Sunday, September 23, 2012

Cupcakes for breakfast?

A couple weeks ago I had the opportunity to make these delicious cupcakes for a brunch.  They were a big hit!  How couldn't they be? I mean, if you think about a soft pancake cupcake frosted with a delicious maple bacon buttercream, with some real bacon bits and maple syrup on top? You can't go wrong!

The beauty of these cupcakes is that you can make them in a breeze! and your guests will be astonished by your creation!

Come on! let's give these a try.. I promise you will not regret it!!


- For the Cupcakes: 2 cups all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. salt
1½ cups buttermilk
2 eggs
2 Tbsp. unsalted butter, melted and cooled

- For the Frosting:
2 sticks unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla extract
3 slices of bacon (good bacon), cooked, cooled and crumbled


Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (It is very important to spray the cupcake liners, otherwise you won't be able to get your cupcake out of the wrapper).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the buttermilk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like when you make regular pancakes.  Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 to 12 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on  medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Frost the cupcakes.  If you decide to pipe the icing, it is important to use a big tip (I highly recommend to NOT use a close star tip) since the bacon crumbles will clog the tip and you'll have a real mess within seconds.  You can always add the frosting with a spatula if you will. Top with additional crumbled bacon and some maple syrup, if desired.

Source:  Recipe courtesy of Michelle from "Brown Eyed Baker" - Adapted

Thursday, September 20, 2012

Honey Roasted Butternut Squash

The air is getting cooler, nicer temperatures, beautiful clean and blue skies... it's time to start our Fall season meals!

I made this recipe a few days ago for a group of women I work out with.  I've got so many good reviews that I knew I had to post the recipe quickly!

So, here we go!


1 large butternut squash, peeled, seeds removed and diced
1 garlic head
2 Tbsp. olive oil
2 1/2 tablespoon of honey
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
3 slices of bacon, chopped
5 sage leaves


Preheat oven to 400ºF.  Make a cut on top of the garlic head (like a big slice), season with a generous pinch of salt, fresh ground black pepper and enough olive oil to cover the top, then wrap it in aluminum foil.  Place the butternut squash and garlic head (wrapped) on a sheet pan in one layer.  Toss with the olive oil, honey, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.

Sprinkle the bacon and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash looks caramelized.  Unwrap the garlic head (it will be hot!) and squeeze the garlic cloves on top of the squash.  Mix and re-season if necessary. Enjoy!

Source:  Recipe Courtesy of Ina Garten - Adapted

Friday, September 14, 2012

Chocolate Chip Cookie Dough Frosting

I came to this recipe long time ago when I made the cupcakes in the picture above.  As I mentioned in my prior post I made a giant cookie cake and wanted to add something really special that would just turn the volume up of the cookie.  So, it was then when I remembered this luscious frosting! I have to warn you... if you try it with a spoon... you may just want to finish the whole bowl!


2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 Tbsp. milk
2 tsp. vanilla extract


Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Source:  Recipe courtesy of "Annie's Eats"

Monday, September 10, 2012

Giant Chocolate Chip Cookie Cake

This past weekend a dear friend of mine asked me to make a cookie cake for his sweet little boy's birthday.  I've never made one before, but I was excited for the challenge.  I researched for several recipes and finally I found one that seemed just perfect for the occasion with a few teaks.  The result... a delicious gooey melt in your mouth concoction! This is the real deal!


2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 12oz. package of bittersweet chocolate chips
1 12 oz. package of white chocolate chips
1 cup of chocolate chunks


Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips and chunks. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cookie is completely cool down.  Put a wire rack on top and flip it over.  Remove the parchment paper and clean the grease out of the pizza pan.  Repeat the procedure now with the pizza pan on top and transfer the cookie back to the pan.  Decorate as desired.

(*) This recipe originally had walnuts and macadamia nuts, so feel free to mix and match if desired.  I decorated the cookie with a "Chocolate Chip Cookie Dough  Frosting".  I'll be posting that recipe this week :)

Source:  Recipe Courtesy of "Emeril Lagasse" - Adapted.