Turkey Meatloaf Cupcakes with Mashed Potato Frosting

First, let me begin. This is not a super strange cupcake recipe. This is a play on cupcakes and frosting.

Recently, I was craving meatloaf. I am not sure why considering, I HATE meatloaf. I don't know what it is about meatloaf that turns me off, but it's just something I never really liked. Maybe it's the fact that you have to use your hands to mix up the meat and eggs. Or maybe it's just the fact that it's a huge loaf of meat. Then again, I do like hamburgers and that's more or less like a mini meatloaf - kind of. Nevertheless, I had to fill my craving and found the perfect recipe. Not only is is easy, its made with lean ground turkey. That and it's super cute and it's a weight watcher recipe. Even better!

Off to the store I went to hunt down ground turkey since I had everything else I needed (onions, ketchup, etc). Oh my goodness, when did ground turkey get so expensive? The first pound I bought was about $5 total, but then I had to go out and get more because I left it out and forgot to put it in the fridge before all my doctors appointments that day. OOPS. The next store I ran to had it for almost $7! What a rip. I don't ever remember it being that expensive. Next time I go to Costco, I am picking up a pack of ground turkey. I can't remember the price on it, but I do remember it was a super good deal. You get four one pound packs, maybe even five. They keep in the freezer really well for future use. All you have to do it pop one out the night before and it's good to go in the morning for what ever you're planning to make.

After trying this recipe, I must admit, it may have changed my outlook on meatloaf. Not only does it taste super good, but it makes 12 "cupcakes" quick and they make for great leftovers the next day or for lunch (which I did!). They reheat quick, but you must remember to take off the foil liners or they will go kaboom in the microwave. Trust me, you don't want that happening. If you like meatloaf and want to try a fun twist on your favorite recipe, give these a whirl. I promise you won't regret it.

potato frosting ingredients!

cut up potatoes ready for boiling!

meatloaf ingredients (and ready to go "frosting"!)

everybody into the pool!

ready to be baked

baked, frosted and ready to eat!

 

 

 

Turkey Meatloaf Cupcakes with Mashed Potato Frosting (www.skinnytaste.com)

For the Meatloaf Cupcakes:

1.3 lb 93% lean ground turkey
1 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup ketchup
1 egg
1 tsp kosher salt
1-2 garlic cloves, chopped

For the Mashed Potato "Frosting":

1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
2 tbsp fat free sour cream
2 tbsp fat free chicken broth
1 tbsp skim milk
1/2 tbsp light butter
kosher salt to taste
dash of fresh ground pepper
2 tbsp fresh thyme

Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste. 

Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.

In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish. Pipe the "frosting" onto the meatloaf cupcakes and serve.

 The best part of all, two of these scrumptious cupcakes come in at just about 245 calories (yes, that is for two of them!) and about 18 grams of protein. Now that is my kind of meal! Of course you can play around with the flavors too. If you like more garlic, add more. If you like celery in your meatloaf, feel free to add that too. Same thing goes for the frosting. If you like red potatoes instead of yukons, use those. If you don't like thyme, add a herb you do. My guess is that this would also be a real winner with kids too and it has hidden added veggies in the mix. There is no way anyone would know and it's a great way to get more veggies in. At least I know I'm looking for more ways to get veggies in on a daily basis.

Chunky Cherry Ice Cream with Chocolate Ribbons

There is nothing like fresh homemade ice cream. Especially when it's straight out of the ice cream machine. When I bought my ice cream machine a few months ago, I really thought I would use it more often - more for sorbets and soy ice creams, but I just never got around to it. Or maybe it's that I forgot about it since the machine is hiding in one of my many cupboards. That could be it.

Not too long ago I had an abundance of cherries and was planning to make these awesome gluten-free cherry almond muffins, but thought, I always make muffins, let's try something new. I don't know why cherry ice cream didn't come to me in the first place ( I think it's the whole lactose intolerance thing), but I'm sure glad it did. I love cherries. Wait, no. I LOVE cherries. When they come in season, I go crazy buying them up at farmers markets. The best deal is when the market is about to close and all cherries are half off. That is the best and more cherries for me!

You might be thinking, you're going to need an awful lot of cherries to make cherry ice cream. Are you going to pit those by hand? No way! One of my friends Karen from high school (who has an awesome blog her self - check it out Goofy Can Cook) posted about this great new kitchen tool (and we all know how much I love new kitchen gadgets) and I knew I had to swoop it up fast. For $10 + shipping on amazon, it's a really great deal. If you love cherries like I do and want a fast and easy way to pit them for recipes, you've got to get this tool. Here is what it looks like...

Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter

it pits four cherries at a time - either four large or four small.

Now, back to ice cream! This recipe is super quick and super easy. They recommended heating up the cream so the sugar could dissolve better, but I did not do this. If you do, make sure to chill your cream mixture for at least 4 hours before pouring it into your ice cream machine. You want that bad boy nice and cold for the best ice cream results. Even though this recipe uses cherries, you can use whatever fruit you like - strawberries, blackberries, raspberries. Use your imagination and go wild. After pouring the cherry mixture into the cream and sugar, I thought it needed more cherriness, so pitted more cherries and set them aside so I could fold them in the ice cream when it was done. And if that wasn't enough, I also though some chocolaty ribbons would be delicious flowing through this rich ice cream. Who doesn't love chocolate on their ice cream, right? 

ice cream ingredients!

pitter in action!

look at all those pits in just a matter of minutes!

blended cherries. yum!

all ingredients together - minus cherry chunks and chocolate

chocolate added about 3/4's the way through the freezing process!

don't think anyone liked the ice cream. haha!

Chunky Cherry Ice Cream with Chocolate Ribbons  (adapted from theitaliandish.blogspot.com)

1 1/2 cups half and half
1 cup whipping cream
1/2 cup sugar
1 tsp vanilla extract
1 cup pureed fresh cherries (or any kind of fruit)

1 cup fresh chopped cherries (reserved for end of recpie)

3 ounces dark or bittersweet chocolate

1 tsp canola oil

Combine half and half, whipping cream and sugar. Whisk in a large bowl until sugar is well combined. Add vanilla and pureed fruit. Pour into ice cream machine immediately or place in fridge covered, until ready to make.

When you're ready to make ice cream, put the freezer bowl into the ice cream maker, pour in the ice cream mixture, press the button and 30 - 40 minutes later you have outstanding, fresh ice cream! If you want to add the chocolate, melt the chocolate and oil in a small microwaveable container (or you can do this on the stove). Once melted and about 25 minutes into ice cream making, slowly drizzle the chocolate into the machine. This will create ribbons of chocolate throughout. Once the ice cream is done, place into a container and fold in the chopped cherries. You can eat this right away or place in the freezer for several hours until it is solid.

I have no complaints about this ice cream other then the fact I think my ice cream machine was too small for this recipe. About 3/4 way though the churning and freezing, the ice cream started to come up and out of the frozen base - that should not happen! Next time I try this, and I will, I will be making a half or three quarters recipe. I think that would work better. If you love ice cream, you've got to try making homemade ice cream. It's so creamy, delicious and best of all, no preservatives and it's fresh from your kitchen! And not to worry if you don't have an ice cream machine - you don't need one to make homemade ice cream according to David Lebovitz. Check it out here (making ice cream without an ice cream maker)  and get in that kitchen and start making ice cream!

Pancake Cupcakes with Maple Bacon Buttercream Frosting

I know what you're thinking - maple and bacon in a cupcake? The first time I had a maple bacon cupcake was on my birthday this year. My parents surprised me with a birthday dinner and they also picked up some delicious cupcakes from a new local bakery. They had all kinds of flavors, but the maple bacon really intrigued me. And let me tell you, it was SO good. This one had bacon in the cupcake and a maple frosting. So weirdly delicious.

Ever since I tried that cupcake I have been waiting for the perfect time to try and make a version of them. Last weekend my Uncle and his fiance Jill (hiiiii!) came into town from the east coast - it had been FOREVER since I'd seen my uncle and it was great to see them both and catch up. One of the evenings they were in town, we had a big family dinner and I thought - let's make cupcakes for dessert! Everyone loves cupcakes. That and my sisters boyfriend Jeff was coming as well, and I know he's been waiting for something maple-y and bacon-y. It was decided - I was going to search for the perfect maple bacon cupcake recipe.

Let me tell you, this was not an easy feat. There were a lot of websites that talked about maple bacon cupcakes, but not so many that actually had recipes. Darn! After hours of searching, I finally found one. And of all places, on my favorite blog, Brown Eyed Baker. If you have not checked this one out - do. She is awesome and has so many great recipes. Seriously, go check it out! Her recpie for pancake cupcakes with maple bacon icing sounded perfect. I like pancakes. I like bacon. I like maple. But all together? PERFECT!

The cupcakes turned out perfect although they stuck to the liners a bit (I clearly did not follow the recipe to spray non-stick spray on the liners!). It wasn't too much stickage, just a bit. That and I thought the frosting wasn't as maple-y as I thought so I added more maple syrup and then realized I probably shouldn't have done that. As much as the flavor was good, there was a slight issue with syrup oozing out after the cupcakes sat out for awhile. Good flavor, just slightly sticky. that and I think it overwhelmed the bacon flavor. Oops.  Don't let my oopises stop you from making these - they were still delicious! Next time I will be following the recipe perfectly!

actual pancake batter is the cupcake!

no kitchen aid mixer needed here!

post baking. not sure why they all have little tongues. at least that's what I think it looks like.

frosting ingredients!

sizzling bacon!

bacon + sprinkles for topping!

maple bacon cupcakes done!

Pancake Cupcakes with Maple-Bacon Buttercream Frosting (browneyedbaker.com)

Yield: 12 cupcakes

For the Cupcakes:
2 cups all-purpose flour
1 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1½ cups whole milk
2 eggs
1 ounce (2 tablespoons) unsalted butter, melted and cooled

For the Frosting:
8 ounces (1 cup) unsalted butter, at room temperature
2½ cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 slices of bacon, cooked, cooled and crumbled

1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!) - I clearly didn't read the directions and missed this step. OOPS.

2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on  medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.

When I was making these, I totally made an extra piece or two of bacon to nibble on while I was cooking. It's too hard to resist that bacon-y smell. In fact, my sister is making bacon right now. And it smells so good. I might have to go steal a piece. Don't tell her!

Peanut Butter Cupcakes with Chocolate Cheesecake Frosting

Nothing goes better together then peanut butter and chocolate. It's a seriously irresistible combination. These are not just peanut butter cupcakes with chocolate cheesecake frosting. These are peanut butter peanut butter chip cupcakes with dark chocolate cheesecake frosting. Is your mouth filling up with saliva like mine? It better be. Well, unless you are allergic to peanuts or chocolate. Then I'd understand why you wouldn't be salivating. Other then that, you should be drooling by this point.

I must admit, the first batch of these did not turn out so well. In fact, they were hard as rocks. The recpie said to bake for 15-20 minutes, but when I checked at 13 minutes, they were still way wiggly and the tester was not coming out clean. Anytime I am baking, I always start checking for doneness about 3 -5 minutes prior to the recommended cooking time. You just never know how things will cook and you don't want burnt or dry cupcakes! At 15 minutes there were still not done and even at 20 they were still coming out not looking right. What is going on? I took them out and once they cooled, I sampled just to make sure they were okay. The flavor was totally there, but they were rock hard and dry (cough, cough). Luckily I had enough ingredients for another batch and tried again, this time taking them out right at 15 minutes. That seemed to do the trick once they cooled.

Then came the frosting. OH. MY. GOD. I could eat this frosting straight out of the bowl. You know, sit out the couch with a big bowl of frosting and just go to town. No, I wouldn't really do that, but boy does it sound heavenly. I don't know if was the dark chocolate or the cheesecaky (is this even a word? If not, it totally should be) consistency, but it was so SO good and the perfect paring for these cupcakes. Topped of with some gold sprinkles and they were good to go (I like how these sprinkles add a crunchy layer to it all)!

reese's pb chips. seriously so good you could forget the recipe and just eat these straight from the bag.

dark chocolate cocoa powder may be hard to find (took me three stores to find it!). If you can't, you can substitute regular cocoa powder.

creaming sugar, peanut butter and butter.

steaming hot out of the oven.

in goes the dark chocolate cocoa powder!

cupcakes done and all sparkly!

 

 

 

Peanut Butter Cupcakes (full recipe from www.howsweeteats.com)

makes about 12 cupcakes

1/4 cup butter, softened

1/2 cup creamy peanut butter

1 cup sugar

2 whole eggs

2 teaspoons vanilla extract

1 1/2 cups flour

1 1/4 teaspoon baking powder

1/3 cup milk

3/4 cup peanut butter chips

Preheat oven to 350 degrees

Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels. Pour into cupcake tins and fill 2/3 of the way full. Bake for 15 minutes at 350. Let cool, then frost.

Chocolate Cheesecake Frosting

1/2 cup butter, softened

1 block cream cheese (8 ounces), softened

1 tablespoon vanilla extract

4 cups powdered sugar

1/3 cup dark cocoa powder

1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter and cream cheese together until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually. Frost cupcakes once cooled. Top with sprinkles. 

These cupcakes got rave reviews by the family, although I still thought they were a little on the dry side. The flavors were so out of this world delicious, that I will be making these again soon. Although, next time I will only bake them for 13 minutes. My hunch is that the tester is still coming out moist due to the peanut butter chips and is not a good indicator of doneness. If you love peanut butter and chocolate as much as I do, you have got to try these out. Whatever you do, just try not to eat all the frosting before you actually frost the cupcakes!

Twice Baked Red Potatoes

This is one of my mom's recipes (hi mom!) and she has been making one version or another of these potatoes ever since I can remember.  Who doesn't love potatoes, right? They can be baked, mashed, fried, oven roasted (one of my favorite ways to eat them), sauteed and the flavor combinations are endless - plain, seasoned salt, italian seasonings, salt & pepper, onions, garlic and the list goes on and on. That and you can top potatoes with just about anything - chili, chicken, cottage cheese, salsa. Do you now see why I like potatoes so much? And then there are sweet potatoes. But don't get me started. I'll be drooling and in the kitchen making potatoes and not telling you about this yummy side dish!

This recipe is a true winner and a classic in my family. That and it is simple. Red potatoes, roasted garlic, sour cream, parmesan cheese, a little butter, salt & pepper. No really. That is it! The only "hard" part, if you can even call it hard, is waiting for the garlic and potatoes to roast. Once they are out of the oven and are cool enough to handle you are half way there. Scoop out the middle (leaving some potato on the skin so they don't fall apart when you are stuffing them) and then mash it all up in a big bowl and add the ingredients. This is one of those recipes where you can add as much garlic, butter and sour cream as you want. If you want it creamier, add more sour cream. If you don't like it so rich, cut back on the butter. This one is all about how you like the taste. Just make sure that start with a little of each ingredient first because you can always add more, but you can't take it out!

ingredients

pre-bake

post-bake! make sure to poke the potatoes so the steam can escape!

twiced baked potato station!

scooped out potato

stuffed and topped with parsley and paprika!

Twice Baked Roasted Garlic Red Potatoes

Yields: 8-9 potatoes

9-10 medium to large red potatoes (you will want a couple extra more more filling!)

1/2 cup to 3/4 cup fat free sour cream (you can use light or full fat sour cream here)

1/2 stick to whole stick butter (I used 1/2, but you can use more or less if you want)

2 bulbs roasted garlic, mashed (see Ode to Roasted Garlic)

1/2 parmesean cheese (again, if you want more or less, go ahead)

salt & pepper (to taste)

dried parsley & paprika (for topping)

Roast potatoes in oven at 425 degrees for about 45 minutes (or until tender). Make sure to give the potatoes a few pokes with a fork to make sure steam can escape while baking. After the potatoes are tender, remove from oven and let cool until you can handle them.

Cut off a small portion of the top and scoop out the potato (remember to keep a small potato border so that the walls have stability for the filling). Continue with the rest of the potatoes and place the shells on a baking sheet. In a separate bowl, mash the removed potato filling with the butter (this is best to do when the filling is still warm so the butter will melt). Once at the desired consistency, add the sour cream, garlic, parmesean and salt and pepper. Taste for seasoning and add more if needed.

Stuff each potato shell with the filling until no filling remaining. You want those extra potatoes for extra filling, so heap on the filling. Once they are all filled, sprinkle with parsley and paprika. You can cover and chill these until ready to use (you can do this up to a day ahead) or bake at 375 degrees for 20-25 minutes or until hot and bubbly.

The best part of this recipe is that there is really no exact recipe. You can add what you like, take away what you don't or even add more. That and you can adjust for larger or smaller batches too. No need to be exact here! You can spice it up too and try different flavors using russet potatoes following the same technique but adding cheddar cheese and green onions instead (another family favorite!). Super easy and super delicious. I promise that when you make these, they will soon be apart of your families favorites too!

Ode to Roasted Garlic

Tonight is one of those nights where you are so pooped from work that nothing sounds good for dinner and you definitely do not want to cook anything. I'm sure you have these nights too. So, as I sit here writing this evening, I am diving into a huge bowl of Trader Joes Honey O's and let me tell you, they taste SO good. Maybe it's because I haven't had cereal in ages, but sometimes you have to spice it up and have cereal for dinner. At least this counts towards my rule of having breakfast for dinner at least once a week. 

Even though this cereal is pretty much all I can think about right now, I can't express to you how much I love garlic. If you are thinking you don't like the strong flavor, you definitely need to try roasting garlic. Roasting the garlic brings out the sweetness and takes away that sharp flavor that many people find appalling. Not me though. Roasting garlic gives you a gateway to use it in so many ways. You can use it to make great garlic bread, use it as a pizza sauce (or mix it in the sauce), mash it up and put it on some toasty bread, use it as a paste on cooked meat for extra flavor, mix it up with some softened butter and herbs to make a compound butter, and even add it to sauces, dips or dressings. Or, if you're like me, you can just mash it up and eat is straight out of the bowl. Don't worry, I did not add any to my cereal. I'm not that crazy.

Roasting garlic is so so so super easy. All you need is garlic bulbs, olive oil, salt and pepper (optional) and foil. See, super easy peasy. Once you start roasting garlic, you'll see what I mean about how good it is and how well is goes with just about everything.

less than five ingredients

cut each bulb to expose the garlic

drizzle olive oil and sprinkle salt and pepper

wrap them up. ready for the oven!

look at that roasted garlic. YUM.

squeezing out the garlic. note - don't do this right after the garlic comes out of the oven. wait at least 30 minutes. that and you might need to use a paper towel to help since the garlic papers are a little sticky

creamy delicious smashed roasted garlic.

Roasted Garlic

Garlic (as many bulbs as you want)

Salt & Pepper (to taste)

Olive Oil (about 1 Tablespoon per garlic bulb)

Cut each bulb in half to expose garlic. Drizzle with olive oil and sprinkle salt and pepper (optional). Wrap each bulb separately with foil and place in a 400 degree oven for 45-60 minutes. Remove garlic from oven and let cool in the foil for at least 30 minutes. Squeeze garlic to remove the garlic cloves and mash into a paste.

Are you ready to make this now? Just think of all the possibilities. Plus, garlic has great health benefits too! When I'm feeling a cold coming on, I always make sure to eat more garlic or take garlic pills. Just be careful to not eat too too much, it does have its side effects if you know what I mean (and I'm not talking about bad breath). I'm sure you all wanted to know that. On another note, stay tuned for a great recipe this week using roasted garlic. I know you'll love it as much as I do!

Breakfast Quinoa - Part Two

Since the first breakfast quinoa recipe was so delicious, I thought I'd try to mix up the flavors (so I don't get bored with eating the same flavors for a week straight) and try a new spin on the hearty breakfast grain. There are not a whole lot of recipes out there for breakfast or sweeter quinoa, so it look me awhile to find one that was different then the cinnamony apple one I previously made (most of the recipes I found looked scrumptious, but were all savory and more for lunch or dinner). I ended up finding a blog where this woman decided to take a monthly vegan challenge (I'm thinking I should try this - who wants to join me?) and she had a breakfast quinoa recipe that sounded fabulous. I already had everything in the fridge and pantry, so why not, right?

It has orange zest, orange juice, almond milk, bananas and more! If that doesn't scream breakfast, then I don't know what does! At first it sounded a little strange adding smashed bananas with a little bit of maple syrup, but it was surprisingly tasty and kind of had the flavor of an Orange Julius. Does anyone remember that place? Do they even still have them in malls? Mmm Orange Julius. It has a creamy flavor and you can definitely taste the bananas. Plus, you can't even taste the maple syrup. It just adds a nice subtle sweetness in the background. And the crunch of the almonds, yum! If you like a citrus punch in the morning, this one is for you!

good morning!

zesty zest zest swimming around

bananas mashed and ready to swirl into the cooked quinoa

boiling oj, milk and quinoa. time to cover with a lid.

all packed up and ready to go for a grab and go breakfast.

Breakfast Quinoa (slightly altered from happyhealthymama.com)

Serves 3-4

1 cup quinoa

1 1/2 cups milk (I used light vanilla soy, but you can use whatever milk you have on hand)

1/2 cup orange juice

zest from one orange

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

generous pinch nutmeg

2 bananas, mashed

1 tablespoon pure maple syrup

1/2 cup slivered or sliced almonds (or nut of your choice)

In a small sauce pan, bring the milk, orange juice, and orange zest to a boil.  Stir in the vanilla, cinnamon, nutmeg, cloves, and quinoa.  Reduce heat to medium low, cover, and cook for 15 minutes or until done and all liquid has been absorbed.  In a small bowl, mash your banana.  Stir in the maple syrup and set aside. Remove quinoa from heat and stir in banana/maple syrup mixture.  Sprinkle with almonds and serve.

After all is said and done, this breakfast quinoa is another winner. But, if I had to choose between this one or http://stracciatellabella.blogspot.com/2011/07/breakfast-edition-hot-apple-quinoa.html, I would probably have to go with the latter. Although, the orange zest brings such a summery brightness. Oooh, so hard to choose! I'm just a lover of apples and cinnamony goodness, so I think I have to go with that one. It reminds me of fall and curling up with a blanket and a good book on a cold morning.  Try them both and see which one you like better. I bet you'll have just as hard of a time choosing which one you'd like to have as your favorite!