Coca Cola Cupcakes

I am a HUGE Coca-Cola Fan. I pride myself on my Cola of choice and do not drink Pepsi. I also love sweets so these cupcakes are a no brainer. I cannot wait to scarf down at least half of these!

~Saucy Mom Jess

Coca-Cola Cupcakes with Salted Peanut Butter Frosting
Yield:
12-14 cupcakes                                                                                   

Cupcakes:
1 cup Coca-Cola
1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter, cut into pieces
1/2 cup plus 2 tbsp. granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8 tsp. baking soda
1/2 tsp. salt
1 eggs

1. Preheat the oven to 350F. Line a cupcake pan with baking papers.
2. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
3. In a large bowl, whisk flour, baking soda, and salt together.
4. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
5. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
6. Allow cupcakes to cool completely before frosting.

Note: Diet cola cannot be used as a substitute for regular cola in this recipe.


Salted peanut butter frosting:
4 cups powdered sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp. heavy cream
Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts

1. In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
2. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes.
3. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.

Recipe Curtiosy of http://www.sprinklebakes.com/

Gluten-Free Fudgy Pecan Brownies

Who says you need wheat flour to bake delicious brownies?! These rich, nutty brownies are irresistible, oh and did I mention they are super easy to make!
This recipe came straight out of my newest addition of Every Day Food magazine, thank you Martha Stewart!

Ingredients:
6 tbsp unsalted butter, cut into pieces plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 teaspoon fine salt
12oz semisweet chocolate chips
3/4 cup of sugar
1 tsp pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

1. Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on each side. Whisk together cornstarch, cocoa, cinnamon and salt. In a large microwave safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from the side of the bowl, about 2 minutes.
2. Pour batter in pan and smooth top. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 35 minutes., rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift out of pan and cut into 16 squares.

If you prefer, swap pecans with toasted hazelnuts or walnuts. For a real sweet treat, serve these brownies a la mode.

Gluten-Free Banana Nut Bread

While reading one of my favorite food blogs, I came across this delicious recipe for a Gluten-Free Banana Nut Bread. I wanted to share with my readers because it's just too yummy to pass up!

 

Gluten-free banana nut bread is so moist and delicious you will forget that it contains NO GLUTEN.  This is no ordinary banana bread, in addition to the mashed bananas, the batter is studded with chocolate chips and chopped walnuts that give this bread extra flavor and great texture.  A dash of cinnamon and a splash of vanilla add a subtle spice that brings the whole thing together.  Enjoy this gluten-free banana nut bread for breakfast or as a mid-day snack.

Ingredients:

1 1/2 cups blanched almond flour

3/4 cup cornstarch or arrowroot flour

1 teaspoon xanthan gum

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts

1/2 cup dairy free chocolate chips, optional

1 cup ripe bananas, mashed (about 3 small/medium bananas)

1/2 cup Earth Balance (vegan) butter, melted and cooled

2 eggs

1 teaspoon vanilla

 

Directions:

 

Preheat oven to 350 degrees.

 

Place the chopped walnuts on a baking sheet and bake 5-8 minutes.

 

Melt your butter and set aside to cool.

 

In a large bowl, whisk together the almond flour, cornstarch, xanthan gum, sugar, baking powder, baking soda, and salt.

 

In a medium-sized bowl, mash the bananas. Measure it out to make sure it's 1 C. Stir in the eggs, butter, and vanilla.

 

Add the wet ingredients to the dry and stir until just combined.

 

Fold in the walnuts. You could also fold in 1/2 C of dairy free chocolate chips if desired.

 

Spray a 9 x 5 inch bread pan with cooking spray and dust with cornstarch.

 

Pour in the batter and bake 55-65 minutes. After 30 minutes (or whenever the top browns) cover with tin foil to prevent the top from burning. The bread is done baking when a toothpick inserted in the middle comes out clean.

 

Let cool completely on a cooling rack then cut slices with a serrated knife.

 

Chocolate Banana Bread: Reduce the walnuts to 1/2 C. Increase the sugar to 1 C. Add 1/4 C cocoa powder. Omit the cinnamon.

 

Thank you

Fudgy Football Brownies

These cute Brownies will be a big hit come Superbowl Sunday. Be sure to pick up a football shaped cookie cutter at a local store.

Yield: 9 or 10 football brownies or 48 brownie rectangles

Prep: 30 minsBake: 350°F 18 minsStand: overnight

ingredients

• 1
  cup butter
• 6
  ounces unsweetened chocolate, coarsely chopped
• 2
  cups sugar
• 4
  eggs
• 2
  teaspoons vanilla
• 1 1/3
  cups all-purpose flour
• 1/2
  teaspoon baking soda
• 1
  cup miniature semisweet chocolate pieces
• Creamy Vanilla Frosting or 1 cup canned vanilla frosting

directions

1.The day before: In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2.Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.

3.Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)

4.Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.

5.In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*

6.Tailgate day: Tote brownies in container at room temperature.

Creamy Vanilla Frosting

ingredients

• 1/3
  cup shortening
• 1
  teaspoon vanilla
• 1 1/2
  cups powdered sugar
• 2
  teaspoons milk
• Milk

directions

In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

Molten Chocolate Cakes

While my sister Ginger was visiting she made these delicious mouth watering individual cakes that were to die for! So delicious. Yes, we actually had them for dinner one night. Dylan thought that was so cool! This is an easy and simple dessert that you will impress your friends with. Especially when they take their fork and cut into this warm chocolate deliciousness and the center oozes out onto their plate.

Molten Chocolate Cakes

Serves 6

Prep Time: 15 minutes

Total time: 40 minutes

4 tablespoons unsalted butter, at room temperature

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all purpose flour

¼ teaspoon salt

8 ounces bittersweet chocolate, melted

Non Stick Spray

Powdered sugar for dusting

1. Preheat the oven to 400 degrees. Generously spray w/the non-stick spray the 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
2. In a bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.
3. Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 12-14 minutes (depending on your oven). Remove from the oven; let stand for 10 minutes.
4. To serve, turn out the cakes, and place on the serving plates, top sides up. Dust with powdered sugar.
5. Serve with either whipped cream or ice cream.