Jeni’s Splendid Ice Creams

 

Brace yourself:  I’m about to introduce you to ice cream that will forever change the way you look at ice cream and prevent you from ever eating any other ice cream ever again.  Ever.  Sounds pretty serious, huh?  Am I exaggerating?  No.  Being melodramatic?  Ok, maybe a little.  But I am dead serious when I say this is the BEST ice cream I have ever had.  And I’ve tried many.

Jeni’s Splendid Ice Creams is the genius of Jeni Bauer.  She is a huge advocate of the highest-quality, most fresh and extremely pure ingredients and it completely shows in her ice creams.  I was trying to remember the other day how I had even heard of Jeni’s in the first place and then it came back to me–Askinosie!  As in Askinosie Chocolate.  He is based here in my hometown of Springfield, MO and of course I follow him on Facebook and Twitter and I remember not too long ago he was constantly posting about a collaboration he had done with Jeni’s and I eventually had had enough!  I had to know what this ice cream was all about!

So, I hopped online and quickly was lost in the photos and descriptions of all her ice creams.  I mean, seriously…Whiskey & Pecans, Brown Butter Almond Brittle…these just were not your run-of-the-mill cookies n’ cream and mint chocolate chip flavors.  I went to put one in my cart and quickly discovered the minimum purchase was four pints and a total of $48!  Eek!  Yeah, couldn’t justify that.  I was sad.  Very sad.  But life went on and then one afternoon it hit me–what if a store in my little ole town of Springfield, MO sold Jeni’s?!  (can you say, “DUH”?)  Sure enough I discovered two local grocers, Mama Jeans and Homegrown Foods, that carried Jeni’s and made my first official purchase of Roxbury Road!  Think rocky road but with the best chocolate ice cream you’ve ever had, HOMEMADE marshmallows (which I’m a huge advocate of), roasted almonds in every bite and a hint of caramel.  Absolutely, amazingly, delicious.

Jeremy and I agreed since it was pricey, we’d make our little pint last and savor every bite.  Well, someone didn’t hold up their end of the deal..and it wan’t ME.  So naturally I decided I needed to do a review on my blog and share the goodness with the world which of course meant buying more.  Yay!  I picked up Brambleberry Crisp and Salty Caramel.  The Brambleberry Crisp has swirls of Brambleberry Jam which is made up of three different berries and delicious pieces of oat streusel.  I think it might be my favorite so far.

The Salty Caramel is almost indescribable.  Imagine the most amazing salted caramel you’ve ever had, in ice cream form.  And I love reading the ingredients label and seeing things in my ice cream I actually recognize such as real cream, berries, sugar, etc and absolutely NOTHING artificial or cooked up in a lab.  I honestly can’t do the ice cream justice describing it; you really have to taste it for yourself!

As for the price, at $9.99 for a pint from the store, sure it’s a little pricey but there is a reason–it’s WORTH it.  Jeremy and I can go to our local custard joint, load our custard up with all kinds of toppings and easily spend $10 between the two of us.  And we have nothing to show for it after about 10 minutes.  With the Jeni’s?  Yep, we’ve still got plenty in the freezer.  Now if I can just keep Jeremy out of it….

Continue Reading

Bakery Review – Pinkitzel in Oklahoma City

Warning:  This post contains many pictures.  I apologize in advance.  However, I originally had 50 and managed to narrow it down to 20.  And yes, I know you’re dying to see ALL 50 so I have a slideshow at the very end of this post with every. single. photo.

Ok, so I’ve talked about the little trip Jeremy and I took to Oklahoma City and the bakeries we visited, here and here.  But I have saved the best for last.  Pinkitzel is the sole reason I wanted to go to Oklahoma City.  Ever since finding them online a few months ago, I have been absolutely DYING to visit.  And I finally got to!  Since I have ambitions of opening my own candy shop one day, Pinkitzel is a MAJOR inspiration in my book.  I was so excited to go.  Probably too excited.

From the moment we walked in, I tried to contain myself but it was hard!  I’m sure the employees thought we were nuts…Jeremy taking pictures, me jotting down notes…yeah, we looked crazy.  At least I felt like I did.  But I didn’t care!  I was in candy heaven and no one was raining on my parade.  First off, the decor is AMAZING.  Totally my style and pretty dang close to what I’d choose for a store of my own.  It was black, white and hot pink with a rococo/baroque feel to it.  The party rooms were out. of. this. world.  There is a black and white one that could be accented with the colors of the person’s party/event they are having.  I believe the room was set up for an engagement party when we were visiting that day.

And then you have a red/pink room that is very girly and a little smaller, probably more for a young girl’s birthday party or even a bridal or baby shower.  Both of the rooms were so neat and over the top, pretty much like everything in the store.

There were also tons of fun merchandise and nicknacks and novelty gifts.

And the candy.  Oh, the candy.  So much to choose from.  I tried to be really picky but still get a good variety–at $3.75 for 1/4lb, this stuff wasn’t cheap!  But I can honestly say, it was totally worth the price.  A million times better quality than the stuff you’d get somewhere else (like our local shop in Springfield, Mr. Bulky’s) and the selection was just phenomenal.

My only regret about this place was spending $9 on three, yes THREE, cupcakes that were horrible, instead of using it on more candy.  Yes, you are doing the math correctly…$3 each.  I had read reviews that people posted online saying the cupcakes were from somewhere like Sam’s Club and just frosted different colors and sure enough…that’s what they were.  Except I like the cupcakes from Sam’s Club (shocker, I know) and I definitely did NOT like these.  They were even smaller than a regular size cupcake (if you can imagine that) and so loaded with artificially flavored frosting they were nearly inedible.  Let’s just say it was a good thing we were sitting right next to a trash can.  They also had a selection of chocolate truffles that were decent.  Not the best, but definitely ok.

BUT, the candy more than made up for the cupcakes and truffles.  I think it’s clear that the main product focus is the candy and it’s worth every penny.  I truly wish I’d just stuck with candy but I have no doubt I’ll be back to this place.  It’s sensory overload in every way and I love it!  Definitely make sure you stop in if you’re ever in the area!

[nggallery id=2]

Continue Reading

July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

Continue Reading

Lemon Bars

One of Jeremy’s co-workers, Amy, just had her baby, Mr. Cannon Bailey Crocker.  He is sweet and perfect and mom and dad are soooo happy he finally showed up.  Jeremy’s office is pretty much a bunch of guys (with the exception of Amy) and it’s kind of like one big family…we all know each other, hang out together on occasion and when someone in the office has a baby, the wives make food!  So we got a meal sign-up sheet together for Amy and her family and I immediately knew what dessert I was going to make her even before I figured out what main dish I’d be preparing.  It’s all about priorities, right??

Amy had mentioned not too long ago that she loves lemon bars.  Perfect!  I already had a couple of recipes that I’d made before but I wanted to try a new one.  So I found this one by Ina Garten and it is so, SO good.  Definitely the best lemon bar recipe I have tried yet, by far.  I love the ratio of crust to filling.  Usually it’s half crust and half filling (which is not enough filling, in my opinion) but this recipe was about one-third crust and two-third filling.  The lemon filling was the perfect balance of sweet and tart and the crust was flaky and buttery.  This recipe is a keeper!

3.6 from 5 reviews
Lemon Bars
 
Ingredients
Crust
  • 2 sticks Unsalted Butter, softened
  • ½ c. Granulated Sugar
  • 2 c. All-Purpose Flour
  • ⅛ t. Salt
  • ½ t. Pure Vanilla Extract
Filling
  • 6 Large Eggs at room temperature
  • 3 c. Granulated Sugar
  • 2 T. Grated Lemon Zest (4 to 6 lemons)
  • 1 c. Freshly Squeezed Lemon Juice (8 lemons)
  • 1 c. All-Purpose Flour
  • Powdered Sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x13 pan.
For the Crust
  1. For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Add vanilla. Gather the dough into a ball and press gently and evenly into the 9x13 pan. Chill in the refrigerator for 15 minutes.
  2. Bake the crust for 18 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on, set to 350 degrees.
For the Filling
  1. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
  2. Cut into triangles or squares and dust with powdered sugar.
Notes
Makes about 20 servings.

 

 

Continue Reading

Red Velvet Funnel Cake

My niece is a genius.  Yes, she is one of the sharpest, brightest, most creative and beautiful little girls I know.  But I’ve now confirmed she is a CULINARY genius as well.  My sister-in-law, Rachel, had mentioned a loooong time ago that Joslyn misunderstood something she said once and mistakenly thought that she and Rachel were going to make red velvet funnel cakes, instead of cupcakes.   Ummm, can you say brilliant?!?  I immediately tucked the idea away in the back of my mind knowing one day I’d get around to it and I am so happy to finally announce that day has come!

Now I’ve only made funnel cakes once in my life when I was a kid and I seemed to remember it being fairly easy and so, so fun and most of all extremely YUMMY.  The same can pretty much be said this time around but I must have forgotten how MESSY it was.  Umm, yes, this was messy.  I’m just going to be honest–get a funnel cake pitcher.  There’s a reason they make these, people.  Do not attempt to use a pastry bag fitted with a large tip (like I did) or a ziploc bag with a corner cut off.  I basically had to hold my finger over the hole of the tip while Jeremy poured the batter into the pastry bag (it turned out to be a VERY loose batter) and then release it into the oil  Don’t get me wrong…it worked.  Oh it totally worked.  But messy?  Yes.  And I HATE messy.  As a matter of fact, you could probably even use an empty, clean ketchup bottle which I know a lot of people do for pancake batter, which has a very similar consistency and would be much more controllable.  If only I had thought of that before…

Besides the messy factor, this red velvet funnel cake was super easy to mix up, required an absurd amount of red food dye (eek!) and was ABSOLUTELY DELICIOUS with a generous amount of powdered sugar, vanilla ice cream, homemade whipped cream and fresh blueberries.  And if you want just a plain funnel cake but still want to be patriotic, just dye the basic recipe red or blue and voila!  I think it is such a fun dessert for the 4th of July!

Enjoy!

Red Velvet Funnel Cake
 
Ingredients
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Salt
  • ⅓ c. Cocoa Powder
  • 2 Eggs
  • 1¾ c. Buttermilk
  • 2 t. Pure Vanilla Extract
  • Red Food Dye (lots)
  • 1 Bottle Vegetable Oil (I used 7 cups)
  • Powdered Sugar, Ice Cream, Blueberries, etc for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, salt and cocoa. In a large bowl, mix together the eggs, buttermilk and vanilla. And the dry ingredients to the wet ingredients and stir together until smooth. Add the red food dye until you have the red color you desire (I used about half of a 1 oz. bottle).
  2. Pour the oil into a large skillet. Heat oil until a thermometer reaches at least 290 degrees (even though the original recipe called for 360 degrees, mine only ever got to 290 so I went with it and it worked). Release the batter into the oil while making a circular motion. Mine were pretty large, about 7-8 inches in diameter. Fry for about two minutes until it no longer looks raw. Using large tongs, grab the funnel cake in the middle (NOT the edges..they are crisp and could break) and gently turn over. Fry for one more minute and then place on a paper towel lined plate to soak up additional grease. Dust with a generous amount of powdered sugar and top with vanilla ice cream, whipped cream and blueberries.
Notes
Makes 5 large funnel cakes. Note: This is NOT a sweet funnel cake, which is why I recommend topping it with a generous amount of the powdered sugar, whipped cream, ice cream, etc...it pairs perfectly with those things.

 

Continue Reading

Grain-Free Peanut Butter Chocolate Chip Cookies

Healthy baking has come a looooong way.  Especially in my kitchen.  I remember back when I did most of my “healthy” baking and it consisted of mass amounts of whole wheat flour, Splenda (God forbid) and tons of egg whites.  Thankfully, I now know what healthy really means….REAL ingredients that are not artificial, preservative laden bombs.  And most of those recipes honestly, well, they weren’t that great. Let’s just leave it at that.

But the healthy recipes I’m finding nowadays are a whole other story.  They are chocked full of nutritious and real ingredients.  And I have yet to come across one I did not LOVE.  Seriously.  Such is the case with these cookies.  I found the original recipe on the Texanerin Baking blog and only tinkered with it a bit.  Ok, that’s a lie.  The first time I made it I messed with the recipe ALOT and while I managed to create what could be considered the most amazingly delicious healthy peanut butter and chocolate chip fudge EVER, they didn’t quite bake up like a cookie.  Not to say they weren’t good..just not very cookie like.  So I tried the recipe again and stuck as close to the original as possible with only a few minor changes.  And they. Were. Awesome.

Don’t let the beans throw you off…it’s amazing how great they work for gluten-free baking and meld seamlessly with the other ingredients. The first time I used beans for these Chocolate Cupcakes with Tart Cherry Frosting, I was highly skeptical, but the recipe turned out awesome and honestly it was one of the best chocolate cakes.  In my opinion at least.  So give beans a try in your baked goods!  They add loads of protein and fiber which our bodies need!

Enjoy!

Grain-Free Peanut Butter Chocolate Chip Cookies
 
Ingredients
  • 1½ c. (15 oz. can) Chickpeas, drained, rinsed and patted dry with paper towels
  • ½ c., plus 2 T. All-Natural Peanut Butter (no oil, salt, sugar, etc)
  • ¼ c., plus 2 T. Honey
  • 1 t. Baking Powder (I use aluminum-free)
  • ⅛ t. Salt (I use Pink Himalayan Sea Salt)
  • 1 T. Pure Vanilla Extract
  • ⅓ c. Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper.
  2. In a food processor, blend together all the ingredients, except for the chocolate chips, until very smooth. Scrape the sides and top to get the small pieces of chickpeas and process again until smooth. Scrape into a medium size bowl and stir in the chocolate chips. The mixture will be very thick and sticky. Drop by large spoonfuls onto the baking sheet. Bake for 12 minutes and let cool completely on a wire rack.
Notes
Makes 14, 1½" cookies. Note: They are best to eat on the first day and are the most like a traditional cookie. The next day they are still yummy but the texture changes just a bit and they seem more like cookie dough.

 

Continue Reading

July 4th Cupcake Inspiration

I just love these patriotic cupcakes from a few of my favorite blogs.  So creative and soooo tasty looking!  Makes me want to grab a sparkler and get the party started!

Enjoy!

Red, White & Blue – Ice Cream Cone Cupcakes

Photo by Love From the Oven

Color Swirled July 4th Cupcakes

Photo by Bake at 350

Blueberry & Raspberry Cupcakes

Photo by the Cupcaketologist

Berry Patriotic Cupcakes

Photo by Kitchen Daily

Cute Star Candy Cupcakes

Photo by Grey Luster Girl

Ice Cream Cone Cupcakes

Photo by Bakergirl

Bomb Pop Cupcakes

Photo by Confessions of a Cookbook Queen

 

 

 

 

Continue Reading

Cherry Star Turnovers

July 4th is on a Wednesday this year.  Middle of the week.  No vacation days before.  No vacation days after.  I’m not liking it.  Not one bit.  Especially considering everyone in my office is taking off leaving me alone to man the phones and do what else?  Hmmm, not sure.  I’m predicting a lot of Words with Friends.

Since it’s going to be SO WEIRD to have July 4th in the middle of the workweek, I thought we could use something to get us into the patriotic spirit first thing that day!  And that something are these fun star pastry pie turnovers.  Made of puff pastry and cherry pie filling (store-bought or homemade) they are the perfect breakfast treat!  I would actually liken them more to a turnover than a pie…flaky layers of buttery dough and ooey gooey cherry filling.  My only frustration with these things was the amount of cherry pie filling I could fit into each star.  I carefully placed four cherries in the middle of each and was able to just barely fit another star over the top and seal it shut.  So it’s a little more puff pastry than filling but they are still quite delish.

Enjoy!

5.0 from 1 reviews
Cherry Star Turnovers
 
Ingredients
  • 1, 21 oz. Can Cherry Pie Filling (you'll only need about ½ a cup..or double the recipe and use more!)
  • 1, 17.3 oz. Box Pepperidge Farm Puff Pastry Sheets (2 sheets total)
  • 1 Egg White + 1 T. Water, whisked together (for egg wash)
  • 1 T. Coarse Sugar (such as Sugar in the Raw)
  • Flour (for dusting)
Instructions
  1. Thaw puff pastry on kitchen counter for 45 minutes. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
  2. On a lightly floured surface, unfold one sheet of puff pastry. (I did not roll it out any thinner, just unfolded and cut with my cookie cutter, but feel free to do so if you'd like...you might get a couple more turnovers that way.) Using a 5-inch star shaped cookie cutter (yes, you need a VERY large one), cut out four stars from the puff pastry sheet and place on the parchment lined cookie sheet. Brush egg wash onto edges of each star. Put one tablespoon of cherry pie filling (I literally picked out four cherries and placed in the middle of the stars..didn't want all that goo oozing out as it baked) in the middle of each star. Unfold the other puff pastry sheet and cut out four more stars. Place on top of the stars on the baking sheet. Crimp edges of the star with a fork to seal (I dipped the tines of the fork into the egg wash periodically). Brush egg wash onto the top of each star and sprinkle with coarse sugar. Using a sharp knife, cut a couple of small slits into the top of each star.
  3. Bake for 20 minutes, until tops and bottoms are golden brown. Let cool for 10 minutes on baking sheet. Transfer to a wire rack to cool completely or eat warm.
Notes
Makes 4 star turnover. *There is alot of leftover puff pastry scraps with this recipe. I used a small star cookie cutter and just did smaller star puff pastry bites. They need less time to cook, about 15 minutes.

 

Continue Reading

Red Velvet and Blueberry Ooey Gooey Butter Cake

Can I be honest?  If I had the option, I’d make a different kind of ooey gooey butter cake every week.  I am totally not joking.  EVERY. SINGLE. WEEK.  Who knows, if things got really crazy I might even make TWO different kinds in one week!  I just love it so much.  But that would bore you, wouldn’t it?  I mean, you’d think “Wow, Sarah, seriously?  What about cookies and pie and brownies??”  Right?  Oeey gooey butter cake 24/7??  Boring!  And I definitely don’t want to bore you so I will refrain from indulging my ooey gooey butter cake obsession.  For now.

I actually realized it’s been about a year since I have posted this recipe for Chocolate Ooey Gooey Butter Cake so I thought it was high time I make one.  And man, it is such a struggle to make desserts for the 4th of July that are red, white and blue.  Let’s face it, unless you go the totally unnatural red and blue dye route, what are you left with??  Blueberries, strawberries and raspberries.  That’s it!  So I thought this cake might be a little different but still incorporate the patriotic tones of July 4th.

And bonus: this cake is AH-MAZING.  It was all I could do to keep from eating the whole thing.  Poor Jeremy is really cutting out sugar right now and proclaimed that he would be relinquishing his duties as my official taste-tester (I know, I know…how dare he?!!?), but he could not resist having a bite of this cake.  It is so good.  Whatever get-together you have coming up, take this and it will be gone in no time!

Enjoy!

Red Velvet and Blueberry Ooey Gooey Butter Cake
 
Ingredients
Cake
  • 1, 18.25 oz. Red Velvet Cake Mix
  • 1 Large Egg
  • 1 Stick Butter, melted
  • 1 t. Pure Vanilla Extract
  • 5 Drops Red Food Coloring (the cake mix was a bit dark and I wanted a bit brighter red)
Ooey Gooey Filling
  • 1, 8 oz. Pkg Cream Cheese
  • 2 Large Eggs
  • 2 t. Pure Vanilla Extract
  • 3¾ c. Powdered Sugar
  • 1 Stick Butter, melted
  • 1 c. (11.5 oz.) Blueberry Spreadable Fruit (or jam/preserves)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
  2. In the bowl of an electric mixer, combined the cake mix, egg, butter, vanilla and red food coloring and mix well. Pat into the bottom of prepared pan and set aside.
  3. In the bowl of an electric mixer, beat the cream cheese until smooth. Add eggs, one at a time and then the vanilla. Add powdered sugar and beat well. Reduce speed of mixer and slowly add in butter. Pour filling onto cake mixture and spread evenly. Stir the blueberry spreadable fruit to get it loosened up and then drop by spoonfuls on top of the filling. Gently swirl the blueberry spreadable fruit with a knife into the filling.
  4. Bake for 42-45 minutes until filling looks set and no longer wet or jiggly. Cool completely and cut into squares.
Notes
Serves 18.

 

Continue Reading

Bakery Review – CocoFlow and Bricktown Candy Co. in Oklahoma City

Pretty waterway on our short stroll from CocoFlow to Bricktown Candy Co.

A couple weeks ago I posted about a trip Jeremy and I took to Oklahoma City to visit a few bakeries and cupcake shops, all in the name of research, of course!  We started out our day bright and early with Sara Sara Cupcakes and from there hit up CocoFlow and Bricktown Candy Co.  I won’t go into many details because either of these places because I honestly wasn’t blown away by them.  But here’s a quick rundown with lots of pictures!

Patio outside of CocoFlow.
One of the bakery cases at CocoFlow and a shot of the interior.

I choose CocoFlow because I thought it would be neat to go to a place that wasn’t cupcakes and instead focused on chocolate truffles.  I was actually really excited to visit this little shop right in the heart of Bricktown.  It was a very unassuming, cafe type space.  When we got there, there was actually a chocolate making class in full-swing which I thought was SO cool and wanted so badly to join but we would have had to have previously signed up so it was a no-go.  They had a pretty good variety of chocolate truffles to choose from, a few jars of HUGE cookies and some other miscellaneous baked goods.  I choose a Chili Truffle, Marzipan Truffle, Peanut Butter Cup and Coconut Macaroon.  Jeremy got a lemon bar.

Truffles at CocoFlow.
Peanut Butter Cup at CocoFlow.

My first indication of the quality of this place was when employee waiting on us unwrapped the previously made (who knows when?) lemon bar right in front of us and plopped it on the plate and then proceeded to ask if we wanted powdered sugar on it or not.  Umm, sure.  She then proceeded to ring up our treats (unsuccessfully) and after five or six attempts we were finally able to pay and headed outside to sit on the deck, in the lovely late morning weather.

Lemon Bar from CocoFlow.

I’m going to be honest here…the Chili Truffle was a huge bomb.  We wondered if we got the right thing because there was absolutely ZERO chili/heat to this thing and it was coated in granulated sugar which I just thought was weird.  The Peanut Butter Cup was actually a massive chocolate ganache truffle, dipped in chocolate and then topped with a dollop of peanut butter.  The Marzipan Truffle was again, a thick layer of ganache, a very thin, barely there layer of marzipan and it was dipped in chocolate.  The lemon bar was ok.  Lemon goo and a shortbread crust and almost too sweet.  My favorite (and the only thing I liked..actually I LOVED this thing) was the Coconut Macaroon.  It was decadent and chewy, had loads of almond flavor and was dipped in a dark chocolate.  It was divine.  Needless to say we won’t be back to that place…unless of course, to get a coconut macaroon.

Truffles and Coconut Macaroon from CocoFlow.

Bricktown Candy Co. was also nothing to write home about.  I was kind of shocked by the aesthetics of this place.  They have a prime location in the heart of a historic district but the inside is very rundown, warehouse like.  It’s pretty big and divided into one side which is primarily bulk candy and the other side is gelato and almost every bottled drink and soda known to mankind.

Bricktown Candy Co.

The candy was ok but pretty much the same thing I can get at our local Mr. Bulky’s.  Not the best or freshest but definitely not stale and gross.  Just good, standard candy.  I did try the gelato and it was actually really good…if it hadn’t been 11 in the morning I probably would have gotten some but it was just a little early for ice cream (But ya know not too early for chocolate, cupcakes and candy.  Ugh.).

A shot of the bulk candy side of Bricktown Candy Co.
Taffy and other miscellaneous candy at Bricktown Candy Co.

My biggest issue with this place?  The teenager girl that was working the cash register, smacking her gum and talking on a phone the WHOLE time we were there, including while we were checking out.  Gee, sorry are we interrupting your highly important conversation??  Don’t mind us, just customers wanting to GIVE YOU MONEY.  I mean, really?!  It was so rude.  To make matters worse, one of the managers was there and knew she was on the phone and apparently didn’t think anything of it.  We totally felt like we were an inconvenience to this girl’s phone call.  Yeah, not going back.

Ok maybe for gelato…maybe.

Gelato! It was good. The peppermint was my favorite.
Walls of Soda at Bricktown Candy Co.
This was the side of Bricktown Candy Co. that had the gelato, soda and other paraphernalia.

Ok, so not such great choices on my part but it was still fun to try some new places.  And the day definitely gets better!  Next review–Pinkitzel!

Continue Reading

Blueberry Lemon Icebox Cake

A few days ago I posted some dreamy ice cream treats, one of which happened to be a Strawberry Icebox Cake.  As I mentioned in that post, I have wanted to make an icebox cake forever and decided that now was the time!  Add in the fact that I had been OBSESSING about making something with blueberries and lemon and voila!  This delicious dessert was born.

So, was an icebox cake everything I thought it would be?  Ummm, YES.  And more.  I can see why these things were so popular with our grandma’s back in the day…super simple to make and unbelievably delicious.  Once the cake sets overnight, the layers of graham crackers get perfectly soft and the thick, whipped cream filling is almost mousse like sandwiched between everything.

In my humble opinion this is THE perfect summertime treat…simple, gorgeous and bursting with fresh blueberry and lemon flavor!  Enjoy!

Note:  If you don’t like lemon, feel free to omit it or substitute almond flavor, etc.  It’s a very versatile recipe!

Blueberry Lemon Icebox Cake
 
Ingredients
  • 4 c. Heavy Whipping Cream
  • 1 c. Powdered Sugar
  • 6 T. Pure Vanilla Extract
  • 4 T. Fresh-Squeezed Lemon Juice (2 large lemons)
  • 4 t. Finely Grated Lemon Zest (2 large lemons)
  • 12 Whole Sheets of Graham Crackers
  • 4 c. Fresh Blueberries (reserve about ½ c. for garnishing the top of the cake)
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, letting the foil hang over either end of the pan to use as "handles". Spray lightly with cooking spray.
  2. In a chilled bowl of an electric mixer (I chill my bowl and my whipping beater in the freezer for at least 30 minutes), whip 3 cups of the heavy whipping cream on high speed until thick and slightly stiff. Beat in ¾ cup powdered sugar and 4 tablespoons of vanilla. Beat in the lemon juice and lemon zest.
To Assemble
  1. Spread a layer of whipped cream in the bottom of your pan. Place 4 sheets of the graham crackers on top of the whipped cream (they may overlap a bit in the middle and that's ok). Cover the graham crackers in another layer of whipped cream and cover the whipped cream with a layer of blueberries. Gently spread a layer of whipped cream over the blueberries. Cover with 4 more sheets of graham crackers, a layer of whipped cream, blueberries, whipped cream and 4 more sheets of graham crackers. Cover with foil and let set in the fridge for 24 hours.
  2. Before inverting the cake onto a plate, whip the remaining 1 cup of heavy whipping cream until thick and stiff. Add the remaining ¼ c. powdered sugar and 2 tablespoons of vanilla. Place a large plate or platter over the top of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil. Quickly cover the cake with the whipped cream (see note below) and garnish with reserved blueberries. Slice and serve immediately.
Notes
Serves 10. Note: I only covered the top of my cake with the fresh whipped cream because I thought all the layers were pretty and wanted them to show.

 

Continue Reading

Cupcake Wars Watch Party!

Robyn and I--ready for the show!

One of the best things about being on Cupcake Wars??  The huge, insanely fun watch party we got to throw!  Of course we HAD to make cupcakes for everyone to eat while watching so we made three of the four kinds of cupcakes that we made on the show (Red Velvet, Take 5 and Bananas Foster).  And we did not make just enough for everyone to have one measly little cupcake…no, no we made 750 cupcakes…enough for every person there to have one of EACH cupcake.  Insane!

Here are some fun photos from the night…

Frosting the Bananas Foster with that AMAZING brown sugar buttercream.
The Take 5 Cupcake--chocolate cake, salted caramel filling, peanut butter buttercream, topped with pretzels, peanuts and chocolate bark! The clear favorite of the night.
Doesn't she just look so cute and innocent?? Don't be fooled! Caught her red-handed (pawed?) chowing down on a box of Red Velvet cupcakes!
The BIG cupcake display!
More cupcakes!
Crammed into the living room....
...and the bedroom...and a few other rooms. Hah!
Hmmm, which one (or five) do I want???
The big, blow-up outside screen didn't quite work out. There was too much sunlight to see the screen! Bummer. 🙁
Another angle of the living room.
There we are!! Go Red's Cupcakes!

All in all, I think Red’s Cupcakes definitely brought it and yeah, TOTALLY should have won.  But hey, you can’t win ’em all and in the end I think our cupcakes were beautiful, our display was amazing and we gave it our all so we’re proud of what we did!  Robyn will forever reign as Cupcake Goddess and I, the Candy Queen!!  Hah!

Thanks to everyone who watched and cheered us on and for all your support!!  Love and appreciate each and every one of you!

Continue Reading

The Best of Brunch for Father’s Day

Photo Credit: Foodbeast.com

Brunch, it’s what every dad wants.  Trust me on this.  Sure, when you ask him what he wants for Father’s Day he’ll throw out the usual grilling/golfing/fishing ideas, but what do men REALLY want??  Food.  Homemade, from scratch, fill-your-belly FOOD.

Now I know that typically the word “brunch” invokes thoughts of girly tea rooms and fine china and quiche and ya know, things that don’t sound too manly.  But throw in a couple meats (bacon, sausage, etc) and some kind of breakfast casserole (one with eggs and hashbrowns and loads of cheese and absolutely NO vegetables…unless it’s jalapenos..those are manly) and brunch is no longer just for the ladies.

And I’m sorry, but it just wouldn’t be brunch without something sweet.  Luckily, I have a few recipes that would fit the bill for any dad’s mid-morning sweet tooth.  Like these Mini Cinnamon Sugar Doughnut Muffins.

Or maybe he’s a health nut…this Chocolate Peanut Butter Granola is uber-healthy and most importantly delicious.  Great plain, with milk or over greek yogurt with fresh berries.  Yum.

For the chocoholic, these Triple Chocolate Muffins will totally give him his fix.

Another healthy AND gluten-free option–Blueberry Almond Meal Muffins.

Lastly, Berry Bread Pudding (minus the ice cream..I mean, this IS breakfast after all).  My personal favorite.

Really, you can’t go wrong with any of these options.  Pick one (or two!) and get to baking!

Continue Reading

Chocolate Stout and Peanut Butter Cheesecake Cupcakes

I’ve got your dessert for Father’s Day.  Chocolate Stout and Peanut Butter Cheesecake Cupcakes.  Also known as, the manliest of manly cupcakes in the history of mankind.  Ok, at least that’s MY take on them.  And I think my husband would agree also.  And any other man that has the extreme pleasure of tasting one of these amazing cupcakes.  They combine what I understand to be essential manly ingredients such as peanuts, pretzels and beer and turn a cupcake into something a REAL man is not ashamed to eat.  ‘Cause really…cupcakes are cute!  And what man eats something cute??  I know of none.

I will be honest–you could just stop with the chocolate stout cake.  The cake recipe makes a little more batter than is needed for the cupcakes so I ended up having five cupcakes that were only chocolate cake and uuummmm, yeah…AH-mazing.  I topped one with some simple homemade whipped cream and it was out of this world.  Just an idea if you don’t want to bother with the peanut butter cheesecake.  But may I suggest you bother??  Because it really is worth it.  The combination of the whipped chocolate ganache buttercream, chocolate stout cake and creamy peanut butter cheesecake is just out of this world.

Really, truly the PERFECT treat for any dad on Father’s Day.  Make them.  You will automatically become his favorite child.  Promise.

Chocolate Stout Cake recipe adapted from Epicurious 

Chocolate Stout and Peanut Butter Cheesecake Cupcakes
 
Ingredients
Chocolate Stout Cake
  • ¾ c. Guinness Extra Stout
  • 1 T. Instant Coffee Granules dissolved in ¼ c. Warm Water
  • 2 Sticks Unsalted Butter
  • ¾ c. Unsweetened Cocoa Powder
  • 2 c. All-Purpose Flour
  • 2 c. White Sugar
  • 1½ t. Baking Soda
  • ¾ t. Salt
  • 2 Large Eggs
  • 2 T. Pure Vanilla Extract
  • ½ c., plus 2 T. Sour Cream
Peanut Butter Cheesecake
  • 1 lb. (2, 8 oz. pkgs) Cream Cheese, softened
  • ¾ c. Firmly Packed, Light Brown Sugar
  • ½ c. Smooth Peanut Butter
  • ¼ c. Heavy Whipping Cream
  • 1½ T. Pure Vanilla Extract
  • 3 Large Eggs, room temperature
Whipped Chocolate Ganache Buttercream
  • 1 c. Heavy Whipping Cream
  • 1½ c. Bittersweet/Dark Chocolate Chips
  • 1 t. Pure Vanilla Extract
  • 3 Sticks Unsalted Butter, cut into tablespoon-sized pieces, softened
  • ½ c. Crushed Pretzels
  • ½ c. Chopped, Dry-Roasted Peanuts
Instructions
  1. Heat oven to 350 degrees. Line 35 regular size muffin tins with cupcake liners.
For the Chocolate Stout Cake
  1. In a medium saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool.
  2. In a large bowl, whisk together flour, sugar, baking soda and salt. In an electric mixer, beat eggs, vanilla and sour cream just until blended.
  3. Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture and beat on low speed until just combined.
For the Peanut Butter Cheesecake
  1. Beat the cream cheese in an electric mixer until smooth. Add the brown sugar, peanut butter, heavy whipping cream and vanilla and beat until combined. Add the eggs, one at a time, beating just until combined.
  2. Place a scant 2 T. peanut butter cheesecake in the bottom of 30 of the muffin tins. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
For the Whipped Chocolate Ganache Buttercream
  1. Place the chocolate chips in the bowl of an electric mixer. In a small saucepan, bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute before stirring from the center until chocolate is smooth and melted completely. Stir in vanilla. Beat the chocolate mixture on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened and slightly whipped, about 2 minutes.
  2. Frost each cupcake with a VERY generous amount of frosting (I did a very thick layer of frosting) and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.
Notes
Makes 30 chocolate stout and peanut butter cheesecake cupcakes and 5 chocolate stout cupcakes. Note: I made the chocolate stout mixture first, then the cheesecake and then finished the cake, just so the chocolate stout mixture had time to cool adequately.

 

 

Continue Reading

Bakery Review – Sara Sara Cupcakes in Oklahoma City

Jeremy and I took a whirlwind trip to Oklahoma City this weekend.  The original purpose of the trip was to visit a little candy shop I have been eyeing online for what seems like forever called Pinkitzel.  From what I had seen of their website, this place seemed like a candy lovers dream and their decor was right up my alley–pink, white, black and Rococo everywhere!!  I was absolutely in love.  I had to go.  NOW.  So we decided to do it and after realizing it would take nearly 5 hours to make the drive, we booked a hotel.  Well, at least I thought we had booked a hotel. Jeremy surprised me by booking a B&B just outside of the Tulsa area.  It was so sweet…I think I’ll keep him. 😉

So knowing that we didn’t have to rush back and could just do whatever on Saturday, I immediately looked up other places around OKC we could get our sugar fix at.  I found a few cupcake places and narrowed it down to one and then also discovered another candy shop and a chocolate shop.  Fun!

We set out early (5:30!) Saturday morning and made it just in time for our first destination to open up.  Sara Sara Cupcakes is located in an old, historic party of Oklahoma City…and it is SO ADORABLE.  The house is quite aged, probably built in the early 1900’s which of course only adds to the charm.  They’ve painted the doors pink and the inside is totally white and clean/modern looking.  I loved it.

 As for the cupcakes, they were HUGE which made sense since they were $3.59 each.  I kind of freaked out about the price (however would I be able to try  my regular half dozen?!), but then I was informed that on that day they were 3 for $9…not bad!

So it was decision time…I hate this part!  I am HORRIBLE at making decisions, especially when it comes to dessert and I was struggling.  I can’t tell you how many times the employees at these places stare at me like I’m crazy while I stand in front of their bakery cases looking constipated and Jeremy is flitting around taking pictures.  Yeah…we probably look insane.  But oh well, all in the name of research!  So I managed to decide, with some input from Jeremy, and we came up with the following delightful cupcakes:  Coconut Cream, Crimson & Cream and Judge Joe Cannon.  I will say up front that these cupcakes are delicious and straightforward.  They were all homey and just good.  Nothing fancy or over the top.  Cake and frosting.  That being said, here’s the breakdown of each one.

Our least favorite was the Crimson & Cream.  And not because it was bad!  It definitely was not bad, it was just not our favorite.  The red velvet cake was the perfect buttermilk, red velvet cake…so moist and the cocoa was just barely noticeable.  Like red velvet should be.  Topped with a delicious, not-too-sweet cream cheese frosting and chocolate shavings.  We liked it a lot.

Our next favorite was the Judge Joe Cannon, a banana cupcake with vanilla buttercream frosting and chunks of Snickers.  I personally LOVED this banana cupcake because it was actually a super thick and dense banana bread.  Oh, it was soooo good.  However, the frosting was totally a let down…it was not a buttercream but more like a whipped topping that was greasy and slightly grainy.  I was really bummed about it because I loved the cake part so much.

And our absolute favorite was the Coconut Cream.   A delicious and moist chocolate cake topped with a milk chocolate frosting and yummy toasted coconut.  Loved it.

 

 Such a great start to the weekend!  If you are in the area, definitely pick up some cupcakes from them!

Continue Reading

No-Bake Peach Mimosa Cheesecake Bars

I am so, so, SO excited to share this recipe with you guys.  I was trying really hard to come up with a peach recipe that wasn’t a pie or crisp and man, was I having some serious inspiration issues on this one.  I wanted something cheesecake-y but NOT baked…the less oven time in the summer, the better, you know what I mean?  So I finally had an idea for something fresh and light and just overall yummy.  I can honestly say that these peach cheesecake bars are one of my favorite things I have ever made, if not THE favorite thing.  Yeah.  Good.  Really, really, really, good.

The recipe started with this brilliant idea I had for a boozy peach sauce and then it evolved from there to include a buttery, crumbly (but not too crumbly!) shortbread crust and thick, creamy no-bake cheesecake filling.  I have to say I could have stopped with the peach sauce…I literally was licking the spoon on this one.  It has the perfect combination of warm spices, peach and citrus.  Divine.  Add in the no-bake cheesecake factor and this is pretty much the perfect summer dessert.

I can tell I will be making LOTS of trips to my farmer’s market this summer. 🙂

No-Bake Peach Mimosa Cheesecake Bars
 
Ingredients
Champagne Soaked Peach Sauce
Shortbread Crust
  • 2¼ c. All-Purpose Flour
  • ⅓ c., plus 2 T. Granulated Sugar
  • ½ t. Salt
  • 1½ Sticks Unsalted Butter, cold and cut into small chunks
  • 2 t. Pure Vanilla
  • 2 Large Eggs, lightly beaten
  • ½ c. Chopped, Toasted Pecans
Cheesecake Filling
  • 1, 8 oz. Pkg. Cream Cheese, softened
  • 7 oz. Sweetened Condensed Milk
  • 1 T. Pure Vanilla Extract
  • 4 oz. Whipped Topping (i.e. Cool Whip)
Instructions
For the Peach Sauce
  1. Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.
For the Shortbread Crust
  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil, letting the foil hang over the edges to use as "handles". Grease the foil.
  2. Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
  3. Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.
For the Cheesecake Filling
  1. In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.
To Assemble
  1. Using the foil "handles", left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
  2. Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.
Notes
Makes 12-15 squares.

Continue Reading

Ice Cream Goodies

The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer.  And just about every day around 2:30 in the afternoon I start craving ice cream.  Ugh.  I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!).  Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner.  And can I just say that is quite the feat when they are less than half a mile from your house?!  Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!”  Because I have.  Oh, I have.

So ice cream remains a treat, like it should.  And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all.  Tell me these don’t get you drooling?!?

First, Key Lime Pie Ice Cream from yours truly.  I loooooove this stuff.  It totally transports me to Florida and white sandy beaches.  Ahhhhhh.

This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker.  How brilliant is this??  Love how they do four different variations with the same ice cream base.

Nutella Peanut Butter Chip Ice Cream by Kevin and Amanda

Next up are these Confetti Ice Cream Pops from Country Living.  I love that you don’t have to have a special ice cream popsicle mold…just use small paper cups!  Brilliant.

Confetti Ice Cream Pops by Country Living

While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER.  And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it!  It’s just so pretty.

No-Bake Strawberry Ice Box Cake by theKitchn

Chocolate Covered Brownie Ice Cream Sandwich.  Want.  Now.

Chocolate Covered Brownie Ice Cream Sandwich by Good Life Eats

Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me.  I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.

Mint Chocolate Chip Ice Cream Cake by Southern Living

And last, but certainly not least, Almond Milk Ice Cream.  Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream.  This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill.  I’ll definitely post my results on here!

Almond Milk Ice Cream by The Science of Eating

 

 

Continue Reading

Honey Almond Date Balls

Memorial Day weekend is coming, bringing with it lots and lots and LOTS of food.  And I don’t know what it’s like where you’re at, but here it’s in the 90s already!  And you know what that means…pools.  And lakes.  And…bikinis.  Yes, it’s already swimsuit season!  Yikes!  Are you ready?!?  It kinda snuck up on me, I gotta admit, but I am trying to incorporate more and more natural sweets (as in honey, fruits, etc) into our diet so we don’t look like the michelin man when we bare it all at the first water-type event this year.  Of course, can’t do anything about the whiteness (trying to avoid that pesky skin caner) but we CAN do something about the shape of our bodies and our overall health!

(Sorry, little peptalk for myself there.  Ahem.  Ok, back to the recipe…)

If you are watching what goes in your mouth this weekend (like me and my husband) and are kinda scared about the next 72 hours of festivities and merriment, may I suggest these Honey Almond Date Balls as a sweet and healthy alternative?  You might want to double or triple the batch because once people taste them, they will want more.  Seriously.  Jeremy doesn’t even like coconut and he LOVES these things.  I left the recipe alone for the most part except instead of rolling the balls in more almonds, I rolled them in unsweetened coconut.

We love ’em.

We’ve made a double batch for this weekend.

We’re ready to battle the crazy food war.

BRING IT.

Original recipe by David Lieberman

Honey Almond Date Balls
 
Ingredients
  • 1 c. Raw Almonds (do 2 cups if you plan on rolling the balls in almonds)
  • 2 c. Pitted Dates, preferably Medjool
  • ¼ c. Raw Honey
  • ⅓ c. Dried, Unsweetened Shredded Coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
  3. Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. And the almonds and honey to the dates. Mix together until evenly incorporated.
  4. Using a damp washcloth to dampen your hands periodically, for the mixture into 1" balls and roll in the coconut.
  5. Store in an air-tight container at room temperature for a few days or transfer to the fridge and they will keep for a couple of weeks.
Notes
Makes 25 balls.

 

Continue Reading

Blackberry, Almond and White Chocolate Muffins

Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in.  I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins.  I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉

Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate.  The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat.  What resulted was one of the most delicious, tender and tastiest muffins ever!  Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that!  All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one!  Feel free to substitute raspberries or sliced strawberries, if you’d prefer.  You really can’t go wrong with whatever you choose.

Enjoy!

Blackberry, Almond and White Chocolate Muffins
 
Ingredients
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1½ c. Granulated Sugar
  • 4 Large Eggs
  • 1 T. Almond Extract
  • 1 T. Pure Vanilla Extract
  • 1 c. Whole Milk, room temperature
  • 2½ c. All-Purpose Flour
  • 1 c. Cake Flour
  • 1½ T. Baking Powder
  • ½ t. Salt
  • 1 c. Sliced, Toasted Almonds
  • 1 c. White Chocolate Chips
  • 2 c. Blackberries (or more if you'd like)
Instructions
  1. Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
  4. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
Notes
Makes 24, regular size muffins.

 

Continue Reading
1 5 6 7 8 9 15