#32 Blueberry Muffin Cupcakes

Blueberry muffins are great. They really are. I love making them for breakfast because it is like a cupcake for breakfast, and seriously what could be better than that…besides a cupcake for breakfast obviously.

I have a Blueberry Muffin recipe that I use all of the time, but I was scouring this Cupcake Magazine that I have baked a few things out of (such as the Ganache Cupcakes and Caramel Bourbon Cupcakes ) and this was in it. So I think this recipe was a little bit more Cupcake-y than it was Muffin-y. The big difference was that it had cornmeal in it, so it had a little cornbread feel to it, which I LOVE cornbread too!


Overall, I think this was a yummy recipe, definitely more dessert like than a normal breakfast muffin. My only complaint was that it didn’t want me to mix in the blueberries into the batter, it just wanted a few put on top and then baked in. I think it would have been better if they were mixed in, so I’ll try that next time, and I suggest trying that yourself.


PS: I went fishing with friends from the aquarium! What a fun experience! My first attempt at starting to do fun/different things this summer. I didn’t catch anything, but now I can say I went fishing! Woohoo

Fishing off the Santa Monica Pier with Aaron from the aquarium


Blueberry Muffin Cupcakes

Cupcakes: Special Edition of Better Homes and Gardens Magazine

Ingredients for Streusel Topping:

1 cup flour

1/3 cup brown sugar

½ tsp ground cinnamon

1/8 tsp salt (basically a pinch)

¼ cup butter

Directions for Streusel Topping:

In a medium bowl, combine all ingredients. With a pastry blender (or forks if you don’t have one) cut in the butter until mixture resembles course crumbs. Set Aside.

Ingredients for Cupcake:

1 cup butter

4 eggs

1 1/3 cup all-purpose flour

½ cup cornmeal

2 tbs cornstarch

2 tsp baking powder

¼ teaspoon salt

1 cup sugar

2 tsp vanilla extract

1 ½ cups fresh blueberries

Directions for Cupcake:

1. Line 24 normal sized cupcake tins with liners.

2. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder and salt. Set aside

3. Turn oven on to 350 degrees.

4. In a large mixing bowl, beat butter with electric mixer for 30 seconds on high speed. Gradually add in sugar, beating on medium speed until light and fluffy – about 3 minutes. Add vanilla extract.

5. Add eggs, one at a time, beating on low for a minute each addition and scrape the bowl frequently. Add flour mixture and then mix just until combined.

6. Spoon batter into prepared muffin cups, filling about 2/3 full. Sprinkle blueberries on top, lightly poke them into the batter (or you can add the blueberries in to the batter and gently mix in, then spoon batter into the tins).

7. Sprinkle generously the Streusel Topping.

8. Bake for 15-18 minutes (I had to take mine out at 12, so check yours when its getting close to that time).

9. (Optional) For the icing that is drizzled on top, take a cup or so of confectioners sugar and add in a tablespoon of milk. Mix and continue adding the ingredients depending on the consistency you would like. If you would like it thicker, add more sugar. If you would like it thinner, add more milk.




#31 Chocolate Kahlua Cupcakes with Ganache

This post is kind of a re-do of a previous one that was never really completed. I made these cupcakes a few months back for my friend’s birthday, but of course I read the recipe wrong and used normal sized cupcake tins when they were supposed to be in mini ones. So, instead of making about 40 of these cupcakes, I had about 12.

I ended up making a whole different batch of cupcakes because I was supposed to be bringing over at least 30 cupcakes. When I came home from that birthday dinner, the 12 cupcakes were all eaten by the family (Mom, Dad, Brother, Sister-In-Law). I didn’t even get to take a picture of them! Since they were so good, and I technically didn’t make them correctly, I decided I’d try them again.


The thing about these cupcakes is that you are supposed to flip them upside down and then put the ganache on it. Of course, in the recipe they make it seem like its just the easiest thing in the world to flip a cupcake pan over and all of the little cupcakes will just fall out perfectly. Ha! You’ve got to be kidding me. I attempted it that way, simply flipping it upside down. Yeah – dont do that. Even after making sure each tin was perfectly greased and dusted with cocoa powder, they still managed to get stuck in there. Trust me, take the extra 5 minutes and use a knife to scrape the sides of the cupcake, AND THEN, flip them over.


These really turned out amazing. I think they’re better in the smaller sizes, just cause you can pop them in your mouth and then scurry away out of the kitchen without anyone knowing you ate one…

Chocolate Kahlua Cupcakes with Ganache

Recipe from Cupcakes edition of Better Homes and Garden


Cooking Spray

Unsweetened Cocoa Powder (for dusting the pan)

1 cup All Purpose Flour

1/2 tsp Baking Soda

1/4 tsp Salt

2 ounces SemiSweet Chocolate, chopped

2 tbs Instant Espresso Powder

1 tbs Boiling Water

1/4 cup Kahlua (or rum/coffee liqueur)

1/2 cup Unsalted Butter, softened

1 cup Sugar

1 Egg

1 tsp Vanilla Extract


1. Preheat oven to 350.  Use cooking spray and generously spray each 1 3/4 inch muffin tin. (Mini Cupcake Tins). Then put a little cocoa powder in each tin and coat the bottom and sides of the cup. Shake out excess.

2. In a medium bowl, combine flour, baking soda, and salt. Set aside.

3. Place chopped chocolate in a microwave safe bowl. Microwave uncovered for 1 minute; stir. Microwave another 20 seconds. Stir until smooth. Set aside.

4. In a 1 cup measuring glass, dissolve coffee crystals in the boiling water. Add enough cold water to measure 3/4 cup total liquid. Then add the rum to this cup. Set aside.

5. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat to combine. Add egg, beat well. Beat in melted chocolate and vanilla. Alternately add flour mixture with rum/liquid mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition.

6. Spoon batter into each muffin cup, filling it about 3/4 full. Be careful not to put too much in!

7. Bake about 10-12 minutes. When they are done, the tops of the cupcake should spring back slightly when you lightly touch them. Let them cool in the tin for about 5 minutes. Using a knife, gently scrape the sides of the cupcake on all of the tins. Then flip the pan over onto a wire rack to continue cooling.

8. Put a baking sheet under the wire rack with all of your cupcakes on it. Spoon the ganache on top of each one. Finish off with some sugar crystals or fluer de sel.



#30 Coffee Ice Cream

Welcome to summer!

First off, Happy Summer everyone! With that official June 21st date came the 90-something degree weather. To kick off the summer, I just got my grades back from this last semester and I got a 4.0 🙂 So my break will be filled with no regrets of what I could have done better in my classes. My next challenge is figuring out what I’m going to do this summer! I’m awful with relaxing, I go crazy and start cleaning/organizing everything.

Some background on why I went crazy baking yesterday. I went to the store and bought eggs. Then my mom went to the store and bought eggs. All of the sudden, the expiration date is approaching and we have 15 eggs left.

First I made Meringues, which were so cute and seemed pretty impossible to mess up, right?

Well of course, they never hardened! I looked back at the recipe and I did everything right.  There are basically 2 steps so I don’t know how you can mess this up, but I always manage to find a way ;). BUT I consulted with my sister-in-law and she said that when she makes them, she cooks them at 200 degrees for 3 hours. My recipe said 175 degrees for 1.5 hours. Hmmm….something seems wrong. I think my problem is I trust recipes off the internet way too easily.

They look like they worked...but no...

To continue on my path of using up the eggs, I decided to make ice cream! Normally I make Vanilla Bean Ice Cream but I decided to switch it up and I made Coffee Ice Cream. Turned out delicious! It’s nice and creamy with that amazing coffee flavor. Next time I think I’ll add some chocolate chips into it to make it more like that Java Chip ice cream I always get from the store.

The best thing about making ice cream yourself, is seeing how many ingredients go into it. Go into your freezer, take out the store bought ice cream you have, and tell me how many ingredients are on the back of that thing. WAY TOO MANY! They add all of these crazy things to preserve it. You’ll see things like xanthan gum. I’m sorry, but when I was a kid my Granny always told me that if I swallowed my gum it would stay in my stomach for 7 years. Judging by the amount of ice cream I eat, theres got to be a lot of gum stuck in my stomach then.

They were so pretty in that pot

Here is the story with my ice cream. There are pretty much only 7 ingerdients: Whole Milk, Heavy Cream, Sugar, Coffee Beans, Vanilla Extract, and Eggs. THATS IT.

Chopped up some chocolate and added it on top.



Sorry there isn’t an abundance of pictures of the process, but it all went really fast and if I stopped to take pictures, I might let the eggs curdle and you dont want scramble eggs in your ice cream. Gross.

Recipe Here

PS: Since there are no crazy preservatives in this ice cream, its best to eat it within a few days of making it. But honestly, you’ll have trouble keeping it more than 3 days anyways, it’s that good. 

Now go outside and enjoy the weather. Don’t forget your sunscreen though, you’ll thank me when you’re older and dont have sun spots and wrinkles 😉



#29 S’mores Pudding

This week was my birthday! Hip, Hip, Horray! I got an iPhone for my Birthday! 🙂

I went into Hollywood with Stephen and we saw this Top Chef demonstration. The way it was advertised on the Bravo website was that it was a Quick Fire challenge with past Top Chef contestants, Antonia and Jamie (blonde with tattoos). Sadly, it didn’t turn out to be so much of an intense time race, as it was them leisurely cooking and not trying very hard. It was fun to see them, but incredibly disappointing. We went to Umami Burger for lunch – so good. If you’re near Amoeba in Hollywood, you should definitely go get a burger.

Every few years my birthday falls on Father’s Day, and that’s always “fun”. I’m generally good with sharing, except not with birthdays. Luckily, this year there was a 2 day difference.

Roped into a picture with the weird street performers. What is he supposed to be? Zorro?

For Father’s Day, I decided to make these S’mores Pudding cups. I must say, these were so much fun to make, mainly because of the blow torch I used. Yes, I just said blow torch. This thing has been sitting on the top shelf in my kitchen for years and I have never used it! Coolest kitchen tool ever.

Layer the pudding and the graham cracker. I didn't have any glasses that were smaller than this, but I would highly suggest smaller servings

Heat up the marshmallow topping over simmering water

This picture is totally unnecessary but I just love my mixer and I thought I would share the love.


Serve on a fun platter. Don't forget the Lactaid for the Lactose Intollerant people

Lastly, to finish this off I must show you just how amazing this blow torch is.


I hope you all had a nice Father’s Day with your families. You should definitely give this one a try. Who doesnt love s’mores! 🙂

S’mores Puddings

Yield: 6 puddings


For the graham cracker layer:

4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled

2 tbsp. unsalted butter, melted

1 tbsp. sugar

Dash of ground cinnamon

For the chocolate pudding:

1 cup sugar

3 tbsp. cornstarch

2 tbsp. unsweetened cocoa powder

1 tsp. espresso powder (optional)

Pinch of salt

3 large egg yolks

2 cups whole milk

½ cup heavy cream

8 oz. bittersweet chocolate, finely chopped

1 tbsp. whiskey (optional)

1 tbsp. unsalted butter

1 tsp. vanilla extract

For the marshmallow topping:

2 large egg whites

1 cup sugar

¼ cup water

2 tbsp. light corn syrup

1¼ tsp. vanilla extract


Preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl.  Toss with a fork to blend.  Spread the mixture in an even layer on the prepared baking sheet.  Bake until crisp, stirring once during baking, about 10 minutes.

To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.  Add the egg yolks and whisk to blend.  Gradually whisk in the milk and the cream.  Cook over medium heat, whisking constantly, until the mixture comes to a boil.  Allow to boil for 30 seconds.  Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth.  Let the pudding cool slightly, stirring occasionally, about 10 minutes.

Spoon 1/3 cup of the pudding into each of 6 serving dishes.  Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.  Top each with 1/3 cup more of the pudding mixture.  Cover each with plastic wrap directly on the surface of the pudding.  Chill for at least two hours.


To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.  Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F.  Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.  Spoon or pipe the marshmallow mixture over the top of the chilled puddings.  Use a kitchen torch to lightly brown the marshmallow topping.  Garnish with additional crumbled graham crackers, if desired.



Printer Friendly Recipe Here



#28 Blue Velvet Dodger Cupcakes

Lovely Libby asked me to conjure up some magical Dodgers themed baked good to give to her friends. We ran through a few ideas and ended up with……Blue Velvet Cupcakes! It’s pretty much exactly what you think, Red Velvet cupcakes…but Blue. Although things got a little challenging so it wasn’t as easy as it seemed.

I have a normal Red Velvet cake recipe that I use, or use to use now that I have this new one. I tried to just alter that recipe and replace the Red food dye with the Blue food dye. Sounds logical right?

So gross

Wrong. So wrong. They turned out this hideous blue, the middle sunk in and the edges turned yellow. What the heck happened?! I dont even want to know. I just shoved them to the side, went to the store an started over. But not before I looked up some other recipes and see if anyone else had better luck than I did. Sure enough, there are REAL recipes for Blue Velvet Cake and it was a bit different than mine so I decided to give it a shot.

Beautifully blue

After just making the batter, I knew it was going to turn out MUCH differently than the other ones. The key difference with this recipe was using gel food coloring as opposed to liquid food coloring. I have gel food coloring for tinting frostings and such, but I never really thought to use it in my cupcakes, I always just used liquid.

I couldn't believe how blue it came out!

They turned out a very bright blue, which is exactly what I wanted to match the Dodger color.

Crumbled up some extra cupcake on top in replacement of sprinkles

Baseball Stitching

Snuggled into their box.


Here is the link to the recipe. I found it on this really adorable baking blog, the pictures are gorgeous. Totally makes me want to step up my game.