I’m looking forward to celebrating Halloween in the children’s hospital! It’s definitely the most excited I’ve ever been for Halloween. I have my costume planned out and I’m just putting the finishing touches on it.
One of the best part of working with kids is being able to let out my inner kid on a daily basis. In my humble opinion, pediatricians are the best dressers in the hospital. Most of us don’t wear white coats regularly – too intimidating! Instead it’s brightly colored blouses and pretty printed dresses with playful accessories.
If you’re looking for a dish to share at work or school, these easy frosted Halloween brownies are perfect! They are definitely colorful and well-dressed, just like the pediatric residents! If you’re in a hurry, you can use brownie mix and canned frosting to cut down on prep time. I thought about doing a whole rainbow assortment of colors, but I used black and orange to keep it seasonal. Just an excuse to make them again, I suppose…
- Separate your frosting into as many separate bowls as you need for colors you plan to use.
- Add food coloring to your frosting until you reach your desired color.
- Attach a piping tip to each piping bag using a coupler. Fill each bag with frosting.
- Pipe the frosting in thick lines onto your brownie.
- Using a flat object such as a spatula or icing smoother, gently flatten the lines together. Wipe clean each time you start over.
- Use a toothpick to drag through the frosting perpendicular to your piped lines, creating the design of your choice!
The process, in photos:
Vunda and Rachael! Check your email for directions on how to claim your prize! Enjoy your yogurt!
Physicians talk a lot about moderation. This recipe has moderate amounts of sugar, fat and alcohol – which makes it the perfect dessert, right? These banana bourbon cupcakes are definitely worth the splurge. Plus, you get bonus healthy points for the bananas, which must count for something….
I made these cupcakes to celebrate the birthday of one of my fellow residents, so that basically makes them doctor recommended! Ermmm…yeah…
Also, I’m hosting a Chobani Yogurt giveaway! Don’t forget to enter! The giveaway closes on Friday!
Banana Bourbon Cupcakes
Adopted from How Sweet Eats
Makes 14 Cupcakes
For the banana cupcakes:
1 1/3 c. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
pinch of nutmeg
1 large egg
3/4 c. loosely packed brown sugar
1 tsp. vanilla extract
3 large ripe bananas, mashed (about 1 1/4 cups)
1/4 c. sour cream
1/2 c. melted butter
1/3 c. milk
1 c. chocolate chips
1/2 c. crushed toffee pieces (I used Heath chips)
For the Bourbon Buttercream:
1 c. unsalted butter
4 c. powdered sugar
1 tsp. vanilla extract
2-3 T. bourbon
For the Bourbon Ganache:
4 oz chocolate, chopped
3 T. heavy cream
1 T. bourbon
1. Combine the egg and brown sugar, mixing until smooth. Stir in the vanilla extract.
2. Add sour cream and melted butter.
3. Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl and then add to above.
4. Add mashed bananas and milk and stir until mixture is just combined. Do not over mix! Batter will be slightly thick.
5. Using an ice cream scoop or 1/4 c. measuring cup, scoop batter in liners until 2/3 of the way full.
6. Bake at 350 degrees F in a muffin tin with cupcake liners for 15-18 minutes. Let cool completely.
1. Beat butter until smooth and creamy.
2. With mixer on low,, gradually add powdered sugar until combined.
3. Add vanilla and 2 T. bourbon. Increase mixer speed to medium-high and beat until fluffy, about 3-4 minutes. Add more bourbon if the mixture is too thick or you want a stronger bourbon taste.
Bourbon Chocolate Ganache
1. Heat heavy cream until just hot. When bubbles are appearing on the edges, remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth.
2. To make the cupcake design that I used, pour the ganache on a plate and gently swirl one side of your banana bourbon cupcake upside down over the ganache. Because I love toffee, I also sprinkled the bourbon ganache with some toffee pieces before the ganache set, just like Jessica recommended.
Don’t forget to enter my Chobani Yogurt giveaway! The giveaway closes on Friday!
Just a break from my regular blogging to give a quick shout out from across the globe to my best-friend-in-the-whole-wide-world-best-cook-handiest-handy-man-fellow-nerd-partner-in-crime-coolest-travel-companion-love-of-my-life. Next month, I get to add a new title to his list - husband. And I get to be his missus.
Happy three years baby! Xoxoxo, all the way from India.
Photo by Sincerely, Kinsey Photography
We made a quick trip to southwestern Wisconsin over the weekend to share the Thanksgiving spirit with my dad. It was much quieter than our time with Pat’s family but it was still special. It was great to catch up with some of Dad’s family. Not everyone made it this year, as two of my little cousins are quite sick. Our thoughts were with them and I’m keeping my fingers crossed that we will all be back together this time next year.
Thanksgiving is my favorite holiday, in no small part because it’s the day that Pat and I got engaged last year. The huge helpings of home cooked food and flowing libations don’t hurt either! I celebrated this Thanksgiving with my future in-laws. Thanks to Pat’s four sisters and their significant others/friends, the house was always full and there was never a dull moment. It was a wonderful weekend. I have so much to be thankful for and a weekend surrounded by family was the perfect way to be reminded of this.