Epicure's Double Fudge Chocolate Cupcakes

Makes 24 cupcakes

Cost Per Serving: 0.36

Prep Time: 15 minutes

Cook Time: 20 - 25 minutes

Ingredients

• 2 eggs
• 1 cup (250 ml) sugar
• 2 Tbsp (30 ml) softened butter
• 1 cup (250 ml) vegetable oil
• 1/2 cup (125 ml) Epicure's Pure Cocoa
• 1/2 cup (125 ml) buttermilk
• 1 tsp (5 ml) Epicure's Vanilla Extract
• 2 1/4 cups (560 ml) flour
• 1 1/2 tsp (7.5 ml) baking soda
• 1 1/2 tsp (7.5 ml) Epicure's Baking Powder
• 1 cup (250 ml) boiling water

Instructions

1. Preheat oven to 350° F (175° C).
2. Lightly spray 2 muffin pans with vegetable oil, or line with paper cups.
3. In a medium stainless steel mixing bowl, beat together first 7 ingredients in order, adding one ingredient at a time.
4. In a small stainless steel mixing bowl, sift together dry ingredients.
5. Combine wet and dry ingredients. Stir in boiling water until batter is very smooth.
6. Pour into prepared pans and bake for 20 to 25 minutes. Cool on stainless steel cooling rack.
7. Ice with Epicure's Chocolate Fudge Icing.

Per Serving (cupcake) : Calories 170, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 6 g), Protein 3 g.

Epicure's Apple Berry Crumble

A "berry" good dessert, delicious in any season.

Makes 10 servings

Cost Per Serving: 0.61

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 8 large tart apples, peeled, cored and thinly sliced
• 2 Tbsp (30 ml) lemon juice
• 3/4 cup (180 ml) sugar
• 2 tsp (10 ml) Epicure's Spices for Fruit Crumble
• 1/4 cup (60 ml) berries – your choice
• 1 1/4 cups (310 ml) all-purpose flour
• 1/2 cup (125 ml) oat flakes
• 3/4 cup (180 ml) brown sugar
• 1/2 cup (125 ml) butter

Instructions

1. Preheat oven to 375° F (190° C).
2. Toss apples with lemon juice. Add sugar, Spices for Fruit Crumble, and berries. Toss to coat and spoon into a deep pie dish or an oven-proof baking dish.
3. Combine flour, oats and brown sugar in a mixing bowl. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle evenly over apples.
4. Bake 40 minutes.

Per Serving : Calories 340, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 64 g (Fibre 4 g, Sugars 44 g), Protein 3 g.

Recipe Share: Sarah's Spiced Pumpkin Seeds

I finally got around to disecting and baking this year's pumpkin. It had already been spared the jack-o-lantern phase given the busy couple of weeks, but we just couldn't let the chance pass by to do up this year's batch of seeds..  

I went looking for recipes (another annual tradition it seems) and found this one on our Epicure Recipe Collection.  James looked at me rather oddly when I suggested putting sugar on his pumpkin seeds..  that made me laugh..   but it would certainly be something different.. 

We have a friend dropping off a couple more pumpkins sometime today so we'll have an opportunity to try a couple of different things.  Thought maybe some of our Epicurious friends might have some ideas..   

How do you do YOUR seeds?  I'd love to hear your recipes.  Send them to us at feedmeepicure@gmail.com  or post them in comments here!  

Cheers!  

~~

Ever wonder what to do with all those pumpkin seeds? Try this delicious option.

Makes 6 servings

Cost Per Serving: 0.28

Ingredients

• 1 cup (250 ml) pumpkin seeds, rinsed and dried
• 2 Tbsp (30 ml) sugar, divided
• 1/2 tsp (2.5 ml) Epicure's Pumpkin Pie Spice
• 1/4 tsp (1.25 ml) Epicure's Sea Salt, coarsely ground
• 1 Tbsp (15 ml) vegetable oil

Instructions

1. Preheat oven to 250° F (120° C).
2. Spread pumpkin seeds on Epicure's Baking Sheet lined with parchment paper and bake in oven, stirring often until dry and slightly golden.
3. In a mixing bowl, mix 2 tsp (10 ml) sugar with Pumpkin Pie Spice and Sea Salt. Set aside.
4. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan over medium-high heat. Add toasted pumpkin seeds and remaining sugar, stirring constantly with wooden spoon until sugar is dissolved (about 45 seconds).
5. Using a heat resistant spatula, scrape seeds into spice mixture, stirring well to coat. Spread out on a parchment-lined baking sheet and cool before storing.

Per Serving (1/4 cup (60 ml)) : Calories 90, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 4 g), Protein 2 g.

Tips: May be stored in an airtight container for up to 2 days.

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

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E-mail: feedmeepicure@gmail.com 

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