Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting

i made a double batch of these for a "Bake Sale for the Cure" at work- everyone loved them. the best part? biting into the cupcake & finding out there's a surprise in the middle!

Chocolate Cream filled Vanilla Bean Cupcakes with Vanilla Bean Frosting (adapted from evil shenanigans)

For the Cupcakes:
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
1 egg
1 egg white
4 tablespoons butter, melted and cooled
1/3 cup buttermilk (i used powdered buttermilk- works great!)
2 teaspoons vanilla bean paste

For the Filling:
1 teaspoon water, hot
3 1/2 ounces marshmallow fluff
1/4 cup vegetable shortening
3 tablespoons powdered sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract

For the Frosting:
1 stick unsalted butter, at room temperature
1 1/2 teaspoon vanilla bean paste
2-3 cups powdered sugar
1/4 cup heavy cream or half&half (or milk)

Pre-heat oven to 350° & line a 12 cup muffin pan with liners (paper or foil)
In a medium bowl, sift together the flour, baking powder, baking soda & salt (if you're using powdered buttermilk, add the powder to this dry mix as well- the "wet" part, which = water, will be added in later) Set aside.

Using your stand (or hand) mixer, cream together the sugar & butter. Add the egg/egg white & mix well- then mix in the buttermilk (or if you used powdered, this is when you add the water- the directions are on the buttermilk container)

Add the wet ingredients to the dry & mix until JUST combined. Spoon the batter into the muffin cups & bake for 18-20 min until done.

Let the cupcakes rest for 5 min or so & then transfer to a wire rack & cool completely.

While the cakes are cooling, start on the filling.
Combine all of the ingredients for the filling into a small bowl & stir/whisk/beat until combined & smooth (i tried whisking & it sucked. it took a nice mix of whisking & stirring to get the fluff moving)

Place the filling into a pastry bag with a medium sized star tip.

Using a small knife, cut a cross pattern (about 1 in deep) into the top of each cooled cupcake.
Push the pastry tip into the center of each cupcake & start piping until the filling just starts to come out fo the top. It'll probably = about 1 tblsp of filling per cupcake. I squeezed until the top started to bulge a bit & then removed the tip. That = just enough for me.


see how it's just coming out? perfect.

then go ahead & clean off the tops (i used my finger & simply wiped off the overspill:


now it's time to make your frosting.

In a medium bowl (using your hand mixer), cream together the butter & vanilla bean paste. Start adding the powdered sugar 1 cup at a time. Also dribble in the milk after each cup of sugar. do this until you reach the consistancy that you are looking for.

(I gave you measurements- but as i always say, it's to your pref. I like my frosting a little bit stiffer so i use more sugar & less milk. the amounts i gave you are pretty lose to what i usually end up using)

Go ahead & frost your cupcakes as you wish.

Then try not to eat all of them. Seriuosly- these were so good!


I didn't try one until the next day (at the bake sale) and i was very pleased. Moist, light, not too sweet, but wonderfully delicious. OMG!

i'm kinda surpirsed i've only had 1 so far.

And the best part:


yeah- that's what you get to bite into. epic!

Quick Pad Thai

i have an OBSESSION with Pad Thai. but let's be honest- i don't have the time, energy or resources to make it from scratch. it's just not gonna happen.

so this is where boxed rice noodles & pad thai sauce come in handy.

Quick Pad Thai
1/2 box Stir Fry Rice Noodles
1 jar Original Pad Thai Sauce
2 eggs
1/2 lb chicken or shrimp- pre-cooked (or whatever you want. some people like veggies- weirdos)
crushed peanuts (optional) i used salted

Directions: Follow the directions on the box for the noodles. i used 1/2 box of noodles & it was more than enough for 4 servings)

while the noodles are doing their thing, pull out your Wok (or just a large pan) and scramble up your eggs:

remove the eggs from the pan & set aside. by now your noodles should be ready & since your meat/veggies are pre-cooked, you're ready for action.

toss your meat/shrimp/veggies into the pan with some veg oil & 12 tblsp of the Pad Thai Sauce (the directions are on the jar as well)- fry it up for a minute or 2 & then toss in your noodles:

cook for an addtl 1-2 min untilt he noodles are soft & the sauce has blended in.

transfer to bowls & topped with the crushed peanuts (if you want):

Enjoy!

It's seriously so easy & it was actually really good! i used the Thai Kitchen brand & i don't think you can go wrong with it. i didn't use any veggies, but i might throw in some of the baby corns next time. but yeah, we're not big on veggies in this house so no bean sprouts for us. but feel free to add them to yours!

i made this in 2 batches (1 with chicken & 1 with shrimp since the husband isn't a shrimp fan) and it was enough for each of us to have a bowl for dinner & some for leftovers (well it was for me-the husband ate all of his because he has no self control)

Chicken Pot Pie (updated)

so i basically used my old stand by recipe: Chicken Pot Pie
but i updated the crust.

i noticed that i really didn't put any directions in regards to the crust- so here's what i did:

Pie Crust
1 1/2 c AP Flour
1 tsp salt
6 tblsp cold un-salted butter (cut into pieces)
ice water

whisk together the flour & salt & cut the butter in until you have a course mix (i used a pastry cutter for this part- but if i was smart i would have just put it in my food processor. do that instead- der)

then i remembered the food processor part & put the flour/butter mix in. i then turned it on low & dribbled in cold water until it got to a consistancy where it stuck together (i eyeballed this, but i'm going to say it was a little less than 1/4 cup water)

you'll be able to tell because it won't be sticky but it'll hold together when you pinch it with your fingers. remove from the FP & roll into a ball:

i let it sit in the frdge for abour 15-20 min & then i floured my counter, cut the ball in half (this recipe makes enough for a 2 layer pie) & rolled it out.

press it into your pie dish:

brush lightly with beaten egg & fill with Chicken Pot Pie goodness:


roll out your 2nd crust & cover up your pie. be sure to egg wash the edges, flute, cute & decorate(if you want)- also be sure to add some vents- then egg wash the top:

All done. it's super quick & simple & so worth it.

Rainbow Cupcakes with Vanilla Bean Frosting

so for alex's 1st birthday i wanted somethnig fun- and everyone knows that rainbows = fun. right? right. so rainbow cupcakes & a rainbow smash cake were the obvious choice.

i'll be honest- the results were pretty great, but it started to get tiring about halfway through- the fun of playing with colors wore off & i wearily started plopping spoonfull after spoonfull of colored batter into muffin cups, all the while cursing myself for thinking that this was a good idea.

but it was worth it- and everyone loved them.

now there are 2 options when making these:
1. a "from scratch" cake mix
2. a "doctored" box mix

i'll be honest- i'm a "from scratch" snob so the thought of using boxed cake mix is usually quite horrifying- however, these things are a pain in the ass & whatever yuo can do to make your life easier = awesome. and let's be honest- there's a reason people like boxed cake mix...it's kinda good. in fact, when you doctor it up just right, it's REALLY good. so i'm going with the boxed cake recipe for you- trust me, it's ok:

Rainbow Cupcakes (Rainbow Smash Cake)

1 box white cake mix
2 eggs
1 cup cour cream
1/2 cup milk
1/3 cup vegetable oil

line your cupcake pans with muffin cups

combine all the ingredients & mix for about 30 seconds (just until everything is mixed)- scrape your bowl & then beat on med-high for 3 min (i used my stand mixer)

split up the batter into bowls (however many colors you intend on using) i ended up using 5 colors:


into each bowl of batter- add your food coloring (i HIGHLY suggest getting the GEL FOOD COLORING instead of the liquid crap. the colors are BRIGHT & it doesn't think your batter. you can find gel food coloring at almost any craft store or any iParty) and mix until you see no more white (i used about 1/4 tsp of gel coloring per bowl)

now the fun, at first, part- start layering the colors into the muffin cups. i did about 1tblsp of each color. i'd put the first spoonful of batter in & spread it out. then the next, spread it out, then the next- etc etc. i was going for perfection so it took me forever- like seriously, 1 pan took me 20 min. see what i mean? PAIN IN THE ASS!!!

however, once i hit the 3rd pan i then realized that there is no need to spread the colors out-simply pop the spoonfulls of batter in & leave them be. it's still a rainbow & i'm sure no one is judging you...


bake the cupcakes according to the directions & allow them to cool on a wire rack

once cooled- frost away!
oh, you want a frosting recipe? well well well! i happen to have one for you.

i used a vanilla bean frosting & it was aaaawesome. simple but delicious. there is just SOMETHING about vanilla bean:

Vanilla Bean Frosting
(now when i make frosting i eyeball. it all depends on how YOU like it- stiffer? smoother? etc etc. i'm going to give you amounts, but feel free to adjust them as you see fit)

2 sticks unsalted butter (at room temp)
2-4 cups confection sugar
pinch of salt (literally a PINCH)
3 heavy tsp of vanilla bean paste
2-4 tblsp heavy cream

using a hand mixer (i always use a hand mixer for frosting) cream the butter, salt & vanilla bean paste together.

add the confection sugar 1 cup @ a time & alternate with the heavy cream until you get the consistancy you desire. when you think you've got it- jack up the speed & beat for about 1-2 minutes until nice & fluffy.

i like my frosting a little more firm so i tend to use more conf sugar & less cream- i also don't like it to taste too much like butter- so again, more sugar. this is a lot of frosting- try starting off with 1 stick of butter & halving the recipe. you can always make more.

and there you have it. i also used the above recipes & made a small "smash cake" for her:

i made this by baking two 6in cakes (in a 6in cake pan) and layering the colors in the pan. after they cooled i leveled them & made the 2nd cake smaller by cutting around it. the 3rd layer = the bottom half of a cupcake. i leveled it just like the other 2.

i always freeze my cakes before i frost- makes it MUCH easier. so after they cool i wrap them in plastic wrap & pop them i the freezer overnight. i then frost them the next morning right out of the freezer (at least 3-4 hours before you serve it)

and here are the rest of the cupcakes:

see the cute little weiner dog decals? those are by Ticings & they are awesome! check them out because she has so many different designs for both cupcakes & cakes. they're easy to use & taste like frosting!

Spiced Pumpkin Chocolate Chip Cupcakes

Spiced Pumpkin Chocolate Chip Cupcakes (modified from a recipe posted by LILBIT on thebump)

2 2/3 cup AP flour

2tsp baking soda

2tsp baking powder

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp pumpkin pie spice*

1 tsp salt

1 cup mini semi-sweet chocolate chips

1 can pumpkin (or squash)*

1 cup white sugar

1 cup dark brown sugar

1 cup vegetable oil

4 eggs

Best Cream Cheese Frosting (see recipe below)

Directions:

Pre-heat oven to 350

Line muffins cups with liners

in a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, pumpkin pie spice & salt. set aside.

using a stand mixer, mix together the pumpkin, white sugar, dark brown sugar & oil until combined. add the eggs one at a time making sure to mix well after each addition.

add the dry mixture to the wet mixture in 3 parts- mixing until JUST combined after each addition (over-mixing is a no no)

flour the chocolate chips (add 1tsp flour to the chips & shake- this keeps them from sinking) & then stir into the batter

fill the muffin cup 3/4 of the way & bake for 20-25 min (mine were done in 20 min)

remove from the pan after 5 minutes & cool on a baking rack.

frost. eat. yum! (i got 30 cupcakes)

Best Cream Cheese Frosting: (i usually dislike cream cheese frosting- but this stuff is freaking awesome. light, fluffy & just a hint of cream cheese flavor. perfect!)

8 oz cream cheese (softened)

1 stick un-salted butter (softened)

1 tsp vanilla

4 cups confection sugar

Directions:

using a hand mixer: beat together the cream cheese & butter until blended. add the vanilla. then mix in the sugar 1 cup at a time until blended.

jack up the mixer speed (like HIGH) and beat for about 30 seconds or so (until you get some fluffy)- and you're done. make sure to lick the beaters as so not to waste.

perfect.

*p.s. i didn't have a can of pumpkin. so i used a can of squash. and guess what? no one knew but me. why? because i threw in the pumpkin pie spice. if you have actual pumpkin then you probably don't need it- but would i use it anyway? heck yeah. cause it's good. but it's something to think about!

Banana Bread

i'm always looking for new banana bread recipes. i've YET to find the PERFECT one- seriously. i've never had the most perfect piece of banana bread.

one day- anyway. until then, this one is actually pretty good.

the first batch i made i used a VERY ripe (like, omg is that bad?!) banana & i forgot the baking soda.
the bread was good, but very dense. it tasted like banana- but there were no tell-tale banana squiggles (you know what i'm talking about)- it was odd. but good.

the second/third batches i made i used thawed (not quite as ripe when frozen) bananas & i remembered the baking soda. this time it actually looked like banana bread- and it's more fluffy. and good- so either way it was a win.


Banana Bread

For the bread:
1 cup plus all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup buttermilk (you can use plain yogurt if you want)
1 large egg, lightly beaten
1 large banana, mashed (about 1/2 cup)
1 tblsp brown sugar
1 teaspoon pure vanilla extract

For the topping:
1 tablespoon room temp butter
1 tablespoon brown sugar
3/4 teaspoon ground cinnamon
1 tablespoon flour
pinch of salt

Directions:

Preheat the oven to 350º Butter (or use cooking spray) a loaf pan.

In a large bowl, whisk together 1 cup flour, the sugar, baking powder, baking soda and 1/2 teaspoon salt.

Stir in the melted butter and the buttermilk. Add the egg and beat for 1 minute. Add the brown sugar to the banana & stir- then add the banana and vanilla to the mix. Stir until well combined. Spread the mixture evenly into the prepared pan.

Make the topping by mixing together the tablespoon of butter with the tablespoon of flour, the brown sugar, cinnamon, and a pinch of salt. Distribute the topping evening over the batter (i used my fingers & kind of clumped it around like so)


Bake for 40-45 minutes, or until cake tester or toothpick stuck in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Cut and serve from the pan.

Enjoy!

sweet golden cornbread

Sweet Golden Cornbread (adapted from Allrecipes)

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (i also like to do 1/2 brown sugar & 1/2 white sugar- but it's your pref)
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup heavy cream (or whole milk)
1/3 cup vegetable oil

Directions: place 2-3 tblsp butter in a cast iron pan & place in the oven. turn the oven on to 400° & allow to pre-heat.

while your oven & pan are pre-heating, put together your cornbread:

in a large bowl, combine the cornmeal, flour, sugar, salt & baking powder.
stir in the milk, egg & vegetable oil until JUST combined (no need to overmix)

by now your pan should be pretty hot & your butter should be melted- remove the pan from the oven & pour the batter into the pan. it may sizzle- that's A-Ok. spread the batter into the pan & place back into the oven.


bake for 20-25 min (checking around 20) it's done when the top is a nice golden brown (you can also check with a toothpick but you really shouldn't have to)

remove the pan from the oven & butter the bread (i used about 2 tblsp- i like butter)


give it a minute to rest, then slice it up & serve (with more butter of course- or honey, chili, milk- etc etc)

Enjoy!

p.s. i like it straight from the oven with butter. plain & simple- but i also love to crumble it up in a bowl with some ice cold milk & a sprinkle of brown sugar. omg. so freaking good!