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Monthly Archives: October 2016

Pumpkin Spice Cupcakes with Apple Cider Frosting

Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.

That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels.  Nuts… yes! Cake… absolutely.

This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!

 

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Step One. 

Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.

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Step Two. 

Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.

 

Step Three. 

Add the eggs, one at a time, and mix until incorporated.

 

Step Four. 

Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.

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Step Five. 

Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.

 

Step Six. 

Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.

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Step Seven. 

Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.

 

Step Eight. 

Time to assemble!

Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!

Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!

Pumpkin Spice Cupcakes with Apple Cider Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Pumpkin Spice Cupcakes with Apple Cider Frosting

Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.

Ingredients

    Pumpkin Spice Cupcakes
  • 1 box spice cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup apple cider
    Apple Cider Frosting
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1 cup apple cider

Instructions

    For the Cupcakes
  1. Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
  2. Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
  3. Add the eggs, one at a time, and mix until combined.
  4. Add the yogurt and mix until combined.
  5. Slowly, add the apple cider, and mix until combined.
  6. Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
    For the Frosting
  1. In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
  2. Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
  3. Add the vanilla and beat on high for 1 minute.
  4. In increments of 1/2 cup, add the powdered sugar.
  5. Finally, slowly add the apple cider reduction.
  6. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
    Assemble the Cupcakes
  1. Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
  2. Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2016/10/pumpkin-spice-cupcakes-with-apple-cider-frosting/

Sweet Potato Pancakes with Barbecue Pulled Pork and Fried Eggs

I have always loved barbecue pulled pork. It’s sweet, it’s tangy, and it’s a perfect comfort food. So when I can have it for brunch, my favorite meal, I am a very happy camper.

 

This recipe is a good transition to fall. It incorporates sweet potatoes, but it’s in in-your-face PSL ridiculousness either. It’s a good recipe for when the days first start to get chilly!

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Step One. 

You’re going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.

Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.

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Step Two. 

Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.

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Step Three. 

When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra – no worries! It will not get overdone since it is submerged in the sauce.

 

Step Four. 

Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!

 

Step Five. 

Wake up the next morning, ready to have the best brunch of your life.

 

Step Six. 

Bake the sweet potatoes (you can use canned if you’re impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min – 1 hour at 375 °F.

 

Step Seven. 

While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.

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Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.

 

Step Eight.

Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn’t be hot, either. Measure out the other ingredients.

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Step Nine. 

Mix the dry ingredients together with a fork. Add the milk and melted butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.

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Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.

 

Step Ten. 

While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.

 

Step Eleven.

Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in! Make sure you plan enough time for a nap afterwards =]

 

Sweet Potato Pancakes with Barbecue Pulled Pork and Fried Eggs

Prep Time: 45 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 5 hours

Yield: 4 servings

Sweet Potato Pancakes with Barbecue Pulled Pork and Fried Eggs

This brunch recipe transitions from summer to fall. The pulled pork is sweet and tangy - a perfect addition to your next brunch!

Ingredients

    Barbecue Pulled Pork
  • 2 cups apple juice (or cider)
  • 1 cup ketchup
  • 1 Tbsp dijon mustard
  • 1 Tbsp crushed garlic
  • 2 tsp molasses
  • 2 tsp Worcestershire sauce
  • Salt and Pepper
  • 1.5 pounds pork roast
  • 2 yellow onions
  • 1 Tbsp olive oil
  • 1 tsp cayenne pepper
  • 1 tsp cumin
    Barbecue Sauce
  • 2 cups of the cooking sauce
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1/2 tsp cumin
    Sweet Potato Pancakes
  • 1 sweet potato
  • 1 1/2 cup all purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 cup almond milk (use regular milk if you want to)
  • 1/4 cup melted butter
  • 2 eggs
    Fried Eggs
  • 4 Tbsp butter
  • 4 eggs

Instructions

  1. You're going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
  2. Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
  3. Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
  4. When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra - no worries! It will not get overdone since it is submerged in the sauce.
  5. Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
  6. The next morning, bake the sweet potatoes (you can use canned if you're impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min - 1 hour at 375 °F.
  7. While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
  8. Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
  9. Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn't be hot, either. Measure out the other ingredients.
  10. Mix the dry ingredients together with a fork. Add the milk and butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
  11. Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
  12. While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
  13. Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2016/10/sweet-potato-pancakes-with-barbecue-pulled-pork-and-fried-eggs/