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!

raspberry shortcakes

 

the goods:

 

2 and 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 stick cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream

1/4 cup buttermilk

1 cup raspberries

sanding sugar

whipped cream and berries, for serving

 

In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.

 

Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place 1 and 1/2 inches apart on a parchment-lined baking sheet. Sprinkle with sanding sugar. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack.

To serve, halve and fill with whipped cream and berries.

strawberry-jam hand pies

 

the goods:

 

2 sheets frozen puff pastry, thawed

2/3 cup strawberry jam

1 large egg yolk, lightly beaten

1 tablespoon lemon juice

1/3 cup confectioners' sugar

 

On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles or squares, and press tightly to seal edges. Freeze pies until firm, 30 minutes.

 

Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.

peanut-butter-filled cupcakes

 

the goods:

 

3/4 cup unsweetened cocoa powder, plus more for pan

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon fine salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

6 tablespoons unsalted butter, room temperature

1/2 cup creamy peanut butter

1 and 1/2 cups marshmallow topping

confectioners' sugar, for dusting

 

 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, bet in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, 3 minutes.

Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.

In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until light and fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.

 

With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs.

 

 

To serve, dust with confectioners' sugar.

(to store, refrigerate in an airtight container)

brownie-ice cream sandwich

 

the goods:

 

1 stick unsalted butter, melted, plus more for pan

1 cup sugar

2 large eggs

1/2 teaspoon fine salt

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 pints ice cream, softened

 

Preheat oven to 350 degrees. Butter a 1-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.

In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.

Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap, cut into bars, and serve. To store, wrap each sandwich in plastic and freeze.