I KNOW

I’ve been gone for months and months and months. Senior year of college makes for a lot more paper writing than cupcake baking. Never fear, I’ll be back.

Anonymous asked: how do you stuff the cupcakes

Bake the cupcakes, take a knife and cut out a little cone from the center. Fill with desired filling, and replace with the lil cupcake cap you cut out. Congratulations, you just filled a cupcake

Sour Cream Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting and Filling and Chocolate Peanut Butter Ganache
Phew. What a mouthful. 
First of all, I need to apologize for my lengthy hiatus. School has been crazy and I haven’t had much time to bake, much less blog about it. Such is the life of a hungry college student. After so many months, I needed to come back with a bang. Enter cupcakes.
This was originally intended to be two nine-inch cake rounds, filled and frosted with the peanut butter cream cheese frosting (which is just as good as it sounds) and topped with a beautiful drip of ganache. After the batter was mixed and the oven was preheated, I could not find my cake pans (really? where could they possibly be?) and opted to try my hand at adapting a recipe. It turned out awesome.
For the cake:
Ingredients:
2 cups AP flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola or vegetable oil
1 cup sour cream
1 1/2 cups water
2 Tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Directions:
Preheat oven to 350.
In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Whisk to combine well. Add oil and sour cream and whisk to combine. The batter will be very thick and hard to whisk at this point-don’t worry.
Gradually beat in the water with an electric mixer. Add the vinegar and vanilla, blending well. Add the eggs and beat until well incorporated.
Pour into a cupcake pan prepared with liners and bake for about 18 minutes, or until a toothpick comes out clean.
Makes a little over 30 cupcakes. It could stretch even further. I filled my liners 3/4 full, but the cake is very rich so even less would have been fine. 
For the Peanut Butter Frosting:
Ingredients:
10 oz cream cheese at room temp
1 stick unsalted butter at room temp
5 cups sifted confectioner’s sugar
2/3 cup smooth peanut butter
Directions:
Beat together the cream cheese and butter until light and fluffy. Gradually add the sugar one cup at a time. Add the peanut butter and beat on medium speed about 3-4 minutes, until frosting is desired consistency. Try not to eat the whole bowl before the cupcakes are done baking.
For the Ganache:
Ingredients:
8 ounces chopped semisweet chocolate
3 Tablespoons smooth peanut butter
2 Tablespoons light corn syrup
1/2 cup half & half
Directions:
In a bowl set over simmering water, combine chocolate, peanut butter and corn syrup. Stir constantly until smooth. Remove bowl from water and whisk in half & half until smooth. Use while warm.
Here’s the fun part: I filled the cupcakes. You may remember this technique from my first post. It’s super easy. Just cut a cone shape out of the center of the cupcake and fill the resulting hole with peanut butter frosting.

Like so.
Then, cut off a little of the small end of the cone so you end up with a cupcake cap. 

Like so. 
Then, frost away. I put them all on a cookie sheet after filling and frosting and drizzled the ganache on top with a spoon. The result? Reese’s Peanut Butter Cupcakes. Seriously delicious. Incredibly rich. Best served with a huge glass of milk and a pair of sweatpants.

Here’s a slightly fuzzy picture mid-bite:

Original recipe from Smitten Kitchen!

Sour Cream Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting and Filling and Chocolate Peanut Butter Ganache

Phew. What a mouthful. 

First of all, I need to apologize for my lengthy hiatus. School has been crazy and I haven’t had much time to bake, much less blog about it. Such is the life of a hungry college student. After so many months, I needed to come back with a bang. Enter cupcakes.

This was originally intended to be two nine-inch cake rounds, filled and frosted with the peanut butter cream cheese frosting (which is just as good as it sounds) and topped with a beautiful drip of ganache. After the batter was mixed and the oven was preheated, I could not find my cake pans (really? where could they possibly be?) and opted to try my hand at adapting a recipe. It turned out awesome.

For the cake:

Ingredients:

2 cups AP flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup canola or vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

Directions:

Preheat oven to 350.

In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Whisk to combine well. Add oil and sour cream and whisk to combine. The batter will be very thick and hard to whisk at this point-don’t worry.

Gradually beat in the water with an electric mixer. Add the vinegar and vanilla, blending well. Add the eggs and beat until well incorporated.

Pour into a cupcake pan prepared with liners and bake for about 18 minutes, or until a toothpick comes out clean.

Makes a little over 30 cupcakes. It could stretch even further. I filled my liners 3/4 full, but the cake is very rich so even less would have been fine. 

For the Peanut Butter Frosting:

Ingredients:

10 oz cream cheese at room temp

1 stick unsalted butter at room temp

5 cups sifted confectioner’s sugar

2/3 cup smooth peanut butter

Directions:

Beat together the cream cheese and butter until light and fluffy. Gradually add the sugar one cup at a time. Add the peanut butter and beat on medium speed about 3-4 minutes, until frosting is desired consistency. Try not to eat the whole bowl before the cupcakes are done baking.

For the Ganache:

Ingredients:

8 ounces chopped semisweet chocolate

3 Tablespoons smooth peanut butter

2 Tablespoons light corn syrup

1/2 cup half & half

Directions:

In a bowl set over simmering water, combine chocolate, peanut butter and corn syrup. Stir constantly until smooth. Remove bowl from water and whisk in half & half until smooth. Use while warm.

Here’s the fun part: I filled the cupcakes. You may remember this technique from my first post. It’s super easy. Just cut a cone shape out of the center of the cupcake and fill the resulting hole with peanut butter frosting.

Like so.

Then, cut off a little of the small end of the cone so you end up with a cupcake cap. 

Like so. 

Then, frost away. I put them all on a cookie sheet after filling and frosting and drizzled the ganache on top with a spoon. The result? Reese’s Peanut Butter Cupcakes. Seriously delicious. Incredibly rich. Best served with a huge glass of milk and a pair of sweatpants.

Here’s a slightly fuzzy picture mid-bite:

Original recipe from Smitten Kitchen!

cookie order

Hi Jamie,

I’d like to order 2 dozen cookies for my garden club meeting, second Thursday in January.  Remember it’s ladies all on diets so delicious, but doesn’t look fattening.  Tough order I know.  Lottie

Done!



Snickerdoodle Cupcakes with 7 Minute Marshmallow Frosting
These cupcakes are awesome, they taste like heaven and I usually have all the ingredients on hand. The frosting can seem daunting, but if you follow the recipe to the letter it will work perfectly and look professional. Like homemade marshmallow creme. Yum.
Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour, sifted (not self rising)*
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1 cup unsalted butter, room temp
1 3/4 cups granulated sugar
4 large eggs, room temp
2 tsp vanilla
1 1/4 cups milk
*Sifting the cake flour before measuring it makes a big difference in the final texture of the cupcakes.
Directions:
Preheat the oven to 350. Sift together both flours, baking powder, salt and cinnamon. 
With an electric mixer, cream the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Remember to scrape the sides of the bowl. 
Beat in the vanilla and reduce your mixer speed to low. Add the flour mixture in three batches, alternating with 2 additions milk, beating until combined after each.
Pour into muffin tins prepared with cupcake liners. Fill each cup 3/4 full. 
Bake for about 20 minutes, or until a toothpick tester comes out clean.
Frosting
Ingredients:
8 large egg whites, room temp
2 cups granulated sugar
1/2 tsp cream of tartar
2 tsp vanilla
Directions:
Place egg whites, sugar and cream of tartar in a metal or glass bowl. Set over a saucepan of simmering water. *
Whisk constantly until the sugar is dissolved and the mixture is warm to the touch, 3-4 minutes. 
Remove from the water and beat with an electric mixer, starting on low and gradually increasing the speed to high until stiff glossy peaks form, about 7 minutes. 
Add the vanilla and mix to combine. Use immediately.
*This step makes the egg whites completely safe to eat. No raw eggs here.
I put the mixture into a ziploc bag with one corner snipped off. Hold the tip right above the top of the cupcake and squeeze to create a dome. Release pressure and pull up to get a cute lil dairy queen curl. 
To decorate I dusted the tops with a cinnamon sugar mixture. These cupcakes were for Hartley’s birthday, so they needed a little something special. Stephanie cut out paper stars, hearts and H’s, and we held them above the cupcakes while we dusted them to leave cute shapes. 

All in all, another cupcake success story. Both recipes are from Martha.

Snickerdoodle Cupcakes with 7 Minute Marshmallow Frosting

These cupcakes are awesome, they taste like heaven and I usually have all the ingredients on hand. The frosting can seem daunting, but if you follow the recipe to the letter it will work perfectly and look professional. Like homemade marshmallow creme. Yum.

Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour, sifted (not self rising)*

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp ground cinnamon

1 cup unsalted butter, room temp

1 3/4 cups granulated sugar

4 large eggs, room temp

2 tsp vanilla

1 1/4 cups milk

*Sifting the cake flour before measuring it makes a big difference in the final texture of the cupcakes.

Directions:

Preheat the oven to 350. Sift together both flours, baking powder, salt and cinnamon. 

With an electric mixer, cream the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Remember to scrape the sides of the bowl. 

Beat in the vanilla and reduce your mixer speed to low. Add the flour mixture in three batches, alternating with 2 additions milk, beating until combined after each.

Pour into muffin tins prepared with cupcake liners. Fill each cup 3/4 full. 

Bake for about 20 minutes, or until a toothpick tester comes out clean.

Frosting

Ingredients:

8 large egg whites, room temp

2 cups granulated sugar

1/2 tsp cream of tartar

2 tsp vanilla

Directions:

Place egg whites, sugar and cream of tartar in a metal or glass bowl. Set over a saucepan of simmering water. *

Whisk constantly until the sugar is dissolved and the mixture is warm to the touch, 3-4 minutes. 

Remove from the water and beat with an electric mixer, starting on low and gradually increasing the speed to high until stiff glossy peaks form, about 7 minutes. 

Add the vanilla and mix to combine. Use immediately.

*This step makes the egg whites completely safe to eat. No raw eggs here.

I put the mixture into a ziploc bag with one corner snipped off. Hold the tip right above the top of the cupcake and squeeze to create a dome. Release pressure and pull up to get a cute lil dairy queen curl. 

To decorate I dusted the tops with a cinnamon sugar mixture. These cupcakes were for Hartley’s birthday, so they needed a little something special. Stephanie cut out paper stars, hearts and H’s, and we held them above the cupcakes while we dusted them to leave cute shapes. 

All in all, another cupcake success story. Both recipes are from Martha.

WHOA when did that happen? I guess it’s time for more treats :)
Got any holiday recipes you’d like to share? Submit them!

WHOA when did that happen? I guess it’s time for more treats :)

Got any holiday recipes you’d like to share? Submit them!

Cranberry Pineapple Salsa
This is a great alternative to the usual canned cranberry sauce for Thanksgiving. It seems a little wacky but the salt is subtle and and the sweet is perfection when paired with the slightly sour fresh cranberries.
Ingredients:
12 ounces fresh cranberries
1/3 cup dark brown sugar
1 ~4 pound pineapple
1 medium onion
1 tablespoon vegetable oil
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 cup packed cilantro, chopped
Directions
Preheat your oven to 450 with the rack in the upper third.
Chop the onion and pineapple into 1/2 inch pieces and toss with vegetable oil and 1/2 teaspoon of salt on a rimmed baking sheet.
Roast for about 40 minutes, stirring occasionally, until charred in some spots.
Coarsely chop cranberries with a food processor. Stir in the brown sugar.
Add the pineapple and onion to the cranberries and stir until the sugar has dissolved. 
Add the citrus and stir. Season with brown sugar and salt.
I suggest putting this in the fridge for at least a few hours, preferably overnight. Fresh cranberries are really tart, they’ll become sweeter the longer they sit in the sugar and pineapple. Bring it to room temperature and add the cilantro just before serving.
Recipe is from Epicurious.
HAPPY THANKSGIVING!

Cranberry Pineapple Salsa

This is a great alternative to the usual canned cranberry sauce for Thanksgiving. It seems a little wacky but the salt is subtle and and the sweet is perfection when paired with the slightly sour fresh cranberries.

Ingredients:

12 ounces fresh cranberries

1/3 cup dark brown sugar

1 ~4 pound pineapple

1 medium onion

1 tablespoon vegetable oil

2 tablespoons orange juice

2 tablespoons fresh lime juice

1 cup packed cilantro, chopped

Directions

Preheat your oven to 450 with the rack in the upper third.

Chop the onion and pineapple into 1/2 inch pieces and toss with vegetable oil and 1/2 teaspoon of salt on a rimmed baking sheet.

Roast for about 40 minutes, stirring occasionally, until charred in some spots.

Coarsely chop cranberries with a food processor. Stir in the brown sugar.

Add the pineapple and onion to the cranberries and stir until the sugar has dissolved. 

Add the citrus and stir. Season with brown sugar and salt.

I suggest putting this in the fridge for at least a few hours, preferably overnight. Fresh cranberries are really tart, they’ll become sweeter the longer they sit in the sugar and pineapple. Bring it to room temperature and add the cilantro just before serving.

Recipe is from Epicurious.

HAPPY THANKSGIVING!

Chocolate Cabernet Cupcakes with Whipped Cream and Dried Cherries


Do I really need to add anything else? These were for Ariel’s 20th birthday. I got the recipe from an awesome book that my dad and stepmom sent me called The Artful Cupcake by Marcianne Miller.
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
3/4 cup cabernet sauvignon wine
1/2 cup dried cherries, chopped
Directions:
Preheat the oven to 350.
Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder in a large bowl.
Add the oil, vanilla, eggs, and wine.
Beat with an electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for 3 minutes, scraping the sides occasionally.
Stir in the cherries. Pour into a muffin pan prepared with liners.
Bake for 20 minutes or until a toothpick comes out clean.
For the Whipped Cream:
Beat 1 cup heavy cream until almost stiff. Add 1/4 cup sugar and 1 teaspoon vanilla. Beat until it hold peaks.

Chocolate Cabernet Cupcakes with Whipped Cream and Dried Cherries


Do I really need to add anything else? These were for Ariel’s 20th birthday. I got the recipe from an awesome book that my dad and stepmom sent me called The Artful Cupcake by Marcianne Miller.

Ingredients:

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup unsweetened cocoa powder

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

3/4 cup cabernet sauvignon wine

1/2 cup dried cherries, chopped

Directions:

Preheat the oven to 350.

Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder in a large bowl.

Add the oil, vanilla, eggs, and wine.

Beat with an electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for 3 minutes, scraping the sides occasionally.

Stir in the cherries. Pour into a muffin pan prepared with liners.

Bake for 20 minutes or until a toothpick comes out clean.

For the Whipped Cream:

Beat 1 cup heavy cream until almost stiff. Add 1/4 cup sugar and 1 teaspoon vanilla. Beat until it hold peaks.

Chicken and Vegetarian Black Bean Enchiladas
I guess I could separate these into two posts, but I used the same enchilada sauce for both and they were really good served together. It was Ariel’s birthday this weekend, so I wanted to feed a crowd. The reviews I got were “These are restaurant quality”, “this came out of my kitchen?” and “can I please have another?”  
Enchilada Sauce
Ingredients:
4 tablespoons olive oil
2 teaspoons cumin
1/2 cup all-purpose flour
1/2 cup tomato paste
2 15 oz cans vegetable broth
1 1/2 cups water
Directions:
Heat oil in a medium saucepan over medium heat. Add the cumin, flour and tomato paste. Whisk for one minute. 
Whisk in the broth and water;bring to a boil. Simmer for 5-8 minutes, until slightly thickened. 
Chicken Enchiladas
Ingredients:
4 skinless, boneless chicken breast halves
1 medium white onion, chopped (use about 3/4 of the onion. Save the other 1/4 for the vegetable enchiladas)
1/2 pint sour cream
1 cup shredded sharp cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 15 oz can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas
Directions:
Preheat the oven to 350. 
In a medium non-stick skillet over medium heat, cook the chicken until it is no longer pink and the juices run clear. Drain the excess fat.
Cube the chicken and return it to the skillet. Add onion, sour cream, cheese, parsley, oregano, and pepper. Cook until the cheese melts. 
Stir in the salt, tomato sauce, water, chili powder, green pepper, and garlic. Cook for a minute or so, stirring.
Roll the mixture into tortillas and arrange in a 9x13 baking dish. Cover with half the enchilada sauce and top with more cheddar cheese. Bake for 20 minutes until bubbly on top. Cool for ten minutes before serving.
Vegetarian Enchiladas
Ingredients:
1 teaspoon ground cumin
3 cups grated pepper jack cheese
1 15 oz can black beans, rinsed and drained
1 10 oz box frozen chopped spinach, thawed and squeezed dry
1 10 oz bag frozen corn kernels, thawed
1/4 onion (saved from earlier)
16 corn tortillas
Directions:
Heat oven to 400.
In a large bowl, mix together 2 cups cheese, black beans, corn, spinach and cumin. Season with salt and pepper. 
Heat up the tortillas wrapped in a paper towel in the microwave for a few seconds. Roll up 1/3 cup of filling in each tortilla. Place in baking dish seam side down. Sprinkle with 1 cup cheese and cover with remaining enchilada sauce.
Bake uncovered until bubbly, 15-20 minutes. Cool for 5 minutes before serving. 
The chicken enchilada recipe was found here. The enchilada sauce and vegetarian enchilada recipe are both courtesy of Martha.

Chicken and Vegetarian Black Bean Enchiladas

I guess I could separate these into two posts, but I used the same enchilada sauce for both and they were really good served together. It was Ariel’s birthday this weekend, so I wanted to feed a crowd. The reviews I got were “These are restaurant quality”, “this came out of my kitchen?” and “can I please have another?”  

Enchilada Sauce

Ingredients:

4 tablespoons olive oil

2 teaspoons cumin

1/2 cup all-purpose flour

1/2 cup tomato paste

2 15 oz cans vegetable broth

1 1/2 cups water

Directions:

Heat oil in a medium saucepan over medium heat. Add the cumin, flour and tomato paste. Whisk for one minute. 

Whisk in the broth and water;bring to a boil. Simmer for 5-8 minutes, until slightly thickened. 

Chicken Enchiladas

Ingredients:

4 skinless, boneless chicken breast halves

1 medium white onion, chopped (use about 3/4 of the onion. Save the other 1/4 for the vegetable enchiladas)

1/2 pint sour cream

1 cup shredded sharp cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 15 oz can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 flour tortillas

Directions:

Preheat the oven to 350. 

In a medium non-stick skillet over medium heat, cook the chicken until it is no longer pink and the juices run clear. Drain the excess fat.

Cube the chicken and return it to the skillet. Add onion, sour cream, cheese, parsley, oregano, and pepper. Cook until the cheese melts. 

Stir in the salt, tomato sauce, water, chili powder, green pepper, and garlic. Cook for a minute or so, stirring.

Roll the mixture into tortillas and arrange in a 9x13 baking dish. Cover with half the enchilada sauce and top with more cheddar cheese. Bake for 20 minutes until bubbly on top. Cool for ten minutes before serving.

Vegetarian Enchiladas

Ingredients:

1 teaspoon ground cumin

3 cups grated pepper jack cheese

1 15 oz can black beans, rinsed and drained

1 10 oz box frozen chopped spinach, thawed and squeezed dry

1 10 oz bag frozen corn kernels, thawed

1/4 onion (saved from earlier)

16 corn tortillas

Directions:

Heat oven to 400.

In a large bowl, mix together 2 cups cheese, black beans, corn, spinach and cumin. Season with salt and pepper. 

Heat up the tortillas wrapped in a paper towel in the microwave for a few seconds. Roll up 1/3 cup of filling in each tortilla. Place in baking dish seam side down. Sprinkle with 1 cup cheese and cover with remaining enchilada sauce.

Bake uncovered until bubbly, 15-20 minutes. Cool for 5 minutes before serving. 

The chicken enchilada recipe was found here. The enchilada sauce and vegetarian enchilada recipe are both courtesy of Martha.

White Chocolate Pumpkin Fudge
I wish I would have tripled the recipe. This isn’t like any fudge you’ve ever had. It’s better.
Ingredients:
2 Tablespoons butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Combine milk and sugar in a large saucepan over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. 
Mix in the pumpkin puree and cinnamon. Bring back to a boil.
Stir in the marshmallow creme and butter.
Bring to a rolling boil and cook, stirring occasionally, for 18 minutes. 
Remove from heat and add the white chocolate and vanilla. Stir until all the chips are melted. 
Pour into a 9 inch square baking pan lined with foil and chill until you can’t take it anymore (about an hour).
Recipe from Recipe Goldmine
HAPPY THANKSGIVING

White Chocolate Pumpkin Fudge

I wish I would have tripled the recipe. This isn’t like any fudge you’ve ever had. It’s better.

Ingredients:

2 Tablespoons butter

2 1/2 cups granulated sugar

2/3 cup evaporated milk

6 ounces white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions:

Combine milk and sugar in a large saucepan over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. 

Mix in the pumpkin puree and cinnamon. Bring back to a boil.

Stir in the marshmallow creme and butter.

Bring to a rolling boil and cook, stirring occasionally, for 18 minutes. 

Remove from heat and add the white chocolate and vanilla. Stir until all the chips are melted. 

Pour into a 9 inch square baking pan lined with foil and chill until you can’t take it anymore (about an hour).

Recipe from Recipe Goldmine

HAPPY THANKSGIVING