Tuesday, September 29, 2009

Yummy Fall Treats!

Caramel Apples, Banana Caramel Cupcakes,
doughnuts, cookies... Oh My! Fall is Here!
Come and Get It!
I have been bakin' up a storm delicious fall treats for the little ones and us grown ups to eat! Sit down and relax, grab a cup of Joe, your recipe cards and your coziest robe.
Here are the Goods that I am sure you will enjoy!
Get your pen, are you ready?
Lets get Started!
The Best Banana Caramel Cupcakes!
(not to mention Real Banana Butter cream Frosting) OH MY!
  • 1 1/4 c. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp salt
  • 1 large ripe banana
  • 2 tbsp. sour cream
  • 3/4 c. packed light brown sugar
  • 1/2 c. unsalted butter at room temp
  • 1 large egg at room temp
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest

Preheat oven to 350F. Line a standard 12 - cup muffin pan with paper or foil liners. Mix together the flour, baking soda, baking powder, and salt in a bowl. In a small bowl, use a fork to mash together the banana and sour cream. In a Large bowl, suing your electric mixer on medium-high speed, beat the brown sugar and butter together until light and fluffy, 2-3 min. Add the egg, vanilla, and lemon zest and beat until combined, scraping down the sides of the bowl as needed. Add flour mixture and beat on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the banana mixture until just combined; do not over mix.

Divide the batter among the prepared muffin cups. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 Min's. Let the cupcakes cool in the pan on a wire rack for 5 min. Transfer the cupcakes to the wire rack and let cool completely for about 1 hour.


  • 3 large egg whites, at room temp
  • 3/4 c. sugar
  • pinch of salt
  • 1 c. unsalted butter, cut into 16 pieces, at room temp
  • 2 ripe bananas, mashed
  • 2 tbsp. sour cream

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to touch. about 2 min. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks about 6 min+.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high until smooth and creamy, 3-5 min more. Add banana and sour cream mixture and continue to blend until creamy and smooth may have to beat on high. Frost cupcakes after both cupcakes and frosting are at room temp. Drizzle with caramel and enjoy.

Enjoy with a big glass of milk or a hot cup of Joe!

I got this adorable place card from my wonderful friend Jill. She did a beautiful Thanksgiving table at the Season's of a Mom's Heart last Large Group. I feel like it spoke right to me. She had a different quote from the Bible at every seat. She used a small leaf stamp and ditsed up this simple card and I just think it was so clever. (Pictures of the table settings to follow...) Blake and I made Caramel Apples the other day for my nieces and nephews. They all came over after school and enjoyed these Delicious Caramel Apples! These are my mother-in-laws Famous Zucchini Cookies. Have any left-over Zucchini in the garden? These are a sure treat! Zucchini Cookies Preheat oven to 375 Cooking Time 11min


  • 1c. Flour
  • 3/4 c. shortening
  • 1 egg
  • 1/2 tsp. vanilla
  • 1c. grated zucchini
  • 1 1/2 c. oatmeal
  • 1 1/2c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 1/2 c. chocolate chips
  • 1/2 c. nuts (optional) Blend Shortening and sugar add egg blend well. add Vanilla. Then add oats and zucchini. Mix dry ingredients. in separate bowl. Add to cream mixture, stir in chips and nuts. Drop by spoonful onto ungreased cookie sheet. Bake 11 min. Yummy! I hope that you enjoy your beautiful fall day! Go to the kitchen and fix yourself a tasty treat on me! Then go do about 50 laps around the neighborhood... because these are not weight watchers approved... Tee Hee

Fall Blessings, Dana


Anonymous said...

Don't you just love the Fall ??? Nothing like it for baking...

Thanks for taking the time to give us these recipes....can't wait to try them !!! Especially those cupcakes YUM....

And yes then 50 laps LOL

All the best,
Kathy :)

Sue said...

Look at you blogging away there my sweet, good for you! What a delicious post. I'm excited that you posted Connie' Zucinne Cookie recipe. Those cookies are so good. Everything looks great.
Love you,

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Anonymous said...

Sounds great!! But how much sugar do you put in them?