Mint Chocolate Chip Cupcakes Last week, Brian came home from work and said that his boss had cheated on me. Say what? Apparently said boss ate a Mint Chocolate Chip Cupcake from a local bakery and thought it was amazing. I shrugged my shoulders because I didn’t really know that an exclusivity clause came with consuming my cupcakes. My game face lasted about 2 minutes because I realized that I had no more than 1/4 cup of cocoa powder in the house. However, after a quick fridge scan, I realized that I did have all the ingredients for my favorite boxed mix recipe. I figured if anything, I could play around with mint-chocolate buttercream to get the recipe just right and then test out a scratch recipe later. Since I wanted the mint flavor to really shine through in both the cupcakes and the frosting, I took advantage of the bag of Andes Crème de Menthe baking chips that I have been taking up space in my pantry for months. All this mint chocolate cupcake perfection ended up completely for naught!
cheesecake-marbled brownies Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007
Nutella Cupcakes Recipe Today is World Nutella Day, so you knew there was no way I’d forgo posting something that utilizes this delicious Chocolate Hazlenut spread. As I have stated once or twice, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and I’d be completely content! Taking a simple chocolate cupcake recipe and filling the middle with that awesome Nutella lusciousness, definitely quenches that hazelnut craving that I get more frequently than I’d like to admit. This post is not your typical MBA post; meaning it’s not a complete recipe. The Method: -I made one of my favorite chocolate cupcake recipes according to the recipe directions (you’ll see my fave in an upcoming fundamentals post). A Few Notes: -New to making buttercream frosting? Looking for more Nutella Deliciousness? Mocha Shortbread with Nutella from My Baking AddictionNutella Crepes from Dine & DishNutella Fudge Brownies from Wenderly If you enjoyed this recipe, you may like...
Carrot Cake Recipe Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients Cake: Frosting: 8 oz cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups of confectioners' sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350°F. 2 Sift dry ingredients into a bowl. 3 Pour batter into pans.
Very Vanilla Cupcakes My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1000% better! What a week it has been! Yesterday was a bittersweet day for me – my last day at my office job. My job in the corporate financial world has been a part of my life for 4 years. Without the experience learned in my career, I would not be where I am today with my website. A new chapter is about to unfold and you may be seeing a lot more of me. Today I’m bringing you something simple. After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe. I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean. I bought a jar of vanilla beans at Whole Foods for only $6. Wait until you smell these cupcakes baking in your kitchen… Today’s cupcakes come from a very simple batter that can be mixed by hand. Love cupcakes? Print Description
Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2 I am a girl and I love pink. Well, maybe a woman now, hehe. Well, girls seem to be born with this liking for pink. My girls love pink. I never teach them to like pink. I am not pink crazy that I love my car or room to be pink, dressed in pink from top to toe, pink lipstick and eyeshadow, but when cakes or desserts come in pink, I am totally swooned. Not that I don’t love plums that I don’t want to use them like Patricia did. At first I wanted to use some blueberries too, but then I don’t want to spoil the “pinkness” in this cake. Red Berries Tray Bake with Cheesecake RippleSources: Cream cheese mixture 125gm cream cheese 2 Tbsp sugar 1 tsp vanilla extract Cake batter 120gm butter 120gm soft brown sugar 2 eggs ½ tsp vanilla extract 140gm all purpose flour 1/ 2 tsp baking powder 200gm raspberries and strawberries 1. 2. 3. 4. 5. 6. Verdict: Very soft and moist!!! Do not keep it at room temperature for more than 24 hours.
Banana Chocolate Chip Cookies I am constantly on the lookout for new ways to incorporate bananas into various baked goods. I always have bananas on hand and it’s nice to have alternatives to banana bread. These Banana Chocolate Chip Cookies are one of those variations. I wanted to create a cookie recipe that had a chewy – and unmistakably cookie-like – texture to them, but still had a good banana flavor. There is a whole banana in this recipe. These cookies get slightly crisp around the edges during baking, but they are a bit softer than your average chocolate chip cookie. Banana Chocolate Chip Cookies 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1/2 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup mashed banana (1 medium) 2 cups semisweet chocolate chips or chocolate chunks Preheat oven to 350F. Makes about 32 cookies.
Katiecakes: Earl Grey Cupcakes Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! I've made these cupcakes tonnes of times and they never disappoint. Earl Grey Cupcakes(from Primrose Bakery) Ingredients: 125 ml milk 4 Earl Grey tea bags (or you could sub with your favorite variety) 110g unsalted butter 225g granulated sugar 2 large eggs ¼ tsp almond essence (optional) 125g self-rising flour 120g plain flour Frosting: 115g unsalted butter at room temperature 60 ml semi skimmed milk 1 tsp good quality vanilla extract 500g icing sugar Few drops of lilac food colouring Method: Preheat oven to 180c/ gas mark 4. Heat milk in a saucepan over a medium heat until it begins to boil. Combine the flours in a separate bowl.
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
Lemon Blueberry Bread Recipe Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. When the bread is done, remove from oven and place on a wire rack. Makes 1 loaf. View comments on this recipe on YouTube