Dessert

Chocolate Fudge Sheet Cake

April 13, 2020 by Dana

Chocolate Fudge Sheet Cake has to be one of my favorite desserts ever. I’m 100% a chocolate lover and this cake checks all the important attributes off the list.

Moist. Check!

Flavorful. Check!

Fudgy. Check!

Chocolate Overload. Check!

I know there are a million chocolate cake recipes out there, but I promise you this one is a winner!

I have now posted three sheet cakes in a matter of a couple weeks. My Vanilla Sheet Cake was first, then my Salted Caramel Sheet cake. There are a couple reasons for this.

We are in quarantine and baking is getting me through! I love baking, creating, and photographing my desserts and dinners. It gives me time to clear my mind and I love that. Normally I would make desserts for gatherings with friends, however since we can’t do that right now my family gets to reap the benefits.
I have just discovered that I really love sheet cakes! I wasn’t a huge fan before this because circular cakes can look amazing. However, sometimes I do not have the time or energy to go through all of the steps of a circular layer cake. When I realized that cutting a sheet cake into perfectly perfect squares yielded pretty results too, I realized I needed more sheet cakes in my life. And I went crazy!

Chocolate Fudge Buttercream

Ingredients:

2 sticks unsalted butter

1 (8 ounce) block cream cheese

2-3 cups powdered sugar

1/4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

Directions: Allow butter and cream cheese to come to room temperature by removing them from the refrigerator an hour or two in advance. Cold butter or butter softened in the microwave may yield a lumpy buttercream. Cream butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add powdered sugar, 1/2 cup at a time. Add cocoa powder and vanilla extract. Taste buttercream, add additional powdered sugar to taste.

Icing the Chocolate Fudge Sheet Cake

First thing is first. Do NOT try to put your buttercream on a hot cake. I know, it is tempting. I’m always tempted too. Just refrain from giving into the temptation because you will end up with a mess and be mad at yourself for not waiting. I’ve been there!

When your cake is cooled, simply grab the ends of your parchment paper and lift the cake out of the 9×13 sheet pan and onto a cutting board. With a rubber spatula grab a big glob of buttercream and put it right in the middle of your cake. Using an offset spatula, spread your buttercream to the edges of the cake. I like to do this in two steps spreading to one half of the cake, adding more buttercream, and then spreading to the other half of the cake.

To cut your cake I would suggest using a large chef knife. Instead of dragging your knife through the cake, simply press down. After each cut wipe your knife off. This method will give you nice, clean cake squares that are beautiful and perfect to serve to guests. This also allows for your cake not to be butchered up by well meaning guests trying to serve themselves a piece of cake.

Sheet cake recipe adapted from Hershey’s Perfectly Chocolate Cake

Chocolate Fudge Sheet Cake

Author: Dana
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 12 servings

Description

A moist, decadent chocolate cake base topped with a smooth and creamy American style Chocolate Fudge Buttercream. A chocolate lover’s dream!

Ingredients

2 cups sugar

1 3/4 cups cake flour or pastry flour

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup butter (or 1 stick)

2 teaspoons vanilla extract

1 cup boiling water

Instructions

Heat oven to 350 degrees. Line a 9×13 inch cake pan with parchment paper. Melt 1/2 cup butter in microwave and set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
In a separate bowl mix together eggs, milk, melted butter, and vanilla. Add wet ingredients to large dry ingredient bowl and gently fold together.
Stir in boiling water (batter will be thin). Pour batter into prepared 9×13 inch pan.
Bake 30 to 35 minutes or until wooden toothpick comes out clean.
Allow cake to cool completely, then spread 1 batch Chocolate Fudge Buttercream (recipe above in text) on top of sheet cake with an offset spatula. Top with sprinkles or topping of your choice.

Notes

See text above for tips on icing the cake and cutting the cake.

Salted Caramel Sheet Cake

April 11, 2020 by Dana

Sheet Cakes are my new thing! I used to think they were boring, however lately I have realized that is just not so. This Salted Caramel Sheet Cake is anything but boring, and the perfect treat for a Birthday or special occasion.

Yesterday was my husband’s Birthday. It started as just “one of those days” where everything goes wrong all at one time. We started the day with no power due to a bad storm the night before. We figured by the time we woke up that the power would be restored, however it wasn’t. Next I decided I would go out to the grocery store to pick up a couple things we needed and our van wouldn’t start. When it rains it pours! Finally at about 5 Pm we had power and I thought great, I need to at least bake him a cake.

Totally on the fly I thought, Salted Caramel! He loves peanut butter but we didn’t have any on hand so this was the next best thing I could think of. I used my favorite Vanilla Sheet Cake base. Then I made some American Style buttercream with a hint of cream cheese while the cake was baking. At the end I boiled some sugar and made a homemade caramel sauce to put in the buttercream and top the cake. We had vanilla ice cream on hand as well, which was a perfect addition. At the end of the day we got to sing Happy Birthday to him and he got to enjoy a big piece of cake despite not having power most of the day.

Salted Caramel Sheet Cake Tips and Tricks

For the Vanilla Sheet Cake base, I use my favorite cake mixing and baking method. This calls for a cup of boiling water at the end. Do not fear, the boiling water will not cook your eggs. This helps yield a super moist cake.
I always use Watkin’s brand Vanilla Extract. You guys, trust me when I say this is the best vanilla extract I have found.
American style buttercream is basically butter and powered sugar. I always add a hint of cream cheese to my icing to add flavor. This will take your desserts from fine to amazing! I also added 2 Tablespoons of the homemade caramel sauce to the icing and it gives just a hint of caramel which is what I was looking for.
Cooking homemade caramel sauce is not as hard as you would think. You just boil sugar (without stirring) until you see it starting to turn an amber color. Then you add your heavy cream and butter and you are done. If you have never made homemade caramel sauce before my best advice is do not walk away from it. It can go from good to burnt very quickly. I was mixing my buttercream while my caramel sauce was cooking, however once I saw some color I stopped my buttercream and focused all of my attention on my caramel sauce.
I always use parchment paper to line the bottom of my sheet cake pan. This makes it easy to lift the cake out once it cools to icing and cut. I put my parchment paper right on a cutting board and use a large chef knife to cut the cake. After each cut, I wipe the knife off to ensure the next cut is clean and pretty.

Homemade Caramel Sauce

1 cup sugar
1/3 cup water
3/4 cup heavy cream
2 Tablespoons butter
1 teaspoon vanilla extract

Directions: Add sugar to a heavy bottomed pot. Add water to pot and mix to combine sugar and water. Place over medium heat and bring to a boil, do not stir. When sugar is completely dissolved and clear, raise heat to medium high. Cook until sugar starts to turn from clear to amber in color, about 10 minutes. Remove from heat immediately. Stir in heavy cream, butter, and vanilla extract. Your mixture will bubble up when you add these ingredients, just keep stirring. When the caramel is cool enough to give it a try, stir in a dash of salt at a time until you’ve reached your desired taste. If your caramel is lumpy, give it some heat and stir until it is smooth.

Recipe adapted from Fifteen Spatulas. For a full caramel tutorial with pictures, go check out Fifteen Spatulas recipe!

Salted Caramel Buttercream

2 sticks unsalted butter
1 (8 ounce) block cream cheese
2-3 cups powdered sugar
2 teaspoons vanilla extract
2 Tablespoons homemade caramel sauce
dash of salt to taste

Directions: Place room temperature butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth. Do not use cold butter and do not microwave your butter. Microwaving will cause hot spots that could cause your buttercream to become lumpy. Add powdered sugar 1/2 cup at a time. Add vanilla extract and homemade caramel sauce.

Ultimate Red Velvet Cupcakes

April 8, 2020 by Dana

The Ultimate Red Velvet Cupcake recipe is right here, you guys! I’ve seen a ton of complicated Red Velvet cake recipes but here is the truth: When I am baking I like to keep things simple. This Red Velvet recipe is just that, SIMPLE. No random mixing techniques or weird ingredients. A straight to the point and easy recipe that yields a delicate, flavorful cake. This is what we are all after when we bake, right?

Before we just into the recipe, I’ve been sharing quarantine updates so here we go!

We are in our third week in quarantine. This is honestly the longest I’ve been in the same house with my husband for as long as I can remember. I’m always with the kids all day because I am a stay at home Mom, so this isn’t entirely different then my normal life with them except we aren’t doing school drop offs and pick ups. My husband normally works long hours and goes to bed early so our new schedule is so different than our normal lives.

Today was the first day we literally could not figure out what day it was. For some reason I was thinking it was Friday. He was thinking it was Tuesday. It is in fact, Wednesday. He wins for being closer but we definitely had a good 5 minute discussion about what day it actually was. HAHA If that doesn’t sum up the third week of quarantine I don’t know what does!

The kids are completing their first week of at home learning today. Apparently they are still getting an Easter vacation from Thursday to Monday. How nice of the school, right?!? At home learning has been pretty good this week. Nothing too scary to report. I will admit, I do miss packing lunches a little bit and keeping on top of homework when they get home from school. I do also wish on these beautiful days we are having that we would be taking them to baseball practice and getting some fresh air at the park! I guess it is the little things I am missing the most. There are so many positives of this whole experience though and I feel they out weigh the negatives for sure. We are keeping a positive outlook over here!

Ultimate Red Velvet Cupcake Tips and Tricks

I am again, using a cup of boiling water at the end of this recipe. This makes for a very moist and delicate cake. The boiling water will not cook your eggs, I promise. I also use this technique in my Vanilla Sheet Cake recipe.
You need a whole heck of a lot of red food coloring to get these cupcakes to the right color. Do not freak when you see that you will be using almost an entire bottle of red food coloring, this is not a typo! When you are mixing, you will see exactly why you need so much.
The buttermilk in this recipe not only develops extra flavor, but also makes the texture nice and light. If you don’t have buttermilk on hand, regular milk will work just fine.
The cake flour (also known as pastry flour) can be found in the baking isle near all the other flour options. I use Wegman’s brand pastry flour. I also suggest King Arthur’s Brand Cake Flour (sold in a box).
I do not like a sickeningly sweet cream cheese icing. I used about 3 and a half cups of powdered sugar in my recipe, however you can add more depending on your own taste.

Cream Cheese Icing Recipe

1 stick unsalted butter (room temperature)
2 (8 ounce) blocks of cream cheese (room temperature)
3-4 cups powdered sugar
2 teaspoons vanilla extract (I use Watkin’s brand)

In the bowl of a stand mixer fitted with the paddle attachment add your butter and cream cheese. Make sure these ingredients are room temperature! Cold cream cheese will yield a lumpy icing. I do not suggest microwaving these ingredients to soften.
Mix butter and cream cheese until smooth, scraping down your bowl several times to avoid any lumps.
Add 3-4 cups powdered sugar (or more to taste). Add vanilla extract.
Place cream cheese icing in a piping bag and pipe icing on top of cupcakes. I used a Wilton #307 tip for piping.

Recipe adapted from Hershey’s “Perfectly Chocolate” Cake Recipe.

Chocolate Ganache Brownies

January 16, 2018 by Dana

Hands up if you like a big old chocolate explosion of a brownie? These Chocolate Ganache Brownies are just that… Rich, decadent brownies topped with a delightfully creamy ganache. Basically Little Debbie on steroids. 🙂

Truth: In high school I worked at a buffet. We used to make boxed brownies and slather them with canned frosting. We didn’t even cover them up at night and I would still eat them, all dried out 3 days later, especially if the soft served ice cream they also had was involved. Brownies + Frosting = Heart Eyed Emoji.

Fast forward to when I went to Pastry Arts school. I realized there was a much, much better way to achieve this type of frosted brownie. GANACHE. The epitome of chocolate awesomeness. So versatile, so deliciously smooth and pretty. You can put it on cakes, pour it over desserts, and yes… you can also frost brownies with ganache.

With Valentine’s Day right around the corner, you may want to show someone some love by whipping up a batch of these brownies as dessert. If your Valentine is into a super fudgy, semi-sweet chocolate brownie, then this recipe is perfect!

Valentine’s Day to me this year means my baby is almost full term. When I saw the Valentine’s Day stuff popping up at all the store’s my mind just kept telling me… you are one day closer. Keep going. It is almost over! 🙂 Being a mom of 4 boys already and being pregnant has been… well… hard. Everything hurts, I’m out of breath, my body is just tired of being pregnant. But alas, one day closer… one day closer.

Recipe Tips

This recipe is super easy, yet super easy to totally bomb. Take it from me, I’ve done it before!

Please, for the love of all things… line your 8×8 inch brownie pan with parchment paper. It will change your brownie life forever. More importantly, it will give you a nice little slab of perfect brownies that you can easily pull right out of the pan and top with your ganache.
If you are wondering who on earth bakes brownies in such a small pan, you are not alone my friend! Generally I scoff at all of the recipes that suggest a dinky little 8×8 pan. I have 4 and a half kids and a husband. I’m not here to waste my time making 9 brownies. HOWEVER…. these brownies are extremely decadent and one brownie will suffice. This is the ONLY brownies you will see coming out of my kitchen in an 8×8 pan. If you happen to be feeding your own little army and feel you might need more, go ahead and double the recipe and use a larger pan.
Ganache is super easy to make, but does require some cooling time. When you first mix your ganache, the consistency will not be right to put on the brownies immediately. You will need to put your ganache in the refrigerator until the consistency becomes thick and spreadable.
When cutting your beautiful Chocolate Ganache Brownies, there is a method to the madness. First, using a large chef knife is the best way to get a perfectly cut brownie. Second, running the knife under hot water and wiping it off before each cut will ensure you don’t mess up your ganache. I know, I know… tedious… however… aren’t they beautiful?!?! What I’m really saying is don’t take a butter knife and run it through your ganache topped brownies and expect it to look the way mine do. THEY WILL BE A HOT MESS.

*Brownie recipe borrowed from this here wee little website. 🙂 I have attempted several times to make this recipe “my own” by switching things out. What I learned is if it ain’t broke, don’t fix it. The original recipe is perfect.

Salted Chocolate Covered Strawberries

February 9, 2017 by Dana

You guys. These Salted Chocolate Covered Strawberries!

Just in time for Valentine’s Day because let me tell you… your Valentine does not want one of those heart shaped things that contains crappy chocolate that not only tastes like poo but also has poo ingredients like high fructose corn syrup, artificial flavors, artificial food dyes, and hydrogenated oils. Those hearts are the WORST.

Indeed one or two years in a row I received one of those heart shaped chocolate poo boxes from my husband and ummm… well… thanks for thinking of me I guess. Nothing says I love you like a bunch of fake tasting chocolates. Orange cream anyone? 🙂

I know, I know. Because I entered Giant yesterday and there was a huge arch of red and white balloons. There were bears, and flowers, and poo chocolates. They were so cute and tempting. Right? For a second I caught myself going “awwww” and then I remembered how gross those chocolates were, and how the companies who produce those chocolates continue to take something really simple and make it one big disastrous mess of ingredients that cover the entire back of the package.

Those companies don’t love us. Let’s not love them with our money!

A hop, skip, and a jump away from that big balloon arch sat the Strawberries. Right next to them were the chocolate “dips” for making chocolate covered strawberries. Again, a product that pops up every Valentine’s Day that is filled with poo ingredients. Of course, a product I just don’t understand in general. Why exactly does the chocolate you dip strawberries in have to have trans fats in it? And why is it necessary to buy a product that YOU STILL HAVE TO MELT YOURSELF just like regular chocolate that doesn’t contain a list of bad ingredients?

A long time ago I realized one thing about chocolate. Any product marketed as “melts” or “dips” has hydrogenated oils in it. I haven’t found one that hasn’t! It seems so senseless to me because after all, it is really just marketing. There is nothing different about how you would use the product, just the ingredients. So skip right over those products and move along to the baking isle filled with bags of chocolate chips and baking bars. We are simply going to take away the trans fats and add in a little coconut oil to get the same end result. It is that simple. Those companies could do the same thing, however they choose not to so I will not support them nor will I purchase their products when they start loosing money and change their ingredients like so many companies have done recently.

Tips for Choosing the Right Chocolate for your Salted Chocolate Covered Strawberries

So I’m just going to give it to you straight. I’ve tried multiple types of chocolate. I’ve tried the expensive chocolate in the organic isle and I’ve also tried the Hershey’s chocolate chips. Either one will do as both are 1,000 times better then anything we discussed previously. I used organic semi-sweet chocolate chips from Wegman’s because they were affordable and the ingredients checked out. Don’t beat yourself up about exactly what brand you are using or if they are organic or not. Just read the ingredient label and make sure there aren’t artificial flavors and hydrogenated oils in the product and you should be good.

Tips for Dipping the Strawberries

Some folks use the microwave to melt their chocolate/coconut oil combo and that is totally fine. I prefer to use the stove top over the microwave because I can keep my chocolate at a low, consistent temperature which is ideal for dipping. If your chocolate isn’t melted quite enough you will end up with chunky looking chocolate and wonder to yourself why the strawberries on my images look better then what you ended up with.

It is all about temperature!

I used a small sauté pan and put my chocolate and coconut oil right on the burner. Some folks use a double boiler and that works too but I like to keep things really simple. If you crank up the heat on your chocolate it will seize up and you will be left with a burnt mess. So put your chocolate on the lowest setting possible and use a spatula to continuously move the chocolate around while it is melting. Yes, it is a bit tedious but your Valentine will love you for it! <3 <3

After my chocolate was melted I turned my burner off but left the sauté pan on the burner so my chocolate stayed nice and smooth. I simply rolled each strawberry through the chocolate, using the side of the pan to wipe off the excess, and then placing the side I wiped off down onto my parchment paper.

Right after I placed each dipped strawberry onto my parchment paper I took a Pink Himalayan Salt Grinder and did one little twist and shake right over the strawberry. I also used clear India Tree sprinkles on my strawberries too which made them look really professional and nice! Then I ate like 10….. haha!

Blueberry Crumble Bars

August 8, 2015 by Dana

What I love about these Blueberry Crumble Bars:

The color
They could be breakfast
They could also be dessert
They are 100% whole grain (whole wheat flour + rolled oats)
They just happen to be the perfect little lunchbox treat
You can totally dress them up by cutting them a bit smaller and serving them in a fancy cupcake liner
Blueberries just happen to be in season right now and are super cheap 🙂

As far as baked blueberry items go, these are a favorite of mine by a landslide! I used the same crumble dough last year with my Fresh and Easy Peach Preserves inside and I must say, the blueberry bars win! It might have been the fact that I used more filling but it also might be that I really dig the perfectly sweet/tart blueberries + cinnamon + big clumps of brown sugary dough. Who wouldn’t totally fall in love with these? Oh that’s right… my children. You know, the kids who will eat blueberries frozen or fresh but will not touch a Blueberry Crumble Bar?? Yeah. Them. Seriously.

Speaking of kids, I’m about to have another one very soon! If you’ve been wondering where the heck I’ve been let me just put it to you like this…. I’m huge. Massive. Pregnant as ever. And cooking as of late has been a little hectic. Heck… everything has been a little hectic. The other day I even Googled the phrase “Pregnant belly got hot while cooking” because opps, it was pressed up against the stove and it didn’t even cross my mind that maybe that was a bad thing until I was already done. Dr. Google told me that the amniotic fluid around the baby is temperature regulated and I should have no fear. Whew! Thank you amniotic fluid for saving me on that Mommy fail moment! What would I do without Dr. Google?

Notes About the Recipe

These bars are not overly, sickeningly sweet. Every. Single. Time. I eat a store bought fruit bar I end up with a stomach ache. Not the case here!
Do NOT… I recipe.. Do NOT try to cut the bars right out of the oven or you might end up with a purple colored disaster! I let the bars cool for a good 45 minutes-1 hour before even looking their way or thinking about cutting them. I know, it is tempting, but don’t do it! 🙂
Parchment paper is also a must here. I know, I hate it too because it always wants to roll up but press that parchment paper down and make it work!
The dough is a great base for various fruits. If you get creative and decide to try another variety, give me the deets in the comments. I’d love to hear what you did!
Recipe inspiration from Whole Grain Fruit Filled Bars, right out of the Weelicious Lunches cookbook by Catherine McCord of Weelicious. Thanks for the inspiration!

Salty Sprinkled Chocolate Chip Cookies

January 26, 2015 by Dana

Oh hey there pretty little salty and sprinkled chocolate chip cookies! Oh how I’ve been waiting for February to show it’s face just to have reasons to use all of my naturally dyed sprinkles I’ve been stock-piling! Ok, so it isn’t exactly February yet, but it is really close, right?!?! 🙂

Yes, that’s right. Valentine’s Day is upon us. For some couples this “holiday” means going on extra special trips and doing all kinds of fabulous, lovey-dovey things. For couples with kids this “holiday” means reminiscing about the days before you had kids and you could do those things. HA! Ok, you know sometimes we just have to be real and this my friends is the truth about Hallmark “holidays” after having kids!

I think last year we all went out to eat as a family. My husband can tell you, I’m always the voice of reason when he suggests such outtings.

“Buuuut remember last time we tried that and it was a horrible event that I never want to relive, like ever in my life again?”

Yeah, it never really goes the way you were thinking when you have small children. Two of our kids are past the *NEVER TAKING OUT TO EAT, EVER* age, but we still have little baby Christian who is kind of still unpredictable in public. So that means I’ll probably just get my husband a plant for Valentine’s Day again and then we can name it Heart-y or something. Then of course I will have a huge tray of fresh, just out of the oven chocolate chip cookies to go along with my completely random present. Works like a charm every time!

Ok, now that I’ve just given all of you un-married and un-kid-ed folks the truth about well…life… let’s move on because Hello! These cookies are pretty and delicious and slightly better then your average cookie. By slightly I mean that we subbed some whole wheat flour, and added sprinkles that aren’t so offensive because they don’t contain trans fats (partially hydrogenated oils), like most sprinkles, and they are naturally dyed. No laboratory chemicals in these cookies! 🙂

Ok, so you might be wondering why I’m not going 100% whole wheat on these because normally, I do. The truth is I just can’t get a 100% whole wheat cookie to taste good. I’ve tried, and tried, and failed, and failed. Then I realized it is a damn cookie. Just put some white flour in it and forget about it! So I did, and they were perfect, and delicious, and gooey, and chocolatey, and ever so slightly salty in the most perfect cookie way. The End!

*I used 3 different naturally dyed sprinkles on these cookies but my most recommended naturally dyed sprinkles are these India Tree sprinkles. The price reflected is for a bulk order but you can find them individually in stores and on Amazon. I’ve found them in stores for $4-5 a jar so it is cheaper if you can find them locally. Wegman’s carries a ton of their line.
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*Recipe adapted from Chocolate Chip cookie recipe printed on Wegman’s Organic Chocolate Chip bag.

Naturally Sweetened Copycat Frappuccino

November 25, 2014 by Dana

I’m all about the simple things in life… you know like $5.00 coffee drinks! 🙂

Ok, me kid, me kid. I’m more of a plain latte type of gal because have you seen the ingredient lists on Starbuck’s famous drinks? Unfortunately you are getting a lot more then you bargained for when you purchase a Frappuccino, in the form of preservatives and 57 GRAMS OF SUGAR. Hot damn Starbuck’s, REALLY?

Ok, now that we know why their drinks are so addicting and taste wonderful (hint 57 grams), let’s talk about solutions to this problem because I know you know someone who loves them some sugary coffee drinks. The solution is really simple…5 REAL, simple ingredients. Ice, coffee, milk, vanilla (bean or extract), and pure maple syrup. I pinky, pinky promise your coffee will not taste anything like pancakes, but will instead have a really subtle sweetness that works perfectly with the flavors of the coffee, milk, and vanilla mixed together. The best part? 43 grams LESS sugar then the Starbuck’s version. Now this is a treat you can feel okay about!

Imagine… all this time we’ve been paying Starbuck’s $5 a pop to blend coffee and ice for us in their fancy blenders. *face palm* I mean, I’m sure the person who thought this up immediately thought to themselves “No, this would never work.” But somehow, it has been working for many years and making us all fatter and poorer. Thankfully you now have this recipe with no weird, crazy ingredients (dates, bananas?????) that you can play around with to see what works best for you.

If you are used to the super sweet stuff, you might have to add some additional sugar. I’m a person who really loves the flavor of coffee so going easy on the sugar wasn’t a problem for me. Additionally, if you can’t wrap your head around using maple syrup then I would suggest looking for coconut palm sugar and using that instead. That will give you a rich, caramel flavor that would work great with this recipe. I also whipped up some real cream and topped mine with my naturally dyed sprinkles just for fun!

Healthier Vanilla Bean Frappuccino

Ingredients:

1 cup ice
3/4 cup strong brewed cold coffee (I used the cold Starbuck’s coffee in the cold drink section of the grocery store)
1/2 cup milk
1/2 vanilla bean pod or 1 tsp pure vanilla extract
1 Tbsp pure maple syrup

Directions: Put everything in a blender and mix until smooth. Separation is natural and will happen, just like a Frappuccino you would purchase.

Whole Wheat Funfetti Cupcakes

November 21, 2014 by Dana

Will the Real-est funfetti cupcakes please stand up???? 🙂

Confession: I love sprinkles, and cupcakes, and cute baked goods. They brighten my life when everything around me is blue, green, and super hero colored. You know, the 3 boys struggle… it is real folks! I love cupcakes so much I even have one tattooed on my foot, complete with sprinkles and a candy heart. I think that means I’m the official Knower-of-all-things-sprinkles, right? Right!

But then a while ago we kind of had a falling out, the sprinkles and I. I figured out their dirty little secret. It was a little too late, ya’ know with the tattoo and all? The proof was right there, the whole time. All I had to do was flip the little plastic bottle over and take a glance at the ingredients, and we were done-zo for good! Why Wilton, why? Trans fats and artificial colors? How are you going to do me like that Wilton?

I could keep going on about boxed cake mixes, sprinkles, sixlets, and the like but I’ll shorten it up real nice for you… break it off with these products now, it’ll save you in the long run!

Since the sprinkle break-up of my own life I’ve been on the lookout for a better product. Mainly one that is naturally colored and doesn’t contain any partially hydrogenated oil (trans fat). I’ve tried a few different products and while they were all better I liked one brand the best: India Tree Natural Sprinkles. The one big thing that makes these sprinkles different is that the colors don’t bleed once they are on the product. I experienced color bleeding with all of the other brands I tried, although I would still highly recommend them over standard sprinkles any day! One thing I should mention, India Tree’s products are NOT Non-GMO verified, and do contain soy lecithin, which is an ingredient we try to avoid. With that being said, a girl can’t have everything!

You can probably imagine my excitement when a huge rack of India Tree sprinkles appeared at the super-awesome grocery store I frequent. Of course, my husband was along for that trip so it didn’t seem like the right time to go on a naturally dyed sprinkle buying spree. Husbands just don’t understand!

A few days later I was there again and let’s just say I got a few bottles. It’s the Holiday Season! I needed those sprinkles! The internet needs a #betterbaking Funfetti Cupcake recipe! Best part was I got to choose my own mix of colors. Aren’t they puuurrrttty? 🙂

Now comes my whole wheat disclaimer, because I HAVE to say this. I’ve served whole wheat cupcakes to dozens of family members and friends and not one person even questioned them being whole wheat. You know what that means? They didn’t even know. You know what else that means? If you use the right whole wheat recipe your cupcakes will not come out dense and dry like the way people describe whole wheat products. What dense and dry cupcakes? I don’t know because I don’t make them. I promise, you will probably not be able to tell a difference your kids will definitely not know, and your husband will be too busy wondering where all the naturally dyed sprinkles came from to notice either.

This is a whole lot of ‘fetti in my face and I kind of like it! 🙂

Last but not least let’s talk icing. I don’t love a sickeningly-sweet powdered sugar icing. However, I think if you prefer a sweeter icing these would be the perfect compliment! I have quite a few really delicious icing recipes so here are the two that I think match these the best:

Simply Vanilla Buttercream (sweeter):

Ingredients:

1 and 1/2 stick unsalted butter (softened to room temperature)
1/4 cup sour cream
2-3 cups organic powdered sugar
1/2 vanilla bean pod or 2 tsp pure vanilla extract

Directions: Soften butter to room temperature while baking cupcakes. This step is very important!! Beat butter until very smooth, scraping down the sides of your bowl numerous times to make sure all lumps are out. Add sour cream, powdered sugar, and vanilla. Add additional 1-2 tbsp. tapioca starch or non-gmo corn starch to thicken icing to desired consistency without adding more sugar.

Naturally Sweetened Cream Cheese Icing

Ingredients:

1 (8 ounce) package full fat cream cheese
4 Tbsp unsalted butter
1/4 cup + 2 Tbsp pure maple syrup
3-4 Tbsp tapioca starch
1/2 vanilla bean pod or 2 tsp pure vanilla extract

Directions: Soften cream cheese and butter to room temperature. Beat cream cheese until very smooth, scraping down the sides of your bowl numerous times to make sure all lumps are out. Add butter, continue beating until very smooth. Add maple syrup, tapioca starch, and vanilla.

*Recipe adapted from Sally’s Baking Addiction’s: Easy Homemade Funfetti Cupcakes. Have never tried a recipe from her blog that I haven’t loved. Thanks!

Here is the Amazon link to the sprinkles. They are a lot cheaper in stores if you can find them there!
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White Chocolate Orange Gingerbread Cupcakes

November 4, 2014 by Dana

Hello November! So glad you are here! I officially have the next 2 months to bake up a storm. Love, love, love!

Speaking of love… these Gingerbread cupcakes totally converted me to a Gingerbread fan. I’ve been on the molasses train pretty much all year and I have been patiently waiting for the holiday season to bust out some Gingerbread recipes because molasses is kind of awesome. By kind of awesome, I mean it might just be one of my top 5 fav ingredients. Why? Because it gives such a boost of flavor to all baking! These cupcakes highlight the goodness of molasses, with a hint of orange, and a bit of spice. Can you think of a better holiday combination?

PLUS…. remember when we started #betterbaking by calling out all of the nasty ingredients being thrown into dessert recipes all over the inter-world? *Ahem….Cool Whip, Trans fat laden sprinkles* Well, you can add ANOTHER cupcake recipe to the #betterbaking books because this one is simple and to the point. No weird stuff, no convenience products loaded with random crap. Just the simple, real deal… and THAT’S IT! 🙂

Is it just me or do these guys look like they just jumped off the Candy Land board game?

Now, as if you didn’t know this was coming….We need to talk about white chocolate. Yes, the dreaded trans fat talk is coming. I know, it is such a Debbie Downer in all of this cute cupcake fun. But, but, but…. we need to talk about these companies that put dangerous fats in their products knowing full well that they are dangerous! Upon some investigation at the grocery store I came to the conclusion that ALL of the white chocolate morsels/chip contained partially hydrogenated oils (non-organic brands). Hershey’s even called their white chips “Premium” yet they were made with dangerous trans fats. Come on now Hershey’s! We know you can do better then that for us!

Soooo….. I suggest taking a look at your white chocolate ingredients before purchasing a product. If it is organic, AWESOME! Then we know that eliminates most of the cray-cray ingredients we are trying to avoid. I used a Green & Black White Chocolate Bar and it worked great, tasted great, and didn’t contain any added crap. It cost me $2.99, which was only a few cents more then the Ghiradelli bars. If you can’t find an organic bar, look for a bar that doesn’t contain any partially hydrogenated oils, or artificial flavors. Companies like to throw in additional unknown flavorings but nobody likes that weird, fake taste that comes from those flavorings anyway!

And then there was that time when I thought I was getting red cupcake liners, but apparently they were pink. The grocery store must have been convinced they were red too, because they were sitting around all the baking stuff in the middle of the grocery store surrounded by huge Christmas Trees and the green liners. *face palm* But hey, they are super cute AND match my logo, so oh well! 🙂

#betterbaking Whole Wheat Caramel Blondies

October 30, 2014 by Dana

That’s a big blondie, isn’t it? A big, rich, caramel-y blondie that is all whole wheat!

Is it just me or are people totally scurred of committing to using all whole wheat flour in recipes? I can’t even count the amount of times I have been foodgawking and thought to myself “cool no refined grains!” only to click on the recipe and realize it isn’t a whole wheat recipe because it contains 1/2 refined flour. What gives people, what gives!?!?!

Not only that, why label a recipe whole wheat if in fact, it isn’t? Maybe I’m missing something there. 🙂

Fear not though, because here at 3Boys we don’t play those games. All of our recipes are 100% whole wheat, and #betterbaking is taking the internet by storm! Ok, maybe the second part of that was kind of a long shot but people really seem to be interested in baking recipes using better ingredients, so I am here to give you more options and better recipes.

Whole wheat recipes don’t have to be bland, boring, and standard. They don’t have to be limited to just one version of a classic, the possibilities are endless. You don’t have to worry about trying something in whole wheat form and it turning out horrible, and I get to take pictures of pretty desserts that make me happy. Sounds like a win-win situation, doesn’t it? Even my husband thinks it is genius because he gets to taste all of my creations! After all, I have to put that Pastry Arts degree to use somehow, don’t I?

Now that ^^^^ is a caramel blondie! With this recipe I’m really tackling those boxed mixes with the little pouch of gooey caramel intact to drizzle right over those trans fat laden boxed brownies. I know, I know, I’m sorry I just can’t help myself! I have to get all health-freak up in here and talk about the nastyt ingredients in boxed mixes so people understand those mixes are not frowned upon simply because they are supposedly quicker (which I highly debate). They are frowned upon because they contain trans fats, preservatives, and a bunch of other crap. But aren’t brownies just flour, cocoa powder, and leavening agents anyway? Please, someone, anyone…. tell me how this makes ANY sense!

I got to wondering what else Ghiradelli was throwing into those gooey caramel packets and it was just the icing on top of the nasty ingredient cake! It was ugly folks, really ugly. Corn syrup, high fructose corn syrup, artificial flavors, and preservatives. Just a few little extras, right?

Ok, I promise I’m off the trans fats are bad train and we are now going back to our regularly scheduled programming! 🙂

These blondies sound complicated but I promise they are not! Putting together the caramel from scratch could NOT be easier. A few simple ingredients, 5 minutes, and a stovetop is all you need. After you do it once you’ll be wondering why you ever thought caramel was complicated. Not to mention, the FLAVOR from real caramel is totally different and so much better then those plastic wrapped chunks of high fructose corn syrup and hydrogenated oils. Come to the real caramel dark side, I promise we have more fun here! 🙂

For more #betterbaking recipes check out these posts!

Pumpkin Whoopie Pie Cupcakes

PB and Apple Muffins

Caramel Apple Cupcakes

German Chocolate Cupcakes

Fudgy Trip Chocolate Cupcakes

*Recipe adapted from Taste of Home.

Apple and Brie Quesadilla

October 28, 2014 by Dana

Dana Carvell (3BoysUnprocessed)
It is Halloween week everyone! That means my household will be flooded with a ton of packaged crap and somehow I have to convince my kids that they should eat real food. Enter Apple Pie and Brie quesadilla to steal the show and lure my kids back to real food! Because who can resist melted brie?

HELLO ooooeeyy-gooooey brie that is melted perfectly atop a bed of maple and cinnamon glazed apples! Yes, I just said maple because not only is this quesadilla delicious, it is naturally sweetened (duh!) and on a whole sprouted grain tortilla. A decadent dessert to feel good about? Say it ain’t so!

I mentioned the whole wheat tortilla and this is when I get all PSA up in here and talk about nasty ingredients food manufacturers poison people with. Please check the ingredients on your tortillas before you purchase them! If you see any of this crap, look for another brand. I had to search and search for a brand that wasn’t using any of this stuff, and unfortunately these ingredients are pretty standard in packaged tortillas:

partially hydrogenated oils (aka trans fats)
preservatives
artificial dyes
sneaky refined grains (even if it is labeled whole wheat)

I use Food for Life brand Ezekiel tortillas found in the frozen foods section. Freezing = no preservatives! Yes, these better products do exist and making one simple swap can make or break something being good for you. Check those ingredients so we aren’t giving our money to companies that just don’t get it yet! 🙂

Ok, now that my health food freak out is over let’s talk about how good these babies are, because the ice cream struggle is real and sometimes I just want something sweet! This quesadilla made me kind of forget how much I love ice cream, and that says a lot! I’ve been looking for a way to give my sweet tooth a little fix without going totally overboard with a huge ice cream cone or bowl as big as my head. This is exactly what I was looking for because 1) I LOVE CHEESE and 2) the creaminess of the brie eliminates the desire to go totally overboard with sweetening the apples. That’s right, the brie is such a good companion that I only used 1 Tbsp of syrup per quesadilla. Ok, let’s get real here this quesadilla is my new best friend for so many reasons and that’s all!

Don’t be scared to sprinkle a little cinnamon on the outside and share with friends!

German Chocolate Cupcakes

October 19, 2014 by Dana

Dana Carvell (3BoysUnprocessed)

You didn’t think the week was going to end without a cute #betterbaking cupcake recipe, did you? Not only was it my Birthday week, I’m also going to a party tonight so I had a few pretty good reasons to start baking up a storm and turning my kitchen upside down! Would you like some cocoa powder on that? 🙂

Yes, you read that right. I AM GOING TO A PARTY. I know, this never happens. I can’t even think of the last time I went to a party but it is happening tonight and the theme is Oktoberfest. How about some German Chocolate Cupcakes? Seems like the perfect dessert addition to an Oktoberfest party, right? I thought so too, until I Googled German Chocolate only to find out it has NOTHING to do with Germany. *palm to my face*

Well then, I guess I won’t be asking the German guy there (yes there’s a guy from Germany coming) if these babes are authentic because he may just laugh in my face! Come to find out, through Google too of course, that German chocolate was named after the guy who created it, and the cake came after that. Doesn’t this remind you of the time we found out Betty Crocker wasn’t even a real person? Seriously, all these things I thought I knew just went down the drain. But have no fear because these cupcakes are:

delicious
cute
whole wheat
100% from scratch

Yes, I think that makes this whole German chocolate snafoo a little bit better, don’t you? Who cares where the term German chocolate came from because we have these awesome cupcakes to blame for that term, and boy these are a great Oktoberfest mistake! Did I mention we are making homemade caramel again? Yeah, that too! There is just no way to go wrong with chocolate cupcakes filled with a gooey, caramel/pecan/coconut filling, and topped with chocolate icing and more caramel and pecans. Is this a cupcake dream or what?

You know what else is really dreamy? Caramel that doesn’t come from a can or a wrapper!

Ok, ok, now that we got that pour shot out of the way let’s talk about assembling these babes because it is super easy. I made the filling using the caramel sauce, toasted pecans, and finely shredded coconut. It was like killing two birds with one stone (seriously who would kill a bird anyway?) because the caramel is the base of the filling, and the topping.

After I made the filling/topping, I whipped up the amazing cream cheese/chocolate/buttercream icing concoction and started assembling. I hollowed a hole in the middle of the cupcakes using the bottom of a piping tip (I’ve also used a melon baller to do that), then I filled the hole, piped the icing, dusted with finely shredded coconut, drizzled with caramel topping, and added some extra pecans. Then of course I had to eat one because I can’t take something to a party that I haven’t tasted yet, and wow… these are just pure amazing-ness. I mean, I just made up a word to describe these because they are that good. I promise, if you like chocolate and caramel, these cupcakes are just for you!

Homemade Caramel Filling/Topping

Ingredients:

1/2 cup organic sugar
3 Tbsp unsalted butter
1/2 tsp molasses
2 Tbsp water
1/8 tsp salt
2 Tbsp milk
1/4 cup toasted pecans (for filling)
1/4 cup finely shredded coconut (unsweetened, for filling)

Directions: In a small saucepan, combine all ingredients except milk. Stir over medium-high heat until sugar is melted, bubbly, and begins to turn darker in color. Remove from heat, stir in milk, and allow to sit to thicken for a few minutes. Set aside 1/4 of the caramel for drizzle, then add pecans and coconut to remaining caramel (you can put it all in the same pan you used to make the caramel). Stir to combine. Filling may harden after caramel is cooled, but still makes an amazing cupcake center!

Chocolate Cream Cheese Buttercream

Ingredients:

1 (8 ounce) package cream cheese
1 stick unsalted butter
3/4 cup organic sugar
1/2 cup unsweetened cocoa powder
3-4 Tbsp Tapioca Starch (or Non-GMO verified corn starch)

Directions: Allow cream cheese and butter to soften on countertop for 30+ minutes before starting. Beat cream cheese and butter until very smooth. Scrape down sides of bowl numerous times to ensure all lumps are out of mixture. Slowly add sugar, beat for another 5 minutes to allow sugar to incorporate, continuing to scrape down bowl to ensure everything is evenly mixed. Add cocoa powder (I always sift cocoa powder first), and Tapioca Starch to finish.

Cinna-Swirl Sticky Bun Cupcakes

October 10, 2014 by Dana

Dana Carvell (3BoysUnprocessed)

Yes, I’m still #Betterbaking! And yes, it just got 1,000 times yummier with these Cinn-Swirl Sticky Bun Cupcakes that take two wonderful baked goods and smear them together to create a pretty, decadent, and fall inspired treat like no other IN THE HISTORY of HISTORY!

Now, hold onto your britches because we aren’t stopping there! These cinnamon-y cupcake delights are topped with Cream Cheese Icing that is naturally sweetened with pure maple syrup. Is this real life? A completely pipe-able, smooth, and delicious icing that stays in tact without the use of 10x sugar? My baking life is now complete!

Two things: Yes, this really happened! And yes, I will be using this method to make icing from here on out during our #Betterbaking series. You know, that little thing I created to help people cut processed ingredients like Cool Whip, and Jell-O Pudding Packets out of their lives forever? Cool Whip and it’s trans fats be gone forevs!

So how is it that I can put maple syrup aka something liquid, into cream cheese and still be able to pipe it onto a cupcake in a smooth and delicious looking way? Tapioca Starch! I know, I know, this sounds like some crazy “health freak” ingredient, but remember that pudding? You know, the one nobody wanted to eat in Elementary School because it was orange and confusing? Yep, that pudding is thickened with the same ingredient so apparently it isn’t so weird and “heath freak” after all. You can find it at almost any grocery store in the organic section or baking section and it works just like cornstarch, minus the whole GMO corn ingredient thing.

Tapioca Starch will dissolve JUST LIKE 10x sugar, and tighten your icing up perfectly so it isn’t dripping down the sides of your cupcakes and making you scream “I hate Pinterest for giving me this horrible idea!” If you aren’t too keen on using a new ingredient, go ahead and look for an organic 10x sugar, or a Non-GMO certified cornstarch to use in place. In my Pumpkin Whoopie Pie Cupcakes, I used an organic 10x sugar so those measurements are over there if you’d like to go that route.

But seriously, how perfect is that icing? 🙂

Now, let’s talk cake because I love me some cinnamon cupcakes to remind me that it is indeed fall and I do need more cinnamon in my life like right now! I took a basic vanilla cupcake recipe and divided the batter in half so I could add LOTS of cinnamon and a hint of molasses and vanilla to the batter to make the swirl. Got it? Don’t worry, everything you need to know is in the recipe. If you aren’t really feeling the extra time to make the swirl, just go ahead and add the extra stuff to the batter. My swirl wasn’t quite as swirly as I would have liked it to be, but I still ended up with a double colored cupcake that was pretty. A girl can’t have everything I suppose.

Now that we’ve got that out of the way I’m going to share some MORE cute-ness in the form of a really cute baby that just happens to be of my making. Usually I don’t share pictures of my kids, but this was just TOO cute not to share. Not only that, my 3 year old asked me if he could have the “pretty cupcake.” See, my boys are coming around! 🙂

And then there was this:

Fudgy Triple Chocolate Cupcakes PLUS #betterbaking

September 30, 2014 by Dana

I know, I know, ANOTHER cupcake post!??! A bit over-board? Maybe. But keep reading!

BUT wait just a hot second because this isn’t just another cupcake post. It is the start of something really awesome here at 3Boys Unprocessed because I’ve taken notice to TONS of crappy dessert recipes floating around the internet. You know, the dump cakes, the poke cakes, the boxed this and that, the cool whip, and the totally refined and semi-homemade desserts that aren’t just 3 ingredients like the title says. Boxed cake mix + box of jello = A LOT MORE than 3 ingredients! Not just that, it also = trans fats, artificial everything, unhealthy oils, and weird preservatives banned in other countries. Say whhhahattt!?!?!

Now, I try my hardest to ignore these dessert disasters because let’s face it, we live in a processed world and our food supply is nothing short of a complete disaster as it stands. But there is a light at the end of the tunnel because all of these recipes can be tweaked just a bit to be turned into something that isn’t so much of a processed mess. You know, like using whole wheat flour, and substituting real stuff for the boxed stuff. It is SO easy, yet people are so afraid of ruining a batch of cupcakes or running the risk that they don’t turn out tasting superb. Using trans fats instead of trying something new out of baking fear??? Doesn’t sound like such a good idea to me! Of course, these recipes are going to contain sugar. Sugar = desserts. I want to post relate-able content that doesn’t make the dump cake people say “Oh no, I’d never try using those weird ingredients,” therefore, I’m sticking to the simple stuff but making it a tad better by using organic versions that aren’t as processed, and don’t contain GMO’s. All of these things are important to me, and I’d much rather see people using organic sugar in their own home before going to the grocery store and buying a cake that contains 100 ingredients, including trans fats and everything else I’m going to talk about here. You get the drift? Good!

Now, I also know most of you aren’t trained Pastry Chefs like myself. That’s why I’m taking the guess-work out of all of this and bringing you #betterbaking (yes I just hashtagged in a post!) so that you can create desserts in your own home, without the processed crap, that taste nothing short of a product that comes from an upscale bakery and is totally amazing. Ready?? Let’s go! Each week I’m going to be posting a brand new recipe that DOESN’T include any of these ingredients:

boxed cake mixes
boxed jello
cool whip
soybean/canola oil
refined grains
artificially dyed and trans fat containing sprinkles (pretty much ALL mainstream sprinkles)
other artificial ingredients (flavors, colors, products, etc.)

Now, just so you know, none of my other baking recipes posted so far contain any of this stuff because truth is, these products don’t exist in my household. A few years ago I woke up to the fact that these products aren’t good for any of us. I know there are lots of people who haven’t realized this yet, so that’s why I’m doing this! The interwebs need #betterbaking recipes!

No sprinkles though!?!? Come now, how can that be? You see, there are these little things called naturally dyed sprinkles, and there are also these little things called cupcake toppers. They both make cupcakes as cute as they should be, without adding a bunch of chemicals and artificial dyes to your food. Problem solved! See how easy that was? I knew you would totally understand the whole no sprinkles thing, Thank You, Thank You, Thank You!

Since I’m promoting cute cupcake toppers, I’m about to make it ALOT easier by offering FREE printable cupcake toppers. Print them, cut them with those crafty folk scissors, tape them to a paper straw or toothpick, and BAM! Cute and frugal cupcake topper. For reals though, how cute are these fall inspired toppers? More to come, I promise! To get these cuties, just scroll to the bottom of the post, and click the dropbox link.

Now that we have all of that exciting news out of the way, let’s focus on these heavenly chocolate cupcakes that not only look stunning and taste stunning, but use ingredients that are better! These are inspired by all of those “Fudgy Cupcake” recipes that include boxed Jello. I’ve tasted cupcakes with boxed Jello in the past, and yes, they are moist and yummy. But you can do the same thing using milk and yogurt, and yield the exact same texture and fudgy goodness without the boxed stuff! Yes, this is happening! No more boxed stuff just to yield a fudgy cupcake because you can do it with REAL STUFF! Ya digggg? Keep it coming, keep it coming!

Not only are these cupcakes fudgy and moist, they also are dipped in ganache, which is a fancy-pants way to say chocolate and cream, and topped with a DOUBLE CHOCOLATE cream cheese icing. Did those words really just come out of my mouth. Yes, yes I do believe this is real life and if this is what real life tastes like I’m so in. Just incase you didn’t get all that… I created this: Do you feel like you are in high schoolBiology again? 🙂

Why yes, that is a chocolate smudge in the bottom on that picture because I said this was real life, remember? And in real life these cupcakes are a tad messy, so don’t say I didn’t warn you!

Can we talk ganache now because I kind of love that word and it is one of the most ridiculously good chocolate creations ever. I mean, if you’ve never had anything dipped or filled with ganache your life is not complete. Not to mention, it is SO EASY and looks really nice. When choosing a semi-sweet baking chocolate be sure to look for a brand that is using the least ingredients possible, and not using GMO’s. My favorite brand is Alter-Eco, and they have many products with basic ingredients.

To dip the cupcakes all you do is make the ganache in 2 easy steps and dip them. Everything seemed to fall together perfectly when I did this because I chose to use foil cupcake wrappers that include a white wrapper on the inside, so they are double wrapped. This made is so easy to dip them because then the outside wrapper was able to be removed, and therefore didn’t get messy. Dipping the cupcakes isn’t really messy to begin with, but I would highly suggest double wrapping just to mess-proof them. Whew! That was ALOT of info… so let’s recap this post since we are going all Biology Class style today:

We don’t like dump cakes or cool whip
We are providing recipes that are #betterbaking recipes, using whole ingredients and no artificial stuff
We think cupcake toppers are way better then sprinkles with chemicals and trans fats!!!!
We are providing FREE printable fall cupcake toppers and more to come
Ganche is awesome
Fudgy Triple Chocolate Cupcakes are about the best thing that ever happened to whole wheat white flour in it’s entire little shelf life
Double wrap your cupcakes if you want to dip them in ganache
This was a super long post, so thanks for reading! 😉

And here’s more cupcake porn, just incase we didn’t cover that well enough.

As promised.. here is the link to the FREE printable cupcake toppers! Simply click the dropbox link, and download the file. I’m using dropbox links to ensure everyone this is a safe download.

*I use homemade brown sugar, which is simply 1 cup of organic cane sugar to 1 Tbsp of un-sulphered blackstrap molasses. This enables me to always have fresh brown sugar, instead of a hard clump when I want to use it. For more on this check out my Homemade Brown Sugar post.

Double Chocolate Cream Cheese Icing

Ingredients:

1 (8 ounce) package full fat cream cheese
1.5 ounce semi-sweet baking chocolate (non-GMO preferred)
2 Tbsp heavy cream
1/2 cup organic cane sugar
1/2 cup cocoa powder
1/2 cup organic 10x sugar
1/2 tsp pure vanilla extract

Directions: Allow cream cheese to soften on countertop. Beat softened cream cheese until very smooth, scraping down the sides of your mixing bowl several times to make sure all lumps are out. In a microwave safe bowl or stove top melt heavy cream and chocolate together. Pour mixture into cream cheese. Sift cocoa powder and 10x sugar into mixing bowl slowly. Add vanilla extract, and additional Tbsp of heavy cream if needed to smooth.

Chocolate Dipping Ganache:

Ingredients:

1.5 ounces semi-sweet baking chocolate (non-GMO preferred)
1/4 cup heavy cream

Directions: Chop chocolate finely. Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate. Allow to sit, unstirred, for 1-2 minutes. Begin stirring, and continue until smooth and silky.

Pumpkin Whoopie Pie Cupcakes

September 25, 2014 by Dana

This might just be the best thing I have EVER made. ~~Scratch that~~. This is totally the best thing that has ever come out of my oven, and my husband would agree. Of course he would agree with a big ol’ smear of icing in his beard, but hey we’ll take it! 😉

Speaking of the wonderful man I married, he inspired this cupcake creation. Looking for new inspiration I asked him “What kind of cupcakes should I make?” and being a man he said “Whatever kind you want.” *head scratch*

Well gee Mr. Construction Man thanks for helping me. BUT THEN…. in a moment of manly clarity he said “Why don’t you just think of all the ice cream flavors you like and pick one of those.” Then I began to think of the whoopie pie ice cream I had last week (NOT real food btw) and it came to me…. Pumpkin Whoopie Pie Cupcakes!

I started thinking about executing this fab idea, and then it hit me like a ton of bricks. Next month marks 6 years since I graduated from Pastry Arts school. 6 years! Am I old now or am I old now? Ugh I think I’m old! Ask me about it in 20 years and I’ll talk about how young I was back when I was a food blogger. 🙂

In all of my time as a Pastry chef working in bakeries and restaurants I had not come across a Whoopie Pie Cupcake so I knew I had to make this over the top fab because if I’m putting something on the map it better be amazing!

And believe me… this baby is over the top fab, delish, and cute. So cute I even went against all real food rules and sprinkled some powdered sugar on it (organic that is!). Oh the cupcake madness! Of course I also decided to use a dented cupcake for my epic powdered sugar dusting picture so please excuse that lil’ old snaffoo. Trying to dust and shoot proved to be a daunting task so the dent was overlooked.

But WAIT… there’s even more madness to these cupcakes because I’m totally not even close to being over my paper straw obsession. My husband was also wondering why there was a straw in the cupcake. Ummm HELLO! Because paper straws are awesome and they need to be put into various cupcake porn shots to make things even more beautiful. The nerve of him to question my paper straws! hehe He will never understand because he’s a man, and they don’t understand things like cute cupcakes and pretty food. They just want to eat, that’s all. Heck, this cupcake could be in a pile on the floor and he would probably still try to find a way to eat it.

Now before we finish let me tell you about how great the texture of these came out. I wasn’t sure how they would turn out because well.. I was adapting from a recipe that was not created to be a cupcake. But the texture is SPOT ON. Super duper moist and cakey, almost so that it reminded me of a cake pop. With the pumpkin, the extra egg, and the yogurt the texture is out of this world perfect. Like I said, these are probably the BEST thing to ever come out of my oven!

*Whoopie Pie recipe adapted from Martha Stewart’s Pumpkin Whoopie Pies with Cream Cheese Filling

Caramel Apple Cupcakes

September 16, 2014 by Dana

Caramel and Apples have been friends forever. I am so glad they are besties for life because let me tell you… it makes food blogging so much easier! I don’t have to spend long hours thinking about elaborate cupcake recipes. I don’t have to think up some new and crazy food combination. I just have to put two things together that were made for each other… caramel and apples!

Breaking news: I LOVE PAPER STRAWS! Yes, I saw an isle full of paper straws at Target and boy oh boy do I have about 60 more reasons to continue taking pictures of food now! Are they not just the best thing that ever happened to food blogging? Ummm yes I do believe so. I can now go to Target in all of my yoga pants and messy hair glory and wander through the paper straw isle like I don’t have a care in the world!

In other breaking news if you have a husband make sure he knows paper straws don’t mix well with wee lil’ ones who like to chew on things. Apparently mine wasn’t aware of this information because I found baby Christian chewing the top off of a paper straw my husband put in his cup. Yeah, not a good mix! Fear not, Mommy swooped in and grabbed that straw right out of his cute little mouth and saved the day. Ok, maybe it didn’t go that smoothly but somehow I finangled that crap out of his mouth. Baby Christian is ok and was not hurt in the making of these cute cupcakes!

Now let’s talk about how crafty I’ve become since blowing through the paper straw isle at Target because this is the breaking-est of breaking news. Who knew DIY cupcake toppers could be so easy and so cute. 😉 All I did to make the toppers was cut the straw on an angle, then tape a construction paper leaf onto the straw. BAM! That is it. I do believe this is officially called crafting for the non-crafty folk? Why yes, yes it is. Now please excuse me while I hand model this genius idea.

*Pro non-crafty folk tip: Fold a piece of construction paper in half to cut out the leaf to get it perfect. I do believe I learned this pro-tip in Kindergarten. Thank you Mrs. Margerum!

Maybe we should just get back to food because I’m more comfortable being a foodie then a craftie. There are a few components that go into a Caramel Apple Cupcake so let’s discuss:

The amazing, moist *hate that word*, whole wheat goodness that is the cupcake
Cinnamon buttercream
Apple pie filling
Caramel drizzle

I know, I know, that is a lot of steps! But I promise they are ohhhh soooo delish and totally worth a few extra minutes to make the filling and drizz.

On another note, I broke one of my own rules and used 10x sugar in the icing. Being a former pastry chef, this is basically the lazy way to make icing but I know some people are intimidated by cooking sugar so I wanted to provide a recipe that did contain 10x, and suggest a brand that is trustworthy and non-GMO. Here is the brand I used. This link is for 20 lbs of sugar, hence the price. You can find it at most grocery stores in the organic section.

Apple Pie Cupcake Filling

Ingredients:

2 large apples (3 small)
1 Tbsp butter
2 Tbsp brown sugar (I used my Homemade Brown Sugar)
1/4 tsp ground cinnamon

Directions: Dice apples small. Put apples and all other ingredients in a small sauté pan and cook over medium heat until apples are tender and sugar becomes syrupy.

Caramel Drizzle

Ingredients;

1/4 cup brown sugar (I used my Homemade Brown Sugar)
1/8 cup milk
1 Tbsp butter
pinch salt

Directions: Put all ingredients in a small sauté pan and cook over medium-high heat until thick and bubbly, about 5-6 minutes.

*Cake recipe adapted from my favorite baking blog Sally’s Baking Addiction using her Snickerdoodle Cupcakes with Cinnamon Swirl Frosting post.

Homemade Brown Sugar

September 13, 2014 by Dana

You decide it is time to make a sweet treat for your family. You eagerly get all of your ingredients together. The eggs are cracked, the baking soda and whole wheat flour are mixed. You reach for your brown sugar and your heart sinks. Your brown sugar isn’t so brown-sugary anymore.

“Where’re the hammer?” You think because come hell or high water these cookies are going to be made, hard clump of brown sugar or not. You get your hammer and start pounding away. Next thing you know there’s a hole in your wall and your family is getting ready to commit you to the mental institution. Yep, it has happened to the best of us. Right? Right.

Ok maybe the hammer and mental institution thing was all a figment of my imagination (or was it?), but the brown sugar thing was not. Brown sugar just doesn’t stay fresh. You open the package, use it once, and the rest is pretty much garbage by the time you decide to go all cookie exchange on everyone again.

Can we just take a moment to discuss what rock I have been under my whole life? I went to Baking and Pastry Arts SCHOOL and still had no idea brown sugar was nothing more then molasses and sugar. Like for reals? YES! Had I just taken a brown sugar package and flipped it over I would have realized there is no mystical brown sugar tree in shuggy-land pooping out bags of sugar that say Domino on the front. Not only that, there is a huge misconception out there (I think!) that brown sugar is LESS processed then white because it is brown and hasn’t been refined. NOT TRUE! Sheesh we are learning a lot today!

I just mentioned brown sugar is just as processed as white sugar because… it is white sugar! Recently I’ve looked for a “better” brown sugar and haven’t been able to find it. This is what prompted me to LOOK AT THE PACKAGE and get to the bottom of this brown sugar mystery. I wanted a brown sugar that was not as processed, and in making my own I got exactly what I was looking for. Now who wants an apple pie?

So I just told you a few reasons making your own brown sugar is better. Now we are on to the best of the bestie reason…..it tastes better! Yes, taking a minute to whizzzz up fresh brown sugar actually creates a tastier suuuuugggg because it hasn’t been sitting in a plastic bag for… well it’s whole entire wee-little brown sugar life. That’s right… it hasn’t had time to sit on a shelf and think of all the important things in life like figuring out kitchen hacks and where stevia comes from. It hasn’t had time to get in fights with other sugars about who is the best and then have it’s lil heart melt when all the other bags get purchased and it didn’t. It hasn’t had time to make the trip to the bargain outlet store because nobody bought it, and sit on another shelf for another few months until lil ol’ betty comes to get it, only to take it home and let it sit some more before it is turned into a lovely batch of cookies. Then it gets to dry up and turn into a clump o’ suuuugggg until it inevitably ends up in a landfill because it was no longer tasty enough for betty. Ok she’s just too old to break it up with a hammer. Sound about right? I… THINK…SO!

But fo’ real… this is life changing and we should all probably just start saving money today *infomercial voice* and making our own because it is better, way better! Ok, life changing is a bit extreme but it’s totally a kitchen hack. And by the way, the word hack kind of makes me cringe.

I used a pretty dark molasses, but you can use any you’d like!

Homemade Brown Sugar

Ingredients:

1 cup sugar
1 Tbsp molasses

Directions: Put both ingredients in a food processor and whizzz it up for a few seconds and BAM! Your very own Homemade Brown Sugar! I promise Domino is loosing some brown suuuggg stock right about now. 😉

Pumpkin Spice Coffee Syrup

August 30, 2014 by Dana

I saw an orange leaf on a tree. I did, I swear! It was there. I promise. Not that I think I’m jumping the gun on this one or anything, because let’s face it September = Fall. I even got a fall pamphlet from Bath and Body Works in the mail which reminded me of all the wonderful fall smells, like freshly baked apple pie and pumpkin cream cheese quick bread. I can’t wait to begin baking fall goodies but before anything exceptional happens I need my coffee. And just in case you didn’t know, I take my coffee very seriously!

Fall just isn’t fall without Pumpkin Spice coffee and lattes aka happiness in a Cup-O-Joe! I love me some cinnamon, ginger, and nutmeg but hate me some nasty ingredients used by many popular companies who produce Pumpkin Spice things…. like Coffee Mate, and that other really popular company that I’m never calling out because I kind of like them. You know who I’m talking about, right? Right. I knew you would!

That company, you know, the one I’m not calling out… they use high fructose corn syrup and caramel coloring in their Pumpkin Spice drinks and I’m not too fond of that. As much as it pains me, I won’t be partaking in their festive drinks because I have will power (ok sort of) so I’m making my own coffee syrup to enjoy in my delicious coffees (cold brewed preferred!) and guess what? There is no nastiness in my version, and it is made with just a few pantry staples. I feel like I just won the Pumpkin Spice lottery or something! I kind of did though, let’s be honest!

As for Coffee Mate and the like, I CAN’T EVEN. Those non-dairy creamer companies deserve to go out of business today for using the horrible ingredients they use, mainly partially hydrogenated soybean and cottonseed oil. Can someone say the WORST product on earth? I mean seriously, the only reason to make a product like that is just to kill people, but I’m no conspiracy theorist so I’ll leave it at that. Just please, do your health a favor and stay away from that crap!

When I realized just how easy it was to make my own Pumpkin Spice Coffee Syrup I kind of cried on the inside about all of the money I have spent at that place that I kind of like. At $3.87 a pop, you could almost go broke buying a few drinks, not to mention all the receipts you might have to hide from your spouse! There are also 52 grams of sugar in their grande Pumpkin Spice latte and that my friends is what I would call a boat load. I understand the desire to indulge once in a while but 52 grams of sugar in something you could easily down in less than 5 minutes is kind of silly. I’d rather just drink a plain coffee and then go have an ice cream cone. Obviously that would only happen on a day I ate a salad for dinner though! 😉

What is important to remember about Pumpkin Spice stuff is that it isn’t about the pumpkin, its about the spice. So no, there is NOT pumpkin in this recipe. Forgive me if I’m wrong but pumpkin puree in coffee just doesn’t sound appealing. The spice though… that is where it is at!

Whole Wheat Chocolate Cupcakes with Cream Cheese Icing

August 18, 2014 by Dana

When the words “whole wheat chocolate cupcakes” come out of my mouth you are probably envisioning a dry, cardboard-like cupcake that was better left un-eaten. SO not the case here people! I would never suggest a dessert recipe that my family hasn’t thoroughly enjoyed, and these cupcakes are no exception. They are dark chocolate, moist, and have the creamiest cream cheese icing in the world that goes perfectly with the chocolate. This is my go-to chocolate cupcake recipe, and being whole wheat is just a bonus. No flavor is compromised here because if I’m eating the calories that come packed in a cupcake…. it better taste delicious!

I love a cupcake that tastes like it came straight from a high end bakery. One that uses whole, real ingredients and yields a product far superior to cake mixes and trans fat laden whipped topping. There is something so much tastier about a product that comes right out of your own oven, and looks beautiful! These babies are truly classic and satisfying. If your sweet tooth is over powering your brain take a few minutes out of your day and treat yourself, your family will love you for it! 😉

My secret ingredient in these: coffee! Coffee is going to do two things in this recipe. 1) Give your cupcakes a “dark chocolate” flavor and 2) give your cupcakes a light, fluffy texture. I didn’t even tell my husband I put coffee in these and guess what? He didn’t know because you can’t taste the coffee. It is simply there as a flavor booster and acid. Acidity in baking makes things lighter and fluffier so it is always a good thing (just like the buttermilk in your pancakes). When I make cupcakes I always include something acidic for this reason.

My other secret ingredient: orange zest in the cream cheese icing. I learned this trick almost immediately in pastry school. I can vividly remember the day… we were making Danish. Our instructor presented us with the option of using a filling she made and when I tasted it I just about melted. It was one of the best fillings I had ever tasted! I just had to know what was in it and she filled me in. Zest, zest, zest! ZEST! Orange zest will kick up the flavor of a cream cheese icing and take it to a whole ‘nother level! I mean a whole ‘nother level you’ve never known before! You have got to zest them oranges baby because that is the key to the *in Oprah voice* best EEEEVVVVEEEERRRR cream cheese icing!!!! So gimmicky of me, yet so true. Please excuse my gimmicky food blogger talk… because… you know that’s not my style! 😉

*Recipe measurements adapted from Death By Chocolate Cupcakes by Sally’s Baking Addiction.

Caramel and Vanilla Bean Coffee Syrup

July 18, 2014 by Dana

I’m just going to throw this out there… I love me some caramel and vanilla bean coffee syrup! Yes, I’m one of those “coffee people” and yes I have numerous coffee machines at my house. Generally I don’t put sugar in my coffee because I’ve realized that adding sugar is just a bad habit that I don’t want to get into. Yes, I do like coffee a little bit more with sugar but I just can’t justify drinking sugar on a daily basis.

Although I don’t drink sugary coffee drinks regularly, there are times I find a sweet coffee drink after dinner really delicious! I also know soooooo many people that have non-diary creamer at home and I absolutely LOATH that stuff! It is right up there with Cool-Whip on my “never ingesting again” list. Essentially non-dairy creamer will give you a healthy dose of trans fats, preservatives, GMO oils, and artificial flavors in your coffee. Thankfully, this DIY syrup is really easy to make, way more cost effective even with the use of a real vanilla bean, and uses a sugar that isn’t refined (Coconut Palm Sugar).

Here I go hand modeling again…. you know I’m just looking for a hand modeling contract… right? 😉

With my background as a pastry chef I’m familiar with this little thing we like to call “simple syrup.” Basically it is just sugar water that can be flavored to put into cake layers to make them moister and tastier. When I realized coconut palm sugar tasted just like caramel in liquid form I knew it would make a great simple syrup. I don’t have any real use for simple syrup at home, but being a coffee lover I thought it would make a tasty syrup to put into coffee when I wanted a sweet treat. I scored some vanilla beans for a great price at the grocery store, so it seemed natural to put a vanilla bean pod in the syrup to take it to the next level. The best part…. the ingredients are quality, real ingredients that are way more cost effective then buying non-dairy creamer or store bought coffee syrup (which also contain questionable ingredients).

I know you might be thinking has she lost her damn mind? Did she just suggest I put a real vanilla bean in coffee syrup? YES! Here’s the reason why… one vanilla bean is going to run you about $6-8. I only used about 1/4 of a bean in this recipe which will give you enough syrup to flavor about 4 drinks. If you used the whole entire bean and quadrupled the recipe you could get about 16 drinks out of the batch (1 Tbsp per serving). Here’s the thing though, you can use the bean more then once and still get a decent flavor from just throwing the scraped out pod into the container you are keeping your syrup in. I threw my scraped out pods into my glass jar, and I’m going to transfer it to the next batch I make. So essentially you could get about a month’s worth of flavoring out of just one bean. If you really wanted to stretch it, you could use even less in each batch because there are TONS of little beans in every pod. When I compare that $6 bean to all the flavored drinks one person could purchase at a high end coffee shop in a month or two, it makes the $6 seem like a really frugal choice. Yes, you’d still have to purchase the Coconut Palm Sugar which runs about $5 a bag, but even $11 doesn’t seem like such an investment when you look at the price of just 1 coffee from Starbuck’s (a grande iced coffee is $2.60). Plus, you will never get this kind of flavor from the syrups coffee shops and grocery stores sell!

Making the syrup only takes about 5 minutes. After you cook your syrup just transfer it to a glass jar, put a lid on it, and enjoy it everyday in your favorite coffee (or on occasion for a special treat). It doesn’t get more delicious then this rich, aromatic, flavorful syrup. I’m telling you, one whiff of this stuff and you will never look at bottled syrup at the grocery store again!

Rhubarb, Mint, and Vanilla Bean Mini Pies

July 17, 2014 by Dana

If you are a sweet-tart fan you will love this Rhubarb, Mint, and Vanilla Bean Pie recipe! Rhubarb is a really interesting vegetable (yes it is a veggie), as it has a tart flavor. It isn’t something you can really cook up without the use of sugar but that doesn’t mean you can’t take a natural approach to sweetening it like I did for this recipe. Rhubarb is super duper easy to work with and requires just a minute or two of prep time before putting it into the pot to boil down. I decided to steep some mint leaves into the rhubarb because my husband threw them into the bag the rhubarb was in and they smelled so amazing. Fresh mint is one of my favorite smells, however it isn’t overwhelming in this recipe. The tartness of the rhubarb is overpowering so if you aren’t really a mint fan you can easily omit the mint.

I scored the vanilla beans at the grocery store a few weeks ago for $1.50 a piece! If you know anything about vanilla beans, you know they are really expensive. Usually one vanilla bean is anywhere from $6-8 so when I saw those babies sitting there for that price I had to snag a few. I probably would have bought the whole box if I thought I could have used them all! Vanilla beans are also really easy to work with. After you do it one time, you’ll be a pro! All you have to do is take a paring knife and slice the bean in half lengthwise. You will have two long beans pods with all the little beans (like the black dots in vanilla bean ice cream). At a 45 degree angle scrape the beans from the pod. If you are making something that you can throw the shell of the pod into after you have scraped the beans, you can do that as well. I always try to throw the shell in just incase I missed any of the flavorful little beans !

These mini pies feature my whole wheat pie crust that I use for pretty much any recipe that requires a crust. Making your own pie crust is so easy it almost makes me mad that the grocery store sells crusts that are loaded with dangerous and unnecessary ingredients. Pillsbury sells refrigerated pie crusts in tubes, and let me tell you the ingredient list is scary to say the least! Their crusts contain partially hydrogenated fats (trans fats!), BHT and BHA (banned in other countries), other preservatives, and even artificial food dyes. Companies love to take advantage of the laziness of American’s and this is a prime example. I made this crust in literally 2 minutes using a food processor, and if you don’t have a processor it takes about 5. I’ll spend 2 minutes to make my own instead of consuming dangerous crap any day! To shape your mini pies all you have to do is roll out your pie dough, take something you have that is a large circle (lid of a yogurt container, a cup, etc.), and cut a circle. Fill each pie with about 1 1/2 Tbsp of filling and fold over. Use your finger to press around the edges to seal the pie and that’s it! You’ll want to let your dough firm up in the refrigerator for about 10-15 minutes before you score it (cut the lines on the top).

Whole Wheat Pie Dough

Ingredients

2 cups whole wheat pastry flour
1 1/2 sticks unsalted cold butter (or 3/4 cup)
1/4 tsp salt
5-8 Tbsp cold water

Instructions

Put flour, salt, and cold butter chunks in food processor or Ninja. Pulse a few times to “cut in” butter. If you do not have a processor simply cut butter into chunks, add to flour, and break up into pea sized pieces.
Slowly add in cold water a tablespoon at a time until dough comes together.

Dessert

Chocolate Fudge Buttercream

Icing the Chocolate Fudge Sheet Cake

Description

Ingredients

Instructions

Notes

Salted Caramel Sheet Cake Tips and Tricks

Homemade Caramel Sauce

Salted Caramel Buttercream

Ultimate Red Velvet Cupcake Tips and Tricks

Cream Cheese Icing Recipe

Recipe Tips

Tips for Choosing the Right Chocolate for your Salted Chocolate Covered Strawberries

Tips for Dipping the Strawberries

What I love about these Blueberry Crumble Bars:

Notes About the Recipe

Healthier Vanilla Bean Frappuccino

Simply Vanilla Buttercream (sweeter):

Naturally Sweetened Cream Cheese Icing

For more #betterbaking recipes check out these posts!

Homemade Caramel Filling/Topping

Chocolate Cream Cheese Buttercream

Double Chocolate Cream Cheese Icing

Chocolate Dipping Ganache:

Apple Pie Cupcake Filling

Caramel Drizzle

Homemade Brown Sugar

Whole Wheat Pie Dough

Ingredients

Instructions

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