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Pumpkin Cream Puffs with Maple Caramel Glaze


Pumpkin Cream Puffs with Maple Caramel Glaze
So, we turned back our clocks last week and I was NOT ready for that. I mean, is any food blogger ever really ready for that drastic one hour loss of natural lighting? It's devastating, every single time. And especially for those who aren't full time bloggers, like myself, I'm struggling to find time in my days to bake and photograph. Thankfully, cream puffs are something you can prep for ahead of time. I made this delicious pumpkin cream filling, as well as the phenomenal maple caramel sauce a day before. So, all that was left to do was to bake some pate-a -choux, and fill 'em up. I usually pipe my pate-a-choux with a bag, but I recently discovered that a cookie scoop does the job just as well. And, you can guarantee they're going to be the same size and somewhat of the same shape. For all you pumpkin lovers out there, these cream puffs are for you. They are amazing. The sprinkle of fleur de sel on top really takes the flavor to the top. Now I just have t
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Salted Caramel Apple Macarons

Salted Caramel Apple Macarons

So, I finally tried the Italian meringue macaron method and you guys, I don't think I am going to go back to my French ways. Not because I've found a way to get rid of hollows, that's certainly still a struggle. But, I like it. I like the extra step to ensure a stable meringue and I like that most macaron companies out there are using it. Yes, I've done my research. And I am confident that some day soon, I will be able to consistently make un-hollow macarons using this method. Now let's talk today's macaron flavor. I've heard caramel apples can be not so fun to bite into, so I'll tell you what is fun to bite into. A caramel apple macaron. More specifically, a salted caramel apple macaron. No mess, no fuss, and your teeth will be so grateful. Since macarons are already sweet, the saltiness of the caramel is the perfect touch. The buttercream, I flavored with apple butter, which I feel is truly the best way to get the taste of an apple. My taste-

Mini Lemon Bundt Cakes with Blackberry Glaze

Mini Lemon Bundt Cakes with Blackberry Glaze

Even though it's supposed to be Fall right now, the weather in Ohio has been far from Fall-like. Aside from the trees changing colors, it really feels like Spring...even Summer on certain days. I am loving every second of it. So much so, that I decided to forego the Fall flavors for today's post and break out some lemons and blackberries. Also, today is Jocelyn, aka Grandbaby Cakes, virtual baby shower! And how else would I create a pretty pink glaze for these baby bundt cakes without some blackberries! Jocelyn is having a little girl and although, I have no kids of my own, I've had half a dozen nieces/nephews and the best advice I could share with Jocelyn would be to  sleep when the baby sleeps ! I know, so cliche. And so many people may scoff at this idea because, who will cook? Who will clean? How will anything else get done? Well, those things certainly won't get done if you're a walking zombie, so you must take care of yourself and get some sleep! It

Pumpkin Cake Cheesecake

Pumpkin Cake Cheesecake

Here's the thing about cheesecake. Actually, here's a few things. It cracks even if you follow all the instructions correctly, you can never really tell when it's done, it takes forever to bake and cool down to the perfect chilled temperature...but it's honestly ALWAYS worth it. Or, at least it is most of the time. This cheesecake in particular seemed like it was destined for failure from the start because within about 5 minutes of me placing it in the oven, the glass baking dish I had placed on the rack underneath it to provide steam suddenly cracked into two. I was so caught off guard, I turned off the oven while the cheesecake was still in it and then proceeded to freak out about how I was going to handle the situation. I've done this version of a water bath many times while making cheesecake and never had any issues so yeah...total freak-out session But I gathered myself together, got the dish out, replaced it with an aluminum pan and re-pre-he

Salted Caramel Apple Pie

Salted Caramel Apple Pie

This weekend, I made salted caramel for the first time and aside from the fact that I'm shocked and elated that I got it right on the first try, I'm really trying to figure out why it's taken me so long to make it. Like seriously, this stuff is liquid gold. It's an abomination that up until now I've been using jarred salted caramel. I decided I'm going to put it in and on everything I possibly can and as you can see, I started with this pie. Caramel is just meant to be with apples, so adding it to apple pie was a no-brainer. I thought the pie might turn out super sweet, but it was honestly perfect. The crust was out of this world and I know I call a lot of things out of this world, but it really was. There was one small flaw and that was that it turned out a little runnier than other pies I've made and so I've adjusted the recipe to include a tablespoon of tapioca to firm up the filling. The only person more excited about this pie than I was is

Oreo Macarons

Oreo Macarons

Is it just me or do macarons have the ability to ruin a person's entire day instantly?  I'm talking, total mood change. 100 to 0, real quick. I feel like I should honestly give my poor husband a heads up before I decide to get in the kitchen to make some roons (as he refers to them) because it really determines how the rest of his day is going to be. But then again, why am I blaming the macarons? It's my fault. Why fix something that ain't broke right? Well, I just couldn't handle all the extra egg yolks. I thought I could find a way around it. And from what I read online, a few people had already found a way around it....by using egg whites from a carton. I was mind-blown and super pumped to try it. Why oh why did I have to try it? I kid you not, I made 6 different batches. First I tried under beating the egg whites, then I beat them a little more, then I under mixed the batter, then I mixed it a little more. I even played around with various oven

Peach Upside-Down Cupcakes

Peach Upside-Down Cupcakes

Raise your hand if your local farmer's market sells THE BEST peaches ever. 🙋🙋 If I had more than two hands, I would raise them. Because these Ohio Red Haven peaches are seriously the bomb dot com. And once I knew they were at their peak, I drove right on over and got a bunch to make these upside down cupcakes! I really loved how these turned out, although I did have a little incident during the inverting process. Apparently, inverting 12 individual cupcakes out of a cupcake pan is ten times more difficult than flipping one cake out of a pan. Somehow, the cupcakes flipped out and OVER so they landed face down, instead of face-up. I was almost discouraged from photographing these altogether after that happened, but I knew you guys would love this recipe and I was able to salvage a few. I didn't have ice cream on hand when I made these, but I'm thinking some vanilla bean ice cream or even fresh whipped cream would pair amazingly with these little treats!

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