Cupcakes & Measuring-Get Kids Cooking

I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.

Cupcakes & Measurements | Bottom Left of the Mitten

Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!

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Bake Caramel Apple Spiced Cupcakes
Spiced apples are added to cake & pudding mix then topped with a rich caramel glaze. All the flavors of Fall!
Cupcakes & Measurements | Bottom Left of the Mitten
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Cupcakes & Measurements | Bottom Left of the Mitten
Instructions
  1. Place a rack in the center of the oven and preheat your oven to 350°F.
  2. Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
  3. Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
  4. Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
  5. Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
  6. Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
  7. Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
  8. Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
  9. Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
  10. Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
  11. Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
  12. Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
  13. Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Recipe Notes

*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!

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Caramel Bottom Eggnog Cheesecake #SundaySupper

We are expecting our first substantial snow fall here today in Southwestern Michigan.  How exciting!  I feel like the holiday can finally get under way.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents.  I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake.  A no bake cheesecake can be changed up to suite the needs of any occasion.  Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.  Need a quick dessert for a football cookout?  Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.  Easy, fast, versatile and more importantly~delicious!  This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am! And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Creamy caramel and eggnog cheesecake filling covers a crunchy ginger snap cookie crust. Drizzle with more caramel and top with candied walnuts for a perfect no bake holiday treat.
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!
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