A Spiked Eggnog is a Happy Eggnog...

That being said, a spiked eggnog cupcake is a happy cupcake! I am not a fan of eggnog but Laura is. I feel like she's deprived every holiday season because I turn my nose up at it. So I decided to bake eggnog cupcakes. Wow! These are delicious. The cupcake recipe makes 12. The frosting is probably enough for a little over 2 dozen cupcakes. I froze the leftover frosting to use on a future batch of cupcakes.

 Eggnog Cupcakes with Bourbon Caramel Cream Cheese Frosting

Cupcakes:

1/4 cup bourbon

1 cup eggnog

1/4 cup vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1 cup sugar

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 and line a 12-cup muffin tin with paper liners.  In a small bowl, mix together the bourbon, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.  In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder, and salt.  Pour the liquid ingredients into the dry ingredients and whisk until just combined.  Divide evenly between prepared muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly pressed.  Cool in the pan 5 minutes then transfer to a wire rack to finish cooling.

Frosting:

2 tablespoons brown sugar

2 tablespoons heavy whipping cream

1 tablespoon butter

pinch of salt

2 tablespoons bourbon

1 1/2 packages cream cheese, softened

1/2 cup butter, softened

4 cups confectioner's sugar

To make the bourbon caramel, heat brown sugar, cream, butter, and salt over medium high heat, whisking until sugar is dissolved.  Continue cooking for another minute. Pour in bourbon and stir to combine. Take off heat and let cool.

Beat cream cheese and butter until soft with an electric mixer.  Add the confectioner's sugar and beat to combine.  Add the bourbon caramel and beat to combine.

Frost the cupcakes and dust with nutmeg, if desired.

 

Meatless Monday!

So, I started this blog with the intention of just posting my cupcakes and muffins but sometimes I'm going to share other recipes that I think are worthy. This is definitely one of them! I've been trying to convince Laura and Brennan to participate in Meatless Monday for a while now but they are both very dedicated carnivores so it was no easy task. They finally agreed, probably to get me to stop nagging them!

Laura had Baltimore Nighthawks football practice on a frigid Monday night a couple of weeks ago and I wanted to have a dinner ready for her afterward that would really warm her up. This did the trick!  I sauteed some baby spinach with a clove of chopped garlic and some onion and served that on top of the risotto with some warm, crusty bread.

Wild Mushroom and Red Wine Risotto

5 1/2 cups vegetable stock

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

salt and pepper

1 1/2 cups Arborio rice

1/2 cup dry red wine

2 tablespoons unsalted butter

1 pound mixed wild mushrooms, thinly sliced ( I used porcini mushrooms and baby bellas )

1 shallot, minced

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

In a medium saucepan, bring the vegetable stock to a simmer. Keep warm.

In a large saucepan, heat the olive oil.  Add the onion, season with salt and pepper, and cook over medium heat, stirring, until softened, about 5 minutes.  Add the rice and cook, stirring, for 1 minute.  Add the wine and cook, stirring until the wine is absorbed.  Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until it is nearly absorbed.  Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  The risotto is done when the rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.

Meanwhile, in a large skillet, melt the butter.  Add the mushrooms and shallot, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until softened and brown, about 10 minutes.  Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately. Makes about 6 servings.

It's the Great Pumpkin, Charlie Brown!

I promise... This is my last pumpkin recipe of the year. Really, it is. This year Laura had to work on Thanksgiving so Brennan and I had dinner at my parent's house. Then we had Thanksgiving II at home on Friday. We planned our menu of ham, sauteed brussels sprouts, green bean casserole, and au gratin potato casserole and Laura went to the grocery store to get everything. But we forgot dessert! How did that happen!? She saved the day by grabbing a Keebler pie crust and everything needed for the recipe on the back of the label. It was actually pretty darn good! Super easy, too!

Fluffy Pumpkin Cheesecake Pie

2 packages (8 oz. each) cream cheese, softened

2/3 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 can (15 oz.) pumpkin

1 Keebler Ready Crust Extra Serving Size Pie Crust

In large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar and spices. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in the pumpkin. 

Pour into crust (on a baking sheet). Bake at 350 F for 35 to 40 minutes or until center is almost set. 

Cool for 1 hour on wire rack. Refrigerate at least 3 hours before serving. Garnish with whipped cream and a little spice. Enjoy!

And the Winner is...

The poll results are in and the next cupcake I'll be baking is...

Peanut Butter Cup!

Thanks to everyone who voted. Brennan is the one who gave me the idea so he'll be tickled! Laura will have to wait on those mint chocolate chip cupcakes!

Time to Hit the Trails!

I won't be baking this weekend because Laura and I will be backpacking in the Monongahela National Forest in West Virginia. Woohoo! I've been looking forward to this hike for months! Thinking about hiking reminded me of the Trail Mix Muffins I made for a day hike some months ago. They were delicious and perfectly packable!

Trail Mix Muffins

2 1/2 cups all-purpose flour
1 cup rolled oats (plain oatmeal)
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
2 cups buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups trail mix (got mine at Trader Joe's. It had chocolate and peanut butter chips. Yumm!)

Preheat oven to 400. Line two 12-cup muffin tins with paper liners.

In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract. Pour into dry ingredients and mix until just combined. Stir in trail mix.

Divide batter evenly into prepared muffin cups. Each cup will be about 3/4 full.

Bake for 15 minutes, or until muffins are golden brown and a toothpick inserted into the center of each comes out clean. Cool on a wire rack.

Makes 24 muffins

Pumpkin and More Pumpkin...

I baked these muffins last weekend for coffee hour at church. They were pretty good but I'd make a couple small changes next time. The one I ate stuck to the liner more than I'd like. Now, that could mean I need to add a little more oil or it could be the unbleached liners. Also, I'd like a little more pumpkin pie taste so next time I'll try more cinnamon and nutmeg. Here's the recipe, unaltered. Please excuse the blurry picture. I dropped my camera in the sand while camping so I had to take this with my cell phone.

Pumpkin Cheesecake Muffins

Cream Cheese Filling:

3 ounces cream cheese, softened

2 tablespoons sugar

1 tablespoon milk

1 teaspoon vanilla extract

Muffins:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/4 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

2 eggs, slightly beaten

1/2 cup canned pumpkin

1/2 cup milk

1/2 cup brown sugar, packed

1/4 cup vegetable oil

Preheat oven to 375 degrees. Line standard muffin pan with paper liners.

To make cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.

To make muffins, whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

In a large bowl, beat eggs, pumpkin, milk, brown sugar, and oil until combined. Stir in the flour mixture, until just moistened and mixed. Divide batter between 12 muffin cups.

Please 1 teaspoon of cream cheese filling in each muffin cup and press lightly into the center of the batter.

Bake about 25 minutes until golden. Cool on a wire rack. Makes 12 muffins.

Me? Gluten-Free!?

Nope, not usually! But when the UUCA FoXY group planned our camping trip I volunteered to bake gluten-free muffins...VEGAN gluten-free muffins. Let me just tell you, I was more than a little intimidated. I did some research and quickly realized I'd be dealing with lots of ingredients I'd never even thought about using before (sorghum flour? xanthan gum?). With a little help from a friend, I decided on Gluten-Free Pumpkin Muffins. It's autumn and everyone loves pumpkin, right? I found all of the ingredients at MOM's Organic Market and ShopRite. Shopping gluten-free isn't as hard as it once was. But, it's NOT cheap! These muffins were easy though and tasted amazing. You'd never know they were vegan and gluten-free! I hope you enjoy them as much as we did!

 

 Gluten-Free Vegan Pumpkin Muffins

Preheat oven to 350 degrees. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together:

1 cup sorghum flour

1/3 cup organic coconut flour

1/2 cup almond flour

1/2 cup tapioca starch

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

Add in:

1 1/3 cups packed organic light brown sugar

1 cup organic canned pumpkin

1/3 cup light olive oil

2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan

1 tablespoon vanilla extract

1/4 teaspoon lemon juice

Add in:

1/2 cup vanilla almond milk

Beat the batter to mix the ingredients.

Stir in:

1/2 cup roughly chopped pecans

Spoon the batter into muffin cups, filling them close to the top. Smooth the tops using the back side of a wet spoon.

Add a pecan half to each muffin top.

Bake until domed and golden, roughly 22 to 25 minutes. Cool on a wire rack.

Welcome to Whisk Me Away!

I'm *very* new to the whole blogging thing but figured I'd give it a shot. So, first a little about me. I live in Maryland with my fiancee, Laura, and our son, Brennan. And two crazy cats, Jack and Jezebel. About a year and a half ago I decided I'd start baking. This was after so many people told me I'd probably be great at it because I'm so meticulous. Well, they were right (if I do say so myself)! It quickly became my favorite hobby. For Christmas last year my family bought me a KitchenAid mixer...I felt like the luckiest girl alive!

I'll try to update this blog as I try new recipes. Cupcakes and muffins are my favorite! Stay tuned for yumminess!