Fun With Cupcakes

When we volunteered to make cupcakes for a Halloween party, we were really venturing into the unknown. To keep with the harvest festivity, we decided to transform pumpkin chocolate chip and carrot cakes with plain cream cheese frosting into cupcakes. Here's what we learned.

- a recipe that makes a 9x13 cake makes about 30 cupcakes
- bake cupcakes for about 20-25 minutes (they're smaller so they cook faster)
- fill each cupcake about 2/3 full, or about 1/4 cup of batter per cupcake
- allow cupcakes to completely cool before frosting
- leaving cupcakes open to the air so the tops aren't too moist makes them easier to frost
- frosting for a 9x13 cake will frost all 30 cupcakes
- use about 1 tablespoon of frosting per cupcake
- while frosting, spread as little as possible for the most beautiful effect
- frosted cupcakes can be stored uncovered for about a day with no ill effects. After that they're still moist but it's harder to get the wrapper off. After more than about 28 hours ... well we can't tell you, we gave most of them away and have eaten the rest.

Grilled Sandwiches

Combining grilled cheese and a basic sandwich

bread
butter
cheese
lunchmeat
condiments and vegetables

Heat griddle or flat pan over medium. Butter one side of each slice of bread (use 2 slices per sandwich). When pan is hot, place bread (butter side down) on pan and place cheese on half the bread. When cheese begins to melt, heat meat on griddle and add to sandwich on top of cheese. When bread is toasted as desired, move sandwiches to plates, leaving open faced. Add condiments and vegetables on empty side of bread. Close sandwiches, cut, and serve.

This recipe is totally customizable. I like ham and cheddar on wheat bread with mustard, lettuce, pickles, and tomatoes. Aaron likes his without the vegetables (maybe a few pickles on the side). Zeke likes his cold so he can disassemble it to eat it. :)