Month: June, 2014

M&M Cupcakes

I wanted to make a fun cupcake, a cupcake perfect for a party (except not funfetti) so I decided to make M&M cupcakes. I chose to do a yellow cupcake base with mini m&ms throughout and frosting with a cup of crushed M&Ms inside it. The frosting is amazing, but it’s very thick, so very hard to pipe. These cupcakes are so yummy and perfect for all occasions. 😀


Ingredients: Cupcakes (adapted from here)

1/3 cup unsalted butter, softened

3/4 cup plus 2 tablespoons granulated sugar

1 egg, room temperature

3/4 teaspoon vanilla extract

1 and 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

1/4 cup mini M&Ms

M&M Frosting

1 and 1/2 sticks butter, room temperature

2 and 3/4 cups powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla

1 cup mini M&Ms, pulverized

1 and 1/2 tablespoons milk

Recipe: Cupcakes

Preheat oven to 350° and line a cupcake tin with liners.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full and top each with a teaspoon of M&M’s.

Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely

M&M Frosting

Beat butter until very light in color.

Slowly beat in powdered sugar and vanilla.

In a food processor, crush the 1 cup mini M&Ms until crushed. Mix M&Ms into frosting.

Beat in the milk.

Frost the cupcakes!



Raspberry Mousse Brownies

Another raspberry chocolate recipe! Yay! Imagine a rich, fudgy, dark chocolate brownie topped with light, fluffy raspberry mousse. These raspberry mousse brownies taste as great as they sound. Even though they consist of two parts, the hardest thing to do is pushing the raspberries through a sieve to get the seeds out. These brownies are so pretty anyone will love them. The coolest part is that the raspberry mousse darkens in color over the days, so if I took a picture now they would be dark, dark, pink.


Ingredients: Brownies (adapted from here)

10 tablespoons unsalted butter

1 cup granulated sugar

3/4 cup plus 2 tablespoons natural sweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

Raspberry Mousse (from here)

3 tablespoons lemon juice

1/4 ounce powdered gelatin

3 cups raspberries

1/2 cup plus 2 tablespoons granulated sugar

2 cups cold heavy cream

Recipe: Brownies

Preheat the oven to 325F. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you need to lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean.

Raspberry Mousse

Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.

In a blender or food processor, puree 3 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at the edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, about 20 minutes.

In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over brownies. Smooth top with an offset spatula.

Refrigerate until set, about 2 hours (or up to overnight).



Raspberry Chocolate Chip Cookies

I bet you’ve never had a raspberry chocolate chip cookie before. I also bet that it’s been your life’s dream to have a raspberry chocolate chip cookie, and here are the cookie’s to fulfill that dream. The raspberry flavor comes from freeze dried raspberries which have been crushed into dust and added to the cookie dough. If you want more raspberry flavor you could add raspberry extract, or leave out the chocolate chips. If you’re wondering why the dough isn’t pink, I was disappointed too 🙂


Ingredients: Cookies

2 sticks unsalted butter, softened

3/4  cup granulated sugar

1 and 1/4 cup brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup freeze dried raspberry powder*

1 and 1/4 cup milk chocolate chips

Recipe: Cookies

Preheat the oven to 375F and grease two cookie sheets.

Cream softened butter and both sugars until lightened in color and softened, about 3 minutes.

Beat in the eggs, one at a time. Mix in the vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and raspberry powder.

Gradually add the dry ingredients to the wet. When well combined, mix in the chocolate chips.

Use a medium cookie scoop to roll the dough into balls.

Bake for 10-12 minutes. Then let cool on a wire rack.

*Pulverize two 2 ounce bags of freeze dried raspberries in a food processor, and then scoop out 1/2 cup.



Chocolate Malt Cupcake

Ever had a chocolate malt? Well, I haven’t, but I’m pretty sure if I ever did these cupcakes would taste exactly like one. There’s malted milk powder in the cupcake and in the frosting. The chocolate malt frosting is creamy, dreamy, full of flavor and perfection to pipe. These cupcakes would be great for a party!


Ingredients: Chocolate Malt Cupcakes *makes 12 cupcakes (from here)

1 cup plus 2 tablespoons all-purpose flour

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup malted milk powder

1/2 cup vegetable oil

3 ounces whole eggs, mixed

1/2 cup sour cream

1/2 teaspoon vanilla

Malted Milk Buttercream (frosts 12 cupcakes)

1 cup unsalted butter, room temperature

1/4 cup malted milk powder

2 tablespoons natural unsweetened cocoa powder

2 cups powdered sugar, sifted

1/2 teaspoon vanilla

Recipe: Chocolate Malt Cupcakes

Preheat the oven to 350F and line a cupcake tin.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a small bowl, mix milk and malted milk powder.

Pour the milk/malt mixture into the dry batter and mix.

Beat in the vegetable oil and egg until combined.

Then mix in the sour cream and vanilla.

Fill cupcake liners 3/4 of the way. Bake for 15 minutes, or until a toothpick comes out clean.

Chocolate Malt Buttercream

Beat butter until light and fluffy, about 3-5 minutes.

While on medium high speed, mix in powdered sugar.

When combined, add in malted milk, cocoa powder, and vanilla.

Beat until fluffy.




Lemon Chocolate Chip Meltaway Cookies

These are practically the definition of a summer cookie. Small round lemon cookies dotted with chocolate chips and a double coat of powdered sugar. Yum. I guess they could be called a lot of things, snowball cookies, tea cakes, but I decided to call them meltaways. They do truly melt in your mouth. They’d go perfectly with a cup of tea 🙂


Ingredients: Cookies (adapted from here) *Makes 25-30 cookies

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup chocolate chips

Recipe: Cookies

Cream the butter and sugar until light and fluffy.

Mix in vanilla extract and lemon zest.

Mix in flour and salt.

Mix in chocolate chips.

Chill for 15 minutes, then roll into 1 inch balls and place on un-greased cookie sheets.

Bake for 10-12 minutes. While still warm, roll the cookies in powdered sugar. When cool, roll the cookies in powdered sugar again.



Cherry Chip Cake

Yum. Yup, that’s all I have to say about this cake. Not really. I could tell you how wonderful and fluffy the cake is, and how there are bright little bits of chopped maraschino cherries inside, and how I used cherry pastry filling between the layers  and, finally, I could describe the glorious fluffy pink frosting which melts in your mouth. Even though I tell you this all the time, I have to say it gain. Make this cake. Make it. Now. 😀


Ingredients: Cherry Chip Cake (from here, with slight adaptions)

3 and 1/3 cups pre-sifted cake flour

1 and 1/2 tablespoons baking powder

3/4 teaspoon salt

1 and 3/4 cups whole milk, at room temperature

6 ounces egg whites, at room temperature

3 tablespoons cherry juice/syrup (from the jar of maraschino cherries)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1/4 teaspoon cherry extract, *optional

2 and 1/4 cups sugar

1 and 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

3/4 cup finely chopped maraschino cherries

Cherry Pastry Filling

7 Minute Frosting (from here)

5 tablespoons water

1/4 teaspoon cream of tartar

1 and 1/3 cups sugar

2 large eggs whites. room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla

Pink food coloring, optional*

Recipe: Cherry Chip Cake

Preheat the oven to 350°F and center the oven rack. Grease, line with parchment and flour three round 8-inch pans.

Sift the flour, baking powder and salt into a medium-sized bowl.

Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry extract (if using) in a medium bowl or large glass measuring cup.

In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries.

Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch.

Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up.

Cherry Pastry Filling

Fill inbetween the cake layers.

7 Minute Frosting

Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet

Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla and food coloring. Beat on high speed for two to three more minutes to cool.



Banana Split Cookies

Since it’s now June and I consider it “officially” summer, ice cream was on my mind. More specifically, banana splits. So I decided to make a cookie version of a banana split. Best. Idea. Ever. These cookies are marvelous. There’s banana in place of half the butter (feel free to consider them healthy 🙂 ), chopped maraschino cherries, and lots of sprinkles. Perfection! Also, these cookies brown fast on the bottom, that doesn’t mean they’re burned, just very brown.


Ingredients: Banana Split Cookies

1/2 cup butter, softened

1/2 cup mashed banana

3/4 cup brown sugar

3/4 cup white sugar

1 large egg, room temperature

1 and 1/2 teaspoons vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons cornstarch

3/4 cup semi-sweet chocolate chips

1/4 cup rainbow sprinkles

1/4 cup chopped maraschino cherries

Recipe: Banana Split Cookies

Preheat the oven to 350F. Grease two cookie pans.

Cream butter, banana, and both sugars until fluffy.

Beat in the egg and vanilla.

In a separate bowl, mix the flour, salt, baking powder, baking soda, and cornstarch together.

Pour the dry batter into the wet batter, and mix on medium-high speed until combined.

Mix in the chocolate chips, sprinkles, and maraschino cherries.

Place about two tablespoons of cookie dough for each cookie on the trays.

Bake for about 8 minutes.



S’mores Bars

These might be the best things I’ve ever had. They literally taste like a s’more in bar form. You start with an amazing thick graham cracker crust, which you top with a mixture of soft chocolate ganache and mini marshmallows, then you pour more mini marshmallows on top and toast the bars under the broiler. You have to leave the bars in the fridge so the ganache will set, but trust me, it’s worth it. My inspiration is from here, but I used a different crust, pan size, different amount of marshmallows, etc.


Ingredients: Graham Cracker Crust

1 and 1/2 cups finely crushed graham crackers (10-12 whole graham crackers crushed then measured)

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Soft Chocolate Ganache (from here)

16 ounces semi-sweet chocolate

1 cup whole milk

10 ounce bag mini marshmallows (separated)

Recipe: Graham Cracker Crust

Blend all ingredients in a food processor until they’re the texture of coarse cornmeal.

Press into 8×8 pan and refrigerate for one hour.

Preheat oven to 375F and bake for 11-15 minutes.

Soft Chocolate Ganache

Melt chocolate with milk in a pan over medium low heat and whisk to combine.

Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).

Mix in 1 and 1/2 cups of the marshmallows and pour on top of the crust.

Pour the remaining marshmallows on the ganache and put under the broiler for a minutes or two, to toast the marshmallows.

Refrigerate for at least 2-3 hours, or overnight.




Confetti Angel Food Cupcakes

These angel food cupcakes are super fluffy, light, and fluffy, but speckled with bright sprinkles. The frosting is a stabilized whipped cream, stabilized so it will hold up at room temperature, or on a hot summer day. These are the perfect cupcakes when you don’t want something too dense and they’re super fun and pretty.


Ingredients: Cupcakes (from here) baking bites

3/4 cup egg whites (about 5-6)

3/4 cup superfine sugar, divided

1/2 cup sifted cake flour

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 and 1/4 teaspoon vanilla extract

1 tablespoon sprinkles

Stabilized Whipped Cream (from here)

1 teaspoon unflavored gelatin powder

4 tablespoons cold water

2 cups heavy whipping cream

4 tablespoons confectioners sugar

1 teaspoon vanilla

Recipe: Cupcakes

Preheat oven to 325F and line a cupcake tin.

In a small bowl, whisk together half the sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites. Fold in the sprinkles, gently.

Fill cupcake tins about 3/4 of the way with batter. Bake for 25-30 minutes.

Whipped Cream

Sprinkle gelatin over cold water in small bowl to soften.

Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.

Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it’s done.