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Chocolate Nutella Cupcakes Recipe

Chocolate Nutella Cupcakes Recipe
Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Hey, remember when I said I’d be posting healthy recipes in July? These cupcakes were made in honor of my 300th Facebook fan, Rachel. I took the “better than sex” chocolate cupcakes (think moist, very chocolatey cake) and topped them with my own Nutella buttercream. Thank you to all my fans, subscribers, supporters, and readers. Recipe: “Better than Sex” Chocolate Nutella Cupcakes Makes 15-16 cupcakes Edited to add: some people rave about this recipe, yet some have issues with them deflating. 1/2 C butter, room temperature1 1/4 C sugar2 large eggs, room temperature3/4 C flour1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C unsweetened cocoa powder1/2 C milk1 t vanilla Preheat oven to 350°F. In a mixing bowl, beat butter until softened and smooth. In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. Related:  sweet

Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen

Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet.

Chocolate Cake - Chocolate Cupcake Recipe Mini Chocolate Blackout Cakes Decadent little nibbles of chocolate cake covered in rich chocolate glaze. This mini blackout chocolate cupcake recipe is fun for all occasions, especially Halloween! Black Glass Dishes from Villeroy & Boch. Who loves Halloween? ME! The ghastly decorations, elaborate costumes, and inevitable sugar rush always spurs on some fun family memories. I’ve got two spook-tacular surprises to share with you today, that are sure to make this Halloween frightfully fabulous! One: Mini Blackout Cakes. Two: Spooky Halloween Portraits, to frame as Halloween decorations or use on cards and invitations. The other night I couldn’t sleep. I sat down to piddle-around on my computer at 3 am, and discovered Pic Monkey’s new Halloween photo editing settings. I opted to spend the extra few bucks this month to play with the Halloween editing settings. …because I’m a nerd and that’s what we do when we can’t sleep. Creepy, right? This was a fun-find that I know we’ll use again and again. Print

Inside Out Cinnamon Bun Pie Pockets Hey everyone, hope your week is off to a good start! I’ve got a sweet treat to share with you today that is sure to put a smile on your face :) These awesome little pie pockets taste just like cinnamon rolls, but pie like. Enjoy these little pies right out of the oven with lots of sweet drizzle…..mmmmm! GoodBite.com and Philadelphia Cream Cheese asked me to be a part of The Real Women of Philly campaign by promoting a really fun opportunity. Hope you enjoy!! Inside Out Cinnamon Bun Pie Pockets 2 refrigerated 9 inch pie crusts 8 oz softened Philadelphia Cream Cheese ¼ Cup packed brown sugar 1 teaspoon ground cinnamon 2 Tablespoons granulated sugar ½ teaspoon ground cinnamon 2 Tablespoons melted butter 1 Cup powdered sugar 2-3 Tablespoons heavy cream 1. 2. 12 pie pockets Happy Baking, come back soon!! Other recipes you may enjoy... Fudgy Graveyard BrowniesWarm Baked Chocolate Chip Cookie Stuffed OreosThin Mint N’Chip CrispersToasted Marshmallow Tagalong Peanut Butter Cake BarsS’mores Stuffed Brownies…

Lemon-Lime Bars From now on whenever I think of lemon bars I’ll be reminded of the time that I first met a group of cousins I never knew I had. We all convened at my parents’ house (it turns out they don’t live that far away) for dinner the day after Christmas, just ten days ago. Their great-great-great-grandfather was my great-great-grandfather. I did the calculation and determined that makes us 3rd cousins once removed. It’s a distant relation, but family is family. One of my “new” cousins, about my same age, brought over lemon bars that day. This little reunion prompted me to share a recipe for Creamy Lemon-Lime Bars today. Creamy Lemon-Lime Bars Adapted slightly from the Luscious Lemon Squares recipe on the side of the Safeway Sweetened Condensed Milk can. Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes (plus cooling time) Yield: 16 squares Preheat the oven to 375°F. See the Recipe Index for all the recipes on Cooking On the Side. Tagged as: bars, lemons, limes

Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Cinnamon Streusel Baked Donuts So here’s the thing. Wes is apparently not ever in the mood to sleep these days. Not at night, not during naptimes, nothing. I love my little dude so stinking much, but how do you tell a 4-month-old that mama needs sleep to be able to play all day long, make up silly songs, snuggle and read? Yes, tried to reason with a baby. So on the eve of our first flight together I’ve decided to share my favorite donut recipe to date – because if there’s anything that I like to eat when I’m having to prop my eyelids open with toothpicks it’s soft warm donuts with mounds of buttery-cinnamony-salty goodness baked on top. For the donuts: 1 cup flour1 tsp baking powder1/4 tsp salt1/3 cup sugar2 eggs1/4 cup vegetable oil2 Tbsp plain yogurt1/2 tsp vanilla extract For the streusel: 1/4 cup brown sugar2 Tbsp oatmeal1 Tbsp butter1/2 tsp cinnamon1/8 tsp salt Preheat your oven to 375. Now if you’ll excuse me I’m off to talk to Wes about the chances of him sleeping and eating well on the plane tomorrow.

The Pastry Affair - Home - Plum&Clafouti I am but a humble self-taught photographer. Everything I know about photography I've learned through trial and error. A year and a half's worth, in fact. Every time I set out to shoot a new dish or dessert, I learn something new. Food photography has grown into something I really enjoy. Yet, there is always more to learn. One of my New Year's resolutions this year was to take a photography course. When I take my camera out of the quiet of the kitchen, there is a moment (or two) of real panic. In the kitchen, I'm the boss. But, just as staying in comfort zones is all and well, it's important to step out of them just as often as you stay in. Note: I will be vacationing in Portland and the Oregon coast over the next week. I first made this Plum Clafouti a year ago, at the request of a roommate. Plum Clafouti Adapted from La Tartine Gourmande Preheat oven to 410 degrees F (210 degrees C). In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar.

strawberry, blueberry, cobbler, recipe — Eating Out Loud Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit. Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. I made strawberry cornmeal muffins, jam and froze a bunch for later use, but I still had quite a few in the fridge. The recipe is simple and perfect for those afraid of baking. I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional. Strawberry-Blueberry Magic Cobbler inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler 1/3 cup butter 1 1/2 cups flour 1 1/2 cups granulated sugar 1 1/2 cups milk 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 5 cups chopped fruit 1/3 cup pecans 1/3 cup brown sugar Preheat oven to 375F (190C).

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