Recipe: Mini Pumpkin Walnut Cupcakes with Spiced Cream Cheese Frosting

I was given a huge bag of walnuts recently. HUGE. And with my baking funk for the last few months, they're still hanging around the kitchen. My husband—selfless person that he is—suggested that pumpkin walnut cupcakes or cookies would be a great use for them. And if he had to help eat them, well...sacrifices must be made.

I found these cupcakes at a cute blog called The Comfort of Cooking. The original recipe had a yield of 24 cupcakes, which I can only assume was for full-sized ones, despite the post being about minis. I ended up with nearly 60 mini cupcakes! Good thing these are destined for a school PTO meeting.  The frosting is a little on the tart, soft side. Make sure to store these refrigerated, if frosted!

Cupcakes
Makes 50-60 mini cupcakes
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts
 

Recipe: Tri-Cornered Cream Cheese Cookies with Jam Filling

I'm sure it comes as no surprise that I have approximately a billion cookie cookbooks. This recipe is a variation found in the September 1994 Cookies Galore Pillsbury magazine. These are far more fussy than most of my usual cookies, since I'm more of a  drop cookie/bar cookie fan. But for Christmas, I make these for my husband who adores them. The dough can also be used for a sugar cookie dough that you can cut with cookie cutters. Baking times should be adjusted based on the size of the cookies.

Cream Cheese Cutout Cookies
1 cup sugar
1 cup butter, softened
1 (3oz) package cream cheese, softened
1 teaspoon vanilla
1 egg
2 1/2 cups flour
1/4 teaspoon salt
jam in various flavors: I use blackberry, seedless raspberry, and apricot
powdered sugar

In a large bowl, beat sugar, butter, and cream cheese until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling. I refrigerate mine overnight. I also put any scraps BACK in the fridge before re-rolling, because this dough gets soft really quickly.

Heat oven to 375F. On lightly floured surface, roll half of dough at a time to 1/8" thickness; refrigerate remaining dough. Cut into 2 1/2" circles with cookie cutter. Place 1 inch apart on ungreased sheets. Spoon 1 teaspoon jam onto center of each round. Shape into triangles, folding 3 sides in without covering jam; pinch corners to seal.


Bake at 375 for 7-10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Dust with powdered sugar, if desired.


To make cutouts, follow the recipe above, omitting the jam and powdered sugar.  Cut with floured cutters. Bake similar sized cookies together, carefully watching the time. They tend to over bake quickly.  If your cookies have detailed designs, you might consider chilling the cutouts before baking.

Recipe: Cream Cheese Pound Cake

I've only made one previous pound cake, the Blackberry Swirl Poundcake from Martha Stewart. This one is a more traditional one, and I must say makes THE BEST strawberry shortcake ever. But...the ingredients are fat, fat, and more fat, so save this one for when you want to distribute most of it to the neighbors, family, friends...anything to get most of this cake out of the house because it is addicting and way too easy to make.

1 1/2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
dash of salt
1 tablespoon vanilla

Heat over to 300 degrees F. Grease and flour bottom, side and tube of a 10 x 4 inch angel food cake pan or a 12 cup fluted tube cake pan (Bundt®--this is what I used.)

In large bowl, beat butter and cream cheese with electrix mixer on medium speed until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended.

Mix flour and salt; gradually add to butter mixture, beating on low speed just until blended after each addition. Stir in vanilla. Pour batter into pan.

Bake 1 hr 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10-15 minutes. Remove from pan to wire rack*; cook completely, about 1 hr.

*This is a crucial step that I messed up on. I set mine out to cool on a regular pan and the bottom got a little soggy. There is a lot of residual moisture in the cake, so a wire rack is important!