I have to say, this recipe is a pretty passable version of the deliciousness that is the Peppermint Brownie Cake Pop.  I made it for Christmas this year, and it was a big hit to say the least.  It also is very easy, even if you’ve never tried cake pops before.  Basically Cake Pops are what you make if your cake comes out all crumbly and fall-apart-y.  You combine the cooked and crumbled cake with frosting and form into balls, about 1.5 inches in diameter, then freeze until semi-solid.  For the finishing touch, you put a stick into the ball of crumbled cake (since it’s frozen, it won’t fall apart) and then dip into your choice of coating, which for me was melted white chocolate.  Finally, sprinkle with whatever cute/tasty decoration you wish to use.

We sincerely enjoyed making these, and also eating them...although I do not recommend licking the candy coating off of a butter knife as my sous chef is.

I used a store-bought brownie mix, seeing as I was going to be crumbling it all up and mixing it with frosting to make it even moister and more delicious.  A tip for melting white chocolate here -if you add about 1-2 tsp of vegetable oil, the white chocolate melts much more smoothly, and is about a million times easier to work with.  I suggest using a double boiler for this recipe, (rather than my go-to chocolate melting strategy – the microwave) as it takes a while to dip all of the cake balls into the chocolate, and this will keep your white chocolate good to go the whole time.  Lastly, I would strongly recommend having a block of unused floral foam on hand, so that you can place the sticks into it and have the cake pops harden without a flat side.  Makes them much more pretty.

Peppermint Brownie Cake Pops – a la Starbucks

• 1 boxed brownie mix, prepared according to package instructions and cooled
• 4oz cream cheese, softened  **you may use frosting instead of cream cheese if you prefer a sweeter finished product
• 1 package white chocolate chips
• 1-2 tsp vegetable oil
• 1 bag starlight mints or 1 box candy canes, crushed
• Candy sticks, found in the candy-making section of your local craft store

Place prepared brownies into the bowl of your stand mixer and turn it on.  Add softened cream cheese, and mix until the brownie crumbs are moistened.  Form into 1.5 inch balls and place on a parchment-lined cookie sheet.  Freeze for at least 1 hour.  Remove from freezer and insert a candy stick into each ball.  Place your white chocolate chips and vegetable oil into the bowl of a double boiler and place over a small amount of boiling water.  When the chips start to become glossy-looking, stir until they melt completely and are smooth.  Dip each cake pop into the melted white chocolate.  Immediately dip the cake pop into the crushed peppermint.  Finally, place the cake ball sticks into a waiting block of unused floral foam, so that your cake pops end up perfectly round.  Enjoy!

This year instead of making cookies for family and friends, I opted to make homemade hot cocoa mix and homemade marshmallows for gifts.  The best part is you can flavor them however you want – I chose to make candy cane marshmallows, and vanilla bean marshmallows.  They came out beautiful, and they are super tasty.

Maybe Santa would appreciate some homemade marshmallows tonight instead?

Homemade Marshmallows – from MarthaStewart.com

• Nonstick cooking spray
• 3 (1/4-ounce) packages unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon coarse salt
• 1 tsp vanilla extract
• 1 vanilla bean, scraped
• Confectioners’ sugar, sifted (to coat)

Prepare 2 9×9 square baking dishes by coating with cooking spray.  Line each with plastic wrap, and then spray the plastic wrap with cooking spray as well.

In the bowl of your stand mixer fitted with the whisk attachment (or a large bowl, with a hand mixer nearby), place 1/2 cup cold water and the gelatin.  Let soften for about 10 minutes.  In the meantime, in a medium saucepan over medium-high heat, place sugar, corn syrup, water, and salt.  Bring to a full boil, stirring occasionally.  Boil for about 1 minute.  Remove from the heat.  With your stand mixer on high (or hand-mixer on high), slowly drizzle the hot sugar syrup down the side of the bowl.  Add the vanilla extract and the vanilla bean seeds.  Mix on high for 10-12 minutes.  Spray a rubber spatula with cooking spray, and working quickly use the spatula to transfer the warm marshmallow to the baking dish.  Spread evenly in the pan.  Let sit for at least 2 hours (up to 24 hrs).

Remove marshmallows from the pan together with the plastic wrap to a cutting board lightly dusted with confectioners’ sugar.  Peel away the plastic wrap from the side.  Spray a pizza cutter with cooking spray.   Cut marshmallows into 1.5 inch wide strips.  Then cut each strip into 1.5 inch pieces, to form cubes.  Toss with sifted confectioners sugar, and keep in an airtight container.

Candy Cane Marshmallows – adapted from MarthaStewart.com

Follow recipe as above, omitting vanilla extract and vanilla bean.  Instead, add 3/4 tsp peppermint extract.  Transfer quickly to the prepared pans and spread evenly.  Add drops of food coloring (I used red and green) on top of the marshmallows.  Using a bamboo skewer, swirl the food coloring through the marshmallow.  Let sit as above, and then slice as above.  Enjoy!

My new favorite holiday.

In honor of National Cupcake Day, I thought I’d post a few of our favorite cupcake recipes here on Domestic Pursuits. 

Happy Cupcaking!!

These Chocolate Peppermint Brownie Cupcakes would be absolutely wonderful this time of year.  They are minty and moist and fabulously rich – perfect to bring to a holiday party!  If you prefer a lighter chocolate cupcake with a minty touch, try these Chocolate Mint Cupcakes.

I personally love these Chocolate Whiskey Cupcakes, which involve my favorite Irish trio – Irish Whiskey, Irish Cream, and Guinness.  Enjoy them on St. Patty’s day, or really any day where you feel like embracing your Irish side.  Like National Cupcake Day.

This is one of our favorite recipes here on Domestic Pursuits – Oreo Cupcakes - they are seriously delicious.  We both have a weakness for Oreos here on Domestic Pursuits and these cupcakes definitely indulge this fondness of ours.  I actually think it would be pretty neat to try them with the seasonally distributed mint Oreos one finds at the supermarkets this time of year – or with the similar product distributed at Trader Joe’s, which frankly I think I may like even better. 

Finally, I just purchased more vanilla beans so that I could go ahead and make these Vanilla Bean Cupcakes again.  (Among other soon-to-be-posted Vanilla-y treats….stay tuned for homemade marshmallows!!  And maybe some sea salt caramels too.)

The sauce is very, very easy.  (If you wanted to, you could just buy the Trader Joe’s raviolis and put the sauce on it – it would be great I’m sure.)  I did swap out the hazelnuts for walnuts, because well my grocery store just didn’t have any hazelnuts.  And also, who the heck even knows what sorrel is?  Well, I googled it – it turns out it kind of looks like a weed you might find in your backyard.  Being that I couldn’t find that either at the local stores, I ended up swapping it out for my favorite leafy green, spinach.  And it was great.

Pumpkin Ravioli with Walnut Cream Sauce – adapted from Marbalet via allrecipes.com

Ingredients

For the Ravioli:

• 1 and 1/4 cup pumpkin puree
• 1 large carrot, cooked and pureed
• 1 onion, diced
• 1 tablespoon butter
• 1 clove garlic
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• dash of nutmeg
• 2-2.5 oz parmesan cheese, shredded
• 1 tablespoon maple syrup
• half of one beaten egg
• approximately 1 pound of fresh pasta, rolled into sheets

Saute onion in a skillet over medium heat together with the butter and spices.  To the skillet, add pumpkin puree and carrot puree and stir well.  Remove from the heat, and immediately stir in the Parmesan,  syrup and egg.  Let cool completely prior to filling ravioli!  Remember to keep the pasta moist while working with it so the ravioli stick together.  Lay out a pasta sheet and place about 1 tablespoon of filling (this will depend on your stamper size) about 2-3 inches apart.  Lay a sheet of pasta overtop, squeeze about as much air as you can out of the pockets, and stamp with the ravioli stamp around the filling.  You may lay individually on a cookie sheet and freeze for later use at this point.  To cook, drop into a pot of rapidly boiling water until the ravioli float – then they will be cooked.

For the Sauce:

• 1/2 cup walnuts
• 1.5 cups heavy whipping cream
• 2 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• salt to taste
• 1 x 10oz package of spinach, thawed and drained

Toast the walnuts at 400 degrees for about 7-10 minutes or until lightly browned.  Place the cream, garlic, and pepper in deep skillet and cook on medium high until the sauce starts to thicken.  When the sauce is thick enough to coat the back of a spoon, add a dash of salt (to taste) and stir in spinach and half the toasted walnuts.  Put the sauce over the ravioli and garnish with the remaining walnuts.  Enjoy!

I have a confession to make.  As much as I love pumpkin baked goods, I have never tried a savory pumpkin dish.  I’m not a fan of squash, so pumpkin seemed infinitely unlikable.  I definitely had to step out of my comfort zone to make this dish, and I’m thrilled that I did.  While preparing the meal, there were a few times when the sauce smelled way too much like straight up pumpkin puree and I thought that there was no way that it would turn out well.  But it did.  The sauce boasts a mild pumpkin flavor with a hint of nutmeg and sweetly caramelized onion.

While completely different than anything I have ever tried, the seemingly disparate flavors combine product a hearty meal that’s perfect for fall.

Creamy Pumpkin Penne
Yields 2 dinner servings

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
3oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

1. Prepare pasta according to package directions.
2. Over medium-low heat, heat olive oil in a skillet. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Continue to saute, adding garlic, sage, and chicken sausage.
3. Combine pumpkin puree, cottage cheese and milk in a blender, blending until no lumps are present.
4. Add creamy pumpkin mixture to sausage mixture in skillet, continuing to cook over low heat.
5. Season sauce to taste with salt, freshly ground pepper and a pinch of nutmeg.
6. Drain pasta and return to pot over low heat. Add sausage mixture and spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

Source: Cara’s Cravings

I highly recommend giving this recipe a try. Chorizo is a spicy Spanish-style sausage that most grocery stores stock (at least those in the places I’ve lived); if you can’t find it, linguica would probably be an adequate substitute. I’ve made it with turkey chorizo, chicken chorizo, and plain old garden variety chorizo and it’s come out great every time.

Pumpkin Polenta with Black Beans and Chorizo – adapted from Rachel Ray

Ingredients

• 3/4 – 1 pound chorizo sausage, diced
• 1 medium onion, chopped
• 1 can black beans, drained and rinsed
• 3 cups chicken broth
• 1 x 14oz can of pumpkin puree
• 1 cup of quick cooking polenta
• leaves from 4 sprigs of fresh thyme, finely chopped
• 1 cup sharp cheddar cheese
• salt and pepper to taste

In a skillet over medium heat, brown chorizo sausage for about 1-2 minutes.  Add onion to the pan, and saute until the onion softens. In the meantime, combine chicken broth and pumpkin puree in a large saucepan and bring to a simmer over medium heat.   Add black beans to the chorizo and onion mixture and heat through.  Remove pumpkin puree and chicken broth from the heat, and quickly stir in the polenta.  (Be sure to remove from the heat so it doesn’t splatter!)  Once the polenta is starting to come together, stir in thyme, cheddar cheese, and salt and pepper to taste.  Serve chorizo and black beans atop a bed of polenta.  Enjoy!

Thai Pumpkin Soup – adapted from 101cookbooks.com

Ingredients

• 2 pie pumpkins (or acorn squash, or other winter squash)
• Olive oil
• 1 can light coconut milk
• Thai red curry paste
• Chicken broth
• Salt to taste

Cut pumpkins (or other squash) into quarters, and scoop out seeds (save for later garnishing purposes!)  Place pumpkins flesh-side up on a cookie sheet and drizzle with olive oil.  Roast at 375 degrees for about 45 minutes to an hour, or until the pumpkins are tender.  Cool until pumpkins are able to be handled, then scoop cooked flesh out of the pumpkin skins.  Place pumpkin flesh into a large pot, add coconut milk and thai curry paste and bring to a simmer.  Cook on medium high heat until simmering.  Remove from the heat and puree the pumpkin and coconut milk.  Add chicken broth, stirring well after each addition, until the soup reaches the consistency you prefer.  Add salt to taste.  Enjoy!

Addendum:  I made this on Thanksgiving day and made it even tastier by adding 1 tablespoon grated fresh ginger, and a splash of lime juice.  Yum!!

Pumpkin is not just for baking!  Lisa and I had so much fun with our sweet pumpkin treats that we decided to embark on a week of savory pumpkin-based foods.  Check back every day this week for another helping of meal ideas where pumpkin is the star.

This recipe I found via Brown Eyed Baker is remarkably similar to the recipe one finds on the back of a very popular marshmallow creme jar here in New England – being that it ‘never fails,’ I figured this was a good place to start – as I have never made fudge before in my life.   I have heard harrowing stories of people ending up with pots full of solidified gooey messy sugar, or fudges that sit for days and still don’t set up, and so fudge was always one of those treats I left for the professionals.  But, now that I’m 31 and have taught myself to cook a whole bunch of things that require precision temperature control (ie, pasteurizing my homemade ice creams) I figured I could handle fudge now.

This actually was quite easy – although I think a candy thermometer definitely helped this recipe come out right.  You can always use the method where you drop a small amount of whatever candy you’re cooking into cold water and figure out if it is a hard ball, or a soft ball, but I personally find that a bit cumbersome.   It also requires standing at your stove for about a half an hour – but that literally is all that’s required for the prep.  The only substitution I made really was to use slightly less brown sugar as all I had in my pantry was the dark brown variety, and I also used cinnamon and nutmeg rather than pumpkin pie spice, because I just have a thing against buying premade spice blends.  I also don’t really like nuts in fudge, so left those out.

Pumpkin Fudge – adapted via Brown Eyed Baker from Christmas Candy Recipes

• 2 and 1/2 cups granulated sugar
• 1/2 cup dark brown sugar
• ¾ cup butter
• 2/3 cup (or one 5-ounce can) evaporated milk
• ½ cup pumpkin puree
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups white chocolate chips
• 1 (7.5 oz.) jar marshmallow creme
• 1½ teaspoons vanilla extract

First, prepare a 9×13 baking dish by lining it with foil and spraying with cooking spray.  Combine sugars, butter, evaporated milk, pumpkin and spices in a medium saucepan.  Over medium heat, stirring continuously, bring the mixture to a rolling boil.  Continue to boil for 12-14 minutes stirring continuously until the mixture reaches the ‘soft ball’ stage which is 234-240 degrees farenheit on a candy thermometer.  (Alternatively, can you drop a small quantity into a glass of cold water and see what kind of ball it forms.  I recommend the thermometer method.)  Working quickly, stir in the chocolate chips, marshmallow creme, and vanilla.  Pour mixture into prepared baking dish.  Cool on a wire rack for at least 2 hours.  Refrigerate overnight before slicing for best results.  Enjoy!

In addition to loving just about all things pumpkin, I am also posses an unabashed affection for whoopie pies.  While I have sample many varieties of this fun treat, I had yet to try pumpkin.  My search for the perfect pumpkin whoopie pie recipe led me to Two Fat Cats Bakery in Portland, Maine.   The state of Maine, and this bakery in particular, is know for its whoopie pies.

The filling recipe called for maple extract, which I was unable to find.  I substituted maple syrup and a little vanilla extract, which imparted a warmth and sweetness.

I can’t say enough good things about these pumpkin whoopie pies!  The cakes are soft, fluffy and tender.  The maple filling is surprisingly light in both texture and taste, but holds up very well as a filling. Paired together, the lightly sweet filling beautifully complements the warmly spiced cakes.  I’m happy to say that these pumpkin whoopie pies have earned a place in my regular fall baking rotation!

Pumpkin Whoopie Pies
Yields 18-23 Pies

For the Cakes
3 cups all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 tbsp (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin puree
1/2 cup milk
Nonstick vegetable oil spray

For the Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 tbsp maple syrup
1/2 tsp vanilla extract

Cakes
1. Sift first 7 ingredients into large bowl.
2. In another large bowl, beat butter and sugars with an electric mixer until well blended.
3. Gradually beat in oil and then add eggs 1 at a time, scraping down bowl and beating to blend between additions. Beat in pumpkin.
4. Add half of the dry ingredients, followed by the milk and then the remainder of the dry ingredients. Between additiona, beat to blend and scrape down the sides of the bowl.
5. Cover and chill batter 1 hour.
6. Preheat oven to 350°F, arranging one rack in bottom third of oven and one rack in top third of oven. Line 2 baking sheets with parchment and spray lightly with nonstick spray.
7. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each), spacing apart. Let stand 10 minutes.
8 Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking.
9. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
10. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Filling
1. In a large bowl, beat sugar and butter with an electric mixer until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract, beating until blended and smooth. Store at room temperature.

Assembly
1. Spoon about 2 tablespoons filling on flat side of 1 cake.
2. Top with another cake, flat side down.
3. Repeat with remaining cakes and filling.

Source: Two Fat Cats Bakery via Bon Appetite