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20 Jan 13 at 11 am
Mojito Cupcake

  • 1 1/2 cups all-purpose flour
  • 1/2 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 limes, zested and juiced
  • 1/4 tsp. vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon fresh mint chopped (use food processor of possible)
Rum Syrup: 
  • 1/2 cup sugar
  • 1/8 cup water
  • 2 tablespoons butter
  • 1/4 cup rum
  • 5 Mint Sprigs
Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
    2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 2 tablespoons chopped mint
    1 teaspoon rum
    5 cups confectioners’ sugar 
  • Mint sprigs for garnish (optional)

To make the cupcakes:  preheat the oven to 325˚ F.  Line a cupcake pan with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice, chopped mint and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For syrup: In a small saucepan, combine sugar, water and butter over medium-high heat. Bring the mixture to a boil, stirring often. When the butter is melted and the sugar is dissolved, remove from the heat. Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.

Frosting: Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

Assembly: Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!
tags: dessert  cupcake  mint  mojito  lime 

Mojito Cupcake


1 1/2 cups all-purpose flour
1/2 tbsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 limes, zested and juiced
1/4 tsp. vanilla extract
1/2 cup buttermilk
1 tablespoon fresh mint chopped (use food processor of possible)

Rum Syrup: 

1/2 cup sugar
1/8 cup water
2 tablespoons butter
1/4 cup rum
5 Mint Sprigs

Frosting:

1 (8 ounce) package cream cheese, softened
1/4 cup butter 2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons chopped mint 1 teaspoon rum 5 cups confectioners’ sugar 
Mint sprigs for garnish (optional)


To make the cupcakes:  preheat the oven to 325˚ F.  Line a cupcake pan with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice, chopped mint and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.





For syrup: In a small saucepan, combine sugar, water and butter over medium-high heat. Bring the mixture to a boil, stirring often. When the butter is melted and the sugar is dissolved, remove from the heat. Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes. 





Frosting: Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.Assembly: Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!
 5
05 Nov 12 at 1 am

Nutella Cookies with Sea Salt

  • 1 cup nutella
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/2 cup flour + 1 tablespoon
  • coarse sea salt for sprinkling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
  3. After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.
Nutella Cookies with Sea Salt
1 cup nutella
2 tablespoons brown sugar
1 egg
1/2 cup flour + 1 tablespoon
coarse sea salt for sprinkling
Instructions
Preheat oven to 350 degrees F.
Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.
 9
28 Aug 12 at 10 pm

Cinnamon Rolls

  • 1 cup warm milk (115 degrees F)
  • 1 egg (room temperature), slightly beaten
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3 1/2 cups flour plus more for dusting
  • 1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
  • 1/2 cup (1 stick) butter melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tablespoons cinnamon
  • Frosting:
  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 1/2 cups powdered sugar
Instructions
  1. In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area. *Hint: I typically preheat my oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, I stick my covered bowl into the oven and leave the oven door cracked open to allow the dough to rise.
  2. In a small bowl, combine sugar, brown sugar, and cinnamon – set aside. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter. and sprinkle sugar mixture on top. Use your hands to make the entire surface is evenly coated. Beginning with the long side, roll dough pinching the seam to seal.
  3. Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.
  4. To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.
  5. Bake cinnamon rolls for 20 minutes or until golden brown. Frost with icing.
Cinnamon Rolls
1 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 cup white sugar
1/2 teaspoon salt
3 1/2 cups flour plus more for dusting
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup (1 stick) butter melted
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons cinnamon
Frosting:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
Instructions
In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area. *Hint: I typically preheat my oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, I stick my covered bowl into the oven and leave the oven door cracked open to allow the dough to rise.
In a small bowl, combine sugar, brown sugar, and cinnamon – set aside. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter. and sprinkle sugar mixture on top. Use your hands to make the entire surface is evenly coated. Beginning with the long side, roll dough pinching the seam to seal.
Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.
To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.
Bake cinnamon rolls for 20 minutes or until golden brown. Frost with icing.
 1
04 Aug 12 at 12 am

Lemon Poppy Seed Muffin

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups plain lowfat yogurt
  • 2 large eggs
  • 1/2 cup of butter
  • 3 tablespoons poppy seeds
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
For the glaze:
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  1. Preheat the oven to 375F. Mix the flour sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, eggs, lemon zest and lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.  
  2. Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup.  Bake for 25-30 minutes.  I have found that if they are slightly undercooked they loose their nice soft, fluffy texture and aren’t as good the next day.
  3. Let them cool for 5 minutes and then add the glaze. 
  4. Heat the glaze mixture for 3 to 4 minutes. Once homogenous brush the warm syrup onto the muffins.
Lemon Poppy Seed Muffin
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1 1/2 cups plain lowfat yogurt
2 large eggs
1/2 cup of butter
3 tablespoons poppy seeds
1 tablespoon grated lemon zest
1 tablespoon lemon juice
For the glaze:


1/4 cup sugar
1/4 cup lemon juice



Preheat the oven to 375F. Mix the flour sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, eggs, lemon zest and lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.  
Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup.  Bake for 25-30 minutes.  I have found that if they are slightly undercooked they loose their nice soft, fluffy texture and aren’t as good the next day.
Let them cool for 5 minutes and then add the glaze. 
Heat the glaze mixture for 3 to 4 minutes. Once homogenous brush the warm syrup onto the muffins.
 2
08 Jul 12 at 11 pm

Chocolate Sugar Cookie

2¾ cups all-purpose flour
⅔ cup unsweetened cocoa, sifted to remove lumps
½ teaspoon baking powder
16 tablespoon unsalted butter, softened
¾ teaspoon salt
1½ cups sugar
2 large eggs
1 teaspoon vanilla extract

1. In a medium bowl, combine the flour, cocoa, and baking powder; set aside. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer), beat the butter and salt until creamy, about 1 minute. With the mixer running, gradually add the sugar; beat on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, mixing to incorporate each one before adding the next. Beat in the vanilla. Reduce the mixer speed to low; add the dry ingredients and mix just until combined, with no dry pockets of flour. Shape the dough into a 1-inch thick disk; wrap in plastic wrap and refrigerate for at least one hour.

2. Adjust a rack to the middle position and heat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

3. Lightly flour a large sheet of wax (or parchment) paper. Transfer the chilled dough to the paper and top with a second sheet of wax paper. Roll the dough into ⅛-inch thickness, flouring as needed to prevent the dough from sticking to the paper. Use floured cookie cutters to cut shapes; transfer the shapes to the prepared pan. Re-roll and cut shapes from the scraps, using as little flour as possible.

4. Bake the cookies until the tops look dry but are still slightly soft, about 8 minutes. Let the cookies cool on the pan for about 2 minutes, then transfer to a wire rack.

tags: chocolate  cookie  sugar  dessert 
Chocolate Sugar Cookie
2¾ cups all-purpose flour ⅔ cup unsweetened cocoa, sifted to remove lumps ½ teaspoon baking powder 16 tablespoon unsalted butter, softened ¾ teaspoon salt 1½ cups sugar 2 large eggs 1 teaspoon vanilla extract
1. In a medium bowl, combine the flour, cocoa, and baking powder; set aside. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer), beat the butter and salt until creamy, about 1 minute. With the mixer running, gradually add the sugar; beat on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, mixing to incorporate each one before adding the next. Beat in the vanilla. Reduce the mixer speed to low; add the dry ingredients and mix just until combined, with no dry pockets of flour. Shape the dough into a 1-inch thick disk; wrap in plastic wrap and refrigerate for at least one hour.
2. Adjust a rack to the middle position and heat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
3. Lightly flour a large sheet of wax (or parchment) paper. Transfer the chilled dough to the paper and top with a second sheet of wax paper. Roll the dough into ⅛-inch thickness, flouring as needed to prevent the dough from sticking to the paper. Use floured cookie cutters to cut shapes; transfer the shapes to the prepared pan. Re-roll and cut shapes from the scraps, using as little flour as possible.
4. Bake the cookies until the tops look dry but are still slightly soft, about 8 minutes. Let the cookies cool on the pan for about 2 minutes, then transfer to a wire rack.
 370
07 Jun 12 at 6 pm

Flourless Fudge Chocolate Chip Cookies

  • 3 cups powdered sugar
  • 2/3 cup unsweetened dark chocolate cocoa powder
  • 1/8 tsp. salt
  • 2 to 4 large egg whites, at room temperature
  • 1 tbsp. pure vanilla extract
  • 1 1/2 cups cacao chocolate chips
  1. Preheat the oven to 350°F.
  2. Set aside two baking sheets with parchment paper.
  3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. 
  4. Whisk in the vanilla and egg whites starting with just two.
  5. Beat just until the batter is moistened. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. 
  6. Stir in the chocolate chips.
  7. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. 
  8. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
  9. Let the cookies cool completely on the baking sheet
Flourless Fudge Chocolate Chip Cookies
3 cups powdered sugar
2/3 cup unsweetened dark chocolate cocoa powder
1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 tbsp. pure vanilla extract
1 1/2 cups cacao chocolate chips
Preheat the oven to 350°F.
Set aside two baking sheets with parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt. 
Whisk in the vanilla and egg whites starting with just two.
Beat just until the batter is moistened. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. 
Stir in the chocolate chips.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. 
Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
Let the cookies cool completely on the baking sheet
 9
02 Jun 12 at 6 pm

Triple Chocolate Nutella Fudge

  • 1/4 cup coconut butter, melted
  • 1/4 cup choc-hazelnut spread
  • 1-2 tsp cocoa powder or cacao powder
  • 65g very-ripe banana (about 1/4 a large banana)
  • 1/8 tsp salt
  1. Combine all ingredients in a food processor or blender.
  2. Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)
Triple Chocolate Nutella Fudge
1/4 cup coconut butter, melted
1/4 cup choc-hazelnut spread
1-2 tsp cocoa powder or cacao powder
65g very-ripe banana (about 1/4 a large banana)
1/8 tsp salt
Combine all ingredients in a food processor or blender.
Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)
 9
28 Apr 12 at 5 pm

Walnut Chocolate Cupcakes with Nutella Buttercream

  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup lactose free buttermilk
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (room temp.)
  • 100g chopped semi sweet baking chocolate
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 chopped walnuts

Buttercream:

  • 1/2 cup butter
  • 1/4 cup nutella
  • 3-4 cups confectioner’s sugar
  1. Mix the chocolate, brown sugar, cinnamon and walnuts in a little bowl and set aside.
  2. Preheat the oven to 350 F (175 C) and line muffin forms with paper cups.
  3. Mix eggs and egg yolk with vanilla and buttermilk and set aside. Combine in a bowl the flour, sugar, baking powder and salt. Mix the butter into the flour mix. Beat in the egg mixture just until combined.
  4. Fill your muffin forms with one tablespoon of the batter each. Then sprinkle one tablespoon of the chocolate nut mixture on top and fill the rest of the batter on top of each cup. Sprinkle the rest of the nuts and chocolate on top. Let bake for 20-25 minutes.
  5. Buttercream: In a mixing bowl with an electric mixer beat the butter until light and fluffy. Add the nutella beat until combined add as much confectioner’s sugar until you reach your preferred consistency. Decorate the cupcakes as desired.
Walnut Chocolate Cupcakes with Nutella Buttercream
2 eggs
1 egg yolk
1 teaspoon vanilla
1/2 cup lactose free buttermilk
1 1/2 cups flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (room temp.)
100g chopped semi sweet baking chocolate
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 chopped walnuts
Buttercream:
1/2 cup butter 
1/4 cup nutella
3-4 cups confectioner’s sugar
Mix the chocolate, brown sugar, cinnamon and walnuts in a little bowl and set aside.
Preheat the oven to 350 F (175 C) and line muffin forms with paper cups.
Mix eggs and egg yolk with vanilla and buttermilk and set aside. Combine in a bowl the flour, sugar, baking powder and salt. Mix the butter into the flour mix. Beat in the egg mixture just until combined.
Fill your muffin forms with one tablespoon of the batter each. Then sprinkle one tablespoon of the chocolate nut mixture on top and fill the rest of the batter on top of each cup. Sprinkle the rest of the nuts and chocolate on top. Let bake for 20-25 minutes.
Buttercream: In a mixing bowl with an electric mixer beat the butter until light and fluffy. Add the nutella beat until combined add as much confectioner’s sugar until you reach your preferred consistency. Decorate the cupcakes as desired.
 7
14 Apr 12 at 3 pm

Banana White Chocolate Muffin

  • ½ cup softened butter
  • ¾ cup brown sugar
  • 1 egg
  • 1 cup mashed banana
  • 1 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla essence
  • 2 tablespoons milk
  • ½ cup white chocolate chips
  1. Pre-heat oven to 350F.
  2. Beat butter and sugar together till fluffy, then gradually add the egg. Mix in vanilla essence and milk. Stir in the mashed banana, flour and baking soda till the batter is even.
  3. Divide batter equally into the muffin cases and bake in the oven for 20 minutes.
Banana White Chocolate Muffin
½ cup softened butter
¾ cup brown sugar
1 egg
1 cup mashed banana
1 cup flour
2 teaspoons baking soda
1 teaspoon vanilla essence
2 tablespoons milk
½ cup white chocolate chips
Pre-heat oven to 350F.
Beat butter and sugar together till fluffy, then gradually add the egg. Mix in vanilla essence and milk. Stir in the mashed banana, flour and baking soda till the batter is even.
Divide batter equally into the muffin cases and bake in the oven for 20 minutes.
 6
06 Apr 12 at 7 pm

Chocolate Coconut Cupcake

  • 1 cup butter, softened
  • 2 cups sugar
  • 9 egg whites
  • 4 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cornstarch
  • 1 can coconut milk (13.5 oz)
  • ½ cup buttermilk
  • 1 ½ teaspoon vanilla
  • 1 ½ teaspoon coconut extract
  • shredded coconut (decorating)
Coconut Buttercream:
  • ¼ cup butter, softened
  • 6 oz cream cheese, softened
  • 1 ½ teaspoons coconut extract
  • 3 cups powdered sugar
Chocolate Buttercream:
  • ½ cup butter, softened
  • 4 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa
  • 3 cups powdered sugar
  1. Preheat oven to 370F and line pans with cupcake liners
  2. Beat butter and sugar until light and fluffy, be sure to scrape bowl.
  3. Mix in egg whites one at a time on slow until fully incorporated.  Be sure to scrape bowl constantly.
  4. In a separate bowl, combine flour, baking powder, baking soda, salt and cornstarch. 
  5. Add half of the flour mixture to the butter mixture.  Mix only until combined. 
  6. Add coconut milk, buttermilk, coconut and vanilla extract. Mix.
  7. Add remaining flour mixture.
  8. Scrape bowl down, batter should be sort of fluffy.
  9. Fill cupcake liners ¾ full and bake for 17-22 minutes, or until an inserted knife comes out clean. 
  10. Coconut Buttercream:  Beat cream cheese and butter until light and fluffy.  Add coconut extract and powdered sugar.  
  11. Fill a piping bag with the coconut buttercream.
  12. Chocolate Buttercream: Beat butter and cream cheese until light and fluffy.  Add vanilla extract, cocoa and powdered sugar.Assemble cupcake by piping onto cooled cupcakes.  First top with a layer of chocolate buttercream.  Then coconut buttercream.  Then roll it in shredded coconut
Chocolate Coconut Cupcake
1 cup butter, softened
2 cups sugar
9 egg whites
4 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cornstarch
1 can coconut milk (13.5 oz)
½ cup buttermilk
1 ½ teaspoon vanilla
1 ½ teaspoon coconut extract
shredded coconut (decorating)
Coconut Buttercream:
¼ cup butter, softened
6 oz cream cheese, softened
1 ½ teaspoons coconut extract
3 cups powdered sugar
Chocolate Buttercream:
½ cup butter, softened
4 oz cream cheese, softened
1 teaspoon vanilla extract
½ cup unsweetened cocoa
3 cups powdered sugar
Preheat oven to 370F and line pans with cupcake liners
Beat butter and sugar until light and fluffy, be sure to scrape bowl. 
Mix in egg whites one at a time on slow until fully incorporated.  Be sure to scrape bowl constantly.
In a separate bowl, combine flour, baking powder, baking soda, salt and cornstarch.  
Add half of the flour mixture to the butter mixture.  Mix only until combined.  
Add coconut milk, buttermilk, coconut and vanilla extract. Mix.
Add remaining flour mixture.
Scrape bowl down, batter should be sort of fluffy. 
Fill cupcake liners ¾ full and bake for 17-22 minutes, or until an inserted knife comes out clean.  
Coconut Buttercream:  Beat cream cheese and butter until light and fluffy.  Add coconut extract and powdered sugar.   
Fill a piping bag with the coconut buttercream.
Chocolate Buttercream: Beat butter and cream cheese until light and fluffy.  Add vanilla extract, cocoa and powdered sugar.Assemble cupcake by piping onto cooled cupcakes.  First top with a layer of chocolate buttercream.  Then coconut buttercream.  Then roll it in shredded coconut
 23
04 Apr 12 at 10 am

Slutty Brownies

  • 10 tbsp unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup flour

For the Oreo layer:

  • 1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

  • 1 cup unsalted butter (at room temp)
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups semi-sweet chocolate chips
  1. For the Brownie layer: In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  2. For the Cookie Dough layer: Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  3. Pre-heat the oven to 350F.
  4. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  5. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
  6. Layer as many oreos that will fit on top of the cookie dough.
  7. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top.
  8. Bake for 30-35 minutes.
Slutty Brownies
10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup flour
For the Oreo layer:
1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips
For the Brownie layer: In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer: Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Pre-heat the oven to 350F.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many oreos that will fit on top of the cookie dough.
Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top.
Bake for 30-35 minutes.
 19
27 Mar 12 at 1 am

Nutella Peanut Butter Cake

  • 1/4 cup + 1 tbsp Nutella
  • 1/4 cup peanut butter
  • 1 large egg
  • 5 tablespoons flour

1. Preheat oven to 350F. Line or grease mini cupcake/muffin pan.

2. Combine the peanut butter, Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 3/4 full).

4. Bake about 10 minutes until toothpick inserted comes out clean.

Nutella Peanut Butter Cake

1/4 cup + 1 tbsp Nutella
1/4 cup peanut butter
1 large egg
5 tablespoons flour


1. Preheat oven to 350F. Line or grease mini cupcake/muffin pan.
2. Combine the peanut butter, Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full).
4. Bake about 10 minutes until toothpick inserted comes out clean.
 6605
19 Mar 12 at 12 pm

S’mores Cookies

  • 1 1/2 cup unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/3 cup dark brown sugar
  • 3/4 cup marshmallow cream
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup chopped Hershey bar pieces or chocolate chips
  • 3/4 cup mini marshmallows
  1. Preheat your oven to 350F degrees. Prepare two cookie sheets with parchment paper. 
  2. Cream together butter and granulated sugar until light and fluffy. Add the dark and light brown sugar and beat. Add the vanilla and marshmallow cream and combine. Finally add the two eggs and beat together until batter is creamy.
  3. In a separate bowl, whisk together flour, baking soda, salt and cinnamon.  Add the 1/2 of the flour mixture to your butter mixture. Combine scrape the sides of the bowl. Repeat. Add the chocolate chips and marshmallows. Scoop cookie dough onto prepared cookie sheets.
  4. Bake for 10-12 minutes.
S’mores Cookies
1 1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar
1/3 cup dark brown sugar
3/4 cup marshmallow cream
2 tsp vanilla extract
2 eggs
2 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
1 cup chopped Hershey bar pieces or chocolate chips
3/4 cup mini marshmallows
Preheat your oven to 350F degrees. Prepare two cookie sheets with parchment paper. 
Cream together butter and granulated sugar until light and fluffy. Add the dark and light brown sugar and beat. Add the vanilla and marshmallow cream and combine. Finally add the two eggs and beat together until batter is creamy.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon.  Add the 1/2 of the flour mixture to your butter mixture. Combine scrape the sides of the bowl. Repeat. Add the chocolate chips and marshmallows. Scoop cookie dough onto prepared cookie sheets.
Bake for 10-12 minutes.
 9
16 Mar 12 at 4 pm

Oreo Fudge

  • 1 can of sweetened condensed milk
  • 10 Oreos, chopped
  • 1 cup white chocolate
  • 2 tablespoon butter
  • 1 cup of semi-sweet chocolate

Instructions:

  1. Split sweetened condensed milk in half and set aside. Chop Oreos and set aside
  2. Place white chocolate, one ½ of sweetened condensed milk, 2 tablespoon of butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.
  3. Place semi-sweet chocolate and remaining half sweetened condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 an hour to set.
  4. Remove from refrigerator and peel away foil. For ease of cutting make sure to clean knife between cuts to prevent sticking.
Oreo Fudge
1 can of sweetened condensed milk
10 Oreos, chopped
1 cup white chocolate
2 tablespoon butter
1 cup of semi-sweet chocolate
Instructions:
Split sweetened condensed milk in half and set aside. Chop Oreos and set aside
Place white chocolate, one ½ of sweetened condensed milk, 2 tablespoon of butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.
Place semi-sweet chocolate and remaining half sweetened condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 an hour to set.
Remove from refrigerator and peel away foil. For ease of cutting make sure to clean knife between cuts to prevent sticking.
 11
15 Mar 12 at 1 am

Flourless Chocolate Cupcake

  • 1 1/2 cups bittersweet chocolate chips
  • 1 cup butter
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsp. cocoa powder, sifted
  • 1 tsp vanilla extract
  1. Preheat the oven to 375F. Place 12 paper baking cups in a muffin pan.
  2. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool.
  3. In large bowl, cream the eggs and sugar until pale and thick. Gently fold in the melted chocolate and remaining ingredients.
  4. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Flourless Chocolate Cupcake
1 1/2 cups bittersweet chocolate chips
1 cup butter
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. cocoa powder, sifted
1 tsp vanilla extract
Preheat the oven to 375F. Place 12 paper baking cups in a muffin pan.
Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool.
In large bowl, cream the eggs and sugar until pale and thick. Gently fold in the melted chocolate and remaining ingredients.
Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.