Friday Cocktail: Amaretto Apple Cupcakes

   Happy Friday!  Today I am guest posting on Cupcakes Take the Cake for my Amaretto Apple Cupcakes.  I am so thrilled.  If you follow Never Dessert You on Instagram, you may have seen a sneek peek of the sliced apples after they was simmered in the amaretto.

    These cupcakes reminds me so much of fall, with the smell of apples and cinnamon.  It is like an apple pie with spices and alcohol of course. 

    Are you drolling yet?  Head over to Cupcakes Take The Cake for the recipe.

   If you are new to their site, take a few minutes to look around and see all the delightful cupcakes that these awesome ladies share from all around the world.

Coconut Layer Cake with Pineapple Curd Filling

    Fall is here!  Are you excited?  Its starting to get cold here in Atlanta. The mornings are getting very nippy around 57 degrees. Even around noon the wind is too windy for me.  I do not like fall. The cold weather, and bundling up in layers of clothes brings no excitement for me.  But I am looking forward to fall shopping.  I LOVE the fall fashion trend this year.
 
     Despite my hate for fall, I sure love the dessert and food dishes of fall.  The smell of  pumpkin, apple, and pecan brings warmth to me.  But that is not the case in this dish, since it resembles anything to do with fall. 

    I had a feeling for coconut.  I just wanted some coconut water and the coconut meat.  I could not find any whole coconut, so I had to settle for some Bakers sweetened coconut flakes and make a coconut cake. 

    I love this cononut cake.  It's moist, sweet and brings warmth to my cold days.  The even sweetest part is the pineapple curd filling with Coco Lopez in the cake and cream cheese frosting.

Friday Cocktail: CB2 Cocktail Dishes

Today I went to one of my favorite store's CB2 for inspiration.  I love some of the items I saw for the perfect hostess for a cocktail party!

Happy Hour Menu Plates

 

Are these not cute?

Oliver Appetizer Plate

 

Oliver Martini Glass

 

Assorted Barware

 

 

 

 

 

 



Zucchini Cupcakes

    Wow, the week is finally coming to an end.  It's been a LONG week.  I have been in a funk for the past few days.  But I saw my favorite phrase "Keep Calm and Eat Cupcakes".  And that is exactly what I did.  But not your ordinary vanilla, or chocolate cupcake - a zucchini cupcake.  You would not even notice there is zucchini in the cupcake.  It's sweet, full of spice and makes you forget you were having a bad week.  Have a Fabulous day Desseritas!

Zucchini Cupcakes

Ingredients

2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
2 tsp. baking powder
1 3/4 cups shredded zucchini
1/3 cups canola oil
2 eggs, lightly beaten, room temperature
1 tsp. vanilla extract

Frosting

1 (8 oz.) cream cheese, room temperature
1 (8 tbsp.) stick unsalted butter
4 cups confectioners sugar
1 tsp. vanilla extract


Directions

1.  Preheat oven to 350 degrees F.  Line muffin pan with liners.

2.  In a bowl mix flour, sugars, cinnamon and salt.  Set aside.

3.  In a separate bowl, combine zucchini, oil, eggs, and vanilla.  Add to flour mixture and mix until combined.

4.  Using ice cream scoop and scoop into cupcake pan.  Bake for 18-22 minutes.

5.  Put in freezer (right out of oven) for about 45 min to a hour.

6.  Make frosting.  Place butter, cream cheese and vanilla in an electric mixer.  Mix for 1-2 minutes until fully incorporated.  Add powder sugar, one cup at a time.  Mix for 5-6 minutes until frosting is light and creamy.

7.  Frost cupcakes and serve. 

Recipe adapted from I am Baker

Banana Bread

 

    Fall is approaching and this is the perfect time to make bread.  Especially when it comes to banana bread.  This reminds me of my grandma baking.  She loved to make banana bread for my family every Saturday morning.

   What would even be more special about this banana bread is to add chocolate. Yum!

    As you can see half of the bread was already gone before I even got to take the full pic.  I plan to make some more bread, from apple, zucchini, and pumpkin. 

    What's your favorite type of bread?

Banana Bread

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the pan
1/4 cup walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups very ripe large bananas, mashed well
1/4 cup plain yogurt
2 large eggs room temperature, lightly beaten
6 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract

Directions

1.  Preheat  oven to 350 degrees F.  grease bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2.  Spread walnuts on a baking sheet and toast until fragrant, 5 to 8 minutes.  Set aside to cool.
3.  Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4.  Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl.  Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.  Scrape the batter into the prepared load pan.
5.  Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.  Cool in the pan for 5 minutes then transfer to a wire rack.  Serve warm or at room temperature.

Recipe adapted from Baking Illustrated

Friday Cocktail: Bloody Mary Cupcakes

   

    I am sorry for my lack of posts this week.  I been extremely busy and drained with decisions to make.  But its all good when I get to bake.  I needed a picker up so I wanted to bake something out of the ordinary.  These cupcakes are definately out of the norm with Tabasco sauce, and tomato soup.   Please do not be alarmed by the ingredients in the cupcake.   It's taste so good especially with the extra spice. 

Bloody Mary Cupcakes

Ingredients

Cupcake

2 cups all-purpose flour
3/4 tsp baking soda
1tsp ground cinnamon
1 tsp celery salt
1/2 tsp freshly ground black pepper
1 stick unsalted butter (room temperature)
1 1/8 cups packed light brown sugar
2 large eggs (room temperature)
1 1/2 tsp Tabasco sauce
1/4 tsp Worcetershire sauce
1/4 cup vodka
1 1/2 tsp red food coloring
3/4 cup condensed tomato soup

Cayenne Vodka Buttercream

3 2/3 cups powdered sugar
2 sticks unsalted butter (room temperature)
1 tsp celery salt
2 tblsp plus 2 tsp milk
2 tsp lemon juice
2 tsp vanilla extract
2 tsp vodka
1 tsp cayenne pepper

Directions

1.  Preheat the oven to 350 degrees F.  Line cupcake pan with cupcake liners.  Set aside.

2.  In a medium bowl, combine flour, baking soda, cinnamon, clery salt and black pepper.  Set aside.

3.  Using an electric mixer on medium speed beat butter lightly,  Add sugar, mixing lightly.  Add egss beating until light and fluffy.  Add Tabasco, Worcetershire, vodka, and food coloring mixing, until well combined.  Alternate between adding soup and flour mintures in four additions, beginning and ending with flour.

4.  Divide batter evenly among the cupcake liners and bake for 18 to 22 minutes or until tester comes out clean when inserted in cupcake.  Cool on wire rack for 5 minutes.  Remove cupcakes from the pan and cool compeletly.

5.  For frosting sift the podered sugar in a medium bowl.  In the bowl of an electric mixer, cream butter and celery salt together, for 1 minute.  Add podered sugar and milk, alternating between the two.  Beat until combined.  Scrape sides of the bowl.  Add lemon juice, vanilla, vodka, and cayenne pepper.  Mix until combined.  Beat mixture on high for 5 to 9 minutes until light and fluffy.

6.  Transfer frosting to pastry bag with a pastry tip attached.  Frost the completely cooled cupcakes.  Serve.


Recipe adapted from Intoxicated Cupcakes and Food Network

Lemon Bundt Cake

   
This past weekend I had my weekend all plan out.  Go to the consignment sale with friends, go house shopping, clean guest room, take kids to the park, and of course bake.  Ha! Two of those things happened.  I had a blast with my friends at consignment sale and I baked.  My kids had their little friends over so they did not even pay me any attention.  I was too humid me to go house shopping.  I got in my lazy zone, and just watched movies and surf clothing stores online. 

Even though I baked my baking did not happen until quarter to 12 am the next day.  My original plan was to bake a chocolate dessert.  But for some reason somebody used my heavy cream in their pasta dish.  Hmm. 

  So what does a gal do, just improvise.  I made this wonderful Lemon Bundt cake.  It is not overpowering sweet, but the lemon taste just gives that wonderful warmth feeling.  This cake is moist and tender. 


Lemon Bundt Cake ( adapted from Cook's Illustrated )

Ingredients

Cake

3 lemons, zest grated and saved, then juiced for 3 tablespoons juice

3 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

3/4 cup low-fat buttermilk

3 large eggs, room temperature

1 large egg yolk, room temperature

2 1/4 sticks unsalted butter, room temperature

2cups sugar (14 ounces)

 

Glaze

 

2 - 3 tablespoons fresh lemon juice

1 tblsp buttermilk

2 cups confectioners' sugar

 

Instructions

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
4. While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.