parsnip cupcakes with cream cheese frosting

 

the goods:

 

1 cup all-purpose flour

1 teaspoon ground cardamom

1 and 1/2 teaspoons baking powder

1/4 teaspoons fine salt

3/4 cup packed light-brown sugar

2 large eggs

2/3 cup vegetable oil

1 tablespoon pure vanilla extract, divided

2 cups grated parsnip (from 1 large peeled parsnip)

8 ounces cream cheese, room temperature

1/2 stick unsalted butter, room temperature

1/2 cup confectioners' sugar

pumpkin pie spice, for serving

 

Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

 

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.

 

In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes. Sprinkle with pumpkin pie spice.

 

Warning: may cause face dives head first into it's yumminess!

chocolate-cherry blondies

 

the goods:

 

2 and 2/3 cups all-purpose flour

4 teaspoons baking soda

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

2/3 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 cup dried tart cherries

 

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

 

In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

 

Press mixture into a 9-by-13-inch metal baking pan. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely on a wire rack. Cut into squares.

candy corn rice crispy treats

 

the goods:

 

9 tablespoons unsalted butter, divided

12 cups mini marshmallows, divided

3/4 teaspoon fine salt, divided

9 cups puffed-rice cereal, divided

1 tablespoon grated orange zest

orange food coloring

1 tablespoon grated lemon zest

yellow food coloring

 

Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons butter over medium. Add 4 cups marshmallows and 1/4 teaspoon salt; stir until melted. Stir in 3 cups rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer. Rinse saucepan.

Repeat step 1 twice: To second batch, add orange zest and orange food coloring to marshmallow mixture before adding cereal, then press into pan.

To third batch, add lemon zest and yellow food coloring to marshmallow mixture. Press third batch into pan.

 

 

Let set for 2 hours, or overnight. Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into slices. Cut each slice in half crosswise.

 

Using your hands, gently mold each treat into a candy-corn shape.

 

Individually wrap each treat in plastic, and do some reverse trick-or-treating like me and my kids did, or enjoy them with your family!