Caramel Cupcakes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!

Hey guys, remember me? I used to post regular recipes that were amazing and made your mouth water.  Well my life has been TOTES cray for the past few weeks, err, months (you know, moving, exploring, etc) and I’ve pretty lazy when it comes to posting recipes.  Good thing  I have a gem of a recipe today to make up for it – a caramel cake topped with caramel frosting. I made these bad boys for my last day in Houston as a way for them to remember me after I moved to Dallas to take on a new adventure.  Make these now, thank me later.  I promise I’ll post a snarky intro next time.  Baby steps to ease me back in guys 🙂

Caramel Cupcakes
Yield: 12
Prep Time:  about 20 minutes                 Cook Time: 21-23 minutes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!What you need:

  • For the cake:
    • 1.5 cups AP flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup brown sugar, packed
    • 1/2 cup sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 cup milk (I used 2%)
  • For the frosting:
    • 1/2 cup (1 stick) unsalted butter
    • 1 cup brown sugar, packed
    • 1/3 cup heavy cream, plus more as needed
    • 1/2 cup salt
    • 3 cups powdered sugar, divided
    • 12 rolos, unwrapped

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!Directions:

  • Preheat oven to 350* and line 12 regular sized cupcake tins with liners
  • In a medium sized bowl, whisk the flour, baking powder, and salt together; set aside
  • In a large bowl, combine the butter, brown sugar, and granulated sugar and beat until creamy
  • Add the eggs and vanilla to the creamed sugars and mix until combined
  • Fold the dry ingredients into the wet and beat well
  • Pour the milk into the batter and stir until well combined
  • Scoop 1/4 cup of batter into each cupcake tin and bake for 21-23 minutes or the cupcakes are done
  • Allow the cupcakes to cool completely on a cooling rack for at least an hour
  • To make the frosting, start by melting the butter over mediume heat in a medium sized sauce pan, add the brown sugar and heavy cream once the butter is melted
  • Stir continuously until the mixture is smooth
  • Sprinkle salt into the mixture and allow to bubble for 3 minutes
  • Remove from heat, stir a few times, and allow to cool for about 10 minutes
  • Add 2 cups of powdered sugar to the butter mixture and beat on medium speed until fully combined
  • Add 1 tablespoon of heavy cream to the mixture and beat on low speed until combined
  • Add final cup of powdered sugar and beat well, add about 1 more tablespoon of cream or enough to reach desired consistency after beating
  • Pipe the frosting onto each cupcake and top with 1 rolo

This recipe is adapted from Sally’s Baking Addiction (my FAVE)

Pretzel Things

Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!GUYS I AM THE WORST. I am so sorry I haven’t posted in like a month – I know each of my three devoted readers have their day made by my amazing posts and I am horrified that I have kept you waiting for so long.  Rebekah updates – I now live in Dallas so that’s fun. I also cheated on my diet hard for like the last month so I have tons and tons of amazing dessert recipes for you guys.  That’s pretty much all I got soooo without further ado, I give you my famous PRETZEL THINGS.  Killer name, I know.  These are perfect for parties and are dangerously easy to pop into your mouth.  You can also make them for any holiday because you can use different M&M’s for said holiday!  Really easy, take next to no time to make, and guaranteed to be a hit at your next fiesta.

Pretzel Things
Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!Yield: 50
Prep Time: 10 minutes        Cook Time: 3-4 minutes

What you need:

  • 50 mini pretzel twists (gluten free work great!)
  • 50 milk chocolate Hershey kisses, unwrapped
  • 50 milk chocolate M&M’s

Pretzel Things - Rebekah and her Ramblings.  A simple and addicting yet delectable dessert!Directions:

  • Line a baking sheet with parchment paper and preheat the oven to 250*
  • Spread the pretzels on the parchment paper in single layer
  • Place one kiss on each pretzel
  • Bake for 3-4 minutes, or the kisses are soft, but not melted
  • Place one M&M down onto each kiss
  • Allow the pretzel things to sit for at least 30 minutes or the kiss firms back up

This is an old family recipe 🙂

Caramel Snickerdoodles

Caramel Snickerdoodles - Rebekah and her Ramblings. The perfect cookie loaded with caramel!Guys last night, I drove 16 miles in two hours. TWO HOURS.  Not only was I tired and frustrated, I also ate all my reserve beef jerky.  By the time I finally was moving more than 4 mph, I was thirsty and starving for something other than what the grocery store calls a “meat snack.” And also, how STUPID is that name? MEAT SNACK?  And for all you H-E-B haters (idiots) out there, this is not just an H-E-B thing, this is an every grocery store thing.  I know because I was forced to shop somewhere else this week and they also called my favorite road trip food a meat snack.  So on top of driving super slow and eating all my jerky, I also listened to the same stupid Keith Urban song on the radio like 20 times.  Seriously country radio, get your crap together and stop playing the same song performed by a guy from AUSTRALIA.  I’m sure he’s a good mate and all, but like, I live in Texas – the home of George Strait.  There’s literally no reason for a country music station IN TEXAS to play anything less than American made music.  I’m in a mood today, can you guys tell?  Well anyway, meat snacks are good, but caramel snickerdoodles are ALSO good.  Snickerdoodles, the most underrated cookie of all, are amazing and caramel is amazing so why not stuff some of that stick to your teeth goodness inside one of those cookies.  I’m telling you guys, you can have your caramel and eat it too. I make dreams come true with food guys, you know I’m right.

Caramel Snickerdoodles
Caramel Snickerdoodles - Rebekah and her Ramblings. The perfect cookie loaded with caramel!Yield: 3 dozen
Prep Time: 20 minutes                  Cook Time: 7-9 minutes

What you need:

  • 1.5 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2.75 cups AP flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 dozen Rolo’s, unwrapped
  • 1/4 cup cinnamon sugar (1/4 cup sugar + 1 tablespoon ground cinnamon)

Directions:

  • Preheat oven to 375* and line a baking sheet with parchment paper
  • In a large bowl, beat the sugar and butter until creamy and fluffy
  • Add the eggs one at a time, mixing well after each addition
  • Mix in vanilla
  • In a separate, medium sized bowl, stir the flour, cream of tartar, baking soda, and salt together
  • Fold the flour mixture into the large bowl, beating well until combined
  • Scoop 1 tablespoon into your hand and flatten it out
  • Place the rolo upside down into the dough and fold the dough around the rolo
  • Place the cookie rolo side upright and bake for 7-9 minutes
  • Remove from oven and let the cookies sit for about 5 minutes before moving to a cooling rack

This recipe is adapted from The Comfort of Cooking.

Sinfully Cinnamon Blondies

Sinfully Cinnamon Blondies - Rebekah and her Ramblings.  A chewy blondie packed with cinnamon flavor - perfect for those cold nights!So if you have read my blog with any sort of frequency, you know that I am obsessed with blondies.  And every time I make blondies, I encounter people who don’t understand what a blondie is – what a sad life!!! For all of you that are about to have your eyes opened to a whole new world of incredible desserts, blondies are like a brownie, but instead of being cocoa based, they are brown sugar based.  Brown sugar is my favorite kind of sugar (remember my brown sugar cookies?? YESSSS)  and it gives a nice chewiness to the blondie.  It also stays soft for awhile if you have a problem with not eating desserts fast.  But who has that issue?  WEIRD PEOPLE.  And besides, these blondies are so good, I guarantee they won’t last long.  I made these for Thanksgiving because cinnamon is the perfect fall flavor (sorry ’bout ya pumpkin spice) and it also makes a smaller batch so I wasn’t tempted to completely ruin all my dieting hard work of the previous 2 months.  Happy New Year fam!  May it be filled with good food and LOTS of following on of my blog #cheers

Sinfully Cinnamon Blondies
Sinfully Cinnamon Blondies - Rebekah and her Ramblings. A chewy blondie packed with cinnamon flavor - perfect for those cold nights!Yield: 12
Prep Time: 10 minutes             Cook Time: 35-40 minutes

What you need:

  • 2 cups AP flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups packed brown sugar
  • 1/2 cup (1 stick) + 1 tablespoon unsalted butter
  • 2 eggs
  • 2 teaspoon vanilla
  • 1/4 cup cinnamon sugar (you can mix 1/4 cup sugar and 1 teaspoon cinnamon to make some if you don’t already have some)

Directions:

  • Preheat the oven to 350* and spray a 7×9 or 8×8 pan with cooking spray
  • In a small bowl, combine the flour, cinnamon, baking powder, and baking soda – stir until the cinnamon color is consistent throughout
  • Combine the brown sugar and 1/2 cup of butter in a small sauce pan
  • Melt butter and sugar over medium heat until smooth (about 4-5 minutes); allow butter mixture to cool for at least 5 minutes
  • Pour the contents of the sauce pan into a medium sized bowl and add the eggs and vanilla; stir well
  • Fold the flour mixture into the brown sugar mixture and stir until fully combined
  • Spread the batter into the ban and bake for 35-40 minutes
  • Remove the blondies from the oven and allow to cool for about 5 minutes
  • Melt the remaining tablespoon of butter and brush butter over the blondies
  • Sprinkle with cinnamon sugar and enjoy!

This recipe is adapted from House of Yumm.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup - Rebekah and her Ramblings.  A delicious butternut squash soup loaded with roasted bacon and onions!So you know how my post yesterday was all happy and you do you and cheerful and stuff? YEA none of that today.  Today I am going to rant. And I am going to rant about the weather.  That’s right, you have stepped into a blog of a 75 year old man so GET EXCITED.  On Saturday I went to the mall (which was a horrible idea, even though I got there by 10:30) and wore shorts and was LITERALLY sweating.  I parked miles away from the door because Christmas and was drenched in perspiration by the time I made it to the mall. And I wasn’t even buying stuff – I was returning it! WHAT THE HECK – my sweat wasn’t even good for anything except sadness that I don’t get to gift/keep any of that stuff. THEN I went to some other stores and sweat some more.  I was sweating so much that I didn’t get coffee. And I love treating myself to coffee on Saturday. THEN Sunday, I woke up and it was literally 35* outside.    I went to bed hot and woke up cold because the weather is stupid.  Then I was cold a lot of the day yesterday so I went to bed in my favorite cozy hoodie and woke up in the middle of the night dying of heatstroke.  I recognize that I sound dramatic and MAYBE I AM OKAY.  But like why can’t the weather just be cold so I can wear my cute fall clothes? That’s all I want.  AND this butternut squash soup because this soup is uh-may-zing.  When I came back from the gym this morning, my apartment still smelled like roasted bacon and onions and I started salivating right there wanting to gobble up this soup again.  If you’ve never had a butternut squash soup, I assure you this will not disappoint! GLUTEN FREE and oh so comfort food-y.  So make this and complain about the weather, or embrace it – it is the Christmas season after all.

Roasted Butternut Squash Soup
Yield: about 6 cups (serves about 3)
Prep Time: 20 minutes                  Total Cook Time: about 45 minutes

What you need:

  • 3 pound butternut squash, peeled, seeded, and diced
  • 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • 8 slices bacon, divided
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 2.5 cups chicken broth
  • 1/4 cup feta cheese

Directions:

  • Preheat the oven to 400* and spray a large cookie sheet with cooking spray
  • Place butternut squash, onion, pepper and 4 slices of raw, chopped bacon on the cookie sheet -drizzle with olive oil, minced garlic, and season with salt and pepper
  • Bake for 15 minutes and then rotate the pan and cook for 15 more
  • Cook remaining bacon until crispy; crumble and set aside
  • In a large pot, combine the squash mixture with the thyme and chicken broth -blend with an immersion blender (or food processor) until smooth
  • Bring the soup to a boil and the reduce to a low simmer for about 10 minutes or the soup is smooth, combined, and warm
  • Remove soup from heat and garnish with cheese and crumbled bacon

This recipe is adapted from MY FAVE Damn Delicious.

Peppermint Cupcakes

Peppermint Cupcakes - Rebekah and her Ramblings. A refreshing minty cake and frosting perfect for Christmas!Got a unique intro for you guys today – one that does not include a rant, but super deep insight and enlightenment.  GET READY.  I was also looking for an old recipe earlier and saw how many delightful gems I have. #HumbleBrag  Just as a refresher, here are some of my faves: Oreo Blondies, Pasta CarbonaraMilky Way Stuffed CookiesBacon Fried Rice, Cowboy Casserole, and S’mores Stuff.  One of the hardest things about caring so deeply about my blog is the constant need to find and perfect new recipes.  I have some really delicious things that I adore, but often forget about because I am constantly looking for new recipes – the things I do for my loyal readers (cheers to all four of you).  When I was looking over these recipes and salivating at an embarrassing rate, I saw a common theme about what I love in a recipe, and believe me, it’s more than just being packed with chocolate or cheese (but never together, that would be DISGUSTING).  I love a recipe that takes time or requires me to learn a new skill.  Cooking is one of my favorite hobbies and it helps clear my mind because it takes time and forces me to get better at something.  I’ve mentioned it before, but I burned and ruined an entire pot of pasta the first time I tried to make it.  Cooking is therapeutic and THE BEST because you get to eat something really good as a result!  I hope you all have the chance to slow down over the next few weeks and take your time cooking something amazing (from my blog of course) and enjoying the time it takes.  Embrace the small and slow things for the rest of the year because so much of our everyday life is fast and hectic.  Cooking is my slow and soothing, I hope you can do yours sometime soon! And if it’s making these beautiful PEPPERMINT cupcakes,then that’s even better 🙂

Peppermint Cupcakes
Peppermint Cupcakes - Rebekah and her Ramblings. A refreshing minty cake and frosting perfect for Christmas!Yield: 2 dozen            Total Time: about 75 minutes

Peppermint Cupcakes - Rebekah and her Ramblings. A refreshing minty cake and frosting perfect for Christmas!What you need:

  • For the cupcakes:
    • 1 box French Vanilla cake mix (shhh)
    • 3 eggs
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1 tablespoon (not a typo) peppermint extract
    • 1 cup water
  • For the frosting:
    • 1 cup shortening
    • 2 teaspoons vanilla extract
    • 1 teaspoon peppermint extract
    • 6 cups powdered sugar
    • 1/2 cup heavy cream
    • 6 drops red food coloring
    • crushed candy cane, to garnish

Peppermint Cupcakes - Rebekah and her Ramblings. A refreshing minty cake and frosting perfect for Christmas!Directions:

  • Preheat the oven to 350* and line a cupcake pan with liners
  • Combine all of the cake ingridients in a large bowl and beat on medium speed until smooth
  • Scoop 1/4 cup of batter into each cupcake tin and bake for 16-20 minutes or the cupcakes are set
  • Remove the cupcakes to a cooling rack to allow them to cool completely
  • Combine the shortening, vanilla extract, and peppermint extract together in a large bowl and beat until fully combined and fluffy
  • Add 1 cup of powdered sugar at a time to the bowl, briefly mixing after each addition to combine
  • After you have added all of the powdered sugar (frosting may seem very dry), add the cream and mix until smooth and creamy
  • Add the red food coloring and mix until the frosting is a rosy pink
  • Pipe the frosting onto the cooled cupcakes (there is plenty) and garnish with crushed candy cane

This recipe is adapted from Tidy Mom.

Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes - Rebekah her Ramblings. A pumpkin-y and fun shaped mini dessert!Guys I have written and rewritten an intro for this recipe like three times now.  You would think the hardest part of the blog is perfecting a recipe, but that’s definitely the easiest.  I have decided that my blog is at its best when I’m ripping and ranting something and decided today’s topic is back seat drivers.  This week, I will be driving two of my best amigos around so this topic is heavy on my mind.  I used to be a very cautious and good driver.  However, in the last 18 months or so, I have gotten very aggressive and impatient – I am fully aware and in touch with this side of me.  When I was living in Waco, I had a lot of internal frustration with a lot of things and I let it out in my driving.  Unfortunately, with a move to Houston, my aggression has not lessened.  See guys, I am fully aware of my flaws.  If I had to do a SWOT analysis, I would totes crush that whole W section.  HOWEVER.  I do not need people commenting and telling me that I need to calm down, need to hit my brakes because there’s a car hitting their brakes 800 yards away, or them tapping that imaginary brake pedal on their side of the car.  Stop.  Just stop.  I have never been pulled over, I have never gotten in a wreck, and I have managed to survive every trip I have taken.  So people, when you’re riding with somebody – keep your mouth shut, look our the window, or go to sleep.  Cuz ain’t nobody got time for people telling them how to drive #IDoWhatIWant OKAY so I have some mini bundt cakes for you today that are semi-healthy (although I’m not sure they’re THAT healthy) that are perfect for this time of year because they’re pumpkin flavored.  Now I could probs go on another rant about finding a mini bundt cake pan, but I got mine at Marshall’s because Marshall’s is the best – it’s the first store I thought of and lo and behold, they had the pan.  However, APPARENTLY Bed, Bath, and Beyond is the GO TO place for a pan if you need one.  So go safely drive to a store to buy a pan and the ingredients and then share these mini cakes with your friends on a diet.  Or just eat all of them yourself.  No judgement because, again, #IDoWhatIWant

Mini Pumpkin Bundt Cakes
Yield: 18
Prep Time: 10 minutes                        Cook Time: 15-18 minutes

What you need:

  • 1.5 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain greek yogurt (I used fat free)
  • 3/4 cup pumpkin puree
  • 2/3 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup mini chocolate chips

Directions:

  • Preheat the oven to 350* and spray a mini bundt cake pan with cooking spray
  • Combine flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl – gently stir with a spoon
  • Combine greek yogurt, pumpkin, brown sugar, butter, eggs, and vanilla together in a separate bowl and stir until fully combined
  • Pour the wet ingredients over the dry ones and stir until fully combined
  • Add the chocolate chips and stir to combine
  • Scoop just under a 1/4 cup of batter into each mold and bake for 15-18 minutes, or the cakes are set in the middle
  • Remove the cakes from the pan and let them sit for about 5 minutes before moving to a cooling rack to cool completely

This recipe is adapted from Yummly.