Funfetti Cupcakes

Looking for a last minute Easter treat? Well you're in the right place! This afternoon I decided to whip up a batch of homemade funfetti cupcakes- my favorite! I don't make them very often (mainly because of the amount of sprinkles that go into them), but when I do, I really enjoy them! As soon as they came out of the oven I couldn't help but taste test a mini one. They were perfectly moist and tender inside. I decided to frost mine with a vanilla buttercream and colored it green for a "grassy" look. Because I had some extra mini Cadbury creme eggs laying around I pressed a few into the frosting to finish them off. I think Starburst jelly beans would be really cute too or even a chocolate bunny! Enjoy and Happy Easter!!!

Funfetti Cupcakes
Ingredients
1 c. all-purpose flour
¾ c. cake flour
¾ c. sugar
¼ c. brown sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
¼ c. sour cream
¾ c. whole milk
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tbsp. vanilla bean paste
¼ tsp. almond extract
½ c. rainbow jimmies

"Grassy" vanilla buttercream:
3½ - 4 c. powdered sugar
16 tbsp. (2 sticks) butter, room temperature
3 tbsp. heavy cream
1½ tsp. vanilla extract
Pinch of salt
green food coloring (optional)

Garnish options:
Mini Cadbury eggs
Jelly bean eggs
Mini chocolate Lindt bunnies
Sprinkles

DIRECTIONS:

1. Preheat oven to 350 degrees. Line two standard cupcake pans (or three minis) with liners, set aside.
2. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add vanilla bean paste and almond extract. With mixing speed on low, add egg, then egg yolk, mixing until just combined.
3. In a medium size mixing bowl whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup mix together sour cream and milk. With mixing speed on low, alternate dry and wet ingredients, mix until batter is smooth and homogeneous (being careful not to over mix).
4. Remove bowl from stand and gently fold in sprinkles. Scoop batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 18-22 minutes (8-12 for minis) or until the cupcakes spring back when touched and are slightly golden brown on top.
5. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).
6. While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, salt, and vanilla. Beat until fluffy (2-3 minutes). With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it's shape. Add food coloring (as little or as much as you want until it reaches a shade you like, I went for more of a pastel), beat frosting for an additional 3 minutes until light and fluffy. Pipe on cooled cupcakes as desired. Garnish with festive candies or sprinkles.
Adapted from Sally's Baking Addiction, Homemade Funfetti Cake | Makes approximately 36 mini cupcakes or 18 standard size cupcakes

Mini Carrot Cake Loaves with Baked Cream Cheese Topping

I love carrot cake. Yes it can be hit or miss, but for the most part as long as raisins (and pineapple) are out of the picture, I'll gobble it up at any given chance! Since Easter is just around the corner I thought I'd make myself some little loaves to snack on over the next few days. Instead of topping them with a fresh cream cheese frosting, I opted for a cheesecake-like batter that would go on top prior to baking. I'm not a big frosting fan (I find it a little too sweet, especially for breads) but I love the texture of cheesecake, so it turned out to be a really good last minute decision! They baked evenly and the topping was perfectly set. I could't resist grabbing one and munching on it while I finished cleaning up the kitchen!

Mini Carrot Cake Loaves with Baked Cream Cheese Topping

Ingredients

1½ c. all-purpose flour

¾ c. sugar

¼ c. brown sugar

⅓ c. oil

2 tbsp. applesauce

1 c. grated carrot*

2 eggs

½ tsp. salt

½ tsp. baking soda

½ tsp. baking powder
1½ tsp. cinnamon
¼ tsp. nutmeg

1½ tsp. vanilla

¼ c. walnuts, finely chopped (optional)

Cream cheese topping:

8 oz. (1 block) original cream cheese, room temperature

¼ c. powdered sugar

1 egg

¼ tsp. salt

¼ tsp. vanilla bean paste

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray and flour an 8-well mini loaf pan or 1 standard loaf pan, set aside.
2. In the bowl of a stand mixer, beat together sugars, oil, applesauce and vanilla. With mixing speed on low, beat in one egg at a time. Add the grated carrot and mix until just combined.
3. In a small mixing bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and chopped walnuts. With mixing speed on low, slowly add the dry ingredients. Mix until combined.
4. In a medium size mixing bowl (using a hand mixer or a sturdy spatula) beat together cream cheese, powdered sugar, egg, salt and vanilla bean paste until smooth and creamy. Set aside.
5. Pour the carrot cake batter into the prepared pan, then top with cream cheese mixture, making sure to spread evenly across the batter. Place in oven and bake for 30-35 minutes (or about 1 hour for a loaf). The cream cheese should be lightly browned on top, and yes, it will crack! Remove from oven and allow to cool in pan for 30 minutes (longer for a large loaf). Remove from pan and allow to cool for 15 more minutes before serving.

*When grating the carrot use the bigger holes, this will help prevent the carrots from becoming mushy and juicy.

NOTE: I used my Goldtouch® nonstick mini loaf pan from Williams-Sonoma. 

Created using a Stephen + Natalie family recipe | Makes approximately 8 mini loaves or 1 standard size loaf

Brownie Topped Peanut Butter Bars

This past weekend flew by! Did it seem that way to you? I still can't believe that Easter is next Sunday! Anyway, yesterday after lunch I was trying to think of a way to incorporate a little box of Reese's eggs into a dessert. Since the husband ALWAYS wants brownies I thought I'd mix things up a bit and create a double layered treat. I started off by using a peanut butter "brownie" base and loaded it with peanut butter chips, then I added a thin layer of dark rich brownie on top. I sprinkled chocolate chips and Reese's eggs over it all and called it good. These bars turned out to be a huge hit! It satisfied the peanut butter fanatic in me, and the brownie lover in Stephen. Happy Monday all!!!

Brownie Topped Peanut Butter Bars

Ingredients

Brownie batter:

¾ c. all-purpose flour

½ c. Dutch-process cocoa powder

1 c. sugar

8 tbsp. (1 stick) butter, room temperature

2 eggs

½ tsp. baking powder

¼ tsp. espresso powder

½ tsp. salt

1 tsp. vanilla

⅓ c. chocolate chips

Peanut butter batter:

¾ c. flour

1 c. sugar

1 c. peanut butter

8 tbsp. (1 stick) butter, room temperature

2 eggs

¼ tsp. baking powder

½ tsp. salt

1 tsp. vanilla

½ c. Reese's peanut butter chips

Garnish:

½ c. Reese's eggs or Reese's Pieces

½ c. chocolate chips

¼ c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, spray lightly with baking Pam.

2. Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don't let it bubble. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.

4. With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don't want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.

5. In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.

6. Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese's candies.

7. Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

NOTE: Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Brownie recipe adapted from King Arthur Flour, Fudge Brownies | Makes approximately 12-16 large bars

Strawberry Banana Muffins

This morning we woke up to snow... again. I let out a sigh and bundled up before heading into the kitchen. I thought spring had arrived, but apparently that's not the case here in Utah. That said, I was in desperate need of some sunshine this afternoon. So as I gazed at a few overly ripe bananas on my counter I decided it was time to make muffins. Yes, more banana muffins. My good friend Mandy over at Baking with Blondie loves to tease me about my obsession with bananas. They're just so versatile! This time I cut up some strawberries and tossed them in for added flavor and sweetness. As soon as they came out of the oven my husband snatched one from off the cooling rack and gobbled it up. They turned out moist and full of bright bits of strawberry- so good and perfect for such a gloomy day!

Strawberry Banana Muffins

Ingredients
1¼ c. all-purpose flour
½ c. + 2 tbsp. sugar

1 large egg
1 c. very ripe bananas, mashed (2 large ones)

¼ c. (4 tbsp.) butter, room temperature
¼ c. buttermilk
½ tsp. baking soda
½ tsp. salt
½ tsp. vanilla

½ c. diced strawberries

DIRECTIONS:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with spray (this will give the muffins nice crusty outsides) or 12 paper liners.

2. In the bowl of a stand mixer, beat together sugar and butter. Add egg and vanilla, beating just until incorporated.
3. Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
4. In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in diced strawberry bits.
5. Pour batter into prepared muffin tin, filling each ⅔ of the way full, lay strawberry bits on top, if desired.
6. Place in oven and bake for approximately 23-26 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
Stephen + Natalie Family Recipe | Makes approximately 12 muffins

Mini Coconut Lime Cheesecakes

A few weeks ago I shared this recipe over at Lil' Luna and now it's time to share it with all of you! One of my favorite spring time flavor combinations is lime and coconut, it's sweet, zesty and refreshing! So I thought that I'd combine those flavors into delicious mini cheesecakes. I started off by using a toasted coconut graham cracker crust, filling it with a zesty cheesecake base, adding a swirl of lime curd and topping it off with coconut-infused whipped cream and toasted coconut flakes. Let me tell you, these were heavenly, and my husband agreed! I think this would be a great summer recipe too, especially served up with some toasted coconut ice cream or fresh lime sherbert. Mmm, I can't wait for summer!

Mini Coconut Lime Cheesecakes

Lime Curd:

Ingredients

4 tbsp. butter, melted

1/2 c. + 2 tbsp. sugar

2 eggs

5 tbsp. lime juice

2 drops green food coloring

1 drop yellow food coloring

Coconut Graham Cracker Crust:
Ingredients
5 graham crackers
2 tsp. sugar
4 tbsp. toasted coconut
1 tbsp. butter, melted

Zesty Cheesecake:
2 tbsp. all-purpose flour
1/4 c. sugar
1 (8 oz) package original cream cheese, room temperature
1/4 c. sour cream, room temperature
1/4 c. heavy whipping cream, room temperature
1 egg
1 tsp. vanilla
1/2 tsp. lime zest
pinch of salt

Coconut Whipped Cream:
2 tbsp. powdered sugar
1/2 c. heavy whipping cream, chilled
1/8 tsp. coconut oil (or more to liking)
pinch of salt

DIRECTIONS:
1. Begin by making the lime curd. In a small mixing bowl, combine melted butter, sugar, eggs and lime juice. Beat with a hand mixer until smooth (there may be small chunks, that's ok). Pour mixture into a small saucepan over medium-low heat. Cook mixture until it begins to thicken- it should reach 170 degrees on a digital thermometer. Remove from heat, allow to cool for 5-10 minutes before transferring to the refrigerator to cool completely.
2. Preheat oven to 350℉. Spray mini cheesecake pan generously with baking spray. While curd is cooling, in a food processor, grind up graham crackers, sugar and coconut flakes until mixture resembles fine crumbs. Remove and add in butter. Scoop about 1 tablespoon of the mixture into each well of the mini cheesecake pan and press firmly. Place into oven and bake for 6-8 minutes. Remove and allow to cool.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, lime zest and salt until smooth (about 2 minutes). Add vanilla, heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Pour mixture into cooled crusts, dividing evenly.
4. Remove lime curd from refrigerator and add food coloring, mix until incorporated. Add about 3/4 tsp. of curd to the top of each mini cheesecake. Swirl gently. Place cheesecakes in oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little, this is normal).
5. To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for 2 minutes- cover and chill until needed.
6. To assemble, remove cheesecakes from pan and remove bottom plates. Pipe with whipped cream and sprinkle with lime zest. Serve immediately!
NOTE: Although I've never tried making these in a cupcake tin, my recommendation would be to double the crust and filling and increase the bake time to 25-30 minutes (just wiggle the pan to be sure they are set before removing them from the oven).
Recipe inspired by Sprinkle Bakes, Key Lime Cheesecake Bars | Makes approximately 12 mini cheesecakes

Gooey Caramelita Cookies

A few months back my sister in law posted about these delicious caramel chocolate oatmeal bars that she saw on LuLu the Baker called caramelitas. I was immediately smitten and knew I had to save the recipe for later. Well, this morning I felt like baking and decided to make caramelita inspired cookies instead of bars. I used my mom's oatmeal chocolate chip cookie recipe and altered it to include caramel sauce, walnuts and Rolos. They turned out better than I could have hoped for! Gooey, soft and full of chocolate caramel goodness. I took a few to my husband and they were gone in minutes! Enjoy and happy baking ♥

Gooey Caramelita Cookies
Ingredients
1 c. all-purpose flour
1 c. quick rolled oats
½ c. sugar
½ c. brown sugar
½ c. (1 stick) butter, room temperature
1 egg
¼ tsp. salt
½ tsp. baking soda
½ tsp. vanilla
2 tbsp. caramel sauce
¼ c. finely chopped walnuts
16 Rolo candies, chilled and chopped
½ c. chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
2. In the bowl of a stand mixer, cream together the butter and sugars until smooth. Beat in egg, then vanilla.
3. Combine the flour, baking soda, and salt. Whisk together until combined. With mixing speed on low, slowly add into the creamed mixture until just blended.
4. Remove bowl from stand mixer and fold in the oats, caramel sauce, walnuts, Rolo chunks and chocolate chips. Using a standard cookie scoop, drop onto prepared baking sheets.
5. Place in oven and bake for 12-14 minutes, or until the tops begin to turn light golden in color. Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Created using a Stephen + Natalie family recipe | Makes approximately 2 dozen cookies

Cinnamon Apple Rolls

A while back I decided to join the Willow Bird Baking challenge. One of the first challenges was making a sweet roll using Julie's roll recipe. I split the recipe in half and made raspberry lemon curd rolls and these cinnamon apple rolls. I love the idea of adding apple to an otherwise traditional recipe! The little bits get tender and sweet as they bake and taste amazing with all of that cinnamon in there! I topped these with a brown sugar frosting for a more "caramel " flavor. These will definitely become a staple in our house, I say that because I may or may not have eaten three in one day :) I hope you'll give this recipe a try and that you'll enjoy them as much as we did! P.S. what kind of "sweet rolls" do you love? I'm thinking about making orange rolls or maybe even these not-so-sweet rolls- they look rather delicious!

Cinnamon Apple Rolls with Brown Sugar Frosting
Ingredients:
(Click here for complete recipe for Willow Bird Baking's rolls)
5 c. all-purpose flour
1 package (2¼ tsp.) active dry yeast
3 tbsp. sugar
⅔ c. butter flavored shortening
2 c. milk minus 2 tbsp.
¼ c. warm water
2 tbsp. apple cider or white vinegar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

For the filling:
2 c. brown sugar
8 tbsp. (1 stick) butter, room temperature
4 Granny Smith apples, peeled, cored and diced
1 tbsp. corn starch
2 tbsp. cinnamon
½ tsp. salt
1 tbsp. vanilla

For the brown sugar frosting:
2 c. powdered sugar
1 c. brown sugar
8 tbsp (1 stick) butter, room temperature
½ c. whole milk (+ extra if you want it to be more of a glaze)
¼ tsp. salt
1¼ tsp. vanilla

Garnish (optional): 1 c. toasted and chopped pecans or walnuts

DIRECTIONS:
1. In a small bowl, combine warm water and yeast. Whisk to combine and allow to sit for 10-15 minutes until the mixture becomes foamy.
2. Meanwhile, combine vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
3. In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Using a pastry blender, cut in shortening until it resembles coarse crumbs. Stir in yeast and milk mixture, using the pastry hook mix (knead) until a ball begins to form. Place ball of dough in a large lightly greased bowl. Cover tightly with plastic wrap and place in the refrigerator overnight.
4. In the morning, prepare filling by combining all ingredients in a medium size bow. Mix to combine.
5. Remove dough from refrigerator and divide into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9x13 baking dish. Repeat with the second ball of dough. Cover pans with a dish cloth and set in a draft-free area for 1½ hours or until rolls have doubled in size.
6. Preheat oven to 375 degrees. Place rolls into oven and bake for 20-25 minutes or until tops are golden brown in color. Remove rolls and place pan on a wire rack to cool for 15 minutes.
7. Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat and add in whole milk, salt and vanilla, then the powdered sugar. Spread over warm rolls. Garnish with toasted nuts, serve immediately.
Sweet Roll Dough recipe from Willow Bird Baking | Makes 24 standard size rolls

Almond Poppy Seed Muffins

 I woke up the other morning determined to bake a batch of muffins. I headed straight into my kitchen, opened the cupboards and realized what little I had to work with. Apparently over the past few weeks I've really neglected my baking supplies and not only failed to replenish the really important items like flour, but I never stocked up on dairy products like butter or whole milk. So I worked with what I had. Isn't that what we should be doing anyway? I really didn't want to run to the store just for flour and milk, so I made adjustments here and there and came up with a recipe that produced really yummy muffins! They turned out nice and crunchy on top (I attribute that to the cake flour, if you don't have any just use 1½ c. of all-purpose) and super moist and flavorful inside. These muffins were a big hit with me, and would certainly please any of my poppy seed muffin loving family members! What kind of poppy seed muffins do you or your family love? Almond, lemon, banana? I've even seen a blueberry combo! Yum!

Almond Poppy Seed Muffins
Ingredients
1 c. flour
½ c. cake flour
1 c. sugar
9 tbsp. (1 stick + 1 tbsp) butter, room temperature
2 eggs
¾ c. sour cream
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. vanilla extract
2 tsp. almond extract
2 tbsp. poppy seeds

2 tbsp. slivered almonds, for top

DIRECTIONS:
1. Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
2. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.
3. In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
4. With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
5. Fill each muffin tin ⅔ of the way full. Sprinkle with slivered almonds. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.

Stephen + Natalie | Makes approximately 12 standard size muffins

Rustic Pear and Walnut Crostata

I haven't had too much time to bake in the past few days. Work has been hectic and I haven't been getting home until 9 or 10 at night... and well, by then I've spent the entire day in the kitchen and I have no desire to step into mine. That said, when I realized I had signed up for the GYCO "pear challenge" I was dead set on making something simple. Sometimes the simplest recipes can turn out to be the best, and this is definitely one of them. You can call it a galette if you prefer, but since I'm Italian I'll stick with crostata, they're basically the same thing. A pie dough filled with fruits (usually stone fruits, pears or apples) folded into a "nest," brushed with egg and covered in turbinado sugar. Sounds delicious, right?! Not only did it smell amazing while it was baking, but it tasted amazing too! We served ours up with homemade whipped cream (only because we didn't have any vanilla ice cream on hand) and it was gone in a matter of minutes. I hope you'll give this recipe a try- it's a keeper!

Pear and Walnut Crostata

Ingredients

5-6 Bosc pears, skin removed and sliced thinly (or Bartlett if you prefer)

4 tbsp. butter

½ c. sugar

¼ c. all-purpose flour

½ tsp. cinnamon

½ tsp. fresh lemon juice

½ tsp. lemon zest

¼ c. chopped walnuts

For the pie dough:

1½ c. all-purpose flour

4 tbsp. butter, cold and cut in 1/2" cubes

¾ tsp. salt

2 tsp. white wine vinegar

4-6 tbsp. ice water

1 egg, lightly beaten

2 tbsp. turbinado sugar

DIRECTIONS:

1. Preheat oven to 425 degrees. Place rack in the center of the oven (this will help prevent the top of the crostata from burning).

2. To make the dough, in a medium size bowl, combine flour and salt, whisk together. Add the cold cubed butter, using a pastry blender, cut for 1 minute (you don't want the butter to get too small). Gradually add the vinegar, then add one tablespoon of ice water at a time, using your hands to combine the mixture as you add (you might not need all of the water, you just want it to barely hold together). Place the dough onto a sheet of plastic wrap and cover tightly. Place in the refrigerator to chill for 30 minutes (while you prep the other ingredients).

3. Meanwhile in a large skillet over medium-low heat, add butter. When butter has melted add pears, cook for 5-8 minutes or until they become slightly soft. Remove from skillet and place into a large bowl. Toss with sugar, flour, cinnamon, lemon juice, lemon zest and walnuts- set aside.

4. Roll out pie dough into a 9" circle (the edges don't have to be smooth). Transfer to a rimmed baking sheet lined with parchment paper or a Silpat mat. Place the pear mixture into the center leaving about 2" of edge around the mixture. To fold, bring up the edges and pinch 5-6 times to help "get rid" of excess dough. Pat firmly around the mixture.

5. Brush the pie dough edges with the egg, then sprinkle generously with turbinado sugar. Place in oven and bake for 30-45 minutes or until the crust is crisp and the pears are tender. Remove and allow to cool for 20 minutes before cutting and serving.

Stephen + Natalie | Makes approximately 8 servings

Marbled Banana Chocolate Chip Bread

Besides zucchini bread, one of my all-time favorite kinds of bread would have to be banana. My mom always made buttermilk banana bread for us- it's something that I could eat slice after slice of! So the other day when I looked at the counter and saw that we had some brown bananas I knew I had to make some. This time I decided to add a swirl of chocolate to it and toss in some mini chocolate chips, just to mix things up a bit. I'm not sure which way I like better- plain or with chocolate. Either way this banana bread is perfect for breakfast, as a snack or even as dessert! What things do you like to add to banana bread? I'm a big fan of walnuts, but I'm thinking next time I'm going to try peanut butter or coconut. Mmm!

Marbled Banana Chocolate Chip Bread
Ingredients
2½ c. all-purpose flour
1¼ c. sugar
½ c. butter, at room temperature
2 eggs
2 c. very ripe bananas, mashed (3-4)
½ c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

For the chocolate swirl:
2 tbsp. Dutch-process cocoa powder
2 tbsp. warm water
⅓ c. mini chocolate chips

DIRECTIONS:
1. Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees. Lightly grease the bottoms of 2 loaf pans using non-stick baking spray or butter and flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add eggs one at a time, lightly beating until incorporated.
3. In a medium size mixing bowl, whisk together flour, baking soda and salt, set aside.
4. Mash bananas on a plate using a fork. Add bananas, buttermilk and vanilla, mix just until incorporated. With mixing speed on low, gradually add in the dry ingredients. Remove bowl from stand and place about 1/4 of the batter into a mixing bowl. Combine the warm water and the cocoa powder, add mixture to the removed batter creating a chocolate batter. Pour in mini chocolate chips.
5. Pour plain banana batter into pans, dividing evenly between the two. Then pour the chocolate batter on top. Gently swirl with a knife or spatula (if you overdo it you wont have nice swirls).
6. Place in oven and bake for approximately one hour, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from oven and let cool for 10 minutes, then loosen the sides of the loves and remove from pans onto wire rack. Let cool completely (about 2 hours) before slicing and eating.

Recipe adapted from my mom's buttermilk banana bread | Makes 2 loaves

Soft Baked Pretzels

I know, it seems like everyone is jumping on the soft pretzel bandwagon these days, but they are so good! Back when I was in middle school my home economics teacher decided to open a little cafe where we'd sell baked goods and lemonade to the teachers and students. The two things I can vividly remember making- snickerdoodles and soft pretzels. I swear I've made about 1,000 of these... maybe even more! When I broke out the recipe that I had tucked away and started making them, it all came back to me. They're so easy and quick! I had them shaped, brushed and in the oven in less than 15 minutes! I'm always a fan of a quick recipe, especially when it's just for a snack. I decided to make salted pretzels and whipped up a pan of jalapeno cheddar dipping sauce to go with them, but they're just as good when they've got cinnamon and sugar sprinkled all over them too (oh, and Stephen says they're also tasty when salted and covered in spicy mustard)! I hope you'll give these a try, I think you're going to like them!

Soft Baked Pretzels

Ingredients

2 c. all-purpose flour

2 tsp. sugar

¾ c. warm water

1 tsp. active dry yeast

¼ tsp. salt

Wash:

1 egg, lightly beaten- combined with...

1 tbsp. melted butter (barely warm)

1 tbsp. coarse sea salt OR 2 tbsp. sugar combined with 1 tsp. cinnamon, to sprinkle on top

Jalapeno cheddar dipping sauce:

1 tbsp. flour

2 tbsp. butter

1 c. milk

8 oz. cheddar cheese, grated

½ tsp. salt

½ of a jalapeno minced

DIRECTIONS:

1. Preheat oven to 425 degrees, line one baking sheet with parchment paper or a Silpat mat, set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow to dissolve for 2-3 minutes. Add sugar and mix for 15 seconds. With mixing speed on low add salt, then flour a half cup at a time. When all of the flour is gone, switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic.

3. Divide dough into 4-6 equal size pieces (or more if you want smaller pretzels). Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the "rope" and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.

4. Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with coarse sea salt (or cinnamon sugar). Place sheet of pretzels into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from oven and allow to cool on pan for 5 minutes before serving.

5. To make dipping sauce, in a small saucepan over medium-low heat, add butter and jalapeno. Sautee until soft. Add flour and whisk till thick. Add mix and heat mixture until thick. Remove from heat and whisk in cheese until smooth and silk. Add salt and enjoy!

Note: For a healthier alternative, try substituting 1 c. of all-purpose flour for whole wheat flour.

Adapted from an old home economics class recipe, source unknown | Makes 4-6 large pretzels

Meyer Lemon Curd Thumbprints

 I shared this recipe over at Lil' Luna a few weeks ago and I think it's one you're really going to love! One of my favorite family recipes is my Grandma Carol's lemon bars. They're perfect in every way and everyone loves them! The only problem is that they take quite a bit of time to make and they tend to get a bit messy when you're trying to plate them up. So I thought that I'd skip the mess and make a Grandma Carol inspired treat for you! These thumbprints were just what I was hoping for- buttery, flakey and full of zesty lemon flavor. I dusted them with powdered sugar and filled them with a dollop of chilled curd. These little cookies taste just like lemon bars- so delicious! Since Meyer lemons are always abundant around Christmas I used them, but if you can't seem to find any, you can always use regular lemons (the curd will be slightly more tart). To cut down on the prep time I decided to make the curd in the microwave instead of on the stovetop. Trust me, there's nothing worse then spending half an hour whisking curd over a hot stove- so to save yourself some time and give the microwave method a try, I think you're gonna like it! 

Buttery Lemon Thumbprint Cookies
Ingredients
2½ c. + 2 tbsp. all-purpose flour
½ c. sugar
14 tbsp. (1¾ sticks) butter, room temperature
2 egg yolks
Zest of 1 Meyer lemon
2 tsp. Meyer lemon juice
¼ tsp. salt
½ tsp. vanilla extract

Microwave Meyer Lemon Curd
Ingredients
⅔ c. sugar
4 tbsp. butter, melted
1 egg + 1 egg yolk
½ c. Meyer lemon juice
Zest of 1 Meyer lemon
¹⁄₈ tsp Madagascar vanilla bean paste

⅓ c. powdered sugar, for dusting

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
2. To make the lemon curd, in a large microwaveable bowl, combine sugar, butter, lemon juice, lemon zest and vanilla bean paste. Whisk in egg, then egg yolk. Place in the mixture into the microwave and cook for 1 minute at a time, whisking after each minute. You will need to do a total of 4-6 minutes or until the curd coats the back of a spatula (it will look jelly-like). The time will depend on the strength of your microwave.
3. Pour the hot curd through a mesh sieve to remove any "eggy" parts. Store in an air-tight container in the refrigerator until cookies have completely cooled.
4. To make the cookies, in the bowl of a stand mixer, beat together butter, sugar, lemon juice, lemon zest and vanilla until light and fluffy, scraping down the sides of the bowl if necessary. Add egg yolks one at a time and mix just until incorporated. Add salt, then with mixing speed on low, gradually add flour a ½ cup at a time. Mix until incorporated.
5. Roll dough into 1" balls, place on prepared baking sheets. Lightly pat down to flatten (just a little bit), then using your thumb press little wells into each. Place into the oven and bake for 13-15 minutes or until the edges turn golden brown in color. Remove from the oven and allow to cool on sheets for 5 minutes before transferring to a wire rack to cool completely. Once cookies have cooled (30 minutes or so) using a mesh sieve, gently dust powdered sugar over each cookie. Place a dollop of chilled lemon curd in the center of each, then place in refrigerator to set up. Serve & enjoy!
Adapted from redbookmag.com, Lemon Thumbprint Cookies | Makes approximately 30 cookies

Cookie Dough Cheesecake Brownies

So a few weeks ago, (ok several, more like before Thanksgiving) I decided to make Stephen some brownies. I didn't have to go into work until that afternoon so I planned on making a quick batch of triple chocolate brownies and calling it good. Somehow when I reached for the butter I grabbed a brick of cream cheese which got me thinking. I decided to make those triple chocolate brownies into cheesecake brownies, and then last minute whipped up a batch of eggless cookie dough to fold into it. Let me tell you, these turned from ordinary to extraordinary within a matter of minutes. They're everything you could ask for in a bar- chocolatey, creamy and filled with cookie dough. A triple threat of sorts. Stephen loved them and so did I! It only took us 2 days to eat the entire pan!

Cookie Dough Cheesecake Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghiradelli baking bar!)
⅔ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
1 tsp. vanilla
½ c. semi-sweet chocolate chips
¼ c. dark chocolate chips

Cheesecake layer:
½ c. sugar
2 (8 oz) packages regular cream cheese, softened
2 large egg yolks
¼ tsp. salt
½ tsp. vanilla

Eggless cookie dough:
¼ c. butter, room temperature
¼ c. + 2 tbsp. brown sugar, packed
¼ c. + 2 tbsp. flour
pinch of salt
½ tsp. vanilla
2 tsp. water
2 tbsp. semi-sweet mini chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the cheesecake batter, in a medium size mixing bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Add egg yolks one at a time, then mix until just combined. Set aside.
5. For the eggless cookie dough, in a small mixing bowl, combine butter, brown sugar, flour, salt, vanilla, and water. Mix until combined, then gently fold in the mini chocolate chips. Roll into ½" balls. Set aside.
6. To assemble, pour the brownie batter into the prepared pan. Pour the cheesecake batter on top and  carefully spread to create an even layer. Submerge cookie dough balls into the cheesecake. Place in oven and bake for 35-40 minutes or until the cheesecake is set and is slightly golden brown around the edges.
7. Remove from oven and let cool in pan for 30 minutes before chilling in the refrigerator for 1-2 hours. When ready to serve, remove from pan using the foil overhang. Peel foil from brownies, cut and serve.
NOTE: There are no leaveners in the brownie recipe... they turn out just fine :)
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Mini Sparkling Cider Cupcakes

For as long as I can remember when the ball dropped and the clock struck midnight, we'd crack open a few bottles of Martinelli's and sip to the new year. This year Stephen and I started a little early. I found miniature bottles of Martinelli's sparkling cider at the store and decided that they had to come home with me. On Sunday we drank a few and I poured a little into the vanilla cupcakes I was making. I've heard of Sprite cupcakes so I figured the cider would be just as good if not better. Turns out that it made little difference in the taste and texture of the cupcake, but it was still fun to experiment! I topped these minis with a vanilla bean buttercream spiked with sparkling cider and finished them off with sugar pearls. Everyone loved these festive little cupcakes! P.S. Thanks again to all of you readers/loyal followers- you have inspired me and have given me the extra push to be a better blogger! Thank you, thank you!

HAPPY NEW YEAR! I can't wait to see what 2013 has in store for us!

Mini Sparkling Cider Cupcakes

Ingredients

1½ c. cake flour

1 c. sugar

½ c. (1 stick) butter, room temperature

2 eggs

½ c. buttermilk

¼ c. sparkling cider

1¾ tsp. baking powder

¼ tsp. salt

¾ tsp. vanilla extract

¼ tsp. vanilla bean paste

For the sparkling vanilla frosting:

3-4 c. powdered sugar

1 c. (2 sticks) butter, room temperature

2 tbsp. whole milk

3 tbsp. sparking cider

Pinch of salt

1 tbsp. vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees. Line three miniature muffin or cupcake tins with liners. Set aside.

2. In the bowl of a stand mixer, beat together sugar and butter until light and fluffy, about 2 minutes. Add vanilla extract and vanilla bean paste. Add eggs one at a time, mixing after each addition. 

3. In a medium size mixing bowl, whisk together cake flour, baking powder and salt. With mixing speed on low, alternate between adding wet ingredients (buttermilk and cider) and dry ingredients. Mix until just combined.

4. Scoop batter into prepared pans, filling each ⅔ of the way full. Place in oven and bake for 10-12 minutes, or until they become lightly golden brown on top. Remove from the oven and allow to cool in pans for 2-3 minutes before transferring to a wire rack to cool completely. 

5. While cupcakes are cooling, to prepare the frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter for 1 minute until smooth. Add vanilla extract and salt. Gradually add powdered sugar, a half cup at a time, with mixing speed on low, add milk and sparking cider. Beat on medium-high speed for 2-3 minutes until frosting is light and fluffy (it should be relatively stiff). Add more powdered sugar if needed.

NOTE: This recipe can make standard size cupcakes, just adjust the baking time to 18-20 minutes.

Adapted from Sur La Table, Mini Vanilla Cupcakes | Makes approximately 30 mini cupcakes

Sweet Honey Cupcakes with Mascarpone Frosting and Caramelized Figs

It's been a while. Again. I've been sick for what seems like a month. And just when I start feeling better it seems like I've got something else. Then there's the work thing... and the holidays. Yep, I'm pretty much maxed out. I wish there were more hours in the day, that I could sleep a little more and that I didn't have so much to do. We're in Florida now visiting Stephen's family, and that has seemed to help ease the stress of things, but somehow I just haven't managed to find time to blog (until now). And you know what? I'm ok with that. When I first started taking blogging seriously I was set on a 3 post week. I was really good at sticking to that. Now, well, you can tell that I've been slacking off. Not really, because like you, I do have a life. There are more important things than blogging for me to do during the day. The events of last Friday have really put that in perspective for me. I want to spend the little time I do have with my family and enjoy Christmas. There are so many wonderful things to do and see- I'd much rather be out there than on here. Do you know what I mean? With that said, I'm sharing this cupcake recipe with you today. It's one that I made back in October for a contest and people really seemed to love it- I hope you will too! The mild flavors of the cake and the frosting are really appealing to me. The natural sweetness of the honey paired with the mascarpone cheese is absolutely divine! Since figs are usually easy to find during fall and winter, I thought they'd be perfect to caramelize and place on top of these cupcakes. If you're not a fan of figs, try pear slices or even apples, I think they'd be just as tasty! I hope you don't mind that I'm "double-dipping," but this was a quick and easy recipe for me to share with you all- enjoy!

Honey Cupcakes

Ingredients

1 ¼ c. cake flour

½ c. all-purpose flour

½ c. honey

½ c. unsalted butter, room temperature

1/3  c. sour cream

2/3 c. whole milk

2 eggs

1 ½ tsp baking powder

½ tsp. baking soda

½ tsp. salt

1 vanilla bean, scraped

1 tbsp. vanilla extract

For the mascarpone frosting:

1 (8 oz.) container mascarpone cheese

½ c. heavy whipping cream

2 tbsp. granulated sugar

1 tsp. vanilla extract

For the caramelized figs:

¼ c. granulated sugar

8 ripe and sweet figs (mission or turkey), cut in half 

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 cupcake tins with 16 liners, set aside.
2. In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, add honey, butter, sour cream, vanilla extract and vanilla bean. Mix for 1 minute.
4. Add one egg at a time, mixing after each addition. With mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
5. Divide batter and fill cupcake liners ⅔ of the way full.
6. Bake for 15-18 minutes, or until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
7. Remove from oven and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
8. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, combine mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.

9. With mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches a medium-high speed. Beat mixture for 2-3 minutes until soft peaks begin to form (keep an eye on it while it is beating, you do not want the mixture to curdle). Frost cooled cupcakes as desired.
10. To prepare figs, dip the cut side of each fig into the granulated sugar. Place on a baking sheet lined with foil. Using a kitchen torch, caramelize each fig (this will take approximately 1 minute). Place a cut fig on the top of each cupcake.
Stephen + Natalie | Makes 16 standard size cupcakes

Simple Dropped Sugar Cookies

Rolled sugar cookies are always such a lengthy and time consuming process. I love them, but they're a little too much work for me right now. So that left me with only one option- dropped cookies. I did a little research and came across a recipe that I thought would work... the only problem was that people were getting mixed results (check out the pictures here, it's really strange). Some cookies turned out flat and cracked (which was what I was looking for) and others turned out puffy and thick. I decided to add a little water to my cookie dough to help coax in into flattening and I also increased the vanilla and added lemon zest just to give them more flavor. I think the alterations paid off, because these came out looking beautiful and tasting amazing too! We've definitely found ourselves a really great substitute for traditional rolled & frosted cookies! Happy baking!

Simple Dropped Sugar Cookies
Ingredients
2½ c. all-purpose flour
1¼ c. sugar
16 tbsp. (2 sticks) butter, room temperature
3 egg yolks

1 tbsp. water, lukewarm

¼ tsp. salt
1 tsp. baking soda
½ tsp. cream of tartar

1 tbsp. vanilla extract

Zest of 1 lemon

½ c. sprinkles or coarse sugar for rolling

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, set aside.

2. In the bowl of a stand mixer, beat together butter and sugar until creamy. Add 1 egg yolk at a time, mixing after each addition. Add vanilla extract, water, and lemon zest, mix until just combined.

3. In a medium size mixing bowl, whisk to together flour, baking soda, cream of tartar, and salt. With mixing speed on low, gradually add the dry ingredients, mixing until just combined.

4. Form cookies by using a medium size scoop. Roll the tops (or the mounded side) in sprinkles or sugar (keeping the flat side or bottom free of any sugar). Place balls onto prepared baking sheets, about 2 inches apart. Do not flatten the cookies, they will do so on their own. 

5. Place in oven and bake for 14-16 minutes or until the the edges begin to brown and the cookies are cracked. Remove from oven and allow cookies to remain on the cookie sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Adapted from All Recipes, Cracked Sugar Cookies | Makes approximately 24 cookies

Mint Chocolate Double Delights

Yesterday I shared this recipe over at This Heart of Mine, so today I thought I'd share it with you! Above is a picture of some of my family's favorite Christmas cookies. Growing up, my mom would bake hundreds of cookies each December to give away to friends and family. As kids we were in charge of helping her to cut out the sugar cookies and decorate them, roll the ginger cookies in sugar, and fill the mint and peanut butter ones. When all of the cookies were done, we'd plate them and wrap them in festive cellophane. She'd finish them off with beautiful big bows made out of curling ribbon and then we'd all hop in the car and spend the rest of the afternoon/evening driving around and dropping them off. Needless to say, everyone was really happy to see us :) Now that us kids have grown and moved away, my mom makes all of the cookies by herself. She still gets requests for all of her cookies, but especially her mint chocolate double delights. They are addictive little cookies! Mint lovers beware, you may have to double or quadruple this recipe- yes, my mom would quadruple it! Enjoy and happy baking!!!

Mint Chocolate Double Delights

Ingredients

3 c. all-purpose flour

½ c. brown sugar

¾ c. unsalted butter

2 eggs

2 tbsp. water

1 (12 oz) bag of semi-sweet chocolate chips

1¼ tsp. baking soda

1 tsp. salt

¼ tsp. vanilla extract

For the filling:

3 c. powdered sugar

⅓ c. butter, room temperature

2-3 tbsp. whole milk

¼ tsp. peppermint extract (or more depending on how strong you like it)

pinch of salt

2-3 drops of green (or red) food coloring

DIRECTIONS:

1. In a medium size mixing bowl whisk together flour, salt and baking soda. Set aside.

2. In a large saucepan over low heat, melt butter. Add brown sugar and stir with a heatproof spatula. Remove mixture from heat. Add in water, then chocolate chips, stir until chips have melted.

3. Beat in eggs one at a time, then add vanilla. Gradually fold in dry ingredients. Mix until just combined.

4. Roll dough into 1½" balls and place on a baking sheet. Place into oven and bake for 8-11 minutes at 350˚. Remove from oven and allow to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. 

5. While cookies are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter for 30 seconds on high. Turn mixing speed to low, gradually add the powdered sugar on cup at a time. Once the mixture has incorporated, add milk, salt, peppermint extract and food coloring. Gradually turn speed up and continue beating for 2-3 minutes until light and fluffy. 

6. Place filling into a bag and pipe onto one side of a cooled cookie. Place a "top" on it (you will want to try to match up similar size/shape ones). Allow cookies to sit for 30 minutes before eating.

Stephen + Natalie Family Recipe | Makes approximately 12 sandwich cookies

Chewy Ginger Cookies

It's December! My Christmas shopping is done and the house is decorated, now it's time for me to relax and bake. I broke out my recipe binder the other day and started thumbing through family recipes. My mom makes these really yummy ginger cookies that I've always loved, so I thought I'd start there. I decided to add some crystalized ginger bits just to give them a little texture and to enhance the spicy ginger flavor that I love so much. They turned out exactly like mom's, something I'm always happy about! Do you ever make family recipes that don't turn out? Yeah, that's always incredibly frustrating! Anyway, these were perfect, so perfectly delicious that I snacked on a few, and then a few more... they're that good!

Chewy Ginger Cookies
Ingredients
2 c. all-purpose flour, sifted
1 c. sugar
¼ c. molasses
¾ c. butter flavored shortening
1 egg
2 tsp. baking soda
½ tsp. salt
1 tbsp. ginger
1 tsp. cinnamon
3 tbsp. diced crystalized ginger bits

½ c. sugar, for rolling

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, beat together shortening, sugar and molasses. Add egg and mix until just combined.
3. In a medium size mixing bowl, whisk together sifted flour, baking soda, salt, ginger and cinnamon. With mixing speed on low, gradually add to the wet ingredients.
4. Remove bowl from stand and gently fold in crystalized ginger bits. Form into 1½" balls, roll in sugar. Place in oven and bake for 12 minutes. Cookies will look cracked, this is normal. Remove from oven and allow to cool on sheets for 3-4 minutes before transferring to a wire rack to cool completely.
Stephen+ Natalie Family Recipe | Makes approximately 2 dozen cookies     [photo inspired by: bhg's ginger cookies]

Mini Chocolate Raspberry Cheesecakes

It's almost been a week since my last post! Somehow I've managed to get a bit off track. I blame it on the holiday and the fact that I've been a bit under the weather. Today I'm writing this from the comfort of my bed. I refuse to get out of it any sooner than I have to... which means I've got about another hour or so before I have to drag myself out and get ready for work. Sigh. Anyway, as you can probably tell, I'm slightly obsessed with my mini cheesecake pan. Admitting it is the first step, right? I would use it on a weekly basis if I could! So when Stephen asked me to make him a chocolate raspberry cheesecake, I knew exactly what to do. I scaled down a full-size cheesecake recipe and added a few extra ingredients. They became moist little bites of creamy goodness with beautiful swirls of raspberry sauce in them. Oh, and since I didn't want to be wasteful, I sunk a whole raspberry into the center of each- a nice little surprise!

Mini Chocolate Raspberry Cheesecakes
Ingredients
1 package (8 oz) Original Philadelphia Cream Cheese, room temperature

1/4 c. + 2 tbsp. sugar

3 tbsp. unsweetened cocoa powder
1 egg
2 tsp. heavy cream

1/4 tsp. vanilla bean paste

12 raspberries, rinsed and dried

For the raspberry swirl:

1/4 c. water

2 tbsp. sugar

1 c. raspberries

For the crust:
14 Oreo cookie halves (or 7 cookies with the filling removed)
1½ tbsp. melted butter
1 tsp. sugar
Pinch of salt

For the chocolate whipped cream:
1 c. heavy cream
4 tsp. confectioners sugar
2 tsp. unsweetened cocoa powder
Pinch of salt

Chocolate shavings for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.
2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.

3. To prepare the raspberry swirl, combine all ingredients in a medium size saucepan over medium heat. Reduce raspberries until they form a thick syrup. Remove and pour through a mesh sieve. Discard any seeds. Set the sauce aside.
4. To prepare the filling, beat together cream cheese, sugar and cocoa until smooth. Add vanilla, heavy cream and egg. Mix until just combined.
5. Pour filling over each crust, dividing evenly. Add a dollop of raspberry sauce to each and swirl using a toothpick. Place a raspberry in the center of each, making sure it is covered by the batter. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).
6. Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
7. While cheesecakes are cooling, prepare whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar, salt, and cocoa. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.
8. To assemble top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!
Adapted from Driscolls Decadent Chocolate Raspberry Cheesecake | Makes 12 mini cheesecakes using the Chicago Metallic Mini Cheesecake Pan

Maple Pecan Pie Bars

Well, the big day is almost here! Thanksgiving is tomorrow and I've been running around like crazy trying to get things ready. Tonight after work I'm coming home and making croissants, apple pie and mini chocolate raspberry cheesecakes (per Stephen's request). So much to do, so little time. Isn't that how it always is? I decided to start my baking early this year, mainly because of work and other obligations, but also because I don't want to wake up at 6am tomorrow just to spend the rest of the day in a hot kitchen. I love to bake, but I love to sleep even more. With that said, I made these maple pecan pie bars a few days ago. I figured we could snack on them throughout the week and then really savor the pie and cheesecake come turkey day. This recipe is great because you don't have to worry about making the perfect crust (kind of a big deal if you are like me and hate to flute the edges). I decided to add maple syrup to these to give them a little extra flavor and I think it did the trick! If you're looking for a quick & easy alternative to pie, give these a try, I think you're going to like them!

Maple Pecan Pie Bars
Ingredients
8 tbsp. (1 stick) butter
1 cup packed light brown sugar
¼ c. corn syrup

2 eggs
2 tbsp. heavy cream

3 tbsp. maple syrup

1 tsp. vanilla bean paste

Pinch of salt
2 c. pecans, chopped

For the crust:

2½ c. all-purpose flour
⅓ c. sugar
⅓ c. brown sugar, packed
16 tbsp. (2 sticks) butter, softened
½ teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with foil, leaving a 2" overhang on all sides, this will help you remove them from the pan.
2. In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. With mixing speed on low, gradually add the flour and mix until it resembles coarse crumbs. Press the crust into the prepared pan. Prick a few times with a fork. Place in oven to bake for 20-25 minutes or until golden brown.
3. Meanwhile, to prepare the filling, in a medium size saucepan over low heat, melt butter. Once the butter has melted, add brown sugar, corn syrup, heavy cream, vanilla, maple syrup and salt. Turn heat up to medium and cook for 2-3 minutes (or until the sugar has dissolved and it begins to simmer). Remove from heat and allow to cool for 5 minutes. Once mixture has cooled, add eggs and pecans. Mix until combined.

4. Pour the mixture into the hot crust. Bake for 20-22 minutes (be careful not to over-bake or the sides will get burned). Remove from oven and allow to cool in pan for 30 minutes. Transfer to the freezer to chill for an additional 20 minutes. Remove, cut and serve.

Adapted from Epicurious, Pecan Pie Bars | Makes approximately 12-16 bars, depending on how you cut them