I dropped the ball on posting recipes in advance for Christmas. And Valentine’s Day. And even St. Patrick’s Day. But I will not be behind for Easter. Thus, I bring you Easter Blondies. A good few weeks before Easter. You’re welcome 🙂
I’m fairly convinced I could be a vegetarian without much hassle. Now don’t get me wrong, I love me some steak fajitas, barbecued ribs or pork chops…I just don’t cook meat that often. Especially if I’m only cooking for myself. That being said, I’ve had low …
Well I guess Stephanie and I are both in a lemon and fruit mood. Steph posted the most amazing Fresh Lemon Strawberry Muffins on Monday and today I bring you Blueberry Scones with a Lemon Glaze. If you couldn’t tell, we are both looking forward to warmer, spring-ier weather!
I’ve tried make scones twice before and both times it was an epic fail. The first time I made blueberry scones I used whole wheat flour. Big mistake. Not good. It was one of those scones that you kept picking at thinking you were going to like but then the after taste kicked in and it was like nope, these are not going to cut it. Into the trash they went.
Is anyone else getting spring fever or is it just me? Cause I’m dying over here! At least it’s finally sunny, but 45 just isn’t cutting it. Between the VS swim catalogues that keep showing up in the mail and peoples’ spring break pics I …
You read that right. Salty pretzels with sweet chocolate and creamy peanut butter. All jammed into a cookie together with their friend oatmeal. I struggled coming up with a name because there are so many good ingredients in these bad boys! But I figured “Oatmeal-Chocolate-Chip-Peanut-Butter-Pretzel-Cookies” sounded like a bit of a mouthful, so I tried to cut it down a smidge.
I love St. Patrick’s Day! I love that people wear green. I love that I am Irish so I can wear one of those “Kiss Me I’m Irish” t-shirts and it’s true (I’ve actually never worn one of those shirts though). I love whiskey (really …
Happy Friday Eveyone! I am so happy to announce that we have our first guest post on LDBaking!! Meet my good friend and sorority sister, Elise!! Elise and I met as sorority sisters in Alpha Chi Omega at USC. She is currently a law student …
Is there any combination better than orange and dark chocolate?? Well, maybe peanut butter and chocolate. But orange and dark chocolate is a close second! You know those chocolate oranges you get at Christmas? That you have to smack on the table to open? These cupcakes are like those. Only even better. The tartness of the orange combined with the richness of the chocolate is perfection.
I don’t know about you guys, but I love fresh fruit. It’s one of my favorite parts of summer! Unfortunately, the selection of delicious fresh fruit is diminished during the winter months here, and I feel like I’ve been eating oranges forever! I’m getting tired of them. I just want some pineapple and strawberries and mangos…is this too much to ask?!
I had a whole bag of Minneola Tangelos staring back at me, making feel guilty about wanting fresh fruit. I had some right here! These guys are a cross between a tangerine and a grapefruit. They’re super juicy, a little tart and such a perfect color. I decided to bake with them instead of letting them go to waste, and introduced them to my best friend: chocolate.
For the cupcake I needed more than just a normal chocolate cake. I wanted the rich-fudgy-ultra-chocolatey flavor. I found these Death By Chocolate Cupcakes from Sally’s Baking Addiction and they were perfect. Just look at all that chocolate goodness!
I added fresh squeezed orange juice into both the cupcake batter and the buttercream frosting, however you could use store-bought orange juice as well. If you don’t have buttermilk on hand (I know I never do) you can just as easily make your own! See how here. Also I should mention that this cupcake batter is thick. Like, really thick. Not like the batter you’re used to. Don’t worry about it, it’s going to taste delicious.
Let’s not forget to mention the health benefits here. You’ve got vitamin C in the oranges and antioxidants in the dark chocolate. I’m no dietician, but I’m pretty sure these cupcakes are a healthy snack! At least I’m going to tell myself that as I go devour another one 😉 Enjoy!
Melt butter and chocolate together. Set aside to let cool.
Combine cocoa powder, flour, soda, powder and salt.
In separate bowl, mix eggs, both sugars and vanilla.
Alternate adding flour mixture and buttermilk into wet ingredients until all is combined.
Bake at 350 18-20 minutes. Let cool completely before frosting.
For Frosting: Combine all ingredients and beat until proper consistency. Add more or less powdered sugar to taste. Frost cupcakes and decorate as desire (I used orange zest and shaved dark chocolate pieces).
It’s almost St. Patrick’s Day!! To be honest, this isn’t a holiday I’ve ever really cared about. It kind of just seemed like another holiday we use here in the US as a reason to drink (like Cinco de Mayo…why are we celebrating Mexico’s Independence …