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

Traditional Buttermilk Beignets with Cinnamon Powdered Sugar

I've never attempted to make beignets nor have I ever tried them, and until a few days ago I didn't even know how to pronounce the word. Well, with the help of Joy the Baker, these tasty doughnut-like treats are perfect (especially when they are warm and fresh). These are traditionally eaten during Mardi Gras in New Orleans and else where, but aren't always eaten with powdered sugar on top (that is America for you). Either way, these were relatively easy to make and I would make them again in a heartbeat. Try them yourself!

*Makes: about 2 dozen, depending on size

Ingredients

• 3/4 cup (180ml) milk
• 1 1/2 cups (360g) buttermilk
• 4 tsp active dry yeast
• 3 tbsp granulated sugar
• 4-4 1/2 cups (520-580g) strong bread flour, plus about 1 cup (130g) extra for flouring the work surface
• 1/2 tsp baking soda
• 1/4 tsp salt
• Vegetable oil for frying
• Powdered sugar and cinnamon combined for serving, 1-2 cups (120-240g) powdered sugar mixed with 4-8 tbsp of cinnamon

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

Voodoo Style Krispy Kreme Copycat Donuts

Ever since I heard about Voodoo Doughnut in Portland, I have been wanting to go there just for their unbelievably mouth-watering donuts. Obviously being across the pond, I figured I wouldn't have a chance to go there any time soon. So, I decided to recreate some of their donuts in my very own kitchen. I made Krispy Kreme copycat donuts again, but I added some Cookie Crisp, chocolate Cheerios, Coco Pops, and Froot Loops on top. If this sounds like your kind of donut, then check out the recipe below!

*Makes: 50 donuts, depending on size of cookie cutter used

Ingredients

For the dough:

• 2 cups (480ml) milk
• 1/2 cup (120g) butter
• 2/3 cup (140g) granulated sugar
• 1 tsp salt
• 2 tbsp yeast
• 4 eggs (beaten)
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 5 cups (650g) self raising flour

For the glaze:

• 3 cups (400g) icing sugar, sifted
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 cup (120ml) cold water

For cereal toppings (you can use any cereal you desire): 

• 1 handful of Cookie Crisp
• 1 handful of chocolate Cheerios
• 1 handful of Coco Pops
• 1 handful of Froot Loops 

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

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 Tootsie Rolls

Every memory I have of tootsie rolls takes me back to Halloween. Whenever I was a kid, and we would go trick-or-treating, people would almost throw candy at us. I remember getting home and emptying out our bags. The majority of the candy was tootsie rolls. Why? Maybe because they are the cheapest and smallest? Or is it because everyone enjoys a tootsie roll from time to time? I am not quite sure, but, I thought to myself "let's give them a try". So, I did! Here is the recipe for the simple and easy tootsie roll, have fun!

*Makes: Roughly 50 pieces 

Ingredients

• 1/2 cup (170g) golden syrup (or honey)
• 1/3 cup (50g) cocoa powder, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange flavoring 
• 1 tablespoon butter, melted
• 1/4 cup (30g) powdered sugar, sifted
• Pinch of salt
• 1 1/4 cups (160g) instant non-fat dry milk powder, sifted

Double Chocolate Raspberry Brownies

I have had the biggest urge to bake with fruits lately. For instance my mini apple pies I made the other day, and just this morning I attempted to make homemade fruit roll-ups (not a success). Then, my fiance requested that I make raspberry brownies (these are not gluten-free) and I thought "why not?". I thought to myself, that those two ingredients combined could make a killer brownie, so I did it. Once again I caved in to my husbands' needs (ladies stay strong!). I present to you, my chocolate raspberry brownies, with more raspberries on top. Enjoy!

*Makes: 16 pieces

Ingredients

• 1 1/4 cup (220g) semi-sweet chocolate chips 
• 3/4 cup (80g) milk chocolate, broken into pieces
• 1 cup (250g) butter
• 2 cups (400g) dark brown sugar
• 4 large eggs
• 1 cup (140g) plain flour
• 10 tbsp (50g) cocoa powder
• 1 1/2 cup (240g) raspberries, chopped

Gluten Free Mini Cinnamon Sugar Apple Pies

I have never made a pie in my life and I thought today was the day I would give it a try. I know that everyone prefers miniature size over regular size (I know I do), so I decided to make mini apple pies using my muffin pan. I added a few ingredients that I thought would go well with the apples, and I also tried making different pie tops! Check out this fun, all day baking in the kitchen, recipe. Enjoy!

*Makes: 12 mini pies

Ingredients

For gluten free pie crust:

• 2 1/4 cups (320g) gluten free plain flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (60g) confectioner’s sugar 
• 10 tablespoons (140g) butter, chopped and chilled
• 1/2 cup (125ml), iced water (don’t count ice cubes in the volume measurement)

Apple filling:

• 3 apples, peeled and chopped
• 3 tbsp lemon juice (to keep apples from turning brown)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) dark brown sugar
• 1 tbsp cinnamon
• 1/2 tbsp ground cloves
• 2 tbsp maple syrup 
• pinch of salt
• 1 tbsp gluten free plain flour
• 1 tsp vanilla 

Homemade Nutella Peanut Butter Cups

Americans love their Reese's Peanut Butter Cups. And so do I! I decided to make my peanut butter cups a little more suitable for my taste buds and instead of using chocolate, I used Nutella (I love Nutella and probably use it too much). So these cups are gluten free Nutella peanut butter cups made straight out of my kitchen. These are so easy (yet a little messy) and super fun to make. Give them a shot!

*Makes: 27 cups

Ingredients

• 1 cup (260g) creamy peanut butter
• 1 package (about 300g) of gluten free digestives, chopped
• 1/2 cup and 4 tsps (70g) powdered sugar
• 1 tsp table salt
• About 36 oz. (900g) of Nutella (I know, it's a ton)

Gluten Free Nutella Cheesecake Brownie Bites

My fiance has been begging me to make cheesecake and I finally caved in. Kind of. I had to add a little something to this cheesecake to make it pop and stand out. I decided to do a Gluten Free Nutella Cheesecake Brownie baked in a muffin pan. But, I made these guys miniature, so you can devour them in one big bite! I'd say I just made a lot of people's dreams come true. Your welcome. Enjoy!

*Makes: 24 brownie bites

Ingredients

For brownie batter:

• 1/2 cup (70g) gluten free plain flour mix
• 1 tbsp xanthan gum
• 1/4 cup (70g) cocoa powder
• 2 eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (8 tbsp) Nutella 
• 1/2 cup (120g) butter, melted
• 1 tbsp vanilla

For cheesecake batter:

• 7 oz (200g) cream cheese, softened
• 1/4 (4 tbsp) cup Nutella
• 1/4 cup (50g) granulated sugar
• 1 egg yolk
• 1 tsp vanilla

Gluten Free Sugar Doughnut Cookies

Doughnuts and cookies? Combined? Yes, that is correct. I saw someone make these online and I had to try it out on my own, gluten free style. They were so much fun to make and even more fun to decorate. Take a look! 

*Makes: 16 cookies

Ingredients

For cookies:

• 1 1/2 cups (200g) gluten free plain flour mix
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120g) of butter, melted  
• 1 teaspoon baking soda  
• 1 teaspoon xanthan gum
• 1 teaspoon vanilla extract  
• 1 large egg  

For icing:

• 8oz (230g) of cream cheese, room temperature
• 1/2 cup (120g) butter, room temperature
• 1 pound (480g) confectioners' sugar
• 1 teaspoon pure vanilla extract
• Food coloring
• Gluten free sprinkles (or whatever other topping you want to use)

Nutella Peanut Butter Rice Krispies Treats with Lucky Charms

Rice Krispies Treats have to be one of my favorite snacks to make. It requires very few ingredients and you don't even have to turn on the oven (you do however have to use the stove). I added a few things to my Rice Krispies to make them extra special and extra tasty. Take a look! 

*Makes: 16 pieces

Ingredients 

• 4-6 cups (150g) Rice Krispies cereal
• 3 tablespoons (40g) unsalted butter 
• 10 ounces (285 grams) marshmallows
• 2 teaspoons vanilla 
• 1 cup (260g) peanut butter
• 1 cup (140g) nutella
• 1/2 cup (90g) chocolate chips (or a chocolate bar broken up into pieces)
• a handful of Lucky Charms Marshmallows