Wednesday, March 27, 2013

Carrot Cupcakes with Marshmallow Bunny Toppers

I went to Target earlier this month and bought a bag of bunny shaped marshmallows.  I also bought a bag of Haribo gummi bunnies (who knew they existed?).  Yup, my love of  bunnies has been going strong.  I have only found use for the marshamallows thus far.  This means that I will be eating a whole bag of gummi bunnies soon.  And I guess I HAVE to eat the leftover adorable bunny marshmallows too, right?  I don't believe in wasting time.  Or candy.   Welcome to eat like an easter rabbit month here at My Feelings Taste Like Cupcakes Headquarters.  :)  All bunny, all the time.  I'm totally wearing rabbit ears as I type this*.

You saw my post from earlier this week, my cupcakes in a jar?  Well I made more cupcakes than I had jars.  Cupcakes sans jars are easier to distribute anyways.  But I wasn't sure how to top them. I had some easter bunny sprinkles... but the frosting on these is so delicious that I didn't want to throw the flavors off balance with too much sugar.

And then I found the marshmallows in my baking cupboard.   Just add toothpicks and it's so easy it's really frankly cheating. =x

But they look so adorable I don't care.  I love the little guys hopping over mounds of cream cheese frosting, skipping over the walnuts with such ease.  They're living the life!

They're the same recipe as before, obviously.  Can't stress it enough, make these.  The cupcakes are amazing.

Wouldn't you love to get him in your Easter basket?

No I lie, you want him and all of his bunny friends with you.  What do you call that?  A family?  Not a herd, not a school...  I'm googling now because I bet you're dying to know.  You're welcome.  


Do you know who doesn't care about these cupcakes though? Poodles.  Poodles do not care about cupcakes.  They just care about getting in the way of my shots.

Happy Easter everyone! From me and my spoiled poodles.  May you stay away from peep shows. And may I stay away from that ENTIRE bag of gummy bunnies.


*No I'm not.  Or am I?

Sunday, March 24, 2013

Rabbit Food: Carrot Cupcakes In A Jar

I am having rabbit issues this week.  During Christmas, if you follow me in Instagram, you will remember that I was OBSESSED with gingerbread men.  And then with foxes on my clothes.  This season it's bunnies.   It started when I found these little Easter rabbit figurines (jax!) at Walmart.  I had been wanting to make cupcakes in a jar for months and thought they'd work well for some special Easter treats.  DIY, cute packaging, spray paint?  Right up my alley.

I spray painted the seals white and the rims baby blue and glued the bunnies on top.  I used smaller mason jars, the half pint glass ones.  It took a few days to let the paint dry but it was a fun project! Purple or green would have been cute too.

What kind of cupcakes did I bake?  Well my new motto is "eat like an Easter rabbit"!  So I did. They're carrot cake cupcakes of course. Rabbits may eat carrots, but Easter Rabbits eat sugar, for sure.  I used the same recipe last year, and still can't be happier with the taste and texture. Love the pineapple and the walnuts in the batter.  You can go here to see the recipe.

The frosting I changed up slightly, it's still pineapple cream cheese frosting but I used  2 tablespoons of pineapple-apricot preserves instead of pineapple juice.  Either will work, but I liked the stronger flavor that came through by using the preserves.

Jar Assembly

1. Bake as directed, let cool completely & cut in half, horizontally.
*If you don't wait for them to cool they will fog up your little mason jars.  Be patient.
2. Layer them into the jars: Cake, frosting, cake, frosting, cake frosting.
*You can either fit one or one and half cupcakes inside one half pint jar, depending on how generously you frost.
* I used a 1M tip and moved the jar as I squeezed.  My tip to you is NOT to frost against the glass, but about 1/2 an inch away from it to keep it clean and pretty.  When you put the cake on top, press down slightly and it will move the frosting to the edge.
3. Before you place a cap over them, add additional garnish to the top of the jars.

I tied them off with white and gold baker's twine and included those little wooden ice cream spoons.

  What child, or adult would not love getting one of these?  Best part it that you can keep the jar once the cupcake has been eaten, and save it to store something else.  That's a gift that keeps on giving right there.

This bunny is just TOO cute.  I can't get enough of him.  Or his little wooden spoon.

Happy almost Easter guys!  You will get one more Bunny post out of me this week, so stay tuned!


Monday, March 18, 2013

Banana Chocolate Butterscotch Muffins

Muffins might very well be just ugly cupcakes, but that didn't stop one of my kickboxing instructors from eating three of these things.  To be exact, he ate all three about 18 inches from my face, washing them down with a cup of coffee while somehow managing to add more weight to my machine, spitting out (muffin crumbles) instructions on proper form.

Seriously, that happened.  Couldn't have made that up if I had tried.

The real reason I made these muffins was not to feed my instructor though, it was because I had three bananas staring at me from the counter that I had avoided eating all week long.  I bought a prettier bunch before I finished the first and they looked much more appetizing.  This meant that the poor bananas over ripened before my eyes each day.  I had to do something with the sad fruit, so when I spotted this recipe on my bff (pinterset ) well I knew I had something to work with!

Banana Chocolate Butterscotch Muffins
Makes 18, bake at 350* for 15-18 minutes.  

2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 medium over-ripe bananas, mashed
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1/4 c. vegetable oil
2 tsp vanilla extract
2/3 c. chocolate chips
2/3 c. butterscotch chips

1. In a bowl whisk together the flour, baking soda, baking powder and salt and set aside.
2. In your stand mixer on low, mix mashed bananas, granulated sugar and  brown sugar. Beat in egg, vegetable oil and vanilla extract.
3. Add  flour mixture into the banana mixture slowly, 1/2 a cup at a time.  Beat until smooth
4. Scoop batter into pre-lined muffin pan, until 1/3 full.
5. Melt chocolate chips in microwave oven, and while still in liquid form add 1/2 tablespoon to the batter and swirl with a toothpick.  Repeat for all muffins.
6. Scoop more batter into the muffin cavities, this time until 2/3 full.
7. Melt butterscotch chips in microwave oven and while still in liquid form add 1/2 tablespoon to the top of the batter and swirl in with a toothpick.  Repeat for all muffins.
8.  Bake in pre-heated oven until edges start to brown .

I made a few changes here and there, taking out the nuts (surprising, I know) and of course using butterscotch and chocolate chips.

I used butterscotch and chocolate chips on another project a few weeks back and fell in love with the combination.  You will see it again from me, trust me.  But isn't the swirl in the middle lovely and unexpected?

These are NOT overwhelmingly sweet.  The banana flavor comes through right away, too.  They are admittedly not the prettiest thing I have made, but at just under 200 calories a serving, they are not a bad way to start your morning at all.  Plus they come together really quickly and easily.  And if you want more chocolate, add 1 tablespoon instead 1/2 a tablespoon to the batter. Feel free to add the chocolate on top if you'd prefer to see the chocolate swirls there rather than in the middle.  The butterscotch color gets a little lost in these, especially at the top but trust me you can taste it!

I packaged the rest of these up in brown paper bags and gave them out to a few friends.  One advantage to muffins over cupcakes?  Portability.  No worrying about messing up the frosting here!


Tuesday, March 5, 2013

Happy Unbirthday Funfetti Madeleines

I told you I loved sprinkles.

Do you know who else does?  My dear friend Rochelle.

It's also NOT her birthday today.  It's in 3 weeks.  March 5th, March 25th - an easy mistake to make.  One that I made when I baked these a few days ago.  After I had taken pictures and packaged them up to mail to Philadelphia (our friendship is somewhat of a long distance romance), I double checked and saw that I was off by 20 days.  Oops.

Oh well, who doesn't love cookies the month of their birthday anyways? And who doesn't love sprinkles?

These were super easy to make.  Although I admit I might have used up the rest of this bottle of sprinkles on this project.   Maybe if  I hadn't used more than half the bottle a few weeks ago to make myself a necklace I would have had more.  But I think this will do just fine for Unbirthday Funfetti madeleines.

Funfetti/Sprinkle Madeleines
Bake at 350* for 8-10 minutes.  Makes 30. 

1 1/2 sticks (3/4 c.) unsalted butter, melted and cooled, plus additional for brushing molds
1 1/4 c. sifted cake flour1/2 tsp. baking powder1/4 tsp. salt3 large eggs1 tsp. vanilla2/3 c granulated sugar1 tablespoon sprinkles, plus additional for sprinkling (ha). 

Directions:1. Melt butter in microwaveable bowl and set aside to cool.  Brush on additional mixture onto madeline pans.  (You literally brush it into the little crevices so that the cookies don't stick to the pan.)
3. In mixer, beat eggs on high until foamy, add in vanilla.  Add in sugar and beat until mixture triples in volume.
4. Fold in flour to sugar/egg mixture, slowly and in additions until combined.
7. Fill madeline pans with batter.  Add a pinch of sprinkles to the top of the batter so that the colors remain prominent. 

2. Sift flour, baking powder and salt.
5. Fold butter in.
6. Add tablespoon of sprinkles and gently fold in.
8. Bake in oven.

She didn't complain one bit at the very early arrival of a package.  I mean, would you?  I can describe the fun colors for you, but you can see them.  All I can really say is SPRINKLES.

I've been chomping at the bit to make something with sprinkles. Maybe that's why I got too excited and forgot the date of her real birthday?  Unfortunately though, this has not satisfied my urge what so ever.  If you check out my pinterest inspiration board you will see it overflowing with rainbows.  All the Easter pastels and colors at Target aren't helping either.  Who knows what else I'll come up with between now and then?  ;)

But for now, i'll leave you with these lovely madeleines made for an even lovelier girl .

Happy Unbirthday Roch.  You are an amazing, intelligent, determined and strong woman.  Thank you for being a constant inspiration in my life.


Friday, March 1, 2013

Dark Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce [Giveaway]

I wanted to make something grown up.  Now don't get me wrong, I like cutesy cupcakes and pretty cookies with frosting and sugar and hearts and stars and sprinkles... oh how I love my sprinkles.  But I wanted to make something really grown up, something that tasted as rich and decadent as it looked.  And this dark chocolate dessert certainly is all of that and more.

Bread pudding is delicious on its own but when you make it with croissants?   It's buttery, flaky magic.

When you add a few cups of  Nestlé® Toll House® Dark Chocolate Morsels?  And throw in some amaretto liqueur, slivered almonds, a raspberry cream sauce AND amaretto infused whipped cream?  Life changing.  No really, consider your life changed.  You are welcome.

Can I offer you a spoon? Because I know I just made your mouth water.  And I do apologize for that.  (Kinda, not really.)  To make it up to you though I'll give you the recipe so that you can make it on your own.

Check it out here, it is every featured on Nestle's Pinterest page!

Dark Chocolate Amaretto Bread Pudding
8 day old croissants
1 1/2 c. heavy cream
1/2 c. whole milk
3/4 c. amaretto liqueur
1 2/3 cups (10-oz. package) plus+ 1/2 c. Nestlé® Toll House® Dark Chocolate Morsels
1/3 c. sliced almonds
3/4 c. granulated sugar
3 large eggs at room temp.
1/4 c. unsalted butter
Pinch of salt
1/4 c. sliced almonds

1.Preheat oven to 350° F.
2. Melt butter in large saucepan over medium low heat and add in heavy cream, milk and liqueur and stir until mixture
starts to simmer, but does not boil.
3. Add in 1 2/3 cups (one 10-oz. package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips
are completely melted. Remove from heat and set aside.
4. In a separate bowl, whisk eggs, sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate
mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.
5. Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in 1/2
cup Nestle Toll House Dark Chocolate Morsels.
6. Scoop croissants into a buttered 13 x 9- inch glass baking dish. Pour all of the remaining chocolate sauce over the
croissants evenly and bake in a preheated oven.
7. After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an
additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.
8. Top with a drizzle of Raspberry Cream Sauce and a dollop of Amaretto Whipped Cream.

Raspberry Heavy Cream Sauce 
1/3 cup raspberry puree (6-oz. carton fresh raspberries)
2 tbsp granulated sugar
1 c. heavy cream
1 tbsp flour
1/4 c. unsalted butter

1. Melt butter in a large saucepan over medium low heat.
2. Add in heavy cream, 1/3 cup raspberry puree, sugar and flour and cook, stirring constantly until sauce becomes
thick and can coat the back of a spoon.

Amaretto Whipped Cream  
1 c. heavy cream
2 tbsp granulated sugar
1 tbsp amaretto liqueur

1. Mix heavy cream, sugar and liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment.
2. Beat on medium speed until light and fluffy.

Make this for someone you really like.  Or send this recipe to someone who really likes you and is willing to make it for you.  Do whatever you have to do because you must try this.  This is warm, melt in your mouth buttery croissant with intense dark chocolate and amaretto flavor.  It is sweet but tangy raspberry cream sauce that compliments the chocolate just perfectly, with the added bonus of a very light but delicious whipped cream.  You can't even imagine all these flavors in your mouth until you are a spoon full in.  Then there's no stopping you.  This is the dessert that you never knew you always wanted. 

And to help you even further, Nestle is helping me give away packages of  Nestlé® Toll House® Dark Chocolate Morsels!  

Yours truly was hand-picked as one of only ten bloggers to enter their new Nestlé® Toll House® Dark Pinspirations Contest.  This is what I came up with.   

To get some of your own packages, all you have to do is go the campaign's Pinterest page and vote for my entry.  Then come back and leave a comment with your Pinterest username and email address on this post.   

How do you vote for me?  By repining and liking my dessert!  Click here to go to the vote page.   Make sure that you are not pinning the pictures on this blog, but that you are pinning my dessert from their campaign's page.  Repin and hit the little HEART icon.  'Cause yeah, I know you heart it too.  

You can also get an additional entry if you subscribe to me on Google Friend Connect.  Just do the same thing.  Add me (or tell me that you already have me on GFC) and leave me a separate comment telling me so! So easy!

The contest runs through March 30th. I will randomly select 50 winners and email you if you're a winner after that.

So repin me!  Share with your friends!   And spread the chocolate -- i'll help!


P.S.  You can also follow me on Pinterest here!