To call these cupcakes a labor of love would be an understatement. I started the recipe with the cookie, then created the cupcake around it. I had a flop of a brownie recipe first, next was a cookie bar recipe that didnt pan out, then I was fortunate enough to have this cupcake one turn out right. I would have cried had these cupcakes not worked out. I really wanted a recipe using the Mint Oreos. These cupcakes also gave me a chance to try out my new Brighid’s Kitchen Silicone Baking Cups….
I usually make everything from scratch. I tend to think not only does it taste better, but it allows me to add personal flair and style to my treats. When it comes to the holidays I am extra busy in the kitchen between cookie exchanges, family bonding time baking, regular cooking and baking for every day, and holiday party prep. This is the first year we are in our own home and will be hosting Christmas here, so party prep is full steam ahead. I unfortunately don’t have the time or energy to make everything from scratch this month so I need to find tasty alternatives to cheat parts of my recipes with.
The good thing is yummy “cheat” ingredients don’t need to cost a ton of money. I used Gold Emblem chocolates and pretzels from CVS to make these treats. I was introduced to the brand at an event I went to this fall and may or may not have eaten my weight in Gold Emblem chocolates and truffles. I grabbed one on my way by the CVS table and next thing I knew I had a handful of empty wrappers. This was me, I won’t lie:
When I was brainstorming ideas for cute yet simple snacks to put out for Christmas, I knew right where to go. Unfortunately I also had to run to the craft store for edible eyes and the icing for the nose because I was out. Why do craft stores always have one register open on a weekend in December? Don’t they know everyone is crafting and baking this month? The stress of that craft store line made me want to stuff chocolate in my face. It honestly doesn’t take much.
Making these reindeer was a lot easier than they look. I took the chocolates and poked holes in the “back” to fit the broken pretzel pieces in for antlers. The hardest part was really breaking the pretzels to resemble antlers and not over break them. The excess pretzel pieces I was going to use for cookies but the boys gobbled them up instead. After I had the antlers in, I took red icing and used it as a glue to keep the candy eyes on the reindeer, then squirted a little icing between the eyes for the nose! It only took a few minutes to turn the supplies into Rudolph looking reindeer!
I’m proud to partner with CVS/pharmacy for the Prep for Holiday Entertaining Campaign. I am being sponsored to help lead this campaign, but all opinions expressed are my own, and all product claims or program details shared should be verified at CVS.com or with the appropriate manufacturers.
Do you have any idea how long I have had this bundt pan andnever used it? I normally stick with cupcakes or cookies; individual portions I can easily dole out with minimal mess and dishes to get done. I am pretty sure my mom gave my this bundt pan years ago when I wanted to make something, but no clue what it was. To say I was nervous using the pan to make this cake is an understatement. I knew exactly what I wanted to make, how I was going to make it, but was petrified the pan would destroy my well laid plans and end up killing my cake.
One of my favorite parts of fall is cranberries, and using them all over the place as far as recipes are concerned. I got the idea for this cake while re-branding my blog and saw my lemon cranberry cookies, and got the idea to turn them into a cake. The bundt pan was really more of an after thought once I saw the bundt pan sitting forlorn and unloved in my pantry. As far as reviews go, I loved it, Babe loved it, Child1.0 loved it, and Baby3.0 loved it. Toddler2.0 loved all except for the cranberry layer, and passed the top part of the cake over to me to finish once he was dont eating the rest. So generous of him.
This is a great addition to anyone’s dessert table for Thanksgiving, or you can make and eat it “just because” like we did! The cake can be made with or without the glaze added to the top. I prefer the glaze on the cake to add extra sweetness right up against the tartness of the cranberries!
- 2 cups fresh cranberries
- ½ cup brown sugar
- 1½ cups sugar
- zest from 3 lemons
- 2 tablespoons lemon juice
- 1½ sticks warm butter
- 3 eggs
- ¾ cup buttermilk
- 2 teaspoon vanilla
- 2½ cups flour
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 3 cups of powdered sugar
- juice from the 3 lemons zested for the cake
- Preheat oven to 350F. Rub the coconut oil on the inside of a 12c bundt pan.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- In a smaller bowl, combine the buttermilk, vanilla and 2 tablespoons of the lemon juice.
- Mix the butter and sugar together until creamy. Add in the eggs, continuing to mix.
- Alternate adding a little of the flour mixture and then a little of the buttermilk mixture until all is mixed together.
- Pour the brown sugar in the bottom of the bundt pan, and then layer the cranberries on top.
- Evenly pour the batter over the cranberries.
- Bake for 35-40 minutes. Let cool for 5 minutes then flip onto a separate plate to finish cooling.
- Once fully cooled, mix together the glaze ingredients and drizzle the glaze over the cake.
*I received a product to facilitate this review. All opinions are my own.*
Almond butter. MMMMM. Toddler2.0 and I could eat it off a spoon. I at least give him apple slices with his usually to give an illusion of not just eating the almond butter, but sure enough he just uses the apple slices to suck the almond butter off of. Our addiction has gotten worse since a friend introduced us to Barney Butter. Then I received a few samples of all the different flavors and ate them right from the packet. No, I did not share. I loved them all except the Bare Smooth Barney Butter, but that is no fault of anyone. I don’t like un-seasoned or sweetened nut butter. I am on the hunt for the cocoa and coconut in a larger container, it was my favorite.
I decided to combine my love of almond butter and the surplus of apples and make an almond butter apple pie. The crust is just a basic pie crust I made from water, sugar and butter. One day I will get around to typing it up. The apple pie has a few steps to it, but I promise it is worth it in the end. The Barney Butter I used to make the pie was the regular smooth variety, but you could use any of their flavors for a subtle bit of added flavor. The crumble is what really makes the pie pop. I have perfected my crumble recipe as a way to avoid having to use regular crust on top of pies. I try and I try but every time something goes off and the top crust doesn’t work out. Crumble is yummy and looks good, so why fight it?
- 4 medium apples (peeled, cored, chopped)
- ¾ cup light brown sugar
- ⅓ cup and 2 tablespoon flour
- 2 teaspoons cinnamon
- 4 tablespoons butter
- ¼ cup smooth almond butter
- ¾ cup steel cut oats
- Preheat oven to 350F. In a large bowl, mix together the ½ cup brown sugar, cinnamon, and 2 tablespoons of the flour. Add apples and toss.
- Pour the apple mix into a pie plate (with uncooked crust) and flatten apple layer. Place pie plate in refrigerator until ready to use.
- In a different bowl, microwave he butter and the almond butter for 45 seconds. Stir to combine.
- Add the rest of the brown sugar, flour, and oats to the almond butter mix. stir until all the oats are coated and clumpy.
- Pour the crumble over the apple layer in the pie dish, and bake for 45 minutes.
This recipe was inspired courtesy of the local farm stand we buy our fruits and veggies from. We live in New Jersey which is the garden state, so while there is no shortage of farm stands, cheyennes roadside market is by far my favorite. Its about 20 minutes from me but worth the drive. Their fruit is always fresh (or 50% off if its going to turn within a day or two) and delicious. They have pumpkin picking which costs much less than a more famous farm nearby, and is even more fun. This year after a voting contest their theme was despicable me. The hay bales were minions 🙂
Anyhow, I follow their facebook page and when I saw their recipe for using up extra chocolate (is there such a thing?) I thought it was a brilliant idea. Even though Jacob decided he would rather hang out and hand out candy so only Keith collected, we ended up with an obscene amount. Paul is trying to be paleo (although I see him sneaking the candy when he thinks I’m not looking), I really dont give the boys candy often, and I’m trying not to gain 800 pounds this pregnancy. What to do with it all was a question I had. Once I tasted this recipe I knew it was perfect. It would get rid of candy, or at least a portion of it, and I’d rather have the boys eat a cookie and be done than a whole chocolate bar.
- 15 fun sized candies
- 3 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup sugar
- 2 sticks butter
- 1 tsp vanilla
- 2 eggs
- preheat oven to 350f. unwrap the 15 candies and chop into small pieces. use a variety of candy for different textures and tastes in each bite!
- in a different bowl, combine flour, baking soda and baking powder. set aside.
- cream butter and sugar, then add in eggs and vanilla. slowly add flour mixture.
- hand mix the candy into the batter and then refrigerate for 15 minutes.
- scoop tablespoonfuls onto ungreased cookie sheets. bake 6-8 minutes until edges brown. remove to a wire rack to cool.
apple crisp recipe
I had a craving for apple crisp. While I suppose its more of a fall apple crisp recipe recipe, I had a craving. Its delish warmed up with a big ole scoop of ice cream, so to me that makes it good for summer too!
While most people associate apple crisp with the fall, it makes a quick treat for summer get togethers, and always receives a warm reception. I am sure any picnic you go to there will be no shortage of people bringing fruit salads and macaroni salads. I can all but guarantee you will be the only one with a fresh, yummy apple crisp. Just don’t forget the vanilla ice cream to scoop over it!
- 6 apples peeled cored and sliced
- ¾ cup pure maple syrup
- ½ cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup softened butter
- ½ tsp cinnamon
- preheat oven to 350f. place apples in a 9x13 baking dish and toss with maple syrup so apples are covered.
- combine flour, oats, cinnamon and sugar in a bowl. mix in sugar until crumbly. sprinkle over apples.
- bake for 35-40 minutes until top is bubbly and golden.
- ½ cup butter
- 1 cup choco choco peanut butter
- 3 tbsp milk
- 2 cups confectioners sugar
- Mix the choco choco with the butter until creamy.
- Add in the confectioners sugar and slowly add in the milk, continuing until desired consistency.
- Add to cake/cookies/cupcakes/your finger and enjoy!
In honor of Saint Patrick’s Day I decided to try to make an Irish car bomb cupcake. In case you don’t know, an Irish Car Bomb is a pint of Guinness with a shot of Baileys and whiskey dropped in. Not something I drink regularly, but if I were to go out tonight (I’m not) I could be persuaded to do one. Since I’m staying in ill eat a car bomb cupcake with those ingredients baked in the cupcake’s goodness. The German chocolate inspired cupcake has the Guinness, the chocolate ganache has the whiskey, and the buttercream icing has the baileys (or a cheaper version of it).
These really are a labor of love, and have quite a few parts and steps to them. My friend owns a cupcake shop and after making Irish Car Bomb cupcakes she opted to try a different kind the next year to avoid all these steps. The cupcakes really are worth it in the end, and if I had the time and liquer I would make them more than once a year!
- 1 cup guiness
- 1 cup room temperature butter
- ¾ cup cocoa powder
- 2 cup flour
- 2 cup sugar
- 1½ tsp baking soda
- ¾ tsp salt
- 2 eggs
- ⅔ cup sour cream
- 8 ounces bittersweet chocolate
- 2 tbsp room temperature butter
- 2 tsp whiskey
- 2 cup room temperature butter
- 5 cups powdered sugar
- 6 tbsp baileys irish creme
- food coloring (optional)
- Preheat oven to 350f. Line 24 cupcake cups with liners, place to the side. Heat butter and Guiness over medium heat until simmering. Add in cocoa, then remove from heat and whisk until blended.
- Sift flour, sugar and baking soda together. Add in eggs and sour cream and mix well. Add in slightly cooled Guiness mixture, continue mixing.
- Fill cupcake liners halfway and bake for 18 minutes.
- Heat chocolate in microwave until melted, about 2 minutes. Heat heavy cream on stove until simmering, then pour over chocolate and let sit 2 minutes. Add whiskey and butter, whisk all together. Let cool while making holes in cupcakes for filling to go into.
- I used a piping tip to press into the tops of the cupcakes to create circles about ⅔ deep, and then piped the ganache into the holes.
- Beat butter until creamy (5 minutes) then add in Baileys. Slowly add in powdered sugar until desired consistency, and food coloring if desired.