Ok! So, I thought it might be fun to revisit some things I’ve posted on Instagram to share the recipes with you guys. I really hope you don’t mind!
P.S. I didn’t make those donut holes and macarons up there, but aren’t they good-lookin’! And yeah, I totally want to take a nap on a pile of them.
My friend Dana came over for dinner a while back and it was just after I revisited my Black & White Cookie Cake. I’m so glad I didn’t throw out the scraps from leveling those buttermilk cakes because they transitioned perfectly into these nice little parfaits. Parfait? More like par-FATE.
Strawberry Shortcake Parfaits for Two
- cake scraps, from 2 leveled 6-inch cakes (I used these!)
- 1 cup greek yogurt + powdered sugar, to taste
- Take the cake scraps from the recent leveled cakes in your life. Crumble them up! Layer them into two small cups with sweetened Greek yogurt and strawberries. Add some lemon zest if you want. Enjoy!
Sorry this recipe is RIDICULOUSLY long. I basically used a combo of these three recipes and BOOM cupcakes. Oh, and sorry again about caps-locking yo life. Although I’m not sorry for making this remix. You see, my friend Jessica, loves s’mores and cheesecake. I normally make her these Mini S’mores guys, but I wanted to switch it up this year.
S’mores Cheesecake Cupcakes (makes 12)
- about 1 cup graham cracker crumbs
- 3/4 cup + 2 T all-purpose flour
- 2 1/2 T unsweetened cocoa powder (I used Dutch process.)
- scant 3/4 cup sugar
- 1 1/2 t baking powder
- pinch of salt
- 3 T unsalted butter, at room temperature
- 1/2 cup milk
- 1 egg
- 1/4 t vanilla extract
cheesecake filling –
- 4 oz. cream cheese, at room temperature
- 1 egg white
- 3 T sugar
- 1/4 t salt
- 1/4 t vanilla
- milk chocolate chips, a few per cupcake
marshmallow frosting –
- 2 egg whites
- 3/4 cups sugar
- 1/4 cup light corn syrup
- pinch of salt
- 1 t vanilla
- graham cracker crumbs and chocolate shavings for topping
- Preheat the oven 325ºF.
- Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla together in a pitcher. Slowly pour about half into the flour mixture. Beat to combine. Pour in the remaining milk mixture and turn mixer up to high and mix just until all combined and no lumps remain.
- Divide graham cracker crumbs between 12 paper lined muffin cups and top with batter. Meanwhile in a small bowl whisk together the cheesecake filling. Divide filling between each cupcake. It’s ok if it’s on top a bit. The frosting will cover it.
- Bake cupcakes in the preheated oven for 20-25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
- Make frosting. Using a large heat-proof bowl, mix the egg whites, sugar, corn syrup and salt until combined. Set over a pot of simmering water (double boiler -style) and whisk until the sugar is dissolved and the mixture is hot, about 3-6 minutes.
- Remove from heat and beat 5-7 minutes, or until frosting is cool and stiff peaks form. Beat in vanilla. Pipe onto cupcakes. Toast with a kitchen torch. Enjoy!
P.S. Chocolate cupcake recipe from the Hummingbird Bakery Cookbook.
Let’s just treat cornbread like a lady, ya know? And I know that I don’t need any help adding a crumble topping to anything. I might top my pizza with it next. I can’t be stopped!
Berry Streusel Corn Muffins (makes 12)
- 1 1/4 cup all-purpose flour
- 3/4 cup corn meal
- 2 T sugar
- 2 t baking powder
- 1/2 t kosher salt
- 2 T honey
- 1 cup milk – 2 T
- 1/4 cup vegetable oil
- 1 egg, beaten
- 24 blueberries
- 12 raspberries
- 1/3 cup sugar
- 1/2 cup flour
- 1/4 cup butter, room temperature
- pinch of kosher salt
- Preheat oven to 400 F. Grease a 12-cup muffin tin.
- Whisk together dry ingredients (flour, corn meal, sugar and baking powder).
- Place maple syrup in a 2 cup measuring cup and fill to the 1 cup mark with milk. Whisk in oil and egg. Stir into the dry ingredients.
- Pour batter into prepared pan. Sprinkle with blueberries raspberries.
- Make the streusel by rubbing the butter into the sugar, flour, and salt. Once it resembles big crumbs divide between muffins.
- Bake 15+ minutes or until light gold brown and toothpick inserted in the center comes out clean.
Yay! Hope you’re down with insta-recipes. Please be sure to nap and brunch a lot this weekend!