Category Archives: Recipe

Lemon Cherry Cupcakes

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You know what they say, “when life gives you lemons, make cupcakes!” Okay..maybe I have that quote a little off. But I think cupcakes are better than lemonade. And nothing screams “summer is around the corner” like a sunshine colored cupcake, right?

Yesterday was my perfect kind of day. The kind where you’re so busy balancing every aspect of your life, getting things done, and enjoying it all so much that when the day is over you’re totally exhausted. And happy. And proud of yourself for being so productive. My day started with waking up with Josh at 6:30 to take blog photos (we’ve been behind lately). Then an iced coffee jolt (which is clearly still working, considering the amount of detail I’m going into here). Then I wrote a paper for school (oh, did I fail to mention I had to write a paper still. Ugh. I did.). Then these lemon cherry cupcakes. Cleaned the apartment. And met Josh at Bloomingdales to start on our wedding registry.

So, although I’m starting to count calories for our wedding day, I think a bit of sunshine from the kitchen is a well deserved treat. And they’re delicious. And I’d be remiss if I didn’t. (Excuses, excuses!)

Cupcake Recipe

1/2 box of vanilla cake mix | 1/2 tablespoon of lemon zest | 1/4 cup of softened butter | 1/2 tablespoon lemon juice | 1.5 eggs | 1/4 water

Frosting Recipe

2 cups powdered sugar | 1/4 cup soften butter | 1/4 squeezed lemon | 12 rainer cherries (optional)

Directions

1. Heat oven to 350°F. Place paper baking cups into 12 muffin tin; set aside.

2. Combine all cupcake ingredients in a large bowl and beat on low until mixture is moist. Increase speed to medium and beat until well mixed.

3. Fill each prepared muffin cup 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

4. Combine all frosting ingredients in large bowl and eat on low speed until moistened. Increase speed to medium and then beat until mixture is creamy. Finally, frost cupcakes and garnish each with a cherry, if desired.

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MIXED BERRY MUFFINS

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Call me crazy, but I have a list of cute foods. Cute foods are also the only ones I’ll eat on the go or in super public places. (I said you can call me crazy). They usually consist of non-bulky, non-noisy, handheld foods. Some examples include granola bars, grapes, and anything bite-sized. Muffins happen to fall in the category as well and these mixed berry muffins I made on Sunday are no exception. Not only do they burst with colorful shades of maroon and purple, but they also happen to be completely delicious.

MIXED BERRY MUFFINS…Adapted from Joy the Baker

INGREDIENTS

For the Muffins: 7 Tablespoons unsalted butter; 1/3 cup whole milk; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup fresh blueberries; 1 cup fresh blackberries

For the Topping: 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes; 1/2 cup all-purpose flour; 3 1/2 tablespoons sugar

DIRECTIONS

Preheat oven to 375 degrees F.  Place muffin liners in muffin pan.

Melt butter in microwave for about 30 seconds.Whisk milk, egg, yolk and vanilla until combined.  Add melted butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries and blackberries. Divide the batter among muffin cups.

To make the topping combine all topping ingredients in a bowl and rub them ogether with your fingertips until crumbly.  Sprinkle evenly and generously over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 20 minutes.

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PEANUT BUTTER MARSHMALLOW SANDWICH COOKIES

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gluten free cookies

Josh’s sister and I were scouting the web for gluten-free recipes that didn’t require a bazillion ingredients or Julia Childs cooking skills. When we found the key to these peanut butter marshmallow cookies, we began making them instantly. I mean, the cookies themselves are only 4 ingredients. And they’re totally and completely flourless. And they’re ready in 20 minutes. And they’re delicious. And when you crave sweets as often as I do, sometimes its nice to know what you’re eating is just a teensy bit healthier.

PEANUT BUTTER MARSHMALLOW COOKIES…Adapted from Bakers Royale

INGREDIENTS

Cookies: 1 cup natural peanut butter, smooth or crunchy ; 1 cup sugar ; 1 large egg, lightly beaten ; 1 teaspoon vanilla extract

Marshmallow Frosting: 5 large egg whites; 11/2 cup sugar

DIRECTIONS

Heat oven to 350 degrees F. Line bake sheet with parchment paper.

Mix cookie ingredients on low speed in a stand mixer bowl. Drop 1 1/2 tablespoon of dough on bake sheet in rows, then flatten cookie with a fork, creating a criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Transfer to cooling rack after 5 minutes.

Combine egg whites and sugar in a stand mixer bowl and place it over, but not touching, simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 for a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks. This should take about 10-12 minutes.

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no flour cookies peanut butter recipe

gluten free dessert

PASTEL MERINGUES

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pastel meringues

Whether you celebrate Passover, Easter or no holidays at all, these pastel meringues will work. They’re flourless, pastel colored, and super sweet. Josh and I spent the weekend at his family’s home and his sister and I spent Sunday in the kitchen. I love that Josh has two very smart & sweet sisters to perfectly balance out my boy-filled household (my mom & I were always outnumbered by my dad & brothers). I’ve always wanted sisters, so much so that I chased after my poor brothers with my tutus and lipsticks trying to get them to dress up (it didn’t work). Now I get to paint nails, watch Revenge, and make pastel colored meringues for the holidays, and Josh can talk sports and “guy stuff” with my brothers all he wants…It’s the best of both worlds.

PASTEL MERINGUE COOKIES…Adapted from Red Shallot Kitchen

3 egg whites, room temperature; 1/8 tspn salt; 1/4 tspn cream of tartar; 1/2 c. fine granulated sugar; 1/2 cup confectioner sugar; 5 drops vanilla extract; 5 food coloring


DIRECTIONS
1. Preheat the oven to 225 F. Line baking sheets with wax paper and set aside.
2. Whisk the egg whites on medium speed until foamy. Add food coloring, food flavoring and cream of tartar and continue to beat until the egg whites form soft peak. Slowly add sugar and continue to beat on medium-high speed (8 for kitchen-aid stand) until the egg whites form stiff peaks.
3. Transfer meringues to a piping bag fitted with a tip. Pipe meringue onto parchment paper and bak for about 80 minutes.  Turn off the oven, then leave the baking sheets inside the oven for several hours to overnight to dry the cookies.

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KIT KAT CHUNK BROWNIES

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kit kat brownies recipe

Here’s where I let you in on a little secret…We can’t keep chocolate in the apartment because I will eat it all within 24 hours. Then I will complain to Josh as if it was all his fault. Then I will feel guilty. Then I will feel sick.

But we made an exception this week after innocently stumbling upon a recipe for Kit Kat Brownies. I mean, it was too good to resist. So good in fact (especially warm and topped with vanilla bean ice cream), that Josh would get to the brownies before I could, and then he’d be the chocolate wasted one.

KIT KAT CHUNK BROWNIES…adapted from Tartine Bakery

INGREDIENTS

3/4 cup unsalted butter (170g, 6 oz), 1lb dark chocolate chopped, 5 large eggs, 2 cups brown sugar, lightly packed (395g, 14 oz), 1/2 tsp salt, 1 tsp vanilla extract, 3/4 cup + 2 tbsp plain flour (130g, 4.5 oz), 2 king size Chunky Kit Kat bars

DIRECTIONS

1. Preheat the oven to 350 F and grease a 9 x 13 inch baking tin. Break up Kit Kats into thirds.

2. Melt butter over a low heat. Remove from the heat and add the chocolate, stirring until melted.

3. Using an electric beater, whisk eggs, sugar, salt, coffee and vanilla on a high speed until it is thick and pale. Fold the chocolate mixture into the egg mixture and then Quickly but gently fold in the flour, until just combined. Pour half the batter into the prepared pan and spread out with a spatula. Scatter the chopped Kit Kat bars over the top. Pour the remaining batter over the chocolate chunks. Smooth out the top with a spatula.

4. Bake for about 20 minutes, until the top is lightly cracked.

5. Allow 20 minutes for it to cool before cutting into squares.

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best brownies

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