Banana Cupcakes, Muffins or Cake

 

 

 

This was my favorite cake for my birthday when I was a kid. It was between this and German chocolate cake. I make this as my banana muffins, as banana bread and as cake!!! Enjoy!!!!

Banana Cupcakes

2 1/3 cups flour
1 2/3 cups sugar...
1 1/2 cups overly ripe banana (about 3 medium)
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 tsp baking powder
1 tsp salt
2/3 cup chopped nuts (optional)

Preheat oven to 350 degrees. Beat all ingredients in large mixing bowl for about 30 seconds to blend. Then on med to high speed mix for 3 minutes. Pour into 24 cups for cupcakes for 18 to 20 minutes, a 9x13 prepared pan for 45 to 50 minutes, or 2 prepared loaf pans and bake 35 to 40 minutes.

Cream Cheese Frosting

1 brick softened cream cheese
2 cubes of butter softened (1 cup)
2 tsp vanilla
2 pounds of powdered sugar

Cream cream cheese and butter until well blended and slowly add powdered sugar slowly after about half of the powdered sugar is blended add the vanilla. Then continue to add the rest of the powdered sugar. You can spread onto the cupcakes that are cooled or put it in a piping bag and make them a bit fancier up to you!!! See More

Apple Pie Bombs

 

 

 

 

Apple Pie Bombs

12 frozen white dinner rolls, (uncooked)
2 medium apples, (I used granny smith)
1 Tbsp ground cinnamon
2 Tbsp granulated sugar...
30 vanilla caramels, unwrapped and divided
2 Tbsp unsalted butter, melted
¼ cup brown sugar
2 Tbsp heavy cream
Flour, (for dusting)

Directions

1.Preheat oven to 350°F.
2.Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).
3.Butter a small casserole dish (approximately 9”x6”) and set aside.
4.Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside.
5.Lightly flour your countertop.
6.Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.
7.Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. If they ball won’t seal, tap your finger tips into the flour and crimp the seal together.
8.Place dough ball in prepared dish. Repeat until all apple pies are in dish. Brush apple pies with melted butter (use it all). Sprinkle with reserved apple mixture and brown sugar.
9.Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy.
10.Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.
11.Remove from oven and drizzle with caramel sauce.
12.Serve and enjoy!

Makes 12 but I doubled it!

Pumpkin Cookies with Browned Butter frosting

 

 

 

Pumpkin Cookies with Browned Butter Frosting

Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened ...
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls. I use a cookie scoop
3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

I made these because these are my father in laws favorite and it is his birthday on Monday. PSSST Beckie they do taste like pumpkin.

These are like little pumpkin cakes and my family and friends love them. People will come back for more they can't resist!