There’s something about Spring. After the snow melts and that one much needed rainfall to clean up the area – it’s a time to start over. Most people like to start fresh in January, it only makes sense with a new year and all but not me. I have a lot of “new” going on: new city, new house (hopefully by next week) and a new lifestyle. This morning was the first real time that it has hit me that Spring has sprung and I’m more then ready to hit the refresh button.
On Sunday we had Carter’s cake smash, and I wanted to use my giant cupcake pan. I’m pretty proud of the results.
These days I don’t bake near as much as I used to, at least I try not to. As much as I love the process (and the results) I’m
obsessive focused on my health and weight loss goals. I don’t have too much will power, so if there are sweets in the house; they’re not there for long. Not wanting to deprive myself I have settled with doing up a dessert for my husband and I to enjoy once a month. This month’s dessert was cinnamon buns and I’m about to share the best cinnamon recipe ever.
This time of year is the only time I allow myself some indulgences. With cookie exchanges and Christmas bake sales, it’s really hard not too. For me, food makes the holidays. The annual baking favorites come out and the mood is a little lighter. I found these cake bon bons at Life Made Delicious and thought they would be a perfect recipe to feature. Be sure to check out Life Made Delicious for easy recipe and new Holiday favorites.
1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour
2 tsp pumpkin pie spice
1 can pure pumpkin (not pumpkin pie filling)
4 packages cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chopped pecans, toasted
2 oz semi-sweet baking chocolate, coarsely chopped (2 squares)
1 tbsp vegetable oil
1 cup caramel topping
- Heat oven to 300ºF. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but centre still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
- To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.
Whole Wheat Rhubarb Muffins
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup 0% greek yogurt
- 1/4 cup + 3 tbsp Brown Sugar Splenda
- 1/2 cup canola oil
- 1 lightly beaten egg
- 2 tsp vanilla
- 1 1/2 – 2 cups fresh rhubarb, dicedTopping
- 1/2 cup granulated sugar
- 1 tsp Splenda brown sugar
- 2 tsp flour
- 2 tbsp margarine
Preheat oven to 375
Mix together first five ingredients in mixing bowl and set aside.
In a separate bowl whisk greek yogurt, Splenda, oil, egg and vanilla until well blended and Splenda brown sugar is completely dissolved. Slowly add to dry ingredients, mixing in between each addition. Stir in rhubarb.
Spray muffin tins with non-stick spray and fill with muffin mix. I usually do about 2-3 to full.
In a small bowl combine the last four ingredients and divide the sugar mixture among the muffins.
Bake for 20 minutes, let cool. Even with the sugar topping, these muffins are not too sweet. A great breakfast or mid morning snack.
Makes 15 muffins
1 box Betty Crocker* SuperMoist* Golden Cake Mix
Water, vegetable oil and eggs as called for on the cake mix box
1 cup(250 mL) graham cracker crumbs
4 bars (about 1.55 oz/45 g each) milk chocolate candy, finely chopped
1 jar (7 oz) marshmallow creme (about 1 1/2 cups/375 mL)
1/2 cup (125 mL) butter or margarine, softened
2 cups (500 mL) icing sugar
1 to 2 tsp (5-10 mL) milk
1 bar (1.55 oz/45 g) milk chocolate candy, if desired
26 bear-shaped graham crackers, if desired
- Heat oven to 350ºF. Place paper baking cup in each of 26 regular-size muffin cups. Make cake batter as directed on box; fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat marshmallow creme, butter and icing sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered.