Reese's Peanut Butter Cupcakes

A marriage made in heaven, a chocolate peanut butter heaven that is! If you like chocolate and peanut butter then this is the treat for you. Moist, light and super fluffy chocolate cupcakes with a peanut butter cup baked INSIDE!.  Frost the cupcakes with a creamy peanut butter frosting and it's the piece de resistance.

Several online suveys have ranked the #1 Halloween candy, Reese's Peanut Butter Cups while otherd claim Skittles take the top spot. But no matter where it places we can all agree it's a popular addictive candy choice.

Reese's Cupcakes  with Peanut Butter Frosting
Cook's Notes: Two recipes are posted. I went for the homemade recipe (one of my standard chocolate cupcake recipes) since I did not have a box mix on hand. I used snack size Reese's cups which are a little larger than the mini ones. My chief taste tester felt the cupcakes with baked Reese's candy was plenty as the frosting was a bit too much but I did note the cupcakes didn't last long on the tray! 

Recipe makes about 16 standard size cupcaes.

Homemade Chocolate Reese's Cupcakes

Ingredients:

• 2-1/2 cups four
• 2 cups granualated sugar
• 3/4 cup Dark Hersheys Cocoa or baking cocoa (unsweetened) 
• 1 teaspoon each baking soda and baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup butter (room temperature) 
• 1 cup strong brewed coffee (refrigerate 20 minutes to chill or bring to room temperature) 
• 1/2 cup oil
• 1 teaspoon vanilla 
• 16 unwrapped Reese's Peanut Butter Cups 

Directions:

• Preheat oven to 350 degrees. Add cupcake liners to muffin pan. 
• Whisk all dry ingredients and set aside.
• In a large bowl add eggs, cold coffee, oil, butter and vanilla. Combine at low speed just until mixed. Fold in dry ingredients and mix well. Do not overmix. Fill each muffin cup a little over half. Press candy into batter. 
  
• Bake 16 minutes.

Reese's Peanut Butter Cupcakes (Box Mix) 

Ingredients:

• 1 box chocolate cake mix
• 3 large eggs
• 1 cup milk
• 1/4 cup oil (vegetable or canola oil)
• 2 heaping tablespoons plain Greek yogurts
• 30 mini Reese's Peanut Butter Cups, divided

Directions:

• Preheat oven to 350 degrees. Line 2 regular muffin tins with cupcake liners.
• Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners a little over half full.  
• Place a Reese's Peanut Butter Cup into the center of the batter in each cup.
• Bake cupcakes for 16 minutes. Cool completely before frosting.

Photo below shows cupcakes baked with Mini Reese's Cups.

Peanut Butter Frosting 

Cook's Notes: The photo show two ideas to frost. I added chocolate sprinkles to some and others crushed cookie crumbs.

Peanut Butter Frosting

Ingredients: 

• 2 cups powdered sugar
• 1/4 cup butter room temperature 
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla 
• Milk as needed to attain frosting consistency

Directions:

Mix all  ingredients and frost cupcakes. 

Happy National Candy Corn Day

Some sweet facts about candy corn, a tradition from the late 19th century.

• Candy corn was invented in the 1880s by George Renninger, an employee of the Wunderle Candy Company in Philadelphia.
•  The Goelitz Confectionery Company, now called Jelly Belly Candy, started making candy corn at the turn of the century, the longest run by an existing manufacturer.
•  When Goelitz first produced candy corn, it was called "Chicken Feed." The boxes were illustrated with a rooster logo and copy that read: "Something worth crowing for."
• In 1950, the price of candy corn was about 25 cents per pound. Today Jelly Belly sells it for $8.99 a pound.
• About 9 billion kernels of candy corn – more than 35 million pounds – are sold annually, according to the National Confectioners Association.
• In one eight-hour shift, Jelly Belly makes 28,000 pounds of candy corn.

Some easy candy corn treats

Owl Cookies
These cookies can also be made with your favorite peanut butter cookie recipe.
Ingredients:

• 1 tube refrigerated peanut butter cookie dough at room temperature
• 1/2 cup of flour
• 18 yellow candy coating disks (found baking section at Micheals or JoAnne stores)
• 18 semisweet chocolate chips
• 9 pieces candy corn
• canned frosting

Directions:

• In a large bowl beat cookie dough and flour until combined.
• Set aside 4 -1/2 tsp. of dough for ears.
• Drop dough by 1/4 cupfuls into nine mounds 2 inches apart on a parchment lined baking sheet. .
• Coat the bottom of a glass with cooking spray
• Flatten dough with glass rim to about 1/8 inch thickness shaping dough into a circle.
• Position two candy coating disks on each cookie for eyes.
• Place a chocolate chip on each disk.
• Use 1/4 tsp. of reserved dough to shape each ear-position on top of head.
• Bake @ 350 for 8- 10 minutes.
• Immediately position candy corn on each cookie for beak.
• Cool 2 minutes before removing from baking sheet.
• Recipe makes 9 cookies.

Note: These were the original directions above but I had more success with the following:

• Omit placing candy disks when baking cookies but instead immediately after taking cookies out of oven, press candy disks into cookie for eyes and using a little frosting to attach chocolate chip to disk and then add candy corn for beak.

Candy Corn Turkeys 

Originally published in Quick Cooking November/December 2004 
Ingredients:

• 40 fudge striped cookies
• 1/4 cup chocolate frosting
• 2 packages of chocolate covered cherries can substitute Rollo caramel candy or chocolate donut holes
• 20 pieces of candy corn

Directions:

• Place 20 cookies on a flat surface, solid chocolate side down.
• With frosting attach a chocolate covered cherry/Rollo or donut hole to the top of each base cookie.
• Position another cookie perpendicular to each base cookie, attach with frosting.
• With frosting attach one piece of candy corn to the front of the chocolate.
• Let stand until set (I found putting turkey cookies in refrigerator for 45 minutes helped)

Halloween Bark

https://www.familyfreshmeals.com/2013/10/halloween-bark-fun-halloween-food.html#_a5y_p=2324205

and 20 best left over candy corn recipes if need more

https://brooklynfarmgirl.com/20-best-leftover-candy-corn-recipes/

Enjoy a candy treat from Ever Ready and don't forget tomorrow besides All Hallows Eve there's a full blue moon. 

The pumpkin grinned from ear to ear, “The moon is bright, the sky is clear. This is the night we’ve waited for, when elves come knocking on the door. When witches ride their broomsticks high and ghosts and goblins fill the sky. Then Jack and Jill, with fairy queen, will dance and sing: it’s Halloween.”

by Constance B. Osborne 

Avocado with Egg and Canadian Bacon

While a recipe is full of quantities, measurements, and instructions, it can be more than just a formula. Often, a recipe can be associated with a memory, a place or a special time so a  personal story can be attached to the recipe. This photo begins the story.

My friend's 13 year old granddaughter created this wonderful breakfast for her recently. It was a wonderful reprieve for my friend as they were facing a crisis being in an area surrounded by wildfires. So what a treat for her a bagel topped with an avocado mash, a fried egg and drizzled with balsamic vinegar. Really simple ingredients but when drizzled with balsamic took the meal to a whole new level. Thanks Allie for the idea.
Avocado with Egg and Canadian Bacon

Cook's Notes:This meal is packed with lots of protein, loads of flavor and a variety of textures. I used whole wheat toast for the base but a bagel  or English muffin works too. The recipe below is for two but can easily be increased for more servings. Have all your ingredients ready to go so assembly goes smoothly. 

Ingredients ;

• Whole wheat toast, bagel or muffin
• 2 avocados
• 2 tablespoons red onion, diced
• Squeeze of lime
• Salt and pepper to taste
• 1 tablespoon butter  
• Sprinkle of Bagel Seasoning 

• 2 eggs
• 2 pieces of Canadian bacon 
• Drizzle of dark balsamic vinegar (use good quality) 

Directions:

• Avocado Mash-Mash two avocados and mix in red onions and squeeze of lime. Salt and pepper to taste. Set aside. 
• Melt butter in medium sized fry pan. Add in two aggs and place Canadian bacon off to side of pan away from eggs. 
• Cover and cook on medium low heat until yolks not runny. Turn bacon once during cooking time. 
• Toast bread, bagel or muffin
• Assembly-Toast, avocado mash, a sprinkle of bagel seasoning over mash, top with a piece of Canadian bacon, fried egg, and a drizzle balsamic vinegar  

Some Halloween chocolates just for you

Apple Cream Cheese Turnovers

 

"Three Ghostesses"

Three little ghostesses,

Sitting on postesses,

Eating buttered toastesses,

Greasing their fistesses,

Up to their wristesses.

Oh, what beastesses

To make such feastesses!

Apple Cream Cheese Turnovers

Cook's Notes: Yummy bakery style puff pastry turnovers made right in your kitchen. A juicy apple pie filling mixed with cream cheese makes for a satisfying autumn treat anytime of the day.  One puff pastry sheet makes 9 small turnovers as shown above or 4 large ones. I used two Granny Smiths and one Honeycrisp for this recipe. To reheat-place turnovers on a baking sheet @ 400 degrees for 2 minutes.

The recipe was adapted from BHG.

Ingredients:

• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 3 cups peeled, cored, and chopped Jazz, Granny Smith, Honeycrisp or Jonagold apples
• 1/4 cup water or apple juice/cider
• 2 ounces cream cheese, cut up and softened
• 1 tablespoon all-purpose flour
• 1 egg yolk
• 1 egg
• 1 sheet thawed from a 1- 17.3 ounce pkg. frozen puff pastry sheets
• Powdered sugar

Directions:

• Line 1 large baking sheet with parchment paper.
• For filling, in a large skillet heat butter and brown sugar over medium heat until butter melts. Add apples. cinnamon and 1/4 cup water or apple juice. Cover and cook 5 minutes. Uncover and cook 6 minutes more or just until apples are tender, stirring occasionally. On low heat add in flour, cream cheese, vanilla and egg yolk. Mix well and remove mixture from skillet place in a bowl and refrigerate for 20 minutes. 
• Preheat oven to 400 degrees. 
• On a lightly floured surface, unfold and roll out one pastry sheet to a 12-inch square. Cut into nine 3-1/2 -4-inch squares or cut into 4 squares for larger turnovers. 

• Spoon a rounded tablespoon of the filling into the center of each square.

• Brush edges of pastry squares with water. Fold each pastry in half to form a triangle. Seal edges with the tines of a fork.

• In a small bowl combine the beaten egg and 1 tablespoon water. Brush half of the egg mixture over pastries. Arrange on prepared baking sheet. Bake 15 minutes or until puffed and golden. Remove; cool on wire rack placed over waxed paper.
• Dust turnovers with a sprinkle of powdered sugar. Serve warm or let cool.

Chicken Enchilada Quinoa Style

Chicken Enchilada Quinoa Style
Cook's notes: An easy, one-skillet recipe with the flavor of chicken enchiladas complete with juicy shredded chicken, onions, peppers, corn, black beans, plenty of melted cheese and paired with quinoa. Not only is it a time saver not having to roll enchiladas with filling. but quinoa is healthier than carb-heavy flour tortillas. Trust me, you won't even miss the traditional enchiladas. This delicious recipe best served day it's made but will keep airtight in the fridge. You may need to add more broth. 

Recipe serves four and was adapted from damndelicious.com and averiecooks.com

Ingredients:

• 2-1/2 - 3 cups shredded chicken (use a rotisserie chicken as a  timesaver) 
• 2 tablespoons olive oil
• 1 cup sweet Vidalia or yellow onion, peeled and diced small
• 1 cup mini sweet red and yellow peppers 
• 1 cup quinoa (I used white)
• 1-1/2 cups chicken or vegetable broth 
• 1 cup red enchilada sauce
• 1 cup corn (fresh or frozen)
• 1 cup  black beans, drained and rinsed
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika (regular paprika may be substituted)
• Salt and pepper to taste
• 2 cups shredded Mexican cheese blend-low fat
• 1 cup diced Roma tomatoes
• 1 avocado, peeled, seeded, and diced small
• Optional cilantro

Directions:

• In a large skillet or saucepan, add the olive oil, sauté onions and peppers over medium-high heat for about 5 minutes, or until onions begin to soften. 
• Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
• Add the broth and reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
• Add the shredded chicken, enchilada sauce, corn, black beans, cumin, smoked paprika,  chili powder, salt and pepper. Combine thoroughly and cook uncovered over medium heat until all ingredients are warmed through, about 8-10 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
• Reduce heat to low, evenly sprinkle in the cheese and add diced tomatoes. Cover pan and cook until cheese has melted, about 4 minutes.
• Garnish with avocado and cilantro. 
  
  
  

End of the Line

and indeed we did some 2.200 from the Twin Cities passing through Iowa, Nebraska stoppimg in Colorado and Utah with Arizona as our final destination-all in 6 days. From farmland through the plains to the winding roads by majestic mountains to impressive rock formatioms in Utah. Each place had its own beauty.  

We found COVID -19 impact everywhere we went. Most businesses have made a concerted effort to spread the message mask up and be safe. Hotels took extra percautions to minimize contact and sanitize. Extreme measures have been  implemented in northern Arizona where they have been hard hit by COVID.  Entire  towns through tribal lands have been shut down to deter anyone from stopping for a 14 day period to be proactive. At one point we had to drive almost 100 miles before we found an open gas station and restroom. And then to enter store only one person at a time was allowed in with a temperature check.  I've also read 500 casinos throughout the state have been closed due to COVID which means many job losses. 

Perhaps those who have been facing early wintry weather in October might find some humor in this. 

There's a freeze warning Monday night here down to 32 degrees. But we are hardy Minnesotans and are prepared with our winter gear. Glenwood Springs where we just came from had blizzard conditions today. Good timing for us to leave.

I do declare some comfort food is in order. 

Quinoa Enchilada Casserole
This recipe is an easy one pot meal. Healthy goodies like protein and fiber are added in by baking with quinoa instead of tortillas. This dish can also be served as healthy game day snack with low fat chips.

Check back tomorrow for the recipe.

Traveling Through Utah

 

Colorado Postscripts-I must have used the word stunning multiple times to describe the scenic beauty of Colorado. The ginormous (yes there is such a word)  tree lined mountains, bubbling streams and rivers,  yellow leafed aspens and steep canyons were just breathtaking. It was good to see Bryan as he shared his "little piece of heaven" living there.  

And he gifted his dad with his favorite Colorado hat. 

And yes I do need to mention food all was good, especially Red or Rainbow Trout, a popular menu item. 

Utah-Plan A 

We started out with good intentions to drive to Arches National Park in Moab. Driving through Utah certainly is a stark contrast to Colorado scenery. The landscape is rocky with more of a desert terrain. The elevation is much lower than Colorado at some 4,000 feet.  We got to the park at noon and found out it was closed for two hours. Seems so many people were there they ran out of parking places. We heard for last 40 days straight this has occured. Guess a lot of people are not sheltering at home. 

So after a bit of research we went with Plan B  Canyonlands and wow what a great decision that turned out to be.  

Canyonlands National Park located in southeastern Utah is known for its dramatic desert landscape carved by the Colorado River.

Island in the Sky is a huge, flat-topped mesa with panoramic overlooks. The area is popular with tourists for hiking and camping. Enjoy some of these stunning images. It was hard to even capture the real beauty of these massive rock views  As we drove through the extensive area I imagined this is what it might be like to drive along the bottom of  the Grand Canyon. 

Needles 

Petroglyphs dating back some 2,000 years. Rock etchings were very detailed.

It was interesting to note depending what direction you were facing the color of sky was a different shade of blue.

Rabbitbrush Desert Chyrsothamnus

Plan B was a winner in our book! perhaps Arches was overrated anyway:)

UP NEXT A brief last stop in Sedona, AZ

On the backroads to Aspen

Hands down Colorado gets my vote for Mask Up. The word is out and these residents take CDC guidelines seriously. They even wear their masks outside as well as inside. Take for instance this hat for sale to send out the message.

In downtown Aspen Mask Up signs hung from street lamps. So wish my neighbor Kathleen was here to see these messages. 

We started the day out seeing where Bryan lives. Check out the view from his window. 

We were lucky to have him as a guide. We took a road less traveled (backroads) to Aspen.  And what scenic views!  

Colorado's fall colors are unique because of the golden aspens that paint the mountains with shades of gold and yellow each autumn. Colorado and Utah are home to the largest number of aspen trees in the U.S. Colorado offers the leaf peeper three different climate zones within a two-hour drive from downtown Denver.

Roaring Fork River

Even  the tree trunks seemed noteworthy.

A hidden gem, the funky rustic Woody Creek Tavern located in Woody Creek, a little mountain village most known for this legendary tavern. The census-designated place (CDP) is located 8 miles north of Aspen. It has its own Woody Creek Post Office with a zip code of 81656. The town had a population of 263 in 2010. It’s situated at an elevation of 7,346 feet in the Roaring Fork Valley.

Since it was off season the town of Aspen seemed relatively quiet but still parking places were at a premium. One of our destinations was the John Denver Sanctuary located near the Roaring Fork River. The Song Garden features many of the iconic singer's lyrics etched into native river boulders placed in a perfect circle to represent the circle of life as a score of music. At the circle's center, a single Colorado blue spruce was planted which symbolizes the spirit of John. It is an idyllic location and visitors will not wonder for long where "Rocky Mountain High" originated.

Maroon Bells is a recreation area at 9, 589 feet that provides memorable scenes in the Rockies. There is camping and mutitude of trails available for hiking. Changes in altitude did present some problems, requiring finding a bench to rest. Maroon Lake (photo taken just as sun was setting)  is one of the most photographed lakes in Rockies. The water level was quite low.  Colorado has very little rain with a lot of wind fueling the wildfires you are hearing about. The pictures on TV are just heartbreaking. In Estes and Fort Collins residents had very little time to prepare for evacuations.

Continuing west to Utah's Arches National Park.