caramel apple cupcakes
these cupcakes are BALLIN. the icing is just like the outside shell of a caramel apple from the fair. the caramel sticks to your teeth and makes me grateful i don't have braces so i can enjoy this without breaking a bracket (Ooo jr. high...)
Ingredients
1 1/4 cups flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tsp pure vanilla extract
2 apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 Tbsp heavy cream
1. preheat oven to 350 degrees F. line a cupcake pan with baking liners.
2. in a large bowl, whisk together flour, baking powder, cinnamon and salt.
3. in a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. whisk in oil and vanilla. stir into the flour mixture until just combined. stir in apples.
4. spoon batter into the prepared pan until almost full. bake until golden, about 25-30 minutes. transfer to rack to cool.
5. in a small microwaveable bowl, combine the caramels and cream. microwave for 1 minute @ medium power, the stir; repeat in 30-second intervals until melted and smooth. let cool THEN spread the frosting on cooled cupcakes.
6. don't be afraid to make a mess while eating :D
original recipe: Rachel Ray magazine makes: 12 cupcakes
crunchy dill pickles
these pickles will make you wanna SHOUT... tell your taste buds to hold on because they're headed for "the big one"
Ingredients
4 kirby cucumbers (about 1 lb.), sliced into coins
3/4 cup white wine vinegar
3/4 cup hot tap water
1/4 small vidalia onion, thinly sliced
1/2 small green bell pepper, chopped
2 Tbsp sugar
2 tsp kosher salt
1 tsp dill seed
1 tsp black peppercorns
1 tsp paprika
1 tsp garlic powder
1. place cucumbers in a 1-quart jar or some other container with a lid.
2. in a small bowl, combine vinegar, onion, bell pepper, sugar, salt, dill seed, black peppercorns, paprika, and hot tap water. stir until sugar dissolves.
3. pour vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 24 hours before diving in!
Original Recipe: Today's Letters
