1/2 cup chopped black walnuts, optional (see TIPS)
TOPPING
Caramel Frosting (left)
Black walnuts, optional
Heat oven to 350F/175C. Prepare baking pan(s) with baking spray.
TO USE UNRIPE BANANAS Melt the butter in a skillet on medium heat until shimmery. Add the bananas and cook, stirring often, until bananas are soft and the butter is just beginning to brown. Transfer banana-butter mixture to a large bowl.
TO USE RIPE BANANAS Skip the skillet step, instead, just mash the bananas with a fork. To mix the cake, cream room-temperature butter with a mixer, then proceed as follows, adding the mashed bananas with the milk and vanilla.
Add the flour, brown sugar, baking powder, baking soda, salt and nutmeg; with an electric mixer, mix until just combined. Add the milk and vanilla [and mashed bananas if using ripe bananas]; beat on low for 2 minutes. Add the eggs; beat on low for 2 minutes. Gently stir in the nuts.
BAKE Transfer to a well-greased cake pan. Bake for 30 – 40 minutes or until a knife slipped into the center comes out clean. Remove from oven and let cool about 30 minutes. If you like, turn onto a serving plate.
TOPPING While the Caramel Frosting is still warm, drizzle over top of the cake, then sprinkle walnuts over top. Serve with vanilla ice cream.
1/2 cup chopped black walnuts, optional (see TIPS)
TOPPING
Caramel Frosting (left)
Black walnuts, optional
Heat oven to 350F/175C. Prepare baking pan(s) with baking spray.
TO USE UNRIPE BANANAS Melt the butter in a skillet on medium heat until shimmery. Add the bananas and cook, stirring often, until bananas are soft and the butter is just beginning to brown. Transfer banana-butter mixture to a large bowl.
TO USE RIPE BANANAS Skip the skillet step, instead, just mash the bananas with a fork. To mix the cake, cream room-temperature butter with a mixer, then proceed as follows, adding the mashed bananas with the milk and vanilla.
Add the flour, brown sugar, baking powder, baking soda, salt and nutmeg; with an electric mixer, mix until just combined. Add the milk and vanilla [and mashed bananas if using ripe bananas]; beat on low for 2 minutes. Add the eggs; beat on low for 2 minutes. Gently stir in the nuts.
BAKE Transfer to a well-greased cake pan. Bake for 30 – 40 minutes or until a knife slipped into the center comes out clean. Remove from oven and let cool about 30 minutes. If you like, turn onto a serving plate.
TOPPING While the Caramel Frosting is still warm, drizzle over top of the cake, then sprinkle walnuts over top. Serve with vanilla ice cream.
If you are making a large batch of this drink, I suggest assembling the bloody mary mix in a pitcher and adding the bourbon to your glass as you serve.
Heat your oven to 400 degrees F. Line a baking sheet with aluminum foil and place a rack on top. Spray rack with baking spray or wipe with oil to prevent the bacon from sticking.
Line the bacon on the rack and sprinkle with the brown sugar and cayenne pepper.
Bake for 15-20 minutes or until the bacon is crisp and brown and the sugar has caramelized on the top. Remove immediately to a plate to cool.
In a pitcher combine the tomato juice, lemon juice, horseradish, worcestershire sauce, hot sauce, salt and pepper. Stir well, taste and adjust salt and spice according to your preference.
To serve: In a collins glass, fill with ice and pour 1½ oz of bourbon in each glass. Fill with bloody mary mix and stir to combine.
Garnish with the candied bacon and pickle spear, dilly beans and olives.
If you are making a large batch of this drink, I suggest assembling the bloody mary mix in a pitcher and adding the bourbon to your glass as you serve.
Heat your oven to 400 degrees F. Line a baking sheet with aluminum foil and place a rack on top. Spray rack with baking spray or wipe with oil to prevent the bacon from sticking.
Line the bacon on the rack and sprinkle with the brown sugar and cayenne pepper.
Bake for 15-20 minutes or until the bacon is crisp and brown and the sugar has caramelized on the top. Remove immediately to a plate to cool.
In a pitcher combine the tomato juice, lemon juice, horseradish, worcestershire sauce, hot sauce, salt and pepper. Stir well, taste and adjust salt and spice according to your preference.
To serve: In a collins glass, fill with ice and pour 1½ oz of bourbon in each glass. Fill with bloody mary mix and stir to combine.
Garnish with the candied bacon and pickle spear, dilly beans and olives.
A delicious dessert of pears baked in honey and served with home-made walnut biscuits and a shard of gorgonzola.
Serves six
For the biscuits 90g (3oz) walnut pieces 125g (4½oz) plain flour 1 tsp baking powder ½ tbsp soft light-brown sugar 4 tbsp olive oil about 4 tbsp water
For the pears 6 fat pears, not too ripe 15g (½oz) butter 4 tbsp honey 2 tbsp granulated sugar 175g (6oz) gorgonzola, cashel blue or other blue cheese
Put the walnuts into a food processor and pulse a few times. You want to end up with nuts that are partly fine-ground, partly coarse-ground. Put them into a bowl and sift on the flour and ¼ tsp salt. Add the baking powder and sugar. Pour in the olive oil and mix together with a table knife, gradually adding the water. Use as much of the water as you need to bring the mixture into a ball. It should neither be too wet nor too dry and crumbly. Pat into a disc.
Put this on a lightly floured work surface and roll out to about 0.25cm (⅛in) thick. Take a 6.5cm (2½in) biscuit cutter and cut out rounds, transferring them to a parchment-covered baking-sheet. Gather up the scraps of dough as you go along, reroll them and cut out more rounds until you have used up all the dough. Bake these – there's no need to chill – in an oven preheated to 200°C/400°F/gas mark 6 for about 18 minutes. The biscuits should be slightly golden at the edges. Leave to cool a little then move to a wire rack and leave to cool completely.
Halve the pears – there's no need to peel or core them – and place them cut-side up in a small roasting-tin or gratin dish so they fit snugly. Melt the butter in a saucepan and add the honey, sugar and a good pinch of salt. Stir to melt then pour over the pears. Bake in an oven at 180°C/350°F/gas mark 4, basting occasionally, and turning halfway through. Return them to the cut-side-up position for the last five minutes. They should be completely tender and slightly caramelised. It should take about 30 minutes, but depends how ripe your pears are.
Serve the pears warm, with a piece of blue cheese and the walnut biscuits. You can sprinkle the fruit with toasted walnut pieces, if you like, drizzle the cheese with a small amount of honey, or even put a little bit of honey in the comb on each plate.
A delicious dessert of pears baked in honey and served with home-made walnut biscuits and a shard of gorgonzola.
Serves six
For the biscuits 90g (3oz) walnut pieces 125g (4½oz) plain flour 1 tsp baking powder ½ tbsp soft light-brown sugar 4 tbsp olive oil about 4 tbsp water
For the pears 6 fat pears, not too ripe 15g (½oz) butter 4 tbsp honey 2 tbsp granulated sugar 175g (6oz) gorgonzola, cashel blue or other blue cheese
Put the walnuts into a food processor and pulse a few times. You want to end up with nuts that are partly fine-ground, partly coarse-ground. Put them into a bowl and sift on the flour and ¼ tsp salt. Add the baking powder and sugar. Pour in the olive oil and mix together with a table knife, gradually adding the water. Use as much of the water as you need to bring the mixture into a ball. It should neither be too wet nor too dry and crumbly. Pat into a disc.
Put this on a lightly floured work surface and roll out to about 0.25cm (⅛in) thick. Take a 6.5cm (2½in) biscuit cutter and cut out rounds, transferring them to a parchment-covered baking-sheet. Gather up the scraps of dough as you go along, reroll them and cut out more rounds until you have used up all the dough. Bake these – there's no need to chill – in an oven preheated to 200°C/400°F/gas mark 6 for about 18 minutes. The biscuits should be slightly golden at the edges. Leave to cool a little then move to a wire rack and leave to cool completely.
Halve the pears – there's no need to peel or core them – and place them cut-side up in a small roasting-tin or gratin dish so they fit snugly. Melt the butter in a saucepan and add the honey, sugar and a good pinch of salt. Stir to melt then pour over the pears. Bake in an oven at 180°C/350°F/gas mark 4, basting occasionally, and turning halfway through. Return them to the cut-side-up position for the last five minutes. They should be completely tender and slightly caramelised. It should take about 30 minutes, but depends how ripe your pears are.
Serve the pears warm, with a piece of blue cheese and the walnut biscuits. You can sprinkle the fruit with toasted walnut pieces, if you like, drizzle the cheese with a small amount of honey, or even put a little bit of honey in the comb on each plate.
When it comes to Halloween, I don't joke around with my treats, and these cupcakes are no exception. It is a holiday that revolves around getting candy, after all!
With a classic chocolate cake base and mounds of fluffy frosting, these cupcakes are super festive and easily customizable. Grab some friends, your favorite candy, and make a batch of these treats.
These cupcakes start with an easy chocolate cake recipe and quick meringue frosting. I actually used The Kitchn's Chocolate Layer Cake recipe because it's such a good all-purpose cake base, and just made a few little tweaks to make it cupcake-friendly. For the meringue frosting, I substituted brown sugar for regular sugar to create a richer, nougat-like flavor to stick with our candy theme! Since the frosting is on the lighter, not-so-sweet side, feel free to pipe on some sky-high swirls.
Finally, just to gild the lily a bit, each cupcake is also filled with a creamy peanut butter filling in a nod to peanut butter cups. You can skip this if your favorite candy doesn't go with peanut butter, or go wild and substitute Nutella or another favorite spread!
So far, these cupcakes already reflect all the best elements from classic candy bars and beloved Halloween treats. Now, here comes the fun part: sprinkle the frosting with your favorite candy toppings! Try roasted peanuts, crumbled candies, chopped candy bars, or candy-covered chocolates. You can even swirl on some caramel sauce or create a peanut butter drizzle.
Candy-Topped Chocolate Cupcakes
Makes 24 cupcakes
For the chocolate cupcakes (adapted fromthis recipe):2 cups granulated sugar 2 1/2 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 large egg yolk 1 1/4 cups whole milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water
For the peanut butter filling: 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon salt
For the brown sugar meringue frosting:6 large egg whites (see Recipe Note) 2 1/4 cups brown sugar, packed 1 teaspoon vanilla extract
To finish: crushed or crumbled candy toppings of your choice
Make the cupcakes: Pre-heat oven to 350°F. Line a cupcake tin (or tins) with 24 paper liners and set aside.
Stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer. Add in the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes. Stir in the boiling water until combined.
Divide the batter evenly between the cupcake liners, filling them no more than 2/3 of the way full. Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Transfer from the tins to a cooling rack and cool completely before frosting.
Make the peanut butter filling: Beat together the butter and peanut butter with a mixer on medium until combined. Gradually add in the powdered sugar, vanilla, and salt. Mix until creamy.
Make the meringue frosting: Place the egg whites and brown sugar in the bowl of a stand mixer. Whisk to just combine. Fill a saucepan with a couple inches of water and heat over medium. Place the mixing bowl on top of the saucepan to create a double-boiler. Heat the egg white mixture until warm and the sugar is completely dissolved.
Once warmed, return the mixing bowl to the mixer. Whisk the mixture at high speed until medium-stiff peaks are formed, or until the outside of the bowl reaches room temperature. Beat in the vanilla at the end.
Assemble the cupcakes: Once cupcakes are cooled, use an apple corer or paring knife to remove the centers of each cupcake. Fill the cupcakes with the peanut butter filling.
Place the frosting in a pasty bag fitted with a star piping tip. Swirl frosting on top of each cupcake. To finish, sprinkle the cupcakes with whatever candy bar toppings you'd like.
Recipe Notes
Note on Raw Egg Whites: This recipe uses raw egg whites. If you are cooking for people who should not consume raw egg whites, substitute pasteurized egg whites, which are available in cartons in the refrigerator section of most grocery stores.
Using leftover peanut butter filling: You can thin out any remaining peanut butter filling with heavy cream and corn syrup to create a peanut butter glaze. Try adding in a teaspoon of each until desired consistency is reached. You can drizzle this over the cupcakes as well.
When it comes to Halloween, I don't joke around with my treats, and these cupcakes are no exception. It is a holiday that revolves around getting candy, after all!
With a classic chocolate cake base and mounds of fluffy frosting, these cupcakes are super festive and easily customizable. Grab some friends, your favorite candy, and make a batch of these treats.
These cupcakes start with an easy chocolate cake recipe and quick meringue frosting. I actually used The Kitchn's Chocolate Layer Cake recipe because it's such a good all-purpose cake base, and just made a few little tweaks to make it cupcake-friendly. For the meringue frosting, I substituted brown sugar for regular sugar to create a richer, nougat-like flavor to stick with our candy theme! Since the frosting is on the lighter, not-so-sweet side, feel free to pipe on some sky-high swirls.
Finally, just to gild the lily a bit, each cupcake is also filled with a creamy peanut butter filling in a nod to peanut butter cups. You can skip this if your favorite candy doesn't go with peanut butter, or go wild and substitute Nutella or another favorite spread!
So far, these cupcakes already reflect all the best elements from classic candy bars and beloved Halloween treats. Now, here comes the fun part: sprinkle the frosting with your favorite candy toppings! Try roasted peanuts, crumbled candies, chopped candy bars, or candy-covered chocolates. You can even swirl on some caramel sauce or create a peanut butter drizzle.
Candy-Topped Chocolate Cupcakes
Makes 24 cupcakes
For the chocolate cupcakes (adapted fromthis recipe):2 cups granulated sugar 2 1/2 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 large egg yolk 1 1/4 cups whole milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water
For the peanut butter filling: 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon salt
For the brown sugar meringue frosting:6 large egg whites (see Recipe Note) 2 1/4 cups brown sugar, packed 1 teaspoon vanilla extract
To finish: crushed or crumbled candy toppings of your choice
Make the cupcakes: Pre-heat oven to 350°F. Line a cupcake tin (or tins) with 24 paper liners and set aside.
Stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer. Add in the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes. Stir in the boiling water until combined.
Divide the batter evenly between the cupcake liners, filling them no more than 2/3 of the way full. Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Transfer from the tins to a cooling rack and cool completely before frosting.
Make the peanut butter filling: Beat together the butter and peanut butter with a mixer on medium until combined. Gradually add in the powdered sugar, vanilla, and salt. Mix until creamy.
Make the meringue frosting: Place the egg whites and brown sugar in the bowl of a stand mixer. Whisk to just combine. Fill a saucepan with a couple inches of water and heat over medium. Place the mixing bowl on top of the saucepan to create a double-boiler. Heat the egg white mixture until warm and the sugar is completely dissolved.
Once warmed, return the mixing bowl to the mixer. Whisk the mixture at high speed until medium-stiff peaks are formed, or until the outside of the bowl reaches room temperature. Beat in the vanilla at the end.
Assemble the cupcakes: Once cupcakes are cooled, use an apple corer or paring knife to remove the centers of each cupcake. Fill the cupcakes with the peanut butter filling.
Place the frosting in a pasty bag fitted with a star piping tip. Swirl frosting on top of each cupcake. To finish, sprinkle the cupcakes with whatever candy bar toppings you'd like.
Recipe Notes
Note on Raw Egg Whites: This recipe uses raw egg whites. If you are cooking for people who should not consume raw egg whites, substitute pasteurized egg whites, which are available in cartons in the refrigerator section of most grocery stores.
Using leftover peanut butter filling: You can thin out any remaining peanut butter filling with heavy cream and corn syrup to create a peanut butter glaze. Try adding in a teaspoon of each until desired consistency is reached. You can drizzle this over the cupcakes as well.
