KarminaTheDarkAngel's Journal
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4 entries this month
pumpkin cupcakes with cream cheese icing :) 17:16 Oct 24 2012
Times Read: 572
Pumpkin Cupcakes with Cream Cheese Frosting
Yield: 32 cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 45 minutes
Ingredients:
For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)
For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
¾ teaspoon vanilla extract
Directions:
To Make the Cupcakes:
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.
To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
(Source: Martha Stewart's Cupcakes)
Chocolate chunk peanut butter swirl fudge cookies 01:15 Oct 13 2012
Times Read: 585
Chocolate Chunk Peanut Butter Swirl Fudgy Cookies
1 cup creamy peanut butter2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. Place peanut butter into the freezer until firm, about 30 minutes.
3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies
Fudgie brownies 03:41 Oct 08 2012
Times Read: 593
riginal recipe makes 1 - 9x13 inch pan Change Servings
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
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Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Kitchen-Friendly View
PREP 15 mins
COOK 35 mins
READY IN 55 mins
** I add peanut butter chips ** and for thick brownies I doubled this is definitely a keeper :)
M&M Cookies22:53 Oct 06 2012
Times Read: 600
1 cup Crisco shortening
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups M&M's plain chocolate candy
Directions:
1
Cream together shortening and sugars until light and fluffy.
2
Add eggs and vanilla and beat until combined.
3
Add combined flour, salt, and baking soda and mix until well combined.
4
Stir in 1/2 cup M&Ms.
5
Drop by Tbsp onto ungreased cookie sheet.
6
Press 2-3 M&Ms onto top of each cookie.
7
Bake in 375°F for 10-12 minutes
** Note I added chocolate chips with the M&M's makes awesome cookies ! **
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COMMENTS
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VenusFire
18:07 Oct 24 2012
Sounds yummy! :)
VenusFire
18:08 Oct 24 2012
Sounds yummy! :)