Easy Pumpkin Ice Cream

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

Today is the first day of October and that means its pumpkin season!  For the next two months I will eat as much pumpkin as possible, with a minimum of one serving per day, if not more.  So I had an opened can of pumpkin and needed to make something with it and needless to say, ice cream was the winning recipe.  I couldn't find a good recipe that I liked to I made my own.  There is a recipe for easy vanilla ice cream on Allrecipes.com that I have made before and its delicious and quick so I used that as a base.  I dumped in the rest of the can of pumpkin puree, cinnamon, nutmeg, cloves, ginger, and vanilla and whisked it up.  I added it to my ice cream maker and within 20 minutes I had a wonderful batch of pumpkin pie ice cream.  This recipe is super simple and easy for anyone new to making ice cream, or if you don't have time to make a more complicated ice cream.  I hope you enjoy it as much as I do! Let the pumpkin season commence!!!

Pumpkin Ice Cream Recipe

Yield: 1.5 Quarts

Ingredients:

1 (14oz) Can of Sweetened Condensed Milk

3-4 Cups Half & Half - I used milk because that was all I had but any combination of milk to cream works, just depends on how creamy and rich you want it.

1 Cup Pumpkin Puree (This amount doesn't have to be exact, I used just over a cup)

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/4 Teaspoon Cloves

1/4 Teaspoon Ginger

1 Teaspoon Vanilla

Directions:

1. Add all ingredients to large bowl and whisk together.
2. Add all ingredients to your ice cream maker and let churn for 15-20 minutes.
3. Let the ice cream get hard in the freezer for at least 2 hours.
4. Serve and Enjoy!



Eggnog Cupcakes with Spiced Eggnog Buttercream

At my work today we hosted a Holiday party for all the clients.  I decided to take on the task of making all the treats for the party instead of ordering bakery items from somewhere.  I wanted to make a few different types of things to please all taste and this was one recipe I found that I thought was festive and delicious.  It was a huge hit and everyone loved them!  I will be posting all of the recipes I made over the next few days, so stay tuned.

Eggnog Cupcakes - Adapted from Createdby-diane.com

1 Box White Cake Mix

1 1/3 Cups Eggnog - I used Vanilla Spiced Eggnog
1 Teaspoon cinnamon
1 Teaspoon nutmeg
2 Tablespoons Rum - I used spiced rum
3 Eggs

1/3 Cup Oil

Directions:

1. Follow the directions on the box - mix all ingredients together. 
2. Fill cupcake liners 2/3 of the way full and bake at 325 for about 16-18 minutes.  Be careful not to over bake or they will become dry.

Eggnog Buttercream Frosting Recipe
1 Cup Butter, Unsalted, room temp
4 Cups Powdered Sugar
3 Tablespoons Eggnog
1 Tablespoon Rum - I used Spiced Rum from our trip to St. Lucia
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg

Directions:

1. Beat butter and shortening until smooth.
2. Then add powdered sugar, eggnog, rum, cinnamon and nutmeg until light and fluffy.
3. Frost your cupcakes.
4. 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!

Vanilla Cupcakes With Chocolate Buttercream

Happy 21st Birthday Desiree

I made these cupcakes for a coworkers birthday.  She said she liked white bottom with chocolate frosting.  I decided to make the vanilla bottom that I love, and I found a new recipe for the buttercream.  The cupcake is light and fluffy as always, so good you can eat it plain.  The buttercream turned out perfectly chocolatey and smooth.  Best chocolate buttercream ever.  I sprinkled some decoration on top and ta-da, they were finished.  These taste better then store bought but are just as easy!!

Vanilla Cupcakes - Adapted from my Churro Cupcakes
Yield: 12 cupcakes
Ingredients:
1/2 Cup Butter, unsalted and room temperature
1 Cups Sugar
2 Large Eggs, separated
1 1/3 Cup Flour
3/4 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Milk
1 1/2 Teaspoon Vanilla

Directions:

1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy. 
3. Add the egg yolks one at a time, making sure to mix well after each addition. 
4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
5. In a small bowl, stir the vanilla into the milk. Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
7. Fill your lined muffin cups about ¾ full of batter. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean. 
8. Let cupcakes cool completely. Frost.

Chocolate Buttercream - Adapted from Savorysweetlife.com

Yield: 3 Cups - too much for 12 cupcakes...

Ingredients:
1 Cup Unsalted Butter, room temperature
3 1/2 Cups Confectioners Sugar
1/2 Cup Cocoa Powder
1/4 Teaspoon Salt
2 Teaspoons Vanilla
3-4 Tablespoons Milk

Directions:

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. 
3. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
4. Frost!

Vanilla Bean Cupcakes

For my birthday, my dad sent me 30 vanilla beans!! I have been looking for an excuse to make vanilla bean cupcakes and the perfect occasion came along. Makenna's 1st birthday! I remember a year ago when I got the text that she was born and I have had the pleasure to watch her grow over the last year. She is now a crazy and energetic little girl with her whole life ahead of her. I am Auntie Merlot, even though I am not related and I love every moment I get to spend with her. Her birthday was on Friday so I met up with the birthday girl and her mom South Coast Plaza to shop for the perfect birthday outfit. We rode the carousal and play peak-a-boo. And then it was nap time... Life of a 1 year old.  She enjoyed her birthday cupcake when she got home. 

About the cupcakes, they are amazing!! I had never cut open a vanilla bean, so the whole process was new to me. I never realized how small the little granules are. I was sent 3 types of vanilla beans and I decided to use a Tahitian bean. The cupcakes would be good without the vanilla bean too, because the cake is just perfect. Its moist and not too sweet. I made just a regular vanilla buttercream and added some pink food coloring for color. Overall, for how simple the flavors are, this is one of the best cupcakes I think I have ever made.

Happy 1st Birthday Makenna!!

Little tiny vanilla beans....

Birthday girl enjoying her cupcake!

Vanilla Bean Cupcakes - Adapted from The Busty Baker

Yield: 12 Cupcakes

Ingredients:
1/2 Cup Milk
3 Egg Whites
1 Teaspoon Vanilla
1 Vanilla Bean, split and seeds scraped - I used a Tahitian vanilla bean
1 Cup + 1 Tablespoon Flour
3/4 Cup + 2 Tablespoons Sugar
2 Teaspoons Baking Powder

1/2 Teaspoon Salt
6 Tablespoons (3/4 stick) Unsalted Butter, room temperature

Directions:

1. Preheat oven to 350F. Line standard muffin tin with liners.
2. In a liquid measuring cup or small bowl, whisk together milk, egg whites, vanilla extract, and vanilla bean seeds to combine.
3. In the bowl of an electric mixer with paddle attachment, sift together flour, sugar, baking powder, and salt. Add butter, mixing on low until mixture resembles coarse crumbs. It’ll look a bit like the start of pastry dough.
4. Add half of milk mixture to flour mixture and beat until dough is moist and thick (a bit like cookie dough). Scrape down the sides of the bowl as needed. Add remaining milk mixture and beat until combined. Mixture should look more like batter now.
5. Divide batter among prepared cups, filling with about 2 tablespoons of batter each. Bake until lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 16 to 18 minutes. Transfer to wire rack to cool completely before frosting.
6. Make a frosting.

Quick Vanilla Buttercream - Adapted from foodnetwork.com

Yield: Too much for 12 Cupcakes - but you can freeze buttercream!

Ingredients:
3 Cups Powdered Sugar
1 Cup Butter, Unsalted
1 Teaspoon Vanilla
1 to 2 tablespoons Whipping Cream

Directions:

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
3. Add coloring if desired.  Pipe onto cupcakes.  
4. I rolled mine in sprinkles for some extra pinkness. 
5. Enjoy!

Ice Cream Cone Cupcakes

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

I have been wanting to make these cupcakes for a while now.  My boyfriends brother-in-law had specifically requested them and he was coming to visit so I figured it was a perfect time to make these.  I read some reviews on how to bake them to prevent the cone from getting soggy.  So I made 12 Jumbo Size but cooked them in 3 different ways.  I did some with the batter in the cone, some in a cupcake liner with a cone on top, and some regular cupcakes and put it in the cone when it was done baking.  I don't think the method you choose really matters because the cones don't taste very good to start with, so I don't think soggy cones would taste any worse.  I did like cooking the batter in the cone because then you get cupcake all the way down the cone.   But the cupcakes cooked with the cone upside down on top gives the cupcake a better ice cream look and the frosting is more evenly distrusted around the cupcake.  Overall, I think you should choose whatever method you want based on look, because they all taste pretty much the same.   I made the same vanilla cupcake recipe I love, but I tried a new buttercream.  I love it because you make a ganache, then add it to a buttercream.  It is a chocolate lovers dream buttercream.  So light and fluffy, but still sweet and chocolaty.  You need to try this.  The End!

This is one where the cupcake was baked in the cone!

Found these at marshalls for 12 bucks! heck yes!!

Before icing....

Vanilla Cupcakes - Adapted from my Churro Cupcakes

Yield: 12 cupcakes

Ingredients:

1/2 Cup Butter, unsalted and room temperature

1 Cups Sugar

2 Large Eggs, separated

1 1/3 Cup Flour

3/4 Teaspoon Baking Powder

1 Pinch of Salt

1/2 Cup Milk

1 1/2 Teaspoon Vanilla

Directions:

1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy.  
3. Add the egg yolks one at a time, making sure to mix well after each addition.  
4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
5. In a small bowl, stir the vanilla into the milk.  Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
7. Fill your lined muffin cups about 2/3 full of batter and then put a cone on top, or fill the cones just over 1/2 way. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean.  The cupcakes in the cone took way longer to bake, and the cupcakes with the cone on top are hard to tell when they are done, but it should be just about 20 minutes. 
8. Let cupcakes cool completely.  If you put the cone on top, peel off the cupcake liners.  
9. Frost with your favorite buttercream.

Chocolate Buttercream - Adapted from Completely Delicious

Yield: 2.5 Cups - enough for 12 cupcakes

3 ounces semi-sweet chocolate, I used chocolate chips

1/4 cup heavy cream
1/2 cup butter
2 1/2 cups powdered sugar
2 tablespoons milk

Directions:

1. Put the chopped chocolate in a small heat proof bowl. In a small saucepan, bring the cream to a simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth. If needed, microwave for an additional 30 seconds until the chocolate is smooth and melted. Cool to room temperature. 
2. Combine the chocolate, butter, shortening, and powdered sugar in the bowl of a stand mixer. Add just enough milk to make the icing smooth and the right consistency.
3. Frost the cupcakes as desired.

Dip the cupcakes if desired!!

4th of July Cupcakes

Happy 4th of July!!

I hope everyone has a great holiday.  I wanted to make something for the celebration of America, but was a little lazy today.  After a hike this morning and a day at the beach, my time and energy was limited.  I decided on just a vanilla cupcake with a vanilla buttercream.  I wanted to do something fancier, but ill save that for next year.  I didn't even have any themed cupcake liners, so I had to use princess ones I have.  The cupcake recipe is the same one as the churro cupcake, just without the cinnamon and more vanilla.  I loved that cupcake so much I had to make it again.   They are so light and fluffy, I think this will be my go to vanilla recipe from now on.  The buttercream is pretty basic, but still very delicious.  I highly recommend you try this recipe!  

Vanilla Cupcakes - Adapted from my Churro Cupcakes

Yield: 12 cupcakes

Ingredients:

1/2 Cup Butter, unsalted and room temperature

1 Cups Sugar

2 Large Eggs, separated

1 1/3 Cup Flour

3/4 Teaspoon Baking Powder

1 Pinch of Salt

1/2 Cup Milk

1 1/2 Teaspoon Vanilla

Directions:

1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy.  
3. Add the egg yolks one at a time, making sure to mix well after each addition.  
4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
5. In a small bowl, stir the vanilla into the milk.  Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
7. Fill your lined muffin cups about ¾ full of batter. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean. 
8. Let cupcakes cool completely.

My Favorite Vanilla Buttercream

Ingredients:

1 Cup Butter, unsalted and room temperature

3 Cups Powdered Sugar, sifted

2 Teaspoons Vanilla

1-2 Teaspoons Milk

Directions:

1. In the bowl of an electric mixer fitted with the whisk attachment, beat butter on medium speed until light and fluffy. 
2. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and mix until just blended. Add milk until you have the consistence you desire.  
3. Add coloring if you want to get the red and blue.
4. Frost the cupcakes, then 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!

Valentine's Day Vanilla Cupcakes with Vanilla Buttercream

I have been dying to make a homemade vanilla cupcake and today was the day.  I spent some time researching recipes but I don't like to bake with sour cream, and I didn't want to use milk.  I eventually gave up finding one without milk and picked this one from The-Crafty-Penguin.  I really liked the recipe because it only made 8 cupcakes which is perfect for me.  Now if you make this you must follow the directions carefully!  It is not the normal process for making a cupcake batter, so don't be alarmed, it will turn out okay in the end.  I was thrilled with the results and this will definitely be my go to recipe!  It really is just as quick and easy as a box mix!!  I also decided to spice it up a little bit and do different color layers.  I think it looks very Valentine's Day festive!  Enjoy!!!

Vanilla Cupcake
Yield - 8 Cupcakes
Ingredients:
1 Cup Flour
3/4 Cup Sugar
1 1/2 Teaspoons Baking Powder
A Pinch of Salt
3 Tablespoons of Butter, unsalted, room temperature
1/2 Cup Whole Milk
1 Egg
1/4 to 1/2 Teaspoon Vanilla - depending on how vanilla-yy you like it


Directions:

1. Preheat oven to 325.
2. In bowl of stand mixer, combine flour, sugar, baking powder, salt and butter with paddle on slow. 
3. When the mixture forms a sandy consistency (this will happen pretty quickly), slowly pour in half the milk. Stop mixing once combined.
4. In a small bowl, whisk the other half of the milk together with the egg and vanilla (this will just take a few seconds.) Pour into flour mixture and mix until smooth (no more than a couple minutes.) Scrape the bowl as you are mixing.
5. Extra Step if you want color - Divide batter evenly into the number of colors you want.  Mix in the color completely with a spoon, then continue on...
6. Pour into a muffin tin that is lined with cupcake wrappers. Each wrapper should be no more than 2/3 full. This will make 8 cupcakes. 
7. Bake for 20 to 25 minutes at 325 degrees F. Cupcakes are done when a toothpick inserted into the center comes out clean.
8. Enjoy!!

Vanilla Buttercream

Yield: Enough for 8 Cupcakes

Ingredients:

3 Cups Powdered Sugar

1/3 Cup Butter, unsalted, room temperature

1 1/2 Teaspoons Vanilla

2 Tablespoons Milk - depending on what consistency you want

Directions

1. Beat butter for a couple minutes on high, using paddle attachment. Turn mixer to low and slowly add powdered sugar.
2. Add vanilla extract and slowly add milk. Increase speed and beat for another minute or two, until fluffy. 
3. For thicker frosting, add more powdered sugar. For thinner frosting, add more milk.
4. Pipe or spread and ENJOY!!