Week 39 , October 27, 2014 ~ Candy Bar Cupcakes

As you can see these were my Halloween week cupcakes. I wish I had done something a little crazier but I wasn't really feelin it...I instead did something that reminds me of a candy bar. No specific candy bar just all the things i like in a candy bar. The cake is a Hazelnut Devils Food, I love all things Nutella so I really like it. Then I threw some peanut butter chips inside and I think I also threw some Heath bar bits in to ( I honestly can't remember but it sounds like something I would do and couldn't be a bad thing). I then topped them off with a caramel cream cheese frosting. I wish I had more to say about this cupcake I just don't remember it very well unfortunately. Luckily I have an abundance of time off over the next few weeks so I can actually take a day and get completely caught up! In real time my year is almost up! I know everyone would like me to continue on the cupcake train I think I will expand my horizons and make other things but still keep to making something every week! I'm not cruel I wouldn't cut people off completely :) 

This recipe makes 16 cupcakes:

For the hazelnut devil's food:

1. 1/4 cup butter( room temperature)
2. 1 cups sugar
3. 1 egg + 1 yolk
4. 6 tbsp sour cream
5. 1/2 tsp vanilla extract
6. 1 cup all purpose flour
7. 2 tsp baking soda
8. 1/4 tsp salt
9. 1/8 cup cocoa powder
10. 1/4 cup nutella
11. 1/2 cup water( boiling)
12. 1/2-1 cup various chips (depending on ow much you like and what flavors you want - I did peanut butter and toffee)

1. Preheat the oven to 350F

2. cream together butter and sugar until light. Beat in eggs one at a time. 

3. In a small bowl, whisk together flour, baking soda and salt. 

4. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.

5. Stir the cocoa powder and the nutella into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform. Add the chips and gently fold into the batter.
6. Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool cupcakes on wire rack before frosting

For the caramel cream cheese buttercream:

• -1 cup (2 sticks) unsalted butter, softened 
• -4 ounces (½ 8-ounce package) cream cheese, softened
• -½ cup  homemade or prepared caramel, thick at room temperature--I usually make my own but I used store bought this time
• -2 teaspoons pure vanilla extract
• -4 cups confectioners’ sugar

1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, caramel and vanilla; beat until fully incorporated.

2. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

3. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

4. Decorate anyway you want!

Week 38 ~ October 19, 2014 ~ Chocolate Vanilla Swirl Cupcakes

I wish I could take creative credit for these cupcakes but they didnt not come from my brain even a little bit. I mean I guess I can take credit in that some of the components are things I have made before but that's about it. I do take requests but they are usually broad but nope not this one. This is pretty much a direct quote- " I want a vanilla cupcake filled with chocolate pudding and topped with chocolate ganache and vanilla mascarpone whipped cream swirled together, are you taking notes?". I can really only take credit for the execution and they did come out excellent. And if it didn't want to do it then I wouldn't have! This is a perfect chocolate and vanilla cupcake and a more sophisticated approach to a classic. I will say it was difficult to get the whipped ganache and mascarpone to come out at the same time because the ganache is a lot heavier but I eventually got the hang of it. I had to squeeze harder on the chocolate side but once it got going to was easier. 

This recipe makes 12-15 cupcakes:

For the Chocolate Pudding: 

• 2 cups whole milk or half-and-half, divided
• ½ cup granulated sugar
• 2 ounces bittersweet chocolate, finely chopped
• Pinch of salt
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

1. In a medium saucepan, stir together 1¾ cups of the milk, the sugar, chocolate and salt, and place over medium-low heat. Cook, stirring occasionally, until the chocolate is completely melted.

2. In a small bowl, whisk together the remaining ¼ cup milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently, until the mixture thickens and begins to boil. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. Remove from the heat and whisk in the vanilla extract.

3. Pour the pudding mixture into a clean bowl, and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until completely chilled, at least 4 hours.

For the Vanilla Cupcake:

• 1 1/4 cups all-purpose flour 
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup buttermilk 

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

1. In a medium bowl, whisk together 1¼ cups flour, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed
3. Add ¾ cup sugar and continue to beat on medium speed 
4. Add vanilla and oil and beat on medium speed 
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6. Pour batter into a lined muffin pan. Fill to about ½ full.
7. Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
8. Once cool fill with the Chocolate pudding.

For the Whipped Chocolate Ganache:

• 2 2/3 cups semi-sweet chocolate chips
• 1 1/3 cups heavy whipping cream

1. Heat the heavy cream in a small saucepan until it begins to simmer. 
2. Pour the heavy cream over the chocolate chips. Let it stand for a couple minutes to melt the chips and then stir until smooth.
3. Let it cool to room temperature then whip with a mixer until it is firm enough to hold shape.

For the Vanilla Bean Mascarpone:

• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1 tsp vanilla bean paste
• 1/2 cup of sugar

In a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla bean. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.

Now comes the super technical part! You need:

•  two 12' pastry bags
• one 16' pastry bag
• a pastry tip- I used Wilton 1M 
• You don't NEED it but a large coupler makes it easier

First fill the 2 12' pastry bags with the two frostings and then set up the larger bag like you would normally and then cut the tips off the bags filled with frosting and carefully place them in the larger bag next to each other. Test the bag and squeeze until both frostings come out at the same time! It is like a soft serve swirl ice cream in frosting form! It is honestly not that hard and it looks cool...Though you could also pipe the ganache first and then the whipped cream on top. I do wish I topped the cupcakes with jimmies or chocolate curls but oh well! 

Week 37, October 12, 2014 ~ Chocolate Orange Cupcakes

These are basically like those chocolate oranges that you have to crack open and get at christmas but in a cupcake and more grownup because I used Grand Marnier! I love orange flavored everything so I liked them a lot. I did kind of phone it in with the decorations. Originally I wanted to do candied oranges but those were a big time commitment and I didn't have the right type of oranges, then I wanted to dip orange slices in chocolate, which I did with one, but I didn't think they would hold up over the few days it takes the cupcakes to usually disappear.  So in the end I just went with some gold sparkles that I had. This is just a chocolate cupcake with a chocolate orange mousse filling and a chocolate orange ganache. I do with I went with a cupcake that wasn't so moist and would have held up better to the mousse filling but I didn't really give it much thought at the time and just used my goto chocolate cake recipe.

This recipe makes 16 cupcakes!

For the chocolate cake:

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces dark chocolate ( I used an 80%)

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp vegetable or canola oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool.

For the Mousse filling:

• 3 cups dark chocolate chips
• ½ cup heavy cream
• Zest of 2 oranges, very finely minced
• 1 ½ cups whipping cream

1. Melt the dark chocolate chips, 1/2 cup heavy cream, and orange zest together in the microwave and let cool to room temperature.

2. Whip the remaining heavy cream into firm peaks. Slowly fold in the chocolate mixture a little at a time. If this mixture is too runny chill it in the fridge for a few minutes and then whip again until it is firm. You may need to repeat this a couple of times. 

3. Fill the cooled cupcakes with a tablespoon or so of the filling

Chocolate Orange Liqueur Ganache Glaze
1 1/3 cups dark chocolate chips
1/3 cup heavy cream
1 ounce orange liqueur
2 tbsp honey

1. Scald the whipping cream almost to the boiling point and pour the hot cream over the chocolate chips in a small bowl. Let stand for 4-5 minutes, then stir until smooth.
2. Add the liqueur and honey to the chocolate mixture and stir well until completely smooth. Dip each cupcake into the glaze and smooth out if necessary.

3. Garnish as you see fit and if you want you can put them in the fridge so the glaze firms up.

Is this not the cutest little bottle of alcohol?

Week 36, October 6, 2014 ~ Pumpkin Cheesecake Cupcakes

These have quite possibly ruined pumpkin pie for me, and everyone knows I love pumpkin pie. These are just so much better. I usually only eat 1 or 2 of the cupcakes I make but I am pretty sure I ate about 6 this week. They are like blending pumpkin pie together with whipped cream with just a little bit of tang. The crust is a pecan gingersnap crust and they are topped with a vanilla mascarpone whipped cream. 

This recipe makes 24 cupcakes:

For the crust:

• 16 gingersnap cookies
• 2 graham cracker rectangle
• 1/2 cup chopped pecans
• 3 teaspoons brown sugar
• 1/4 teaspoon salt
• 3 Tablespoons melted butter

1. Preheat oven to 350 and line cupcake tin or spray with nonstick spray.

2. In the bowl of a food processor, grind all ingredients for crust, except for melted butter until mixture resembles coarse crumbs. Add melted butter and process until mixture resemble wet sand. 3.Press mixture by the tablespoon into each cup. Bake for 10 minutes.

For Cheesecake:

• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 3 (8 oz) pkg cream cheese, softened well
• 4 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup heavy cream

1. In a mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain. 

2. Add cream cheese to mixer, then pour sugar mixture over cream cheese and blend together until smooth. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles.

3. Divide mixture over crust in muffin liners, filling nearly full. Bake in preheated oven until nearly set, about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. 

For the Vanilla Bean Mascarpone:

• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1 tsp vanilla bean paste
• 1/2 cup of sugar

1. in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla bean. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
2. Frost cupcakes 
   

Week 35, September 28, 2014 ~ Mint Chocolate Chip Cupcakes

I don't really have much to say about this cupcake, it is an idea I have been sitting on for a while but was saving it for a week when I didn't have any other brilliant ideas. When I decided this would be the week I made mint chocolate cupcakes I decided I would make a chocolate cake with some sort of mint chips/candy baked inside. So I was strolling the baking aisle, per usual ( If you ever loose me in a store that has a baking aisle try looking there first!) and I happened upon these new chips. 

They are chocolate chips filled with different flavors. They had mint, caramel, peanut butter and cherry. This seemed like a good opportunity to try them. I thought they were really good they cost a bit more than regular chips but I think it was worth it. They melted really well into the cake. I then topped the cupcakes with a mint chocolate glaze and a mint buttercream. For the mint flavor I went with peppermint over regular mint because a lot of people said the mint extract was kind of toothpasty. The cupcake pretty much tasted like a giant thin mint and it was delicious!

This recipe makes 16 cupcakes!

For the chocolate cake:

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces dark chocolate ( I used an 80%)

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp vegetable or canola oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool.

For the mint chocolate glaze: 

• 16 ounces semi-sweet baking chocolate
• 1 ½ teaspoon peppermint extract

1. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts until smooth. Stir in the peppermint extract. 

2. Dip the cupcakes into the glaze.

For the Buttercream:

• 1 1/2 cups butter, at room temperature 
• 4 cups powdered sugar
• 3  Tbsp heavy cream 
• 2 tsp peppermint extract
• green food coloring

1. In a the bowl of an electric stand mixer, fitted with whisk attachment whip butter on medium-high speed until butter turns almost white and is fluffy about 5 minutes, scraping down the bowl occasionally. 
2. Add the powdered sugar gradually. Mix until well combined.
3.  3 Tbsp heavy cream and peppermint and mix on low speed until fully incorporated, scraping down the sides of the bowl as needed. Add more cream if frosting is too thick.
4. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl.

Week 34, September 21, 2014 ~ Maple Bourbon Caramel Apple Pie Cupcakes

I made these cupcakes the week we went apple picking, because when you live in New England you go apple picking and eat cider donuts! I immediately needed to get to work on using up that half bushel! We have pretty much been putting apples in everything! I recommend making apple bacon Mac and cheese! Anyways this is a spiced apple cake filled with apples and topped with a maple bourbon caramel buttercream! I liked this cake because it wasn't super sweet and the caramel was not too sweet compared to other caramels, probably because of the bourbon. I also sprinkled some cinnamon sugar on top. 

This recipe makes 15 cupcakes!

For spiced apple cake:

• 1/4 cup + 2 Tbsp brown sugar
• 3/4C granulated sugar
• 3/4C applesauce
• 3 Tbsp vegetable oil
• 1 tsp vanilla
• 3 egg
• 1 1/2C all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves

1. Preheat oven to 350°F degrees. Prepare a cupcake trays.

2. In a large bowl or stand mixer, mix together sugars, applesauce and vegetable oil. Mix in egg and vanilla, followed by remaining ingredients. Mix just into all ingredients are combined. 

3. Divide mixture among prepared liners. Bake for 18 minutes or until a toothpick inserted only has a few moist crumbs. Cool on a wire rack.

For apple filling:

• 1 tablespoons unsalted butter
• 2 medium apples -I used honey crisp, peeled, cored, and finely diced
• 1/2 tablespoon granulated sugar
• 1 tablespoons dark brown sugar
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon cinnamon
• 1/4 tablespoons cornstarch
• 1/2 tablespoon water

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat. Cool to room temperature before filling the cupcakes.

For the maple bourbon caramel:

• ¾ cup granulated sugar
• 2 tbsp water
• Pinch of coarse salt
• ¼ cup heavy cream
• 1 tbsp bourbon
• 2 tbsp pure maple syrup
• ½ tsp pure vanilla extract

1.Pour the sugar in an even layer over the bottom of a small saucepan and pour the water over the sugar. Heat the pan over medium-low heat. Once the edges of the sugar start to liquify, start stirring the liquid into the sugar until all of the sugar has liquified. When the liquid turns an amber color - this can happen quickly - turn the heat off and slowly pour in the cream, whisking while the mixture bubbles up rapidly. 

2.Whisk in the bourbon, maple syrup, and vanilla extract. Return the pan to medium-low heat for a couple of minutes, stirring to melt down any clumps that may have formed. Take the pan off the heat and allow the caramel to cool before using in the frosting. 

For the buttercream:

• 2 Sticks unsalted butter; room temperature
• 3 cups confectioners sugar
• 1/3 cup caramel sauce 
• 1 tsp vanilla

1. Whip the butter for 3-5 minutes until light and fluffy
2. Add the confectioners sugar one cup at a time until fully incorporated
3. Add the caramel sauce, vanilla, and beat for another 4-5 minutes until fluffy and it wouldn't fall out of the bowl if you tipped it upside down...try it its fun!
4. Taste and add more caramel if you want
5. pipe onto cupcakes and sprinkle with cinnamon sugar.

Week 33, September 15, 2014 ~ Triple Chocolate Hazelnut Cupcakes

I can't believe how behind I am! At this point I really don't have any good excuse. Oh well...I do need to catch up though because I don't really take notes and it only gets harder to remember what I did the longer I wait! This cupcake I kind of threw together. It was really good I just didn't put a lot of planning into it. I just used what I had! So anyway this is a olive oil and sea salt chocolate cupcake with a Frangelico chocolate pastry cream topped with a chocolate hazelnut ganache and a vanilla bean buttercream to balance out the richness of all the chocolate. The olive oil cupcake was very moist, dare I say almost too moist to support a filling. What I did like was that they didn't really have much rise so it gave for a cleaner and more put together with the ganache and buttercream. 

This recipe made 16 cupcakes!

For the Frangelico chocolate pastry cream:

• 2 egg yolks
• 3 tablespoons sugar
• 1/2 tablespoons flour
• 1/2 tablespoons cornstarch
• 1/2 +1 tbsp cups milk
• 1/3 cups heavy cream
• 1/2 cup chopped dark chocolate
• 2 tbsp Frangelico

1. In a bowl, whisk the egg yolks, sugar, flour and cornstarch. 
2. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. 
3. Off the heat, whisk in the dark chocolate until melted and the liquor. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.

For the olive oil and sea salt cake:

The recipe made 16 cupcakes

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces semi sweet chocolate

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp olive oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool. Once cool fill with the pastry cream.

For the Nutella ganache:

• 1/4 cup heavy cream
• 2 oz. semi-sweet chocolate, finely chopped
• 1/4 cup Nutella

Place the chocolate chips in a small bowl. Heat heavy cream in a medium saucepan until simmering, then pour the hot cream over the chocolate chips. Let stand for one minute, then stir together until all the chocolate chips are melted and mixture is smooth. Stir in Nutella. Let cool and then dip each filled cupcake into the ganache.

For the vanilla bean buttercream

• 1 sticks unsalted butter
• 1.5 cups confectioners sugar
• 2 tbsp heavy cream
• 1 tsp vanilla bean paste

1. Cream the butter until it is really light and fluffy. About 5 minutes, scraping the sides occasionally.
2. Gradually add the sugar, mixing after each addition--frosting will be pretty thick by the end.
3. Add the vanilla, 
4. Add cream and beat the frosting for a few more minutes.
5. Frost cupcakes!

Sticky Apple Bacon Pumpkin Biscuit Bake

OK so this isn't a cupcake but it is a delicious fall treat that the world should not be deprived of experiencing! and I can barely maintain 1 blog I am not about to start 2 for non cupcake things and who knows what this will evolve into once my year of cupcakes is over... Unfortunately I didn't think take a picture of these as a whole so I apologize for the subpar photo. This photo does not accurately convey there deliciousness. Yes I am aware that they look like a big pile of you know what; but don't all the best tasting things look like that?  These are pretty much perfect for everything. They would make a good breakfast or a good dessert with a whipped cream or ice cream. But i guess I should probably tell you what they even are...these are pumpkin drop biscuits with apple and cheddar with a bacon praline topping. These are the perfect blend of sweet and savory. The bacon and cheddar balances out the apple and sweet maple topping, and the pumpkin meets everything somewhere in the middle. While they are perfectly good cold they are best served warm!

This recipe fills 2 round foil casseroles tins. These worked well because the dough rises a decent amount. Spray whatever you use with nonstick spray

For the Sticky Topping:

• 1 pound of Bacon cut into small bits, cooked
• 2/3 cup of brown sugar
• 1/2 cup all purpose flour
• 1/2 cup maple syrup
•  4 Tbs of melted butter
• 1/2 cup of pecan pieces

1. Preheat oven to 475.
2. Mix your syrup ingredients together and spread over the bottom of the pans. 

For the Biscuits:

• 4 cups All-purpose Flour 
• 3 tsp Baking Powder 
• 1 tsp Salt 
• 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 cups Cold Butter Cubed 
• 1 1/3 cups Buttermilk 
• 1 can (15oz)  Pumpkin Puree 
• 1 large or 2 small apples--I used honey crisp 
• 1 cup cheddar cheese

1. In a large bowl whisk together your dry ingredients. Work butter into the mixture using a pastry blender until you get pea sized bits. Mix in buttermilk and pumpkin puree.
2. With a cookie/ice cream scoop drop mounds on top of the Syrup mixture.
3. Bake for 15-20 minutes until top is golden brown. Let cool for 5 minutes or so and then flip onto a plate and scoop whatever topping that stayed in the pan onto to top of the biscuits. 
4. Pull apart and eat them all!! or share...