I often go to World Market for ingredients. In fact, it’s my go–to place for high quality baking chocolate and chocolate chips, spices, vanilla beans, and vanilla extract. They have a huge selection of spices and at the best prices I’ve found in any store. Most of their large jarred spices are $3.99 and their spice jar refills range anywhere from $1.99-$2.99. Their vanilla beans are also cheaper than any other vanilla beans I’ve found in stores; I’m talking at least a $5 savings!
In fact, they currently have an amazing sweepstakes partnered with HGTV going on right now! Here are the details:
HGTV Passport to Style Sweepstakes
- Grand Prize package includes: A $10,000 World Market shopping spree and design consultation with an HGTV Designer
- There will also be 3 runner up prize winners that will each receive a $1,000 World Market gift card!
- The HGTV Sweepstakes runs from September 22, 2012 until October 26, 2012.
- If you share the sweepstakes with 5 of your friends (via FB share or email) you can receive 5 additional bonus entries. This is part of the registration process when entering. Users can also enter daily for more chances to win.
- Enter online at http://worldmarketsweeps.com or https://www.facebook.com/
World market isn’t just for ingredients and specialty foods; they also carry super cute seasonal décor, dishes and even furniture.
On my most recent trip to World Market, I picked up a few items that inspired me to make two amazing fall recipes: Sweet Potato Cupcakes with Brûléed Buttercream and Wassail. See below for these recipes!
Brûléed Sweet Potato Cupcakes
NOTE: This recipe makes a lot of cupcakes, luckily this recipe halves well if a smaller number is what you’re looking for.
If you don’t pile on the frosting like I do (see pictures), you could probably halve the frosting recipe.
For the Cupcakes:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
1-15oz can sweet potato purée
3 tablespoons dulce de leche (or you may substitute honey)
1⁄3 cup hot water
For the Brûléed Buttercream Frosting:
1 ½ C unsalted butter (3 sticks), at room temperature
22 ½ oz. (or 3 small containers) of marshmallow Fluff
2 teaspoons vanilla extract
7-8 cups powdered sugar, sifted
For the Cupcakes:
Preheat the oven to 350˚F. Line standard-sized cupcake pans with paper baking cups, or grease pans with butter if not using baking cups. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition. Mix in the sweet potato puree and dulce de leche. Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, and then gradually add 1/3 of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by 1/3 of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to over mix the batter so the cupcakes will bake up light and fluffy.
Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are 2/3 full. Bake for 18-20 minutes (start checking at 16 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely before frosting.
For the Frosting:
Beat the sugar on medium speed for about a minute, or until light and fluffy. Add the marshmallow Fluff and vanilla and beat on medium-high speed until combined. Start with 1 cup of powdered sugar and add it to the bowl. Mix until combined. Keep adding the sugar, a cup at a time until the desired consistency is reached, about 7-8 cups of powder sugar. Once the desired consistency has been reached, beat on high speed for 2-3 minutes.
Frost the cupcakes using a piping bag and a large round tip. ***Chill frosted cupcakes in the fridge at least 2 hours before you Brûlée*** (this will give the frosting time to harden; if you don’t you’ll have a melted mess on your hands).
To Brûlée (optional):
Using a culinary torch, torch each cupcake until desired caramelization has occurred.
Makes about 30-32 cupcakes
Source: cupcakes adapted from this recipe and the frosting is a Food Folks and Fun original!
There’s nothing like a hot cup of Wassail to warm the soul on a cold, autumn day. Not only does it taste heavenly, it also fills your house with delicious fall aromas.
1-1.5 liter bottle Martinelli’s Apple Cider
2 cups orange juice
2 cups water
1/2 cup sugar
1/8 teaspoon ground ginger
1/8 teaspoon allspice
2 cinnamon sticks
1 tablespoon whole cloves
3 tablespoons dolce de leche (optional)
Freshly grated nutmeg for garnish (optional)
Whipped cream for garnish (optional)
Place all ingredients in your slow cooker and whisk just to combine. Cook on HIGH for 3 hours and give the mixture a final whisk. Garnish with whipped cream and freshly grated nutmeg if desired, serve.
Makes 10-12 servings
Source: a Food Folks and Fun original!
Disclosure: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™, but all my opinions are my own.