Mini Peach & Blueberry Upside Down Cakes

I was watching 'The Great British Bake-off' (season 3) and they were making upside down cakes. They were able to choose whatever combination they desired and it had me thinking. I have never made nor tasted an upside down cake! I had just purchased some blueberries (to make blueberry compote which would then be used to pour all over pancakes) and peaches, so I decided to make mini peach and blueberry upside down cakes made using ramekins! These were seriously so good and I can't wait to try different fruits and ingredients in the future. Give it a shot!

*Makes: 12 mini cakes

Ingredients

• 9 tbsp butter, divided
• 3/4 cup (170g) dark brown sugar
• 6 medium peaches, peeled
• 9 tbsp ground ginger or ginger powder
• 1 1/2 cup (200g) all purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1 1/2 cup (360g) buttermilk, room temperature
• 1 1/2 tsp vanilla extract
• 24 blueberries, 2 for each cake (or more if you want!)
• Powdered sugar for dusting on tops

Bite Size Pretzels with Cheddar Cheese Sauce

The past two weeks have been crazy busy. I decided to sign up for Betty's 2-week cookery course here in England and it was the best two weeks of my life. I learned so many new techniques and recipes. That is why I have been a little non-existent. BUT, I am now posting my pretzel bites I made a few weeks ago and am now wishing I had them right in front of me. These were a lot of work to make but oh so good, especially with the cheese sauce. If you are into pretzels and cheese and the whole shebang, check out this recipe! 

*Makes: 70+ pieces

Ingredients

For the pretzels:

• 1 1/2 cups (360ml) warm water
• 1 tbsp granulated sugar
• 2 tsp salt
• 2 1/4 tsp instant yeast
• 4 1/2 cups (580g) all purpose flour
• 1/4 cup (60g) butter, melted
• Vegetable oil
• 8 cups water, for boiling
• 2/3 cup (85g) baking soda
• 2 tbsp butter, melted
• Sea salt for sprinkling

For cheese sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup (240ml) milk
• 2 cups (160g) extra sharp cheddar cheese, shredded 
• Salt & pepper for seasoning

Green Tea & Lemon Cupcakes with Green Tea Frosting

My fiance came home one day and told me that I should try making green tea cupcakes because he had them at work a while back and they were simply divine (he is always giving me ideas). Well, it turns out that you need matcha to make green tea cupcakes, and our grocery store doesn't sell it. So, I decided to make a trip into town to my favorite health food store and they had two different kinds, one that was £28.99 and one that was £3.99. Which one would you buy? I went with the £3.99 one and I think my cupcakes came out just fine (the lady that worked there told me the more expensive one was better quality, but it was just too much for such little quantity, and that's why I chose the less expensive one). Give these bad boys a try, I dare ya!

*Makes: 16 cupcakes, give or take

Ingredients

For cupcakes:

• 2 cups (260g) all purpose flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 6 oz (170g) butter, at room temperature 
• 1 1/2 cups (300g) granulated sugar
• 2 eggs + 1 egg yolk
• 2/3 cups (160ml) milk
• 2-3 tbsp matcha powder
• 3-4 tbsp lemon juice

For frosting: 

• 6 tbsp butter at room temperature
• 8 oz (230g) Philadelphia cream cheese
• 4 cups (520g) powdered sugar
• 1 tbsp milk (if needed)
• 2-3 tbsp matcha powder (depending on how much you want to add)
• 1-2 tbsp lemon juice 

Sweet & Sticky Cinnabon Copycat Cinnamon Rolls

I have been meaning to make cinnamon rolls from scratch for some time now and I finally got around to doing it. They may take ALL DAY LONG, and you may get a little dirty, but the outcome is SO worth it. Taking your first bite of that warm and gooey cinnamon roll that you just spent hours creating, is probably the best taste ever, no really. Give it a go yourself and see what I'm talking about! 

*Makes: 9-12 cinnamon rolls

Ingredients

For the dough:

• 3/4 cup (180ml) warm water
• 2 1/4 tsp active dry yeast 
• 1/2 cup (100g) granulated sugar
• 1 tsp salt
• 1/4 cup (60g) buttermilk, at room temperature
• 1 egg
• 1/3 cup (80g) canola or vegetable oil
• 4 1/2-5 cups (580-650g) all purpose flour

For the filling:

• 1/2 cup (120g) butter, softened
• 1 1/4 cups (280g) packed dark brown sugar
• 2 1/2 tbsp ground cinnamon
• 2 tbsp cornflour (or cornstarch)

For the frosting:

• 3 oz. (90g) cream cheese, at room temperature
• 1/4 cup (60g) butter, softened
• 1 tsp vanilla
• 1 tsp ground cinnamon 
• 1/2 tbsp golden syrup (or corn syrup)
• 1 tsp lemon juice
• 1 1/4 cups (160g) powdered sugar

Homemade Mini Poppy Seed Bagels

Bagels and cream cheese will always be one of my favorite breakfast items. I haven't had a bagel in a really long time, so I decided to make some of my own! Wait a minute before you get excited though. These were NOT easy to make. They took hours and hours and the dough is unlike any other. AND you not only have to bake these guys, but BOIL them too?! Well, regardless, it was well worth it because now I am chomping on some mini bagels and they were made in my very own kitchen. Take a look if you want to make your own too!

*Makes: 15 mini bagels, give or take

Ingredients

• 3 1/2 cups (520g) strong bread flour
• 2 1/2 tsp instant dry yeast
• 2 tbsp granulated sugar
• 1 tbsp salt
• 1 1/2 cups (360ml) hot water
• 1 1/2 tbsp granulated sugar (for the boiling water)
• 1 egg, beaten with 1 teaspoon water (for toppings only)
• Poppy seeds, or other preferred topping

French Toast Cupcakes with Maple Bacon Buttercream

French toast is a go-to breakfast item for me, especially topped with bacon, and with a side of maple syrup. Now just imagine a cupcake that has all these three ingredients listed above within it. Dream come true? I think so. I know I have been adding or topping some of my latest recipes with bacon, BUT COME ON...WHO DOESN'T LOVE BACON??!! I just don't get it. Anyway, if you are interested in making these delicious mouthwatering cupcakes, take a look below!

*Makes: 18 cupcakes 

Ingredients

For cupcakes:

• 3 cups (400g) all-purpose flour
• 2 cups (400g)  granulated sugar
• 1 tbsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1 cup (2 sticks or 230g) butter, softened 
• 1 cup (240g) sour cream
• 4 eggs, at room temperature
• 1 tbsp vanilla

For streusel:

• 1/4 cup (60g) dark brown sugar, packed
• 1/4 cup (60g) light brown sugar, packed
• 1 tbsp granulated sugar
• 1/2 cup (70g) all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 5 tablespoons cold butter, cut into chunks

For maple bacon buttercream:

• 1 cup (2 sticks or 230g) butter, softened
• 4 cups (500g) powdered sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (100g) maple syrup
• 2 tbsp heavy cream
• 6 slices of bacon, cut into small pieces

Mexican Hot Chocolate Slice & Bake Cookies

I remember having my first Mexican Hot Chocolate in Austin, Texas at a coffee shop we used to go to to study at (it was open all night long). I remember it having a kick of spice that hit the back of my throat, but it was still so nice. Well, I tried making cupcakes first and they turned out rather "messy". I had leftover frosting from the cupcakes, so the next day I tried making cookies and they turned out much better (and prettier). Take a look at these Mexican Hot Chocolate Slice & Bake Cookies with the complimenting Cocoa and Cinnamon Frosting.

*Makes: 30+ cookies

Ingredients

For cookies:

• 1 1/2 cups (230g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1/4 tsp fine salt
• 8 tablespoons butter (1 stick), at room temperature
• 1/2 cup (110g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1/2 tsp vanilla 

For frosting: 

• 1 cup (230g or 2 sticks) butter, softened
• 4 1/2 cups (500-600g) confectioners sugar
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp cocoa powder
• 1/4 cup (60g) heavy cream

Mimosa Cupcakes

Who doesn't love a mimosa on a Sunday morning? If I am going to drink anything, especially during the day, it is going to be a mimosa. So why not make mimosa cupcakes?! Sounds perfect to me. These cupcakes are easy to make and surprisingly super tasty. My finace brought them to work and everyone flocked to them. No one could actually pin point what the secret ingredient was, though (my fiance technically brought alcohol to work, shhhh). The orange works really well with the Bucks Fizz, and simply within a cupcake. Give these a try!

*Makes: 18 cupcakes 

Ingredients

For cupcakes:

• 2 3/4 cups (360g) all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 2/3 cup (150g) unsalted butter
• 1 1/2 cups (300g) granulated sugar
• 2 eggs
• 1 1/4 cups (300ml) bucks fizz (or 3/4 cup champagne & 1/2 cup orange juice)
• zest from 1-2 oranges

For mimosa cream cheese frosting:

• 1 1/2 cups (440g) butter, softened
• 1 1/2 cups (340g) cream cheese, softened
• 3-4 cups (400-530g) powdered sugar, sifted
• 3-4 tbsp bucks fizz (or 2 tsp orange juice & 2 tbsp champagne)
• an orange cut up into slices

Sweet & Sticky Honey Buns

I remember being stuck at school waiting for drivers-ed to start or after practice waiting for my mom to pick me up. I used to always have those after school munchies, so I would head over to the vending machine and grab me a snack or two. More times than not I would choose the pre-packaged Hostess Honey Bun and boy was it good. Now, thanks to Martha Stewart, I was able to make some sweet and sticky honey buns from my very own kitchen and let me tell you, they are WAY better. I changed a few things in the recipe so check it out! 

*Makes: 9 honey buns in 1 dough ball (there are 3 balls all together)

Ingredients

For dough:

• 2 tbsp active dry yeast
• 1/3 cup (80ml) warm water
• 1 cup (250ml) milk, room temperature
• 2 sticks (230g) butter, softened
• 3 eggs
• 1/3 cup (120g) clear honey 
• 2 tsp salt
• 2 tsp vanilla 
• 5 to 6 cups (650-780g) all-purpose flour, plus more for dusting
• Vegetable oil, for bowl

For filling and topping:

• 1 stick (110g) butter
• 1/2 cup (170g) clear honey, plus more for brushing and drizzling
• 1/2 cup (170g) golden syrup
• 2 tbsp granulated sugar
• 1/2 cup (100g) Philadelphia cream cheese
• 1/2 cup (120g) sour cream

Chocolate Chip Peanut Butter Mini Pound Cakes!

I had the urge to make pound cake and I hadn't used peanut butter or my chocolate chips in a while (since I have been super "healthy" using fruit) so I decided to make these mini pound cakes! They were super easy to make and easy enough for my fiance to take to work, considering the portions were perfect (you can eat the mini cake in two bites!). I drizzled peanut butter and chocolate on top and it just hit the spot with a cold glass of milk. And, I always like to heat my treat in the microwave for 10 seconds to make it a but warm. Perfect! Take a look!

*Makes: 60 mini pound cakes, give or take

Ingredients

For pound cake:

• 3 cups (400g) all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks (230g) butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) brown sugar
• 3 eggs
• 1 cup (260g) creamy peanut butter
• 1 cup (250ml) milk
• 1 cup (180g) bittersweet chocolate chips

For peanut butter glaze:

• 1/3 cup (50g) powdered sugar, sifted
• 3 tablespoons peanut butter
• 3-4 tablespoons milk

Ooey Gooey Monkey Bread Muffins (From Scratch!)

I have been wanting to make monkey bread for quite some time now and I finally got around to doing it. Usually people make monkey bread in a loaf pan or a bundt cake pan but I love making individual sized portions so I took the muffin tin route. These remind me of a cross between a cinnamon roll and cake. They are so soft, full of cinnamon, and perfect straight out of the oven when they are warm. I ate way too many of these so I suggest you give them a try!

*Makes: 18 muffins

Ingredients

For the dough:

• 2 cups (480ml) of milk
• 2 tbsp granulated sugar
• 2 tbsp butter
• 3-3 1/2 cups (450g) all purpose flour
• 1 tsp salt
• 1 package yeast (1/4 oz or 2 1/4 tsp)
• 2 tsp ground cinnamon
• 1/2 cup (100g) granulated sugar
• 4 tbsp butter, melted

For glaze:

• 1 1/2 cup (220g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream or milk
• pinch of salt

Chocolate Chip Banana Biscotti Dipped in Dark Chocolate

Baking biscotti is something that I have always wanted to do, but ended up putting it on the back burner. I had a couple leftover bananas that were going bad and so I decided to make some chocolate chip banana biscotti (that sounds lovely doesn't it?) Biscotti intimidated me previously because I thought in order to make these delicious snacks, that you had to be a pro. Nope! It is simply baking the "cookie" twice! That's all it is. Check out these delicious chocolate chip banana biscotti with step by step instructions (and pictures!)

*Makes: 22-24 pieces

Ingredients:

• 1 cup (200g) granulated sugar
• 1/2 cup (120g) butter
• 1-2 ripe bananas, mashed
• 1 tsp vanilla
• 2 eggs
• 3 cups (400g) all-purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1 cup (175g) semisweet chocolate chips 

Mango Banana Bread From Scratch

Every time I think of my mom and then think of baking, I am always reminded of her infamous banana bread. She uses the same recipe that my grandmother uses and it is always the best thing I've ever put in my mouth (besides a burger or macaroni and cheese). I have been experimenting with recipes, like I've mentioned in my last posts, and once again I did so with this one. I had purchased a ton of fruit from the grocery store and I happened to buy four humongous mangoes. I saw online that mango banana bread is quite common but all the recipes I came across, they left their mango pieces whole, where as I pureed mine. Here is my Mango Banana Bread recipe. Check it out!

*Makes: 1 loaf

Ingredients

• 1/2 cup (120g) butter
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, sifted
• 2 eggs
• 3 very ripe bananas, mashed
• 1 cup (240g) sour cream 
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 tsp baking soda
• 2 1/4 cups (300g) all-purpose flour
• 1 1/2 cups (170g) chopped fresh mangoes

Apple Streusel Muffins

Here's another one of my "experiments" from last week. I decided to use up my about-to-go-bad apples and make some Apple Streusel Muffins. They turned out way better than I imagined (just like the chocolate & pear muffins) and they made my kitchen smell divine for hours and hours, even before I put them in the oven. If you love the taste and smell of apples & cinnamon, give these ones a try!

*Makes: 17 muffins

Ingredients

For muffins:

• 2 cups (260g) plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (70g) softened butter
• 1 cup (200g) granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups (240g) peeled and diced apples
• 1 tsp cinnamon
• 1/2 tsp nutmeg

For topping:

• 1/3 cup (80g) dark brown sugar
• 1 tbsp flour
• 1 tsp ground cinnamon
• 1/2 nutmeg
• 1 tbsp butter, soft or melted

Homemade Chocodiles (Chocolate Covered Twinkies)

If you were born in the U.S. before 2012 (when Twinkies went out of business), then you remember buying that beautiful red, white, and blue box filled with the infamous 10 Twinkies, and then gobbling them down before mom or dad noticed. Now, Chocodiles are another story. A CHOCOLATE COVERED TWINKIE?!? You had me at "Chocolate covered Twinkie. Who wouldn't want a chocolate covered twinkie?? Well I am a little late posting this, but with the holidays back to back and the parents visiting, I haven't been on much. I made these Chocodiles a couple weeks back and they were just to die for (I mean if you love chocolate and love Twinkies, and they're homemade!) Go ahead and give them a try!

*Makes: 9 chocodiles

Ingredients:

For the sponge cake:

• 2 cups (260g) flour
• 1 cup (250ml) milk, at room temperature
• 1 cup (200g) granulated sugar
• 8 tablespoons butter, at room temperature
• 2 eggs, at room temperature
• 1 tbsp baking powder
• 2 tsp vanilla extract

For filling:

• 1/2 cup (110g) marshmallow fluff
• 2 tbsp butter
• 1/2 cup (70g) powdered sugar
• 1 tsp vanilla extract

For chocolate glaze:

• 10 oz. (300g) chocolate (milk & dark mixed)
• 1/2 cup (120g) double cream

Hostess Cupcakes From Scratch

If you haven't noticed already, I am completely obsessed with copycat recipes at the moment. I have dabbled with nutter butters, thin mints, tagalongs, peanut butter cups, and so much more. It is the best feeling to bake something in your very own kitchen, and it taste better than the store bought version. Today, I made Hostess cupcakes and boy were these guys tricky AND time consuming. But, the end result is what makes it all worth it. Go ahead, take a look!

*Makes: 14 cupcakes

Ingredients

For the cupcakes:

• 3 ounces (90g) bittersweet chocolate, chopped 
• 1/3 cup (50g) cocoa powder
• 3/4 cup (180ml) brewed coffee, still hot
• 3/4 cup (100g) strong bread flour
• 3/4 (150g) cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 2 eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the filling:

• 1 cup (250g) marshmallows
• 1/4 cup butter, at room temperature
• 1/2 cup (60g) powdered sugar, sifted

For the ganache frosting:

• 2 1/2 ounces (90g) bittersweet chocolate, chopped
• 1/4 cup (60g) heavy cream

For the pink icing:

• 1 cup (130g) powdered sugar
• 1/4 cup (60g) butter, at room temperature
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon of red food coloing (optional)

Puff Pastry Cinnamon Sugar Palmiers

Palmiers are such a simple little treat to have with your coffee or morning tea. I've always wondered how they were made, and after doing some research, it is rather quite easy. The common and most traditional way to eat them is with granulated sugar, but I am obsessed with cinnamon sugar anything, so I decided to make my Palmiers with cinnamon sugar (and loads of it)! Check out the easy recipe so that you too, can enjoy these sweet treats. 

*Makes: 24 palmiers

Ingredients

• 1 block (500g) of puff pastry (you can also just use a sheet which is 320g)
• 1 cup of granulated sugar (190g)
• cinnamon (10g)
• flour (for counter top surface; only if needed)

Gluten Free Jumbo Size Tagalongs (Girl Scout Cookie Copycat)

I have been interested in making tons of "copycat" cookies and baked goods recently. I mean who wants to buy them at the store when you can make them from your own home? I have already made thin mints (which turned out great), nutter butters (again, great), and yesterday I made Keebler fudge stripe cookies (which were probably my favorite...wait I say that about everything...). Today I decided to stick with one of my favorite Girl Scout Cookies. A simple cookie with peanut butter and chocolate. Doesn't that sound like heaven? I was once a Girl Scout and I remember eating so many boxes of cookies rather than selling them (don't tell my mom). I wanted to re-live my childhood in my kitchen today. I decided to make these gluten free for those who have a sensitivity. Check them out. Oh, and these guys are huge!

*Makes: 24 cookies (depending on size)

Ingredients

• 2 1/4 cups (320g) gluten free plain flour
• 1 tbsp xanthan gum
• 16 tbsp butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (70g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup (220g) milk & dark chocolate, chopped
• 8 tbsp peanut butter (at least)
• 4 tsp powdered sugar, sifted 

Gluten Free Keebler Copycat Fudge Stripe Cookies

Keebler Fudge Stripe Cookies are my dad's favorite cookies in the whole world. I remember staying up late watching TV with him and he would go grab them out of the fridge (because anything chocolate is always better cold rather than at room temperature) and we would devour the entire package. It was kind of like my dad and I were bonding. Yes, my dad and I bonded over sports and cookies, so what? Anyway, I decided to make my very own fudge stripe cookies, gluten free style. Overall, it took me a little over 3 hours for them to be complete (and in my mouth), and it was worth it (I got some stuff done while waiting, don't worry). You should definitely give these a try, gluten free or not. Go!

*Makes: about 36 cookies

Ingredients

• 2 1/4 cups (300g) gluten free plain flour
• 1 tbsp xanthan gum
• 16 tbsp butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (70g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup (220g) milk & dark chocolate, chopped

Homemade Mini Sweet Potato Chicken Pot Pies

Chicken Pot Pies are the perfect meal for when Fall & Winter arrive and it's super chilly outside. I had never made Chicken Pot Pie previously to last night, and considering it took FOREVER to make, it was probably my favorite/best tasting dinner I've made thus far. Yes, it did take quite some time to make, but it was nice being in the kitchen for hours, having some alone time. These Mini Chicken Pot Pies are to die for, and I've added some other ingredients that make the traditional pot pie with peas and carrots, just plain boring. Check it out!

*Makes: 4 pot pies

Ingredients

For crust:

• 2 1/4 cups (300g) all-purpose flour
• 1 teaspoon salt
• 2 sticks (230g) of cold butter, cut into pieces
• 6-10 tablespoons ice cold water

For filling:

• 1 pound (450g) or 3 skinless, boneless chicken breasts, cubed
• 1 cup (150g) of chopped carrots
• 2 baby broccoli heads (or 1 normal sized head would work)
• 1 sweet potato, peeled, chopped
• 1/3 (50g) cup of butter
• 1/3 cup (5 tbsp) of all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup (250ml) of water 
• 2 chicken stocks
• 1/2 (125ml) cup of milk