Browsing Tag



Tasty Thursday {Chocolate Cutout Cupcakes}

November 29, 2012

I’ve told you about my love for baking before. I love the process. The measuring, mixing, stirring. And of course, tasting the delicious treats when they are done.

It seems, my girls inherited my love for baking. They won’t let me do any of it on my own anymore. As soon as they hear the clatter of bowls and whisks, they come running.

And wouldn’t you know, at Middle’s book fair at school recently, Little One found this cookbook and would not leave without it. It is chock full of recipes fit for a princess.

The first recipe the girls wanted to make are these chocolate cupcakes with cutouts. I let them go wild in the kitchen and only supervised from the side lines.

Middle did the measuring, mixing and pouring while Little One prepared the muffin tins with cupcake liners.

I loved watching how they worked together, figuring out the next steps as they went along.

This is a trick I taught Middle — use a small gravy ladle to pour the batter into the lined muffin tin.


1 package chocolate cake mix

1 container vanilla frosting

red and yellow food coloring


Prepare the cupcakes according to the package directions. Bake and let cool completely.

While the cupcakes are cooling put the frosting into a mixing bowl and add red and yellow food coloring to make it orange. Follow directions on food coloring. (We made orange frosting because it was close to Halloween when the girls did their baking.)

Once the cupcakes are cooled completely cut off the tops carefully. Then cut any shape you like into the top, spread frosting on the cupcake and put the cutout top back on for a peek-a-boo effect.

The girls also made some mini cupcakes with the left over batter and frosting.


Recipe Thursdays { Pumpkin Spice Cupcakes}

October 4, 2012

As you may already know I love all things pumpkin spice and earlier this week I shared some pictures of these yummy pumpkin spice cupcakes I made. I am so happy with how these came out. Light and fluffy, just the right amount of flavor and the cinnamon cream cheese frosting is the perfect compliment.

So here as promised Kimberly, the recipe for the cupcakes that will definitely grace our Thanksgiving table this year!!!


 Ingredients: ( makes 12)

1 1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 cup butter, softened

1/2 cup white sugar

2 tablespoons and 2 teaspoons brown sugar

1 egg (room temperature)

1/4 cup and 2 tablespoons milk

1/2 cup pumpkin puree



Preheat oven to 375° and grease (or line with paper cups) 12 muffin cups.

Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda.

In another bowl, combine the butter, white sugar and brown sugar and beat with an electric mixer until fluffy. Add the egg, then stir in the milk and pumpkin puree.

Now mix together the flour mixture and wet ingredients.

Pour batter into muffin cups.

Bake for 22 – 25 minutes until golden and the tops spring back when lightly pressed.

Cool completely before frosting.

Cinnamon Cream Cheese frosting:

8 oz. cream cheese, softened

2 tablespoons butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Mix everything together with an electric mixer, add the confectioners’ sugar last and in batches.

Frost cupcakes when they are cool.


(Note: Recipe from slightly adjusted by me.)



Recipe Thursdays {Chocolate Muffins}… and a guest post opportunity!!!

September 26, 2012

A few days ago Middle asked me if I could make some chocolate muffins instead of the usual chocolate chip muffins. I was all for it since I needed a new recipe to share. You may have noticed that I haven’t been posting recipes my usual 2 Thursdays each month. I’ve just been a bit busy and also ran out of recipes to share. It’s not like I don’t have plenty of recipes – it’s just that I don’t have pictures to go along with each and every one of them. But all in due time!!! 🙂

So, here the recipe for my mini chocolate muffins with cream cheese frosting.


2 cups all-purpose flour

1 cup white sugar

3/4 cup chocolate chips (I used Hershey’s semi sweet chocolate chips)

1/2 cup unsweetened cocoa powder (I used Hershey’s dark chocolate cocoa powder)

1 teaspoon baking soda

1 teaspoon vanilla extract

1 egg

1 cup plain yogurt

1/2 cup milk

1/2 cup vegetable oil

1/4 cup chocolate chips


Preheat oven to 400° F and grease (or line with paper) 12 regular or like I did, 24 mini muffin/cupcake cups.

Combine the flour, sugar, 3/4 cup of chocolate chips, cocoa powder, and baking soda in a large bowl.

Whisk the egg, yogurt, milk, and vegetable oil in another bowl until smooth.

Pour the wet ingredients into the bowl with dry ingredients and stir batter until just blended.

Fill the muffin cups and sprinkle with remaining chocolate chips.

Bake in preheated oven until toothpick inserted in the center comes out clean. About 20 minutes for regular size and 14 minutes for mini muffin size.

Cool completely and enjoy! Or spread with chocolate cream cheese frosting like I did!!!

Chocolate cream cheese frosting ingredients and direction:

1 8oz package cream cheese frosting

1/2 cup (1 stick) softened butter

2 cups sifted confectioners sugar

1 teaspoon vanilla extract

1/2 cup of cocoa powder

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and gradually stir in the confectioners sugar and cocoa powder. (You can add a little milk if it gets too dry or clumpy.)

Frosting can be stored in refrigerator after use.


And now I need a favor. I decided to not host this as a link up anymore but turn it into a guest post opportunity once a month. And this is where you come in. I’d love for you to e-mail me at if you are interested in sharing a favorite recipe with me and my readers. I’m thinking some holiday related recipes (Halloween, Thanksgiving, Hanukkah and Christmas) over the next few months but any and all recipes are welcome!!! If I get a good turn out I may even add another Thursday each month. So, pretty please won’t you help? I look forward to hearing from you guys!!! 🙂


Share Your Recipe Thursdays… {Frosted Orange Glaze Cookies}

August 15, 2012

This recipe came from the back of a flour bag.

I love anything citrus flavored and after trying out these yummy cookies with a lemon glaze from Katie at Sluiter Nation.

I figured, why not give the orange glaze ones a try.

The citrus flavor is so light and summery to me – perfect for these hot, humid days we’ve been having.


3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

2 teaspoons orange extract

2 1/2 cups all-purpose flour


Preheat oven to 350°.

Beat butter and sugar, in a large bowl, with an electric mixer on high speed until creamy.

Add egg and orange extract, mixing well.

Gradually add the flour, mixing well.

Roll the dough into 1-inch balls .

Place 2-inches apart on a greased baking sheet.

Dip a flat-bottomed glass into sugar and flatten balls.

Bake for 10 to 12 minutes until the edges of the cookies are lightly browned.

Cool cookies completely before adding frosting.


2 tablespoons butter, melted

1 1/4 cups powdered sugar

1 teaspoon grated orange peel

1 teaspoon orange extract

1-2 tablespoons milk

Mix all ingredients well until spreading consistency. Spread on cookies. Let dry.



Share your Recipe Thursdays… {Almond Cookies}

August 2, 2012

I love cookies. All kinds.

I love to sit and sip on a cup of tea and if there’s a plate of cookies on the table so much the better.

It’s so easy to reach for that one delectable cookie and pop it into your mouth.

The kids love to sit, drink a glass of milk and have a cookie or two.

I found this recipe on the back of of a carton of Publix butter.

I love almonds and anything almond flavored. So, I thought, I’d give these a try… and was amazed by how fast they disappeared once they were done.

I’ve already had many requests for more!!!


3/4 cup butter, softened

1/2 cup of sugar

1 egg

1 teaspoon almond extract

2 cups all-purpose flour

some extra sugar


2 tablespoons butter, melted

1 1/4 cups confectioners’sugar

1 tablespoon almond extract

1-2 tablespoon milk

chopped or sliced almonds


Preheat oven to 350°.

Beat butter and sugar in a large bowl, with an electric mixer on high speed until creamy.

Add the egg, almond extract and mix well.

Gradually add flour, mix well.

Roll dough into 1 inch balls, place 2 inches apart on cookie sheet and dip a flat-bottomed glass into sugar and flatten balls.

Bake for 10-12 minutes, until bottom of cookies are golden brown.

Cool completely.

Spread frosting on cool cookies and sprinkle with almonds.



Share your… Recipe Thursdays {Banana Bread}

July 19, 2012

Due to some noise issues in our home today I am a little late sharing this week’s recipe.

We are having our shower redone and work started today.

I tell you, the banging, hammering, ripping gets old fast.

Little One is a bit sensitive to loud noises and does not like this one bit.

She started crying at one point and I had to take her to our neighbors house for a bit and then the pool to escape the noise.

But here I am, ready with my recipe of the week… Banana Bread.

I had a few old bananas laying around last week and was about to throw them out when on a whim I decided to find a recipe to use them up.

The one I found is quick, simple and just delicious.


3 or 4 ripe bananas (I only used two and it was fine.)

1/3 cup melted butter

1 cup sugar (I reduced to 3/4 cup.)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

pinch of salt

1 1/2 cups all-purpose flour

about a 1/4 cup chopped almonds (my addition)


Preheat oven to 350°.

Mash bananas in a bowl, mix in the melted butter with a wooden spoon.

Mix in the sugar, beaten egg and vanilla.

Sprinkle baking soda and salt on top of mixture, mix in.

Add the flour, mix well.

I also added a 1/4 cup chopped almonds. But that’s up to individual taste.

Pour into a buttered/greased 4×8 loaf pan.

Bake for one hour.

Cool on rack.

Remove from pan, slice and serve.

(It tastes really good still warm with a bit of buttery spread.)

*Note: Recipe courtesy of Simple Recipes.

Also, don’t forget to enter the icandy stroller giveaway for your chance to win.


Share your… Recipe Thursdays {Flag Cake}

July 5, 2012

So, I decided to change things up a bit. I renamed my bi-weekly baking link-up to include all types of recipes. Instead of Baking Thursdays, it’s now Recipe Thursdays.  Share your… Recipe Thursdays to be exact. I’m still keeping it bi-weekly for now but may change that to weekly if I feel that I can keep up with it.

I would love it it would help me spread the word by tweeting, facebook sharing and so on. You can use the #shareyourrecipethursdays on Twitter. Thanks for your support. I truly appreciate it.



Today, I want to share my Flag Cake recipe with you. It’s been a very patriotic themed week so I decided to stay with it. I made this cake today to share with friends and neighbors while we were sitting in one of our driveways watching fireworks.


2 1/2 cups all purpose flour

1/3 cup fine corn meal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks softened, unsalted butter

2 cups sugar

5 large eggs

1 tablespoon pure vanilla extract

1 cup buttermilk

3 tablespoons sprinkles (red, white and blue or rainbow)

blueberries and strawberries for garnish


Preheat oven to 350°.

Coat a 9×13 baking pan with nonstick cooking spray ( I love using Baker’s Joy), set aside

Combine flour, cornmeal, baking powder, baking soda and salt in a small bowl, whisk together

In a separate, bigger bowl, beat the butter with the sugar on medium-high speed with an electric mixer until smooth and fluffy

Beat in the eggs, one at a time

Add the vanilla

Reduce speed to low and add about 1/3 of the flour mixture until just combined

Add about half of the buttermilk

Then repeat, adding flour in two more increments, alternating with the rest of the buttermilk

Stir in the sprinkles, mix well

Transfer to pan, spread evenly

Bake for about 40-45 minutes (until top springs back to light touch)

Cool completely before adding frosting


1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons buttermilk

Beat butter at medium speed until creamy. Gradually add in powdered sugar, beating at low speed. Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.

Once the cake has cooled completely spread frosting on top and sides.

Garnish with blueberries and strawberries to give it the flag look. Enjoy!

(*Note: I slightly modified a recipe I found on for the cake. The frosting recipe came from


I'm Baking… Thursdays {Chocolate Chip Muffins}

June 20, 2012

Two weeks ago, I was going to share this delicious muffin recipe but was side-tracked by the Queen’s jubilee and trying my hand at making scones. So I shared that recipe instead.

Today, I’m back on track and am here to share one of my boy’s favorites. Anything is good as long as it has chocolate in it. If that chocolate consists of semi-sweet Ghiradelli chocolate chips even better.

This is a quick and easy chocolate chip muffin receipe and serves 12.


2 cups all-purpose flour

1/2 cup white sugar

3 tablespoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup semi-sweet chocolate chips ( I used Ghiradelli.)

3 tablespoons white sugar

2 tablespoons brown sugar


1. Heat oven to 400° F. Grease bottoms only of 12 muffin cups or line them with baking cups. ( I lined them with baking cups.)

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt. Mix well. In a small bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Batter will be lumpy.

3. Fill cups 2/3 full. Sprinkle tops of muffins with a combination of the 3 tablespoons sugar and 2 tablespoons brown sugar.

4. Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool before removing from pan. Enjoy. ( We love it when they are still slightly warm and the chocolate chips are melty and gooey inside.)

I think, I may just surprise the boy and bake him up another batch. I just bought a new bag of those yummy chocolate chips after all!!! 🙂

*Note: Recipe courtesy of

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I'm Baking… Thursdays {Scones}

June 6, 2012

I know, I said I would share my chocolate chip muffin recipe this week but decided on the scones instead. I will share the chocolate chip one next time.

This past Saturday I ended up baking some scones. I had been thinking about it for a while and it just happened to be the Queen’s jubilee.

My friend Beth Ann at It’s Just Life gave me some great advice and told me to keep it simple and use a basic recipe… so that’s what I did.

Here is my very easy and basic scone recipe.


2 cups of flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup heavy cream

1 egg

handful dried currants or dried cranberries ( I skipped this step, but want to try it with the cranberries)


Heat oven to 375° degrees

In a large mixing bowl combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl combine cream with beaten egg then add dry ingredients. Stir in fruit. (I didn’t.) Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. (I actually rolled it out into a round shape and cut wedges.) Bake for 15 minutes or until brown.

I enjoyed my scone with some spread and strawberry jam and a hot cup of Lady Grey tea.

Now it’s your turn to share one of your recipes!!!

*Note: Recipe courtesy of Food and Alton Brown.


I'm Baking… Thursdays #2 {Vanilla Cupcakes}

May 9, 2012
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It’s time for some sweetness. Who doesn’t love a cupcake. That perfect piece of cake goodness with rich frosting and some colorful sprinkles. So many possibilities, so many variations… but always a contended sigh after that first bite.

A few years ago, I started making cupcakes for the kids for their birthday parties. Each child was able to have his/her own piece, all the same size and same amount of frosting… less fighting that way. I would usually make a batch of yellow and a batch of chocolate depending on the kids preference. And they always came from a boxed mix.

I didn’t realize how easy it is to make cupcakes from scratch and how much better they taste. This recipe is very simple and straight forward but is easily adapted to other flavors.

I love the cupcake tower.


1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup milk, at room temperature

Frosting for topping


Preheat oven to 350° degrees F. Line a 12-cup muffin pan with paper liners.

Whisk the flour, baking powder and salt in a bowl.

Beat the butter and sugar in a stand mixer with the paddle attachment on medium high, or with a hand mixer at medium high, until fluffy.

Beat in the eggs, one at a time, scraping the bowl as needed.

Beat in the vanilla.

Reduce the mixer to medium low, beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Rotating the pan halfway through.

Remove cupcakes from pan after about 5 minutes and let cool completely. Top with frosting.


Mix together 1 egg white, some milk, powdered sugar and 1 teaspoon vanilla extract. The amount of powdered sugar varies, depending on how thick you want the frosting.

I piped the frosting on with a pastry bag and attachment. Middle daughter added the sprinkles and also used some food coloring to color some of the frosting.

*Note: Recipe courtesy of The Food Network Magazine.