Tuesday, July 10, 2012

Chocolate Coco-Cola Cupcakes

Reading this recipe had me really excited. I mean, when do you ever come across an awesome cupcake with Coco-Cola in it? Hardly ever! Adding peanut butter icing was a good choice since back in the 80's  there was an old tradition to put some salted peanuts to your Coke. Weird right? Well I tried it and it tasted surprisingly good. An explorer like me, I love trying new things and being a little curious. Follow me on this blog for more blog updates!

Yield: 12-14 cupcakes
1 cup Coca-Cola 1/2 cup unsweetened cocoa powder4 tbsp. unsalted butter, cut into pieces1/2 cup plus 2 tbsp. granulated sugar1/4 cup firmly packed dark brown sugar1 cup all-purpose flour1/2 tsp. plus 1/8  tsp. baking soda1/2  tsp. salt1 eggs

  1. Preheat the oven to 350F.  Line a cupcake pan with baking papers.
  2. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
  3. In a large bowl, whisk flour, baking soda, and salt together.
  4. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. 
  5. Use a 1/4 cup measure to pour batter into the cupcake papers.  Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
  6. Allow cupcakes to cool completely before frosting. 

Salted peanut butter frosting:
4 cups powdered sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp. heavy cream
Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts
  1. In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt.  Mix on low speed until just combined, then switch to high speed.  
  2. Add heavy cream one tablespoon and beat until mixture is lightened and smooth.  Transfer to a piping bag or zip-top bag with the corner snipped.  Pipe onto cooled cupcakes. 
  3. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.

Note: Diet cola CANNOT be used as a substitute for regular cola in this recipe.

Strawberry Cake w/ Strawberry Filling

I made this amazingly moist strawberry cake for Father's Day and it was a great hit! With the leftover homemade jam I hade, I used it as filling for the cake (since I don't like wasting my food). The icing was simple cream cheese frosting, which happened to bring a tasty kick of strawberry to the cake. Although I did not like how the icing melted when the strawberries were left on it for too long. Aside from that, I like to add some strawberry extract in place of the vanilla, to bring more of the flavor to it :) cool right? Well wait until I post more mind blowing adventure on Lookie Its Cookie!

School Bake Sale - I'm Back!!

Now all of these photos in this special post, was all for my school bake sale (June 13) and it was just hectic, trying to organize everything on time. It was all worth it because I got my chance to put a smile on peoples faces while they take a bite into my sweet treats. Did I tell you? I graduated eighth grade so now I will be joining the high school building soon! Wish me luck guys :)

NOTICE I will not put my blog lable on my pictures (to save time) so please, I am trusting you guys to not copy my pictures and claim that it is yours.

Peanut Butter Capn Crunch Cookies

Chocolate Coffee Toffee Cupcakes

Oh. My. Gosh. I have discovered that coffee and toffee mixed with chocolate, is this most desirable flavor that you can combine! I say there is more to discover, but so far, this is one of my favorite cupcake favors I have ever tasted (maybe because of the combination of the toffee AND the coffee haha)! Follow me on this blog for more blog updates! Enjoy!

Toffee Coffee Cupcakes
Yield: about 30 cupcakes

For the cupcakes:
2 cups flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce

  1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.
  2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl, combine the sugar and butter and beat together until light and fluffy.  Beat in eggs, vanilla, and add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula. Divide the batter evenly between the prepared liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.
  3. To make the ganache: Place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes and mix until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.
  4. Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes. When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.
  5. To make the frosting: Combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl, beat on until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  6. Add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)
  7. Blend in the salt, vanilla, and caramel until smooth and completely incorporated. Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

Chocolate Kit-Kat Bites

This is the easiest recipe, all you need is 24-26 Kit-Kat candy pieces and 1 egg. Crush the candy bars in a food processer and add in the egg until fully combined. Roll the dough into 1 inch balls and bake at 350F degrees for 5-7 minutes.

Peanut Butter Trix Cookies

Surprisingly, peanut butter with Trix cereal, made into a cookie, is very tasty! At first, while I was reading the recipe, I thought it was crazy, but after trying it out, I learned that I should never doubt a recipe again! This cookie is perfect when you have cereal in your house. For a different flavor, you can use your own favorite cereal instead of Trix. Follow me on this blog for more blog updates! Enjoy!

7 Tablespoons softened butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 Tablespoon pure vanilla
1 Cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Trix Cereal, crushed with rolling pin (or other cereal)
  1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in peanut butter until combined then beat in the egg and vanilla.
  2. In a large bowl mix the flour baking soda and salt. Slowly add to wet ingredients on slow speed. Add in crushed cereal until just combined.  
  3. With a medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. With the tines of a fork, press gently forming a criss cross shape over tops. Bake for 10-12 minutes or until baked to your liking.

2 1/2 dozen cookies

Chocolate Snickers Cupcakes

This was an amazing recipe when you have leftover candy bars lying around, especially when they are Snickers! Chocolate cupcakes with caramel snickers filling and caramel icing! Recipe below. Follow me on this blog for more blog updates!

For the cupcakes: 
2/3 cup cocoa powder
2/3 cup boiling water
2/3 cup milk
2 1/4 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups sugar
3 eggs, at room temperature
1 tbsp vanilla extract

 For the Caramel Sauce:***
2 sticks butter
1/2 tsp salt
2 cups packed dark brown sugar
1/2 cup milk
2 tsp vanilla extract

For the Filling:
12 fun-size Snickers bars, chopped

For the Caramel Frosting:
3 ½ to 4 cups powdered sugar
8 fun-size Snickers bars, chopped

  1. To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners. 
  2. In a large bowl, combine the water and cocoa powder and whisk thoroughly. Stir in the milk; set aside to cool. In a medium bowl, combine the flour, baking soda, baking powder, and salt; set aside. In a large bowl, cream the butter, add the sugar and beat until light and fluffy. Stir in the eggs, one at a time, then scrape the bowl and add the vanilla. Sprinkle 1/3 of the flour mixture over the batter and beat until just combined. Add half of the cocoa mixture, mix until combined, then repeat with the remaining flour and cocoa mixtures, scraping the bowl as needed. Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until toothpick inserted into the center comes out clean 
  3. To make the filling: Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. 
  4. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally. Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and discard. 
  5. To make the cupcake filling: In a medium bowl, combine the chopped Snickers and 1/4 cup of the cooled caramel sauce and mix to coat. Drop a spoonful of the filling mixture into each cupcake. Reserve three tablespoons of caramel sauce for drizzling over frosted cupcakes. 
  6. To make the frosting: Transfer remaining caramel sauce to a bowl, and add the powdered sugar and beat until until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary. Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of icing, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with the three tablespoons of caramel sauce and garnish with chopped Snickers bars. 

***I used store bought caramel sauce with 2-3 tbsp of heavy cream and cream cheese. Mixed with 3-4 cups of powder sugar for the icing.

Coconut Banana Upside Down Cake

Upside down cakes has always got me worried about the fruits getting stuck on the bottom of the pan. Luckily, that only happened slightly for me, thanks to the amount of sticky sugar I have added to it. I made this for my special graduation party at my friends house, and they all loved it! I am not a coconut fan myself, but the banana helps cover it all! Hope you enjoy my blog! :) recipe here.

Hamburger Cupcakes

This is the perfect recipe for when you are in a rush to make something for your guests. It took me about a hour and a half to make this and it was just wonderful! Hope you enjoy this easy recipe! Follow me on this blog for more blog updates!

Hamburger Cupcakes

1 Favorite brownie mix
1 Favorite Yellow Cake Mix
1 can white vanilla icing
Red, green, and yellow food color

  1. Grease 48 cupcake tins (or use the same 24 tin after the vanilla cupcakes are done)with butter or cooking spray.
  2. Make cupcakes and brownies according to the box directions. Set aside the brownie dough and start filling the vanilla cupcake mix 3/4 full into each cupcake tin. Bake according to directions on the box and let cupcakes cool completely when they are done. Now working on the brownie mix, fill each 24 cupcake tin half way full and bake according to the box. Let it cool completly and take out of the tin.
  3. Cut each cupcakes horitantilly and place one brownie in each cupcakes so it would look like an actual patty. Before putting on the cupcake top, drizzle the red, been, and yellow icing ontop of brownie patties and finally top with the cupcake. Enjoy!

Thursday, July 5, 2012

Blueberry Lemon Yogurt Loaf

Whoa. Just whoa. That is all I can say about this amazing bread. Probably the most tasty and best bread i have EVER made so far! I couldn't believe how the flavors of the blueberry and lemon bursts in your mouth when you take a generous bite! This is a must have recipe and I really recommend trying it out! I tweaked the recipe a little bit to make the blueberry taste a little better. Hope you enjoy. Follow me on this blog for more blog updates!

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup plain whole-milk yogurt
1/2 cup blueberry yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, frozen or fresh, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cup confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together both the yogurts, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1 tablespoon of flour, and fold them very gently into the batter (careful for the damage the blueberries!).
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  5. Make the lemon syrup: In a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick to poke holes in the tops/sides of the warm loaf. Brush the top/sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  7. Make the lemon glaze: In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice, until it is very thick (add another tablespoon of lemon juice if the mixture is too stiff). Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, before serving.
Yields: 1-9×5 loaf