My Favorite Cupcakes: Hummingbirds

 Before I talk about the best cupcakes ever, I just want to say thank you to everyone who reached out to me about my previous post. I was NOT expecting the outpouring of support and similar feelings, and I was shocked by the number of emails/messages/comments I received and was frankly very touched. Here's to following our dreams and making our own happiness!

Okay so I first made these Hummingbird Cupcakes for Easter and I have been craving them since. Before i made them, I had no idea what a hummingbird cupcake was. Honestly they kind of sounded gross like some sort of ambrosia or nut cake type of thing and I was like what are these? But when I made my first batch and tried the batter, I literally almost ate all of it before I could bake it. Seriously, the combination of cinnamon, pineapple, walnuts, coconut, and banana is out of this world. They have the moistness and spice of a carrot cake, but the texture is divine and the fruit in it adds an extra sweet kick. I love them. Add the sweet and tangy cream cheese frosting and I am over the moon. Is it possible to love something so much?

 

Hummingbird Cupcakes with Cream Cheese Frosting

Adapted from Martha Stewart

3 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup (2 sticks) butter

2 tsp. vanilla extract

2 cups sugar

3 eggs

2 cups mashed bananas (about 3 large)

1 8 oz. can crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup unsweetened coconut (I used Bob's Red Mill)

Preheat the oven to 350 and line 2 cupcake pans with liners and set aside. In a medium bowl, stir together flour, baking soda, cinnamon, and salt and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat on medium speed for 3 minutes or until light and fluffy.

In a separate medium bowl, mix together bananas, nuts, pineapple, and coconut. Add into the butter mixture and beat until just barely combined.

STIR in the flour mixture until just combined. Scoop batter into the cupcake pans, filling each well about 3/4 full. 

Bake for about 23-27 minutes or until a knife inserted in the middle of a cupcake comes out clean. 

For the frosting:

8 oz. cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature

2 tsp. vanilla extract

4 cups powdered sugar

Combine the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low speed, slowly add in the powdered sugar until combined. Turn up the speed and beat until mixture is a frosting consistency. Frost onto cooled cupcakes. Enjoy!

Rhubarb Cupcakes with Fresh Strawberry Buttercream

Before we talk about important things like cupcakes, some things have been happening lately:

1. I graduated! Technically in December, but in April I flew back to Provo to walk at BYU's commencement and convocation. Gosh I missed Provo. It was surreal being back there. Everything was the same and familiar, but different too because life keeps on going for everyone still there. Somebody different lives in our old apartment and somebody else is studying in my favorite chair in the Brimhall. I was on the verge of tears all weekend because I couldn't believe that this part of my life was coming to a close. The best part of my life so far (I'm still deciding how I feel about the med school part), very officially done with. I'm grateful for it and can't believe that I was lucky enough to attend BYU. It was the best thing to ever happen to me (I met my best friends, my husband, and received a world class education).

2. Christian officially finished his first year of medical school at the U of R. Can you believe it?! What a whirlwind of a year it has been. It's had plenty ups and plenty downs as well, and I can't get over the fact that he is 1/4 of the way done! I wish there was a way to say how proud I am of him, but I don't think anything can really do it justice. He is the most incredible man on the planet so there's that. 

3. Chin also left yesterday to go to Officer Training. I don't know if I've shared it here on the blog or not, but Chin is doing medical school through an Air Force scholarship. Basically, they pay for medical school, and at the end of residency he'll be an AF doctor for 4 years before he can go into private practice. I was worried at first, but the prospect of potentially living overseas while he does his payback makes it seem like a pretty good deal to me. So anyways, he's off to Officer Training in Alabama for the month of June, while I'm here in Rochester. I'm terrified of him leaving because we've had enough time apart this year (e.g. a whole semester) but I'll make do. Lady and I will stick together. 

And finally, let's talk about cupcakes. One of my absolute favorite parts about our tiny little house is our backyard. We have a nice, secluded chunk of lawn (front and back!) that's surrounded by pine trees. We borrowed my parents' fire pit for the summer and have a nice patio set, with lights strung along the back of the house, making our yard ideal for dinners outside and weekend gatherings. I just love how cozy it feels. I also love that we have plants! It sounds silly, but we have a beautiful rhododendron bush as well as new pumpkin plants, rose bushes, hydrangea, lavender, and best of all, a rhubarb plant.

Our rhubarb plant was HUGE this year, and consequently I was able to make these cupcakes with fresh rhubarb straight from the garden. And they were divine. Chin dubbed them as his favorite cupcakes I've ever made, and that was without the frosting on them. They're thick and dense (my favorite type of cake) and have a perfect tang, tempered slightly by some sweet sugar and butter.

The frosting is the perfect compliment. Fresh, sweet, and smooth, you can really taste both the rhubarb and the strawberry, a divine combination for summer. 

I made these pretty in pink cupcakes for the last Med School Wives Club get together of the season (we'll all be off in different directions for summer), and I loved how girly they were. I didn't take any pictures with my real camera, so iphone pictures will have to suffice for now!

Rhubarb Cupcakes with Fresh Strawberry Buttercream
Adapted from Kitchen Konfidence and Martha Stewart

For the stewed rhubarb:
3 cups fresh rhubarb, ends trimmed and diced
1 cup water
3 tbsp. sugar

For the cupcakes:
1 stick (1/2 cup) butter, room temperature
1 cup plus 2 tbsp. sugar
2 large eggs
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. ground ginger
1/3 cup milk

In a medium saucepan, combine rhubarb, water, and 3 tbsp. sugar over medium heat. Stew, stirring occasionally, until rhubarb starts to soften and breakdown, and the mixture starts to boil, about 7-8 minutes. Pour the mixture into a clean bowl with a fine mesh strainer or small colander. Discard of the rhubarb juice in the bowl, and transfer the stewed rhubarb into the bowl that previously held the juice. Set aside.

Preheat oven to 350 and line a 12-well cupcake pan with liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing until well incorporated, scraping down the bowl as needed. In a separate bowl, combine the flour, salt, baking powder, and ginger. With the mixer on low, pour in half of the flour mixture, mixing until just incorporated. Then add the milk, followed by the rest of the flour mixture. Mix until just combined. Gently fold the stewed rhubarb into the batter. Pour the batter evenly into the prepared pan, about 2/3 full for each cupcake well. Bake for 22-24 minutes, or until a toothpick inserted into a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer cupcakes to a cooling rack and let cool completely.

For the strawberry buttercream:
1/2 cup fresh strawberries*
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
4 cups powdered sugar
1 tsp. vanilla extract

Place strawberries in a food processor or blender, and blend until completely pureed. Set aside. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and salt on medium speed until light and fluffy. Turn mixer to low speed and slowly add the powdered sugar, beating until combined. Add 3 tbsp. of the strawberry puree and the vanilla, beating until combined, but be careful not to over mix to avoid the mixture becoming to airy. Frost the cooled cupcakes and enjoy!

*You could use frozen strawberries that have been thawed, but fresh are best in my opinion.

Healthy Chocolate Coconut Granola

Have you guys heard of Bobby Flay Fit? I was never really a Bobby Flay fan before (his weird hair and long island accent are BUGGIN), but on the Food Network website he has a mini web series about how he got into shape and stays there. It's an amazing series and the food he makes- oh my gosh I die. 
He made this recipe for chocolate coconut granola, and I was drooling on my keyboard and seriously went home right after work and made it. I was like, "I NEED THIS. Screw dinner." Chocolate granola became my only conquest for a Wednesday night. 

Turns out it tastes as good as it looks. Chocolatey oats with almonds and coconut flakes, white chocolate and chocolate chips, and a light coconut flavor that turns Greek yogurt into an almond joy in breakfast form. You can thank me later. I adapted the recipe to make it even HEALTHIER, and more low-cal. Because let's be honest, men can tend to eat more than women, and even though Bobby's version is "healthy," it still has 1/4 sugar per batch (plus honey and chocolate which can add up). That's a lot for a healthy snack or breakfast topping! So I did you all a favor and made this recipe even more healthy, without cutting back on any flavor.

I took a bite of this and then almost ate the whole batch and then had it for breakfast the next morning, then for an afternoon snack, and then for dessert that night. It's like crack, people. Coconutty, chocolatey, almondy crack for people who are addicted to dessert but are trying to be skinny too.

Healthy Chocolate Coconut Granola
Adapted from Bobby Flay Fit

Ingredients:
1/4 cup plus 1 Tbsp. Coconut oil
1/3 cup cocoa powder (organic is good or something dark and delicious. Bobby suggests Valrhona but I just used Hershey's)
1/4 cup honey
2 tbsp. Stevia granulated baking blend (OR 1/4 white sugar*)
Pinch of sea salt
1/8 tsp. coconut extract
1/8 tsp. vanilla extract
2 1/2 cups oats (not quick-cooking)
1/2 cup raw whole almonds, coarsely chopped
1/2 cup unsweetened coconut flakes (I used Bob's Red Mill organic)
1/4 cup chocolate chips
1/4 cup white chocolate chips

Preheat oven to 250 degrees. Brush a cookie sheet/baking pan with 1 Tbsp. coconut oil. 

Heat the remaining 1/4 cup of coconut oil in a small saucepan over medium heat (until melted and clear). Whisk in cocoa powder, honey, stevia (or sugar), and salt and bring to a simmer. Whisk until stevia is completely melted and the mixture is smooth. Add the vanilla and coconut extracts and whisk until smooth. Turn off the burner but leave the saucepan on the burner, put a lid on to keep warm.

In a large bowl, combine the oats, almonds, and coconut flakes. Pour in the cocoa/honey mixture and mix with a rubber spatula until oat mixture is completely coated. Transfer the mixture to the prepared cookie sheet and spread into an even layer. Bake for 40-45 minutes (depending on your oven) then turn off the oven. Leave the pan in the warm oven for another 20 minutes. Remove, then put on a cooling rack to cool. After 5-10 minutes, sprinkle the chocolate chips and white chocolate chips on top. 

Once completely cool, transfer the granola to a big bowl and break into small, granola sized pieces. Enjoy! 

Serving Suggestion: Pour 1/4 cup of delicious granola (140 calories) over 1/2 cup vanilla, fat free greek yogurt (about 80-90 calories) and half of a banana (45 calories) for a delicious and filling breakfast that's under 300 calories. 

Per 1/4 cup serving: 140 calories, 6g fat, 4g sugar

*Using sugar instead of Stevia baking blend adds 15 calories per 1/4 cup serving and 5g sugar per serving.

The Wives Club (& a Recipe!)

I haven't posted a recipe in FOREVER. I haven't been making good use of my camera, and with my lack of cooking in general my last few months in Utah, I haven't really had any recipes to share. However... I've been cooking/baking up a storm since we've been in New York... It's honestly getting a little out of hand. I made a meal schedule with all new recipes I wanted to try from now until April, so Chin has had a lot of new meals lately, with a lot more on the way. They've all turned out pretty good so far, with my new favorite tacos recipe being the star. I'll get to those in a minute.

Besides Chin, there are three other LDS married guys in his med school class. So, the wives, being as awesome as we are, decided to have a Wives Club luncheon every week. The host changes weekly, and all the other wives contribute a little something to the meal each week. It's been a blast so far. I eat like a queen every Thursday (I'm talking turkey and cranberry sandwiches on homemade rolls and delicious tortilla soup good), and the company is even better. I'm a lucky woman to have come to Rochester and already have friends. Med school wives have to stick together! 

It was my turn to host this week, and we did some Valentine's crafts post-lunch, so I decided to dress up my table a bit.

I made Roasted Veggie Tacos with Avocado Cream and Feta, because they're my new favorite meal and are just purely delightful. Here are some pictures from the afternoon (c/o the talented Xan Craven), then I'll get to the recipe!

Hydrangeas were a great price at the grocery store, and made for a great centerpiece. Each girl had their own chinese take-out box with juju hearts in them!

Guacamole cups (won ton wrappers baked in cupcake tins, filled with guac and salsa) made for great appetizers.

Seriously you need to make these tacos.

I made red velvet cupcakes for dessert, and served some hazelnut chocolate cookies from Trader Joe's (the best).

We all made different types of garland for our crafts, here's how mine turned out:

AND NOW: the best taco recipe, ever! They are SO easy, so fast, and even Chin loved them (and they are vegetarian-friendly so that's really saying something)!

Roasted Veggie Tacos (with Avocado Cream & Feta)
Adapted from Naturally Ella
For the Tacos:
1 small zucchini, diced
1 small butternut squash, diced*
½ medium red onion, diced
1 C. frozen or canned or fresh corn kernels
1/2 carton cherry tomatoes, sliced in half
1 red pepper, diced
2 Tbsp. olive oil
2 cloves garlic, minced
2 tsp. cumin
¼ tsp. salt
6-8 taco tortillas (corn or flour)
feta cheese for topping
extra cilantro for garnish
 
For the Avocado Cream:
1 ripe avocado
⅓ C. plain greek yogurt
¼ C. cilantro
1 Tbsp. lime juice

Preheat your oven to 400 degrees. Prepare your veggies as listed above, and place them all onto a cookie sheet. Drizzle olive oil, garlic, cumin, salt, and pepper over the veggies and mix with a large spoon to coat. Roast until all the veggies are tender, about 20-25 minutes (Squash takes the longest- I test it with a fork to make sure it's tender). While the veggies roast, prepare the avocado cream by placing all ingredients in a blender or food processor and blend until smooth. Heat up your tortillas if desired, then assemble with veggies, cream, and feta. Enjoy! 
*You could use any type of squash you like, our local grocery store just cuts and pre-washes butternut squash and puts it into a package so you don't have to cut it up yourself. But you could use acorn squash or even summer squash!

A recipe wouldn't be complete unless I instagrammed a picture of it, right?

Homemade Arnold Palmers

So, I haven't posted a recipe in a long time. I mean a long, longgg time.

I blame this on the fact that this summer I've barely been near an oven at all. 

So, now we finally made it back to Rochester (Chin's first day of school is on Monday!) and we're both done traveling for a little while. I don't have to go back to Provo for another 3 weeks, so hopefully I'll be able to have some fun in my mom's enormous kitchen.

I thought I'd share with you a quick little recipe that's my favorite summer drink.

I was introduced to Arnold Palmer -- a drink that consists of half lemonade and half iced tea -- the summer I graduated from high school. I loved the drink so much, that I couldn't get enough of it. However, there were two problems.

The first being that my personal religious beliefs don't support drinking caffeinated tea, and the second being that the manufactured brand is full of (and I mean really full) of sugar.

Eventually I found an even better solution:

Starbucks makes their own version of an Arnold Palmer, made with their delicious Tazo Passion herbal (and decaffeinated) tea. The only issue with their drink is that they fill it to the top with ice, leaving you with virtually no drink, and you pay an arm and a leg for 16 oz of ice.

No no no that just does not work for Hayley Pingree. 

So I finally just stopped complaining and here I am, showing the best of any option: making your own.

I love making favorite treats at home, not only do I feel like homemade treats are more delicious, but you can tailor what you make to exactly how you like it.

There's just nothing better.

So here we go...

Homemade Arnold Palmer

1 Tazo Passion herbal tea bag (I bought mine at Target but could be purchased at select grocery stores or at Starbucks)

1 1/2 - 2 cups water

Your favorite lemonade (I prefer Minute Maid Light or Simply Lemonade if I'm feeling indulgent)

Step 1: In a microwaveable bowl or liquid measuring cup, microwave 1 1/2- 2 cups water until water is boiling (about 2-3 minutes).

 

Step 2: Steep your tea bag in the boiling water for 4-5 minutes, then remove tea bag and let your tea cool completely (I speed up the process by putting mine in the fridge)

Step 3: Once your tea is cooled, take a nice big glass and pour it halfway full with tea...

Step 4: Fill the other half with lemonade, stir with a spoon to mix it all up, add some ice, and enjoy! If you prefer a sweeter drink, at a packet of stevia or splenda for a sweet twist. 

Makes about 3-4 glasses. 

Chicken Bacon Club Pizza

I can't believe it's taken me so long to share my no fail pizza dough with you. It is literally fool proof, and that's coming from a very bread-challenged me.

It takes 10 minutes to make, and only an hour to rise, and 0nly five very cheap ingredients! 

My sister gave me the recipe when we first got married, and it's my favorite to date. You can do anything with it. pizzas, breadsticks, flatbread, you name it.

So more about this pizza. There's a type of pizza at SLAB (can you tell it's like, my like favorite place, like ever?!) called the Chicken Club, and I order it almost every time. It's the perfect combination of ingredients. bacon and chicken, red onion and red sauce, topped with perfectly fresh and crisp romaine for an added crunch, with a tang of ranch dressing. It's like eating a salad. Except a really filling salad that's probably not very good for you.

So I decided to try and recreate it at home. And it was so easy! It obviously had a few different components (different sauce and dough), but this pizza is so good homemade.

 Pre-Oven

 Post oven. How good does that look?! I love crispy, bubbly cheese.

Whatever you do. Make this pizza. And if not the pizza, at least try the dough, it will change your life!

Chicken Bacon Club Pizza

For the No-Fail Pizza Dough:

2 1/2 cups flour

1 packet rapid-rise yeast (not active dry)

1 tsp. salt

2 tsp. olive oil

1 cup water (microwaved for 30 seconds)

In the bowl of an electric mixer or a large mixing bowl, whisk together the flour, yeast and salt. Pour in the olive oil and the warm water into the center of the flour mixture, then with a spatula, scrape down the sides to incorporate the flour with the wet ingredients slightly. 

If using an electric mixer, fit your mixer with the dough hook attachment, then put your mixer on medium-high speed. Let the dough come together, then knead in the mixer for 6-7 minutes, until the dough is smooth.

If using your hands to knead, mix the dough together in your large bowl with a wooden spoon, then put the dough onto a floured counter top and knead for 6-7 minutes.

Put kneaded dough into a clean greased bowl and cover with a towel. Place in a warm dry place (I use the microwave) for an hour.

While the dough is rising, preheat the oven to 400 degrees. After the hour is up, take your risen dough and roll it out onto a floured counter and roll into a pizza circle as thin or thick as you like. Take your dough and place it onto a floured pizza stone or pan.

Let cook in the oven for 7-8 minutes, until slightly cooked but not browned yet.

For the toppings:

Pasta sauce (we like homemade, but Ragu or something similar is great!)

3 slices bacon, cooked and chopped

1/4-1/2 of a red onion, depending how much you like, chopped finely

1 chicken breast, cooked and diced finely

Mozzarella cheese, shredded

3/4 leaves romaine lettuce, chopped

ranch dressing for drizzling 

Once the pizza dough has been slightly cooked (see above), take it out of the oven and cover with pizza sauce, cheese, bacon, red onion, and the chicken. Put back into the oven on the top rack and let cook 10-15 minutes more (depending on how crispy you like your pizza). 

Remove the pizza from the oven, let sit for 3-4 minutes, then top with chopped romaine and drizzle with ranch. Cut, serve, enjoy! 

Winter Treats #7: Chocolate Ganache Cupcakes with Peppermint Candy Cane Buttercream

Okay I know that's a long title for a blog post, but these cupcakes deserve it.

Actually they deserve to be in my belly, because they are DELICIOUS.

I never classified myself as a mint person. I usually pass up a candy cane or mint chocolate chip ice cream. But recently I can't seem to get enough peppermint in my system. There's something so festive about the flavor, especially paired with chocolate.

And I'm not gonna lie, I'm pretty proud of this concoction i made. I don't really like to make chocolate cupcakes because I think they are hard to perfect. They either have flat muffin-like tops, or they are fluffy as air and have no substance. But these were different. 

Dense, rich chocolate cake, topped with smooth, creamy, sinful chocolate ganache, piled high with silky peppermint buttercream and crunchy candy canes.

Merry Christmas.

Chocolate Ganache Cupcakes with Peppermint Candy Cane Buttercream

For the cupcakes:

1/2 cup plus 1 tbsp. unsweetened cocoa

1/2 cup plus 1 tbsp. hot water

2 1/4 cups flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 sticks plus 1 tbsp. butter, room temperature

1 2/3 cups sugar

3 eggs, room temperature

1 tbsp. vanilla extract

3/4 cup sour cream

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. In a small bowl, combine the cocoa and hot water, whisk until smooth, set aside. 

In a medium bowl, combine the flour, baking soda, baking powder, and salt, whisk to blend, set aside.

In a medium saucepan over medium heat, melt the butter and sugar, and stir occasionally until mixture is smooth and butter is melted. Transfer the mixture into the bowl of an electric mixer and beat on medium speed for five minutes. until the mixture is cool. Add the eggs one at a time and mix well after each addition. Blend in the vanilla and the cocoa mixture until smooth. With the mixer on low speed, add half of the dry ingredients, mixing until just incorporated. Add the sour cream, mixing until just incorporated. Add the rest of the dry ingredients, mixing until just combined. 

Pour the batter into the cupcake tins, dividing the batter evenly. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean, rotating the pans halfway through. Let cool in the pan for 2 minutes, then transfer cupcakes to wire racks to cool completely.

For the ganache:

4 oz. good semi-sweet chocolate

4 oz. heavy cream

 Chop the chocolate finely and put in a large bowl.

In a small saucepan, heat the cream over medium heat, until barely boiling. Pour the hot cream over the chopped chocolate and let sit one minute. Whisk vigorously until the cream and chocolate is well incorporate and a ganache forms. Dip the tops of the cooled cupcakes in the ganache, and let set for at least 20 minutes.

For the peppermint buttercream:

1 cup butter, room temperature

6-7 cups powdered sugar

2-3 tbsp. milk

1 tsp. peppermint extract

4-5 candy canes, crushed

In the bowl of an electric mixer, beat the butter on medium speed until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Put the mixer on low speed, then add the milk and peppermint extract, mixing well to combine. Slowly add the rest of the powdered sugar, until a thick frosting forms.

Spread or pipe the frosting on top of the ganache covered cupcakes, then sprinkle with crushed candy canes.

Enjoy!

Winter Treats #6 and a Winner!

So. I've been missing from the blogosphere for a few days and I am sorry to have abandoned you! 

While most BYU students are pulling their hair out this week for finals, my week from Hades was last week. And so I'm relatively calm and pretty much only have a few loose ends to tie up towards the end of this week. 

So here it goes. I like chocolate cake. Milk, dark or white, you name it I'll eat it.

But while I'll eat any chocolate cake you give me, I am secretly kind of picky.

If I'm going to fill my body with all the calories of a piece of cake, I want to really enjoy it. I want to be able to cut through a cake that's dense and thick, and decadently rich.

And that's where this little number comes in. A tuxedo cake, which means that it's a dark chocolate cake with a light and whipped cream frosting. Covered with melted dark chocolate and we're good to go.

Another plus about this cake, the recipe is relatively simple, and the cakes turned out perfectly.

 They rose in the oven and weren't dry even at all. They came out of the pan without a fuss and layered perfectly.

Can you say holiday dinner party dessert?

HOLIDAY DINNER PARTY DESSERT.

that is all.

 

Chocolate Tuxedo Cake

For the cake:

2 sticks butter

2 cups water

1 cup canola oil

4 cups sugar

1 cup cocoa powder

4 cups flour

4 large eggs

1 cup buttermilk

1 tbsp. baking soda

1/2 tsp. salt

1 tbsp. vanilla extract

Preheat the oven to 350 degrees, and butter and flour 2 ten inch round cake pans, or 3 9 inch round cake pans. 

In a medium saucepan over medium heat, combine the butter, water, and oil until the butter is melted. 

In a separate large bowl, combine the sugar, cocoa, and flour. Pour the butter mixture into the flour mixture, whisking to combine well. 

One at a time, add the eggs, whisking to combine. Whisk in the buttermilk. Finally, add the baking soda, salt, and vanilla, and whisk until just incorporated.

Divide the batter evenly between your prepared pans and let bake for 35-40 (if you're using 3 pans) or 45-50 (if you're using 2 pans) minutes.

Let the cakes cool in the pans for 15 minutes, then remove from the pans to let cool completely. Then wrap each layer in plastic wrap and freeze for at least two hours, or up to 12. 

For the frosting:

4 cups cold heavy whipping cream

1 1/2 cups confectioners sugar

Once the cake is frozen, remove the plastic wrap and cut the rounded tops of the top of the cakes, so that they are flat. 

In the bowl of your electric mixer, combine the whipping cream and conf. sugar, and whip on high until stiff peaks form.

To frost the cake, put one layer of your cake on a cake plate, and frost the top. Then add another layer and frost the top. Repeat this step one for time if you are doing three layers. Then frost the sides. Refrigerate for at least two hours.

For the chocolate dripping:

4 oz. good dark chocolate (I used Ghiradelli semi-sweet)

2 tbsp. canola oil.

Chop the dark chocolate into small pieces and add in a bowl with the oil. Heat in the microwave for 30 seconds, stir. Then heat with intervals of 15 seconds, stirring each time, until the chocolate is melted. Let cool for 2-3 minutes, then pour over the refrigerated and frosted cake. Let the chocolate drip down the sides. Add sprinkles if you wish. Refrigerate until chocolate is firm.

p.s. CONGRATS to the winner of the Photoshoot giveaway!

So excited for you Elizabeth!

Ali and Aaron will contact you with details about your giveaway. :)

 

Fall Treats #14: Caramel Apple Cheesecake

That's a whole lot of goodness in one dessert. This holiday I've found myself becoming relatively sick of pumpkin. Okay don't judge because I know pumpkin is ultra-trendy right now, but after three months of pumpkin desserts, I'm ready for the alternatives that Fall has to offer. 

ENTER: Apple. Always a favorite. When I was little I didn't care for pumpkin pie, I thought the texture was weird and the taste different, and so my mom's apple streusel pie was always my dessert of choice for Thanksgiving. 

So let me tell you about this pie.

Holy moly. It's like three different desserts combined into one, with so many flavors that blend perfectly together.

Let's begin with the graham cracker cinnamon crust. crunchy, sweet, and oh so traditional.

Once the crust is baked, you add a layer of caramel and pecans, followed by tender baked apples, packed with butter, cinnamon and sugar.

did i mention that this pie isn't very good for you?

Top the apples with classic and tangy cheesecake, and then finish it off with fresh whipped cream, a sprinkle of cinnamon, and pecans.

 

Caramel Apple Cheesecake Pie

adapted from Annie's Eats

For the graham cracker crust:

1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
1/3 cup unsalted butter, melted 

¾ cup bottled caramel (like Smuckers)
1 cup chopped pecans

preheat the oven to 375. Line a 9-inch springform pan with parchment paper. In a large bowl, combine the melted butter, graham cracker crumbs, sugar and cinnamon until well combined and all the crumbs are moistened. Pour the mixture into the lined springform pan, and press the crust into the pan evenly, lining the pan about 2/3 way up the sides. Bake for 8 minutes, then let cool 5-10 minutes. Pour the caramel into the bottom of the pan and top with chopped pecans. Let refrigerate while preparing the rest of the pie.

For the apple filling:

6 granny smith apples, peeled, cored, and thinly sliced

5 tbsp. butter

1/2 cup brown sugar

1/4 tsp. salt

2 tsp. cinnamon

melt the butter in a large skillet over medium heat. Once melted, add the brown sugar, cinnamon and salt and cook for about a minute. Add the apples slices and coat with the butter mixture. Turn up the heat to medium high, and cook uncovered for 15 minutes, until the apples are tender and most of the liquid is reduced. Let cool for five minutes then pour over the caramel and pecan layer of the pie. Refrigerate while making cheesecake layer.

For the cheesecake layer:

8 oz. cream cheese, softened
¼ cup sugar
1 tsp. vanilla extract
1 large egg, room temperature
1 tbsp. freshly squeezed lemon juice

Reduce the heat to 350 degrees. Combine the cream cheese and sugar in a mixer and fitted with the paddle attachment, mix until light and fluffy. Mix in the vanilla, egg, and lemon juice, and mix well until there are no lumps and all is combined. Spread the cheesecake on top of the apples and bake the pie for 40 minutes. Transfer to a wire cooling rack, let cool to room temperature, then refrigerate for at least 4 hours.

For the whipped cream:

3/4 cup heavy cream

4 tbsp. powdered sugar

1/2 cup chopped pecans

sprinkle of cinnamon

When ready to serve, with a kitchen aid mixer or hand mixer, whisk heavy cream and powdered sugar on high until it forms whipped cream. Spread over the cheesecake layer, top with pecans and cinnamon and serve!

enjoy!

Fall Treats #13: Snickerdoodle Cupcakes

If you've been reading my blog for a while, I'm sure you've (hopefully) noticed that my recipes and photos have slightly improved over the course of the past year and a half or so. 

As I've progressed as a cook and as a blogger, I've tried to work on my photography skills even though I have a terrible camera and I usually forget it everywhere I go.

But I remember sharing a recipe for Festive Spice Cupcakes back in the day... and while those were good, these are better. 

So i thought i would override an old recipe for a new one, and your tastebuds will thank you. 

I love cinnamon. i know it's not for everyone, but there's something about it that makes me think of cold november nights at home, and brings me back to my childhood years. it's traditional, nostalgic, and just plain delicious in oh, just about everything.

So i was really excited to make these cupcakes. The cookie bottom is chewy and adds a slight cookie crunch, while the cake itself is moist and flavorful. and delightful. and delicious.

and don't get me started on the frosting. I might have gone a little overboard and put a LOT of frosting on these cupcakes. But frosting is my favorite part... so I'm not complaining. The cinnamon really comes out in the frosting, and is the perfect compliment to the cream cheese. yes please.

Snickerdoodle Cupcakes
adapted from How Sweet Eats

For the cookie layer:
1/4 cup butter
1/2 cup brown sugar
1 large egg
1 tsp. vanilla
3/4 cup flour
dash of salt
1/4 tsp. baking powder
1 tsp. cinnamon
1 tbsp. milk
Line a 12 cup muffin tin with paper liners, and preheat oven to 350 degrees. 
Beat the butter and sugar until light and fluffy, then add the egg and vanilla and mix until well incorporated. In a separate bowl, mix together the flour, salt, baking powder and cinnamon, then hand stir the dry ingredients into the butter and egg mixture. Add a tablespoon of milk and mix.
Refrigerate dough until the cake batter is made.


For the cake layer:
1/2 cup butter
3/4 cup sugar
2 eggs
1 tbsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/3 cup milk
1/2 tsp. salt
1/4 tsp. cinnamon

Beat the butter and sugar in a mixing bowl until light and fluffy, then add the eggs and vanilla and beat well. In a separate bowl combine the dry ingredients. Add half of the dry ingredients to the butter and egg mixture and mix until just combined. Add the milk, mix and then add the rest of the dry ingredients and mix until just combined. 


Drop about 1 tbsp. of the cookie dough on the bottom of each muffin tin. Spray the back of a spoon with cooking spray, and smooth down each drop of cookie dough until evenly distributed in the bottom of each tin. 


Fill the rest of each tin with cupcake batter, until about 3/4 of the way full.
Bake at 350 degrees for 15-20 minutes, or until cooked all the way through.


Cinnamon Cream Cheese Frosting:
1/2 cup butter, softened
1 block cream cheese (8 oz), softened
3 cups powdered sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
Add the butter and cream cheese in a mixing bowl and beat until light and fluffy. Slowly add in the powdered sugar, beating until well combined, then add the vanilla and cinnamon. Frost cupcakes with as much frosting as desired.

 

enjoy! :)