The fall colors are just beginning, the weather is perfect and the National Park was awesome as always.
With the Geology team from Irvine Valley College we trudges the paths of the backcountry – a 12 mike hike that began at East Canyon and dropped down to the switchbacks above Dripping Cavern. We found some slot canyons with enough water to swim in – I love that area….
Enjoy the pix – next stop, Blythe for some off-roading!
Ingredients:
2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar, and vanilla, and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition.
3. In a separate bowl combine the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk until combined.
5. In a small bowl with a clean mixer on high speed, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not over mix.
6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan
Vanilla Butter Cream Frosting
Ingredients
1/2 c butter, room temperature
2c. powdered sugar
1 tsp vanilla extract
1/4 c more or less milk, or half and half I used almond milk
Assemble the Cupcakes:
Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces, eat them, or use a cupcake corer. I used the cupcake corer. Spoon caramel filling into the cupcake. Frost with Butter Cream and drizzle with more of the Caramel sauce!! Enjoy!
Caramel Sauce
Thick Caramel Sauce From Monet@ Anecdotes and Applecores
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1-2 teaspoons sea salt
1. Attach a candy thermometer to a heavy saucepan. In saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring with a wooden spoon. this may take several minutes.
2. Carefully and slowly stir in whipping cream. Be careful, cream will boil rapidly and can burn.
3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball stage. This will take anywhere from 5-15 minutes. (It took mine about 12 min.)
4. Remove from heat and add vanilla and salt.
5. Store in a glass jar after the mixture has cooled slightly. If your caramel is too hot, there is the risk of glass breaking.
Note: As caramel cools, it thickens. If you aren’t using caramel right away, you can store for 1-2 weeks in a glass jar. When you’re ready to enjoy your caramel, spoon out a chunk (yes, it will be that thick), add a dash of cream, and then microwave in 15 second increments until smooth, or over a double boiler, just above the simmering water.
Thought I’d share this 2 ingredient recipe
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adventurebarb 