Day 11 of 12 Christmas Countdown: Chocolate Coca-Cola Sundae Cupcakes

Happy Christmas Eve everyone! Hope guys had the chance for your last minute Christmas shopping today before everything closed! Sadly, I did not get a chance to get an early present of an Anastasia Musical Box at the store Things Remembered. Even though I am only 14 years old, I have always wanted an ancient, yet dazzling jewelry box so I could cherish all of my jewelry in. Maybe after Christmas, if the store restocked all of their items, I could get a chance to buy one and probably hand it to my future grandchild when the time comes :) (imagination is overpowering me haha) Anyways, hope everyone will have a great time and Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

(Makes 12 cupcakes)

1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
whipped cream frosting
ice-cream chocolate shell

1. Preheat the oven to 350 F.

2. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder.

3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. DO NOT OVER MIX.

4. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.

5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a maraschino cherry.

Day 10 of 12 Christmas Countdown: Chocolate Cupcakes with Peanut Butter Cookie Frosting

Wow! Just TWO more days until the final day!! You better stay collected and polite or else Santa might scratch you off the Nice List ;) Any who...These cupcakes are rich on the chocolate ganache and peanutbutter cookie frosting. If you do not like to make your cookie frosting in this kind of shape, you can always use your cookie shape cutters and decorate it however you want! Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

Yield: about 26 cupcakes

For the cupcakes:

1½ cups hot brewed coffee

¾ cup unsweetened cocoa powder

2¼ cups flour

1½ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

1½ sticks unsalted butter, at room temperature

1½ cup packed brown sugar

¾ cup granulated sugar

3 large eggs

1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped

½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature

1½ cups creamy peanut butter

3 cups confectioners’ sugar

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  
2. To make cupcakes: In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In a large bowl, combine the butter and sugars until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, and the vanilla.
3. Add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients (careful not to over mix). Fill the cupcakes two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.
4. When the cupcakes bake, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.
5. To make the peanut butter cookie frosting: Combine the butter and peanut butter in the bowl and beat on medium-high for 1 minute.  Add in the confectioners’ sugar and mix until fully incorporated.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Day 9 of 12 Christmas Countdown: Gingerbread Pancakes

There is nothing better than waking up in the morning with homemade pancakes already set on your breakfast table! Since it is the holidays, gingerbread seems to be a great reminder that Christmas is almost here!! This recipe made 12 normal stacks of pancakes...but I would suggest eating it with syrup (if you're into it) because the pancakes seemed to be a little plain without it. Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

Ingredients:

1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1 tsp ground cinnamon
1 large egg
1 1/4 cups milk
1/4 cup molasses
3 tbsp vegetable oil
Pure Maple Syrup
Butter 

1. In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cinnamon: set aside.
2. In a large bowl, beat together the egg and milk. Stir in the molasses and vegetable oil until smooth. Add in the flour and combine until the batter thickens (do not over mix). Let the batter sit for 5-10 minutes until little bubbles start forming at the top (this will make the pancakes more fluffy when you are cooking it).
3. While the batter is sitting, preheat your griddle with oil on medium high. Add 1/4 cup of batter onto the pan (or as much as you want), spreading with a spatula to make a circle. When the pancake has begun to rise up and bubble, flip over the pancake and cook the other side. Continue doing this until the batter is all made. 
4. Set your wonderful plate and start stacking your warm pancakes. Add 1 tablespoon of butter onto each stack and pour the maple syrup over the pancakes. Enjoy!

Day 8 Christmas Countdown: Pumpkin Donuts

Although I am not a fan of any pumpkin bread without icing, I say that these donuts taste GREAT with some cinnamon ssugar and hot coffee! Since I had a lot of canned pumpkin purée laying around at my house, I just whipped up this easy, oven baked donuts in my special mini donut pan I had just got at Micheal's Arts and Crafts. Hope you guys try out this recipe and enjoy your holidays! Follow me on this blog for more blog updates or please leave a comment if desired. Enjoy!


Pumpkin donuts

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice,
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons (8 ounces) all purpose flour

1. Preheat oven to 350 degrees. Lightly grease two standard doughnut pans. 
2. Mix all ingredients except for the flour until smooth. Slowly stir in the flour until just mixed.
3. Fill each donut hole 3/4 of the way full with batter. Bake for 15 to 18 minutes, if using a standard donut pan. For mini donuts, bake for 12-15 minutes.  Let the donuts sit out to cool for about 5 minutes after they're done baking, loosen their edges, and invert them to a rack to cool. 
4. While the doughnuts are still warm to the touch (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining pumpkin pie spice with granulated sugar.

Day 7 Christmas Countdown: Chocolate Peppermint Cupcakes

Four more days until Christmas!!! Hope you guys finished all of your shopping! I know I did...I think haha. Never have I had thought that this cupcake would have such a strong and delicious flavor of peppermint! The chocolate helps even out the strong taste of peppermint so don't worry :) Because I wanted a lighter cupcake, I whipped up some heavy cream with powder sugar and peppermint extract. And it was just as good as topping it with some minty butter cream! You can top anything for this recipe...I topped mine with some Hershey's Kisses! Happy Holidays! Follow me on this blog for more blog updates or please leave a comment if desired. Enjoy!

Chocolate Peppermint Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon peppermint extract
1/4 cup chocolate chips

Peppermint Butter Cream Frosting:
3 cups confectioners' sugar
1 cup butter, room temperature
1 teaspoon peppermint extract
1 to 2 tablespoons whipping cream
24 round mint candies (optional)

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and peppermint extract; beat on medium speed for 2 minutes. Fold in chocolate chips. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
3. Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
4. To make butter cream frosting, In a stand mixer fitted with the whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add peppermint extract and heavy cream and continue to beat on medium speed for 1 minute more.
5. To make two color swirls, divide frosting into two separate bowls. Color each bowl of frosting your desired color. Place each color in separate disposable decorators bags. Place the two filled disposable decorators bags into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with crushed candy canes.

Yields: 24 cupcakes

Day 6 Christmas Countdown: Gingersnap Cupcakes

I think so far, that these are my favorite winter cupcakes so far! The multiple selections of spices mix into this recipe makes it taste just like a gingerbread but in cupcake form! It is very moist and goes great with a dollop of your favorite cream cheese icing! Follow me on this blog for more blog updates and please leave a comment below is desired. Enjoy! Happy holidays!

(Makes 12 cupcakes)

2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, soften
1 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 large egg
1/4 cup molasses
3/4 cup milk

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Stir in half of the flour mixture, then the milk and the remaining flour mixture. Mix only until no streaks of flour remain.

3. Divide batter evenly into prepared muffin tin. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.


Vanilla Cream Cheese Frosting

• 4-oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 tsp vanilla extract
• 2 tbsp milk
• approx 2 cups confectioners’ sugar

1. In a medium bowl, combine cream cheese and butter. Beat until smooth, then mix in vanilla extract, milk and 1 cup of confectioners’ sugar. Beat until very smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread.
2. Frosting can be spread onto the cupcakes or piped on using a piping bag.

Day 5 Christmas Countdown: Caramel Pecan Bars

I never really liked tasting pecans unless they were sugar glazed pecans. For a girl like me, I would never love things just plain. For example, if I had a hot dog, I must always drizzle it with my favorite condiments. Anyways, when I was reading this recipe, I was skeptical about how it would taste like when it was done. And wow! I could not believe how much I was missing out on pecans! The flaky crust and the sweet caramel mixture with the pecans made it oh-so good! It only took about an hour and a half of my time to make this and it was worth it ;)

Caramel Pecan Bars

For the crust:

18 tbsp. unsalted butter, at room temperature
6 tbsp. granulated sugar 
2 large eggs
1/2 tsp. vanilla extract
2 1/4 cups. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt

For the topping:
16 tbsp. unsalted butter
1/2 cup honey
1 1/2 cups light brown sugar, packed
1/2 tsp. grated lemon zest
1/2 tsp. grated orange zest
2 tbsp. heavy cream
1 lb. pecans, coarsely chopped

1. Preheat the oven to 350 degrees F. 
2. For the crust: Beat the butter and granulated sugar in the bowl until light, about 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter until just combined.  
3. Press the dough evenly into an ungreased 9×13-inch baking pan. The dough will be very sticky, so you can use a piece of plastic wrap around your fingers to help prevent the dough from sticking to you. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.  
4. Once the crust has cooled a bit, it will have shrunk away from the sides of the pan. Cut long, thin strips of parchment paper and stick them between the crust and the pan.  This will help prevent the filling from oozing underneath the crust, and from sticking to the pan.
5. For the topping: Combine the butter, honey, brown sugar and citrus zests in a saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.  Remove from the heat. Stir in the heavy cream and chopped pecans.  Pour over the crust.  
6. Bake for 25-30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. Once cooled, dip half of each bar in melted chocolate and allow to set on wax paper, if desired.