Heavenly Homemade Chocolate Cupcakes

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These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you’ll ever enjoy!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Your quest can finally be over. You have found it. The be all, end all, of cupcakes. Never again will you need to search for a chocolate cupcake recipe, only to be sorely disappointed by the results. The days of resorting to a boxed mix are in the past forevermore.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

When I say these are the best damn cupcakes you will ever enjoy, I’m not kidding. My husband, who doesn’t like sweets all that much, can’t get enough. My kids, who ask for anything but cake on their birthdays (so strange, I know), think these are the best things that have ever come out of my oven.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Think about all the wonderful things you’d want in a chocolate cupcake. Moist? Most certainly. Taste? There’s cocoa, coffee, and sugar in these bad boys. What else could you ask for?  Rise and volume? Yes, and I believe this has to do not only with the mixing directions but also the baking process. There is no other way to describe them than heavenly.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

As much as I’d like to showcase this cupcake, I’ll tease you for a mere moment with my perfect buttercream frosting. I could stare for hours at those luscious swirls!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Just look at all of those lovely little air bubble pockets. Those are what give this cupcake that soft, pillowy, fluffy texture, while at the same time the top leads to the slightest bit of sweet crunch on top. You’re totally starting to salivate, aren’t you?  I just know it!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

5.0 from 2 reviews
Heavenly Homemade Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!
Author:
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
  • 1/2 cup hot coffee (or 1/2 cup boiling water + 1 pack starbucks via instant coffee)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 425º F.
  2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  3. Combine hot coffee and cocoa powder. Mix well to dissolve and set aside.
  4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt with paddle attachment.
  5. In a separate bowl, combine milk, oil, egg, and vanilla. Mix well to combine.
  6. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
  7. Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.
  8. Distribute batter evenly to the 12 muffin cups. Batter will be very wet.
  9. Bake in preheated 425 degree F oven for 5 minutes, then reduce heat to 325 F without opening the oven door. Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the middle comes out clean.
  10. Remove from the oven and transfer cupcakes to a cooking rack as soon as they're cool enough to be touched.
  11. Prepare buttercream frosting according to instructions or your other favorite frosting... or just devour it plain!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!
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Upside Down Cranberry Coffee Cake

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Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed BUNN coffeemaker coffee for the perfect breakfast this holiday season.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

I went a little crazy with the photos in this post. Why, you ask? Well, because I just got a brand new coffee maker!  And its not just any coffee maker, its the BUNN HB Coffeemaker!  There was nothing wrong with my last coffee maker. That is, actually, I didn’t think there was anything wrong with it until I drank my first cup of freshly brewed coffee that my new BUNN made. What a difference!

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

You see, this BUNN HB Coffeemaker lets you find your inner barista and creates a perfect, smooth tasting cup of coffee.  The BUNN HB Coffeemaker brews to professional standards every single time. I wanted to understand why this coffee maker is so unique so I went to the website which explains why the BUNN HB Coffeemaker is not your typical coffeemaker.

Most typical drip coffeemakers heat the water at an inconsistent temperature and then slowly “burp” or “spit” the water over the grounds. The result is often bitter tasting coffee.

What makes this 10-cup programmable coffeemaker unique is the professional grade Heat & Release Technology™ in the brewer uses a digital thermometer to precisely measure water temperature to the ideal brewing temperature (between 197.6º F and 204.8º F). Only once the water has reached the ideal temperature is it then released over the grounds. The commercial style, lime-tolerant 6-stream sprayhead is designed to shower the grounds for maximum turbulence- the effective interaction of hot water and coffee grounds. The coffeemaker maintains the ideal contact time between the water and coffee grounds for proper extraction.

It’s unique brewing process has qualified it to meet the Specialty Coffee Association of America’s (SCAA) professional standards and only 10 coffeemakers have received this distinction. The BUNN Coffeemaker has beautiful design features including curved lines, a free hanging funnel, and stainless steel accents for a modern aesthetic.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

So, basically, you get to bring professional brewed coffee right to your kitchen with BUNN because it effortlessly creates a perfect cup of coffee just like your favorites brewed your local coffeehouse, restaurant or café.

I was so excited about getting my new coffee maker that I wanted to make a sweet treat to go with it and my husband suggested coffee cake. Normally, his suggestions can be pretty far out there, but sometimes he picks a real winner. Yes – coffee cake. Why didn’t I think of that? Of course, I had to put my own spin on it plus I had to use up the extra cranberries in my refrigerator, so that’s how we ended up with Upside Down Cranberry Coffee Cake.

I couldn’t wait to try my first cup of coffee brewed in my new BUNN Coffeemaker. I had already had my first cup of coffee from the old coffeemaker at 3:30am this morning (don’t ask – long story) so I was able to compare apples to apples. Or, I suppose I could say coffee to coffee.  I used the same exact kind of coffee and drank it the same way – with a splash of half and half. WOW – what a difference. I kid you not, the difference in temperature, quality and taste was incredibly noticable. Even my husband, who normally can’t even tell if we’re eating chicken or beef for dinner, was able to notice that the coffee brewed in our new BUNN was remarkably better.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Can you imagine how good this would be on Thanksgiving morning? Or on Christmas morning? Or on Sunday morning? Or right now?

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

And you simply can’t have coffee cake without an excellent cup of coffee, right? Right.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Treat yourself or someone you really care about to a new BUNN HB Coffeemaker. You can order one at Williams Sonoma. While you’re doing a little online shopping at one of my favorite stores, keep in mind that I love to cook (hint hint).

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Upside Down Cranberry Coffee Cake
 
Prep time
Cook time
Total time
 
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
Topping:
  • 2/3 cup packed brown sugar
  • 1/2 cup (1 cube) butter
  • 2 cups (about 8 ounces) fresh cranberries
  • 3/4 cup chopped pecans
  • 1 tablespoon orange zest
Cake:
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, dried cranberries, orange zest, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then add cranberries, pecans, and orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
  3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
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20 of my Favorite Holiday Recipes

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‘Tis the season when all friends and family come together to celebrate the holidays and there’s no better way than with 20 of My Favorite Holiday Recipes.

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

The holidays are a time for catching up with loved ones, sledding, wrapping gifts, making crafts, and spending an obscene amount of time in the kitchen. I actually prefer to cook most during the summer when the fresh produce is abundant, but there’s something magical about warming the kitchen with your oven and seeing a poof of flour fly through the air as you attempt to make that fifth batch of cookies. We through all of our healthy judgement out the window, knowing we can once again redeem ourselves at the gym in January. Oh, how I loathe how crowded the gym gets in January. I’ve actually been really good these past few months with my sugar intake, but I’m about to totally let loose and enjoy myself all the way through January 1st like I do every year at this time. I think you should too!

German Chocolate Cake Cookies

German Chocolate Cake Cookies

Tangerine Glazed Ham

Tangerine Glazed Ham

Cream Cheese Cookies

Cream Cheese Cookies

Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Whipped Ricotta Spread

Whipped Ricotta Spread

1-Hour Dinner Rolls

1-Hour Dinner Rolls

Chocolate Peppermint Cheese with Chocolate Ganache

Chocolate Peppermint Cheese with Chocolate Ganache

Hot Chocolate Cookies

Hot Chocolate Cookies

Crockpot Candy

Crockpot Candy

Five Minute Fudge

Five Minute Fudge

Italian Ricotta Cookies

Italian Ricotta Cookies

Red Velvet Peppermint Thumbprint Cookies

Red Velvet Peppermint Thumbprint Cookies

Country Cinnamon Apple Dumplings

Country Cinnamon Apple Dumplings

Toffee Almond Snowballs

Toffee Almond Snowballs

Asiago Cheese Ball

Asiago Cheese Ball

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Pumpkin Turtle Cheesecake

Pumpkin Turtle Cheesecake

Cranberry Cream Cheese Pound Cake

Cranberry Cream Cheese Pound Cake

Best Sugar Cookies

Best Sugar Cookies

Eggnog Sugar Cookie Bars

Eggnog Sugar Cookie Bars

Chocolate Covered Mint Patties

Chocolate Covered Mint Patties

 

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

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Layered Pumpkin Cake

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The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

So… I may have gone a little overboard with the pictures on this recipe. I don’t make cakes that often, so when I do I guess I go a little snap happy with my camera. This recipe, in its entirety, was provided by my incredibly talented friend, Mindy, of Decadent Creations. She sells this cake during the fall at the Farmers Markets and its oh-so-amazing.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The cake is the most moist and forgiving pumpkin cake. She tells us to use bread flour in the recipe. I asked her why and she said it holds up best to the moisture from the pumpkin. This cake recipe would be perfect for muffins too. When it really comes down to it, there isn’t much difference between a really good muffin and a cupcake, don’tcha think?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The final cooked cake was so easy to work with. I used a large serrated edge knife to cut each layer in half creating four thin layers. I love thin multi-layered cakes because they’re not only pretty, but you’re guaranteed to get cake, ganache, and frosting in each bite when its prepared like this. I’m the kind of eater that has to have a bit of everything on my fork with every bite, so this makes me extremely happy.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

The ganache spreads beautifully when its just the right temperature. You want it to be smooth enough to spread but not so hot that it sinks into or off of the cake. The buttercream is incredibly light and fluffy and smooths out perfectly over each ganache and cake layer.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I decided to put a thin layer of frosting on the outside to give it a nice crumb coat. The beauty of buttercream is that there is so much darn butter in it, that when you refrigerate it, everything gets rock hard. Then, when I was ready to spread the final layer of buttercream on the cake, I just allowed the extra frosting to sit out at room temperature until it was spreadable before removing the cake from the oven.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Aren’t those little marzipan pumpkins the cutest! They only took me a few minutes to make and made the final cake so darn purdy!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

If you ask me, a good cream cheese frosting can’t be beat. This buttercream, especially with the hazelnut butter added for texture and taste, are an incredible addition to this cake.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Another shot of the little pumpkins below simply because I love them.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

I brought this monster cake into work. One of the ways my co-workers described it was “I thought it was going to be really sweet but all the layers really balanced all the flavors and sweetness out.”  I couldn’t agree more, Scott!  See, when you add booze to chocolate, it reduces the sweetness just the right amount.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Don’t let all the steps to the recipe fool you. This cake really is super easy to make.  The buttercream may seem intimidating, but as long as you have a thermometer to get the melted sugar to the right temperature, its actually tons of fun to watch it to come together. Chocolate ganache only takes a few minutes to make. The smiles you will get from the people who enjoy this cake will make it all worth it.

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Sheesh, how many pictures did I take?

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

There we go. Last picture!  Now, what are you waiting for?  Go make the cake!!!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

Layered Pumpkin Cake
 
Prep time
Cook time
Total time
 
The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!
Author:
Recipe type: dessert
Yields: 16 servings
Ingredients
cake:
  • 4 eggs
  • one 15 oz. Can pumpkin puree
  • 1 cup vegetable oil
  • 2 cups bread flour
  • 1 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves, ground
  • 1 pinch nutmeg
hazelnut buttercream:
drunken ganache:
  • 1/2 cup heavy cream
  • 8 oz. Dark chocolate, chopped or chips
  • 2 tablespoons corn syrup
  • pinch salt
  • 3 Tablespoons good rum (we prefer Myer's Dark)
  • 1 teaspoon cinnamon
marzipan pumpkins:
  • 5 ounces marzipan
  • 2-4 drops yellow food coloring
  • 2-4 drops red food coloring
  • 7 whole cloves
Instructions
To make the cake batter:
  1. Combine all dry ingredients (flour, sugar, baking soda & powder, salt, and spices) in a stand mixer with a paddle attachment on speed 1.
  2. Add all remaining ingredients and mix until combines, scraping the bowl to ensure a homogeneous mixture.
  3. Divide the batter evenly between two 9 inch pans lined with pan spray and parchment. Bake 28-35 minutes at 350F. The cakes are done when a toothpick comes out cleanly when poked in the center of the cake. Allow time to fully cool on a cooling rack.
To make the frosting:
  1. Follow directions for my Perfect Buttercream frosting. Once done, fold in hazelnut butter.
To make the ganache:
  1. Cald the cream in a small saucepan or microwave. Pour over combined chocolate and corn syrup, stir with a whisk until smooth and homogeneous. Stir in rum and cinnamon, allow the mixture to set in a shallow pan or plate at room temperature before using (at least 30 minutes). If the mixture sets to a point where it's no longer spreadable, simply microwave it and stir it for very small intervals (5 seconds at time in the microwave).
Assemble the cake:
  1. Cut each round into two thin layers, if desired. Divide the rum ganache in three portions and spread evenly to the tops of three of the four layers of cake. Plop about 3/4 cup of the hazelnut frosting on top of each spread ganache layer, and spread evenly as well. Stack all four layers of the cake, the one that has no ganache or hazelnut frosting will be the top layer. Spread the remaining hazelnut frosting over the top and sides of the cake. If desired, you can do a very thin layer of frosting, then refrigerate, then add remaining frosting to avoid crumbs in your top layer. !To make the marzipan pumpkins:
  2. Add the food coloring to the marzipan and mix well with hands like it was play dough until all of the color is even. Divide the dough into 9 equal sized portions. Use hands to roll each portion into a ball and then use butter knife to indent grooves down the side to make it look like a pumpkin. Insert a whole clove into the top for the stem. Top cake with marzipan pumpkins.

Layered Pumpkin Cake | Self Proclaimed Foodie
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Perfect Buttercream Frosting

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Next time you bake a cake or make cupcakes, you’ll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ll admit. I had never made a traditional buttercream frosting before. That’s kinda crazy considering who I’m friends with.  Give me a moment to brag about my two buttercream queen friends as I am super duper proud of them. First of all, we have Mindy Simmons who is not only the owner and operator of my favorite Farmers Market bakery Decadent Creations, but she’s also a Chopped champion. That’s right. She was selected to compete on Chopped and she won!  She’s also the person who provided the recipe for this buttercream.  The other lady I’m super proud and privileged to know is the one and only Liz Marek of Artisan Cake Company and the Sugar Geek show.  Liz and I met at a Portland wedding event when we both used to do weddings (I as a photographer and she as a cake maker). She is by far the most talented cake artist I have ever seen and she has made a living out of traveling the world to teach and compete. Ugh – I’m in awe of their talent!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve always been a cream cheese frosting kind of girl and I probably always will be. However, when you consider this perfect, smooth, rich, creamy, heavenly buttercream frosting and how incredibly easy it is to decorate, I might be willing to add in a second favorite.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve talked before about my fear of boiling sugar. I’ve since gotten over that fear because I’ve found making homemade marshmallows is worth it, and am so proud that I’m not longer afraid to face boiling sugar because that’s how you make this buttercream. If you follow the directions exactly, you’ll watch magic happen right before your eyes. To think, whisking in melted sugar at the exact right temperature into whipped egg whites and then adding an obscene amount of butter yields absolute perfection – its like a chemistry class right in your kitchen!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Watch me make this amazing recipe in the video below!

Be sure to check out my layered pumpkin cake where I fold hazelnut butter into this amazing buttercream frosting!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 3 reviews
Perfect Buttercream Frosting
 
Prep time
Cook time
Total time
 
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
Author:
Recipe type: dessert
Yields: 4 cups
Ingredients
  • 1 1/4 cups granulated sugar
  • 2 tablespoons corn syrup
  • 5 (I used 185g) egg whites
  • 1 lb unsalted butter, softened
  • 1 teaspoon vanilla extract
Instructions
  1. Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage of 235 F using a candy thermometer, use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
  2. Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
  3. Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
  4. Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
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Apple Upside Down Cake

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Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Upside down cake is one of my favorite desserts. Why should pineapple claim all the glory when you can turn just about any fruit into an upside down cake. Banana? Sure. Pumpkin? Why not. Apple?  Most certainly.

A good upside down cake made from scratch starts with butter, a lot of butter, and sugar. I prefer to use brown sugar because it just tastes so darn delicious. The reason I say you can make any kind of upside down cake that your heart desires is because with just a few tricks, you can alter this recipe to incorporate any fruit you’d like. The only question you need to answer is if that particular fruit goes well with buttery sugar. I would imagine the answer would be yes 99% of the time.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

The only other needed tweaks to change this recipe up for other fruits would obviously be to swap out the gorgeous apples on the bottom with your fruit of choice but also to replace the apple sauce in the batter with some kind of puree or mash of your preferred fruit in the batter. But wait a minute… why am I telling you how to make this recipe with fruit other than apple? There are very few fruits that can compare to apple when baked into a sweet dessert, especially right at the start of fall.

 

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

To me, the fall season is all about heading back to school, the leaves changing color, cool nights and shorter days, football and soccer, the start of the holiday season, and APPLES. I would almost argue that the start of fall is my most favorite time of year, but the start of every season evokes a different kind of nostalgic feeling in me so I might change my tune at the beginning of, say, spring!  But for now, I’m going to stick with fall being my most favorite.

You can use any apple you prefer, but when baking, and especially when baking with copious amounts of sugar, I prefer the tried and true extra tart Granny Smith apple. Their texture always holds up well to baking and the flavor can’t be beat. You will love this upside down cake because it is not only insanely tasty but it really does represent everything you love about the fall season!

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

GET THE RECIPE HERE

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.
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The Best Recipes of Summer

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Soon, we will be spending hours in the kitchen cooking recipes for the months of holidays, but its not too late to still enjoy The Best Recipes of Summer!
Soon, we will be spending hours in the kitchen cooking recipes for the months of holidays, but its not too late to still enjoy The Best Recipes of Summer!

Summer is a funny time for me. I absolutely love the abundance of fresh produce. One of my most favorite activities in the world is strolling through the farmers market.  Just yesterday I must have spent over $200 just on produce! But, as much as I love those summer flavors, I usually want to be out playing in the sunshine rather than cooking.  Its sort of a catch 22.  My most favorite time to cook is the fall because the days start to get shorter and cooler, the kids are busy with school and soccer, and there’s nothing like a good holiday to motivate you in the kitchen. Well, your kids might be back in school already, but summer ain’t over yet, so take advantage of the abundance of glorious summer produce and make these recipes!

Soon, we will be spending hours in the kitchen cooking recipes for the months of holidays, but its not too late to still enjoy The Best Recipes of Summer!

Lemon Lime Layer Cake – A Dash of Sanity

Lemon Lime Layer Cake {A Dash of Sanity}

 

Boston Cream Pie Ice Box Cake – Dinners, Dishes, and Desserts

Boston Cream Pie Ice Box Cake - all the flavors of the infamous Boston Cream Pie in a quick and easy ice box cake. Great for those hot days when you don't want to turn on the oven, or when you just don't want to do all the work!

 

Summer Corn Chowder – Culinary Ginger

Summer Corn Chowder {Culinary Ginger}

 

Strawberry Cheesecake Dream Bars – 365 Days of Baking

Strawberry Cheesecake Dream Bars {365 Days of Baking}

 

Grilled Chicken Berry Salad – Big Bears Wife

Grilled Chicken Berry Salad {Big Bears Wife}

 

Old Fashioned Peach Cobbler – Let’s Dish

Old Fashion Peach Cobbler {Let's Dish}

 

Mini S’mores Brownie Bites – White Lights on Wednesday

Mini S'more Brownie Bites {White Lights on Wednesday}

 

Strawberry Pie Dessert – That Skinny Chick Can Bake

Strawberry Pie Dessert {That Skinny Chick Can Bake}

 

Mixed Berry Cheesecake Pizza – My Suburban Kitchen

Mixed Berry Cheesecake Pizza {My Suburban Kitchen}

 

Sausage & Potato Summer Vegetable Skillet – Wishes and Dishes

Sausage and Potato Summer Vegetable Skillet {Wishes & Dishes}

 

Blueberry Cobbler – Kleinworth & Co

Blueberry Cobbler {Kleinworth & Co}

 

Skinny Bruschetta Chicken – The Domestic Superhero

Skinny Bruschetta Chicken {The Domestic Superhero}

 

Carrot Cake – Mom on Timeout

Carrot Cake {Mom on Timeout}

 

Grilled Stuffed Peppers – Fake Ginger

Grilled Stuffed Peppers {Fake Ginger}

 

Southwestern Steak Salad with Jalapeno Ranch Dressing – Wine & Glue

Southwestern Steak Salad with Jalapeno Ranch Dressing {Wine & Glue}

 

Granny’s Monkey Bread – Self Proclaimed Foodie

Grandma's Monkey Bread {Self Proclaimed Foodie}

 

Strawberry Yogurt Popsicles – Love Bakes Good Cakes

Strawberry Yogurt Popsicles {Love Bakes Good Cakes}

 

Grilled Mango Curry Chicken Skewers – Cooking and Beer

Grilled Mango Curry Chicken Skewers {Cooking and Beer}

 

Grilled Chicken Burrito Bowl – Yummy Healthy Easy

Grilled Chicken Burrito Bowl {Yummy Healthy Easy}

 

Zucchini Noodle Greek Salad – Cupcakes & Kale Chips

Zucchini Noodle Greek Salad {Cupcakes & Kale Chips}

 

Mojito Poke Cake – Lemons for Lulu

Mojito Poke Cake {Lemons for Lulu}

Caprese Chicken – Dinner at the Zoo

Chicken Caprese {Dinner at the Zoo}

 

Angel Food Cupcakes with Strawberry Whipped Topping – The Love Nerds

Angel Food Cupcakes with Strawberry Whipped Topping {The Love Nerds}

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More Than 25 No Bake Desserts

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Summer is here! Keep that kitchen cool and indulge in the sweeter side of life while you make More Than 25 No Bake Desserts!
Summer is here! Keep that kitchen cool and indulge in the sweeter side of life while you make More Than 25 No Bake Desserts!

Its officially summer time. That means that most of us are not going to want to turn the oven on, no matter what. Can we use the grill on the back porch? You bet. Can we make lots of delicious side dishes like potato salad and healthy green salads with a fresh homemade vinaigrette? Of course. But what about dessert? We all love our cakes and cobblers and cheesecakes, but they require the oven which means that our kitchens heat up when we don’t want them to. Never fail – no bake desserts are here to save summer!  No bake desserts include anything from ice creams to “fake” cheesecakes (i.e. no egg which means no oven). These heavenly treats are cool, creamy, delicious, and perfect for June, July, and August. Don’t spend the summer wasting your calories on store bought treats. Enjoy your own no bake desserts!

Key Lime Pie Shooters

Key Lime Pie Shooters by Domestic Superhero

No Bake Funfetti Cheesecakes

No Bake Funfetti Cheesecakes by Wine and Glue

Frozen Lemonade Pie by Love Bakes Good Cakes

Frozen Lemonade Pie by Love Bakes Good Cakes

No Bake Peanut Butter Cheesecake by Dinners, Dishes, and Desserts

No Bake Peanut Butter Cheesecake by Dinners, Dishes, and Desserts

No Bake Lemon Ladyfinger Cheesecake by Self Proclaimed Foodie

No Bake Lemon Ladyfinger Cheesecake by Self Proclaimed Foodie

Lemon Panna Cotta with Raspberry Sauce by Culinary Ginger

Lemon Panna Cotta with Raspberry Sauce by Culinary Ginger

No-Bake Mile High Banana Split Pie by Lets Dish

No-Bake Mile High Banana Split Pie by Lets Dish

Chocolate Marshmallow Meltaways by White Lights on Wednesday

Chocolate Marshmallow Meltaways by White Lights on Wednesday

Cake Batter Oreo Cheesecake Dessert by Kleinworth & Co.

Cake Batter Oreo Cheesecake Dessert by Kleinworth & Co.

No-Bake Cookies and Cream Swiss Roll Cake by Belly Full

No-Bake Cookies and Cream Swiss Roll Cake by Belly Full

Lemon Fluff Dessert by Mandy's Recipe Box

Lemon Fluff Dessert by Mandy’s Recipe Box

Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake

Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake

No Bake Tutle Cheesecake Dip by A Dash of Sanity

No Bake Turtle Cheesecake Dip by A Dash of Sanity

No Bake Reese Peanut Butter Chocolate Banana Cream Pie by The Recipe Rebel

No Bake Reese Peanut Butter Chocolate Banana Cream Pie by The Recipe Rebel

Cotton Candy Oreo Truffles by Wishes and Dishes

Cotton Candy Oreo Truffles by Wishes and Dishes

Key Lime Pie Trifle by Lemons For Lulu

Key Lime Pie Trifle by Lemons For Lulu

Frozen Strawberry Yogurt Pie by The Love Nerds

Frozen Strawberry Yogurt Pie by The Love Nerds

Lemon Cheesecake by 365 Days of Baking and More

Lemon Cheesecake by 365 Days of Baking and More

Pink Lemonade Ice Cream Pie by Cravings of a Lunatic

Pink Lemonade Ice Cream Pie by Cravings of a Lunatic

No Bake Granola Bars by Eazy Peazy Mealz

No Bake Granola Bars by Eazy Peazy Mealz

Chocolate Eclair Dessert by Big Bear's Wife

Chocolate Eclair Dessert by Big Bear’s Wife

Ice Cream Pizza by My Suburban Kitchen

Ice Cream Pizza by My Suburban Kitchen

Cookies & Cream Meltaways by Lemon Tree Dwelling

Cookies & Cream Meltaways by Lemon Tree Dwelling

No-Bake Cheesecake Parfaits by Yumy Healthy Easy

No-Bake Cheesecake Parfaits by Yummy Healthy Easy

Homemade No-Churn Funfetti Ice Cream Cake by Cupcakes and Kale Chips

Homemade No-Churn Funfetti Ice Cream Cake by Cupcakes and Kale Chips

No-Bake Blueberry Chocolate Tart by Cooking and Beer

No-Bake Blueberry Chocolate Tart by Cooking and Beer

S'mores Fluff by Fake Ginger

S’mores Fluff by Fake Ginger

Summer is here! Keep that kitchen cool and indulge in the sweeter side of life while you make More Than 25 No Bake Desserts!

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Strawberry Shortcake Poke Cake

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Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly STRAWBERRY SHORTCAKE POKE CAKE.

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

I got my first half flat of Oregon grown, red-all-the-way-through, undeniably red, fresh and delicious strawberries last weekend at the farmer’s market. I wanted to get Hood Strawberries (aka the sweetest and most incredible strawberry known to man) but they were a wee bit too small, so I went with this variety. I made a couple recipes, but my two little strawberry monsters devoured the rest and my kitchen was sans strawberries until today when I bought more at today’s farmer’s market. And guess what – the Hoods were WAY bigger this week and I got an entire flat this time. Needless to say you will be strawberried-out if you follow my blog by this time next month. Fair warning.

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

You know what a poke cake is, right? I didn’t know up until a few years ago and I’m just now jumping on the band wagon. I’m fashionably late to the poke cake trend, but I intend on not only saturating my blog with strawberry recipes, but poke cakes galore, so prepare yourself!  If you don’t know what a poke cake is, well, its just a cake that you poke holes in. Then, you find some sort of fabulous liquid to fill said holes. BAM!  Poke cake.Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

Strawberry shortcake is quite possibly my most favorite dessert in the world, and this version may have just topped the charts. It tastes very similar to the classic, but its different. The sweetened condensed milk adds just the right amount of creamy sweetness.

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

When you pour that perfect mixture over your hot cake, you may need to continue poking it to get all that goodness to soak in. Don’t feel like you’re destroying anything by poking a gazillion holes. No. You are making it oh-so-much better.

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

Take a mental picture of what the cake looks like before and after you refrigerate it. You’ll see how much of the liquid soaks in. So good.

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

Can you see how moist the cake is now?

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

Isn’t it just the prettiest darn dessert ever? It simply screams summer. Enjoy!

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawber

Strawberry Shortcake Poke Cake
 
Prep time
Cook time
Total time
 
Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawberry Shortcake Poke Cake.
Author:
Recipe type: dessert
Yields: 9 servings
Ingredients
  • 1 vanilla cake mix (sized for an 8x8 pan - I use Trader Joe's)
  • ingredients required to make cake (eggs, butter, milk for the one I used)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 pint fresh strawberries, stems removed
  • whipped cream (for serving)
Instructions
  1. Bake cake according to box instructions.
  2. While cake is baking, mash strawberries in a bowl with a fork, masher, or pastry blender. The smaller you make the chunks, the more they will soak into the cake. Mix mashed strawberries with entire can of sweetened condensed milk. Stir to combine.
  3. When cake is done baking, use chop sticks or a thin spoon handle to poke holes all over the top. While the cake is still hot, pour the sweet strawberry mixture over the top and continue to poke holes as necessary to get as much of the liquid as possible into the cake.
  4. Allow cake to cool completely in the refrigerator, at least 2 hours.
  5. Top with fresh whipped cream and additional strawberries.
Notes
If using a larger cake mix, you should plan on doubling the strawberry and sweetened condensed milk mixture.

 

Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawberry Shortcake Poke Cake.
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10 Mouthwatering Citrus Recipes

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‘Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

As you might know, I live in Portland, and I’m pretty sure that after this last rainy season I have seasonal mood disorder. If you don’t know what that is, you probably live in Southern California. We recently had our first few days of bright warm weather and my positive mood shot through the roof. That was the positive confirmation that I needed to know that the dark grey, low, wet Portland winter skies were giving me the blues. But there’s something else that depresses me during the winter months – the lack of incredible local produce!  The Pacific Northwest produces some of the finest crops in the world, but the down side is that our growing season doesn’t last all year long. One of the things that gets me through these tough months is citrus. That’s right. To me, citrus represents the end of the holidays and the beginning of warm dry weather that has yet to come.  I’m not shy of citrus recipes either. I’ve made everything from baked grapefruit, to grapefruit mimosas, to a grapefruit tequila slammer, to a healthy pomegranate orange arugula spinach salad and pomegranate orange muffins. That’s not even counting all the lemon and lime recipes that I’ve made! So if you’re getting over the winter blues like I am, hopefully these recipes will help tide you over until we are surrounded by berries and sunshine!

10 Mouthwatering Citrus RecipesBlood Orange Cupcakes

10 Mouthwatering Citrus RecipesBlueberry Lemon Cake

10 Mouthwatering Citrus RecipesCoconut Lemon Pecan Pull Apart Bread

10 Mouthwatering Citrus RecipesCranberry Orange Punch

10 Mouthwatering Citrus RecipesLemon Cheesecake

10 Mouthwatering Citrus RecipesLemon Yogurt Poppy Seed Bread

10 Mouthwatering Citrus RecipesLime Crinkle Cookies

10 Mouthwatering Citrus RecipesCitrus Sangria (Non-Alcoholic)

10 Mouthwatering Citrus RecipesLime Yogurt Cake

10 Mouthwatering Citrus Recipes Rainbow Fruit Salad with Honey Citrus Dressing

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