Apple Cider Cupcakes

I’ve been waiting to share this recipe. It was featured on Weaver’s Orchard’s Blog late last week. It’s my first featured recipe and I’m so excited about it, and I just can’t stop myself from sharing it AGAIN. I’m hoping to get the opportunity to share more recipes in the future (Wonka wants my Pixy Stix Cupcake recipe once it’s perfected!). To me, it just seems to cement the fact that I’m doing the right thing. This is what I was meant to do.

Anyway- on to the recipe!

Fall means apples. Apples mean orchards. Orchards mean fresh cider. At least for me.

I had my first apple cider donut in Illinois about 12 years ago, but I’ve never forgotten them. I recently found an orchard nearby that makes them fresh daily (and let me tell you- a warm cider donut is practically heaven!). A chilly fall day is perfect for a warm cider donut and a mug of hot cider.
100_3799Yes, I grabbed a few more sweets than I planned- and I really need to recreate that Peanut Butter Cup Muffin recipe (just saying). 100_3802

I think you’ll agree that these are magical donuts. I was never a fan of cider, but coated in cinnamon sugar? How terrible can it be? I even convinced my mom to try one and she thought they were fantastic.

But, donuts can be hard work. I’m not a huge fan of rolling dough and I find it tedious to fry things. I don’t have a large supply of oil and it’s just easier to not fuss. So, apple cider cupcakes were the perfect replacement! All the taste, a moist cake…. yum.

100_4013 I topped mine with a cinnamon brown sugar buttercream and a cider reduction drizzle. In a bite sized cake. Or, you can choose the standard size cupcakes– both options are in the recipes below.

It starts simply. Butter, sugar, flour, eggs… and, of course, apple cider!

100_3995 (it obviously wasn’t the first time I used this cider).
100_3996I mixed all the dry ingredients in the bowl of my food processor. I’ve found that using cold butter, cutting it into chunks and mixing it with the other ingredients in the food processor really helps attain a smoother batter. But you can certainly use a mixer if you’d prefer.

100_3998Nice and smooth!

100_4002 100_4000

The batter tastes fantastic and baked into a beautiful moist cake. I know- I keep using the same adjectives!

100_4006I topped my cakes with brown sugar cinnamon buttercream.
And, for a bit of a cider glaze.100_4010

You could use caramel, or skip the glaze altogether, but I think it adds a bit of a decorative touch while being tasy.100_4011

I did end up sprinkling more cinnamon and sugar on top as well.


Brown Sugar Cinnamon Buttercream 

1 cup (2 sticks) butter, room temperature
(or I use half shortening and half butter)
1/3 cup brown sugar, packed (I used light, but dark is fine)
1 teaspoon ground cinnamon
1 teaspoon salt
4 cups powdered sugar
1 teaspoon of vanilla (or to taste)
1-4 tablespoons heavy cream or milk

1) In a large mixing bowl, cream together the butter and brown sugar.
2) Beat in the ground cinnamon and salt.
3) Beat in the powdered sugar slowly, adding the cream gradually. If frosting is too thick, add a small amount of cream until desired consistency is achieved. If frosting is not thick enough, add powdered sugar until desired consistency is achieved. Humidity plays a huge part in the frosting consistency- so you may need to add more or less liquid depending on humidity.

Apple Cider Cupcakes

1 cup apple cider, room temperature
½ cup (1 stick) of butter, softened
1 2/3 cup all-purpose flour
2 teaspoons of baking powder
1 teaspoon of cinnamon
2 pinches of nutmeg
½ teaspoon of salt
2/3 cup of white sugar
2 eggs, room temperature

1) Preheat over to 350. Line muffin tin with liners.
2) In a medium bowl, measure out flour, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
3) In a larger mixing bowl, cream together the butter and sugar at medium-high speed. Once light and fluffy, add eggs, one at a time, mixing until fully incorporated.
4) Reduce the speed to low and add in 1/3 of the dry (flour) mix. Slowly add ½ of the apple cider then mix until incorporated. Repeat with the flour and cider, ending with the flour mixture.
For standard size cupcakes:
5) Use an ice cream scoop (or other desired scooper) add the batter to the lined tin filling about 2/3 of the way.
6) Bake for 20 minutes, or until a toothpick inserted comes out clean.
For Mini cupcakes:
5) Use a small cookie scoop to add the batter to the pan- filling 2/3 full.
6) Bake for 10 minutes at 325 until toothpick inserted in the center comes out clean.

Let cool completely before frosting with brown sugar cinnamon buttercream. Top cupcakes with a sprinkle of cinnamon and sugar and cider reduction drizzle.

Cider Reduction Drizzle (optional)
1 cup of apple cider

Over medium-high heat, add one cup of cider to a saucepan and allow to boil until reduced and thickened (about 15-25 minutes). Watch carefully. The mixture will reduce to about a tablespoon or so. It will thicken greatly as the mixture cools. Allow it to cool completely before drizzling over your frosted cakes.

100_4024 100_4018 100_4021


Chocolate Cupcakes with Peanut Butter Frosting

100_4179It sounds egotistical to say that I know my cupcakes taste good, but it’s true. And it hasn’t just been me telling everyone– I’ve had several people rave about my cupcakes! I guess there’s no shame in being good at something and knowing it. 🙂

But, I can now say that I’m a prize-winning baker… it’s legit. Kind of. The artwork prize is from Leslie McCarthy (Please, please, please check out her website for more artwork!)

The weekly ladies Bible study group was holding a ‘snack’ competition. And these little guys won 100_4174“Best Sweet Snack.”100_4172

100_4182(And my kitty sure thinks I’m a winner! She’s been a fan of my buttercream for years! Besides, every time the camera comes out my little girl has to ham it up. It’s just like having a child, I’m sure of it!)

While the last weeks have been filled with more adventurous cupcakes- those with less traditional flavors, like apple cider and margarita- I decided to go back to the basics and stick with what I do best. The original. The signature.

Chocolate Cupcakes with Peanut Butter Frosting.100_4176

I begin with a chocolate cupcake recipe. Second to the fudgy beet cupcakes, this chocolate cupcake recipe featuring Greek yogurt is a favorite.

Even though I HATE yogurt, you can’t even taste it in this recipe. Trust me. I HATE yogurt, like I said. 😉
You’ll want to begin with 1 container of a good vanilla Greek yogurt. I used Yoplait, because that’s what I had coupons for. The 5.3oz size is all you really need.

You’ll also need your basic cupcake ingredients: sugar, egg, flour, milk (buttermilk in this case), water, baking soda, vanilla… But there’s one twist!

I used a combination of white and brown sugar. It’s unusual to have brown sugar in a cupcake recipe, but I find that it really helps balance the Greek yogurt which can be a bit sour-tasting (hence the reason I don’t like it). The added sweetness helps fool you into not even noticing that there is no oil or butter in this recipe. At least that’s what I tell myself.

I won’t try to fool you into believing that this is all healthy. I DID use my peanut butter frosting, which negates any healthy properties of the low-fat cupcakes. Or, maybe you can justify having your frosting because the cupcakes aren’t as fatty. You can always use a whipped frosting, or marshmallow frosting is you’d prefer. I just love the taste of peanut butter and chocolate.

You’ll whisk the dry ingredients with the yogurt and sugars,100_4152 Mix in an egg,some cocoa, and buttermilk100_4153 Finish off with some boiling water and you have a beautiful batter.100_4154 100_4155

The outcome is a traditional looking chocolate cupcake. Nothing extremely spectacular to look at, but it is mighty tasty.

100_4157It certainly needs frosting though!

I wanted to decorate them in a cute fall theme, so I tinted some of my peanut butter frosting a darker brown color and piped on trees using a size 2 Wilton tip. I covered the top in festive mini leaf sprinkles.
To do this, you’ll want to flatten the top of your frosting. I piped on a bit of frosting, then used a spatula dipped in warm water to smooth out the top, as so:100_4161

These particular ones didn’t get completely flat, but flat enough for the trees.100_4159

I loved just sprinkling them on top then turning the cupcake over to remove the rest of the sprinkles that didn’t fit. I wanted it to look like the leaves were falling off the trees, so the trees don’t need to be covered heavily with the sprinkles.

100_4169 100_4163

Everyone thought the trees were a cute idea, but I knew I had some frosting lovers as my audience. So, SWIRLS! 100_4180

These still look absolutely cute. But it’s basically a 1:1 ratio of cupcake to frosting, which isn’t a problem in my house!

Chocolate Greek Yogurt Cupcakes

1 (5.3oz) container of Vanilla Greek Yogurt
1/2 cup of white sugar
1/2 cup of brown sugar (I used light brown)
1 egg
1 cup AP flour
1/2 cup cocoa powder (I used a heaping 1/2 cup)
1 tsp baking soda
1/2 buttermilk (I used dry buttermilk -found in the baking aisle- and mixed it with skim milk instead of water)
1 tsp vanilla (I never measure it, but since the yogurt is vanilla flavored, I didn’t use as much)
1/2 boiling water


1-If using liquid buttermilk, measure into a measuring cup, add vanilla, and set aside. If using the dry buttermilk, combine the powder with the dry ingredients and measure out 1/2 cup of milk or water and set aside.
2-Combine sugars, egg, and yogurt in a large mixing bowl. Mix on medium speed until well combined.
3-Combine dry ingredients in a small mixing bowl and whisk together.
4-On medium speed, slowly alternate the dry and wet (buttermilk) ingredients into the bowl with the sugar/yogurt mixture. Begin and end with the dry mix and make sure it is incorporated before adding more.
5-Gently add boiling water on a low mixing speed.
6- Fill a lined cupcake pan 3/4 of the way full for mini cupcakes, 2/3 for standard cupcakes.
7- Bake at 350 for 10 minutes for the minis and 15-17 minutes for the standard or until a toothpick inserted in the middle removes clean. The cupcakes will have a moist/shiny top, so don’t let appearances fool you. These can be completely cooked but appear wet on the top.

**Note: I don’t have a recipe available for my peanut butter frosting (top secret!) but you can find many recipes online that are tasty.

Virgin/Mocktail Margarita Cupcakes

It seems like folks don’t understand the concept of “virgin” anymore. I was looking for a good non-alcoholic margarita cupcake recipe and every one of them called for tequila. Years ago a ‘virgin’ variation of a cocktail meant it did not have alcohol in it. Apparently, that’s not the case today. I suppose the word carries too much of a stigma and it was my own fault for using that word in my search! Apparently “Mocktails” is the way to go.

Whatever you choose to call them, they are delicious!

However, if you’re a cupcake purist, you may want to look away now….

Why? Because I started out using a white cake mix from a box.100_4115

I know, I know… I cringe when using a box mix too, sometimes. I’m all for using it when you’re going to be doctoring it up and personalizing it. I’m not going to lie to you and tell you that I made it from scratch though. I wish I had, but I was having trouble getting the measurements to be just right. So, I took the cheater’s way. Don’t hate.

Besides- I added tons of fresh citrus:100_4112And a tasty margarita mix:100_4113

And used pretty green liners:100_4119And fresh lime zest (I used more than half of one lime, but if you want a more potent flavor, add more):

100_4120100_4116I replaced the water in the recipe with the margarita mix and some fresh lime and orange juice. I love my margaritas with Grand Marnier or Triple Sec, so the orange juice acts as that flavor. One large orange will produce more than enough juice, as you really only need about an ounce (or tablespoon if you’d rather measure that way).

You’ll need the egg whites and oil called for on the box mix. And you’ll want to throw in some fresh lime zest. A tablespoon will do, I ended up using more than half of one lime, but if you like a more lime flavor, add more. If you want a lower-fat cupcakes, it’d be absolutely acceptable to use 1 12oz can of a diet lemon-lime soda. You can use that in place of the margarita mix, eggs, and oil, but still mix in some fresh lime juice and zest.100_4127

The cupcakes bake up looking like white cupcakes- but there are little flecks of the zest throughout- so don’t be fooled! Depending on the amount of zest used, these little guys can pack a sour punch!

So, I decided to top them with a lime buttercream. You can take the cheater’s way and use a store-bought can of frosting if you want. You’ll be doctoring that up with some lime juice (or the margarita mix, if you wish!) and lime zest. I had just enough leftover from the large batch that I always make. I tossed in a little leftover green frosting to tint the buttercream (or use a tiny bit of green food coloring in a fresh batch to make it a light green color, if desired!). I tend to make a large batch without using all the liquid called for so that the batch is extremely firm. This gives me the opportunity to take from the large batch and add flavors (juices, etc) without making the buttercream runny. (I’ll post that recipe below as well.)

I added lime zest and mixed it all in!100_4121 100_4122

Then, I frosted a ring around the cupcakes:100_4129

Because I wanted to use a coarse sanding sugar to rim the edges (like you would a margarita!)100_4131 100_4132 100_4130 I finished the inside off with a swirl.100_4133And even tossed some left-over zest on top.

100_4138They still looked a bit lonely, so I candied some lime wedges:100_4143 100_4147


Virgin Margarita Cupcakes

1 box of white cake mix
1 1/4 cup good margarita mix
1 tbsp orange juice
3 egg whites
2 tablespoons vegetable oil
1 tablespoon finely grated lime zest (and the juice of that lime)

1- Mix together all the ingredients in a large bowl, saving the zest until last. Fold in the zest.
2- Scoop into lined cupcake pan until 3/4 full.
3- Bake at 350 for 12 minutes for the minis and 23 minutes for the standard size or until a toothpick inserted removes clean
4- Allow to cool completely before frosting with Lime Buttercream.
5- Once frosted, rim the sides of the cupcake with a coarse sanding sugar to create the look of the rimmed margarita glass.
6- Garnish with a lime wedge, lime candy, lime zest, or candied lime as desired.

Lime Buttercream

1 Stick of Butter softened
1lb (about 2 1/2 – 3 cups) of confectioner’s sugar
Juice and zest of one lime
Green food coloring (optional)


1- In a large mixing bowl, cream the butter.
2- Slowly add the confectioner’s sugar on a low speed. Mix it in in batches for a smoother frosting.
3- Slowly add the juice of one lime until it reaches a spreadable consistency. You may need more or less depending on how much juice your lime produces.
4- Fold in the zest.
5- Pipe onto cool cupcakes


Peanut Butter Kit Kat Cupcakes

Anyone still have candy from Halloween? I think it’s the perfect excuse to experiment with cupcakes, but we don’t get many trick-or-treaters in my neighborhood and I don’t have children of my own to sneak candy from- so I can’t blame anyone but myself if there is candy in the house. Occasionally, I do buy candy with the intentional purpose of cupcakes. But then I have to make the cupcakes right away or risk eating it myself. An extra bit of candy found its way into the house last year, along with some other inspirational ingredients.

So I experimented with cupcake flavors. I whipped up a batch of vanilla cupcake batter, divided it up, and added a bunch of different ingredients. Among a maple cake, a cinnamon cake, and a banana cake, I made a peanut butter lover’s. I topped it with peanut butter frosting and garnished it with a peanut butter chip. Amazing…. and, now that I knew I could add different flavors to what can be a boring vanilla cupcake, I decided to try something even more adventurous.

Thus, Peanut Butter Kit Kat cupcakes were born.


Oh these things are a dream! A lush peanut butter cake with Kit Kat pieces and a milk chocolate truffle buttercream, topped with a mini Kit Kat. Perhaps you’re wondering what to do with all that ‘leftover’ Halloween candy? (Sorry, “leftover” candy is a foreign concept in my house. There is no such thing.)
You can pretty much chop up any candy and throw it into a cupcake batter or cookie dough. I just chose Kit Kats this time around. Afterall, I did Rolos and peanut butter cups awhile ago. Yes, I even did those Chocolate Malted Milk Balls for a cake. As for something not chocolate? Stay tuned for Pixy Stix Cupcakes.

So, a vanilla cupcake. Seems easy enough. I have a few recipes that I enjoy, and I’m still seeking an absolute favorite, but you may already have one. If not, there is no shame in whipping up a box mix to personalize. When I first began experimenting with cupcakes I didn’t have a complete arsenal of from-scratch batters, so I did rely on cake mixes, but not anymore.

The vanilla cupcake I decided to use starts with two sticks of butter:

100_38534 eggs,100_38581 cup of milk. (I use whole milk in baking.)100_3860

And a mixture of cake flour, AP (all-purpose flour) and sugar. (It also needs baking powder and a whole lot of vanilla, of course.)100_3861

This picture shows it processed together with the cold butter- thus why it looks a bit like canned cheese. It tastes so much better than canned cheese, I assure you!100_3862

So, I mixed up the batter then, because I was only making 12 cupcakes, I measured out about 5 cups worth of the vanilla batter into a separate bowl to make  it peanut butter. The remaining batter can be baked up immediately or stored in an airtight container in the fridge for a few days (no more than a week!).

To make the batter peanut butter, I added 1/2- 3/4 cup of peanut butter. It depends on your taste. I started with 1/2 then added some more because I wanted a strong peanut butter flavor. Because the peanut butter thickens the batter slightly, it’s crucial that you don’t overcook these.100_3863100_3864I had Reduced Fat peanut butter on hand because that’s all the store had that day (That’s what happens when they have an awesome sale on peanut butter!). A regular peanut butter would work just fine, but stick with creamy. You don’t want to have a super crunchy batter (you need to chop up Kit Kats to add yet!)100_3867I had the snack size on hand (Hooray for candy being on sale in October!) And chopped up 10 of the snack size packs. That’s 10 of the 2 stick packs in ONE bag of snack size. Or 5 of the standard-size bars (at 4 sticks each). 2 and 1/2 of the King-sized (at 8 sticks each).100_3869

I did a rough chop. You’ll want a variety of sizes, but you don’t want to go too large or too small. You want to know that the Kit Kat is in the cupcake but not bite into an entire Kit Kat.100_3872

Your batter should have a pretty even distribution of Kit Kat pieces. Next, scoop them into lined cupcake pans!100_3875

And bake. Aren’t they lovely? I shortened my bake time. 325 for 20-25 minutes should do the trick. I checked it a bit before 20 and it was still slightly underbaked so I turned off the oven and left them in there for a few more minutes. I just wanted it to bake gently and evenly. Leaving the oven on would have overbaked them in my oven. You may find that you can bake them normally (following the directions for your cupcake batter). I have an older oven and have to compensate for uneven baking.100_3877

It almost resembles a muffin- but it has a cake texture.

But it needs frosting. Badly.
I had a batch of chocolate ganache frosting and a batch of buttercream in the fridge. Normally, I’d just melt some chocolate and once it’s cool, mix it into the butterceam, but, ganache is already so similar. It has heavy cream, melted chocolate and butter already in it, so it’s halfway there anyway. The buttercream has the confectioner’s sugar that makes it a little bit sweeter and the ganache has an intense chocolate flavor. I can’t tell you what measurements I used, I just mixed it until it taste right…. probably about 1:1 ratio. 1 part buttercream to 1 part ganache.100_3882

It’s a lighter brown color than usual, but tasted fantastic. Still VERY chocolatey. So, I used my 1M piping tip and piped a ‘rose’ on top.100_3886I could have left it as is, but I can’t do that. I love having an edible decoration that gives people an idea of what flavors they’re eating. So, Kit Kat Minis to the rescue!100_3883The best part is that I don’t even have to cut these to adorn the tops of the cupcakes! They’re the perfect size for a standard cupcake! They might be a little overpowering on a mini cupcake though.100_3888The middle has flecks of Kit Kat and consists of the deliciously moist peanut buttery cake.
100_3935 And the OCD in me says that I need to make sure that the “KIT KAT” on the cupcake is facing the same way, but it’s delicious!100_3890100_3900100_3894 Yum. That makes for one happy client.


Perhaps you’ve noticed that this week’s recipe wasn’t posted on Monday as I first promised. I had some treats to make for a client and didn’t get around to posting the recipe. It’s an easy one- and a timely one!

Monster Krispie Treats….
Yes- it starts out how you would imagine. 6 cups of Rice Krispie cereal, 10 oz of marshmallows, and half a stick of butter.

100_4062If you’re like me, you know this recipe by heart. There is ONE twist. 100_4061 Green food coloring. 🙂100_4063 you can make it as dark or as light as you’d like- I personally love the DARK green.

100_4064It takes a strong wrist to keep stirring until it’s mostly coated in the marshmallow mixture.100_4065And you need a greased baking pan (I used a 13x 9)

100_4066 Easy- right? Sure. Then you need to cut them into squares or rectangles (a 13 x9 yields about 30 monsters)100_4068

Clearly they are naked! So- melt some candy melts with a bit of veggie oil,

100_4069Dip in the very tops of your monsters100_4070100_4071100_4073 and let them harden!

Next, you’ll want to break pretzels or use pretzel sticks for arms, use white and black frosting (or candy melts) in a piping bag to pipe on eyes and a mouth.100_4076I varied the facial expressions. These monsters aren’t meant to be terrifying (unless you mean terrifyingly tasty!).100_4078 100_4079You can even have the kids help decorate these! I loved having the different size and shaped arms. They ARE monsters afterall. 🙂 They’re about as easy as you get- right? And who doesn’t love Rice Krispie treats?!





Rice Krispie Treat Pumpkins

100_3769It’s Autumn and that means Halloween, pumpkin spice everything, beautiful leaves, days at the apple orchard, cool mornings… basically everything I love about the year- expect for the pumpkin stuff. I must be the only person around that hates pumpkin. But, I despise it. You can keep your pumpkin bread, your pumpkin pie, your pumpkin cookies…. yuck. I HATE cooked apples too. At least those I’ll willingly eat raw- but the pumpkin grosses me out every time.

At least with hating strawberries, I know what traumatic experience led to my hatred. Pumpkins are innocent enough, it seems. I don’t have a fear of pumpkins, I was never forced to eat it as a kid… I just don’t like it. But, I know that others do, and if there is a need for it, I will make the treats for others- as long as I’m in a well-ventilated area. 😉

BUT- these Rice Krispie Treat Pumpkins I can get behind. There is absolutely no PUMPKIN in them. They’re just colored orange and shaped like a pumpkin. I can handle that. (I do also love the Reese’s Peanut Butter Pumpkins- but that’s another story.) I’ve seen several recipes floating around the web, so I’m not sure who to attribute them to, but the general krispie treat recipe remains pretty much unchanged throughout many, many years of making them. You can find a basic recipe on the Rice Krispie cereal box or on the back of the marshmallow bag.

I’ve never actually shaped cereal treats before. I know that several professional cake decorators use them in some of the more extreme cakes- but I hadn’t worked with them myself. I’ve only ever mixed it up and pushed it into a pan and cut! Turns out- shaping them isn’t that much harder.

I thought I’d have to work super fast so they wouldn’t set up on me- but even slightly warm they’re pliable. Besides, one of the best reasons to make these into pumpkins? Pumpkins are often oddly shaped!

So, this recipe starts out simple– your basic Rice Krispie Treat mix- with one twist– orange food coloring!

I cut my recipe in half, but you are more than fine if making an extra large batch for a Halloween party!

100_3747One 10oz bag of mini marshmallows, 1/2 stick of butter, 6 cups of Rice Krispies cereal

100_3754Not really anything exciting yet- until you start to melt the marshmallows. I use the stove-top method. Now, you can always add a mixture of red and yellow food coloring to get your orange color, but I just find it easier to use the Wilton gel colors. I find it also provides a more vibrant color, but it’s up to you which food color method you’d like to use. I added my coloring once the butter was melted and right before I put in my marshmallows. You could wait until after the marshmallows are melted, because it really doesn’t make much difference as long as you add it before the cereal.


You’ll want to stir that up really well to coat all the cereal in the marshmallow mixture.

100_3757Then the fun begins! While the mixture was still hot, I donned some food-safe gloves to protect my hands from the heat to and prevent my hands from getting messy. Yes, I prefer to wear gloves when digging in with my hands into anything. It’s not only easier for clean up, but I find it far more sanitary. So, don your gloves, or don’t, and form the mixture into balls. They can be any size you want, but don’t go too large. I found a golf ball size was perfect.

100_3758I put them on parchment to set up before I inserted the stems. These ‘stems’ were made from Tootsie Rolls!

100_3746That I cut in half:

100_3745And shoved into the top of the ‘pumpkins’.

100_3760Then I mixed up some green frosting. You can use store bought green in a tube or color store bought frosting green with your food coloring. Again, I use Wilton Gels, this time in Kelly Green.



I used a small leaf tip- in this instance the Wilton 66.100_3761

And piped on leaves. Some ‘pumpkins’ got two, others just one. Do whatever feels right. The amount of Tootsie Rolls and frosting will all depend on the size of your pumpkins. If you make them larger, you may want to use a whole Tootsie Roll inserted into the ball.100_3775100_3776

Bottom line:

These are super easy, fun, and festive! As long as you let the mixture cool to be easier to handle- you could probably even have the kids help you out on this one!



1/2 stick of butter
10oz marshmallows
6 cups Rice Krispie Cereal (or similar brand)
Orange Food Color OR Red and yellow food color
Tootsie Rolls (halved)
Green Decorator Frosting


1- In a large pot or large bowl, melt butter completely. Do not brown.
2- Add food coloring
3- Stir in marshmallows over medium high heat or several 30 second intervals in the microwave, being sure to stir frequently (after each 30 second interval) until all marshmallows are melted. Remove from heat.
4- Slowly add the Rice Krispie cereal into the mixture, stirring to coat completely.
5- Carefully, as the mixture will be hot, use a scoop or your hands to form the marshmallow/cereal mixture into balls about the size of a golf ball. You can go larger if you wish. Set on parchment to cool.
6- Once you’ve rolled all your balls and they’ve cooled, cut Tootsie Rolls in half to make the ‘stem’. Use 1/2 Tootsie Roll per pumpkin.
7- Pipe green frosting leaves onto the pumpkins as desired.

Easy Apple Faux Dumplings

My mom LOVES apple dumplings. I have to hear about it all autumn long and every time she visits Shady Maple Smorgasbord for someone’s free birthday meal.

She swears they’re too hard to make. I’m not so sure they would be, but she had tried this faux dumpling recipe at a Tupperware party and insisted that they were the most amazing thing next to the real dumplings. I’ll have to take her word for it since I don’t like cooked apples.

She brought home the recipe, then I found out that the recipe was actually Pioneer Woman’s. I always try to give credit to the source, so I’ve lost a bit of respect since Tupperware seems to be passing it off as their own, but, I really can’t say who had it first, so I’ll try to not be too judgmental about that. Of course- I’ve recently seen this recipe various times on pinterest. I can promise you that they are delicious. Everyone will rave about them!

Legalities aside, I decided to make them.


Yes, the look burnt- but it’s really just the cinnamon I sprinkled on top for extra measure. I was told they didn’t taste burnt at all. But, it sure doesn’t look that pretty in a picture, I’ll admit that.

I gathered all my ingredients:
One stick of butter (sounds like a terrible way to start a recipe- right?) 😉

100_3808Pillsbury Cresent Rolls. I only had the seamless dough on hand, but it’s preferable to use the old fashioned cresents that are perforated.
100_3814Sugar…100_3813An apple and soda. The recipe calls for granny smith, but I used a Gala apple instead. The recipe also called for Mountain Dew- but Ginger Ale worked just fine. I’ve seen other recipes call for 7Up, so I think as long as it’s clear or citrusy, it should be fine. I’d be curious to know if a cola works though.
100_3815You’ll also need vanilla and cinnamon.
You’ll need to peel the apple.

100_3817Then cut it up into eight sections. I don’t have a fancy apple slicer, so I just used a knife and made sure to cut out a small wedge for the core and seeds.

100_3821Then you’ll begin with your dough. You’ll want to unroll your can of dough100_3822

Since mine wasn’t already into the triangles, I used a pizza cutter to make them. They didn’t turn out even, but it’s okay!100_3824

You’ll need eight triangles- one for each apple slice. Roll up one apple slice per triangle:100_3833100_3835

Put the covered slice into an 8×8 baking dish that’s been greased. Repeat this process for the remaining apple slices.100_3839

Melt your butter, add to it the sugar, cinnamon, and vanilla and stir vigorously to combine.100_3832

You’re going to pour this brown goodness over your dumplings.

100_3842Then you’ll use about half the can of soda and pour it over top.

100_3844I added an extra sprinkle of cinnamon over top for good measure:100_3846

Now it’s ready to bake! a 350 degree preheated oven for about 35 minutes will do the trick. It smells magical while baking.

I’ve used an adapted recipe from The Pioneer Woman and Tupperware. The original called for twice as much and used an entire can of Mountain Dew. I don’t personally like using Mountain Dew- but if you’re fine with it- by all means, use it! I don’t think that the ginger ale changed the flavor that much, as most folks say they can’t taste the Mountain Dew in the regular recipe anyway. I’d imagine you can even use a diet soda if you’re looking to save on calories, although, with a stick of butter in the recipe, I’m not sure switching to a zero calorie soda really makes much difference.

Easy Apple Faux Dumplings

1 apple (granny smith or other baking apple)
1 tube of Pillsbury Cresent Rolls (8 cresents)
1 stick of butter
3/4 cup of sugar
1 1/2 tsp of cinnamon
Splash of vanilla extract
6 oz of soda (Mountain Dew, Ginger Ale or other clear citrusy flavor work best)

Preheat oven to 350 degrees
1- Peel apple and core and slice into 1/8 sections.
2- Open the Cresent roll dough and unroll. Separate into 8 triangles.
3- Using 1 of the apple sections per triangle, roll the dough around the apple wedge. Place in a greased pan.
4- Repeat above step until all slices are wrapped and in the pan.
5- Melt the butter in a measuring cup or medium bowl.
6- Add sugar, vanilla. and cinnamon to the melted butter and mix vigorously.
7- Pour over the wrapped apple slices.
8- Open the can of soda and measure out 6oz. Pour this over the apple dumplings.
9- Place in the preheated oven for about 35 minutes.
10- Serve warmed with ice cream or whipped cream or enjoy as is. Can be served room temperature, if preferred.