Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Tuesday, October 28, 2014

Celebrate Fall with Sweet Potato Cranberry Pound Cake



 Fall is a wonderful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese make the cake very moist while the pumpkin spice adds the fall flavor.

Sweet Potato Cranberry Pound Cake
1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened 
2 cups sugar 
4 large eggs 
2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed)
3 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda
1/4 teaspoon salt 
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract 
2 cups fresh cranberries, washed and picked over 
1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
2. Stir together flour, next 4 ingredients in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries folding over until cranberries are evenly distributed in batter. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

or try:
Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.

Enjoy!

Wednesday, October 15, 2014

Spicy Chicken Sausage Stew with White Beans.


Cool morning temps always put me in the mood for soups and stews. I love to create a filling, healthy, low calorie soup or stew to fill my craving for cool weather food. I love this Sausage Stew since it is so filling but healthy at the same time. Red pepper flakes and white wine added make this a spicy flavorful stew!

4 Italian chicken sausages
2 tablespoon olive oil
2 garlic cloves, minced
1 large shallot, chopped
1 can(14.5 oz) Del Monte diced tomatoes, no salt added
1 can(15.5 oz) Goya Cannellini beans, premium
1/2 cup dry white wine
1/2 cup low fat, low sodium chicken broth
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
grated Parmesan cheese (optional)

Preheat oven to 375F. Spray a grill pan and cook sausage on stove medium heat for about 20 minutes, turning occasionally. Set aside to cool.
In a dutch oven place oil, garlic, and shallots sauteing until tender about 3 minutes. Add tomatoes, beans, wine, chicken broth, salt and pepper flakes. Continue to saute on medium heat for about 5 minutes. Put tomato mixture in baking pan and bake cover for 20 minutes.
Remove from oven, add sausage. Spoon stew into soup bowls, pass the Parmesan cheese.

So good and easy. Serve with a nice green leafy salad and fresh crusty bread. Oh, don't forget a nice dry white wine!

Enjoy!




Thursday, October 9, 2014

Colorful Fall Salad with Beets and Apples


A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad. 

1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow.
2 teaspoons white wine vinegar
1/2 cup thinly sliced red onions
1 tablespoon white wine vinegar
1 Gala apple, thinly sliced
3 cups baby arugula
3 cups baby kale
1/4 cup toasted chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
1 tsp. spicy brown mustard

In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes then drain.
Arrange arugula, kale, apples, onions on plate, top with walnuts. With a wire whisk combine oil, vinegar, salt, pepper and mustard to make dressing.  Serve with salad dressing on the side.

Enjoy!

Simply the Best Perfect Popovers Everytime!


I first tasted Popovers a long time ago at the famous Boston restaurant, Pier 4. The waitresses would come to your table offering you mouth watering, freshly baked Popovers. It was wonderful.
I became a lover of Popovers right after my first bite. Think crusty on the outside, with a hot soft doughy center. And so delicious, with just a little butter that melts immediately on the hot Popover.
Over the years I have seen the Popover taken to new culinary delights by stuffing them with seasoned scrambled eggs, or using them in entrée recipes. But I am a purest when it comes to Popovers; I just love them plain, with butter.
I've made this recipe forever and it has never failed me. It is easily doubled and is perfect every time. One thing about baking Popovers; you need to use a special Popover Pan. Originally all the pans were heavy cast iron, but now there are wonderfully light, easy to clean pans that make perfect popovers ever time! I like the William-Sonoma non stick pan found HERE ONLINE.

3 eggs
1 cup milk
3 tablespoon salad oil
1 cup sifted all purpose flour
1/2 teaspoon salt

Heat over to 400F Lightly grease popover pan. In a medium bowl, with a electric mixer, eggs, milk and oil until well combined.  Sift flour with salt over egg mixture, beat until smooth. Pour batter into prepared pans, filling half full. Bake 45 to 50 minutes, or until deep golden brown.

Serve hot.
Makes 6.

Enjoy!