Sunday, May 17, 2009

Orange Cupcakes w/ Orange-Rosemary Frosting

It's a citrus convergence. These mini orange cakes are made with freshly squeezed orange, lemon and lime juice, giving every bite a citrusy zing of flavor. Sour cream amplifies the batter, yielding a moist and springy cake. Each cupcake is dusted with corn meal for a delicious, crunchy texture. Creamy orange-rosemary scented frosting completes these creations. Enjoy!

Y ~ squarebakery

Orange Cupcakes w/ Orange-Rosemary Frosting
Preheat oven to 350 degrees

What you'll need:
Wet ingredients:
1/2 C olive oil
1/2 C sour cream, buttermilk or plain yogurt
1 Teaspoon vanilla
2 Teaspoon orange oil or extract
1/4 C freshly sqeezed orange juice
2 Tablespoons of freshly squeezed lemon juice
2 Tablespoons of freshly squeezed lime juice
1 C granulated sugar
2 Eggs
Zest of 1/2 an orange, finely grated
Dry ingredients:
1 1/2 C all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
3 Tablespoons corn meal

Orange-Rosemary Frosting
2 C powdered sugar
2 Tablespoons butter
2 Tablespoons orange juice
Fresh rosemary, 1 Teaspoon chopped and a small sprig for decoration
Orange peel

Brush each cup of your cupcake pan with olive oil and dust with corn meal. In a large bowl, blend wet ingredients with mixer and slowly incorporate dry ingredients. Let batter sit for 10 minutes. Once it has set, spoon batter into corn meal dusted cupcake pan. Bake for 20 minutes or until the cake bounces back to the touch of your finger.

In a small bowl, mix powdered sugar, butter and orange juice, creating a silky frosting. Take a small sprig of fresh rosemary, removing the rosemary from the stem, and either rip into small pieces or chop with a knife. Add about a teaspoon of rosemary and some zest from a lime to the frosting. Once cake have cooled, frost and garnish with rosemary and orange peel.

Tuesday, May 12, 2009

Buttermilk Pancake Cupcakes

Hot buttermilk pancakes, maple syrup and bacon...smells like breakfast on a Saturday morning! In fact, these flavors have been assembled in my Buttermilk Pancake Cupcakes. The cake is delicate and spongy with a burst of blueberry flavor. Then, covered in sweet, maple syrup frosting and topped off with a few salty bacon bits. It's all of your breakfast favorites in a to-go package. And, if made the night before, reheat in the microwave for 20 seconds and enjoy!

Y ~ squarebakery

Preheat oven to 350 degrees

Buttermilk Pancake Cupcakes
2 C pancake mix
1/2 Teaspoon baking powder
1 egg, slightly beaten
1 C buttermilk or sour cream
1/4 C organic maple syrup
1 Tablespoon vanilla
2 teaspoons cinnamon
1/4 C blueberries

Maple Frosting
2 C powdered sugar
1 Teaspoon vanilla or orange flavoring
3 Tablespoons organic maple syrup
2 Tablespoons organic butter at room temp
1 Tablespoon water
Bacon bits to sprinkle on top

In a large bowl, blend pancake mix, baking powder, egg, buttermilk, syrup, vanilla and cinnamon together until moistened. Gently fold in blueberries and let batter sit for 10 minutes. In a small bowl, mix powdered sugar, vanilla, syrup and butter together into a thick, but spreadable frosting and set aside. You may need to thin with a little water if the frosting is not easy to spread.

After 10 minutes, spoon batter into cupcake liners and bake for 20 minutes at 350 degrees. When golden, pull from oven and let cool. While cupcakes are slightly warm, spoon the maple frosting on, sprinkle with bacon bits and serve.

Tuesday, May 5, 2009

Almond Butter Cookies

Almond Butter Cookies are chewy and delicious. A combination of almond butter, peanut butter and honey give these cookies a unique, nutty flavor. Enjoy!

Almond Butter Cookie Recipe
Preheat oven to 375 degrees

Wet ingredients:
2 Sticks unsweetened organic butter
½ C Almond butter
¼ C Peanut butter
½ C Granulated sugar
¼ C Light brown sugar
1 Tablespoon vanilla
¼ C Honey
1 Egg

Dry ingredients:
1 ¼ C All purpose flour
½ Teaspoon baking powder
¾ Teaspoon baking soda
¼ Teaspoon salt


Cream butter, nut butters, sugars, egg, vanilla and honey in your mixer. Blend dry ingredients well; stir into butter mixture. Then, spoon dough onto baking sheet and bake for 10 minutes.

Y ~ squarebakery

Saturday, May 2, 2009

Chocolate Hazelnut Brownies

Chocolate lovers, are you ready for this? Generous amounts of deep, dark cocoa, hazelnut chocolate spread and espresso join forces to create a decadent, chewy and oh so chocolaty treat. Toasted hazelnuts are an unexpected addition, giving this brownie a sophisticated flavor.

Chocolate-Hazelnut Brownies
Preheat oven to 350 degrees

Wet ingredients:
2 sticks of organic unsweetened butter
2 eggs - slightly beaten
1 1/2 C white sugar
1/2 C packed light brown sugar
2 Tablespoons of hazelnut chocolate spread
2 teaspoons vanilla extract
2 Tablespoons water
Dry ingredients:
1 1/4 C all-purpose flour
1/4 C dark unsweetened cocoa powder
1 Tablespoon of instant espresso powder
1 teaspoon salt
1/4 C of chocolate chips
1/4 C of chopped hazelnuts - toast for 10 minutes at 350 degrees

In a medium bowl cream butter, eggs and sugars, along with the hazelnut chocolate spread, vanilla and water. In a larger bowl, combine dry ingredients adding chocolate chips and hazelnuts into the mixture. Making sure the chocolate chips and hazelnuts are dusted with the dry ingredients. This will keep them suspended in the batter when baked, instead of falling to the bottom of the pan. Mix wet and dry ingredients together with a wooden spoon until blended. Pour into 8X8 baking pan lined with wax paper and bake for 30 minutes.

Y ~ squarebakery