Monthly Archives: February 2014

White Chocolate Candy Cane Heart Pops

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Ingredients:

1 package mini candy canes (any brand or flavor-peppermint canes were used for my heart pops!)
3/4  pound Guittard white confection
1 package Wilton 6″ lollipop sticks

Directions:

1. Roll out wax paper or aluminum foil. Unwrap canes and use 2 to make heart shape. Fix lollipop stick so that it sits between the two canes at the bottom of the heart. Push lollipop stick up so that the top sits in the middle of the heart.

2. Melt white confection over medium heat with constant stirring (or melt in microwave 20 seconds at a time, with frequent stirring). Spoon 1 tablespoon white confection into center of canes, add more as needed. Sprinkle with your sprinkles, crushed candy canes, crushed Oreos, or any other sprinklable dessert!

3. Let pops dry at room temperature for several hours.

finishedcanes

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Vanilla Cupcakes

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Ingredients:

Vanilla Cupcake:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners. Sift together flour, baking powder, and salt and set aside.

2. Using mixer, beat butter and sugar until fluffy and well combined. Add sour cream, egg, egg yolks, and vanilla and beat well.

3. Slowly add flour mixture into butter mixture and beat until thoroughly combined.

4. Use ice cream scoop to fill muffin tin about 2/3 full. Bake 20-22 minutes or until toothpick comes out clean.

For the frosting:

1. Using mixer with whisk attachment, whip butter on medium for 5 minutes.

2. Reduce speed and slowly add powdered sugar. Once combined, increase speed and add vanilla. Mix until combined and whip on medium-high for an additional 2 minutes or until fluffy.

3. Spoon frosting into decorating bag, choose decorating tip and pipe onto cupcakes. Sprinkle with sugar flakes or any other decoration you like!

Recipe adapted from Brown Eyed Baker.

Orange Chip Cookies

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Ingredients:

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tablespoon orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla
1 square (1 ounce) semisweet baking chocolate, coarsely chopped
1 cup Guittard semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In medium bowl, mix together flour, soda, and 1/4 teaspoon salt. Set aside.

3. Beat together butter and shortening for about 30 seconds. Add sugars and beat until fluffy. Beat in eggs, one at a time. Add in vanilla and orange juice.

4. Stir flour mixture into butter mixture until completely blended. Fold in orange zest, chopped chocolate, and chocolate chips.

5. Use 1/4 cup scoop to place balls of dough onto non-stick baking sheet. Bake approximately 8-10 minutes, or until golden brown.

Recipe adapted from “Better Homes and Gardens: New Cook Book”.

Pumpkin Streusel Muffins

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Ingredients:

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin pie mix
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:

1/2 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:

1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons cold butter, cut into chunks

Directions:

1. Preheat oven to 350 degrees F. Line or spray two muffin tins and set aside.

2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are blended.

5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

7. Fill muffin cups 1/3 of the way full with the pumpkin batter.  Sprinkle the brown sugar cinnamon filling over each muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

8. Bake for 18-22 minutes or golden brown and until a toothpick comes out clean. Remove pans from oven and cool on a wire rack.

Recipe adapted from by Two Peas and Their Pod

Peanut Butter Nutella Swirl Cookies

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Ingredients:

1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup all-purpose flour
2/3 cup Nutella

Directions:

  1. Preheat oven to 350 degrees Farenheit.
  2. In medium bowl, mix together flour, soda, and salt. Set aside.
  3. Beat together butter, peanut butter, and sugars until fluffy. Add egg and vanilla, beat until thoroughly combined.
  4. Slowly mix dry ingredients in with butter/ sugar mixture until completely blended.
  5. Melt Nutella in microwave for 25 seconds and drizzle over dough. Fold in until well distributed throughout dough (dough should have a “marble” look to it).
  6. Chill dough for about 20 minutes. Roll 1/4 cup of dough int balls and place on greased or non-stick cookie sheet.
  7. Bake until golden brown, about 8 to 10 minutes.

Recipe adapted from Six Sisters’ Stuff.

1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99
1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99
1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99