Polish Pottery from Boleslawiec, Polska

May 21, 2012 by 13 Comments

This past weekend I took a bus trip with three friends to Boleslawiec, Polska (Poland) to spend too much money on some amazing pottery! The bus left at 0030 on Saturday and we arrived to our first pottery store shortly after 0530.  Throughout our day, we visited several factories and stores where I wished I could have bought one of everything!

 

But instead, I focused on baking supplies and pieces that I knew I would use on a regular basis.  Cupcake and bundt pans, coffee mugs and lots of other kitchen stuff.  It was kinda funny, during the trip most people were buying casserole dishes and plates… not me.  I wanted cupcake pans and rolling pins.  All baking!!

For lunch, we visited a traditional Polish restaurant where I got to drink try perogies.  I’ve never had them before!  I wasn’t too fond of the filling in two of them, but the filling with the potatoes and farmers cheese was AMAZING!

Of course, my friends and I also had a beer, a traditional Polish beer called Zyweic! It was pretty tasty, especially because the bartender floated raspberry liquor in it.  YUM.  Serious amounts of YUM.

Now, on to the good stuff… here’s what I got!

To see the full image… click on it! 

 

 

Filed Under: adventures in europe, baking supplies, travel

Chunky Peanut Butter M&M Cookies & Cookie Bites

May 17, 2012 by 2 Comments

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

Print
Chunky Peanut Butter M&M Cookies & Cookie Bites

Prep Time: 18 hours

Cook Time: 11 minutes

Total Time: 20 hours

Yield: About 32 3in cookies + 24 cookie bites

These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!

Ingredients

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

  • 1 cup unsalted butter, slightly soft but still cold
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla

  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies

  • 1/2 cup sugar for rolling cookies

Instructions

  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.
    13. Cookie Bites:
  13. Spray lightly the insides of a mini muffin pan with cooking spray.
  14. Place 1in balls of cookie dough into each opening.
  15. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  16. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.
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Filed Under: brown sugar, candy, candy filled cookies, chocolate, cookies, featured, M&Ms, mini, peanut butter, peanut butter and chocolate, peanut butter cookies, recipes

Strawberry Shortcake

May 7, 2012 by 6 Comments

The weather has been so beautiful lately (minus the thunderstorm this morning) and I’ve been dying to make strawberry shortcake!  Last week on my favorite daytime tv show, The Chew, Carla made a strawberry shortcake that looked so amazingly delicious that I knew I had to find her recipe and make it myself!

This shortcake makes enough for 12 servings and can be easily made in two batches for a larger group… but for me, I don’t want to share… I might be eating most of this myself.  I LOVE biscuits and I LOVE strawberries.

Nom.

Nom nom nom.

NOM NOM NOM NOM NOM!

Go get some strawberries and make this!

Print
Strawberry Shortcake

51

Total Time: 2 hours

Yield: 12 strawberry shortcakes

Lemon zest & sour cream bring life to these biscuits topped with fresh sliced strawberries and a lemon & mint infused whipped cream!

Ingredients

    Biscuit
  • 1/2 cup sugar
  • zest of 1/2 lemon

  • 2 cups flour
  • 1 Tbsp + 1 tsp baking powder
  • 1 tsp salt

  • 5 Tbsp cold unsalted butter, cubed
  • 1/2 cup cold sour cream
  • 1/3 cup cold milk
  • 1 Tbsp cold water

  • 2-3 Tbsp Turbinado Sugar (Sugar in the Raw)
    • Whipping Cream
  • 400ml heavy cream
  • 3 5in sprigs of mint, leaves removed and torn in half
  • zest of 1/2 lemon + lemon peel, cut into strips

  • 1 Tbsp sugar
    • Strawberries
  • 6 cups fresh strawberries, cleaned and sliced
  • juice of 1 lemon
  • 2 Tbsp sugar
  • 1 Tbsp vanilla

Instructions

    Biscuit
  1. Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
  2. In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
  3. Add the flour, baking powder and salt and whisk until well combined.
  4. Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
  5. In a small bowl, whisk together the sour cream, milk and water.
  6. Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
  7. Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
  8. Sprinkle Turbinado sugar over the top of each biscuit.
  9. Bake about 15 minutes or until the biscuits are golden brown.
  10. Immediately remove to wire rack to cool.
    11. Whipping Cream
  11. In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
  12. Remove from heat and cool completely.
  13. Strain so that only cream remains. Refrigerate until ready to use.
  14. When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
  15. Add the sugar and continue whipping until you reached your desired texture and consistency.
    16. Strawberries
  16. Clean and slice strawberries until you have about 6 cups worth.
  17. Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
  18. Refrigerate until ready to use.
    19. Assembly
  19. Place one biscuit in a bowl. Scoop 1/2 cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
  20. Dollop a generous scoop of whipped cream on top.
  21. Garnish with a mint sprig.

Notes

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Filed Under: biscuits, bread and pretzels, cake, lemon, perfect for spring, recipes, rolls & biscuits, shortcake, strawberry, whipping cream

M&M Cookie Bars

May 5, 2012 by 3 Comments

Did you see the Mocha Mallow cookies I made?  Well, I also made these M&M Cookie Bars to go with them for the neighborhood BBQ this past Sunday.

There really isn’t much to say about these bars…. except they are DELICIOUS and YOU SHOULD MAKE THEM!

Ha!

Enjoy!

Print
M&M Cookie Bars

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: About 15-18 bars, depending on the size you cut them

Ingredients

  • 2 cups plus 2 Tbsp flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter butter, melted and cooled slightly
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup M&M's
  • 1 cup chocolate chips (I mixed mini chocolate chips and regular chips cause that's what I had on hand)

Instructions

  1. Preheat oven to 325F degrees. Grease the bottom and sides of a 9x13 baking pan. (I also lined the bottom of mine with parchment paper and greased that too.)
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the sugars until the majority of the clumps are gone. Whisk in the melted butter until smooth.
  4. Add the eggs and vanilla and whisk until smooth.
  5. Add the flour mixture and combine with a wooden spoon or spatula until all the flour is incorporated.
  6. Fold in the M&M's and chocolate chips.
  7. Evenly spread out dough into baking pan and bake for 25-28 minutes or until the edges begin to brown and the cookie pulls away from the pan.
  8. Allow to cool in the pan completely before removing.
  9. Remove cookie and place in a cutting board. Cut into squares and serve with a big glass of milk!
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Filed Under: bar cookies, bars, bars, candy filled cookies, cookies, M&Ms, recipes

Mocha Mallow Cookies

May 3, 2012 by 1 Comment

Last weekend we had a neighborhood BBQ and of course, it’ was my job to bring dessert.  It’ was 80F degrees, so I didn’t want to spend a ton of time in the kitchen baking.  So, I decided to make cookies… but not just any old plain boring cookies would do.

I recently bought a couple containers of the KRAFT Jet-Puffed Mallow Bits.  If you aren’t familiar with these, they are super mini marshmallows, the kind you’d find in your packets of hot chocolate.  And ya know what? They are PERFECT for cookies!  (PS: They’re perfect for topping cupcakes with too!)  I made S’mores cookies a few days ago and today I’m making a Mocha Mallow cookie with these mini bits of heaven!

I started with a recipe that I’ve seen on several blogs from Annie’s Eats to My Baking Addiction and then put my personal spin on them.  I added the mallow bits, reduced the chocolate chips, added espresso powder and vanilla.   Adding the Mallow Bits was my hubby’s idea.  I think he’s a genius.  The original recipes for this cookie also wanted me to make them giant cookies… but I needed to feed a bunch of people, so I decided to make them a bit smaller so the batter would go further.

They turned out pretty darn yummy.

PS… For the I also made M&M Cookie Bars (which you should make too… cause UHM YUMMMM!)

Print
Mocha Mallow Cookies

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: About 4 dozen cookies

Ingredients

  • 1 cup (18 Tbsp) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup cocoa powder
  • 2¼ cups flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tsp espresso powder
  • 1½ cups semi-sweet chocolate chips
  • 1 cup Jet-Puffed Mallow Bits

Instructions

  1. Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  3. In the bowl of a stand mixer, cream together the cold butter and sugar about 2 minutes.
  4. Add the eggs and vanilla and continue creaming together until light and fluffy, about 3-4 minutes.
  5. Add the flour mixture and mix on low until just combined.
  6. Add the chocolate chips and Mallow Bits and mix on low until incorporated. NOTE: Dough will be thick and you may need to incorporate the chips and bits by hand.
  7. Drop 1 1/2 inch semi-flat mounds onto a cookie sheet and bake for 8-10 minutes. Refrigerate dough between batches.
  8. Allow cookies to cool 4-5 minutes on cookie sheet before remove to a wire rack to cool.
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Filed Under: chocolate, chocolate cookies, cookies, featured, marshmallow, recipes

Mini S’mores Cookies

May 2, 2012 by Leave a Comment

So… I don’t know if it’s a fluke, but last week I baked FOUR times.  FOUR TIMES!

I’ve made Scones, Cupcakes, Muffins and now Cookies!  Oh, and don’t forget the Fudge!

I’ve gotten into a little routine with Matty in the morning.  We stay in bed until about 8am,  then get up, have breakfast and then he goes down for a nap.  While he’s napping, I get to baking!

Last week, my husband wanted me to make something to take into the office to share with the guys.  So, I searched Pinterest for some ideas and I came across a delicious recipe for S’mores Cookies by Sugar Crafter!

They turned out pretty darn YUMMY!  And the mini’s in them were perfect for these mini cookies!

Print
Mini S'mores Cookies

51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 3 dozen cookies

Ingredients

  • 8 Tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup graham cracker crumbs + pieces

  • 1 cup mini chocolate chips
  • 1 cup Jet Puffed Mallow Bits

Instructions

  1. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, salt and graham cracker crumbs. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy, about 4 minutes.
  4. Add the egg and vanilla and mix until smooth, about 2 minutes.
  5. In two parts, slowly mix in the dry ingredients until just combined.
  6. Fold in the marshmallows and chocolate chips.
  7. Form 1 inch balls by hand and place on cookie sheet. Gently press each ball to flatten slightly if you like a flatter cookie.
  8. Bake 10-11 minutes or until the cookies are a golden brown color.
  9. Remove immediately to a wire rack to cool... or eat one warm! Just like it's hot off the camp fire!

Notes

Recipe slightly adapted from Sugar Crafter.

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Filed Under: cookies, featured, marshmallow, recipes, smores

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

April 26, 2012 by 2 Comments

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

Print
Peanut Butter & Jelly Banana Muffins

51

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 muffins

Ingredients

  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed

  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes

Recipe inspired by: Joy the Baker

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Filed Under: banana, breakfast, featured, muffins, peanut butter, raspberries, raspberry, recipes

Grandma Dillow’s Peanut Butter Fudge

April 24, 2012 by 2 Comments

Facebook is a wonderful thing.  It allows me to stay in daily contact with friends both near and far.  It allows me to learn, share and create ideas with friends, family, and even perfect strangers.

A few days ago, my friend Erica (she’s an Army Wife too & our husbands worked together at JBLM in Tacoma, WA.) said she was making peanut butter fudge and my ears perked up like a dog who heard a fire truck and wanted to run after it!  Immediately, I asked for the recipe and Erica responded with 5 simple ingredients.  Seriously, could fudge be that easy?  This recipe comes from her Grandma Dillow… which means it’s sure to be a winner if it comes from Grandma!

So today, I tried it.  Erica’s recipe didn’t call for the use of a candy thermometer, but I had a brand new one I wanted to try out, so I used mine.  I can’t say I’ve ever really been a successful fudge maker, but after making this recipe… I think I am!

Grandma Dillow didn’t top her fudge with chocolate, but I LOVE chocolate and peanut butter so, I added a thin layer of chocolate to the top of the fudge.  YUM!

Thanks Grandma Dillow and thanks to Erica for sharing this yummy family recipe!

If you’re like me and are new to making fudge, read this helpful post: Tips for Making the Perfect Fudge!

Print
Grandma Dillow’s Peanut Butter Fudge

51

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 64 1-in squares

Grandma's perfect peanut butter fudge... with a twist!

Ingredients

  • 2 cups sugar
  • 8 Tbsp unsalted butter, cubed
  • 1/2 cup milk or heavy cream
  • 9oz (about 1 heaping cup) creamy peanut butter
  • 1 Tbsp vanilla
  • 1 cup mini chocolate chips + 2 Tbsp for garnish (optional)
    • Tools Needed:
  • Medium/large heavy-sided sauce pan
  • Wooden spoon
  • Candy Therometer
  • Small off-set metal spatula
  • 8x8 baking dish + 1 Tbsp butter for greasing

Instructions

  1. Butter the bottom and sides of an 8x8 baking dish. (I used glass, but a metal dish is okay too.)
  2. Measure out the peanut butter & vanilla, set aside.
  3. In a medium/large heavy-sided sauce pan, bring the butter, sugar and milk to a boil - stirring constantly using a wooden spoon.
  4. While constantly stirring, bring mixture to 240-244 F degrees. Remove from heat and immediately mix in the peanut butter and vanilla.
  5. Press fudge into prepared dish using a small off-set metal spatula.
  6. OPTIONAL: While still warm, sprinkle chocolate chips evenly over the top of the fudge. Using a small off-set spatula, once the chocolate begins to melt, spread it evenly. Allow to cool about 10 minutes then sprinkle evenly remaining 2 Tbsp mini chips as garnish without spreading.
  7. Allow to cool completely before cutting and serving. NOTE: If you need to cut it sooner, place in the fridge for 30 minutes.
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Filed Under: chocolate, featured, fudge, peanut butter, recipes

Chocolate Chocolate Chip Cookie Dough Cupcakes

April 23, 2012 by 38 Comments

I don’t know how long it’s been since I’ve actually baked a cupcake.  Weeks… probably more like months.  I’ve baked cookies, scones and crescent rolls, but no cupcakes!  Crazy, huh?  Cause this is supposed to be a cupcake blog, right?

Hmmm… So yeah.  I made cupcakes today.  And, I didn’t start back into baking cupcakes slowly.  No, I didn’t ease into things.  I went BIG!

Chocolate cupcake + Cookie Dough = HOLY GOODNESS!!!

Baked inside this cupcake is a chocolate chip cookie dough ball.  Yah, you read me right.  Cookie Dough.  The best thing that God ever created inside this cupcake.

And to make things even better…. the frosting.  Cookie Dough.   Both my hubby and my neighbor told me I needed to just make this frosting.  A big giant bowl of it so they could take a spoon and scoop it out and shove it in their mouth.  It’s that good.

Personally, I found the bottom of the cupcake to be the best.   But hey, everyone has their preferences.

Print
Chocolate Chocolate Chip Cookie Dough Cupcakes

51

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 12 cupcakes

Chocolate Chocolate Chip Cookie Dough Cupcakes

Ingredients

    Cookie Dough Filling:
  • 3/4 cup flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 2 Tbsp sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
    • Chocolate Cupcakes:
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional)
  • 3/4 cup hot water
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
    • Cookie Dough Frosting:
  • 12 Tbsp unsalted butter
  • 1 3/4 cups powdered sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup flour
  • 1 1/2 Tbsp milk
  • 1 tsp vanilla extract
  • Decorate:
  • additional mini chocolate chips
  • 12 mini chocolate chip cookies (I used Chips Ahoy)

Instructions

    Cookie Dough Filling:
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients and the chocolate chips until smooth.
  4. Refrigerate for 15 to 30 minutes or until firm.
  5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
    6. Chocolate Cupcakes:
  6. Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
  7. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
  8. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
  9. Fill each cupcake liner 1/2-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
  10. Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.
  11. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
  12. Cool the cupcakes completely before frosting.
    13. Cookie Dough Frosting:
  13. In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
  14. Add the flour, milk and vanilla and beat on high until well combined.
    15. To Assemble:
  15. Pipe swirls of frosting onto each cupcake.
  16. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.

Notes

Source: cupcakes & frosting slightly adapted from RecipeGirl

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Filed Under: brown sugar, cake batter, chocolate, cookie cupcakes, cookie cupcakes, cooking icing, cupcake recipes, featured, filled cupcakes, frosting and icing, recipes, top posts sidebar

Strawberry Lemonade Scones

April 17, 2012 by 6 Comments

I’ve been trying to get into the kitchen at least once a week lately.  I just have to.  Baking is what makes me feel like… me.  So, this morning I whipped up a batch of scones.  Not just any scones though…

Strawberry

Lemonade

Scones

Yah… I said it.  Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!!  How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies.  She made a strawberry lemonade scone and it looked so yummy!  But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!

Enjoy!

Print
Strawberry Lemonade Scones

51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 scones, depending on size

Ingredients

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

  • 8 Tbsp cold unsalted butter

  • 2 Tbsp sugar
  • zest from one large lemon or 2 Tbsp
  • 1 Tbsp fresh squeezed lemon juice
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons cold buttermilk

  • 1 heaping cup fresh strawberries, cut into chunks

  • Turbinado sugar or Sugar in the Raw

  • Flour - for kneading and work surface
    • Lemon Glaze
  • 1/4 cup + 1 Tbsp powdered sugar
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp milk

Instructions

    Scones
  1. Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
  3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
  4. Add the sugar mixture to the flour, stirring to make a soft dough.
  5. Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
  6. Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
  7. Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
  8. Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
  9. Remove to wire rack to cool.
    10. Glaze
  10. In a small bowl, mix together the sugar, juice and milk.
  11. Drizzle over cooled scones.
  12. Sprinkle more Turbinado sugar over glaze.
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Filed Under: berry, bread and pretzels, breakfast, buttermilk, featured, fruit, lemon, recipes, scones, strawberry

Easy Homemade Refried Beans

April 13, 2012 by 7 Comments

So, this recipe is not what I’d typically post about on my blog… but I’ve made these beans a dozen times over the last 3 months and they are one of my most favorite creations, EVER! I am actually eating these beans now for a late afternoon lunch.

This recipe is really quite easy to make… and you’ll never want to go back to making canned refried beans again.  Seriously… they are THAT GOOD.

The next time you have taco night at your house… make these beans too!

(PS… Sorry for the crappy camera phone picture!! lol)

Print
Easy Homemade Refried Beans

51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: About 3 cups of beans

Ingredients

  • 4-6 Tbsp unsalted butter
  • 3-4 Tbsp extra virgin olive oil
  • 2 15oz cans pinto beans (I used reduced sodium)
  • 1/2 large onion, diced
  • 2 Tbsp diced green chilies (I used canned)
  • 1/2 cup diced canned tomatoes (any flavor variety you like)
  • 1 large clove of garlic, thru the press or minced
  • Salt/pepper to taste
  • 1/4 tsp red pepper flakes
  • pinch of chili powder (or to taste if you like it spicy)
  • 1/2-3/4 cup water

Instructions

  1. Drain and rinse the pinto beans. Set aside.
  2. In a large pan on high heat, melt the butter with the olive oil.
  3. Add the diced onions and sauté until they begin to soften.
  4. Add in the green chilies, tomatoes and garlic and continue to cook until heated through (about 3-4 minutes).
  5. Add the prepped pinto beans salt/pepper, red pepper flakes, chili powder.and water. Stir together and cook until bubbling. NOTE: Start with 1/2 cup of water. If the beans seem too thick, add more.
  6. With a potato masher, must the beans until no more remain whole.
  7. Reduce heat to medium and simmer until the beans are the consistency you desire.
  8. To serve: Top with melted cheese and a side of tortilla chips!

Notes

If you wanted to make these lower in fat, omit the butter and oil and spray pan with non-stick cooking spray.

Also, the measurements for all the ingredients are approximate. I make these a little different every time. If you wanted them spicy, add more heat! If you don't like tomatoes, don't add them! Use your imagination, the possibilities are endless!

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Filed Under: dinner, recipes, snacks

Whopper Robin Eggs Cookies & a Story about New Mommyhood

April 10, 2012 by 7 Comments

As you might have been able to tell… things have been quiet in my kitchen for the last 5 weeks.  You see, there’s this new little thing in my life that screams, eats, poops and pees… every 2 hours… that makes getting into the kitchen a little difficult.

I don’t know what I was thinking before Matty was born… but I honestly believed I’d have more time to bake.  At least once or twice a week I thought to myself.

I. Was. Wrong.

Before today, I’ve been in the kitchen to bake exactly ONCE.  And even then… it wasn’t really baking, it was throwing together canned prepared stuff from the grocery store to make something that resembled home baked goodness.  (Click HERE for that recipe.)

This morning, I set Matty down in his crib for a nap and headed to the kitchen.. but it wasn’t 5 minutes later (I just happen to be in the middle of creaming the butter & sugar) that he started to scream.  Shoot… it was time to feed him.   Thank goodness for my daughter, Emily.  Because today she is on Spring Break and is home to help Mommy.  YAY FOR TEENAGERS!  So, I fixed Matty a bottle and took him upstairs to my beautiful daughter and she fed him for me so I could get my much needed time in the kitchen.

Back to the kitchen I go. Now, mind you… I’m still in my jammies with an apron on but hey, who needs to be dressed while baking?  I mean… do people really do that?  Get dressed before baking?  (I’m trying to convince myself that it’s okay I’m not dressed before 11am haha).

Ok… the kitchen.  As I’m putting together the cookies I’m pondering why it is I really need to be in the kitchen baking.  I mean really, why is there always a burning desire to bake.  I came to the conclusion that it’s for a couple of reasons.

First, I love being creative with baking.  I’ve never really been a creative person artistically, but once I started seriously baking I realized that I am really good at it.  Creating new recipes, coming up with creative ways to use ingredients is my way of expressing myself… it’s my artistic outlet.  I’ve never had an outlet for creativity before my baking.

Second… and this one I’ve said before, is that I LOVE to see other people happy.  I love to bake because when I give my creations to someone, it fills my heart with joy to see the expressions on their face when they light up as they take a bite into whatever I’ve made.  That truly  makes me happy.

So… with all that said. I hope to be able to get into the kitchen once a week to bake.  If I don’t, that’ll be okay too.  I’ve got this adorable little bundle of joy here to keep me happy.

Print
Whopper Robin Eggs Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

As many as you can eat!

Got left over Easter Egg candies?? This is the perfect cookie for you!

Ingredients

  • 2 1/4 cups flour flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/3 cup milk
  • 1 tsp.vanilla extract
  • 2 cups crushed Whoppers (I used the Easter Robin Eggs Whoppers)
  • NOTE: You want both fine pieces and chunks of the Whoppers.

Instructions

  1. Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. (About 3-4 minutes.)
  4. Add the egg and mix on high for 2 minutes.
  5. Beat in the milk and vanilla.
  6. Add the flour and mix just until combined and no flour remains visible.
  7. Set aside 1/4 cup of the crushed Whoppers. Fold in remaining 1 3/4 cup into the batter.
  8. Roll 1in balls and place on baking sheet 1-2 inches apart. Using the reserved 1/4 cup of Whoppers, place a few pieces on top of each ball, color side down. (You'll be able to see what's inside the cookies better if you place a few pieces on top!)
  9. Bake for 10-12 minutes or until cookies begin to turn golden brown.
  10. Allow to cool on baking sheet for 1-2 minutes then remove to a wire rack to cool completely.
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Recipe Inspiration: Cast Sugar

Filed Under: candy, candy filled cookies, cookies, holiday, perfect for spring, recipes

Berry BlogHop: Chocolate Dipped Berry Empanadas

April 1, 2012 by 19 Comments

I’ve had my eye on these empanadas for a while now.  My friend down the street can make empanada dough from scratch and fills them with so many yummy things and then CakeSpy posted a recipe for peanut butter filled empanadas… I’ve been inspired.

So for this months Berry BlogHop I decided I needed to fill empanadas with berries and dunk them in chocolate.

Oh yeah.  OH YEAAAAAAAAAAAAAAH.

Print
Chocolate Dipped Berry Empanadas

41

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Yield: 45-50 Empanadas

Chocolate Dipped Berry Empanadas

Flaky crust filled with sweet berries dipped in chocolate... can't get much better than this!

Ingredients

    Empanadas
  • 2 boxes premade pie crust (4 crusts)
  • 2 12oz bags frozen berries (I used bags that contained blackberries, blueberries, raspberries, strawberries and cherries) NOTE: You can also use fresh berries - you'll need about 4 cups worth.
  • 4 tbsp butter
  • 1/2 cup sugar
  • 1 Tbsp vanilla
  • 3 Tbsp corn starch
  • 1 egg + 1 Tbsp water (for egg wash)
  • sugar, for dusting
    • Chocolate Ganache
  • 1/2 cup semi-sweet chocolate chunks
  • 1 Tbsp butter
  • 1/3 cup milk or cream

Instructions

    Empanadas
  1. Bring pie crusts to room temperature.
  2. Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
  3. In a large pan, melt the butter on high heat.
  4. Add the berries and sugar to the pan and stir to coat the berries.
  5. Once the berry juice beings to bubble, remove 1/2 cup of the juice and combine it with 2-3 Tbsp of corn starch. Whisk the juice and starch together until all lumps are gone. Add this mixture back into the pan with the berries. Bring to a boil to thicken, stirring often and cook for 2-3 minutes.
  6. Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
  7. On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
  8. Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
  9. Brush egg wash around edges of dough round.
  10. Spoon 1-2 tsp of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
  11. Bake 9-11 minutes or until golden brown.
  12. Cool on wire racks.
    13. Chocolate Ganache
  13. Melt butter and chocolate together on low heat until smooth.
  14. Add the cream and stir until combined and smooth.
  15. Dip cooled empanada in the melted ganache.
  16. Set on wire rack to cool and harden before serving.
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Please be sure to check out what my fabulous co-hosts are bringing to the table:

A little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin Meyer ~ @bigfatbaker
Bon à croquer ~ Valerie ~ @valouth
Cake Duchess ~ Lora ~ @cakeduchess.com
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ T.R. ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth  Quirino ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~  Reem ~ @Simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna Segrave-Daly ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @thatskinnychick
The Art of Cooking Real Food ~ Laura ~ @TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack ~ Jackie S. ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @vegetarianmamma

Filed Under: berry, blog hop, bread and pretzels, chocolate, desserts, empanadas, recipes

Fresh Fruit Stuffed French Toast

March 24, 2012 by 3 Comments

Living in Germany we have access to all kinds of delicious fresh breads.  One of our favorites is a loaf of Paderborner bread which is a rye and wheat sour dough bread baked in tins, ideal for for sandwiches, toast, and this morning… french toast!

We always have a wide array of fresh fruit in our house too.  This morning we had blueberries, bananas, strawberries and raspberries and used all that delicious fresh fruit to stuff inside a thick slice of Paderborner bread to make stuffed french toast! YUM!

It’s really super simple to make and SO GOOD!  Especially when topped with a dollop of Nutella or a drizzle of honey.

Print
Fresh Fruit Stuffed French Toast

51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 slices (depending on size of loaf)

A perfect Saturday morning breakfast!

Ingredients

  • Loaf of your favorite bread, uncut (I used a German Paderborner loaf)
  • 3 eggs (or more if you have more bread)
  • 3-4 Tbsp milk
  • 1/2 tsp cinnamon & 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 2 cups fresh fruit, sliced (I used sliced bananas and strawberries, blueberries and raspberries)
  • butter
  • Nutella, peanut butter, honey, maple syrup, & powdered sugar (or any other toppings you'd like)

Instructions

  1. Cut loaf of bread into 1 1/2 in thick slices. (Our loaf sliced 4 slices.)
  2. Using a small serrated knife (like a steak knife), slice open a pocket in each slice of bread. Be careful not to cut all the way through to the sides or bottom. You're creating a pouch for your fresh fruit.
  3. Stuff/layer the fresh fruit into the pocket. I layered strawberry, banana, blueberry, raspberry, banana and strawberry. Don't stuff it too full or the fruit will fall out when cooking.
  4. Preheat, on high, a skillet or frying pan and melt 1-2 Tbsp of butter in the pan.
  5. While that is heating, prepare your eggs. Crack the eggs in in a bowl with a flat bottom. Add the milk, vanilla and spices then whisk until combined.
  6. Once your skillet is hot, reduce heat to medium. Dip both sides of your stuffed bread into the egg mixture, making sure all sides are covered. Let the bread sit in the egg mix on each side for 5-10 seconds.
  7. Place once slice of stuffed bread in the pan at a time (you can cook more at a time if you have a larger skillet surface) and cook for 1-2 minutes on each side or until egg has cooked and bread has turned a dark golden brown. NOTE: Watch your heat, you don't want it too hot otherwise the egg will burn quickly and your french toast won't cook though.
  8. Cook bread on its sides for 30 seconds.
  9. Remove from plan and place on a plate.
  10. Serve topped with butter, a sprinkle of powdered sugar and more fresh fruit. Also, Nutella, peanut butter, maple syrup and honey make excellent toppings for your french toast!
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Filed Under: bread and pretzels, breakfast, french toast, fruit, recipes

“LET MOMMA GET SOME SLEEP!” BLOG SERIES: LEMON YOGURT CUPCAKES

March 23, 2012 by 8 Comments
JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!
 

If you go down in the woods today you’re sure of a big surprise. If you go out in the woods today you’d better go in disguise. For every bear that ever there was will gather there for certain, because today’s the day the teddy bears have their picnic.

Hello! I’m Jessica from Oh Cake and I’m very pleased to be guest posting for Betsy today. In honor of her baby boy and of course, because everyone loves cake, I made these luscious lemon yogurt cupcakes topped with a blueberry cream cheese frosting. The lemon flavor is very pronounced so if you love lemon these are the cupcakes for you! To balance the slight tartness inherent in all lemon desserts the blueberry frosting is sweet and gooey – the perfect way to welcome spring and a new baby!

Lemon Yogurt Cupcakes ~ makes 18 cupcakes
adapted from Scientifically Sweet

1 cup all-purpose flour
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk
6 oz lemon yogurt
2 tbsp vegetable oil
1 tsp lemon extract
1/2 tsp vanilla extract
zest of one lemon

Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.

In a large, wide mouthed (versus deep) bowl beat together the butter and sugar. In a medium bowl sift together the flours, baking powder, baking soda and salt. Sift again over the butter mixture but do not mix.

In the bowl that held that dry ingredients whisk together eggs, yogurt, oil, extracts, and zest until smooth. Add it to the flour-butter mixture and beat until just incorporated.

Spoon halfway up into lined muffin cups and bake until a tester comes out clean, about 16 minutes. Transfer cakes to a wire rack to cool completely.

Blueberry Cream Cheese Frosting
6 oz cream cheese, very soft
1/2 cup unsalted butter, softened
3 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
1/2 cup blueberry jam

Cream together cream cheese and butter. Add vanilla extract and blueberry jam. Add sifted sugar one cup at a time until desired consistency is reached. If too warm let sit in fridge for 10+ minutes until stiffened. Frost cupcakes and garnish with chocolate teddies or fresh blueberries. Watch out for bears, though… they love fresh cupcakes!

Enjoy!

Filed Under: blueberry, cupcake recipes, fruity cupcakes, guest blogger, lemon, maternity leave guest post, recipes

Rainbow Funfetti Birthday Cake Oreo Cupcakes

March 19, 2012 by 5 Comments

Being out here in Germany has its disadvantages.  As a baker, the lack of access to seasonal and special products that my favorite companies make is a huge disadvantage.  So when Oreo celebrated it’s 100th birthday with special confetti cake flavored Oreos I BEGGED my friends back home to send me some.  Luckily, one fantastic friend (CARRIE!) sent me TWO packages of these special cookies!

When I first opened the bag, I noticed the smell… they were different from the regular Oreos.  Then, I tasted them.  OH EM GEE.  They taste like birthday cake!  Those Oreo people are GENIUS!

So, into my cupcakes these cookies went.  I made a basic vanilla cupcake batter, added a birthday Oreo to the bottom of each cupcake and filled the batter with funfetti rainbow sprinkles.  I then topped the cupcake with a basic vanilla cream cheese buttercream topped with more funfetti rainbow sprinkles and a birthday Oreo!

Simple.  Cute.  Delicious.

Print
Rainbow Funfetti Birthday Cake Oreo Cupcakes

41

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes

Happy Birthday to Oreo!

Ingredients

    Rainbow Funfetti Cupcakes
  • 2 egg whites, room temperature
  • 1/2 cup milk, room temperature
  • 1 tsp vanilla

  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup rainbow jimmies

  • 6 Tbsp unsalted butter, soft/room temperature

  • 12 birthday Oreo cookies
    • Rainbow Cream Cheese Buttercream
  • 2oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 2-4 Tbsp heavy cream
  • pinch of salt
  • Wilton food color, gel - various colors
  • rainbow jimmies

Instructions

    Rainbow Funfetti Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Separate egg whites and whisk together with milk and vanilla. Set aside.
  3. In the bowl of an electric mixer, sift together the flour, sugar, baking powder and salt.
  4. Add the softened butter and half the milk mixture and mix on medium until combined.
  5. Pour in the remaining milk mixture and mix on high until combined, about 10-15 seconds. DO NOT OVER MIX! Scrape the sides of the bowl.
  6. Gently fold in the funfetti jimmies, 4-5 strokes.
  7. Place one Oreo at the bottom of each cupcake liner. Fill the liner 2/3 full with batter.
  8. Bake 20-22 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 4-5 minutes before removing to a wire rack to cool completely before frosting.
    10. Rainbow Cream Cheese Buttercream
  10. In the bowl of an electric mixer, cream together the butter and cream cheese.
  11. Add the powdered sugar, 1 cup at a time and mix on high until smooth.
  12. Add the vanilla and salt and mix until combined.
  13. Mix in 2 Tbsp of vanilla. Add more, if necessary, to get your desired consistency.
  14. Beat on high for 4-5 minutes until light and fluffy.
  15. Separate buttercream into 4 small bowls. Add color and mix until combined.
    16. To make rainbow frosting:
  16. Prepare a large piping bag and a star tip.
  17. Spoon in a dollop of each color into the bag, pressing it against the side of the bag to make room for the other colors. Continue layering in the colors into the bag.
  18. Slowly press the frosting out of the star tip. Be careful not to press too hard, you don't want the colors to mix too much and come out brown.
    19. To Assemble:
  19. Pipe a swirl of rainbow frosting on top of each cooled cupcake.
  20. Garnish with rainbow jimmies and half a birthday Oreo.
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PS… I was in a hurry and didn’t bring my eggs and milk to room temperature and didn’t bake them quite long enough, so my cupcakes didn’t rise like I wanted them to.  :( Bummer.  Make sure yours are room temperature and be patient!!

Filed Under: buttercream, cookie cupcakes, cookie cupcakes, cream cheese frosting, cupcake recipes, frosting and icing, funfetti and sprinkles, rainbow, recipes, vanilla cupcakes, vanilla frosting

“Let Momma Get Some Sleep!” Blog Series: Irish Cream Brownies with Chocolate Irish Cream Ganache

March 13, 2012 by 4 Comments
JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!  

Hello! I am Becky from Baking and Cooking, A Tale of Two Loves. I am so excited to be a Guest Blogger for Betsy while she is on maternity leave. I want to thank Betsy for the the opportunity to be a guest Blogger on Java Cupcake. I met Betsy, when I joined #Love bloghop, a fun group. Betsy has amazing cupcake creations, as well as many other baked goods, and she was still baking at 9 mos. pregnant.

When I found out that I would be a guest blogger, I started to think of all the recipes, that I could make for St. Pat’s Day, that were baked goods. Now, there are lots of recipes that have mint flavoring or green food coloring, but immediately my mind went to something with Bailey’s Irish Cream, which isn’t green, but it’s sure Irish. With a last name of Higgins, the recipe couldn’t be anything less. Bailey’s Irish Cream is my favorite liqueur, especially with coffee. We even named our dog, Bailey, because she is the color of Irish cream, true story.

This recipe has a rich, fudgy brownie topped with a layer of Irish Cream Butter Cream and topped with a Chocolate Irish Cream Ganache. These brownies taste heavenly! You are going to think that you have a pot’ gold and will have the “Luck of the Irish, when you take your first bite. My husband doesn’t even know that I made these babies, or he would want to eat them all. I hid them in the freezer, Sshh, Dont’ tell him.

I used my go to brownie recipe baked in an 8×8 pan. Then I made Vanilla Butter Cream, substituting Bailey’s Irish Cream for the milk in the Butter Cream for the Irish Cream Layer. Finally, the ganache recipe used the heated Bailey’s to melt the chocolate, and then was carefully spread over the Irish cream layer. Pure delight! Chocolate and Irish Cream in three layers.


Print
Irish Cream Brownies with Chocolate Irish Cream Ganache

This recipe was inspired by Fannie May Mint Brownies and adapted from Better Homes and Gardens.

Ingredients

    Fudge Brownie Layer:
  • 1/2 c butter
  • 2 squares, (2 oz) unsweetened chocolate
  • 1 c. sugar
  • 2 eggs
  • 1 tsp .vanilla
  • 3/4 c. AP Flour
    • Irish Cream Layer:
  • 11/2 c powdered sugar
  • 6 tbsp butter
  • 1/4-1/3 c Bailey’s Irish Cream, or other brand
    • Chocolate Ganache Layer:
  • 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
  • 3/4 c Irish Cream or heavy cream

Instructions

    Fudge Brownie Layer:
  1. Preheat oven to 350 degrees.
  2. Line an 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. If using foil, spray the opposite side of the foil.
  3. Melt butter and chocolate. Remove from heat and stir in sugar.
  4. Add eggs, and vanilla. Beat lightly until just combined.
  5. Stir in flour and mix well. Spread batter in pan.
  6. Bake in 350 degree oven for 25-30 minutes. Do not over bake.
  7. Cool on rack. Leave brownies in pan.
    8. Irish Cream Layer:
  8. Beat butter with and electric mixer, until light and fluffy.
  9. Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
  10. Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
    11. Chocolate Ganache Layer:
  11. Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
  12. Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
  13. Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
  14. Refrigerate at least one hour until ganache is set.
  15. When ready to serve, remove the pan from the fridge, wait about 15 minutes for the ganache to soften slightly and cut the bars with a knife dipped in warm water, and dried.
  16. Cut into squares and serve immediately. Refrigerate leftovers.
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This was not a not a sponsored post and the opinions expressed here are mine.

Filed Under: bars, bars, brownies, ganache, guest blogger, Irish cream, maternity leave guest post, recipes

Cinnamon Crescent Rolls & a New Baby

March 10, 2012 by 10 Comments

I’m baaaaaaaaaaaaaaaaaaaack!  Well… back to baking, that is.  I’m about at 20% right now, but I wanted to get back in the kitchen and bake something our first weekend home with my new baby boy.

Oh, you didn’t know I had a baby?  YES… this week, Monday!

Matthew William was born (via c- section) on Monday, March 5, 2012 at 8:31am in Weiden in der Oberfalz, Germany weighing 5lbs 12oz and 19.5in long.  He has all 10 fingers and 10 toes, blue eyes, brown hair and looks just like his daddy! He’s pretty  much perfect and I’m so in love with him.

Matty came home on Thursday and this morning I decided that I wanted to bake something simple.  I can only stand for a few minutes at a time since I’m healing so slowly.  (In Germany, they don’t give you any pain medication or send you home with anything after a c-section, so I hurt… a lot.) I decided to use a can of pre-made crescent rolls and saucy them up with ooey gooey filling of cinnamon, sugar and butter.  It only took me about 10 minutes to put together and a few more in the oven before these breakfast pastries were ready!  A perfect way to get back in to the kitchen!

Print
Cinnamon Crescent Rolls

Prep Time: 7 minutes

Cook Time: 11 minutes

Total Time: 20 minutes

8 rolls

Quick, simple and delicious breakfast rolls filled with butter, sugar and spice! YUM!

Ingredients

    Rolls:
  • 1 can of refrigerator crescent rolls (I used Original Pillsbury)
  • 1/4 cup unsalted butter, soft
  • 1/4 cup brown sugar, NOT packed
  • 2 Tbsp sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
    • Glaze:
  • 1/4 cup powdered sugar
  • 1-2 Tbsp heavy cream (you can use milk if you don't have cream)
  • pinch cinnamon

Instructions

    Rolls:
  1. Preheat oven to the temperature listed on the refrigerator crescent rolls packaging. Line cookie sheet with parchment paper.
  2. In a small prep bowl, add butter, sugars, cinnamon and nutmeg. Using the back of a spatula, press the sugars and spices into the butter until combined.
  3. Roll out the crescent rolls and separate each triangle, laying them out on your counter or work surface. Scoop a Tbsp of the butter/sugar mixture onto each piece of dough and spread evenly across the entire surface.
  4. Roll the dough as you normally would and place on prepared cookie sheet.
  5. Bake 1-3 minutes longer than what the crescent roll baking instructions require. NOTE: Filling will ooze out of the rolls onto the sheet. Don't worry! You can scoop this out with each roll and it's delicious!
  6. Remove immediately to a wire rack to cool.
  7. Drizzle with glaze before serving.
    8. Glaze:
  8. In a small bowl, mix together the powdered sugar and 1 Tbsp of cream with a fork.
  9. Add upto one more Tbsp of cream until you come to a consistency which can be drizzled over the rolls.
  10. Add a pinch of cinnamon and mix in.
  11. Drizzle glaze over slightly cooled rolls.
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Filed Under: baby, bread and pretzels, breakfast, brown sugar, cinnamon, family, glaze, life, recipes, rolls & biscuits

Cinnamon Breakfast Cake

March 10, 2012 by 3 Comments

My last morning before baby arrived I decided I needed to do some baking.  Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack.  So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read!  There are so many blogs out there that it’s hard to keep up with them some times.  I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy!  Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top.  It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!

Enjoy!

Print
Cinnamon Breakfast Cake

51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 bars

Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!

Ingredients

    Batter - 1st layer :
  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract (I used homemade!)
  • 4 Tbsp unsalted butter, melted
    • Batter - 2nd layer:
  • 1 cup unsalted butter, room temperature and soft
  • 1 cup light brown sugar, packed
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
    • Glaze:
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  • pinch of cinnamon for dusting

Instructions

    For the cake:
  1. Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
  2. Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
  3. Gently mix in the 4 Tbsp melted butter.
  4. Pour batter into prepared baking pan and spread to the edges.
  5. In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
  6. Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
  7. Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
  8. Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
  9. Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!
    10. For Glaze:
  10. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  11. Drizzle over warm cake, dust with cinnamon , cut and eat!!
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Recipe adapted from: Six Sister’s Stuff

Filed Under: bars, bars, bread and pretzels, breakfast, cake, cinnamon, cinnamon rolls, featured, glaze, recipes

Cowboy Cookies

March 6, 2012 by Leave a Comment

I’ve only got a few more days of baking until my baby arrives!   And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies!

I’ve often wondered though… what exactly goes into a Cowboy Cookie?   I did a little digging online and couldn’t really find a solid history of the cookie.  I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie.  So, that’s what I’m going with today.

These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks.  Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies?  Ya just gotta try it! YUM!

I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too.  I’m pretty sure the soldiers will love them!

Print
Cowboy Cookies

51

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen jumbo cookies & 2 dozen regular size cookies

These cookies are perfect for all the leftover stuff you've got in your baking pantry! Just throw "whatever" into the batter and you've got some pretty tasty Cowboy Cookies!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tsp vanilla
  • 4 eggs

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

  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
  • 1/2 cup of M&M's + a few more to put on top
  • 1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
  3. In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
  4. Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
  5. Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
  6. Add the chips and M&M's and mix until combined.
  7. Fold in by hand the pretzels - you don't want them to break into pieces.
  8. For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
  9. For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
  10. Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.
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Recipe inspired by: For the Love of Cooking

Filed Under: butterscotch chips, candy filled cookies, chocolate, cookies, featured, M&Ms, pretzels, recipes, white chocolate

Cosmic Brownies

March 3, 2012 by 2 Comments

Earlier this week I saw a recipe (by What Megan’s Making) for some cosmic brownies that looked like they needed to be made in my kitchen… like ASAP.  So, I bookmarked the recipe, Facebooked about needing brownies in my life… and then seriously, made it happen.

Usually when I bookmark a recipe, it stays there for a few days until I muster up the energy to make them.  But… not these brownies.  Two bowls, no mixer and only 18 minutes in the oven.  Seriously, it only took 45 minutes before I was putting one in my mouth.

The original recipe called for mini M&M’s on top… but I didn’t have any.  So I used rainbow sprinkle jimmies.  I also tweaked the ganache recipe a bit too.

So uhm yeah… make these.

Print
Cosmic Brownies

51

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: 12 brownies

Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!

Ingredients

    Brownies:
  • 1 cup sugar
  • 2/3 cup brown sugar, packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 Tbsp water
  • 2 large eggs
  • 2 tsp vanilla

  • 1 1/2 tsp espresso powder
  • 1 1/3 cups flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
    • Ganache:
  • 3/4 cup heavy cream
  • 7 oz 84% cocoa dark chocolate
  • 1 1/2 Tbsp butter
  • pinch of salt
  • Rainbow Sprinkles/Jimmies to sprinkle over the top

Instructions

    Brownies:
  1. Preheat oven to 350 F degrees. Grease bottom of 13x9in metal pan with butter then line with parchment paper and butter top of paper and sides of the pan. Set aside.
  2. In a large bowl, whisk together the sugars, melted butter, eggs, water, and vanilla until smooth.
  3. In another large bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  4. Add the flour to the wet mixture and whisk until combined, about 25 strokes. Do not over mix.
  5. Pour batter into greased pan and spread evenly with an spatula.
  6. Bake 17-19 minutes or until a toothpick comes out with crumbly brownie, no wet batter.
  7. Allow to cool on a wire rack for 10-15 minutes before frosting with ganache.
    8. Ganache:
  8. While the brownies are baking, prepare the ganache.
  9. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  10. In a small sauce pan, heat the cream until simmering. Do not boil.
  11. Pour the cream over the chocolate and stir until smooth. NOTE: If chocolate seems too thick and does not smooth out, add a few more tablespoons of heavy cream and mix in until it becomes smooth.
  12. Stir in the salt.
  13. Add the butter and mix until smooth.
    14. To Assemble:
  14. Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
  15. Top with Rainbow Jimmies.
  16. Put in the freezer for 20 minutes to allow the ganache to set up/harden or if you're more patient, just leave it out to cool completely and harden. (I'm not that patient!)
  17. Cut and EAT!
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Filed Under: bars, brownies, chocolate, dark chocolate, featured, ganache, M&Ms, recipes

New York Cupcakes is HIRING!

March 1, 2012 by 1 Comment

My most favorite bakery in Washington, New York Cupcakes,  is run by two of the sweetest women I know… Lisa and Heather!   Now… if I were still living in Washington, I’d totally be working there with them, but since I can’t… they asked me to help them find a new baker for their shop!  If you LOVE cupcakes, baking and want to work somewhere that has the BEST cupcakes in town… check out the information below and make sure to send Lisa your resume!

*******

New York Cupcakes in Bellevue, WA is Now Hiring a Full Time Baker! Must have experience or a natural talent and love for baking and decorating cupcakes!

NYCC is looking for a hard working, reliable, honest, fun, creative, and sweet individual to fill this position! Hours will vary between 32-40 hours per week, will include early morning shifts and will be inclusive of weekends.  Compensation is based on experience and is considered competitive within the industry.

If you meet the above criteria and would like to apply; please send your resume to lmcupcakes@comcast.net.

New York Cupcakes is an Equal Opportunity Employer.

Filed Under: advertise

Listen to me on AFN Bavaria Radio!

February 29, 2012 by 2 Comments

Last week I had the privilege of spending two hours in the AFN Bavaria studio with SGT Elliot Valdez and his trusty sidekick SGT Tom Christensen. We talked baking, Army life, FRG and gave away a dozen cupcakes! It was a ton of fun and I can’t wait to go back again later this Fall!

If you’re interested in listening to the show, click the links below to hear just the parts where I’m on! All the commercials and music has been edited out.

Enjoy!

Betsy on AFN Bavaria Radio – Part 1

Betsy on AFN Bavaria Radio – Part 2

Filed Under: events/meet ups

Strawberry M&M Rice Krispy Treats

February 24, 2012 by 4 Comments

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

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Strawberry M&M Rice Krispy Treats

51

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 16 squares

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.
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Filed Under: bars, bars, chocolate, cookies, marshmallow, perfect for spring, recipes, snacks, strawberry

Peanut Butter & Chocolate Banana Bread

February 23, 2012 by 2 Comments

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

Print
Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 large loaf + 1 small loaf

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!

Ingredients

    Bread:
  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder

  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg

  • 1 cup mini chocolate chips
    • Peanut Butter Drizzle:
  • 2 Tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips

Instructions

    Bread:
  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
    9. Peanut Butter Drizzle:
  9. Once bread has completely cooled, prepare the drizzle.
  10. In a small bowl, whisk together the peanut butter, sugar and milk.
  11. Add more/less milk depending on the consistency you desire.
  12. Drizzle over the bread and sprinkle with mini chocolate chops.
  13. Allow to set for 20 minutes before cutting and serving.
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Recipe adapted from: Taste & Tell

Filed Under: banana, bread and pretzels, chocolate, peanut butter, recipes

Giveaway! Cupcake Mid-Size Scentsy Warmer

February 23, 2012 by 39 Comments

Ya know… February is a GREAT MONTH!  TWO Givaways this month to celebrate MY BIRTHDAY!  How freeking RAD is that!?!?

This next giveaway comes from my awesome baker friend Kimmie Schiffel of Full Circle Foodie!  Kimmie and I go back a couple years, we’ve never met in person, but we both blog for Cupcakes Take the Cake and she created some of the CUTEST cookies EVER for the CTTC 6th Birthday Bash I threw in Seattle! She’s a sweetheart and I love her to pieces!

And NOW… she’s selling Scentsy!  Kimmie will be giving one of my fabulous readers this

super cute Cupcake Mid-Size Scentsy Warmer along with the Happy Birthday Scentsy Bar to make your house smell DELISH!  Really, how rad is that!?!!

Oh… and guess what?  EVERYTHING Scentsy is 10% off this month (February) when you order through Kimmie!  So make sure you check out her on Facebook and see all the amazing products she has for your home!

Kimmie was kind enough to send me a warmer too (which I’ve been DREAMING of owning!) and it’s SO STINKIN CUTE in my kitchen!  For all of us bakers out there, this warmer is a PERFECT addition to our kitchens and to our homes.  Makes my house smell like I’ve been baking, even when I’m taking a day off!

For your chance to WIN… simply fill out the form below!  Come back EVERYDAY for more chances to WIN because the more often you enter, well… the better your chances you’ll have one of these too!

[Read more...]

Filed Under: contests/giveaways

Mardi Gras Cupcakes

February 20, 2012 by 12 Comments

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

51

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

51

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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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

February 19, 2012 by 3 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

51

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 1 9in pie crust

Nilla Wafer 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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Lemon Raspberry Tart Pie

51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 3 hours, 30 minutes

Yield: 1 delicious Tart Pie

Lemon Raspberry 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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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

February 17, 2012 by 7 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

51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen muffins

Layered Strawberry, Banana & Nutella 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!

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

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

51

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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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

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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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!

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

February 8, 2012 by 18 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

51

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

51

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

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

February 7, 2012 by 10 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

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

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

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!

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