As you know I’m the birthday cupcake maker at work! We had two birthdays in October. I usually let hem pick what flavor they want. They said just surprise us and use what you have on hand. So I went to the pantry and came up with turtle cupcakes! I’m a semi homemade kinda cupcake maker….I mean why do all the measuring when they do it for you right?? 😉
rted with a devils food box cake mix and followed the instructions other than I add instant coffee to the water (this gives the chocolate a deeper flavor) and I always sub Greek yogurt for the oil. This makes them healthy right…😂
Another tip is I always use an ice cream scoop to control the size of the cupcakes. It’s a perfect amount for a nice size cupcake and it makes them relatively uniform in size!
Then I bake according to the directions. In my oven they are usually done on the low end of the bake time recommendations.
After they have baked and cooled I cut a small cone out of the center of each cupcake. This will give space to fill the cupcakes with carmel (keep the cone to replace after filling) I could make my own carmel but the stuff they pour over ice cream is pretty tasty don’t you think?? (Sorry I didn’t get pics of the last two steps as this post was an afterthought…😏)
After all the the cupcakes are filled replace the cone into the cupcake and then they are ready to frost! I used a dark chocolate buttercream (recipe below) But don’t feel bad if you decide to use ready made frosting it’s pretty tasty too!
After they are frosted I sprinkled chopped pecans and drizzled more carmel sauce over each cupcake! The girls loved these cupcakes and a few of them said they were their favorite that I have made them! Hope you give this recipe a try! If you do let me know how they turned out!!
Dark Chocolate Buttercream
2 sticks salted butter
1/2 cup cocoa powder
3 to 3-1/2 cups powdered sugar
3 tablespoons milk or cream
2 teaspoons vanilla extract
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.
Add confectioners’ sugar, cocoa powder, milk, and vanilla extract with the mixer running on low.
Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of milk if frosting is too thick.
The other day I was grocery shopping and was looking at the avocados. There was another shopper looking at them also. They were on sale, so the selection wasn’t great. The other shopper proceeded to squeeze each avocado she picked up, to test if they were ripe…ugh!
I believe an avocado is like a banana or a peach, if you squeeze it you are bruising the flesh and it will lead to dark mushy areas. I personally don’t enjoy dark mushy areas on my fruit that I pay good money for! So, I took the opportunity to tell her the way I select avocados (which has rarely failed me). I learned this trick from the cooking channel years ago.
If you are buying avocados that have already turned the usual brownish green color, the only way I know to insure they aren’t too over ripe is to flick off the remainder of the stem.
If the exposed flesh is green you have an avocado that is ripe, slightly soft and creamy. Perfect! If the exposed flesh is brown, leave it! It’s over ripe and wil have dark areas inside.
Unfortunately the other shopper didn’t heed my advice, and proceeded to squeeze every avocado she picked up, leaving bruised fruit in her wake….
A couple more tidbits I’ve learned about avocados:
Don’t buy all of them the same color if you aren’t planning on eating all them right away. I usually buy a couple that are suitable for eating right way and a couple that are more green to have later in the week.
Green avocados will ripen on the counter nicely
To stop or slow the ripening put them in the refrigerator
Store an unused half with the seed still in it, in the refrigerator
Wrap the unused half in plastic wrap with the wrap touching as much of the exposed flesh as possible. This will cut down the amount of browning. If it’s too brown when you are ready to eat it, scrape off the brown layer and it will be nice and green underneath!
I love avocados (if you couldn’t tell 😉 I hope I have been able to make choosing the perfect avocado easier for you! Enjoy!
This evening I have been getting a few things ready for Thanksgiving. Since I have to work all day, the day before Thanksgiving, the more I can get done beforehand the better! We actually have two celebrations, one on the day for my husbands family which we are hosting. The other is on Sunday with my family. Each celebration has their own traditions in regards to the menu. The menu for my husbands family is traditional. I have in dish they request every year which is, Glorified Cabbage. It’s like a cheesy scalloped cabbage casserole. I was given the recipe years ago by a friends mother (thank you Sharon!) Here it is, I promise I’ll post a pic after I make it Thursday!
My family’s relatively new tradition is to have a vegetarian, gluten, soy, corn, peanut free, low cholesterol menu. This will be the second year for this due to dietary restrictions of a few family members. What we have at this celebration is veggies and dip, soups, salads and desserts. I know it sounds like it would be difficult to fulfill these parameters but it’s easier than you think! I make black bean sweet potato chili (Recipe courtesy of Whatsgabycooking.com) and apple crisp.
One thing I always make at the holiday time is banana salad, it was my grandmothers recipe. Although, I have written it down on my own recipe card I still pull out my grandmothers recipe card. It’s in her handwriting and has many stains on it but I feel like when I use it she is right there in the kitchen with me.😍 It’s not really a salad but more of a caramel pudding with bananas and peanuts. So if your a peanut butter and banana lover you should try it!
Everyone enjoy your traditions new or old and have a safe and happy Thanksgiving!
At work I am the designated cupcake maker for all the birthday celebrations. This month we had two birthdays and today was the celebration. The two birthday girls agreed on pumpkin cupcakes! We have one co-worker that has to be gluten free, so gluten free pumpkin cupcakes with maple buttercream icing was the choice.
Here’s the recipe:
1 cup All-Purpose Gluten Free Flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1 1/3 cup granulated sugar
1 cup pumpkin purée
Preheat oven to 350
Beat eggs, sugar and pumpkin together in a large mixing bowl. In a separate bowl combine dry ingredients and spices. Add dry mixture to wet mixture beat till combined.
Line cupcake pan with liners and fill 3/4 full.
Bake for approximately 16-18 minutes (until a toothpick comes out clean) makes approximately 12 cupcakes
Maple Buttercream Icing
2 sticks room temperature butter
3/4 powdered sugar (more if needed to thicken)
1 cup pure maple syrup
1/4 tsp kosher salt
Combine all ingredients and beat until syrup and sugar are incorporated approximately 1 minute. Increase speed and beat for approximately 5 minutes until light and fluffy. (This works best with a stand mixer with a whisk attachment, but can be done with a hand mixer also.)
Refrigerate any leftovers in an airtight container.
I always wrap up an individual cupcake for the birthday girl/s.😊