Tag Archives: winter

Flavor Focus: Snickerdoodle

2 Dec

It’s no secret… I LOVE the cinnamon/sugar combination.  Obviously, this means I LOVE LOVE LOVE snickerdoodle cookies.  I will pick them over just about any other cookie, any day of the week.

When I came across the idea of a snickerdoodle cupcake, I was sold.

And these do not disappoint.  Honestly, I think these are my favorite cupcakes I’ve made to date.  Yes, I love most of them, but these pack the perfect punch.

The base is a light cake, laced with a hint of cinnamon.  The top is crunchy and crackly, full of the comforting cinnamon and sugar flavor, just like the cookie.  The whole thing is finished with a cinnamon buttercream.

Seriously.  Heaven.  In.  Cupcake.  Form.


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Grandma’s Apple Cake – Fresh Baked Friday!

19 Nov

I know I probably say this a lot, but I’m really serious this time… this is my favorite cake.  Hands down.

My Grandma has been making it for years and I used to ask for it as soon as the air turned crisp and the leaves started to show the slightest bit of color.  Now, I make it as dessert for fall dinners or as a hostess gift around Thanksgiving.

The best part?  It’s comes together super fast.  It does take a bit of time to bake (low and slow), but the batter itself is very easy.  Oh!  AND it gets better after it sits for a day or two.  That means you can make it on Sunday and it will be PERFECT for Thanksgiving dinner!

Start by preparing your bundt pan.  I use baking spray, but you could also use butter and flour.  Your choice.

Peel and cut the apples.  Use whatever kind of baking apple you like.  I used Honeycrisp.  They are my newest apple obsession (although we are on year 3 or 4 so this one might stick).  I’ve used Granny Smith in the past.  It’s really up to you.

As for shape, cut the apples either into thin slices (about 1/4 of an inch thick) or into chunks (again, about 1/4 inch).  It’s really up to you, although I prefer the chunks.  Both are good, just a slight preference.

You want a total of 3 cups of apples (about 3 medium apples)… less but NOT more.  This is very important.  Since apples have so much moisture, more than 3 cups could alter the cake i.e. make the cake fall or not fill out.  So stick to 3 cups or less.

What’s that?  Where can you find this snazzy giant plastic measuring cup?  Pretty sure they don’t make this baby anymore.  Vintage.

Where was I?  Dry ingredients.  Right.  Now mix the dry ingredients.

Sprinkle a little of the flour mixture onto the apples.  This will help prevent them from sinking to the bottom of the cake.

On to the wet ingredients.  Mix the oil, sugar and eggs.  Add the vanilla.

Add the dry ingredients to the wet ingredients and mix until just blended.  The batter will be thick, really thick.  Almost like a dough.  Don’t freak like I do every time I make this.  It’s suppose to be this way.  I promise.

Fold in the apples.

Put everything into the bundt pan.

And bake.

And voila!

I promise, you won’t be disappointed.  It has this AMAZING crust and then a really moist center, with apples running throughout.  It’s delicious.  Seriously delicious.  Might go grab a second piece delicious.

Grandma’s Apple Cake
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3 cups apples (1/4 inch slices or cubes, any baking variety)
3 cups of flour
2 teaspoons cinnamon
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups sugar
1 ⅓ cup oil
1 teaspoon vanilla extract

Directions…

Preheat the oven to 325℉.  Spray or butter and flour bundt pan.

Peel and cut apples.  Set aside.

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

Sprinkle about ⅛ – ¼ cup of flour onto the apples.

In a large bowl, beat the eggs, sugar and oil.  Add the vanilla extract.

Add the dry ingredients to the wet mixture.  Mix until the ingredients just come together.  Fold in the apples.  Pour into prepared bundt pan.

Bake for 1 ½ hours or until a toothpick is inserted and come out clean.

Source:  Grandma’s kitchen

Flavor Focus: Mint Chocolate Chunk

17 Nov

I love chocolate and mint together.  Again, my crazy mother hates this combination (I know, weird).  In the Kristina’s Confections kitchen, however, my taste buds get more votes.  Lucky. For. You.

Dark chocolate cupcake mixed with dark chocolate chunks and a touch of mint.  Topped with a luxurious mint buttercream.  Finished with a dark chocolate mint drizzle.  Refreshing and seriously delicious.

The new after dinner treat!!!

Available starting December 1.

Perfect Pairing:  date night, fireside chats

Flavor Focus: Gingerbread Latte

1 Nov

I’ll be honest, I’m not a huge ginger person.  I pass on the pickled ginger when I eat sushi.  I don’t think crystallized ginger is a candy substitute.  And I’ll take pumpkin bread over gingerbread any day of the week.

But I know I am not America and people love gingerbread (and all things ginger related).  My grandfather loves gingerbread, a fact I only recently learned.  I have a friend who waits all year long for gingerbread latte season.  And I know there are a lot more folks like them out there.

I thought it fitting that I work on something for the ginger lovers out there.  And I’m excited to introduce… gingerbread latte.

A ginger spice cupcake topped with a vanilla cream cheese latte frosting.  The result is a perfectly warm winter treat.  Just in time for this cold weather.  Just in time for the holiday season.

This just might change my opinion on ginger.

Perfect pairing: post holiday shopping, Christmas brunch, après-ski

Flavor Focus: Triple Salted Caramel

10 Sep

When I was little my family went to the beach every summer.  One of the highlights that I waited for all year long was my one night out… to make my own sundae!  (Trust me, “a night out” for everyone else was something entirely different.)

My sundae was decadent and the same every time – vanilla ice cream, slathered with hot fudge and caramel and topped with colored jimmies (or sprinkles – a debate for the ages).  If I were to indulge now, the only change would be to add a dollop of whipped cream.

Although a bit more gourmet than the Candy Kitchen caramel sauce from my childhood, this Triple Salted Caramel cupcake evokes the same decadent excitement for me.

With a hint of fleur de sel (er, sea salt), the caramel sauce shines in the frosting, the caramel lava center and in the drizzled topping.  The cupcake base uses brown sugar, adding that caramel depth you don’t get with just plain white sugar.

A perfect treat for these cooler nights!

Perfect Pairing:  corn mazes, fall festivals, gourmet dinner at home

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