Snickerdoodles

I used to back so much more than I do now. Every once in a while I get hit with the baking bug and I pump out different cupcakes, cookies, and desserts, but it's not as frequently as before. I joked with my husband, and told him that I'd bake him cookies, so a few hours before he came home I had to hurry up and throw something together. Logically I hopped onto Pinterest and sought out an easy recipe. I hadn't made snickerdoodles in a while, and I came across a recipe for "The Best Snickerdoodles" and decided to give it a whirl. The cookies came out soft, just as I had hoped but they didn't taste as sweet as I recall them being. Over all, they were tasty, but I think I'll probably stick to my old recipe (which is in a recipe box....somewhere in my kitchen!)

Snickerdoodles
Inspired by a recipe from Averie Cooks

For Cookies
1/2 C Unsalted Butter, room temperature
1/2 C Granulated Sugar
1/3 C Light Brown Sugar, packed
1 large Egg
1 tsp Madagascar Vanilla Extract
1 1/2 C AP Flour
1/2 tsp Baking Soda
1/4 tsp Kosher Salt

For Coating
1/3 C Granulated Sugar
2 Tbsp Cinnamon (I used Korintje)

In medium bowl, combine flour, baking soda, and salt. Set aside. In mixing bowl, cream together the butter and sugars. Once combined, add the egg and vanilla. Scrape down your bowl, then slowly begin to add your flour mixture into your wet ingredients, until just combined. Scrape down your bowl, then use a 1" scoop to scoop out dough into balls, and place in an easy to cover dish. Roll them into semi-uniform balls, cover, and refrigerate for at least 1 hour. While your dough chills, prep 2 cookie sheets with parchment paper and prep your coating.

For coating just combine your sugar and cinnamon in a shallow bowl, then set aside.

Once the dough has chilled and you're ready to bake, preheat your oven to 350 degrees. Remove dough balls from dish and roll in cinnamon-sugar mixture until completely coated. Place on cookie sheet, about 2 inches apart. Bake cookies for 10-12 minutes, or until edges are set and centers are just set. Do not over bake, or you'll get crunchy doodles, versus soft chewy ones! Once they are out of the oven, let them cool on the cookie sheet for 8-10 minutes, then remove them to a wire rack to finish cooling. 

A Peary Green Smoothie

I came home from work late tonight and was hungry, but didn't really want to eat something heavy. I threw some stuff into a blender and came up with this! It was light, but filling.





Peary Green Smoothie

1 1/2 C water

1 Pear (D'Anjou)
1 Apple (Fiji)
1 C Frozen Pineapple
1 1/2 - 2 C Spinach
1/2 C Ice cubes


Combine ingredients in blender, making sure ice is on top. Blend for 30-45 seconds, or until smooth. Enjoy!

Ch-Ch-Ch-CHIA!

You know you totally remember those Chia pet commercials from back in the day. We all wanted one, but most of our parents dismissed them as a "waste of money" that we "wouldn't take care of." My cousins were the only real people I knew who actually had a Chia Pet. I don't recall exactly what (or who) their Chia pet was, but I think it was just a dude who grew the infamous grass hair. I was jealous, but I'm sure mine would not have ever prospered, as I am not one who can keep a plant alive.

A few years ago I heard buzz of people consuming Chia seeds, which totally weirded me out, because all I could imagine was an orange clay Garfield head, growing grassy hair. After a while I got past this, and read up on the nutritional value. Looks like Chia seeds aren't just for growing grass...they are a good source of Omega-3 fatty acids, carbohydrates, fiber, antioxidants, protein, calcium, and other good stuff. Since I'm trying to expand my horizons when it comes to my diet, I figured, why not hop on the Chia bandwagon and incorporate them into some of my smoothies.

I kinda had an idea of what would happen when I prepared my beverage, but wasn't 100% sure of the end result. When my smoothie was done blending, I discovered I had made more of a pudding, or a mega-thick shake, rather than a juice of smoothie. The Chia seeds absorbed the liquid and made the drink almost gel like but not in a freaky-bad way, like I am making it sound. My husband described it as tapioca-esque, but since tapioca isn't something I've ever consumed, I couldn't agree or disagree.  What I can say is that after drinking half of the "smoothie" I was full. The Chia seeds made me feel full much faster than usual, so I saved the 2nd half of my smoothie for later (like when I got my late night craving for something chocolaty.) I chose to make the smoothie below because it included Nutella, and everything with Nutella is delish. Give it a whirl..see what you think. In case you are wondering, my mega bag of Chia seeds, and mega jar of Nutella came from Costco. (Everyone needs a mega jar of Nutella in the pantry!!)


Coconut Chia Smoothie

2 C. Coconut Milk
1/3 C. Chia Seeds
1/4 C. Shredded Coconut
3 Tbsp. Nutella
1 frozen banana

Combine all ingredients in blender, in order listed, and blend for 35-40 seconds, or until desired consistency is reached.

I had some immediately after preparation, and some later, after chilling in the refrigerator. I think the chilled version was better.

Okay to Kale

Ever since my amazing husband bought me a Vitamix, I have been obsessed with smoothies. Luckily my boys are big fans too. It's gotten to the point where one of the first things I hear out of their mouths in the morning is "Mom! Can I have a smoothie?!?" I take advantage of their love of these tasty beverages by incorporating some healthy leafy greens. Many of the recipes I see consist of using Kale instead of spinach, but since I'd never actually had Kale, I steered clear of it....until today! This morning I made a pretty basic smoothie, but used kale instead of my usual spinach. The other difference here was that instead of using a milky base, I used water. The end result was more of a juice, versus smoothie, which was not a bad thing. Sometimes I want something thinner, versus the thick consistency of a smoothie so I was good with the change. With spinach, I've never been able to taste anything except the fruit, but when I used the kale I did taste a more leafy flavor. I poured some for my 3 year old who did drink some, but didn't chug it like his usual smoothies. I did not add any additional sweetener, so what you see below is exactly what we had. I enjoyed the freshness of the juice, and will most likely go back for more. Thus far, kale is a keeper! 

Okay to Kale 

2 C. Water

1 1/2 C. Fresh Kale

1 Banana

1 C. Frozen Strawberries

1 C. Frozen Pineapple 

Combine all ingredients in order listed and blend for 45 seconds*, or until you reach a smooth consistency. 

*Since I am using a Vitamix, your blend time may differ from mine

Irish Car Bomb-diggity

For St. Patricks Day I wanted to do something fun, but a bit off the wall, so I chose an Irish Car Bomb cupcake. Have I ever had an Irish Car Bomb, myself? Haha...nope! I've had Guinness before, and I've accidently had whiskey before. As for the Bailey's Irish Cream....I'm not exactly sure if I've had that before in a beverage. Why would I chose a cupcake that included all 3 of these? I dunno....but I'm sure glad I did it! The Guinness initially made for a thin batter, but after letting it sit for a few minutes it started to thicken and set, which made the chocolate batter so much easier to scoop into the pans. I may have overdone it with the whiskey in the ganache, but I received no complaints! As for the Irish Cream icing....oh my GOODNESS, it was so good!

All in all, this was a big hit, and a cupcake that will be prepared again!

Irish Car Bomb Cupcake (This recipe made approx 30 cupcakes for me)
Adapted from See Dani Bake

For the Cupcake:
1 C Guinness Beer
1 C unsalted butter
1/2 C cark cocoa powder (I used Hershey Special Dark)
1/4  C semisweet chocolate chips
2 C All Purpose flour
2 C granulated sugar
1 1/2 tsp baking soda
3/4 tsp Kosher salt
2 large eggs, room temperature
2/3 c sour cream, room temperature

For the Whiskey Ganache Filling:
1 C semisweet chocolae chips (I used mini's)
2 oz semisweet baking chocolate, coursly chopped
2/3 c heavy cream
2 Tbsp unsalted butter, softened
1-2 Tbsp Whiskey (I used Makers's Mark because I didn't have anything Irish around)
1 tsp vanilla

For the Bailey's Irish Cream Frosting:
8 oz cream cheese, softened
4 oz. unsalted butter, softened
5-6 c confectioners sugar
45 Tbsp Bailey's Irish Cream
3 Tbsp heavy whipping cream

Prepare your cupcake pans by popping in some liners. Preheat your oven to 350 degrees. In a medium saucepan bring Guinness and butter to a simmer. Once butter is completely melted, remove from heat and whisk in cocoa and chocolate chips. Set aside to cool, or pop in the fridge for a few minutes.
While chocolate mixture cools, combine flour, sugar, soda, and salt in a medium bowl. Set aside. In your mixer bowl, beat eggs for about 30 seconds, then add sour cream. Mix well, scraping down sides of bowl. Pour slightly cooled chocolate mixture into mixer bowl, and mix thoroughly. Setting mixer at low speed, slowly add flour mixture. Mix only until just combined. Remove mixer bowl from mixer and continue to mix flour into wet's, until there are no more flour streaks in batter. Set aside for about 5 minutes, to allow batter to set up a bit.

Scoop batter into cupcake liners, filling about 2/3 full. Bake at 350 for 15-17 minutes, or until tops bounce back when touched. Remove from oven, and allow to cool in tins for about 7 minutes. Finish cooling them on wire racks. While cupcakes cool, prepare ganache.

In a butter warmer (or very small saucepan) heat cream to simmering. While this heats through, combine chocolate chips and chopped cocoa together in a medium bowl. Have your whiskey and vanilla on standby, ready to add to ganche. Once cream is warm, pour over chocolate chips and cocoa. Whisk quickly, adding vanilla and desired amount of whiskey (I used about 1 1/2 Tbsp) Once smooth, set aside, or pop in the fridge for about 10 minutes to cool down. If you don't already own a cupcake corer, you should get one (especially if you follow my blog!) You can get them at Sur La Table for less than 5 bucks. It's a good buy, trust me. Anyway, core your completely cooled cupcakes, and nibble on the nubs while you prepare your frosting.

For frosting, mix cream cheese and butter together, until smooth. Add about 3 Tbsp Irish Cream to butter/cream mixture and incorproate. Making sure mixer is set to low, begin adding confectioners' sugar to bowl. Add additional Irish Cream until you reach desired consistency and flavor. Once your frosting is just how you want it, add your whipping cream and mix on high for 2 minutes. This will lighten your potentially heavy frosting, making it easier to eat.

Once your frosting is prepped, assemble your boozy cakes! You can use a piping bag to fill your cupcakes with ganache, then your favorite tip to frost the tops. These beauties are yumtastic, so they will go fast! Make sure you keep them away from little hands, because the whiskey filling and Bailey's frosting have a bit of a kick!!

Hope you enjoy as much as we all did!! Happy St. Patrick's Day!

....and we'll all float on, okay

I'm not a big soda drinker. It is pretty rare to open up our fridge and see a soda. Juice? Milk? Water? Tea? Oh yeah....soda? Almost never. If we do buy soda, it's usually because we are planning on having pizza, and nothing goes better with pizza than a cherry flavored soda. Usually we go with W.C. (my and my husband's code for Wild Cherry Pepsi.) If W.C. isn't available, then 2nd choice will be Cherry Coke. Anyway, when I first decided to do this 52 week challenge,  a Cherry Coke Float cupcake was one of the first recipes I promised I'd make. Almost completely finished with the challenge, I still hadn't made this one!! (It was probably because I didn't have any coke on hand!) Well, almost 1 year later, I am finally proud to say that the Cherry Coke Float has been done....and it was worth the wait!! The cupcake itself is my chocolate cake, slightly amended. Inside each cupcake there is a cherry surprise, which is topped with a coke glaze, and some slightly sweetened whipped topping. This is a super yummy cupcake that could really be featured any time, but with Valentine's Day coming up, why not make some then?!?!?

Cherry Coke Float Cupcake

Chocolate Cupcake
1 1/2 c all-purpose flour
1/2 c baking cocoa (Valrhona)
1 tsp baking soda
1/4 tsp kosher salt
1 stick unsalted butter, softened
1 1/2 c granulated sugar
2 eggs, room temperature
1 tsp vanilla
1/2 c whole milk
1/2 c coke


For the filling:
1 can cherry pie filling

For the coke glaze
Inspired by Pass the Sushi
1 1/2 c confectioners' sugar
1/4 c coke

For the frosting:
Inspired by Pass the Sushi
1 1/2 c whipping cream
6 Tbsp confectioners' sugar


Preheat your oven to 350 degrees and line your muffin pan with cupcake liners. In a medium bowl combine flour, cocoa, baking soda, and salt. Whisk together, then set aside. In a large measuring cup combine milk and coke, and set aside.

In your mixer bowl cream together butter and sugar, for about 2 minutes. Once it's nice and fluffy add your eggs, one at a time, and continue to beat for another minute until mixture is smooth and creamy. Add vanilla and mix until combined. Reduce mixer speed to low, then slowly add 1/3 of your flour mixture, followed by 1/2 of your milk mixture. Repeat this, then finish by adding last bit of flour mixture. Mix only until just combined. Remove mixer bowl, and stir a few times through with spatula, to ensure everything is incorporated well.

Grab your scooper and scoop batter into cupcake liners, filling about 2/3 full. Bake for 15-17 minutes, or until tops bounce back when touched. Cool in pans for about 5 min, then remove to cooling racks.

** Place your clean mixer bowl in the fridge and chill for 15 minutes, while you fill cupcakes **

Once cupcakes cool, core them out and fill each with 1 cherry from the pie filling can, and fill the rest of the hole up with the cherry pie filling glaze. Set cupcakes aside. Prepare your glaze by whisking together confectioners' sugar and coke. Whisk until sugar dissolves completely. Spoon over cored/filled cupcakes.

Pull your chilled mixer bowl out of fridge and pour whipping cream in it. Using whisk attachment, whip on medium speed until froamy. Increase mixer speed to medium high, and slowly add sugar, 1 Tbsp at a time. Whip together until stiff peaks form. Fill piping bag with frosting, then pipe over cupcakes. top with a stemmed maraschino cherry, then dig IN!

Ode to Almond Joy

There is no denying the fact that I love sweets. I'm a sucker for the candy display in the grocery store checkout lines. Of all the different candy selections, my most likely go-to is an Almond Joy. As I previously mentioned, my husband doesn't like coconut, so this is pretty much the only candy bar that I am not obligated to give him a bite of. The worst part about an Almond Joy is the fact that it isn't very big, and before I know it, it's gone.

I've had my eye on this recipe for a while, but finally was able to make it. Can you believe that I had to talk my husband into actually eating one? I don't think he actually ate one until the day after they had been prepared. Weirdo.

The chocolate cupcake is my go-to chocolate cupcake recipe. The filling is an attempt to recreate the filling of the actual Almond Joy candy bar - a combination of cream of coconut and actual shaved coconut. The frosting recipe I actually found on another blog, and it was A-maaaazing! It wasn't too coconutty, nor was it too rich. It was light, and smooth, with just enough coconut flavor to bring the cupcake together.

Almond Joy Cupcake

Chocolate Cupcake:
Recipe available here on my blog

For the filling: 
Inspired from A Cup of Sugar A Pinch of Salt
1 c shredded coconut, sweetened
3/4 c creme of coconut

For the frosting:
Inspired from A Cup of Sugar A Pinch of Salt
1/2 c unsalted butter, softened
1/2 c shortening
3 c confectioners' sugar
1 can coconut milk, reduced to about 1/2 c
1 1/2 tsp vanilla extract

For the garnish:
Chocolate ganache (My recipe listed here)
Whole almonds

Prepare cupcake recipe according to my blog entry:

Preheat your oven to 350 degrees and line your muffin pan with cupcake liners. In a medium bowl combine flour, cocoa, baking soda, and salt. Whisk together, then set aside. In a large measuring cup combine milk and water, and set aside.

In your mixer bowl cream together butter and sugar, for about 2 minutes. Once it's nice and fluffy add your eggs, one at a time, and continue to beat for another minute until mixture is smooth and creamy. Add vanilla and mix until combined. Reduce mixer speed to low, then slowly add 1/3 of your flour mixture, followed by 1/2 of your milk mixture. Repeat this, then finish by adding last bit of flour mixture. Mix only until just combined. Remove mixer bowl, and stir a few times through with spatula, to ensure everything is incorporated well.

Grab your scooper and scoop batter into cupcake liners, filling about 2/3 full. Bake for 15-17 minutes, or until tops bounce back when touched. Cool in pans for about 5 min, then remove to cooling racks.
While cupcakes cool, prepare your filling and frosting.

Start by reducing your coconut milk. Pour can of coconut milk in 2 qt saucepan. Bring to a boil, then reduce temperature to medium-low. Keep on low boil/simmer, stirring often, until it's reduced down to about 1/2 a cup. This took me about 35-40 minutes. Pour about 1/3 c into measuring cup, and allow to cool completely. While this cools, prepare your coconut filling.

Combine cream of coconut (found in liquor stores, or in alcoholic beverage area of grocery store) and shaved coconut. Stir together until nice and thick. Add more coconut, if needed. Core out cooled cupcakes and use a pastry bag (with no tip) to fill insides with cream. Set these aside, and finish preparing your frosting.

Cream together butter, shortening, vanilla, and 1/3 c coconut milk. Once smooth, add confectioners' sugar, until completely combined. If frosting is too stiff, go ahead and add a bit more of the cooled milk, until desired consistency is reached. Pipe or spread frosting over cupcakes, and drizzle with ganache, if desired...then top with an almond!

Enjoy!!

From Germany with Love

I. Love. German. Chocolate.Cake. It's as simple as that. My mom didn't bake much when I was young, and when she did the cakes usually started from a cake mix. Nothing compared to when she baked a Devil's Food cake and topped it with that Pecan-Coconut frosting from the plastic tub. Mmmmmm......so good! That was always one of my favorite cakes she made and probably still is. I bake all my cupcakes from scratch, but there's nothing wrong with the occasional cake mix, right? Especially when you top said cake with that frosting. 

Anyway, I've known that I've wanted to make a German Choc cupcake for a while, but I didn't because my husband doesn't like coconut. (I KNOW! How bizzare!) I've actually put off making quite a few different coconutty cupcakes because of that. Well NO MORE! Don't be surprised if you see some cupcakes popping up soon that consist of coconut. He may take the amazing pics that you get to see on this site, but I'm the baker, right? Right. These chocolate cupcakes were my go-to chocolate cupcake, which consist of Valrhona cocoa. I then topped them with a delish pecan-coconut frosting I found here. Of course, we needed a nice fudge frosting to hold in the coconutty goodness, which was also found here.

German Chocolate Cupcakes

Chocolate Cupcakes
1 1/2 c all-purpose flour
1/2 c baking cocoa (Valrhona)
1 tsp baking soda
1/4 tsp kosher salt
1 stick unsalted butter, softened
1 1/2 c granulated sugar
2 eggs, room temperature
1 tsp vanilla
1/2 c whole milk
1/2 c water

Pecan-Coconut Frosting:
Inspired by Barefoot and Baking
1 can evaporated milk (12 oz)
1 c granulated sugar
3 egg yolks
1 stick unsalted butter
1 tsp vanilla
1 1/3 c shredded, sweetened coconut
3/4 c chopped pecans

Fudge Buttercream Frosting:
Inspired by Barefoot and Baking
4 oz semi-sweet chocolate chips, melted then cooled
1 stick unsalted butter, softened
3 c confectioners' sugar
2 Tbsp cocoa powder (Valrhona)
1 tsp vanilla
2 Tbsp water
3 1/2 Tbsp milk

Preheat your oven to 350 degrees and line your muffin pan with cupcake liners. In a medium bowl combine flour, cocoa, baking soda, and salt. Whisk together, then set aside. In a large measuring cup combine milk and water, and set aside.

In your mixer bowl cream together butter and sugar, for about 2 minutes. Once it's nice and fluffy add your eggs, one at a time, and continue to beat for another minute until mixture is smooth and creamy. Add vanilla and mix until combined. Reduce mixer speed to low, then slowly add 1/3 of your flour mixture, followed by 1/2 of your milk mixture. Repeat this, then finish by adding last bit of flour mixture. Mix only until just combined. Remove mixer bowl, and stir a few times through with spatula, to ensure everything is incorporated well.

Grab your scooper and scoop batter into cupcake liners, filling about 2/3 full. Bake for 15-17 minutes, or until tops bounce back when touched. Cool in pans for about 5 min, then remove to cooling racks.
While cupcakes cool, prepare your pecan-coconut mixture.

Combine evaporated milk, sugar, yolks, butter, and vanilla in a 2 qt saucepan. Stir constantly until everything is melted together, and is thick. Make sure that this does not boil. You'll know it's ready when it coats the back of a wooden spoon. This took me about 30 minutes. Once thick enough, stir in coconut and pecans. Set aside to cool.

While this is cooling, prepare your frosting. Place chocolate chips in microwave safe dish and melt for 30 seconds. Remove, stir, and repeat until chips are melted. Allow to cool. Pour melted chips into mixer bowl, along with butter, sugar, cocoa, and vanilla. Add about 2 Tbsp milk and whip together, add more milk/water until desired consistency is reached. (My exact measurements are above)

Pipe boarder around top of each cupcake which will act as your barrier for your pecan-coconut topping. Once you've done this, use a spoon to scoop pecan-coconut frosting within barrier.

Ta-DA! German Chocolate cupcake -- delish!

Choc full of pumpkin loooooove

I live in a little town, not far from where I grew up - in another little town. I actually attended Elementary school in the school that my kids currently attend. It's funny, because I always swore that once I could get out of here, I would. Interestingly enough, I've ended up back where I started. Granted, I'd move to Seattle at the drop of a hat, if I could, but currently I can't. Fingers crossed, I'll be able to go sooner than later.

Anyway, every year the local fire department sponsors a chili supper so they can raise money for the department, and the EMT's. I was asked if I would be willing to donate baked goods for the bake sale, and of course, I did! Since I wasn't over my pumpkin love yet, I wanted to make something pumpkiny, yet unique. These Chocolate Pumpkin Cupcakes seemed like the way to go. Not only was I satisfying my pumpkin craving, I was also making something kinda off the wall. I wouldn't have thought these flavors would have melted together as well as they did, until I tasted one. Big thumbs up over here!!

Chocolate Pumpkin Cupcakes

pired by Phemomenon.com

For the cupcakes:

2 c all-purpose flour

3 Tbsp cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp ground cloves

1 1/4 c dark brown sugar

2/3 c granulated sugar

3/4 c canola oil

3 large egs

1 can (15oz) pumpkin puree

2 tsp vanilla extract

1/3 c sour cream

For Salted Caramel Sauce

3/4 c granulated sugar

2 tsp light corn sugar

1 stick salted butter, cubed

2 Tbsp heavy cream

1/4 tsp sea salt

For the Cream Cheese Buttercream

1 8oz pkg cream cheese, softened

1 stick unsatled butter, softened

6 c confectioners' sugar

1 1/2 Tbsp vanilla

For the ganache

4 oz semisweet chocolate chips

1/2 c heavy cream

2 Tbsp confectioners' sugar

Preheat your oven to 350 degrees and prep your cupcake pans with liners. Combine all your dry ingredients in a medium bowl. Whisk until blended, and set aside.

In your mixer bowl, beat together oil and sugars until well blended. Add eggs, one at a time, and blend for about 2 minutes until smooth. Add pumpkin, vanilla, then sour cream to bowl. Mix for about 1 minute, scraping bowl down as necessary. Turn mixer down to low, and slowly add dry ingredients.

Scoop batter into cupcake pans and bake for 15-17 minutes, until a toothpick comes out clean. Cool on wire rack for 7 minutes, then remove to cooling rack.

For your carmel sauce, place sugar and corn syrup in a medium saucepan. Set heat to medium low and melt sugar crystals. You don't want to stir this, directly. If you need to shift the sugar a bit, simply swirl your pan around a few times. After about 5 minutes or so, grab a spatula and stir the contents gently, to make sure everything is melting, and nothing is burning. Once all the sugar is melted, add cream and watch it bubble! Stir the cream, then add the butter pieces and salt. Continue stirring until it thickens. Make sure that as soon as it begins to thicken up, remove from heat! It took me twice to do this right. The first time, I totally burnt my caramel. How did I know? It got REALLY dark REALLY fast, and when it was cool enough for me to taste, it tasted awful. My 2nd go at it was delish. Here are a few pics of my carmel making process (the 2nd time around) Allow this to cool completely before you prepare your frosting with it.

Sugar melting

Butter & Salt Added

Beginning to go Amber

Perfect!!

For your frosting whip together cream cheese and butter. Add your vanilla, and half of your sugar. Continue adding your sugar, until it's a nice consistency (about 5 1/2 c sugar for me!) Increase mixer speed to medium and pour carmel sauce into bowl, along inside of mixer bowl. Once desired amount of sauce is in, increase mixer speed to medium high and mix for another minute or so, until it's nice and smooth. Once frosting is complete, remove from mixer and chill in the fridge. This will make it a lot easier to pipe or spread on cupcakes. Fill piping bag (if using) with frosting and pipe your cakes.

Last, but not least, the ganache! Put all the ganache ingredients in a microwave safe bowl and heat on high for 30 seconds, or until warm to the touch (not HOT....waaaarm!) Remove from micro and whisk together until sugar is completely dissolved. Place in the refrigerator and chill for about 20-25 minutes, until cool. Not COLD....cooooool! Once ganache is cooled, spoon over our frosted cupcakes.

You may want these to set for a few seconds before you dig in, to allow ganache to set up....then again, maybe not. Enjoy!

Livin' la vida Mocha

I think I've mentioned that I'm addicted to Pinterest (look me up! I pin my cupcakes) Anyway, One of the very first cupcakes I pinned was a Peppermint Mocha one. I love Peppermint Mocha's from Starbucks, and I await their arrival every winter. When I saw a cupcake variety, I knew I HAD to try them. Well, over the course of the past few months I've basically been taking ideas from other cupcakers and then putting my spin on them. Christmas time finally arrived, which granted me permission to bake the Peppermint Mocha cupcakes. Instead of adapting someone else's cupcake, I adapted my own! Yeah....I went back to my mochaccino cupcake and I added some peppermint extract, to give is a minty kick. This cake was then topped with a whipped buttercream frosting, flavored with peppemint. The result - a DELISH rendition of one of my favorite coffee beverages. I used a medium blend of coffee in the cupcake, which helped decrease the coffee's intensity, making it more kid friendly. My kids LOVED them, and my daughter has requested this cupcake to be the one that we take into school for her Christmas party. She makes me proud that I'm baking cupcakes. Call me cheesey, but I adore the pride on her face when she talkes about my cupcake creations.

Anyway, bake these - take them to your holiday party. Become everyone's hero.

Peppermint Mocha Cupcakes with Peppermint Buttercream

For the cupcake:
3/4 c unsalted butter, softened
3 eggs
1 3/4 c all-purpose flour
1 c dutch processed cocoa (I used Valrhona, purchased at Sur La Table)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1 c whole milk
1/3 c medium-blend brewed coffee, cooled
2 c granulated sugar
1 tsp pure vanilla extract
2 tsp peppermint extract
3 oz mini semisweet chocolate chips


For the frosting:
1/2 c shortening
1/2 c unsalted butter, softened
3 tsp peppermint extract
3 Tbsp water
4 c confectioners' sugar
3 Tbsp whipping cream

For the ganache:
2 oz semisweet chocolate chips
1/4 c heavy cream
1 Tbsp confectioners' sugar


Prepare your cupcake pans by lining them with cupcake papers. Preheat your oven to 350 degrees.
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Whisk together and set aside. In a large measuring cup combine milk and coffee.

In your mixing bowl beat butter at high speed for 30 seconds. Gradually add sugar, about 1/4 c at a time, beating until light and fluffy. Scrape down your bowl and continue to beat for 2 minutes. Decrease your mixer speed to low and add your eggs, one at a time. Beat in extracts. Scrape down your bowl, then set at low speed. Slowly alternate addition of flour mixture and coffee mixture, ending with the flour mixture. Remove bowl from mixer stand and stir in chocolate chips. Scoop into prepared cupcake liners and bake at 350 for 18 minutes. Cool cupcakes for 5 minutes in the pan, then remove to wire rack to finish cooling.

While cupcakes cool, prepare your frosting. Cream butter, shortening, extract, and about 2 Tbsp water together in mixer bowl. Slowly add confectioners' sugar. If needed, add more water, until you are almost to perfect consistency for piping and spreading. Add whipping cream to mixer and increase speed to medium. Beat frosting until light cloudy. Pipe or spread on cupcakes.

For the ganache, place all ingredients in microwave safe glass bowl and heat on medium heat for 30 seconds, until warm. NOT hot...warm. Remove from  micro, then whisk all ingredients together. Once everything is combined and smooth, place in fridge. Allow to cool for about 20 minutes, then remove and drizzle over cupcakes. Garnish with peppermint pieces, or candies, if desired.

The Noggin' Toboggan

I like eggnog. There's something about the milkshaky nutmegy cinnamony beverage that appeals to me during the Christmas holiday. I'm not a milk person, by ANY means, but I am enjoying being able to grab a glass of eggnog at any moment during the day. A month or so, ago I came across a recipe for eggnog french toast, which I just HAD to try (thank you Pinterest!) It was delish. Ever since, the 'nog has been readily available in the fridge.

**So funny - As I type this, my 6 yr old son is requesting a glass of eggnog. Classic!

Anyway, the french toast was delish (kid approved.) Once that was established, I knew that the next experiment would be to incorporate it into a cupcake. I'd seen a few different recipes online for eggnog cupcakes, but many of them started with a cake mix base. Don't get me wrong, I have a couple of these recipes, but not for cupcakes. Since this cupcake thing is my THING I want to be as "from scratch" as possible. This cupcake was YUMMY! The cake itself was borderline muffin consistency (I thought) but yet super moist....then once it was filled, it took the eggnog flavor over the top. I am definitely going to make these again before the holidays are over!

Eggnog Cupcakes

For the cupcake:

1 1/2 c granulated sugar

1/2 c unsalted butter, softened

3 eggs

1 c eggnog

1 tsp pure vanilla extract

2 tsp rum extract

2 1/4 c flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp nutmeg

For the filling:

1 3oz box french vanilla pudding

2 c cold milk

2-3 tsp rum extract, to taste

For the frosting:

1 8oz pkg cream cheese

1/2 c butter, softened

2 tsp rum extract

1 1/2 Tbsp eggnog

5 c confectioners' sugar

Nutmeg - for garnish

Preheat your oven to 350 degrees, and prep your cupcake pans. Put butter and sugar in mixer bowl, and mix at medium speed until combined, which was about 3 minutes for me. While this is mixing, combine your dry ingredients in a medium bowl, and set aside. (flour, baking powder, baking soda, cinnamon, and nutmeg) Combine your eggnog and extracts in a large measuring cup, and set aside. 

Once butter and sugar are well combined, add your eggs, one at a time. Scrape down your  mixer bowl, then set to low speed and alternate adding dry and wet ingredients, starting and ending with the dry's. Mix until completely incorporated. Remove from mixer, and scoop into cupcake liners. Bake for 15-17 minutes, or until tops bounce back when touched.

While cupcakes bake, prepare your pudding, as directed. Add 2-3 tsp rum extract, to taste. Pop into the fridge, while you wait for cupcakes to bake and cool. Once cupcakes are fully cooled, core them, then pipe custard into center.

For your frosting, combine butter and cream cheese in mixer. Mix at medium speed, until incorporated, then add extracts and eggnog. Slowly add confectioners' sugar, about 1/2 a cup at a time. Mix until light and fluffy. Pipe or spread onto cupcakes, then sprinkle with nutmeg, if desired.

That's the way...(uh huh, uh huh) Chai Like it!

No joke - my first experience with Chai was about 8 months ago. Earlier this year I was selling Tastefully Simple products, and one of the samples we had was a Chai frozen beverage. I had never had anything Chai flavored, before that. I think, in my head, I had decided I didn't like it. Well, that changed pretty quickly! Don't get my wrong, I'm not ordering Chai Latte's all the time, or anything, but the flavor, itself, was delish!!

When I saw this recipe I knew it was a must, but I didn't know when to squeeze it in. I figured that before Thanksgiving would be the perfect time. I like to associate cinnamon and nutmeg with Fall, so this seemed like a fitting flavor. This recipe only made 1 dozen, so only a select few had the opportunity to taste them. Those who did get to have one, were fans!! This recipe is a keeper.

Vanilla Chai Cupcakes
adapted from the Culinary Enthusiest

For the Chai spice blend:

1 1/2 tsp ground cardemom
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg

For the cupcakes:

1/2 c unsalted butter, softened
1 c sugar
1 vanilla bean, split and scraped
2 eggs
2 tsp chai spice blend
1 1/4 c all-purpose flour
1/2 c buttermilk
1/2 tsp baking soda
1/2 tsp apple cider vinegar

For the frosting:

1/2 c unsalted butter, softened
1/2 c shortening
1 tsp pure vanilla extract
3 c confectioners' sugar
1 1/2 tsp chai spice blend
2-3 dashes cinnamon
1-2 tsp water

Preheat your oven to 350, and line your muffin tray with cupcake liners. Set aside

Cream butter and sugar together, at medium speed, for 2-3 minutes. Reduce speed to low and add scraped vanilla bean seeds to mixer, followed by eggs and 2 tsp of chai spice blend. Once all is combined, remove mixer bowl from mixer, and stir in 1/2 of your flour, followed by buttermilk, then followed by remaining half of flour. Mix only until combined. In a small bowl, mix baking soda and vinegar together, until foamy. Pour over batter, then fold in.

Scoop batter into prepared pan and bake for 15-17 minutes, or until edges become brown, and tops are slightly firm when touched.

While cupcakes bake, prepare your frosting. Place shortening and butter in bowl, and cream together with vanilla. Add powdered sugar, a 1/2 cup at a time. Add water, if needed to thin consistency. Mix in desired amount of remaining chai spice blend (I used 1 1/2 tsp). If desired, add some extra cinnamon, to taste. Once cupcakes are completely cool, frost and enjoy!

A sip of cider

Have you ever been at the grocery store with your kids, and have them beg you for something that you're pretty sure they won't eat or drink? That happened to me this week. We were at the store, walking through the produce, when the kids spotted apple cider. I'm a big fan of cider, but I didn't think my kids were. Once they spotted it the 'pleeeaaaase mom's' started. I threw out the infamous "Ok, but you'd better drink it" line. Lucky for them, when we got home, they were both ready for a glass. On Thursday, I was pleased to see that 1/2 of the jug was empty, so I decided to put the rest to a more interesting use. Originally I was going to top these with a salted caramel frosting, but I managed to kill my caramel, so I went with a brown sugar/cinnamon frosting. I used some extra cider to even out the consistency, which worked perfectly. I delivered a few of these baked cupcakes to my kids at school, as a surprise, and they were big fans. I hope you enjoy as much as we did!

Apple Cider Cupcakes
Adapted from Faith, Family, & French Fries

For the cupcakes:

1 c unsalted butter, softened
1 1/3 c sugar
4 eggs
3 1/3 c flour
4 tsp baking soda
2 heaping tsp cinnamon
1 tsp kosher salt
2 c apple cider

For the frosting:


1/2 c light brown sugar
1 c unsalted butter, divided
1/2 c shortening
1 tsp vanilla
1 tsp cinnamon
1-2 tsp apple cider
4-5 c confectioners' sugar
2 Tbsp heavy whipping cream

Preheat your oven to 350 degrees and line your muffin pans with cupcake liners. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In your mixer bowl, cream sugar and butter together, at medium speed, until smooth. Add your eggs, one at a time, until thoroughly combined. Decrease mixer speed to low, and add 1/3 of your flour mixture, followed by 1/2 of the cider. Repeat this, ending with dry's.

Scoop your batter into your cupcake liners, filling 2/3 full. Bake at 350 for 15-17 minutes, or until tops bounce back when touched. Cool in pans for 10 minutes, then place on wire racks.

For frosting, melt 1/2 a cup of butter with brown sugar in small saucepan. Once melted, remove from heat and set aside to cool to room temperature. Once cooled, cream remaining 1/2 c of butter with shortening, vanilla, apple cider, and cinnamon. Add brown sugar mixture to mixer bowl, followed by confectioners' sugar, one cup at a time, until desired consistency is met. Increase mixer speed to medium-high and slowly pour in whipping cream, against inside of mixer bowl. Whip frosting for 2-3 minutes, until light and fluffy. Pipe or spread on cupcakes.

Time to Mallow Out, Cause We Got It!... Hot Chocolate

One of my Fall highlights is going to my parents house for our annual bonfire. I love the Fall, anyway, but nothing beats sitting around a big fire with the entire family, roasting hot dogs, marshmallows, and having some of mom's AMAZING chili. Last weekend the family was together and the announcement was made that the bonfire was on for this weekend immediately I started to brainstorm a cupcake recipe to premier at the bonfire. By the time that I decided on this cupcake, the bonfire was canceled. What a BUMMER! I am hoping that it will be rescheduled, because it's one of my favorite family get-togethers. The only good thing that came of this emotional roller-coaster is the creation of this recipe. I took my already delish chocolate cupcake recipe and shook it up a little bit, giving a delicious spin on one of Fall and Winters' favorite beverages : HOT CHOCOLATE

The results were yummy. I hope you enjoy as much as all of us did!!

Hot Chocolate Cupcakes

For the cupcakes:
1 2/3 c flour
1 1/2 c granulated sugar
3/4 c Unsweetened Cocoa (I used Hershey's Special Dark - for the first time EVER. Big win here)
1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/3 c vegetable oil
2 eggs
1/2 tsp vanilla
1/2 c buttermilk
1/2 c prepared hot chocolate (made with water) and slightly cooled

For the ganache:
4 oz semisweet chocolate chips
1/2 c heavy cream
2 Tbsp confectioners' sugar

For the frosting:
1/2 c unsalted butter, softened
1/2 c shortening
10 oz marshmallow fluff
1-2 tsp vanilla
3 Tbsp whipping cream
2-3 Tbsp water

For Garnish:
Jet Puffed Mallow Bits
Hot cocoa powder, sprinkled on top

Preheat your oven to 325 degrees, and line your muffin tins with baking cups.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and soda.
In your mixer bowl, combine oil, eggs, and vanilla. Mix on low until combined. Once well mixed, add half of your dry ingredients to mixer bowl, beating on medium for about 30 seconds. Add buttermilk to mixer bowl, and beat until incorporated. Add the rest of your dry's, followed by the hot chocolate. Mix until well combined, about 1 minute.

Scoop batter into prepared cupcake pans, and bake for 20-25 minutes, until tops bounce back when touched. Let cupcakes cool in pans for 7 minutes, then allow to cool on racks the rest of the way.

Once cupcakes cool, make your ganache. Put all ganache ingredients in microwave safe bowl, and heat on high for 30 seconds, or until warm to touch (not blazing hot - W.A.R.M.) Remove from micro, then whisk chocolate, until it is smooth and lump-free. Place bowl in refrigeratore, for 20-25 minutes, or until cool to the touch. Not cold - C.O.O.L.
While this is cooling, core out your cupcakes, and munch on cupcake nubs while you wait on the ganache. Once ganache is cool, fill your cupcakes. I used a pastry bag with no tip. When you are about ready to cut the tip off the bag, make sure you are prepared, because ganache is still pretty thin. If you have extra ganache, like I did, save it, so you can drizzle your frosted cupcakes with it.

Once your cupcakes are filled, prepare frosting, while you allow ganache to set. Place butter, shortening, marshmallow fluff, and vanilla in mixer bowl. Beat at medium speed for about 2 minues, until thoroughly combined. Slowly add sugar, about 1/2 a cup at a time. Add water, as needed, to get to desired consistency. I ended up using about 2 1/2 Tbsp water. Once smooth, add your whipping cream, and increase speed to high, and whip frosting until light and cloud-like. Pipe onto your cooled, ganached cupcakes, then drizzle with extra ganache, if desired.

The Great Pumpkin

I LOVE Charlie Brown. Once upon a time, someone gave me the box set of the main 3 Charlie Brown Specials - The Christmas one, the Thanksgiving one, and the Great Pumpkin one. I watch them every year, and I don't get sick of them. I can't get over seeing Charlie Brown dressed up as a ghost, with 5,000 holes cut in his sheet, due to him having issues with the installation of the eye-holes. Linus' situation always makes me sad....it tears me up to see him so disappointed after missing the appearnace of the Great Pumpkin. "Maybe next year, Linus!"
Oh, and who can forget Snoop's costume - A WW1 flying ace! Classic!!!
I'd been hunting for a Pumpkin cupcake recipe for a little while, and came across this one on Sweetopia.net I had to double it, in order to get more than 12 cupcakes out of the deal, because they were SOOOO yum! These cupcakes were super moist, and very pumpkin-y. After just one bite, I promised myself that I'd have to bake more pumpkin-inspired things before the season was over. I always forget how much I love pumpkin until my first bite of pumpkin pie, or my mom's Pumpkin Bars (mmmm....) Looks like I'll be hitting up the store to stock up on some more pumpkin soon!!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

For the cupcakes:

2 c flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 heaping tsp ground cinnamon
1 tsp ground ginger
4 large eggs
1 15oz can pumpkin
1 c granulated sugar
1 c light brown sugar, packed
1 c vegetable oil

For the frosting:
1 8oz block cream cheese, room temperature
1/2 c unsalted butter, room temperature
2-3 Tbsp good quality maple syrup
5 c confectioners' sugar
1-2 Tbsp water

Preheat your oven to 325 degrees and line muffin pan with cupcake liners.
In a medium bowl, combine dry ingredients - flour, baking powder, baking soda, salt, cinnamon, ginger. Set aside.

In a large bowl, combine the rest of your cupcake ingredients, and whisk together, to make sure all is thoroughly incorporated, and smooth. Pour dry ingredients into wet ingredients, and stir, with a spoon, until batter is blended well.

Scoop batter into cupcake liners, then bake for about 20-25 minutes, until centers bounce back, when touched. Allow to cool in pan for about 7 minutes, then cool completely on wire rack.

For frosting, cream together butter, cream cheese, and 2 Tbsp syrup. Add half of your confectioners' sugar. Mix to combine, then add remainder of sugar. Add water, as necessary, to reach desired consistency. Taste frosting, and if you want more maple flavor, add more syrup.
Pipe, or spread onto cupcakes - enjoy!!