This year I prepared my very first Thanksgiving dinner & it was… AMAZING!
Peep the made from scratch goodness, LOL!
YASSSS BOO… I made an entire meal AND dessert from scratch! Keep reading to find out how to make your own spiced apple cupcakes w/ salted caramel buttercream frosting…
Over the last few years I’ve been honing my culinary prowess. I’m not exactly TOP CHEF material yet, but I’m putting y’all on notice, Sham can burn a lil sumn. In support of my endeavors, my stupendous team bought me a KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer!!! (I said that last phrase in my Oprah voice, in case you were wondering) And without further do, here is my CANOPY GREEN mixer, in all its glorious splendor…
And in retribution for their generous gift I made them these cupcakes…
And because I love you… I am sharing the recipe 😉
- 1 (18.25 oz) package of chocolate (or devil’s food) cake mix
- 1 (3.9 oz) package of Jell-O® instant chocolate pudding mix (again the chocolate fudge, devil’s food flavors will also work just fine)
- 1 cup vegetable oil
- 1 cup sour cream
- 4 eggs (room temperature)
- ½ cup hot water
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees F. Grease & flour cake pan.
- Combine ingredients & beat until smooth. Stir in chocolate chips & pour into baking pan.
- Baking times vary depending on the size of your pan, but a bundt pan will take 1 hour; 2 nine-inch round pans take about 30 minutes and cupcakes pans take about 20 minutes to cook. You can test their readiness by sticking a clean toothpick through the middle of the pan. If it comes out free of cake batter, then you’re in good shape. Be mindful that melted chocolate on the toothpick could just mean that you poked a chocolate chip.
- Allow to cool before frosting.
- ½ cup butter (softened)
- 1 cup creamy peanut butter
- 2 cups confectioner’s sugar
- 3 tbsp milk (as needed)
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
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NOTE: this recipe is RIDICULOUSLY GOOD, like slap yo mama good, so save it for a time when you’re REALLY celebrating something, or apologizing to your boo or just showing off and NOT dieting, LOL! Happy baking…
My friend Amanda put me onto this delicious dessert. I made it for our Thanksgiving luncheon at work & loved it so much that I had to share it with you. NOTE: grapes are expensive this time of the year. But if you can find some ripe ones, you won’t be sorry 😉
- 2 lbs green seedless grapes
- 2 lbs red seedless grapes
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract, to taste
- 1 cup brown sugar, packed, to taste
- 1 cup crushed pecans, to taste
Wash & stem grapes.
Mix sour cream, cream cheese, white sugar & vanilla by hand until blended.
Stir grapes into mixture & pour in large serving bowl.
For topping: Combine brown sugar & crushed pecans.
Sprinkle over top of grapes to cover completely.
Serves about 16 people