Mini pumpkin cheesecakes

So recently I decided that I would contribute to my family's Thanksgiving this year by cook the dessert. Since Thanksgiving is always SO MUCH food I want to make a mini dessert bar so my family can snack on the desserts after the huge meal, plus mini desserts are trending right now (and I am always about the current trend)

These next two weeks I am going to try out different desserts so that Thanksgiving can go off without a hitch and I will look like a better baker than I actually am.

The first dessert I tried was mini pumpkin cheesecakes and man were they good! The rest of the wives are my taste testers and they couldn't stop eating the cheesecakes!

Mini Pumpkin Cheesecake: courtesy of my all time favorite, Betty Crocker

20

gingersnap cookies

2

tablespoons butter, melted

1

package (8 oz) cream cheese, softened

1/2

cup packed brown sugar

1/2

cup canned pumpkin (not pumpkin pie mix)

1

tablespoon sour cream

1/4

teaspoon salt

1

egg

1

teaspoon vanilla

1/2

teaspoon ground cinnamon

1/4

teaspoon freshly grated nutmeg

Whipped cream, if desired

Caramel sauce, if desired

Directions:
1. Preheat oven to 350 degrees. Spray regular muffin pan with cooking spray

2. In food processor, process gingersnap cookies until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each muffin tin cup to form crust. Bake 7 minutes

3. Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.

4. Divide mixture evenly into crust-lined cups

5. Bake 20-25 minutes until set (I did 23 minutes). Cool completely in pan, about 30 minutes. Refrigerate atleast 2 hours or overnight.

6. Serve cheesecakes topped with whipped cream and drizzled with carmel sauce. Store in refrigerator.



Next recipe with have something to do with apples!

♥ The Westward Wives 

Oven Roasted Potatoes

If this semester doesn't kill me, I will be SHOCKED. This has been my busiest semester ever, with class projects every week, tests, papers, I have not had time to relax or slow down.
Its been a couple of weeks since I have been on here, sorry about that, I just haven't had time (and still don't -- I should be studying for an exam tomorrow) 

This recipe is a Caitlin's favorite recipe that she likes to make often for her family but seems to forget the recipe sometimes. So for you Caitlin, Oven Roasted Potatoes.


Ingredients:
5 large russell potatoes, cubed
Olive Oil
Garlic Powder
Onion Powder
Rosemary
Thyme

Directions: 
1. Preheat oven to 400 degrees
2. Lay out potatoes on baking pan
3. Drizzle oil over potatoes
4. Sprinkle Garlic powder, Onion powder, Rosemary, Thyme (whatever else spice you like) over potatoes
5. Put in oven for 45 min, check each 15 minute interval and mixing the potatoes around

I promise to post more often!

♥ The Westward Wives

Pumpkin Pie Dip

In honor of the fall season starting and Halloween quickly approaching, today I am sharing my pumpkin pie dip!
Fall is my favorite season by far. I love cooler weather, sweaters, crunchy leaves, pumpkin, the colors of fall, football, and just everything about fall. 
This recipe is sure to make your fall more delicious.


Ingredients:
1 package (8 oz.) cream cheese (softened)
2 cups confectioners sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon 
1 teaspoon pumpkin spice
1/2 teaspoon ground ginger
Gingersnap cookies (I buy mine in a tin can at Cost Plus World Market)

Directions:
1. In a large bowl, beat cream cheese and confectioners sugar until smooth
2. Beat in pumpkin, sour cream, cinnamon, pumpkin spice, and ground ginger until all blended.
3. Serve with gingersnap cookies
4. Refrigerate leftovers

♥ The Westward Wives

Buffalo Chicken Tenders

Lately, us Westward Wives have been busy! Our first rounds of test are happening, Kaycee and my birthday were just a week apart (her birthday is Sunday!) and all the while we have been trying to eat in as much as possible, not only to save money but we enjoy cooking for each other. Tonight we are having one of my favorite meals that my parents make, I don't know how they got the recipe but thank the Lord they did! Ahh it's my favorite. This meal, buffalo chicken tenders, are perfect for an easy night with a lot of flavor!

Tonight will be my first time making the tenders on my own, wish me luck!

Ingredients:
12 chicken tenders (12oz)

1/2 cup buffalo sauce

1/2 cup flour

1 Tablespoon Cajun spices

3 T canola oil

Directions:

1. Soak chicken in buffalo sauce in Baggie. Refrigerate at least 30 mins.

2. Place flour and Cajun spices in a shallow dish.  Remove chicken from sauce. Shake off excess.  Dredge in flour mixture. 
3. Heat oil in skillet (make sure there is enough oil to cover the bottom, you can just eye it).
4. Fry about 3 mins per side.  Drain on paper towel.

♥ The Westward Wives

Spicy Peanut Noodles

Ingredients: 1/3 cup creamy peanut butter

2TBS vegetable oil

2 TBS soy sauce

1/2 tsp cayenne pepper

1/2 tsp granulated sugar

1 TBS balsamic vinegar

1 large clove garlic finely chopped

8 to 12 oz spaghetti or linguine

Directions:

In a bowl, combine peanut butter, oil, soy sauce, cayenne, sugar, vinegar and garlic.  With a rubber spatula work mixture together until creamy and smooth.  If time permits, refrigerate, covered, 4 hours. Bring to room temperature before using.

Cook spaghetti.  Drain well.

Combine hot cooked pasta and peanut butter sauce, mix gently.

My parents have been making this recipe since I can remember, since before I liked spicy food. If you enjoy a little spice in your food, this recipe is for you! Now that my taste buds have matured, I love this recipe and it's pretty easy to make!
Enjoy!

♥ The Westward Wives

It's football season!

This past week marked the start of one of my favorite seasons, FOOTBALL SEASON. Football season is the best time to gather with friends, eat food, drink some beer, and stare at attractive men in tight uniforms. I will be publishing a series of football inspired posts, this first one focuses on a few dips to start the season off right, with a win! 
Hope your team does as well as mine will.... GO BRONCOS!

Slow-Cooker Spinach Dip Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Roasted Garlic-Bacon Dip Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. Add 6 slices chopped crisp bacon.

Us wives at the CSU CU Rocky Mountain Showdown!

♥ The Westward Wives

Kickin' Chicken Marinade

School started again, that means that the Westward Wives are back together (well mostly). Sarah is off living with other roommates, closer to Old Town (can we blame her? no! just a walk to the bars). Jessica has moved to Nebraska to go to UNL, and Caitlin is still at Metro but visiting EVERY WEEKEND (lovin' it!). 
So last night we decided to start our first week off with a family dinner. Since it is still nice (by nice its been over 90 degree everyday) I decided to grill some chicken and veggies and make herbed quinoa you can find on an earlier post. For dessert we had s'mores. The night was full of catching up with friends and enjoying the beautiful night!

Kickin' Chicken Marinade 
Ingredients:
3-4 chicken breasts
1 cup Frank's hot sauce
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup lime juice (fresh is best)
pinch of salt

Directions:
In a bowl, mix all ingredients together (but the chicken)
Put chicken in ziplock bag, pour mixture over the chicken
Let sit for at least 4 hours in the fridge

TGIF 

♥ The Westward Wives

Strawberry and Rhubarb Crisp

It's been a while. I got back from vacation a little over a week ago and since then I have unpacked from vacation and repacked to move back up to Fort Collins for my SENIOR year. Ya I really don't want to talk about being a senior because it pretty much sends me into an anxiety attack every time I think about graduation. Not ready.... 
This recipe comes from the lovely Callie Morgan (one of the wives) and I remade it for my parents and they LOVED it! (even though my dad wasn't excited for the rhubarb at first. Plus this recipe is semi-homemade, the best kind.

Ingredients:
1 package of pre-made crisp (you can find at the grocery store)
1 stick of butter
1 cup quick oats
1/2 cup brown sugar
2 teaspoon cinnamon
3 cups chopped rhubarb
1 cup chopped strawberry

Directions:
In an ungreased 8 x 8" pan spread out strawberries and rhubarb
In a bowl mix everything together but the strawberries and rhubarb with fork, until crumbly
Spread crisp evenly over fruit
Bake according to the directions on the grocery store crisp package.

♥ The Westward Wives

Jalapenos Poppers

Two days until vacation starts and I really have nothing ready yet, needless to say I am kind of freaking out. I have not packed, I have not gotten my nails done, I have not finished my homework, all while I have 36 hours of work in four days. I really need more time in the day. But I am rambling, today I am going to share with you one of my family's favorite treats: Jalapenos Popper. My family looooooves Mexican food and anything spicy so this recipe is perfect for them.

Jalapenos Poppers:
Makes 12 servings 

Ingredients:
1 pound of thinly sliced bacon
16 oz of cream cheese
16 oz of shredded cheddar cheese
20 medium size jalapenos peppers

Directions:
Preheat your oven to 425. clean the jalapenos by slicing them in half (length-wise) and extracting the seeds (wear gloves for this, as they will burn your hands)
In a medium size bowl, mix the shredded cheddar and the cream cheese. then, cut the bacon slices in half.
Stuff the peppers with the cheese mix and top them off with cheddar cheese. then wrap them tightly with the bacon.
Place them on a cookie sheet atop foil and pop them in the oven and cook them for 12-15 min; until you start to see the cheese melt and hear the bacon sizzle (be sure to cook through). careful not to burn them! and there you have the best appetizer you could bring to your party!

Happy Tuesday from the all to busy,

Westward Wives

Cheesy Artichoke Bread

A week from today my family and I will be jetting off to the East Coast for our annual family vacation. A lot of my dad's family is from there and we will all be meeting up in a quanite little town on the beach in Maine. Knowing this, I am getting excited because every night each family gets to cook for everyone else and usually my family brings their "A" game. Last summer we went to a lake in Idaho and this recipe is from our trip there that my cousin made for us. I can not tell you all how excited I am for some much needed vacation and time on the beach.

Cheesy Artichoke Bread

Ingredients:
1 loaf french bread
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 Tablespoon olive oil
1/2 parmesan cheese, shredded
1 clove garlic, minced
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Directions:
Slice bread
In a bowl, mix drained artichokes, olive oil, garlic, pepper, and parmesan cheese
Spread evenly over sliced bread
Sprinkle with mozzarella cheese
Place under broiler for 5-7 until cheese is melted and bubbly

The count down begins to summer vacation 2K13: 7 days!

♥ The Westward Wives

Herbed Quinoa

So I am trying to eat healthier this summer but it is really hard when I am constantly on the go (usually at work) or on my weekend trips to Fort Collins so all I have to count on are dinners served by my parents. A couple nights ago they served this herbed quinoa (courtesy of Giada on FoodNetwork) and it was amazing. Callie called me the next night for the recipe. I've never had quinoa before this so I can't compare it with other recipes, but I know I couldn't stop eating it, so I think that is a good sign. Here's the recipe:

 

Herbed Quinoa

 

Ingredients
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Original recipe at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe/index.html?oc=linkback

 

♥ The Westward Wives

 

 

Rueben Cuban

I think you all should know something about me, I love sandwiches. They might be my favorite food and what I would choose if I could only eat one thing the rest of my life. You can create any kind of sandwich (breakfast, lunch, and dinner). I personally don't like Rueben's because I HATE sauerkraut, so when my family decided to make these I was a little hesitant (but cubans are one of my favorites).
So here you go: a Rueben Cuban

Ingredients:
3 Tablespoons mayonnaise
3 Tablespoons dijon mustard
3 Tablespoons chopped dill pickle
8 sliced rye bread (about 4 in wide) with caraway seeds
1 1/4 lbs ground pork
salt and pepper to taste
8 oz. thin sliced canadian bacon
6 oz imported swiss cheese shredded 

Directions:
1. Preheat a grill to medium.
2. In a small bowl mix together mayo, mustard, and pickle.
3. Spread the mustard mixture on all of the bread slices.
4. Shape the pork into four 4-in patties, making them slightly oval to fit the bread season with salt and pepper. 
5. Grill uncovered pork at least 5-6 min on one side.
6. Flip, top with half of the cheese, cook for 5-6 min longer.
7. Meanwhile, grill the canadian bacon until lightly charred, 1-2 min on each side.
8.Transfer the patties to 4 bread slices and top with the canadian bacon and remaining cheese.
9. Cover with the remaining bread slices, mustard side down.
10. Lightly oil the grill.
11. Transfer the sandwiches to the grill, cover, and cook until the bottom of the bread slices are toasted, about 3 minutes.
12. Flip and toast the other side.


♥ The Westward Wives

Sumi Salad

This salad is amazing and I don't remember where the recipe actually came from but a couple of years ago while looking through all of my mom's recipes. It's super easy to make and always eaten up really quick with all my relatives. 

Sumi Salad

Prepare each step seperately then toss together just before serving
1. Chop and Mix:
	1 head green cabbage
	8 green onions
2. Lightly brown under broiler
	8 T sesame seeds
	8 T slivered almonds
3. Dressing
	1 T sugar
	1 cup vegetable oil
	1 t pepper
	2 t salt
	6 T rice vinegar
	1 1/2 package ramen chicken seasoning
4. Break up 2 package uncooked ramen noodles. Add to salad We usually enjoy the salad that night because the noodles get a little soggy the day after! ♥ The Westward Wives

Quick 4th of July Desserts

Yes, I know it's July 5th and this post seems a little late, but I do know some of you might be having a 4th of July party during the weekend. If so this post is for you! The quickest and easiest two patriotic desserts for those who are in a hurry.
These desserts were a hit at the pool yesterday and did not last long on the table.

Firecracker cupcakes:
Ingredients:
24 funfetti cupcakes, baked and cooled
Red and blue sprinkles
1 tub of cream cheese frosting (I used Betty Crocker)
1 Pull N Peel Twizzler stick, peeled into individual strips and each strip cut into fourths

Directions:
Cook the cupcakes according to the box's directions.
Let the cupcakes cool, once cool enough, frost.
Sprinkle red sprinkles over half the cupcakes.
Sprinkle blue sprinkles over the other half of the cupcakes.
Gently press a snipped licorice piece vertically into the top of each sprinkled cupcake to look like a “fuse.” And you’re done! These are best served the same day.

4th of july strawberries
Ingredients:
Strawberries, washed and dried
White chocolate
Blue sugar, edible glitter, or sprinkles (blue sugar is shown in the picture)

Directions:
Place blue sugar in a bowl.  
In a separate bowl, melt the chocolate according to the package (mine was 15 intervals) until the chocolate is completely melted.
 Dip the lower two thirds of the strawberries in the melted white chocolate.  
Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberry.  
Place on wax paper until completely cool.

Have a wonderful celebration of America!

♥ The Westward Wives

Diet Honey Lemon Schnitzel

It's been a loooooong day at work with bleeding kids, screaming kids, and tears constantly. Fortunately I am lucky enough to come home to a meal cooked by my momma that is delicious and perfect for those on a diet (its only 174 calories a cutlet!) This recipe is courtesy of Taste of Home Comfort Food Diet Cookbook <--- long name!

Honey Lemon Schnitzel

Ingredients:
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 pork sirloin cutlets (4 oz each)
2 Tablespoons butter
1/4 cup lemon juice
1/4 cup honey

Directions:
In a large resealable plastic bad, combine flour, salt, and pepper.
Add pork and shake to coat
In large skillet, cook pork in butter over medium heat for 3-4 min on each side
Remove and keep warm
Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened
Return pork to pan; cook 2-3 min longer or until heated through

This meal is perfect to pay homage to my German heritage!
Happy Tuesday

♥ The Westward Wives

New Trailmix

I don't know if any of you know this, but I am obsessed with the blog chef-in-training.com. It is my blogging bible and a blog I enjoy reading every chance I get. This next recipe is a recipe from her blog called "Bear Lake Trail Mix", since I have never been to Bear Lake nor do I put swedish fish in my trail mix I call this recipe Summertime Trail Mix. Hope you all enjoy this as much as the wives did :)

Ingredients:
1 (18.75 oz) bag of Chex Mix Traditional Snack Mix
2 1/2 cups Bugles
2 1/2 cups Chocolate Chip Teddy Grahams
1 1/2 cups Pretzel M&Ms
1 cup licorice bits
1 1/2 cup goldfish

Directions:
Mix it all together in a large bowl
Enjoy!



♥ The Westward Wives

Just so you know..

In case you were thinking of throwing a party!

♥ The Westward Wives

Chipotle Shrimp Marinade

From my local grocery to you, this new recipe is so delish! I personally hate shrimp and normally refuse to eat them, after being forced to eat these shrimp, I couldn't stop.

Chipotle Shrimp Marinade
Ingredients:
1 can (7 oz.) chipotle peppers in adobo sauce
1/4 cup canola oil
1/4 cup fresh lime juice
3 cloves garlic
1/2 teaspoons salt
1 large handful cilantro

Directions:
Blend peppers, oil, lime juice, garlic and salt until smooth. 
Add cilantro; blend until combined. 
Pour marinade into a resealable plastic bag. 
Marinate two pounds of shrimp overnight, arrange on presoaked skewers then grill and enjoy!

It was a hit at the party I was at!

♥ The Westward Wives

Grilling marinade

I know, I know its been FOREVER. Working 60 + hours a week and doing homework on top of that has not been the summer I was imagining. But in my spare time I have some time to do some summer BBQing. Grilled chicken is one of my absolute favorites. Here is a new recipe I just tried and adored! Found this recipe from the Taste of Home grilling cookbook!

Mandarin Pork marinade:
1 cup soy sauce
1/2 cup vegetable oil
3 Tablespoons honey
1 Tablespoon ground ginger
1 Tablespoon ground mustard
1 garlic glove minced
2 pork tenderloins

Directions:
Mix first 6 ingredients together
Add to ziplock bag
Add pork
Marinade for 5 hours

Enjoy!!

♥ The Westward Wives

Caramelitas

Ah Memorial Day is here, time for the pool to open, summer to start, and a big family BBQ. This Memorial Day my mom and I were in charge of desserts for our family's dinner. The first dessert we made is called Caramelitas, and it was a huge hit with our family! (plus it was super easy to make)

Caramelitas

Ingredients:
1 cup plus 1 Tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup butter, melted
1 cup semisweet chocolate chips
1 jar (12 1/4 oz) caramel ice cream topping
1/2 cup chopped walnuts

Directions:
In a bowl combine 1 cup flour, oats, brown sugar, baking soda, and salt. 
Stir in butter; mix well.
Press into a greased 13 in by 9 in baking pan.
Bake at 350 degrees F for 10 minutes or until set
Sprinkle with chocolate chips.
Combine caramel topping with remaining flour until blended; drizzle over chips
Sprinkle with nuts.
Bake 20-22 minutes longer or until bubbly. 
Cool completely, cut into bars
Yield: 3 dozen

*We only put nuts on half of the dessert

Happy Memorial Day everyone!

♥ The Westward Wives

Crockpot Hawaiian Pork Chops

Finals are finally over and summer has officially started. For the summer, the Westward Wives have all moved home (with the exception of Callie, she moved in with me!) for the summer. A couple of days a week Callie and I are in charge of making dinner for my family. Last night I made a new dish that I found on pintrest while looking for a pork chop recipe to satisfy both my father and myself. I personally choose to stay away from pork chop for most of the time while my father believes the more pork the better, so I found a recipe that we both would enjoy. And behold, we both enjoyed dinner last night!

Hawaiian Pork Chops (in the crockpot)

Ingredients:
1 package of pork chops
1 can (20 oz) pineapple tidbits 
1 Tablespoon soy sauce (I used light)
1/4 cup brown sugar
1/2 teaspoon red pepper flakes (I would use half if I make this again)

Directions:
Pour can of pineapple at the bottom of the crockpot
Mix in brown sugar, soy sauce, and red pepper flakes
Lay pork chops on top 
Cook on low for 8-10 hours

I served the dish over brown rice

HAPPY SUMMER!

♥ The Westward Wives

Saved the best cupcake for last

Over the weekend, for Callie's brother's graduation we the Westward Wives, made 124 cupcakes. First was the chocolate ones (the best batter of all), next was the lemon (so refreshing), third was the carmel cupcakes (yum), and finally is the Poppyseed Cupcakes with Raspberry Filling. These cupcakes were the first ones eaten and the ones most talked about. 
Tom's party was a success, went off with out problems, there was barely any rain, and every single cupcakes was eaten. (which for us was a good thing because we are a little cupcaked out and left overs sounded daunting) 

Poppyseed Cupcakes with Raspberry Filling:

Ingredients:
1 package white cake mix
11/4 cups Champagne or other sparkling wine, at room temperature
1/3 cup vegetable oil
3 egg whites
1 teaspoon poppy seeds
1 jar of raspberry jam
4 tablespoons milk or water

Directions:
Preheat oven to 350 degrees F
Line cupcake tin with 24 liners
In a large mixing bowl, combine cake mix, champagne, vegetable oil, and egg whites.
Beat with an electric mixer on medium speed for 2 minutes
Add poppy seeds
Beat an addition 1 to 2 minutes or until completely blended
Divide batter into cups and bake for 17 -22 minutes or until knife inserted in center comes out clean
Once cooled, take cupcake plunger insert in middle, plunge out small section
Fill hole with raspberry jam
Cover hole back up with cupcake
Frost cupcake (we used cream cheese frosting)

These will be the hit of your party!


♥ The Westward Wives

Golden Carmel Cupcakes

Ah this recipe is a fun one to mix up the normal "chocolate, vanilla, etc" type of cupcakes. This recipe comes from the ever so lovely Sandra Lee.

Golden Carmel Cupcakes

Ingredients:
1 box golden butter cake mix (we used Duncan Hines)
1 stick unsalted butter, room temp.
2/3 cup milk
3 eggs
1/2 (13.4 oz) can dulce de leche

Frosting:
2 cups heavy cream, cold
1 1/2 (13.4 oz) can dulce de leche

Directions:
Preheat oven to 350 degrees F. Line cupcake pans
In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.

Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.

Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

Recipe at: http://www.foodnetwork.com/recipes/sandra-lee/golden-caramel-cupcakes-
recipe/index.html?oc=linkback




So delicious!


♥ The Westward Wives