Tag: Sprinkles

Red Velvet Chocolate Chip Cookies

Another Valentine’s Day themed recipe! These red velvet cookies are amazing. They are soft and slightly chewy with the signature red velvet flavor.


Ingredients: Cookies

1/2 cup unsalted butter, cold

3/4 cup granulated sugar

2 large egg yolks

3 tablespoons full-fat sour cream

1 teaspoon vanilla extract

*red food coloring gel

1 and 1/2 cups all-purpose flour

2 tablespoons unsweetened natural cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Recipe: Cookies

Preheat the oven to 350F.

Cream together the butter and sugar until light and fluffy.

Beat in the egg yolks until smooth; add the sour cream, vanilla, and food coloring.

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

While mixing on low, gradually pour the dry mixture into the wet until smooth.

With a spoon, stir in the chocolate chips.

Bake for ten minutes.




White Chocolate Christmas Tree Cakes

I love these cakelets! Soft and fluffy cake delicately flavored with white chocolate coated in green candy melts and covered in sprinkles; the perfect amount of softness and crunch. These are the perfect Christmas Eve dessert!!


Ingredients: White Chocolate Cakes (adapted from here)

2 (4 oz.) white chocolate baking bars

2 and 1/4 cups all-purpose flour

2 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, cold and cubed

1  and 1/3 cups granulated sugar

4 large eggs, room temperature

1 and 1/2 teaspoons buttery vanilla bakery emulsion

1/2 cup + 2 tablespoons whole milk

1/2 cup + 2 tablespoons full-fat sour cream

Green Candy Melts


Recipe: White Chocolate Cakes

Preheat the oven for 350F. Grease a silicon Christmas tree pan with Bakers Joy.

Melt chopped chocolate in a double boiler and let cool for ten minutes.

Whisk together flour, baking powder, a baking soda and salt; set aside.

Cream butter and sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time, and buttery vanilla bakery emulsion, beating after each addition.

Stir together the milk and sour cream.

With mixer on low speed, alternately add flour mixture and sour cream/milk, mixing until just combined.

Gently mix in white chocolate.

Fill Christmas tree pans about 3/4 of the way through. You will need to do this twice.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Release cakes from molds after cooling and chill in fridge for at least 30 minutes before rolling in melted candy melts and decorating in sprinkles.






Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.


Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.



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.



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.



Brownie Sundae Cupcakes

These cupcakes are perfect and exactly like a brownie sundae. A brownie is baked in a cupcake tin, topped with super creamy vanilla buttercream, and drizzled with magic shell-like ganache. These cupcakes are perfect for any fun events or parties in the summer, or perfect for lying down and watching TV in your pajamas 🙂 Seriously, though, about the buttercream? Creamiest frosting ever!


Ingredients: Brownie Cupcakes

10 tablespoons unsalted butter

1 and 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/4 rounded teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1 teaspoon baking powder

1/2 cup all-purpose  flour

Super Creamy Frosting

1 and 1/2 sticks unsalted butter

2 and 3/4 cups powdered sugar

1 and 1/2 teaspoon vanilla extract

1/4 cup heavy cream

Magic Shell-Like Ganache

1 cup chocolate chips

1 and 1/2 tablespoons vegetable oil



12 Maraschino Cherries

Recipe: Cupcake

Preheat oven to 375F. Line one cupcake tin.

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 and let cool for 5 minutes until the batter is no longer hot. Beat in vanilla and eggs, with a hand mixer.

When the batter is shiny and well blended, add the flour and baking powder. The batter will be very thick. Spoon into cupcake liners.

Bake for 15-25 minutes or until a toothpick comes out clean.


Beat the butter until it’s very pale in color, slowly add in powdered sugar.

Beat in vanilla and heavy cream until smooth.


Melt ingredients over a pot of simmering water, stirring until smooth.

Remove from heat and let cool for about 15 minutes.

Drizzle over frosting.

Decorate with sprinkles and cherries 🙂


Enjoy and happy weekend!