Margarita Cupcakes

Hello! My name is Kristin and I'm a guest baker on Goddess of Baking today! I was thrilled when Merlot asked me if I could help her in making Margarita Cupcakes for our ever so lovely co-worker, Jenn, since it was her birthday on Wednesday. I must admit that I'm not as good of a baker as Merlot because I do mess up from time to time, but I must say that I'm pretty decent.  Merlot and I brainstormed at work a few days ago and we came up this idea because these cupcakes seemed fun and who doesn't love drinking a nice, frothy margarita on your birthday?! I know I would! Plus, Jen's girlfriends had planned to go to dinner at El Ranchito, one of my favorite Mexican restaurants. The recipe did say that the batter would sort of curdle (which was kind of gross) because of the lime juice and we used Margartiaville Gold Tequila, but it all worked out though. We cooked the cupcakes 5 minutes less and they turned out absolutely perfect. After we took them out of the oven, we brushed them with some more tequila, so no one can blame us for them not being moist! Hahaha. While we waited for them to cool, we whipped up some buttercream frosting with some clear tequila so the frosting wouldn't turn yellow. We decided to split one and they were absolutely heavenly! In the frosting, we could taste the tequila for sure,  but in the actual cupcake part we think the tequila baked off,  but still amazing! I am going to have to make these for my girlfriend whose birthday is in August and is turning 21! I would recommend making these to anyone who is looking for a refreshing treat to cool off during these hot summer months. Happy Mixing and Drink up!

Happy Birthday Jenn!!

Margarita Cupcakes - Adapted from Brown Eyed Baker
Yield: 15 Cupcakes
Ingredients:
1 1/2 Cup Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, room temperature
1 Cup Granulated Sugar
2 Eggs, room temperature
Zest and Juice of 2 Limes
2 Tablespoons Tequila
1/4 Teaspoon Vanilla
1/2 Cup Buttermilk


Extra tequila for brushing cupcakes with - about 2 tablespoons depending on how buzzed you wanna get...


Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt and set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy, about 5 mins.
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. The mixture may start to look curdled at this point, but don’t worry, it will all come back together.
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

Tequila Lime Buttercream:

1 Cup Unsalted Butter, room temperature

2 3/4 Cup Powdered Sugar

1 Tablespoon Lime Juice

2 Tablespoons Tequila - preferably clear tequila to keep the frosting white

1. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. 
2. Add the lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Baking Linky Partys:

• http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-week-20/#comment-26798

Classic Peanut Butter Cookies

So Father's Day was last week but I was running a little late.  I got my dad a nice shirt at Nordstrom and wanted to make some cookies to send him too.  He is a peanut butter kind of guy so I figured an old fashioned peanut butter cookie would be good to send him.  I looked all over for a good recipe and ended up combining a few to make this recipe.  As you probably know by now, I add cinnamon to most things I bake, so naturally I added some cinnamon to these cookies.  I really think the cinnamon helps bring out the peanut butter flavor.   Anyway,  these are great classic cookies that are super easy and delicious!  I hope everyone had a great Father's Day, and dad, I hope you enjoy your cookies!

All ready for shipment!

Classic Peanut Butter Cookies - Adapted from Me!

Yield: 2-3 Dozen depending on size

Ingredients:

1 Stick Unsalted Butter, room temperature

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

1 Cup Creamy Peanut Butter

1 Egg, room temperature

1 Teaspoon Vanilla

1 1/2 Cup Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1/4 Teaspoon Cinnamon (optional)

Directions:

1. Preheat oven to 350°F. Prepare baking sheet.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and light brown sugar on medium speed until very light and fluffy, about 4 minutes. 
3. Add peanut butter and cream until fully combined, about 1 minute. Add egg and vanilla, mix until fully incorporated. 
4. Sift together flour, baking powder, salt and cinnamon. Then add to wet ingredients and paddle just until dough forms.
5. Roll dough into balls or just use a scoop for a more organic look. Place 2" apart on baking sheets. Using a fork, gently apply pressure to the top of the cookies, creating a criss-cross pattern, until cookies are 1/2" thick.
6. Bake cookies for 11-13 minutes, rotating half-way through, until golden. Allow cookies to cool slightly, about 5 minutes, on baking sheets and then transfer cookies to a wire rack to cool completely.
7. Enjoy!!

Posted on:

• Melt In your Mouth Monday

Graduation Cap Chocolate Pops

Congratulations Jon Thor!

My boyfriends little brother just graduated from high school so I wanted to make him something fun using his favorite candy, Reece's Peanut Butter Cups!  He will be attending University of Michigan in the Fall so I made these themed for his school colors.   He had a graduation party over the weekend and these were a huge hit!  They are quick and easy to make, and everyone will loved them!!

I didnt make this...

Graduation Cap Pops - Adapted from Bakerella

Mini Reece's Peanut Butter Cups
Ghirardelli Chocolate Squares - I wanted to use peanut butter ones but I couldn't find them...
Mini M&M's
Airhead Extremes Rainbow Sour Belts
Chocolate Candy Melts
Lollipop Sticks - I would recommend the narrower ones over the fatter ones...

Directions:

1. Melt the some of the chocolate candy melts.  Unwrap the peanut butter cups and chocolate squares.  Dip the lollipop stick in the chocolate, then push it about half way into the Reece's.  
2. Put some chocolate on the square and put the Reece with stick on top.  It should only take about 20 minutes for it to dry.  
3. Cut up the Airhead Sour Belts for the colors you want.  When the sticks are dry, use a toothpick to make a thin line of chocolate on top and then add the sour belt.  Add a little more chocolate to make the m&m stick too.  
4. Let them dry, and display for everyone to enjoy!

Snickerdoodle Cookies

I wanted to make a classic but good cookie today.  I have made these many times before and I just use a sugar cookie recipe and then roll them in a cinnamon-sugar mix.  So today I wanted to try something new.  I found this recipe on Joy of Baking, the same site that I get my sugar cookie recipe from.  They are very light and fluffy, meaning you can eat a bunch of them and not get a stomach ache; AKA DANGEROUS!  Everyone at my worked loved them!  The bag of 20 was gone in a day, and I don't work with that many people.  Anyway, if you need a quick and easy cookie recipe, this is the one!

Snickerdoodle Cookie Recipe - Adapted from Joy of Baking
Yield: 4-5 Dozen
Ingredients:
2 3/4 Cup Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/2 Teaspoon Cinnamon - I like to put cinnamon in the cookie too, but this is optional!
1 Cup Unsalted Butter, room temperature
1 1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla

Cinnamon-Sugar Coating:
1/3 Cup Sugar
2 Teaspoons Cinnamon

Directions:

1. In a medium size bowl, whisk together the flour, salt, baking powder, and cinnamon. Set aside.
2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes.  Add one egg at a time, mixing well before each addition.  Add the vanilla.
3. Add the flour mixture and mix until it is all combined.  If the dough is too soft, refrigerate for 1-2 hours.  I only did 30 minutes because I am impatient.
4. Preheat oven to 400.  Prepare baking sheets.
5. Scoop tablespoon or smaller size balls, then roll in the cinnamon sugar coating.
6. Bake for 8-10 minutes until lightly golden brown.  Let the cookies cool before removing from the cookie sheet.  You can store these in an airtight container for up to 2 weeks.  (that seems like long to me...)
7. ENJOY!

Chocolate Chip Pudding Cookies

This is a little twist on a classic cookie.  The texture of these is unlike any other cookie I have every had. It is chewier and softer then other recipes.  I am not sure whats in pudding mix, but I can tell you its good in cookies.  Who Knew.   

Chocolate Chip Pudding Cookies - Adapted from Lovin' From The Oven

Yield: 3-4 Dozen

Ingredients:

1 Cup Unsalted Butter, 2 Sticks, room temperature

3/4 Cup Brown Sugar

1/4 Cup Sugar

2 Eggs

1 1/2 Teaspoon Vanilla

2 1/4 Cup Flour

1 Package of Instant Vanilla Pudding Mix (3.4oz)

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 3/4 Cup Chocolate Chips

Directions:

1. Preheat oven to 350.
2. Cream the butter and sugars together until creamy and fluffy.  Add the eggs and vanilla and mix until combine.
3. In a separate bowl, combine the flour, dry pudding mix, baking soda, and salt.   Add to the wet ingredients and mix just until combine.
4. Add the chocolate chips and mix a little more.
5. Using a cookie scoop or tablespoon size scoop, place dough on prepared cookie sheet.
6. Bake cookies 11-12 minutes or until lightly golden brown.  Let cool for 5 minutes before moving to a cooling rack. These cookies will stay yummy for a for days in a Tupperware!
7. Enjoy!!

S'mores Brownies

S'mores, S'mores, S'mores!  This is the last s'mores recipe I will be posting for a while.  I don't like wasting ingredients and I had extra marshmallows and graham crackers that would have gone stale.  I pieced this recipe together from two baking blogs.  I liked the idea of putting a layer of graham cracker, chocolate, and marshmallow in the middle of brownies, but I wanted to make brownies form scratch.  This brownie recipe is amazing, with or without the s'mores ingredients in the middle!  Now just to clarify, the marshmallows in the middle melt away, but the gooey texture and flavor is still there.  If you want the marshmallows to still be there then I would find another recipe where they go on top at the end of baking.  Adding marshmallows to any brownie recipe makes them super gooey and delicious!!  This is another fun summer treat and I know everyone will love it! 

S'mores Brownies - Idea adapted from Picky Palate and brownie recipe adapted from My Baking Addiction
Yield: 25 small squares or 16 bigger squares
Ingredients:
2/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Cinnamon - optional
1/4 Cup Semisweet or Bittersweet Chocolate - I used chocolate chips
10 Tablespoons Unsalted Butter, 1 stick plus 2 tablespoons
1 1/4 Cup Sugar
2 Teaspoons Vanilla
3 Eggs
9 Fudge Covered Graham Cracker Squares or you can use regular graham crackers (enough to make a solid layer)
1-2 Cups Frozen Mini Marshmallows - or enough to make a solid layer - I didn't measure...
1-2 Cups chocolate chips - optional - I would recommend if you don't use chocolate covered graham crackers...
PAM for the pan

Directions:

1. Preheat oven to 325. Prepare an 8x8 baking pan by putting down a layer of foil or parchment paper, then spraying it with PAM.  Make sure there is enough extra on the sides to pull up the brownies when they come out of the oven.
2. Whisk the flour, salt and baking powder in a small bowl, set aside. 
3. Melt the chocolates, cinnamon, and butter in a medium bowl or pot over a pan of simmering water.  Once everything is melted and smooth, remove from heat and whisk in the sugar and vanilla.  Whisk in one egg at a time, making sure that the egg is fully incorporated before add the next.  Continue to whisk until smooth.  
4. Add the dry ingredients and stir just until incorporated.
5. Pour about 1/3 of the batter into the prepared pan, or enough to cover the bottom.  Then lay down a layer of fudge covered graham crackers, or plain graham crackers.  Then make a layer of chocolate chips, and a layer marshmallows.   Pour on the rest of the brownie batter, making sure to pour it around evenly.  
6. Bake for 40-50 minutes, or until a toothpick comes out somewhat clean.  The marshmallows will bubble up and make it hard to tell if its done, but don't over bake it!!  
7. Cool the brownies in the pan for about 10 minutes.  Use the handles of the extra foil or parchment paper to pull up the brownies and take them out of the pan.  I would recommend letting them cool for at least 2 hours before cutting into squares, they will be super gooey and messy if you don't let them cool long enough.  
8. Enjoy with a glass of milk!!

S'mores Cupcakes

Yesterday I posted the s'mores cookies and so today I wanted post s'mores cupcakes.   I made these over a year ago before I had my blog.  The pictures are pretty terrible, but its the recipe that is important.  These are from Bakerella, and they are amazing.  The cupcake has three parts, half chocolate, and half graham cracker, then there is a marshmallow in the middle!  Now the first time I made these, the marshmallow came up and melted everywhere while baking and it was a huge mess!  So the second time I made these I used mini marshmallows and it was better.  I would also recommend freezing them, I think that would help with the melting problem.  The mini marshmallows are easier for decorating the top as well.   Anyway, if you love s'mores, you will love these.  The cookies are easier, but the cupcakes are so yummy.  I hope you enjoy these!

I forgot the topping on some of them...

S'mores Cupcakes - Adapted from Bakerella
Yield: About 20 cupcakes
Cupcake Ingredients:
1 1/2 Cup Flour
1 1/2 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Cup Cocoa
3/4 Cup Graham Cracker Crumbs
1 Cup Milk
2 Eggs
2 Teaspoons Vanilla
1/2 Cup Oil
Mini Marshmallows, frozen ones for inside the cupcakes, and room temperature ones for topping


Graham Cracker Crumb Topping Ingredients:
1/2 Cup Brown Sugar
1/2 Cup Graham Cracker Crumbs
1/4 Cup Butter, melted

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.  Separate the mixture in half into two bowls.
3. Stir cocoa into one bowl and the graham cracker crumbs into the other.
4. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
5. Repeat adding the same ingredients to the graham cracker crumb flour mixture.
6. Prepare the graham cracker crumb topping.  Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
7. Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
8. Place a 2 frozen mini marshmallows and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
9. Sprinkle with more topping mixture. Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.
10. This recipe will make at least 18 cupcakes. I had a some batter from each left over so you can probably get more like 20-22.

Chocolate Ganache Ingredients:

1/2 Cup Semi-Sweet Chocolate - I used chocolate chips

1/2 Cup Heavy Cream

1/2 Cup Butter, unsalted

Directions:

1. When the cupcakes are cool start the ganache.
2. Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
3. Pour over cupcakes and add more marshmallows if you desire.
4. Enjoy!

S'mores Cookies

Who doesn't love s'mores!?  This cookie combines all the aspects of a campfire favorite and its amazingly delicious.  My boyfriend has changed his mind and now he says this is his favorite cookie.   This cookie has the perfect texture; it is gooey from the melted marshmallow, but crunchy from the graham cracker, and chocolaty from the chocolate chips.  Its the ultimate summer cookie!  I have made S'more cupcakes before but these are way easier and just as delicious.  You freeze the marshmallow so they don't completely ooze all over the place, but they just ooze inside the cookie! 


I found this recipe on saturday at Sweets for Saturday on the blog sweet-as-sugar-cookies.  I knew I had to make it as soon as possible, and I am glad I did.  Dont wait on baking these!!

S'mores Cookies - Adapted from Crazy For Crust
Yield: More then 3 Dozen - I made 40 cookies
Ingredients:
2 Sticks Unsalted Butter
1 Cup Sugar
3/4 Cup Brown Sugar - preferably light brown sugar
2 Eggs
2 Teaspoons Vanilla
3 1/4 Cup Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Chocolate Chips
1 1/2 Cups Chopped Fudge-Covered Grahams (keebler or store brand) I used more like 2 cups worth
80 or more FROZEN Mini Marshmallows - depends on how many cookies you make

Directions:

1.    Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. I put the bowl in the refridgerate for about 5 minutes.

2.    While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

3.    Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips and chopped fudge-covered grahams and stir to combine.

4.    Chill for 30 minutes to one hour, until cooled.

5.    Preheat oven to 350°. Form cookies using  a 2-tablespoon (medium) cookie scoop, make a large indentation in the center and add two frozen mini marshmallows. Wrap dough around marshmallows and seal to combine. Bake for 10-12 minutes (depending on size). My cookies baked in 12 minutes. Let cool for 5 minutes, then remove from pans to cool completely.

6.   Enjoy!!

Browned Butter Blondies

I found this recipe last week and it immediately went to the top of my to-bake list.  I had all the ingredients, so this morning I made these to take to working wardrobes with me.  We have a big event coming up on Sunday called Blue Jeans & Swing if anyone lives in the Orange County area and wants to attend a great fundraiser that helps men and women in crisis get back to work.   Ill be there volunteering and will probably whip up a yummy treat to bring with me.  Anyway, back to the recipe, its amazing!! It has a very nutty aroma and flavor but it sweet and gooey.  I have only every made 3 types of Blondie's but I think this one is the best!  Its amazing with the toffee bits and walnuts and the browned butter and all the sugar... and vanilla!  You seriously cant go wrong with that flavor combination.  So good!!  I think everyone who tried one today will agree with me...

Browned Butter Blondie's - Adapted from Indulge Bakery
Yield - 24 squares
Ingredients:
1 1/4 Cups (2 1/2 sticks) Unsalted Butter, plus more for pan

2 1/4 Cups Flour, plus more for pan
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
2 Cups Light Brown Sugar, packed
1/2 Cup Sugar
3 Eggs
2 1/2 Teaspoons Vanilla
1 Cup Chopped Walnuts (about 4 ounces)
1 Cup Toffee Bits

Directions:

1. Preheat oven to 350. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.  I just baked it in the pan.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; this happens quick so be cautious, remove from heat, and let cool. 
3. Whisk together flour, baking powder, and salt. 
4. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. 
5. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.  Smooth out with a spatula.
6. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut Blondie's into 2-inch squares.
7. Enjoy!!