cinnamon apple crumb cake

Fall is by far the best baking season (in my humble opinion). Nature provides us with the best raw ingredients to create my favorite treats. Anything involving nutmeg, ginger, cinnamon, vanilla, allspice, pumpkin, apples, almonds, pecans, maple... I could go on forever. Of course there's no rule that says these ingredients can't be used all year long, but there's just something special about autumn spices. They just make me happy. So I decided to kick off the fall baking season with a classic cinnamon apple crumb cake.

Ingredients (cake) - 

• 3/4 cups of butter
• 1/2 cup of granulated sugar
• 1/4 cup of light brown sugar
• 2 large eggs lightly beaten
• 1 1/2 teaspoons of vanilla extract
• 1/2 cup of plain Greek yogurt
• 1 teaspoon of ground cinnamon
• 1 1/4 cups of all-purpose flour
• 3/4 teaspoon of baking powder
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 cups of diced apples

Ingredients (Streusel topping) -

• 1 cup of all purpose flour
• 3/4 cup of light brown sugar
• 2 tablespoons of granulated sugar
• 1 1/2 teaspoons of ground cinnamon
• 6 tablespoons of butter

Directions -

• Preheat over to 350F.
• Lightly grease and flour a 9'' springform pan.
• Combine cake butter and sugars in a large bowl.
• Add eggs and vanilla extract.
• Stir in Greek yogurt.
• In a separate medium sized bowl, combine cake flour, cinnamon, baking powder, baking soda, and salt.
• Gradually add dry ingredients to wet ingredients (don't overstir).
• Fold in apple pieces and pour batter into prepared pan.
• Set aside.
• Begin preparing Streusel by whisking together flour, sugars, and cinnamon.
• Pour melted butter into mixture and combine with a fork until a crumble forms.
• Evenly sprinkle Streusel over the batter.
• Place pan in oven and allow to bake for approximately 45 minutes.
• Allow cake to cool and enjoy!

*Pro tip: whisk up a little whipping cream with a little vanilla extract and confectioner's sugar to make a whipped cream and put a little dollop of it on top for an added sweet touch.

Happy baking!

- D

lemon blueberry cupcakes

Ingredients (cupcakes) -

• 3/4 cup self rising white flour
• 1/2 tablespoon baking powder
• 8 tablespoons butter
• 1/2 cup superfine sugar
• 2 eggs, lightly beaten
• finely grated rind of lemon
• 2 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 cup fresh blueberries

Ingredients (frosting) -

• 6 tablespoons butter, softened
• 1 1/2 cups confectioner's sugar
• 1 tablespoon lemon juice

Directions -

• Preheat oven to 375 degrees Fahrenheit.
• Put 12 paper baking cases in a muffin tin.
• Sift flour and baking powder into large bowl.
• Add butter, eggs, lemon rind, lemon juice, sugar, milk, and beat together until smooth.
• Mix in blueberries.
• Spoon batter into prepared muffin tin.
• Place cakes in the oven for 15 minutes, or until well risen and golden brown.
• Transfer to wire rack and allow to cool.
• To make icing/filling, put butter in bowl and beat until fluffy. Sift in confectioner's sugar and add lemon juice, and beat together until smooth.
• When cupcakes are cool spread or pipe the buttercream filling on the cakes.
• Dust with confectioner's sugar before serving, if desired.
• Enjoy!

- D

strawberry scented cupcakes + strawberry cream cheese frosting

Hi everyone! I'm so sorry I disappeared last month (I even posted my monthly music just a few hours into June). I honestly haven't been doing anything all that interesting recently, except for Mysteryland and I intend to make that post as soon as my disposable camera photos are developed. Anyway, I realized I haven't posted a recipe here in forever and I actually did some pretty good baking today (if I do say so myself). I thought I would share some photos and the recipe with you all. It's a perfect summer treat and very very delicious. Happy baking everyone!

Ingredients (cupcakes) - 

• 1 cup (approx.) fresh strawberries
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Ingredients (frosting) - 

• 8 ounces cream cheese
• 1 cup fresh strawberries
• 6 tablespoons confectioner's sugar

Directions - 

• Preheat oven to 350 degrees F.
• In a medium bowl combine flour, baking powder, and salt.
• Blend all strawberries (2 cups approx.) in food processor until pureed.
• Measure out 1/3 cup of the strawberry puree in a measuring cup, and set the rest aside.
• In a large bowl, beat the butter until lightly fluffy.
• Gradually add granulated sugar to butter and continue to mix it until well blended.
• Add the eggs one by one and the vanilla to the sugar and butter mixture.
• Mix together 1/3 cup of strawberry puree with milk.
• Alternating add the flour and milk mixtures to the butter mixture, ending with the flour.
• Add the batter to prepared cupcake tin.
• Bake for 20-22 minutes.
• For the frosting, beat together the cream cheese, 1 cup of the remaining strawberry puree, and 4-6 tablespoons of confectioner's sugar (add more as needed to change flavor/consistency).
• Take cupcakes out and make sure they cool!
• Once cool, dip the tops of the cakes in the icing carefully to coat evenly.
• Garnish (if desired) with fresh strawberries.
• Enjoy!

- D

decadent dark chocolate vanilla brownies

Back to our regularly scheduled programming, I bring you the best most delicious brownie recipe ever created for the dark chocolate lovers out there.

Ingredients - 

• 10 tablespoons of unsalted butter
• 1 and 1/4 cups of granulated sugar
• 3/4 cup + 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon of salt
• 2 teaspoons of vanilla extract
• 2 eggs
• 1/2 cup of all-purpose flour
• 2/3 cups of walnuts (optional)

Directions - 

• Preheat oven to 325 degrees F.
• Add approximately 2 inches of water to a medium sized saucepan.
• Heat water until simmering.
• Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl.
• Rest bowl over simmering water (use a double boiler if you have one).
• Stir the mixture occasionally until butter has melted and mixture is warm.
• Remove bowl from heat and set aside for 3 to 5 minutes.
• Stir in vanilla with wooden spoon.
• Add eggs.
• Once the batter looks thick, shiny and well-blended, add flour and stir until fully incorporated.
• Stir in nuts, if using.
• Pour mixture into greased pan.
• Bake for 20 to 25 minutes, or until a toothpick can be inserted into the center and come out clean.
• Allow to cool completely.
• Devour.

Happy baking!

- D

black & white chocolate chip cookies

Ingredients -

• 2 and 1/2 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 cup of packed dark brown sugar
• 1/2 cup (1 stick) of unsalted butter
• 1/4 cup of light corn syrup
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup of white chocolate chips
• 1 cup of dark semi sweet chocolate chips

Directions -

• Preheat oven to 350 degrees F.
• Whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, beat together sugar, butter, and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixer on low, gradually add flour mixture until combined.
• Fold in chocolate chips
• Drop dough by tablespoons onto prepared baking sheet 2 inches apart.
• Bake for 10-12 minutes, until cookies are no longer shiny.
• Let cool for two minutes, transfer to wire rack, and let cool.
• Devour and enjoy!

cutout christmas cookies

My favorite Christmas tradition is baking and decorating sugar cookies. I made this batch earlier on today, and now at about 9pm only one remains. I suppose that can only mean that they were thoroughly enjoyed, which is very encouraging to a cooking aficionado.
Anyway, since they were a success, I thought I would share the recipe.

Ingredients -

• 1 cup of butter (softened)
• 1 cup of white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 3 3/4 cups of all purpose flour
• 2 teaspoons of baking powder
• 1/4 cup heavy whipping cream
• 1 cup of icing sugar
• 3 tablespoons of water
• various sprinkles for decorating purposes

Directions -

• In a medium bowl, cream together the butter and sugar. Stir in eggs and vanilla.
• In a separate bowl, sift together flour and baking powder.
• Stir flour mixture into creamed mixture, alternately with the heavy cream.
• Cover the dough and allow to chill in fridge for 2-3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease cookie sheet.
• On a lightly floured surface, roll out the dough to about a 1/4 inch thickness.
• Cut into desired shapes with cookie cutters.
• Place cookies about 1 inch apart on the prepared cookie sheet.
• Bake for 12 to 14 minutes until the bottoms and edges of the cookies are light brown.
• Place on cooling rack.
• Mix the icing sugar with the water to create a sweet glaze for the cookies.
• Once cool, paint cookies with glaze and add desired decorative sprinkles.
• Store in airtight container.

Happy baking and happy holidays!

- D

raspberry filled lemon cupcakes

Serves approximately 16

Ingredients -
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups (1 1/2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1 egg + 3 egg yolks
- 1 tablespoon lemon juice + enough milk to fill 3/4 cup
- 1 tablespoon grated lemon peel (I usually add a little more than that)
- 1/2 cup seedless raspberry jam

Directions -
1. Preheat oven to 350 degrees.
2. Place paper baking cups in 16 muffin cups.
3. Sift flour, baking powder, baking soda and salt in a bowl.
4. In a separate bowl, beat butter and sugar until smooth. Beat in egg and yolks.
5. Separately combine lemon juice and milk.
6. Add flour mixture alternating with milk mixture to the butter mixture.
7. Stir in lemon peel.
8. Spoon batter into baking cups and bake for 20 minutes.
9. Remove from oven and carefully with the handle of a wooden spoon poke a hole on top of each cupcake.
10. Place raspberry jam in plastic sleeve and pipe about 1 1/2 teaspoon into each cupcake.
11. Allow to fully cool and enjoy deliciousness.

Happy New Year all!

- D