Jam-filled Almond Cupcakes

Gluten free but not vegan!

Recipe:

Ingredients:

SERVINGS: MAKES 18

• Nonstick vegetable oil spray
• 3 cups almond flour or meal
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt, divided
• 6 large eggs
• 1 cup granulated sugar
• 4 teaspoons vanilla extract, divided
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• ¼ cup heavy cream
• ¼ teaspoon almond extract
• ½ cup fig (or your favorite) jam
• Toasted sliced almonds (for serving)

Instructions:

Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners. Sift almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt. 


• Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.

• Using an electric mixer on medium-high speed, beat butter until light and fluffy, about 3 minutes. Reduce speed to low and, with motor running, add powdered sugar in 2 additions, beating until fully incorporated after each, about 2 minutes. Add cream, almond extract, remaining 2 tsp. vanilla, and remaining ¼ tsp. salt and beat until light and creamy, about 1 minute.

• Using an apple corer, punch out about 1" from the top of each cupcake to form a hole in the center; discard core (kidding—eat it!). Fill hole with a heaping teaspoonful of jam.

• Spread frosting over cupcakes and top each with a small handful of almonds. 

Fruit Dessert Recipes:

                                                  Here is a video on how to make it:

                                                                   !!!ENJOY!!!

Raspberry Inside Dessert

                                                   Here is a video on how to make it:

                                                                    !!!ENJOY!!!

Chocolate Caramel Peanut Bomb

                                                    Here is a video on how to make it:

                                                                        !!!ENJOY!!!

Valentine Sandwich Cookies

Here is a loving dessert that will make your heart melt!

Recipe:

Ingredients:

1 cup butter
1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

Instructions:

In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.

In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.

Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.

Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

Chocolate Ganache

This chocolatey dessert is simply devine!

Recipe:

Ingredients:

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Instructions:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Lemon Cookies

Hope you enjoy this simple treat which is super quick and easy!

Recipe:

Ingredients:

1 (18.25 ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon lemon extract

1/3 cup confectioners' sugar for decoration

Directions:

Preheat oven to 375 degrees F (190 degrees C)

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

SORRY!!!

Hi guys! sorry i have not been posting much.... i have been really busy and i guess i didn't have time to work on my blog! but for the upcoming week i'll try to do as much as possible to make it up to all                                                                          of you!

                                                            Hope you can forgive me!

White Chocolate Oreo Balls

                                                    Here is a video on how to make it:

                                                                     !!!ENJOY!!!

Jelly Slice

                                                     Here is a video on how to make it:

                                                                     !!!ENJOY!!!

Mug Cakes

                                                Here is a video on how to make it:

                                                                    !!!ENJOY!!!

Apple,Pear & Dried Up Cranberry Crisp

Here is a crunchy treat with healthy fruits!

Recipe:

INGREDIENTS

• 1/2 cup fruity white wine, such as Riesling or Gewürztraminer, heated until steaming
• 1 cup dried cranberries

TOPPING

• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, cut into small pieces
• 2 cups old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

FILLING

• 3/4 cup packed light brown sugar
• 3 tablespoons unsalted butter
• 4 medium apples, quartered and thinly sliced
• 4 medium pears, quartered and thinly sliced
• 1/2 teaspoon salt

PREPARATION

1. Pour Riesling over cranberries in a small bowl; let soak for at least 1 hour or overnight before you make the      filling.
2. Preheat oven to 350°F.
3. To prepare topping: Place flour in a large bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Stir in oats, 1/2 cup brown sugar, oil, salt and cinnamon until well combined. Refrigerate while you prepare the filling.
4. To prepare filling: Cook 3/4 cup brown sugar and butter in a Dutch oven over medium heat, stirring occasionally, until the butter is melted and the mixture resembles wet sand. Add apples, pears, salt and the soaked cranberries plus wine. Cook over medium heat, stirring often, until the fruit begins to soften, about 5 minutes. Transfer to a 3-quart glass or ceramic baking dish. Sprinkle with the topping.
5. Bake until the filling is bubbling and topping is browned, about 1 hour. Let stand at least 15 minutes before serving.

Creamy Cherry Jello

Here is the recipe for this bouncy treat!

Recipe:

INGREDIENTS

• 2 cups unsweetened 100% black cherry juice, divided
• 1 envelope unflavored gelatin (about 2 1/4 teaspoons)
• 1-2 tablespoons superfine sugar 
• 1 6-ounce container (2/3 cup) nonfat cherry or vanilla yogurt
• 1 cup halved or chopped pitted fresh cherries or thawed and drained frozen cherries

PREPARATION

1. Place 1/2 cup cherry juice in a medium bowl. Sprinkle gelatin on top and let stand for 1 minute. Bring the remaining 1 1/2 cups cherry juice to a boil in a small saucepan. Add to the gelatin mixture along with sugar to taste and whisk until the gelatin is dissolved. Whisk in yogurt until combined. Divide among 4 small dishes or ramekins. Stir 1/4 cup cherries into each portion. Refrigerate until set, about 4 hours.

Cherry Cheesecake

Here is a simple dessert that is t-t-tasty

Recipe:

INGREDIENTS

• 4 cups halved pitted sour or sweet cherries, fresh or frozen (thawed, drained)
• 3/4 cup granulated sugar, divided
• 1/4 cup plus 4 teaspoons water, divided
• 2 tablespoons cornstarch
• Half a 14-ounce box graham crackers, preferably whole-wheat
• 1/2 cup chopped walnuts, toasted 
• 1/3 cup canola oil
• 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
• 2 cups nonfat plain or vanilla Greek yogurt
• 6 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

PREPARATION

1. Combine cherries, 1/2 cup sugar and 1/4 cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.
2. Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9-by-13-inch baking dish.
3. Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours.

Whoopie Pie Donuts

                                   Here is a cool video by Bryan Talbott on how to make it!

                                                                   !!!ENJOY!!!

Icebox Cake

                                                   A 2 minute video on how to make it!

                                                                     !!!ENJOY!!!

Baked S'mores

                                                    Here is a video on how to make it!

                                                                        !!!ENJOY!!!

Frosted Brownie Bites

Here is the recipe for this amazing cupcake!

Recipe:

Ingredients:

Mini Brownie Bites:

• 1 box brownie mix
• 2 Cadbury Creme Mini Eggs 12-Pack

Vanilla Buttercream Frosting:

• 1 cup butter, softened
• 4 cups powered sugar, SIFTED
• ¼ teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons milk
• 4 drops of yellow food coloring
• sprinkles

Directions:

Mix the box brownie mix according to the package directions. Spray a mini muffin tin with non stick spray. Fill each tin with 1 teaspoon brownie batter. Bake at 350F degrees for 11 minutes. Remove from the oven and let cool 2 minutes. Press an unwrapped creme egg into the center of each brownie bite. Let cool another 2 minutes.

Place on a wire rack and let cool completely.

For the frosting:

Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, milk, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes. Add 4 drops of yellow food coloring and stir until fully colored. Frost cooled brownie bites (I used Wilton 32 piping tip) and sprinkle sugar sprinkles on top.

                          (I used word fun for the color of the subheadings!)

Chocolate Cake Mix Banana Donut Holes

here is chocolaty treat combined with donuts.

Recipe:

Ingredients

1. 1 1/2 cup chocolate cake mix
2. 1 cup white whole wheat flour (All purpose would be fine too)
3. 2 teaspoons baking powder
4. 1/4 teaspoon baking soda
5. 1/8 teaspoon sea salt
6. 3/4 cup sugar
7. 2 eggs
8. 3 bananas mashed (1 cup)
9. 2 Tablespoons vegetable oil
10. 1 teaspoon vanilla
11. 1 cup mini chocolate chips
12. 1/2 cup sprinkles
13. powdered sugar

Instructions

1. In large bowl add all the dry ingredients and whisk together. Mash the bananas in a medium bowl and add eggs, vanilla and oil, whisk together.
2. Add the banana mixture to the dry ingredients and whisk all together. Stir in the mini chocolate chips and sprinkles.

If using donut hole maker

1. Pour 1 Tablespoon of batter into donut hole cavities. Close lid and bake about 5 minutes. Open lid and let cool for 30 seconds before removing from donut hole maker.
2. Remove and toss into paper bag with 1/2 cup powdered sugar. Close bag and shake. Remove from bag and allow to cool on wire rack. Repeat after each batch is cooked in maker.

For mini muffin pan

1. Preheat oven to 350 degrees. Lightly spray muffin pan with non-stick cooking spray. Pour 1 Tablespoon of batter into muffin tins. Prepare paper bag with about 1/2 cup powdered sugar. Bake for 10 minutes or until toothpick inserted comes out clean.
2. Allow to cool for a couple minutes and toss a handful of donut holes into paper bag and shake to dust with powdered sugar. Remove from bag and finish cooling on wire rack. Repeat dusting process, until all donut holes are coated in powdered sugar. If you run low on powdered sugar just add 1/4 cup more at a time.

Honey Madeleines With Browned Butter

Here is a sweet treat that i just love to eat at carnivals!

Recipe:

Ingredients

• 1/2 cup unsalted butter, sliced into 1-inch cubes
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 eggs, at room temperature
• 1/2 cup sugar
• 1/2 cup honey (I used local Utah wildflower honey)
• 1/4 cup powdered sugar, for dusting
special equipment
• 1 full sized Madeleine pan

Instructions

1. Heat a heavy-bottomed skillet on medium heat, and add the sliced butter, making sure to whisk frequently to prevent the butter from burning. The melted butter should start to foam up a little bit, and then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
2. Once the butter has turned into a lovely light amber color and is emitting a nutty aroma, remove from heat and place on a cool surface to help stop the butter from cooking further and burning. Set aside to cool.
3. Combine 1 1/2 cups flour and 1 teaspoon baking powder in a medium bowl, whisking together. Set aside.
4. Use an electric mixer with a whisk attachment (or, use a handheld whisk) on medium-high speed to beat together the eggs, sugar, and honey. This should take about 5 minutes, and the mixture should increase in size and become pale in color by the end of the beating process.
5. Sift the flour and baking powder mixture over the top of the egg/sugar/honey mixture, before using a rubber spatula to gently fold the flour into the egg/sugar/honey mixture until just combined. There should be one or two flour streaks still in the mixture.
6. Once the flour has just been combined into egg/sugar/honey mixture, fold in the cooled browned butter and mix until just combined.
7. Cover the batter and refrigerate for about 1 hour or until completely chilled.
8. Preheat the oven to 375 (F). Generously butter your madeleine pan, making sure that all the interior surfaces of the shell molds are well buttered. Use a cookie scoop to spoon batter into the molds, filling each only about 2/3s of the way. My pan required about 1 tablespoon of batter per mold.
9. Bake for about 12 - 15 minutes until the edges are golden brown. Transfer the pan to a cooling rack for 5 minutes before unmolding the cakes onto a cooling rack.
10. Dust the madeleines with powdered sugar just before serving.

Notes

If you're using a traditional pan make sure to grease your pan well so the cakes don't stick to the pan and to give a crispy exterior to the cakes.

The Cookie Cup

                                                    Here is a video on how to make it!

                                                                       !!!ENJOY!!!

Peanut Butter Cup Chesecake

Here is a sweet treat for family time!

Recipe:

Ingredients:

• 2 cups oreo crumbs (20 oreos) 4 tablespoons unsalted butter, melted 2 packages (8 
• ounces each) cream cheese, room temperature 1/2 cup sugar 2 eggs 2 tablespoons 
• Greek yogurt, plain & fat-free 1 teaspoon vanilla 2 tablespoons flour 3/4 cup semisweet 
• chocolate chips 1 teaspoon shortening 1 package (8 ounces) cream cheese, room temperature 1 (8 ounce) container Cool Whip, thawed 1/2 cup peanut butter 2 bags mini Reese’s Peanut Butter Cups

Instructions:

1. Preheat the oven to 350 ˚F and line 24 cupcake tins with paper liners.
2. Crush the oreos into fine crumbs and mix with melted butter.  Press 2 tablespoons of the crumb mixture into the bottom of each cupcake liner.  Press firmly and set aside.
3. In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, sugar, and vanilla until well combined.  Beat in the eggs, yogurt, and flour and mix to combine.  Scrape the bowl as needed.
4. Melt the chocolate chips and shortening the microwave in 20-second intervals stirring in between.  Add the chocolate to the cream cheese mixture and again beat to combine.
5. Add 3 tablespoons of mixture to each crust and bake for 22 minutes.  Let set for 4 minutes before removing from the cupcake pan and cool completely on a wire rack.
6. Beat together the cream cheese, peanut butter, and Cool Whip in the bowl of a stand mixer with a paddle attachment.  Spread evenly on top of the cooled cheesecakes.
7. Chop up the peanut butter cups and add to the top of the cheesecakes.
8. Store in the fridge.