Honey Dearest

another birthday down. hooray! i made these cupcakes on monday for my oldest brother and they were a huge hit. new family fave. when i first saw the recipe on Sweetapolita (she’s like my baking idol!), i couldn’t wait for the perfect opportunity to try them. first of all, chocolate malt is amazing alone… add marshmallow to the mix and it only gets better. we’re talking insane people. these cupcakes are truly special.

i made a few alterations to the original recipe with incredible results. for the marshmallow filling, i just used a jar of fluff along with the butter and sugar. in the original recipe, she uses toasted whole marshmallows which sounds totally amazing. i was in a hurry and had to whip these up fast. another time saving trick… i did not carve out little holes for the filling. I just pushed the tip of a pastry bag down the top and squeezed the filling. it worked like a charm with the perfect amount of filling. and one more thing. i can’t stress enough about using the best quality chocolate. i prefer Valrhona, Scharffen Berger or Droste cocoa. it makes all the difference.

Chocolate Cupcakes
adapted from sweetapolita

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup dark cocoa powder (I like Valrhona, Scharfen Berger or Droste)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup hot water
1/2 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash guard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over bake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Malted Belgian Chocolate Frosting
Frosting for ~18 cupcakes
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup confectioners’ or powdered sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup malt powder or (ovaltine powder)
4 oz Callebaut bittersweet chocolate, chopped and melted (i used Scharffen Berger)
1/4 cup whipping (35% fat) cream

In a bowl of stand mixer fitted with paddle attachment, combine the sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature. *Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or ovaltine that is not brown in color, you can add an extra 3 oz, or so, of melted chocolate.

Marshmallow Filling        
1/2 cup confectioners’ sugar
1/4 lb butter (1 stick, or 1/2 cup) at room temperature
1/2 teaspoon pure vanilla extract
7 oz jar of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
pinch of salt

Combine butter and sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and salt, and mix on lowest setting for about 1 minute until fluffy.

Once cupcakes are cool, fill pastry bag with the filling and using plain round tip, push the tip slightly down the center of the cupcake and pipe the filling just until it starts to come out the top.

Fill another pastry bag fitted with large tip, pipe the chocolate frosting on top in a swirl pattern. top with malt balls and chocolate sprinkles. enjoy!

a few weeks ago i came across some lovely meyer lemons. a whole bag in fact, for $1.98 (wal-mart if you must know. don’t judge). i bought two bags. actually, i’ve since gone back and bought another because they’re not in season for much longer. i love meyer lemons. they’re a little sweeter than regular lemons but still tart and a little more round. wikipedia tells me they’re a cross between a regular lemon and mandarin orange. so lovely.

last friday night, i really wanted to bake and decided on a quick loaf of lemon yogurt cake. i’ve made this cake of ina’s at least 4 or 5 times. it’s so delicious. i threw some frozen blueberries in there to change it up a bit. with zest in the cake, lemon syrup and glaze drizzled on top, i’d say there’s plenty of lemon going on. i mean that in the best and sweetest possible way. oh, and talk about moist!

i have plans to make meyer lemon curd very soon. and probably this gelato while i’m at it.

have you ever tried meyer lemons? do you have a recipe you’d like to share?

can’t forget my instagram shot with coffee. follow me! @desireecarroll.

i love sugar cookies. like, really really love them. but not just any old sugar cookie. it has to be soft and chewy with butter cream frosting on the top. you know, like the lofthouse cookies from the grocery store? this recipe meets all three of my requirements and is the best sugar cookie i’ve ever had. not kidding. i’ve been making these for a few years now and is always the most requested cookie at christmas time.

this is the first time i’ve actually made these into shapes. i have to admit, it wasn’t very easy since the dough is really soft…but i’m sure with more chilling and more sprinkling of flour, it can be done. instead, i just pressed a little bit of dough out onto parchment paper and then cut the hearts out one by one. it was still time consuming, but i was determined to have my hearts no matter what. i also chilled each tray for 15 minutes in the fridge before baking just to be sure the hearts would keep their shape. it definitely helped. they’re not perfect, but good enough to make me happy.

after plenty of cooling, i whipped up some frosting and went to town. i tinted it the slightest shade of pink and sprinkled with cute little hearts. these cookies are ridiculously good. you might just need to trust me. happy valentine’s day everyone!

Soft Chewy Sugar Cookies
adapted from food.com

1 cup butter softened

2 cups sugar

3 large eggs
2 teaspoons fresh lemon juice  (or 1 tsp. lemon extract)
1 teaspoon pure vanilla extract
5 tablespoons sour cream

4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt

Directions:
Sift flour, baking soda and salt. set aside. Cream butter and sugar for a few minutes in stand mixer. Add the eggs, lemon, vanilla and sour cream. Mix until creamy. add sifted dry ingredient a little at a time. Mix until well blended. Chill for several hours or overnight. Once chilled, roll into balls and flatten with bottom of sugar coated glass. Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft. Cool and decorate as desired.

Frosting for Sugar Cookies
source: food.com

2 -3 tablespoons butter, softened
2 cups powdered sugar, divided
1/2  teaspoon vanilla extract
1/4- 1/2 cup half and half, divided
additional cream or powdered sugar if needed
food coloring if using

Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.

Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended. Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary. You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.
Spread onto cooled cookies.

january and february are my busiest baking months of the year. oh, and i can’t forget to throw december in there too. it seems like every other week, we’re celebrating someone’s birthday, plus valentines day.

last week, it was my dear sister-in-law’s birthday that we celebrated. she wanted me to surprise her with a new cupcake flavor. after some pinterest browsing, i eventually narrowed it down to either cherry cola or tiramisu. i thought the cherry cola cupcakes sounded really fun and festive. don’t worry, the tiramisu cupcakes are now in my “baking queue” and will probably make their debut later in march.

i used my favorite chocolate cake recipe and adapted it to meet all of my cherry cola cupcake wants and needs. the cake is moist and chocolatey with a delicate flavor of cherry cola. the frosting is a cream cheese, butter cream with a trace of cherry cola. all topped off with a bright red maraschino cherry. they were delish. but most importantly, the birthday girl approved and loved them!

Chocolate Cherry Cola Cupcakes

For the cake: 
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk or whole milk
1/2 cup vegetable oil (i used pure olive oil, not extra virgin)
2 teaspoons maraschino cherry juice
1 cup cherry cola
Maraschino cherries with stems

For the frosting:
3/4 cup (1-1/2 sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners sugar, sifted
2 tablespoons cherry cola

Preheat the oven to 350 degrees F. Line 24 muffins cups with liners. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.  Add the eggs, milk, oil and cherry juice into a mixer and beat on medium speed, 2 minutes. Slowly add the dry ingredients and mix until blended. Stir in the cola. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.Add the sugar and the cola and beat until smooth. Be careful not to over beat the frosting or it will lose structure. You can frost with a pastry bag and the largest tip you can find or your preferred method.

these are my favorite cupcakes to make for the holiday season. they’re delicious and always a huge hit. boozy or not, your choice - but whatever you do, don’t skip the eggnog! it makes them really fluffy. i used irish whiskey this time around, but you could use bourbon or dark rum as well. i plan to make these again this week and i think i’ll go with spiced rum. mmmm, seriously can’t wait!

sorry, i only had my instagram pics for these guys…

Eggnog Cupcakes
severely adapted by Anna’s Swedish Butter Cake

Ingredients:
2 cups plus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) salted butter
1 1/2 cups sugar
2 large eggs
1/2 cup eggnog
1/4 cup bourbon, whiskey, OR dark rum
1/4 teaspoon fresh grated nutmeg
1 teaspoon PURE vanilla extract

Prepare pans by lining with cupcake liners. Preheat oven to 350°F. Sift or whisk together flour, baking powder, nutmeg and salt. Set aside. (This recipe made about 16 cupcakes for me).

Cream together the butter and sugar until smooth and well blended. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and the eggnog. Scrape down the sides of the bowl and the beaters. Add the vanilla and whiskey (or whatever booze you choose!)

Pour batter into prepared pans, 3/4 full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for about 10 minutes. Remove from pans and cool completely.

Eggnog Buttercream
my recipe

Ingredients:
6 ounces cream cheese
1 stick butter
1/4 cup eggnog
4 - 4 1/2 cups powdered sugar
Fresh nutmeg

Cream butter and cream cheese in bowl of electric mixer or with handheld beaters. When the mixture is soft and fluffy begin to add sifted powdered sugar a little at a time. Slowly add 1 tablespoon of eggnog alternating with the powdered sugar until you reach the right consistency. (Sometimes I don’t need all of the sugar or the entire 1/4 cup of eggnog {sorry if that doesn’t help!}) Beat until creamy. Pipe onto cupcakes using a pastry bag or spread with a spatula. Sprinkle fresh nutmeg on top.

Cupcakes may be stored in an airtight container for up to four days. ENJOY!

i’m playing catch up from the baked sunday mornings recipes i missed this summer. this orange creamsicle tart was scheduled for june 4 and i can not believe i skiped out on it. i was dreaming about it for months. but…you know how it goes. 

words can not begin to describe. we loved every single bit of it.

if you’re a creamsicle fan, this is your dessert. get the recipe right here. enjoy :)

who doesn’t love s’mores? i can’t ever seem to get enough especially in the summertime. now that i found this bar recipe, i’m in some serious trouble.

hooray for quick and easy s’mores all year round!

so far, i’ve made these twice this summer. they’re that good.

ooey, gooey and chewy. my favorite kind of dessert.

***UPDATE*** i just found out that tomorrow, august 10th is National Smore’s Day. i’m not sure who comes up with these days, but this is one i’m happy to celebrate.

now i need some more (haha so lame, i know)

i was on vacation during the last scheduled baked recipe, which was a peaches and dream pie. can you even imagine? soooo bummed to have missed out on another amazing recipe with the group. i’ll have to make up for not only the pie, but also the creamsicle tart before summer ends. i’m dying to try them both!

i’ve always wanted to make an olive oil cake. very italian. this is a simple yet beautiful cake. it’s super moist and delicious with a hint of olive oil and a whole lot of orange flavor. i really love the combo of olive oil and orange together. the recipe also calls for plain yogurt, but i used vanilla because that’s what i had on hand. i actually prefer to use vanilla in most recipes. i did cut back a tad on the sugar to compensate…and it was perfectly sweet.

i’ve been enjoying this cake with my morning coffee all weekend long. i even shared a piece or two with some lovely friends. it’s the perfect little summer cake.

go ahead and pop over to Baked Sunday Mornings for this great recipe. enjoy!

you know it’s summer when it’s fresh blackberry time. and surely, there’s nothing more all-american than a slice of homemade pie with ice cream. this week’s baked recipe couldn’t be more fitting for the weekend’s festivities. we have three picnics to attend. one down, two more to go and the pie is all but gone. we enjoyed it tonight with some local, homemade ice cream.

it was heavenly.

supposedly, pie is the new cupcake. have ya heard? i don’t know about you, but pie makes me really really happy. cupcakes do too, but today it’s all about the pie.

the last few months, i’ve made quite a few different pies. i’m really trying to master my crust. pie crust is definitely not my strong point, but thanks to this recipe, i’m a little more confident than ever. the crust turned out beautifully. it was soft and flaky, yet had a nice bite to it. the crimped edges didn’t shrink up in the oven and held it’s shape nicely. the one thing i cannot stress enough is using cold, no freezing cold ingredients. yep, that’s the trick.

the filling was perfectly sweet. but the only problem i had, it was extremely runny. i didn’t quite have seven cups of berries so that might be why? or, maybe next time i’ll use cornstarch instead of flour to thicken it. whatever the case, this pie was every bit as lovely as i though it would be.

you can find this fabulous recipe right over here. enjoy.

Happy Independence Day everyone!