Caramel Corn

 

Do-it-yourself caramel corn, an excellent drive-in movie theatre treat! I forgot to take my own photo, so I borrowed one that looks about the same. Next time, I think I'll try adding peanuts.

Ingredients
1/2 cup butter
1/4 cup corn syrup
1/4 tsp baking soda
1 cup brown sugar
sprinkle of salt
1/2 tsp vanilla
about 12 cups of popped corn (about 1/2 cup kernels)

Directions
Preheat oven to 250 F.

In a large pot, melt butter over medium heat. Stir in corn syrup, sugar and salt. Bring mixture to a boil stirring constantly. Once boiling, allow to boil for 5 minutes without stirring.

Remove from heat and stir in baking soda and vanilla (it will bubble like crazy at this point). Once combined, pour over popped corn; mix well.

Spread coated corn into a large cake pan(s); bake for 40 minutes, stirring every 10 minutes.

Allow popcorn to cool, then serve. It can be stored in an air-tight container for up to about 10 days, though I'd be surprised if it lasted that long; mine was gone in a few days!



Recipe credit: http://www.amateurgourmet.com/2005/05/i_did_it_i_fina.html

Spicy Thai Pasta

In replace of ordering/going out, make this great Friday night dinner. I also found that the pasta was quite tasty the next day as a cold lunch pasta. (Serves 6)

Ingredients
a little less than 1 pound long pasta (linguine, spaghetti, your choice)
3-4 boneless skinless chicken breasts
1 cup carrots, julienned (aka cut into match stick pieces)
1/2 red pepper, julienned
1 cup snap peas
1 tsp powdered ginger
6 tbsp orange juice
2 tbsp soy sauce
3 tbsp oil (recipe calls for sesame oil, I didn't have any and used olive oil)
4 tbsp brown sugar
2 tbsp rice wine vinegar
1/4 cup peanut butter
1 jalapeno, finely minced
1 1/2 tsp crushed red pepper flakes
1/2 cup white wine
roasted peanuts and fresh cilantro to garnish (optional)
Instructions
Cook pasta according to directions, until al dente.

While pasta cooks, grill or saute chicken and set aside.

Mix ginger, orange juice, soy sauce, 3 tbsp oil, brown sugar, vinegar, red pepper flakes, and peanut butter together until combined. Set aside.

Heat a large pan over med-high heat. Add 1 tbsp oil. When oil is hot, add veggies and saute 1 minute.

Add chicken, peanut sauce and wine; cook until reduced by half.

Place drained pasta in a large bowl. Pour sauce over and toss. Garnish with cilantro and peanuts if you like. I omitted these as Mike dislikes both.



Recipe credit goes to: http://www.yummly.com/recipe/Thai-Pasta-With-Chicken-Recipezaar

Raspberry Cream Puffs

Fact: Making these puffs is really hard! I still have not mastered them. It might be hard for you to see, but they're rather flat. When I figure out the secrets, I'll add them. Success! After a few attempts, see specifics below! (Makes 12)

Ingredients
Pastry
1/2 cup all purpose flour
1/2 tsp sugar
1/4 tsp salt
1/4 cup unsalted butter
1/2 cup water
2 large eggs, lightly beaten

Egg Wash Glaze
1 large egg
1/8 tsp salt

Whipped Cream
2 cups heavy cream
4 tbsp sugar
1 tsp almond extract

Raspberry Filling
3 cups raspberries (can thawed frozen berries)
1 1/3 cups sugar
2 cups water, divided
4 tbsp corn starch

Directions
Pastry
In a bowl sift together flour, sugar, and salt. Set aside.

Place butter and water in a saucepan over med heat and bring to a boil, then remove from heat and with a wooden spoon or spatula, quickly add dry mixture.

Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. (This will take about 5+ minutes, even though the dough seems to come away from the pot instantly. You want to get as much moisture out as you can. Apparently, the key is to flatten out the dough then form a ball again, repeating several times until a film of pastry is formed in the pot.)

Transfer the dough to a mixing bowl (or stand mixer) and beat on low speed 2-3 minutes to release the steam from the dough. Let the dough rest until lukewarm. (**This step is crucial, the dough must be lukewarm before adding the eggs. I'm not sure of the science behind it, but without this step the puffs will come out flat.**) Once lukewarm, start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. (You will see the batter go from clumpy and sticky to a smooth, shiny consistency. The batter should form a peak when you take out the mixer.

Spoon 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.

Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes then reduce the oven temp. to 350F. Bake for another 30-40 minutes (or until shells are golden brown and when cut open, they are dry inside).

Turn off often, but leave the puffs in the oven with the door ajar to dry for another 10-15 minutes. Finally, remove from oven and let cool on a wire rack. (They must be completely cooled and dry before storing otherwise any moisture remaining will make them mushy.) Store in the fridge.

Raspberry Filling
Heat raspberries, sugar and 1 1/2 cups water to a pot on medium heat until mixture comes to a boil, then turn heat down and simmer for 15 to 20 minutes (or until raspberries have broken down), stirring occasionally.

Remove mixture from heat. In a small dish, stir together remaining water and corn starch to form a slurry. Whisk slurry into raspberry mixture and return to heat. Bring to a boil and cook for 5 minutes.

Remove from heat and store in refrigerator up to a couple of weeks.

Whipped Cream
Add cream, sugar, and almond extract to a large bowl (or stand mixer) and beat on high speed until stiff peaks form when you remove the beater (about 4 minutes).

Assembling the Puffs
Do so the same day, or even one day before planning to serve. Cut off the top of the puffs. Place about 2 tablespoons of raspberry in the bottom of the puff and top with as much whipped cream as you'd like. Place the lid on top and sprinkle with icing sugar for decoration.


Special thanks to Mike, who helped assemble the puffs and beautified this plate for the photo!
*Recipe courtesy of: http://www.joyofbaking.com/CreamPuffs.html

Cornbreaded Sole with Corn, Fennel and Red Pepper Salad

I've been experimenting with cornmeal lately, often replacing some or all flour. I have used both fine and medium ground cornmeal, both are good depending on your preference. I used the medium ground for this recipe, which gave the breading a bit of a crunch. The salad is a perfect pairing with this fish, but also goes well with any sort of barbecued goods! (Serves 4, or 3 if you have an eater like Mike)

Ingredients 
4 sole fillets
1/4 cup cornmeal
1/4 cup flour
3 1/2 tbsp white wine or stock
1 1/2 tbsp lemon juice
3/4 tsp chili powder
1/4 tsp mustard powder
1/4 tsp cumin
stems and leaves of fennel bulb, finely diced
1-2 cobs corn, roasted and cut off cob
1/2 red pepper, finely diced
1 stalk celery, finely diced
few sprinkles of dried basil OR 5-6 fresh basil leaves, chopped finely
1 jalapeno or banana pepper, finely diced
2 tbsp rice wine vinegar (white will do)
5 tbsp olive oil (divided)
fresh ground pepper to taste

Directions
Combine fennel, corn, red pepper, celery, basil, jalapeno, vinegar, 2 tbsp oil and mix well. Refrigerate until ready to serve.

In a shallow bowl, combine flour and cornmeal. Cover fillets with flour mixture until completely coated, shaking off excess.

In a large non-stick frying pan 1 tbsp oil over med-high heat. Add fish, fry for 3 minutes, then flip and fry for another 3 minutes (or until browned on both sides); transfer to a paper-towel lined plate.

Reduce heat to medium, add wine to sauce pan and stir with a wooden spoon until reduced to about half.

In a small bowl, combine pan juices, lemon juice, chili powder, mustard powder, cumin and remaining olive oil. Drizzle over fillets and serve immediately with salad.

Bacon and Potato Vinaigrette Salad

I don't like mayonnaise, so this is a great alternative to the most typical potato salads. I will definitely make this salad again and again; it was that good!

Ingredients
8 medium sized potatoes
4 slices of maple bacon, diced
1 medium sized red onion, thinly sliced
2 tbsp honey Dijon mustard
2 tbsp white vinegar

Directions
Fry bacon in a large pan over medium heat until slightly crispy. Once cool enough, dice bacon and set aside, keeping some of the bacon grease in the pan (about 2-4 minutes). Add onion and fry for about 4-5 minutes (until soft).

Place whole potatoes in a large pot with 1 inch of salted water and boil for about 25-30 minutes (or until soft) Remove potatoes from water and set aside on a cutting board. Cut into rounds and add diced bacon and potatoes to onion pan. Cook until some potatoes begin to brown.

Remove from heat and toss with mustard and vinegar. Serve warm or at room temperature.

Bacon Turtles

Yes, that's right, bacon in a dessert! Mike wanted to make a bacon-themed meal for a bbq that we were hosting and this was the sweet and salty ending. Note: This recipe requires a candy thermometer. I will also recommend the proper pot on which the thermometer is clipped, as I did not have this and found that it was hard to get the correct temperature. (Makes 15)

Ingredients
1 cups bittersweet chocolate chips (or 6 squares of baker's chocolate)
1 3/4 cups pecan halves
3 strips bacon
1/2 cup heavy cream
2 1/2 tbsp unsalted butter, diced
1 tsp vanilla extract
3/4 cup sugar
1 1/2 tbsp corn syrup
1/8 cup water

Instructions
Preheat oven to 325. Spread pecans in an even layer on a baking sheet and cook for 6-8 minutes (until you can smell them). Remove from oven and let cool.

Fry bacon in a large skillet until very crisp. Transfer to paper towel-lined plate and let cool. When coled, cut each strip into 6 pieces with scissors and set aside.

Line a large baking sheet (you may need two) with parchment paper. Arrange pecans in star-shaped clusters of 5. (Even the broken pieces are fine, just make little piles). Set aside.

In small saucepan, combine cream, butter, and vanilla. Bring to boil over med heat, then immediately remove from heat.

In medium saucepan, combine sugar, corn syrup and water. Bring to a boil over med-high heat, stirring until sugar is dissolved. Reduce heat to simmer and cook sugar mixture, without stirring but swirling pot occasionally until it begins to turn golden (about 6-8 minutes).

Reduce heat to med-low. Carefully pour hot cream mixture into sugar mixture (it will bubble like crazy). Stir until combined. Clip a candy thermometer to the side of the pot and cook, stirring occasionally, until it reaches 248 F (12-15 minutes). Remove from heat and allow to cool for 5 minutes. (This part is critical. The temperature must reach 248F otherwise the caramel will not harden when it cools.)

Using a spoon, drop mounds of caramel into centre of each pecan bunch. Top each with one piece of bacon, pressing gently. Set turtles aside to cool, 45 minutes to an hour.

Heat two-thirds of chocolate chocolate in heat-proof bowl set over pot of simmering water until melted  Remove bowl from pan and allow to cool for a few minutes, then stir in remaining chocolate until melted. (This gives the chocolate time to cool slightly so that when you add it to the turtles, it stays where you spoon it rather than running all over.)

With a spoon, top each turtle with a spoonful of melted chocolate, smoothing to cover each piece of bacon. Set turtles aside until chocolate hardens. Turtles will keep for up to 2 weeks. Store between sheets of wax paper in an airtight container at room temperature.



*Recipe credit goes to: http://www.seriouseats.com/recipes/2011/05/chocolate-covered-bacon-turtles.html

Honey Chicken, Grilled Fennel and Sweet Potatoes

I think this may have been my first time cooking fennel. It's sort of like cabbage, but tastes like licorice and is very tasty with balsamic vinegar! Next time, I would put the honey and Worcestershire sauce on the chicken in the last couple of minutes on the bbq, rather than at the beginning. Why? It made a huge mess on the grill! One more tip, make sure you close the lid on the bbq when grilling the veggies, as it helps them to crisp. Happy grilling!

Ingredients
4 chicken breasts
about 1/3 cup honey
1 tsp fennel seeds
5-7 squirts of Worcestershire sauce
1 large bulb fennel or 2-3 smaller bulbs
2 1/2 tbsp olive oil (divided)
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp mustard (I used honey Dijon)
1/2 tsp garlic powder
fresh ground black pepper to taste
1-2 large sweet potatoes
1 tsp oregano
1/2 tsp cumin
splash of lime juice

Directions
Chicken
Stir together honey with fennel seeds and Worcestershire sauce. Coat chicken with sauce and set aside. (After trying this, I recommend putting on the sauce during the last few minutes of cooking time, as it made a huge mess on the bbq putting it on at the beginning.)

Fennel
Whisk together 1 1/2 tbsp olive oil, vinegar, mustard, garlic and pepper. Cut greens from fennel and set aside to use for another time. Quarter fennel bulb lengthwise. Remove some of the tough core, but not all of it as it is holding the layers together. If you have a large fennel bulb, cut quarters in half and brush each with marinade. There should be some remaining. Set this aside. Brush on just before serving for extra flavour.

Sweet Potato
Bring a pot of water to boil. While heating, cut potato into 1/2- 3/4' thick rounds. Add to water and boil for about 5 minutes. Remove potato from water and place on paper towels and allow to dry. Toss potatoes in remaining oil and cumin.

Preheat barbeque to medium heat. Put chicken on the grill, close the lid and cook for about 8 minutes (or until the edges of the chicken have turned white). Flip chicken, add potato to grill and cook with the lid down for about 8 minutes. Check chicken, if all white (no pink inside), remove from grill and set aside to rest. Turn over potatoes, add fennel to grill and cook for about 5 minutes then flip again and grill for an additional 5 minutes. At this point both the potatoes and fennel should be done (potatoes should be soft in the middle and browned on the outside and fennel should be slightly charred and crispy-tender).

Enjoy!

Spicy Peanut Butter Popcorn

I know, I know, it sounds like an odd combo. Mike wasn't convinced either, but when I told him it's nearly the same ingredients I use to make this peanuty Thai stir-fry, he gave it a chance. Sweet and salty, what a perfect combo! Yum.

Ingredients
8-10 cups popped corn
1/3 cup honey
1/3 cup sugar
1/2 cup peanut butter
1 tbsp soy sauce
chili flakes to taste
salt to taste

Directions
Place freshly popped corn in a bowl, try to leave out any unpopped kernels (they're hard to see with the peanut butter topping and can hurt your teeth.

Mix honey and sugar in a small saucepan and bring to boil. Let simmer for a couple of minutes, then remove from heat and add peanut butter, soy sauce and pepper flakes. Stir vigorously until all ingredients are combined.

Immediately pour sauce over popcorn and stir with a long-handled wooden spoon until coated.

Looking for work STINKS!

Here's an ongoing blog of my job-hunting woes, hopefully you'll crack the odd smile either in understanding or at the comedy of the situations...

Sizing up the Competition
So, I applied to a retail job for a women's clothing store a while back, thinking it would be an okay for-now job. I went in to the store with my resume (on which of course I omitted some of my education thinking maybe it might help) and asked for the manager. After speaking with her and answering a few questions, she gave me an application to fill out, apparently they don't really look at resumes. Now is this because most applicants can't be bothered to create one or because they want you to write out your information to be sure that you are, in fact, literate?

When I got home I began filling out the application, which essentially asked me to input each part of my resume onto the form (annoying). So, I copied out my resume into this cookie-cutter application, along with answering some standard bull-questions like "Why do you want to work at ___ ?" then hopped back into the car and returned to the store. Does anyone ever tell the truth when asked these questions? Seriously, though. "Well, I don't really want to work here. It just so happens that you are hiring and I am in need of a job. Although I have no particular interest in the clothing your store sells, I am willing to work and do enjoy the feeling of having helped someone." Do you think this would get me a job? Too honest I suppose.

Anyway, as I was walking in, I saw the same manager I had met earlier. I could overhear parts of the conversation she was having with, what looked to me like a 14-year-old, boy with Bieber hair that he kept flipping out of his face, a much-too-fitted pink and purple plaid shirt, spray-on black skinny jeans and high-top sneakers. *Sigh* He, too, was applying for the job. I thought if that's what I was up against, the job should be mine. Yes, I applying to the same jobs as 14-year-olds. Okay, maybe that's an exaggeration, but you know what I mean!

It's been a few months, no word from the store. I'm tempted to go back to make sure the boy-child isn't working there.  Although if he is, I probably don't want to know.

Radish Salad

I'm not a huge radish fan, but Mike likes them and they're an low-maintenance, easy-to-grow vegetable. For radishes, this salad isn't bad. I think the key here, is using fresh herbs!

Ingredients
3 radishes
a few sprigs of fresh dill
fresh chives
1/2 lemon, squeezed (or about 1 tbsp lemon juice - I used the store bought stuff)
1 tbsp olive oil
red pepper flakes (I put in quite a few - I like the spice)
black pepper to taste

Directions
Slice radishes in thin rings. Chop chives and dill. Toss radishes and herbs in a small bowl.

Mix lemon juice, olive oil, pepper, red pepper flakes. Toss radishes with this mixture and serve.




*Recipe credit goes to http://www.giverecipe.com/radish-salad.html

Lettuce-less Salad

I love the way this salad looks - so bright and colourful! I often make lettuce-free salads for Mike who could live without lettuce, well most leafy greens actually. It's often made of whatever is in the fridge/cupboard, sometimes mixed beans are included along with fresh parsley and/or cilantro.

Ingredients
4 baby carrots, finely diced
3/4 cup corn
1 stalk of celery, celery leaves included, finely diced
1/4 red pepper, finely diced
a handful of broccoli, finely chopped
1 tsp cumin
2 tsp olive oil
2 tsp lemon juice
6-8 squirts of Tabasco Sauce
fresh ground pepper to taste

Directions
Mix all ingredients in a medium bowl and serve.

Chickpea and Lentil Salad

You will quickly notice that I did not measure many of my ingredients, hence all the +/-'s. I added bit by bit, stirred and tasted to decide whether or not to add anything. I suggest you do the same. Use these measurements as a starting point and go from there! I enjoyed this salad; however, Mike didn't like the texture. He's not a big chickpea fan to begin with, so adding lentils certainly didn't help.

Ingredients
1 1/2 cups chickpeas (You can used canned or rehydrate dried chickpeas, following the instructions on the package. Mine were leftover from a few days prior when I re-hydrated a few cups.)
3/4 cup lentils (I used green lentils.)
+/- 1 tbsp lemon juice
+/- 1 tbsp olive oil
+/- 1/4 tsp cumin
+/- 1/4 tsp garlic powder
+/- 1/4 tsp sage, powder
+/- 1/2 tsp chili pepper flakes
feta cheese
fresh ground pepper to taste

Directions
Bring about 4 cups of water and lentils in a medium sized pot to boil; reduce heat and allow to simmer for 15-20 minutes, or until lentils are tender.

Drain water; pour lentils and chickpeas into a bowl. Add lemon juice, olive oil, cumin, garlic powder, sage, chili flakes, pepper, and crumbled feta. Stir well and serve.

Curried Chicken Simplified

This throw-together was deliciously spicy! If you prefer a little less heat, reduce the amount of curry powder and leave out the jalapeno. I usually make curry with coconut milk, but since I didn't have any on hand, I threw in a bit of shredded coconut as a topper. The sweetness of the coconut was a great addition!

Ingredients
2 tbsp olive oil
1 apple, peeled, finely diced
a handful of baby carrots, finely diced
1 red pepper, finely diced
5 cloves garlic, crushed
8-10 chicken thighs, cubed
1 cooking onion, finely chopped
3 tbsp curry powder
1 jalapeno, finely diced
2 tsp paprika
1/4 tsp dried ginger
1/2 cup water
1 14 oz can diced tomatoes, no added sodium (do not drain)

Directions
Heat oil over med-high heat in large pot. Add chicken, stirring occasionally until cooked through (about 10 minutes).

Reduce to med-heat; add water, garlic, paprika, ginger and curry powder, cook for 30 seconds to a minute until fragrant.

Add onions and cook 3-5 minutes, until onions become transparent.

Add pepper, carrots and apple cook for 2-3 minutes, stirring frequently.

Stir in tomatoes, cover with lid, reduce to low heat and cook for about 25 minutes or until desired thickness.

Finally, I stirred in about half a tsp of ginger mango chutney and a tsp of sweetened shredded coconut to taste.

Don't Breathe a Word | Review

Don't Breathe a Word

Author: Jennifer McMahon

Publisher: Harper
Genre: Fiction
Source: Whitby Public Library
Length: 502 pages
Format: Paperback
  

Don't Breathe a Word is a darkly mysterious novel with a story that moves between present day and fifteen years earlier, when main characters, Phoebe and Lisa, were children.

Once upon a time there was a 12-year-old girl named Lisa. One night she went into the woods behind her house, where lay the ruins of an old village, Reliance, and never returned. Don’t Breathe a Word may be about fairies, but is far from a fairy tale.

Before heading into the woods that night, Lisa told her brother, Sam, that she had found an entrance to a magical land where a Fairy King ruled. Her disappearance remained a mystery to her brother until fifteen years later when Sam and his girlfriend, Phoebe, receive a strange phone call about the hidden Book of Fairies that Lisa had with her just before she vanished.

Strange things begin to happen to Sam and Phoebe, which lead them through a maze of family secrets, unexplainable events, and shocking discoveries.

In one word, I would describe this book as creepy! The author, brilliantly, gives only little pieces of the story at a time, heightening suspense. The story is utterly unpredictable. It had me questioning reality. Did fairies really take Lisa?

Dark family secrets become childhood fairy tales; this tale will make your skin crawl.

___________________________________________________

I give this book a rating of 10/10 and here’s why:

Text: I enjoyed the use of imagery, though not overly flowery – just enough to be able to visualize the barebones and use my imagination to fill the gaps.

Dialogue: McMahon switches between the dialogue of children and adults with ease and accuracy.

Plot: Reading this novel felt like driving to a cottage for the first time on a winding, hilly road, unsure of every turn. Mysteries aplenty, McMahon weaves a constantly surprising and intriguing storyline where I was continuously learning things about the characters’ past and was eager to know more.

Characters:  Both main characters, Lisa and Phoebe, have solid characters and are easy to like. I appreciated Phoebe’s hopefulness, despite her turbulent past and would describe Lisa as a free spirit. I sympathized with those who grieved the loss of Lisa after her disappearance.

Anti-Diet Mac and Cheese Buffalo Style

Macaroni + old cheddar cheese + maple bacon + garlic + Frank's Hot Sauce = bliss! On each serving, I also added a few extra shakes of Frank's Red Hot Sauce and a handful of chives, amazing! This would also be delicious with a chicken breast or two, cubed and tossed in. Makes 6 servings.

Ingredients
1 tbsp flour
1 tbsp butter
1 1/2 cups milk
1 tbsp mustard (I used grainy mustard)
1/4 cup Frank's Red Hot Sauce
1 tsp Tabasco Sauce
1 tsp garlic powder
about 6 cups of uncooked pasta (I used a mix of penne and fusilli because it's what I had on hand. You'll notice that I do that a lot - use whatever is in my kitchen.)
4-6 cups grated cheese (I used 4 cups of old cheddar because it is all I had, but a mix is also delicious)
6 slices bacon, cooked, chopped
salt and pepper to taste
1/4 cup panko or bread crumbs (optional, just gives the top a bit of a crunch)
cilantro or chives to taste

Directions
Preheat oven to 375 F and coat a 9' x 9' baking pan with cooking spray.

Boil pasta in a large pot, with salted water for about 8-10 minutes, or until desired consistency. Make sure the water is already boiling when you add the pasta. I often take a piece out to sample. Remove pasta from element, drain and set aside.

Melt butter in a large pot over medium heat. Once it is bubbling and has turned a golden colour, add flour. Stir rapidly until a paste is formed and is golden brown, then add milk, garlic powder, Frank's and Tabasco sauces and reduce heat to low. Stir occasionally, until thickened.

Stir in 3 cups of cheese, until combined. Taste the sauce and add salt and pepper to taste.

Add cooked pasta and bacon to sauce, stirring to coat each piece with the cheese sauce. Pour pasta into prepared dish and top with remaining cheese and bread crumbs. Cook for 20-25 minutes.

Allow to cool for a few minutes before serving. I topped mine with chives, which was awesome!

Canada Day Red Velvet Cupcakes

As requested by Mike, Canada Day red velvet cupcakes with my favourite cream cheese icing. I altered the recipe when I realized I didn't have enough vegetable oil - apple sauce to the rescue! 

Ingredients
Cupcakes
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 cups sugar
1 tsp cocoa powder
1 tsp baking soda
1 cup butter milk OR 1 cup milk with 1 tsp vinegar
1 tsp cider vinegar
2 tsp vanilla extract
3/4 cup apple sauce
3/4 cup vegetable oil
2 eggs
2 tbsp red food colouring
red maple leaf shaped sprinkles for decoration (I found them at Bulk Barn)

Cream Cheese Icing
1 pound (OR 2 8 oz pkgs) cream cheese, softened (I use light, doesn't seem to make a difference except make me feel a tiny bit better.)
2 sticks OR 1 cup butter, softened
2 tsp vanilla extract
4 cups icing sugar
(I made my own "red" icing using red food colouring and cocoa powder, but was rather unsuccessful as you can see in the photo, it's rather pinkish. Next time I will just buy pre-made and save myself the hassle. I used a Ziploc bag to pipe the cupcakes, but really need to invest in some proper icing bags as they're a bit sloppy! They sure were delicious, though!)

Directions
Preheat oven to 350 F. Place paper liners in 2 12-cup muffin tins.

Sift together flour, sugar, cocoa powder and baking soda in a medium bowl.

In a large bowl, using an electric mixer or stand mixer, combine butter milk, vinegar, vanilla extract, apple sauce, vegetable oil, eggs and food colouring. Blend until until smooth and combined.

Add the dry mixture to the wet gradually, while mixing together until the two are combined and smooth.

Divide batter evenly among cupcake tins, about 2/3 filled. (I use an ice cream scoop. Each cupcake is about 2 scoops.)

Bake for 20-25 minutes. If your oven is a bit older, I suggest baking the cupcakes for 10 minutes, turning them around then baking for an additional 10 to ensure even cooking.

Remove cupcakes from oven and allow to cool before icing.

In a large mixing bowl, beat together cream cheese, butter and vanilla until smooth. Add icing sugar and on low speed, beat until combined. Increase speed to high and mix until light and fluffy.

Decorate as you please! Keep cupcakes refrigerated until serving.


 
*Original recipe (mine was slightly altered) credit to http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html