Mini Carrot Cake Cupcakes {The Cheating Kind}

Are you ready for the easiest way to make the most amazing mini carrot cake cupcakes? Seriously, you won't be able to stop popping them in your mouth.

Mini Carrot Cake Cupcakes:

For the cupcakes

1 package carrot cake mix

1 (8 oz) container sour cream

4 oz cream cheese, softened

1/4 cup sugar

Cream cheese frosting 

2 (8-oz) packages cream cheese, softened

4 cups powdered sugar

1 cup butter, softened

2 teaspoons pure vanilla extract 

Cinnamon, for garnish

1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.

2) Line the mini cupcake pan with liners and fill them halfway with the batter.

Tip: I use a 1" cookie scoop and fill it just under halfway to get the right amount of batter.

3) Mix together the 4 oz of cream cheese with sugar until mixed well.

4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.

5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.

6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.

7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.

8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.

9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.

10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!

The {BEST} Pie Crust

So on Saturday, I went to this fun little cooking class at my church and learned some new tips on how to make the perfect pie crust. I thought I would post it, since my last two recipes were pies and I had cheated for those and bought the crust at the store. After trying this crust, you'll never look back. I won't even think about cheating again. It is just THAT good.

Perfect Pie Crust:

Makes (1) two-crust pie, or (2) one-crust pies. Does that make sense?

1 c Shortening (regular or butter, depending on your preference)
2 c Flour
1 tsp Sugar
1 tsp Salt
1/4 - 1/2 Water

1) Cream together shortening, 1 c flour, sugar and salt with a pastry blender just until the mixture is crumbly.

2) Add the other cup of flour and mix again with a pastry blender until mixture is crumbly.

3) Then start out adding 1/4 c water and mix. If there is still dry flour remaining, add a little more water at a time until the mixture is moist.

Tip: If you accidentally add a little too much water and the mixture is slightly sticky, let it sit while you make your pie filling. I did this on Saturday and my pie turned out great, with no problems. 

4)  Roll out on lightly floured surface, flipping over to make sure it isn't sticking to the counter. 

5)  Fill with your pie filling, top with second crust and bake according to the filling's directions. If you are baking the crust for a cream pie, poke the bottom and sides with a fork and place in a heated 350 degree oven for 20 minutes.

{Mini} Apple Pies

I bought way too many apples for the sour cream apple pie, so with the leftovers I made these tasty little treats!

{Enter Mini Apple Pies.}

I found this idea on this blog  and fell in love. I did it a bit different than she recommended, but they turned out GREAT. It was perfect for breakfast the next few days. And yes, pie is suitable for breakfast :)

Mini Apple Pies:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

 

2 large baking apples, peeled and sliced into small pieces (smaller than for a normal pie)
1/3 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt

1 - 9" pie crust

1) Preheat your oven to 350 degrees.

2) Combine your cut apples with the sugar, flour, cinnamon, nutmeg and salt. Mix until all the apple slices are evenly covered.

3) Roll out your pie crust on a floured surface. Then cut out two sizes of circles: one that will be large enough to fit into a cupcake pan, with about 1/4" excess around at the top; and the second that will be large enough to cover the top of the pie. (I used two different sized cups to get the right size of circles).

 

4) Place one of the large circles of dough into the cupcake pan and then fill it up with the apple pie filling.

5) Next, take the smaller circle and put it over the top of the filling, pinching the two circles together to seal it. Make sure to make a couple slits in the top for steam to escape.

6) Bake for 30-40 minutes, checking with a fork to make sure the apples are done.

 7) Top with a bit of whip cream and enjoy - hot or cold. (My husband thinks it's weird that I like my leftover pie cold....he may be right.)

Sour Cream {Apple Pie} with a Streusel Topping

Can I just say, it's been quite the whirlwind these past few months? Let me explain:

Wedding. 

Honeymoon. 

Europe. 

10 Hour Road Trip to look for Apartments.

Moving Day.

13 Hour Road Trip for Brother's Wedding.

New 8-Week Old Puppy.

Potty Training 24/7.

No Sleep.

Starting school.

Decorating. 

Attempting to find a job. 

And FINALLY back to blogging. 

It's been far too long, in my opinion. So the next few posts are recipes I've made since my crazy wedding cake adventure, but didn't have time to post until now! Mmm.....I can still remember how good they tasted.........

Sour Cream Apple Pie with a Streusel Topping:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

Filling

1 cup sour cream

2/3 cup sugar

2 Tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)

1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 teaspoon cinnamon

1) Preheat oven to 400°F.

2) Cut and core apples into 1/4" slices, then set them aside for later.

Tip: You don't want the slices too thin, or they'll get mushy in the oven.

 

 2) Mix together all ingredients for "Topping" together until the mixture resembles coarse crumbs. Chill until needed in the recipe.

3) Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

4) Put filling into a pie shell and bake at 400 degrees initially for 25 min.

5) Remove from oven and sprinkle with prepared Topping. Bake for and additional 20 more minutes.

6) Let cool for a hour before serving. Mmm.....