pastel cupcakes

red velvet, cream cheese frosting.
fondant flowers, hand painted flowers.
an order i had for a 15th birthday.

Pumpkin Spice Cake

Before I say anything about this cake, I want to apologize for the low quality pictures,
it was late and I was tired plus I was dying to cut me a slice of this lovely cake! Also
I haven't had time to post that often, I've had so many things to do lately but I am so
happy to be back and to share this 5 star recipe with you guys, hope you enjoy (:

That being said, I had plenty of pumpkin left from the mini pumpkin donuts that I baked
and decided a pumpkin cake was just what I needed to bake (for a rainy, gloomy day) to
fill my house with the warmth that the scent of spices brings. This cake is so delicious,
the flavors of pumpkin and spices really come through and the texture is incredibly spongy!
The pumpkin makes it really moist and I love that the recipe only calls for brown sugar.
This cake would be perfect for a thanksgiving gathering! I definitely plan to make it again.

I made a quick butter-cream frosting to frost and decorate, I usually don't like making
butter-cream frosting because I find it to be a bit too sweet and I feel a little guilty
knowing that I'm just eating butter and sugar but I find it's really good frosting to decorate.
I quickly made a few pumpkins, vines and leafs, nothing fancy since I had to cook a meal and
it was already getting really late. The cake was great with the butter-cream frosting but
I bet it would be even better with a cream cheese frosting, so feel free to be creative on
that part, I think a caramel frosting would be great with this as well, I'm trying that out next!

Pumpkin Spice Cake
slightly adapted from: joyofbaking.com


Ingredients:


- 1/2 c. unsalted butter, room temp.
- 1 1/4 c. light brown sugar
- 2 large eggs, room temp.
- 1 c. fresh or canned pumpkin puree
- 1 t. vanilla extract
- 2 c. sifted cake flour
- 1/4 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 1/2 t. pumpkin spice
- 1/2 c. buttermilk, room temp.

Preheat oven to 350 degrees and place rack in center of oven.
Butter and flour two 8-inch or one 9-inch cake pans.

1. Beat butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time making sure you mix well after each addition.
Add pumpkin puree and vanilla extract, beat until incorporated.

2. In separate bowl sift flour, baking powder, soda, salt, pumpkin spice.
Whisk. Add flour and buttermilk to pumpkin batter in three additions,
starting and ending with the flour. Dive batter in half if using the two 8-inch
molds, pour into prepared pans. Bake 25-30 minutes. Until toothpick
inserted comes out clean or with a couple of crumbs. Cool completely
before frosting.

Enjoy <3

Mini Baked Pumpkin Spice Doughnuts w/ Pumpkin Spice Cream Cheese Icing

I'll start off by saying that this is the only doughnut that tastes even better the next day!
Now, that being said. My first pumpkin recipe for this fall was a success.
Everyone in my house + my friends that tried them loved these cute little doughnuts
not only because of how absolutely adorable they are but because they are sooooo
delicious! They are moist and packed with pumpkin flavor, truly a special treat.
I had been dying to try out my mini doughnut pan for months now, and I am so glad
that I chose this recipe to be my first! So worth it. Can't wait to try out new
baked doughnut recipes.

Baked Pumpkin Doughnuts
slightly adapted from: An Edible Mosaic

Ingredients:

- 3/4 c. brown sugar, packed
- 2 large eggs
- 1 c. pumpkin puree
- 1/4 c. milk
- 2 T. canola oil
- 1 1/2 c. a.p. flour
- 2 t. baking powder
- 1/2 t. salt
- 2 t. pumpkin spice

Preheat oven to 350 degrees & lightly grease a mini doughnut pan.

 I used this one. My mom ordered it for me from an avon catalog a while ago.

1. In a small bowl, whisk together brown sugar and eggs until light.

 

That should do it, then, stir in the pumpkin puree, milk and canola oil.

2. In a separate medium-largish bowl whisk flour, baking powder, salt &

pumpkin spice. Gradually stir in dry ingredients into wet ingredients.

3. Transfer batter into a pastry bag, pipe batter into prepared pan about 3/4 full.

 

4. Bake for 10 minutes. Let cool in pan for 5 minutes. 

Transfer to rack to cool completely.

Pumpkin Spice Cream Cheese Icing

Ingredients:

- 3 oz. cream cheese, softened

- 1 c. powdered sugar

- 2-4 T. milk

- 1/8-1/4 t. pumpkin spice

Whisk softened cream cheese and powdered sugar together.

Add 2 T. milk, add more if needed to thin icing. Quickly whisk in

the pumpkin spice.

Dip the doughnuts in the pumpkin spice cream cheese icing,

covering only half top of the doughnut.

* This is the icing I use on my cinnamon rolls, you could also ice

cookies, banana bread and so on.

Enjoy <3

p.s. I made this pumpkin spice latte this morning to go with these babys

and it was absolutely delicious! It's just like the one you get at Starbucks!

Fruit-Filled Morning Muffins (part of a complete breakfast)

I figured this would be a nice fall welcoming recipe for some reason, what do you guys think?
I know I'm a little late but I've been busy with some personal issues that I hope won't be
taking so much of my time anymore.

This muffin recipe grabbed my attention because of all the yummy and nutritious ingredients that
it called for, making it the perfect breakfast on the go. It is packed with energy boosting
ingredients and like Jane Hornby said, "they'll keep you going until lunch".
This muffin is moist, not too sweet and full of different textures!

The ideal companion for this muffin is a cup of tea slightly sweetened with honey or a good
cup of coffee. Eat it as a part of your breakfast or simply as a quick snack.
Bake them and share them with your co-workers, put them in your kids lunch box,
serve them at your next brunch! You won't regret it.

Fruit-Filled Morning Muffins
slightly adapted from the book: What To Cook & How To Cook It

makes 12

Ingredients:

- 3/4 c. mixed nuts, (may also use just pecans or walnuts instead)
- 1/2 c. light brown sugar
- 1/2 c. mixed seeds; pumpkin, sesame & sunflower seeds
- 3/4 c. rolled oats
- 6 dried dates
- 1/2 c. raisins, regular or golden
- 2 1/4 c. self-rising flour
- 1/2 t. ground cinnamon
- 1/2 c. unsalted butter
- 1 c. plain greek yogurt
- 2 large eggs
- 1 1.2 c. coarsely grated carrot
- salt

Line a 12-cup muffin pan with paper baking cups and preheat oven to 400 degrees.

1. Roughly chop the nuts. Mix 1 T. each of the sugar, seeds, oats and nuts together in
a small bowl and set aside, this will be the topping for our muffins.

 
2. Cut the dates into small pieces. In a large bowl, mix the dates and the raisins with
the remaining sugar, seeds, oats and nuts, the flour, cinnamon and a pinch of salt (about 1/4 t.).

3. Melt the butter gently in a small saucepan. Remove from the heat and then using a fork,

beat in the yogurt followed by the eggs.

4. Coarsely grate a large carrot or a couple of small carrots to yield 1 1/2 cups.

Add the butter mixture and the grated carrot to the flour mixture.

Using a spatula, stir everything together quickly, until just combined and still flecked

with some dry flour. 

* It's important not to over-mix, as this can make the muffins chewy.

5. Scoop generous spoonfuls of the mixture into the muffin cups until you've evenly

filled each one. (I used a small ice scream scoop, you can easily use two spoons).

Use all mixture and don't worry, the cups will be very full. Sprinkle with the topping.

6. Bake the muffins for 20 minutes, until risen, golden and they have your whole house smelling delicious!

Let cool for about 5 minutes then lift the muffins out onto a cooling rack.

Eat warm or cold but, be sure to eat one when just taken out of the oven because they are

especially delicious warm! They will keep in an airtight container for 3-4 days.

Enjoy <3

Cream-Cheese Walnut Cookies

I have three reasons why you should make these.
1. They are a Martha Stewart cookie, must I say more?
2. There's cream cheese in these cookies!
3. 3 people asked for the recipe.

These cookies were mighty tasty, I only had the pleasure of eating about three
before I went out with my boyfriend and by the time I came back, all cookies
were gone. Yes. They were that good. These cookies texture wise are like
a shortbread cookie, sandy, delicate, melt in your mouth. Flavor wise they are
a bit subtle, they aren't too sweet and they have a little salty kick to them thanks
to the coarse salt that the recipe calls for. I really like what the salt does for this
cookie (it sounds weird but salt goes great with coffee, these cookies are perfect!)
but I know not everyone is into it so if you hate salt or are scared of
your cookies being too salty just sub the coarse salt for 1/2 t. of table salt & enjoy <3


Cream-Cheese Walnut Cookies
recipe from: Martha Stewart
makes about 4 dozen, easy to half

Ingredients:
- 4 c. a.p. flour
- 1 1/4 t. coarse salt
- 2 c. unsalted butter, softened
- 6 oz. cream cheese, room temp.
- 1 1/4 c. sugar
- 2 T. + 1/2 t. pure vanilla extract
- 2 1/2 c. walnut halves, 1 1/2 c. toasted & coarsely chopped, 1 c.finely chopped

1. Whisk flour & salt in large bowl; set aside.

Put butter & cream cheese in bowl of an electric mixer, mix on medium speed until

light & fluffy; about two minutes. Mix in sugar & vanilla. Reduce speed to low and

add flour mixture, mix until just combined being careful not to over-mix then

mix in toasted walnuts.

2. Transfer dough to work surface. Divide in half, shape each into an 8-inch log

about 2-inches in diameter. Wrap in parchment/wax paper and freeze until firm,

about 30 minutes and up to two weeks.

3. Preheat oven to 350 degrees, place oven racks in upper & lower thirds.

Unwrap one log and roll in 1/2 c. chopped walnuts, coating completely.

Cut into 1/4-inch-thick rounds (mine are more like ovals or somethin').

Space 1-inch apart on baking sheets lined with parchment/wax paper.

4. Bake cookies, rotating half way through, until golden they have golden edges.

About 18-20 minutes. Let cool, repeat with remaining log.

these are really good with coffee &

make a great gift!

Chocolate Pistachio Cake

I've been debating whether to post this recipe or not for a couple of days...
You see this recipe is originally a brownie recipe but, these are no brownies to me.
They don't have the texture of a brownie at all, not chewy or gooey.
They don't have that glossy crackly top layer that personally drives me crazy!
The thing is, I decided to post this recipe after all because though I think this is not
the best brownie recipe, it is definitely a very delicious cake recipe!
Light and fluffy, great  dark chocolate flavor, studded with white chocolate and
yummy pistachios (my favorite nut).

Do to that, I decided to change the name to chocolate pistachio cake and
share the recipe with you. You can dust the cake with powdered sugar but I suggest
frosting it with your favorite chocolate frosting! I didn't do either because I was busy
working on my boyfriend's sisters' cake and was running late but next time I bake this
I will frost it with a thick layer of chocolate frosting. Yuuummy!

Chocolate Pistachio Cake
recipe originally named: chocolate chip brownies
from the book: frame> by> frame baking

serves: 12

Ingredients:

- 1 c. butter, softened + extra for greasing
- 5 1/2 oz dark chocolate, broken into pieces
- 1 1/2 c. self rising flour
- 2/3 c. superfine sugar
- 4 eggs, beaten
- 1/2 c. chopped pistachio nuts
- 3 1/2 oz white chocolate, roughly chopped
- confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees. Grease and line a 9-inch square pan.

2. Place the dark chocolate and butter in a heat proof bowl set over a
saucepan of simmering water, stirring until melted  OR place both in a
microwave safe bowl (like I did) and heat for 15 seconds then stir,
repeat process until chocolate is completely melted.

3. Sift the flour in separate bowl and stir in superfine sugar. Stir the eggs
into the chocolate mixture, then pour into the flour and sugar; beat well.
Stir in the nuts and white chocolate.

4. Pour the mixture into prepared pan, use spatula to spread evenly.

5. Bake in preheated oven for 30-35 minutes, or until firm around the edges.
Cool in pan for 20 minutes, then turn out onto wire rack, cool completely.

6. Dust with confectioners' sugar (which I didn't do because I ran out) OR
slather a great chocolate frosting on top ;) Cut into 12 squares and serve.

bestest with milk <3

Chocolate Sable Cookies

So, I officially have a favorite cookie now. If someone were to ask me me what my favorite cookie is,
"chocolate sable cookies" would be my answer. These cookies are a classic french cookie,
sable in french means "sandy". Chocolate sandy cookies. They are a chocolate shortbread,
too good to be true.

I love to bake and share my baked goods with friends and family as I mentioned before on my blog,
it's so satisfying. The most I usually will have, when it comes to cookies is three. I found myself
eating these like popcorn! I'm a little ashamed of that but it's true! I ended up taking the rest over
to a friend's house that night, (these are just too dangerous to have around).
I always have my sisters rate my food from 1-10. These were a 20. No doubt about it.

note: I almost regretted making these cookies, when I was sitting there grating the chocolate.
The chocolate kept on breaking and melting on me. I used my brain, put the chocolate in the
freezer and continued on grating. The frozen chocolate was waaay easier to grate and though
my hand still hurt from finely grating the chocolate, it was soooo worth it!

Moral of the story: freeze your chocolate before grating it.

Chocolate Sable Cookies
recipe from: Miette, the book

*makes about 40

Ingredients:
- 1 c. a.p. flour
- 1/3 c. cocoa powder
- 1/2 t. baking soda
- 1/2 c. unsalted butter, room temp.
- 2/3 c. sugar + more for sprinkling
- 1/4 t. sea salt
- 3/4 t. vanilla extract
- 3 1/2 oz. 70 % cacao (good quality) chocolate, grated

1. Sift flour, cocoa & baking soda into bowl, set aside.
2. Beat together butter, sugar, salt & vanilla until lightened,
about 4 minutes. Add dry ingredients & grated chocolate,
mix just to combine.
3. If dough is too soft, refrigerate 30 minutes. Otherwise,
roll out dough 1/2-inch thick on a lightly floured surface
into a 6 by 7-inch rectangle. Square edges as much as
possible, cut the dough into 1-inch squares. Place 2-inches
apart on parchment (wax works too) lined baking sheets.
Sprinkle lightly with sugar.

4. Bake cookies in a 350 degree, preheated oven until
firm, about 12 minutes. Store in airtight container for
up to 2 weeks. (Though they won't last that long!)

notes: 1. My dough turned out fine but when I have time,
I like refrigerating dough that I'm going to roll out, it makes
thing less sticky.

2.This dough will keep one week in the refrigerator and
up to three months in the freezer.

3. This cookie pairs perfectly with a glass of milk, sandwiched
with a scoop of ice cream, and makes a perfect gift.

enjoy <3

Strawberry Shortcake Cookies

one cookie stacked on top of another cookie

First of all I'll start off by saying, my strawberry shortcake cookies don't have the texture

that they were supposed to have, that of a scone or biscuit because 

(mine actually look just like a cookie would) , well, because 

I had friends over, we had plans, and they were impatiently waiting for me at my kitchen table

while I was whipping these up! ( I couldn't wait to bake these as soon as I saw the recipe).

So... three little things that I did that you shouldn't do;

1. Run out of heavy cream and substitute about 1/2 c. of 2% milk.

(I know that has nothing to do with my friends waiting but well that happened. Shame on me,

I could have sworn I had more heavy cream.) That made my dough a tad bit more runny.

2. Over-stir the dough because you were too busy having conversation with friends...

I can't seem to multitask even if my life depended on it! I think had a whole lot to do with

the texture of my cookies.

3. Double the cookie size. It said to use tablespoon and a half of dough while I decided

to just use my little ice cream scoop that holds about 3 tablespoons of dough because

I didn't have time to bake two batches.

There. Now, that being said. I want to tell you how delicious these cookies are.

They are melt in your mouth delicious. They are strawberry shortcake on the go.

My friends devoured them as soon as they were out of the oven. Seriously.

They thought since I made them wait so long, they had the right to eat them. All.

My mom and sisters tried them too. Other than that there were four left.

And if you follow the steps like you should they will probably be even better than mine (:

I absolutely love the color of these cookies. Now I know Valentine's day is

not right around the corner but how perfect would these be for a Valentine's picnic or

gathering of some sort? Don't mind me, I always think ahead.

Strawberry Shortcake Cookies

recipe from Martha Stewart

makes 3 dozen

- 12 oz. strawberries, hulled & diced into 1/4-inch (2 c.)

- 1 t. lemon juice

- 1/2 c. + 2 T. sugar

- 2 c. a.p. flour

- 2 t. baking powder

- 1/2 t. coarse salt

- 3 oz. (6 T.) cold unsalted butter, cut into small pieces
* sanding sugar for sprinkling, optional

Preheat oven to 375 degrees.

1. Combine strawberries, lemon juice and 2 T. sugar. Set aside.

2. Whisk together flour, baking powder, salt and remaining sugar
in a large bowl. Cut in the butter with fingers until mixture resembles
coarse crumbs, as if you were making pie crust. Stir in cream until
dough starts to come together, then gently stir in strawberry mixture
(this is were I went crazy stirring the dough).

3. Using tablespoon, drop about tablespoon and a half onto
baking sheets lined with wax or parchment, whatever you have,
spacing apart evenly about an inch and a half. Sprinkle with sanding
sugar, if using. Bake until golden brown. 25 minutes.
Transfer to a rack, let cool.

Best way to enjoy these is with family and friends <3

note: these cookies are best served immediately or the day of,
they don't keep well, as any other cookie using fresh fruit.

also, 1/4-1/2 t. of lemon zest would be great in these, definitely
adding zest next time I bake these, which will be before the summer
is over, I'm going strawberry picking soon!

Honey & Almond Cake

 

Today I have for you this lovely, sweet & best of all easy to bake up cake!

It's flavors are so  simple and clean; honey, almonds and a hint of lemon.
Just imagine the aroma of that, it's glorious!

Perfect for tea time, family gatherings and pot lucks.

It really is a piece of cake to make this cake. You don't even need an electric mixer

or better yet, you won't even need a whisk! And you're only 7 ingredients away

from this deliciousness. Best of all you probably have these ingredients waiting

for you in your pantry already! So what are you waiting for? Get your oven mitts on!

honey & almond cake

serves 12-16

Ingedients:

- scant 3/4 c. unsalted butter + extra for pan

- 1/2 c. light brown sugar

- 1/2 c. honey

- 1 T. lemon juice

- 2 eggs, beaten

- scant 1 1/2 c. self- rising flour

- 3 T. sliced almonds

* warm honey to glaze

1. Preheat oven to 350 degrees.

Grease and line an 8-inch or 9-inch cake pan. Set aside.

2. Place the butter, sugar, honey and lemon juice in a sauce pan

and stir over a medium heat, without boiling, until melted and smooth.

3. Remove pan from heat and quickly beat in the eggs with a wooden spoon. 

Sift in the flour and stir lightly. Pour into prepared pan and scatter the almonds over the top.

4. Bake in the preheated oven for 35-40 minutes, until risen, firm and

golden brown. Cool in pan for 15 minutes, then turn out onto your

plate, platter or cake stand to cool completely. 

Brush with about 2-4 T. warmed honey. 

I warmed the honey in the microwave for about 30 seconds.

Cut into slices and Enjoy with tea <3

Carrot Cookies, probably one of the best cookies you've had

that don't include chocolate chips anyway...

I said I would post this recipe a day or two ago.
I know, I'm sorry. I always get caught up with something else
as responsible as I try to be with this blog!
But Seriously this recipe is worth the wait.

I don't know what's up with me and baking with veggies but
I looove it! My future kids are definitely not going to be afraid of
veggies.

This cookie is the kind of cookie that disappears as soon as it
comes out of the oven, yesterday my mom ate about 6 as soon
as I took them out of the oven. No lie. And my mom is the type
of person who says cookies or cake shouldn't be eaten warm.
(Now that's a lie.)

Anyway make these. They are light & soft in the inside with a
crispy outside. (I am eating one while I type this.)
Delicious and simple. Best of all so easy to make.
Plus you won't feel so bad about eating about five of them because
they are healthy... right? Carrot cookies? and they are snack size.
I highly recommend these, especially if you have kids.

Carrot Cookies

What you need:

- 2 c. peeled, cubed carrot ( I used about 4 medium size carrots)

- 3/4 c. butter, room temp.

- 1/2 c. sugar

- 1/2 c. packed brown sugar

- 1 egg

- 1 t. vanilla

- 2 c. flour

- 2 t. baking powder

 - 1/2 t. salt

Preheat oven to 375 degrees.

1. Boil the peeled, cubed carrot in a small amount of water
with salt, about two pinches of salt and enough water to cover carrots.
Drain and mash into a puree. Set aside and let cool.

2. Cream the butter and sugars together.
Add egg and vanilla, beat until light and fluffy. Stir in the carrot.

3. Add flour, baking powder and salt. Stir until all is well incorporated.
Scoop onto cookie sheets with a teaspoon, with an inch of space in between
each cookie. Bake 15-16 minutes until golden brown.
Repeat with the rest of the dough.

( My favorite way of testing cookies after I see that they are the
shade of golden I want them to be is by lightly pressing on them and if they
spring right back up, that's when I take them out of the oven.)

Best way to enjoy these cookies is with a glass of cold milk!

<3

FAIL recipes...

Last week I baked up a Cherry Clafouti, (which is a cherry baked custard
inspired by the Limousin region of France) for you guys but unfortunately
this recipe that I was really looking forward to try from my June 2011 bon appetit
issue was not all that and a bag of chips. It tasted too much like egg, and the cherry
flavor wasn't overpowering at all. I only like to share with you guys the recipes
that I absolutely love and will keep in my archive and that the people I share my
food with absolutely love as well, I hope this inspires you reading this
to try one of my recipes <3

Most of the times I enjoy trying new, different recipes more than anything else
and that sometimes has it's bad side but I think most of the time (I would say
95% of the time), my judgment is good.

What are your FAIL recipes, kitchen fiascoes?

P.S. tomorrow I will be sharing a cookie recipe that I've been dying to share
with you guys for a while!

meanwhile, I'll leave you guys a picture of my baby;

and food that inspires me.
                                                             

 

 

pictures found on tumblr.