COMPETING PRIORITIES

Savannah State was our second opponent this year.  It was also the second week of juggling a busy Saturday schedule, fitting in pee wee football and FSU football.  On top of the football overload, we were hosting  my Dad and Stepmother.  They were excited to come watch Mack on Saturday then head to our family reunion on Sunday.  Busy weekend, but it should be fun.

In honor of our southern opponents, I decided on Pecan Pie Cupcakes.  I found a good, new recipe for the cupcakes and went back to a frosting recipe I had tried last year.  The cupcakes had a 'filling' that was baked and then dropped into the batter.  Sounded interesting.

I mixed up and baked the cupcakes and prepared the frosting on Friday evening.  The frosting was a recipe that required a lot of stirring and cooking.  Lots of sugar, butter, and sweetness.  The frosting needed to set up overnight, so I got up early on Saturday to finish.  I must not have cooked it long enough.  It did not thicken to frosting consistency.  It was a runny, gooey mess.  A sweet mess, but a mess nonetheless.  The same problem happened last time.  I won't give up, but for the third try, I really need to do some homework.  More chemistry with this one.

The filling on the top.

The frosting cooking on the stove.

This week's tailgate was going to be the 'C Team'.  T and J were not coming.  Big Dave and Kathi were not coming.  As the day dawned, it also became clear that the weather was not going to cooperate.  Rain, rain, rain.

Mack's game was at 1pm and the Noles were set to kick off at 6pm.  I agreed to pick up Susan and take her to the tailgate and home afterwards.   I picked her up and safely delivered her, the tables and tents, and of course the cupcakes.  It had not started raining yet.  We hoped it may hold off.  We hoped.

I was on my way to Mack's game and more drama.  My car started overheating.  The temperature went up, the A/C went weak, and the MPG was dropping sitting still.  Absolutely still and the MPG was moving.  Either I had gremlins or it was overheating.

I made it to the game and made arrangements to borrow Bill's truck.  I could still make it to the tailgate for a bit.  I thought...

As I was pulling in to Mack's game, it started to rain.  As the game progressed, it would rain and stop, rain harder, then stop.  The wind was wicked.  We had to hold down the tent to keep it from blowing away.  The boys kept playing.  They did not mind the rain at all.  Mid way through the 3rd quarter, the lightening came and the game stopped.

The day was was not turning out to be a day to be outside.  With the rain and car problems, we wound up not going back to tailgate and not going to the game.  We dried off and decided to enjoy a meal out.  The Noles managed to run up the score 55 to 0, with their game being called because of lightening in the 3rd
quarter.  What a coincidence.

Some of the cupcakes were enjoyed at the tailgate, but the majority made it to the family reunion on Sunday.  None made it back home from there.  We enjoyed visiting with family members we had not seen in years and others we had never met, and paid our respects to those we've lost.  We drove the back roads of Grady and Decatur counties.  Dad had literally a drive down memory lane.

Sometimes the best laid plans do not come to pass.  You make arrangements and prepare and something more powerful than you corrects your course.  Go with the flow, take the back roads, and enjoy the ride.

Angie

Now for the recipes...

Pecan Pie Cupcakes

Ingredients:

For the Pecan Pie Filling

·         1/4 c. sugar

·         2 Tbsp. all purpose flour

·         1/3 c. light corn syrup

·         1 Tbsp. honey

·         1 egg

·         3 Tbsp. melted butter, unsalted

·         1 Tbsp. bourbon (optional)

·         1/2 tsp. vanilla

·         1/3 c. chopped pecans

For the Cupcakes:

·         1 & 1/3 c. all purpose flour

·         1 tsp. baking powder

·         1/4 tsp. salt

·         1 c. firmly packed dark brown sugar

·         1/2 c. sugar

·         1 stick unsalted butter, softened

·         2 large eggs, room temperature

·         1 tsp. vanilla

·         1/2 c. milk

Directions:

·         Preheat the oven to 350 degrees F.

·         Line two cupcake pans with paper liners (24 total).

For the Pecan Pie Filling:

·         In a medium bowl, mix together the liquid ingredients with a spoon.

·         Stir in sugar and flour.

·         Stir in pecans.

·         Pour into a small baking dish.

·         Bake for 15 minutes, stirring gently half way through.  The filling will be thick but still fluid.

For the cupcakes:

·         In a small bowl, whisk together flour, baking powder, and salt.  Set aside.

·         In the bowl of a stand mixer, combine sugars and butter together on medium-high for 2-3 minutes.

·         Add eggs and vanilla and beat until combined.

·         Add flour mixture in 3 additions, alternating with the milk in 1 addition, beating on low speed until just combined.

·         Fill cupcake liners 1/2 full with the cupcake batter.

·         Place a scoop of Pecan Pie Filling into each cupcake.

·         Bake for 18-20 mins. or until a toothpick inserted in the center of a cupcake comes out clean.

·         Let cupcakes cool in pans for 5 minutes then transfer to wire racks to cool completely.

·         Frost with Pecan Pie Frosting.

·         Garnish with whole or chopped pecans.

Makes 24 cupcakes.

Pecan Pie Frosting

Ingredients:

·         1 c. firmly packed dark brown sugar

·         1 c. dark corn syrup

·         1/2 c. cornstarch

·         4 egg yolks

·         1 c. heavy whipping cream

·         1/4 tsp. salt

·         4 Tbsp. butter

·         1 tsp. vanilla

Directions:

·         Whisk together first six (6) ingredients in a heavy saucepan.

·         Bring to a boil over medium heat, whisking constantly.

·         Boil, whisking constantly, 1 minute or until thickened.

·         Remove pan from heat and stir in butter and vanilla, whisking until butter melts.

·         Place a sheet of plastic wrap directly on surface of mixture to prevent film from forming.

·         Chill about 3 hours or until thick.

Makes 4 cups.