I love a good cupcake. There is something about a fluffy, decadent, sinful piece of heaven that makes me want to melt and immediately cheat on an otherwise healthy day of eating. And you know what? It’s worth it. Every. Single. Time. No regrets – ever. The one time I don’t like to buy those delicious cakes is when I need to bring a lot of cupcakes. A couple of dozen cupcakes can cost a pretty penny which is why I LOOOOOVE this recipe for Extreme Chocolate Cupcakes. It is moist, delicious and you won’t believe how easy they are to whip up.
The best thing about this cake is that you can dump everything into a bowl and let the mixer do the work. There is no butter to cream or no liquid and flour mixture that needs to be mixed alternately. It is so, so simple. When baking or cooking anything for a crowd this is a huge bonus for me. The cake uses oil instead of butter which keeps the cake from being too dry which is the ultimate killer when it comes to any kind of cupcakes or cake. My favorite way to top these cakes is with my basic buttercream frosting that you can find here. This is the perfect combination of fluffy cake topped with a creamy, sweet frosting.
So, this is my secret to baking delicious cupcakes for a crowd or anytime you are having a cupcake craving for that matter. Even though this recipe is simple nobody will ever guess…they are that good. Try making these, you won’t regret it.
I adore chocolate chip cookies, so when I saw the recipe for Chewy Chocolate Chip Cookies with Cornstarch I knew I had to give them a try .
I have made countless batches always searching for the next best recipe. I am sure I will try other recipes on occasion, however this is hands down a new classic for me. I got this recipe from Sally’s Baking Addiction website. Click here to see her recipe as well as her absolutely stunning pictures.
There are several differences in this recipe compared to others I have tried – the three being that you use melted butter instead of softened (which means NO mixer needed!!!!), one egg and a yolk as opposed to two eggs that most recipes call for and 1 1/2 tsp. of cornstarch. I was a bit skeptical at first, however these have come out heavenly again and again. The recipe calls for 1 cup of chocolate chips. I like to mix this up with part dark chocolate, part milk chocolate and part cacao nibs (to sneak in a little added health benefits.)
These cookies are chewy, soft and incredibly delicious. They remind me of a Mrs. Fields cookie, but without the $2 price tag. I hope you try these out and let me know what you think.
CHEWY CHOCOLATE CHUNK COOKIES (uses cornstarch) – adapted from Sally’s Baking Addiction
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips, chocolate chunks, cacao nibs and/or some M&M’s
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.Roll the dough into balls, about 1-2 tablespoons each. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Homemade Irish Cream Liqueur….I never knew this was something that could be concocted using some pretty basic ingredients, but it is. I was pleasantly surprised when I stumbled onto this super simple recipe on a cold December evening. I had friends coming over and I wanted to serve some Bailey’s on ice along with some other fun cordials, but when looking for my rarely used bottle of Irish Cream I just couldn’t find it.
So who hasn’t been in this situation…you think you have something on hand, but when you realized you actually didn’t and needed it, was in a bind. Well that is what happened here and I am not gonna lie, I was frustrated. In this case my husband had been using the velvety liqueur to add to his coffee before his morning golf rounds over the previous months. Since I rarely drink Irish Cream I understand why he didn’t think to tell me we ran out, but in the moment I was annoyed.
I got over it and since almost ANYTHING can be found on the web I decided to see if there was an alternative and was stupid-excited to find out I could make it at home. Not only did I find a great substitute from store bought Irish Cream, but I also realized that this would make a great hostess gift. Who doesn’t love homemade items?
Easy, delicious and can makes an excellent hostess gift. It tastes better than Bailey’s, makes an amazing hostess gift and couldn’t be easier to make. This recipe for homemade Irish Cream Liqueur is a keeper.
Pumpkin pie is a Thanksgiving tradition – problem is, I am not a fan. I enjoy the flavor of pumpkin but I find pumpkin pie to be too dense in pure pumpkin. I am a heavy carb kind of a girl – a real white flour and butter kind of a gal, if you catch my drift. So I need to share this recipe for Pumpkin Crisp that is pure heaven.
As a child my mom being the traditionalist that she was always served pumpkin pie after Thanksgiving dinner so growing up I just passed on turkey day dessert. All this changed several years ago when a dear neighbor told me about this Pumpkin Crisp that she makes. A buttery crust houses a delicious pumpkin filling and a buttery, sugary crust tops that. The crumb crust gets crisp, yummy and melts deliciously into the decadent pumpkin filling. I love the dish and so does everyone that tries it.
I should also add, that it is simple. No crust to roll out and nothing fancy. I hope you try it and like it as much as my family does.
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Ice Cream or Fresh Whipped Cream (optional)
Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
I like to cut this into 12 servings, but you could make the squares smaller or larger depening on how “stuffed” you are after Thanksgiving dinner. 🙂