2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
1/2 cup coffee
4 extra-large eggs
For the frosting:
2 1/4 cups heavy cream, chilled
1/4 cup confectioners' sugar, sifted
Preheat the oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar, oil, and coffee. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-22 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let the cupcakes cool completely.
For the frosting:
Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
1/2 cup plus 1 tablespoon Dutch-process cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 extra-large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup sour cream
For the caramel:
1/2 cup sugar
1/2 cup heavy cream, warmed
1 vanilla bean, split lengthwise
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract
For the frosting:
12 ounces cream cheese, cold
12 tablespoons unsalted butter, at room temperature
8 tablespoons caramel sauce
2 1/4 cups confectioners' sugar, sifted
pinch of coarse salt
Preheat the oven to 350 degrees. Line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to blend.
Combine the butter and sugar in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18-22 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes then transfer to a wire rack to cool completely.
To make the caramel:
Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center. Continue stirring very gently until all the sugar is melted, taking care not to over stir. Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream. Set aside. Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat. Carefully pour half of the heavy cream into the saucepan in a steady stream down the edge of the pan, whisking constantly. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then whisk in the remaining cream. Stir in the salt and the vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. Transfer to a bowl and let cool to room temperature.
To make the frosting:
Combine the cream cheese, butter, and caramel sauce in the bowl of an electric mixer. Beat on medium-high speed until smooth and creamy, about 2 minutes. Mix in the confectioners' sugar and salt at medium speed until light and fluffy, about 2 minutes more. Transfer the frosting to a pastry bag with a large round tip. Pipe a swirl of frosting over the top of each cupcake. Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting.
To make the chocolate sauce:
Whisk together the sugar, water, cocoa powder, corn syrup, and salt in a small saucepan. Set over medium-high heat and bring to a simmer, whisking frequently. Remove the pan from the heat once the sugar has completely dissolved. Add the chopped chocolate and set the pan aside for 1 minute, then whisk until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract. Transfer the sauce to a heatproof container and refrigerate until completely chilled.
Top the frosted cupcakes with another dollop of caramel, chocolate, and chopped pecans.
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
2 small poblano peppers (or 1 large), seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon fresh thyme
1 teaspoon cajun seasoning
6-8 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups whole milk, warmed
2 cups chicken stock (low-sodium), warmed
6-8 small red potatoes, peeled and diced small)
2 cups diced, cooked chicken
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1 teaspoon parsley for garnish
Remove one chile from the can of chiles in adobo and mince it. Remove 1 tablespoon of the adobosauce and set it aside to be used later. (Save the remaining chiles and sauce for another use.)
Melt the butter in a large dutch oven of stock pot over medium heat. Add the poblano peppers, red bell pepper, the chile from the can, cumin, thyme, oregano, and creole seasoning, and saute' for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional minute, or until fragrant. (Do not let the garlic burn.)
Stir in the flour with a wooden spoon and cook for 1 minutes, or until there is no longer any visible raw flour. Slowly pour in the warmed milk and chicken broth, scraping any bits from the bottom of the pan as you stir.
Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a knife.
Finally, stir in the chicken, both cans of corn and the reserved adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of salt
1 cup flour
2 small apples, peeled and finely diced
1/2 cup toffee bits
1/2 cup caramel bits
Preheat the oven to 350 degrees and prepare an 8x8 inch pan.
In a medium bowl, melt the butter in the microwave. Next, stir in the sugars, eggs, and vanilla into the melted butter. Add the cinnamon, salt, and flour. Mix well. Finally add the apples bits. Spread the batter into the prepared baking pan and top with the toffee bits and the caramel bits.
Bake for 28-34 minutes, or until the edges of the blondie start to pull away from the pan and the center is done. Let cool in the pan for 5 minutes, then slice and serve.