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Category: dessert

dessert,fall,recipes,Thanksgiving

Easy Pumpkin Quick Bread

posted on : October 22, 2018 posted by : Kirsten Bell 1 Comment

Quick breads are one of my favorite things to bake. They’re so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you’ll have the house smelling of tantalizing pumpkin spice goodness! Added bonus? You can whip up this easy pumpkin quick bread by hand – no need for a stand mixer.

This is definitely one of my favorite treats to bake in the fall, but I actually love to bake it year-round.

 
pumpkin quick bread

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dessert,fall,recipes,Thanksgiving

Pumpkin Spice Latte Cupcakes

posted on : September 17, 2018 posted by : Kirsten Bell 1 Comment

Well friends, Autumn officially begins in five days, so give me all the pumpkin, all the spice and all the fall things! I wanted to create a pumpkin cupcake that was a little different from the standard, and knowing the popularity of the pumpkin spice latte, I thought that could be a fun twist on the classic!

If you’ve been following me for a while, you probably know that I’m a little obsessed with cupcakes. I think they’re so fun, and I love thinking of cute new ways to decorate them! You can see my other cupcake recipes right here.

The cake is full of pumpkiny goodness and spices, as one would expect! The frosting is a whipped cream frosting (since the pumpkin spice latte is usually topped with whipped cream), but I also mixed in a little cream cheese because pumpkin and cream cheese are such a perfect pairing.

So go ahead and whip up a batch to satisfy that pumpkin spice craving! These cupcakes are super easy, so you’ll probably be enjoying them in the time it would have taken you to get through that crazy drive through line!

Used In This Post

Cupcake Ingredients: 

2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/4 cup melted butter (1/2 stick)
2 eggs
1 tsp vanilla

Frosting Ingredients: 

2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened

Directions: 

Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.

Preheat the oven to 350, and line a muffin tin with foil liners (I used these green foil ones). The pumpkin will stick to paper liners, and make for an unhappy baker!

Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.

Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!

Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.

For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won’t solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.

These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.

Love Pumpkin And All Things Fall? Check out more Fall recipes below!

Birthdays,dessert,recipes

S’mores Cupcakes with Smoked Chocolate Ganache

posted on : August 22, 2018 posted by : Kirsten Bell 7 Comments

These s’mores cupcakes have been on my mind practically all summer, and they were worth the wait! That classic combination chocolate, graham crackers and marshmallows gets me every time. And none of those flavors are left behind in these cupcakes! A graham cracker crust, rich and moist chocolate cake, smoked chocolate filling, and topped with silky whipped cream frosting. If you love s’mores, you need to try these!

easy summer dessert idea

When I was a kid we used to go on at least a few camping trips every year, and of course s’mores are an absolute must. Eventually we plan to get a fire pit for our backyard so we can have s’mores all the time! But in the meantime these s’mores cupcakes are a perfect elevated version. Can you imagine these for a fun summer birthday or rustic wedding?

s'mores cupcakes

The best part of a s’more is all the pieces coming together just right – it has to be the perfect ratio of marshmallow to graham cracker to chocolate. So let’s chat for a minute about the different components of these cupcakes!

What Makes S’mores Cupcakes Special?

  • Graham Cracker Crust: Think classic cheesecake crust, but paired with a chocolate cupcake! So freaking delicious! All it takes is some crushed graham cracker, melted butter and maybe 5 minutes extra time. You’ll just press the graham cracker mixture into the bottom of each cupcake liner, and enjoy everyone applauding you when they unwrap their cupcake!
  • Chocolate Cupcake: Easy, quick, and moist chocolate cupcakes. A classic that’s full of delicious flavor. You guys love all my chocolate recipes, we’re just a bunch of chocoholics over here and I love it! These cupcakes are no different!
  • Smoked Chocolate Ganache: In my opinion, a s’more needs just a hint of smokiness (even though I’m a golden brown vs burnt marhmallow gal myself). I brought that into the cupcake with smoked chocolate ganache. I bought these smoked chocolate chips online, but you can also cold smoke chocolate pretty easily at home. Or of course you can use regular chocolate chips too!
  • Whipped Cream Frosting: This frosting is so light and airy, just like fluffy marshmallows! And I love that while it has all the marshmallow-like flavor I crave in s’mores, it’s way less sweet. When I was taste testing these, everyone commented on how good this frosting is!

delicious s'mores cupcakes

easy s'mores cupcakes

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S’mores Cupcakes with Smoked Chocolate Ganache

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  • Author: Kirsten Bell
  • Prep Time: 40 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 55 minutes
  • Yield: 12 Cupcakes 1x
  • Category: Dessert
  • Method: Baking
Print Recipe

Description

All the nostalgic flavors of s’mores, in cupcake form!

Ingredients

Scale

Cupcake Ingredients:

3/4 cup crushed graham crackers, plus more for garnish
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup hot brewed coffee (you can also use hot water if you don’t have coffee)
1/2 cup unsalted butter (one stick), plus 2 Tbsp
1 egg, whisked
1/4 cup buttermilk
1 tsp vanilla extract
Chocolate bar for garnish

Whipped Cream Frosting Ingredients:

1 pint heavy cream
1 1/4 cup powdered sugar
1 tsp vanilla extract

Smoked Chocolate Ganache Ingredients: 

1/3 cup heavy cream
1 cup smoked chocolate chips

Instructions

Cupcake Directions

Preheat oven to 350 and line a muffin tin with liners.

In a small pan, heat the butter and water until the mixture is steaming and the butter is melted. Take off the burner and let cool.

Melt 2 Tbs of butter, and mix with crushed graham cracker in a small bowl until combined. Divide the mixture evenly between the cupcake liners, and press the crust into the bottom of each. Bake the graham cracker crust until golden brown, about 5 minutes, and then set aside. 

Whisk together the dry ingredients, flour through baking soda.

Mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the egg will cook. (Believe me, I’ve done it!).

Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes – until a toothpick comes out with moist crumbs.

Smoked Chocolate Ganache Directions:

Heat the heavy cream in a small saucepan over medium-low heat, stirring regularly, until it almost comes to a boil.  Pour the hot cream over the chocolate chips in heat safe bowl, and let sit for a few minutes. Stir, and voila! You have ganache! If the chocolate doesn’t completely melt, you can pop it into the microwave for 10 second increments until the chocolate is smooth. Allow to cool to room temperature.

When the cupcakes and ganache have both cooled, fill the cupcakes. See notes below.

Frosting Directions: 

Whip the heavy cream until it is thickened and frothy – about 3-5 minutes. Add the powdered sugar and vanilla extract, and continue beating until it holds a stiff peak. Frost cooled cupcakes, and garnish with chocolate and graham cracker.

Notes

Filling cupcakes: I like to let my cupcakes cool to room temp, and then I put them in the refrigerator for about an hour to let them get totally cold. It makes this step a whole lot easier! You can buy fancy cupcake corers, but I just use a 1/4 teaspoon to scoop out a bit of the cupcake in the middle (about 1/3 down into the cupcake), then fill with ganache.

Looking For More Summer Recipes?

dessert,recipes

Lemon Pound Cake With Lavender Glaze

posted on : August 16, 2018 posted by : Kirsten Bell 1 Comment

I have not been baking almost at all this summer! First we were gone on our vacation, and then it has been soooo hot lately – the last thing I wanted to do was turn on the oven! But this past week I dusted off my stand mixer and finalized this lemon pound cake with lavender glaze recipe. I couldn’t be more excited to be back in the kitchen and sharing this recipe with you!

Lemon pound cake will always remind me of my brother. When we were kids and went to Starbucks he would always order a slice of lemon pound cake. Always! I love lemon pound cake in the summer especially, because it’s a lighter and brighter flavor.

I was originally going to do a traditional lemon glaze on this cake, but felt like it was lacking that special something. Last week a friend and I were discussing our love of lavender lattes, and it suddenly hit me! Lavender! The lavender flavor in this glaze is subtle, but pairs perfectly with the lemon. This would be a perfect brunch recipe – traditional enough to be enjoyed by everyone, but unique enough to be special.

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened butter
1 cup sugar
4 eggs
1 1/2 tsp vanilla extract
2 lemons, zested
1/2 cup full fat sour cream
1/4 cup whole milk
1 Tbs dried lavender buds (I just used lavender from our garden)
2/3 cup powdered sugar
Pinch of salt
Juice from 1/2 lemon

Directions:

Preheat the oven to 350. Butter a 9×5 loaf pan, and lightly dust with flour.

In a medium bowl, whisk together dry ingredients, flour through salt. Set aside.

Add the softened butter and sugar to the bowl of your stand mixer fitted with paddle attachment, and beat until light and fluffy. Add the eggs one at a time, beating each in until just incorporated. Add the vanilla and zest of two lemons.

Add the sour cream and flour mixture to the creamed ingredients, alternating between the flour mixture and sour cream. Mix until just incorporated, using a spatula to scrape down the sides of the bowl as needed.

Pour the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out with moist crumbs.

While the cake cools, prepare the glaze. In a small saucepan, add the milk and lavender. Bring to a simmer, and then remove from heat. Let steep for 10 minutes, and then remove the lavender through a strainer. Whisk in the powdered sugar, salt and lemon juice until all the sugar is disintegrated.

When the cake has cooled, turn it onto a serving platter and cover with glaze, letting the glaze drip down the sides of the cake as well. Garnish with dried lavender while the glaze is still setting if desired. Allow the glaze to set for about 10-20 minutes, and then serve!

If you love lemon and lavender, be sure to also check out these Lavender Lemon Vegan Macarons from my fellow food blogger at Pies and Tacos!

dessert,recipes

Easy Blueberry Peach Cobbler

posted on : June 7, 2018 posted by : Kirsten Bell 0 Comment
This cobbler recipe has been a go-to dessert in my family for as long as I can remember, and for good reason! It’s quick, easy and hands down the best cobbler I’ve ever had. I love recipes that use ingredients I already have on hand anyway, because then it’s so easy to whip up in a hurry if we’re invited to a last minute barbecue. I usually keep frozen blueberries and peaches in our freezer for this reason alone! You can replace the blueberries and peaches with really any other fruit you like! Strawberry and rhubarb is a favorite in our house, and I also like using mixed berries!
Even though this cobbler is delicious year-round, for whatever reason it reminds me of warm summer nights.

Ingredients:
½ cup unsalted butter (1 stick)
1 ½ cup all purpose flour
1 ½ cup plus 1/2 cup granulated sugar
1/4 tsp ground cinnamon
1 tsp salt
4 tsp baking powder
1 ½ cup milk
2 cups blueberries (thawed if frozen)
2 cups sliced peaches (thawed if frozen)
Directions:
Preheat oven to 350 degrees. Set the butter in 9×13 baking dish (*see note), and let it melt in the preheating oven.
Gently stir together the fruit and 1/2 cup granulated sugar and set aside.
Whisk together the dry ingredients, flour through baking powder. Slowly stir in the milk until just combined. Pour the batter over the melted butter in the baking dish, using a spatula to evenly spread out the batter.
Spoon the fruit mixture evenly over the batter, making sure to get fruit into all the corners. My mom used to tell me, “how would you feel it you got that piece?” pointing to a spot of cobbler with no fruit. I’ve never forgotten that, and am now very intentional about an even distribution of fruit haha!
Bake at 350 for 45-50 minutes, or until the cobbler looks golden brown.
Serve warm with vanilla ice cream!

*note: I made this cobbler using my nice ceramic baking dish, and the cobbler didn’t turn out so well because the ceramic is such a good conductor of heat that the edges browned too quickly. I have the best luck using my plain jane glass baking dish for this recipe.

Big thank you to Cathleen B, who shared this recipe with my mom years ago! 

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