Salted {Caramel} Cupcakes

Okay, these might be my favorite cupcakes I have ever made. They are like nothing I have ever tasted before. I got the recipe from this blog, which is one of my favorite foodie blogs, for SURE. I've made them a few times and they are definitely a hit. 

INGREDIENTS:

// 1 1/4 C flour
// 3/4 t baking powder
//1/4 t sea salt
// 1/2 C firmly packed dark brown sugar
// 1/4 C granulated sugar
// 1/2 C unsalted butter  (room temp)
// 2 large eggs
//1 t vanilla
//1/2 C whole milk

DIRECTIONS:

I. Preheat oven to 350. Line a standard cupcake pan with liners.

II. In a bowl, whisk together the flour, baking powder and salt. In another bowl, beat the sugars and butter using a mixer, until light and fluffy - aprox. 3 minutes. Add in eggs and vanilla until combined.

III. Add in the flour mixture in 3 batches, alternating with the milk in two additions. Beat on low speed until combined. Place mixture in cups and bake for 20 minutes; until a toothpick comes out clean.

[[here's the best part]]

::Salted Caramel Buttercream Frosting::

INGREDIENTS:

// 1 stick butter

// 3-4 C powdered sugar

// 1/2 C granulated sugar

// 1/2 C heavy cream

// sea salt

DIRECTIONS:

I. In a heavy bottomed saucepan, cook the granulated sugar, over medium high heat until it begins to melt. After it is melted and browned, pour the cream in, in a steady stream. Stir until completely smooth. Set aside to cool. [[here i amended the recipe and added 1/4 t vanilla to the caramel, because I think it gives it a better flavor; but its up to you]]

II. In a mixer, cream the butter until fluffy and smooth. Add the powdered sugar 1/2 C at a time, until it is the consistency you want. [[you may not need all 4 cups; i didn't]] Add a pinch of sea salt. Add the caramel in dollops. Gently swirl. Pipe onto cupcakes

III. I sprinkled a bit of sea salt onto the piped cupcakes and it gave it a more stark salty//sweet contrast. It was SO good. 

"For a day in your courts is better
   than a thousand elsewhere.
I would rather be a doorkeeper in the house of my God
   than dwell in the tents of wickedness."

|| Psalm 84:10 ||

[[ Glazed Lemon Cookies ]]

Growing up my favorite dessert was lemon bars. Something about the gooey, lemony, tangy-but-sweet flavor just made me fall in love. To this day I use lemons in e v e r y t h i n g; I drink it in water and put it on pretty much anything I cook. Its just so good!

A few days ago I made these glazed lemon cookies. I haven't really been able to bake in a while because i simply haven't had time I have SO many yummy things sitting in my "recipe queue" that are all ready to be cooked and eaten. 

INGREDIENTS:

cookies::

~ 2 C flour 

~1/2 t baking soda

~ 1/2 t salt

~ 1 T finely grated lemon zest

~ 2 T fresh lemon juice

~1/2 C butter; room temp

~ 1 C granulated sugar

~ 1 large egg

~ 1 t vanilla

lemon glaze::

~ 2 C powdered sugar

~ 2 T finely grated lemon zest

~ 1/3 C fresh lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

2.Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.

3. For glaze:: whisk together all ingredients and glaze cookies

tips&&tricks;
          ~for recipes using citrus fruits they are usually much more flavorful after 24 hours of sitting; consider making them the day before and storing them in an air tight container.

Valentine's Day {Sugar Cookies}

Approaching Valentines day, I was anticipating making red velvet cupcakes for dessert. However upon seeing the adorable Valentines day sprinkles at Target, I decided to make sugar cookies and decorate them with pink, red and white icing. I only wish i was able to find X's and O's cookie cutters, but i didn't see any at the stores i visited, so if you know where they're selling them, please please, do tell! Personally I think my mom has one of the best sugar cookie recipes, but thats just me! they're fun to decorate with a bunch of girlfriends, and the possibilities are endless!

SUGAR COOKIES

~ 4 cups sifted all-purpose flour

~ 1/2 teaspoon salt

~ 1 teaspoon baking powder

~ 1 cup butter

~ 2 cups sugar

~ 2 large eggs

~ 2 teaspoons fresh lemon juice, and zest of two lemons

*****

1. In a large bowl, sift together flour, salt, and baking powder. set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs

3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. 

4. Preheat oven to 325. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shaped. Place on cookie sheet and bake for 8-10 minutes, or until edges start to brown. Let cool and decorate with Icing.

For the icing I put about 2- 2 1/2 cups of powdered sugar in a bowl and add milk in very small amounts. Stir and add enough milk until sugar is completely dissolved and movable, but still thick. I add small amounts of gel paste food coloring (can be bought @Michaels- $1.99, and they have EVERY color). Paint cookies and ENJOY!

and just to add to the business of the week, I gave my baby bunny a bath on Tuesday night. There is nothing quite as adorable as giving a bunny a bath. She's so sweet! :)

Happy Valentines Day!

XO

B

{Winter Wonderland Desserts}

As I think I have mentioned before i absolutely love winter and Christmas time; and I adore all the yummy food that comes along with it! It's safe to say I spend many, many hours melting chocolate, crushing peppermints, and baking all sorts of winter treats. This is one, very simple and store-bought dessert that I really enjoy, and its super easy!

Peppermint Ice Cream Bowls With Hot Fudge

INGREDIENTS:

~ Peppermint Ice Cream

~ Hot fudge -or- chocolate syrup

DIRECTIONS:

~ Heat up hot fudge and place aboue 3 tablespoons in each bowl for serving. Make sure to thuroughly coat the bottom and sides of each bowl.

~ Place 2 large scoops of ice cream in each bowl.

ta da! so simple and cheap but a yummy winter treat :)

tips&&tricks;

     ~ I used Dryers peppermint ice cream, because it's my personal favorite. Some other good brands are Starbucks, Bryers, and Trader Joes

     ~ Place the bowls in the freezer 2 hours before serving, bowls will be frosty and cold when you serve desert.

     ~ You can also top the ice cream with chocolate shavings, mini marshmellows or whipped cream.

xo

B

Homemade {Caramel Apples}

My mom and I have always loved caramel apples from Rocky Mountain Chocolate Factory. They are in one word: divine.  A couple weeks ago with Thanksgiving and Christmas fast approaching I wanted to try to make my own, so i wouldn't have to shell out $8 if i had a caramel apple craving. Making them seemed simple enough, so i decided to do some research. All the recipes I found online involved melting pre made caramels.  I turned to a friend's mother, Mrs. Harasick (who's blog you can find here, she is a cooking genius), who led me in the direction of a recipe involving heavy cream and sugar.  

After four batches of caramel, 2 pints of heavy cream, and 9 cups of sugar, I got it right! The first recipe was bitter and more of a sauce than something to dip apples in. I didn't heat the second recipe hot enough. I got the third one the right temp. and color, but it was bitter again. Finally on the last batch I added vanilla to the final product, and ta da! The sharp edge was replaced by  creamy, gooey, caramel perfection. This recipe is definitely easy to make, and only costs about $8 for 6 apples. Not bad for a gourmet desert :)

INGREDIENTS:

6 granny smith apples

1/2 cup water

2 cups granulated sugar

1/2 cup heavy cream

1/2 teaspoon vanilla

6 popsicle sticks

DIRECTIONS:

~ Wash and dry apples. Insert popsicle sticks 1-inch in the top of each apple.

~ Pour water into a medium saucepan. Then carefully pour sugar into pan, and without touching the side of the pot, press the sugar under the water.

~ Place saucepan over high heat and bring sugar to a complete boil.

~ Reduce heat to medium-high heat and let sugar simmer, undisturbed until golden brown (8 minutes, and mixture will be between 300-350 degrees)

~ Remove from heat and add cream. Mixture will sputter. Add vanilla and stir.

~ Pour mixture from saucepan into a small ceramic bowl, and cool 5 minutes.

~ Dip and swirl apples until mostly covered. Place apples on a cookie sheet lined with parchment paper. 

~ Place cookie sheet in fridge for 10 minutes. Remove and let apples sit at room temp. until set. 

~ Remove from cookie sheet and store in an air tight container.

I dipped my set caramel apples in dark, semi sweet chocolate and then rolled them in pecans.

Or you can just do plain chocolate!

tips&&tricks;

    -Be very very very VERY careful when working with caramel. Its about 3x's hotter than boiling water.

    - When you pour the caramel from the saucepan to the ceramic bowl, IMMEDIATELY wash the bowl with hot water. Caramel turns into super glue, and you might have to toss the pan if your'e not careful!   

enjoy.

xo

B

{Serendipity} Frozen Hot Chocolate

If I had to pick my favorite thing about fall&&winter time, I would definitely choose the food. Something about the the weather, music, and just overall "cuddle" feeling, makes food taste so much richer around this time of year. I absolutely adore it. Well, the past few winters many of my friends would talk about "frozen hot chocolate" and what a wonderful concoction it is. So last night I looked up the original recipe from Serendipity in New York. It was simple, and turned out really yummy. 

INGREDIENTS:

~ 6 pieces (1/2 oz) chocolate, a variety of your favorites

~ 2 teaspoons store-bought hot chocolate mix

~ 1 1/2 tablespoons sugar

~ 3 cups ice

~ Whipped cream

~ Chocolate Shavings

DIRECTIONS:

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

tips&&tricks:

     ~for the chocolate shavings, simply take a chocolate bar, zap it in the microwave for 5-10 seconds, and use a vegetable peeler to create shavings.

     ~ in addition to chocolate shavings to top the whipped cream, you can also crush peppermint on top for an extra treat. Or add a tablespoon of Starbucks peppermint syrup to the frozen mix to make frozen peppermint hot chocolate. 

Enjoy!

XO.

B

German {Chocolate} Cake&& Coconut {Pecan} Frosting

Okay, so this post is a LONG time coming. About three weeks ago I made German chocolate cake cupcakes for the weekly Bible Study I attend Friday nights (Foundation!).  I had wanted to try this recipe, because i LOVE making cakes from scratch. Honestly, the more food I make, the more spoiled I become! I can hardly stand a boxed cake or pre-made frosting anymore. 

Although it is quite a time consuming process, this recipe is SO worth it! I honestly can say this is one of the best recipes i own!!!

Heres a picture of the final product ;)

German Chocolate Cake:

INGREDIENTS : 

~ 1tablespoon cake flour

~ 1/2 cup unsweetened cocoa

~ 1oz. baking chocolate

~ 1/2 cup boiling water

~ 1 cup granulate sugar

~ 3/4 cup packed brown sugar

~ 3 tablespoons butter

~ 2 tablespoons vegetable oil

~ 1/4 cup plain yogurt

~ 2 1/2 teaspoons vanilla extract

~ 1/2 teaspoon coconut extract

~ 2 large egg whites

~ 2 1/4 cups sifted cake flour

~ 2 teaspoons baking powder

~ 1/2 teaspoon baking soda

~ 1/2 teaspoon salt

~ 1 cup low-fat buttermilk

DIRECTIONS:

1. Preheat oven to 350

2. Coat 3 (8 - inch) round cake pans with cooking spray, and dust with 1 table spoon flour

3. Combine cocoa and chocolate in a small bowl: add boiling water, stirring until chocolate melts. Set aside.

4. Combine sugars, butter and oil in a large bowl, and beat at medium speed of a mixer until well-blended: Add yogurt, extracts, and egg whites; beat well

5. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat in cocoa mixture.

6. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350  for 25 minutes or until wooden pick comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks. 

7. Place 1 cake layer on a plate, spread 1/3 cup frosting and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely in refrigerator.

COCONUT PECAN FROSTING:

INGREDIENTS: 

~ 2 tablespoons butter

~ 1/3 cup finely chopped pecans

~ 2/3 cup packed brown sugar

~ 2 tablespoons cornstarch

~ 1/4 teaspoon salt

~ 1 sup sweetened condensed milk

~ 1 tablespoon light colored corn syrup

~ 2 large egg yolks

~ 1/2 cup flaked sweetened coconut

~ 2 1/2 teaspoons vanilla extract

~ 1/8 teaspoon coconut extract 

DIRECTIONS:

1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans and saute until the pecans are browned (aprox. 2 1/2 minutes). 

2. Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk syrup, and egg yolks, and stir well. Cook 2 minutes over medium high hear or until thick, stirring constantly.

3. Remove from heat and stir in flaked coconut and extracts. Pour mixture into a bowl. Cover and chill until slightly stiff (aprox.15 minutes)

tips&&tricks; 

- i bought my baking chocolate from trader joes, its only $1.99 (or less) a bag, and you only need 6 of the chocolate discs! 

- i used greek yogurt, instead of just plain yogurt, it was super yummy!! 

- For making cupcakes, I baked them for about 17 minutes, so set the timer for LESS time than you would for baking it in cake pans, it cooks quicker!

enjoy.

xo.

B