Today I’m sharing some of my fall recipes, previously posted here. Together they make up a delicious Fall Dessert Sampler! Hope you enjoy!
13 Pumpkin Dessert Recipes
September 17, 2012 23 Comments
Today’s post is all about one of the quintessential flavors of fall: Pumpkin!
It’s amazing how many things you can make with it: cakes, bread, cookies, cupcakes, and even donuts! And when combined with things like cream cheese and chocolate, the possibilities are endless! Here are 13 Pumpkin recipes that I think you will love!
Nut Bread Muffins
August 27, 2012 2 Comments
Today I’m continuing my theme of breakfast recipes for this month with some homemade muffins that I make. This is actually a pound cake recipe, but last year I started dividing the recipe up into one bundt cake and a dozen cupcakes/muffins. And as it’s a fairly light cake, it makes for breakfast time treat. It would go great with coffee or a big glass of milk! Hope you enjoy!
Orange Buttercream Cupcakes
June 25, 2012 12 Comments
I’ve always loved orange muffins and cakes! So I thought it would be fun to make some Orange Buttercream Cupcakes. Of course, I found lot of recipes online! For the frosting, I decided to go with an Orange Buttercream from Real Mom Kitchen. And for the cake, I just used a simple Orange Supreme Cake Mix. They turned out delicious!
And today I’m also excited to try out the recipe plugin Ziplist for the first time. This will make it easier for you to print and save recipes at my site. Yay! Thanks to Dorothy at Crazy for Crust.
Guest Post: Watermelon Poke Mini Cupcake Push Up Pops by Sheryl at Lady Behind the Curtain
June 11, 2012 18 Comments
Today we’ve got a fun guest post from Sheryl from Lady Behind the Curtain. She shares some amazing recipes and party ideas at her blog. Go over check her out! But first take a look at what she’s sharing with you here today: Watermelon Poke Mini Cupcake Push Up Pops!
Lemon Buttercream Cupcakes
February 27, 2012 26 Comments
Recipe for Lemon Buttercream Cupcakes:
For the cupcakes, just use a yellow cake mix or yellow supreme. Or you could try this Lemon Pound Cake recipe (my favorite!) and just adjust the baking time.
Frosting Ingredients:
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
4-6 tbsp milkDirections: Cream together butter and shortening. Add lemon juice and vanilla extract and mix well. Slowly add powdered sugar. Then add a little milk and continue to alternate between the two, until all ingredients are added and you reach desired consistency. (You might need to add extra milk or sugar if the consistency isn’t right.)
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
4-6 tbsp milkDirections: Cream together butter and shortening. Add lemon juice and vanilla extract and mix well. Slowly add powdered sugar. Then add a little milk and continue to alternate between the two, until all ingredients are added and you reach desired consistency. (You might need to add extra milk or sugar if the consistency isn’t right.)
Red Velvet Cupcakes
September 4, 2011 18 Comments
Red Velvet is often thought of as a Valentine’s Day dessert, but it’s festive red color is great for many occasions. Over the weekend I made these red velvet cupcakes in honor of our first Crimson Tide football game of the season. Woohoo!
The cupcakes turned out super delicious! But I do have one beef with the frosting. It didn’t thicken up! I’m not sure why….in fact, I didn’t even add all of the whipping cream that it said to, and it was still too thin. And I kept adding more powdered sugar but that didn’t seem to do anything. So next time I’ll leave the whipping cream out entirely.
In fact, as I was making the frosting, I loved the taste and consistency before I added the whipping cream, and my instinct was, “maybe I shouldn’t add it.” But I followed the instructions anyway. Live and learn, I guess!
Recipe for Red Velvet Cupcakes:
Cupcake Ingredients:
1 Red Velvet Cake Mix
1 package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
Directions: Place cake mix, pudding mix, eggs, sour cream, water, and oil in large mixing bowl. Beat on low for one minute. Stop and scrape down the sides of bowl. Then beat on medium speed for 2-3 minutes. Place inside muffin tin with cupcake liners. Fill each cup 2/3 of the way full. Makes 24 cupcakes. Bake at 350 for about 25 minutes.
Cream Cheese Frosting
16 oz (2 blocks) cream cheese, room temperature
1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
1 1/3 cup cold heavy whipping cream
Directions: In a bowl beat the cream cheese until smooth. Add the vanilla and confectioner’s sugar and beat until smooth. Gradually add in heavy cream and whip until the frosting is a good consistency. Add more sugar or cream as needed.
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Patriotic Dessert Ideas
May 24, 2011 8 Comments
Since Memorial Day is coming up next week (and 4th of July is just around the corner), I thought it would be fun to share some patriotic dessert ideas for this week’s food post. I found some many cute ideas as I looked on my Google Reader and on Pinterest. Here’s some of my favorites! Hope you enjoy!
Red, White, and Blue Cookie Bark from Your Home Based Mom
Patriotic Cupcake Kebobs from Zen Cupcake
Patriotic Fruit Tarts from Nothing But Country
Red, White, & Blue Chocolate Dipped Strawberries from Baking Bites
Flag Cake from Make It. Love It.
I’m linking up to these parties.
Free Mother’s Day Cupcake Printables
May 3, 2011 3 Comments
Hey everyone! I’m back in town and we have electricity! Yay!
Since I’ve been gone, I’m little behind on emails and posts. And I’ve also come home to find out that despite having a surge protector, the storm has killed my computer, so I’ve got to share my husband’s until I can get something else. So that will cut in to my computer time for the next couple of weeks. But I’m okay with that, considering there are thousands of people without homes!
Anway, since I haven’t had a chance to work on my posts, there’s no giveaway this week. Instead I’ve got a freebie for you!
These Mother’s Day Cupcake Toppers can be downloaded for free at The Tom Kat Studio.
Also, check out The Tom Kat Studio on Etsy to purchase some super cute party supplies!
Chocolate Chip Cheesecake Cupcakes
March 28, 2011 14 Comments
I originally shared these cupcakes last year as a guest post for the Cupcake Carnival at Attempting Creative. At first I wasn’t sure what I’d make for the event, but after a lot of cupcake brainstorming, I decided to combine two of my favorite flavors which are chocolate and cheesecake. The end product was a batch of yummy Chocolate Chip Cheesecake Cupcakes!
I found the recipe for the cupcake somewhere online, and then for the cheesecake topping I just threw in a little of this and a little of that, and then a little more of this and that, until I had the perfect taste and consistency that I wanted. Hope you enjoy!
Chocolate Cupcake Recipe:
Ingredients:
1 cup sugar
1 cup sugar
1 1/2 cups flour
1 teaspoon salt
1 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water (or milk)
1 teaspoon vinegar
1/4 – 1/2 cup chocolate chips (optional)
Directions: Preheat oven to 350. Mix all your dry ingredients together (except chocolate chips). Add wet ingredients. Beat together on low speed for about a minute. Use a spoon to scrape down the batter off the sides. Mix for about a minute on medium speed. Fold in chocolate chips, if using. If you aren’t using cupcake liners, spray your muffin tin with cooking spray. Fill your muffin cups about 2/3 of the way full with batter. Bake for 25 minutes. (My recipe book says the recipe will yield 20 cupcakes, but I was only able to make 16.)
Chocolate Chip Cheesecake Topping Recipe:
Ingredients:
1 16 oz. coolwhip (thawed)
1 16 oz. coolwhip (thawed)
2 8oz. packages cream cheese (softened)
4 tablespoons sugar
1/4-1/2 cup chocolate chips
Decorating:
Directions: Place cream cheese in the microwave for about 30-45 seconds to soften. (Be sure to check it in 15 second increments and stir if needed.) Add cool whip a little bit at a time. (I added about 4 oz. then stirred, then another 4 oz. and so on.) Blend well together using a spoon or an electric mixer on low. Add sugar and mix well. (Icing should be fairly thick yet creamy, similar to cannoili cream) If you’re not using immediately, you may refrigerate, but don’t let it set in the fridge for too long, or it will thicken like a cheesecake and it will be more difficult to pipe it).
Decorating:
Make sure cupcakes are cooled before frosting. If you’d like your cupcakes to be cream filled, poke a hole in the middle, about half way through the cupcake. (I used a handle of a wooden spoon.) I wasn’t sure how much icing I’d need for decorating, so I used extra cool whip for the filling, however, I now know that you should have enough icing to frost the cupcakes and to use for filling if you so desire. To do the filling, I just used a small spoon, and dropped the filling in and around the hole.
Next place your icing in a piping bag or a ziploc and apply to cupcakes. Or use a spoon to spread the frosting on the cupcakes. Decorate with chocolate chips. Store in the refrigerator until ready to serve.
