Thank goodness it’s Saturday. Let’s be honest, it’s been a long, tiring week. I don’t know about you, but I always struggle with the first week of the “spring forward” time change. Yes, I enjoy the longer daylight hours and yes, I delight in the warmer weather, but the loss of one of my precious hours of sleep? Now that’s a tough pill to swallow….
Birthday cake. It’s the one food that can make this mama weak in the knees. To put it in Star Wars terms (which is how we discuss most things in our house these days); It’s force is strong with me. The sugar crumb laden delight has the power to make me sneak a second piece when no one’s looking. It can even go so far as to inspire me to eat healthier than I might normally partake simply so I can feel worthy of my meal ending slice.
It’s been way too long since I’ve posted a truly delicious and decadent dessert up on the blog. With the cooler weather finally creeping in and fall flavors edging their way back onto our menus, it’s high time I bring on a sweet or two. So without further ado, allow me to present the almighty pumpkin molasses cupcake with none other than dulce de leche buttercream frosting. I adore these cupcakes. The subtly sweet flavor of the pumpkin paired with the sweet pop of the caramel buttercream is enough to make me want to run around the block two times just so I can have a second. And believe me, that’s definitely saying something. I don’t run around the block for just any old cupcake.
I’ve made these treats once already using cupcake papers, but PAM invited me to try out their new and improved cooking spray to make them again sans papers (not that I need an excuse mind you) and even sent along a muffin pan to assist in my baking. Will they or won’t they stick? That is the question. Let’s see if we can find out the answer and let loose some amazing smells in the kitchen to boot.
I figured a gargantuan slice of chocolate cake was in order this morning. You see, this past weekend Scott and I signed a contract to officially add on a breakfast room addition and a screened-in porch to our existing home. This idea has been sloshing around between us for the past two years and to see it finally come to fruition is nothing short of exciting! I’ve posted a few pictures over at my Flickr Account of the original space. Once work begins in a couple weeks, I’ll upload weekly pictorial updates for those interested in following along.
Aside from the need to celebrate in true chocolate style, this cake was also inspired by my new found
addiction knowledge of homemade dulce de leche. A couple weeks back I discovered that if you took a can of sweetened condensed milk, placed it in a large simmering pot of water, and let it sit for about three and a half hours, Blammo! Out came the most delightfully delicious, completely creamy, totally dreamy, caramel sauce.