp peppermint extract
powdered sugar (approx 6 c)
red food color
Andes Creme de Menthe baking chips
Mini candy canes

Whip cream until stiff peaks form. Fold in cheeses, peppermint extract and a few drops of food coloring and then whip together. Add sugar in small increments until desired consistency is achieved. Scoop frosting into a piping or Ziploc bag, then pipe onto cupcakes. Sprinkle with mint pieces and stick a candy cane into the top.

It seems forever ago that the lovely folks at POM sent samples of these freakin’ awesome drinks to my door… and I feel like such a heel that it took me so long to post a glowing review. Once the package arrived, though, four lovely little bottles stared up at me and just begged to be opened. Café au Lait, Vanilla and my personal favorite (surprise, surprise), Chocolate. As they say, “It’s a quintessential coffee experience with an indulgence of antioxidants.” Chocolate contains 0 grams of fat and only 190 calories… WAY better for you than the addicting drinks at my fave coffee shop (and I think we all know which one I’m talking about). These were perfect for the morning drive in to work – portable, good for you and most of all, super yummy. Each flavor is now available in stores and you can find out more by going to POM’s website or clicking here (p.s. I’m in love with the sheep on the website – I giggle each time I visit!).

This has been the most crazy college football season… and one of the best I’ve ever witnessed. I attended almost all the home games at Amon Carter and even flew to San Diego to watch my Frogs pound on the Aztecs (yes, I had another priority in ‘America’s Finest City’, but my Frogs were pretty close to the top).

I’ve never made a blondie before (forgive me), but I was really impressed with these. I’m even thinking that subbing cocoa powder next time would make the perfect brownie! So, in honor of TCU’s 12-0 season and #4 position in the BCS rankings (so far!), I made these Peanut Butter Blondies (with purple M&Ms!) to enjoy during the selection show. I’ll be watching with crossed fingers and toes and hoping that the BCS selection committee will extend a nice little bid to the Horned Frogs this evening. Thank you to Gary Patterson and the Frogs for such an amazing and exciting season!

“Riff Ram, Bah Zoo
Lickety Lickety, Zoo Zoo
Hoo Wah, Wah Hoo
Give ‘em Hell, TCU!!”

TCU Peanut Butter Blondies

5 tbsp butter, almost completely melted
1/2 c creamy peanut butter
1 c brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 c flour
1/2 tsp baking powder
1/2 c purple plain M&Ms
1/2 c purple peanut M&Ms

Preheat oven to 350 degrees F. Lightly butter and flour an 8X8 pan. In a medium microwave-safe mixing bowl melt the butter for 20-30 seconds until almost all of it is melted. Allow to cool for 5 mintues.

Stir the peanut butter into the butter until creamy and smooth. Add the brown sugar to the butter/peanut butter and stir until smooth. Add the egg and vanilla and stir to combine. Add the flour, baking powder and salt to the peanut butter mixture and stir until the flour is almost completely incorporated. Gently fold in the plain M&Ms and 1/4 cup of the peanut M&Ms.

Pour into the pan and spread evenly. Distribute the remaining 1/4 cup of peanut M&Ms on top and gently press them into the mixture. Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack. Cut into squares and serve.

“All we want for Christmas is a BCS bid!!”

I’m a reeeeeally big fan of Count Chocula. Like, a “drive-40-miles-to-buy-out-Target’s-stock” big fan. I haven’t had a bowl in years and it hasn’t seen the shelves in my little town since about 1988. However… after several tweets between K & me and a quick search of the products on General Mills’ website, I finally found the Holy Grail. Yes, I had to drive 40 miles, but it was totally worth it… breakfast these last few weeks has been filled with chocolaty goodness.

These cuppycakes are for you K… as soon as you mentioned it, I was on the case! So, continue to think of me when you see Count Chocula on your Nashvegas shelves!!

Count Chocula Cupcakes

1/3 c vegetable oil
1 c milk
2 c Count Chocula cereal
3/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1/2 c light brown sugar

Position the rack in the center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners, then set aside.

Crush the Count Chocula cereal in a food processor. In a large bowl, mix together the ground cereal, flour, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips. In another bowl, beat the oil and sugar together for 2 minutes. Add the milk and beat until well-combined.

Fold the liquid into the dry ingredients until just blended. Do not overmix! Divide the batter evenly among the liners. Gently pat the tops to smooth them off.

Bake for 18-20 minutes. Transfer the cupcakes from the pan to a cooling rack and cool to room temperature. Frost as desired and store in a tightly-sealed container in a cool place for up to 3 days.

Dark Chocolate Frosting

6 tbsp butter
2 tsp vanilla extract
3 c powdered sugar
3/4 c dark cocoa powder
1/3 c milk

Cream butter and vanilla. In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture. Slowly add milk until frosting reaches desired consistency, then beat until creamy.

One word. Ah-mazing. This is THE perfect day-after-Thanksgiving dessert. Especially when it follows fried turkey and pickles.

Triple-Chocolate Pumpkin Pie
Adapted from: Martha Stewart

For the Graham-Cracker Crust:
2 c finely-ground graham cracker crumbs (about 16 crackers)
6 tbsp unsalted butter, melted
1/2 tbsp Splenda for Baking
1 tbsp Splenda light-brown sugar, packed
1/2 tsp coarse salt
1/2 tsp ground cinnamon
3 oz bittersweet chocolate, finely chopped

For the Filling:
6 oz semisweet chocolate, chopped
4 tbsp unsalted butter, cut into pieces
1 can pumpkin
1/2 can condensed milk
1/4 c light-brown sugar, packed
3 large eggs
1 tbsp cornstarch
1 tsp pure vanilla extract
1-1/2 tsp coarse salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 oz milk chocolate, melted

To make the crust: Preheat the oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides or a deep, 9-1/2″ pie dish. Bake until firm, 8-10 minutes.

Remove from oven and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom of crust and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

To make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and a pinch of cloves in a medium bowl. Whisk a 1/3 of the pumpkin mixture into the chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet and pour pumpkin/chocolate mixture into crust. Bake until center is set but still a bit wobbly, about 55-60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

This week’s selection is Dorie’s “All-In-One” Holiday Bundt Cake… filled with fresh cranberries, apple chunks, pecans, yummy pumpkin and all kinds of spices. Instead of a bundt, though, I decided to make cupcakes. And to take it over the edge, I used my most favorite Cream Cheese Frosting recipe on top. I just love ‘Pinch My Salt’. She’s got fab recipes and gorgeous photos to boot. The recipe’s at the bottom of this post (and in quite a few others on MBH)… once you visit her, I’m sure you’ll fall in love, too.

These were sooo good and I owe huge thanks to Britin of The Nitty Britty for her choice – check her blog for the recipe and don’t forget about those other TWD’ers here!!

‘All In One’ Holiday Cupcakes (pg. 186-187)
Adapted from: Baking – From My Home to Yours by Dorie Greenspan

Cream Cheese Frosting
Source: Pinch My Salt

16 oz cream cheese (2 packages), softened
1/2 c unsalted butter (1 stick), softened
1 tsp vanilla extract
2-1/2 c powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!

Dipping gingersnaps into this dip is like actually eating a Pumpkin Spice Latte… and we all know how much I love my Pumpkin Spice Lattes (Thank you, Starbucks!!). Good thing I found this… besides taking less than 10 minutes to make, it now means that I won’t go through withdrawals when January rolls around!! Sweet!!

Pumpkin Dip

2 cups powdered sugar
1 can of pumpkin
1 (8 oz) package cream cheese, softened
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Mix ingredients together until smooth. Serve chilled with gingersnap cookies.

I know, I know… I’m such a bad little baker. It’s been quite a while since my last TWD and it’s not something I’m proud of. We all get busy… for me, it’s especially worse during Fall. However, this Autumn has been one of my busiest and it’s turning out to be one of the best of my life. At first, there were work trips. Then I tacked on sorority alumnae meetings. And now… a lovely long-distance relationship that’s taken me to California twice within the last two months. Oh, and did I mention that TCU is #4 in the nation?? GO Frogs!!

Thanks to sweet Pamela of Cookies with Boys for such a perfect Autumn choice – I took these to said sorority alumnae meeting last week and they were a huge hit!! Click on Pamela’s blog for the recipe and don’t forget to check out the other TWD bakers here!

Sugar-Topped Molasses Spice Cookies (pg. 76-77)
Source: Baking – From My Home to Yours by Dorie Greenspan

Love, love, LOVE these!! BIG thanks to my good buddy, D, for sending me this recipe. As soon as I read it, I knew I’d be making them the next day. Quick, easy and so yummy! And the best part is, you don’t even need frosting… that pretty swirl acts as a perfect cream cheese frosting! Attention co-workers: get ready for a Tuesday morning treat!

Pumpkin Cream Cupcakes

1 pkg spiced cake mix
1 pkg (3.4 oz) jello vanilla instant pudding
1 cup canned pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar (or 2 tbsp Splenda for Baking)
1 egg

Heat oven to 350 degrees F. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool before serving.