It's October and I'm dressing the part. I'm all bundled up in my Fall boots, my cozy sweaters, my fuzzy socks and my super soft scarves. I'm not the only one dressed up for the season, though. My cupcakes are all decked out in orange and brown for Fall too. I use a lot of orange and brown food coloring during October to make my desserts more festive and Fall-like but I love it when I don't have to add anything to make my sweets Fall-ready. These butterfingers cupcakes are so pretty - naturally pretty. No extra food coloring needed. Butterfingers Cupcakes 1 batch of vanilla cupcakes 3/4 cup butterfingers bits 1 batch of vanilla buttercream 8 butterfingers bites Whip up a batch of your favorite vanilla cupcake batter. (No need to repeat this recipe for you over and over again. You can check out my favorite vanilla cake recipe here.) Stir in 1/2 cup butterfinger bits. Bake 22 minutes at 350. Frost with vanilla buttercream. Sprinkle with additional butterfingers bits. Garnish each cupcake with a butterfingers bite. Happy Fall Blog friends.
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Have you walked past a Pottery Barn lately? The Fall tables that they have on display are nothing short of amazing. This Fall table is stunning and my dining room table will never look like this because there is never any room left over for decorations once all the food is on the table. It doesn't seem to matter how big I make my table, I always make more food than can fit on my table. To me - a table overflowing with delicious food is the most beautiful table of all. Since the food that I put on my table serves as the decorations for my table, I like to make it as beautiful as it is delicious. I think these Cream Cheese Stuffed Pumpkin Muffins are the perfect decoration for my Fall table. Cream Cheese Stuffed Pumpkin Muffins 2 cups all-purposed flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/4 cups pumpkin puree 3 eggs, lightly beaten 1/3 cup canola oil 1/2 teaspoon vanilla extract Cream Cheese Filling 4 oz cream cheese, room temperature 1/3 cup granulated sugar 1 tablespoon vanilla extract Topping 1/3 cup granulated sugar 1/2 cup all-purpose flour 1/4 cup walnut, chopped 3 tablespoon unsalted butter, melted 1/2 teaspoon ground cinnamon
Stir dry ingredients into pumpkin mixture.
Bake 30 minutes at 350. Pumpkin muffins as beautiful as they are delicious. Ciao! Serve on your Fall breakfast table.
if Is it normal for people to talk to their friends about food EVERY SINGLE DAY? It seems that lately, I'm having more and more food related conversations. Not sure if that's just a habit of home cooks or more of a mom trait or people all over the world are sharing recipes with their friends around the water cooler. What's even more ironic than the fact that not a day goes by that I don't discuss food with my friends, is the fact that I talk about food while I'm EXERCISING with friends. (Seems somewhat counterproductive, doesn't it?) The topic of food is often brought up during morning walks with my friend Tracy. (Probably because we're both hungry and ready for breakfast when we walk.) On one of our recent walks, Tracy shared her salmon recipe with me and it's quickly become my new favorite. I affectionately refer to it as "Tracy's salmon" in our house but for the purposes of the blog, I've named it Honey Mustard Salmon. Honey Mustard Salmon 1 Tablespoon honey 1 Tablespoon mustard 1 Tablespoon soy sauce 1 Tablespoon white wine 1 teaspoon sesame seeds 1 pound salmon filet Whisk together honey, mustard, soy and wine in a shallow baking dish. Add salmon and refrigerate up to 1 hour. I'm so thankful for foodie friends who share my love for food and pretend not to mind my incessant discussions about food related topics. And I'm also super thankful for friends who share their favorite recipes with me.
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