French Toast Cupcakes with Maple Frosting and Cereal Topping

In honor of my love for breakfast and baked goods, I decided to create these fun little cupcakes. Another reason for baking was to hope to woo my classmates and professor over during a presentation in hope of receiving an A. I had a presentation where the assignment was to present an informative speech. I decided to speak about manners, since they were ever so engrained in me by my southern-belle mama. Throughout my speech I obviously had to discuss my sleep-talking experience of screaming how I hate my grandmother after she yelled at my to place a napkin on my lap or how my great-grandmother (who am I named for) was always dressed in pearls and white gloves, but still slept with a case of whiskey and a shotgun under her bed. Besides making hopefully harmless pokes and jokes about my family, I wanted to have my point of having good manners means presenting yourself in a respectable way come across. Although I think I might have done the opposite for I tripped multiple times during my presentation. I might have a lack of grace but at least I can make a cupcake!

Servings: 24 cupcakes

Ingredients:
1 yellow boxed cake mix
4 eggs
1 cup of flour
1/3 cup of oil
1 cup of milk
2 tablespoons of brown sugar
1 tablespoon + 1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg

For Frosting:
2 sticks of vegetable shortening (or butter, or half and half)
4 cups of powdered sugar
6-8 tablespoons of milk
1/3 cup of maple syrup
2 teaspoons of vanilla extract

Topping:
Capt'n Crunch Cereal

Directions:

Heat your oven to 350 degrees.
In a large bowl combine all of the cupcake ingredients until the batter is no longer lumpy.

Scoop the batter into a cupcake lined cupcake pan and bake for 18-20 minutes, or until a toothpick comes out clean from the cupcakes. Once the cupcakes are finished cooking, allow them to completely cool on a wire rack.

To make the frosting cream the shortening and powdered sugar in a mixer. Add in slowly each cup of powdered sugar to keep it from flying out of the bowl. Then add in the milk, vanilla, and maple syrup. Mix until a desired consistency is reached.

Once the cupcakes are cooled, frost them with the maple frosting. You can either spread the frosting using a spreading knife or create a frosting bag by using a plastic bag and cutting the edge. After frosting the cupcakes, crush up some Capt'n Crunch cereal. Sprinkle the cereal over the frosted cupcakes and top them off with a few pieces of whole cereal.

Enjoy your breakfast inspired treat!
 

Smokey 3 Bean and Beer Chili

As the days began to turn darker earlier and our homes appear to feel colder (or at least my college home which has basically no insulation), a nice bowl of chili is a wonderful thing to have on hand. I tend to make large batches of chili and soups during the weekend to last me throughout the hectic weeks, and this chili is the beginning of those blog posts that seem to just hit the spot for the fall and winter seasons. Although the weeks are often filled with class, research, pondering about graduate programs, and work- cooking is always my relief. This past week a friend called to tell me how she had a vivid dream where she saw a cafe I opened in my college. As she began describing me the decor, the food, prices of the food, and other details, I began to feel that it might be a sign that one day I should open a food establishment. There are so many areas I would love to pursue and it is sometimes difficult to pinpoint just what exactly should remain a hobby, what is practical, and what is that crazy dream you just need to pursue. It was some thinking I had to do after an uneventful and almost tearful meeting with a professor to discuss some graduate programs. But after leaving I had to remember that I still will follow my heart and pursue the innovate career I choose and not let others put my ideas down.
Sometimes we all need a pick-me-up and a gentle reminder to keep pushing towards our goals, and sometimes we need the aid of a freezer-friendly chili to heat up when we cannot fathom cooking dinner.

Servings: 8

Ingredients:
1 cup black beans
1 cup red kidney beans
1 cup great white northern beans
1 onion
2 cloves of garlic
2 cups of tomato sauce
1 12 0z can of diced or crushed tomatoes
6 tablespoons of tomato paste
1/2 cup of beer
1 teaspoon liquid smoke
1 tablespoon cocoa powder
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoons of chili powder
Dash of cayenne pepper to heat preference

Directions:
In a large pot, either use olive oil or cooking spray and heat. Then add in a chopped onion and 2 cloves on minced garlic and allow them to soften.  Then add the beans, tomato sauce, diced tomatoes (or crushed), tomato paste, and water. Stir the ingredients and allow the mixture to come to a light simmer.

Then add in the spices, beer, and liquid smoke. Cover the pot and allow the chili to simmer for about 25 minutes. Adjust spices to your preference.

Enjoy!
 

Peanut Butter Overload Cookies

A very special occasion has just passed, so of course it called for a little indulgence in the form of peanut butter cookies. My big brother recently got engaged and for the small party we had, I baked some peanut butter cookies. Naturally, this post will be dedicated to my brother and the new journey he is about to begin. Although I hope he doesn't forget our childhood memories together- some of which I would like to reminisce on.
Even though you used to call me hairy back (I promise this isn't actually something I have), spilled beer in my hair at the dinner table, whine like a five year old, didn't actually like my company some years ago because truthfully I was annoying, or made me endure your deathly farts- I still love you and mostly cherish those memories. Even though you more than did your rightful duty of being a "mean older sibling," you also became an important figure in my life when I needed you the most. You taught me so many life lessons such as wonderful cooking tips, being a master of manipulation, learning to appreciate brunch since it is the best meal of the day, and of course a love of peanut butter. For you to celebrate this incredible event, peanut butter overload cookies only seemed appropriate. I hope that our shared love of peanut butter and overload of sibling love only shines through.
Congrats bro.

Servings: 48 cookies

Ingredients:
2 1/2 cups flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 sticks of butter melted and slightly cooled
1 cup of granulated sugar
1 cup of brown sugar
2 eggs
1 1/2 cups of creamy peanut butter
2 teaspoons of vanilla
1 cup of roasted and lighty salted peanuts, chopped
1 cup of peanut butter chips
1 cup of mini chocolate and peanut butter cups
1 cup of reeses pieces

Directions:

Place the sugars in a bowl with the melted butter and stir until the sugars are fully incorporated.  Then add in the eggs and vanilla. Once well mixed add in the peanut butter.

In a medium sized bowl, combine the flour, baking soda, and baking powder. Add this mix in batches to the peanut butter mixture. Once a dough-like consistency has formed, add in the peanuts, peanut butter chips, peanut butter cups, and reeses pieces.

Refrigerate the dough for at least two hours. Then preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and add a small spoonful of dough to the cookie sheet. Flatten the dough using a fork. (You can create a criss-cross design by using a fork dipped into warm water.)

Bake the cookies for 10-12 minutes. Once they have lightly cooled, transfer them to a wire rack and allow them to cool completely.

Enjoy your peanut butter overdose!