Cupcake Tuesday-Peanut Butter Chocolate

Chocolate and Peanut Butter are such a classic combination!  It's just silly that it took me THIS long to get around to making a good chocolate peanut butter cupcake!  But I have hit my stride and this is the PERFECT way to do this cupcake!

Gosh this is so good! 

Having a girls night?  Bring these! 

Trying to impress that boy?  Bring these!

Need that promotion?  Bring these! (ok maybe don't do that!)

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool.

Peanut Butter Frosting
2 blocks cream cheese
2 tablespoons peanut butter
1/2 cup marshmallow fluff
2-3 cups powdered sugar

In a medium bowl whip the cream cheese until smooth.  Add in the peanut butter and marshmallow fluff.

Once everything is well mixed, start slowing adding in the powdered sugar.  This can get too thick really quickly so go slow and take your time.

Pipe the frosting on to the cooled cupcakes and enjoy!

Love, 

Keely

Sunday School-Raspberry Maple Syrup

Happy Sunday!

I hope you all slept in today, maybe had some brunch and were all around lazy (doesn't that sound nice, how to my Sunday's never turn out like that?)



After your brunch, while you're winding down you should think about making this syrup.  It's natural sweetened with some pure maple syrup and it's simple.  All you have to do is throw the four (yes only FOUR) ingredients into a sauce pan and let them boil away.  Then, when all is said in done you add the syrup to some sparkling water and vodka ice and tada you have a fabulous drink!

To make it even more fancy I would suggest that you drink out of a mason jar, cause that just makes you look super cool, and well it just is cool!

So here we go, kick up your feet and make some syrup/homemade soda!

Raspberry Maple Syrup

adapted from Joy the Baker

1 carton fresh raspberries (or about 2 cups frozen)

2 tablespoons pure maple syrup (optional)

salt

1 cup water

Start out with a medium sauce pan.  (This is going to get really complicated, are you ready?)

Add the raspberries, maple syrup, salt and water into the sauce pan and bring to a simmer over medium-high heat.



See, we're off to a good start, looks innocent enough

Allow to simmer for about 2o minutes or until liquid has slightly thickened.



It'll look something like this

Now you'll need a sieve and another bowl.  Pour the syrup into the sieve and push all of the delicious liquid out of it!

Once you have the liquid strained, allow it to a cool for a bit.  Now pour a little bit over ice.



Things are looking good

Now add some vodka sparkling water and tada, you are super fancy! (Especially considering that you are drinking out of a mason jar, that just takes fancy over the top!)

Also, if you are wondering what to do with this...



That's easy!  Make a face mask!  Take 1/4 cup of the leftovers and mix with 1/4 cup of honey and oatmeal in a blender or food processor and smear across your face, your skin will thank you!

Enjoy!

Love,

Keely

Sunday School-Tres Leches Baked French Toast

So this is a super easy brunch recipe that everyone will love (and it sounds super fancy which makes people thing you out a lot of work into it!)

The three milks make this baked French toasts smooth and creamy and delicious, it's like having bread pudding for breakfast!

The brown sugar and the bananas on top make the dish a home run because it adds some balance to the milky favors (even though bananas are not traditional in tres leches).

Tres Leches Baked French Toast

1 loaf of ciabatta bread (or any crusty bread)

1 can sweetened condensed milk

1 can evaporated milk

1 cup heavy cream

8 eggs

vanilla

Banana Brown Sugar Sauce

2 bananas

3/4 cup brown sugar

1/2 cup heavy cream

vanilla

Butter a 9 x 13 baking dish.

Cut up the ciabatta into 1 inch cubes and spread them evenly in the baking dish.

In a large bowl mix together the three milks (make sure to scrape out all the deliciousness from the sweetened condensed milk can).

Add the eggs and vanilla to taste and whisk until combined.

Go ahead and pour your milk mixture over the bread.  Put a plate or something heavy on top to weight down the bread and then let rest in the fridge overnight.

The next morning when your bread has absorbed a lot of the custard, preheat your oven to 400.

Bake the French toast for 40-45 minutes until the top is crispy and the custard is cooked.

While the French toasts is baking, place a medium frying pan over medium-high heat.  Melt the butter in the pan.

Slice the two bananas into 1/4 inch slices. And add them to the pan.  Add the brown sugar.  Stir frequently and when the brown sugar melts, remove from the heat and add the cream (it will boil up a bit).  Place back on the heat for another few minutes and continue to stir and thicken.  When slightly thick remove from heat and add the vanilla.

As soon as the French toast is done, pour the banana sauce on top.  Serve while warm.

Enjoy!

Love,

Keely