HOLIDAY SCALLOPED POTATOES

I make this recipe in these cute little cast iron saute pans for the PERFECT individual servings. This recipe is one that you can easily make in advance (for the most part) and then finish up right before you eat! 😀 Or it can be made in a large casserole for a group.

HOLIDAY SCALLOPED POTATOES
2 tablespoons unsalted butter
1 large shallot, sliced thin
3 cloves garlic, minced
3 sprigs thyme, leaves removed and chopped
3 LARGE russet potatoes
2 1/2 cups heavy cream
1 cup WHOLE milk
FRESH ground sea salt and black pepper
1 1/4 cup shredded cheese (combination of Gruyere and Cheddar)
Bacon crumbles, for garnish, optional

  • Preheat oven to 350°.
  • Lightly grease 9 inch baking dish or the ramekins.
  • Peel potatoes. Halve and slice in 1/8 inch pieces.
  • In a large saute pan or dutch oven, melt butter over medium heat.
  • Add shallots, cooking 4-5 minutes until softened and beginning to brown.
  • Add garlic, cooking 30 seconds until fragrant.
  • Whisk in heavy cream, milk, thyme, FRESH ground sea salt and pepper.
  • Fold in potatoes, reduce heat and simmer 15 minutes until potatoes are JUST fork tender.
  • Adjust seasonings.
  • Transfer half the potato mixture to prepared baking dish or individual ramekins.
  • Sprinkle half the cheese over the top.
  • Add remaining potato mixture.
  • Top with remaining cheese.
  • Bake 20 minutes until bubbling around the edges and top is golden. Let cool 5 minutes before serving.
  • Top with bacon crumbles. (optional)

NOTE:  IF MAKING IN ADVANCE cover with saran without baking and refrigerate until ready to bake.  Remove from refrigerator 20 minutes before you want to bake it.  Uncover and bake. 😀  The time it sat waiting only enhances the flavors and makes the potatoes even creamier!

TOMATO BARLEY SAUSAGE SOUP

TOMATO BARLEY SAUSAGE SOUP
1 tablespoon avocado oil
1 pound sweet Italian sausage (no casings), chopped small
1 small onion, chopped
2 stalks celery, chopped small
2 large carrots, chopped small
4 cloves garlic, minced
2-14.5 ounce cans petite diced tomatoes with herbs
4 cups chicken broth
FRESH ground sea salt and black pepper
1 cup uncooked pearl barley (NOT quick barley)
+/- 1-2 cups water (depending on desired soup thickness)
sour cream, garnish
chopped green onions, garnish

CROCK POT

  • Heat avocado oil in large skillet over medium heat.
  • Brown sausage and onion and drain off fat.
  • Spray crock pot insert with non-stick spray.
  • Add sausage, onions, celery, carrots, garlic, tomatoes and chicken broth to slow cooker.
  • Season with FRESH ground sea salt and black pepper.
  • Add as much water as you’d like to reach your desired consistency.
  • Cover and cook on low 7 hours until barley and vegetables are tender.
  • Ladle into bowls and garnish.

STOVE TOP

  • Heat avocado oil in large skillet over medium heat.
  • Add carrots and cook 2 minutes.
  • Brown sausage, onion, celery and garlic, cooking until sausage is browned.
  • Drain off grease.
  • In dutch oven whisk together tomatoes, chicken broth, water and barley.
  • Add sausage mixture and stir to blend.
  • Season to taste.
  • Simmer 1 hour.
  • Top with fresh tomatoes, sour cream and cheese.

GRANNY’S CHICKEN

This is a classic, old fashioned chicken recipe full of flavor and comfort vegetables and makes for a one pan dish.

GRANNY’S CHICKEN serves 4
2 tablespoons avocado oil
2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 shallot, diced
2-3 cloves garlic, minced
14 ounce can small navy beans (or black beans), drained WELL
2 large russet potatoes, peeled and chopped into bite sized pieces
2 cans ROTEL original tomatoes with chiles
2 tablespoons tomato paste
1 tablespoon FRESH thyme, minced
1/4 teaspoon red pepper flakes
grated cheese, for garnish
minced green onions, for garnish

  • In a large saute pan, heat oil over medium heat.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes on each side.
  • Add onions and garlic, stirring and cooking 2-3 minutes until softened.
  • Add tomato paste, thyme, red pepper flakes, beans, potatoes and tomatoes, stirring to mix well.
  • Bring to a quick boil and reduce to a simmer for 20 minutes or so until potatoes are fork tender and chicken is cooked through.

HAPPY NEW YEAR

Oh my, can you believe it’s the first day of 2020?  HAPPY NEW YEAR TO YOU!  I cannot believe how fast time goes, not just this past year, but this past decade! We are 20% done with a century that seemed unimaginable when I was a girl! My plan is to go simpler in ALL things. I started awhile back and have even donated MANY Christmas decorations and such already. I LOVE streamlining my life.

This was a tough year, but not as tough as many have been.  And I’m so blessed to still be here and more so to actually realize that.  Many say it was a bad year and I agree there were MANY ups and downs, but you know what?  That’s life!  It’s NEVER ALWAYS up or always down and our ability to ride this roller coaster we call life with a smile on our face is what makes it worth living – knowing there is ALWAYS good to come our way.

In 2020 my wish is to accomplish my list of goals, which is NOT a resolutions list, but a realistic list of things that have needed done in my life to uncomplicate it and make it more enjoyable.  Many of the things on that list just happen to mean doing things simpler than I’ve done them before 😀  My wish is that others realize that simple IS BETTER also.  Our world has become so unnecessarily complicated!  It’s time we uncomplicate it and get back to the JOY of living it!

Every year I plan on getting more organized than the last.  😀 That said, I’m actually a fairly well organized person, a list maker and love things clean, but sometimes I do give in to the clutter when I’m not feeling great.  The one thing I do religiously though is meal plan. 

To start the year off right I sat down and made my January meal plan and even part of February.  I organized it right down to the cookbooks I’m referencing during the month for new experimental recipes and even color coded them for ease of use.  Thursdays are traditionally my C.O.R.N. (clean out refrigerator nights) because it’s also trash night, so the timing is perfect!  If I happen to miss a meal I will simply add it to an upcoming month in an attempt to clean out all my recipe scraps and notes.  My ultimate goal in 2020, at least for meal planning, is to have a WORKING menu planner full of notes that make an easy reference for future meals.

TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

  • Coat 6 quart slow cooker insert with non-stick cooking spray.
  • Add chicken breasts to insert.
  • In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
  • Add pineapple and Mandarin oranges to top of chicken.
  • Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
  • Remove chicken and shred with 2 forks.
  • Add chicken back into sauce.
  • Serve over rice with FRESH orange slices.

NOTES:

  • Also works well over mashed potatoes.
  • Use the reserved juices for a cocktail 😀

HAPPY HOMEMAKER & MENU PLAN MONDAY week 1 of 2020

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy Homemaker Monday

GOOD MORNING I know it’s still 2019, but more of this week falls into 2020 than 2019 so instead of calling it week 53 of 2019 I’m just jumping right into 2020!  I have plans for updating how I do A LOT of things in 2020, some simple, some not so simple, but hopefully ALL for the better.  One of the simpler things is changing my color format up just a bit here on the blog, subtly.  The other is working on updating old tried and true recipes with NEW UPDATED pictures and streamlined instructions while another is to work on trying recipes from one (or two) cookbook(s) at a time instead of jumping ALL over the place. 😀 As for the everyday life plans I’ve learned to plan week by week so as not to be disappointed.

What are some of your plans for 2020?

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s pretty much supposed to be gray and in the 40’s all week long!  What rain is in the forecast is under 50% chance so I figure we’re just looking at gray and fog 😀 Pretty normal for January.

ON THE BREAKFAST PLATE peach yogurt and hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… totally up to date to end 2019 on, but know there will be tons to clean after de-decorating next weekend.
  • YARD… Santa balloon blow up is already down, but the lights and wreath will come down next weekend.
  • APPOINTMENTS & TO DO… charity donations drop off, VA paperwork, filing and an annual doctor follow up Tuesday afternoon to end the year for medications and surgery evaluation for torn tendon. 
  • BLOG… fairly up to date (for this week anyway 🙂 …
  • CRAFTS/PROJECTS… A mixed media project, some alcohol ink painting and I’m starting a pen pal for 2020 that I’m looking forward to.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED  Since all of our normal shows are on winter hiatus, we went searching for something to watch and found a quaint show, Virgin River, on Netflix that we’ve been 3 episode binge watching and I’ve really enjoyed.  There was also a cute movie, Falling Inn Love, that we also enjoyed. Then we watched some OLD “B” sci-fi vampire and monster movies for a laugh!

I’M READING Marie Force’s FATAL ACCUSATION Book #14

FAVORITE PHOTO FROM THE CAMERA This time last year… this year is FOGGY and not quite as cold.

INSPIRATION

I know it’s post Christmas, but I couldn’t resist this FUNNY! I guess I found it especially funny because I actually received several new sweaters for Christmas!

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP I know many of you will be making beans for New Years, so here’s an extra helpful tip! And here’s my recipe for Black Eyed Pea Chili that we make every New Years and uses canned beans to avoid the soaking altogether. 😀

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
BREAKFAST BOMBS
??
??
EGG & HASH BROWN NESTS with HAM
LEMON PANCAKES with BLUEBERRIES
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
C.O.R.N.
OUT
OUT
??
SANDWICHES
DINNER
SNAPPER WRAPPER CASSEROLE
ALOHA RIBS & SALAD
7 UP SLOPPY BURGERS & PASTA SALAD
OUT
OUT
APPETIZERS
DESSERT
KRAB COCKTAIL & WHEAT THINS
UPSIDE DOWN APPLE HONEY CAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK Still on break 😀

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • TROPICAL SLOW COOKER CHICKEN
  • GRANNY’S CHICKEN
  • TOMATO BARLEY SAUSAGE SOUP
  • HOLIDAY SCALLOPED POTATOES
  • CREAMY GARLIC BACON BRUSSELS SPROUTS (OR CARROTS)

POMEGRANATE CHESS TART

This tart has crisp crust with a creamy filling topped off with a tangy pomegranate gelatin making it the PERFECT winter/holiday dessert.  WARNING, WARNING, DANGER WILL ROBINSON! 😀  BE forewarned this is A LOT of time consuming work and wait time so be prepared to make it the day before.

POMEGRANATE CHESS TART
CRUST
1 cup all purpose flour
½ cup fine yellow cornmeal
½ teaspoon sea salt
½ cup unsalted butter, softened
4 ounces cream cheese, softened
1 LARGE egg yolk

  • Whisk together flour, cornmeal and salt.
  • In a separate bowl beat butter and cream cheese until well blended and creamy.
  • Add egg yolk, beating JUST until combined.
  • Add flour mixture, beating on low until dough begins to form.
  • Shape into a flat disk, wrap in saran and chill at LEAST 2 hours.

 

  • Remove dough from refrigerator and let set at room temperature for 30 minutes or until soft to the touch.
  • Unwrap and roll out dough on a lightly floured surface into a 12-13 inch circle.
  • Fit dough into a 10 inch DEEP tart pan with a removable bottom.
  • Press into pan and fold over edges.
  • Prick bottom of dough with a fork.
  • Chill 30 minutes until firm.

 

  • Preheat oven to 350°.
  • Line dough with parchment paper and fill with pie weights.
  • Bake 15 minutes or until golden along the edges.
  • Remove pie weights and parchment paper.
  • Return to oven and bake 8-10 minutes more until bottom is set.
  • Transfer to a cooling rack and cool COMPLETELY for 30 minutes.

FILLING
1 cup granulated sugar
1 tablespoon WONDRA flour
1 tablespoon fine yellow cornmeal
¼ cup unsalted butter, melted
¼ cup WHOLE buttermilk
1 tablespoon orange zest
3 tablespoons orange juice (1 orange)
2 tablespoons lemon juice (1 LARGE lemon)
3 LARGE eggs, beaten

  • Reduce oven to 325°.
  • Whisk together the sugar, cornmeal, flour, buttermilk, orange juice, lemon juice, orange zest and melted butter until well blended.
  • Add eggs, whisking until smooth.
  • Pour into prepared tart crust.
  • Bake on lowest shelf 35-40 minutes golden AND set.
  • Cool COMPLETELY for 2 hours.
  • Chill until COLD, about 2 hours.

GELEE’
1 ¼ cup FRESH pomegranate juice
2 tablespoons sugar
2 ½ teaspoons (2-¼ ounce envelopes) KNOX unflavored gelatin
3 tablespoons Grand Marnier (orange liqueur)
²⁄³ cup pomegranate seeds, for garnish

  • In a medium saucepan combine the pomegranate juice and sugar, whisking until sugar is dissolved.
  • Whisk gelatin into the mixture quickly and let stand 5 minutes.
  • Cook over medium heat, about 5 minutes, JUST until mixture is steaming and gelatin completely dissolves.
  • Remove from heat and cool 20 minutes.
  • Skim off any foam and whisk in liqueur.
  • Strain through a fine mesh sieve.

ASSEMBLY

  • Remove tart from the refrigerator.
  • Gently pour pomegranate gelatin over chilled tart to just under tart edge. DO NOT OVERFILL! Depending on the depth of your tart pan you will probably have a bit extra.
  • Return to refrigerator and chill 1 more hour.
  • Sprinkle with seeds just before serving.

CIDER BRINED BAKED HAM

When I was a kid, Honey Baked Spiral Hams were all the rage and are still quite popular. BUT, in my opinion they have lost a little something over the years. I don’t know if they have changed the recipe or downgraded the ingredients to make them more profitable, but I find them a bit dry and flavorless anymore. So I make my own these days. I start with a whole ham that has the fat cap still attached to keep all the juices in. Scoring the fat cap and roasting the ham with the brown sugar pepper rub results in a sticky, crispy sweet and peppery crusted juicy ham.

CIDER BRINED BAKED HAM
1 cinnamon stick, broken into pieces
10 whole cloves
2 star anise stars
9 cups apple cider, divided 4 cups + 1 cup + 4 cups
8 cups ice cubes
7-10 pound shank end , bone-in cured ham (I used an 8 1/2 pound)
1 large oven baking bag
¼ cup molasses
2 tablespoons Dijon mustard (optional)*

  • In a large sauce pan toast cinnamon, cloves and star anise about 3 minutes until fragrant.
  • Add 4 cups of apple cider and bring to a boil.
  • Pour into a large stockpot (that the ham will fit into), add 1 cup apple cider and 4 cups of ice and stir until melted.
  • Trim ham to ¼ inch thickness of fat and score with a cross hatch pattern. CAUTION: Cut down into fat, but NOT into the meat!
  • Add ham to the stock pot apple cider mixture, cover and refrigerate for 12-24 hours. The liquid should just about cover the ham.

 

  • Remove ham from marinade and add to baking bag already placed in roasting pan.
  • Add 1 cup of marinade to baking bag, tie securely and cut 4 slits in top of bag.
  • Let stand at room temperature for 1 ½ hours.

Preheat oven to 300°.
Bake 1 ½-2 ½ hours until ham registers 100°.

  • While ham is roasting, add remaining 4 cups of apple cider, molasses and mustard or horseradish to a medium saucepan, whisking until well blended.
  • On a medium low heat, stir often, cooking for about 2 hours until mixture is very thick and reduced to about ¹⁄³ cup. WATCH towards the end of the 2 hours, it will burn easily!

1 cup PACKED dark brown sugar
1 teaspoon FRESH ground pepper

  • Combine sugar and pepper in small bowl.
  • Remove roasting pan from oven and let ham rest 5 minutes.
  • Increase oven temperature to 400°.
  • Open oven bag and fold back to expose the ham.
  • Brush with the reduced cider mixture and carefully press the sugar and pepper mixture into the fat cap.
  • Return to oven without resealing the bag and bake 20 minutes until browned and caramelized.
  • Transfer to cutting board and tent with foil. Let rest 15 minutes.
  • Carve and serve.

NOTE: I’m deathly allergic to mustard so I substitute creamy horseradish.

WHITE CHICKEN RAGU

WHITE CHICKEN RAGU serves 4
1 tablespoons avocado oil
4 slices pancetta, finely chopped (plain old bacon works too)
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs
WONDRA flour for dredging
FRESH ground sea salt and black pepper
1 1/2 cups Sofrito (recipe below)
3 tablespoons dry white wine
1 cup chicken stock
2 green onions, minced
2 sprigs FRESH thyme
1/4 cup heavy cream
1 small can Le Seur peas, drained well
6 ounces fettuccine
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 teaspoon lemon zest
chopped Flat Leaf Parsley for garnish

  • Heat oil in large saute pan over medium heat.
  • Add pancetta, stirring often until fat is rendered, about 5 minutes.
  • Using a slotted spoon, transfer pancetta to paper toweling to drain.
  • Add garlic and increase heat to medium high.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper. Dredge in WONDRA flour and add to pan.
  • Sear chicken until golden on both sides.
  • Transfer chicken to plate and keep warm.
  • Drain all but 1 tablespoon of oil and garlic.
  • Add sofrito and wine, bring to a simmer and cook until reduced by half, about 3 minutes.
  • Add green onions and thyme. Reduce heat to medium low and simmer 5-10 minutes.
  • Return chicken to pan, turning to coat well.
  • Simmer 3-5 minutes.
  • Remove chicken from sauce to plate and keep warm. Let both stand 10 minutes.
  • Prepare fettuccine per package directions, reserving 1/2 cup of cooking water.
  • Skim fat from sauce.
  • Stir in cream and heat through, 5-10 minutes, until sauce thickens and reduces slightly.
  • Stir reserved bacon into sauce.
  • Shred chicken and add to sauce.
  • Fold peas into sauce.
  • Season to taste.
  • Add butter, Parmesan, lemon zest and pasta to sauce. Add as much pasta water as necessary to make sauce creamy.
  • Garnish with parsley.

SOFRITO – The Italian version of mire poix
1 large stalk celery, chopped small
1 small yellow onion, chopped small
1 small carrot, chopped small
1/2 cup flat leaf parsley, chopped small
1/8 cup avocado oil

  • Heat oil in skillet over medium heat.
  • Add everything and cook, stirring regularly, until vegetables are soft and onions are translucent.

CIDER GLAZED CHRISTMAS CAKES

CIDER GLAZED CHRISTMAS CAKES
CAKES
¾ cup golden raisins
¾ cup dried cranberries or tart dried cherries
¾ cup candied pineapple
½ cup apple cider
1 ¾ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
²⁄³ cup butter, softened
1 cup sugar
2 eggs
²⁄³ cup whole milk

  • In a small bowl combine the raisin, cranberries (or cherries) and pineapple pieces.
  • Toss with apple cider.
  • Let stand 1 hour.

 

  • Drain fruit, reserving liquid for making your cider drizzle and reserve 2 tablespoons of fruit to chop as garnish.
  • Preheat oven to 350°.
  • Line muffin tins with papers or spray well with non-stick cooking spray.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside.

 

  • In a large mixing bowl beat butter on medium speed until smooth.
  • Add sugar, beating until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk, alternately, beating well after each addition.
  • Fold in drained fruit.
  • Scoop 3 tablespoons of batter into tins.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool for 10 minutes before removing from pan.
  • Spoon a small amount of drizzle over each cake.
  • Garnish with a bit of chopped dried fruit.

CIDER DRIZZLE
Reserved soaking liquid + enough water to equal 1 cup
2 tablespoons coconut pineapple vinegar (apple cider vinegar works also)
1/2 cup powdered sugar
2 tablespoons cornstarch

  • Whisk together, cook and stir until thickened and bubbly, about 5 minutes.
  • Cool 10 minutes before spooning over cakes.

NOTE: Bourbon or Whiskey can be substituted for apple cider.

ALTERNATE DRIZZLE
1/3 cup butter
2 cups powdered sugar
1 cup apple cider

  • Whisk together until smooth.
  • Glaze cupcakes

BLOGMAS 2019 – DAY 25 – MERRY CHRISTMAS

Just a little trivia: From 1558 until 1829, Roman Catholics in England were not permitted to practice their faith openly. Someone during that era wrote the 12 days of Christmas carol as a catechism song for young Catholics.

It has two levels of meaning: the surface meaning plus a hidden meaning known only to members of their church.  Each element in the carol has a code word for a religious reality which the children could remember.

  • The partridge in a pear tree was Jesus Christ.
  • Two turtle doves were the Old and New Testaments.
  • Three French hens stood for faith, hope and love.
  • The four calling birds were the four gospels of Matthew, Mark, Luke & John.
  • The five golden rings recalled the Torah or Law, the first five books of the Old Testament.
  • The six geese a-laying stood for the six days of creation.
  • Seven swans a-swimming represented the seven fold gifts of the Holy Spirit–Prophesy, Serving, Teaching, Exhortation, Contribution, Leadership, and Mercy.
  • The eight maids a-milking were the eight beatitudes.
  • Nine ladies dancing were the nine fruits of the Holy Spirit–Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness, and Self Control.
  • The ten lords a-leaping were the ten commandments.
  • The eleven pipers piping stood for the eleven faithful disciples.
  • The twelve drummers drumming symbolized the twelve points of belief in the Apostles’ Creed.

Merry (Twelve Days of) Christmas Everyone – and, remember, the Twelve Days of Christmas are the 12 days following December 25th. The Christmas Season runs until Epiphany, January 6.

CINNAMON BUN CUPCAKES

CINNAMON BUN CUPCAKES
CUPCAKES
1 1/4 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
2 LARGE eggs
1/2 cup canola oil
3/4 cup sugar
2 teaspoons PURE vanilla extract
1/2 cup sour cream

  • Pre-heat oven to 350°.
  • Line cupcake tins with papers.
  • Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Whisk eggs for about 1 minute. They will become frothy and lightened in color.
  • Add oil and whisk again until combined.
  • Add sugar and whisk for about 1 minute.
  • Add vanilla extract.
  • Add sour cream to the batter, whisking until combined
  • Now add the sifted dry ingredients to the bowl and whisk gently. Whisk batter until JUST until combined. DO NOT OVERMIX!

CINNAMON SWIRL
1 1/2 tablespoons ground cinnamon
2 tablespoons brown sugar
2 tablespoons white sugar

  • Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Set aside.

ASSEMBLY

  • Now start by pouring about 1 heaping tablespoon of the batter on the bottom of each cupcake tin.
  • Sprinkle with 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Top with another heaping tablespoon of batter.
  • Now, sprinkle another 1/2 teaspoon of Cinnamon Swirl mixture over batter.
  • Top with another heaping tablespoon of batter.
  • Using a toothpick, swirl the batter a few times to create a swirl effect.
  • Top already swirled cupcakes with one final 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Bake for 10-12 minutes, checking halfway to rotate pans.
  • Remove from the oven once cupcakes are lightly golden brown and puffed.
  • Cool 10 minutes.

GLAZE
+/- 1 cup powdered sugar sifted
+/- 2 tablespoons milk

  • Mix powdered sugar and milk together.

NOTES:  There are many factors that will affect your glaze consistency.  The brand of sugar you use, whether you use a scale or a measuring cup…  If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again.  If the glaze is too thick and not spreading, add a very, very small amount (1 teaspoon) of milk at a time, until you achieve your desired consistency.