Chocolate Peanut Butter Cupcakes

More cupcakes!! These were from a few weeks ago for an engagement celebration.

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I adapted this recipe from a recipe for a whole cake. I have to say, this recipe made for some fluffy cupcakes. They were infused with a light peanut butter flavor and we ate a decent amount sans frosting. The cake melted in your mouth! The peanut butter frosting on top just added another flavor layer.

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Then roll them in sprinkles and you have the most festive little cake. Along with a single tiny blue sprinkle in this photo. tee hee, so cute.

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After this slew of cupcake posts, you know what time it is? fall baking time!! pumpkin everything time!!

Chocolate Peanut Butter Cupcakes
Adapted from Molly Yeh
Makes ~ 24 cupcakes

For the cakes

1 3/4 cup sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
4 tsp vanilla extract
1 cup creamy peanut butter
3/4 cup boiling water (key to the fluff!)

Preheat oven to 350. Line two muffin tins with the festive liner of your choice. In a separate bowl, whisk together all the wet ingredients except for the boiling water. Mix the wet ingredients into your dry ingredients and then add in your boiling water. Fill your cupcake liners ~ 1/2 – 3/4 full. Tap onto your counter to make an even surface to frost. Bake for ~15 mins or until the tops spring back at you or a toothpick comes our clean. Let cool while you make the frosting. Eat a cupcake top…

For the frosting

1 1/2 cup unsalted butter, softened
1/2 c creamy peanut butter
1 tablespoon vanilla extract
4 cup powdered sugar
~ 8 oz sprinkles

Beat together the butter and peanut butter. Add in your vanilla and slowly incorporate the powdered sugar. Frost your now cooled cupcakes with a simple angled spatula or knife. The sprinkles will cover any imperfections.

Pour your sprinkles into a shallow bowl and one by one, turn your frosted cupcakes upside down into the sprinkles, gently pressure them onto the top and sides until it’s so festive you can’t even handle it!

Enjoy!!

Bourbon Espresso Blondies with Caramel Sauce

Time to get drunk off some baked goods! I set out to just make some good old fashioned blondies…but then got sidetracked by adding bourbon.

IMG_5631_2and then some espresso…and then some caramel drizzle…and then a toasted pecan…

IMG_5618_2Then I put the mix into not a baking pan, but a mini muffin tin.
IMG_5623_2So I ended up making shots…in the form of blondies. But hey…who’s complaining?

Adapted from How to Cook Everything
Makes ~ 20 mini blondies

For the blondies
1 stick of butter, melted and cooled to room temperature
1 cup light brown sugar
1 egg
1/2 teaspoon almond extract
1 tablespoon espresso powder
pinch of salt
1/4 cup bourbon
1 cup all purpose flour

Preheat your oven to 350 degrees. Mix your bourbon into your butter and whisk in your brown sugar. Add in the remaining ingredients until well incorporated.

Butter a mini-muffin pan. Pour your batter into the muffin tins approximately halfway full. Bake for 15-20 minutes or until the edges just start to be golden brown and pull aware from the tin. Let cool before removing.

For the caramel sauce
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup heavy cream

Over medium heat, heat your sugar until it starts to clump together. Once it starts to clump, stir constantly until it becomes dark brown color and the sugar crystals have dissolved. Add in your tablespoons of butter, being careful as the mixture may bubble up. I find it helpful to mix the caramel off direct heat until the butter is incorporated. Once incorporated, heat for 2-3 minutes until butter is completely dissolved. Add in the cream, taking caution again as each time a cooler ingredient is added, the mixture can tend to bubble. Stir over low heat for approximately 30-60 seconds until everything is well incorporated.

Drizzle over your blondies, with toasted nuts of your choice for decoration!

Enjoy!

Mocha cupcakes with coffee buttercream

Holy cupcakes!!! No words for this post – only photos. Let’s just say, coffee + chocolate + adorable straws.

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Mocha cupcakes with coffee buttercream

Adapted from browneyedbaker
Makes 12-16 cupcakes

For the Cupcakes:
1⅓ cups flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons instant coffee (or espresso) powder
1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg at room temperature

Preheat your oven to 350 degrees. In a medium mixing bowl, combine your flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, cream together your butter, sugars, and egg. In a measuring cup, combine your milk, coffee, instant powder, and extract. Alternating your liquids and your powders, combine into your creamed butter until well mixed.

Bake in lined cupcake tins for 17-20 minutes or until the top springs back at you. Let cool completely.

For the Coffee Buttercream Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons instant coffee (or espresso)
Chocolate syrup (optional)

Let your instant coffee and vanilla dissolve in a small bowel. Cream your butter and powdered sugar together. Once light and fluffy, add in your dissolved coffee. Whip until well combined. Pipe onto your cooled cupcakes!! Drizzle on the chocolate syrup to your hearts desire.

Enjoy!!

Lemon Meringue Pie

Holy hiatus.

Well, I’ve been on night shift for a hot minute. That’s my excuse for not baking for the last…however many weeks its been. Argh… But I think I’m at a good place to be back at it! Although, I must say – now it’s summer and I’m going to be looking for recipes that are less oven intense to avoid cranking up the heat.

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But look…pie…
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I made this pie a few weeks back and the pictures have just been sitting on my camera for too long, I’m ashamed to say….but they’re here now! It was topped with extra-fluffy meringue and I got such a kick watching it come out perfectly browned and toasted!

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Lemon is a great summer flavor — this recipe is great for any 4th of July party coming up.

IMG_5336_2Mile high meringue! Enjoy! Get excited for some summer recipes!

Lemon Meringue Pie

Recipe from Alton Brown

For the Lemon Filling 
4 eggs (divided into yolks/whites)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon lemon zest
1  pre-baked pie shell

Preheat your oven to 375 degrees.

Whisk your 4 egg yolks in a mixing bowl until a smooth, fluffy yellow consistency. Meanwhile, in a saucepan – mix together your cornstarch, water, sugar and salt. Heat over medium with frequent stirring, bring to a boil and let boil for approximately 1 minute.

Remove from heat and very slowly add in half of your hot mixture to your egg yolks so as not to scramble them. Once you have about half of it in, you can dump your egg mixture all into the sauce pan with the rest of your heated ingredients. Reduce your heat to low and cook for another minute, stirring constantly.

Remove from heat and stir in your butter, lemon juice, and zest. Pour your lemon filing into your pie shell and top immediately with your meringue (the key to getting your meringue cooked all the way through and avoid watery meringue topping)

For the meringue
4 egg whites (from above)
2 tablespoons sugar
Pinch of cream of tartar (optional)

Whisk your egg whites until stiff peaks form (side note, I love doing this!). If it’s a humid day, or you happen to have cream of tartar – go ahead and add it to help. Once you have stiff peaks, slowly add in your sugar.

Top your hot lemon mixture with all of your meringue, making sure you get it to the edge of the crust and bake for 10-12 minutes.

Cool completely to room temperature and then for at least 2 hours in the fridge before serving to ensure the smoothest cut.

Enjoy!!

Dipped shortbread bites

These cookies are so cute!! They’re too cute! I just finished one of our harder rotations and now am on a bake friendly rotation.

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I had trouble keeping this post to a minimum of photos because these little pumpkins were so adorable. Bite sized and sprinkled with color!

IMG_5290_2 The cookies themselves are shortbread – buttery, sugary, and perfect for the chocolate they’re dipped into. IMG_5299_2

We threw this all into a cookie jar and have been munching on them for breakfast, lunch, dinner, late night…
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Dipped shortbread bites

adapted from loveandoliveoil
yield 3 dozen cookies

3 cups all purpose flour
1 cup unsalted butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
sprinkles of your choosing

Preheat your oven to 350 degrees. Cream together your butter and sugar until light and fluffy. Incorporate in your egg and vanilla. Combine your flour until well incorporated. Roll out your dough in batches to about 1/4 inch thick and cut out using approximately a 2 inch cookie cutter (OR use a shot glass flipped upside down which is what I did)

Place onto a baking sheet lined with parchment paper. You can line these guys up super close as they don’t spread. Bake for 10 minutes or until he edges juustttt ever so slightly start to brown. Under cooking these a little bit is the trick. Let cool completely

Fill a medium pot halfway with water and let boil with a heat proof bowl over top (home made double boiler)! Throw in your chocolate chips and stir gently until completely melted. Turn the heat down to the lowest possible setting to keep the chocolate melted.

Take your completely cooled cookie and “dip” the cookie half way into the chocolate. The most aesthetic way to do this is actually with a spatula. Using a spatula – paint half the cookie with chocolate including the sides. Then, dip this in sprinkles and let cool again until completely hardened. If you dip it in the chocolate – they have a tendency to get a little chunky with chocolate and less pretty. It might take a few tries to get the hang but once you do it’s worth it!

Enjoy!!!