Cupcake MONDAY: week 5

APPLE UPSIDE-DOWN CUPCAKES

ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cups sugar
  • 1 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
  • 1/2 cup quick oats or old fashion(uncooked)
  • 1/4 cup plain yogurt (or applesauce can be used instead)
  • 1/4 cup firmly packed brown sugar, divided use
  • 2 (4-ounce each) cans spiced diced apples in light syrup or (5 homemade apples in 3/4 cup sugar ,add 1 tbsp lemon juice ,leave to sit overnight in the fridge.)

Method

  1. Heat oven to 400°F. Spray bottoms and sides of 12 medium muffin pan cups with cooking spray or rub with oil.
  2. Drain apples reserving syrup.
  3. Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.
  4. In large bowl, combine flour, oats, baking powder and cinnamon ; mix well.
  5. In a bowl blend butter  and sugar  then add eggs and shredded apples; mix well. Add to oat mixture; mix just until dry ingredients are moistened. Divide batter evenly between muffin cups.
  6. Bake 16 to 19 minutes or until golden brown.
  7.  Cool upside down on wire rack or baking sheet  5 minutes.
  8.  Serve warm. Makes 12  cupcakes.


I love these cupcakes! The apple’s not to sweet and the cake part is light and airy with just the right amount of spice. I’d eat these over apple pie any day, YUMMY!


Our holiday card is here!

I know it’s not even Thanksgiving but after last year when I returned three hundred holiday cards from printing mishaps and I had to make sure I gave myself enough time to reorder, reorder and maybe reorder again. We use to get the cards printed from a few different companies but through cost saving measures these companies no longer print on heavy cards or used a glossy coat over the image resulting in a flimsy card that fell off our mantel and looked like I printed it at home. I want the cards to look better than Martha’s, you know Ms. Stewart the unachievable measure of how my life should be and my house should look, well at least the kitchen, cupboards and my laundry room. Anyways here are the chosen images!!!


We send out different versions so family and friends can talk about how fabulous their card is and be jealous they didn’t get the other one too. No really, I just loved them both and couldn’t make a decision.

Cheers!
~Kate 

It’s raining sunshine!!!

What a wonderful sunny day as the kids run around the house playing with the props from yesterday’s photo shoot. Aidan playing firefighter with the engine red wheelbarrow and Emily walking around using one of the elephant leaves as an umbrella, the fun before the storm as today is christmas card photo day!

 Let me start by saying I love our photo every year, but as a photographer I find what I have to do to get my own 4 children with totally different personalities to cooperate is a dreaded task and I tried everything from standing on my head snapping the photo to bribery,  crying or not you’re in the christmas photo for all to see………….stayed tuned.

Welcome to Pixie Hollow…

Fall has finally arrived just in time or should I say to soon. The dining room has now been transformed into a fairy wonderland in preparation for tomorrow shoot , we must keep or subject comfortable especially the wee ones. Lucy was gracious enough to step in for a test run, what little girl would like to stay past bedtime and play dress up.

 Lucy the Garden Fairy

Cupcake MONDAY: week 4

What to make on Cupcake Monday when the cupboards are bare and no time to go grocery shopping????

I may not be Sandra Dee but I can sure whip up a tasty semi-homemade desert.

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You will need:
1 box of brownie mix (I used Betty Crocker Gluten Free chocolate brownie mix)
2 eggs (need for brownie mix )
1/4 stick butter melted(need for brownie mix )
1 teaspoon  baking powder
1 tablespoon baking soda
1 bag frozen cherries (I used Cascadian Farms frozen organic whole sweet cherries)
5 ounces of semi-sweet chocolate chunks or chocolate bar
preheat oven at 350 degrees

makes 12 muffins

mix brownie according to package adding baking soda and baking powder to mixture

puree 3/4 of the frozen cherries in the blender then add to brownie mix

finely chop up a cup of chocolate chunks and add to brownie mix

blend well

fill cupcake liner 3/4 full and add on whole cherrie in the center of each batter filled cup

bake for 20-23 minutes

let cool on rack , eat plain or top with frosting

I topped them with leftover  marshmallow fluff cream cheese frosting you can find the recipe at  NieNieCuisine .

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What could be better than the look of satisfaction on a child’s face covered in fudge brownie!

Cupcake MONDAY: week 3

~Angel Cakes~

*1 package Duncan Hines Angel Food cake mix

*1 jar of Marshmallow FLUFF(not jet puff)

mix cake batter according to package then pour evenly into 24 cupcakes

follow preheat instructions on package , then bake cupcakes for 18-22 minutes or until they have light golden color on top

cool cupcakes upside down on cool rack

using a large injector or pastry bag insert into the top of the cooled cupcakes , leaving about a quart size dowel of Fluff on top of the cupcake. The fluff will spread so do not over fill.

Now, it’s to enjoy your fairy cakes as we call them!

The thought of all you can eat cupcakes for the kids birthday party was great but making them was a different story.