Hello, from Florida: Cocoa Coco Cupcakes Little known fact: There are only two states in the U.S. where coconut palms can naturally reproduce and grow fruit without irrigation. Guess where. Hawaii…and Florida! Based on that fact alone, I really feel like I HAVE to incorporate coconut somewhere in my lineup of regionally inspired foods for the Hello, From Florida photography show. At first I was thinking macaroons, cause I already have a great recipe for those. So here we have them – Cocoa Coco Cupcakes. Chocolate and coconut usually work nicely together, and though I’ve never seen the combo as a cupcake, I had a good feeling about it. I knew right off that it would be a challenge to make the batter coconutty enough to stand up to the cocoa frosting. By the way, don’t even dare taste the raw batter. The cupcakes turned out perfect. But would I recommend the cocoa frosting to you? Love the contrast of the shredded coco against the cocoa frosting! Coconut batter adapted from here. You need: For the cupcakes: Directions
Yipee! Take a guess what these are. I wasn’t sure I was going to make them or not. Leading up to my transplant, I had a lot of people suggest that I do, but for the longest time I thought kidney-shaped cake pops would just be kind of weird. That is until I received a surprise in the mail. More on that in a minute. You know sometimes I come across strange candy and think I have no idea what I’m going to use these for, but they are too unique not to pass up. I was glad to have them since I had not seen these anywhere yet. And they were perfect to finish off these. Here’s how to make Basic Cake Pops if you are new to them. You know I had to go with red velvet. Appropriate I think. I like to roll my cake balls out first before I shape them. If I shape as I go, I find the shapes can start getting bigger and bigger resulting in less pops than I planned on. But not when I roll first. It’s also good to have all your decorations prepared before you start dipping. Less chaos. Not me. Wanna see? Go ahead.
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
M-I-C-K-E-Y For the past 3 years, I have made the birthday cake for the boys I was a nanny for. I made a sea themed cake, a Wonder Pets cake, a Dinosaur cake and this year the theme was Pirate Mickey! In the past, I've spent countless hours thinking of the cake, drawing it out, then finally baking and decorating. The boys wanted a pirate ship cake complete with a flag, treasure chest, dolphin and sea turtle cupcakes. The main birthday cake was vanilla buttermilk cake with strawberry jam between the layers and iced in cream cheese frosting. Hershey's "Perfectly Chocolate" Chocolate Cupcakes Printer Friendly Version 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup Hershey's Cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Heat oven to 350°F. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Fill cups 2/3 full with batter.
Glazed Lemon Blueberry Cake If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! Happy April! As the saying goes, “April Showers bring May Flowers.” We are off to a good start, as the temperatures have dropped about 30 degrees from yesterday, and we’re seeing rain showers all day. I do love a good rain storm, but I’m not really a fan of low temps. Did anyone play any good April Fools on their spouses or kids? Well, now that it’s April, I am so excited to tell you about this month’s ingredient of the month! My first recipe highlighting this refreshing citrus is one of the first recipes I found on Pinterest when I first joined the site. I’m also excited to bring you a tip from the great Joy the Baker Cookbook on how to get the most flavor out of your fruit zest: Joy says to put your measured out granulated sugar on a cutting board or clean counter, and then add your zest to the sugar. adapted from Sweet Pea’s Kitchen For the Loaf: For the Lemon Syrup: For the Lemon Glaze Directions:
Peanut Butter and Jelly Cupcakes Recipe From decadent Peanut Butter Trifles to Amber’s Peanut Butter Snickeroos, I filled up the week with pure peanut butter goodness, so I knew I had to wrap up the week with something extra special. The idea for Peanut Butter and Jelly Cupcakes has been filed away in my recipe notebook for months just waiting to debut in spectacular style. I have forever been a fan of peanut butter and jelly sandwiches, especially when fluffy white bread is involved. I know, I know, this is certainly not the most nutritious bread choice, but hey, this is My Baking Addiction, so I am giving the white bread some love to go along with this week’s peanut butter love. I get on food kicks a lot, meaning I’ll eat the same thing over and over again until I simply can’t stand the thought of it, but somehow, I never tire of PB&J sandwiches and I often eat them for dinner when Brian works late… sometimes I even get fancy and actually toast the bread! If you enjoyed this recipe, you may like...
Oreo Truffle Stuffed Cupcakes With Cookies & Cream Frosting After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that. Worked like a charm! To make these, you will first want to make your Oreo Truffles. For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Next make up your cake. And cover with your remaining batter. After they have cooled you can get ready to frost. You could certainly use a premade canned frosting for this. But surprise! I’m totally loving this stuffed cupcake thing.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Refrigerate for 2 hours before serving. Mr.
Coconut Cupcakes Well, I made it through my first week back to work. And let me tell ya, hanging out in a second floor classroom while the temps soared to the mid-nineties had me begging for fall temperatures or a rather large air conditioning unit. Much like my students, I get cranky when I’m hot, so the thought of turning on the oven after work was not happening. In fact, I really didn’t do much baking or cooking at all last week – I just kind of adjusted to being awake at ridiculous o’clock and also got caught up on episodes of Big Brother. Stop judging me! Since I slacked all week, I decided to use my time wisely this weekend and whipped up a last couple of summery desserts. After a quick scan of the fridge and pantry, I realized that not only did I not bake last week, but I was also lacking in the whole grocery shopping department. This little impromptu baking session resulted in easy, crazy delicious coconut cupcakes topped with what is probably the best buttercream I’ve ever made.