Snickers Cupcakes

Who has leftover Halloween candy?  Or did you already eat the loot and any personal remnants this weekend...and maybe even went back to the grocery store to buy the clearance candy?  It's okay to tell me if you did.  I won't judge.  We're all friends here :).

With the rain and spooky howling wind on Halloween night, we ended up with maybe half the number of trick-or-treaters that we normally get.  Some neighboring communities postponed their trick-or-treating.  To that I say "weak sauce!" and we used to go out in the SNOW and it was dark outside because we had daylight savings earlier back then.  But I digress.  For those that braved the weather we gave out extra candy and yet still had quite a bit remaining.

Snickers are my favorite candy.  I love the chewy nougat texture contrasting with the crunchy peanuts and sticky caramel.  What's not to love?

The only way that they could be better is by paying homage to them in the form of a cupcake.  I made these cupcakes for my son's 2 month birthday but they'd be a great way to use any leftover candy...or just because.

It's essentially doctored up cake mix with a homemade caramel frosting.  I love foods that look "fancy" :).  Normally I'm adverse to using shortening but it makes the frosting whip up all silky like a dream.  I bet it'd be even more awesome with butter flavored shortening.  But if the thought of using shortening makes you absolutely gag then by all means feel free to use just all butter instead.  Mmm...butter...

One Year Ago: Best Potluck Mac and Cheese and Buca Di Beppo's Spicy Chicken Rigatoni
Two Years Ago: Mini Triple Treat Cupcakes, Peach Whiskey Barbecue Chicken, and Napa Cabbage Salad
Three Years Ago: Chicken and Cheddar Dog Treats
Four Years Ago: Turkey Bean Pumpkin Chili

Snickers Cupcakes

Ingredients

For the Cake

• Your favorite chocolate cake recipe or boxed chocolate cake mix (Being a new mom, I went boxed.  No shame in that!)
• 24 frozen Snickers miniatures

For the Frosting

• 2 sticks unsalted butter, room temperature
• 1/2 cup shortening 
• 2 teaspoons vanilla extract 
• 1 1/2 pounds powdered sugar 
• 1/3 cup caramel topping plus more for drizzling 
• 1/4 teaspoon salt 

For the Decoration

• 12 frozen Snickers miniatures
• Caramel topping
• Chopped peanuts

Directions

1. Preheat oven to 350 F.  Line two 12-well muffin tins with paper liners.
2. To make the cupcakes: In a large mixing bowl, prepare cake according to package directions.  Evenly divide the batter among the prepared pans.  Gently push a whole frozen Snickers Miniature bar into the center of the batter until the candy is flush with the surface of the batter.  Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes on a wire rack. 
3. To make the frosting: Cream together the butter and shortening using an electric mixer. Beat in the vanilla extract, salt, and caramel topping.  Gradually add the powdered sugar, mixing thoroughly between additions until all of it has been added. 
4. To decorate: Cut each remaining Snickers bar square on the diagonal so that you have 24 halves.  Garnish with chopped Snickers bar halves, chopped peanuts and a drizzle of caramel topping. 

Source: Frosting from My Baking Addiction

SRC: Cinnabon Caramel Corn

Oh.my.word!  I just might be in trouble now that I discovered this recipe.  I've always loved gourmet popcorn and for awhile, I spent a small fortune on Dale and Thomas Popcorn.  Now that I tried this recipe, someone's going to have to save me from myself!

For this month's Secret Recipe Club, I was introduced to Veronica's blog, Veronica's Cornucopia.  She makes roughly a 2-to-1 ratio of sweets to meals and sides so I figured sweets were the way to go.  I didn't have to search far because right in her highlighted popular recipes listings I found something that immediately caught my eye - Cinnabon caramel corn.

In making this recipe, I actually got to kill two birds with one stone.  I'd seen recipes for homemade microwave popcorn floating around pinterest for quite a while now.  It is said that all that is needed to create healthy, homemade popcorn was corn kernels, a paper lunch sack, and a microwave.  I followed the directions and held my breath while watching the bag spin round and round on the microwave turn table.  Then, like magic, I heard the kernels start to pop!  Pop, pop, pop pop pop!  Once it was done, I cautiously opened the bag and there they were.  Fresh, fluffy, perfectly cooked popcorn that was made in under 3 minutes without oil, without scary microwave popcorn bag liner chemicals, and without a special machine.  It was amazing!

Now, I could have topped my popcorn with a bit of salt, butter, and/or other seasonings and then stopped there for a pretty healthy, fiber-filled snack.  But, I pushed onward knowing this batch of popcorn had a different destiny.  Dutifully I used my microwave again to prepare the caramel and  then coated my precious popcorn with the mixture.  Then it went into the waiting oven and it got all caramelized and crispy.  With each stir I had to "sample" the warm caramel corn to ensure it was progressing.  Finally, it was done.  Again, I could have stopped right here but no, it needed a bit more to complete its gourmet transformation.  A quick drizzle with the almond bark and then another "sample".  Perfection!  I'm pretty sure I could have stood at my kitchen island and ate the entire pan warm and fresh from the oven.  After it cooled, I "sampled" some more.  Cinnamon and caramel and nuts and chocolate oh my!  Needless to say, I was hooked!

Seeing how easy this recipe was, I promised my husband that I'd make him his own special batch drizzled with his favorite sweets combination, peanut butter and chocolate.  This would make an excellent holiday and/or Christmas gift.  Your friends will think you're such a crafty person and may not believe you when you say that you made it from scratch.  They'll probably even beg you for the recipe ;).

Special thank you to April of the blog Angel's Homestead SRC ring leader and Debbi of the blog Debbi Does Dinner, our Group C Hostess!  Please also check the blog hop to see what everyone else in Group C made this month!

By the way, have you shared then commented on each of my Mac and Cheese Monday posts?  Each week there's a new chance to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See here for full contest details.  Good luck!

• Best Potluck Mac and Cheese
• Smoked Mac and Cheese
• Bonnie's Grammy's Mac and Cheese

Cinnabon Caramel Corn

Ingredients

• 12 cups Easy Microwave Popcorn (recipe follows)
• 1 cup roughly chopped pecans 
• 1 cup brown sugar 
• 3/4 tsp cinnamon 
• 1/4 cup Karo syrup (or honey makes a good substitution) 
• 1 stick (1/2 cup) real salted butter
• 1/2 tsp baking soda 
• 1 tsp vanilla 
• 3 squares almond bark

For the Easy Microwave Popcorn

• 1/2 cup popcorn kernels, divided
• 2 brown paper lunch bags

Directions

1. Place 1/4 cup of popcorn kernels into each bag.  Fold the bag over in half-inch increments, twice.
2. Place one of the bags in the microwave standing upright and set for 3 minutes (popcorn may be done after 2:30 to 2:45) or use the popcorn button if available.  Listen carefully for kernels to stop popping.  As soon as the popping stops, take the bag out of the microwave.  Repeat with the second bag.
3. Preheat oven to 250 degrees F.
4. Place popcorn and chopped pecans in a large bowl and set aside.
5. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of the sugar mixture.  Pour corn syrup over the top of everything.  Microwave the mixture on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir again.  Then, return to the microwave for 2 minutes more.  
6. Remove from the microwave and add in vanilla and baking soda.  Stir to combine.  The mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir until well coated.
7. Spread coated popcorn mixture onto a foil-lined jelly roll pan.  Place in the oven and bake for 30 minutes, stirring every 10 minutes.  Remove from oven.
8. Melt almond bark according to package instructions.   Using a fork, drizzle all over the popcorn mixture.  
9. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Source: Slightly modified from Veronica's Cornucopia as originally from Our Best Bites; Easy Microwave Popcorn from Good Thymes and Good Food as seen on Prevention RD

Peanut Butter Cookie with Salted Peanut Caramel

Hello friends.  I'm sorry that I haven't blogged AT ALL this month.  It's been busy, to say the least.  Somehow, I still found time to participate in not one but two holiday cookie exchanges, though.  So, I figure I'll share the yummy cookie recipes with you all this week.

This one was my favorite of the three that I made.  I'm a sucker for anything with caramel (and, I'll admit to cheating and making semi-homemade caramel in this case but left the original recipe intact in case you have more time than I did).  They're pretty, too.  A wonderful addition to any holiday spread!

Peanut Butter Cookie with Salted Peanut Caramel

Yields: 50 cookies




Photo credit: Emily H.

For the cookie dough

• 8 tablespoons (115g) unsalted butter, at room temperature
• 1/2 cup (120g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (200g) creamy salted peanut butter (see Note)
• 1 3/4 cups (250g) flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the salted peanut caramel*

• 1 cup (250ml) heavy cream
• 1/2 cup (125ml) water
• 1 cup (200g) granulated sugar
• 1 tablespoon light corn syrup
• 1/8 teaspoon coarse salt
• 3/4 cup (100g) finely chopped roasted salted peanuts

*Note: If you're feeling lazy like me, just add a splash of cream (or milk) and pinch of salt to caramel candies  and melt those down.  Fill the thumbprint wells with the caramel mixture then top with chopped nuts.


Optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Directions 

1. Preheat the oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
2. With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl. Beat in the peanut butter.
3. In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour.
4. Scoop up tablespoon-sized portions of the dough and roll each piece between your hands so they’re as smooth as possible so they don’t crack at the edges when performing the next step.
5. Space them 1 1/2-inches (2 cm) apart on the baking sheets, then use the rounded end of a wooden spoon, or your thumb, to make a depression in each one. Don’t worry much if the sides crack; push them back together.
6. Bake the cookies for 13-16 minutes, rotating the baking sheets midway during cooking, until they are light-golden brown and the edges barely start to darken. Remove from oven, and while they’re warm, press in to reinforce each depression with the end of the wooden spoon. Let cool completely.
7. Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.
8. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.
9. Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

Storage: Cookies will keep in an airtight container, at room temperature, for 3 to 4 days. The unbaked dough can be rolled into rounds and stored in a heavy-duty freezer bag in the refrigerator or freezer, until ready to bake.

Source: The Art and Soul of Baking by Cindy Mushet as adapted by and seen on David Lebowitz