Mum Flowers and Snickerdoodle Cupcakes with Swiss Meringue Buttercream

I've had a real Martha Stewart kind of day, literally.

Last month my fellow cake decorating friend Shannon, bought me Martha's Cupcakes book as a birthday gift. While I only drooled over the photos when I leafed through it, I just knew that when we got together at our next 'decorating practice' session that I would certainly have to try at least one of the recipes.

Fast forward to last night.

As nature would have it, I looked through the book the night before she was to come over. Which would be fine if all I had to do was look at the book--but I was supposed to make the icing and the cupcakes before she would arrive at my house at 12 noon the next day. oops!

I quickly tried to narrow down a recipe that wouldn't require me to make a trip to the store. I typically have a fully stocked pantry but since I have been lax in the cooking department lately, there were a few items I was out of--like cake flour. Cake flour just happens to be what all Martha's cupcakes have in common.

Honestly, there is a conversion for cake flour for all purpose flour, but at 8pm last night, I couldn't be bothered. I just used all-purpose flour for these cakes but I am thinking next time--I may want to follow the recipe for that because I think the cakes turned out a bit too dense. I used buttermilk instead of the milk and if you really are looking for flavor, my advice is add more cinnamon and possibly some other spices (cloves, nutmeg?)

These cupcakes weren't bad. Not my favorite and definitely something I could make improvements on. BUT the concept of a snickerdoodle cupcake? Divine! Especially for fall!

To top it off, I used Martha's Swiss meringue buttercream. Normally, I will ONLY make my 'go to' Italian meringue buttercream, but I really wanted to just see how Martha's was. Afterall, this was just for a practice round of decorating cupcakes anyway.

I must say, BOTH of us were pleasantly surprised over the taste of the Swiss meringue. It seemed more flavorful than the Italian meringue....more buttery. What's even better? It's a great frosting for piping out mums! (forget the Wilton buttercream I had prepared--that was getting us nowhere!!)

I so wish I got a picture of us--eating leftover frosting with a spoon.

As Martha would say "It's a good thing".

For the recipe:

Snickerdoodle cupcakes

Swiss Meringue Buttercream (cut in half)

TWD: Tall and Creamy Cheesecake and Double Trouble!

I am doing TWD this week…out of order. Anne of Anne Strawberry is hosting this version of TWD, so if you would like the recipe, check here! (If it is not posted yet, check back later in the month as Cheesecake wasn't on the TWD menu until the last week of December!)

If there were ever a cheesecake to change my mind about all cheesecakes….it would be this one. Yes, I admit, I have never really been a huge fan of it. But something struck me about this recipe that I was enticed to give it ‘one more try’. Not only did the recipe it include so many tips and direction, but it also gave so many enticing ideas for change.

I thought, change is good.

Let’s face it, we all go to restaurants and see the same old tired cheesecake listed on the menu. It’s enough to make me pass on dessert (almost). I don’t know about you but I was ready to experience a ‘new’ and improved cheesecake.

And "New and Improved"...it was!

I used the gingerbread crust from "Baking From My Home to Yours". My Cheesecake flavor I chose was cinnamon to compliment the gingerbread crust, but surprisingly, Dorie didn't have that in her book (out of ALL the numerous suggestions...I was really surprised!). So I added a few teaspoons of cinnamon.

My other alteration was that I used half mascarpone cheese and half cream cheese just because I am not a huge cream cheese fan. The mascarpone gives it a milder, creamy taste that was amazing!

And...there is an added bonus!!! (insert snide comment for the home shoppers network...lol!)...I made mini cheesecakes so it allowed me to sneak in a chocolate crust and orange cheesecake. I know...pretty crazy for a gal who didn't care for cheesecake!

So this week of TWD was a success! I think I might just make this again for Christmas!

Homemade Granola

I never really thought about making Granola myself until my husband and I went on our one year anniversary trip to Napa/Sonoma Valley in August. We stayed at the Kenwood Inn and Spa www.kenwoodinn.com for a few days and they made the best homemade granola I have ever tasted. I was hooked! So upon my return home, I made a batch and it’s now one of my favorite things to munch on at my desk at work. (This is now my THIRD time in one week to make this).

It’s filling and it can sustain me until lunchtime (I know, even for me). PLUS, it’s got that added bonus of oats for a cholesterol reducer, dried fruits with antioxidants, cinnamon which is also heart healthy, and if you use the right nuts, you can get some omega 3’s in there as well. It’s got a nice light crunch, and very cinnamon-y. So there you have it…not only is it healthy, but it’s GOOD!

I dare you to make a batch and not eat it in one sitting. Go on…give it a try!! You have nothing to lose but those preservatives in your other morning cereals and chances are you have most of these ingredients just sitting in your pantry.

Recipe derived from "The Joy of Baking", with my personal changes

Coco’s Homemade Granola

3 Cups of Oats (not instant)
½ T Wheat Germ
¾ Slivered Almonds (or any almonds, something chopped is easier to eat)

1/2 Cup Chopped Pecans
½ Sunflower seeds
1 T. Cinnamon (I don’t know about you but Im wild about cinnamon and its good for you, so I added 2 T.)
1 t. Vanilla (I’m not shy on vanilla, feel free to add a ½ t. more)
¼ t. Kosher Salt
1 T. Brown Sugar (optional-I used it)
2 T. Honey
2 T. Canola Oil
½ Cup Pure maple Syrup (Grade A Dark Amber) Spare yourself the disappointment and please don’t use the processed junk--no I won't name names. :)
1 Cup Dried Fruits—reserve. (I have used dried cherries, blueberries, raisons, dates.)

Ingredients

Preheat oven to 325 degrees. Lightly grease pan, OR you can use parchment paper.

In a large bowl combine: Oats, wheat germ, nuts, sunflower seeds, cinnamon, salt.

In another bowl combine: Vanilla, Brown Sugar, Honey, Canola Oil, and Maple Syrup.

Add the liquid mixture to the dry mixture. Stir until combined. Spread on baking sheet.

All ready for the oven

Cook for 30-40 minutes. Stirring occasionally. (This allows the mixture to brown evenly and great that nice light crunch).

Cool on wire rack, breaking up any large chunks/pieces while warm. Store in airtight container in the refrigerator to keep fresh for several weeks.

Add the dried fruits once mixture is cooked and cooled.

Cooled granola with various dried fruits

**Makes 5 cups


Top with lowfat yogurt for a great breakfast or treat!

Granola with yogurt, now if I could just start making my OWN yogurt...we're in business!

Me, taking a break on Saturday while working on new recipes