Take the Ache, Out of Baking

Are you ever feeling in the mood for some delicious cupcakes, but don't feel like taking the time to make them from scratch? Here's your fix. Using a box of cake mix doesn't always have to be a dud. Spring has sprung and so have these cupcakes. Substitute buttermilk in for water and you can get that moist "melt in your mouth" cupcake that your neighbor spends all day making.

 

Strawberry Cupcakes with Lemon Buttercream Frosting 
1 box of Strawberry Cake Mix (I used Pillsbury Moist Supreme)
1 cup Buttermilk
1/3 cup oil
3 eggs
1 1/2 cups unsalted butter (room temperature)
4 cups confectioners sugar
1/2 teaspoon lemon juice
1 tablespoon lemon zest


Preparation
In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes in tins then transfer cupcakes to wire racks to cool completely.

In a medium bowl beat butter until pale and creamy. Add confectioners sugar 1/2 cup at a time. Add lemon juice and lemon zest. Beat until smooth.

When cupcakes are cooled, frost with the Lemon Buttercream Frosting. To add character, decorate with a sliced strawberry on top. And always don't forget to Enjoy!

Bring the Chill of Childhood Back

Homemade Peppermint Patties / James Mints

So these are what I like to call James Mints. The story is that basically they are peppermint patties but they reminded me of junior mints and my older brother is James Junior in our family, so I thought why not call them James Mints. Cleverly personalized.

  

Also, I made these for my sister's bridal shower a couple weeks ago and let me tell you, they were a hit! Whether it's winter where you are from and you want that rush of the peppermint, or you just like the candied taste of peppermint patties.. enjoy these anytime of the year. Even pairing with a glass of hot chocolate would settle your taste buds.

Recipe

4 cups confectioners sugar, plus more for dusting

1 tbsp of lemon juice

1 egg white

1/2 tsp peppermint extract

2 1/2 cups of chocolate (best you can find)

Preparation

-In a bowl beat the egg white with the lemon juice until it starts to foam, add the peppermint, sift in the confectioners sugar and combine. Once the mixture gets tough, bring together with your hands and knead it a little on a surface dusted with icing sugar. You can roll out the dough and cut little rounds with a cookie cutter or you can shape by hand by rolling into a little ball placing it on a lined and dusted tray and pressing down with a fork and leave them to dry out for about 2-5 hours. 

(If you want to make them like little junior mints, take little pieces of the dough and roll into balls a little smaller then a grape and let them dry out about 2 hours)

-In a double boiler melt the chopped up chocolate. Dunk and cover each patty in the chocolate and let set on a lined baking sheet to dry.

If you don't like the taste of peppermint try adding another extract. Almond, or vanilla bean by chance? Or even make it festive by adding a little food coloring when the lemon juice is added!

recipe adapted from butterflyfood

Life Is Too Short to Eat Bad Chocolate.

Say "mmm" to Dark Chocolate

 

Personally, I am not a fan of milk chocolate. Dark chocolate just has so much more of a classier taste to me, and a bite which my mouth waters over. This is the perfect recipe when you are thinking "I want something chocolate". But be careful... you don't want to end up snacking on the whole batch!

Dark Chocolate Cookies
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups of dark chocolate pieces (I use 72% Cacao Dark Chocolate from Trader Joe's)


Preparation
Preheat oven to 375°F. 
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
Cream together butter and sugar with an electric mixer until appears pale, then beat in eggs and vanilla until well combined. Add flour mixture in 2 batches and mix just until combined. Finally break up the chocolate in chunks and stir in the pieces. If dough is too soft, chill in the refrigerator a couple hours before baking.
Use a small ice cream scoop and scoop dough onto greased baking sheets. Let cook until puffy and set, but still soft... about 10-12 minutes. Transfer cookies to a cooling rack and Enjoy!