Saturday, September 29, 2012

Cinnamon Swirl Walnut Muffins

 These were super duper easy to make and they looked awesome on the bottom! I just had to take a bite before i glazed, I got too excited! I haven't been posting much lately because of high school tests and quizzes, plus homework :'( So baking would be very hard for me to do because i can not find the time to do it as much as I used to. At least I'm making the effort right? Hope you like this post! Follow me on this blog for more blog updates! :D

 For the Dough:
1 cup buttermilk
1/2 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 large egg
3 to 3 ½ cups all purpose flour

For the Filling:

  • 4 tbsp unsalted butter, softened

  • 1 cup light brown sugar
  • 1 ½ tsp cinnamon
  • 3/4 cup pecans, finely chopped

    For the Icing:
    1 cup powdered sugar
    2-3 tbsp milk
    splash vanilla extract

    Heat oven to 375 degrees. Grease a muffin pan or line with muffin liners.

    In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
    In a small bowl, make the filling by combining the brown sugar, cinnamon and pecans. 

    Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, leaving a 1/4″ margin at the long side of dough,  then sprinkle with the cinnamon sugar mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.

    Place in prepared muffin pan and bake until golden brown, about 15-18 minutes. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.

    Make the glaze with the muffins are cooling. In a small bowl, combine powdered sugar, milk and vanilla until smooth. Drizzle over the top of the muffins and serve.

    Yields: 12 muffins

    Chocolate Zuchinni Muffins

    After searching this recipe, I had doubts about how it would taste like. I figured that my blog needed more muffin recipes so I gave this a go! I really loved the fact that the zuchinni turned out bright green and the color popped out from the dark chocolate. Hope you liked this post! Follow me on this blog for more blog updates!

    2 cups all purpose flour
    1 cup cocoa, sifted
    1/2 teaspoon salt
    2 teaspoon baking soda
    1 teaspoon allspice
    1 1/2 teaspoons cinnamon
    1 1/2 cups brown sugar
    1/4 cup melted butter
    3/4 cup vegetable oil
    3 eggs
    1 teaspoon vanilla
    1/2 cup buttermilk
    2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, and grated
    1 cup semi-sweet chocolate chips
    1. Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
    2. In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside.
    3. In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the dry ingredients into the liquid ingredients until just combined.
    4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 15-20 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

    Yields: 20 standard muffins

    Saturday, September 22, 2012

    Mint Chocolate Chip Cookies

    I gave these cookies for my friends birthday and she was amazed by the flavor and the color of the cookies! A nice afternoon snack with some minty cookies are great for stopping your sweet tooth cravings. I never knew there would be such thing as a green cookie until I recently found this recipe. My house filled with a wonderful mint smell that I loved so much! Follow me on this blog for more blog updates! Enjoy!

    Mint Chocolate Chip Cookies
    2 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 cup butter, softened
    1 1/2 cups white sugar
    1 egg
    1 teaspoon vanilla extract
    1/2 teaspoon mint extract
    8-10 drops of green food coloring
    1/2 cup minty baking chips
    1/2 cup semisweet chocolate chunks

    1. Preheat oven to 375 degrees F.
    2. Mix together flour, baking soda, and baking powder.
    3. In a large bowl, cream together the butter and sugar until smooth.
    4. Beat in egg, mint, food coloring, and vanilla. Gradually blend in the dry ingredients.
    5. Add the baking chips and chocolate chunks.
    6. Roll dough into balls, and place onto ungreased cookie sheets.
    7. Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool.

    Saturday, September 15, 2012

    Most Epic Candy Cake

    My friend was moving to California so me and my buddies planned to have a good-bye party before he left. I didn't know what he liked but the fact that he loved candy. So i ending up making this crazy vanilla cake surrounded with Kit-Kats and topped with M&M's or Reese's Pieces. Only if I had made the frosting chocolate, then the cake would look a bit more neat..but it looks okay anyways :)

    Wednesday, September 12, 2012

    Orange Marmalade Bread

    Hey guys! So sadly my camera broke so I took this photo on my phone and posted it up on my blog. :) So thankful that I own a phone that has free internet heh heh. Anyways, while I was reading news this morning on Yahoo, I came upon a story about a teenager buying a $50 camera, tying it with a helium balloon, and setting it to space to take amazing pictures. After reading this news I weirdly thought, "What if I tied a cupcake to a balloon and setting it to space? Who knows what's going to discover it." Of course, I don't own a giant balloon, or a stable balloon that can actually go to space. But my thought was creative wasn't it? ;) Follow me on this blog for more blog updates!


    1-1/2 cup All-purpose Flour1/2 teaspoon Salt2 teaspoons Baking Powder1 cup (heaping) Plain, Lowfat Yogurt1 cup Sugar3 whole Eggs1 teaspoon Vanilla1 whole Zest Of Lemon1/2 cup Canola Oil

    For the Lemon Glaze:
    1 cup powder sugar
    2-3 tablespoon freshly squeezed lemon
    For the Orange Glaze:

    1/2 cup Prepared Orange Marmelade1/4 cup Yogurt

      1. Preheat oven to 350 degrees.
      2. Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.
      3. In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.
      4. Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, in a small bowl, mix together the lemon juice and powder sugar until dissolved. Brush the sides and top of the bread with the lemon syrup and layer it until the bread is soaked. Pour marmalade into a small sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

      Wednesday, September 5, 2012

      Oreo Stuffed Brownies

      A perfect party dessert for people who just loves sweets! With the dark color that a brownie has, the sprinkles bring life back into the brownie, making it irresistible. Its a super easy and cheap recipe that everyone will love! Follow me on this blog for more blog updates! Enjoy ^^

      Easy as 1, 2, 3 Recipe
      1 box of your favorite brownie mix
      1 package double stuffed Oreo's
      Sprinkles (Optional)
      1. Preheat oven to 350 and grease a 9x 13 pan with butter. 
      2. Prepare brownie mix as directed on the box. pour half the batter onto the pan. Row by row, set the Oreo's on top of the batter. Cover the Oreo's with remaining batter. Evenly cover the batter with as much sprinkles is desired.
      3. Bake for 30-35 minutes, or until toothpick inserted in the center, comes out clean. Cool completely before cutting.

      Homemade Oreo Stuffed Brownie
      1 cup (2 sticks) unsalted butter 
      2 1/4 cups sugar 
      4 large eggs 
      1 1/4 cups dark cocoa powder 
      1 teaspoon salt 
      1 teaspoon baking powder 
      1 1/2 teaspoon espresso powder
      1 tablespoon vanilla extract 
      1 1/2 cups flour 
      2/3 cup chocolate chips 
      1 package Double Stuffed Oreo's 
      sprinkles (optional)
      1. Preheat the oven to 350 degrees. Lightly grease a 9×13 pan. 
      2. In a pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. (This is what creates that shiny top for the brownie!)
      3. When the sugar is heating for the second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth in a separate bowl. Add the hot butter/sugar mixture, stirring until smooth. 
      4. Stir in the flour and chips until smooth. 
      5. Pour half of the batter into the pan. Place the Oreos in a row over the batter. Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Evenly pour the sprinkles over the top of the batter.
      6. Bake for about 30.35 minutes, or until toothpick comes out clean.

      Monday, September 3, 2012

      Blueberry Muffins

      The best moist blueberry muffins you will ever make! Super duper tasty with lots of flavor of the vanilla extract. I would consider to sprinkle the blueberries in sugar and leave it for a few minutes because the blueberries ended up a little sour when you bake it. Follow me on this blog for more blog updates! Enjoy :D

      Blueberry Muffins
      (Makes 9-10 standard muffins)

      5 tbsp unsalted butter , softened
      1/2 cup sugar
      1 large egg
      3/4 cup sour cream or plain yogurt
      1/2 tsp grated lemon zest
      1 1/2 cups flour
      1 1/2 tsp baking powder
      1/4 tsp baking soda
      1/4 tsp salt
      3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
      1. Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. 
      2. Beat butter and sugar until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. 
      3. The dough will be quite thick like cookie dough. Fill nine or ten cupcake tin with dough, dividing evenly. Bake for 25-30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack.