I (Emlyn) don’t have much time this fine morning to give you guys the full recipe. However, I will tease you with this photo I took of the finished product ;)
These came out perfect <3 recipe soon, I promise!
Well hi! It’s Emlyn. Sorry for the two week mini hiatus – time just escaped me!
These cupcakes seem just perfect for a sweet autumn taste, with the pecans and the pumpkin. Yum!
1 1/2 cups all porpoise flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp all spice
1 1/4 cups superfine sugar
1/2 cup vegetable oil
2 lightly beaten eggs
1/2 cup milk
1 cup pumpkin purée
1/2 cup chopped pecans
Preheat oven to 350 degrees. Place 6 large paper baking cups in a muffin pan.
In a medium bowl, mix the dry ingredients (excluding pecans). In a large bowl, best the oil, eggs and milk. Stir in the pumpkin mixture. Combine the flour mixture into the pumpkin mixture, add pecans, and spoon into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove from pans to cool completely.
So simple but so delicate! :)
(thanks to 500 Cupcakes by Fergal Connolly)
Hey everyone! It’s Zackarié and my first post for this ever-growing delicious blog on this un-eventful Sunday evening.
So! For this scrumptious recipe you’ll need:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, diced
1 cup semisweet chocolate chips
1/2 cup chopped, toasted hazelnuts
1 large egg
1/2 cup buttermilk
1/3 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1) Position the rack in the center of the oven and preheat to 400°F. Lightly grease & flour a baking sheet.
2) In a large bowl, blend together the flour, baking powder, baking soda and salt. Using a pastry blender or two knives suicide or fashion, cut in the butter until the mixture resembles coarse meal. Stir in the chocolate chips and hazelnuts. In a small bowl, beat the egg, buttermilk, brown sugar and vanilla extract until smooth. Combine the two mixtures, stirring gently until the dough holds together.
3) Turn the dough out onto the prepared baking sheet and pat it into an 8 inch circle. Using a serrated knife, score the dough into 8 wedges ( Do not cut all the way through the dough.) Bake for 15-19 minutes, or until golden brown. Remove from the oven and serve hot.
Hope you all love this delightful recipe! Em and I sure did! :3
Bake to your hearts content!
Hey~! Emlyn here on this fine Sunday morning.
You hear this and you know it’s autumn.
It comes with thoughts of apples and pies and crunchy leaves in the road, along with chilly days and the craving of warm drinks and blankets.
And the wide, wide world of fall themed recipes.
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing
For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
For the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
This doesn’t say how many this makes, but I would guess maybe around 2 dozen or so. :)
(thanks to x for the recipe)
Hi! It’s Emlyn
Wednesday night was a night to remember. South Park premiered its midseason episode at 10PM EST.
It was hysterical.
Two hours before hand, I whipped these up to celebrate, and they were pretty awesome. They tasted like frosting cookies you find in bakeries! :)
(makes 24 cookies)
(makes 1 cup)
Combine ingredients and beat on medium speed until smooth and fluffy.
I made the five cookies with one cup of frosting, so you may have to make more frosting/less cookie. I also made jumbo cookies for more decorating room :)
South Park decorating:
Stan: Red and blue icing (Betty Crocker store bought)
Cartman: Blue and yellow icing (B.C.)
Kyle: Take some of the frosting you made and tint it green. Apply to the top of the frosting you’ve already put on the cookie
Kenny: Tint pre-made frosting orange (5 yellow, 3 red drops of food coloring) Use that instead of the white, and use red/brown to create the hood.
Happy Tuesday! It’s Emlyn. Despite the fact it’s still September, I thought I’d break out the first of many Halloween treats!
They just look perfect, am I right?
(for the truffles)
1 (10.5 ounce) package Candy Corn Oreo Cookies
4 ounces cream cheese, softened
8 ounces Vanilla Candy Melts (see note below)
1.5 teaspoons vegetable shortening
(for the garnish)
orange and yellow candy melts for drizzling
1. Using a food processor, crush all of the cookies into fine crumbs. If you don’t have a food processor, you can crush the cookies in a resealable plastic bag using a rolling pin.
2. In a medium bowl, combine cookie crumbs and cream; mix until well blended. Line a baking sheet with parchment or wax paper. Roll cookie mixture into 12-15 balls, about 1-inch in diameter. Place the cookie balls onto prepared baking sheet and refrigerate the balls for about 45 minutes or until firm.
3. Melt the candy melts according to package directions. Stir in shortening. The shortening will thin the mixture down a bit. If the chocolate is still too thick, gradually add a bit more until you reach a desired consistency for dipping.
4. Dip balls in the melted candy melts and place back onto the prepared baking sheet. If desired, sprinkle the tops of the candy coated cookies balls with sprinkles, candy corn or drizzle with contrasting colors of melted candy melts.
5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator for up to 3 days.
*Note: I used Wilton Candy Melts. You can purchase them at Walmart, Target, Michael or Amazon
Yields about 12-15 truffles.
(thank you, x, for everything!)