Guest Post: Yummy Cupcakes with Megan Lane

Today I am so happy that jewelery designer and blogger Megan Lane of Pretties by Meg and Meg's Musings is here to share a delicious recipe for cupcakes! Thanks again, Meg, for contributing a guest post while I spend time with Lucy girl :)

back in august, i hosted the bridal shower for my sister amanda, who is now very happily wed. for the dessert, i tried my hand at cupcakes for the very first time. and to my astonishment, they were probably the tastiest i've ever had. but i cannot credit myself; the recipe comes from the brilliant pioneer woman. if you haven't checked out her food blog, you must. now. your taste buds will thank me later (though your thighs may not follow suit).

the cake in these cupcakes comes from her chocolate sheet cake recipe, and it is seriously the best cake ever. it is SO incredibly moist and fudgy. it would be incredible on its own, but why not top (or rather, bottom) it off with a bing cherry and add a gooey, chocolaty, center, with the help of a good old-fashioned Hershey kiss (Ree Drummond, you are a genius!)

i followed Ree's cupcake recipe to a tee, with the exception of putting only one cherry at the bottom of each cupcake. also, in place of ganache, i used buttercream frosting because it is my sister's favorite, and it turned out to be an exquisite combination. i didn't completely smother the cupcakes with the frosting; this way the cake had room to shine.

CUPCAKES (makes 18) ::
♥  2 cups sugar
♥  2 cups all-purpose flour
♥  1/2 tsp kosher salt
♥  1/2 cup buttermilk
♥  2 large eggs
♥  1 tsp baking soda
♥  1 tsp vanilla
♥  2 sticks (1 cup) butter
♥  4 heaping tbl cocoa powder
♥  1 cup boiling water
♥  18 Hershey kisses
♥  canned pitted cherries
♥  18 cupcake liners 

Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. I doubled mine up.

To make the cake batter, combine flour, sugar, and salt. Set aside.

In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.

Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine. 

Add 1 canned, pitted cherry to each muffin liner. 

Pour 1/4 cup cake batter into each muffin liner. Lightly set one kiss in the middle of each cupcake; do not press down. 

Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack. 

BUTTERCREAM FROSTING ::
♥  4 1/2 cups confectioners' sugar
♥  1 1/2 cups butter
♥  1 1/2 tsp vanilla extract
♥  3 tablespoons whipping cream


In a standing mixer fitted with a whisk, whisk together sugar and butter. Mix on low speed until well-blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for another minute, adding cream if necessary for spreading consistency.
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go on, treat yo self!

Pumpkin Spice Latte Cupcakes

recipe and image from Annie Eats (found via Creature Comforts)

Guess who just happens to have a can or two of pumpkin puree and espresso powder burning a hole in their pantry? That would be me, and I am making this recipe for Pumpkin Spice Latte Cupcakes this weekend :)

Don't they look devilishly decadent? 

Stacie

Pregnancy Craving: Pasta Please

Mama Mia! Lucy and I are hungry for some pasta ;) Okay, enough cheese.... but seriously, all can think about is a giant fork wrapped in spaghetti noodles dipped in a rich creamy sauce.....

Pasta was my go do pregnancy food when I was carrying Violet. Seriously, I would wake up at 5 AM and caramelize some onions, reduce a white wine cream sauce, and indulge in some whole wheat pasta goodness.

Now this craving has resurfaced, and any of these recipes will do nicely (found via Pinterest)

1. Bacon and Parmesan Pasta

2. Tuscan Pasta

3. Pasta with Caramelized Onions

4. Lemon Garlic Spaghetti

I think that I am gonna make the Lemon Garlic Spaghetti tonight. 

Tell me, what looks like a winner in your book? Do you have any favorite pasta recipes?

Pregnancy Craving: Savory Soups

I Went to the doctor on Wednesday for a baby checkup. The good news? I am 30 weeks along and have only gained 18 lbs! This calls for a food celebration of sorts, don't you agree?

I have never really been a gal who cooks soup. It has always intimidated me for some odd reason. But the weather has been cool and crisp in the 70's this week, and all I want is a warm bowl of soup :)

Check out these recipes to get your mouth watering found via Pinterest :)

1. Tomato Basil Soup

2. Tomato Tortellini Soup

3. Taco Soup

4. Chicken and Wild Rice Soup

Mama's hungry :) Which soup looks like a winner to you?

The Birthday Cake

Yesterday my husband turned 27. His only request? A chocolate cake with butter cream frosting.

So what did I make him? Only the best cake I have ever had the privilege of baking: A chocolate fudge cake with butter cream filling and a chocolate ganache frosting :) With just a little raspberry garnish for color.

I used this recipe from the Food Network. It was amazing! I mean I really can be critical of my own cooking, but by golly if this wasn't the most satisfying piece of cake I have ever had! We still have half of it left...

Good thing baby is hungry :)

Nothing Says I Love You Like Cherry Pie

Today is my 5th wedding anniversary to my sweet Nathan! Seeing as how it is the middle of the week, and both Violet and Nathan have a nasty virus (boo fevers!), I had to stay home from work to care for the both of them!

So, in my attempt to make our day as special as possible given the circumstances, I baked a yummy cherry pie for us to snack on! I used a recipe from the most recent Martha Stewart Living Magazine (couldn't find the recipe it online?). Straight forward and absolutely delicious!

Now I am trying to avoid getting sick myself! I think Nathan and I will go out next week to celebrate our anniversary :)

How's your day going?

Stacie

madeline cookie muffins

 image source

Have you ever had a French Madeline Cookie? Those soft spongy, buttery pieces of heaven. They traditionally look like the picture above, in the shape of a shell. I used to eat them weekly at my old job at Starbucks (they sell the BEST packaged Madeline's).

Now that I don't work there, I decided to make them at home! But I don't have a shell shaped mold for French Cookies. So in a pinch I used mini muffin tins! Still just as delicous!

The recipe I have been using is from Epicurious.com and is yummy to the max!

Paired with some coffee (and a cow spoon for stirring) it makes for a sinful breakfast!

cake shakes for new years

Nathan and I were reminiscing about last year, and we fondly looked back at all of the delicious food we ate while visiting Austin, Texas for a friend's wedding. One of our favorite snacks was a Cake Shake, so we decided to *attempt" to re-create the greatness!

We had no directions, just an instinct that you cannot go wrong with blending ice cream, chocolate cake, and milk together.

1. Bake a box cake mix for ease
2. Grab a big old hunk of chocolate cake and put it in a large cup
3. Add a scoop or 2 or vanilla ice cream
4. Top with a little bit of milk
5. Blend with hand mixer

Instant Cake Shake!

office gifts: pumpkin chocolate chip cookies

Over the weekend I finally got up the courage to do some baking. I have not cooked anything in quite a while. But I love cooking, so it did not take long for me to get my apron out and get my cook on!

I had stumbled upon this recipe for Chocolate Chip Pumpkin Cookies on Catherine Campbell's blog, and knew that they would make great holiday gifts for my office friends. Added bonus, I had a bunch of mason jars just waiting to be used as fun gift containers.

Since I really could not venture out to go shopping for ribbon to decorate the mason jars, I kept it simple with a swatch of fabric on top and a dainty bow of yarn around the lid. Filled inside with 4 scrumptious cookies. I have to make more for the rest of my office (I ran out of mason jars!)

I love giving gifts. I love that some people really appreciate the handmade touch.

Do you ever find with your own family handmade is not seen as special? I am not saying that is the case with my own family, but I can see how difficult it could be for the handmade community during holidays to give lovingly handcrafted items and have them not hold up in the eyes of the recipient. You know, since there are people out there who still think that handmade = a popsicle ornament.

The value of time is underestimated. Lovingly baking Christmas cookies and sharing them with the one's you cherish could be gift enough for me this year.

But I won't look a gift horse in the mouth, say, if the gift horse is bringing me Season 1 of Glee on DVD....

recipe: cheesecake brownie

I had the best of intentions with these brownies. They were going to be a thank you gift to a sweet friend who watched Violet last weekend for us. 

But you know how it goes. As soon as I pulled these decedent ,chocolaty, creamy, cheesecakey, gooey pieces of heaven out of the oven, I just had to have a bite of brownie. or two. Okay, I ate the whole darn pan full over 3 day's time. I traded my friendship with my sweet friend for a brownie. And it was totally worth it! (she says dripping with sarcasm).

Now, don't you want to learn how to make this recipe? It is David Lebovitz's amazing recipe. Amazingly simple to make. Even more amazingly simple to consume!

Cheesecake Brownie
recipe from David Lebovitz
One 9-inch (23cm) square pan (I bake mine in 7x10in pan)
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. Preheat oven to 350 degrees (180C).

Melt the butter and chocolate in a large steel bowl over a pot of simmering water, stirring until smooth.

Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs. Sift in the flour, cocoa powder and salt, then the vanilla and chocolate chips.

 Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

Bake for 35min or until center feels just set (I bake mine at 175degreeC and it took exactly 20minutes. Be careful not to over-bake them)

I don't have a pretty all done picture with the brownies all cut up because I just couldn't wait to eat these lovlies!

Tell me, what is your favorite chocolaty treat? I want to try out some more recipes!

Stacie

dairy free apple cake

I've been missing in action for the past few days! Honestly, I have been feeling quite inspired creatively and have been spending all of my free time making things! Yet on Tuesday, I had to take a break from all of the creativity because Violet had a request... or rather a demand: cake. Literally, she woke up and started screaming "Cake! Cake! Cake!"

So, I found a lovely dairy free apple cake recipe. I did not take pictures, but that's okay! It was actually quite tasty! It did taste healthy, but healthy is good!

 source image

Here's the yummy recipe! Violet loved it and was so sad by the end of the week when the cake was gone! I did make a few modifications, like using whole wheat flower and olive oil (I was out of vegetable oil). 

recipe from food.com

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 3 apples - peeled, cored and sliced
• 2 teaspoons ground cinnamon
• 5 teaspoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes. 

recipe: absolute best chocolate cake on the planet, and you can quote me on that

This is the only photo I snapped of the BEST chocolate cake that I have ever made. Nathan had his 26th birthday last weekend, so I decided to make him a homemade cake. I must have lucked out, because I found this recipe really fast on the food network website. I made the actual cake from this recipe, and used the chocolate frosting from this recipe.

The recipe is as follows:

Cake:

• 1 3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup boiling water

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.


Frosting: (I left the coffee out, because the hubster is not a coffee fan)

• 6 ounces good semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Please believe me, this cake is so easy to make... and MOIST! Oh My Goodness!

Everyone loved it. Word got out about the cake, and neighbors started coming over for a slice....... okay, that last part did not happen. But even my Mother-in-Law liked it.

Can we all say WOW and YAY to in-laws liking their kid's cooking!?

-Stacie

my favorite go to dessert: fruit pie

 Growing up, my mother had this huge brown leather book filled with index cards, magazine clippings, and label wrappers which contained her go-to recipes, and one of them was the simplest, most delicious recipe for fruir cobbler/pie! It was my favorite! I remember itching to make this recipe all by myself when I was little! We always made it with peaches.... by the way, what is the difference between cobbler and pie anyways?

Best memory of this recipe: When I was 19, Nathan and I had just started dating. I wanted to impress him with my Martha Stewart Cooking skills, so I made THIS peach cobbler. Unfortunately, I used peaches that were not at all ripe, so it was a very crunchy cobbler and I could have died! I guess it did not bother him too much, because he proposed the next year and now me make this recipe together.

Here is the recipe on my chalkboard covered walls. Yum Yum!

In fact, this recipe is so simple, you can substitute other fruits! My 4th of July Blackberry Pie was adapted from this recipe. Here's how to make it:

the pictures below are of my blackberry pie, but you get the picture, right?

1. Get some fresh berries of your choice (at least 3 cups worth) Rinse them.

2. Put your pie crust (store bought works just fine) and press into a pie plate. Then, put your berries inside the pie plate.

3. Mix together your dry ingredients in a bow. The, add your lemon juice and mix together (Mixture will be slightly moist and lumpy). Pour this right on top of your pie.

4. Slice up your butter into little bits and scatter on top of the pie.

5. Yum! Here's what it looks like right before your top off the pie.

6. Cover your pie with crust. I decided to be decorative and mimic the berries with little pie crust dots (I used a bottle cap to cut them out).

7. Pop the pie in the oven for 30 minutes in a 400 degree oven. Cook until the berry juice starts to bubble.

8. Enjoy! So delicious!

Let me know if you try this recipe. What is so great about it is that no matter what fruit you choose, it is simple and DELICOUS! The fruit is truly the star!

-Stacie

are you ready for the best cake recipe ever?

 ****PLEASE NOTE: I CAN'T GET THE CAPS LOCK TO TURN OFF! I REALLY AM NOT TRYING TO SHOUT.****

 So I have a favorite cake recipe, and I have decided to share it with you today. I know, it is spring time. Everyone is looking to eat healthier, exercise, loose weight (myself included), but today I woke up thinking about my most favorite Caramel Cake. I got the recipe originally from Martha Stewart Living. You can view the original link here:

This cake is the sweetest, most delicious cake. My husband has made it for my birthday for the past 3 years. Trust me, even if you don't like caramel, YOU HAVE TO TRY IT!

Directions

1. Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.
2. Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.
3. In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.
4. Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.
5. Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.
6. Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.
7. Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

I hope that you bookmark this link and try it at least once. I was planning on posting a cute DIY today, but due to the rain, it might have to weight until this weekend...

Until Next Time!

happy π pi (3.14) day

 Happy π Day! 

My husband is a mathematician, so every year, March 14th (3.14= π) we try to enjoy a lovely piece of pie! Today we made a yummy Paula Deen Chocolate Chip Pie. It is pretty much a giant chocolate chip cookie with whipped cream. Sooooooooooo good. The recipe can be found here.

I really hope that you partake in this amazingly awesome celebration. When else can you bake in the name of a holiday?  It is almost as fun as national Bundt Cake Day on November 15th.