So many hurting..........

It seems like there are so many going through things right now, either its health issues, mental, money, so much stuff so i would like to take this blog and dedicate it to all those hurting right now and in situations where you feel like there is no way out! I pray Jesus wraps his loving arms around you at this very second and comfort and give you peace. I pray for those people who are in the hospital and their
family members that God heal them! he's the only one who can! as my Aunt says we need to bombard heaven with our prayers for these people! One of the many issues i struggle with as a christian is wanting to fix everyone, wanting to make everyone's situations better but I realize i am not God and he's the only would who can truley step in turn situations around. If I made a prayerist right now it'd be almost a mile long! So if you are reading this, and you know somebody, (it may be you) who are going through something just pray! Pray pray pray!!! Praise God there will be a day with no more tears, sorrows or fears! In everything remember GOD IS FAITHFUL!!

"Come to Me, all who are weary and heavy-laden, and I will give you rest." Matthew 11:28

On the note of prayer, please pray that my puppy MISS BETSY will quit eating poop and quit pottying in the house!! LOL it's been quite an expierince of having a puppy! As SOON as i find my camera (its M-I-A right now!) i'll will post some more pictures of our kinda sweet (not all the way sweet yet) Bassett Hound!


okayyyyyyyy cupcake time my friends!!! I sooo love love love fall time! it makes me sooo happy!!! When i think of fall i automatically think of festivals, pumpkins, apples etc! so these cupcakes are

                                    Caramel Apple Cupcakes!!!!

These luscious cupcakes are a childhood treat reinvented for the kid in all of us. Welcome fall with a few friends by baking up a batch of these challenging, yet satisfying goodies. The soft, tart apple shines through the spiced, not-so-sweet cake and the cream cheese filling lends a sweet smoothness. All this is topped with a robe of chewy, sweet, and slightly salty caramel.


Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. Please note that you will need a candy thermometer for this recipe!



Apple Cupcakes

9 regular cupcakes / 350 degree oven



2-3 apples, granny smith

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup oil

1/4 cup apple juice

1 teaspoon vanilla



1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.

2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.

4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

5. Combine the wet and dry ingredients until all ingredients come together.

6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.


Cream Cheese Filling
4 ounces Philly cream cheese

1/4 stick butter

2 cups sifted powdered sugar

1 teaspoon vanilla


1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.

2. Scrape the bowl and add the cream cheese and beat until combine.

3. Add the sifted powdered sugar and vanilla and beat until smooth.


Fill Cupcakes

1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.

2. Fill each cavity with the cream cheese filling.

3. Replace each top.

CUPCAKE READY FOR FILLING

                                                             FILLING THE CUPCAKE

                                                             REPLACING THE TOP

Thick Caramel


1/2 cup butter

1 cup packed brown sugar

1/2 cup light corn syrup

6 ounces sweetened condensed milk

1 tablespoon heavy cream

1 teaspoon vanilla

1/2 teaspoon salt



1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.

2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.

3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.

4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.



Final Assembly

1. Using a small offset spatula, frost each cupcake with the caramel.

2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.

3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.

4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.

5. Top off each cupcake with a popsicle or craft stick to finish off the look.

                                                                FINAL PRODUCT!



* these are not my "own" recipes just incase you were wondering. I do not have time to come up with these all myself! LOL