Alright!  I'm going to try to make it one week without posting a recipe containing chocolate or candy.  I think I can do it!

Here is one of my non-chocolate favs.
I give you...

It's so rich and delicious.  Fresh blueberries and a light lemon flavor....mmm.  You won't miss the chocolate.
Trust.


The original recipe is from Cooking Light magazine, so really, this pound cake is much less fattening than it could be.  I don't use non-fat or low-fat anything, but there really isn't all that much butter in the cake.  What I'm saying is...you don't have to feel terribly guilty if you eat three slices before lunch and one after lunch.
I have to test these things out, you know.  I'm telling ya', very little guilt.  Go for it!


Here is the recipe!

Blueberry Pound Cake
Source:  adapted from Cooking Light
printable recipe 

Ingredients:
2 cups granulated sugar
1/3 cup butter, softened
4 oz. cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Directions:



This recipe is linked to:  Totally Tasty Tuesdays
What's Cooking Wednesday
Melt in Your Mouth Monday
Mouthwatering Monday
These Chicks Cooked
Sweets for Saturday
Sweet Indulgences Sunday

Just a quick post today to wish everyone a happy Memorial Day! 
Here is one of my favorite cupcake recipes...two different ways.

One for Memorial Day.


Another for a sweet little girl's birthday.

There's always a reason to make cupcakes!  :)  You've seen this recipe here before.
I love it!

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk, at room temperature
4 large egg whites, at room temperature
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
Getting Ready: Preheat oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.  If you are making cupcakes, line cupcake wells with paper liners.

To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well blended, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean.  (Cupcakes will need to bake about 20-22 minutes.) Transfer the cakes to cooling racks and cool for about 5 minutes, then remove them from the pans. Cool completely before frosting.

For the frosting:
This is my own simple buttercream starting point.  I start with this, and then I add more/less cream or powdered sugar depending on what consistency I want the frosting to be.

1 cup butter (2 sticks), very soft
2-3 oz. cream cheese (you can leave this out, I just like to add it because I cuts the sweetness somewhat)
1 tsp vanilla
4 cups powdered sugar
4-8 Tbsp cream or milk

Cream the butter and cream cheese, add the vanilla and powdered sugar 1 cup at a time and blend well.   Add enough cream or milk to bring the frosting to a spreadable consistency.  And then, whip it, and whip it good. 



This post is linked to:  Sweets for a Saturday
Sweet Indulgences Sunday
What's Cooking Wednesday
Melt in Your Mouth Monday
Mouthwatering Monday
These Chicks Cooked

I need to re-name this blog--Baking with Candy and Oreo Cookies!
It seems like that's all I've been doing lately.

I have no excuse, except to say that candy and cookies make things much more tasty.  Like cheesecake, for example.  Why have plain cheesecake when stirring in some chopped Oreo cookies is an option?  Why?

You want this...I know you do!

These bars are good, friends.  Actually "good" is a bit of an understatement, really.  I would characterize them as amazing, cruelly addictive, creamy, dreamy--fantastical!  Yes, all that and fantastical too.  Fantastical...yes.

I can't really say when the baking with candy and cookies will end.  I'm so sorry.  It seems to be a phase I've locked myself into.  I sort of like it.   I'll try to shake myself out of it soon and whip up something sans candy and/or cookies.  For now though, you must make these!

I found this recipe on one of my favorite foodie blogs:  Recipe Girl.  Go check her out, she has so many tasty recipes. 





This post is linked to: These Chicks Cooked
Melt in Your Mouth Monday
Mouthwatering Mondays
What's Cooking Wednesday
Made It On Monday
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Totally Tasty Tuesdays
Tasty Tuesday at Nap-Time Creations
This Week's Cravings

This brownie recipe is one of my favorites.  It's so easy to stir together and you can change it up so many ways.  I've made all sorts of versions with different candy.  I think these, made with Peanut Butter Snickers squares, are in a close tie with my all-time favorite made with Milky Way bars.  Oh my...I need to have a few more bites to see which one wins!  All in the name of research, of course!


I also like this recipe because it yields a brownie that is nicely balanced between cakey and fudgy!  A little bit of both worlds, and it's a beautiful thing.



So, grab your favorite candy bars and get baking!

Candy Bar Brownies
(get the printable recipe here )

Ingredients:
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
11 Tbsp unsalted butter
1 cup sugar
4 Tbsp water
1 tsp instant espresso powder
2 cups semi-sweet chocolate chips
2 tsp pure vanilla extract
4 large eggs
Mix-In Options:
1 cup chocolate chips
or 16 fun size candy bars, coarsely chopped
or 3-4 full size Hershey bars, coarsely chopped


Directions:
Preheat oven to 325.
Line a 9x13" pan with foil or parchment paper and spray with non-stick spray.
Combine flour, baking soda and salt in a small bowl and mix to combine.
In a large saucepan, melt the butter with the sugar and water.  Bring just to a boil and remove from heat.  Stir in the chocolate chips, espresso powder and vanilla.  Whisk in eggs, one at a time, mixing well after each addition.  Slowly blend in flour mixture, and mix until batter is smooth and shiny.  Fold in whatever mix-in option you've decided on.
Pour into prepared pan and bake for 34-38 minutes, or until a toothpick inserted in the center comes out clean.  Do not overbake--be careful that your toothpick is coated with uncooked batter, instead of melted chocolate, if you are going to continue baking longer.  Cool completely before cutting.


This post is linked to:  Totally Tasty Tuesdays
What's Cooking Wednesday
Made It On Monday
Sweets for a Saturday
Sweet Indulgences Sunday
Sweet Treats Thursday

Here's a little cupcake that will lift you right out of a mid-afternoon funk. It will make you smile and skip...at the same time!
Malted Espresso Cupcakes topped with Coffee Buttercream
Be still.
My heart.


You know you want one.
It's topped with a Whopper after all. You know you can't resist that. Or maybe it's just me that can't resist Whoppers?  I can't be the only one.
I just really like to say "Whopper" too.

Anway!  Let's get down to business here and talk about what makes this cupcake so good...seriously good.  The cupcake is flavored with malted milk powder, coffee and a little instant espresso powder.  I tossed in some chopped bittersweet chocolate because it seemed like the right thing to do.  The frosting is a simple buttercream with coffee, Kahlua and espresso added in to make it special!
 

I really enjoyed these little cupcakes.  I hope you do too.  Make some!
(Oh, and by the way, I wouldn't give these to the kiddies just before bed.  Just sayin'...)

Malted Espresso Cupcakes with Coffee Buttercream
Source:  adapted from Julie Hasson in 125 Best Cupcake Recipes
(get the printable recipe here)
yield:  12

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
1/2 cup malted milk powder
1/4 cup freshly brewed coffee
1 cup sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 oz. bittersweet chocolate, roughly chopped

1.  Preheat oven to 350.  Line a cupcake pan with paper liners.
2.  In a small bowl, mix together flour, baking powder and salt.
3.  In a liquid measuring cup, whisk together malted milk powder, espresso powder and coffee until smooth.
4.  In a large bowl, whisk together sugar, butter and eggs until smooth.  Alternately whisk in flour mixture with coffee mixture, beating until smooth.  Gently fold in chopped chocolate.
5.  Scoop batter into prepared pan.  Bake for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan for 10 minutes.  Remove cupcakes from pan and cool completely on a wire rack.


Coffee Buttercream

1 cup unsalted butter, at room temperature
3 cups confectioners' sugar
pinch of salt
1 tsp vanilla
1 tsp instant espresso powder
2 tsp hot coffee
2 tsp Kahlua

Stir together vanilla, instant espresso powder, coffee and Kahlua until smooth; set aside.  In a medium bowl, beat butter, sugar and salt until well combined and smooth.  Add coffee mixture and continue to beat until frosting is light and fluffy.  Spread icing over cooled cupcakes.




This post is linked to:  What's Cooking Wednesday
Made It On Monday
Mouthwatering Mondays
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
Totally Tasty Tuesdays
These Chicks Cooked
Muffin Monday

Candy, candy, candy!
Seriously...it's embarrassing how much candy I have tucked away in my pantry.  I need it though!  For baking--it's sometimes essential to my craft, friends!
My craft, I tell you!
Really.

Without candy, I couldn't give you tasty treats like:
Peanut Butter Snickers Brownies
Peanut Butter Cup Rice Krispies Treats
S'mores Brownies
White Chocolate Candy Cane Cookies
Symphony Brownies


I wouldn't be able to tell you about these cookies either, because they too contain CANDY! 


So yeah, I don't know why exactly I picked that particular cookie to put on top of the stack up there.  I know it looks a little skimpy on the PB cups.  The rest of the cookies had lots of PB cups, just not this one.
Really.
Skimping is not cool.

So!  Bust open that bag of Reese's Peanut Butter Cup minis that you couldn't resist buying at Easter and make these cookies.  You'll be glad you did.

Peanut Butter Cup Cookies
Source:  my handy, trustworthy and very old book:  Hershey's Best Loved Recipes
yield:  about 2 dozen
get the printable recipe here

Ingredients
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1/3 cup peanut butter, creamy or crunchy (I like crunchy)
1 egg
1/2 tsp pure vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
26-28 Reese's Peanut Butter Cup Miniatures, unwrapped and cut into fourths

1.  Preheat oven to 350.  Use ungreased cookie sheets or cookie sheets lined with parchment paper.
2.  Beat butter, sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla; beat well.  Stir together flour, baking soda and salt.  Add to butter mixture; blend well.  Very, very gently fold in about 3/4 of the peanut butter cups.  Scoop the cookies (about 2 Tbsp each) out onto the ungreased or lined cookie sheets.  Push a couple of the reserved peanut butter cups into each cookie, flattening slightly.
3.  Bake 12-15 minutes or until light golden brown around the edges.  Centers will be pale and slightly soft.  Cool 2 minutes on cookie sheet and then move cookies to a wire rack to cool completely.



This post is linked to: Melt in Your Mouth Monday
What's Cooking Wednesday
Made It On Monday
Mouthwatering Mondays
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday

Margaritas!
Nearly every Friday evening during late spring and summer, I make margaritas.
I admit it. I do.
It just seems to go along with dinner on Fridays, plus I like to be all 1950s-ish and have a cocktail ready for my hard-working man when he comes home.
What!!?  :)


I'm an on-the-rocks kind of girl, but you can make these with crushed ice if that's your thing.  Just replace some of the water with crushed ice-there ya go!  These margaritas are so easy to make, and they don't use bottled margarita mix.  Who needs that?  (Be gone already, high fructose corn syrup!) 
Make some!

Margaritas
1/2 cup freshly squeezed lime juice (this usually works out to be 4 limes for me)
2 cups filtered water
1/2 cup sugar
1 cup good Tequila
1/4 cup Cointreau (or Grand Marnier)

Stir together the lime juice and filtered water; add sugar and stir until sugar is dissolved.  Add Tequila and Cointreau and stir well.  Serve cold & over ice.
This makes about 4 margaritas--perfect small batch.  :)


This post is linked to:  Savory Sundays
Refreshing Summer Drinks at Jam Hands

I don't know who the genius was that first put shredded zucchini in baked goodies.  I do know it had to be a mom though, with kids who gagged, sputtered and played dead when presented with sauteed zucchini on their little dinner plates.  I imagine that she had a garden full of zucchini and kids that wouldn't touch it.
Hmmmm....what to do?
Shred it and put it in a quick bread!

My kids are typical veggie-haters, but they do love zucchini bread.  I have another zucchini bread that I made quite often, but I wanted to try this one.  I loved the idea of combining lemon & zucchini.  I was so happy with the way the bread turned out--light, lemony and delicious!  My kids liked it too, so that's a huge bonus.  :)  I truly can't remember where I clipped this recipe from.  It most likely was from a Southern Lady magazine.

Give it a try.  It's quick and easy.

Zucchini Bread with Buttermilk-Lemon Glaze
printable recipe

For the bread:
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup shredded zucchini*
2/3 cup whole milk
1/3 cup butter, melted
2 tsp lemon zest
1 large egg

For the glaze:
1/3 cup confectioners' sugar, sifted
2 tsp whole buttermilk
1 tsp fresh lemon juice

1.  Preheat oven to 350.  Spray an 8x4" loaf pan with non-stick spray.
2.  In a large bowl, combine flour, sugar, baking powder, baking soda, nutmeg, and salt.  Add zucchini, stirring to coat with flour mixture.  In a small bowl, combine milk, melted butter, zest and egg.  Pour over flour mixture; stir just until combined.  Spoon batter into prepared pan.
3.  Bake until a wooden pick inserted in the center comes out clean, about 50 minutes.  Let cool in pan on a wire rack for 10 minutes.  Remove from pan; let cool completely on wire rack.
4.  In a small bowl, combine all glaze ingredients.  Drizzle over bread.

*This usually works out to be one medium size zucchini.  After shredding, I spread the zucchini out on a paper towel and let some of the moisture drain off.



This post is linked to:  Made it On Monday
What's Cooking Wednesday
Mouthwatering Monday
Totally Tasty Tuesdays
Sweets for a Saturday
Sweet Indulgences Sunday
Savory Sundays
These Chicks Cooked

If I would have been thinking ahead, I would have had this post ready for May 4th, which it seems was Star Wars Day.  How cute, no?
May the 4th be with you!  ...a little late!


Anyway, I made these little cupcakes for a Star Wars themed birthday party recently.  Several of my son's friends are Star Wars obsessed.  My boy climbed out of the depths of his own Star Wars obsession no too long ago, so he was very excited to see these cupcakes.  I couldn't resist digging through his toys to find some little props for a photo.  Cupcakes, clone trooper, Kit Fisto and a something-or-other ship--perfect photo op!  The clone trooper looks a little bewildered though...I'll have to talk to him.


I used this yellow cake recipe for the cupcakes, and for the frosting, I used my favorite chocolate buttercream.

Here is the handy-dandy printable for the cupcakes-Yellow Cake Cupcakes.
And another for the chocolate buttercream-Chocolate Buttercream.

Enjoy!

Yellow Cake Cupcakes with Chocolate Ganache Frosting
Source for the cupcakes:  Shelly Kaldunski's lovely book-Cupcakes
makes 12 cupcakes

Ingredients:
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 Tbsp unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk

Directions:

Preheat oven to 350.  Line a standard 12 cup muffin tin with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt.  In another bowl, using an electric mixer, beat the sugar and butter together until light and fluffy, 2-3 minutes.  Add the eggs and vanilla and beat until combined.  Add the flour mixture alternately with the milk to the butter/sugar mixture, beginning and ending with the flour, beating on low speed until just combined and no traces of flour remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.  Bake until lightly golden and a toothpick inserted in the center comes out clean, 18-20 minutes.  Let the cupcakes cool in the pan on a wire rack for 5 minutes.  Transfer the cupcakes to a wire rack to cool completely.

Simple Chocolate Buttercream
Source:  slightly adapted from Elinor Klivans in Chocolate Cakes

Ingredients
3 oz. unsweetened chocolate, chopped
4 oz. semi-sweet chocolate, chopped
1/3 cup heavy cream, at room temp
1/2 tsp instant espresso powder
3/4 cup butter, softened
2 1/2 cups powdered sugar
pinch of salt
1 tsp pure vanilla extract

Directions
1.  Put both chocolates in a heat-proof bowl and microwave for 30 seconds.  Stir the chocolates and microwave for 30 more seconds, stir the chocolates until evenly melted and smooth.  Don't burn it!  Set aside to cool.
2.  In a small bowl, stir together the cream and espresso powder until espresso powder is dissolved.  Set aside.
3.  In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and salt until smoothly blended and creamy.  On low speed, beat in the melted chocolate, coffee mixture and vanilla until blended into the frosting.  On medium speed, beat the frosting until it is fluffy and lightens slightly in color, 2-5 minutes.  Spread frosting on cooled cupcakes.





This post is linked to: Savory Sundays
Muffin Monday
Melt in Your Mouth Monday
Made it On Monday
What's Cooking Wednesday
Mouthwatering Monday
Totally Tasty Tuesdays
Sweets for a Saturday
Sweet Indulgences Sunday

I like soup.  Do you?  A warm and hearty soup makes me happy...and full.  This soup had so much flavor, with so little work.  You just slice a bunch of onions, saute them a bit, and then let them go...they develop an amazing sweet flavor.  You give them a stir every now and then, and go on about your business getting the rest of the meal together.  Next time I make this soup, I'm going to make little cheddar biscuits to go along with it--sounds like a delicious match to me.  :) 

Give soup a chance, folks!  Make it!

Tortellini Soup with Caramelized Onions & Mushrooms
Source:  slightly adapted from Cookin Canuck
printer friendly recipe 
serves 6
 
The Onions:
2 tbsp olive oil
2 medium yellow onions, thinly sliced
1/2 cup dry white wine
1 tsp dried herbes de Provence
1 tbsp balsamic vinegar
1/2 tsp kosher salt

The mushrooms:
1 tbsp olive oil
12 oz. crimini mushrooms, cleaned and thinly sliced

1 tbsp balsamic vinegar
Pinch of salt
Pinch of pepper

The soup:
7 cups chicken stock (low sodium)
1 (9 oz) package fresh cheese tortellini
1/4 tsp freshly ground pepper
3 cups (packed) fresh spinach

The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.
Add 1/4 cup white wine and herbes de Provence, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and remaining 1/4 cup wine. Cover the pan and cook until the liquid is absorbed.

The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.

The soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the cheese tortellini and simmer for 5 minutes. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.



This post is linked to: Made it on Monday
Fun with Food Friday
Savory Sundays

Ah yes, friends-the Oreo Cookie!  What's not to love?  Crunchy, creamy, chocolate goodness in a cute little cookie.  Not only are Oreos yummy straight out of the bag, but you can stir them into brownies...swirl a little bit of sweetened cream cheese around...and viola, you have Oreo Swirl Brownies.  My heavens!  They are so, so fantastic.  The brownie layer is lightly sweet and fudge-alicious, you have a little bit of crunch from the cookies, and the cream cheese swirls are like little pillows of cheesecake--a slammin' combination, folks.
(Do we still say "slammin'?) 

I sometimes add a little drizzle of semi-sweet or bittersweet chocolate to the top of the brownies--when I'm feeling especially naughty.  It just feels right somehow.  You can leave the drizzle off though, and these brownies will still be AMAZING!  Trust!




This recipe is linked to: What's Cooking Wednesday
Made it on Monday
Tasty Tuesdays
Mouthwatering Monday
Friday Potluck
Sweet Tooth Friday
Fun with Food Friday
Sweets for a Saturday
Savory Sundays
Sweet Indulgences Sunday

These are what I call, "everyday cupcakes".  They are super quick and easy to make, and they taste so good.

You can make them any day--just because.  Just because you want to make your kid smile when he gets home from school, just because you want to make a neighbor happy, or just because you need a quick TREAT!  Maybe I should call them, "just because" cupcakes.


If you prefer chocolate cupcakes, check out My Favorite Chocolate Cupcakes.  They are just as quick and easy to make.
Make some! 

Yellow Cake Cupcakes with Chocolate Ganache Frosting
Source for the cupcakes:  Shelly Kaldunski's lovely book-Cupcakes
makes 12 cupcakes

Ingredients:
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 Tbsp unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk

Directions:

Preheat oven to 350.  Line a standard 12 cup muffin tin with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt.  In another bowl, using an electric mixer, beat the sugar and butter together until light and fluffy, 2-3 minutes.  Add the eggs and vanilla and beat until combined.  Add the flour mixture alternately with the milk to the butter/sugar mixture, beginning and ending with the flour, beating on low speed until just combined and no traces of flour remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.  Bake until lightly golden and a toothpick inserted in the center comes out clean, 18-20 minutes.  Let the cupcakes cool in the pan on a wire rack for 5 minutes.  Transfer the cupcakes to a wire rack to cool completely.

Frost the cupcakes with your favorite chocolate buttercream or this easy chocolate ganache.

Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream

Place the chocolate chips in a small bowl.  Warm the cream in a small saucepan over low heat-just until it starts to steam and little bubbles form around the sides of the pan.  Pour the hot cream over the chocolate chips and let sit for a minute.  Whisk the chocolate chips and cream until smooth--let it cool for about 5 minutes.  Take a cupcake, turn it upside down, dip it in the ganache--let the excess drip off and turn the cupcake top side up--viola!  Do this with each cupcake until they are all coated with ganache.





This post is linked to:  Sweets for a Saturday