Magnolia's Cupcakes

I made these cupcakes for the Primary post-program celebration on Sunday. It is from our favorite NYC cupcake shop: Magnolia's. They actually publish their recipe, and I found it online. It's the best cupcake recipe EVER, and it's not much harder than making them from a mix! Don't forget to frost them generously. My theory is that people can always scoop off some of the frosting if they don't want it. But they can never add more frosting if you were stingy! Okay, no further ado:

Magnolia’s Vanilla Cupcakes

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:

· 1 1/2 cups self-rising flour (I use all-purpose flour plus ¾ tsp. salt and 3 ¼ tsp. baking powder)

· 1 1/4 cups all-purpose flour

· 1 cup (2 sticks) unsalted butter, softened

· 2 cups sugar

· 4 large eggs, at room temperature

· 1 cup milk

· 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 15-20 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

· 1 cup (2 sticks) unsalted butter, softened

· 6 to 8+ cups confectioners’ sugar

· 1/2 cup milk

· 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Baked Pears with Streusel Filling

Fall is Here! This dessert will not disappoint you in both its simplicity and its deliciousness as you welcome fall. It is one of our seasonal favorites!

STREUSEL:
¼ cup all-purpose flour
¼ cup packed brown sugar
1 ½ Tablespoon butter, melted
1 Tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
¼ cup chopped pecans, toasted

PEARS:
3 Anjou pears, peeled and cut in half lengthwise
1/3 cup apple juice

Preheat oven to 375 º

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans

To prepare pears, using a melon baler or spoon, scoop out core from each pear half. Spoon streusel evenly into pear halves. Place pear halves, cut sides up, in an 8-inch square baking dish. Pour apple juice into dish. Cover dish with foil. Bake for 30 minutes. Uncover and bake an additional 5 minutes. Serve pears warm. Drizzle evenly with cooking liquid.

Chicken Rice Salad

I just found this in one of my cook books, and it's immediately a new favorite. This is so simple, just cook the rice and chicken, and cut everything else (so fresh, so good). If you want to serve four or less, just half the recipe (approximating works fine). Sooo Delicious! I can't wait to serve it at a party or large family gathering.

Mix together:

2 tablespoons brown sugar

1 teaspoon salt

3 tablespoons vegetable oil

1 tablespoon apple cider vinegar

Pour over:

4 cups cooked rice (the recipe says white, but I used brown and liked it)

4 chicken breasts, cooked adn cubed (2 cups)

1 (20-ounce) can crushed pineapple, drained

Let sit several hours or overnight (I failed to notice this and just made it all at once before dinner time, it turned out great)

Then add--

1 cup chopped celery

1/2 cup chopped red pepper

1/4 cup chopped green pepper

3/4 cup green or red grapes, halved

1 (11-ounce) can mandarin oranges, drained

3/4 cup cashew halves

1/2 cup light mayonnaise

Toss together and serve.