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Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream

Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream
This has been, hands down, the most popular Bake It in a Cupcake creation to date. That’s not very surprising when you consider that pumpkin pie is the second most popular pie in America. To save time, you can make the miniature pies up to 2 days in advance — just store them in the refrigerator until you’re ready to make the cupcakes. The pies can also be prepared quickly with premade pie crust—as I’ve said, there’s no shame in taking shortcuts. Though they sound like the perfect Thanksgiving dessert (and they are), I’ve done plenty of research and am happy to confirm that they taste just as good at any time of year. Makes 24 cupcakes Pumpkin Pies1 (16-ounce) batch pie crust dough (your favorite recipe or store-bought, enough to make 2 one crust pies)1 (15-ounce) can pumpkin pie filling, made as directed on the can Decoration½ cup granulated sugar, for garnish2 teaspoons ground cinnamon, for garnish 1. 2. 3. 4. 5. 6. Baker’s Tip Can’t find cinnamon baking chips at your local market? Related:  Food

justJENN recipes » Princess Leia cupcakes These were a big hit when I made them for the Ultimate Star Wars party (here) It’s the ‘do that makes the woman. ingredients: cupcakes cream cheese frosting black frosting heart quins Oreos Normally I’d go all out and go nuts with the fondant (like with the Superhero cupcakes), but I wanted to take an easier route here and do it all in frosting for a change. Take your cooled cupcake and spread a THIN smooth layer of frosting on top. Using a frosting tinted black, I do one side of the hair first. Add the other side of the hair and then the eyes. Now for the hair – take an Oreo and stick it to the side of the cupcake liner, using the black frosting. I’m sure these would be served at a high tea for the Leader of the Rebel Alliance.

Chocolate Nutella Cupcakes Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. 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. Nutella Buttercream Beat butter until smooth.

Pumpkin doughnuts - Flourish - King Arthur Flour If you’re going to bake just ONE THING this month (or this week, or today – choose your preferred frequency)… Let it be these cinnamon-y pumpkin cake doughnuts. As a test baker here at King Arthur Flour, I clearly do a lot of baking. And I enjoy most of it. I don’t even make them fill out a taste-test form. Burned? “I’m good with that,” say the skunks. But these doughnuts – they were a grand-slam home run the very first time they came to bat. I recently brought a cooling rack of warm pumpkin doughnuts into our Web office late one afternoon. Maybe it was the end-of-the-day doldrums. But I prefer to think the enthusiastic response to the doughnuts was based purely on their own sweet merits. Tasting wonderfully of pumpkin and autumn’s typical spices (cinnamon, ginger, nutmeg), these moist, tender baked doughnuts (yes, BAKED doughnuts) disappeared in 1 minute flat, accompanied by much eye-rolling and groans of pleasure. But one team member immediately piped up, “Those pumpkin doughnuts. Me?

Onion Soup with Loads of Thyme and Giant Gruyère Crostini Recipe at Epicurious photo by Caren Alpert Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. Preparation In a heavy 5-quart pot melt the butter over low heat. Preheat the oven to broil. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side. Remove the bay leaf and thyme sprigs from the soup and discard. From Cooking for Two: Perfect Meals for Pairs by Jessica Strand.

Pretzel Bread Baking bread, whether as an occupation or as a hobby, is extremely satisfying. Bakers have almost complete control over their bread, requiring little more than some very simple ingredients, time and the willingness to get his or her hands a little messy. Pretzel bread is not quite a simple as flat bread or dinner rolls, but the loaves come out of the oven with a deep, brown pretzel crust and a slightly sweet, tender center. But now for the bread. Makes : 2 small loaves. Prep time : 3-4 hours (including rise time). Ingredients : 1 packet dry active yeast, or 2 tsp. 2 cups warm (110F) water. 1 tbsp dark brown sugar. 1 tbsp honey. 2 tbsp half-and-half. 3 tbsp unsalted butter. 1.5 tsp salt. 3-3.5 cups bread flour. 3 tbsp baking soda. chocolate soufflé cupcakes with mint cream I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. But we should really talk about this thing nested in the fallen center of the cakes: white chocolate mint whipped cream. One year ago: Alex’s Mom’s Stuffed CabbageTwo years ago: Dulce de Leche Cheesecake SquaresThree years ago: Sour Cream Bran Muffins * Yes, nine.

Dark Chocolate Guinness Cake with Bailey’s Buttercream Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Then, preheat the oven to 350F.

Swirly Halloween Cookies Call a shrink, I have dessert commitment issues. This weekend I was going to bake some yummy fall flavored treats…and today I was going to post all about buttercream neither of which I did. I laid everything out on the counter and even opened the can of pumpkin…but then these cookies popped in my head and I had to make them. I’m not a bit disappointed because these came out perfect! …opps back to these cookies. For these cookies I finally gave Sugarbelle’s rolled cookie recipe a try. Normally, I would recommend you keep anything with more then two feet away from your treats…but in this case these spiders made the perfect little garnish. And serving them up with some Halloween edition blackberry kool-aid is a pretty cool touch. Alright time to break it down barney style and show you just how I did it, so you can too. Here’s what your going to need: Step 2: Cut into 4 equal parts. Step 3: Roll each piece into a ball and create a dent with your thumb, put some food coloring in each.

Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. This was good, but next time I think I'd try making my own filling - just to compare.)Crushed Graham CrackersMilk Chocolate for drizzling (I also used white chocolate because I had some) Directions:Wash the berries and hollow out the centers.

Caramel Apple Cream Cheese Cookie Bars! Good Thursday! Phew what a week, school started Tuesday for the boys and we are all still trying to get used to the new schedules. The earlier bedtime has been the trickiest. I have to admit, it’s been 7 years since I’ve had 4 hours to myself in the mornings. I hardly know what to do with myself, ok that was a joke. It’s great and I’m finding plenty to do. Once September hits, I seem to go into “Fall” mode. Caramel Apple Cream Cheese Cookie Bars 3 Tablespoons melted butter 3 Cups Golden Graham Cereal, ground in food processor 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts 8 oz softened cream cheese 1/4 Cup sugar 1 teaspoon vanilla 21 oz can apple pie filling 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening) 9.5 oz Kraft Caramels 1/2 Cup half and half 1. 2. 9 squares Have a wonderful rest of the week!!

Make Your Cupcakes Pop! Cupcake Pops and Cupcake Bites (Video Instructions from the Martha Stewart Show) 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)1 can cream cheese frosting (or about 2 cups equivalent from scratch)1 flower shaped cookie cutter (1.25″ wide X .75″ tall)1 package chocolate bark1 package pink candy melts or white chocolate barkbowls for dippingwax paperaluminum foillollipop stickssprinkles, m&ms or something similar for top of cupcakesmall plastic treat bags and ribbon to package the Cupcake Popscandy cups and truffle boxes to individually package the Cupcake Bitesstyrofoam block Bake a cake from a mix or from scratch and cool completely. TIP: Let the pink chocolate sit for a few minutes after heating to thicken. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually. Chocolate Bark Kroger Grocery Store Brand works great for me

Buttermilk Spice Cake with Pear Compote and Crème Fraîche Recipe at Epicurious For pear compote: Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. For buttermilk spice cake: Preheat oven to 350°F. Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cut around pan sides to loosen cake. * A brown, star-shaped seedpod that’s available in the spice section of some supermarkets and at specialty foods stores and Asian markets. ** Available at most supermarkets and at specialty foods stores. Test-kitchen tip: Grind the star anise pods in a spice mill, then strain through a fine sieve. Per serving: 362.9 kcal calories, 50.3 % calories from fat, 20.3 g fat, 12.5 g saturated fat, 105.4 mg cholesterol, 41.8 g carbohydrates, 2.5 g dietary fiber, 25.6 g total sugars, 39.3 g net carbohydrates, 4.2 g protein

Candy Corn Swirl Cookies | The Simple, Sweet Life I love complicated and elaborate desserts. Something that really makes people say “Wow!” But sometimes, I don’t have the time (or energy) to put together such a dessert. Or sometimes I’m putting together multiple desserts and they just can’t all be “wowers” (hey, a girl’s gotta have a life outside of baking too!). It’s times like those, that I turn to simple cookies, like a candy corn-inspired swirl cookie! Candy Corn Swirl Cookies Yields about two dozen cookies 2 sticks (226 grams) butter, softened 1 cup granulated sugar 1 large egg 1 tsp. baking powder 1 tsp. vanilla extract 2 1/2 cups all purpose flour Food coloring in yellow and orange This recipe is super easy, but keep in mind that it needs at least an hour for refrigeration. Once the dough is firm, roll each color out to about 1/2″ thick. Preheat your oven to 350* Fahrenheit (175* Celsius) and line your baking sheets with parchment paper. Happy baking! Sources: Sugar cookie recipe adapted from Make Bake Celebrate Like this: