The Best & Easiest Chocolate Frosting

Yield: will frost 1-9 inch round layer cake or 24 cupcakes

Recipe by Lauren's Latest

Ingredients:

• 1 cup softened butter
• 1/2 cup cocoa powder, sifted
• 5 cups powdered sugar
• 1 teaspoon vanilla
• 3-4 tablespoons milk

Directions:

1. Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

Fresh Out of the Oven

Just made these cute and extremely delicious brownie cupcakes for my Business class. We have an exam tomorrow and there's no better way to celebrate the last day of class than with bite size brownie cupcakes. Check out the recipe here.

Must See!

Check out this blog for awesome gluten and allergen free recipes. The gluten free bread is delicious. It's a must see blog!

Mochaccino Cupcakes

Yield: 30 cupcakes

Recipe by Better Homes and Gardens

 

Ingredients                   

3.4 cup butter                             

3 eggs                  

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup strong brewed coffee, cooled

2 cups sugar

2 teaspoons vanilla

1 cup dark, bittersweet, or semisweet chocolate pieces

1 recipe Coffee Buttercream

30 creme-filled rolled wafer cookies, such as Pirouettes

Unsweetened cocoa powder or ground cinnamon (optional)

 

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.

 

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

 

4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.

 

  

5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

Yield: about 2 cups

             Recipe by Better Homes and Gardens               

 

Ingredients

• 1/3 cup butter
• 4 cups powdered sugar
• 3 tablespoons strong brewed coffee, cooled
• 1 teaspoon vanilla
• Strong brewed coffee, cooled (optional)

Directions

 

1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.

Pink Meringue Cupcakes with Raspberry Curd

Yield: 1 dozen

Recipe by Martha Stewart

Ingredients

• Vegetable oil cooking spray, for baking cups
• 6 large egg whites, room temperature
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups sugar
• Gel-paste food coloring in Tulip Red sugarcraft.com
• 2 cups creme fraiche
• 1 container (6 ounces) raspberries, halved if large
• Raspberry Curd

Directions

1. Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

Raspberry Curd

Yield: 1 1/2 cups

Recipe by Martha Stewart

Ingredients

• 1 container (6 ounces) raspberries
• 1 1/4 cups sugar
• 4 large egg yolks
• 1 stick unsalted butter
• 1/4 cup fresh lemon juice
• Pinch of salt

Directions

1. Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes.
2. Strain; refrigerate until cold and thick.

Fudge Frosting

Yield: Enough to ice 12 cupcakes

Recipe by Joy of Baking

 

Ingredients

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Directions

1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

 

Brownie Cupcakes

Yield: 12 cupcakes

Recipe by Joy of Baking

Ingredients

• 4 ounces (120 grams) unsweetened chocolate, chopped
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 1 1/4 cup (250 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 3/4 cup (95 grams) all purpose flour
• 1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.  

2. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. 

3. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar.

4. Add the vanilla and then add the eggs, one at a time, mixing well after each addition.

5. Mix in the flour and salt until well blended.  

6. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.

7. Once the cupcakes have completely cooled, frost with icing.

 

 

 

 

  

Pistachio-Raspberry Tea Cakes

Yield 15 cupcakes

Recipe by Martha Stewart

 

Ingredients

• Nonstick cooking spray
• 1 cup unsalted shelled pistachios
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1 to 2 containers (6 ounces each) fresh raspberries
• 1/4 cup slivered or chopped pistachios, for sprinkling

Directions

1. Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
2. Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.



Seven-Minute Frosting

Yield 10 cups

Recipe by Martha Stewart

Ingredients

• 1 1/2 cups plus 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 2/3 cup water
• 6 large egg whites, room temperature
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.
2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.

Berry Cupcakes

Yield: 34 cupcakes

Recipe by Martha Stewart

Ingredients

• 3 1/4 cups cake flour (not self-rising), sifted
• 2 teaspoons baking powder
• 1 teaspoon coarse salt
• 8 ounces (2 sticks) unsalted butter, softened
• 1 3/4 cups sugar
• 2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract
• 1 cup whole milk
• 8 large egg whites, room temperature
• 1 1/2 pints (3 cups) blueberries
• 34 raspberries (1/2 pint; about 1 1/3 cups)
• Seven-Minute Frosting

Directions

1. Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
2. Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
3. Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
4. Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.

Huckleberry Cupcakes with Sweet Cream

Yield: 2 dozen

Recipe by Martha Stewart

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 sticks (16 tablespoons) unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk, room temperature
• 2 cups huckleberries, plus more for garnish
• 2 cups cold heavy cream
• 3 tablespoons confectioners' sugar, plus more for dusting\

Directions

1. Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in huckleberries by hand.
3. Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
4. Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.

Ice Cream Cupcakes

Yield: 4 dozen mini cupcakes

Recipe by Martha Stewart

Ingredients

• 4 pints ice cream and gelato, slightly softened
• Buttermilk-Vanilla cupcakes

Directions

1. Using a 1 1/2-inch ice cream scoop, press a scoop of ice cream or gelato on top of 1 cupcake. Repeat with remaining cupcakes and ice cream or gelato.

Buttermilk-Vanilla Cupcakes

Yield: 4 dozen mini cupcakes

Recipe by Martha Stewart

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup plus 2 tablespoons warm water
• 1/2 cup plus 2 tablespoons buttermilk
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.
2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Yield: 2 dozen

Recipe by Martha Stewart

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups cake flour (not self-rising) 
• 2 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/4 cups whole milk
• 1 tablespoon pure vanilla extract            
• 2 sticks plus 2 tablespoons unsalted butter, room temperature
• 2 1/4 cups sugar 
• 6 large eggs
• 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped

Directions

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
2. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
3. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
4. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.

Mango Orange Popsicles

• 4 large ripe mangoes, peeled, pitted and roughly chopped
• 1 cup freshly squeezed orange juice

In a blender, whizz the mango until smooth. Stir in the orange juice, then pour into the popsicle molds. Press on the lids and transfer to the freezer overnight.

Chocolate Ganache Cupcakes

Yield: 12 cupcakes

Recipe by Wonderful Joy Ahead

Ingredients

• 3 oz bittersweet chocolate, chopped fine (Ghirardelli 60% Cacao)
• 1/3 cup Dutch-processed cocoa (like Hershey's Special Dark)
• 3/4 cup hot, strong brewed coffee
• 3/4 cup (4 1/8 oz) bread flour
• 3/4 cup (5 1/4 oz) sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 T Canola oil (1/4 cup + 2 T)
• 2 large eggs
• 2 tsp white vinegar
• 1 tsp vanilla extract

Ganache:

• 2 oz bittersweet chocolate, chopped fine (Ghirardelli 60% Cacao)
• 1/4 cup heavy whipping cream
• 1 T powdered sugar

Directions

1. In a large bowl, whisk until smooth the chocolate, cocoa, and hot coffee together.  Refrigerate until it's cool, about 20-30 minutes.
2. In a small bowl, combine the ganache ingredients (chocolate, cream, and powdered sugar). Microwave for 20 seconds. Whisk. If the chocolate still needs to melt, microwave for another 10 seconds. Whisk until smooth. Refrigerate for 20-30 minutes-- no more and no less! When you take it out, you're looking for a ganache that can be formed into a soft ball with a spoon. It's not fully solid (or it'll sink to the bottom of the cupcake) and it's not still runny, or it will just disperse within the cupcake. 
3. In a medium bowl, whisk the flour, sugar, salt, and baking soda. Set aside.
4. Retrieve the large bowl of chocolate/cocoa/coffee from the fridge. Add the eggs, oil, vinegar, and vanilla. Whisk to incorporate. Add all of the flour mixture, and whisk until smooth. The batter will be slightly runny, similar to brownie batter.
5. Divide the batter among the cupcake liners, filling 3/4 full. I use the large OXO portion scoop; 1 1/2 scoops per cupcake does the trick.
6. Next, top each cupcake in the center with a rounded teaspoon of ganache. I use half a scoop with the small OXO portion scoop.
7. Place on the center rack in the oven, and bake for 15-19 minutes, until the cupcakes are firm to the touch on top. A traditional toothpick test won't work here due to the ganache center.  Remove from the oven and let them sit in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
8. Frost with Easy Vanilla Bean Buttercream for amazing and delicious cupcakes.

Much love,
Darby

Vanilla Bean Buttercream

Yield: 3 cups (enough to ice 24 cupcakes)

Recipe by America's Test Kitchen

 

 

Ingredients

• 2 1/2 sticks unsalted butter, softened
• Caviar from 1 vanilla bean (or substitute in 1 T Nielsen-Massey Vanilla Bean Paste)
• 2 1/2 cups (10 oz) powdered sugar
• pinch salt
• 1 tsp vanilla extract
• 2 T heavy cream

Directions

1. Using an electric mixer, beat the butter at medium high speed until it's smooth. Add the caviar. Beat for about 20 seconds more until it's well incorporated. With the mixer on low, add the powdered sugar. Once the butter has coated the sugar, increase the speed to medium for about 30 seconds. Add the heavy cream and vanilla extract. Once combined (so that it doesn't fly out of the mixer), increase the speed to medium high and beat until light and fluffy, about 4 minutes. 

Easy Oatmeal Muffins

Yield: 1 dozen

Recipe by All Recipes

Ingredients

• 1 cup milk
• 1 cup quick cooking oats
• 1 egg       
• 1/4 cup vegetable oil
• 1 cup flour
• 1/4 cup of white sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a small bowl, combine milk and oats; let soak for 15 minutes.
3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean

 

 

 

 

Oreo Cupcakes

Yield: 24 cupcakes

Recipe by Brandy's Baking

Ingredients

24 Oreo halves, with cream filling attached

2¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup milk

20 Oreo cookies, coarsely chopped into quarters

Directions

1. Preheat the oven to 350˚ F.

2. Line two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.

3. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.

4. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.

5. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

6. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

7. Frost with Oreo Frosting for a delicious taste.

 

Oreo Frosting

Yield: 24 cupcakes

Recipe by Brandy's Baking

Ingredients

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1 tbsp. vanilla extract

4 cups confectioners' sugar, sifted

2 tbsp. heavy cream

Oreo cookie crumbs

24 Oreo cookie halves

Directions

1. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.

2. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

 

Baker Problems

9. Undercooked cookies

Solution: Avoid opening the oven door multiple times. Follow specific times indicated in recipes for good results.

Peanut Butter Cookies

Yield: 2 dozen

Recipe by Simply Recipes

Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup butter, room temperature

1/2 cup peanut butter

1 egg

1 1/4 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions

1. Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Blueberry Watermelon Refreshing Popsicles

Yield 8 servings

Recipe by All Recipes

Ingredients

• 5 cups diced (about 2 pounds) seedless watermelon
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1 cup blueberries
• 1/4 cup freshly squeezed lemon juice tablespoons light corn syrup

Directions

Step 1: Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.

Step 2: Stir berries into watermelon mixture; divide among ten 4-ounce ice-pop molds. Freeze overnight

Strawberry Lemonade Pops

Yield: 8 servings

Recipe by All Recipes

• 1 (12 ounce) can frozen lemonade concentrate

• 3 cups cold water 

• 1 (16 ounce) package frozen sliced strawberries

In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.

Fruit Salad Ice Pops

Recipe by All Recipe

Yield 8 servings

 

 

Ingredients

• 1 peach, cut into 1/2-inch slices (1/2 cup)
• 2 kiwis, peeled and sliced into 1/4-inch rounds

• 3 ounces blueberries (1/2 cup)
• 4 ounces strawberries, hulled and halved ( 3/4 cup)

• 1 1/2 to 2 cups 100 percent white-grape juice

Directions

Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

Simple Sugar Cookies

Recipe by All Recipes

Yield: 4 dozen

Ingredients

• 2 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter, softened
• 1 1/2 cups of white sugar
• 1 egg
• 1 tsp vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Cupcakes

Strawberry Cupcakes

Yield: 30 cupcakes

Recipe by Martha Stewart

 

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus more for sprinkling fruit

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

10 ounces strawberries, hulled and cut into small dice, plus more for garnish

Directions

1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
5. Ice with Strawberry Meringue Buttercream and garnish with strawberries.



Baker Problems

8. The cake gets stuck in the pan.

Solution: A well-greased pan should release easily, but if you want insurance, line the pan bottom with wax or parchment paper, cut to fit.

Strawberry Meringue Buttercream

Yield: 5 cups
Recipe by Martha Stewart

Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extra
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Baker Problems

7. Unprofessional looking icing

Solution: Apply a thin layer of icing (like when you butter toast) to seal in the crumbs, then chill the cake for half an hour. This will allow for easy application of the next layer.

Reese's Peanut Butter Cup Cookie Sandwich... That's a mouth full!

Yield: 18 cookies

Recipe from Hersey's

Ingredients

• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/4 cup shortening
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg(s)
• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup quick-cooking oats
• 1/2 cup chopped nuts, optional
• 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups
• 18 REESE'S Snack Size Peanut Butter Cups

Directions

1. Beat butter, shortening, granulated sugar and brown sugar until well blended. Add egg; beat well.
2. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oats and chopped nuts, if desired. Stir in mini peanut butter cups. Cover; refrigerate several hours or overnight. 
3. Heat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
5. Remove wrappers from snack size peanut butter cups. For each sandwich cookie, place one peanut butter cup on flat side of cookie; place on paper towel. Microwave at MEDIUM (50%) 10 to 15 seconds; gently press second cookie on peanut butter cup. Wait several minutes for peanut butter cup to soften and adhere to second cookie. Eat immediately or allow chocolate to set before storing cookies.

One-Step Buttercream Frosting

Yield: 2 cups 

Ingredients

• 1 cup butter
• 2 1/2 cup powdered sugar
• 1 tablespoon vanilla extract

Directions

1. Cream butter and vanilla, slowly add powered sugar.

Rich, creamy frosting that everyone's sure to enjoy!

Let the Baking Begin!

Hello Everyone!

It's almost the weekend, and we all know what that means... Let the baking begin! Stay tuned for some delicious recipes I'll be sharing with you all this weekend. Get those taste buds ready! 

Baker Problems

6. Cake falls
 
Solution: To avoid this, try not opening the oven door while baking and being very accurate with measuring your ingredients.

Cupcake Joke!

Thought this would brighten the day for most of you!

What Kind of Cupcake Are You?

There's Nothing A Cupcake Can't Solve

Baker Problems

5. Hard, tough cookies

Solution: Avoid adding extra flour or overmixing once the flour is added.

Oh-Oh-Oh Oatmeal Cookies

Yield: 42 cookies

Recipe by Betty Crocker

Ingredients

• 1 1/2 cups packed brown sugar                        
• 1 cup butter or margarine, softened
• 1 teaspoon vanilla         
• 1 egg
• 2 cups quick-cooking oats
• 1 1/2 cups of flour
• 1 teaspoon baking soda      
• 1/4 teaspoon salt

Optional Ingredients:

• 1 cup chocolate chips    
• 1 cup chopped nuts

Directions

1. Heat oven to 350°F. 
2. In large bowl, stir brown sugar and butter until blended. 
3. Stir in vanilla and egg until light and fluffy.
4. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
5. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
6. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Let me know how they turn out for you guys!
Happy Baking!

              

Baker Problems

4. Hardening cookies

Solution: Placing a piece of bread in the container with your cookies with help cookies remain soft and moist.

Best Brownies

Yield: 12-15 brownies

Recipe by: Food.com

Ingredients:

• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup cocoa
• 2 cups sugar
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1 cup nuts (optional)

Directions:

1. Preheat oven to 350 degree Fahrenheit. 
2. Stir together flour, baking powder and salt in a small bowl.
3. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
4. Bake for 30-35 minutes. Cool.

Chic Confetti Cupcakes

Yield: 12 regular cupcakes

Double to make 22 cupcakes

Recipe by Cupcake Galore

 

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 6 tablespoons (3/4 stick) unsalted butter at room temperature
• 1/2 cup sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1/3 cup of light cream or half-and-half
• 1/2 cup crushed hard candies of different colors

Directions

1. Preheat oven to 350 degrees.
2. Mix flour, baking powder and salt together, set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition, followed by vanilla.  Add the cream and ccontinue mixing. Add dry ingredients and crushed candies.
4. Fill cupcake paper about 2/3 full. Bake for 20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. Ice with Cool Confetti Icing for a spectacular look!

Cool Confetti Frosting

Yield: Enough to ice 12 cupcakes

Ingredients

• 1 egg white
• 3/4 cup sugar
• Pinch of salt
• 3 tablespoons water
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla extract

Directions

1. Place egg white, sugar, salt, water and corn syrup in a double boiler. Beat for about 1 minute until thoroughly mixed.
2. Place over boiling water and beat at high speed for about 4 minutes or until frosting forms peeks.
3. Remove from heat and transfer to large bowl. Add vanilla and beat for another minute or until of good spreading consistency.
4. Frost cooled cupcakes and sprinkle candy confetti over cupcakes.

Stress & Dessert

Stressed is dessert spelled backwards. Coincidence? I think not!

Quote

"Life is uncertain. Eat dessert first." 

-Ernestine Ulmer

http://www.quotegarden.com/desserts.html

Delicious Dark Chocolate Cupcakes

Yield: 12 cupcakes

Recipe by Brown Eyed Baker

Ingredients

• 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• ½ cup (1.5 ounces) Dutch-processed cocoa powder
• ¾ cup (3.75 ounces) all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 eggs
• ¾ cup (5.25 ounces) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon table salt
• ½ cup (4 ounces) sour cream

Directions

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. Ice with Peanut Butter Frosing for srumptious results!
                                                                                                                                                                                                                   

Baker Problems

2. Burnt cookies

Solution: Set timer to shortest recommended time and look through window to check doneness -avoid opening oven door! Use shiny, reflective pans with low sides.

Keep Calm and Bake On

 

 

Baker Problems

1. Running out of flour

Solution: Stock up on flour! You can never have enough flour.

Baker Problems

9. Hard brown sugar

Solution: Putting a piece of bread or lettuce will help keep your brown sugar moist -guaranteed!

Mint Chocolate Bark

Yield: About 2 pounds of bark

Recipe by Brown Eyed Baker

 

Ingredients

• 16 ounces white chocolate, finely chopped
• 1 teaspoon mint extract (NOT peppermint), optional
• Green food coloring
• 16 ounces semisweet chocolate, finely chopped
• 1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Directions

1. Line a baking sheet with parchment paper and set aside. 
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Peanut Butter Frosting

Yield: Enough to ice 12 cupcakes

Recipe by Brown Eyed Baker

Ingredients

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• ¾ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ⅓ cup heavy cream

Directions

1. Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
2. Add the cream and beat on high speed until the mixture is light and smooth.

Happy baking!

Red Velvet Cake

Recipe by Glorious Treats

Yield: 24 cupcakes, 3- 8″ cake layers, or 2- 9″ cake layers.

Ingredients

• 2 1/4 cups cake flour
• 1/3 cup unsweetened cocoa
• 1  teaspoons salt
• 1 1/3 cups oil
• 1 1/2 cups sugar
• 2 eggs
• 4 tablespoons liquid red food coloring
• 1 teaspoons vanilla
• 3/4 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar

Directions

1. Preheat oven to 350*F.  Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
2. In a large bowl whisk cake flour, cocoa and salt, and set aside.
3. In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended. Add eggs one at a time, and continue beating.  Add food coloring and vanilla and mix well.
4. Add flour and buttermilk alternately, in two batches.  Scrap down the sides of the bowl as needed.  Mix just enough to combine.
5. Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand).  Add to cake batter and beat for 10 seconds. 
6. Fill cupcake liners 2/3 full, or divide batter between cake pans. 
7. Bake cupcakes 20-24 minutes or bake cake layers 25-40 minutes depending on the size of the pans. 
8. Frost with Cream Cheese Frosting for a delightful taste.

Cream Cheese Frosting

Ingredients

• ½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
• 8 oz. cream cheese (directly from fridge)
• 1 teaspoon vanilla extract
• 4 cups powdered confectioners sugar
• 1 to 4 tablespoons heavy cream or heavy whipping cream

 

Directions

1.  Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
2. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
4. Beat until fluffy, about 1 minute.
5. Use at once or keep refrigerated.

Baker Problems

3. Crumbly cake

Solution: Decrease flour, increase sugar or fat. Do not overmix batter, use recommended mixing times.

Valuptuous Vanilla Frosting

Yield: 2 cups

Ingredients

• 4 cups powdered sugar
• 4 tablespoons butter                                                   
• 4 tablespoons milk                                                  
• 1 teaspoon vanilla

Directions

1. Combine butter and vanilla in a small bowl.
2. Add milk and add to powdered sugar

Cheers!