Sweet Saturday: Chocolate Espresso Fudge Cookies

Hello, my sweet friends! I hope your weekend is going marvelously. :o)

I've made more cookies in the last year than ever before, largely due to the small baking time slots available. I do love cookies and the endless flavor possibilities, but I long to make a beautiful layer cake... smoothing the icing with the fancy angled and straight spatulas my mom gave me for my birthday in November. And piping a pretty border and maybe trying a flower. So many were planned for holidays and birthdays, but they could never happen. (Oh the Christmas winter wonderland I had my heart set on baking!) My sweetheart has a long weekend coming up and I'm hoping to bake him the layer cake I've promised for quite some time.

And for Autumn, my baking heart hopes to return to royal iced cookies. My first foray into the fancy-decorated-cookie world last Christmas was such a joy and I can hardly believe I've yet to have a second attempt. (Oh the beauties I had planned for Valentine's!) I have such an affinity for decorating, be it cards, cakes, or cookies.

That said, there is certainly delight to be found in a simpler cookie and they are such fun to bake! I know some of you aren't espresso fans, but you can bake these for someone who IS and they'll love you forever. ;)

So chocolaty... so espresso-y... Chocolate Espresso Fudge Cookies!

A cookie that tastes like an espresso-laced fudgy brownie... these are spectacular. Despite being simple in appearance AND easy to make, they pack a wallop of flavor. I actually made these a couple of months ago, but couldn't post them because I got wrapped up in I Feel the Love creations. Yet they still stand out in my mind because they were that fantastic.

Espresso innately brings out the best in chocolate, making it richer. While it is often used to enhance the chocolate flavor while being undetected in the finished product, these retain that robust, dreamy espresso flavor. My entire kitchen was filled with the scent of chocolate and espresso while they baked... which was glorious! These are a perfect candidate for holiday goodie packages or festivities where oodles of varieties are enjoyed together. These cookies are exactly what you'd expect based on their name, and with such a wonderfully intense flavor. :o)

Thank you for visiting! Have a beautiful rest of the weekend. :o)

Chocolate Espresso Fudge Cookies

Yield: Approximately 30 cookies (or less if you make larger ones like I do...)

Ingredients:

3 ounces unsweetened chocolate, chopped

2 cups (12 ounces) semisweet chocolate chips, divided

8 Tablespoons unsalted butter, cut into pieces

3 large eggs

1 cup plus 2 Tablespoons sugar

2 teaspoons instant espresso powder

¾ cup all-purpose flour

⅓ teaspoon baking powder

¼ teaspoon salt

1 cup walnuts (Optional- I left these out.)

Directions:

Preheat oven to 350º F. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.

In a double boiler or a bowl set over a saucepan of barely-simmering water, melt unsweetened chocolate, 1 cup chocolate chips, and butter. Stir until smooth, then remove bowl from heat.

With an electric mixer fitted with the paddle attachment, beat eggs, sugar, and espresso powder on high speed until very thick and pale and the mixture forms a ribbon when beaters are lifted, approximately 3 minutes. Add the chocolate mixture and beat until combined. 

Into the mixture, sift flour, baking powder, and salt and stir just until combined. Stir in remaining chocolate chips and walnuts (if using). 

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets. Bake in middle of oven for 8-10 minutes, or until puffed and cracked on top. Cool cookies on baking sheets for 1 minute, then transfer to wire racks to cool completely.

Source: Love and Olive Oil

Sweet Saturday: Key Lime Pie Squares

Happy Saturday, my sweet friends! I hope you're having a lovely weekend! :o)

While I may not have a tropical vacation planned for the summer, this sweet treat certainly whisked us away to a confectionery paradise. Key Lime Pie is a beloved dessert, but sometimes bars are the way to go. The perfect alternative? This fantastic summery delight!

Key Lime Pie Squares!

This recipe did not stay bookmarked for long. Only a few days went by before I whipped these up for my family and they were a HIT. The filling is a flawless combination of sweet, tart, and creamy... everything a Key Lime dessert should be. Rather than a typical graham cracker crust, these beauties are made with a gingersnap crust. I melted a little, being the ginger lover that I am. I decided to crush Anna's Ginger Thins to make my crust and it was an excellent choice. The bit of spicy warmth from the gingersnap crust pairs so well with the bright Key Lime filling. I used just over a box to make the required 2 cups of crumbs.

Speaking of the filling! Another atypical component to this recipe is the addition of a tiny bit of cream cheese, which isn't often used in the pie. The recipe creator is truly brilliant. Just enough is used to make these delightfully creamy with a bit of tang. I was fortunate to have Key Limes available to me, so I used fresh juice for the filling. If you cannot find any locally, I suggest using the highly-regarded Nellie and Joe's Famous Key West Lime Juice. You can't miss the bright and chipper bottle.

The only change I'll make next time (and there WILL be a next time) is to add a dollop of freshly whipped cream. :o) I was too rushed this go around, but thankfully no one seemed to mind. ;) Give yourself a piece of paradise and bake this incredibly simple, flavor-packed dessert.

Have a sweet weekend! :o)

Key Lime Pie Squares
Yield: 16 squares

Ingredients:
For the crust:
2 cups finely crushed crunchy gingersnap cookies (or graham crackers)
3 Tablespoons salted butter, melted (or if using unsalted, just add in a couple pinches of salt)

For the filling:
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk (not fat free)
½ cup key lime juice
2 teaspoons lime zest (approximately 1 lime)

Directions:
Preheat the oven to 350ºF. Line a 9x9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.

Make the crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. (If you're like me and don't have a food processor, simply put the cookies in a Ziploc baggie and crush with a rolling pin.) Pour into a medium sized bowl and mix with the melted butter. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.

Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.

Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place in the refrigerator to chill completely, at least 2 hours.

Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Store squares in the refrigerator (covered) for up to 1 week.

Source: Sally's Baking Addiction

Sweet Saturday: 1 XXL Chocolate Cookie

Happy Saturday, my dear friends! I hope you have a wonderful weekend planned. :o)

Chocolate cookies are innately amazing... but sometimes you want one that's massive in size. Massive as in *just* under six inches in diameter:

This is pure decadence. The first time I shared it with my mom... the second time, with my sweetheart. Everyone is wild about this cookie. I love giant cookies because there's so much gooey interior to enjoy. The inside of this one just so happens to taste like a fudgy brownie. :o)

With such a small amount of each ingredient, this comes together quickly (NO mixer required), and before long you can satisfy that persistent chocolate craving. It also makes for an impressive treat without hours of invested time. Sometimes you need these types of recipes. :o)

Plus, this treat is simply fun. Especially when topped with bright sprinkles of happiness. :o) There's something so beautifully sweet about sharing a dessert with someone you love... soon I'll be sharing this with my niece. :o)

Thank you for stopping by! Have a sweet weekend! :o)
*****

1 XXL Chocolate Cookie
Yield: 1 large cookie (or four smaller cookies, if desired)

Ingredients:
2 Tablespoons unsalted butter, softened to room temperature
2 Tablespoons granulated sugar
2 Tablespoons light brown sugar (or dark brown)
2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
½ teaspoon vanilla extract
¼ cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup dark or semi-sweet chocolate chips + 1 Tablespoon, divided
Sprinkles (optional)

Directions:
Preheat oven to 350º F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.

In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in ¼ cup chocolate chips.

Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. (Dough will be sticky.) Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top, if desired.

Bake for 14-15 minutes, or up to 16 minutes. (Mine is always perfect at 14... do not overbake this beauty!) The cookie will appear very soft, but will firm as it cools. Allow to cool completely on baking sheet.

Note:
You may make four smaller cookies using this recipe. Simply divide the dough into 4 smaller mounds on the cookie sheet and bake for 8-10 minutes.

Source: Sally's Baking Addiction

Sweet Saturday: Mini Peanut Butter Chocolate Cheesecakes

Happy Saturday, my dear friends! :o)

Despite the recent shortage of new sweet treats, I've done a little baking this month! I'm ecstatic, as I adore the entire process of transforming simple ingredients into marvelous confections. Since the sporadic Sweet Saturdays due to busy weeks were bothering me, I opted to get a wee bit ahead before posting. No more unsweetened Saturdays in the near future! :o)

This week I'm sharing with you a dessert I made for Easter. :o) Shortly before the holiday I was blessed with a mini cheesecake pan, so I eagerly put it to good use for our celebration. I love the removable bottoms in each well! I had a plethora of recipes already bookmarked, but in the end I decided upon one that my mom and sweetheart would especially love.

Mini Peanut Butter Chocolate Cheesecakes! Aren't they cute?! :o)

For anyone who loves the classic chocolate-peanut butter combination, this is positively dreamy. An Oreo crust is topped with a creamy peanut butter cheesecake, which is scrumptious all on its own... but when there's an opportunity for a ganache topping, I always take it. ;) I used a french star tip to pipe it on all pretty. (I'm pretending I intentionally piped the front one off-center.)

The cheesecake portion is slightly dense and perfectly peanut buttery, which was enjoyed by my entire family. I love these as a mini dessert because it is the ideal portion for this indulgent treat. :o) I'm looking forward to using my pan for all sorts of cheesecake varieties! I suppose it's only natural for me that chocolate needed to be involved with my first use. ;) If you're a cheesecake or peanut butter lover, or know someone who is, I hope you'll make and enjoy these bites of joy!

Thank you for fluttering on by! I wish you a sweet and sunshiny weekend! :o)

Note: Based on comparisons with recipes that were written specifically for mini cheesecake pans, I only baked the crust for 5 minutes.

Mini Peanut Butter Chocolate Cheesecakes

Yield: 24 mini cheesecakes if using a muffin pan OR 12 mini cheesecakes if using a mini cheesecake pan

Ingredients:

For the crust:

1 cup chocolate cookie crumbs (I used Oreos)

2 tablespoons unsalted butter, melted

1 tablespoon sugar

For the cheesecake:

12 ounces cream cheese, at room temperature

¼ cup sour cream

½ cup peanut butter

⅔ cup sugar

1 large egg plus 1 large egg yolk

Dash of vanilla extract

Pinch of coarse salt

For the ganache:

4 ounces semi-sweet or bittersweet chocolate, finely chopped

½ cup heavy cream

1 tablespoon unsalted butter, at room temperature

Directions:

Preheat the oven to 350ºF. Lightly spray a 24-well mini muffin pan (or 12-well mini cheesecake pan) with cooking spray. Set aside.

To make the crust, combine the chocolate cookie crumbs, melted butter, and sugar in a small bowl. Mix with a fork until evenly blended. Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons each. Press the crumb mixture into a flat layer on the bottom of the well. (The bottom of a shot glass or flat utensil is great for this.) Bake for 10 minutes. Transfer the pan to a wire rack.

Reduce the oven temperature to 300ºF. To prepare the filling, combine the cream cheese, sour cream, and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well-blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the egg and egg yolk, vanilla, and salt. Continue to beat until the mixture is complete smooth. Divide the mixture evenly over the cookie crumb crusts and slightly smooth the tops.

Bake just until set, about 22 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool to room temperature. Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.

Once the cheesecakes are well-chilled, carefully remove them from the pan. To make the ganache, place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Once simmering, remove from the heat and immediately pour over the chocolate. Let stand 1-2 minutes.

Whisk in small circular motions until a smooth ganache has formed. Whisk in the butter until completely incorporated. Let the mixture stand at room temperature until slightly thickened for piping onto cheesecakes. (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.) Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes. (I used a french star tip.) Cover and refrigerate until the ganache is set.

When ready to serve, remove from the refrigerator for a few minutes to let the chill subside a bit. Ten minutes was perfect for me.

**If using mini muffin pans, the silicone variety lends themselves to the easiest removal of cheesecakes. If you don't have a silicone pan, you may want to consider using mini cupcake liners for easy removal.

Source: Barely adapted from Annie's Eats

Sweet Saturday: Fluffy Snickerdoodles

Happy Saturday, my dear friends! I hope you're having a lovely weekend. :o)

I was feeling Snickerdoodly a few days ago, which isn't exactly rare. I've long adored Snickerdoodle cookies, but had never made them myself because I hadn't found a recipe that I felt compelled to try. Most require shortening, which I will not use. Any that didn't were often on the thin and crispy side. That's why I've had to satisfy my homemade Snickerdoodle love via Snickerdoodle Cupcakes and Snickerdoodle Bundt Cake. (Both of those recipes are fantastic, by the way.)

Somehow, one recipe slipped through the cracks during my searches. When I recently stumbled upon it, my cinnamon-loving heart leapt. I'm not a crispy cookie girl so when I saw these were the exact opposite... it was a moment of pure bliss. ;)

Chubby, fluffy Snickerdoodle cookies... that tasted even better than I had hoped.

And they're sparkly. :o)

My mom's all-time favorite cookie is Snickerdoodle and when she ate her first of this batch, her face grew positively luminous! This recipe delivered on flavor, texture, and the essence that is this special cookie. They are slightly crisp on the outside from the generous cinnamon-sugar coating, which gives way to a perfectly chewy center. The warmth of cinnamon should never be reserved for the holidays. :o)

The only change I made from the original recipe was to substitute half of the sugar quantity with brown sugar. I love using brown sugar in cookie recipes, as it aids in creating a super moist cookie and adds an extra depth of flavor. I loved the result! If you love fluffy cookies, you simply must try this recipe. It was met with rave reviews by my family and there was tangible sadness when the last cookie was gone. There's a decent chance I'll bake up another batch this weekend while my niece is staying over. ;)

Thank you for fluttering on by! I hope you have a gorgeous day! :o)

Fluffy Snickerdoodles
Yield: 16-20 cookies

Ingredients:

1¾ cups all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

1½ teaspoons cinnamon
½ cup butter, at room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
¼ cup sugar + 1 tablespoon cinnamon for rolling

Directions:
Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, whisk together flour, salt, baking powder, and 1½ teaspoons cinnamon. Set aside.

With an electric mixer, cream butter and sugars on medium-high speed until smooth. Add egg and vanilla, mixing until well-combined, about 2 minutes. With the mixer on low speed, add in the dry ingredients, mixing until dough comes together. Add in milk. If dough is still crumbly, add extra milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

Shortly before removing dough from the refrigerator, preheat oven to 375º F.

In a bowl, combine remaining sugar and cinnamon. Remove dough from the refrigerator and roll into big 1½-inch balls. Roll in cinnamon-sugar mixture and place on baking sheet. Lightly press down on dough to slightly flatten it. Bake for approximately 10 minutes, being careful not to overbake.

Source: Lightly adapted from How Sweet It Is

Sweet Saturday: Cupcake Muddy Buddies

Happy Saturday, my dear friends! At long last, a sweetened Saturday. :o) I miss baking a lot and am happy to get back to it soon. Just being in the kitchen makes my heart dance! Today's sprightly treat is actually from January, but it was never posted due to busy bee weeks and then being sick. Here's hoping for a nice long string of Sweet Saturdays! :o)

Muddy Buddies... also known as Puppy Chow and Chex Mix. Puppy Chow is my favorite name, but I opted against using it for the subject to play it safe. This is NOT for puppies! ;) I had never previously strayed beyond the normal puppy chow flavor of melted white chocolate with cereal, M&Ms, etc. But this... this, my friends, is puppy chow that tastes like cupcakes. 

Not only that, but it's loaded with my beloved sprinkles. Instant joy. :o)

In only 15 minutes, this funfetti cupcake-flavored treat is complete. Many recipes for this flavor of puppy chow call for cake mix, which always steers me away. But a sweet, sprinkle-loving genius named Sally nailed the flavor without requiring the cake mix. I wanted to hug her.

Is this treat insanely sweet? Yes! And your kitchen will smell like you're baking cupcakes, which is never a bad thing. This is easy to whip up and whimsically delightful to serve to loved ones. :o) (And I couldn't stop munching on it.)

I wish you a beautiful, sprinkle-filled weekend! :o)

Notes:
 *Do NOT omit the required extracts! They are essential to creating the cupcake flavor.
 *The mixture will be very thick. Do not question it or think you messed up, as that is how it should be. :o)
 *The puppy chow will not be as crunchy on day two (which personally was fine with me). If you prefer it to remain crunchy, simply leave out the butter and melt the white chocolate or almond bark according to package instructions before adding the extracts/emulsions.
 *Although the recipe says NOT to use white chocolate chips, that's what I used since I had them on hand. It worked perfectly.

Cupcake Puppy Chow
Yield: 4.5 cups

Ingredients:
4.5 cups Rice Chex cereal (do not use Crispex, as it's not sturdy enough)
¼ cup salted butter
3 tablespoons heavy cream (no substitutions)
10 ounces white chocolate candy melts or almond bark (not white chocolate chips)
2 teaspoons almond emulsion or extract (please see note below)
1 teaspoon butter emulsion or extract (please see note below)
1 teaspoon vanilla extract, optional (I used it and loved it)
⅔ cup assorted sprinkles
1½ cups confectioners' sugar

Directions:
Pour the cereal into a large bowl; set aside.

In a medium saucepan over low heat, melt the butter, cream, and white chocolate. Stir constantly until the white chocolate is fully melted. The mixture will be very thick and buttery. Remove from heat. Stir in almond extract, butter extract, and vanilla extract (if using).

Pour warm white chocolate mixture over cereal. Stir it together gently, being careful not to break the cereal. Wait about 3-4 minutes (no longer) and gently fold in the sprinkles- you don't want the sprinkles to lose their color.

In a large zipped-top bag or covered container, add the confectioners' sugar. Pour the white chocolate covered cereal into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.

Discard excess powder and enjoy. Store at room temperature up to 2 weeks- please see note above about the "crunch" factor.

** You can always make the puppy chow without emulsions/extracts and still maintain a funfetti look and basic flavor.

Source: Sally's Baking Addiction

Sweet Saturday: Homemade Hostess Cupcakes

Happy Saturday, my dear friends! Thank you for the bloggie love for my little owl project. It was a favorite of mine and I'm so happy you liked it, too! Are you ready for a sweet treat? :o)

Growing up, a favorite treat of mine was Hostess Cupcakes. I was always excited when my parents bought them and my heart danced with glee with each bite. These days, I most enjoy homemade versions of my favorite confections because I know exactly what's in them and everything just tastes better freshly made. To my delight, the nostalgia was still there as my family and I shared this homemade rendition of a childhood favorite. :o)

Note: In my rush to finish these before my mom arrived, I did not let the glaze thoroughly set before piping the trademark swirls. Thus, melty swirls. (I like to consider them HUGGING swirls.)

I had such a fun time baking up these cupcakes! The chocolate cake batter is made in a way that renders it the fluffiest cake I've ever made. They're so tender and airy, you can simply insert a pastry tip in the top to fill it with the fluffy marshmallow filling. Regrettably, due to my haste I didn't get an interior photograph. They're topped with a smooth and satiny chocolate glaze, with the final touch being the swirls of marshmallow delight. You can never go wrong with the chocolate-marshmallow combination and this was a hit, sure to be made time and again. I did make one change this time, which was to use semi-sweet chocolate for the glaze because that's my mom's favorite. I'm sure they're just as scrumptious with the called-for bittersweet chocolate.

There are a handful of bakers who I whole-heartedly trust and will make any of their desserts with unwavering confidence. This recipe is from one, and ironically the day after I baked these, another favorite food blogger posted her own version. I may try the other recipe the next time we're craving chocolate and marshmallow cupcakes... if I happen to love the other one even more, I'll be sure to re-post. :o) However, these were so loved and enjoyed by all that I'm in no hurry to do a recipe comparison. :o)

Make these and feel like a kid again. :o)

Thank you for visiting! I hope your weekend is filled with love, crafting, and sweet confections. :o)

Homemade Hostess Cupcakes
Yield: About 26 cupcakes

Ingredients:
For the cake:
1¾ cups plus 2 tablespoons cake flour
1 cup Dutch-processed cocoa powder
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
6 large eggs at room temperature, separated
1 cup canola oil
1¾ cups plus 2 tablespoons sugar, divided
6 tablespoons water

For the filling and frosting swirl:
2 cups marshmallow cream/fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners' sugar, sifted
Pinch of salt
½ teaspoon cream or milk

For the chocolate glaze:
5 ounces bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream

Directions:
To make the cupcakes, preheat the oven to 350ºF. Line cupcake pans with paper liners. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, combine the egg yolks, canola oil, 1½ cups of the sugar, and the water. Whisk to blend well. Stir the dry ingredients into the wet ingredients, mixing just until incorporated.

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Continue beating, gradually adding in the remaining 6 tablespoons of sugar, until stiff, glossy peaks form. Add a quarter of the egg white mixture to the bowl with the batter to lighten. Gently fold in the remaining egg whites until the batter is smooth and no streaks remain.

Divide the batter between the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 16-18 minutes, rotating the pans halfway through baking. Allow to cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

To make the filling, combine the marshmallow cream and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners' sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving ½ cup in the mixing bowl. (The opening of the recommended tip is just under ½-inch in diameter.) Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip (Wilton #3 is recommended). Chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the marshmallow mixture. (See this post for a visual-- an injector tip will not work for this recipe because the filling is too thick.) If excess filling comes out of the top, scrape it off with a knife so the top of the cupcake is essentially smooth.

Make the chocolate glaze by placing the chopped chocolate in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let stand 1-2 minutes. Whisk together until a smooth ganache forms. Let cool briefly, about 5 minutes.

Take the cupcakes one at a time and invert them, dipping the tops into the chocolate glaze. Transfer them to a wire rack or baking sheet to let the glaze set. (You can speed up this process by chilling in the refrigerator.) Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake. Store in an airtight container until ready to serve.

Source: Annie's Eats

Sweet Saturday: Sugar Cookies with Royal Icing

Happy Saturday, my sweet friends! A card yesterday and a treat today... I'm so happy to be posting! :o)

Despite the lack of sugary posts, I had a few fun baking adventures over the holiday season. The weekend before Christmas I finally faced a baking fear: royal icing! I've admired it for years, but stayed away from it partially due to rants of how impossible it can be, how it takes eons to get a good result, and how bad it can taste.  Thankfully I decided to stop listening to negative commentary and dive right in! You never know until you try, right?

So try I did... and they tasted amazing. While the designs aren't perfect, I was beyond ecstatic with my first attempt at decorating cookies!

Aren't they adorable? I used my favorite sugar cookie recipe, which I've neglected to post until now. I wanted to keep the shapes simple and colors to a minimum for my first try, so I opted for pink and pale blue snowflakes and sweet peppermint candies. :o) (I saw the peppermint candy idea at Bake at 350.) My icing is tinted in varying shades of AmeriColor Soft Gel Paste food coloring.

For the candies, some had marbled royal icing for a swirling peppermint effect while others are happy little polka dots. (Oh the joy when the colors didn't bleed together!) The snowflakes are simple designs while I practiced piping straight lines and fun little loops, and were given a touch of holiday cheer with sparkling cake sprinkles in the centers. :o) I cannot tell you how much fun I had making these. I am eager to play with royal icing again soon to improve! I need to be ready for some fun summer cookie decorating. :o)

I did a LOT of reading on tips, tricks, and tutorials on royal icing before cookie day, which I will always recommend to anyone who wants to try. Perhaps it was my commitment to that research that made my first attempt so much more successful than I expected. The recipe is below, after the sugar cookies.

The cookies themselves are a family favorite! Technically they appear to be a cross between a sugar cookie and shortbread, which we happen to love. I've used this recipe for all my cut-outs since finding it a few years ago. The almond is perfectly suited for the holidays and the lack of leavening agents permits the cookies to retain their shapes while baking. (There are tweaked flavor alterations for other seasons that I'll be trying this year, such as Vanilla Bean-Lemon for Easter!)

Thank you for visiting! I hope your weekend is filled with blessings, love, and sparkly sweet confections. :o)

Ella's White Sugar Cookies
Yield: Depends upon cookie cutter sizes... I prefer doubling for a nice big batch

Ingredients:
1 cup unsalted butter
1 cup confectioners' sugar
1 large egg
1½ teaspoons almond extract
1 teaspoon vanilla
2½ cups sifted flour
1 teaspoon salt

Directions:
Cream together the butter and confectioners' sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, almond, and vanilla until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.

When ready to bake the cookies, preheat the oven to 375º F. Line baking sheets with parchment paper. Roll out the dough on a well-floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets.

Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Source: Annie's Eats
***

Royal Icing
The amount needed will vary based on cookie sizes and how many colors you need. I halved this recipe since it was my first try, but will not do that again since I know this recipe is flawless and want to do a lot of cookies. (If you halve it, I'll save you some hassle by telling you half of 1 kilogram was about 4 cups plus 2 tablespoons plus 2 teaspoons of confectioners' sugar)

Ingredients:
6 ounces (¾ cup) warm water
5 tablespoons Meringue Powder
1 teaspoon cream of tartar (I eliminated this since my MP has cream of tartar in it)
1 kilogram (2.25 lbs) confectioners' sugar
1 teaspoon CLEAR vanilla if your meringue powder has no vanilla/vanillin powder

Directions:
In a mixer bowl, pour in the warm water and meringue powder. Mix it with a whisk by hand until it is frothy and thickened, about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all of the confectioners' sugar at once and place the bowl on the stand mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colorings or thin the icing with small amounts of warm water to reach the desired consistency.

Source: Sweetopia

Sweet Saturday: Chocolate-Peppermint Pie

Happy Saturday, my friends! :o) I hope you had a beautiful week!

Are you feeling festive? I baked a super fun treat this week! I tried out a recipe that caught my and my mom's eyes as we perused the baking magazines she recently purchased... a wee bit of a trial run to see if it would indeed be a new Christmas treat this year. The verdict was a resounding yes! This Chocolate-Peppermint Pie is officially in the Christmas line-up! (A Christmas plate would have been so cute in this picture. A food stylist I am not!)

Not only is it gorgeous (and PINK!), but it consists of three decadent layers. First is a deep, dark chocolate cookie crust, made with those marvelous Nabisco Famous chocolate cookie wafers. Next is a rich and creamy chocolate filling, with a tiny bit of instant espresso powder to enhance the chocolate flavor (without making it taste like coffee). The top layer is a whimsical peppermint mousse.

What makes it that lovely shade of pink? Crushed candy canes are swirled into melted white chocolate and cream... and then freshly whipped cream is gently folded into that batter to create a glorious mousse. The peppermint from the candy canes is perfect. Even my dad, who has told me how much he dislikes minty desserts, wanted two slices that day. It is not overpowering, does not taste artificial, and does not taste like toothpaste. It is a dreamy, fluffy peppermint that is equally refreshing and tantalizing. It is rich, yet light. (Magic!) A sprinkling of crushed candy canes gives it a sparkly and festive finish, ideal for the season of cheer. :o)

I insist you make this! What's better than a chocolaty, pink, and sparkly dessert? :o) And in case you were wondering, it does indeed make a tasty breakfast the following morning. ;)

I wish you a blessed weekend of love, sunshine, and all things sparkly. :o)

Recipe Note: The heavenly mousse is technically meant to be fluffier than mine turned out, which I'll remedy next time. The good news is it still tasted perfect! :o) Additionally, I had to use a 9½-inch pie plate rather than the recommended 9-inch... therefore, the delicious layers will be even thicker if created in the indicated dish. :o)
*****

Chocolate-Peppermint Pie
Yield: One 9-inch pie

Ingredients:
For the crust:
1½ cups chocolate-wafer cookie crumbs (6½ ounces)
6 tablespoons unsalted butter, melted

For the chocolate layer:
4 ounces milk chocolate, chopped
6 tablespoons unsalted butter
1 teaspoon instant espresso powder
2 eggs
1 egg yolk
¼ cup sugar
¼ teaspoon table salt

For the peppermint mousse:
7 ounces white chocolate, chopped
1 cup heavy cream, divided
½ cup sour cream
½ cup crushed peppermint candy canes or candies (about 8 candy canes or 18 candies)

Directions:
Preheat oven to 325º F.

Combine cookie crumbs and 6 tablespoons melted butter for the crust. Press crumb mixture into a 9-inch pie plate; set aside.

Melt milk chocolate, 6 tablespoons butter, and espresso powder in a small saucepan over medium-low heat, stirring frequently, until ingredients are combined; remove from heat.

Using a hand mixer on high speed, beat eggs, egg yolk, sugar, and salt in a bowl until mixture turns pale yellow and falls from the beaters in thick ribbons.

Whisk one-third of the egg mixture into the chocolate, then fold in the remaining egg mixture in two batches. Pour chocolate filling into unbaked cookie crust.

Bake pie until chocolate layer is no longer shiny, about 30 minutes. (To maintain the smooth texture of the filling, be careful not to overbake.) Remove pie from oven; cool to room temperature, then thoroughly chill pie.

Heat white chocolate, ¼ cup cream, and sour cream in a small saucepan over medium-low heat, stirring constantly, until chocolate melts and ingredients are combined. Remove mixture from heat; stir in crushed candies. Occasionally whisk mixture until it cools to nearly room temperature.

Using the hand mixer, whip the remaining ¾ cup cream in a separate bowl until it forms soft peaks. Fold whipped cream into peppermint mixture in three batches to form mousse; chill mousse at least 2 hours.

Gently spread peppermint mousse over chocolate filling in pie; chill at least 2 hours more before serving.

Garnish pie with finely crushed peppermint candies.

Make-Ahead Directions: The crust and chocolate filling can be made 1 day ahead. Prepare the peppermint mousse the same day that you plan to serve the pie.

Source: Cuisine Magazine~ Holiday Baking

Sweet Saturday: Chocolate-Glazed Funfetti Doughnuts

Happy Saturday, my sweet friends! I hope everyone had a beautiful week. Thank you for your kind words regarding my last card... you all have such lovely hearts. :o)

Sometimes you just need to play with rainbow sprinkles. It's impossible not to be happy in the presence of such whimsical sweetness. Although I was already plenty happy when the dire need to bake arose yesterday, my heart sparkled even brighter as I poured the rainbow into the batter. And sometimes you need to coat the sprightly sprinkles with a glorious layer of chocolate. I wish I could share these Chocolate-Glazed Funfetti Doughnuts with you for real.

I couldn't resist playing with my doughnut pans again. (And look! My dipping improved!) It was ideal because I didn't have a huge baking window available, but was still able to make a sweet treat for everyone to enjoy. And enjoy they did! The Funfetti doughnut not only provides an explosion of color throughout, but the cake itself is fluffy and flavorful. It had been quite a while since I made a white batter, so it was a nice change of pace having the vanilla flavor shine through so perfectly.

Naturally, chocolate makes everything even better. :o) I almost felt bad covering up the rainbow-dotted doughnuts as I dunked them head-first into the pool of chocolate glaze... but I did permit the bottom half to stay plain. It's all about compromise! ;) A flurry of sprinkles before the glaze sets completes a treat that delights both young and old. :o) My mom has already requested a batch for her to bring to work, which is exciting. The only thing better than baking a sprinkle-laden confection is sharing it. :o)

Thank you for pirouetting on by today! I hope your weekend is sprinkled with love and cheer. :o)
*****

Chocolate-Glazed Funfetti Doughnuts
Yield: 10 doughnuts

Ingredients:
For the doughnuts:
1 cup flour
½ cup cake flour
1 teaspoon baking powder
½ cup butter
1 cup sugar
3 egg whites
½ tablespoon vanilla extract
⅓ cup milk
⅓ cup rainbow sprinkles

For the glaze:
2 cups confectioners' sugar
4 tablespoons cocoa powder
2 teaspoons vanilla
4 tablespoons milk, plus more if needed
Sprinkles

Directions:
Preheat the oven to 425º F. Spray two doughnut pans with cooking spray.

In a medium bowl, whisk together the flour, cake flour, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3 minutes or until fluffy. Add in the egg whites and vanilla, beating 1-2 minutes longer.

Add in half of the dry ingredients, beating until combined. Add in the milk, followed by the remaining dry ingredients, beating just until combined. Fold in the sprinkles with a spatula.

Spoon the batter into the doughnut tins ⅔ full. (Or spoon into a resealable plastic bag, cutting off the corner to squeeze the batter into doughnut pans.)

Bake for 7-8 minutes or until a cake tester inserted in the center of a doughnut comes out clean. Let cool completely.

Place a sheet of wax paper or parchment paper beneath the cooling rack. To make the glaze, whisk together all of the glaze ingredients into a bowl. If the glaze is too thick for dipping, add a little more milk as needed.

Dip each doughnut into the glaze (or spoon over the tops). Place on the wire rack, topping each doughnut with addtional sprinkles before moving to the next. Otherwise, the glaze will set on the first ones and the sprinkles will not properly adhere.

Makes 10 doughnuts. Serve with a tall glass of milk!

Source: Sugarcrafter

Sweet Saturday: Pumpkin Gingersnap Cookies

Happy Saturday, my sweet friends! I hope you're having a sunshiny weekend. :o)

This week I made a recipe I bookmarked last year. I was determined not to let the time slip away again! I am so excited to share an Autumn-inspired version of classic gingersnaps: Pumpkin Gingersnap Cookies:

Not only are they bursting with seasonal delight, but they sparkle. Yes, my heart fluttered when I saw they would be rolled in sugar prior to baking. :o) While it does add a kiss of sweetness, I'm more than happy to do it for its mere appearance. ;) The pumpkin blends harmoniously with the molasses spiced cookies, creating a soft cookie that is vintage Fall. Since my sweetheart and I love nutmeg with pumpkin desserts, I added some to the recipe. Like all of my favorite cookies, texturally these are ever-so-slightly crisp on the outskirts before giving way to the perfectly chewy center.

Needless to say, these cookies are a new seasonal staple! My family loved them and I will be making them again soon. A batch of these is an ideal candidate as contents for homemade treat packaging! :o)

Thank you for visiting me today! I wish you a sweet and sparkly weekend! :o)
*****

Pumpkin Gingersnap Cookies
Yield: 3 dozen

Ingredients:
2⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup pure pumpkin (NOT pumpkin pie filling)
¼ cup molasses
1 large egg
1 teaspoon vanilla extract

Directions:
In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mixing until well-combined.

Add the dry ingredients, mixing until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

When you are ready to bake, preheat the oven to 350ºF. Line baking sheets with Silpats or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well-coated and place about 2 inches apart on prepared baking sheets.

Bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheets for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Source: Slightly adapted from Two Peas and Their Pod

Sweet Saturday: Chocolate Fudge Brownies

Happy Saturday, my dear friends! I hope you're enjoying a wonderful weekend! :o) I didn't have any crafty time this week, but am ecstatic to have some planned for today! This one-card-per-week pace is quite unsparkly.

Sometimes, despite the Autumn abundance of pumpkin and apple delights, you just need chocolate. Straight-up chocolate. Such was the case on Thursday when I whipped up a batch of my favorite brownies for me and my loved ones to enjoy. I've made them a few times since finding the recipe, but was never able to snap a happy picture to share here. Finally, this family favorite graces my sparkly blog: Chocolate Fudge Brownies.

Do you see how THICK they are? That's my kind of brownie! No wimpy stuff here. This recipe delivers when you want a rich, fudgy brownie. Some people prefer cakey brownies, but none of my loved ones fall into that category... thankfully. When we want chocolate cake, we make cake. These brownies are decadent and perfectly fudgy, with the bonus of being incredibly easy. You don't even need a mixer! The first time I made these, I topped them with the most incredible frosting I'd ever tasted... I think angels were singing. ;) Unadorned, these are equally fantastic.

There are oodles of brownie recipes floating around, but this one has become my new favorite. :o) If you decide to try them sometime, I hope you love them as much as we do! Thank you for visiting my happy little blog. I wish you a sparkly day! :o)
*****

Chocolate Fudge Brownies
Yield: 12-16 brownies

Ingredients:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate
½ cup granulated sugar
½ cup light brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

Directions:
Preheat the oven to 350º F. Line an 8-inch-square baking dish with parchment paper, letting the excess hang over the edges. Butter the parchment paper or spray with cooking spray. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth.

Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the eggs, the yolk, and the vanilla extract. Add the flour mixture all at once and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely. Cut into squares.

Store brownies at room temperature in an airtight container, or tightly wrapped, for up to 5 days.

Source: Brown Eyed Baker

Sweet Saturday: Baked Pumpkin Doughnuts

Happy Saturday, my sweet friends! I hope everyone had a blessed week! :o)

I haven't had any quality crafty time since my last post, but I did have a fun baking adventure! My sweetheart bought me doughnut pans and I was tickled pink! I had been wanting to make doughnuts for quite some time, so within hours of receiving the gift I was in the kitchen putting them to work. :o) I love the plethora of flavor options, but never made them because I don't like them fried. Now with these fabulous pans, I can have all sorts of fun with the baked variety. :o) Up first needed to be a seasonal cake doughnut, which my family flipped over: Baked Pumpkin Doughnuts! :o)

Color me sparkly! I had a blast making this speedy, delightful treat. I coated half of them in a pumpkin spice and sugar mixture (as opposed to cinnamon-sugar) and dunked half in a spiced glaze. Messy, but not too bad for a first dunking try... next time I'll let the excess drip off before flipping it over. ;) I was just too excited! Hehe. These doughnuts are bursting with spiced pumpkin, perfectly fluffy, and are such a fun snack to usher in Autumn's splendor.

The toppings amped up the seasonal flair and we loved having a couple of different options to enjoy. The pumpkin spice-sugar made a huge difference over the more typical cinnamon-sugar and the glaze is spiced to perfection. There will be extra of each, so I set aside some of the pumpkin spice-sugar to use next time. I am ecstatic over this blessing and already have a good amount of doughnut recipes saved for future use. (In the near future, I might add.) These pans are not expensive and are certainly worthwhile... and it's fun to bake with kiddos, too! My family was delighted and I've already promised a batch to my mom's coworkers. Guaranteed smiles all around. :o)

Thank you for visiting me today! I wish you all a crafty, beautiful weekend. :o)

Note: I substituted melted butter for the oil in the recipe in the same amount. While they tasted amazing, I do not know the *proper* proportions of said substitution so I am writing the recipe as is. I read for eons and there were differing opinions, so I finally had enough and just went to bake! ;)

Note 2: The original recipe states that these keep for several days, but I found there to be a pretty big difference after the first day. The sugary topping melts into the doughnut by the second day and makes it sticky. Homemade doughnuts are always best when fresh, so I'll always bake accordingly.

Baked Pumpkin Cake Doughnuts
Yield: 12 doughnuts

Ingredients:
For the doughnuts:
½ cup vegetable oil
3 large eggs
1½ cups granulated sugar
1½ cups pumpkin puree (NOT pumpkin pie filling)
1½ teaspoons pumpkin pie spice (OR ¾ teaspoon ground cinnamon plus a heaping ¼ teaspoon each ground nutmeg and ground ginger)
1½ teaspoons salt
1½ teaspoons baking powder
1¾ cups plus 2 tablespoons all-purpose flour

For the pumpkin spice-sugar coating:
½ cup sugar
2 teaspoons pumpkin spice

For the spiced glaze:
1 cup powdered sugar
¼ teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tablespoons milk

Directions:
Preheat the oven to 350º F. Lightly grease two standard doughnut pans.

In a large bowl, whisk together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, whisking just until blended and smooth.

Spoon batter into a large resealable plastic bag. Cut off the corner and squeeze batter into prepared doughnut pans, filling each well about ¾ full. (Approximately a scant ¼ cup of batter in each.)

Bake the doughnuts for 15-18 minutes or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, letting them sit in the pans for about 5 minutes. Loosen their edges and transfer to a cooling rack.

To make the pumpkin spice-sugar, combine the sugar and pumpkin spice in a shallow dish and whisk to blend. When the doughnuts are still warm (but no longer fragile), dip half of them in the pumpkin spice-sugar to coat completely, shaking off the excess.

To make the spiced glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine until a thick glaze is formed. If necessary, add a bit more milk to thin out the glaze. Dip the remaining half of the doughnuts into the glaze. Allow the glaze to set before serving.

Cool completely and store in an airtight container at room temperature. *Personal note: These truly are best the first day.

Sources: Doughnuts: King Arthur Flour; Spiced Glaze: Annie's Eats

Sweet Saturday: Apple Cider Doughnut Muffins with Apple Cider Glaze

Happy Saturday, my dear friends! I hope you're enjoying a beautiful weekend. :o)

This week flew by, but I'm ecstatic that I had some fun kitchen time yesterday! :o) My loved ones and I adore the tastes of the season, so I opted for another Autumn delight. This time I wanted to celebrate apples and was thrilled when I stumbled upon a fantastic recipe: Apple Cider Doughnut Muffins with Apple Cider Glaze! (And homemade Apple Pie Spice, too!)

If enlarged, you can sort of see the shiny glaze on top and slightly pooled along the paper liner. Not only is it always fun to dunk treats into glazes, but this one is delicious. Both the muffin and glaze taste like Autumn. :o) The diced apple bits combine so beautifully with the spices, delivering flavor this is quintessential to this season of harvest. The muffin is light and fluffy, and while the apple cider doesn't wallop you in the face, it is certainly there. I hadn't made muffins in an extremely long time, but this one will be made again very soon.. as in the next couple of days to bless my mom's coworkers again. They love when I bake! :o)

Another fun thing about this recipe is it followed one for homemade Apple Pie Spice. I'm not a fan of buying seasonal spices, only because it seems silly to buy a bottle of spice that contains ingredients already in my spice drawer. Another benefit to making your own spice blend is that you can tweak the amount of spices that go into its creation. If you especially love a particular component, add a little extra! Not a massive fan of one spice? Dial that one down a notch. :o)

My family loved these muffins, which makes my heart flutter. It may just be a muffin, but when it brings about smiles... it means so much more. :o) Bake these, enjoy them with your family, and celebrate Autumn! :o)

Apple Cider Doughnut Muffins with Apple Cider Glaze
Yield: Approximately 12 muffins

Ingredients:
For the muffins:
2⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon homemade apple pie spice (recipe below)
¾ teaspoon salt

¾ cup milk

¼ cup apple cider, at room temperature
¼ cup unsalted butter, softened
¼ cup vegetable oil
½ cup granulated sugar
⅓ cup lightly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup diced Honey Crisp apples

For the glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar, sifted
¼ teaspoon homemade apple pie spice (recipe below)
3 tablespoons apple cider, at room temperature

Directions:
Preheat the oven to 425º F. Lightly grease a standard muffin tin or line with 12 paper liners.

In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice, and salt. Set aside. In a glass measuring cup, combine the milk and apple cider. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine. Reduce the speed to low and add in the flour mixture alternately with the milk/cider, beginning and ending with the flour mixture, until thoroughly combined. Fold in the diced apples.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15-17 minutes or until they're pale golden brown and a cake tester inserted into the middle of a center muffin comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes.

Prepare the glaze: In a medium bowl, mix together the melted butter, confectioners' sugar, apple pie spice, and apple cider. Whisk until smooth.

Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze. Place the muffins back onto the cooling rack and allow the glaze to harden.

Muffins will keep in a sealed container at room temperature for about a day.

Source: My Baking Addiction
*****

Apple Pie Spice
Yield: Approximately ⅓ cup

Ingredients:
4 tablespoons ground cinnamon
1½ teaspoons ground nutmeg
½ teaspoon ground allspice
1 teaspoon ground ginger
1½ teaspoons ground cardamom

Directions:
In a small bowl, mix together spices until well-combined. Store in a small jar or spice container.

Notes:
 * These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
 * If using freshly grated nutmeg, decrease the amount a bit as it tends to be quite a bit stronger than jarred ground nutmeg.

Source: My Baking Addiction

Sweet Saturday: Pumpkin Brown Butter Cupcakes with Cinnamon Cream Cheese Frosting

Happy Saturday, my dear friends! After making the Christmas card I shared yesterday, I was craving a seasonal treat. Are you ready for the first Autumn-inspired confection of the season? :o) If you're ready to fully embrace all things pumpkin, I'm also including links to my favorite pumpkin recipes that I shared last year. :o)

My love of cupcakes has certainly been well-documented. I recently realized with amazement that I didn't make regular pumpkin cupcakes last year... or ever. How is this possible?! I zipped to my favorite baker's blog, knowing that if she had one it would be perfection. Sure enough, my family and I love everything about these Pumpkin Brown Butter Cupcakes. My only change was to pair it with a family favorite frosting, which is Cinnamon Cream Cheese.

Since half of the double batch is going to my mom's coworkers for a Saturday surprise (mere hours from now!), I decided to play with my piping and use festive sprinkles. With my normal 1M pastry tip swirls (on the right), I simply let the Autumn sprinkles flutter down to the ridiculously delicious frosting. The center cupcake was frosted with a French tip, which was my first time using it. I love the tight spiral and gave it a border of sprinkles. On the left is my first time creating the super basic rose swirl. (A view from above was better, but the picture was crazy blurry.) It's so cute! :o)

Frosting playtime aside, I bet you're curious about the cake! It is Autumn in cupcake form. The cake is moist, delicate, and fluffy, as it envelopes the warm spices. The pumpkin and spices harmoniously blend together and are taken up a notch with the inclusion of brown butter. Have you baked with brown butter? I hadn't until yesterday! It is so popular that I decided it was time to give it a whirl. Browning the butter gives it a nutty aroma and taste. I can see why it is often paired with seasonal flavors. :o)

As for the frosting, it continues to be a dream. I first paired it with Snickerdoodle Cupcakes and knew it would be marvelous with this pumpkin perfection. My sweetheart and I do not like buttercream frostings, so I used it in place of the cinnamon buttercream. We couldn't have been more pleased with the results. :o)

Other pumpkin favorites that I previously posted:
 * Pumpkin Chocolate Chip Bundt Cake
 * Pumpkin Muffins with Vanilla Cream Cheese Filling (Like Starbucks, only better!)
 * Pumpkin Spice Latte Cupcakes
 * Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Thank you for twirling on by! I hope you're all enjoying a gorgeous weekend of love and blessings. :o) (And pumpkin treats!)

* Recipe note: The frosting recipe creator only uses clear/imitation vanilla extract for her cream cheese frostings, noting that it holds its shape better and yields a brighter white result. I did not have any on hand, so I used pure vanilla extract. I may test her theory one day, so I'm posting the recipe as written.

Pumpkin Brown Butter Cupcakes with Cinnamon Cream Cheese Frosting
Yield: Approximately 24 cupcakes

Ingredients:
For the cupcakes:
¾ cup unsalted butter
2 cups all-purpose flour
1½ teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon allspice
1½ cups granulated sugar
½ cup firmly packed light brown sugar
1½ cups pumpkin puree
3 large eggs
½ cup sour cream

For the frosting:
10 ounces cream cheese, chilled
6½ tablespoons unsalted butter, at room temperature
3¼ cups confectioners' sugar, sifted
2-2.5 teaspoons ground cinnamon
4 teaspoons clear vanilla extract

Directions:
Preheat oven to 350ºF. Line standard cupcake tins with paper liners.

Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and allspice. Set aside.

In a large bowl, whisk pumpkin puree with the granulated sugar, brown sugar, eggs, and sour cream until well-combined. Stir in the flour mixture just until combined. Whisk in the browned butter until well-blended.

Divide the batter evenly between cupcake liners, filling them approximately half full. Bake cupcakes for 20-25 minutes or until they spring back when pressed in the middle.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and add in the confectioners' sugar and cinnamon, mixing just until incorporated. Increase the speed to medium-high and beat an additional 2-3 minutes. Blend in the vanilla. Frost the cooled cupcakes as desired!

Sources: Cupcakes: Sprinkle Bakes; Frosting: Slightly adapted from Annie's Eats

Sweet Saturday: Oatmeal Carmelita Bars

Happy Saturday, my crafty friends! Feeling snacky? :o)

Yesterday I made a treat for my sweetheart who loves oatmeal, chocolate, and caramel. I showed him the recipe months ago and instantly knew I would surprise him with it eventually. I'm happy to say he loved it as much as anticipated! And yes, it does taste as good as it looks...

Gooey chocolate and caramel beneath a marvelous oatmeal crumb topping makes for one tasty bar cookie! (And it starts with an oatmeal shortbread crust. Yum.) The recipe is simple, but the result is quite rich. Every flavor shines individually, while collectively they make any chocolate-caramel lover swoon. :o) My family and I don't particularly love nuts in desserts, so I omitted them and added extra chocolate chips. You can never have too much chocolate. ;) I sent most of these home with my sweetheart, which gives me warm fuzzies. It's no fun only seeing him on his days off, but it helps when I can supply him with sweet confections baked with love. :o) A seasonal delight is up next!

Thank you for twirling on by! I wish you a weekend sparkling with all things beautiful. :o)

Oatmeal Carmelita Bars
Yield: 24 bars

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, at room temperature
1½ cups light brown sugar
2 cups quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans

Directions:
Preheat oven to 350º F. Butter a 9x13-inch baking dish; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low speed briefly just to combine.

Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.

While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until the cookie base comes out of the oven.

Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans. Carefully pour the caramel sauce over the cookie base, chocolate, and nuts. Use an offset spatula to spread the caramel sauce into an even layer.

Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the entire dish.

Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.

Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.

Source: Brown Eyed Baker

Sweet Saturday: Lemon Sugar Cookies!

Happy Saturday, my dear friends! I hope everyone is doing well! :o)

What a week it has been. My sweet dad had surgery yesterday and not the greatest of days leading up to it. But he is always a brave little toaster and I am so proud of him! I positively needed to bake him a quick treat to end the day on a sweet note. A burst of sunshiny love, courtesy of beautiful lemons: Lemon Sugar Cookies!

We all loved them! The lemon zest and lemon juice are such bright, refreshing flavors... and although treats are turning to beloved Autumn favorites, I couldn't resist going the summery route for the occasion. Much of his summer has been spent in pain, so before I spoil him silly with pumpkin, apple, and all sorts of harvesty desserts, I wanted to give him some sunshine on a plate. :o) These cookies have soft and chewy interiors with delicate crisp edges. And you know what makes them even better? They sparkle with my love. :o) Okay, maybe technically the sugar they were rolled in is what's sparkling... but still. ;)

I inadvertently rolled mine larger than intended, but no one seemed to mind. They were a lovely ending to a tough day. :o) Sparkly cookies are magical.

Thank you for zipping on by! I wish you a day sparkling with love and light. :o) Hopefully I'll be playing with Copics and making a fun little card today. It can be so soothing. :o)

Lemon Sugar Cookies
Yield: 3 dozen cookies

Ingredients:
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Zest of 2 large lemons
1½ cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
½ teaspoon vanilla extract
2 tablespoons fresh lemon juice
Extra granulated sugar for rolling cookies

Directions:
Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until smooth. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. With the mixer on low speed, gradually blend in the dry ingredients.

Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1½ inches apart.

Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

* To keep cookies soft, store with a slice of bread in an airtight container.

Source: Two Peas & Their Pod

Sweet Saturday: Peanut Butter Mini M&M Blondies (and blog award thanks!)

Happy Saturday, my dear friends! I hope you're having a wonderful weekend! :o)

After far too many missed weeks of this little feature, I'm happy to have a Sweet Saturday to share! (And one ready for next week, too! Jackpot!) I cannot believe how little I've been able to play in the kitchen this summer. Since I adore baking for my loved ones, I hope to pick things up a bit to deliver extra smiles. :o)

This week I'm sharing a recipe that my family fell in love with at first bite. It was my first time baking blondies... and certainly not my last! For your sweet enjoyment today: Peanut Butter Mini M&M Blondies!

Oh my, are these ever tasty! I love bar desserts for their ease and portability and these are a new staple in my baking repertoire. They'll make such cute, colorful gifts in handmade treat boxes. Plus, these use mini M&M's! I love the miniature version even more than the original. These blondies are rich without being overwhelming, packing a serious dessert punch without requiring hours in the kitchen... sometimes there just aren't hours to spare. I originally searched for this recipe after my mom and I fell in love with the M&M Blondie Blasts at Starbucks. Homemade versions always taste better and save bucks, so I was determined to find a standout recipe. As it turns out, we gravitated to a peanut butter version instead and love them even more. (And did I mention there are mini M&M's?) I hope you'll give these a whirl because they are sure to delight. :o)

Also, I would like to thank Gloria of Purpleglo Creations for awarding me the Liebster Award! I am so grateful to be receiving this award again, recognizing smaller blogs with less than 200 followers (and spreading crafty love and joy in the process). Gloria is sweet and talented and I hope you will visit her fantastic blog. You will not be disappointed! :o) Thank you, Gloria! Huge hugs for you!

Thank you for visiting! I wish you a sparkling, beautiful day! :o)

Recipe Note: Due to supplies on hand, I used 2½ cups all-purpose flour instead of subbing part of it with whole wheat flour.

Peanut Butter Mini M&M Blondies

Ingredients:
½ cup unsalted butter
2 cups brown sugar
¾ cup peanut butter
2 cups all purpose flour
½ cup whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon baking powder
2 eggs
1½ teaspoons vanilla extract
1½ cups mini M&M's

Directions:
Preheat oven to 350º F. Grease a 9x13'' baking pan and set aside.

In a medium-sized pot, melt the butter and brown sugar over medium heat, stirring until smooth. Remove from heat and stir in peanut butter. Allow to cool for 10 minutes until mixture is slightly cooled.

In a large bowl, combine the flours, baking soda, salt, and baking powder. Set aside.

Stir eggs and vanilla extract into peanut butter mixture (it may be very thick). Pour peanut butter mixture into flour mixture and combine well. Fold in 1 cup of the mini M&M's.

Pour batter into greased pan. Top with remaining ½ cup of M&M's, lightly pressing the candies into the batter. Bake for 23-25 minutes or until a knife inserted in the middle comes out clean. Allow blondies to cool completely before cutting into squares.

Source: Itty Bits of Balance

Sweet Saturday: No-Bake Cheesecake Cones!

Happy Saturday, my dear friends! I hope you enjoyed a wonderful, festive week! I was away from Blogger for a few days of family fun, so I am excited to play catch-up today to see what you've been up to! :o)

There is a lot of love to be found with this week's delightful confection. After a few (unplanned) weeks away from this feature, it returns in a most colorful fashion. There are so many things to love about this treat. One of the best facets? I made this yesterday, as the temps rose to 100º F. An easy no-bake treat that is eons more special than the typical ones I've made to beat the heat... and an absolute blast to make! Cheesecake Cones!

I did have some piping issues, but who can be unhappy about that when surrounded by so many rainbow sprinkles? Our kids-at-heart selves even forgot the scorching heat when in the presence of these beauties. Ready for some tasty details? The cones are filled with a fluffy vanilla-bean no-bake cheesecake batter, which is piped with a pastry bag to resemble soft-serve ice cream. As the recipe creator correctly declared, it's almost like a cheesecake mousse. A sprinkling of rainbow nonpareils atop the swirls makes my heart flutter.

Did you notice the cones? Oh my... how fun and delicious! Before filling the cones, the rims are dipped in melted white chocolate and then dipped into a mix of rainbow jimmies and nonpareils. I was positively giddy making these sprightly treats and everyone loved them. (And I am absolutely making a red and green Christmas variation.) They were enjoyed soft when eaten the moment I finished piping the last cone... and equally loved straight from the freezer as a frosty treat after a long, hot summer day. This recipe is easy, yet delivers an impressive result. Make these colorful cheesecake cones and see the sweet joy in the eyes of everyone around you. :o)

Thank you for fluttering on by! Stay cool this weekend, my friends! You make me happy. :o)

Recipe notes! To ensure success (and avoid runny batter), take note of the following tips emphasized by the recipe creator:
 * Put your bowl and whisk in the refrigerator, getting them very cold before you begin.
 * Make sure you use heavy whipping cream. It should have a milk fat content of between 36 and 40 percent. It should be cold.
 * Do not soften the cream cheese in the microwave. Let it stand at room temperature until it loses some of its firmness. It should still be a little cold when you add it to the whipped heavy cream/sugar mixture. (For my sparkly self, it was ready before thirty minutes had passed.)
 * Add the sugar a little at a time.
 * Regarding storage: To avoid the cones getting soggy, it is not recommended to refrigerate for more than a few hours. If made well in advance, store in the freezer. Remove for an extra frosty treat or if you prefer the soft mousse-like texture, simply let it sit out for a little bit at room temperature.

Cheesecake Cones
Yield: 8-10 cones

Ingredients:
1 cup + 2 tablespoons heavy whipping cream
½ cup granulated sugar
4 ounces cream cheese, slightly softened (should still be a little cold)
Seeds of 1 vanilla bean OR 2 teaspoons vanilla extract
8-10 sugar cones (or other ice cream cones)
Multicolor nonpareils

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream on high speed. Gradually add in half of the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add the vanilla bean seeds or extract and beat until stiff peaks form.

Transfer the mixture to a piping bag fitted with a large star tip. Pipe batter into cones and into a large swirl on top like soft-serve ice cream. Sprinkle with multicolor nonpareils. Refrigerate until read to serve. You can also freeze them for an extra frosty treat.

TIP: To make these extra colorful, dip the rims of the sugar cones in melted white chocolate and then into multicolor sprinkles. Place them on parchment paper and allow them to harden before filling with cheesecake batter.

Source: SprinkleBakes