Oh these scones. They were a labor of love for me. I made them not once, not twice, but three times before I got them just right. The first time they were too dense and not sweet enough. The second time they were a touch dry and I overcooked them by about five minutes thanks to a pesky almost three year old who turned the oven dial up 25 degrees to 375º when no one was looking (ahem… Benji). The third time I hit perfection. I halved the recipe, added a touch more butter and duct taped the oven dial to 350º….
Tis the season for dessert and trust me, I promise not to disappoint. This past weekend the hubby and I trekked off to our monthly supper club gathering where the theme centered around the Mediterranean flavors of Greece. I was assigned the sweet ending for my contribution to the meal.
Now everybody knows and has had baklava at some point in their lives. After all, it’s the most famous finisher known around the world in Greek cuisine. I debated putting a batch of it together, but then I thought, why be predictable? Life, and my upcoming Greek meal for that matter, deserves a little shake up to keep things interesting.
Hey all! Did you miss me? I sure missed all of you. It’s been one heck of a non-stop summer. We spent time with friends, days with family and even introduced a new baby boy cousin into our clan. Now that the kids are back in school and things are finally starting to settle into a bit of a groove, I figured it was high time to hop back onto the blogging bandwagon and get with it already.
Last time we spoke I mentioned some life changes on my end of the internet. I didn’t feel fully comfortable divulging them at the time, but I think I’m finally hitting a place where I’m ready to share with the world so here goes nothing.
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.