Archives for the month of: April, 2015

Same story as my chocolate chip cookies but for a scrumptious vanilla cupcake recipe!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream

Directions:

Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.

In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric or stand mixer  on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.

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Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.

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Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

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Fill each cupcake liner about 3/4 the way full with cupcake batter.

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Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

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Found some icing in my cabinet to match my cupcake liners 🙂

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I was asked to make some chocolate chip cookies and I figured I would just quickly pull up my blog and find one or two recipes, and to my surprise, I didn’t have a single plain chocolate chip cookie recipe posted! So I did some searching and found my new favorite chocolate chip cookie recipe! It’s not necessarily quick but they are well worth the effort. Enjoy!

Ingredients: 

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.

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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.

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Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

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Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

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Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.

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Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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Hosting an Easter egg hunt for two young kids is just about as cute as it gets! Since rice krispies are so easy to make, we decided to make some in Easter-themed shapes. The recipe was the same as always but the fun part was making the fun designs and adding jelly beans, sprinkles and peeps to the mix.

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Happy Easter!

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Anna (one of my former college roommates) and I made some ridiculously delicious cookies with just about everything you could want in a cookie: some cake mix, some chocolate chips, some sprinkles and of course, the baking essentials. These cookies were amazing and it was great to catch up with this awesome lady 🙂

P.S. the batter requires at least 2 hours in the fridge so just use that time to go grab some pizza like we did!

Ingredients: 

  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup yellow or vanilla boxed cake mix
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips (we used a blend of white and semi-sweet chocolate chips)
  • 1/2 cup sprinkles

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Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

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Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

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Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won’t last that long!

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