Fancy Pumpkin Cupcakes

I want to preface this post with the disclaimer that these are EASY!!!! The following pics are my first attempt at making these. My daughter Hailey actually mixed all the dry ingredients, cracked the eggs, and ran the mixer (with my help) to blend the eggs and pumpkin. The only thing I did for the cupcake part was to mix the wet and dry ingredients together. I don't usually make cupcakes from scratch, but I really wanted to try this and see if it was as easy as the author claimed. It was!
I want to be sure and give credit to the author of this recipe. She did an amazing job and I am indebted to her for this wonderful creation. http://kitschygirlsguide.blogspot.com
These were a breeze to make and looked like a gourmet cupcakes. Several people commented that there was NO WAY I had made these at home, and if I did I must be 'Martha Stewart'. Well...I am not Martha and I did make them at home. I have Kitschy Girl and Demarle to thank for my 'gourmet' looking/tasting cupcakes. So, without further delay, here they are!!

Preheat oven to 350 degrees F

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/4 teaspoon allspice

 1 cup brown sugar packed

1 cup granulated sugar

In a bowl whisk together spices, flour baking soda, baking powder, and salt. Add both sugars slowly ad whisk so there are no lumps.

NEXT:

4 eggs

2 sticks melted butter unsalted

1 15oz can pumpkin puree

In a large, separate bowl beat eggs with an electric mixer until yokes and whites are combined. Add pumpkin puree and mix. Add melted butter and mix again. Slowly add dry ingredients and mix until well combined.

 Fill cupcake wells 3/4 full and bake for 25 minutes. I was able to get 30 each of the Demarle Mini Muffin Tray and 12 each of the Demarle Regular Muffin tray. I baked the mini muffin and the regular muffin at the same time and then refilled the mini muffin (remember to fill the empty wells half full with water).

While you are waiting for the cupcakes to bake you can make the Cream Cheese Frosting and put it in the Demarle At Home Pastry Bag fitted with the large round tip:

8oz softened cream cheese

6 tablespoons butter

4 cups powdered sugar

1 teaspoon vanilla

Combine all ingredients. I used a hand mixer to blend them together and get it really smooth.

This is not a super stiff or sweet frosting so I wouldn't recommend a fancy piping job. I used the large round tip on my pastry bag and I frosted them slightly in from the edge, so you would see the chocolate.

 Ganache

1 4 oz Ghiradelli Semi Sweet bar

1 4oz Ghiradeli 60% bar

or

8oz of dark sweet chocolate, shaved

6 tablespoons of butter (room temperature)

1 teaspoon vanilla

Using a double boiler (or a pot of boiling water with a metal bowl on top). Melt chocolate with half the butter. Remove from heat, add remaining butter and add vanilla.

While ganache is hot dip each cupcake into it and set aside to cool.

The ganache will get firm and glossy as it cools and makes a beautiful presentation. Don't be afraid of ganache if you haven't worked with it before, it's unbelievably easy. Really!!

Pizza Bowl, BBT Bites, Tarts

Here are the recipes from the Cooking Workshop last night! I had so much fun and the food was VERY good. These are MUST HAVE recipes to use in your kitchen.
P.S. Everything was so good that I didn't get to take pictures! As soon as I get some I will add them to this post.

Bacon, Basil, & Tomato Bites

8 strips bacon, fully cooked and chopped

1 medium onion, chopped

1 medium tomato, chopped

½ cup parmesan cheese

¼ cup mozzarella cheese

½ cup mayonnaise

¼ cup fresh basil, chopped

1 can of refrigerated biscuits (flaky kind)

Preheat oven to 350 degrees F and place oven rack in center position. Use the Mini Muffin tray on the Perforated baking sheet and set aside.

In Mixing bow, combine all ingredients except for the biscuits. Separate each biscuit into 2 to 3 layers and flatten slightly in your hand. Place teaspoon of mixture in middle of dough and pull up sides to close like a purse. Place closed biscuit in tray and repeat!

Bake for 10-12 minutes, or until tops are golden brown. There was a little mixture left over, so I would estimate this make about 25 each. VERY delicious and EASY!!

Tuscan Pizza Bowl
INGREDIENTS:

• 1 ball Demarle in the Kitchen Herb Pizza Dough (1/2 recipe)
• 6 stalks asparagus, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 6 green onions, chopped
• 1 cup baby spinach leaves
• 1 vine tomato, diced
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• ½ teaspoon Demarle in the Kitchen Sel Gris Sea Salt
• 1 cup mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese (optional)
•  1 TBLS Demarle in the Kitchen Roasted Garlic and Chive Herb Blend
• Demarle in the Kitchen Apple Pear Balsamic Vinegar

WHAT TO DO:

1. Place Grande Mold upside down on the Large Perforated Baking Sheet.
2. Place the dough ball onto the Roul’Pat and roll into a circle that will completely cover the reverse side of the Grande Mold with a little extra allowed for shrinkage.
3. Gently lay dough over the reverse side of the Grande Mold. 
4. Place vegetables, olive oil, and sea salt in Round Mold and toss. Put in microwave for 2-4 minutes (with Octagonal Silpat on top) till veggies are tender.
5. Bake crust for 8-10 minutes until center of crust is a light golden brown and edges are cooked. Remove from oven and cool for 5 minutes.
6. Unmold crust onto plate.  Fill with vegetables top with herb blend and cheese and drizzle with the Apple Pear Balsamic Vinegar, bake for 5-8 minutes till cheese is completely melted. Serve right away and enjoy!

Fruit Tartlet with Fresh Whipped Cream

1ea 15 oz. package pie crust dough

Fresh fruit of your choice, blueberries, mandarin oranges, raspberries, strawberries, sliced peaches, sliced kiwi, sliced strawberries, etc.

Cream:

2 cups heavy cream

¼ cup confectioners sugar

½ tsp pure vanilla extract or ½ vanilla bean, split lengthwise (optional)

Preheat oven to 350 degrees F and place oven rack in center position. Plae Tartlet Tray on Perforated Baking Sheet and set aside. Roll piecrust out on Roul’Pat. Cut with Round Dough Cutter, Press dough into tartlet wells using the Shaper. Prick dough with fork. Bake until lightly brown. Remove from oven and cool just a few minutes.

In a chilled bowl, or kitchen aid mixer bowl, combine cream, confectioner’s sugar and vanilla extract or bean. Starting on low speed and gradually increasing to medium high, whip about 3-5 minutes or until stiff peaks form.

Spoon into Pastry Bag that is prepared with tip of your choice and fill tartlets. Garnish with desired fruit!! YUM!!