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Would You Rather Eat Pumpkin or Pecan Pie?

partysugar — Sun, 08 Nov 2009 01:30:50 -0800

Source: Flickr Users delgaudm and museinthecity

Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

Thanksgiving Dessert That's Easy As (Pecan) Pie

partysugar — Mon, 17 Nov 2008 16:15:22 -0800

Need a super-quick, delicious dessert for Thanksgiving? How about classic pecan pie! This no-fail recipe is especially great for those short on time or new to the kitchen. No special baking equipment is needed to make this pie. All you have to do is combine the filling ingredients in a bowl, fill the pie shell, and bake. To simplify the process even more, use a ready-made pie crust from the store. The final pie is chewy, sweet, and nutty. Learn how to make it and read more.

Pecan Pie
From Everyday Food

Ingredients

1 disk homemade or store-ready pie dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

Directions

Preheat oven to 375 degrees. with rack set in lowest position.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans.

Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet.

Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Serves 8.

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52 Weeks of Baking: Pecan Pie Cookies

YumSugar — Wed, 14 Nov 2007 09:18:33 -0800

I originally thought I'd make a classic Thanksgiving pie for this week's baking project. However, as you may know, pie crust tends to thwart me. So instead of struggling about, I started thinking about ways to make a pie without making a pie. Eventually, I landed upon the idea of a pecan pie cookie and after a bit of googling, I found a recipe that sounded just right. The result - a thumb-print cookie with a caramelized-pecan filling - was definitely reminiscent of pecan pie, only a lot easier to put together. If you're looking for a treat for an upcoming Thanksgiving potluck, then look no further, get the recipe, just read more

Pecan Pie Cookies
From Land O' Lakes

For Cookies:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder

For Filling:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla

Heat oven to 350°F.
Combine all cookie ingredients except flour and baking powder in large bowl.
Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1-1/4-inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded tsp. filling.
Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Nutrition Facts (1 cookie): Calories: 130, Fat: 7g, Cholesterol: 20mg, Sodium: 50mg, Carbohydrates: 15g, Dietary Fiber: <1g, Protein: 1g

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Come Party With Me: Classic Thanksgiving - Menu (Dessert)

partysugar — Wed, 07 Nov 2007 14:28:33 -0800

After you have finished your Thanksgiving meal, clean the kitchen and take a nice, leisurely walk. By the time you return home you will feel refreshed and ready for a piece of pie and a glass of champagne. Pumpkin pie is the obvious choice for a decadent dessert. Jazz yours up with an amaretto whipped cream. Serve a second dessert option in the form of a chocolate pecan pie. Slice up any leftover pie and give to guests as they leave. For the recipes to these divinely delicious desserts, please read more

Classic Pumpkin Pie
From Cooking Light magazine

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position. Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack.
Bake at 425° for 10 minutes.
Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Serves 12

Nutritional Information: CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3g

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Chocolate Pecan Pie
From Emeril Lagasse

1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)

Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes.
Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes.
Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat.
In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes.
Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted.
Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top.
Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.

Serves 6-8.

Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Makes 1 (9 or 10-inch) pie crust.

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Make Pecan Pie Like Grandma Timberlake

partysugar — Mon, 06 Aug 2007 14:56:00 -0700

Pop singer Justin Timberlake recently opened his first restaurant in New York City. Called Southern Hospitality, it's a BBQ joint that serves exactly what you would expect from a Southern boy at heart: ribs, cornbread, hush puppies, and fried chicken. Many of the recipes are from his family's collection, including his grandmother's deviled eggs and pecan pie. Says Timberlake of his beloved deviled eggs:

It's my granny's original recipe that I grew up eating and she finally showed me how to make them.

That's not the only recipe his granny is sharing, because we have her scrumptious pecan pie. With a sweet, syrupy filling and crunchy, melt in your mouth pecans, this is one recipe that you will definitely want to make. For all of us who don't live in NYC, baking this pie is a great way to experience Justin's new eatery. So get the recipe now, all you have to do is read more

Justin Timberlake's Pecan Pie
From Life & Style magazine
Image Source

3 eggs, beaten
3/4 cup sugar
1/8 teaspoon salt
6 tablespoons flour
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup corn syrup (light or dark)
1 cup coarsely chopped pecans
1 pie shell, baked and cooled

Preheat the oven to 375°F.
Combine the sugar, flour, salt, eggs, and butter in a bowl. Whisk ingredients until light in color.
Add corn syrup, vanilla, and chopped pecans. Stir with a rubber spatula until combined.
Pour into a baked and cooled pie crust and bake in oven for 30 minutes.
Cool, slice and serve.

Serves 10-12.

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It's a Fact - Indie Rock Hearts Food Too

YumSugar — Tue, 24 Apr 2007 06:58:31 -0700

I guess it's official, indie rock and food do go hand in hand.

Last month I told you about Dinner With the Band (a webshow featuring Sam Mason and touring indie bands) and now I'm telling you about a new book called I Like Food, Food Tastes Good by food writer Kara Zuaro. The book, which comes out today (and has got me and my gal BuzzSugar all excited), is a compilation of recipes from over 100 indie raaawwwk bands, including: Belle & Sebastian, Devendra Banhart, Interpol, The Mountain Goats, The Decemberists, They Might Be Giants and (my current favorite experimental folk quartet) Grizzly Bear (with a killer sounding pecan pie - recipe after the jump).

The best part is that Zuaro has left the recipes as the artists submitted them (I hear that Banhart's is exactly what you expect). Plus, the NYC release parties sound like they'd be a blast to check out too.

For those of us that can't make the release party, we'll have to make do with making the recipes on our own. To get started, have a look at Grizzly Bear's Pecan Pie, read more

Grizzly Bear Pecan Pie by Ed’s Droste’s Mom
From I Like Food, Food Tastes Good

Like heavily sedated woodland sprites, the three members of Grizzly Bear play forest folk that is as magical as it is mellow. In their spare compositions, breathy vocals and subtle electronic squeaks melt between clarinet tones and wind chimes. It’s fitting that lead singer Ed Droste submitted this simple and homey dessert, which turns out to be far greater than the sum of its parts.

1 cup dark brown sugar
1 stick of butter
1 cup corn syrup (look for the Karo brand-it has a blue label)
4 eggs
1 teaspoon vanilla
1 bag of pecans
1 prepared pie shell (or graham-cracker crust)
Vanilla ice cream (optional)

1) Take dark brown sugar and stick of butter and melt in saucepan.
2) Take off heat and add syrup.
3) In a bowl, mix eggs with mixer or whisk, if need be.
4) Add eggs and vanilla to cooled butter mixture.
5) Pour into prepared pie shell and put pecans on top.
6) Bake in preheated 350° oven until center is not all gooey-about 45 minutes.

Vague instructions I know, but that is what my mom said, and every time I make it, it is so good. I get my mom to make it every time I come home. Haha. So yum. Needs vanilla ice cream on top.

Makes one pie.

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Source: Time Out New York

On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Come Party With Me: Vegetarian Thanksgiving - Menu (Desserts)

partysugar — Wed, 14 Nov 2007 07:18:33 -0800

What would a vegetarian Thanksgiving dinner be without the glorious finish? Allow plenty of digestion time to pass before serving dessert. Offer guests two options to choose from. A sweet potato pie with pecan streusel is a nice alternative to the classic pumpkin pie. A to die for caramel apple pie rounds out the other half of the dessert menu. To get the recipes that will have guests saying "pass the whipped cream," read more

Sweet Potato Pie With Pecan Streusel
From Williams-Sonoma

For the pecan streusel:
1 tbsp. firmly packed light brown sugar
1/4 cup pecans, coarsely chopped
1/4 tsp. ground cinnamon
For the filling:
1 large Garnet yam (orange-fleshed sweet potato), 12 to 14 oz.
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
2 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground allspice
1 1/4 cups heavy cream
sweetened whipped cream for serving

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides.
Using kitchen shears, trim the edge of the dough round, leaving 3/4-inch overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.
Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
Reduce the oven temperature to 350°F.
To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.
To make the filling, prick the yam several times with a fork, put directly on the oven rack and bake until tender when pierced with a knife, about 55 minutes. Alternatively, cook the yam in the microwave on high heat until tender, about 6 minutes per side. Set aside to cool. Peel the cooled yam and mash the pulp with a fork or puree in a food processor until smooth. Measure out 1 cup of the puree for the filling. (Reserve any remaining yam for another use.)
In a large bowl, stir together the brown sugar, salt, and eggs. Add the cinnamon, ginger, and allspice and mix well. Stir in the yam puree and cream and beat until smooth. Pour into the partially-baked pie shell.
Bake until the filling is firm, about 20 minutes.
Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the surface, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.
Slice the pie into wedges and serve with whipped cream.

Makes one 9-inch pie.

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Caramel Apple Pie
From Tyler Florence

3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
2 eggs separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter

Preheat oven to 350 degrees F.
To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal.
Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
While the dough is resting, prepare the filling. To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out.
Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
Preheat the oven to 350 degrees F.
Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie.
Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
Bake the caramel apple pie for 25 minutes on the middle rack.
In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven.
Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Serves 6-8.

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You Must Make These Brown-Sugar-Caramel Frosted Cupcakes!

partysugar — Fri, 13 Nov 2009 13:00:31 -0800

Love pecan pie, but tired of making the same old Thanksgiving dessert? Then bake these brown-sugar-pecan cupcakes with caramel frosting instead! Seriously, these cupcakes are the best dessert I've tasted in weeks.

The fluffy batter is rich, but light with a distinct browned-butter flavor. Although it requires a little time to make, the caramel frosting is absolutely to die for. It's smooth and creamy with a sweet taste similar to caramel candies. The pecans tie the elements together and provide a breakfast-like texture to the cakes.

When I served these at a recent dinner party, I was shocked at how good they tasted. Everyone was simultaneously saying, "mmmm" and "these are amazing." You simply must make these delicious cupcakes. Get the recipe after the break.