DIY Distressed Mason Jars

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Goddess of Baking has been exclusively a baking blog for almost four years. In these four years, we've come a long way! I'd like to introduce my first crafting post.

With a new house and my wedding coming up, I am trying to stay away from the sweets (I need to fit in my dress) and focus on decorating my new house. I made these distressed Mason Jars yesterday and was completely thrilled with how they came out! Since I was so proud of myself, I wanted to share them with all of you so you can be as thrilled as I am.  They are very easy to make and only require a few affordable items.

Materials:
Mason Jars - Ball or Kerr ($1 each)
Acrylic Paint - NOT shiny or glossy or satin ($.50 each)
Paint Brushes
Sandpaper - course or fine, course is just a little quicker ($3 for a variety pack)
Acrylic Sealer/Finisher - I like the matte look so I bought the Americana kind from Michaels ($6)
Flowers - real or fake is up to you - mine are fake ($6 on sale for a bunch)

Directions:

1. Clean your jars and dry them well.
2. Paint your jars.  I would recommend two coats.  Let them dry overnight.
3. Take a piece of sandpaper and start to distress the jar.  When finished, clean off all the dust.
4. Spray 2 light coats of the sealer/finisher over the mason jars but be sure to let it dry in between the coats.  If you buy the quick drying its only about 5-10 minutes in between coats!
5. Once dry, add flowers or use for whatever you would like.  I think they would look good as a pen holder in an office, or you could use them in the bathroom too.  I made these for Easter/Spring decoration.
6. Enjoy!

Chocolate Peanut Butter Cupcakes

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So remember the Super Bowl a few weeks ago, well we were invited to a party and it can be considered rude to show up at a party empty handed, so I made these.   They were a huge hit and everyone loved them!  If only the 49ers would have won, it would have made these taste even better.   Although, they did taste pretty good with a few beers in my belly.  I thought it would be fun to make football themed cupcakes so I found these cupcake toppers online somewhere and glued them to toothpicks.  I hope you like them!

  

This chocolate cake recipe comes out perfect every time!!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cupcake

Yield: 24 Cupcakes
Ingredients
1 Box Devil’s Food Cake Mix
1 5.9 Ounce Package Instant Chocolate Pudding Mix - I used Chocolate Fudge Pudding
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, room temperature
2 Teaspoons Vanilla
1 Tablespoon Instant Espresso granules dissolved in 1/2 cup warm water - I use a Starbucks VIA packet
24 Reese’s Miniatures, FROZEN - this prevents them from disappearing into the batter

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cupcakes to cool inside muffin tins for about 10 minutes.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. Pipe frosting onto cooled cupcakes.
11. ENJOY!!

Choco-nilla Birthday Cake

Its that time of year again, my boyfriends birthday.  Every year I make him a cake and this year I was struggling with an idea.  He is pretty laid back and will eat whatever so that makes it even harder.  I found this cake (a cake for "fence-sitters") and I figured it would be perfect for everybody.  A little chocolate and a little vanilla, nobody can complain.  It was a huge hit and was gone in about 2 days.  I made the banner on the computer from a blank word document because I couldn't find any templates I liked.  It was easy enough, and then I used a needle and double thread to hang it all together.   I am very happy with how it all came out and I hope my boyfriend loved it too!

Happy Birthday Joe!

Idea adapted from Kingarthurflour.com

Chocolate Cake - 

1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Vanilla Cake

1 Box Vanilla Cake Mix
1 4oz Box of Instant Vanilla Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Chocolate Buttercream - MY NEW FAVORITE!
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk

Directions:

1. For the cake, follow directions on box but with the listed ingredients. Bake according to the box. I did 4 - 8in pans and it was about 30 minutes each.
2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy. Alternate adding the wet ingredients and the dry until everything is in the bowl. Whip up until desired consistency, add more milk if needed. 
3. Frost you cake, and ENJOY!

Rolled Chocolate Sugar Cookies

I found these stencils at Michael's.  They are Martha Stewart and are so fun for Halloween!  I did a chocolate cookie with powdered sugar, but you could also do a regular sugar cookie and use cocoa powder for the stencils.  You can also use them on cupcakes!  

Chocolate Rolled Cookies - Adapted from All Recipes
Yield: Depends on cookie cutter size...
1 1/2 cup flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking powder
1/8 teaspoon salt

1/2 teaspoon cinnamon (optional)

3/4 cup butter
1 1/4 cup sugar
1 teaspoon vanilla
1 egg and 1 egg yolk

Directions:

1. Sift together the flour, cocoa, baking powder, cinnamon and salt; set aside. 
2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and egg yolk. Add the vanilla. 
3. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
4. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6. To use the stencils, place the stencil on the cookie and sift some powdered sugar on them.  
7. Enjoy!!

Spiced Pumpkin Cupcakes for Halloween

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I have a confession to make.  I have never made cream cheese frosting.  Big mistake, because now I love it!!  My previous philosophy was cream cheese was only meant to go on bagels, but now I know its delicious on cupcakes too!   A coworker asked me to make something with pumpkin in it, so I found this recipe and wanted to do a Halloween theme.  I wasn't thrilled with the pumpkin idea at first, but I figured then I wouldn't eat them.  Big problem, these cupcakes are so good I cant stop eating them.  Even my boyfriend cringed at the idea of a pumpkin cupcake with cream cheese frosting, but after one bite, he loved it and ate the whole cupcake!  The flavor in the cupcake is amazing with all the spices and pumpkin flavor.  Its a dense cupcake, almost muffin like, and not very sweet.  The cream cheese frosting adds a rich and creamy flavor and brings everything together perfectly.  This is a perfect fall treat, and the decoration is fun for Halloween!! 

Spiced Pumpkin Cupcakes - Adapted from Annies Eats

Yield: about 24-30 cupcakes

Ingredients:
2 2/3 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
1 (15 oz. Can) Pumpkin Puree
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Cup Canola or Vegetable oil
4 Eggs

For the frosting:
8 oz. Cream Cheese
5 Tablespoons Unsalted Butter, room temperature
2 Teaspoons Vanilla

3 Cups Powdered Sugar, sifted

Directions:

1. Preheat the oven to 350. Line cupcake pans with paper liners. 
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. 
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. 
4. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
5. Fill the cupcake liners about 2/3 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. 
6. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
7. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
8. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
9. Enjoy!!

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!

Easter Basket Cupcakes

Easter is approaching fast and I really wanted to do at least one Easter themed post.  I was debating for days of what to make until yesterday when I got a very important text message.  It was from my boyfriend and it said, "Tomorrow is my treat day, you need to bake something!"  I love it when it is his treat day at work because I get to bake and send it all off!  I went into action the second I got home looking for ideas and recipes.  I decided I wanted to make cupcakes and of course they had to be Easter themed, and easy to decorate.  I found a picture of ones that I wanted to make.  They were a vanilla cupcake with green piped grass icing with eggs in the basket and a handle.   I found a recipe I wanted to use and went to work!  The cupcake alone was amazing! It was very moist but also light and delicate.  This will be my go to recipe from now on.  It has the perfect amount of vanilla and its just as easy to whip up as a boxed cake mix.  I love it! Then on to the vanilla buttercream, I found a recipe on Sweet and Saucy.  I got to meet Melody at my school a few weeks ago and I have been wanted to try some of her recipes ever since.  She started blogging and got bigger and bigger and now runs a very successful bakery in LA making cakes for people like Tori Spelling and Miley Cyrus.  Pretty nuts considering her bakery is only like 2 miles away.  So cool.  Anyway I made her Vanilla buttercream and added some green food coloring.  At this point I realized I didn't have the correct tip to make the frosting look like grass, but I did have unsweetened shredding coconut.  So I piped on the frosting and dyed the coconut green and add that to the top of the cupcake.  Then I also bought Mini Robins Eggs and SweetTart Jelly Beans and made those the eggs.  Lastly for the handle, I bought the fruit flavor Twizzlers that come in all different colors and cut them in half.  That was the perfect size and I used toothpicks to hold them in.  All in all, the cupcakes came out amazing and I hope Lakeshore loves them!  Happy Friday and Happy Easter to all my readers! 

Vanilla Cupcake Recipe - Adapted from Lick My Spoon

Yield: 30 Cupcakes

Ingredients:

3 Cups Flour

2 1/2 Teaspoon Baking Powder

1 Teaspoon Salt

1 Cup Butter, room temperature and unsalted

2 Cups sugar

4 eggs, room temperature

1 Cup Whole Milk, room temperature

1 1/2 Teaspoon Vanilla

Directions:

1. Preheat the oven to 350. Line a cupcake tray with liners. 
2. In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). 
3. Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. 
4. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full.  I used a cookie scooper which was the perfect amount to fill 1 cupcake. 
5. Bake until a toothpick inserted comes out just clean, about 12-15 minutes. 
6. Cool for 5-10 minutes on a rack.  Frost with your choice of icing!

Vanilla Buttercream - Adapted from My Sweet and Saucy

Yield: About 4 Cups, just enough to frost the 30 cupcakes

Ingredients:

1 Cup Butter, unsalted and room temperature

5 Cups Powdered Sugar

1/2 Teaspoon Salt - only if you want to help with over sweetness

4 Teaspoons Milk

1 1/2 Teaspoon Vanilla

1/2 Teaspoon Lemon Juice - only if you want to help with over sweetness

Directions

1. In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.  
2. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  
3. Beat on high speed for 5-6 minutes or until the frosting is fluffy.  She says that she prefers to use it the same day, but that it can keep in the refrigerator for 3 days if tightly wrapped.  I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine.  
4. Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting. 
5. Frost your cake or cupcakes, then ENJOY! 

For the decoration on the cupcake, you can either pipe the icing to look like grass if you have the #133 or #233 tip, or add the green coconut like I did.  You can use whatever candy you want for the eggs and then I used twizzlers for the handles.   This is a perfect activity for kids to help with!  

Happy Easter!

Happy Birthday Bryan!

Today I made a cake for one of my young readers.  He turns 6 today and really wanted an Advengers birthday cake with flames!  So here is what I made!  I hope you have a great day Bryan and you love your cake!

Chocolate Sugar Cookies

Here is just a picture post because I wasn't very happy with the recipe.  I made the chocolate sugar cookies from Joy of Baking thinking that they would be good, but that was far from my experience today.   They had a very weird texture that I didn't like and were difficult to roll out.  Maybe I didn't make the dough correctly or something else went wrong, but I wasn't impressed.  I decided to decorate them anyway in the spirit of Valentines day.  I hope you like them!