Rum Pumpkin Cupcakes

Oct 26, 2009 - Every weekend I have this little obsession of browsing through the recipes of Bon Appetit, Gourmet, Martha Stewart & Sunset magazines in search for a little inspiration or a recipe that is unique and fun. This Sunday I had a hankering for something Fall, Halloween themed and Sassy. Something that I could easily ship to work to feed my coworkers and something that I could add a personal twist too. - 2 Comments

Banana Muffins

Jan 26, 2008 - This is an oldie, but a goodie :D Based on Giada De Laurentiss’s recipe originally published on the Food Network Makes 18 Muffins (or do what I did and bake 12 muffins and spoon the rest of the batter into a loaf pan and bake for 40-45 minutes) 3 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon salt 
1/2 teaspoon baking powder 
1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 2 cups sugar
 1 cup vegetable oil
 3 large eggs
 1 tablespoon vanilla extract
 4 ripe bananas, peeled and coarsely mashed
 1 cup walnuts (Note: Totally optional, but I can’t imagine banana anything without some crunchy walnuts). Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F. - 14 Comments

Wicked Cupcakes

Oct 23, 2007 - Cupcakes: 1 1/2 ounces fine-quality semisweet chocolate, chopped 1/4 cups prune juice 3/4 cup all-purpose flour 3/4 cup sugar 1/2 cup unsweetened cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoons salt 1 large egg 1 large egg yolk 1/3 cup buttermilk 1/4 cup vegetable oil 1/2 teaspoon vanilla extract Frosting: 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup peanut butter (smooth or chunky) 4-ounces cream cheese, at room temperature 4 cups confectioners' sugar 2 tablespoons milk 1 drop food coloring (green), optional Chocolate wafer cookies Licorice strips Toasted coconut Small candies Special equipment: 12 (1/2-cup) muffin cups with paper liners For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. Put the chocolate and prune juice in a microwave safe bowl. - 2 Comments

Hi-Hat Cupcakes from the barmy baker

Sep 14, 2007 - I wanted to share a recipe that I found. I have not tried it yet, but can't wait. Here is a link to it and pictures that will make you drool. - 4 Comments

Bacon Corn Buttermilk Muffins

Aug 16, 2007 - I really liked the muffin recipe, however, I would have maybe left the corn out and perhaps added more onion for flavor. I am sure the recipe would be great plain as well. 2 cups flour 1 tablespoon plus 1 teaspoon sugar 1 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices of bacon coarsely choppe d 6 tablespoons buttter 1/3 cup finely chopped onion 1 1/2 cup frozen corn 1 1/4 buttermilk 1 large egg lightly beaten 1. - 8 Comments

Ghostly Desserts

Oct 21, 2007 - How cute is this little cake? Ingredients Makes three 6-inch layers or about 6 dozen mini cupcakes 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans 2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup whole milk Directions Preheat oven to 350 degrees. Butter three 6-inch round cake pans. - 1 Comment

Better Than Banana Cream Pie Cupcake

Nov 10, 2007 - Makes 24 cupcakes Ingredients Cupcakes • 2 1/2 cups flour • 1 Tbsp. baking soda • 1 tsp. cinnamon • 1/8 tsp. - 21 Comments

Jimmy Only Likes Chocolate Cupcakes

Apr 18, 2007 - Jimmy Only Likes Chocolate Cupcakes Barely adapted from Chocolate-Covered Mint Meltaway Cupcakes in Cupcakes by Elinor Klivans (a highly recommend book!) These measurements should make 28-32 normal sized cupcakes. For Chocolate Sour Cream Cupcakes 6 oz unsweetened chocolate - chopped 2 cup unbleached all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) unsalted butter - at room temp 2 1/2 cups sugar 4 large eggs 1 cup sour cream 1 cup water For Chocolate Fudge Filling 1 1/2 cup heavy whipping cream 4 tbsp unsalted butter (1/2 stick) - cut into pieces 18 oz (3 cups) semisweet chocolate chips 1 1/2 tsp vanilla extract For Chocolate Fudge Glaze 2 1/2 cups heavy whipping cream 5 tbsp unsalted butter - cut into pieces 7 1/2 tbsp light corn syrup 4 cups semisweet chocolate chips 1 1/2 tsp vanilla extract 2 tbsp cinnamon schnapps - *see note Make the Fudge Filling

• In large saucepan, heat the cream and butter over low heat. Cream should be hot and butter melted, but it should not boil. - 24 Comments
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