Tutorial Tuesday: Girl Scout Samoa Cupcakes (with a free Turkey Circle Printable!!)

Samoas are my absolute favorite cookie in the world.  My favorite, I tell you!  And it just so happens that chocolate cupcakes topped with a delicious caramel frosting, drizzled with chocolate, and sprinkled with toasted coconut sounds like the perfect flavor combination for Autumn & Thanksgiving!

This recipe from Sweet Pea's Kitchen is delectable, moist, and truly delicious and what's more, I've included a sweet little 'Turkey Day' cupcake circle printable for you to top them off with!

Girl Scout Samoa Cupcakes


For the Cupcakes:

Ingredients:
~ 2 cups flour
~ 3/4 cup natural cocoa powder
~ 12 tablespoons (1 1/2 sticks) butter, room temperature
~ 1 3/4 cups sugar
~ 1/2 teaspoon salt
~ 1 1/2 teaspoon baking soda
~ 2 teaspoons vanilla extract
~ 1/2 teaspoon coconut extract
~ 4 large eggs, room temperature
~ 1 1/2 cups milk

For the Caramel Frosting:
~ 16 tablespoons (2 sticks) unsalted butter
~ 1/2 teaspoon salt
~ 2 cups packed brown sugar
~ 1/2 cup milk
~ 2 teaspoons vanilla extract
~ 4 cups powdered sugar
~ 1 cup sweetened shredded coconut
~ 1/4 cup milk chocolate chips

Directions:
1.) Preheat the oven to 350 F. Line muffin pan with paper liners.

2.) In a medium bowl, whisk together the flour and cocoa powder.

3.) In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With the mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.

4.)Fill the cupcake papers 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely.

5.) To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

To make the frosting:
1.) Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.

2.) Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.

3.) Heat chocolate chips in microwave for about 30 seconds or until drizzling consistency.

4.) Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.

And now for your free 'Turkey Day' printable (scroll down for the multiple page):

Download the Multiple Page Here:

Multiple Thanksgiving Circles

Just print as many of these as you need and use a 2" craft punch to cut them out, like this one from Michael's Craft Store (the Uchida Clever Lever 2" MEGA Craft Punch):

If you prefer, you can also cut them out at the squares or with scissors, but there will be many more free cupcake circles from Juneberry Lane heading your way in the months ahead, so you might as well just make the investment now:)  Next, tape a toothpick to the back and insert in your scrumptious samoa cupcakes and you are all set!

See, I TOLD you that you would be getting more freebies for being fabulous!!!

Oh-So-Thankful For Terrific Thanksgiving Tabletops . . .

You know how stressful the week of Thanksgiving is . . . the grocery shopping, the baking, the day-of kitchen timing madness?  And that is precisely why we are going to think ahead and get our beautiful tabletop decor all squared away now.

Thanksgiving decorations usually fall as a ho-hum middle lull between spooky & fun Halloween and the ever-so-over-the-top Christmas frills.  But this year, you are going to really set out for a WOW dinner moment and Juneberry Lane is going to help you get inspired!  Take a look . . .

Is that a simple kraft paper runner I see below me?

How sweet are these little white pumpkin place cards?

A fun Juneberry Lane favorite, for obvious reasons:)

I am a little bit obsessed with this 70s-inspired plaid these days . . .

And feathers are ALL the rage . . .

There now!  I know the stores are already stocked up with Christmas cheer, but you still have a little fall fun left in you, right? 

Tutorial Tuesday: Beautiful Bunting & Apple Dumplings in a Jar

My Grandma is an absolute whiz in the kitchen.  She has been whipping up baked goods for decades and each of the grandchildren have their favorite of her wonderful desserts.  And mine just so happens to be these delicious apple dumplings (and her pumpkin roll-who can choose?)

And while I'd love to say that I inherited her genius myself, I do believe my little sister may be the true dessert diva to carry on the frosted fabulousness (and I will be sharing some of her desserts very soon:)  But in the meantime, here is a delicious recipe of Grandma's that my family has been enjoying for years.  And stay tuned below for how to dress it up with a beautiful bunting for autumn!!

Grandma's Apple Dumplings in a Jar


Ingredients:
~ 1 cup sugar
~ 1 cup water
~ 1 tsp cinnamon
~ 1/8 tsp nutmeg
~ 2 drops of red food coloring
~ 3 tablespoons of butter (divided)
~ 2 cups flour
~ 2 tsp baking powder
~ 1 tsp salt
~ 1 cup of shortening
~ 1/2 cup milk
~ 6 whole apples (peeled & cored)
~ six half-pint, wide-mouth mason jars

Directions:
1.) Preheat your oven to 375 degrees,  Mix sugar, water, cinnamon, nutmeg, & red food coloring in a saucepan until boiling, stirring frequently until it becomes a syrupy consistency.  Add 2 tablespoons of butter and set aside.

2.) Sift together flour, baking powder, and salt, then stir in shortening and milk until you have a dough-like consistency.  Roll dough until 1/2 an inch thick on a floured board.

3.) Cut dough into six squares and place 1 of the cored apples in the center of each square.  Using your remaining 1 tablespoon of butter, dot the center of each cored apple with butter and a sprinkle of cinnamon and sugar.  Fold the dough over (moistening the edges with a couple drops of water) and pinch together into a dumpling.

4.) Spray the inside of your half-pint mason jars with non-stick cooking spray and dust very lightly with flour.  Place each apple dumpling into a separate jar and pour the syrup mixture over the top, dividing the mixture evenly among the six jars.  Sprinkle the tops of each dumpling lightly with sugar.

5.) Place jars in a metal baking pan an bake 25-30 minutes at 375 degrees until the insides are warm and the syrup is bubbling.

6.) Remove jars and let cool.  Screw the lids on and decorate to your heart's content.  Here is a bit of inspiration:

And my personal favorite: the burlap bunting-rustic and elegant for fall . . .

Mini-Mason Jar Bunting


Supplies You Will Need:

~ Fabric (you can buy burlap for cheap at your local fabric store like Jo Anne's)
~ Cardboard
~ Needle & thread
Messaging optional:
~ Alphabet stamps
~ Ink pad

Bunting Instructions:

1.) Cut the cardboard in the shape of a triangle. Using a pencil, trace the triangle cutout on fabric (just judge by your eye how big you would like the triangles to be-or cut the amount so you have a mini-flag for each letter of your desired message).  

2.) Following the penciled triangles, cut fabric. With the needle & thread, one by one, stitch fabric triangles together, leaving enough room at both ends to tie in a bow around your mason jar.  Once you have your messaging, stamp the letters onto the fabric triangles. Tie the ends of the thread around the mouth of your mason jar and voila!

(tutorial courtesy of Eat, Drink, Pretty)

The perfect little favor for your next fall-themed birthday party, shower, or wedding and a wonderful way to honor a beloved family recipe and the amazing woman who made it an honored tradition!  And stay tuned for some new mason jar lid labels and tags, coming to our Juneberry Etsy shop soon!

Desserts For Fall: S'more Candy Apples . . .

(photo courtesy of the TomKat Studio)

What do you get when you combine two of my favorite desserts for fall, candy apples & s'mores?  Yep, you guessed it!  And isn''t the woodland dessert stand just amazing as well?  Rustic & whimsical and perfect for fall!  These desserts are simple & festive and even pack a bit of a healthy fruit punch!  Maybe this isn't what they had in mind when they said, "An Apple a Day . . ." but it sure is a ton more fun!

S'more Candy Apples


Ingredients:

~ 6 Granny Smith apples
~ 6 wooden sticks
~ 1 (14 ounce) package individually wrapped caramels, unwrapped
~ 2 tablespoons water
~ 1/2 teaspoon vanilla extract
~ 1 1/2 cups miniature marshmallows
~ 1 1/2 cups crushed graham crackers
~ 1 cup semi-sweet chocolate chips

Directions:

~ Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
~ Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
~ Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
~ Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve:)

Now just when you were wondering what in the world you were going to do with all of those apples you picked last week at your local Orchard Festival, we come along and take care of your problem for you!  Have a wonderful weekend!!

Delightful Desserts for Fall: Pipin' Hot Apple Fritter Cupcakes . . .

Now that we are officially into September, school is back in session, and we are about to kick off my favorite time of year, I thought it would be the perfect time to share with you a delicious recipe for fall!  Growing up in Ohio, Autumn was the time to head to MacQueen's Apple Orchard, Cider Mill, & Farm Market for their amazing annual Apple Butter Festival.

I have so many fond memories of picking our own bushels of apples, watching as the cider was made, and most of all-the apple fritters, YUM!  So when I found this recipe for Apple Fritter Cupcakes, well, I just knew I had to share it with you.  Here's how you make them:

Pipin' Hot Apple Fritter Cupcakes


Ingredients:
~  1 cup cake flour
~ 1/4 cup raw sugar
~ 3/4 teaspoon salt
~ 1 1/2 teaspoons baking powder
~ 1 teaspoon cinnamon
~ 3 tbsp brown sugar
~ 1/3 cup soy creamer (you don't have to use soy, but this is a tad healthier than heavy creamer:)
~ 1 egg
~ 1 cup Pippin apple (or any variety will do, just look for something both tart AND sweet), diced

Glaze Ingredients:
~ 2 cups powdered sugar
~ 1 1/2 tablespoons soy milk (you can use regular milk if you prefer)

Directions:

~ Combine flour, sugar, salt, baking powder, cinnamon.  Stir in creamer and egg  until just combined.  Fold in apple.  Place liners in muffin pan and preheat oven to 350 degrees. Fill liners and bake about 30 minutes.
~ Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil to 275 degrees. Carefully add cupcakes to oil and fry until brown- about 2 minutes. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
~ Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over fritters.
Makes 6- 8.

Stay tuned for more 'Delightful Desserts for Fall' in the weeks ahead!  Have a lovely weekend!