Friday, October 14, 2016

Sallee's Six: A Sextet of Pumpkin Inspired Cupcakes

The annual trip to the pumpkin farm! 
Pumpkin cupcakes that will leave your taste buds singing an Hallelujah chorus!
Just reading the list below makes my mouth water for some yummy, pumpkin, homemade happiness on a plate! I want to make them all. How about you?

1. Impossible Pumpkin Pie Cupcakes -  A cupcake that taste like pumpkin pie and you can eat with your hands. Yum!    Click Here for the recipe.

2. Pumpkin Cupcakes with Caramel Cream Cheese Frosting - A trinity of fall goodness, pumpkin, caramel, and cream cheese!     Click Here for the recipe

3. Pumpkin Carrot Cupcakes with Maple Cream Cheese Frosting - A fall flavor binge of pumpkin, carrot, and maple cream cheese.     Click Here for the recipe

4. Maple Cupcake with Pumpkin Pie Frosting - A healthier cupcake for those who are trying to be good, but still want a fall treat. This is the cupcake for you.     Click Here for the recipe

5. Pumpkin Smores Cupcakes- Graham cracker crust bottom, pumpkin cupcake filled with marshmallow cream and smothered with chocolate ganache. My idea of fall flavor heaven!
  Click Here for the recipe

6. Pumpkin Cupcakes with Salted Caramel Frosting - A traditional pumpkin cupcake with a rich, made from scratch, salted caramel frosting.     Click Here for the recipe

Thursday, October 6, 2016

Spiced Pumpkin - Applesauce Layer Cake with Salted Caramel Frosting

I love the flavors in this rustic layer cake. The salted caramel and fall spices make your taste buds jump for joy! Bill thinks this is the best frosting he has ever eaten. He wants it on his birthday cake.
The Pumpkin and Applesauce Cakes
2 1/2 cups all-purpose flour, sifted
2 cups sugar
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. cinnamon, heaping full
1/4 tsp. ground cloves
1/4 tsp. all spice
3/4 tsp. pumpkin pie spice
3/4 cup unsweetened applesauce
3/4 cup 100% pumpkin puree
1/2 cup water
1/2 cup canola oil
2 large eggs

Preheat your oven to 325 degrees Fahrenheit. Grease and flour two, 8 or 9 inch round cake pans.
  • Put the flour, sugar, baking soda, salt and baking powder into a bowl and mix well. Divide the blended ingredients between two medium bowls.
Applesauce and pumpkin puree waiting to be beaten into the dry ingredients.
  • Add 3/4 cup of applesauce to the dry mixture in one of the medium bowls and add 3/4 cup of pumpkin puree to the other bowl. 
  • To the applesauce cake bowl add the cinnamon, ground cloves, and ground allspice
  • To the pumpkin cake bowl add the pumpkin pie spice
Evenly divided dry ingredients with a spices. The left bowl contains cinnamon, cloves, and allspice. The right bowl contains pumpkin pie spices.
  • To each bowl add 1 egg, 1/4 cup of water, and 1/4 cup of canola 
  • Beat each bowl of ingredients on low speed for thirty seconds, and on high speed for about two minutes. Occasionally scrape the bowl sides as you beat the batter.
  • Pour each bowl of batter into a cake pan.
  • Bake for about 28 to 30 minutes, or until a tooth pick inserted into the center comes out clean.
  • Cool the cakes for about 10 minutes in the pans.
  • Remove the cakes from the pans and place on a cooling rack for about 15 minutes. 
Ready to chill in the freezer for about 20-30 minutes.
  • Put the cooling rack with the cakes into your freezer for about 20 or 30 minutes to completely chill.
  • While the cakes are cooling, make the Caramel Buttercream frosting.                           See the recipe below.
  • Once the cakes are completely chilled, you can level and stack the cake.
Leveling, Stacking, and Frosting the Cake
I used 9 inch cake pans which gave me a thinner round of cake. I did not cut the layers in half. If you use 8 inch cake pans, you can slice each cake in half and have four cake layers.
A fine tooth, serrated knife and a cake level help achieve an even layer. 
  • Level the top of the bottom round.
  • Place on a cake plate so that the bottom of the cake layer is facing up
A vintage turkey platter stands in for a cake plate. 
  • Spread with caramel butter cream frosting to within 1/4 inch from the edge.
  • Place the top layer, bottom side facing down,  on top of the frosting.
  • With an angled spatula, spread frosting into the gap between the layers and smooth completely.
  • Spread caramel frosting over the cake top to within a quarter inch of the edge.
  • Swirl the frosting from side to side with the angled spatula
  • Drizzle cool caramel topping across the top of cake in the same direction as the frosting ridges. Allow the caramel topping to drip slightly down the cake sides. 
Caramel Buttercream Frosting 
Yields enough to fill and frost an 8 or 9 inch four layer cake. 
Left over frosting keeps for 2 weeks if covered tightly and refrigerated. 

2 lb. bag of powdered sugar
1 cup of salted butter, at room temperature
1/2 cup of solid vegetable shortening, at room temperature
1/2 tsp. caramel extract
1/2 cup cool water
Caramel topping for drizzling the cake top

  • Place butter and shortening into a large mixing bowl
  • Cream the butter and shortening together until blended and light colored
  • Add one third of the powdered sugar and blend on low speed until just blended. Scrape the bowl sides constantly
  • Add the caramel extract, half of the remaining sugar, and 1/4 cup of water
  • Beat on low speed until just blended
  • Add the remaining ingredients and beat on low until blended
  • Beat on high for another minute or two until the frosting is blended and creamy.
  • Cover the bowl with plastic wrap and set aside. Keep the frosting at room temperature if layering the cakes immediately.

Friday, September 30, 2016

Pumpkin Pie Overnight Oats

My pantry style Pumpkin Pie Overnight Oats are great and do not contain expensive ingredients.
My new favorite breakfast-lunch is overnight oats.

Not familiar with overnight oats? Basically, you mix equal parts rolled oats, milk, and/or yogurt with spices, fruit, plus a sweetener in a jar and let it sit in the refrigerator overnight.

I kept seeing recipes for overnight oats with (to me) fairly exotic or expensive ingredients like chia seeds that I don't keep in my pantry.

However, I do like rolled oats so I decided to try making overnight oats with my regular pantry ingredients. That's right, pantry style overnight oats with rolled oats, milk, fruit, and a tablespoon of sweetener.

I LOVE them. 
In fact, I've been taking a jar of overnight rolled oats to work with me for a healthy, light lunch. This month, I have almost eaten an entire container of rolled oats by myself! That's some serious oat love.
So far my favorite is pumpkin pie overnight oats.
Layered and ready to stir before putting into the refrigerator.
Five Ingredients
1/4 cup 100% pumpkin puree
1/2 cup rolled oats
1/2 cup milk
1 Tbsp packed brown sugar
1/4 tsp. pumpkin pie spice

  • Put your ingredients into a jar or container.
  • Mix thoroughly and put a lid on your container
  • Let sit in your refrigerator for 8 hours.
  • Your pumpkin pie overnight oats are ready to eat! 

Pumpkin pie spice and pumpkin puree! Yum!

Sunday, September 25, 2016

SalleeShare: Life is Complicated

Pancakes for supper. A simple and fast dinner for a busy day. 
Lately, dinner at the Bonham house has been fairly plain fare. 
I know this will shock you, BUT I even used prepackaged, add-your-own-meat, pasta dinners twice in the last week. Are you feelin' sorry for the hubby? Don't, he grew up on TV dinners and actually LIKES them.

Yep, I am shaking my head too. Seriously, he actually asks for mac and cheese for dinner. Just mac and cheese. No meat. No side dishes. Just mac and cheese. I digress. Let me get back to the complications of my life.

Writing isn't my pay-the-bills job.
Not yet anyway. My forty hour a week job takes up my time from 7:00 AM to 4:00 PM. 7:00 AM is my departure time and 4:00 PM is my arrival time, the actual job is from 7:55 AM to 3:20 PM.

Once I arrive at home, I spend some snuggle time with the hubby and our doggy children before starting in on home making jobs and writing.

I have had several writing projects put on the back burner, or partially completed, for months. In August, I began putting together my second book of poetry, Faithful Facets: Poetry Inspired by Loving Jesus and Life in the Ozarks. It is now an ebook available at, Barnes&Noble, iBooks, and

Last week I completed a second project, another ebook: A Joyous Journey: Devotional Readings From The Book of Psalms. This ebook is now available at, Barnes&Noble, iBooks,, and, too.

Now you see why I haven't been cooking much. I am sitting in front of the laptop A LOT. My third project is a half-finished book of vegetables for children. It is still sitting on the proverbial back burner.

Yesterday, the hubby and I took a bike ride to Mark Twain Lake/Clarence Cannon Dam to visit with both my daughters and all of the grand kids.
It was a gorgeous day to be riding a motorcycle, warm, no heavy jackets needed.  The rumble of my bike under me, my handsome hubby on his bike in the rear view mirror, and grand kids at the end of the ride made the day perfect!

Supper wasn't a prepackaged meal last night.
It was breakfast for supper, homemade pancakes and syrup. With a tummy full of pancakes, I went to bed and slept for eight hours. I am certain it would have been ten hours, but our baby dog started whining in the kennel because he needed to go outside.

Balancing Life
Now I am sitting here, sipping my cup of dark roast coffee and sharing with you about why I haven't posted much from the Bonham kitchen. Life is complicated when you are trying to balance work, writing, and family time.

Tuesday, September 20, 2016

Drivin' Down the Road Cupcakes and Smash Cake

Great way to use a number 1 cookie cutter: Gently press the cookie cutter into the frosting and carefully remove it. This will leave the outline of the number 1 and then you can pipe frosting inside the outline. 
Tip - Pipe the number onto the cake first. Then decorate the top of the cake from the center to the edges.
The Road: Pipe four strips of dark gray frosting, side by side, across the cupcake with a #47 basket weave tip with the smooth side up.
The Grass: Use a #67 leaf tip to form the grass on the cupcakes and the smash cake. Hold the pastry bag so that the long slots of the leaf tip are vertical. Pipe and lift to form the grass.
The Road Border and Stripes: Pipe white frosting along the edges of the gray frosting and down the center of the road with a #5 piping tip. 

I used a small, stainless steel pan to make this 5.5 to 6 inch smash cake. 
Decorating the Cake Top
  • Gently press the brim of a large glass into the frosted center of the cake top. This will give you a perfect circle for your track center and road. 
  • Fill in the center with a #67 leaf tip and follow the directions above. 
  • Then pipe the road around the circular edge of the grass with a #47 basket weave tip with the smooth side up. 
  • Having your cake on a lazy susan with greatly help with this part of the decorating. Turn the lazy susan as you pipe around the grass edge.
  •  As with the cupcakes, pipe four side by side strips of dark gray frosting to form the road. 

Candy Bar Car Cupcake and Cake Toppers
  • $3 bag of mini-candy bars - about 27 bars
  • 1 large bag of candy coated chocolate candy - I used about half of the candy. 
  • 1 box of teddy bear graham crackers
  • small amount of semi-sweet chocolate chips. 
  • 1 small pastry bag
Chocolate Candy Glue
I placed about  2 Tbsp. of semi-sweet chocolate chips into a pastry bag and microwaved them at 20 second intervals until they were soft and melted. Then I snipped the very end off the pastry bag. This was my "glue" to hold the candy wheels, steering wheel, and bear halves onto the candy bars. 

I have included the video that I watched before making my teddy bear candy cars.
In the video, it shows cutting the steering wheel candy piece in half and piping on headlights. As you can see, I didn't do this and am perfectly happy with the end results!
For video directions        Click Here

Basic Butter Cream Frosting
This is my favorite butter cream frosting and it will frost 2 dozen cupcakes or 1 - 8 inch cake. For 3 dozen cupcakes and the smash cake I made 2 double batches of frosting and had plenty of frosting for the 6 inch smash cake. The smash cake was cut in half and filled with frosting.
  • 4 Tbsp of salted butter, at room temperature
  • 1/2 cup of vegetable shortening Do not use pre-creamed shortening.
  • 1/2 tsp. of vanilla or other extract
  • 1/4 cup of water
  • 1 lb. of confectioners sugar
  • Place butter and shortening in a mixing bowl.
  • Beat on low speed for 2-3 minutes
  • Add half of the powdered sugar and extract
  • Beat on low speed until the sugar is almost blended with the butter-shortening mixture
  • Add the remaining powdered sugar and the water.
  • Beat at low speed for 2-3 minutes, scraping sides of bowl once or twice. 
You will need to divide and tint your frosting the colors you want.