Pecan Applesauce Mini Cupcakes

My husband likes plain desserts so I scour the cookbooks and Internet and blogs, looking for recipes I can make plain and dress up.   He is a nut fan, meaning walnuts, pecans, cashews and a variety of other nuts.  When I came across a Martha Stewart recipe that was a simple applesauce and pecan cupcake, I decided, in about two seconds, to make the recipe.  You can find the full recipe here but I am not sure it is correct.   I also made miniatures because again, that is hubby’s preference.  I know, he rationalizes, one is a little bite so he can have more and then some more.  Should I tell him that the calories add up?  Nah.  Let him enjoy himself.  He deserves to.  Check out Cupcake Tuesday for fabulous cupcake recipes.

For 24 mini cupcakes, this is the recipe I came up with, adapted from Martha Stewart.

Pecan Applesauce Mini Cupcakes

• 1 cup gluten-free flour mixture             

• 2 teaspoons ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground nutmeg

• 1/8 teaspoon ground cloves

• 1/2 cup Canola oil

• 1 cup granulated sugar

• 1/2 cups packed light-brown sugar

• 2  eggs

• 3/4 cup applesauce

• 1/2 cup toasted pecans, chopped

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.

2. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low-speed, mix in applesauce and then flour mixture. Stir in nuts by hand.

3. Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.

4. Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins. Muffins can be refrigerated in airtight containers up to 2 days.

Katy’s Cole Slaw – My Girl Paula

My dear friend Katy told me how happy she is with this particular cole slaw.  Of course, I had to try it.  I see why she likes it.  It had a wonderful flavor with the blend of these vegetables.  Katy suggested not changing any of the vegetables.  I think she is right.  This combination brought along a distinct flavor and we like it.  Thanks Katy.  If you are looking for good recipes and even better words, yes words, drop by Katy’s blog, Food for a Hungry Soul.

 

The Lady’s Coleslaw  – Paula Deen-    Serves:  6 servingsIngredients     This is my contribution to My Girl Paula and

• 1/2 bell pepper, chopped (red)
• 1 green onion, chopped
• 1/2 large carrot, chopped
• 1/8 cup chopped fresh parsley leaves
• 1/2 cabbage head
• 1/2 cup mayonnaise
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons sugar
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Directions            

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. (I chopped mine)

Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn’t become mushy.

Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables.

In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes.

Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.                                                                                                       Above – adding dressing