October 2007 Archives

This is actually the second time I made these this year, and they were a pretty big hit both times. The first time I made them, they were more of a pecan shortbread type of cookie. This made for a particularly fragile finger. This second time that I made them, they were more of an altered sugar cookie with hints of shortbread. Tasty, but somewhat boring. I will continue my quest for a better tasting cookie, but I am really looking forward to hearing feedback.
The biggest secret for this cookie is to make sure that you don't make a recipe that contains any baking soda or powder. This makes for really fat fingers, not to mention ugly. Here is a link to the recipe.
Happy Halloween everyone!!!!!

I got the idea for this cupcake from my absolute favorite drink at Starbucks, the Pumpkin Spice Latte. I used a basic pumpkin cake recipe and just added some special spices and a ton of espresso powder. I also made a light whipped cream frosting for them, and sprinkled them with cinnamon, just like my friends at Starbucks do.
From the feedback so far, I might up the espresso powder, next go around. All suggestions welcome.

This take on the classic banana pudding with Nilla wafers was a favorite of mine growing up.
The recipe for the banana sour cream cupcake is as follows:
1/2 c. butter
2 c. sugar
4 eggs
3 c. sifted flour
1 tsp. soda
1 c. sour cream
1 tsp. vanilla
4 ripe bananas, mashed
I crushed Nilla wafers and sprinkled them in the bottom of the cups, then added the batter. After they were baked I filled them with banana cream pudding. I frosted them with whipped cream frosting and placed a Nilla wafer on top.
Ahhhhh....childhood.