Archive for the ‘Candy/Confectionary’ Category

These are a special cookie recipe that combines the flavors of the Fall and Winter season! It will satisfy that pumpkin spice craving and make you feel like you are sitting by a fire drinking some wassail.

I love how soft and flavorful these cookies are. They have just the right amount of spice, but not overpowering. They are sweet, spicy, and has just the right amount of pumpkin flavor. The best part would be the gooey caramel drizzle. It gives it the WOW factor, as it brings a citrusy pop that compliments the spice of the cookie.

Bring these cookies into your heart and home this holiday season!

Ingredients for Cookies:
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract

Rolling Sugar:
1/4 cup granulated sugar
2 tsp ground cinnamon

Wassail Caramel:
1/2 cup apple cider
1/2 cup pineapple juice
Juice of one orange
2 cinnamon sticks
1 cup packed brown sugar
1/2 cup butter
1/4 cup whipping cream, room temperature


In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, Cinnamon, Ginger, and Nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing.  Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour. Preheat oven to 350 degrees during last 10 minutes of refrigeration.

In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time  and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

For Wassail Caramel Sauce:
Cook cider. pineapple juice, orange juice and cinnamon sticks in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Remove the cinnamon sticks and stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Drizzle over cookies and serve!




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I’m so sorry that I have been MIA for a while. It’s been really busy around here lately with work and life in general. This week I’m featuring a cupcake that will pay homage to Easter (which just passed) and my Mom. She LOVES carrot cake! This recipe ensures that you will have a moist and absolutely delicious carrot cake cupcake. The frosting is to DIE for! It’s simple, elegant and it’s almost too tempting to just eat it out of the bowl! Enjoy!

Carrot Cake

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon


  • 2 packages of softened cream cheese
  • 2 cups of powdered sugar
  • 1 stick of softened butter
  • 3 tbsp of vanilla
  • 1 tbsp all spice

1. Preheat your oven to 325°
2. In a bowl, combine the carrots, brown sugar and pineapple (let sit for about 15-30 mins)
3. In a mixing bowl (I use my Kitchenaid), combine all of the dry ingredients and then add the wet ingredients (including the carrot/sugar/pineapple mixture)
4. Mix until smooth
5. Using a 1/4 measuring cup, add the batter to 24 cupcake tins
6. Bake for 30 mins or until you can place a toothpick into the cake and it comes out clean
7. Cool
8. Clean your mixer or have another mixing bowl and combine all of the frosting ingredients and whip until smooth and creamy.
9. Once the cupcakes are cooled, ice the cupcakes.


Cake ingredients: $3.00
Frosting ingredients: $4.50
Total: $7.50/24 servings= $0.31 per serving

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So, I was in a panic on Wednesday and forgot that I needed to make a treat for the guys in my hubby’s hangar. So, I went to my pantry and pulled out everything I could find to make a treat. Once I surveyed the items I had, I figured out what to make. I didn’t have very much chocolate…except for white, some cocoa powder, and chocolate covered marshmallows. I had some brown sugar, flour, eggs, vanilla, and baking soda….

So… Blondies came into my mind. However, I wanted to add my chocolate as well… So… Dirty Blondes were born!



  • 1 cup of brown sugar
  • 1/2 cup of regular sugar
  • 2 cups of flour
  • 1 stick of butter melted
  • 2 tbsp of vanilla
  • 1/2 tbsp baking soda
  • 1/8 tsp salt
  • 2 eggs
  • 1 cup of white chocolate chips melted
  • 1/4 cup of high quality chocolate cocoa
  • 1 cup of chocolate covered marshmallows

Preheat your oven to 350°

1. In your mixer, beat the eggs, vanilla and sugar.

2. Add the melted butter and chocolate.

3. In a separate bowl, sift the flour, baking soda, cocoa, and salt.

4. Add the dry ingredients into the mixer

5. Add the white chocolate and marshmallows.

6. Add the mixture to a greased 12×9 casserole dish

7. Bake for 30-35 mins or until the top is golden and dry. Take a knife and insert. It should not be too dry or too wet.


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IT’S GIRL SCOUT COOKIE SEASON!!!!!! And everyone rejoices (even the gyms… business will be booming after the cookie season ends too! haha)!!!

One of my friends on facebook created a version of the cupcake but I’ve decided to take it up a notch… trying to dissect this evil little cookie and make it even more EVIL! Yes, that’s right… this cupcake is one that you should only eat if you have no care for calorie intake, fat content or the fact that you just might go into a sugar coma after consuming one of these bad babies. However, isn’t the joy of cooking and baking a good excuse to experiment and allow those caution signs be thrown to the wind? I think so! So, diner beware…. this is bye bye diet and hello decadence!

Caramel Delight Cupcakes!

  • 1 package of Double Chocolate Fudge Cake mix and ingredients it calls for (the following three items are from my box)
  • 1 1/3 c of water
  • 1/2 c of vegetable oil
  • 3 eggs
  • 1 cup of toasted coconut
  • 26 caramel squares
  • 2 boxes of Caramel Delights (or Samoas)
  • 2 canisters of Chocolate and Caramel frosting
  • 26 cupcake tins

– First, you need to preheat your oven and prepare the batter according to box directions.
– Add 1/4 cup of batter to each cupcake tin
– Place one caramel square into each tin and cover with 1/4 c of batter once more
– Bake according to directions
– Toast the coconut
– Mix the chocolate and caramel frosting and coconut in a bowl till combined
– Allow cupcakes to cool and then frost
– Place one Caramel Delight (or Samoa) cookie onto each cupcake



Cake mix: $2.79
Frosting: $1.18 x 2: $2.39
Caramels: $3
Eggs/Oil: $0.40
Coconut: $0.50
Caramel Delights: $7

Total Cost: $16.08/ 26 servings= $0.62 per serving


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So, this cupcake really isn’t original… by any means.. But if you haven’t tried this, YOU HAVE TO!

Milky Way™ Cupcake:

1 Box of Devil’s Food Cake Mix (The box I bought requires 1 1/3 c of water, 1/2 cup of vegetable oil, and 3 eggs)
1 package of Devil’s Food Pudding
13 snack size Milky Way™ candy bars cut into half


1 can of Chocolate frosting
1 can of Caramel frosting
Sprinkles (I added Valentines sprinkles…. but I would rather process hard caramel candies to add on top)

  • Preheat oven according to box directions
  • Prepare mix according to directions, add pudding mix and combine.
  • Place half of the batter into 26 cupcake tins.
  • Place one half piece of Milky Way™ candy bar into the middle
  • Cover the candy pieces with rest of batter
  • Bake according to directions (Mine at @ 350° for 25-27 mins)
  • Cool and frost
  • Enjoy!


Note: Makes 26 cupcakes

Mix= $2.79
Oil/Eggs= $.30
Frosting= $1.39 per can= $2.78
Milky Way Bars= $3
Sprinkles= $.99

Total: $9.86 / 26 servings = $0.38 per serving

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