A friend of mine is a big fan of our local markets double dipped chocolate covered peanuts. Knowing her birthday was coming up I figured what better way to celebrate than with some chocolate cupcakes with peanut butter frosting. I used the standard Rich & Dark Chocolate Cake recipe I’ve been favoring and modified the Malted Belgian Chocolate Frosting. I still included the Ovaltine, but replaced the melted bittersweet chocolate with creamy peanut butter. YUM!
Ripple Cake
When I saw this technique I just had to try it. Super easy and really fun. You can spread the rows out further, or line them up closer as I did here.
I created the White Chocolate Frosting using the Malted Chocolate Frosting recipe, but omitting the Ovaltine and replacing the bittersweet chocolate with white chocolate. The end result was light and not too sweet.
Salted Caramel Bundt Cake from Cake Simple by Christie Matheson
I made this in honor of The Help by Kathryn Stockett. Caramel cake was mentioned numerous times and each time I kept thinking to myself - “I have to make one!” This recipe has a pound cake consistency and is absolutely mouth watering while still a touch warm.
BAKERS AVENUE CAKE GIVEAWAY!
Winner will receive one small cake of their choice.
- Reblog as many times as you wish!
- Please have your ask box open.
- Feel free to ask questions.
- U.S. residents only.
- Winner will be chosen at random.
Good luck!
(via gastrogirl)
Soft Frosted Sugar Cookies
I saw this post a while back and couldn’t wait to make them. They look as though they melt in your mouth! Let me just say - they do exactly that! I loved them and was so thankful to have them on hand when my husband and a friend decided to take a tree down in our front yard at the spur of the moment. Needless to say the neighborhood got involved and I would have been quiet embarrassed if I didn’t have a way to give thanks to our wonderful community. If I could only have these on hand all the time!
Chocolate Chip Cupcakes with Malted Chocolate Frosting - oh my!
I altered this recipe slightly to see how it would work. I was craving something with chocolate chips and wanted to be more creative than just cookies. The result is a very decadent treat. Next time, though, I think I’d opt for a different vanilla cupcake recipe. This one was a bit on the eggy side, but still delicious.
I thought it would be a fun touch to add some Annie’s cookies for a little Easter flair. Garnish however you like!
Bakery-style Vanilla Cupcakes (adapted from Sweetapolita)
1 1/2 cups all-purpose flour
1 1/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
1 12 oz package mini morsels
Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
In a small bowl, combine the flours, baking powder, and salt and set aside.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Add mini morsels by hand.
Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
For the Malted Chocolate Frosting see my previous post for Rich Chocolate and Toasted-Marshmallow Cake.
Happy St. Patty’s Day! I’ve been wanting to try this recipe from Sweetapolita for ages. What better time to use it than for a holiday and a school auction. Just add a little green peanut M&M and voila! The Malted Belgian Chocolate frosting is my new favorite. It is packed with flavor, but light in texture almost like a mousse.
Rich Chocolate and Toasted-Marshmallow Cake
This is yet another great find from Cake Simple by Christie Matheson. I’m so excited, my husband picked up a copy for me for my birthday. I can’t wait to try recipe after recipe. Now all I need is to get my hands on some more Bundt pans!
This is an easy recipe and a great crowd pleaser. Try it just for fun!
Mexican Chocolate with Spiced Dulce de Leche
3/4 cup cocoa powder, plus more for dusting the pan
1 oz bittersweet chocolate
3/4 cup boiling water
1 cup granulated sugar
1 cup packed brown sugar
1 3/4 cups all-purpose flour (I like to substitute at least half of this with cake flour)
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ancho chili powder
1 cup buttermilk
2 eggs
1 Tbsp vanilla extract
1/2 cup vegetable oil
Preheat the oven to 350 degrees. Brush the inside of a 10-cup Bundt pan thoroughly with the melted butter and dust it lightly with cocoa powder.
Put the chocolate in a small bowl. Pour the boiling water over it and whisk until the chocolate has completely melted and the mixture is uniform. Let cool to room temp.
Whisk the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chili powder in a large bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a whisk attachment, whisk the buttermilk with the eggs, vanilla, vegetable oil, and melted chocolate mixture on low speed until thoroughly combined.
WIth the mixer still on low, gradually add the dry ingredients to the wet and whisk until all the dry ingredients have been incorporated. Increase the speed to medium-low and mix for another 3 minutes.
Pour the batter into the prepared pan, smooth the top, and bake for about 45 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and let cool completely. The cake will keep in an airtight container at room temperature for up to 2 days.
Spiced Dulce de Leche
1/2 cup heavy cream
1/2 cup brown sugar
1/4 cup condensed milk
1/4 tsp ground cinnamon
1/8 tsp ancho chili powder
1/4 tsp salt
In a heavy nonreactive medium saucepan over medium heat, combine the cream with the brown sugar and bring to a boil, stirring, until the sugar has dissolved. Continue to boil, stirring occasionally, for about 5 minutes, until the mixture is reduced to 1 cup. Stir in the condensed milk, then whisk in the cinnamon, chili powder, and salt. Use immediately for easy pouring.
I’m a little behind on this one, but it’s better late than never! I made this cake for my sweetheart for Valentine’s Day. Another good find at the library, it came out of “Desserts from the famous Loveless Cafe”. It’s the first recipe I’ve tried, out of so many on my list from this book. It’s much denser than the others I’ve made in the past, but the best cream cheese frosting by far.
If you want the cake recipe let me know and I’ll post it. As for the frosting recipe, I can’t possibly deprive you of that!
Red Velvet Cake with Cream Cheese Frosting - from the Loveless Cafe
Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick unsalted butter, softened
4 cups confectioners’ sugar
2 tsp vanilla extract
Place the cream cheese and butter in a mixing bowl and beat with an electric mixer on medium speed until completely blended. Sift the confectioners’ sugar onto the mixture in several additions, beating thoroughly in between. Add the vanilla and beat until the frosting is light and fluffy but still holds its shape, 3 to 5 minutes. Use immediately.
I created these bars for a Super Bowl party and they were a huge hit! I personally liked them best straight from the fridge, but my husband liked them soft and gooey. Next time I think I’ll try a different shape. Delish!
Salted Caramel Chocolate Shortbread Bars - www.annies-eats.com
