Vanilla Cupcakes…again.

So I made vanilla cupcakes this past weekend and was going to post the recipe until I realized I posted the same recipe six months ago…oops. So, instead I’m just going to show a pretty picture of them and link to the recipe.


A lot of people tend to judge bakeries (and whatnot) based on their vanilla cake. It’s a flavor that can be used as a base for so many other cake creations, I can understand why. I, however, tend to judge places based on their red velvet. Red velvet is my favorite, but right behind that is vanilla.

Anyway, the texture of this cake seriously good and it’s packed full of vanilla flavor. I love that it has greek yogurt and almond milk in it. I made this recipe about six months ago using a vanilla bean like it originally calls for, but this past weekend I omitted it and put just a bit extra extract. I added sprinkles to the vanilla-almond buttercream and called it a day. I’m not sure why I bothered experimenting with other vanilla cake recipes…this one is a keeper!

Recipe Link
Vanilla Cupcakes with Vanilla-Almond Buttercream


Dark Chocolate Whiskey Cupcakes

About a month ago I had a friend send me a link to a cupcake recipe and asked if I would make those for her upcoming birthday. Those cupcakes were dark chocolate whiskey cupcakes. It just so happens that chocolate and whiskey are two of my favorite things. Why yes, I’ll be happy to make those for you.


I have a serious love for baking with alcohol. I just made Blue Moon cupcakes a couple weeks ago, and my favorite pound cake has Amaretto in it. Most of whatever is put into the cake batter cooks out, but the frosting and/or filling is where you can make the most impact with the alcohol’s flavor.


And I can’t forget to mention how good this cupcake’s chocolate cake is—the chocolate, whiskey and coffee flavors just work so well together. Oh, and it’s incredibly moist. It rivals the cake in the Irish Car Bomb cupcakes I make every year for St. Patrick’s Day, and those are my favorite.


Dark Chocolate Cupcakes
Recipe from Fields of Cake
Make approximately two dozen cupcakes

2 cups  all purpose flour
¾ cup coco powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 eggs
½ cup super strong coffee
½ cup Jack Daniels Whiskey
1 cup buttermilk
½ cup vegetable oil

1. Preheat oven to 350 degrees and line standard muffin tins with paper cups.
2. In the bowl of a mixer, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In another large bowl, combine and whisk together the eggs, coffee, whiskey, buttermilk and oil.
4. Add the egg mixture into the flour mixture and mix until smooth.
5. Divide the mixture evenly into prepared cups…about 2/3 full.
6. Bake for about 18-20 minutes or until a tooth pick comes about clean. Allow the cupcakes to cool completely before filling and frosting.

Dark Chocolate Whiskey Ganache
16 ounces dark chocolate, chopped into small pieces
¾ cup heavy cream
2 tbsp unsalted butter, softened
¼ cup Jack Daniels Whiskey

1. Put the chocolate in a heat proof bowl (I use glass) and set aside.
2. Heat heavy cream until just boiling, and then pour over chocolate.
3. Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky. If all of the chocolate didn’t melt, zap in the microwave for 10 seconds at a time until all has melted.
4. Add the butter and stir until fully incorporated.
5. Stir in whiskey until fully incorporated and allow to cool completely.

Dark Chocolate Whiskey Buttercream
1 lb (4 sticks) unsalted butter, softened
1 three ounce package white chocolate, vanilla or cheesecake instant pudding mix (I used vanilla)
2 cups of the dark chocolate whiskey ganache
½ cup sifted dark cocoa powder
½ cup heavy cream
½ cup powdered sugar, sifted (more for a stiffer frosting)
Additional whiskey to taste (I think I added 2 or 3 more tbsp)

1. Using a mixer with the paddle attachment, beat the butter and pudding mix together on medium high speed for approximately 5 minutes.
2. Add the ganache, cocoa powder and heavy cream. Beat for another 5 minutes, occasionally stopping to scrape the sides of the bowl.
3. Add the sifted powdered sugar a little bit at a time. Add additional for stiffer or sweeter taste.
4. If needing/wanting more of a whiskey flavor, add a tablespoon at a time until satisfied with the flavor.

Assemble the cupcakes by coring out the center and adding the remaining ganache. Top each cupcake with the frosting using your favorite tip and/or technique. Enjoy!


Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting

I had asked a coworker to pick out a recipe for me to bake right after getting back to work from our trip, and she immediately said “Pumpkin Pie.” After almost laughing at her and re-explaining that I don’t touch pumpkin anything with a 10-foot pole, she chose a different recipe—Oatmeal Cream Pie cupcakes. Done and done.


I made these the day I decided to do “A Photo an Hour” and I had a busy day, so I was up making cupcakes at 8 AM. I will admit that I feel like I cheated with this recipe because the base of the cupcakes are a spice cake box mix, but there are additions and changes to the mix. And I love the marshmallow fluff in the frosting! It’s sooo good!

Almost everyone who tried the cupcakes said that there was too much spice in the cupcake to taste like an oatmeal cream pie, but the cupcakes were still well received…hence me changing the name. The recipe also calls for Oatmeal Cream Pie pieces for the frosting, but I was lazy and didn’t buy any from the store so I left them out. I probably would have eaten them all before they could even get to the frosting part anyway.


Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting
Original recipe from Beyond Frosting
Makes two dozen

Cake Ingredients
1 box spice cake mix
3 eggs
¾ cup buttermilk (make your own)
½ cup vegetable oil or applesauce
¾ cup sour cream
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
2 tbsp brown sugar

1. Preheat oven to 350 degrees and line cupcake tins with liners.
2. Sift the spice cake mix and then add eggs, buttermilk, oil (or applesauce) and sour cream. Mix on medium speed just until combined.
3. Add vanilla, cinnamon, nutmeg and brown sugar and mix until incorporated.
4. Fill each cup about 2/3 of the way full and bake for 15-18 minutes. Mine took about 16 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. Allow cupcakes to cool for five minutes before transferring to a wire rack and cool completely before frosting.

Frosting Ingredients
7 Oatmeal Cream Pies
1 ½ cup unsalted butter at room temperature (3 sticks)
1 7oz container marshmallow fluff
2 tsp Pure vanilla extract
4–5 cups powdered sugar
2 tbsp heavy whipping cream
2 tsp cinnamon
Pinch on salt

1. Grind up the Oatmeal Cream Pies using a food processor to grind into a small crumbs and set aside.
2. Whip butter in a mixer using the paddle attachment for several minutes until butter is smooth and creamed.
3. Add the container of marshmallow fluff and beat into butter until well combined. Add the vanilla extract into this mixture.
4. Sift powdered sugar and gradually add it to the bowl, maxing sure it’s full incorporated before adding in more. Use 5 cups for stiffer frosting.
5. Add the heavy whipping cream, followed by the cinnamon and pinch of salt.
6. Lastly, add the Oatmeal Cream Pie Crumbs and beat on low until incorporated.


Zucchini Bread

I’m not sure why, but last week I got this hankering for zucchini bread. I’ve never made it before, had one slice of it this past summer, and no one had even mentioned zucchini bread—I just wanted some. So, I started doing some recipe research.


I wasn’t even sure if there would be any zucchini in the store at this time of year, as it’s clearly past zucchini season. Turns out, zucchini has started to become a year-round item. So with my luck, the store had some.

Zucchini_Bread1 Zucchini_Bread2

I don’t have two loaf pans, so I used my bundt cake pan instead. The bread cooked beautifully in it. The color is even throughout the “loaf” and it turned out moist with awesome texture. I’ve actually considered trying to bake my banana bread this way too!

Zucchini_Bread3 Zucchini_Bread4

One of the main reasons why I chose this recipe is because the amount of sugar was considerably less than others. However, I did take note from other recipes when it came to the oil amount. The original recipe calls for 1 cup of oil, but I altered it to be 1/2 cup oil and 1/2 cup applesauce. Next time I make this, I plan on playing around more with the measurements and ingredients. For instance, I want to do a full cup of applesauce, rather than 1/2 cup, and then I want to substitute  banana for one (or all) of the eggs. I also want to play with the sugar amount…adjust the measurement and include brown sugar. The possibilities!

Other notes about this recipe: DON’T drain/squeeze the liquid out of the zucchini—it adds to the moisture of the bread. This was easy enough to hand whisk/mix together (which is what I did), but a mixer is fine as well.


Zucchini Bread
Adapted from Smitten Kitchen
Yields: 2 loaf pans / 1 bundt pan / 2 dozen muffins

3 eggs
½ cup vegetable oil
½ cup applesauce
1 ¾ cups sugar
2–3 cups chopped zucchini  (2 average sized zucchinis)
2 tsp vanilla extract
3 cups all-purpose flour
1 tbsp cinnamon
1/8 teaspoon nutmeg
1 tsp baking soda
½ tsp baking powder
1 tsp salt
Optional additions: chopped walnuts, chocolate chips, raisins, cranberries

1. Peel and chop the zucchini into small pieces. A large cheese grater could also work.
2. Preheat oven to 350°F. Grease and flour your pan(s) of choice thoroughly. If using muffin tins, line with cups.
3. In a large bowl, whisk the eggs. Mix in the oil, applesauce and sugar, followed by the zucchini and vanilla.
4. Combine the remaining dry ingredients, along with any optional additions.
5. Add the dry ingredient mixture into the wet ingredients. Mix well until combined.
6. Pour (and divide) the batter into prepared pans.

Bake the loaves or bunt pan for 50 to 60 minutes, or until a tester inserted into the center comes out clean. Mine took 55 minutes. Bake the muffins for 20 to 25 minutes.


Rustic Peach Galette

A galette is a relatively new food item to me. Galette is a French term and can be described as a free-form tart with a buttery, flaky crust—similar to pie. You can fill it with fruit to make it a dessert or fill it with vegetables, meat, and/or cheese to make a savory meal. I’m not a pie person, but every since seeing a galette, I’ve been wanting to make one. I feel like it’s a good stepping stone for me to eventually make a full on pie. So, before peaches go out of season, I picked up a few and made a peach galette. It got Tim’s approval :)


The peaches I bought ended up being so large, I only needed to cut up two of them for the galette.


After you prepare the dough and let it sit in the fridge for an hour, take it out and roll it to a large circular shape—about 12 inches around. It’s okay if the edges are uneven—they just get folded up over the fruit, and it makes the galette more rustic looking. You can see a couple spots that needed some patch work done…I rolled the dough too thin and it torn when I was folding it.


Spread a beaten egg and sprinkle some cinnamon and sugar on the folded dough. Bake for 20-22 minute and you’ll have one tasty peach galette.


Peach Galette
Original recipe from Natasha’s Kitchen

Crust Ingredients
1 ¼ cup all-purpose flour
1 ½ tsp sugar
½ tsp salt
½ cup (1 stick) very cold butter (Put in the freezer for a solid 20 minutes)
4 to 6 tbsp ice water
1 egg
Cinnamon and sugar for the crust

Filling Ingredients
1 lb peaches, about 4 medium, not overly ripe
¼ cup sugar
1 tbsp all-purpose flour
½ tsp ground cinnamon
½ tsp vanilla extract
½ tbsp butter

1. Using  a food processor with the blade attachment, the flour, sugar and salt until well mixed.
2. Cut cold butter into small cubes and add to the food processor. Push the pulse button 8-10 times, or until your butter becomes pea-sized.
3. Add 1 tbsp of ice water at a time, and pulse between each addition. The dough will be ready when it just begins to clump. I used 5 tablespoons.
4. Form and pat the dough into a disk shape. Dust the dough with flour on all sides and cover with plastic wrap. Place in the refrigerate for 45 minutes to 1 hour.
5. Preheat the oven to 425°F.
6. In a small bowl, beat the egg and set aside
7. Slice peaches into ½″ thick slices. Put the peaches in a medium bowl and sprinkle with the flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
8. On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet.
9. Arrange the peaches in circles in the center of the dough. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Cut the ½ tbsp butter into small pieces and place on top of the peaches.
10. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Patch up any rips or breaks in the dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.