Sugar on the Counter, Flour on the Floor

There's always a mess to be made.

[hiddendesktopfolder]

[iwillmindfuckyou]

THIS DESERVES AN OSCAR

[baisemoitresfort]

I am crying and can’t breathe. This wins the internet.

[sugaronthecounter]

Amazing.

[sugaronthecounter]

Fresh Strawberry Cake with Vanilla Buttercream

Most of you aren't aware of how awesome of a family I have. Not only is my family the most awesome family in the history of mankind, it's also one of the most ridiculous families in the world (I mean that out of love). Not only am I lucky enough to have three outrageous brothers and two sophisticated sisters, but I'm also fortunate to have a nephew and two nieces. 

I know what you're thinking. Ohhh....my....cuteesssssieeessssss!From left to right: Willem, 5; Audrey, 5 months; Ellie, 2 years.

Last week, we had Willem's big FIVE birthday, and after weeks of deciding and delegation, he had made up his mind about what kind of cake I was making for his birthday:

Strawberry cake.

BLUE vanilla icing.

Sprinkles. A LOT of sprinkles.

When you're five, you don't really think about the repercussions of blue frosting, or millions of sprinkles. You think about blue. You think about sprinkles. You think about awesomeness.

I was surprised after making this cake of how refreshing it was, and how much adults enjoyed it. I made an effort to compromise my nephew's needs with the other 30 peoples needs, starting with the sweetness and ending with the avoidable mess that could come of this cake. After all was said and done, it seemed like everyone was really satisfied with the outcome. 

Strawberry Cake with Vanilla Buttercream 

Recipe:

Preheat 350

For strawberry puree:

24 oz very ripe strawberries

1-2 tsp sugar (optional)

For cake:

1/4-1/2 C milk, room temperature

6 large egg whites, room temperature

2 tsp vanilla

2 1/4 C cake flour

1 3/4 C sugar

4 tsp baking powder

1 tsp salt

12 tbsp butter, room temperature

Vanilla Buttercream:

1 C unsalted butter, room temperature

3-4 C confectioners sugar

1/4 tsp salt

1 tbsp vanilla (I like a little extra)

up to 4 tbsp heavy cream

For strawberry puree, blend the strawberries until smooth. If you want a little extra sugar, feel free to add it (that's a little too sweet for my tastebuds). Preserve 3/4 C puree for the cake and use leftovers for a filling or frosting. Also, I highly recommend throwing it on ice cream as well (hehe).

In a small bowl, combine puree, milk, egg, vanilla, and mix with a fork until well blended. In a bowl of stand mixer, add sifted flour, sugar, baking powder, and salt to combine. Continue beating at a slow speed and add butter. Mix until combined and resembling moist crumbs.

Add wet ingredients and beat at a medium speed for about a minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 or more seconds. If the batter is not pink enough for you, add a few drops of red food coloring. 

Oil two round pans and divide evenly into each pan. Bake for 25 minutes or until toothpick comes clean. 

Let this cake cool ENTIRELY before frosting. It has a dense texture due to the cake flour and strawberries. Meanwhile, you can start the buttercream. 

Start by beating the butter in the mixer until it is completely fluffy and whipped. Add salt. Note: I like to use the paddle to do the hard work of softening the butter, then use the whisk attachment to finish it. From here, alternate adding heavy cream then sugar. By the end, this should be a full-bodied frosting. Add vanilla and refrigerate if necessary. 

As I said before, I compromised with my nephew for his cake. I was not doing a blue cake. And I was not pouring a million sprinkles on it. But I did give him this:

it's not perfect. It's not Picasso. But it made my little munster happy, and that's what matters. Also, not a single person reported any new cavities that day. Enjoy, and happy birthday Willem!

[sugaronthecounter]

Butter Pecan Cupcakes with Salted Caramel Buttercream

As we have discussed prior to this event, one of my favorite things in life is butter. Some people say that and they don't really mean it, while some people don't say it because they do! I have no shame in saying that one of my 8 vices (yes, 8) is butter. If I HAD to choose one food to thrive on for the rest of my life, it would probably be white bread and butter...don't judge me. 

Onward, butter pecan is probably one of the most underrated, delightful treats you could possibly prepare. Unless you have a pecan allergy, or worse, an AWESOME allergy, you can't NOT enjoy these. The cake is dense, but it is flexible underneath your baking hands. Most people wouldn't immediately think Salted Caramel on these bad boys, but let me tell you, that's how it NEEDS to happen. 

Many, many moons ago, whilst preparing one of my first messes, I created these. At the time, I referred to them as "Butterballs" because I had made them for Thanksgiving, and that seemed relevant and gross. This is how they turned out:

After this, I learned:

a) spice is NOT always nice. Sometimes, it's overkill.

b) cream cheese frosting does NOT belong on everything. NO, it doesn't.

c) calling them "Butterballs" is NOT as appealing as I assumed...

I tried them again about a year later. For once, the entire room did not rejoice when I announced my plans to bake. However, I had spent a good amount of time adjusting this recipe. And, here we are:

The only thing I learned from this recipe is that I was close, and needed to fix just a couple of more things. So I did, and here we are today with the most perfect butter pecan cupcake, topped with salted caramel buttercream frosting. Let's do this:

Butter Pecan with Salted Caramel Buttercream Frosting.

Recipe:

Cupcakes:

Preheat 350.

1 1/3 C pecans

1/2 C butter, room temp.

1 C sugar

2 eggs

1 tsp vanilla (I like a little extra)

1 tsp baking powder

1/4 tsp salt

1/2 C milk

Frosting:

Caramel (see below)

3/4 C butter, room temp.

2 C confectioners sugar

Caramel:

1/2 C brown sugar

1/2 C butter

2 tbsp corn syrup

vanilla

1/2 C heavy cream

pinch of salt 

Start off by placing the pecans into a food processor, or my personal favorite, a beating bag (a plastic bag that you will be crushing with your mad skills and awesome baking-talents). Grind them up or crush them down to where they are relatively coarse still, but broken. 

Next, cream the sugar and butter together. Add eggs, one at a time, followed by vanilla. In a separate bowl, combine flour, salt, baking powder. Add milk alternatively with dry mixture. Stir in pecans last, and pour into baking cups. Bake for 15-18 minutes.

Caramel:

Note: if you have an alternative recipe to caramel, feel free to use it. 

Mix sugar, butter, and corn syrup in a saucepan. Melt and then cook until brown. Remove from heat after cooking for 7-8 minutes on high. SLOWLY add vanilla and heavy cream, as it WILL boil and spit. Stir in heavy cream and cook for 15-20 minutes. This is important because you do not want the caramel to MELT the buttercream. 

Salted Caramel Buttercream:

Whip butter in a mixing bowl. Add sugar. When caramel is cool, you may add caramel to the mixture, or make a basic vanilla buttercream and top the cupcakes with caramel. IDEA: Personally, I like to add a little extra salt to this frosting...just for fun. 

When all is said and done, your product should look something like this:

Prepare to form a butter addiction...Enjoy!

[sugaronthecounter]

Cookies and Cream Cupcakes

There comes a time in every child's life where the only thing that really makes anything happen is cookies. Cookies are one of the many secrets to a child's soul, along with Skittles and water guns. However, today, Skittles and water guns hold no value. Today, cookies will prevail.

I feel fortunate in the sense that I have one of the largest groups of taste-testers in Arizona, and the bright side? Two hundred and fifty of them are between the ages of 12 and 18. Working at a high school has some surprising perks, and having an environmental predisposition is a very valuable asset. The kids are usually pretty happy with the opportunity of tasting the stuff that I bake for their events, like dances or karaoke nights (yes, we have karaoke at our school). 

After distribution of these fantastic and BASIC cupcakes, I realized I had to share the recipe. Everyone needs easy things in their lives. The easier, the better. If you have kids, school, 4 jobs, or anything of that nature, you deserve some easy tasks in your life. Not only that, but you deserve to revisit your cookie-filled childhood and devour some delicious treats. There's no shame in that. Not one bit. 

Cookies and Cream Cupcakes:

Recipe:

Preheat 350.

1 1/2 C all purpose flour

1/2 C unsweetened cocoa

1 1/4 C sugar

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1/2 C vegetable oil

1 tsp vanilla

3/4 C milk

3/4 C water

24 Oreos, plus a little extra for crumbs

Frosting:

1 C shortening

1 lb powdered sugar

1 tsp vanilla

3-6 tbsp milk

2 or more tsp Oreo crumbs

Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Add eggs, oil, vanilla, and milk and mix well until thoroughly combined. Add the water and mix. 

In each baking cup, add one tsp of crumbled cookies. The method I chose was simple, and similar to the "crush the apples" method in the Maple Butter Apple Bliss recipe:

Put half of the Oreos into a LARGE plastic Ziploc bag. Seal, and begin rolling, beating, hitting, screaming, etc. whatever, until the cookies are at a desired texture. It sounds scary, but I find it to be very calming and therapeutic after a long days work. This is kind of what you're going for:

Next, you'll want to fill the cupcake liners with the single teaspoon (trust me, that's plenty):

Fill each liner with batter about 3/4 and bake for 16-18 minutes.

For the frosting:

Beat the shortening in a mixer until smooth (hint: pretend it's butter for a buttercream). Add vanilla and mix until combined. Add the powdered sugar in three additions, and then 1-2 tbsp of milk at a time. When the consistency is ideal, add cookie crumbs. Hint: the cookie crumbs need to be crumbs, not chunks. Make sure that there are no pieces big enough to clog the piping bag or frosting tip. 

When the cupcakes are done, set them on a cooling rack, clean up, and eat a cookie. When the cake is cool, frost. The ending result should be something like:

So there! Have at it, you childish, anxious, teen dream baker, you! You got this! Go listen to some Backstreet Boys and do the Macarena! Do what you want, you rebellious, spontaneous, punk! And while you're doing what you want, when you want to, enjoy some cookies and cream cupcakes. And do not be afraid to eat just the frosting. I salute you, you maniac! Enjoy!

[sugaronthecounter]

Mocha Cupcakes with Baileys Irish Cream Frosting

After reading the title of this post, I expect you to be doing nothing less than wagging your nonexistent tail anxiously while waiting for me to spit it out. People, if you are over the age on 21 in the states, and over 18 in UK, I NEED you to do this. 

There's something charming about Bailey's that makes you never able to complain when it's a part of your day. Honestly, when was the last time someone offered you Bailey's and you thought, "No, I'm just not feeling it."

Truth be told, I would probably recommend this cupcake for more of a Winter/Fall treat, but as stated before, no one could possibly complain about them in the Spring. This cupcake is NOT as heavy as it sounds. The chocolate and coffee in the cake are mild, and I did that purposely as to avoid anything too rich; I saved that for the frosting. The frosting IS NOT NON-ALCOHOLIC, so please, if you feed these to your children, do not blame me for your child's behavior proceeding the event.

I think this recipe should be in everyone's recipe book. Why? Because it's another AWESOME staple. At some point, for no reason, you have bought a bottle of Irish Cream, and yet, 18 months later, you STILL don't know what to do with it except put it in your coffee every Monday morning. This is an EASY cupcake with an impressive impression. TAKE THE RECIPE.

Mocha Cupcakes with Bailey's Irish Cream Frosting:

Recipe:

Preheat 350.

1/2 tsp baking soda

1/4 C buttermilk

3 heaping tbsp cocoa

1 stick butter

1/2 C coffee

1 C sugar

1 C flour

1/4 tsp salt

1 egg

1/2 tsp vanilla

Bailey's Irish Cream Frosting:

1 stick butter

4 C confectioner's sugar

1/4 C Bailey's

1 tsp vanilla

1 tbsp milk

2 tbsp coffee

In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan, melt butter and cocoa together at a low temperature. When smooth, add coffee

 In a separate bowl, combine salt, flour, and sugar. 

Combine cocoa mixture and egg and mix at a low speed.

Add buttermilk mixture and vanilla and beat until smooth. Bake for 20 minutes or until inserted toothpick comes out clean. 

For the frosting, make sure the butter is room temperature. Beat butter until whipped, then add Baileys, vanilla, milk, and coffee. Mix together and start adding sugar. 

Essentially, after icing and tasting, you should be in seventh heaven. Enjoy the deliciousness. And if you're feeling creative, don't be afraid to use a different liquor in place of the Baileys. Enjoy!

[sugaronthecounter]

Coconut Vanilla with Fresh Strawberry Buttercream

I'd like to take this opportunity to remind all of my readers that I DID promise I wouldn't do almond this time, and look at who kept her promise?! Now that we have discussed that as briefly as possible, I want to talk to you about Easter. Easter means a lot to many of my friends and family, so I like to participate in all fun activities that surround Easter. Most people would say I celebrate the more commercial side of Easter, and they'd probably be right. However, my favorite part of Easter is the reminder that always comes to mind; it's SPRING TIME! 

Spring time is my favorite time of year. I live in Arizona, and the months March to early May are my happiest. Spring time also means the weather gets warmer and people start drinking iced tea and getting sunburned (which is mildly comical). Spring time is also a superb time to start breaking out refreshing cupcakes, rather than heavy cupcakes, like I would usually aim for in winter. 

When you think coconut, you probably think of a pina-colada, or even a nice vacation in the Bahamas. Don't worry, you'll get all that some day, but today, it's a coconut cupcake. This recipe is NOT a REALLY coconut-ty cupcake. More so, it's a vanilla cupcake with coconut notes, and I found that to be just fine. The strawberry buttercream is a perfect balance. It was not as delicate as I predicted, and to top it off, it was not that gross strawberry frosting you buy at the store; this is the good stuff. So, with that, I give you cupcakes:

Coconut Vanilla Cupcakes:

Recipe:

Preheat the oven to 350.

1 3/4 C all purpose flour

1 C sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 C coconut milk

1/2 C canola or vegetable oil

2 tbsp vanilla extract

1 tbsp white or apple cider vinegar

1/2 C coconut flakes (optional)

Frosting:

1/2 C whole strawberries, frozen and thawed or fresh

1 C (2 sticks) unsalted butter, room temperature

Pinch of salt

3 1/2 C confectioners' sugar, sifted

1/2 tsp vanilla (optional)

In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Add coconut flakes if you want to use them. The batter will have an oily, cookie dough appearance. Don't worry, you did it right.

Fill the cupcake liners about two-thirds full and bake15-18 minutes or until a toothpick comes clean when testing. 

For the frosting, place the strawberries in the bowl of a small food processor; process until pureed. Use the paddle attachment to then beat butter in an electric mixer. Next, switch the paddle for the whisk attachment and add strawberry. This is tricky, because you do NOT want the butter to curdle. That'd be bad. So what you want to do is add the strawberry puree, mix the butter and strawberry just enough to where is looks evenly mixed, and then start pouring in sugar. I did this all with the mixer on very low, except when I whipped the butter alone. This isn't a hard buttercream, but it's opposite of everything I've ever been taught, which we will talk about another time. When the buttercream looks right (should be very thick), add vanilla, give it one last stir, and then refrigerate in a pastry bag until cupcakes are done. 

When the cupcakes are done and cooled, ice them. Garnish with sprinkles, toasted coconut, or strawberry. 

I hope this recipe serves you well and gives you the same wonderful feeling of spring that it gave me. And if you celebrate Easter, I wish you a happy Sunday! If you don't, enjoy the mess! 

[sugaronthecounter]

Almond Olive Oil Cake with Almond Butter Glaze

Dear readers, 

Please don't ever get mad at me for being obsessed with almonds. I love almonds, and everything you can do with them, and I think it's important that people know they are not limited to just PLAIN boring things, like white walls or regular pancakes. Almonds were one of the first things to ever make me want to branch out, primarily because of their multi-uses. With that, I give you Almond Olive Oil Cake. 

Now, the first time I had an olive oil cake, I was like, "what is this, and WHY am I spending 9  dollars on it??" Well, LET ME TELL YOU WHY. Olive oil cakes tend to have three BIG effects on a cake: The first is the richness of the cake. You can make the MOST BORING cake you can think of and substitute olive oil for butter or vegetable oil; I guarantee it will taste first class. Secondly, the density of the cake is usually altered ever so slightly, especially if you use a substitute flour like almond meal or rice flour. I personally usually prefer denser cakes because I find them more filling and delightful. Lastly, olive oil cakes usually have a different texture that is not necessarily chewy, but definitely takes EFFORT to consume. An olive oil cake is something any person could live for, mostly because it's all about QUALITY, which is the one thing I look for in all food. As a plus, it's also healthier than a typical cake and can be easily transformed into gluten-free (we like that).

So, let's talk baking:

Almond Olive Oil Cake

Recipe:

Preheat the oven to 350 degrees

1 C all-purpose flour

1/2 C almond flour or meal (same difference)

1 1/2 tsp baking powder

1 tsp salt

3 large eggs

3/4 C granulated sugar

1/2 C extra virgin olive oil

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 C orange juice 

Almond Butter Glaze:

2 1/2 tbsp unsalted butter

1 C confectioners sugar

3 tbsp milk

A few drops of lemon juice

1/2 C sliced almonds

In a medium bowl, whisk together the flour, almond flour, baking powder, salt, and set aside.

Crack the eggs into a large mixing bowl and whisk them to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 to 60 seconds. Whisk in the extracts, followed by the orange juice. 

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter. Pour the batter into a 9x9 or 8x8 pan after greasing the pan. i added a few sliced almonds to the bottom of the pan for some extra almondy goodness. Feel free to do so as well. Bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean. 

After removing the cake, set aside to let it cool. Start the glaze by melting the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit; it will continue to darken as it sits. 

While the butter cools, sift the confectioners sugar into a medium bowl. Whisk in the milk until completely smooth but thick, and then slowly whisk the butter into the mixture. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry. 

So try it! Make it happen! Have I ever made you regret doing something, besides following my blog because now all you think about is sugar and almonds? I know, tough love. Enjoy!

[sugaronthecounter]

Peanut Butter Protein Bars

I know that everyone is going through a similar thought as me right now: WHAT DO YOU MEAN, IT'S NOT A CUPCAKE??!!!?!??! 

Breathe, folks. Baking is more than a dollop of sugar frosting on top of cake; I believe that the goal of baking should be to know HOW to bake, HOW to cook, and how to understand and apply any general knowledge about the art of it all.

Now that we have recovered your sanity and faith in me that I WILL, in fact, lead you in the right direction, let's talk about protein. Typically, when you're running low on energy, running late for work, or needing to pump up, you turn to the protein bars that are sold next to the crap food at the grocery store. Here's a quick question: do YOU know what is in them? Because I CERTAINLY do not. Here's my philosophy in life: if it tastes like candy, looks foreign, and is sold next to the rest of the junk food in the store, it's probably NOT that great for you. 

I'm about to explain a new lifesaving product to you, and you will be forever happy that you read this post. The shelf-life of these bars is pretty long (about four days) and they probably won't even make it that long because you've eaten them all. Preparation takes about 20 minutes, and is worth every second. 

Peanut Butter Protein Bars

Recipe:

1/3 C honey

1/3 C dark brown sugar

1 C creamy peanut butter

1/2 C crunchy peanut butter

1 tsp cinnamon 

5 C bran flakes, such as Raisin Bran

1/3 C ground flaxseeds

1 C. chopped craisins

1/3 C oats

1/2 C walnuts, pecans and/or almonds

Start out by putting the honey into a large pot on medium heat. OVERESTIMATE how much room you will need. Add sugar and stir until melted and mixture begins to bubble. Add cinnamon and stir until dissolved. Stir peanut butter into the honey mixture untl smooth. Remove from heat and stir in bran flakes, flax, craisins, nuts, etc. Press firmly into an 8x8 pan (I used a flat spatula to press the mix). Refrigerate for 2-4 hours. Cut into squares and EAT UP!

I want to remind you not to fear creativity in this process. Remember your knowledge and use your NOGGIN! You can add practically anything to this recipe (I certainly did). The peanut butter will overpower almost anything, so there's even room for the not-so-sweet stuff, like spinach, or protein powder. The idea behind this recipe is to create a base so you can add to it and continue playing with the ingredients. You WANT to know what's in your food, and you WANT it to taste GREAT. This is your opportunity! Enjoy!

[sugaronthecounter]

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

I have three favorite things in this world: coffee, almond, and cats. Obviously, I cannot bake with cats (especially not my own), and I intend to save coffee for another baking project in the future. Almonds, on the other hand, have a special place in my kitchen. They go in EVERYTHING, and I intentionally do not acknowledge complaints, mostly because it is MY kitchen. 

Almonds are super good for you; for instance, they make an excellent protein substitute and/or add-on. They're pretty tasty roasted with salt, but I prefer them raw and plain. Almond flavoring is a strange creation, made by the gods and accredited to the messenger baker. It has a twist of cherry, making cherry complimentary to almond, as well as vanilla, chocolate, raspberry, more chocolate, and coffee. 

One day, many many moons ago, a man (probably a woman, actually), created almond meal. Now, what is almond meal, you ask? LET ME TELL YOU. Almond meal, almond flour, or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. Almond meal is ideal for people who have gluten-free, low-carb, or raw diets. Not to mention, it's SPECTACULAR. 

For you, I have a vanilla almond cupcake, made with flour AND almond meal (flour could be substituted altogether with almond meal). There was vanilla added to the batch, and then they were topped with a maple cream cheese frosting, which is just TOO good to be true.

So, now that you're tapping your foot, twiddling your pen and coping with a growling stomach, let's talk recipe.

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting:

Recipe:

Cupcakes:

Preheat 400 degrees

1 C cake flour

1/2 C almond meal 

1 1/2 tsp baking powder

1/4 tsp salt

1 stick butter, room temp.

1 C sugar

2 eggs

1/2 tsp vanilla

1/2 C milk

Frosting:

4 oz. cream cheese

1/2 stick butter, room temperature

2 C confectioners' sugar

1/4 C maple syrup

Start by mixing the flour, almond meal, baking powder, and salt. Beat in the butter gradually, followed by sugar. Mix this thoroughly. At this point, you have a dense batter, so be sugar it's equal in all parts. Beat in eggs, then vanilla, and then milk until it's just mixed. Pour into cupcake pan and bake for 20-30 minutes.

For the frosting, mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Note: You may need a little extra sugar after. It needs to be THICK, and the syrup will weigh it down. 

Most people underestimate almonds, but after trying this, I don't think it's possible. Almonds are full of opportunity to branch out and appear....interesting! Without the almond, this would just be a vanilla cupcake with cream cheese frosting...THAT'S BORING!!I Don't be afraid to throw some cherries on top too!

Enjoy!

[sugaronthecounter]

Peanut butter cupcakes with peanut butter frosting and chocolate ganache! Check out the page! Follow the blog! Sugaronthecounter.tumbler.com #sugaronthecounter

[sugaronthecounter]

Peanut Butter Cupcakes w/ Peanut Butter Frosting & Chocolate Ganache

There are few better things than peanut butter in life. Let's face it: we have ALL sat on the couch with a tablespoon full of peanut butter before, and it's probably even happened more than once. Some people put it on apples, celery, sandwiches, etc., but not me. OHHH NO. See, peanut butter to me is a delicacy we take for granted. Of COURSE I have a Costco-sized container of JIF in the pantry; Of COURSE I have crunchy and smooth; Of COURSE it is a necessary staple in my life. But what if peanut butter was gone? What if...we RAN OUT!?!? 

....I realize we have drifted into melancholy thoughts...back to square one. 

There should be more cupcake recipes for peanut butter in this world. THERE. I SAID IT. You were thinking it too... And when you make these cupcakes, they should look like THIS:

**drumroll please**

I know that imagery helped my cause. All you're able to think about at this point is the delicious sweet and salty chaos that's about to be consumed by none other than YOU. So, let's get started:

Droolers: Recipe:

Cupcakes:

Preheat oven to 350.

1 C flour

1 tsp baking powder

1/4 tsp salt

pinch of cinnamon 

3/4 stick of butter at room temp.

1 C peanut butter

1 C brown sugar

1 tsp vanilla extract

1 egg

1/2 C milk

Ganache:

3/4 C chocolate chips

1/4 C heavy cream

Frosting:

1 C beanut butter

1 1/2 tsp vanilla

2 1/2 C confectioners sugar

6 tbsp milk

Start by mixing the flour, baking powder, salt and cinnamon. In a separate bowl, combine butter, peanut butter, and brown sugar; whisk until smooth. Add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour into cupcake pan and bake for 20 minutes.

For the ganache, melt the chocolate and cream in a metal bowl set in simmering water. Stir until smooth. I always recommend using a smaller pot inside of a bigger pot, like a double broiler. At least then, you have an extra handle to maintain control.

For the frosting, beat peanut butter and vanilla until blended. Don't worry, you're not ruining anything by adding other flavors; you're really just doing yourself and mankind a favor. Add 3 tbsp of milk and the sugar and beat until smooth. Add the rest of the milk and work out the texture. 

Like I said, you're doing yourself and mankind a favor by making this. Remember, it's nice to share, but you don't have to. Peanut butter is a classic flavor, and we should always cherish it, and NEVER, EVER take it for granted, or it might go away. And then what would I eat every time I watch The Notebook!?!

Oh, and the mess is GREAT. Enjoy!

[sugaronthecounter]

Just a suggestion concerning recipes, you should try taking pictures during the process of baking! I've seen some other people do it and it makes it easier to understand the steps sometimes :)

Thanks so much for the suggestion! I always really appreciate suggestions. I'm new to the whole blog thing. I've already planned out the next 2 posts, but after, I'd be happy to start posting pictures! If you have any other suggestions, I'm all ears! Thanks again!

[sugaronthecounter]

Oh Golly's: Vanilla Cakes, Stuffed with Strawberry Preserves, Topped with Chocolate Ganache

This week, I made my first EVER stuffed/filled/packed cupcakes, and I can't lie to you: they were my AMAZING. Truth be told, I more than likely would NOT share a recipe with you unless I thought it was worth while, and this one DEFINITELY is. Who knew jam-packed, jam-filled cupcakes could make your day?!

I know that the idea of filled cupcakes kind of has a scary effect on everyone, but I don't want anyone to be concerned. This was one of the EASIEST cupcakes I have ever made, and if you ever need to throw something somewhat impressive together, this is THAT dessert.

Oh Golly's:

Recipe:

Cupcakes:

Preheat oven to 400.

1 1/2 C cake flour (we will talk about this...)

1 1/2 tsp baking powder

1/4 tsp salt

1 stick butter, room temp

1 C sugar

2 eggs

1/2 tsp vanilla

1/2 C milk

1/2 C strawberry jam or preserves (don't be afraid to try a different type of preserve or jam!)

Frosting:

1/2 stick butter

3 HEAPING tbsp of cocoa

1/2 lb confectioners sugar (half of a bag usually)

1/2 tsp vanilla 

1/4 C milk

Before we talk about the recipe, I want to bring up the controversial cake flour. EVERY time I feel like baking, the first words out of my mouth are, "But I don't have any cake flour!!!!!" This proclamation is usually followed by a big whine and a kick to the floor...

So, what is cake flour you might ask? Why do I need it? What should I use it in? Well, here it is:

Cake flour is made predominantly of soft wheat. Its fine texture and high starch content make it ideal for making tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much. All-purpose flour is designed for a number of uses, including cookies, quick breads, biscuits, and cakes. A mixture of high-gluten hard wheat and low-gluten soft wheat, it comes in both bleached and unbleached forms, which can be used interchangeably. THAT'S ALL. It is not necessarily imperative that you use cake flour when a recipe calls for it, but if it does, and you don't have cake flour, just toss in a little extra baking soda or baking powder.

NOW, back to the recipe: start by mixing the flour, baking powder and salt together. Beat in the butter gradually, followed by the sugar; mix THOROUGHLY. Beat in the eggs, then vanilla and milk. Beat just until mixed (don't overdo it like little miss compulsive mixer over here). 

Fill each cupcake cup 1/3 full (I used a tablespoon) with batter. Using a teaspoon, scoop preserves into each cup. Fill to top with batter and bake for 20 minutes. 

As for the frosting, melt the butter entirely. In a separate bowl, mix together cocoa and sugar. Add melted butter, vanilla, and milk and beat until mixed. Spread onto cupcakes when they're all done. 

These are going to be great for Spring and Summer! They're bouncy, delicious, and different! It is a rare occasion I go outside of the comfort zone, but this was an easy exception to make. Oh, and don't forget to add "love" to the ingredients list. Can't do without THAT. <3

[sugaronthecounter]

Flourless Chocolate Espresso Cake with Espresso Whipped Cream and Berry Sauce

There comes a time in our lives when we need to recall the finer things in life...and sometimes, those finer things mean chocolate. 

There's no shame in chocolate. As I've stated before, there are quite a few health benefits to chocolate. There are also many justifications for whipped cream, coffee, etc. These are the FINER things in life people, for those Sunday afternoons where you can't bring yourself to doing anything productive, unless it involves spoiling yourself with cake and lack of efforts. 

A flourless chocolate cake is different in many ways from a regular chocolate cake. Obviously, this cake has no flour, which causes it to become denser. Also, 50% of it is comprised of dark chocolate. In this batch of cupcakes, there were precisely 15.5 oz of chocolate. Tell me folks, what about THAT sounds like a bad day? In turn, this is a rich cake, which means eating too much might be more of a killjoy than anything else. In efforts to give you an idea of how this cake will treat you, here are a few words to associate with it:

-decadent

-superb

-delicate

-bliss

So, now that I have your attention (by the way, you have a little drool on the side of your mouth), let's talk about recipes and steps. This is a little more intermediate, but don't be scared. I know you can do this, and I know you'll enjoy this as much as I did. 

Flourless Chocolate Cake:

Recipe:

12 oz semisweet chocolate (chopped or chips)

3.5 to 4 oz dark chocolate (milk chocolate is fine if you prefer)

1 pound (or 4 sticks) of butter, diced

1 cup freshly brewed espresso or 1 tablespoon instant espresso powder with one cup water

1 cup golden brown sugar

8 large eggs, beaten to blend

Preheat your oven to 350. If you are making cupcakes, spray each cup with oil (with or without flour), or use foil liners. Place the chocolate into a mixing bowl. Bring the butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar. Add to chocolate and begin mixing ( I went electric for this). DO NOT FREAK OUT WHEN YOUR MIXTURE LOOKS LIKE CHOCOLATE SOUP. YOU'RE DOING IT RIGHT! Add in the eggs. YES, IT STILL LOOKS LIKE CHOCOLATE SOUP. I KNOW YOU'RE SCARED, BUT STAY WITH ME. 

Pour batter into each cup. It will be messy. Don't fret...messes are good. Be less concerned with mess and more enthralled about the chocolate you're about to devour. These cupcakes are tough to determine how long they should be in the oven. I would say 20 to 37 minutes. HOWEVER, be warned that even when I put my tester into the center of a cupcake, it came out clean. However, given how much egg is in this, there's a good chance that it's still mushy inside, and that's GROSS. Double-check one of them, just to be safe. 

Whipped Cream:

Whipped cream is probably one of the easiest things to make, as well as easiest things to destroy. If you have a whipped cream canister and all you have to do is add a CO2 cartridge, I am very happy for you. Since I do not, I use my mini-food processor. If you don't have one of these, take a moment to go on Amazon and spend $15 on a brand new mini food processor that will forever improve your life and never fail you. EVER.

Whipped cream is comprised of three things:

heavy cream

confectioners sugar

flavor

For this recipe, I used:

1 cup heavy cream

1 tbsp confectioners sugar

1/2 tsp vanilla

1/4 tsp powdered coffee

Pour all ingredients into food processor or mixing bowl (if you use an electric mixer, only use the handheld, not the standing mixer). Mix until beautiful peaks form. DO NOT OVERDO IT. WHIPPED CREAM IS A VISIBLE CHANGE, AND WILL EASILY CURDLE (WHICH TASTES GROSS) IF YOU OVERDO IT. Once it's peaked, put it into a container (after licking the spatula, of course) and put it in the fridge. 

Berry Sauce:

Berry sauce is one of those things that everyone seems to think is hard, but is not. It improves any flavor, mistake, regret, or doubt. I would put it on everything if I could, but alas, berry sauce is decadent. We must not overuse decadence, as it would ruin the excitement of it. If we ate chocolate cake every day, its' fame would be ruined and unflattering. We must do everything in moderation. 

Berry sauce is comprised of two ingredients:

berries

water

The first step to making berry sauce is taking any berries you want (I used a pretty good mix of blueberry, blackberry, and raspberry, about 2 cups) and pouring it all into a food processor. LIQUIFY that bad boy. You will have some seeds, skins, etc. Don't worry, you're going to fix that. 

If you used two cups of berries, add 1/2 cup water to the pot you're about to pour this mixture into. Put the stove on low, and let it sit. About 10 minutes later, turn the heat up to medium. Get the REALLY fine strainer you have; I use a mesh strainer. Put a small bowl underneath the strainer and slowly pour parts of the sauce into the strainer. Don't rush this. Try pouring about 1/2 cup at a time, and try to work as much of the juice out as possible. I took the aggressive route; I wouldn't judge you if you did too. Just start beating the strainer until it's just mush and seeds. When you are FINALLY done, put the bowl of berry sauce into the fridge. 

When you're done, your ending result should look like this:

Is it beautiful? Not necessarily. Is it perfect? Absolutely not. But it is probably the best addition to your Sunday afternoon, Mister I-Haven't-Even-Washed-My-Hair-Or-Finished-The-Laundry. You're being the perfect procrastinator, a beautiful rebel, and an irresponsible artist. You're about to enjoy that book you've been saying you'll read for the last 8 months, or the movie that was too mature for your kids and too sappy for your significant other. Either way, enjoy your decadence. Appreciate your imperfections. Eat an entire plate of whipped cream. Lord knows, I wouldn't dare judge you. 

Enjoy! 

[sugaronthecounter]

NC^2 (Chocolate Cupcakes with Nutella Cream Frosting)

I tricked you didn't I? I made you think that I would only be "oh, so" typical by just baking up some good ol' red velvet. Well, it's obvious to me that you haven't spent enough time getting to know me OR my blog. We will talk about that later though. 

There's something grand about chocolate, isn't there? Not to mention all of the benefits, like the fact that eating chocolate decreases stroke risk and boosts overall heart health. Chocolate could also fight diabetes (bet you didn't see that coming) and has the potential to protect your skin. Chocolate also helps with mood, so if you're having a bad day, you're technically doing yourself and everyone else a favor by snacking on some good ol' Hersheys.

With that last thought in mind, it only makes sense to add the two GREATEST things together, to make one mega love-cake: Nutella and chocolate. So, let's start:

NC^2

Cupcakes:

1 cup flour

1/2 cup cocoa

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar 

1 tsp vanilla

1 egg

3/4 cup milk

Frosting:

1/2 cup Nutella

1 1/2 cups confectioners sugar

5 tbsp heavy cream

Set the oven at 350.

Mix flour, cocoa, baking powder, soda, and salt together. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. 

Fill each cupcake liner 1/2 to 3/4 full and bake for 20 minutes. 

As for this delightful frosting, you're in for a treat. Put the confectioners sugar in the bowl first. Given how tough the Nutella is, I would recommend electric. Add Nutella and heavy cream and start mixing. This WILL be a thicker frosting, but it will also be rich. If you want to calm it down, maybe add in some more heavy cream and/or sugar.

Your ending result should look something like:

There's nothing wrong with saying, "no" to red velvet. There's also ABSOLUTELY nothing wrong with saying, "yes" to some chocolate and/or Nutella. As you can see, I said, "yes" to all of it. Whether you're spending the Chokehold of Cupid single, or Valentine's Day with a special plus one, just remember, there is ALWAYS room for chocolate. And there is ALWAYS a reason for it. Enjoy!

[sugaronthecounter]

Classic Red Velvet w/ Buttercream Frosting

If you're anything like me, you've been a little concerned about what you're going to do for your favorite person(s) in the world for Cupid's big day. I know, it's scary. BREATHE. I love red velvet; I mean, what's not to love? It's red. It's got a hint of chocolate. It's smooth. And you have an excuse to put buttercream on top of something. 

This recipe is a little more high-maintenance than I would typically recommend. HOWEVER, a little extra effort means a little extra love. So when your favorite people say, "how much love is in this cupcake?", you can honestly reply, "I put my whole heart into it. Just for you." Awww. 

Red Velvet with Buttercream

Cupcakes:

1 1/4 cup flour

3/4 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 tbsp cocoa powder

3/4 cup vegetable oil

1/2 cup buttermilk

1 egg

1 tbsp red food coloring

1/2 tsp white vinegar

1 tsp vanilla

Frosting:

1 stick room temperature butter

2 1/2 cups confectioners sugar

1/4 cup milk

1/2 tsp vanilla

a dash of almond extract

Set the oven at 350.

Start by sifting together flour, sugar, baking soda, salt and cocoa powder. In a separate bowl, whisk (I mean it. WHISK.) oil buttermilk, egg, food coloring, vinegar, and vanilla. While continuing to whisk, attempt to add one mixture to another. This has potential to get messy. 

The best thing about adding one colored mixture to another is that you have a pretty good idea as to how well mixed it is. Feel free to use the electric mixture or the mixing bowl.  Fill each cup 1/2 to 3/4 full. Put them into the oven and bake for 25 minutes. I will warn though: start checking at 20 minutes to see if they're ready. Mine only needed 22 minutes, so stick around. 

I know you're ready to make this buttercream now. I must say, it's taken me two years to get this bad boy down, and all I can say is that it NEVER disappoints me. 

My first piece of advice: stick to electric. There's really nothing worse than taking room temperature butter and whipping it into oblivion. Unless you have a body builder living under your roof, just go for the electric mixer or mixing bowl.

After the butter has been sitting out long enough (possibly an hour or less), throw in the butter and start whipping. Might I recommend using the flat beater? 

The next thing you're going to do is add milk, vanilla, and almond. THEN start adding the sugar. I usually start off with 2 cups of sugar and move from there. Also, I usually like to make the frosting a little thicker, just so it maintains shape when I start decorating. 

Afterwards, you can put the buttercream into the fridge and pull out the cupcakes. Let them cool and FROST. The ending result should look a little like this:

With that, I hope you have a lovely, loved Valentines Day. Don't fret about imperfections, commitment issues, or whether or not you snore. You try your best, work your hardest, and put your whole heart into it; I can assure you, nothing else matters. Enjoy!

[sugaronthecounter]

Maple Apple Butter Bliss

Recently, I started entering the “no-go zone” in the world of baking. Most people start the new year with a resolution, but not me. Nope. Instead, I aim to start a new adventure and end my old boring ways. With that said, here’s the first (of many to come) thrill of the year, the craziest thing you’ve heard lately, and the most exciting words all in one delicious creation. 

Maple.

Apple.

Butter.

Bliss.

Breatttttthhhheeeeeeeee.

This recipe has no tricks. You’re not in for any surprises, and if you’re hoping to bake something really fast or something really amazing, this is definitely the best you’re going to do. 

Maple Apple Butter Bliss

Recipe: 

Cupcakes:

1 cup flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

pinch of cardamom

1 cup sugar

1 egg

1/4 cup oil

2 cups peeled, crushed apples

Frosting:

1 stick butter

3 cups confectioners sugar

1/4 cup milk

3 tbsp maple syrup

Set the oven at 350.

Grab one medium bowl and one larger bowl. Combine flour, baking soda, salt, cinnamon, nutmeg, and cardamom in the larger bowl. In the medium bowl, whisk together the sugar, egg and oil. Put mixtures to the side. 

Peel, cut, and remove seeds from apples. Place apples into large ziploc bag, and CRUSH!!! I used a rolling pin, but use your imagination. My method may not be best, but it sure was fun. Add the apples to the sugar concoction and mix. 

Slowly stir the apple mixture into the dry mix. When it’s all said and done, add half of an ice cream scoop (they will rise) to each cupcake cup, or add to pan. 

This recipe makes an even 12 cupcakes, so be wise about your portions. Bake they for about 30 minutes. I HIGHLY recommend using foil cups for this, given how little oil there is. 

What’s that? Oh, you’re ready for the frosting? That’s fine; it’s my FAVORITE part. And I know you’re going to love it. 

In a saucepan, melt butter at a medium temperature until golden brown. This is not a typical buttercream—think of it more as a melted delight on top of a mountain of hallelujahs. That’s what this is. 

In a bowl, add confectioners sugar (start with half). Pour in milk and syrup. IMPORTANT: MIX ALL OF THIS TOGETHER FIRST. It will not be that pretty, but trust me. You have NOT failed. 

When the butter is done, add it to the mixture in increments. A little butter, a little sugar, a little butter, a little sugar. Don’t forget the love. 

This is going to come out SO smooth, you’re going to want to dive in. When it’s the consistency of a slick batter, put it in the fridge. 

You have a few options for adding the icing:

1. put it into an icing bag and apply that way.

2. a spoon. just scoop some out and throw it on top. Hey, it’s YOUR party.

3. A plastic bag. Cut the corner off of the bottom and apply slowly. 

Top with whatever you like: I chose walnuts because it sounded right to me. I do not recommend cinnamon or any spice on top. The cardamom is a little overpowering and spice WILL ruin it. 

Your ending result should look something like this:

I hope you enjoy. These have become a household favorite for us, and I hope you experience nothing but bliss when you try something new. Remember, it’s a new year. A new year means new things, and new things mean good memories.