Chocolate Cupcakes w/ Pretzel Buttercream Frosting

Two special birthdays call for lots of special cupcakes! When your dad and your bf have the same birthday you know you better whip up something special.This year I took a risk with a new recipe and it turned out great! These cupcakes are the perfect balance of sweet and salty! I don’t know a man in my life that wouldn’t want to celebrate his birthday with these!

Start by making the cupcakes (you have seen this one before):

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Pretzel Buttercream:

1 cup (2 sticks) unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

3/4 cup ground pretzels (about 2 cups whole pretzels)

In a large bowl, cream together butter and powdered sugar. Stir in vanilla extract, then fold in the ground pretzels. Since the pretzels really thicken up the buttercream, don’t try to pipe the frosting. Instead, scoop the frosting on top of the cupcake and spread into a cute little mound. (If you want to heavily frost your cupcakes, like in the photos, you’ll need to double this recipe. If you’re going for a simple spread, this is enough buttercream to cover all 24 cupcakes.) Top with chocolate covered pretzels, if desired. Don’t forget to add the sprinkles!

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Chocolate Cupcakes with Salted Caramel Frosting! Oh my!

I am not sure that I have ever met three better mates than chocolate, sea salt, and caramel! I am so happy to share the marriage of the three with you in this recipe! These cupcakes make my taste buds dance the happiest jig and I think yours just might want to join the party!

Start with my favorite chocolate cupcake recipe:

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Now for the delicious frosting…

Salted Caramel Frosting:

1 cup salted butter, at room temperature

4 cups powdered sugar

3/4 cup caramel sauce topping (I use Smucker’s brand in the squeeze bottle)

1 tsp vanilla extract

1 tsp coarse sea salt, for sprinkling

In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.

Spread frosting on top of cooled cupcakes and drizzle with more of the caramel topping (this is where the squeeze bottle comes in handy), sprinkle with course sea salt.

Enjoy!

xx, Morgan

Mint Chocolate Chip Cupcakes

Something green…Mint! Who doesn’t love mint chocolate chip ice cream? This is my version of the ice cream in cupcake disguise! I made these cupcakes this week for a St. Patricks Day potluck at work and they were amazing! These cupcakes should not warrant a special occasion to be made. I will now find any reason possible to make these babies! If you enjoy these half as much as I did then I will be satisfied… thats how good they are!

It all starts with my favorite chocolate cupcake recipe:

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Now for the most amazing frosting I have tasted in a looooooong time:

Mint Chocolate Chip Frosting:

3/4 cup butter; partially softened

1 teaspoon mint extract (not peppermint)

1/2 teaspoon vanilla extract

2 1/4 cups powdered sugar

1 tablespoon heavy cream

7 drops green food coloring

1/2 cup of dark chocolate chips; finely chopped

Directions:

In the bowl of an electric stand mixer, using the paddle attachment whip the butter on medium to high speed until very fluffy and white, about 7-8 minutes, frequently scrapping down the sides of the bowl. Blend in the mint and vanilla extract. Add in powdered sugar and heavy cream. Mix until combined. Blend in the food coloring and turn up the speed. Whip until fluffy. Fold in chocolate. Spread on top of cupcakes.

Enjoy,

xx, Morgan

My Favorite Chocolate Chip Cookies

In honor of National Chocolate Chip Cookie Week, (yes this is a real thing, I don’t know who thought of it but when I find out I am going to kiss them right on the mouth!) I decided to share my favorite chocolate chip cookie recipe!

These don’t last long in our house and I can almost guarantee that wont last long in yours either! I can also almost guarantee that if I don’t share some of these with my dad this time I wont live to taste another warm gooey CCC again! Oh and side note, apparently I am now abbreviating chocolate chip cookie (CCC) because it takes too long to type! 🙂

Warning: These cookies are so delicious, it makes people mad!

Now on to the recipe…

2/3 cup (1 1/3 sticks) butter, room temp

3/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup dark chocolate chips

course sea salt for sprinkling

Preheat oven to 350 degrees.

Beat together the butter, granulated sugar, brown sugar, egg, and vanilla until smooth.

Slowly mix in flour, baking soda, and salt. Stir in chocolate chips.

Use a large spoon and scoop about 1 ounce of the cookie dough into your hand form into a ball and place on a ungreased cookie sheet about 2 inches apart. Sprinkle with course ground sea salt.

Bake for 10-11 min. Let cool on a wire cooling rack.

Enjoy!

xx,

Morgan

Super Simple Pad Thai

There are those days where all I can think about is a big bowl of spicy Pad Thai! Today was one of those days! It also happened to be one of those days that I didn’t feel like making dinner at all! Luckily for me, this recipe is super simple and well worth the little effort it took to toss together (my LARGE glass of wine also helped)!

Cheers!

Enough about the wine, if that is even possible! Back to the pad Thai…

First soak your noodles according to the instructions on the box. Then rinse with cold water (trust me this step is important! You don’t want mushy noodles!)

Let noodles sit. Chop up scallions, garlic, salted peanuts, and lime.

In a skillet heat oil on medium/high heat add the white parts of the scallions and garlic. Cook for about 30 seconds or until fragrant. Oh how I love this smell! This also happens to be the time that Ian walks in the door! What a welcome! His first words were, “it smells great in here”. My wishfully thinking stay at home girlfriend inner self jumped for joy hearing those words. Someday, right?! 😉

Add lightly scrambled eggs. Cook and scrap with spatula until set. Place on a plate.

In a small bowl mix brown sugar, lime juice, Bragg’s liquid aminos and Sriracha (don’t go too crazy, you can always add more… I have made this mistake and then  had to drink extra wine to cool my mouth down, oops! Ok, maybe it was on purpose… you will never know!).

Put noodles, sauce, and the green part of the scallions in the skillet, stir until combined and hot!

Add eggs and chopped peanuts!

Put the lovely and slightly pink mixture in a bowl with a lime wedge for a little extra fun!

Enjoy!

xx, Morgan

Super Simple Pad Thai:

8 ounces dried, wide and flat rice noodles

2 tablespoons brown sugar

2 tablespoons fresh lime juice

3 tablespoons Bragg’s liquid aminos

1 squeeze Sriracha

2 tablespoons vegetable oil

3 scallions; separate white and green parts, slice thinly

1 clove garlic

2 large eggs lightly beaten

1/4 cup chopped peanuts

Soak noodles according to instructions on box. Rinse with cold water.

Let the noodles sit and chop up scallions, garlic, peanuts, lime.

In a skillet heat oil over medium/high heat.

Add garlic and white part of scallions. Cook until fragrant (about 30 seconds).

Add eggs, scrape continuously with spatula. Cook until set up. Put on plate.

In a small bowl mix together brown sugar, Bragg’s liquid aminos, lime juice, and Sriracha.

Add noodles, sauce, and green parts of scallions to skillet. Stir until mixed together and hot!

Add eggs and peanuts.

Put in a bowl and serve with a lime wedge!

No Knead Rosemary and Sea Salt Bread

I am not sure about you, but I have never met a slice of bread that I didn’t like! I love bread… all things bread! Gluten Free is not in this girls vocabulary! Crispy pizza crust, crusty artisan bread, super soft cibatta, a dense and luscious bagel, sweet beer bread, the list goes on and on and on. I consider myself the ultimate bread lover! Now that my mouth is watering I am going to go tear off another chunk of this salty and flavorful goodness!

The thing that I love the most about this recipe is that it is so versatile (and easy). My personal favorite combo is the rosemary and sea salt but go crazy and be sure to share your ideas with me! I would love to try them!

No Knead Rosemary Sea Salt Bread:

3 cups bread flour

1 teaspoon rapid rise yeast

1 teaspoon course sea salt

1 1/2 cups warm water

1 sprig fresh rosemary

Measure and mix dry ingredients.

Stir in water to create a shaggy dough.

Cover with plastic wrap loosely in bowl

Let rise for 2 hours.

Preheat oven to 450 degrees. While the dough is resting for the last 30 minutes, place the dutch oven (I use the 3 1/5 quart size) in 450 degree oven with the lid on. After 30 min, carefully remove the lid and set aside. Plop bread dough into the dutch oven; shake to center it. Make slashes in the top. I use kitchen scissors to do this! Sprinkle more course sea salt on top (this is the best part).Put the lid on and place back in oven for 30 min. Remove the lid and bake for 10-15 more minutes if desired (you can skip this part if you want a softer crust; I prefer a crispy artisan like crust). Carefully remove bread from dutch oven and let cool on a cooling rack.

Enjoy (see I told you it was easy)!

xx, Morgan

Chocolate Covered Strawberry Cupcakes

Ok so its a little late! Like a month late… but when it comes to chocolate its better late than never! I made these little gems for Valentine’s day! Talk about being made with love… I put my whole heart (and the sleeve of my robe, dont tell anyone) into these cupcakes!

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Fresh Strawberry Buttercream:

2 sticks butter; softened

pinch of salt

3 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1/2 cup strawberries, pureed (makes about 3 tablespoons)

Beat the butter until light and fluffy. Add the salt and powdered sugar, until combined. Add the vanilla and strawberry puree and beat until light and fluffy.

Frost your cupcakes, top with a chocolate covered strawberry, and share it with the one who you love most!

The one who I love most enjoyed these as a late night snack and let me tell you, his kises were extra sweet that night!

xx, Morgan

Made with love!

Here you will find all things made with love… from my heart and hands to yours!

I have so many diy ideas that I cant wait to share with you!

Enjoy!

xx, Morgan