Monday, June 27, 2011

breakfast for...DESSERT!

while david was enjoying his sleepover this passed weekend, emily and i had french toast for dinner one night.  it made me think about IHOP's stuffed french toast.  that thought lead me to this one: "i wonder if i could make a stuffed french toast cupcake?"  the answer to that question(in my humble opinion) is YES!

Stuffed French Toast Cup Cakes
(adapted from Confetti Cakes for Kids)
2 3/4C AP flour
1TBS cinnamon
dash of nutmeg
1 TBS baking powder
2 sticks unsalted butter-room temp
2C sugar
1 1/2 TSP vanilla
1C milk

Preheat oven to 350.  Place cup cake papers in 2 cup cake pans.
Sift flour, cinnamon, nutmeg and baking powder.  Set aside.
In a standing mixer with a paddle attachment(or using a hand mixer) beat butter and sugar on medim speed until light and fluffy.  With the mixer on low speed, add the vanilla and the eggs(one at a time--scrape bowl after each egg is mixed in).  Alternate flour and milk next--starting with the flour--in three batches.  scrape after each addition.  After flour and milk are added, beat on medium speed for about 20 seconds.  Scoop into cup cake papers and bake for 20-25mins.  Allow to completely cool.

Strawberry Cream Cheese Filling:
1 (8oz)pkg cream cheese-room temp.
1 stick unsalted butter-room temp
3 1/2C powdered sugar
1/2C mashed strawberries(i used sliced strawberries out of the freezer section!)

Combine cream cheese and butter with a hand mixer.  Add sugar and strawberries; blend on low until combined, then beat on medium until light and combined.

Maple Butter Cream:
About 4C shortening(i apologize for "approx" measurements, i've made it so many times, i just taste it to see if its right!)
*Also, feel free to use butter or a combination of both here...whatever you like!
1lb powdered sugar
1/4-1/2C milk
pinch of salt
1TSP vanilla
1/4C maple syrup
1TBS brown sugar

Beat shortening until fluffy.  Add sugar, and milk.  If it seems dry, add a touch more milk.  Remember, "you can always add more, but you can't take it out!" Add vanilla, maple syrup, brown sugar and salt.  Beat until combined!

Cut an X into the center of your cooled cup cake(next time i will use an apple corer to get more filling in!), and pipe filling in.  Frost cup cake how you'd like, and dust with a pinch of cinnamon!
I know this is alot, but I really feel like it all came together nicely!

linking up with:
Hope Studios
Confessions of A Stay at Home Mommy
Sweet As Sugar Cookies

Wednesday, June 22, 2011

because sometimes you just NEED chocolate cake

i love chocolate cake.  
this is the recipe i used in my previous post, and it is by far the BEST recipe i have EVER tried.  EVER.  ok, i think you get it!  
Chocolate Cake:
2 C flour, sifted
2 C sugar
3/4 C cocoa
2 tsp baking soda
1 tsp baking powder
pinch salt
1/2 C oil
1 C hot coffee
1 C milk
2 eggs

combine flour, sugar, cocoa, baking soda, baking powder, and salt.  create a well in the center of the dry ingredients, then add oil, coffee, milk, and eggs.  beat until just combined-there will be some lumps.  pour into greased 9 inch cake pans(*i also found that lining the bottoms with parchment paper is a good idea with this cake) .  bake @ 350 for approx 25-30 mins, or until toothpick comes out clean.

then i used the baker's chocolate one bowl chocolate frosting recipe.  DOUBLE IT.  trust me.  more is more. :o)  i love a nice full-of-frosting-cake!

since i am always ready for chocolate cake, i keep the presentation simple. no fuss. (lets face it, i really could have just whacked a piece of cake out of the pan, frosted it with a spoon, and inhaled it...BUT...i try to keep it classy in front of the kids.  they don't need to see me have a make out session with a piece of cake.)  i really wish that i would have taken more pics of this...but it didn't last that long!!  R.I.P.  chocolate cake.  you were delicious. 

 i'm linking up with sweet as sugar cookies

Saturday, April 30, 2011

chocolate cupcakes with carmel frosting

these cupcakes are great if you need a little pick-me-up!
Chocolate Cupcakes:
2 C flour, sifted
2 C sugar
3/4 C cocoa
2 tsp baking soda
1 tsp baking powder
pinch salt
1/2 C oil
1 C hot coffee
1 C milk
2 eggs

combine flour, sugar, cocoa, baking soda, baking powder, and salt.  create a well in the center of the dry ingredients, then add oil, coffee, milk, and eggs.  beat until just combined-there will be some lumps.  pour into lined cupcake tins.  bake @ 350 for approx 15 mins, or until toothpick comes out clean.

Carmel Frosting:
1 C butter
2 C brown sugar
1/2 C milk
approx 4 C powdered sugar, sifted
pinch of salt

melt butter in saucepan over low heat, then add brown sugar.  stir constantly for 2 minutes.  add milk, and continue to stir until mixture comes to a boil.(i ended up turning up the heat to medium here to move the process along!)  remove from heat and cool.  add sugar and your pinch of salt until frosting reaches spreading consistency. 
*note: i added my powdered sugar while mixture was slightly warm.(i'm impatient!)  this resulted in a looser consistency.  i actually liked it this way better, because it is very sweet!  i just spread a small amount on the cupcakes, and added some chocolate sprinkles.  however...after letting is sit on the counter(there was quite a bit left over since i didn't use as much) it DID set up into a nice, creamy frosting.  so, whatever floats your boat here! :o)

linking up with:

Monday, April 25, 2011

carrot cake push pops

i have jumped on the push pop wagon...and i'm loving the ride.  what a unique, eye catching display for your yummies!!

Carrot Cake
3 eggs
2 cups flour, sifted
2 cups sugar
1 1/4 cups veg oil
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 tsp vanilla
1 cup shredded coconut
1 cup chopped walnuts
1 cup crushed pineapple, drained
2 cups raw carrot, shredded
Beat eggs well, then add the next 7 ingredients, and beat until smooth.  fold in coconut, nuts pineapple, and carrots.  pour into a greased 9x13 pan.  bake @ 350 for 50 mins.
Cream Cheese Frosting
1 stick butter, softened
6 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla
Beat all together until smooth!

i cut my cake into 2 layers, then used a sprinkle cap to cut out circles that would fit inside the pops.
layer inside push pops and garnish with finely chopped walnuts!  then ENJOY!!
since it was easter, i used a piece of styrofoam with holes poked in it, inside a basket with easter grass in top!  SO FUN!
*you can find a case of 100 HERE  or smaller quantities HERE

linking up with:
hope studios
sweet as sugar cookies

Tuesday, April 12, 2011

peanut butter chunk chippies

ok, have you seen these? (photo from i knew these were destined to be in a cookie! 
i had chocolate chip cookie dough in the freezer(use your favorite recipe, or dare i say,  pre made mix?!).  i took the dough out and a let it come to room temp.  i roughly chopped the cups, and gently mixed them into the dough.  scoop and bake...i DARE you to wait until they are cool!

linking up with:
hope studios

Thursday, March 10, 2011

rose cake

so i saw this rose cake tutorial and knew right away that this was emily's birthday cake!  it is so simple and pretty and girlie!

i went with neapolitan layers filled with butter cream, chocolate ganache, and a little strawberry jam...yum.
i seriously love this cake.  i tinted the butter cream pale pink and dusted it with edible glitter.
then i melted some chocolate and piped out your standard "happy birthday" message!

my sissy took these pics...i heart her camera:

linking up with:

Tuesday, March 1, 2011

5th birthday fun!

my little girl turns five today!  to celebrate, i made fairy cupcakes for her to bring to school!
the cupcakes are vanilla cake with vanilla butter cream.  i used flower cupcake papers by wilton and the fairy picks were found HERE

later tonight we'll have cake at grandma and grandpa's house!! 
this is a vanilla cake with banana pudding/fresh banana filling and butter cream frosting!