living artfully

august eats

It's full-on summer in all its glory. And maybe it's the heat, but I'm feeling sluggish and disappointed. Bummed that I haven't been soaking up my favorite parts of the season: great local produce, farmers markets, and sunny breezy days.

So I'm changing things up for August. Here are my three ground rules:

1. Less meat
2. Less alcohol
3. Walking 30 minutes a day

 
zucchini carpaccio salad

The emphasis will be whole foods, fresh produce, and feeling good. I won't be eating strictly vegetarian, but close to it. This is the kind of food that makes me sustainably happy (a lot more so than the junk I think I'll enjoy).

We have some old favorites and some new recipes on the horizon this week...
- zucchini carpaccio salad
- crema de guacamole
- fettuccine with asparagus puree
- pesto couscous
- spaghetti squash with fresh tomatoes and parmesan
- quinoa black bean salad

In my search for new recipe ideas, I'm now hopelessly addicted to a ton more food blogs. Occassionaly great recipe blogs make me lose my mind and think I should start one, too! Maybe you wouldn't mind too much if I share a food photo or recipe from time to time? :)

hugs, sharyn

s'mores cupcakes

One of my favorite summertime-only treats is a s'more. They are gooey, marshmallowey, chocolatey perfection. But not really office or party appropriate. Enter the cupcake version of a s'more!

 

I'm not gonna lie, these are crazy delicious. And dangerously fun to make. This recipe comes from the fabulous Annie's Eats, with just a few tweaks. The cupcake has a graham cracker crust, then chocolate cake topped with homemade marshmallow frosting. I've tried other s'mores cupcake recipes before, and this is my favorite way to incorporate the graham cracker.

*Note: you will need a thermometer to make the frosting. Don't let this stop you! I picked one up especially for this recipe and faced my fears of cooked frosting. It was definitely worth it.

 
Makes approximately 24 cupcakes

for the crust
1-1/2 cup graham cracker crumbs
1/4 cup sugar
5-1/3 tablespoons unsalted butter, melted
8 ounces bittersweet chocolate, finely chopped

for the cupcakes
2 cups and 2 tablespoons sugar
1-3/4 cups all purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup hot, strong-brewed coffee

for the frosting
8 large egg whites, room temperature
2 cups sugar
1/2 teaspoon, cream of tartar
2 teaspoon vanilla extract

 
to make the cupcakes
1. Preheat oven to 350°F and line 24 cupcake cups with liners.
2. In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.
3. Drop approximately 1 tablespoon of graham cracker mixture into the bottom of each cupcake. Press to create a firm crust that evenly lines the bottom of the cupcake liner.
4. Sprinkle a small amount of chopped chocolate on top of the graham cracker crusts.
5. Bake for 5 minutes.
6. Remove from oven and set aside. Maintain the oven temperature.
7. In the bowl of your stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt; mix on low speed just to combine.
8. In a medium bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
9. Add the wet ingredients to the dry ingredients in the stand mixer; mix on low speed for 30 seconds. Scrape down the sides of the bowl and beat on medium speed for 2 minutes.
10. Add the hot coffee and stir just to combine. Note, the batter will be very thin.
11. Fill the cupcake liners with the graham cracker crust, filling about 3/4 of the way full. 
12. Bake for about 18-20 minutes. Rotate the pans halfway through baking. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean.
13. Remove from oven and allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

to make the frosting
1. Combine egg whites, sugar and cream of tartar in the top of a double boiler on medium high heat. Alternatively, create your own double boiler by placing a mixing boil over a pot of boiling water.
2. Heat the mixture, whisking frequently until it reaches 160°F with an instant read thermometer.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
4. Whisk starting at low speed, gradually increasing to medium high speed until stiff, glossy peaks form. (If this is your first time, be patient; it can take quite a while!)
5. Fold in the vanilla, just to combine.
6. Frost cupcakes as desired.
7. If desired, brown frosting with a kitchen torch, taking care not to brown the cupcake liners. Garnish with graham cracker and chocolate pieces.

 

hugs, sharyn

easter egg cupcakes

With Easter right around the corner, store shelves are filled with yummy holiday sweets. The sight of these favorite treats put me in the mood to bake cupcakes inspired by Easter candy. Using Whopper's malted robins eggs as inspiration, I put together these decadant vanilla malted cupcakes.

 

These cupcakes are an airy and moist malt-flavored cake, topped with sweet coconut buttercream and toasted coconut. And the perfect garnish - the malted robins egg that inspired the cupcake!

 
Makes approximately 18 cupcakes

for the cupcakes
1 cup cake flour
1/2 cup all-purpose flour
1/2 cup malted milk powder
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1-1/2 teaspoons vanilla extract
1 cup ice cold water
2 large egg whites, room temperature

for the frosting
1 14-ounce can unsweetened coconut milk
1 cup unsalted butter, room temperature
2 to 3 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1-2 cups sweetened flaked coconut
Whopper's robins eggs or candy eggs of your choice, for garnish

 
to make the cupcakes
1. Preheat oven to 325°F and line 18 cupcake cups with liners.
2. In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Place the paddle attachment on your stand mixer and in the bowl of the mixer, cream together the butter and shortening.
4. Slowly add the sugar and vanilla to the creamed butter, mixing until fluffy, about three minutes.
5. Mix in the dry ingredients in three batches, adding one third of the ice after each addition of dry ingredients.
6. In a separate bowl, beat the egg whites at medium-high speed until soft peaks form.
7. Gently fold the egg whites into the batter.
8. Fill the cupcake liners, filling just under 3/4 of the way full.
9. Bake for about 20-22 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean. These cupcakes will not bake up round and will have flat tops. Remove from oven and allow to cool completely.

to make the frosting
prepare reduced coconut milk in advance; can be made up to 2 days ahead
1. Heat coconut milk in a deep sauce pan over medium-high heat, to boiling.
2. Once boiling, reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.
3. Remove from heat and allow to cool, then pour into a bowl and chill.
4. Bring to room temperature when ready to prepare frosting; I took the reduced coconut milk from the fridge and warmed in the microwave for ten seconds, just until it loosened.
5. Toast the coconut. Cover a large cookie plan with foil and spread a thin layer of coconut on top of foil. Toast at 300°F for 10-15 minutes, checking and stirring every few minutes. Shredded coconut can turn quickly from beautifully toasted to burned.
6. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
7. Add reduced coconut milk, vanilla and salt to butter; whip until well-blended.
8. Slowly add the confectioner's sugar, mixing as you add the sugar.
9. Continue adding sugar until the mixture becomes stiff.
10. Frost cupcakes as desired.
11. Garnish with toasted coconut before frosting sets and place candy garnish on top.

 

Not crazy about coconut? The malted vanilla cake is really light and delicious; it'd be great with a traditional buttercream frosting, chocolate frosting, or whatever is your favorite instead. And if you're looking for more Easter cupcake ideas, check out my Cadbury Creme cupcake recipe from last year.

What's your favorite treat to indulge in this time of year?

hugs, sharyn

candy cane cupcakes

It's just a few days before the Christmas holiday and hopefully your to-do list isn't too long. If holiday baking is still on your list and you need a last-minute idea, these peppermint cupcakes are delish and festive.

 

Mint has been my flavor of the season. So I knew I couldn't make eggnog cupcakes without also making something inspired by candy canes. These are a dark chocolate minty cake, filled with a white chocolate candy cane ganache, and topped with mint buttercream (and crushed candy cane and dark chocolate drizzle, too!). Sounds a little crazy and complicated, but they're not terribly difficult to make and they're super yummy.

 
Makes approximately 24 cupcakes

for the cupcakes
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup strongly brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon peppermint extract

for the ganache
14 ounce bag white chocolate chips
2/3 cup heavy cream
7 full-size candy canes, crushed

for the frosting
1/2 cup unsalted butter, room temperature
2-1/2 to 3-1/2 cups confectioner's sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract

 
to make the cupcakes
1. Preheat the oven to 375 °F and line 24 cupcake cups with liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.
3. In a separate bowl, combine the eggs, coffee, buttermilk, vegetable oil, and peppermint extract.
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir just until combined.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. Bake for about 25 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the ganache
1. Pour white chocolate chips into a heat-proof bowl.
2. Heat heavy cream on the stove-top in a small pot. Heat until just before it reaches a boil; do not allow to boil.
3. Pour the heated heavy cream into the bowl with the white chocolate chips and allow to rest for five minutes.
4. Stir until smooth.
5. Allow to cool and once cooled, stir in the crushed candy cane pieces.

to fill the cupcakes
1. Using an apple-corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try using a small knife or spoon.
2. Place ganache in a piping bag or plastic bag and cut a wide tip.
3. Pipe the ganache into the holes, filling each cupcake to the top.

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two until light and fluffy.
2. Slowly add the confectioner's sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the heavy cream and peppermint extract, and whip until combined.
5. Frost cupcakes as desired.
6. Garnish as desired. I melted dark chocolate chips, letting them cool slightly before piping over the frosting. I also crushed 2 candy canes and sprinkled atop the frosting.

 

There's just something about chocolate and mint together -- don't you think?

 

eggnog cupcakes

I think I have a new favorite holiday recipe! I don't normally like eggnog, and I'm the girl who picks the frosting off my cake. But these cupcakes have converted me on both. These eggnog cupcakes are super yummy.

 

This recipe for eggnog cupcakes is suprisingly easy and came together in just a few minutes. My only complaint is that it doesn't make more!

 
Makes 12 cupcakes

for the cupcakes
1-1/3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 cup rum
1 cup low-fat eggnog
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

for the frosting
1/4 cup unsalted butter, room temperature
2 to 2-1/2 cups confectioner's sugar 
3 tablespoons low-fat eggnog
1/2 tablespoon rum
1/4 teaspoon ground nutmeg
ground cinnamon and cinnamon sticks for garnish, if desired

 
to make the cupcakes
1. Preheat oven to 350°F and line 12 cupcake cups with liners. 
2. In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and nutmeg.
3. In a separate bowl, combine the rum, eggnog, vegetable oil, apple cider vinegar and vanilla extract together.
4. Add the flour mixture to the wet ingredients and beat just to combine.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. Bake for about 18 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
2. Slowly add the confectioners sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the eggnog, rum and nutmeg, and whip until combined.
5. Frost cupcakes as desired.
6. To garnish, sprinkle with ground cinnamon and half a cinnamon stick, if desired.

 

I think I'll be baking these at least two more times this season!

 

pumpkin scones

I love pumpkin, probably more than is humanly possible. My list of pumpkin addictions includes Pumpkin Spice Lattes from Starbucks, pumpkin-scented candles, and now these scones...

 

So yum. If you love warm fall spices, these are the perfect item to bake. They're great for breakfasts or as an afternoon treat with coffee; and the good news is they really are easy to make! My grandmother is always adamant with me that scones should not be frosted. But I snuck on a little cinnamon ginger glaze for sweetness. Sorry, Grandma!

 
Makes 8 scones

for the scones
1 cup cake flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 tablespoons butter, cold
1/3 cup canned pumpkin
1/3 cup heavy cream
6 tablespoons light brown sugar
1 teaspoon vanilla

for the cinnamon ginger icing
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

 
to make the scones
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut the butter into small chunks and place back into the refrigerator to keep cold.
3. In a medium bowl, combine flours, baking powder, salt, allspice, cinnamon, ginger, and nutmeg.
4. In a separate bowl, whisk together the pumpkin, heavy cream, light brown sugar, and vanilla. Place bowl into the refrigerator to keep cold.
5. Place chilled butter chunks into the bowl of dry ingredients. Cut the butter into the flour, using either a pastry blender or your fingers. The mixture should become very crumby.
6. Remove the wet mixture from the refrigerator and combine at once into the flour mixture. Stir just until moistened; be careful not to over-stir. 
7. Pour the dough mixture onto a counter or cutting board. Knead gently just until the dough sticks together. The dough will become sticky if you over-work it.
8. Shape the dough into a circle and flatten to about 3/4 of an inch thick.
9. Using a knife, cut the dough like a pie, into 8 pieces.
10. Place pie-shaped pieces onto the parchment-lined baking sheet, spaced about an inch apart.
11. Bake for about 14 minutes, until the bottoms are lightly browned. Remove from oven and place on wire cooling rack.

to make the cinnamon ginger icing
1. Whisk together the confectioner's sugar and milk until smooth.
2. Stir in cinnamon and ginger, adjusting the amount of spice to your personal taste.
3. Brush icing onto the tops of the scones; or pour/drizzle icing over the scones.

 

Not enough pumpkin for you? I also baked with pumpkin last fall!

pumpkin chocolate chip cookies
pumpkin oatmeal cookies
pumpkin and cranberry oatmeal bars
pumpkin walnut brownies
pumpkin ginger buttermilk bundt cake

I wasn't kidding when I said I love pumpkin! What's your favorite way to eat pumpkin?

 

cadbury creme cupcakes

This is a great time of year in the world of sweets. Store shelves are lined with candies that only make it out for spring and Easter. We all have a favorite - or two or three! - like jelly beans, Peeps, Whopper's robin eggs, Reese's peanut butter eggs, chocolate bunnies, and marshmallow eggs.

Some of these candies take me back to my childhood and the thrilling hunt for my hidden Easter basket. My mom knew how to do it right; a basket stuffed with Peeps for my brother and a basket stuffed with Cadbury creme eggs for me.

There is something strangely alluring and delicious about the mysterious center of Cadbury creme eggs. I loved the sweet gooey center as a child and still like to indulge in one or two every Easter. The perfect inspiration for an Easter cupcake!

With Easter right around the corner, I decided to see where the inspiration would take me. It all came together as a dense chocolate cupcake, filled with cream inspired by Cadbury, and a ganache frosting.

 

When I first started developing this recipe, I had hoped to find a way to bake a real Cadbury creme egg into the cupcake. And I really gave it my best effort, using both mini and full-size eggs and inserting them into the cupcakes at various points while the cupcakes baked in the oven. All this got me was one of two things. Put in too early in the baking process and all the cream melted out and left me with a hollow egg; too late and the egg sat on top of the cupcake instead of baking into the center. I even tried melting down Cadbury eggs and then piping them into the cupcake. For the record, they became too hard once cooled.

But after a few false starts, I found a delicious way to combine a love of cupcakes with a love of Cadbury creme eggs. This cupcake recipe is very dense, rather than being light and fluffy; the cake is a great contrast to the creamy center and acts as a nice solid "shell" for the soft insides. Since the center is so sweet, I topped the cupcakes with a ganache frosting. Yum!

 
Makes approximately 16 cupcakes

for the cupcakes
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
4 large eggs, room temperature
11 fluid ounces chocolate syrup
1 tablespoon real vanilla extract
1 cup all purpose flour

for the Cadbury creme filling
1/4 cup corn syrup
1/8 cup butter, room temperature
3/4 teaspoon real vanilla extract
1/16 teaspoon orange extract
1/8 teaspoon salt
1 cup powdered sugar

for the ganache frosting
3/4 cup bittersweet chocolate chips
3/4 cup milk chocolate chips
2/3 cup heavy cream

 
to make the cupcakes
1. Preheat oven to 325°F and line 16 cupcake cups with liners.
2. In a mixing bowl, cream together butter, sugar, and salt until mixture is light and fluffy.
3. Mix in the eggs, one at a time, until just combined.
4. Mix in the chocolate syrup and vanilla.
5. Slowly add in the flour, mixing until just combined.
6. Fill the cupcake liners, filling about 3/4 of the way full. These cupcakes do not have much rise.
7. Bake for about 25 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the creme filling
1. In a mixing bowl, combine the corn syrup, butter, vanilla extract, orange extract, and salt.
2. Beat with an electric mixer until smooth.
3. Slowly add powdered sugar, mixing between additions until combined and smooth. Monitor consistency, adding less sugar if mixture starts to toughen. 

to fill the cupcakes
1. Using an apple corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try a small knife or spoon.
2. Place creme in piping bag or plastic bag and cut a wide tip.
3. Pipe the cream into the holes, filling each cupcake to the top.  

to make the frosting
1. Place the chocolate chips in a medium bowl.
2. Place heavy cream in a small saucepan and bring to a simmer.
3. Pour hot cream over the chocolate chips and allow to sit for one minute.
4. Stir until smooth and creamy. If ganache is too thick, add more hot cream in small increments. If too thin, allow ganache to rest at room temperature for 10-30 minutes, stirring occasionally. Ganache will thicken as it stands.
5. Frost cupcakes as desired. 


Just a few things to note... For the cupcakes, this recipe calls for 11 fluid ounces of chocolate syrup. You'll want to buy a container of syrup that weighs 16 ounces, which is the equivalent to 11 fluid ounces of syrup. The difference between weight ounces and fluid ounces can be confusing, so you can read up on it here. Also, the creme stiffens as it rests, so I do not recommend making it in advance and letting it sit. And the amount of creme you will need depends on how large a hole you make in the center (but it's really easy to whip up more if you run out). Lastly, keep in mind that if the ganache frosting sounds too dark for your taste, you could use 100% milk chocolate or, really, could use any frosting recipe you love! 

 

Now I've got a craving for another cupcake!  I'm off to enjoy one with a big glass of milk. Before you go, what's your favorite Easter candy??

  

guinness cupcakes

Since tomorrow is St. Patrick’s Day, some festive cupcakes are definitely in order. So in a nod to famous Irish spirits, I baked Guinness cupcakes with Baileys frosting. They are chocolaty and rich… and may just be the best cupcakes I’ve ever made.

 

Not sure how you feel about Guinness, especially in your cupcake? Trust me, these taste nothing like beer. The Guinness flavor is faint and leaves behind just a hint of depth and creaminess. And the deep chocolate ganache center is the perfect counterpoint to the sweet Baileys frosting.

I first came across this idea at the Smitten Kitchen, where Deb shared a recipe for cupcakes inspired by the Irish Car Bomb. Genius, I tell you. Here is my take, with just a few tweaks.

 
makes approximately 24 cupcakes

for the cupcakes
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened Dutch-process cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

for the ganache filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature

for the frosting
2-1/2 to 3-1/2 cups confections sugar
1/2 cup unsalted butter, room temperature

1 tablespoon heavy cream
3 tablespoons Baileys Irish Cream liqueur


 
to make the cupcakes

1. Preheat oven to 350°F and line 24 cupcake cups with liners.
2. In a sauce pan, combine butter and Guinness over medium heat and bring to a simmer.

3. Whisk in cocoa powder until smooth, remove from heat, and allow to cool slightly.
4. In a large bowl, whisk together the flour, sugar, baking soda and salt.

5. In a separate bowl, beat the eggs and sour cream together.

6. Add the Guinness mixture to the eggs/sour cream and beat to combine.

7. Add the flour mixture to the wet ingredients and beat just to combine.

8. Fold the batter, using a rubber spatula, until completely combined.
9. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
10. Bake for about 18 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the filling
1. Chop the chocolate finely and transfer into a heatproof bowl.
2. In separate bowl, heat the cream in microwave until just simmering.
3. Pour heated cream over chocolate and let sit for about one minute.

4. Stir until smooth. If chocolate does not fully melt, place in microwave at short increments until melted.
5. Add the butter and stir until combined.

to fill the cupcakes
1. Allow the ganache to cool until thick but still soft enough to be piped.
2. Using an apple corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try a small knife or spoon.
3. Place ganache in piping bag or plastic bag and cut a wide tip.
4. Pipe the ganache into the holes, filling each cupcake to the top.  

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for several minutes until very light and fluffy.
2. Slowly add the confectioners sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.

4. Add the heavy cream and Baileys, and whip until combined.
5. Frost cupcakes as desired.

 
 
They would be lovely topped with shaved chocolate, but for the holiday I went with classic green sugar sprinkles. I am guilty of having one for breakfast with a hot cup of coffee, but I'm sure they'd be equally delicious with a tall glass of milk or an Irish cocktail.

Happy St. Patrick's Day!

 

red velvet cupcakes

Welcome to the Spread the Love Blog Hop! We are excited to be bringing you ideas for Valentine's Day. On this stop, I'm sharing a recipe for one of my most favorite kinds of cake... Red Velvet! It's a party and one of the sweetest holidays of the year, so of course our blog hop needs a cake!

 
  
Red velvet is rich, slightly chocolately and not overly sweet. We chose this as our wedding cake and now enjoy any excuse to have a slice or cupcake.

 
cake ingredients
2-1/2 cups flour
2 tablespoons Dutch process cocoa powder, unsweetened
1 teaspoon salt
1-1/2 cups sugar
1-1/3 cups vegetable oil
2 large eggs, room temperature
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1-1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

frosting ingredients
1 cup (2 sticks) unsalted butter, room temperature 
12 ounces cream cheese, room temperature
4 cups confectioner's sugar
3/4 teaspoon vanilla extract



Makes approximately 24 cupcakes.
 
1. Preheat oven to 350 degrees.
2. Place paper liners into muffin pan.
3. In a bowl, whisk together flour, cocoa, and salt.
4. In a separate bowl, combine sugar and oil using an electric mixer on medium speed.
5. Add eggs, one at a time, to bowl of wet ingredients and beat until incorporated.
6. Add food coloring and vanilla extract to bowl of wet ingredients and beat until incorporated.
7. Alternate between adding flour mixture and buttermilk to the bowl of wet ingredients. Beat on low speed between each addition of ingredients. 
8. In a small bowl, stir together baking soda and white vinegar. Allow to become foamy.
9. Add foamy mixture to the batter and mix on medium speed for approximately ten seconds.
10. Pour the batter into lined muffin pan, dividing evenly among the muffin cups so that each is about three-quarters full. 
11. Bake for approximately 20 minutes at 350 degrees, until toothpick inserted in center of cupcake comes out clean.
12. Remove from oven and transfer the pan to a wire cooling rack before removing the cupcakes.
13. Allow cupcakes to cool completely before frosting.
14. Beat butter and cream cheese with mixer on medium speed until fluffy, about two minutes. 
15. Add sugar, 1 cup at a time, beating on low speed after adding each cup of sugar.
16. Add vanilla and mix until smooth.
17. Spread onto cupcakes and enjoy!

Red velvet cupcakes are already colored for Valentine's Day all on their own. But if you want to make them even more festive, you can make your own toppers like I did.

To create these toppers, I was inspired by the popular conversation hearts. I simply chose my favorite sayings, printed them in an all-capital-letters onto colorful paper, and punched out the sayings with my heart punch. I then put adhesive on the back-side of one heart, rested a toothpick onto the heart, and sealed it in place with a second heart. Yummy and pretty!

 

I hope you'll check out the other amazing projects we have to share with you for Valentine's Day! Please stop by these blogs for more great ideas...

Carrie at Through the Camera Lens
Laura at Cameron Crazy
Maya at Basement Chronicles
Melissa at Sunlight and Simplicity

Thanks for stopping by! I hope you have a very lovely Valentine's Day!


 

cranberry bliss bars

Can you smell something baking? It's the third project in the 12*12*12 Holiday Blog Hop! Hopefully you've already enjoyed the projects in the last two hours from my talented friends, Laura and Melissa. Up next you are in for a treat inspired by Starbucks... the Cranberry Bliss Bar.

 

The Cranberry Bliss Bar is a well-loved treat that Starbucks carries only during the holidays, so popular they also sell pans of the bars to take home. If you've purchased one before, you know the appeal... delicious cranberry and white chocolate cake, with just a hint of orange, and topped with cream cheese frosting.

The flavors and colors of this bar are so festive. But who wants to pay Starbucks' prices to share this treat with your friends and family? So here is my knock-off recipe for the Starbucks Cranberry Bliss Bar.

 
cake ingredients
1 cup butter, softened to room temperature
1-1/4 cups light brown sugar, packed
3 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 teaspoon ground ginger
1/4 teaspoon salt
1-1/2 cups flour
3/4 cups dried cranberries, diced
6 ounces white chocolate, cut into chunks

frosting ingredients
8 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2 teaspoons orange extract
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, diced

icing ingredients
2 ounces white chocolate, melted


1.  Preheat oven to 350 degrees and grease a 9x13 pan.
2. In a large bowl, cream together butter and brown sugar.
3. Add eggs, extracts, ginger and salt to bowl and beat together.
4. Slowly add in flour and mix until smooth.
5. Add cranberries and white chocolate, then stir by hand.
6. Pour batter into greased pan and spread evenly.
7. Bake for approximately 30 minutes, until cake turns slightly browned.
8. Remove from oven and let cool for approximately one hour.
9. Make frosting by combining cream cheese, powdered sugar, and extracts with an electric mixer until smooth.
10. Spread frosting onto cooled cake.
11. Sprinkle cake with cranberries.
12. In microwave, melt 2 ounces of white chocolate.
13. Place melted chocolate into small plastic sandwich bag and cut a small hole in the tip of bag.
14. Use as a "piping" bag to drizzle melted chocolate over cake.
15. Allow icing to set, then cut as desired.
16. Enjoy!





To replicate the size and shape of the bars from Starbucks, cut as follows:

Start by cutting your bars in half lengthwise, the long way.
Then quarter cut your bars the short way so that you have 8 rectangular pieces.
Finish by cutting your rectangles on the diagonal. 

 

Mmmm, so yummy! I do hope you give this recipe a try. And in an hour we are bringing you another awesome holiday project, this time from the lovely Carrie at Through the Camera Lens. It's a surprise what she's making, so you'll definitely want to visit her blog in an hour.

Happy Holidays and hope to see you back again for my second project this afternoon for the 12*12*12 Holiday Blog Hop!