{Double} Lemon Cupcakes

I was craving something sweet the other day but didn't have time to make anything crazy. So I opened my trusty baking cupboard and there it was: a lemon cake mix. But of course a plain old lemon cake wouldn't satisfy me. So I conjured up this tasty little recipe using my never-been-used-but-highly-anticipated flavor injector as inspiration! Super easy, super yummy. Enjoy!

Lemon Cupcakes:

1 package Lemon cake mix
1 (8 oz) container Sour cream
1 Lemon, juiced and zested
3/4 c Sugar
1/4 c Cornstarch
2 1/2 c Milk
3 Egg yolks
1 can Sweetened condensed milk
2 tbsp Butter
Pinch of salt
1 pint Whipping cream
Almond extract
1/4 c powdered sugar

1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.

2) Line the cupcake pan with liners and them  3/4 full with the batter.

Tip: If you are making mini cupcakes, as I did, use a 1" cookie scoop - it's the perfect amount! 

If you are making regular sized cupcakes, I use a bigger cookie scoop and do 2-3 scoops per tin. But growing up my mom always used a 1/4 measuring cup which works great too.

3) Cook as directed on the back of the cake box, or until a toothpick comes out clean. Then cool on wire rack.

4) While the cupcakes are baking and cooling, make your lemon filling.

Tip: The lemon filling is similar to lemon pudding, so if you are short on time you can make a box of pudding instead. The filling shown here is a bit more creamy and not quite as thick as normal pudding.

5) To make the filling, whisk sugar and cornstarch together in a large saucepan over medium high heat. Then add the milk until smooth.

6) Add the egg yolks and salt, stirring frequently at first, then constantly at the end.

7) When the mixture is thickened enough to coat the back of a spoon, remove from the heat.

8) Stir in the lemon juice, butter and can of sweetened condensed milk.

9) Take your flavor injector and suck up a bit of filling from the pan, then inject it into the center of each cupcake until a bit of filling spills out of the top.

Tip: If you don't have a flavor injector, you can get one at either Target or Walmart for about $5.

10) Once the filing has set for a few minutes, wipe off the extra filling with a knife.

11) Beat whipping cream and add just barely one teaspoon of almond extract and just under 1/4 c powdered sugar.

12) Frost cupcakes by scooping whipping cream into a gallon size ziplock bag and cutting off the tip of one corner. Then pipe onto cupcakes and add a bit of lemon zest for garnish.

(I made a big cupcake for the picture so you can see the filling :) )

Extra Fudgy {Rocky Road} Brownies

So last Sunday night, I was craving something c-h-o-c-o-l-a-t-e-y. Enter fudge brownie mix. But I wanted a little more than just a plain brownie. So I threw in some marshmallows and almond Hershey kisses. Nothing too fancy, because I wanted my chocolate and I wanted it STAT! And when they came out, they were pretty dang good. And even better with a scoop of vanilla ice cream. (Which sadly, we didn't have....but I can imagine how amazing it would have been).

Brownies:

1 pkg Fudge Brownie Mix
1 pkg Hershey Kisses with Almonds
1/2 - 1 c Mini Marshmallows

1) Mix the brownie mix together as directed on the back of the box.

2) Pour into prepared pan and press in Hershey kisses just barely into the batter. Then sprinkle top with marshmallows.

Tip: I used my awesome "Perfect Brownie Pan" and put two kisses per square, making sure to only press them down a tiny bit, since they sink as they bake and you don't want the chocolate burned on the bottom.

3) Then bake according the the directions on the back of the box, or until a toothpick comes out clean.

4) Serve and enjoy!

(I was so busy eating these, I forgot to take a picture of the final result....but believe you me, they are amazing!)

Mini Carrot Cake Cupcakes {The Cheating Kind}

Are you ready for the easiest way to make the most amazing mini carrot cake cupcakes? Seriously, you won't be able to stop popping them in your mouth.

Mini Carrot Cake Cupcakes:

For the cupcakes

1 package carrot cake mix

1 (8 oz) container sour cream

4 oz cream cheese, softened

1/4 cup sugar

Cream cheese frosting 

2 (8-oz) packages cream cheese, softened

4 cups powdered sugar

1 cup butter, softened

2 teaspoons pure vanilla extract 

Cinnamon, for garnish

1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.

2) Line the mini cupcake pan with liners and fill them halfway with the batter.

Tip: I use a 1" cookie scoop and fill it just under halfway to get the right amount of batter.

3) Mix together the 4 oz of cream cheese with sugar until mixed well.

4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.

5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.

6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.

7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.

8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.

9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.

10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!

The {BEST} Pie Crust

So on Saturday, I went to this fun little cooking class at my church and learned some new tips on how to make the perfect pie crust. I thought I would post it, since my last two recipes were pies and I had cheated for those and bought the crust at the store. After trying this crust, you'll never look back. I won't even think about cheating again. It is just THAT good.

Perfect Pie Crust:

Makes (1) two-crust pie, or (2) one-crust pies. Does that make sense?

1 c Shortening (regular or butter, depending on your preference)
2 c Flour
1 tsp Sugar
1 tsp Salt
1/4 - 1/2 Water

1) Cream together shortening, 1 c flour, sugar and salt with a pastry blender just until the mixture is crumbly.

2) Add the other cup of flour and mix again with a pastry blender until mixture is crumbly.

3) Then start out adding 1/4 c water and mix. If there is still dry flour remaining, add a little more water at a time until the mixture is moist.

Tip: If you accidentally add a little too much water and the mixture is slightly sticky, let it sit while you make your pie filling. I did this on Saturday and my pie turned out great, with no problems. 

4)  Roll out on lightly floured surface, flipping over to make sure it isn't sticking to the counter. 

5)  Fill with your pie filling, top with second crust and bake according to the filling's directions. If you are baking the crust for a cream pie, poke the bottom and sides with a fork and place in a heated 350 degree oven for 20 minutes.

{Mini} Apple Pies

I bought way too many apples for the sour cream apple pie, so with the leftovers I made these tasty little treats!

{Enter Mini Apple Pies.}

I found this idea on this blog  and fell in love. I did it a bit different than she recommended, but they turned out GREAT. It was perfect for breakfast the next few days. And yes, pie is suitable for breakfast :)

Mini Apple Pies:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

 

2 large baking apples, peeled and sliced into small pieces (smaller than for a normal pie)
1/3 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt

1 - 9" pie crust

1) Preheat your oven to 350 degrees.

2) Combine your cut apples with the sugar, flour, cinnamon, nutmeg and salt. Mix until all the apple slices are evenly covered.

3) Roll out your pie crust on a floured surface. Then cut out two sizes of circles: one that will be large enough to fit into a cupcake pan, with about 1/4" excess around at the top; and the second that will be large enough to cover the top of the pie. (I used two different sized cups to get the right size of circles).

 

4) Place one of the large circles of dough into the cupcake pan and then fill it up with the apple pie filling.

5) Next, take the smaller circle and put it over the top of the filling, pinching the two circles together to seal it. Make sure to make a couple slits in the top for steam to escape.

6) Bake for 30-40 minutes, checking with a fork to make sure the apples are done.

 7) Top with a bit of whip cream and enjoy - hot or cold. (My husband thinks it's weird that I like my leftover pie cold....he may be right.)

Sour Cream {Apple Pie} with a Streusel Topping

Can I just say, it's been quite the whirlwind these past few months? Let me explain:

Wedding. 

Honeymoon. 

Europe. 

10 Hour Road Trip to look for Apartments.

Moving Day.

13 Hour Road Trip for Brother's Wedding.

New 8-Week Old Puppy.

Potty Training 24/7.

No Sleep.

Starting school.

Decorating. 

Attempting to find a job. 

And FINALLY back to blogging. 

It's been far too long, in my opinion. So the next few posts are recipes I've made since my crazy wedding cake adventure, but didn't have time to post until now! Mmm.....I can still remember how good they tasted.........

Sour Cream Apple Pie with a Streusel Topping:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

Filling

1 cup sour cream

2/3 cup sugar

2 Tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)

1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 teaspoon cinnamon

1) Preheat oven to 400°F.

2) Cut and core apples into 1/4" slices, then set them aside for later.

Tip: You don't want the slices too thin, or they'll get mushy in the oven.

 

 2) Mix together all ingredients for "Topping" together until the mixture resembles coarse crumbs. Chill until needed in the recipe.

3) Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

4) Put filling into a pie shell and bake at 400 degrees initially for 25 min.

5) Remove from oven and sprinkle with prepared Topping. Bake for and additional 20 more minutes.

6) Let cool for a hour before serving. Mmm.....

Red Velvet {Wedding} Cake

I realize your typical person doesn't just whip up a wedding cake. And trust me when I say, I didn't want to either. But as I started researching cakes for my upcoming wedding, I almost passed out when I saw the prices. $500 was at the VERY low end?!?! No way. So, since I love baking, I decided to give it a try. I don't particularly want to do it ever again, but I am proud of my accomplishment. AND thanks to one layer of cake that fell a little flat, we were able to try it and find out that it is beyond amazing. So, here is the recipe (found at foodnetwork.com). I altered it slightly to make it easier & in my opinion, better.

Feel free to make a normal cake, or, if you are as insane as me - a wedding cake. Either way you will not be able to stop eating it.

(I apologize for the lack of pictured instructions - I was too nervous about getting everything done perfectly right!)

Red Velvet Cake:

Cake Batter
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract

Cream Cheese Frosting
1 pound cream cheese, softened (2- 8 oz containers)
4 cups powdered sugar
1 cup butter, softened
2 teaspoons pure vanilla extract

Tip #1: You can make buttermilk by combining 1 tbsp white distilled vinegar with 1 cup of milk and letting it sit for about 10 minutes.

Tip #2: I am adamant about using Mexican (pure) vanilla - I think it is the secret to making most recipes over-the-top amazing. Costco or baking supply stores sell it at a much more reasonable price.

1) Preheat the oven to 350 degrees. Cut out two 9" circles of parchment paper and place them in two 9" cake pans.

2) In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

3) In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

4) Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

5) Divide the cake batter evenly among the prepared cake pans and place the pans in the oven evenly spaced apart.

6) Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Tip: I found that these took much longer to bake than 30 minutes and if you stuck it with a toothpick before it was done, the cake would fall. Set the timer for 30 minutes, then touch the cake very softly in the center to see if it bounces back - like a sponge. If it does, check it with a toothpick to ensure the center is completely done.

7) Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Let cool for about 5 minutes in the pan, then invert the cakes onto a cooling rack.

Tip: If you have the time, freeze the cake overnight. It makes a night and day difference when you try to frost it.

8) While the cakes are cooling (or freezing), make the cream cheese frosting. In a large bowl mix the cream cheese, sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Or if you want a thicker frosting, you can mix it for less time). Reduce the speed of the mixer to low and add the vanilla. Then raise the speed to high once more and mix briefly until fluffy.

9) When the cakes are completely cooled (or frozen), begin to frost the them. First, place 1 layer, rounded-side down, in the middle of the plate you would like it served on. Spread some of the cream cheese frosting on the top of the cake, enough to make a 1/4" - 1/2" layer. Carefully set another layer on top, rounded-side up, and cover the entire cake with the remaining frosting.

(This was my cake, with fondant and all! It will have fresh red roses inserted into each layer of the cake before it will be completely finished....I'll try to post another picture of it after the wedding.)

Sah-weet Cheeks

Lately I've been pretty excited about baking. No, actually, obsessed is a better word. If one week goes by where I haven't concocted some lovely dessert I'm pretty bummed out. And when I bake one thing, I've been known to bake two. Or three. But always at least one, once a week. I almost never follow the recipe correctly and I read somewhere that if you take out or add one ingredient it makes the recipe yours. Which is pretty awesome. So I decided since I only have my fiance to share these desserts with, I would share them with the blog world! Feel free to leave comments with any tips or ideas you have!