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.
There are so many different types of cakes and brownies, and some can be really fun to make. My husband prefers cakes without frosting or icing, while my daughter loves the frostings and icings. The main idea is to enjoy the cakes and brownies together.
8 cups thinly sliced apples (peeled, quartered, cored, and sliced crosswise)
3/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon apple pie spice
1 tablespoon flour
Directions
For the crust:
Preheat oven to 400°F.
Cut shortening into flour and salt until particles are the size of small peas.
Sprinkle in ice water, one tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary.
Refrigerate dough until ready to roll.
For the filling:
Mix all ingredients with the apple slices.
Roll out refrigerated pie crust dough, place in pie pan. Add apple mixture.
Top with remaining crust.
Cut a few small slashes in top crust for a steam vent.
With pastry brush, brush on egg wash (beat one egg with 1 tablespoon of milk).
Bake in a 400°F oven for 10 minutes.
Reduce heat to 375°F and continue baking for another 20 minutes.
1/3 cup unsweetened shredded coconut or sweetened flaked coconut
Directions:
Preheat the oven to 350°F. Butter a 9×9-inch baking pan and dust with flour; tapping out the excess. Set aside.
For cake:
Using an electric mixer, beat the eggs in a large bowl for 1 minute on high speed.
Add the sour cream, maple syrup, oil, vanilla, and lemon zest. Beat for 30 seconds. Set aside.
Sift the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
Put the oats into a food processor and process until finely chopped. Stir the chopped oats into the flour mixture. Set aside.
Make a well in the dry ingredients and add the cake liquids. Using a wooden spoon, stir the batter until blended. Pour the batter into the prepared pan.
For topping:
Melt the butter in a medium skillet over medium heat.
Stir in the maple syrup. Stir in the walnuts and coconut, until evenly mixed.
Remove from the heat. Set aside.
Spoon the topping evenly over the batter.
Bake on the center oven rack for about 45 minutes, until the cake pulls away from the sides of the pan. (A toothpick inserted in the center of the cake should come out clean.)
Cool the cake in the pan on a rack for at least 15 to 20 minutes before serving.
PREP TIME: 15 minutes COOK TIME: 2 hours (plus 2 hours left in oven) YIELD: 24 clouds
TOOLS/EQUIPMENT
2 baking sheets
Parchment paper
Stand mixer (or hand mixer and a large bowl)
Small spatula
1 tbsp to get the clouds shape
Ingredients:
4 large egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon table salt
1 cup confectioners’ sugar
Directions:
Preheat the oven to 200°F. But first, move one oven rack to the upper third of the oven, and the other to the lower third. Line 2 baking sheets with parchment paper.
In a bowl, add the egg whites, cream of tartar, and salt. With a Hand mixer, blend on medium until the whites start getting foamy, 1 to 2 minutes.
3. Increase the speed to medium-high and continue beating until the egg whites become thick and opaque, 1 to 2 additional minutes.
4. Add the sugar. With the hand mixer on medium-high, slowly add the confectioners’ sugar to the bowl, about 1 table- spoon at a time. Continue beating until the egg whites are shiny and stiff peaks form, 7 to 9 minutes.
5. Using a small spatula transfer little mounds of the egg white mixture into the 1tbsp then get it out using your finger onto the baking sheets, leaving about 2 inches between clouds.
6. Bake for 2 hours. Turn the oven off and let the clouds remain in the oven for an additional 1 to 2 hours, or until dry and crispy.
TIP: If your meringues turned brown, use an oven thermometer to double check that your oven temperature is correct. If it’s off, you may need to reduce your cooking temperature next time and peek through with the oven light on to keep an eye on things.
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