Dark Chocolate Bailey’s Irish Cream Cupcakes

February 14, 2013 By 22 Comments

Shame on me! If I were you, I’d be pointing your finger at me in shame with a look of utter disapproval. Why? Because it has been far too long since I’ve baked and posted a cupcake recipe. Me! The girl who owns cupcake t-shirts, a cupcake Tiffany necklace, cupcake dessert plates, and the list goes on. Well, the dry spell ends here. Today I plead for forgiveness with this dark chocolate Bailey’s Irish cream cupcake recipe. A gift for you, from me, on Valentine’s Day.

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I stumbled upon this recipe on Tutti Dolci as I was perusing the long list of food blogs that I love. Laura, the baking mastermind behind Tutti Dolci, is a girl that I could seriously see myself becoming friends with. She believes that dessert should come first. I mean, that right there is my life’s motto. Eat dessert first! Laura clearly knows what she’s talking about.

I decided to make Laura’s Bailey’s Irish Cream Cupcakes for the Super Bowl party that I co-hosted with my girlfriend. Being the queen of adaptation, I made a few minor changes.

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I made these cupcakes with Hershey’s special dark cocoa powder. The result was a rich, chocolatey cupcake the color of dark espresso.

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The cake was moist and mildly sweet, creating the perfect base for the sweet Bailey’s buttercream to rest its swirled, fluffy peaks.

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The buttercream is light and fluffy with hints of roasted cinnamon and toasted caramel. It’s silky on your palette and melts in your mouth.

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Together, the rich chocolate and creamy buttercream are the perfect Valentine’s Day marriage. Add a few festive sprinkles or grated chocolate to the top and you’re sure to put a smile on that special someone’s face.

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Now, go smooch that special someone. Happy Valentine’s Day!

5.0 from 4 reviews

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Dark Chocolate Bailey’s Irish Cream Cupcakes
Author: 
Recipe type: cupcakes, cake
Cuisine: Adapted from Tutti Dolci
Prep time: 
Cook time: 
Total time: 

Serves: 20-24
 

Ingredients
Cupcakes
  • 1 cup boiling water
  • ¾ cup Hershey’s Special Dark cocoa powder
  • ½ cup Bailey’s Irish Cream w/ a hint of caramel
  • 1 cup sugar
  • 6 tbs. unsalted butter, at room-temperature
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1⅔ cup all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. kosher salt
Bailey’s Buttercream
  • 3 sticks unsalted butter, at room-temperature
  • 3 cups powdered sugar
  • small pinch cinnamon
  • 2 tbs. Bailey’s Irish Cream w/ a hint of caramel

Instructions
  1. Preheat oven to 350 degrees F. Line two muffin tins with baking papers.
  2. Whisk together boiling water and cocoa powder, cool completely. Whisk Bailey’s Irish Cream into the cooled cocoa mixture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla extract until pale in color and fluffy. Add eggs and beat well.
  4. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Add half the flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
  5. Fill each baking cup ⅔ of the way full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 2 minutes on a wire rack. Carefully remove the cupcakes from the pans and cool completely before frosting.
Bailey’s Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Reduce speed to low and add powdered sugar 1 cup at a time until smooth. Add Bailey’s and cinnamon; beat on medium speed until light and fluffy.
  2. Fit a pastry bag with a large round tip and pipe a fluffy cloud onto each cupcake. Sprinkle with grated chocolate or colored jimmies. Store leftover cupcakes in an airtight container at room temperature up to 2 days.

 

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Pear & Cinnamon Muffins ~ #MuffinMonday

January 28, 2013 By 21 Comments

Brr, it’s freezing in Baltimore. It’s the kind of cold that causes you to burrow under thick, down-filled blankets for relief. The kind of cold that commands layers of socks, shirts, and thermals. The kind of cold that requires a space heater right next to your feet while you’re watching television. I’ve been living in thermal pjs, fuzzy socks, and my furry cupcake robe. It’s not sexy, people, but sexy gets thrown out the door when it’s only 19 degrees outside.

The one thing that helps warm me up is baking, so I made these pear and cinnamon muffins with a brown sugar almond streusel for #MuffinMonday.

They’re full of chopped ripe pears, maple syrup, and greek yogurt. They’re absolutely delicious.

The pears add a moist, buttery texture to this muffin, while the cinnamon and maple add warmth.

The brown sugar almond streusel is my favorite. It adds a crunchy, nutty topping.

Enjoy!

5.0 from 2 reviews

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Pear & Cinnamon Muffins
Author: 
Recipe type: muffins, quick breads
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Muffins
  • 4 tbs. unsalted butter, melted and cooled slightly
  • ⅓ cup light brown sugar
  • 1 large egg
  • 1 cup white whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
  • ¼ cup Greek yogurt (plain or vanilla)
  • ½ tsp. vanilla extract
  • ¼ cup pure maple syrup
  • 1 cup chopped pears
  • ⅓ cup cinnamon chips
Streusel
  • ¼ cup light brown sugar
  • ⅓ cup flour
  • ¼ cup quick oats
  • ¼ cup sliced almonds
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, melted

Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together brown sugar and melted butter. Whisk in egg and vanilla extract.
  4. Stir in flour mixture until just combined. Stir in greek yogurt and maple syrup until smooth.
  5. Fold in pears and cinnamon chips.
  6. Fill the muffin liners with the batter until they’re ⅔ of the way full. Top with streusel.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Streusel
  1. In a small bowl, stir together brown sugar, oats, almonds, cinnamon, and flour. Stir in melted butter until combined.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Glazed Snickerdoodle Muffins~ #MuffinMonday

December 3, 2012 By 27 Comments

Let the Christmas countdown begin- only 22 more days! I have so much to do and not enough time to get it all done. There’s cookies to bake, holiday treats to create, gifts to wrap, and a 15-page research paper to complete. Wah, wah! I’m knee deep in research and can’t wait to dig myself out. If anyone would like to deliver some donuts to my house, I’d greatly appreciate it.

The one thing I was able to get done was my Christmas decorating. My mom and aunt were nice enough to come to my house and help me deck the halls. The tree is up, the snow babies are in their rightful places, my kitchen tree is glowing with food ornaments (yup, I have a tree in my kitchen), and the nativity set is assembled. It’s darn right festive in my house!

My kitty, Watson, believes the tree to be his own personal jungle. He sleeps under it, runs in circles around it, and drags the tree skirt out from under it. I’m waiting for the day that I come home from work and find him perched in the tree. I even found one of my cupcake ornaments on the ground by the trash can the other day. The cat is out of control! I even tried buying him a new catnip toy in hopes that he would stop playing with my toys, but it just made the situation worse. He gets his catnip high on and gallops around the house like a drunken race horse.

Anyone want a kitty for the holidays?

Today is week 3 in our #MuffinMonday holiday series. An gave us a decadent snickerdoodle muffin recipe to adapt this week. I made it even more decadent by adding cinnamon chips and a gooey glaze. These are the bomb! That’s right, I’m bringing back the phrase “the bomb.”

Just look at them in all of their glazed glory. And that sugary cinnamon coating- drool!

I couldn’t contain myself when they came out of the oven, wafting that enticing cinnamon scent throughout my house. That smell that makes your heart go pitter patter. I gobbled one up as soon as I removed them from the muffin tin. Gulp. Gone!

Cinnamon is the star of the show in this muffin, and I took cinnamon to a new heights by adding gobs of cinnamon chips to the batter. You get double the cinnamon, and who doesn’t love that?

These muffins are one of the lightest muffins I have ever made. They’re like fluffy cinnamon pillows that melt in your mouth.

Wipe the drool from the corner of your mouth.

Enjoy!

5.0 from 2 reviews

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Glazed Snickerdoodle Muffins
Author: 
Recipe type: Quick bread, Muffin
Cuisine: Adapted from Culinary Concoctions by Peabody
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Muffins:
  • 1 cup (2 sticks) unsalted butter, at room-temperature
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. cream of tarter
  • ¾ tsp. freshly grated nutmeg
  • 1¼ cups sour cream
  • 1¼ cups cinnamon chips
  • 1 cup granulated sugar
  • 2 tbs. cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • ½ tsp. vanilla extract
  • 2 tbs. milk

Instructions
  1. Preheat oven to 350 degrees F. Grease 2 muffin tins.
  2. In the bowl of a stand mixer, add butter and 1 cup of sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
  4. Add the flour mixture and sour cream alternately to the butter mixture, starting and ending with the flour. Scrape down the bowl as needed. Fold in the cinnamon chips.
  5. In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon.
  6. Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. Place the coated muffins into the prepared tins.
  7. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
  8. Glaze: In a small bowl, whisk together powdered sugar, vanilla and milk until smooth.
  9. Drizzle the glaze over the warm muffins with a spoon or a fork.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Sponsor Spotlight~ The Girl in the Little Red Kitchen

November 30, 2012 By 7 Comments

Happy Friday!

Can you believe that tomorrow is December 1st? Holy hockey pucks, time flew by. Christmas will be here before you know it.

Today, I’d like to introduce you to Susan from The Girl in the Little Red Kitchen. Do you know Susan? Well, I do. I know all about her delicious, award winning Belgian Supreme Ice Cream, her warm Chicken Tortilla Soup, and her drool-worthy Pumpkin Whoopie Pies with Biscoff Cream. I frequent Susan’s site every chance I get. I go there to drool over all of the food I wish I had.

Can you guess what Susan’t favorite color is? Red, of course. She cooks in an eighty square-foot red kitchen (hence the name of her blog) in her New York apartment. She even has an obsession with red Le Creuset cookware. Susan learned to cook from watching some of her favorite chefs in action:  Julia Child, Jacques Pepin, Alton Brown, and Sara Moulten. Seems that Susan and I have something in common, we both enjoy Alton Brown’s quirky cooking show, Good Eats.

Susan is one of the sweetest and talented gals I know, and she can churn out ice cream with the best of them. Because cookie season is upon us, I chose to bake and feature Susan’s Speculoos Cookies. I’ve never actually had a Speculoos cookie before I made these, but I’ve become obsessed with Speculoos butter ever since I found it at Trader Joe’s. I literally smear the stuff on everything; it’s so good.

These cookies are made with some of my favorite warm spices like, nutmeg, cinnamon, cloves, and ginger. All the spices that warm you up during the cold months of winter.

I made these cookies for my annual tree decorating festivities, and my family adored them. As soon as I took the sheet pans from the oven, I had hands plucking them off of the cooling racks. Impatient? Yup, that’s my family.

I proceeded to eat three of these as soon as they came out of the oven and a few more as I was decorating the tree. I had an ornament in one hand and one of these delicious cookies in the other. Hang an ornament, take a bite. It was a good day.

These cookies only took me five minutes to whip up- super easy! I wrapped the dough in some saran wrap and rolled it into a log for easy slicing, then plopped it into the freezer to chill for a bit before slicing. Freezer=less time I have to wait before I get to eat cookies. I’m impatient, too.

I plan on making these cookies for holiday gifts. They package wonderfully and taste absolutely delicious. And, since these cookies go nicely with tea, I’m going to pair them with a tea bag.

Click here to get Susan’s delicious Speculoos recipe. You can also stalk Susan on Facebook and Twitter.

 

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Sweet Cream Stuffed Pumpkin Muffins~ #MuffinMonday

October 29, 2012 By 25 Comments

What? It’s Monday again? Wasn’t it just Friday, and wasn’t I just sipping on a delicious caramel apple pie martini?

Don’t you just hate how the weekend flies by at lightening speed, while the dreaded work week creeps by at a snails pace? Would it help if I told you I had muffins for you today? Well, I do and they’re quite special.

This week, An let us loose into the wild. She only gave us one rule…make something using pumpkin. That’s it? No recipe? No guidelines? Freedom? As you can imagine, I went a bit wild at first. I love pumpkin, and I wanted to make something special. Something different. I decided to make a pumpkin muffin stuffed with sweet cream cheese and topped with toasted pumpkin seeds and a cinnamon sugar crust.

Hello, muffin!

As you read this post, I may be flapping in the wind from the hurricane force winds, soaked to the bones from the relentless rain, or floating down the street in our fishing boat. But, hey, I’ll have these muffins to snack on!

The grocery stores have been packed to the brim with desperate shoppers this weekend, stocking up on bread, toilet paper, and milk in preparation for Sandy. Me, I stocked up on martini and muffin supplies. I suppose our priorities are different.

I just don’t understand the choice of storm staples. Toilet paper, I get (kind of). Bread and milk, not so much. If my power goes out, milk isn’t going to stay fresh. And, honestly, how many sandwiches are you really going to eat? I’m thinking water and canned goods are a better choice.

These muffins are the BEST muffins I have ever had. You get the crunch from the cinnamon sugar and pumpkin seed crust, then you bite into a moist, cakey muffin with the sweet cream filling. Oh, it’s good.

It’s dessert for breakfast.

Enjoy!

5.0 from 4 reviews

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Sweet Cream Stuffed Pumpkin Muffins
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • Cream Cheese Filling:
  • 8 oz. cream cheese, cold
  • ¾ cup powdered sugar
  • ½ tsp. vanilla extract
  • Muffins:
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 tsp. cinnamon
  • 1¼ tsp. pumpkin pie spice
  • ¾ cup brown sugar
  • 3 tbs. honey
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • ¾ cup buttermilk
  • ¼ cup pumpkin seeds
  • Cinnamon Sugar Topping:
  • ¼ cup sugar
  • ½ tsp. cinnamon

Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin tin with papers.
  2. Cream Cheese Filling:
  3. In a medium bowl, add cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat cream cheese until smooth. Place the mixture in the refrigerator until ready to use.
  4. Cinnamon Sugar Topping:
  5. Combine sugar and cinnamon in a small bowl, whisk to combine.
  6. Muffins:
  7. In a medium bowl, add whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine.
  8. In a large bowl, whisk together brown sugar, oil, honey, eggs, pumpkin, and vanilla. Slowly whisk in the buttermilk.
  9. Add the dry mixture to the wet mixture and whisk until just combined.
  10. Fill the prepared muffin cups about a third of the way with the batter. Add a half tablespoon of the cream cheese mixture to each tin, then top with the remaining batter.
  11. Top with pumpkin seeds and a sprinkling of cinnamon sugar.
  12. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  13. Let cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

 

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins

October 8, 2012 By 20 Comments

Happy #MuffinMonday!

Why should you make muffins? Um, they’re delicious! Need more convincing? Oh, alright.

  1. They’re individual, which means there’s no need to share and, as you all know, I don’t respond well to sharing. I’m like Joey on Friends… Jennie doesn’t share her food. Sorry!
  2. They only take a few minutes to whip up, and I’m a huge fan of instant gratification. When this girl wants something, she doesn’t like to wait for it.
  3. They’re extremely versatile. Like bananas? Throw some in. Chocolate fan? Add those, too. The list goes on.
  4. Did I mention that they’re delicious? Well, they are.

Convinced?

This week’s muffin recipe happened to be something I already have on the blog, a chocolate banana muffin. So, I decided to shake things up a bit and make a Nutella swirl pumpkin chocolate muffin, and it’s damn good!

I know I’m going a bit overboard with pumpkin, but, in my defense, it’s fall.

The chocolate really shines in this recipe. There’s a touch of cocoa powder in the batter, a generous amount of chocolate chips studded throughout, and a dollop of Nutella swirled in the center. Chocolate fans… You’re welcome.

The pumpkin is there to aid in the moist, cake-like texture of this cupcake. This may be the moistest muffin I’ve ever had.

Enjoy!

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

Ingredients
  • Dry
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ cup cocoa powder
  • Wet
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • ½ cup chocolate chips
  • ⅓ cup Nutella

Instructions
  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, and cocoa powder. Set aside.
  3. In a large bowl, whisk pumpkin puree and melted butter. Whisk in eggs, brown sugar, and vanilla. Fold in dry ingredients until just combined, then gently fold in chocolate chips.
  4. Fill each of the tins half way. Using a ½ teaspoon, add a dollop of Nutella, then top with batter. Swirl with a knife. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean.

 

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#MuffinMonday: Blueberry Cinnamon Chip Muffins

August 13, 2012 By 29 Comments

Happy #MuffinMonday, y’all!

I’m very excited about this week’s muffin recipe. I made blueberry cinnamon chip muffins, and they are AMAZING! I have a feeling that this recipe is going to become my go-to muffin recipe. They’re the perfect combination of moist, cakey center and crispy, crunchy crust. Absolute perfection.

Why, hello there muffin. Don’t you look delicious. I don’t mind if I do.

My apologies for the muffin sweet talk.

Waking up at 6 a.m. isn’t so dreadful when you have a jumbo-sized muffin waiting for you in the kitchen.

The cinnamon chips are so good in this muffin. They melt into the muffin, creating a burst of cinnamon flavor that pairs so well with the plump, juicy blueberries.

Grab-and-go muffin bowl. Um, yes please. I jumbofied these muffins by using a jumbo muffin tin, so one of these muffins are guaranteed to fill you up in the morning and kick start your brain for the day.

Muffin + Coffee = One satisfied Jennie, ready to start the long work day.

Grab. Go. Enjoy!

Blueberry Cinnamon Chip Muffins

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup frozen or fresh blueberries
1/2 cup cinnamon chips

Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.

Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.

Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add blueberries to the flour mixture and stir to coat. This will prevent the blueberries from sinking to the bottom of the batter.

Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes for a 12-cup muffin tin or 35-40 minutes for a 6-cup jumbo tin.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

 

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#SundaySupper Back to School Peach Clafoutis

August 12, 2012 By 29 Comments

It’s Sunday, and you know what that means… #SundaySupper! Today we’re celebrating #SundaySupper with back to school recipes from Katie Workman’s Mom 100 cookbook.

Summer flew by! I feel like the school year just ended, and now it’s almost time to do it all over again. Ugh! I start the fall semester on August 30th, so it’s time to get things ready for the upcoming semester. I have books to buy, binders to organize, and book bags to prepare. This happens to be my last semester before I graduate with my Bachelor’s in English. I can’t describe how excited I am to be graduating. I will finally get my life back after this final semester. Be prepared world, you’re about to be travelled. I haven’t had a real vacation since my honeymoon in 2007. That’s about to change.

I chose to make Katie’s peach clafoutis recipe for this week’s #SundaySupper. 1. I love peaches. I’ve been eating them like they’re about to go out of style and, in a way, they are. 2. I’ve never made a clafoutis and that just didn’t seem right. 3. Peaches are at their peak in August. They’re ripe, juicy, and sweet. I just couldn’t resist this recipe.

Can you see why I couldn’t resist this recipe?

I made a special trip to my local farm for some big ol’ juicy peaches for this dish. They’re the size of a soft ball. They’re HUGE!

As you’re biting into these peaches, the juice just runs down your arm. That’s when you know it’s a good peach.

Clafoutis batter is very thin. This is normal, so don’t worry.

You’re going to need to blanche the peaches in boiling water in order to get their skins to come off. To do this, bring your water to a boil and plop the peaches in carefully. Boil for 40 seconds.

Quickly transfer the peaches to a prepared ice bath. Give them a turn in the bath and take them out of the water.

The skins will slide right off with the tug of your fingers.

Slice the peaches. Be careful. They’re slippery little buggers.

Line the peaches in the bottom of a buttered casserole dish. Something pretty since you’ll be serving it right out of the pan.

Pour the batter over the peaches and bake.

The peaches rise to the top during the baking process. It’s magic! The top of the clafoutis gets all caramelized and brown. So good!

The cake itself is creamy inside, almost like a custard or a bread pudding. It is beyond moist.

This clafoutis is great way to start the morning on a school day. I added some whole wheat flour and cut back on the sugar to healthy it up a bit. I can totally see myself eating this before school with a cup o’ Joe. Yum!

Kids will also love this dish. It will help kick start their brains in the morning and keep them full until lunch.

Happy #SundaySupper!

Make sure you check out the other Back to School #SundaySupper recipes:

Easy Breakfast ideas:

Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:

Peach Clafoutis

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. kosher salt
1/2 cup sugar
1/2 tsp. cinnamon
2 cups 2% milk
3 large eggs
1 tbs. vanilla extract
3 large peaches or 4-5 small peaches
1/4 cup brown sugar

Preheat the oven to 350 degrees F. Butter a medium-sized baking dish (you will be serving the clafoutis in the dish you bake it in, so pick something pretty).

Prepare an ice bath by adding ice and water to a large bowl.

Bring a large pot of water to a boil. Add the peaches to the boiling water and cook for 40 seconds. Transfer the peaches from the boiling water to the ice bath with tongs or a slotted spoon. Give them a turn in the ice water then remove. Slip of the skins and cut the peaches into slices.

Arrange the sliced peaches on the bottom of your prepared baking dish.

In a large bowl, whisk together the flour, salt, sugar, and cinnamon.

In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the wet mixture into the dry mixture and whisk until the batter is smooth. Pour the batter over the peaches.

Sprinkle the brown sugar over the top of the clafoutis half way through the baking process.

Bake for about 1 hour, or until a knife inserted into the center comes out clean and the clafoutis is brown on top. The center will jiggle a bit, that’s okay.

Adapted from Katie Workman

 

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#SundaySupper Caramel Stuffed Snickerdoodle Cupcakes

July 1, 2012 By 61 Comments

It’s Sunday, so gather up your family because today we’re celebrating #SundaySupper with July 4th recipes. I’m getting ready for backyard barbecues, fireworks, sparklers, and fun times with the family.

I made caramel stuffed snicker doodle cupcakes for the 4th, and they are out-of-this-world AMAZING!

I took these cupcakes to my brother’s girlfriend’s graduation party, and they were a huge hit. I made 24 cupcakes and they were gone within 45 minutes. I had people hovering over me as soon as I sat the cupcake container on the table. All I saw were arms coming at me from every direction, snagging cupcake after cupcake. Needless to say, the guests didn’t waste any time. I suppose they were hungry for cupcakes!

The cupcakes get filled with caramel and topped with a vanilla whipped frosting.

I drizzled the top with a little caramel to fancy it up a bit.

Enjoy your holiday around the family picnic table with loved ones!

Don’t forget to check out what the other #SundaySupper foodies are making for the 4th of July:

Main Dishes:

Salads and Sides:

Desserts:
Fabulous Pairings by Martin from ENOFYLZ

Caramel Stuffed Snickerdoodle Cupcakes

adapted by Martha Stewart

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tbs. baking powder

1/2 tsp. kosher salt

1/2 tbs. ground cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 tsp. vanilla extract

1 1/4 cups milk, room temperature

1 recipe caramel

1 recipe whipped vanilla frosting, recipe follows

Preheat ovem to 350 degrees F. Line 2 standard muffin tins with paper liners.

In a medium-sized bowl, sift together both flours, baking powder, salt, and cinnamon.

In the bowl of an electric mixer on medium speed (I use a kitchen-aid on speed 4), cream the butter and sugar until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scrapping the bowl as needed. Beat in the vanilla. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, and beating until combined after each addition.

Divide batter evenly among the lined cups with an ice cream scoop, filling each cup until it’s about 3/4 of the way full. Bake, rotating tins halfway through, until a cake tester inserted in the center comes out clean, about 18-20 minutes.

Transfer tins to wire racks and let cool for 10 minutes in the pans before removing, and allow them to the cool completely on wire racks.

Whipped Vanilla Frosting

adapted by Sweetopolita

3 sticks unsalted butter, room temperature

3 cups confectioners’ sugar, sifted

2 tbs. milk

1 tbs. vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 6 minutes until pale and creamy. Add the milk and vanilla and beat for another minute. Fill a pastry bag fitted with a Wilton 1M tip.

To Assemble:

Using a teaspoon, remove a 1-inch hole from the center of each cupcake. Use a teaspoon to fill each cupcake with a dollop of caramel. Pipe over the caramel filling with the vanilla whipped frosting. Using a fork, drizzle caramel over each cupcake. Enjoy!

 

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Coffee Cake Pound Cake

March 17, 2012 By 15 Comments

My mom and I decided to take a road trip this weekend, so we hit the open road and headed to Pennsylvania to visit my grandparents and aunt. Road trips are my favorite (as long as it’s not too far of a trip. I start to get antsy after the four hour mark). I love them because I get to car dance the entire time I’m driving. My mom and I totally busted some awesome moves to some Rob Base. I’m sure we got a few snickers out of the passing drivers.

I tend to take over my grandparents kitchen when ever I visit. I gave them a list of items that need to be kept in stock a few visits ago. If they want cake, I need flour, sugar, and butter. They gladly provide me with the essentials. Why? because they want cake. My grandmother loves it when I visit because she gets a break from the kitchen. When I arrived on Friday, my grandmother had a page with a cake recipe bookmarked in one of her favorite magazines- major hint, right! Of course, I couldn’t say no to my sweet, loving grandmother, so I gladly made the cake. Good thing I did make the cake because it was delicious. It’s a very simple cake. It has a lovely buttery vanilla flavor, and the cinnamon sugar center  provides a delicate sweetness to the cake. My favorite part was the cinnamon sugar topping. It really gave the cake a nice crunchy texture. After all this talk about the cake, I want another piece.

My brother ate four huge slices of this cake on Saturday. Four! I’m sorry, but I had to share that with you because I thought it was hilarious. Every time I turned around he had another slice of cake. I took it as a compliment.

Cake baking wasn’t the only thing I did this weekend. My aunt and I headed over to the local vineyard to taste some wine. I love wine! We ended up buying a case. We’re wine lushes. Hey, we know how to throw a fun girls weekend. I ended up making a very tasty sangria with some of the red wine I purchased. It’s gone! 

If you’re ever in Lehigh Valley, Pennsylvania, you have to stop by Vynecrest to sample some wine. The staff is friendly and helpful, the view is breath taking, and the wine is amazing.

The vineyard is much prettier when it’s in bloom, but I love this photo for its rustic charm.

Me getting my picture taken while taking a picture. My aunt has an obsession with taking photos. Basically, she documented our entire girls weekend in photos. It’s her thing.

 Wine sipping- my favorite part! I believe I was sampling the red wine I used to make sangria later that evening.

Wine loot! Gotta love the saying on the bag. We recycled some grapes that night.

Love and sweet treats,

Jennie

Recipe:

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups sugar

2 eggs

2 tsp. vanilla extract

1 cup sour cream

1/2 cup sugar

2 tsp. ground cinnamon

Preheat oven to 350 degrees F. Grease and flour a tube pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and 1 1/4 cups sugar with an electric mixer until fluffy, about 3 minutes. Beat in eggs and vanilla until combined. Add flour mixture and sour cream alternately to butter mixture, beating until just combined after each addition. Spread half of the mixture into your prepared pan. Stir together remaining 1/2 cup of sugar and cinnamon. Sprinkle half the cinnamon sugar mixture over batter. Top with remaining batter and sprinkle the top with remaining cinnamon sugar mixture. Bake for 40-50 minutes or until a tooth pick inserted near the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Remove from pan and let cool completely. Sprinkle with powdered sugar if your feeling fancy. Enjoy!

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