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      Corona® Beer Rolls

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      This small-batch clover-style roll recipe includes dough infused with Corona® beer for a hint of malty flavor and subtle sweetness that pairs perfectly with roasted garlic, cotija cheese, and cilantro. Achieve the clover shape by placing three dough balls into a muffin cup for a unique presentation. 

      Corona® Beer Rolls

      ¾ cup plus 3 tablespoons (225 grams) warm Corona beer (105°F/41°C to 110°F/43°C), divided
      2¼ teaspoons (7 grams) active dry yeast
      ¾ tablespoon (15.75 grams) honey
      2⅔ cups (339 grams) bread flour
      5 ounces (141 grams) grated cotija cheese, divided
      ½ recipe Roasted Garlic (recipe follows)
      1 tablespoon (12 grams) granulated sugar
      1 tablespoon (2 grams) chopped fresh cilantro
      ½ tablespoon (4.5 grams) kosher salt
      2 tablespoons (28 grams) unsalted butter, melted
      Garnish: flaked sea salt, grated cotija cheese, chopped fresh cilantro

      In a small bowl, stir together ½ cup (120 grams) warm beer, yeast, and honey. Let stand until foamy, 5 to 10 minutes.
      In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 4 ounces (113 grams) cheese, half of Roasted Garlic, sugar, cilantro, and kosher salt. Add yeast mixture and remaining ¼ cup plus 3 tablespoons (105 grams) warm beer, and beat at low speed until a smooth, elastic dough forms, 8 to 9 minutes.
      Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
      Spray a 12-cup muffin pan with cooking spray.
      Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide each portion into 3 pieces (about 20 grams each). Roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes. (Alternatively, cover tightly, and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
      Preheat oven to 400°F (200°C).
      Brush rolls with melted butter, and sprinkle with remaining 1 ounce (28 grams) cheese.
      Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt, cheese, and cilantro, if desired. Serve warm or at room temperature.

      3.5.3251

      Roasted Garlic

      1 large (2½-inch) head garlic (about 73 grams)
      1 teaspoon (5 grams) olive oil
      ¼ teaspoon kosher salt

      Preheat oven to 350°F (180°C).
      Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap garlic in foil.
      Bake until soft, 1 hour to 1 hour and 10 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.

      3.5.3251

       

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      Chocolate Chip Banana Scones

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      392 SharesThese Chocolate Chip Banana Scones have perfectly crisp, buttery edges with a fluffy, yet flaky, soft center making this the perfect scone recipe!Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!Chocolate Chip Banana Scones Will Be Your New Favorite Breakfast Pastry!I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. And really what’s the point?But if you’ve ever had a good scone and are in search of a great recipe, well, today’s your lucky day! A “good scone” will be have a golden, crunchy exterior, with a light, flaky inside. It will be sweet, but not too sweet. Almost like the perfect combination of a biscuit and a muffin.And these Chocolate Chip Banana Scones take that one step further…think a biscuit, meets chocolate chip banana bread. Unexpectedly perfect!Looking For More Scones Recipes? Try These:Banana Scones Are Easy!Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.How To Make Scones…Gather your ingredients first, here’s what you will need:butterheavy cream1 mashed bananaall purpose flourbaking powderkosher saltbrown sugarcinnamonchocolate chipsturbinado sugarThe process:Whisk the flour, baking powder, sugar, cinnamon, and salt together.Cut the butter into the mixture using a pastry cutter. You can also use a fork. Mix in your chocolate chipsThen whisk together your wet ingredients…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!When they’re done drizzle them with a little icing and enjoy!Are These Scones Fluffy?YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch.Can You Add Nuts?You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!How To Store Scones…If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!PrintChocolate Chip Banana Scones Description:These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cut into cubes1 cup semi-sweet chocolate chips1/2 cup + 2 tablespoons heavy cream, divided1 medium banana, mashed (about 1/3 cup)2 tablespoons turbinado sugar for garnishIcing2 tablespoons butter, melted1 cup powdered sugar1/2 teaspoon ground cinnamon2 tablespoons milkInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.In a medium bowl mix together 1/2 cup of the heavy cream and banana.Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.Bake for 15- 20 minutes until the edges are golden brown.Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days.Keywords:: cookies and cups, scones, scones recipe, banana scones, chocolate chip banana Want To Save This Recipe?PIN for later: LEGGI TUTTO

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      Pretzel Buns

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      With the saltiness and chewiness of your favorite ballpark snack, our Pretzel Buns bring brilliant texture and taste to the table.

      Pretzel Buns

      4¼ to 4½ cups (540 to 572 grams) bread flour, divided
      2 tablespoons (28 grams) firmly packed light brown sugar
      2¼ teaspoons (7 grams) active dry yeast
      1½ teaspoons (4.5 grams) kosher salt
      9½ cups (2,280 grams) plus 1 tablespoon (15 grams) water, divided
      2 tablespoons (28 grams) unsalted butter
      ¼ cup (60 grams) baking soda
      1 large egg yolk (19 grams)
      2 tablespoons (20 grams) flaked sea salt

      In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (254 grams) flour, brown sugar, yeast, and kosher salt.
      In a small saucepan, heat 1½ cups (360 grams) water and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture, and beat at medium speed until combined. With mixer on low speed, gradually add 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Place a large piece of parchment on work surface, and dust with flour.
      In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a slow boil over low heat.
      On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Shape each portion into a smooth ball. (See Note on page 55.) Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
      Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
      Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.
      In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.
      Bake until deep golden brown, 18 to 20 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks before slicing.

      Shape and Bake: On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Use your palm to press down on dough to release any air bubbles. Rotate your hand until dough starts to form a ball; turn your hand, and make a “C” shape. Keep dough under your palm, and continue rotating your hand and applying pressure in same direction until dough becomes a smooth, tight ball.Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.

      3.5.3251

       

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      French Onion Bread

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      We’re flipping the script on your favorite onion soup. This pillowy bread round combines sherry, thyme, and caramelized onions to impart the traditional French onion flavor while Gruyère brings cheesy decadence to the formula.

      4.0 from 1 reviews

      French Onion Bread

      4¼ cups (531 grams) all-purpose flour, divided
      ¼ cup (50 grams) granulated sugar
      2¼ teaspoons (7 grams) active dry yeast*
      1 teaspoon (3 grams) kosher salt
      ½ cup (120 grams) whole milk
      ½ cup (120 grams) water
      ⅓ cup (76 grams) unsalted butter
      ¼ cup (60 grams) sour cream
      1 large egg (50 grams)
      Caramelized Onions (recipe follows)
      ½ cup (113 grams) unsalted butter, softened
      2 tablespoons (4 grams) fresh thyme
      8 ounces (227 grams) Gruyère cheese, shredded and divided

      In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
      In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
      Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Spray a 9-inch round cake pan with cooking spray.
      Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
      Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
      Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
      Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.

      *We used Red Star Active Dry Yeast

      3.5.3251

      4.0 from 1 reviews

      Caramelized Onions

      ¼ cup (57 grams) unsalted butter
      2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
      1 teaspoon (3 grams) kosher salt
      ½ teaspoon (2 grams) granulated sugar
      ½ teaspoon (1 gram) ground black pepper
      ½ cup (120 grams) dry sherry

      In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
      Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

      3.5.3251

       

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      Whipped Tiramisu Coffee

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      Dalgona coffee, also known as whipped coffee, is the layered South Korean drink that is taking the internet by storm. This version, made with instant powdered espresso, is inspired by the flavors of Tiramisu and served with crisp savoiardi cookies on the side.For the past two months I haven’t been able to scroll through any social media feeds without a recurring sight – glasses of milk with fluffy mounds of whipped coffee floating on top. Dalgona coffee is arguably the beverage of quarantine 2020. As a coffee enthusiast, I’ve been dying to try it for myself. It is made with instant coffee but the only kind of instant coffee I keep on hand is espresso powder. I’m happy to report that it whips into the most luxurious, sweet and intensely caffeinated clouds fit for topping ice cold milk.The bold flavor of the whipped espresso reminded me of My Favorite Tiramisu recipe, so I was eager to bring some of those flavors to this unique coffee treat.
      Whipped coffee is made with instant coffee granules (in this case, instant espresso), granulated sugar, and hot water in 1:1:1 ratio. That’s fairly easy to commit to memory, and you can increase the amounts according to how many servings you need. I highly recommend using an electric mixer for efficient whipping. I’ve heard you can whip this coffee by hand, but it would take some time and major elbow grease.
      After about 5 minutes on high speed, the mixture will become thick and glossy, and lighten considerably in color. It’s almost the same consistency and glossiness of meringue cookie batter.
      I just love a layered coffee drink – and this one has about 5 layers! Prepared hot fudge sauce brings chocolaty goodness, while a little sweetened condensed milk in the bottom of the cup helps to make this beverage more dessert-like.
      I added a little heavy cream for richness, and a nice big measure of ice cold milk to temper the intensity of the whipped espresso on top. If you pour the cream and milk into the glass over a spoon, it will not disturb the pretty abstract splashes of hot fudge inside the glass (see video for technique).
      Serve with crisp lady fingers (savoiardi) and you’ve got yourself a proper afternoon pick-me-up! I also had some prepackaged pizzelles, and they were lovely crunchy treats with this drink, too.I first sampled all the layers by dipping a spoon through them, which was nice, but in the end I stirred them all together for a blended sippable treat.
      I am mostly skeptical of booming food trends, but I found that this one is worth the hype. If you’re a coffee lover, then it’s a must-try! It’s like sweet rocket fuel that will power you through the day. I’ve really been enjoying this drink, but not too late in the day. It’s potent and best enjoyed early afternoon, as to not disturb nightly slumber.

      Whipped Tiramisu Coffee(Tiramisu-inspired dalgona Coffee)Yields 1 serving1 tablespoon instant espresso powder (tested with DeLallo)1 tablespoon granulated sugar1 tablespoon hot water1 tablespoon hot fudge sauce, melted1 tablespoon sweetened condensed milk2 tablespoons heavy cream2/3 to 3/4 cup ice cold milk (tested with almond milk)1/4 teaspoon dark cocoa powderCrisp lady fingers (savoiardi) for servingIn the bowl of an electric mixer, combine the espresso powder, sugar, and hot water. Whip on high speed until the mixture is thick and glossy, and has lightened in color.Drizzle the hot fudge on the insides of a glass. Pour in the sweetened condensed milk. Pour the heavy cream over the back of a spoon into the glass, layering it on top of the condensed milk. Pour the milk over the back of a spoon also. Spoon the whipped coffee on top of the milk and lightly dust with the cocoa powder. Serve immediately with crisp lady fingers.Notes:Omit sweetened condensed milk for a lighter, less dessert-like coffee drink.For plain dalgona coffee, use instant coffee granules in place of the espresso; whip and pour over ice cold milk.Ground coffee will not work in this recipe, you must use instant coffee granules or powdered instant espresso.
      link Whipped Tiramisu Coffee By Heather Baird Published: Friday, May 08, 2020Friday, May 08, 2020Whipped Tiramisu Coffee Recipe LEGGI TUTTO

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      Sourdough Biscuits

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      Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

      Sourdough Biscuits

      2 cups (250 grams) all-purpose flour
      4 teaspoons (20 grams) baking powder
      2 teaspoons (6 grams) kosher salt
      1 cup (227 grams) cold unsalted butter, cubed
      1½ cups (413 grams) sourdough starter discard, room temperature
      ½ cup (120 grams) heavy whipping cream
      2 tablespoons (28 grams) salted butter, melted

      Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
      In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
      Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
      Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

      3.5.3251

       

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      Peanut Butter Pie

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      Classic no-bake peanut butter pie is rich and creamy with a crisp chocolate cookie crust. It’s quick to make and a real crowd-pleaser!It’s been over two months since we’ve eaten any kind of restaurant food or take-out, so I confess: I am a little sick of my own cooking. This past week my usual creative dinners were replaced with prepackaged ravioli, canned soups and pop-tarts for dessert. I simply ran out of steam and interest. However, I plan to do better next week armed with simple oldie-but-goodie recipes that I haven’t made in while. This peanut butter pie is one of those recipes, and a wonderful comfort food. Even though I have made it countless times, I have never posted it here. Today’s the day!
      When I say I’ve made this pie countless times, I do mean it. On one occasion – my parent’s anniversary party in 2017 – I made about 20 peanut butter pies with the help of my sister-in-law (and some ready-made crusts). I didn’t get any great pictures of the pies, but here’s a little photo collage of the menu and the sweets I made. I may have spent more time on the tiered cake than all of the pies – but the pies were the most raved about by the guests! This recipe truly is a crowd-pleaser.
      The pie begins with a cookie crust. Traditionally it is cream-filled chocolate sandwich cookies, but you can replace the cookie crumbs with equal amounts of graham cracker crumbs.
      Cream cheese and smooth peanut butter are the creamy foundation of this pie, along with a can of sweetened condensed milk. Then, whipped cream is folded in to make a cloud-like pie filling.
      The filling is poured into a chilled crust and refrigerated. At this point, you could call it a day and call the pie finished. If you’re looking for a little more eye appeal, you can dress it up with a topping of whipped cream and simple chocolate decors.
      This technique for making chocolate decors is one of my favorites, and you may remember it from these Tiramisu Cupcakes. It’s so easy to achieve by spreading chocolate on long strips of parchment paper, rolling the strips, and then chilling them.
      When you unroll the sheet, tah-dah! Beautifully curved chocolate pieces.

      I love how they look on top of this pie. It’s an extra step and completely optional, but a nice touch for a special occasion.

      Our family has a lot to celebrate this month with some Happy Birthdays and Mother’s Day next week. I have no idea what these occasions will look like for us. Even though our state is opening we are cautious because case numbers are still growing here. I can’t wait for the day when we can safely have a slice of this very pie together!Well wishes! xo

      No-Bake Peanut Butter PieYields one 9-inch pie20 cream-filled chocolate sandwich cookies, pulverized (about 2 cups)1/4 cup (57g) butter, melted1 package (8 oz) cream cheese, softened1 cup (270g) creamy peanut butter1 can (14 oz.) sweetened condensed milk1 teaspoon vanilla extract1 cup (240 ml) heavy cream, whippedToppings1/3 cup (80 ml) heavy cream, whippedChocolate decors or shavings (see video for technique)Pour cookie crumbs into a large mixing bowl. Add the melted butter and stir until crumbs are coated. Press crumb mixture firmly into bottom and up sides of ungreased 9-inch pie plate; chill while preparing the filling.In the bowl of an electric mixer, beat the cream cheese and peanut butter together until fluffy. Add the sweetened condensed milk, beating until smooth; mix in the vanilla extract. Fold in the whipped cream.Pour the mixture into the chilled crust. Refrigerate for 4 hours or until set. Garnish with additional whipped cream and chocolate decors, if desired.Variations:For a graham crust, swap cookie crumbs for graham crumbs in equal amounts.The heavy cream in the pie filling can be replaced with one 8 oz container of whipped topping (no judgement).
      link Peanut Butter Pie By Heather Baird Published: Friday, May 01, 2020Friday, May 01, 2020Peanut Butter Pie Recipe LEGGI TUTTO

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      Carrot Cake Cupcakes

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      Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a craveable texture. Homemade cream cheese frosting is a must for this classic!I had no plans to make another version of carrot cake this year. I’d already baked a rabbit-shaped carrot sheet cake just before Easter, so I’d already crossed it off my spring baking checklist. But then I received the most beautiful bunch of organic rainbow carrots in my produce delivery box. I subscribe to a service that ships imperfect organic fruits and vegetables, and I have yet to receive something that looks anything less than scrumptious. It’s really been nice during this time at home to have fresh vegetables. It’s the first thing we run out of, and getting a shipment every two weeks keeps us eating well.
      This will sound silly, maybe, but receiving this surprise supply of rainbow carrots really lifted my spirits! It’s the little things. I couldn’t wait to grate them up! Of course you don’t have to have rainbow carrots for these cupcakes – orange is, and will always be, the gold standard.
      There’s a whole bunch of food writers with different opinions on the proper size of grated carrot for carrot cake. I’ve never thought much about it, really. I just use the largest holes on my box grater for wide but feathery pieces of carrot. You can make them whatever size you wish, as long as they are thin enough to bake to soft consistency in the oven.
      Fill the cupcake papers about 3/4 full. The baked cupcakes won’t have a big crown on top because they are packed with all those carrots and pineapple.
      You can’t beat a classic – and there’s no better topping for carrot cake than homemade cream cheese frosting!The frosting is so lovely and soft, it’s best dolloped on top of the cupcakes using a spoon. If you create a little divot in middle of the icing, it makes a nice pocket for a sprinkle of chopped pecans (see my technique in the video!).
      These little cakes are so soft and moist with the occasional pocket of carrot and chopped pecans. It’s pretty much everything you want from classic carrot cake, and it’s not a bad way to get in a daily dose of fruits and veggies! (Wink.)Happy baking!

      Carrot Cake CupcakesYields 12-14 cupcakesCakes1 cup (120g) all-purpose flour1 cup (200g) granulated sugar1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon fine grain salt3/4 cup (6 oz.) vegetable oil2 eggs, lightly beaten1 cup (100g) finely grated carrot2/3 cup (130g/4.5 oz) well-drained crushed pineapple1/2 cup (2 oz.) chopped pecansFrosting1 package (8 oz.) cream cheese, room temperature7 tablespoons (98g) unsalted butter, room temperature3 cups (340g) confectioners’ sugar2 tablespoons milk or cream1 teaspoon vanilla extract1/2 cup (2 oz.) chopped pecansPreheat oven to 350°F. Line a muffin tin with cupcake papers.In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine. Add the oil, eggs, and grated carrot. Stir until just combined. Add the pineapple and nuts; fold together until all mix-ins are well dispersed.Fill cupcake papers 3/4 full and bake for 20-22 minutes, or until the cakes spring back when pressed in their centers (or use a toothpick tester – it should come out clean when done). Let the cakes cool in the pans 5 minutes (cakes are very moist, so they will be soft). Remove cakes to a wire rack to cool completely.For the frosting, in the bowl of an electric mixer, beat together the cream cheese and butter. Add the confectioner’s’ sugar and beat to combine. Add cream as needed to thin the mixture. Beat in the vanilla extract. Whip until the frosting is smooth.Using a spoon, dollop a generous portion of frosting on top of the cupcakes and swirl a divot into the frosting with the back of a spoon. Sprinkle with chopped pecans and serve!Store cupcakes in an air-tight cupcake keeper, or cover loosely with plastic wrap.
      link Carrot Cake Cupcakes By Heather Baird Published: Saturday, April 25, 2020Saturday, April 25, 2020Carrot Cake Cupcakes Recipe LEGGI TUTTO