Lemon Cake

This recipe makes a heavenly lemony cake.

Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes

Ingredients

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk

Directions

Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.

In a bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.

Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.

Divide the batter evenly amongst the prepared cups, filling each about three quarters full.

Bake 25 minutes or until a toothpick inserted in the middle comes out clean.

Frost with your favourite frosting.



♥  Amy

Triple Peanut Butter Monster Cookies

Dave LOVES peanut butter, especially Reese's Peanut Butter.

Cookies with three kinds of peanut butter, including two kinds of Reese's Peanut Butter, are pretty much his version of heaven.

Needless to say, we have been making a lot of these cookies.

Adapted from Lemon Sugar, makes 18 monster cookies 

Ingredients

2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter
I cup sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup chocolate chips
Reese's Pieces candy

Directions

Combine the flour, baking soda and salt in a small bowl. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Beat to combine.

Reduce the mixer speed to low.  Add the dry ingredients and beat just until combined. Add the oats, peanut butter chips and chocolate chips. Stir to incorporate. Do not over beat.

Refrigerate the dough for 15 minutes - if you are impatient (like we are) you can skip this step, you will just have stickier hands later on.

Preheat the oven to 350 F and prepare cookie sheets with Silpat or parchment paper.

Pour the Reese's Pieces onto a large plate.

Using a cookie scoop, drop about 3 tablespoons of dough onto the Reese's Pieces. Flatten slightly with your hand. Transfer to the prepared cookie sheets.

Bake for 12 to 15 minutes or just until the edges begin to brown.

Allow to cool on the cookie sheet for 5 to 10 minutes before moving. If you are impatient (like we are), the cookies might break when moving them. Broken cookies still taste good!

Enjoy!

♥  Amy

Recipe Rewind: Irish Car Bomb Cupcakes

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version. 

By far one of my favourite cupcakes... the chocolate cake is so moist and rich!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Recipe Rewind: Mint Chocolate Cupcakes

The perfect green treat for St Patrick's Day!

Adapted from Annie's Eats, makes 3 dozen cupcakes

Ingredients

¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated.  Whisk in the mint extract.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment.  Beat on medium-high speed until stiff peaks form, about 10 minutes.

Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined.  If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.

♥  Amy