You ever have one of those days where everything that can go wrong does go wrong? Yes, of course you have. We all have. So then you'll understand why I need to keep this short and sweet. Because its been one of those days.
     I burned two batches of Salted Caramel, and my hand. A third batch seized up on me. I forgot to take my usual step-by-step photos of my recipe progress. When I did take photos, I dropped my backdrop on top of my newly frosted cupcakes. And I dropped half my cupcakes on the ground. (Cupcakes always land Frosting-Side-Down, in case you were wondering.) Still, I managed to salvage enough of the day to share this recipe with you.
     Even in Hawaii, I still crave the cozy snugness of winter. And nothing says winter like some cool-to-cold weather (check), fuzzy socks (check), and the scent of cinnamon drifting through the house (check.) So today I whipped up a batch of Snickerdoodle Cupcakes and topped them off with some Maple Cinnamon Buttercream Frosting.  Is your mouth watering yet?

     Seriously, there is no magic trick to these delicious cupcakes. Combine your wet ingredients in one bowl; set aside. Combine your dry ingredients in another bowl; set aside. Slap it all together, gently and without overmixing, and spoon the batter into a cupcake tin. Bake at 375*F for about 13-15 minutes, until lightly golden brown or until it passes the "Toothpick Test." Let them cool while you whip up some frosting.
    I went with a Maple Cinnamon Buttercream.  American Buttercream, in my opinion, is the easiest of all frostings to master. I rarely use a recipe. Usually I prefer the taste test method. Cream some softened unsalted butter. Add a pinch of salt, and some vanilla extract. Add 2- 4 cups of powdered sugar, depending on how much frosting you need. Add your flavorings, (Maple Syrup and Cinnamon, in this case) and add milk or heavy cream as needed until you reach your desired consistency.
    See, so easy it makes you wonder how I had such a rough day. What can I say- I had a lot of blonde moments today. Now, forgive me for having to run. I have a floor to mop, a kid to bathe, and dinner to cook! 

     When I was a kid, our family was guaranteed to dine out at least one meal a week. Occasionally, my parents would get tired of our whining and let my brother and I choose the restaurant. Nine times out of ten, I chose Shoney's, which was an institution where I grew up. I didn't choose it based on their bright colors, the Big Boy out front, or even for the delicious French Fries. I chose it based on their amazing desserts, especially the Strawberry Pie.
     If you've never had it, you're probably wondering how good it can really be. Well, I'm here to tell you that its amazing! I even have a story to back up that claim. On one of our jaunts to the restaurant when I was about 8 or 9, in my sugary haze I mentioned to the waitress taking our order that I was just there for the pie. She laughingly told me that she had many regulars who came in weekly just to order an entire Strawberry Pie to take home with them. I'm sure my eyes must have been as big as saucers. You could order AN ENTIRE PIE!!! My parents quickly attempted to shut me down, and normally I was the better-behaved of their two children. But this waitress had planted the seed, and I wasn't about to give up.  I wanted my very own pie. I pleaded, whined, and pouted through the entire meal. And when that didn't work, and it looked like we were about to leave without my pie, I pitched the biggest tantrum of my childhood. A full-on HISSY fit. And, probably due to their shock at their first-born screaming like a two-year-old, my parents gave in and bought me AN ENTIRE PIE of my very own.
     As an adult, I still loved the Strawberry Pie. But it was getting harder and harder to find a Shoney's in all of the different that I've lived. Since its frowned upon for adults to pitch tantrums, I sweet-talked someone who worked there into giving me a version of the recipe. (Bear in mind, this was a million years ago, before you could just browse the internet for your favorite recipes.) This recipe was one of the first desserts I ever made, long before I learned how to bake. I've had it so long that the index card its written on is faded, stained, and dog-eared. I've made it at least twice every summer since I had my first apartment (we won't discuss how long ago that was), and the only thing that's really changed is that I know how to make a homemade pie crust now, and that I'm slightly more willing to share.