new recipe ROOTBEER CUPCAKES

I was drooling over some chocolate rootbeer cupcakes I saw online, but thought that chocolate and rootbeer wasn't quite what I wanted. I wanted something that tasted like a rootbeer float. So, creamy and rootbeery and vanilla and yum. I made 3 different icings, first 2 failed miserably. They were good ideas though dang it!!!! The cake recipe only changed a little bit and neither were a fail! I like everything to be as easy as possible and as yummy as possible. I also don't want to be overwhelmed with details. so, here goes the recipe:

The cake:

1. any vanilla or white box cake mix will do

2. replace the water in the recipe with rootbeer. It is best to use regular rootbeer and not diet

3. add 1/2 tsp rootbeer extract (if you can find some)

bake the cupcakes like it says on the box.

let them cool

The icing:

1 stick of butter

7 TBSP rootbeer

1 16 oz box confectioners sugar

1/2 tsp rootbeer extract (if you have it)

Melt butter in pot on stove, add rootbeer, stir, take off stove and add confectioners sugar and extract, beat with beaters or whisk it until thick and smooth. It may seem thinner than what you want, but when it cools it will thicken up. So cool it in the refrigerator until it is a good consistency to ice the cupcakes.

put 5 or 6 rootbeer barrel hard candies in a ziploc bag and crush them.

Ice the cupcakes and then sprinkle the crushed candy on top! Serve to all your adoring fans.

shopping list:

cake mix plus eggs and oil for it

rootbeer, 16 oz. or more

16 oz. box confectioners sugar

rootbeer extract (if you can't find it, the cupcakes will taste excellent, just not hardcore rootbeer)

butter

rootbeer barrel candies

cupcake liners

GLUTEN FREE PUMPKIN WALNUT CHOCOLATE CHIP MUFFINS

If you know my household, you know that we love to cook and bake and eat. We are definitely "foodies". Recently we found out that my Mother in Law is no longer able to eat gluten. It has been a difficult period of adjustment for her. It is especially hard because she is Italian and lives in the Northeast. How is she suppose to go without her breads, pastries and pasta? I have made it part of my mission to find tasty alternatives. You don't have to eat cardboard just because they stole your gluten! Soooo, I decided to take one of my all time favorite recipes, that I made up years ago, and make it gluten free. I figured the pumpkin in these muffins would cover up any of the funky flavors that the gluten free flour has. Pumpkin is earthy, yet super yummy. A healthy dose of chocolate chips doesn't hurt either.

Gluten Free Pumpkin Chocolate Chip Muffin Recipe

3 1/3 cups Bob’s Red Mill gluten free, dairy free all purpose baking flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 15oz can Pumpkin
4 eggs
7 oz oil
5 oz water
1 ½ tsp vanilla
1 small bag semi sweet chocolate chips
½ cup walnuts

Put all the ingredients into one huge bowl and with a large spoon mix until no more flour lumps.
Oven temperature should be 350F, preheat if you have time.
Grease 2 muffin pans and pour in batter until each muffin well is almost full. Bake for 20 minutes and then check to see if they are done. Make sure the sides are not burning and that a toothpick comes out clean from the center.
When they are done take them carefully out of the pans and let them cool on racks. Do not get over zealous and burn your mouth on molten chocolate chips.