Gingerbread Cupcakes with Eggnog Frosting

Gingerbread Cupcakes with Eggnog Frosting provide a delightful flavor combination for the winter holidays.  Eggnog is used in both the cupcake batter and the frosting, creating a wonderfully spiced confection.  

Cannoli Dip

Cannoli Dip is a quick and easy way to enjoy the flavors of a classic Italian dessert, but with far less work.  Simply whip up a creamy filling of ricotta and cinnamon, sprinkle in some chocolate chips, and serve with an assortment of crisp cookies.  

Pumpkin-Peach Rugelach

Pumpkin-Peach Rugelach have a delicate cream cheese pastry wrapped around a sweet filling made with pumpkin, peach preserves, walnuts, and plenty of cinnamon.  These little cookies are easy on the eyes, and easy to make, too.

Last-Minute Mini Pumpkin Cheesecakes

 

It happens to all of us: we plan a decadent, impressive dessert to serve at a special meal.  And despite our best efforts, something goes awry along the way.  Egg whites won't whip into a meringue.  The cake doesn't rise.  The souffle falls.  Or, in my experience, the pie crust simply won't cooperate.  And yet, you still need to serve some type of dessert.  You need a Plan B.

Cranberry Applesauce

Cranberry Applesauce is a quick no-bake dish that also happens to be easy on the waistline.  Fresh cranberries lend a pleasing tartness and create a lovely light-pink color.

Herbed Cranberry Cornmeal Biscuits

  

Herbed Cranberry Cornmeal Biscuits are flaky and buttery, with the perfect balance of tangy cranberries and savory thyme.  These tender biscuits would be a welcome addition to your Thanksgiving table, or any meal!    

Cotton Candy Cupcakes

Hi, friends!  I'm honored and delighted to be guest posting this morning for my friend Zainab on Blahnik Baker.  I've made Cotton Candy Cupcakes: a cotton candy angel-food cupcake topped with a fluffy cotton candy marshmallow frosting.  It's like having a carnival in your very own kitchen!

Hop on over to Blahnik Baker to find the recipe and a few more photos.  

Thanks for stopping by, and have a great weekend!

Mini Triple Chocolate Donuts

These Mini Triple Chocolate Donuts have a chocolate-y batter covered with a rich, shiny chocolate glaze.  The best part?  Mini chocolate chips are baked right into the batter for an extra kick of chocolate.  

Cranberry Apple Cake with White Chocolate Glaze

Cranberry Apple Cake with White Chocolate Glaze is a celebration of the season: warm apples and cinnamon are combined with the bright and vibrant flavors of orange and cranberry.  The result is a simple cake that can be served for breakfast, or as the finale to a fall feast.  

Garlicky Ghost Pizza

Given that it's November 8th, it's probably too late to post this Garlicky Ghost Pizza.  However, it made for such a cute (and tasty!) dinner that I just couldn't resist.  

October Outtakes

Sometimes, things don't go as planned.  October seemed to be the month of kitchen projects that went awry.  In fact, I had five failed recipes in October.  And three of my five flops involved candy corn (maybe that's a sign?).  Here is the rundown:

1. Ghost Cupcakes

A week before Halloween, I tried making a batch of ghost cupcakes.  They tasted perfectly fine (vanilla chocolate chip cupcake, with marshmallow frosting).  However, I had hoped they would look like these adorable ghost cupcakes from The Comfort of Cooking.  Instead, my ghosts look like the Michelin man!  I attempted to make a frosting using marshmallow creme and it just never set up correctly.  And also, I wasn't happy with the lighting in my photos.  Somehow, these pictures remind me of a 1970s cookbook -- not that there's anything wrong with that; it's just not the look I'm going for.

Pumpkin Corn Muffins

With just two tablespoons of oil, these Pumpkin Corn Muffins are a healthy and wholesome side dish.  Or, enjoy them at breakfast when you crave something warm and comforting.   

Mini Banana Donuts with Coconut Caramel Glaze

Miniature Banana Donuts with Coconut Caramel Glaze are a moist and flavorful breakfast treat.  They're special enough to serve for a relaxing weekend brunch, but quick enough to throw together on a hectic weekday morning.  

Candy Shop Rice Krispie Treats

Candy Shop Rice Krispie Treats offer you the chance to reinvent a childhood classic.  Gather all your candy shop favorites and combine them into one sweet, colorful treat!  

DIY Candy Eyes Tutorial

Need some candy eyes for a recipe?  This quick and easy tutorial demonstrates how to make your own candy eyes using a simple list of three ingredients. 

Purple People Eater Cupcakes

"It was a one-eyed, one-horned flyin' purple people eater..."

Purple People Eater Cupcakes have a classic chocolate cupcake topped with a coconut oil frosting that resembles monster fur.  Decorate these sweets with an edible eye, a candy corn horn, and a pair of wings.  Just like Sheb Wooley's 1950s hit song, these little treats are more cute than they are creepy!   

Candy Corn Granola Squares

Candy Corn Granola Squares are a chewy bar cookie filled with peanut butter, mini chocolate chips, and plenty of candy corn.  This no-bake treat is surprisingly hearty, and comes together in a matter of minutes.

Big Apple New York-Style Crumb Cake

Big Apple New York-Style Crumb Cake is a moist breakfast cake laden with tart apple chunks.  Top this cake with a hefty dose of crumb topping, and you have all the workings of a new breakfast classic.  

Pumpkin Banana Cupcakes with Brown Butter Frosting

Pumpkin Banana Cupcakes with Brown Butter Frosting feature a delicately spiced cupcake topped with a nutty brown butter frosting.  They're a simple, comforting dessert that is welcome on a chilly Autumn day.  

When I have the urge to bake a banana dessert, I often find myself short on bananas.  The recipe will call for two or three overripe bananas, and I'll only have one on hand.  And since bananas have to ripen for quite a few days before getting to that spotty state when they're perfect for baking, it's not as though I can simply swing by the grocery store, pick up a bunch of bananas, and get baking.  What if I impatiently want to bake a banana dessert right now?  What's a girl to do?

How about substituting pumpkin?  

Apple Oatmeal Muffins

Apple Oatmeal Muffins make an ideal fall breakfast.  With applesauce and oatmeal incorporated into the batter, they're a delicious and nutritious way to start any morning.  These hearty muffins are best enjoyed warm from the oven, although they also freeze and reheat well.  

Growing up, I loved whenever my mother made buttermilk pancakes for breakfast.  My excitement wasn't solely about the pancakes themselves.  Don't get me wrong -- those pancakes are a family favorite and they're the best pancakes I've ever had.  But I also knew that those pancakes were a harbinger of another delicious breakfast treat: oatmeal muffins.

Malted Milk Cupcakes

Malted Milk Cupcakes have a vanilla cupcake base topped with an airy chocolate buttercream.  Two kinds of malt powder are used in this recipe, resulting in a dessert that tastes like a milkshake, but in cupcake form.

When I was little, I loved eating at Ruby's Diner.  Stepping inside Ruby's was like entering another world.  I was enchanted by the retro decor and the crisp red and white uniforms worn by the servers.  I wanted to play all the songs in the jukebox (did they even have a jukebox, or am I just imagining that?).  But mostly, I enjoyed reading over the extensive list of milkshakes.  I rarely ordered a milkshake for myself, but it was still a treat to look over all the flavors that were offered.  My dad always offered to let us share his shake.  He would drink the portion that came in the glass; my brothers and I would split the portion that came in the metal mixing cup.  Somehow, this was even better than having one of my own. 

 

Apple Walnut Cake with Bourbon Cream Cheese Glaze

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Apple Walnut Cake with Bourbon Cream Cheese Frosting is a tribute to the season.  This moist, spiced cake is made with applesauce and dotted with diced apples and walnuts.  A ribbon of sweetened cream cheese is swirled into the batter before baking.  The best part? A creamy Bourbon glaze that adds a delightfully tart finish.  

The first time I went apple picking, I was a junior in college.  My roommates and I came home with bushels upon bushels of apples.  Naturally, we decided to bake up some apple desserts with our fresh-picked harvest.  On our list was an apple bundt cake.  One of my roommates had a wonderful recipe from her mother, and we were anxious to try making it for ourselves.   

Oreo Cookie Halloween Fudge

Oreo Cookie Fudge is the perfect recipe for any Halloween party.  It's a quick and easy no-bake treat that is sure to delight young and old.  Use special-edition Halloween Oreos to achieve the bright orange color.  

For years and years, I feared candy making.  Every time I found a candy recipe that I wanted to try, the instructions would be filled with unfamiliar and intimidating candy-making terminology: hard crack, soft crack, hard ball (with Chris Matthews?), firm ball, soft ball (that's a sport, right?).  For years and years, I also didn't own a candy thermometer.  Whenever I tried a candy recipe, I'd be forced to "guess" whether my candy had reached the right temperature.  As I'm sure you can imagine, I've made some pretty terrible candy.

Skinny Garlic Parmesan Fries

Skinny Garlic Parmesan Fries are a healthier alternative to a fast-food favorite.  They're baked in a mere tablespoon of olive oil, then dusted with a sprinkle of Parmesan cheese.  You'll love the crispy texture and the robust flavor -- but you won't miss the fat or calories! 

 



Today's post is a bit of a departure from my usual lineup of decadent desserts.  But this recipe is so good that I felt compelled to share it, even though it doesn't quite fit the theme of this blog.

I made these Skinny Garlic Parmesan Fries as part of a quick weeknight dinner.  I didn't feel like pulling out the mandoline slicer, so I cut the potatoes by hand.  But honestly, as long as you aren't making enough fries to feed the Duggar family, this step isn't that time consuming.  While cutting the potatoes, I infused my olive oil with a couple of minced garlic cloves.  The potatoes are tossed in the garlicky olive oil and then baked at 450 degrees for about 30-35 minutes.  While they're still piping hot, top them with your minced garlic and a light layer of Parmesan.

Mini Pumpkin Donuts with Salted Caramel Glaze

Mini Pumpkin Donuts with Salted Caramel Glaze are a quick and easy breakfast treat.  Even better -- they're baked rather than fried, so you can feel good about eating a few of these in the morning.

 



Now that it's October, I feel ready to embrace the change of seasons.  That means fun stuff like apple picking, unpacking fall wardrobes, and sipping warm apple cider.  It means brightly colored chrysanthemums and spooky Halloween decorations.  It also means that I'm finally ready to share a pumpkin recipe. 

Let's start with these Mini Pumpkin Donuts with Salted Caramel Glaze, shall we? 



Red Velvet Cupcakes with Creme de Cacao Frosting

When my husband and I were married, the top layer of our wedding cake was red velvet with a vanilla buttercream.  As per tradition, we saved the top layer of our cake to share on our first anniversary.  For twelve months, that cake has been taking up valuable real estate in our freezer.  I admit that on several occasions of frenzied kitchen-purging-fever, I was tempted to dispose of our wedding cake in order to free up room in the freezer.  But I resisted, knowing how disappointed my husband would be to learn that I had thrown out our wedding cake.  That would have been pretty heartless.   

On Sunday, one year after we were married, we finally defrosted our cake.  We invited my husband's family over for dinner and needed to have a dessert on hand.  They were coming to celebrate our anniversary as well as his birthday, which just so happen to be the same day.  I had been worried that the cake would taste terrible, given that it had been in the freezer for so very long. Surely it would be stale, or bland, or freezer-burned.  Surely, no one would want to eat year-old cake, right?

Pina Colada Macaroons

As I mentioned in my last post, I've been baking lots of wedding-related desserts this week.  My husband and I will celebrate our first anniversary over the weekend, and I thought it would be fun to relive our wedding and honeymoon through desserts.  Monday's post featured a Skinny Shirley Temple Float, and today's dessert is a Pina Colada Macaroon.

My husband and I spent our honeymoon in Key West and greatly enjoyed our time there.  The Florida Keys feel so tropical that it was almost hard to believe we hadn't left the United States.  The culture was so relaxed and the pace was much more leisurely than the hustle and bustle of everyday life.  Whenever life feels particularly busy or stressful, I find myself yearning to return to Key West.

While on our honeymoon, we were certain to sample plenty of Key Lime Pie, of course.  In addition, I was served one of the best Pina Coladas that I've ever had.  It was sweet, tart, and refreshing, with a shake-like consistency and a beautiful garnish.  These Pina Colada macaroons transport me back to our brief time in Key West.  Even better -- the alcohol is so minimal that you don't have to wait until 5:00 to enjoy them!

Skinny Shirley Temple Float

Next Sunday, my husband and I will celebrate our first anniversary.  As cliche as it sounds, I can't believe how quickly the time has flown by.  It feels like just yesterday that I was thinking about invitation designs, dress fittings, and seating arrangements.  And yet, I also feel like we've gone through quite a bit of change in a short amount of time.  We've adapted to living with one another.  My husband started a new job.  I acquired a new last name.  And just recently, we inherited/adopted a pet.  

To celebrate our upcoming anniversary, I decided to make a number of desserts related to our wedding and/or honeymoon.  The first is this Skinny Shirley Temple Float.  My husband has fond childhood memories of Shirley Temples.  Apparently, he once drank sixteen (yes, sixteen!) of them at a friend's birthday party.  The man can clearly appreciate a good Shirley Temple, folks.  He likes them so much that, at our wedding reception, we served Shirley Temples as our signature beverage, alongside the alcoholic options.    

Fudgy Beet Brownies

Recently, I've been commuting to work via train.  This extends my commute by about 30-40 minutes round trip, but honestly, I don't mind.  Taking the train is so much more peaceful and relaxing than driving.  And even though the trip is longer, I'm able to use the time more productively.  For instance...

Chinese Moon Festival (Jasmine Lychee Sorbet)

Today is the Chinese Moon Festival, one of my favorite days of the year.  The Moon Festival -- or Mid-Autumn Festival, as some call it -- celebrates the autumn harvest and is typically observed when the moon is the fullest.  


I'm Chinese on my mother's side, and I always look forward to the traditions surrounding this holiday.  Mostly, I love savoring tiny slivers of mooncake -- a dense pastry filled with a sweet filling (I prefer red bean or lotus paste) and a salted dried egg yolk.  The dark filling represents the night sky, and the egg yolk represents the moon.  The salty-sweet flavor of mooncake is definitely an acquired taste, and one that I've come to love.   

German Chocolate Macaroons

Hi friends!   As you may have noticed, this blog got a bit of a facelift over the weekend. The most exciting change is the spiffy new header. Isn’t it lovely?   The header was designed by WinchesterLambourne, whose clipart also appears elsewhere on this blog.   Working with her was an absolute pleasure, and I am thrilled with the end result.   I would highly recommend her work to anyone.

The sidebar got a little makeover as well, and I’ve also added new social media buttons -- including a “pin it” button embedded in each post.  I'm still working on adding/improving a few gadgets, but I hope to have everything worked out by the end of the week.  Thanks for your patience!

Now, onto the desserts!   Last week, when I posted these Homemade Graham Crackers with Maple-Walnut Glaze, I promised to share more desserts featuring black walnut extract. When I bought this extract from the Savory Spice Shop, I wanted to be certain that I would find multiple ways to use it.   One of the easiest uses may be these German Chocolate Macaroons. 

Peach Bellini Cupcakes

I remember when my bellini obsession began.  I was in middle school and my family was eating dinner at the Cheesecake Factory.  I always loved eating at the Cheesecake Factory because of the extensive dessert selection.  An entire restaurant whose premise was to serve inventive cheesecakes?  How could I not love that?

Anyway, after selecting my entree (fettucine alfredo, most likely) I flipped to the drink menu, just out of curiosity.  There were lots of drinks that sounded terrible to me.  I was 13, after all.  But then, something caught my eye: a peach bellini, with sparkling wine and peaches blended together.  It sounded like dessert in liquid form.  Suddenly, I wasn't very interested in cheesecake any longer.  Instead, I was wishing I were 21 so I could try a bellini for myself.

Homemade Graham Crackers with Maple-Walnut Glaze

I love graham crackers, but I rarely think to buy them when I'm grocery shopping.  It turns out that they're quite easy to make for yourself, so long as you have graham flour on hand (I've also seen recipes using wheat germ).  To make my homemade graham crackers more appropriate for fall, I topped them with a simple maple-walnut glaze and a sprinkle of chopped walnuts.  The end result tasted like a cross between a graham cracker and a maple donut.  Who could resist that?  

Cherry Cola Cupcakes with Maraschino Buttercream

 Aren't maraschino cherries fun?  Something about their bright red color and long stems just leaves me feeling nostalgic.  But how does one use a maraschino cherry, other than in a Shirley Temple or an ice cream sundae?  And after you've eaten all the cherries, what does one do with all the leftover sticky cherry syrup?  

Care to try a cherry cola cupcake with maraschino buttercream?  

Chocolate-Drizzled Almond Biscotti

When I was in elementary school, I relished going to Starbucks with my dad.  It was the mid 1990s, and Starbucks hadn't yet taken off in the area where we lived.  The nearest shop was at least an hour round trip from our house.  But I didn't mind the long drive; I just loved the father-daughter time.  And, to be completely honest, I knew that if I came along for the ride, there would be a chocolate-covered biscotti and kid-sized hot chocolate with my name on it.   Both the time with my dad and the chocolate-y treats made the entire experience feel like a special occasion.

Buttermilk Balsamic Ice Cream with Brandied Figs

My husband and I have entirely different preferences when it comes to ice cream.  He appreciates the tried-and-true favorites like vanilla and chocolate.  On the other hand, I gravitate towards flavor combinations that are a bit more unique, such as this buttermilk balsamic ice cream

 

Kahlua and Chocolate Cupcakes with Ganache

In college, my roommates and I were friends with a gal who claimed to make the best chocolate cake.  Not just a really good chocolate cake, or a superb chocolate cake, but the absolute best chocolate cake.  I admit to being skeptical.  I had no doubts about this girl's baking ability.  Another mutual friend had vouched for the deliciousness of said cake.  But with so many chocolate cakes out there, how could any one recipe truly be the best?

Fig, Almond, and Peach Breakfast Cake

  

Growing up, there was one snack food in particular that simply didn't appeal to me: Fig Newtons.  As a kid, I didn't like the texture of dried fruit and I couldn't understand how something as mildly sweet as a Fig Newton could be called a "cookie."  That just seemed like false advertising to me.  I can't have been the only one, right?  Fig Newtons just weren't as exciting as chocolate chip cookies, or graham crackers, or even 'Nilla Wafers. 

I still dislike Fig Newtons, but I've come to appreciate figs themselves in their dried form.  And just recently, I've started to enjoy fresh figs, as well.  This was the first year that I remembered fig season early enough to get my hands on some fresh figs.  I was not disappointed.  Fresh figs are both beautiful and delicious.  The exterior is a deep purple, almost black.  And when you cut into them? The fruit is the color of wine, rimmed in creamy ivory and studded with golden-hued seeds.  I really can't think of another fruit that is quite as pretty.  And if the figs are at the peak of ripeness, they will be exquisitely juicy and flavorful.   



Batch 7: Medical/Doctor-Themed Cookies

Hi, there!  Hope you all had a great weekend!

One of my younger brothers recently started his first year of medical school.  Unfortunately, I wasn't able to attend his white coat ceremony due to the distance.  However, I wanted to send him a little something to let him know that I was thinking of him and cheering him on.  Since I've been on a sugar cookie baking spree recently, medical-themed cookies were the obvious answer.

Birthday Cake Truffle Recipe (inspired by Momofuku Milk Bar)

I have a confession: Although I have lived in the greater New York area for five years, I haven't been to any of David Chang's ten NYC restaurants.  Not to Noddle Bar, or Ssäm Bar,  or Ko, or Má Pêche or even any of the Milk Bar locations.  For someone who claims to love food, that's a pretty terrible record. 

However, I have had the chance to enjoy a famous B'Day Cake Truffle from Momofuku Milk Bar.  The truffles are small treats no larger than the size of a donut hole.  But one bite was enough to convince me that I shouldn't wait much longer before making a dedicated trip to Milk Bar.     

Until I make that long-awaited trip, I thought I would try whipping up a batch of birthday cake truffles at home.  Luckily, a few other bloggers had already done some research into this very topic.  I found the recipe for the cake and cake crumbs on The Baker Chick, and my process for making the truffles is very similar to the one shared by Bake Like a New Yorker.  I made a few adaptations, such as adding oreo cream and decreasing the amount of cream cheese.  I also substituted rainbow nonpareils for the regular rainbow sprinkles.  It was a minor change that had a pleasant result: when I added the nonpareils, the batter turned a delightful shade of light pink.