Mardi Gras Cupcakes

Mardi Gras Cupcakes

February 20, 2012 by · Leave a Comment

Tomorrow, I’ll be ON THE RADIO!!!!  AFN Bavaria here in Germany is hosting me for a 2 hour segment to talk cupcakes and baking!  And, well… since it’s Mardi Gras tomorrow, I thought it’d be a perfect reason to make some party cupcakes!

Since I needed to color the batter, I needed a basic white base to start with.  So, I whipped up a simple vanilla buttermilk cupcake.  But… you know me, nothing I do is ever basic.  These cupcakes have my favorite Madagascar vanilla beans, buttermilk and some added sour cream for flavor.  There is nothing basic about the flavor of these bad boys!

I topped them with a cinnamon cream cheese frosting and them embellished them with some fun sprinkles and mini cupcakes made with pb cups.  Topsy Turvy Cupcakes!

These cupcakes will be READY TO PARTY tomorrow morning!  I hope the radio station is ready for the sugar rush!

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Mardi Gras Cupcakes

Rating: 5

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen cupcakes

These cupcakes are ready to PARTY for Mardi Gras!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel (I used Wilton brand)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake pans with white liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. While that is creaming, sift together the flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, whisk the eggs. Add the buttermilk, vanilla beans, vanilla extract and sour cream. Whisk until combined. It will look lumpy, which is okay.
  5. Add the wet mixture to the butter/sugar and mix on medium speed. Scrape the sides of the bowl and make sure everything is incorporated. NOTE: It will look curdled. DO NOT FRET! It will smooth out once you add the flour.
  6. Add all the flour at once and mix on low to medium speed until smooth. Don't over mix!!
  7. Separate batter evenly into three bowls.
  8. Add food coloring and mix until uniform in color.
  9. Using a tablespoon, scoop one color into the liner against one edge. Quickly, scoop the second color next to/overlapping the first color. Finally, add the third color. NOTE: By the time you get to scooping the third color, you should still be able to see a 1/3 of the bottom of the liner.
  10. Add another smaller scoop of each color until the liners are 1/2-2/3 full. NOTE: Do not fill these more than 2/3 full. They puff up nicely and you don't want overflow!
  11. Bake 18-20 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  12. Cool in pans for 7-8 minutes before removing to a wire rack to cool completely before frosting and decorating.
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Cinnamon Cream Cheese Frosting

Rating: 5

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: Enough to frost 2 dozen cupcakes

Is there anything better than cinnamon and cream cheese together?

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Rolo candies
  • Mini Reese's peanut butter cups

Instructions

  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. 1/4lb at a time, add the powdered sugar. After the first addition, add the vanilla extract and cinnamon. Beat until smooth.
  3. After the next additions of powdered sugar, add whipping cream and beat on high until smooth. After the last addition of sugar, add enough cream until you get your desired consistency.
  4. Add the pinch of salt and beat on high for 5 minutes.
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How to assemble Mardi Gras cupcakes

Ingredients

  • Baked & cooled Mardi Gras cupcakes
  • Cinnamon Cream Cheese frosting
  • green, purple and yellow sprinkles and rainbow jimmies
  • Mini Reese's peanut butter cups
  • piping bag with star tip
  • purple food coloring gel

Instructions

  1. Reserve 1/2 cup of frosting and tint with purple food coloring gel. Put it in a piping bag with a small star tip. Set aside.
  2. Using the white frosting and a large star tip, pipe a swirl of frosting on top of each cupcake. Embellish with sprinkles and jimmies.
  3. Put a swirl of the purple frosting on top of the Reese's pb cups and embellish with sprinkles and jimmies. (You want it to look like a mini cupcake.)
  4. Place a pb cup on top of each cupcake, off center.
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http://javacupcake.com/2012/02/mardi-gras-cupcakes/

Filed Under: buttermilk, candy cupcakes, cinnamon buttercream or frosting, cream cheese, cupcake recipes, cupcake toppers, decorating ideas, featured, frosting and icing, holiday, Madagascar vanilla beans, Mardi Gras, novelty cupcakes, recipes, seasonal, seasonal and holiday cupcakes, tips & tricks, vanilla, vanilla cupcakes
Lemon Raspberry Tart Pie

Lemon Raspberry Tart Pie

February 19, 2012 by · 2 Comments

I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons.  I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!

I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert.  This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.

It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool.  Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set.  Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries.  But, let’s not get too carried away with ourselves!

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Nilla Wafer Pie Crust

Rating: 5

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 1 9in pie crust

Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!

Ingredients

  • 50 Nilla Wafers
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar, heaping

Instructions

  1. Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
  2. Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
  3. With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
  4. Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
  5. Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
  6. Bake for 7-8 minutes.
  7. Remove to a wire rack while you make your filling.

Notes

If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.

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http://javacupcake.com/2012/02/lemon-raspberry-tart-pie/

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Lemon Raspberry Tart Pie

Rating: 5

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 3 hours, 30 minutes

Yield: 1 delicious Tart Pie

Not quite a tart.... not quite a pie... but quite definitely delicious!

Ingredients

  • 6 large eggs, room temperature
  • 1 1/2 cups sugar
  • Zest of one lemon
  • 2/3 cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
  • scant 1 cup heavy cream

  • 1 pre-made Nilla Wafer pie crust
  • 1 cup raspberry jam, warmed
  • 4oz white chocolate, melted

  • fresh whipped cream
  • fresh raspberries

Instructions

  1. Preheat oven to 375 F degrees.
  2. In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
  3. In a large bowl, whisk together the eggs until just combined.
  4. Add the sugar and lemon juice and whisk until incorporated.
  5. Gently fold in the heavy cream.
  6. Pour mixture into pre-baked Nilla Wafer pie crust.
  7. Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.
  8. Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
  9. Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
  10. Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
  11. Place back in the refrigerator for 30 more minutes.
  12. Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
  13. Store in refrigerator.
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http://javacupcake.com/2012/02/lemon-raspberry-tart-pie/

Recipe inspired by Just Jenn &  Gourmande in the Kitchen

Filed Under: desserts, featured, jelly and jam, lemon, pies and tarts, raspberry, recipes, tarts
Layered Banana, Nutella & Strawberry Muffins

Layered Banana, Nutella & Strawberry Muffins

February 17, 2012 by · 2 Comments

I borrowed this picture from http://thepastathemeatthecheesethesauce.blogspot.com/ because it looks exactly like what I ate!

Here in Germany, crepes are very popular.  I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit.  How good could that be?

But… then I moved here and they are everywhere!  There is always at least one crepe stand at every market, festival or event we go to!  Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order.  The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!

Oh. My. Nom.

I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.

How do I go from crepes to muffins?  Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them!  I haven’t made a muffin in a while… so WAH LAH! This creation was born!

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Layered Strawberry, Banana & Nutella Muffins

Rating: 5

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen muffins

Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 Tbsp + 1 tsp baking powder
  • 1 cup sugar

  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk (If you don't have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
  • 2 tsp vanilla extract

  • 1 1/2 cups fresh strawberries, chopped/diced
  • 2 ripe (but not mushy) bananas, thinly sliced
  • 1/2 cup (more or less) Nutella

  • Sugar - for topping (course ground if you have it, like turbinado)

Instructions

  1. Preheat oven to 350 F degrees. Line a muffin tin with liners.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
  3. In a large bowl, whisk together oil, eggs and vanilla together.
  4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
  5. Gently fold in the strawberries.
  6. Place two banana slices at the bottom of each liner.
  7. Drizzle or pipe 1/2 Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas... much easier than spooning.
  8. Fill the liners with the batter 2/3+ full, making sure to get strawberries in each cup.
  9. Top each muffin with a generous sprinkling of sugar.
  10. Bake muffins for 20-22 minutes or until a toothpick comes out clean.
  11. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can... but I'd suggest letting them cool for at least 30 minutes so the Nutella has time to set up... they are a bit gooey on the bottom! BUT SO YUMMY!
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Filed Under: banana, Nutella, perfect for spring, recipes
Java Cupcake + ZipList = Awesomeness!

Java Cupcake + ZipList = Awesomeness!

February 16, 2012 by · 1 Comment

I’m pleased to announce that Java Cupcake has teamed up with ZipList to make your life easier and more fun!

ZipList is an online recipe box to our save recipes and help you create shopping lists from those recipes you save!

What does this mean for us?  You’ll notice that each new recipe that’s posted will be formatted using ZipList and will include a button to “Save Recipe”  or “Print Recipe”.

Saving  recipes using ZipList is easy… all you need to do is sign up for ZipList (it only takes 2 minutes) and then press the “Save Recipe”  button each time you love a recipe!

 

Using this great new feature will allows you to easily save your favorite recipes from Java Cupcake to your own online recipe box!

So stay tuned for more fun new ZipList additions to JavaCupcake to make your baking life better!

 

 

Filed Under: ZipList
Happy Valentine’s Day! Red Velvet Love Cupcakes

Happy Valentine’s Day! Red Velvet Love Cupcakes

February 14, 2012 by · 1 Comment

I had a little bit of extra Red Velvet batter when I made an order for mini’s recently,  so I decided to dress up a full size cupcakes for Valentine’s Day.

First, I used my favorite red and white liners from Sutton Gourmet Paper that owner Kellie sent me.  Seriously, these make any red and white cupcake so much more beautiful.  They hold their color so well… I just love them!

Second, I filled those awesome liners with my recipe for Red Velvet cake… which, I think I’ve pretty much perfected.

Third, I topped them with a simple cream cheese and vanilla bean frosting.

Finally, I added the cutest red heart sprinkles… making these the perfect Valentine treat!

Here’s to wishing all of my fantastic readers a very

HAPPY VALENTINE’S DAY! 

Please know how much I love each and every one of you and truly am thankful for your love and support over the years!

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Cream Cheese & Vanilla Bean Frosting

Rating: 5

Prep Time: 2 minutes

Total Time: 15 minutes

Yield: Enough to frost 12+ cupcakes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • the seeds from one Madagascar vanilla bean
  • 1 tsp vanilla extract
  • 1lb powdered sugar
  • 1/4 cup Madagascar vanilla bean cream (recipe for this cream can be found here)
  • pinch of salt

Instructions

  1. Cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla bean seeds and vanilla extract. Scrape the sides of the bowl.
  3. Mix in the powered sugar and salt.
  4. Add enough of the cream until you get the consistency you desire and mix until incorporated. Scrape the sides of the bowl.
  5. Beat on high for 4-5 minutes.
  6. Pipe swirls on you the cupcake and top with red hearts.
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http://javacupcake.com/2012/02/happy-valentines-day-red-velvet-love-cupcakes/

Filed Under: cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, holiday, Madagascar vanilla beans, recipes, red velvet, valentine's day, velvet cupcakes
Frosted Sugar Cookies for Valentine’s Day

Frosted Sugar Cookies for Valentine’s Day

February 13, 2012 by · 8 Comments

One of the things I baked this weekend as a part of the Valentine’s Day Love Boxes I made were my favorite sugar cookies frosted and decorated.  I make these cookies several times a year and I devour at least a dozen of them myself every time.

I’ve posted the recipe before (Spring Sugar Cookies) for the cookies, but have since then added my own homemade buttercream to the mix instead of a jar of pre-made frosting.

So, here they are together… my favorite sugar cookie recipe with my favorite vanilla buttercream recipe.

These cookies are full of flavor, soft, and puff up perfectly when baking. The frosting, it’s smooth, creamy and so delicious!!

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Roll & Cut Sugar Cookies

Prep Time: 1 hour, 15 minutes

Total Time: 2 hours

Yield: 5-6 dozen cookies (depending on cookie cutter size)

Ingredients

  • ¾ cup shortening
  • ¾ unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 tsp almond extract
  • 5 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • heart shaped cookie cutters

Instructions

  1. In the bowl of an electric mixer, cream together the butter and shortening.
  2. Add the sugar, eggs, and almond extract and mix on high until light and fluffy – about 4-5 minutes.
  3. In another bowl, whisk together the flour, baking powder and salt.
  4. Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
  5. Cover and chill at least 1 hour.
  6. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  7. Roll dough ¼ inch thick on lightly floured surface. Cut with cookie cutter and place on baking sheet.
  8. Bake 6 to 8 minutes or until cookies are a delicate golden color. NOTE: Mine only take 6 minutes! Do not let the edges get too brown, you want the bottoms to just barely start to turn a golden color.
  9. Remove immediately from pan to a wire rack to cool completely before frosting.
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http://javacupcake.com/2012/02/frosted-sugar-cookies-for-valentines-day/

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Perfect Vanilla Buttercream

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: Enough to frost 5-6 dozen cookies with left-overs

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • the seeds of one Madagascar vanilla bean
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2lbs powdered sugar
  • 1/4-1/2 cup Madagascar vanilla bean infused heavy whipping cream (Recipe here)
  • pink food gel – optional
  • sprinkles – optional

Instructions

  1. In the bowl of a stand mixer, cream together the butter and cream cheese.
  2. Add the vanilla extract and vanilla bean seeds and mix until combined.
  3. 1lb at a time, add the powdered sugar. Begin on low speed and increase speed until mixture becomes smooth. Make sure to scrape the sides of the bowl.
  4. After each addition of sugar, add 3-4 tbsp of cream. Beat on high to combine.
  5. Add as much cream as you want until you have a smooth, spreadable consistency. NOTE: I like to make this buttercream a little thinner than what I’d make if I was using it for cupcakes, so I add more cream.
  6. Once you have your desired consistency, beat on high for 4-5 minutes.
  7. If you want to tint the frosting, add as much gel as you want until you get the color you need. Scrape sides/bottom of bowl to make sure it’s all uniform in color.
  8. Frost cookies and decorate with sprinkles!
  9. EAT!
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Filed Under: almond extract, buttercream, buttercream, cookies, frosted cookies, frosting and icing, recipes, sugar cookies, valentine's day, vanilla, vanilla frosting
Giveaway: Cupcakes, Cookies, & Pie, Oh, My!

Giveaway: Cupcakes, Cookies, & Pie, Oh, My!

February 9, 2012 by · 47 Comments

To celebrate the month of my birthday… I’m giving a way a brand new copy of the newly released book:

“Cupcakes, Cookies, & Pie, Oh, My!” by Karen Tack & Alan Richardson

The publishers of this book were kind enough to send me a copy and I’d love to share it with you!

The more entries you submit, the bigger chance you have to WIN…  all you have to do is fill out the form below!


a Rafflecopter giveaway

Filed Under: contests/giveaways
Mocha Mocha Cupcakes

Mocha Mocha Cupcakes

February 8, 2012 by · 5 Comments

I had an order for a client today for some decadent Mocha cupcakes.  Mmmm coffee and chocolate… you really can’t go wrong with that combo. I decided that I would take my new favorite chocolate recipe that normally calls for the use of a Guinness beer and sub that for brewed coffee to create more of a mocha flavor.  I then topped the cupcake with a basic chocolate buttercream but threw in a little bit of cream cheese for some extra tang and smoothness. Really though, this recipe for chocolate cupcakes I’m finding to be very versatile and it creates a moist, dense cupcake… every time! So although this post is short and sweet…  these Mocha Mocha cupcakes are FULL of flavor!  YUM!

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Mocha Mocha Cupcakes

Rating: 5

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter
  • 1 1/4 cup strong brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 tbsp espresso powder (HEAPING tbsps!)
  • 2 eggs
  • 2/3 cup buttermilk (if you don’t have buttermilk, add 1tbsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes)
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  3. In a medium sauce pan over medium-high, heat and whisk the butter and brewed coffee together until the butter has melted.
  4. Whisk in the cocoa powder and espresso powder and heat until simmering. You want the mixture to thicken, but not boil. Remove from heat and cool slightly.
  5. While the chocolate/butter mix is heating/cooling, in a large bowl, whisk together the eggs and milk.
  6. SLOWLY pour the chocolate mix into the egg mix, whisking constantly. NOTE: Add only a couple tbsp to temper the eggs. You don’t want to add so much hot liquid too quickly, it will cook the eggs. Scrape the sides of the bowl to make sure everything is incorporated.
  7. Whisk the flour/sugar into the wet mixture in two parts. Whisk about 50 strokes.
  8. Fill cupcake liners 2/3 with batter.
  9. Bake 18-19 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  10. Let cupcakes cool in pan for 4-5 minutes before removing to a wire rack to cool completely.
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Mocha Mocha Buttercream

Rating: 5

Prep Time: 5 minutes

Total Time: 20 minutes

Yield: Enough to frost 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 2lbs powdered sugar
  • 1/4 cup whipping/heavy cream
  • pinch of salt

Instructions

  1. Cream together the butter and cream cheese.
  2. Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  3. Mix in the powdered sugar in two parts. Add a few tbsp of heavy cream after each addition. Beat on high until smooth.
  4. Mix in the salt. Scrape sides of the bowl.
  5. Add the remaining heavy cream until you get the consistency and texture you want.
  6. Beat for 4-5 minutes on high.
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Filed Under: buttercream, chocolate, chocolate cupcakes, chocolate frosting, Coffee, coffee cupcakes, cupcake recipes, featured, frosting and icing, mocha frosting, recipes
Cake Batter & Pudding Cookies

Cake Batter & Pudding Cookies

February 7, 2012 by · 5 Comments

 

Box mixes are a huge NO NO in my kitchen!  I do not use them to make any of my cakes or cupcakes… EVER.   I am a strictly a “from-scratch” kinda baker.

BUT… I kept seeing pictures for Cake Batter cookies on Pinterest and I kept thinking to myself that I needed to try them.  The box mix wasn’t the main ingredient so it must be in there just add some flavor and texture.

So, I bit the bullet and bought a box of yellow cake mix.

*sigh*

I know… I almost feel like a traitor as a baker.  That was until I saw how amazing the cookies turned out and I understood.

These cookies are light, fluffy and FULL of yummy flavor.  The dough was pretty stiff, so I wasn’t sure how they’d turn out… but seriously, they are super yummy!  They’d be perfect for anyone who just wants a simple cookie without any fuss!

Cake Batter & Pudding Cookies
Makes 3+ dozen cookies

3/4 cup (12 tbsp) unsalted butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 oz) package JELL-O French Vanilla instant pudding mix
3/4 cup yellow cake mix
2 eggs
1 tsp vanilla

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1 1.25oz jar of star sprinkles (or any shape you have on hand)

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars.
  4. Add the eggs and vanilla, scrape the sides of the bowl and mix on high until smooth.
  5. Mix in the pudding mix and cake mix and beat on high until incorporated.  (About 30 seconds.)
  6. Add the flour mixture and mix on medium-high until combined.  NOTE:  Dough will be thick!
  7. By hand stir in all but 2 tbsp of the sprinkles into the dough.
  8. Roll 1in. balls of dough and place onto cookie sheet at least 1-2 inches apart.
  9. Using the reserved sprinkles, press a few stars on top of each ball.  This will ensure that you can see that there are sprinkles baked into the cookies!
  10. Bake for 10-12 minutes, rotating pan after 8 minutes.
  11. Let cool on pan for 1 minute before removing to a wire rack to cool completely.
  12. Serve with milk and enjoy!

Filed Under: cake batter, cookies, pudding, recipes
Baked Sour Cream Doughnuts

Baked Sour Cream Doughnuts

February 7, 2012 by · 5 Comments

A couple weeks ago I bought my first set of doughnut pans and I’ve been waiting for a reason to make them.  But then I realized, do I really need a reason?  hehe  So tonight, my husband requested I make him sour cream doughnuts (they’re his favorite) to bring to work tomorrow to share with the office.

I searched the internet and didn’t really find a recipe that stood out to me as being simple enough for a first go-round with these pans but yummy enough to be successful.  So, I took inspiration from a few places and came up with my own recipe.

I made these three ways… first I shook them in cinnamon-sugar and second, I dunked them in glaze and third, I dunked them in glaze and sprinkles.

I think for my first round of baked doughnuts using these pans, they turned our pretty good! I’m not sure if they’re going to make it to my husbands work tomorrow! HA! :)

PS…. I even dressed a few of the mini’s up for Valentine’s Day!  These would make a super simple, easy treat for teachers on the special day of love!

Enjoy!

Baked Sour Cream Doughnuts
Makes about 1 dozen full size and 1 dozen mini doughnuts

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 tsp vanilla

1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
3/4 tsp salt

2 2/3 cup flour
1 cup sour cream
1/3 cup milk

  1. Preheat oven to 425 F degrees.  Grease doughnut pans with cooking spray.
  2. Cream together the butter, sugars, eggs and vanilla until smooth.  (About 4 minutes)
  3. Mix in the baking powder, baking soda, nutmeg and salt.  Make sure to scrape the sides of the bowl so that everything is incorporated.
  4. On low speed, add half the flour and mix until just combined.
  5. Mix in the sour cream then add the remaining flour.  Mix just until combined.
  6. Add the milk and bring up the speed to medium for about 15 seconds or until the batter is glossy and smooth.  Do not over mix!
  7. Using a pastry bag, fill the holes of the doughnut pan 5/6 full.
  8. Bake for 10 minutes, rotating pan after about 7 minutes.  (This time works for both the full size and minis.)
  9. NOTE:  The bottoms of the doughnuts will be a bit browner than the top, but this will be covered by any glaze or cinnamon you add to the doughnuts.
  10. Let cool in pans for 5 minutes before removing to a wire rack to cool a few more minutes before glazing.

Cinnamon-Sugar
1-2 tbsp cinnamon
1/2 cup sugar

1 tbsp melted butter

  1. Combine the cinnamon and sugar in a zip-loc bag.
  2. LIGHTLY brush doughnuts with melted butter on all sides.  NOTE:  You don’t want to brush on too much butter because they won’t dry properly and will get mushy.
  3. Place 1-2 doughnuts at a time in the sealed zip-loc bag and gently shake the doughnuts until covered.  Be careful, because they are warm, they are very fragile and can break or crack, so shake GENTLY!
  4. Place on wire rack to cool completely before storing.

Glaze
3/4 cup powdered sugar
1-1 1/2 tbsp milk

sprinkles

  1. In a bowl with a flat bottom, whisk together the sugar and milk until smooth.  Add a few more drops of milk if you want a thinner glaze, but be careful a little milk goes a long way.
  2. Place sprinkles in a flat bottomed bowl just big enough to fit the doughnut.
  3. After the doughnuts have cooled, dunk the tops in the glaze and swirl a bit to shake off the excess.
  4. Immediately dip glazed top into the sprinkles.
  5. Set doughnut on cooling rack to drip.
  6. Allow doughnuts to set up for at least an hour before storing in containers with lids.
  7. If you are just glazing the doughnuts, set them on the cooling rack immediately after dunking and shaking off excess glaze.
Filed Under: doughnuts, doughnuts, glaze, recipes, valentine's day
Peanut Butter Cheese Ball

Peanut Butter Cheese Ball

February 5, 2012 by · 4 Comments

At my baby shower yesterday, not only did I make the cupcakes… but I also brought two of my favorite dips.  Since I only took a picture of one of them… that’s the recipe you get! HA!

Imagine… peanut butter, cream cheese, and sugar… with pb and chocolate chips… rolling around in your mouth.  Seriously… my daughter, she took spoonfulls of this ball, didn’t even need crackers!

The only downside to this ball is that it really needs to sit overnight in the freezer to set up perfectly… so you have to make it a day ahead.  No biggie though, one less thing for you to do the day you party down with this ball!

Enjoy!

Peanut Butter Cheese Ball

8oz cream cheese, room temperature
1 cup creamy peanut butter
1 1/2 cups powdered sugar
3 tbsp packed brown sugar
1 tsp vanilla

approx 3/4 cup milk chocolate chips
approx 3/4 cup peanut butter chips

Nilla Wafers and Cinnamon Graham Crackers

Wax paper

  1. Cream together the cream cheese and peanut butter.
  2. Add the sugars and vanilla and mix until smooth.  NOTE:  If it seems a little sticky still, add a bit more powdered sugar until it firms up.
  3. Place mixture onto a large sheet of wax paper and form into a ball.  Fold the sides of the wax paper to cover the ball and place in freezer for 90 minutes to set it’s shape.
  4. After the 90 minutes, mix the pb and choc chips together on a plate. Remove the ball from the freezer and press the chips into the side of the ball until it’s covered.
  5. Place the ball on plate you will be serving it on, cover and freeze 4-5 hours (AT LEAST) or over night.
  6. Remove from 20-30 minutes before you want your guests to enjoy it.  Serve with Nilla Wafers, Cinnamon Graham Crackers or whatever other kind of cookie, cracker you want! YUM!

Filed Under: appetizers, cream cheese, peanut butter, recipes
Baby Shower Cupcakes

Baby Shower Cupcakes

February 4, 2012 by · 4 Comments

Today was my baby shower for my little nugget I’ve got growing in my belly! This little one is due in March and my great friend, Chrissy, was kind enough to throw me a baby shower.

Of course, we wanted the BEST for my shower, so I made my own cupcakes!  I made my favorite chocolate stout cake and topped it with my favorite vanilla frosting.  SOOO YUMMMY!

I bought some toppers from Bake it Pretty and Chrissy ordered some wrappers and toppers that matched my owl theme and the rest of the party decorations.  I think they turned out pretty cute!

Oh…. and I made this peanut butter cheeseball that was TO DIE FOR.

I’m sitting at 34.5 weeks pregnant with just over a month left to go!!

COME ON BABY!

34.5 weeks pregnant!

Me and my 12 year old daughter, Emily

 

 

Filed Under: baby shower cupcakes, life
ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

February 4, 2012 by · 26 Comments

Does anyone notice a theme lately?  Pink! Red!  Love!  YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!

Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies.  Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan.  I don’t always have red food dye on hand and I’m not a huge fan of cream cheese.  Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.

The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!

I made these especially for the #ChocolateLove BlogHop that I’m apart of!  So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!

ENJOY!

Red Velvet Cheesecake Brownies
Makes 12-16 brownies

Brownie Batter:
9 tbsp unsalted butter
7oz 70% dark chocolate

3 eggs
1 cup sugar
1 tsp vanilla

2 tbsp cocoa powder
1 tbsp red food coloring gel/dye

3/4 cup + 2 tbsp flour
1/4 tsp salt

Cheesecake Batter:
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla

  1. Preheat oven to 350 F degrees.  Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
  2. In a double boiler, melt the butter and chocolate together.  Stir often.  Set aside to cool slightly when melted.
  3. While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
  4. In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
  5. While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
  6. SLOWLY pour in the slightly cooled chocolate.  Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
  7. Add the cocoa powder/food coloring.  Scrape the sides of the bowl and beat until your batter turns a dark red color.  If you want, you can add more red coloring at this time.  Make sure the food color is very well incorporated before you move on.
  8. Slowly add the flour and mix until smooth.  Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
  9. Remove 1/2 cup of batter and set aside.
  10. In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.

  11. Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.

  12. Dollop the cream cheese mixture on top of the brownie mixture.  Using an offset spatula, gently spread to cover the brownie mixture.

  13. Drizzle remaining brownie mixture on top of the cream cheese.  Using your offset spatula, swirl the three layers together.  NOTE:  Don’t swirl too much!  You want a lot of the white cream cheese to show through!
  14. Bake for 20 minutes, rotate pan, and cover with foil.  Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
  15. Allow to cool completely in pan before removing to cut into squares.

Recipe adapted from An American Cupcake in London

ChocolateLove BlogHop CoHosted by:

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl * ASTIG Vegan ~ Richgail ~  @astigvegan * Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl * Baker Street ~ Anuradha ~ @bakerstreet29 * Baking and Cooking, A Tale of Two Loves ~ Becky Higgins * Baking Extravaganza ~ Samantha * BigFatBaker ~ Erin ~ @BigFatBaker * Bon a croquer ~ Valerie ~ @Valouth * CafeTerraBlog ~ Terra ~ @CafeTerraBlog * Cake Duchess ~ Lora ~ @cakeduchess * Cakeballs, Cookies and More ~ Sue * Cooking with Books ~ Marnely ~ @nella22 * Creative Cooking Corner ~ Karriann ~ @KarriannGraf * Easily Good Eats ~ Three Cookies * Elephant Eats ~ Amy * Georgiecakes ~ Georgie ~ @georgiecakes * Hobby And More ~ Richa ~ @betit19 * Java Cupcake ~ Betsy ~ @JavaCupcake * Kitchen Belleicious ~ Jessica * Mike’s Baking ~ Mike ~ @mikesbaking * Mis Pensamientos ~ Junia ~ @juniakk * No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley * Oh Cake ~ Jessica ~ @jesshose * Preheat the Oven ~ Jason ~ @officialchefjae * Rico sin Azucar ~ Helena ~ @ricosinazucar * Savoring Every Bite ~ Linda ~ @Spicegirlfla * Simply Reem ~ Reem ~ @simplyreem * Smart Food and Fit ~ Lisa ~ @LisaNutrition * Soni’s Food for Thought ~ Soni ~ @sonisfood * Sprint 2 the Table ~ Laura ~ @Sprint2theTable * Teaspoon of Spice ~ Deanna ~ @tspbasil  * That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick * The Dusty Baker ~ Jacqueline ~ @dustybakergal * The More Than Occasional Baker ~ Ros ~ @bakingaddict * The Spicy RD ~ EA ~ @thespicyrd * The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian * Vegan Yack Attack! ~ Jackie ~ @veganyackattack * Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma * You Made That? ~  Suzanne ~ @YouMadeThatblog

Filed Under: bars, blog hop, brownies, cheesecake, chocolate, cream cheese, dark chocolate, desserts, featured, recipes, red velvet
Cupcake Crown!

Cupcake Crown!

January 30, 2012 by · 2 Comments

Great News!  My Cherry Limeade cupcakes have been entered into the “Cupcake Crown” contest at Celebrations.com!

These cupcakes are a sweet lime cake infused with a tart lime syrup topped with cherry buttercream, a fresh lime wedge and cherry!

They are super sweet, super adorable and so yummy!

PLEASE… VOTE for my cupcake!  The GRAND PRIZE winner receives a great prize!

You can VOTE once a day, so go back EVERYDAY and MAKE ME THE WINNER !

THANK YOU!!!

CLICK HERE TO VOTE!

Filed Under: contests/giveaways
Sweetheart Sugar Cookie Bars

Sweetheart Sugar Cookie Bars

January 28, 2012 by · 3 Comments

I’m stocked with bags and bags and bags of chocolate.  Kisses, chips, m&m’s, bars, chunks, filled and fruity, seasonal… you name it, I have it right now.

My favorite though… the bag of pink, white and red M&M’s.  Simple yet so darn cute when used just right!

Today, there is 3 inches of new snow on the ground and it’s a perfect day to stay inside and whip up something sweet with these Valentine themed M&M’s for my daughter and her friends.  They’re spending the afternoon sledding and playing in the snow… so they’re definitely going to need a little energy from these cookie bars!

Normally, when I make sugar cookies, I use a dough that needs to be chilled and rolled… but I thought I’d try something a little different this time.  A sugar cookie that is cut, like a bar or with a cookie cutter, already frosted and decorated… and I use the Betty Crocker Sugar Cookie Recipe.  This recipe is just as easy, if not simpler and it gets pressed into a jelly roll pan!

The frosting, it’s my new favorite.  A bit of cream cheese and a lot of Madagascar vanilla!  YUM!

Sweetheart Sugar Cookie Bars
Makes 18+ bars

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 tsp almond extract
the seeds of 1 Madagascar vanilla bean (or 1 tsp vanilla extract)

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1 drop of Americaolor “Red Red” food gel

  1. Preheat oven to 375 F degrees.  Line 13x18x1 in jelly roll pan (really big, deep cookie sheet!) with parchment paper and spray paper and sides of pan with cooking spray.
  2. In the bowl of an electric mixer using a paddle attachment, cream together the butter, sugar, eggs, almond and vanilla.  You want to beat this mixture on high for 4-5 minutes to get it very light and fluffy!
  3. In another bowl, whisk together the flour, salt and baking soda.
  4. With the mixer on low, add the flour in three parts.  Scrape the sides of the bowl and mix until incorporated thoroughly.
  5. Press the dough into the pan.  NOTE: I used a piece of wax paper to help spread out the dough into the edges and corners.
  6. Bake in the center of the oven for 15-20 minutes or until the edges begin to turn golden.
  7. Cool completely on a wire rack, in the pan, before frosting.

Madagascar Vanilla Cream Cheese Frosting

2oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 lb powdered sugar
3-5 tbsp Madagascar Vanilla Cream

  1. Cream together the cream cheese and butter.
  2. Slowly add the powdered sugar and mix until smooth.
  3. Add the cream until you get your desired consistency.  I like a thinner, smoother frosting for cookies so I add more cream than less.
  4. Beat on high for 5-6 minutes.

To Assemble Cookies: 

Cutting board
Offset spatula
Large knife
Cookie bar
Frosting
M&M candies
Heart shaped cookie cutter

  1. Use a knife to loosen cookie from the pan.  Gently slide the cookie out of the pan and onto the counter or a large cutting board.
  2. Using an offset spatula, spread a thin layer of frosting evenly over the cookie.
  3. Sprinkle whole M&M’s evenly over the cookie bar.  Chop more M&M’s into small pieces, even crushed a bit, and sprinkle evenly over the cookie bar.
  4. Cut into squares and serve with a big glass of milk!
  5. You could also cut a few using a heart shaped cookie cutter too if you wanted to be really creative!

Filed Under: bars, bars, candy filled cookies, cookies, cream cheese, frosted cookies, recipes, sugar cookies, valentine's day, vanilla
Tagalong Cupcakes

Tagalong Cupcakes

January 28, 2012 by · 2 Comments

I had surgery on Thursday… and I was SUPER nervous.  It’s nothing too serious, just having 3 teeth pulled that should have been fixed a long time ago.  But now, I’m 33 weeks pregnant and in TONS of pain and just can’t wait any longer to have them taken care of.

So… to keep my mind occupied the day before (and hopefully off the throbbing in my mouth), I decided to bake cupcakes!  Last week, I made Thin Mint Cupcakes with Girl Scout cookies so today I’m trying out a recipe for Tagalong Cupcakes made with my favorite peanut butter and chocolate GS cookie!

I asked on my Facebook page how exactly I should make this Tagalong cupcake and I really enjoyed the suggestion of one reader to make a thick crumb cake.  I’ve never actually tried to purposely make a cake with a big crumb and I thought this might be the perfect time to try that.  I did an internet search for thick crumb cake recipes and found lots of recipes for a New York Style Crumb Cake and I thought hmmm…. with a little tweaking, this could be pretty darn good as a cupcake!

And of course, the cupcake has to be filled with peanut butter… just like the cookie!  For this filling, I used a variation of my favorite peanut butter buttercream recipe, but made it more creamy and smooth than thick like a frosting.

Oh the frosting.  When you see a Tagalong cupcake…. you first see the dark chocolate covering the cookie.  It’s shiny and sometimes, I just bite the edges of the cookie off and eat just the chocolate part first.  So I knew this cookie had to have that same shine and color.  Creamy chocolate was a MUST!

New York Style Vanilla Bean Crumb Cake
Makes 12 cupcakes

1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

6 tbsp unsalted butter, room temperature
3/4 cup vanilla sugar (regular sugar is okay too)
1 large egg
seeds of one vanilla bean or 1 tsp vanilla extract (split bean length wise and scrape out seeds)
1 tsp vanilla extract

3/4 cup sour cream
1/4 cup heavy cream

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer with the paddle attachment, cream together butter and vanilla sugar for about 2 minutes.
  4. Add the vanilla bean seeds egg, scrape the sides of the bowl, and beat on high for at least 3 minutes until light and fluffy.
  5. Mix in the sour cream, making sure to scrape the sides and bottom of the bowl.
  6. Add the flour in two parts and mix just until smooth.
  7. Add the heavy cream and mix only until incorporated.  DO NOT OVER MIX!
  8. Scoop evenly into 12 cupcake liners.
  9. Bake 18-19 minutes, rotating pan after 12 minutes.
  10. Cool in pan 4-5 minutes before removing to wire rack to cool completely.

Recipe inspired by: First Look, Then Cook

Whipped Peanut Butter Filling
Makes enough to fill & garnish 12 cupcakes 

2 tbsp unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp heavy cream

  1. In the bowl of a stand mixer using the whisk attachment, cream together the butter and peanut butter.
  2. Scrape the sides and bottom of the bowl and add the powdered sugar.  Mix until smooth.
  3. Scrape sides again, add the vanilla and heavy cream.  Whip on high for 3 minutes until light and fluffy.

Creamy Chocolate Frosting
Makes enough to frost 12 cupcakes

1/2 cup unsalted butter, room temperature
2 oz cream cheese
1 lb powdered sugar
3/4 cup cocoa powder
1 tsp vanilla extract
1/2 cup heavy cream

  1. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese.
  2. In a small bowl, whisk together the powdered sugar and cocoa powder.
  3. Add the sugar/cocoa to the butter mixture and beat until smooth.
  4. Scrape the sides of the bowl and mix in the vanilla extract.
  5. Add up to 1/2 cup heavy cream or until you get the smooth consistency you want.
  6. Beat on high for 3 minutes.

To Assemble the Cupcakes:

6 Tagalong Girl Scout Cookies, halved
Whipped Peanut Butter Filling
Creamy Chocolate Frosting
Piping bags & tips

  1. Core the center of each cupcake using an apple corer.  I wanted to make sure these cupcakes had LOTS of peanut butter filling, so I cored them all the way down to the bottom liner.
  2. Using a small closed star tip, pipe the whipped peanut butter filling into each hole making sure a little bit peeps out the top.
  3. For half of the cupcakes, I stopped there with the peanut butter filling.  On the other half, I piped a small layer of the peanut butter filling on top of the cupcake as well.
  4. Using a Wilton 1M tip, pipe a beautiful pile of creamy chocolate frosting on top of each cupcake.
  5. With the remaining peanut butter filling, pipe a small dollop on top of the chocolate frosting on the cupcakes that are only filled in the middle.
  6. Garnish with half a Tagalong Girl Scout Cookie.
  7. EAT!
Filed Under: buttercream, chocolate, chocolate frosting, cookie cupcakes, cookie cupcakes, cupcake recipes, dark chocolate, frosting and icing, girl scout cookie cupcakes, recipes, vanilla, vanilla cupcakes
Thin Mint Cupcakes

Thin Mint Cupcakes

January 25, 2012 by · 6 Comments

It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

  1.  Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it’s the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

Filed Under: buttercream, buttercream, chocolate, chocolate cupcakes, cookie cupcakes, cookie cupcakes, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, ganache, ganache, girl scout cookie cupcakes, Madagascar vanilla beans, mint cupcakes, peppermint, peppermint and mint, recipes, whipped cream, whipping cream
Cookies ‘n Creme Brownies

Cookies ‘n Creme Brownies

January 23, 2012 by · 4 Comments

I had a potluck 2 weeks ago.  It’s theme is International Food.  So yeah.  I’m in Germany… which means technically American cuisine would be considered “international”, right?  HAHA

So brownies it is.  BUT!  Not your traditional brownie… it’s a cookies n’ creme brownie!  This delicious thing has oreos baked inside of the brownie as well as a creamy oreo buttercream slathered on top.

NOM!

It’s a pretty easy recipe too, only took me about 10 minutes to whip up and get in oven… then another few minutes to beat up the frosting, spread and cut!

If the soldiers at work don’t love these at the potluck… well shoot.  hahaha!

Cookies ‘n Creme Brownies
Makes 16 brownies (depending on how you cut it)

1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 eggs
3 oz (3 squares) unsweetened bakers chocolate, melted
1 tsp vanilla extract

1 cup flour
1/4 cup cocoa powder
1/4 tsp salt

8 Oreo cookies, chopped

  1. Preheat oven to 350 F degrees.  Great 9×15 in dark pan with shortening or butter.
  2. In the bowl of an electric mixer, cream together the butter, sugar and eggs.
  3. While that is creaming, melt the chocolate and set aside to cool for 2 minutes.
  4. Add the slightly cooled chocolate to the butter mixture, scrape the sides of the bowl and mix until combined.
  5. Mix in the vanilla.
  6. In a medium bowl, whisk together the cocoa powder, flour and salt.
  7. Add the flour to the butter mixture and mix only until just combined.
  8. Remove bowl from mixer, scrape off paddle attachment and sides of the bowl.  Fold in the Oreo cookies and make sure the batter is smooth and combined.  This should take about 7-8 strokes.
  9. Spread batter evenly into the pan using an offset spatula.
  10. Bake for 25-35 minutes or just until barely done.  Do not over bake!
  11. Cool completely on a wire rack.  (If you’re in a hurry like I was, allow brownies to cool for 10 minutes in front of an open window, then remove them from the pan to cool more on the wire rack by the window!)
  12. Frost with Oreo buttercream then cut into squares!
  13. Eat…. nom nom nom!  Enjoy!!!

Recipe adapted from: How Sweet It Is

Oreo Buttercream

1/2 cup unsalted butter, room temperature
1 lb powdered sugar
1/4 cup heavy cream
1/2 tsp salt
8-10 Oreo cookies, in chunky pieces

  1. Cream together the butter, sugar and salt – about 3-4 minutes.
  2. Add half the cream and beat until smooth.
  3. Mix in the Oreos and beat until they are broken up.  You want a few chunks in the frosting, so don’t mix too long.
  4. Beat in the the remaining cream until you get your desired consistency.
  5. NOTE:  This frosting is VERY SWEET.  You can cut back on the sugar, oreos or add a pinch more salt to change the flavor.  Play around with it until you get it the right sweetness.
Filed Under: bars, bars, brownies, chocolate, cookies, cooking icing, desserts, frosting and icing, recipes
Madagascar Vanilla Bean Sugar & Cream for baking

Madagascar Vanilla Bean Sugar & Cream for baking

January 21, 2012 by · 4 Comments

Beanilla was having a HUGE sale on their vanilla beans, so I snatched up a 1/2lb of Madagascar beans this week.  Seriously, the BEST investment I’ve made for my baking in a long time.

These beans are so fresh, so moist, and so full of great vanilla flavor…  I really can’t wait to use them in EVERYTHING for the next few months.  I just hope that 1/2lb was enough!

First thing I made took me no time at all.  Vanilla Sugar.  Seriously, get some vanilla beans and make some of this yourself.  It takes 2 minutes and your sugar will thank you!!

Vanilla Sugar
airtight container
5lb bag of sugar
2 Madagascar vanilla beans, split length wise

  1. Empty the bag of sugar into the airtight container.
  2. Add the two vanilla beans to the sugar.  Put the lid on and shake until the beans are covered in sugar.
  3. Let the beans hangout over night in the sugar.
  4. Take the lid off, smell, taste, enjoy!  You now have vanilla sugar!

NOTE:  You can just keep adding sugar to the container as you go through it as well as any other used vanilla bean husks as you bake.  Just take the old ones out when they’re all dried up.  You can used the dried up beans in milk/cream to make vanilla cream! Nom nom nom.

And then I made Vanilla Cream.  You can use this cream in place of any recipe that calls for milk or heavy cream.  It will add such a rich, delicious vanilla flavor to whatever it is you’re baking.

You could also use it as coffee creamer.  Nom nom nom

Vanilla Cream
1 cup heavy whipping cream
1 Madagascar vanilla bean

  1. Split the vanilla beans open length wise using a sharp knife.  Scrape out the vanilla bean paste from inside the pod.
  2. In a small heavy bottomed pot, whisk together the heavy cream, vanilla bean pod and paste.
  3. Cook on LOW for about 10 minutes, whisking often.
  4. Increase heat to medium until the milk just begins to simmer and bubble.  NOTE:  You don’t not want it to reach a full boil or burn.  Just a nice, slow simmer.
  5. As soon as the milk begins to bubble up, remove it from the heat and whisk.
  6. Allow to cool to room temperature.
  7. A film may form on the top of the cream, just whisk it until it’s smooth again.
  8. Remove the vanilla bean pod if you’re going to use all the cream immediately.  If you plan to store the cream for later use, leave the bean in the cream until you’re ready to use it.

Filed Under: featured, Madagascar vanilla beans, recipes, vanilla, whipping cream
Breakfast Cupcakes

Breakfast Cupcakes

January 10, 2012 by · 5 Comments

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Filed Under: bacon, banana, buttercream, cupcake recipes, frosting and icing, fruity cupcakes, maple, peanut butter, peanut butter frosting, recipes, savory cupcakes
Thin & Crispy Peanut Butter Bacon Cookies

Thin & Crispy Peanut Butter Bacon Cookies

January 9, 2012 by · 2 Comments

If you love a chewy, yet crispy cookie… then this is for you! I got the inspiration from Joy the Baker for these cookies, but of course had to put my own spin on them.

I used my homemade peanut butter, added some vanilla and a bit of flour. They taste YUMMMMM… but to be 100% honest with you, I’m not in love with how they look.

I will try them again though (maybe this afternoon if I’m up to it)… using store bought peanut butter. I’m sure that’s what is making them spread like they did instead of being so fluffy like Joy’s.


Thin & Crispy Peanut Butter Bacon Cookies
Makes 1 dozen giant cookies and 1 dozen regular size cookies

1 cup homemade peanut butter
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 egg
1/2 tsp vanilla
1/2 cup flour
1 tsp baking soda

6 strips of crispy bacon, chopped into pieces
1/4 cup sugar, for rolling

  1. Preheat oven to 350 F degrees.  Spray cookie sheet with cooking spray and set aside.
  2. In the bowl of an electric mixer, mix together the peanut butter and sugars until combined.
  3. Add the egg and vanilla and mix 1-2 minutes, making sure to scrape the sides of the bowl.
  4. Add the flour and baking soda and mix until just combined.
  5. Fold in the bacon until it’s evenly incorporated into batter.  Batter will be soft and will feel greasy.
  6. For large cookies, roll walnut size (1 1/2 – 2 inch) balls of dough in the 1/4 cup sugar and place on pan.  Use a fork to press cookies down using a cris-cross pattern.  (Pressing down with the fork I found really wasn’t that necessary… but you can still do it if you want.)
  7. Bake large cookies 10-12 minutes.  Remove immediately and place on wire rack to cool.
  8. For smaller cookies, roll 1 in balls of dough into the sugar.  I didn’t press these down and they turned out a little better.
  9. Bake small cookies 10 minutes.  Remove immediately and place on wire rack to cool.
Filed Under: bacon, cookies, peanut butter cookies, recipes
Dark Chocolate Raspberry Hug Cookies

Dark Chocolate Raspberry Hug Cookies

January 8, 2012 by · 3 Comments

Valentine’s Day is just a few short weeks away… and you know what that means? LOTS AND LOTS of delicious baked yummies all colored in pink and red for this holiday full of LOVE!

Actually, it’s just another reason for me to bake. Haha. My hubby and I don’t usually celebrate Valentine’s Day because he’s either been in the field training or deployed to war. This year, he’s home…. but we’re still not celebrating.

Instead, I’ll be making cookies and cupcakes in the weeks leading up to this mushy, pink, lovey dovey holiday!

But seriously, is anyone really going to complain about that? Probably not!

My first cookie is a spin on all the holiday blossom cookies I made during December. Hershey’s has a raspberry filled white and pink hug KISS this season which I thought would go perfectly on top of a blossom cookie! So these cookies are made with my favorite raspberry jam and a super dark chocolate rolled in hot pink sugar crystals and topped with a Hershey’s Raspberry Kiss! nom nom nom nom

Enjoy!

Dark Chocolate Raspberry Hugs Blossom Cookies
Makes 3+ dozen cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1/3 cup raspberry jam (I used Smuckers because it’s my favorite!)
2 cups flour
2 tbsp milk
3.5 oz chopped 70% dark chocolate, chopped

1 cup hot pink sanding sugar
Hershey’s Raspberry Hug Kisses

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together the sugar, butter, salt and vanilla.   About 2-3 minutes.
  3. Add the raspberry jam, scrape the sides of the bowl, and mix until well combined.
  4. Add the flour and mix on medium speed until combined.  Add the milk just before flour is completely combined.   This will help the flour incorporate into the dough.
  5. Add the chopped chocolate and fold in using a spatula.
  6. Chill for 20 minutes in refrigerator.
  7. Scoop 1 inch balls of dough and roll in hot pink sugar crystals.   Place on a baking sheet at least 1-2 inches apart.  (Note: Don’t roll dough balls any larger than 1 inch or they will spread too much on your cookie sheet!)
  8. Bake for 11-13 minutes or until edges begin to brown.
  9. Immediately press a Raspberry Hug into the middle of each cookie.  Remove to a wire rack to cool completely.
  10. Eat and enjoy!
Filed Under: blossoms, chocolate, chocolate cookies, cookies, dark chocolate, fruity cookies, holiday, raspberry, recipes, seasonal, valentine's day
New Year’s Raspberry Champagne Cupcakes

New Year’s Raspberry Champagne Cupcakes

December 31, 2011 by · 3 Comments

I’ve been dreaming of doing a special post for New Year’s… but wasn’t sure if I’d make it in time.  Today… well, with nothing really on the agenda today, I decided to spend a few hours in the kitchen and make some cupcakes!

And… what better way to celebrate the New Year than with a big bottle of BUBBLY!  These cupcakes have a very strong champagne flavor but paired with the homemade raspberry filling they sure are a sweet treat!

Of course, these little cupcakes had to be all dressed up to celebrate 2012!  I melted white chocolate and created the cutest toppers for these cupcakes… perfect to ring in the New Year!

Since this will be my final post of 2011… I want to take this time to wish you all a very Happy 2012!  I hope all your dreams and wishes come true in this year year!

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream

1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

3/4 cup of your favorite champagne – I used Cook’s Extra Dry for this recipe

pink food gel coloring

Preheat your oven to 350 F degrees.  Line cupcake pan with liners.

  1. In the bowl of an electric mixer, cream together the butter, sugar and eggs until fluffy and smooth… at least 4-5 minutes.
  2. Mix in the vanilla and sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add the flour and champagne, alternating, as well as beginning and ending with the flour.   Mix only until combined.
  5. At this point you can either add the pink food gel coloring or you can leave them white.  I did half white and half pink.  Mix the food gel only until combined… you don’t want to overwork the batter.
  6. Scoop into liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 2 minutes before removing to wire rack to cool completely.
  8. Once cool, using an apple corer, remove the center of each cupcake and fill with raspberry filling.
Recipe adapted from: Sprinkle Bakes

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

1 bag of frozen raspberries
1/3 cup sugar
3-4 tbsp butter
1 tsp vanilla
2 tbsp corn starch

  1. In a large pan on the stove, melt the butter.
  2. Add the raspberries, sugar and vanilla and cook for about 5 minutes on med-high heat, stirring constantly with a wooden spoon.
  3. Once the sugar melts and the raspberries begin to bubble, in a 1 cup measuring cup, mix together with a fork 4-5 tbsp of the raspberry mixture and the corn starch.  Add this mixture back to the pan with the remaining raspberries and stir until combined.
  4. Bring mixture to a bubble/gentle boil then remove from the heat.  Stir every few minutes as it cools.
  5. Cool completely before filling cupcakes.
  6. To fill cupcakes:  place raspberry mixture into a piping bag and squeeze just enough filling into each cupcake.

Champagne Buttercream
Makes enough to frost 18 cupcakes

1/2 cup unsalted butter, room temperature
1/4 cup butter flavored shortening (you could use all butter if you wanted too)
1 1/2 lbs powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4-1/2 cup Champagne (I used the same as what I put in the cupcakes)

  1.  In the bowl of an electric mixer, cream together the butter and shortening.
  2. One cup at a time, add the powdered sugar and mix on high until smooth.
  3. Add the vanilla and salt and mix until combined.
  4. Add 1/4 cup of champagne and mix on high until smooth.  Add remaining champagne until you get the consistency you desire.
  5. Mix frosting on high for 1-2 minutes until fluffy and the color brightens.
  6. Pipe frosting onto your cupcakes and decorate!

And here they are all dressed up for a client to enjoy!  Happy 2012!

Filed Under: alcohol, alcohol cupcakes, alcohol frosting, champagne, cupcake recipes, featured, filled cupcakes, frosting and icing, fruity cupcakes, holiday, new year's, raspberry, recipes, seasonal
Top 25 Cupcakes of 2011

Top 25 Cupcakes of 2011

December 30, 2011 by · 3 Comments

2011… oh what a year you’ve been!

We started together in Washington and ended together in Germany!

Here are a few stats from 2011…

  • Blog posts: 170
  • New Recipes: 129
  • Cupcake Recipes: 61
  • Cookie Recipes: 23

DANG! That’s a LOT of different cupcake flavors!  Without further ado,  here are the…

TOP 25 Cupcakes of 2011!

25. Coconut – Dressed up for the holidays

24. Blood Orange Candy Corn

23. Mozart White Chocolate

Mozart White Chocolate Cupcakes

22. Cinnamon Eggnog & Bourbon

21. S’mores

20. Caramel Macchiato

19.  Chocolate & Banana with Peanut Butter Buttercream

18. Drenched in Kahlua

17. Shirley Temple

16. Tree Hugger Apple

Tree Hugger Apple

15. Apple Cinnamon

Apple Cinnamon Cupcakes

14. Samoa

13. Red Velvet

12. Caramel Creme Latte

11. Oreo

10. White Velvet Raspberry

White Velvet Raspberry

9. Nutella Bliss

Nutella Bliss Cupcakes

8. Candy Cane

Candy Cane Cupcakes

7. Caramel Apple

6. Irish Car Bomb

5. White Velvet Vanilla Bean – for a Green Bay Packers party!

4. Cherry Limeade

3. Strawberry Lemonade

2. Black Velvet with pumpkin tutorial

1. Peanut Butter Ball

NOTE: Results of this list were gathered using Google Analytics.  The lists consists of the most visited cupcake posts in 2011.

In case you’re interested… here are a few posts from 2010!

 

Filed Under: best of, best of 2011, year in review
Peanut Butter & Chocolate Chunk Blondies

Peanut Butter & Chocolate Chunk Blondies

December 27, 2011 by · 1 Comment

On Christmas, my family and I went to a community dinner sp0nsored by the USO.  Lots of people brought side dishes and desserts to the dinner and one in particular stood out to me…

It was a blondie of sorts.  A cookie bar.  Inside it had chocolate and marshmallow… and it got me to thinking, why haven’t I made more blondies before?

Since I had these two beautiful  jars of homemade peanut butter that I had just whipped up… I knew this was a perfect opportunity to make some peanut butter blondies!

The grocery store had a huge sale on it’s holiday bags of chocolate… so I picked up a couple bags of Hershey’s Chocolate Chunks for only $1 each today… so I knew I had to include some chocolate with the peanut butter!

This recipe makes a ton of peanut butter chocolate chunk blondies…. so be prepared to share!

Peanut Butter & Chocolate Chunk Blondies
Makes 12 large squares… more if you cut them smaller

1/2 cup unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup homemade peanut butter (see my recipe!)

2 eggs
1tsp vanilla

1/4 cup milk

2 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1 cup + 1/4 cup chocolate chunks

  1. Preheat your oven to 350 F degrees.  Great a 9×13 metal pan with shortening or butter.
  2. In a medium sauce pan, melt together the butter and brown sugar on medium heat… whisking often.
  3. Once melted, remove from heat and whisk in the peanut butter.  Whisk until all the peanut butter has melted.  Set aside to cool as you prepare the flour.
  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Whisk the eggs and vanilla into the butter/sugar mixture.
  6. Make a well in the middle of the flour and pur the butter/sugar mixture in.  Using a spatula, fold the butter/sugar into the flour about 6-7 strokes.
  7. Add the milk and fold 4-5 more strokes.   You just want to barely combine the ingredients, making sure to scrape the bottom and sides of the bowl.
  8. Dump in the chocolate chips and fold until combined.
  9. Pour the thick batter into your prepared pan and spread to the edges.  Top with the remaining 1/4 cup of chocolate chunks.
  10. Bake 25-30 minutes or until the top and edges have turned a golden brown.  Allow to cool in the pan before cutting into squares.
  11. Drizzle with extra peanut butter, serve with a big glass of milk and enjoy!

Filed Under: bars, blondies, brown sugar, chocolate, featured, peanut butter, recipes
Homemade Honey-Roasted Peanut Butter

Homemade Honey-Roasted Peanut Butter

December 26, 2011 by · 8 Comments

I’ve never thought to make my own peanut butter before… but leave it to Pinterest to give me inspiration this morning to try it!  Once I saw this recipe by the Sugar Plum Blog for homemade peanut butter and how simple it was… I had no reason not to try it myself!

With just a few ingredients… I already had everything I needed in my pantry to whip up a batch of peanut butter!

I couldn’t help myself after I finished making this batch… I had to slather some on a piece of bread and devour it.  Smooth, creamy, rich, full of peanut flavor! SO GOOD!

Run to the store if you don’t have all of these ingredients and whip up a batch for yourself… you seriously won’t regret it.

Homemade Honey-Roasted Peanut Butter
Makes 4 cups of peanut butter

6 cups dry roasted peanuts in sea salt
12 tbsp canola oil
8 tbsp sugar
scant 1/4 cup honey

  1. Preheat oven to 375 F degrees.  Place peanuts on a cookie sheet and roast for at least 10 minutes.  You want the oils to begin releasing in the nuts and for them to brown slightly.
  2. In your food processor, place the roasted nuts and blend on low speed for 30 seconds.  Turn speed to high and blend another 30 seconds.
  4. Add the sugar and 10 tbsp of the oil and blend on high for 1 minute.
  5. Add the honey and blend on high for 1 minute.
  6. If at this point the mixture seems really thick, like a paste, add the remaining 2 tbsp oil and blend for 1 more minute.
  8. Now, if you like your peanut butter chunkier, thicker… leave it like it is.  If you want a smoother, creamier peanut butter then turn on the food processor on high and go read a magazine for the next 4-5 minutes.  Come back and you’ll have super smooth, creamy, rich peanut butter!
  10. Store in a jar with a lid for easy access!
Filed Under: peanut butter, recipes
CitrusLove BlogHop: Clementine Cranberry Scones

CitrusLove BlogHop: Clementine Cranberry Scones

December 26, 2011 by · 25 Comments

I used fresh cranberries for the first time in my Mandarin Orange & Cranberry cookies last week.  And let me tell you… I must be a crazy woman for not ever using these before!

This morning, the Cake Duchess posted a recipe for scones that featured these beautiful little berries and I knew I just had to whip up a batch with the rest of my cranberries!

The scones turned out SO GOOD.  Seriously.  Warm, fresh from the oven with a little butter on them.  Almost too good to eat! They are tart, yet sweet… full of beautiful color and flavor with a crispy sugar crust.

I will definitely be making these again!

Clementine Cranberry Scones
makes 6 large scones

Supplies:
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp salt
zest of 3 Clementine oranges, about 2-3 tsp

1/2 cup unsalted butter, chilled and cubed

1 cup chopped fresh cranberries

1 tsp vanilla extract
8-10 tbsp milk, divided

1 tbsp sugar (use turbinado if you have it)

cookie sheet
parchment paper
cooking spray

Directions:

  1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, ginger, orange zest, and salt
  3. Add cubed butter to flour mixture.  Using a fork, press butter into the flour mixture against the side of the bowl.  The goal here is to create a very dry dough where the butter is in small pieces, not chunks… coarse like.
  4. Add the cranberries and stir with a wooden spoon to combine.
  5. In a small measuring cup, mix together 5 tbsp of the milk and the vanilla together.   Add milk to the flour mixture and combine.
  6. Add 3-5 more tbsp of milk at a time until the mixture forms a dough and no dry ingredients remain.
  7. Move the dough to your cookie sheet and flatten into a round circle about 1 1/2 inches thick.  Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet.
  8. Brush the scones with a tablespoon of milk and sprinkle generously with sugar.
  9. Bake for 20-22 minutes or until tops of scones brown.  Watch carefully you don’t want them to burn!
  10. Remove to a wire rack to cool… or you could smear them with butter and eat warm! YUM!

Recipe adapted from: Cake Duchess 

Filed Under: blog hop, bread and pretzels, cranberries, featured, recipes, scones, scones
Holiday Recipe Round-Up

Holiday Recipe Round-Up

December 24, 2011 by · 5 Comments

This year, I’m spending Christmas far away from my family, but yet I still seem to be in the holiday spirit!

Last weekend my daughter and I attended a “Ugly Christmas Sweater Party” where I dressed up, well… more cure than ugly.

(PS… isn’t this photo great! You can’t even tell I’m 7 months pregnant! hehe)

And then this week, I created some of the most festive cupcakes I’ve ever made for Christmas! With the holiday spirit in mind… here is a round up of some of my favorite holiday recipes from my blog! Enjoy!

4 Holiday Cupcakes - Coconut cake w/ Coconut Cream Cheese Frosting

Grinch Cookies

White Chocolate Candy Cane Blossoms

Holiday Chex Mix

Gingerbread Latte Cupcakes

Pumpkin Whoopie Pies

White Chocolate Gingerbread Blossoms

Mandarin Orange & Cranberry Cookies

Chocolate Cherry Blossoms

Chocolate Crinkles

Gingerbread Men

Pumpkin Chocolate Chip Cookies

Candy Cane Cupcakes

Cinnamon Eggnog & Bourbon Cupcakes

Hot Cross Buns

From my family to yours… I’d like to wish you a very Merry Christmas and a Happy New Year!

 

Filed Under: Christmas, featured, holiday, recipe round up, seasonal
4 Holiday Cupcakes – Recipes & Decorating Tutorials

4 Holiday Cupcakes – Recipes & Decorating Tutorials

December 23, 2011 by · 8 Comments

HAPPY HOLIDAYS!

All they way from Germany, I’m totally feeling the holiday season!  I’ve been dreaming up all kinds of fantastic ideas for super special Christmas cupcakes… so many actually that I couldn’t choose just one!

I wanted a very white cupcake to use as a base for these cupcakes, so I went with a coconut cupcake and topped it with a coconut cream cheese frosting.  (NOTE: If I were to make these again, I would probably not use cream cheese in my frosting and stick with a straight buttercream recipe.  Cream cheese frosting tends to get really soft and the trees and snowmen will hold up better with a stiffer frosting.)

Make sure to check out the photo slideshow at the bottom with ALL the pictures of these fabulous cupcakes!

Coconut Cupcakes
Makes 18 cupcakes

Supplies:
1/2 cup unsalted butter, room temperature

1 cup sugar
3 egg whites
1 tsp coconut extract

3/4 cup AP flour
3/4 cup cake flour
1/2 TBSP baking powder
1/4 tsp salt
3/4 cup coconut milk

1/8 cup hot water
1 cup sweetened shredded coconut

Directions:

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.  (I tried to use a variety of liners to match the themes of the cupcakes I was making.)
  2. Cream together the butter and sugar.
  3. Add the egg whites and extract and mix on high for 4-5 minutes.  The batter will look like it’s turning into whipped cream, really light and fluffy.
  4. Whisk together the cake flour, AP flour, salt and baking powder.
  5. Add half the flour mixture to the butter/sugar and mix on low until just combined,  about 10 seconds.
  6. Add all the coconut milk and mix on low until just combined, about 10 seconds.
  7. Add the remaining flour and mix on low until just combined, about 10 seconds.  Note: You don’t want to over mix the flour into the batter.  Scrape the sides of the bowl and mix the last bit of flour by hand.
  8. Add the coconut and hot water and fold in by hand until combined.  Remember, do not over mix!
  9. Fill each cupcake liner 2/3 full of batter.
  10. Bake 17-19 minutes or until cupcakes begin to turn golden and a toothpick comes out clean.
  11. Let cool in pan for 2-3 minutes before removing to a wire rack to cool completely before decorating.

Coconut Cream Cheese Frosting
(This makes enough frosting to decorate all the cupcakes I made today… it’s typically enough to normally frost 2-3 dozen cupcakes)

Supplies:
1 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 1/2 lbs powdered sugar
1 tsp coconut extract
1/4 cup (or less) coconut milk
1/2 tsp salt

Directions:

  1. Cream together the butter and cream cheese.
  2. Add 1/3 of the powdered sugar and beat on high until smooth.
  3. Add the extract and mix until combined.
  4. Add 1/3 of the powdered sugar and beat until smooth.
  5. A few tbsp at a time, add the coconut milk… do not add it all here.
  6. Add the remaining 1/3 of the sugar and salt and beat in until combined.
  7. Add more coconut milk until you get your desired consistency.  Remember, this is cream cheese frosting and it gets very SOFT so you won’t need a lot of milk.
  8. Mix on high for 1 minute or until smooth.

The North Pole

Supplies:
Cupcake
White frosting
Coconut flakes
Candy cane stick
Red hot candies
North pole flags (I made these and taped them to a toothpick)
Offset small spatula/spreader

Directions:

  1. Using your offset spatula, spread a mound of white frosting on top of your cupcake.
  2. Using the palm of your hand, pat the frosting with coconut flakes, shaping it into a ball.
  3. Place a small dollop of frosting on the tip of a candy cane stick and place a red hot on top.
  4. Press candy cane stick 1/3 way into the cupcake.
  5. Place North Pole flag next to the candy cane stick.

Christmas Tree

Supplies:
Cupcake
White frosting
Shredded coconut
Green frosting
White chocolate & yellow sprinkles
Various sprinkles (to decorate tree)
Wilton 1M piping tip
2 piping/pastry bags
Offset spatula/spreader

Directions:

  1. For the star on top, I melted white chocolate, put it in a piping bag, and piped the shape of a star onto parchment paper on a cookie sheet.  I then immediately covered it in yellow sprinkles.  I put the stars in the freezer for 20 minutes to set up before place them on top of the piped tree.  Make a few extra in case they break and for variety. You could also do this to create ornament shapes (dots with colored sprinkles).
  2. Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  3. Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  4. Using the green frosting in a piping bag with the Wilton 1M tip, pipe green frosting in the shape of a tree onto the cupcake.  I used this VIDEO TUTORIAL I found on YouTube to help guide me in this.
  5. Use any kind of sprinkles to decorate your tree.  I found that the larger round dots made better ornament shapes.  Really, just use your imagination… the decorating is the fun part!

Snowman

Supplies:

Cupcake
White frosting
Pink/Red Frosting (Or any color you want for the scarf and hat)
White & Dark chocolate
Orange sprinkles
Coupler & 4 piping/pastry bags
Offset spatula

Directions:
  1. For the arms, eyes and mouth:  Melt dark chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe dots for eyes, tiny dots for a mouth, and twigs for arms.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.  Check out this VIDEO TUTORIAL on how to make the arms.
  2. For the carrot nose: Melt white chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe a small dot then using the tip of the bag, drag the dot to one side creating a carrot like shape.  Immediately cover the shape in orange sprinkles.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.
  3. Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  4. Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  5. To pipe the snowman, scarf and hat: I used this VIDEO TUTORIAL as a guide to pipe the snowmen.   NOTE:  Pipe the scarf onto the snowman before you pipe the head on. It looks more like it’s around the neck when you do this.  I didn’t put a tip on the coupler when I piped the head on either.  Also, I didn’t use a tip in the bag for the scarf and hat, just a small hole.  For the hat, I just piped a dollop on top of his head in a circular motion and flipped it to the side a bit as I pulled the bag away.
  6. Gently place the eyes, carrot nose and mouth onto your snowman’s face.  Press arms in gently into the 2nd snowball of your snowman.

Wreath Cupcakes

Supplies:
Cupcake
White frosting
Green frosting
Red frosting (or any color you want for the bow)
Sprinkles
Frosting/piping/pastry bag
Leaf tip

Directions:
I used the tutorial Jennifer Shea of Trophy Cupcakes in Seattle put together for the Williams-Sonoma blog.  Instead of re-writing it all, you can find that tutorial HERE to create your own Holiday Wreath cupcakes!

Filed Under: Christmas, Christmas and Holiday Cupcakes, Christmas tree, coconut, coconut cupcakes, cupcake recipes, featured, holiday, holiday wreath, North pole, snowman
Mandarin Orange & Cranberry White Chocolate Cookies

Mandarin Orange & Cranberry White Chocolate Cookies

December 18, 2011 by · 1 Comment

I’ve got this yummy box of mandarin oranges just sitting on my counter.  I don’t know what it is… but I think my family might be all mandarin oranged out.  I think this might be our third box this season… so yeah, it was about time to do something with them before they went bad.

But what?  Oh… duh, COOKIES!  haha  It’s that time of year and I’ve been doing nothing but baking cookies lately.  So, why not mandarin orange cookies?  But hmmm…. what goes with orange in cookies… hmmmmm??? CRANBERRIES!  Oh and WHITE CHOCOLATE!

I took a basic brown sugar cookie cookie dough recipe and transformed it into a super amazing Mandarin Orange & Cranberry White Chocolate Cookie!

Now, I used fresh cranberries and fresh oranges, but I’m sure if all you had was canned or jarred that would be okay too.  I just love the idea of big chunks of fresh fruit in these cookies!

I’ve seen some with a glaze on top, but I didn’t want to hide the chunks of fruit inside of them, so I just topped them dough with sugar before baking.  I think they’re pretty much PERFECT!

Mandarin Orange & Cranberry White Chocolate Cookies
Makes about 4 dozen cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup packed light brown sugar
1 egg
1 tsp orange extract
3 tbsp orange juice
Zest of one Mandarin orange

2 1/2 cups AP flour
1/2 tsp baking soda
1/2 tsp salt

1 cup halved fresh Mandarin orange slices (about 4 Mandarin oranges)
1 cup chopped fresh cranberries
1 cup white chocolate chips or chunks (I used a mix of both cause that’s what I had on hand)

1/4 cup sugar, for dusting

  1. Preheat your oven to 350 F degrees.  Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars.
  3. Add the egg, extract, zest and orange juice.  Scrape the sides of the bowl and mix on high for 3-4 minutes or until the dough is light and fluffy.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the flour to the butter/sugar and mix on low until just combined.
  6. Fold in the halved orange slices, chopped cranberries and white chocolate.
  7. Drop 1 tbsp of dough onto the cookie sheet, 1-2 inches apart.  Do not place more than 12 on a sheet, the cookies spread and need room!
  8. Dust each mound of dough with sugar.
  9. Bake 12-14 minutes or until edges begin to brown.  Do not overbake!
  10. Remove and let cook on sheet for about 1 minute.  Remove to a wire rack to cool complete.
Filed Under: cookies, cranberries, featured, fruit, fruity cookies, mandarin orange, orange, recipes
Vampire Diaries Cupcakes

Vampire Diaries Cupcakes

December 14, 2011 by · 2 Comments

A special client of mine ordered a dozen Chocolate M&M cupcakes for her nieces birthday… but had a special request.  She wanted to use special liners and wanted them topped with Vampire Diaries edible transfers.

I whipped up the cupcakes for her today and I think they just turned out so great and had to share them with you!

Filed Under: cupcake toppers, decorating ideas
The Great Food Blogger Cookie Swap 2011

The Great Food Blogger Cookie Swap 2011

December 12, 2011 by · 2 Comments

I am so super excited to be a part of the 1st Annual Great Food Blogger Cookie Swap!   The cookie swap had over 600 participants in it’s first year… I’d say that was a HUGE SUCCESS!

I was paired up with two other fabulous military wives and bloggers here in Europe to send a dozen of my homemade cookies to!

Carrie Fields of Fields of Cake and Other Good Stuff

Jessica Sutherland of Jessica Lynn Writes

These fabulous ladies received one of my most favorite recipes for holiday cookies, but with a twist!  I took my tried and true recipe for sugar cookies and added a little mint, dark chocolate chips, and green food coloring turning them into “Grinch Cookies”!  Green and black mint chocolate chip cookies!  Seriously so YUM!

(Sorry, the only picture I snapped before I packaged them up was this pic with my camera phone!)

Grinch (aka Mint Chocolate Chip) Cookies
Makes 3 dozen cookies

3/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp peppermint or mint extract
4-5 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 cup dark chocolate chips (I used Nestle brand)

  1. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
  2. Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
  3. Add the peppermint extract and food coloring and mix until all the color has been combined.  Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In three parts, add the flour.  Between each addition add a tablespoon of milk.  Mix flour only until combined.
  6. Fold in the dark chocolate chips.
  7. Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
  8. While the dough is chilling, preheat your oven to 400 F degrees.  Line a cookie sheet with parchment paper.
  9. After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart.  Press each ball gently until flat (unless you want little round ball cookies, then leave them round).  The rounder the edges of your cookies, the rounder they will bake.  If you like imperfection like I do… just leave them with jagged, rough edges.  I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
  10. Bake 7-8 minutes.  Do not over bake!  You want the bottoms to just begin to get golden, brown but not dark!
  11. Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely.
Filed Under: chocolate, cookies, holiday, peppermint, peppermint and mint, recipes, seasonal
Ooey Gooey Double Chip Surprise Cookie Bars

Ooey Gooey Double Chip Surprise Cookie Bars

December 12, 2011 by · Leave a Comment

Another group of soldiers is in need of some TLC as they ship off to Afghanistan and it’s my job to make sure they have sufficient amounts of sugar as they board the plane on the biggest adventure of their life!

This time… it’s a cookie bar with a huge surprise in the middle.  Baked in these cookie bars are two kinds of chips and a Reese’s peanut butter cup! Seriously, I wish I had extra for myself, cause they are SO YUM!

Run to your kitchen and whip up a batch of these for your kids…. they’ll thank you for it.

(PS… I didn’t feel like breaking out the big camera to take pictures…. so, you get camera phone pics!)

Double Chip Surprise Cookie Bars
Makes 12 bars

8×8 glass pan
parchment paper
non-stick cooking spray

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 light brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
10oz bag + 1/4 cup chocolate chips
1 cup butterscotch chips
12 mini Reese’s Peanut Butter Cups

  1. Preheat oven to 350 F degrees.  Lightly spray bottom of an 8x8x2 glass pan with cooking spray.  Line bottom of pan with a square piece of parchment paper.  Generously spray top of paper and sides of pan with cooking spray.  Set aside.
  2. In the bowl of an electric mixer, cream together the butter and sugars.
  3. Add the eggs, one at a time, and the vanilla.  Scrape the sides of the bowl and beat on high for 2-3 minutes until light and fluffy.
  4. In another bowl, whisk together the flour, baking soda and salt.  In two parts, with the mixer on low, add the flour and mix until barely combined.
  5. Add the milk and mix until just incorporated.
  6. By hand, fold in the chocolate and butterscotch chips.
  7. Press half the dough into the pan.  Arrange 12 peanut butter cups evenly onto of this layer, pressing them gently into the dough.
  8. Spread evenly the remaining dough on top of the pb cups, making sure to spread into the corners.  Again, press dough gently into bottom layer.
  9. Bake in the center of your oven for 40-50 minutes or until baked through.  Do not over bake!
  10. Allow to cool completely before cutting into 12 squares.  Be patient, you want them to set up before you cut them… they will keep their shape better if cooled when cutting.
Recipe adapted from Picky Palate.
Filed Under: bars, bars, butterscotch chips, chocolate, cookies, featured, filled cookies, recipes
Chocolate Cherry Blossoms

Chocolate Cherry Blossoms

December 1, 2011 by · 1 Comment

I went a little bit crazy buying the different variations of the Hershey Kiss this holiday season.  And when I say a little crazy… I mean I bought at least a dozen bags of them.  Just to bake cookies.

I know.  Obsessive.

But whatever.  It’s Christmas!

So today…  I originally wanted to make a peppermint sugar cookie, but then decided to use these Chocolate Cherry Kisses that had been sitting in the candy bowl screamed to be used up.  Also in my cabinet was a jar of marichino cherries and some mini chocolate chips.

DING DING DING! We have a WINNER!

Cherries + Chocolate = DELICIOUS

Cherries + Chocolate + Cookies = HEAVEN

This cookie is so super simple and easy to make… almost too easy.   And even better than it’s simplicity… it’s almost VEGAN! No eggs or dairy!  (Sub a non-animal shortening for the butter and you’ve got Vegan! HORRAY!)

ENJOY!

Chocolate Cherry Blossoms
Makes 2-3 dozen cookies (depending on size)

1 cup unsalted butter, room temperature
1 cup powdered sugar
1/8 tsp salt
3 tsp Maraschino cherry juice (the juice your cherries come in!)
1/4 tsp almond extract (vanilla is okay too if you don’t have almond)
2 cups flour
1/2 cup Maraschino cherries, chopped
1/4 cup mini chocolate chips

1/2 cup sugar
Hershey’s Chocolate Cherry Kisses, unwrapped

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper.
  2. Cream together the salt, butter and powdered sugar.
  3. Add the cherry juice and extract and mix until combined.  Don’t forget to scrape the sides and bottom of the bowl!
  4. Add the flour and mix just until combined.
  5. Fold in the chopped cherries and mini chocolate chips.
  6. Using a tiny 1in ice cream scoop… scoop then roll 1in balls of dough in your hand.  Roll them in the 1/2 cup sugar and place them on your cookie sheet 2in apart.
  7. Using the bottom of a glass, press the dough slightly to flatten… not too much, we don’t want pancake cookies!
  8. Bake for 11-13 minutes or until bottoms of cookies just begin to brown.
  9. As soon as you take the cookies out of the oven, press a Kiss into the center of each cookie.  Remove to a wire rack to cool.
  10. I actually ran out of Kisses, so some of the cookies got a drizzle of a simple chocolate ganache on top!
  11. Enjoy!
Recipe adapted from  Chickens in the Road.
Filed Under: blossoms, candy filled cookies, cherry, chocolate, cookies, recipes
Peanut Butter Trifle

Peanut Butter Trifle

November 28, 2011 by · 3 Comments

I had an order for peanut butter cupcakes today… but for whatever reason, they wanted to come away from their liners.  So… I made them twice.  Not wanting to waste the first batch of perfectly good cake, I decided I needed to put something together with the cake and left over candies and buttercream.

And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

 

 

Filed Under: buttercream, cake, desserts, peanut butter, recipes, trifle
White Chocolate topped Gingerbread Blossoms

White Chocolate topped Gingerbread Blossoms

November 21, 2011 by · 3 Comments

Confession #1:  I love the Holiday season for one huge reason… It gives me an excuse to BAKE ALL THE TIME.

Confession #2:  I HOARD baking supplies.  This is a new thing for me.  Since moving to Germany, the luxuries of American grocery stores, having everything I need, at my disposal, all of the time is not a reality here.  When I see something at my local military commissary, I buy it… in bulk.

Confession #3:  I think “blossoms” may be becoming my favorite holiday cookie.  I have discovered two new ways of making them other than the traditional peanut butter with chocolate on top.  First, was my White Chocolate with Peppermint Kiss Blossoms and now these.  Gingerbread blossoms topped with white chocolate chips.

Confession #4: I’ve come to the realization that I’m not going to make it though the Holiday season without gaining 10lbs just from cookies.  It’s okay though, I’ll blame it on the pregnancy.

White Chocolate topped Gingerbread Blossoms
Makes 3 dozen+ cookies

3/4 cup (12 tbsp or 1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed light brown sugar
1 egg
1/2 cup full flavor molasses
1 tbsp bourbon whiskey (you can substitute vanilla if you don’t have bourbon)
2 tbsp milk

3 cups flour
1 tbsp ground ginger (fresh if possible)
1 tsp cinnamon
1/4 tsp nutmeg (fresh if possible)
1/4 tsp salt
1 tsp baking soda

1/4 cup sugar
1 cup white chocolate chips

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt and baking soda.  Set aside.
  2. In the bowl of an electric mixer, cream together the butter and brown sugar for about 2 minutes.
  3. Add the egg to the sugar/butter and cream for another 2 minutes.  Make sure to scrape the sides of the bowl.
  4. Slowly pour in molasses and bourbon then beat until combined.
  5. In three parts, add the flour mixture.  Scrape the sides of the bowl between each addition.  Mix just until combined.
  6. Add the milk and mix only until incorporated.
  7. Scrape the sides of the bowl and pat the dough into a ball.  Cover with plastic wrap and place in the freezer for 30 minutes to an hour to firm.  If you have time, you can put the dough into the refrigerator 8 hours or overnight.
  8. When ready to bake your cookies, line cookie sheet with parchment paper and pre-heat your oven to 350 F degrees.
  9. Scoop 1-inch balls of dough using an ice cream scoop and form them into a ball using your hands.  Roll them in the sugar then place 2 inches apart on your lined cookie sheet.
  10. Bake 8-10 minutes or until the edges begin to brown.  Do not over bake!
  11. Immediately press your thumb into the top of each cookie.  Drop 6 white chocolate chips into the well you just created then remove cookies to a wire rack.
  12. After chocolate begins to melt, use a toothpick to swirl the chocolate together into a pretty swirl.
  13. Cool completely and store in an airtight container for up to 5 days.

Recipe adapted from Culinary Concoctions by Peabody

Filed Under: blossoms, brown sugar, cinnamon, cookies, gingerbread, gingerbread, recipes, white chocolate
Cinnamon Eggnog & Bourbon Cupcakes

Cinnamon Eggnog & Bourbon Cupcakes

November 17, 2011 by · 16 Comments

Our military commissary has stocked three flavors of eggnog right now.  Pumpkin, Cinnamon and Gingerbread.  The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it.  I’m kinda over pumpkin, ya know?  And then I sipped on the cinnamon nog…. and HOLY COW!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!

Cinnamon Eggnog & Bourbon Cupcakes
Makes 17-18 cupcakes

1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

1/3 cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
1 1/4 cup cinnamon eggnog
1/4 cup canola oil
1 tbsp vinegar
1 tsp vanilla
1 cup sugar

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.  Set aside.
  3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
  4. Add the flour and mix on low speed just until all the flour is wet.
  5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated.  Do not over mix.  This step should only take 2-3 strokes.
  6. Fill cupcake liners 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
  8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.

Spiced Bourbon Buttercream
4 oz cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 lb + 1 cup powdered sugar
2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
1/8 tsp cinnamon
1-2 tbsp (more or less) cinnamon eggnog
1/8 tsp salt

nutmeg – garnish

  1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth.  Scrape the sides of the bowl.
  2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
  3. Scrape the sides of the bowl and add the whiskey, beat until combined.
  4. Sprinkle in the cinnamon and mix until incorporated.
  5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
  6. Add the eggnog until you get the consistency you desire.  You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
  7. Frost each cupcake and sprinkle with nutmeg to garnish.
Filed Under: alcohol, alcohol cupcakes, buttercream, cinnamon buttercream or frosting, cream cheese frosting, cupcake recipes, eggnog, eggnog cupcakes, eggnog frosting, frosting and icing, recipes
Dark Chocolate Brownies with Peanut Butter Sauce

Dark Chocolate Brownies with Peanut Butter Sauce

November 13, 2011 by · Leave a Comment

I had my friend Steffen and his daughter Robin over for a visit this weekend. Steffen is an American living in Germany and his daughter is 1/2 American, 1/2 German and only knows German culture. This was Robin’s first visit to our house and I wanted to spoil her with some delicious American baking! Brownies. Seriously delicious brownies.

I asked my BFF baker friend, Carrie Fields of Fields of Cake, what recipe I should use to make such brownie and she led me to the most amazing brownie I have ever tasted. Seriously, this brownie is AH-MAH-ZING!

It’s thick, moist, chewy and so chocolately that you neeeeeeed the whipped cream and peanut butter sauce to balance out the awesomeness of the chocolate.

And let me tell you about this peanut butter sauce. OH MY GAWG. I just want to eat spoonfuls of it. And really, can’t wait to buy some ice cream to top it with. You can use this sauce on ANYTHING. SO GOOD.

So, thanks to Steffen for wanting brownies and thanks to Carrie for the recipes! I changed things up just slightly, but for the most post… the recipes are all Carries!

Enjoy!

Dark Chocolate Brownies
Adapted from Fields of Cake

1 1/4 cups flour
1 tsp salt
2 tbsp cocoa powder
14 ounces quality dark chocolate (85%), chopped coarsely
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract

  1. Preheat oven to 350 F degrees. Butter the sides and bottom of a glass or light colored metal pan 9×13 pan.
  2. In a medium bowl, whisk together the flour, the salt, and cocoa powder and set aside.
  3. Using a large double boiler, melt together the chopped dark chocolate, cubed butter and instant espresso powder.  Stirring occasional until melted and completely combined.  Turn the heat off, but leave on the burner and keep the bowl on the double boiler.
  4. Add the sugars and whisk until combined.  Remove from heat and cool for 10 minutes or until it comes to room temperature.
  5. Add three eggs, whisk just until combined.  Add the remaining two eggs and whisk only until combined.
  6. Gently stir in the vanilla.  Do not overmix the batter or the brownies will turn out cakey.
  7. Fold the flour mixture to the wet mixture just until all the flour has become wet and just combined.  Again, DO NOT OVERMIX.
  8. Pour the mixture into your buttered baking dish.  Using a tapered spatula, gently spread the batter into the corners of the pan, smoothing out the top.
  9. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.  Rotate pan half way through baking. Do not over bake.
  10. Allow to cool in pan completely before cutting and serving.
  11. Serve with unsweetened fresh whipped cream and peanut butter sauce drizzled over the top.

Peanut Butter Sauce
Adapted from Fields of Cake

1 cup sugar
½ cup honey
½ cup water
1 tsp salt
4 tbsp unsalted butter
2/3 cup heavy whipping cream
3/4 cup peanut butter
1 tsp salt

  1. In a medium sauce pan over medium-high heat, combine the sugar, honey, water and salt with a whisk until all the sugar is dissolved.
  2. Allow to come to a boil and cook, without stirring, until the sugar turns a dark amber color.  This process can happen quickly, so watch the sugar closely so you don’t burn it.  It will start to smell like caramel when it’s done.
  3. Once it turns dark amber in color, remove immediately from the heat and whisk in the butter.
  4. Add the cream and whisk to combine.
  5. Stir in the peanut butter and whisk until combined.
  6. Taste the sauce, if it’s too sweet, add 1 tsp more of salt to cut the sweetness.
  7. Allow to come to room temperature to thicken before drizzling over brownies with fresh whipped cream.
Unsweetened Whipped Cream

1 cup heavy whipping cream, very cold
1 tsp vanilla extract

  1. Place the metal bowl and whisk of your electric mixer in the freezer for 20 minutes.
  2. After they bowl and whisk are very chilled and cold, attach them to the stand mixer.
  3. Pour in the heavy whipping cream and whisk on high for 3-4 minutes.
  4. Pour in the vanilla extract.
  5. Continue to whisk on high until it becomes thick.  Do not over mix or it will deflate.
Filed Under: bars, brownies, chocolate, featured, peanut butter, recipes, syrup
White Chocolate Candy Cane Blossoms

White Chocolate Candy Cane Blossoms

November 11, 2011 by · 5 Comments

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.  I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms
Makes 2 dozen (and a few extra) cookies

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg
3 tbsp white chocolate liqueur
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Green and red sugar crystals
1 bag of Hershey’s Candy Cane Kisses

  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.
Filed Under: blossoms, candy filled cookies, cookies, featured, holiday, peppermint, peppermint and mint, recipes, white chocolate
Ultimate Peanut Butter Chocolate Kiss Cookies

Ultimate Peanut Butter Chocolate Kiss Cookies

November 7, 2011 by · 2 Comments

This weekend was HUGE for me. 270 cupcakes all by myself, plus selling them. I was EXHAUSTED by the time Sunday rolled around. I thought I wouldn’t want to bake for a week.

WRONG!

Monday rolls around and I’m back in the kitchen baking. This time, one of my favorite combos: Peanut Butter and Chocolate.

I made these soft and chewy peanut buttery chocolate kiss cookies cause ya know, they’re my favorite and I made them HUGE because well, you know… everything is better when it’s HUGE!

Ultimate Peanut Butter Chocolate Kiss Cookies
Makes 2-3 dozen JUMBO cookies

1 cup unsalted butter, room temperature
1 cup peanut butter, extra crunchy
2 cups brown sugar, packed
1 cup sugar
4 eggs
1/4 cup light corn syrup
1/4 cup water
1 tbsp vanilla extract
5 cups flour
2 tsp baking soda
1 tsp salt
2 10oz bags HERSHEY’S mini chocolate Kisses

  1. Preheat oven to 375 F degrees.  Line cookie sheets with parchment paper.
  2. Cream together the butter and peanut butter.
  3. Add the sugars and beat on high until combined.
  4. Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
  5. Beat in the corn syrup, water and vanilla extract.
  6. Whisk together the flour, baking soda and salt in a separate bowl.
  7. Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
  8. Fold in the mini kisses.
  9. Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
  10. Bake for 9-10 minutes.  DO NOT OVER BAKE!  You want them to begin to turn golden on top but still be soft in the middle.
  11. Remove to a wire rack immediately to cool.
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