Fudge

Man, these blog posts keep getting further and further apart..
Oh well!

I wanted to branch out and try something new, and somebody recommended that I try fudge.

I've always been a little intimidated by it.. I mean, it involves boiling something, stirring constantly, not burning it (burning stuff comes so naturally to me!)... it's a lot, right?

Ingredients before they're mixed

WRONG-O!

Because that's what microwaves were invented for!

I hadn't even thought to make this in the microwave until I asked my mom for advice, and she gave me the "Duh, Taylor, how did you not think of that?" tone.

Making fudge just got a whooole loooot easier!
I didn't have any square cake pans on hand, and mom had said that a 9x13 pan was too big, so I used a round cake pan instead. It made for thick pieces, but you can cut them small! But something slightly larger than a 9x9 pan is preferable.

And most importantly... my friends enjoyed it! Yay!
Fudge Recipe

• 1 1/2 sticks margarine (I'm sure butter would work too, we're just a margarine family)
• 3 c sugar
• 2/3 c (aka 5 oz aka 1 small can) evaporated milk
• 1 small (7 oz) jar marshmallow creme
• 1 tsp vanilla
• 12oz package chocolate chips
• Optional: 1 c chopped nuts
• Note: This recipe is on the back of the marshmallow creme container! But it calls for baking squares-- far more expensive than chocolate chips!

Preparation

• Melt margarine in microwave in a 2 qt, microwave safe dish.
• Add sugar and milk; mix well.
• Microwave for 3 minutes. Stir.
• Microwave for 2 minutes. Stir.
• Microwave for 5.5 minutes. Stir.
• Remove from microwave, and add marshmallow creme and vanilla.
• (Note: Running your spatula under hot water first will get the creme out easier!)
• Once that's mixed, add your chocolate chips.
• Mix until well combined and pour into a buttered pan.
• Place in fridge to set firmly, or leave at room temperature for a more gooey texture.

Pumpkin Cupcakes

Happy Thanksgiving!
or
Happy Gluttony and Coma Day!

I think that it's obvious by now that I like baking, but SURPRISE! So does my mom!

More specifically, she likes baking CUPCAKES. And I don't just mean regular chocolate or vanilla, either.
For my birthday she made Reese's cupcakes, and lemon cupcakes.
For dad's birthday she made German chocolate cupcakes.
She's also made amazing banana split cupcakes, Twix cupcakes, rocky road, key lime, toffee, white chocolate with raspberry cream cheese, caramel apple...

And for Thanksgiving, she made pumpkin cupcakes!

Pumpkin with cream cheese frosting and sugared pecans

She makes the cupcakes themselves from a box mix, and then makes the frosting (and any other toppings) from scratch.

For these pumpkin cupcakes she added in a can of pumpkin. Then, the amazing and ambitious person she is, she made two different types of frosting: Cream cheese frosting (topped with sugared pecans), and maple buttercream (sprinkled with cinnamon).

Pumpkin with maple buttercream frosting, sprinkled with cinnamon

Included below are both frosting recipes, for your convenience. You don't have to make them both at the same time!

Pumpkin Cupcakes Recipe

• 1 box Betty Crocker SuperMoist yellow cake mix
• 1 small box vanilla pudding
• 1 c. sour cream
• 1 - 15oz can pumpkin (NOT pumpkin pie mix)
• 1/2 c water
• 1/3 c vegetable oil
• 4 eggs
• 1 1/2 tsp pumpkin pie spice

Preparation

• Preheat oven to 350
• Line a cupcake pan with 24 cupcake papers
• Combine cake mix, pudding, sour cream, pumpkin, water, oil, eggs, and spice (aka all ingredients) in a large bowl.
• Beat with electric mixer on low for 30 seconds. Beat on medium for 2 minutes, scraping bowl occasionally.
• Divide among cupcake cups (about 2/3 full).
• Bake 20-25 minutes, or until toothpick comes out clean.
• Cool completely.

Maple Buttercream Frosting Recipe

• NOTE: This recipe has been doubled to allow enough frosting to pipe
• 2 -8 oz packages full-fat cream cheese
• 1 stick butter, softened
• 2 tsp vanilla
• 1 tsp maple extract
• 8 c powdered sugar
• Cinnamon (optional)

Preparation

• Cream the cream cheese and butter until well combined and fluffy.
• Add in vanilla and maple extract, and blend well.
• Add powdered sugar slowly, until you reach the consistency you like.
• Frost/pipe onto cupcakes and sprinkle with cinnamon if desired

Cream Cheese Frosting Recipe

• 2 - 8oz packages full-fat cream cheese, softened
• 1 stick unsalted butter, softened
• 2 tsp vanilla
• 9 cups powdered sugar (2 bags = 8 cups) [This amount makes it stiff enough to pipe]
• Sugared Pecans (optional -- Recipe below)

Preparation

• Cream the cream cheese and butter until well combined and fluffy.
• Add vanilla, mix in.
• Add powdered sugar slowly, until you reach the consistency you like.

Sugared Pecan Recipe

• 1/2 c finely chopped pecans
• 3 tbsp sugar

Preparation

• In a heavy skillet, cook pecans and 2 tbsp sugar on LOW heat, about eight minutes, until sugar is melted.
• Spoon pecans onto waxed paper in thin layer, and sprinkle with remaining sugar.