Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
1 (8-ounce) package cream cheese, softened and cubed
2 tablespoons granulated sugar
4 cups plus 2 teaspoons all-purpose flour, divided
5 large eggs, room temperature and divided
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cups unsalted butter, softened
1/4 cups firmly packed light brown sugar
3 large Granny Smith apples, peeled and cored
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons whole milk, room temperature
2 tablespoons cane syrup
Garnish: chopped pecans
Directions
Preheat oven to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.
3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.
4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.
5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.
6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.
7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.
8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.
9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.
10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.
1 1/2 cups semisweet or white chocolate chips, 9 oz. 1 tsp. oil 36 pretzel rods snowflakes sprinkles, sprinkles, crushed candy, and any other candy
DIP PRETZELS:
Line baking sheets with wax paper. In microwave-safe bowl, combine chocolate chips and oil; microwave on High in 20-second intervals, stirring, until melted and smooth.
Dip each pretzel halfway or three-quarter way into chocolate, spreading with small spatula or back of spoon and allowing excess to drip off.
SPRINKLE COATING:
3. Immediately sprinkle pretzels with sprinkles, or candies. Place on baking sheets. Let dry, about 1 hour.
In a food processor, combine the olive oil, garlic cloves, rosemary, salt, paprika and pepper; cover and process until the garlic is coarsely chopped.
With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325º until a thermometer reads 170°, 12-2 hours. Let turkey stand for 15 minutes before slicing. Discard toothpicks.
4 cups blackberry juice (about 3 quarts blackberries)
7½ cups sugar
2 pouches (3 ounces each) liquid pectin
Directions:
Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
Wash fully ripe berries, removing stems or caps.
Crush the berries and extract juice.
Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
Bring to a full, rolling boil over high heat.
Add pectin; return to a full, rolling boil and boil hard 1 minute.
Remove from heat and skim off foam.
Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
Process in a boiling hot water bath (212F) for 15 minutes.
Pecan Sandies are one of my favorite cookies. They’re basically a pecan shortbread and they melt in your mouth, which is also why they’re known as Melting Moments. They were a staple in our kitchen when we were catering and always one of the first things gone from cookie trays or pastry tables. Switching out […]
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