Pin It! Party #1

Lindsay had this wonderful idea for a PIN IT PARTY, that alone sounds fun, where we write a post with five posts (of our own) that we’d love to see pinned on pinterest. Then link up on Lindsay’s blog and see some other posts!

Here are my 5

Flour’s Lemon Lust Bars

flourslemonlustbar

Hands down the best lemon bar I have ever had or made.

Bake it in a Cake’s  Ultimate Birthday Cupcake

bakeitinacakebirthdaycupcake

This cupcake was labor intensive but the outcome was awesome and I loved everyone’s reaction.

Joy the Baker’s Cream Cheese Pound Cake

jtbcreamcheesepoundcake

I am not a fan of traditional angel food cake or bundt cake and I love that this can replace those items for a summer strawberry short cake

Mocha Protein Smoothie

mochaproteinsmoothie

This smoothie is the perfect afternoon pick me up; cold, creamy and a little caffeine.

Gifts for runners under $100

 

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This was originally a Christmas post, but with lots of new runners starting in the spring and summer months, I thought this would be a helpful list!

Did you link up with the Pin It Party? What’s your favorite post lately?

 

Year of Baking: Cadbury Creme Egg Cupcakes

If you missed yesterday’s post, I chatted about Zooma and gave a discount code for the Cape Cod 10K and Half-Marathon!

For this week’s year of baking I am continuing from my Easter desserts and sharing the Cadbury Creme Egg Cupcake recipe, many of you mentioned that you wanted the recipe so here you go! The recipe is from Bake It In a Cake, and I have to say, I am pretty sure I am going to make all the holiday cupcakes in this cookbook!

BIIACcremeeggcupcake

Ingredients

Cupcakes

3/4 cup (1.5 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups unbleached all-purpose flour
1 1/3 cups whole milk
18 miniature cadbury creme eggs

Frosting

1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla
1 cup finely shredded sweetened coconut
Green food coloring
Handful of jelly beans

Instructions

Cupcakes

1. Preheat oven to 350F and line 2 tins with 18 paper liners
2. Combine the butter and sugar for 90 seconds or until fluffy
3. Add eggs one at a time, mixing in each egg completely before adding the next
4. Scrape down the sides of the bowl
5. Add (while on med-low) the vanilla, baking powder, baking soda, and salt
5. Mix on med-high and mix for an additional 30 seconds until all ingredients are well combined
6. Add the flour, 1/2 cup at a time, alternating with the milk, 1/3 cup of at a time
7. Mixing until each addition is fully incorporated before adding the next
8. Scrape down the sides and mix on med-high until smooth and creamy
9. Spoon 2 Tablespoons of batter into each cup or until 3/4 full
10. Place a chocolate creme egg in each cup
11. Lightly spread the batter over the egg, but don’t push it to the bottom
12. bake for about 25 minutes, until the edges and tops are golden brown
13. Allow the cupcakes to cool in their tins for 10 minutes
14. Move to a rack and cool completely

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Frosting

15. Whip the butter for about 30 seconds
16. Add powdered sugar, 1/2 cup at a time, whipping on med-high until fluffy
17. Add the vanilla until fully combined
18. If the frosting is too thick add milk
19. Put the coconut in a bowl and use a fork to mix in a few drops of green food coloring
20. Pipe or spread fronton onto cooled cupcakes
21. Roll the edges in the dried coconut
22. Place a few jelly beans in the center

Notes

IMG 3431

As you can see my eggs sank too far into the cupcake and got stuck on the bottom of the wrapper and that was pretty disappointing for me.

The frosting was too thin, again, like the Birthday cupcake, but I looked up a buttercream recipe and they were similar but had flour. I added 1/2 a cup of flour and it was thicker, but not my preferred consistency. Next time I will just use a buttercream recipe.

The vanilla cake was nice and flavorful and the cupcakes came out well, I wouldn’t cover the cadbury eggs if I made these again I would let them sink on their own and hope they don’t touch the bottom.

I was too exhausted after the lengthy lemon bar recipe, so I just made the frosting, no coconut or jelly bean topping, maybe when B is older?

I am not sure I would make these again, they were fast and easy (ha!), but there are a million other recipes floating around Pinterest that I would like to try instead.

Have you ever made a baked good with cadbury creme eggs? Verdict?

Year of Baking: Bake It In A Cake’s Halloween Brownies with Reese’s Pieces.

As I am sure you have noticed, I moved the Year of Baking to Tuesday. I have a big post planned for tomorrow that follows more the WIAW ideas, and both of these together would be TOO much.

This week I made Bake It In A Cake’s Halloween Brownies with Reese’s Pieces.

BIIAChalloweenbrownies

I had a bag of Reese’s Pieces kicking around and I didn’t want to chow down on them so I looked up to see if any my cookbooks had a recipe where I could use them. Originally, I was just going to replace chocolate chips in a recipe, but I ended up finding this recipe that had reese’s pieces as part of the ingredient list. The brownies also had a peanut butter icing, but honestly I just wasn’t in the mood so I didn’t make it.

IMG_3278

Ingredients

Brownies
4 ounces unsweetened chocolate, broken or chopped
1.5 sticks unsalted butter
2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup Reese’s Pieces

Frosting
2 sticks unsalted butter, room temperature
1/2 cup smooth or crunchy peanut butter
2 cups powdered sugar
2 tablespoons whole milk, if needed

Instructions

1. Preheat oven to 350 degrees and line 2 mini muffing tins with paper liners
2. Place the chocolate and butter in a microwave safe bowl and microwave for 90 seconds, stopping halfway through to scrape the sides and mix
3. Do not heat for longer than 90 seconds or the chocolate can burn
4. Using a wooden spin mix in the sugar, it will be thick & grainy, the sugar should be mixed in evenly
5. Stir in the eggs one at a time until the mixture is smooth
6. Add the salt and vanilla and stir for another 20 seconds
7. Mix in the flour until just combined
8. Stir in Reese’s Pieces
9. Using a 1-inch cookie scoop, spoon the brownie batter into the tins so the cups are about three-quarters full
10. Bake for 20 minutes or until the brownies have set (check with toothpick)
11. Cool the brownies for 10 minutes in the pan before transferring to a wire rack

Frosting
1. Whip the butter and peanut butter together for 30 seconds
2. Add the powdered sugar, 1/2 a cup at a time, until fluffy
3. If the frosting is too thick add the milk until the frosting is fluffy
4. Pipe or spread on cupcake and decorate with leftover Reese’s Pieces.

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Notes

I halved the recipe, because I certainly don’t need 36 mini brownie bites, and I decided to use a mini pan (for 12) and fill as many regular size cupcake tins.

Next time I would butter the tin instead of using paper because the brownies stuff to the liners and half the brownie didn’t come out of the liner.

I definitely prefer the Valentine’s Day brownie bite to this one. It wasn’t chewy on the outside, but these ones didn’t have a buttery taste, so I know to cut down the butter for the next time. I love peanut butter, but I would love a peanut butter swirl in the brownie instead of the Reese’s Pieces.

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Do you bake with candies? What’s your favorite recipe?

Year of Baking: Bake It In A Cake’s The Ultimate Birthday Cupcake

If you are Boston local, please make sure you check out the post with the info for the HLB Book Club meetup on Saturday!

For this week in the year of baking, I made not just cupcakes, but also a cake for my sister-in-law’s birthday. Today I am sharing the cupcake recipe and next week I will share my first attempt at a Flour cake recipe.

Maria’s husband suggested red velvet or funfetti for a cake flavor, so I decided to try Bake It In A Cake’s Ultimate Birthday Cupcake. It is a funfetti cake inside a chocolate cupcake. That sounds like the perfect cupcake to me.

I apologize in advance, I didn’t have my good camera with me, so I only have iPhone photos.

bakeitinacakebirthdaycupcake

Ingredients

Inner Cupcakes

1.5 sticks unsalted butter, at room temperature
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2.5 cups unbleached all-purpose flour
1 1/3 cups whole milk
1/4 cup rainbow sprinkles

Outer Cupcakes

4 ounces unsweetened chocolate, broken or chopped into small pieces
1 1/3 cups plus 2 tablespoons whole milk
1.5 sticks unsalted butter at room temperature
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2.5 cups unbleached all-purpose flour
1/2 cup of unsweetened cocoa powder

Frosting

2 sticks unsalted butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk, if needed
2 – 3 tablespoons of rainbow sprinkles

IMG_5258

Instructions

This is a long process, just be warned

1. To make the inner cupcakes, preheat the oven to 350°F and spray both a 24-cup miniature muffin tin and a 9-inch square cake pan with nonstick baking spray.

2. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed to combine the butter and sugar for 90 seconds, until fluffy.

3. Add the eggs, one at a time, mixing in each egg completely before adding the next.

4. With the mixer on medium-low speed, add the vanilla, baking powder, baking soda, and salt. Turn the mixer up to medium-high speed and mix for an additional 30 seconds, until all the ingredients are well combined.

5. Add the flour, ½ cup at a time, alternately with the milk, ⅓ cup at a time, mixing until each addition is fully incorporated before adding the next.

6. Continue to mix the batter on medium-high speed for 30 seconds, until smooth and creamy. Use a spatula to fold in the sprinkles until just combined.

7. Spoon the batter into each cup of the prepared miniature cupcake tins so they’re about three-quarters full.

8. Pour the remaining batter into the prepared cake pan.

9. Bake for about 25 minutes, until the edges and tops of the cupcakes and the cake have turned golden brown and the cake springs back when you gently press your finger into the top of it. (The cupcakes may bake slightly faster than the cake in the square pan, so keep an eye on the oven.)

10. Allow the cake and the cupcakes to cool in the pans while you prepare the outer cupcakes.

11. To make the outer cupcakes, line 2 standard muffin tins with 24 paper liners. Place the chocolate and 2 tablespoons of the milk in a small microwave-safe bowl and microwave for 20 seconds on high. Stir and microwave for another 20 seconds. Stir the mixture until the chocolate has completely melted and the milk is fully incorporated. Place the bowl in the refrigerator to cool while you prepare the rest of the cupcake batter.

12. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed to combine the butter and sugar for 90 seconds, until fluffy.

13. Add the eggs, one at a time, mixing in each egg completely before adding the next. Use a spatula to scrape down the sides of the bowl.

14. With the mixer on medium-low speed, add the vanilla, baking powder, baking soda, and salt. Add the cocoa powder. Turn the mixer up to medium-high speed and mix for an additional 30 seconds, until all the ingredients are well combined.

15. Scrape down the sides of the bowl and then add the flour, ½ cup at a time, alternately with the remaining 1⅓ cups milk, ⅓ cup at a time, until each addition is fully incorporated before adding the next.

16. With the mixer on medium-high, drizzle in the cooled chocolate mixture. Continue to mix the batter on medium-high speed for 30 seconds, until smooth and creamy.

17. Spoon a heaping tablespoon of batter into each cup of the prepared cupcake tins. Place a cooled miniature cupcake in the center of each cup and press it gently into the batter. Cover the cupcake with another heaping tablespoon of batter so the top and sides are completely covered and the cup is about three-quarters full. (It’s okay if the top of the cupcake sticks up out of the batter a little bit—miniature cupcake tins come in different sizes, so your mini cupcakes may be slightly larger.)

18. Bake at 350°F for 23 to 25 minutes, until the edges and tops of the cupcakes have set and the cake springs back when you gently press your finger into the top of it. Allow the cupcakes to cool in the tins for at least 10 minutes before moving to a wire rack to cool completely.

19. To frost and decorate the cupcakes, remove the vanilla cake from the cake pan, break it into pieces, and place it in a bowl or food processor. Use your hands or the food processor to break the cake up into a crumbly mixture. Set aside.

20. To make the frosting, whip the butter for about 30 seconds with a stand mixer fitted with the whisk attachment or a hand mixer on medium speed.

21. Add the powdered sugar, ½ cup at a time, whipping on medium-high speed until fluffy.

22. Add the vanilla and whip until just combined.

23. If the frosting is too thick, add the milk and whip on high for 20 seconds until the frosting is fluffy.

24. Add the sprinkles and whip for another 20 seconds or so, until they’re evenly distributed.

25. Pipe or spread the frosting on top of the cooled cupcakes. You can either dip the top of the cupcake into the crumbs, or dip the edges of the frosted cupcakes into the cake crumb mixture so there’s a ring of cake crumbs around the edge and a circle of frosting untouched at the center of the cupcakes.

IMG_5257

Notes

I halved the recipe because we did not need a 24 cupcakes and a cake.

The mini cupcakes came out great. For the outer cupcakes, when I put the chocolate mixture in the fridge it got hard, so I had to wait for it to soften before I could add it to the cake mixture.

Lastly, the frosting for me was an absolute failure. I don’t know if it was because I halved the recipe or what, but I tasted and immediately spit it out. I ended up tossing the frosting mixture and the extra cake. I used a regular vanilla frosting.

I LOVED this cupcake, I am not usually a big fan of chocolate cupcakes but the flavor was mild and the cakes were light and flavorful. I really was expecting the funfetti cake to be dried out but it wasn’t. Even one of the guests at the party told me he was going to steal all the cupcakes. I think that is a good sign!

Would you ever eat this cupcake?


Check out Jenn’s blog for more treats on WIAW!

Year of Baking: Bake It In A Cupcake’s Conversation Heart Brownie Bites

Don’t forget today’s the last day to enter the FitnessGlo giveaway!

For Valentine’s Day I made a pretty luxurious meal — at least in terms of our weekday meals. I made bacon wrapped filet’s and roasted brussels sprouts, asparagus and baby red & purple potatoes. I apologize in advance for the photos, I forgot to take photos in the daytime and I ended up taking them when the sun was setting.

Photo 11

For dessert I went with your typical valentines dessert — chocolate.

A friend from college sent me a link to the Bake It In Cupcake blog a few years ago when I started blogging. I have pinned a ton of the recipes and this year Nick bought me her book.

BIIACcover

There were two Valentine’s themed recipes in book, and getting a heart in a cupcake seemed a little complicated…so I went with option two, Conversation Heart Brownie Bites – but since I decided last minute the store I went to was out of conversation hearts, so I picked up a bottle of white, red & pink jimmies (or sprinkles from you non-New Englanders). I also only had one mini-muffin pan and you need two for this recipe, so I made muffin size brownies.

BIIACbrowniebites

Ingredients

4 ounces of unsweetened chocolate, broken or chopped into small pieces
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 cup unbleached all-purpose flour
1 cup conversation heart candies, plus more for garnish

Instructions

1. Preheat oven to 350 degrees
2. Line 2 miniature muffin tins with paper liners
3. Place the chocolate and butter in a microwave-safe bowl and microwave on high for 45 seconds
4. Stir and microwave for 45 more seconds
5. Continue to stir the butter & chocolate until the chocolate is melted
6. Using a wooden spoon stir in the sugar — it will be thick and grainy and the sugar should be evenly distributed
7. Stir in the eggs in one at a time until the mixture is smooth
8. Add the salt & vanilla and stir for 20 seconds
9. Last – stir in the flour, until just combined — do not over stir.
10. Use a 1-inch cookie scoop and spoon the batter into the muffin tin cups so they are about 3/4 full.
11. Press a few of the candy hearts into the top of each brownie, with the words facing up, do not cover them.
12. Bake for 20 minutes or until the brownies have set
13. Allow the brownies to cool for 10 minutes before moving them to a wire rack

IMG 3187

Notes

I used one regular size muffing tin for 12 brownies, I also used semi-sweet chocolate because I did not have unsweetened chocolate (even thought I did not — whoops).

The brownies turned to be very sweet but not too bad, I also felt like it would have been fine with just one stick of butter, I felt like the butter taste was very strong.

What I did love was the that the brownie was nice and chewy on the outside but nice and soft on the inside. Next time I would definitely make them in a mini tin since the large size was a bit much. As much as I loved these, the Flour brownies are still my favorite though.

Check out more great eats on Jenn’s site for WIAW