Mini Pumpkin Maple Tiramisu

A take on a classic dessert to bring something new to the traditions of Thanksgiving. Mini Pumpkin Maple Tiramisu is a delicious and easy way to achieve just that. 

Ginger Cookies

Over the past few years I've been making these cookies and I haven't shared them on here yet. I was shocked when I realized I hadn't! 

Welcome to Creandé

Welcome to Creandé! 

Formerly this blog was known as The Dreamday Cafe. The reason I have changed the name is to have something a little more solid to start a brand. At this point in time the blog is the extent of the brand, but the future looks bright through my eyes. Certain changes in my life recently have made me open my eyes and mind to the possibilities that are all around. Even if current ventures don't pan out, I am POSITIVE I am on the right path. Just the glimpse of things to possibly come have made me hungry for more. I'm ready to work my butt off reaching for my dreams instead of working my butt off running in circles. I have so many ideas and I can see so much potential around me these days. I couldn't wait any longer to start anew. So, here we are starting a new adventure together. Check back soon for more updates, recipes, and photos. 

A change is coming...

Change seems to be the best word to describe my life lately. Everyday has been bringing a new challenge or blessing for me to take in. It's amazing. Embrace change and embrace you dreams. Believe in what you feel and what you want in life...only YOU can make everything happen.

All of that said, it's almost time for a BIG change with the blog...more to come SOON! :-)

Caramel Apple Cupcakes

When I first think of Fall I immediately think of apples. I know that's a little out of the norm because Fall's most associated with pumpkin. There's a reason apples are my first thought. We have a past.

Anytime I see, eat, or think of apples I remember being a young teen and helping work at one of the local apple orchards. When Fall comes around all I want to do is just go pick apples. The smell of a Macintosh apple is one of the most comforting scents, to me. I'd like to think that the reason I so greatly remember these moments is because it's the first time I did real work. In the years that I continued to help pick apples I grew as an individual. It really taught be a lot about working hard and the rewards of doing so. These days picking and hauling the apples would seem like nothing, but as a growing boy, it was a bit of work. 

Every time I drive past what used to be the apple orchard I relive the moments I had there.  Today, there are no longer hundreds of apple trees, but the house and the little red building, which was the shop, still remain. Each time I see the shop I can remember being in there and just enjoying the amazing aroma of the apples, seeing the jars of local honey on the shelves, and hearing the apples being processed into cider through the doors that led from shop to production. 

The motivation for this recipe came from a visit to the local Farmer's Market. While on my visit there I came across a table that was selling different caramel items. One of those happened to be caramel apples. I didn't snap a photo, oddly, of the one that I purchased but let me just say…WOW. It was a Turtle Caramel Apple. A thick layer of caramel, a healthy dip of chocolate, and a very good portion of pecans. Simply beautiful. I've had the idea of making these cupcakes on the back burner for a while now. After purchasing that apple, I couldn't help but make the cupcakes. 

I searched for a good apple cupcake recipe and came across a few that I thought sounded great. I ended up settling on one and I altered it just a bit to add a little more flavor. The first batch turned out ok, but I'm not happy with just ok. So, I made them again with a few more adjustments and BAM! They turned out "Simply Sinful" as I was told by a lady who indulged in a cupcake. I would have to agree. I am so happy with these cupcakes (I ate 3 right away) that I want to make them everyday! You simply MUST make these cupcakes, even if you don't make the caramel for the top. 

Now, the only Caramel Apple Cupcakes I have ever seen had a popsicle stick or twig in them. I had to change that. Why not make the stick something edible?! So, I brainstormed a bit and I found a great option. I used Wilton Candy Melts and a sucker mold. I melted the candy and put it in a candy squeeze bottle. To finish I simply filled the stick part of the sucker mold. After a quick pop in the freezer they were good to go. I made mine a few days in advance, put them on a plate and tossed them in the freezer until I used them. Simple.

Enough chatter from me…Go make these "simply sinful" cupcakes. Enjoy!

 

Spiced Apple Cupcakes

adapted from Food Network Kitchens

Makes 24 cupcakes

Ingredients:

1 cup unsalted butter, room temperature

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons pure vanilla

2 1/2 Cups all-purpose flour

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup sour cream

1/2 cup apple butter

1 large Granny Smith apple, peeled and copped finely

Directions:

1. Line cupcake pans with liners and preheat oven to 350º

2. In the bowl of a stand mixer, with the whisk attachment, whisk the butter and sugar until light and creamy, about 2-3 minutes.

3. While the butter/sugar is going in a medium bowl whisk the remaining dry ingredients and set aside.

4. After butter/sugar is creamed add eggs one at a time then add the vanilla.

5. Add 1/3 of the flour mixture, then sour cream, 1/3 flour mixture, then apple butter, and then remaining flour. Do NOT over mix.

6. Fold in the chopped apple. 

7. Fill cupcakes liners 2/3 full. Bake for 15 minutes. Switch racks and bake for another 10-15 minutes.

8. Remove and cool completely.

Caramel Topping

Ingredients:

1 bag Kraft Caramel Squares

1/3 cup heavy whipping cream

Directions:

1. Combine ingredients in a small saucepan.

2. Cook over low heat until smooth.

3. Set aside to cool. Best if placed in refrigerator. 

To assemble the cupcakes:

- with a small spatula top the cupcakes with caramel

- if using pecans simple sprinkle them over the top of the caramel right after you put it on each cupcake

- insert the candy stick just enough for it to stand up

MiPies (Hand Pies): Pumpkin and Bananas Foster Filled

   Lately I've found myself lost in dealing with matters of the heart, family, life directions, and the list goes on. Basically, I've been in need of solid comfort and nothing helps me more than spending some time in the kitchen. With Fall upon is it's been the perfect time to create some hearty comfort foods. Over the last few days I've been getting my therapy by cooking Fall Risotto (Zucchini, Mushroom, and Carrot), Broccoli Cheddar Ale Soup, and some comforting desserts. When it comes to Fall desserts I'm at my peak of sugar high happiness. To me, there is nothing better than warm, spicy and decadent desserts with a good sugar-spice balance to warm the soul. 

There are so many recipes on my list to try, to make my own, and to devour. So many that I got a little overwhelmed but I picked a starting point! 

Hand Pies…which I have decided to call…MiPies

Almond Joy Pie

Sometimes I feel like a nut…sometimes I don't. In the case of desserts, I'm always a nut. 

A few birthday cakes...

Here are a few of the latest cakes I've done. 

Spiced Oatmeal Cookies

Finally, Fall is upon us and it's time for sugar and spice. We all know that and the beautiful colors are what make the season nice. 

Over the past few months I've been working on putting a family cookbook together. While doing so I've been looking over a few recipes. Doing so has lead to rediscovering dishes I had forgotten about and some I've never seen. Along with remembering certain dishes has come some great memories. It's in these moments that I realize food is so much more than a means of living, it's become a passion. From time to time I'll catch myself in a conversation about food and realize that I am just rambling on and on. It's like I'm in a trance or something. Crazy, but a very good crazy. 

I used cookie cutters to make these for a daily photo event on Instagram.

Anywho, back to the topic. When I was going through the cookie recipes I came across one titled Spiced Oatmeal Cookies. I knew instantly I would have to make them. I usually spice oatmeal cookies when I make them, but never thought about really adding spices to amplify the flavor. I LOVE a good oatmeal raisin cookie and what better way to have them than a family recipe! However, after reading through ALL of the recipe I realized it was titled as cookies, but was in fact a cake recipe. In time I think I'll try the cake recipe but for now I just wanted cookies. So, I decided I'd write up a recipe that combined the cake ingredients that I wanted and the traditional oatmeal raisin cookie recipe.

Yes, they do look like hamburgers. haha

In the first recipe I made (I decided to call them Dark and Spicy Oatmeal Raisin Cookies) I added a bit more molasses. When I put in the molasses I thought about ginger and I couldn't resist but add some to the batter. They turned out delicious and chewy, but they weren't quite what I was looking for. The recipe below is for the Spiced Oatmeal Cookies, but I added a note on how to make them Dark and Spicy.

Spiced Oatmeal Raisin Dough

In the second recipe I adjusted a few more ingredients. I added another egg, changed the ginger to coves, and added a little more oats. They turned our GREAT. Soft, chewy, and spicy! 

Enjoy!

Spiced Oatmeal Cookies

Ingredients:

1 stick of butter - softened

1/4 cup sugar

1/2 cup light brown sugar

2 eggs - room temperature

1 teaspoon vanilla

2 Tablespoons molasses

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 1/2 cups oats

1 cup raisins

Directions:

Pre-heat oven to 350º

1. In the bowl of a mixer beat the butter and sugars until light and fluffy.

2. While butter and sugars mix, in a separate bowl whisk the flour, soda, powder, salt and spices. Set aside.

3. Add the eggs, vanilla and molasses to the egg mixture.

4. Slowly add the flour mixture.

5. Fold in the oats and then the raisins.

6. Drop on by the Tablespoon on cookie sheets lined with parchment paper. Bake 10-12 minutes.

To make Dark and Spicy Oatmeal Raisin Cookies:

Add 1/4 teaspoon ginger and 2 more Tablespoons molasses. 

Ultimate Brownies

Finally! I've settled on my favorite brownie recipe.