Saturday, April 28, 2012

Banana Chocolate Chip Cupcakes with Peanut Butter Frosting

A walk on the wild side.

These cupcakes really aren't that wild, just the cupcake liners which I happen to find adorable.  For those of you who have been following my blog for a while you know I do not like bananas. Since being pregnant that has not change one bit; I still do not like bananas at all and did not even taste these cupcakes.  I do happen to know that there are a lot of banana lovers out there, Zack being one of them, and I have not been very generous to you with banana recipes.  I really made these cupcakes on a whim.  There was no particular reason or event, I just felt like baking and we had some bananas we did not use in smoothies (that is the only way I am willing to eat banana).  I decided to pair these with peanut butter frosting and based on the rave reviews, I think that was the right choice.  I took these cupcakes to one of my clients who had yet to sample Baked Perfection.  Multiple people told me these were the best cupcake they ever had and much much better than Georgetown Cupcake.  Like I said, I did not taste them, but based on the reactions of others I am going to assume they are delicious and you should make them.

Banana Chocolate Chip Cupcakes
recipe from Baked Perfection

makes 12 cupcakes

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1/2 cup sugar
1/4 cup milk (whatever type you have at home)
2 teaspoons vanilla extract
2 eggs
2 ripe bananas, mashed
3/4 cup semi sweet or dark chocolate chips, dusted in 1 tablespoon of flour

Preheat over to 350 degrees Fahrenheit.  Line a cupcake pan with paper liners.

In a medium bowl combine the flour, baking powder, baking soda, and salt.  In a large bowl, beat the butter and sugar until combined.  Add the milk and vanilla.  Add the eggs, one at a time, beating well after each addition until thoroughly combined.  Slowly beat in the flour mixture, until just combined.  Slowly add in the bananas.  Once all is combined, stir in the chocolate chips by hand.  Divide batter evenly among 12 cupcake cups.  Bake in preheated oven until tops are golden, approximately 17-20 minutes.  Remove to wire rack and cool completely before frosting.

Creamy Peanut Butter Frosting
recipe from Baked Perfection

1/2 stick butter, softened
1/2 cup creamy peanut butter
generous pinch of salt
1 teaspoon vanilla extract
2 - 4 tablespoons milk
2 cups powdered sugar

Cream the butter, peanut butter, salt, and vanilla. Slowly add the powdered sugar 1/2 cup at a time alternating with the milk until you reach the desired consistency.

Sunday, April 15, 2012

Luscious Lemon Bars

Sweet and Tart

Maybe it is just me, but with warm weather I tend to prefer fruity desserts.  I made these Easter weekend and meant to post them then, but time seemed to slip away.  These bars are very similar to the Key Lime Bars I so dearly love and have featured here before.  They are easy to make and will definitely please a crowd.

Luscious Lemon Bars
recipe from Baked Perfection

2 1/4 cups flour
2/3 cup powdered sugar
1 tsp baking powder
1 cup (two sicks) Butter, softened
5 large eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice

Preheat over to 350 degrees

Grease 13 x 9 baking pan

In a bowl, combine 2 cups flour, powered sugar, and 1/2 tsp baking powder. Cut in butter with 2 knives until crumbs and press into baking dish. Bake 20 minutes or until slightly browned.

In a second bowl, combine eggs, sugar, lemon juice, 1/4 c flour, and 1/2 tsp baking powder. Pour mixture over hot crust and bake 22  minutes until lightly browned. When completely cooled dust with powdered sugar.

Sunday, April 1, 2012

Bird's Nest Cookies

Same Cookie Different Day

I posted these cookies back in April 2009. If you have been following me for a while, I apologize for the repeat.  If you are relatively new to Baked Perfection then I hope these are new for you.  With Easter being next Sunday, I thought these cookies really deserved to shine again.  They are adorable and delicious. I used the speckled M&M Candies that are shaped to look like eggs.  I just so happened to see them a Target this weekend so I know you can still get them.


Bird's Nest Cookies
adapted from M&M's Recipes
1 bag M&M'S Brand Milk, Peanut, Almond or Crispy Chocolate Candies for Easter
2 sticks butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/3 cups flaked coconut
1/2 cup green candy melts

Preheat oven to 300 degrees Fahrenheit. Spread coconut on non-greased cookie sheet. Toast in oven, stirring every five minutes, until it turns light golden, about 20 minutes. Remove coconut from cookie sheet and set aside.

Increase oven temperature to 350 degrees Fahrenheit. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely (if your indentation is no longer visible, just use the back of a spoon to recreate it while the cookies are still warm). Coat indentations with some of the melted green candy melts (this will secure the M&M's and it looks like grass) and fill with M&M's.

Makes 3 dozen cookies.