Bacon Maple Cupcakes

I dreamed these up a few months ago. Bacon, THE American condiment. I LOVE a good salty/sweet treat and I thought maybe these would have the ultimate broad appeal. I was right, these are by far the most requested cupcake I bake. I've made them for parties mostly, but if I were a ladies who brunch kind of girl, I would TOTALLY make them for that purpose. I swear, these are breakfast in a sweet little cupcake.

I've tweaked the recipe in the last six months or so of making them to its current version. I've made them with box cake mix and with a recipe from scratch. They taste the same, so for sake of ease, I'm giving you the box cake directions. I'm sorry, but I only have the after picture. I promise this is a simple recipe, you really don't need the instructional pictorials.

Maple Bacon Cupcakes

You'll need:

Cake:

French Vanilla Cake Mix (when I use box, I use Betty Crocker....really because of Box Tops program)

canola oil

water

eggs (I think box takes 3 large)

1 tsp cinnamon

Frosting:

1/2 cup shortening

1/2 cup unsalted butter

4 cups powdered sugar

2 tbsp water

1 tsp vanilla

1/4-1/2 cup maple syrup

Candied Bacon:

Six slices thick-cut bacon

1/2 cup brown sugar

foil lined half sheet pan

cooling rack

Preheat oven to 350 and bake cake to box directions, with the addition of 1 tsp of cinnamon with the dry ingredients. I use a large ice cream scoop to fill up my cupcake tins, and it must be a little big, because I normally get 18-20 cupcakes out of a batch instead of the 24 the box claims it makes. 

While they are baking, make the frosting. Here's my two cents on frosting: I am not a fan of the buttercream. I don't really know what it is, but when I have a cupcake with a buttercream, it just feels thick and heavy and I apparently like my cupcakes light and airy. I did a lot of testing and found a white icing recipe that I use as a base, but tweak here and there for flavor/texture/consistency. 

Original white icing recipe:

4 cups powdered sugar

1 cup shortening

2 tbsp. water

1 tsp vanilla extract

Especially because this particular cupcake is breakfast inspired, I did want more of a butter flavor and honestly replacing even a little shortening with unsalted butter helps the texture a little. The other trick to consistency is adding corn syrup. You really just add a little at a time until you get the icing where you want it. (a little less for a firmer finish, a little more for a softer, easier to pipe icing)

So back to our Maple Bacon Cupcake....Cream the shortening, butter, water, vanilla extract, and 1/4 cup maple syrup (using the maple instead of corn syrup really made this scream breakfast!) just until combined. Add the powdered sugar and beat it like you mean it...probably about 5 minutes. Check on the consistency here. It should be smooth. Test a little in a piping bag if you need to, if you're having to use a lot of pressure or if it's breaking a bit coming out, scoop it back in the bowl and add more maple syrup. 

BACON BACON BACON....I bake the bacon last. It tends to smoke up the oven a bit, and I don't want the cupcakes to soak in that smoke while they bake. So I bake the bacon while the cupcakes are cooling. Place a cooling rack on a foil lined half sheet or jelly roll pan. Cut six slices of bacon into thirds (you may need more than six slices if you get more than 18 cupcakes out of your batch....or if you tend to snack on bacon while you're working....so just bake the entire package) Lay the bacon on the cooling racks and then sprinkle liberally with brown sugar. Bake at 350 until the fat renders and you have crispy bacon....I'd guess you're looking at 20 minutes minimum. You really just have to keep an eye on them.  

Once the bacon is out of the oven, your cupcakes will be cool enough to frost. I like pretty cupcakes, so I pipe the maple frosting on in a swirl. Once your bacon is cool, top each cupcake with one or two (depending on how much you snacked on) delightfully sweet and crispy slice(s) of bacon heaven...Enjoy!

Back to baking....Pumpkin Cinnamon Dinner Rolls

Now that Christmas is over, I can stop handcrafting gifts and get back to baking! I had to make cupcakes and cinnamon rolls for Christmas Eve dinner. I'll spend a day blogging on each separately this week as I think I'm truthfully taking the week off from anything but cleaning.

Pumpkin Cinnamon Dinner Rolls

Before we start, remember that these are DINNER rolls. They aren't meant to be the gooey sweet cinnamon roll you probably think of right away.

I've been making the cinnamon rolls for a few years, it's a recipe my mom has made as long as I can remember and I think she got it from a great aunt. For some reason, my mom always made them in muffin tins and set up vertical rather than horizontal, so they have absolutely no resemblance to a traditional spiral cinnamon roll. She always swore they didn't bake right if you laid them out like traditional spiral rolls. I made them the first time and laid them out horizontally on cookie sheets and it worked fine, so I have no idea where she went wrong...though I guess people didn't confuse them for the sweet gooey treat either. Anyway, I had a can of pumpkin in the pantry that needed to get used, so I decided I'd put a spin on them this time around. I THINK these must be low-fat too, as there is no oil or butter in the dough, but I really did this for the pumpkin flavor, low-fat would just be a bonus....

Supplies:

4 1/2 teaspoons of dry active yeast (or 2 packets)

1 cup warm water

2/3 cup plus 1 tsp sugar

1 tsp salt

1 cup pumpkin puree

1 cup boiling water

2 beaten eggs

7-9 cups of flour

Set aside:

remaining pumpkin puree

1/2 stick of butter (room temperature)

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 cup brown sugar

chopped pecans

Dissolve yeast and 1 tsp sugar in warm water and set aside. In a large stand mixer with a dough hook attachment, combine sugar, salt, and pumpkin. Add boiling water and just let the mixer run as it combines and cools. Once mixture is cooled down to room temperature, add the yeast mixture. Add eggs. Begin adding flour. This is where I was after 7 cups of flour....it's not ready yet...

Once you get to 7 cups, start adding flour slowly until the dough pulls off the sides of the bowl and starts to form a ball. 

 After 8 total cups of flour, getting closer! But it's still not ready...

After 9 cups, this is where I was at. This is what you're looking for, and honestly, it probably could have taken even a little more. Scrape the dough off the hook and cover in the bowl with a towel. Set on top of your heating oven and let it rise until it doubles in size (When mine fills the bowl to the top, I figure its ready).

Punch dough down and cut it half. Take half the dough and put on a well floured surface. I work knead it just for a minute to get it back in to a flat round shape. 

Roll out into square/rectangle, no thicker than 1/4 inch. It's a little elastic, you just have to take your roller all the way off the sides as you're rolling and it will hold in place after a little work. 

I mixed the rest of the pumpkin puree with softened butter, pumpkin pie spice, and cinnamon. I split that in half (you need some for the other half of the dough) and spread it with a pastry brush all over the rolled out dough. I sprinkled with brown sugar (that's kind of my secret touch....recipe calls for regular sugar, but I like that caramel flavor of the brown sugar). If you want to add chopped pecans, spread them over now. I usually do half the batch with nuts, and the other half without.

Now, as tight as you can, roll it up. This grows by about 25% lengthwise when you start rolling, so unlike me who always forgets that part, make sure your work area is bigger than your rolled out dough. Once I get it rolled, I cut off the odd ends (they don't bake up in those nice spirals no matter what you do to them). Once I have a nice log shape, I score it with a bread knife. This just helps me get more even pieces, I start by scoring it in half, then those in half, etc. I generally get 12-16 slices out of half the dough, not counting the two odd shaped sections I use for breakfast for myself the next day:)

This is where you need to make a decision. You can place these horizontal on a parchment lined baking sheet or you can place them horizontal in standard size baking cups. Let them rise again until they are about double in size and then bake for about 20-25 minutes at 325 degrees

Here's what they'll look like each way after baking. (actually the muffin cup style is plain cinnamon, recipe alteration is at the end of this post, that's why they are lighter in color, I made a LOT of rolls) I've been making them on baking sheets until this past weekend and I actually think since these are a dinner roll, I like the muffin cup look.....they still have the pretty spiral signature of a cinnamon roll, but they also have that chunky dinner roll look. 

So the verdict...tasty, but I did not get an overwhelming pumpkin flavor, and I didn't hear anyone take notice that there was any difference between these and the cinnamon ones, other than the pumpkin ones also had pecans. I'm thinking maybe 2 cans of pumpkin puree so you have a lot more left over puree to spread over the dough before rolling. I really had it pretty sparse. Next time :)

If you want to just make these cinnamon rolls, omit the pumpkin puree in the dough and replace with 1/2 cup shortening and 1/2 cup unsalted butter. For the spread, it's all butter, I probably use 1/2 stick on each half of dough. Also, emit the pumpkin pie spice and just cover with cinnamon and brown sugar. (though I don't think the pumpkin pie spices would hurt:) )

Enjoy!

Wasn't this supposed to be about baking?

Well I found pinterest...and it's two days before Christmas...and I'm unemployed so money is tight...I must have hallucinated and knitted a scarf for a now misplaced or perhaps never made spiral knit hat, so I had to come up with a replacement gift.....so yesterday....

DIY Dry Erase Board pinterest project!

My sister is overly organized, it's a family trait. When I saw this DIY Dry Erase Board on pinterest, I knew it would be perfect for her. I took a trip to Michaels and found a frame for $1.50 and checked out their scrapbooking paper. I was making this for her kitchen, which is red and has sort of a fat chef theme in some pictures she has, but it's sparsely decorated. I'm sorry Michaels, but your scrapbook section blows. Seriously it is less than basic! I scrounged around and found only two kitchen related papers and picked one that at least had red in it. I did find some cute puffy stickers that I used too. There must not be enough interest in solely scrapbook stores, because all the ones around me closed up a couple years ago. My options are Michaels nearby, or drive a bit for a Hobby Lobby, JoAnn's, or Archivers. Archivers is in the mall....on December 22nd...no way! JoAnn's is closer, so I hopped over there and found this cute paper that had calendar type cut outs that was perfect. (and to be fair to Michael's, JoAnns selection was only slightly better) I think total for supplies was about $6. If I had planned my afternoon out and remembered coupons, I would have done even better!

Supplies:
1 picture frame with glass front.
Decorative paper that can be cut to fit in frame.
Decorative ribbon, stickers, and or flat back trinkets
dry erase marker
velcro
scissors
double sided tape

I cut the paper to fit in my frame. For the one on pinterest, this was the extent of what was inside the frame.  Since I found these cute calendar cut outs, I decided to use that theme, so I just selected a couple and arranged them on my background paper with double stick tape. Place this inside frame and then embellish on the exterior of the glass. This just gives it a better look I think. I placed a couple of the kitchen themed stickers around the outside of the glass. Attach the dry erase marker with velcro (one side to frame, one side secured to marker). Voila!

Next year, this might be a great idea for teacher gifts....I'll have to keep my eyes out for these calendar theme type papers.

I realize I need to be better on picture by picture to go along with instructions, I'll work on it:)

Tomorrow...back to baking!!! I'm testing a pumpkin cinnamon roll for Christmas eve dinner...

Sock Wreaths!

I finally got my pinterest invite and it's the best thing to happen to my financially strapped Christmas! I saw this crazy cute sock wreath and decided I HAD to make it for my Aunt Kathy. She and I go to a large local craft fair every year and take mental note of all the cute things we have to make....and NEVER do. I told her about pinterest and how it was the online equivalent to the craft show:) And since I have all this free time on my hands and no money for expensive gifts, why not try this super easy and so cute idea?!

I went to the dollar store and lucked into both the foam wreath and 3 pair sets of socks. I chose Christmasy colors and what sort of had a wintery look to them that is January/February appropriate (sure the Christmas one is cute, but what fun is a Christmas present you'll have to wait an entire year to enjoy?).

Tip #1: If your dollar store has the fully round circle, I'd recommend buying that one . Mine (pictured below) had squared off edges that disintegrated while I was working. You can't tell in the finished product since it is completely covered, but it made a mess of the table AND the socks, so I had to do a little vacuuming of the wreath with a bristle attachment to clean it up.

Tip #2: Try to get full length socks. I had both "no-show" and full length socks. The full length gave more working area so the winter wreath came out looking a little fuller.

Supplies:
Round foam floral wreath
3 pairs of socks
glue gun
knife

First you'll need to cut through the wreath so you can guide on the socks. I don't have proper crafting tools, so I used a steak knife from the kitchen. I left the knife in for the picture so you could see the space you'll be using:

Next I cut my socks. I cut off the toe tip and the heels. On the full length socks, you'll get two even sock "tubes". On the no-show socks, I basically cut just past the cuff to get the heel out, but saved that piece to use. I used six different socks here, (just set aside their pair for another project). Then I laid out my pattern:

Sample Before (one sock is missing from this picture, oops!)

Actual After

Just slide each sock onto the wreath, overlapping a little on each one so you can't see the foam underneath. Be careful with pressure on the wreath, I popped one in half (Thank goodness I don't panic:)....surgery with some hot glue....back to sliding socks.....) When you get them all on....dot a little hot glue where you've cut the wreath and hold together to recreate your full circle until glue is set. I went back around and evened out the socks, making sure the foam was completely covered, especially where the wreath was glued back together (twice). 

I took one of my left over former pairs and cut it from leg to toe on both sides (not all the way through though! Sorry I didn't catch a picture of this....next time). This will make one long mirrored looking sock (still held together by the toe). I finagled a "bow" and attached it to the wreath with a dot of hot glue...Tuh-da!!!!

$3 each!!!

Today's Kitchen: Bird Seed Ornaments

Ok, so it's not baking....so baking and crafting in the sabbatical life...

Since there is no job and very little income, this year, I've tried homemade gifts, especially for teachers and people that normally get more trinket-related gifts. I'm hoping these will be more well received than the normal gifts would have been anyway, as they are made with love by myself AND my four-year-old, Evan. It's hard to keep myself entertained without work to do, (I'm definitely a worker bee, I just enjoy being busy) I'm having trouble keeping Evan entertained with mommy too. So I racked my brain to shake out one of the countless kid friendly busy crafts and remembered yet another halloween craft I saw, bird feeder ornaments. I went to my dear friend, google, and found countless pages about it, and they pretty much all have the same instructions AND I had everything on hand except bird seed! I picked up a WAY too big bag at Walmart for $10. Now we'll have to make them for Valentine's day, Easter, Mother's Day and maybe even into Christmas next year.

Bird Seed Ornaments

What you'll need:

4 cups of bird seed, you want a smaller seed mix, I'll explain later
3/4 cup of flour
3 tablespoons corn syrup
1/2 cup water
string
cookie cutters
plastic straws
wax paper
painters or masking tape
canola spray
biggest mixing bowl you have
large wooden spoon
kitchen spoon

Get your work area ready. These are sticky, so you want to cover your countertop or table with wax paper. I secure mine with painters tape because it holds while I'm working, but it comes off easily when its time to clean up. Spray your cutters with canola oil. Cut straws into 1-2 inch pieces.

In a large mixing bowl, combine the seeds, flour, corn syrup, and water. Mix with large wooden spoon until mixture looks moist and you don't see any raw flour. Spray your cookie cutter with canola and use kitchen spoon to scoop mixture into cutter. You COULD use your hands, but it's pretty sticky stuff, so I used the spoon unless I had a real small area to get in to. It also worked well to sort of apply pressure while scraping with spoon outward in all directions. This compacted the seeds and scraped the spoon in to the cutter, rather than all over the work area.

Take a piece of straw and push in to seeds where you'll want the hanging string. This is why you want a mix with small seeds. My mix had sunflower seeds and something else that kept getting in the way of the straw pushing. Frequently I had to push away bigger seeds, get my straw in place, then spoon push more seed mix in.

The picture above is 3 batches of the mixture. I think one batch made at least a dozen standard cookie cutter sized ornaments or about 6 large ones. I'll have to update about the large ones after the overnight dry....they may be a little to heavy.

Let these dry at least four hours. I may even let them sit overnight just to be sure. Cut string to desired length and string through hole created by the straws. Hang out on a tree and let the bird watching begin!

UPDATE: I let them dry overnight and we hung one outside the next day. I dropped the Mickey Mouse head about 3 feet off the ground trying to get it hung on a tree and it didn't break, yay! BUT it was a soaking rain kind of day...I glanced out the window a couple hours later and it had smashed to the ground. I hung another one under the eave of the house where it was better protected from the rain, and it's still hanging 2 days later. I don't know if the first one just wasn't set enough yet or if these little cuties just can't handle a steady rain/snow.

Today's Kitchen: Santa Hat Meringues!

I'm a creative and engineering mind, which really works for my baking passion. I dream up ideas constantly, and am blessed to be able to actually execute it most of the time. It's probably pretty unlikely that thousands of years of human existence has really left any truly new ideas, especially in baking and cooking, but my ideas are "new to me".  I'm influenced certainly by old cookbooks and stumbling online for research, but more often than not, I'm looking to put a new twist on something, try new flavor combinations, etc. OK.....on to today's kitchen!

Santa Hat Meringues

I host a Cookie Party every year for my small family. I'd expand it, but I live in a small villa and although my kitchen and dining area are good size considering, there's still really only room for about 6-8 people before it's chaos.  Someday, when I have a bakery, we'll relocate and expand the party:)

So it's probably a typical cookie party.....everyone brings 2 dozen cookies and printed recipes to share, and together we bake and decorate sugar and gingerbread cookies. The idea is, everyone creates a NEW cookie each year. I've made peppermint shortbread that I colored and shaped into candy canes, cinnamon pecan balls (think mexican wedding cakes with some spice), peppermint patties (chocolate crinkles sandwiched with peppermint frosting-those were AMAZING frozen), egg nog cookies...there has to be more, this will be the 6th year...oh well. So this year, I really wanted to do something traditional, of course with a twist. 

I got out my grandma's Betty Crocker cookbook and started flipping through pages for inspiration....that book makes everything look WAY old fashioned and inspiration didn't hit yet. I was stumbling last week (until I get off the wait list at pinterest, I spend several hours a week stumbling) and came across meringues shaped like ghost, which were super cute! I haven't had a good night sleep since I left my job in September, so as I was dozing, I came back to these ghost meringues and thought they kind of resembled Santa hats! I've never made meringue, so I have no idea if you can 1. color it or 2. if you can, will the color separation hold up?

So today...at the last minute of course...I tackled them.  I followed the Joy of Cooking recipe for the batter. I put 1/3 of the batter in a piping bag (really, I use freezer ziplocs....I loathe cleanup) with a #5 round tip. I colored the rest of the batter with Wilton Christmas Red (which still really looks pink....red icing is the devil) and put it in a piping bag with the extra large round tip. I don't know the size, but it requires the extra large coupler. I piped small white disc on parchment paper. I took the red piping bag and put it in the middle of the disc, perpendicular to the cookie sheet, and piped, slowly raising the bag to create the "hat" shape. I went back with the white batter and made small dollups to create the little puffs. I followed the Joy of Cooking recipe for baking. 

I'm SO happy with how they turned out! I don't know if I've ever tasted a meringue cookie before, or maybe I had a bad one, but I was under the impression they were almost like astronaut ice cream...dry sugar air. I was pleasantly surprised to find these are crisp on the outside, but delightfully marshmallowey in the center! If I was displaying these for a party (sort of like I am tomorrow...) I think they could be bigger for sure, but at this size, they'll make a nice and festive addition to gift cookie tins!

Until the next dreamy thought...