Filtering by Tag: baking

M&M Cookies

I have been baking now for probably close to a decade and it brings lots of happiness and extra pounds.  My scale can vouch for this.  I've really never met (or tasted) a sweet I didn't like.  Except maybe if it includes coconut, but that's not what I have here for you today.  These cookies come from one of my favorite food bloggers, Picky Palate.  When I saw that her secret ingredient was vanilla pudding mix I knew I had to try it for myself.

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 cups all purpose flour
  • 3 tablespoons Instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup mini chocolate chips
  • 1 or 1-1/2 cups Mini M&M’s (I used regular)

Directions

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
  3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Makes 2 dozen cookies

Coffee Crisps

My new SIL bought me a handful of baking cookbooks a couple months ago so I wouldn't have to always have to be referring back to my phone -haha!  I guess she didn't realize that I was usually referring to my blog's recipe list, but I would never turn down a gift.  Especially when there are cupcakes splashed all over the covers.

The first recipe me that drew me in was actually this cookie recipe.  I love the flavor of coffee so I thought this might be delicious new treat.  I brought these cookies in to share with my coworkers and get some feedback because I'm always my toughest critic.  I thought these tasted light, but not coffee flavored enough for me.  They all agreed that they liked the texture of the cookies, but there were mixed feelings on whether these cookies were coffee flavored enough or not.  I definitely think I would add more instant coffee next time and after a suggestion from a coworker for chocolate chips, I think this could be a yummy mocha cookie!

Recipe from 1001 Cupcakes, Cookies & Other Tempting Treats

Ingredients

  • 4 tsp. instant coffee grounds
  • 1 tbs. hot water
  • 1 cup butter
  • 1/4 cup superfine sugar
  • 1 egg yolk, lightly beaten
  • 2 cups all-purpose flour
  • pinch of salt

Preparation

Preheat the oven to 375F.  Scoop the instant coffee grounds into a small bowl with the hot water to create a paste.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and cappuccino paste.  Sift together the flour and salt into the mixture and stir until combined.  Halve the dough, shape into balls, wrap in plastic wrap and chill for 30-40 minutes.

Line 2 large baking sheets with parchment paper.  Unwrap the dough and scoop with a 1oz. ice cream (cookie dough) scoop.  Place them on the baking sheets, spaced well apart.  Bake in the preheated oven 10-12 minutes, or until golden brown.  Let cool slightly, then transfer to wire racks.

The Sweetest Raspberry Lemon Cupcakes

The Sweetest Raspberry Lemon Cupcakes #thegirlkyle

You know you're a geeky baker when you're excited about purchasing a kitchen sieve.  I was most excited about making raspberry puree because trying to remove the seeds any other way turned out to be a big huge FAIL.

The Sweetest Raspberry Lemon Cupcakes #thegirlkyle

You may also be thinking that this recipe isn't really appropriate for this time of year.  For most of you it's winter.  Time for spice cakes and hot cocoa, but in California it's been in the 60's or even low 70's.  The other day I was sweating in my faux fur vest!  Totally not cool.

The Sweetest Raspberry Lemon Cupcakes #thegirlkyle

For us Californians it seems natural to whip up these sweet little cakes.  Raspberry lemon is one of my favorite flavor combinations.  After mint chocolate.   So I had a new sieve and I was ready to get to work on the lightest, most delicious raspberry swiss meringue buttercream.

For the Lemon Cake:

{Adapted From Anne Eats}

  • 1¾ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1¼ cups (8 oz.) sugar
  • 2 tablespoons lemon zest

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • ¼ cup milk
  • Juice of 1 large lemon
  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon lemon extract

For the Raspberry Swiss Meringue Buttercream:

  • 7 egg whites
  • 1 1/2 cups sugar
  • Pinch of salt
  • 2 cups unsalted butter, softened
  • 1/4 cup raspberry puree 
  • 1 tablespoon honey
  • 1 teaspoon pure vanilla extract

Directions

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder, baking soda and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar and lemon zest.  Mix for about 1 minute on low speed to infuse the sugar with the lemon scent.  The sugar should have the appearance of wet sand.  Add in the butter and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.  In a liquid measuring cup, combine the sour cream, milk, lemon juice and extracts.  Whisk to blend.  With the mixer on low speed, add the dry ingredients in three additions alternating with the wet ingredients, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.

Divide the batter between the prepared cupcake liners filling each about ¾-full.  Bake, rotating the pans halfway through baking, 18 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan briefly, then transfer to a wire rack to cool completely before proceeding.

To make the puree, combine the raspberries, sugar and honey in a medium saucepan over medium heat, stirring occasionally.  Combine the water and cornstarch in a small bowl and whisk until smooth.  Once the berries and their juices begin to bubble, stir in the cornstarch mixture.  Bring to a boil and let boil until slightly thickened, about 1-2 minutes more.  Remove from the heat and stir in the lemon juice.  This is where I get to use my new sieve - YAY!  Strain to remove the raspberry seeds.

 

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