There isn’t a baby in any of these cupcakes. Too afraid of ever causing anyone to choke.
What is in these King Cake Cupcakes is all the magical colors and flavors of Mardi Gras king cake. They are super easy to make, too, as crescent rolls stand in for the usual homemade yeasted dough.
King Cake Cupcakes
¾ cup firmly packed brown sugar
⅓ cup raisins
¼ cup chopped pecans
½ teaspoon ground cinnamon
3 (8-ounce) cans refrigerated crescent rolls
½ cup confectioners’ sugar
1 tablespoon milk
Colored sanding sugar
1. Preheat oven to 350˚F. Line a 12-cup muffin pan with foil or paper liners.
2. In a small bowl, combine brown sugar and next 3 ingredients.
3. On a lightly floured surface, unroll each of the packages of crescent dough, and separate each sheet into 4 rectangles. Press perforations to seal.
4. Sprinkle about 2 tablespoons brown sugar mixture down center of each rectangle, leaving a ½-inch border on short sides.
5. Beginning with long side, roll up each rectangle. With seam on top, fold the left-third of dough in to center. Fold right-third of dough in to center. Place dough, coiled side up, in prepared cups. Repeat procedure with remaining rectangles.
6. Bake for 18 to 22 minutes or until golden brown.
7. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over warm cakes in pan then sprinkle with sanding sugar.
If you bothered to click on the video, I’ll bet you lasted less than 30 seconds. Imagine you are me and that is going on outside your house ALL DAY LONG. To say my nerves are fried is an understatement. Noise cancelling headphones help, but can’t absorb the shudders that course through the house Monday through Friday, nor eliminate the sight of endless trucks and machines passing outside my kitchen window.
I have power lines on my property (unfortunately quite close to my house) that the Vermont electric companies have right of way to repair and maintain. Since December, a full road, turnarounds and construction infrastructure are being built on my land to create thoroughfares to bring in hardware to replace the massive power line structures. It’s a fucking nightmare. The project is not going to be completed until after October 2023. Even worse, I can’t find a lawyer to help me hold the electric companies’ accountable to their promise to dismantle the roads and mess and restore my land to its original private, rural landscape when the project is safely completed.
Happy New Year to me.
Enough of that.
On to this amazing Sheet-Pan Omelet With Sausage And Home Fries. It’s the ultimate one pan breakfast or breakfast for dinner meal. I adore the idea for the omelet trough and the home fries are the best I have ever made.
Sheet-Pan Omelet With Sausage And Home Fries
2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 green onions, sliced
12 frozen fully cooked sausage patties (I like these)
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs
1. Preheat the oven to 450˚F. Line a baking sheet with foil.
2. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
3. Make a 6-by-9-inch tray out of a double layer of foil with the sides about 1 1/2 inches high.
4. Place the foil tray in a corner of the baking sheet and coat with cooking spray.
5. Whisk the eggs, cheese, milk, 2/3 of the green onions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray.
6. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
7. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving.
8. Top the omelet with the tomatoes and herbs and sprinkle the sausage with the remaining green onion.
Another year, another gingerbread recipe. This time we’re going nuts. Gingerbread Spiced Nuts to be exact. Pecans and almonds are tossed with some pretzels and baked up to a salty/sweet snack with a hint of the spices of the season.
Gingerbread Spiced Nuts
1 egg white
1/4 cup light brown sugar
2 teaspoons gingerbread spice
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1 1/3 cups pecans
1 1/3 cups almonds
1 1/3 cups pretzels
Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.
I am not a big fan of this time of year so I try to find joy wherever I can. This video of people dancing to the always brilliant Perfume Genius was today’s moment of hope and happiness. There may be wreaths on graves, but it’s offset by the power of movement on mood.
Check out Perfume Genius on Bandcamp where you can buy his music.
Hooooooo doesn’t love a good brownie? Especially brownies that have a blondie layer and lots of M & M’s? Owl bet these fun, cheerful brownies will make all your brownie lovers smile.
Double Decker Confetti Brownies
3⁄4 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla
2 1⁄2 cups flour, divided
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄3 cup unsweetened cocoa powder
1 tablespoon butter, melted
1 cup M & M’s semi-sweet chocolate baking bits, divided (I couldn’t find the bits so used regular size)
1. Preheat oven to 350℉. Grease a 13 x 9 x 2-inch baking pan and set aside.
2. Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy. Beat in eggs and vanilla.
3. In a medium bowl, combine 2 1/4 cups flour, baking powder and salt. Add to the creamed mixture and stir to blend. Divide batter in half.
4. Mix together the cocoa powder and melted butter then stir into one half of the dough. Spread this cocoa dough evenly into the prepared pan (It may not spread to all corners and that is ok).
5. Stir remaining 1/4 flour and 1/2 cup M & M’s into remaining dough then spread evenly over the cocoa dough in the pan.
6. Sprinkle top with remaining M & M’s.
7. Bake 25 to 30 minutes or until edges start to pull away from sides of the pan. Cool completely then
cut into bars.
I made this S’mores Ice Cream Cake for my birthday this past week. Since there are only 2 of us home at the moment, I thought an ice cream cake would be sensible. We could keep leftovers in the freezer and not worry about finishing a whole cake between us two.
Vanilla ice cream and graham cracker is a really delicious combination. Add that easy-breezy bittersweet chocolate shell and s’mores garnish and you’ve got a fun and easy dessert.
S’mores Ice Cream Cake
1 (1.5-quart) container vanilla ice cream, slightly softened
1 sleeve graham crackers (you won’t need them all)
1/2 cup graham cracker crumbs
1 milk chocolate bar, separated into individual pieces
4-8 marshmallows, lightly toasted
Chocolate Shell (recipe follows)
1. Using a blunt dinner knife, cut three slices into the ice cream lengthwise (wide enough for an entire graham cracker).
2. Gently press a graham cracker into each opening and fill in any gaps with smaller pieces of graham crackers. (About 5 graham crackers).
3. Sprinkle the graham cracker crumbs on top of the ice cream and gently press.
4. Put the top back onto the ice cream container and place in the freezer until frozen solid, at least 1 hour.
5. Take the lid off the ice cream and place your serving plate on top of the container (the serving plate will be upside down) and then flip the plate and container over.
6. Carefully run a sharp paring knife along the perimeter of the bottom of the container and gently lift off the bottom of the container. Cut the container that’s around the sides of the ice cream with the knife or scissors then gently pull the container away from the ice cream.
7. Spoon the chocolate shell over the ice cream cake. (Don’t pour it all at once or it may slide off.
8. Place pieces of graham cracker, milk chocolate and toasted marshmallow onto the top of the cake and serve immediately.
1/2 cup bittersweet chocolate chips
1 tablespoon vegetable oil
1. In a small, microwave safe bowl, combine the chocolate and the oil. Microwave in 30 second intervals, stirring after each, until the chocolate is melted completely. Set aside but be sure the chocolate is still liquid before you finish the cake.
Serve these cute little guys for a festive Halloween dinner. They are quick, easy and fun.
Jack O’ Lantern Cheeseburgers
4 Hamburger buns
1-1/2 lb ground beef
4 American cheese slices
1-1/2 tsp kosher salt
1-1/2 tsp cracked black pepper
Hamburger toppings of your choice
1. Preheat a heavy skillet over medium high heat.
2. While the skillet is preheating, carve a Jack o’ lantern face into each slice of American cheese.
3. In a large bowl, combine beef, salt, and pepper. Mix with hands to combine, then divide meat into quarters. Press each quarter into a patty shape, about ¾ inch thick. Make a slight indentation in the middle of each patty which will help keep their shape during cooking.
5. Place burgers in the skillet, cooking 4-5 minutes on each side until burgers have reached the desired doneness. Remove from heat.
6. Set the cheese on top of the burger, allowing to melt slightly. Serve open-faced so your Jack O’Lantern can see you smile before you eat it.
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