Peach Pie Bars

Mmm…Peach Pie. Refreshing, yet decadent. Perfect for late July. the crumble on top adds the perfect crunch. I used white peaches instead of regular, but otherwise I made it just like on this blog. A huge hit with my family.

Keep it Sweet,
Mira

Cookie Dough Cupcakes

Okay, this one is over the top. Imagine this - a chocolate cupcake with cookie dough filling and cookie dough frosting. This is the cupcake of my dreams, and now it's reality. I started with a chocolate cupcake from Joy the Baker, then hollowed it out and filled it with cookie dough from here. I topped it with this brown sugar buttercream from this site. I expected the frosting to be grainy, but it turned out to be the consistency of frosting when I piped it, and the consistency of cookie dough when I ate it. They turned out great.

I topped them off with mini chocolate chips, and everyone loved them.

Keep it Sweet,

Mira

Carrot Cake Cupcakes

Midterms have come and gone, and I'm relieved to be finished with that. I made some carrot cake cupcakes to celebrate, and I was thrilled with the results. I used this Cake Recipe, and this Frosting Recipe, And it turned out perfectly. I made the cake recipe and scooped it into cupcake liners, then baked it for 40 minutes instead of the specified 50. I tested the cake with a toothpick and baked for 5 minute increments after that until it was done.The frosting was perfect with the cake, and the cake was super moist. This might be the best thing I've ever made.

Cupcakes

These are a must try.

Keep it Sweet,

Mira

Vitamix Raspberry Sorbet

After a great winter break, school starts in a few days. My mom got a Vitamix (a type of blender), and I tested it out today. I saw a recipe for raspberry sorbet, and I was sure there was no way it would work. I tested the recipe, and it was great. The recipe is so simple!

All the ingredients in the blender

I piled a pound of frozen raspberries, a fourth cup of sugar (more or less, depending on your taste), and a fourth cup of milk in, starting with the milk and sugar, then the raspberries. I started on variable 1, then increased the speed to variable 10, then switched to high. I used the plunger to push the stuff into the blades. I added more milk as needed, then pushed with the plunger until all the things were blended together and mounds formed. One warning, DO NOT BLEND TOO MUCH! The sorbet will liquefy.

It will look like this

Delicious raspberry sorbet for a sunny day.

Keep it Sweet,

Mira

Dulce de Leche Cupcakes

My dad's work was having a party today, so I made some cupcakes for him to bring. What could be better than chocolate? Caramel! I found this awesome Cake Recipe, and decided to try it. The swiss merengue buttercream looked divine, so I tried it too. One tip about the buttercream, don't do it in a warm kitchen. Mine was a little too soft. As for the dulce de leche, mine needed 4-5 hours on the stove, not 3. I made mine the day before, then put it in the fridge. I made star shaped toppers for the cupcakes by pouring butterscotch flavored melting wafers into a completely dry chocolate mold ( if you wash the mold, wash it the day before, even a minuscule drop will cause the chocolate to stick).

Aren't they pretty!

Keep it Sweet,

Mira

12/12/12 - Vanilla Cardamom Shortbread with Raspberry Glaze

I was thinking about 12/12/12. It's the last day for one hundred years that all three digits are the same. This special day should be honored with a cookie. How about vanilla cardamom shortbread with raspberry glaze?

I loved the flaky cookie, but I will add more vanilla and cardamom next time. As for the glaze, I just pureed raspberries and strained the puree, then mixed the raspberry juice into powdered sugar bit by bit. When it reached the consistency I wanted, I poured it on the cookies and spread it with a knife. A few blue sugar pearls, and the look is complete. I used this Cookie Recipe. Try it dipped in a fruity tea.

I couldn't resist

Keep it Sweet,

Mira

Thin Mint Cupcakes

Anybody want Girl Scout cookies? I had a sudden craving for Thin Mints today, so I captured the flavor in these cupcakes. I started with a chocolate cupcake recipe. I used one from The Alchemist. It was super moist, like the recipe promised. I made an Oreo cookie crust by scraping the filling out of one package of cookies, crushing them, and mixing them with one stick of melted butter. I put enough Oreo crumbs to coat the bottom of the cupcake liner, then scooped the cupcake batter into the liner with an ice cream scoop.

Fresh out of the oven.

I wanted the minty flavor of Thin Mints to come through in the cupcakes, so I made whipped white chocolate ganache, again from The Alchemist. I added a large dash of peppermint extract to give it the minty flavor I was looking for. Mine didn't whip up very well, but I filled the cupcakes with it anyway, and it was delicious.

Filled with the peppermint white chocolate ganache.

I thought an extra burst of chocolate would make the cupcake better. Is there anything chocolate doesn't make better? I watch Food Network far too much, and I recently saw Ina Garten on Barefoot Contessa. She made chocolate ganache cupcakes, so I borrowed her chocolate ganache recipe. You can find it here at Food Network. I dipped a few cupcakes into it, but they fell apart, and it was not pretty. I ultimately ended up spooning the ganache over the cupcakes and garnishing with a mint leave to hide imperfections. Just so you know, I do not do well with caffeine, and one fourth of a cupcake kept me up until midnight. If you have kids, replace the coffee with decaf or water. Also, the taste improves slightly given a day or two. I'm not saying don't eat them, but leftovers will be no worse for the wear.

Chocolatey Minty perfection.

Keep it Sweet,

Mira