Frog Cupcakes

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I made these for my cousin's baby shower :)

Lemon Blueberry Bread

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Recipe:

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup unsalted butter, room temperature
  
• 3/4 cup granulated white sugar
  
• 2 large eggs
  
• 1/2 teaspoon pure vanilla extract
  
• 1 tablespoon lemon extract (or 1 tbs grated lemon zest)
  
• 1/2 cup milk
  
• 1 1/2 cups fresh blueberries
  
  Lemon glaze:
  
  
• 1/3 cup granulated white sugar
  
• 3 tablespoons fresh lemon juice

1. 1. Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
   
2. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
   
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
   
4. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
   
5. Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
   
6. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Spiral Cookies

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Recipe:

(for the vanilla dough)

• 1/2 cup unsalted butter
  
• 1/2 cup sugar
  
• few drops vanilla extract
  
• 1/2 egg yolk, beaten
  
• 1 1/2 cups all-purpose flour, sifted

(for the chocolate dough)

• 1/2 cup unsalted butter
  
• 1/2 cup sugar
  
• few drops vanilla extract
  
• 1/2 egg yolk, beaten
  
• 1 1/4 cups plus 2 tbsp. all-purpose flour, sifted
  
• 1/4 cup cocoa powder

1. Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough.
   
2. In a separate bowl, make the chocolate dough in the same way.
3. Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes.
   
4. Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes.
   
5. Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.

Peanut Butter Chocolate Chip Muffins

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Recipe (makes 12):

• 2 1/4 cups all purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 2/3 cup brown sugar
  
• 6 tbsp butter, melted and cooled
  
• 1/2 cup crunchy peanut butter (or smooth)
  
• 2 large eggs
  
• 1 cup milk (low fat or skim is fine)
  
• 3/4 cup milk chocolate chips

1. Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
3. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
   
4. Pour into flour mixture and stir until just combined.
   
5. Stir in chocolate chips.
   
6. Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
   
7. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Brownie Peanut Butter Chip Cookies

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Recipe:

• 2 cups all purpose flour
  
• 2/3 cup cocoa powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup butter
  
• 1 cup sugar
  
• 2/3 cup brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 1/2 cups combo of chocolate chips and peanut butter chips

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.
   
3. In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa.
   
4. Stir in chips and/or peanut butter cups by hand.
5. Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread. Bake for 9-11 minutes.

Russian Tea Cakes

Recipe:

• 2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
  
• 1 cup unsalted butter, room temperature
  
• 1/4 cup confectioners sugar
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• Topping: 1 cup confectioners sugar, sifted

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
   
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
   
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
   
4. Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
   
5. Once cooled, roll cookies in confectioners sugar.
   

Oatmeal-Butterscotch Cookies

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Recipe:

• 3/4 cup butter, softened
  
• 3/4 cup sugar
  
• 3/4 cup brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 1/4 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/2 tsp ground cinnamon
  
• 3/4 tsp salt
  
• 3 cups rolled oats
  
• 1 1/2 cups butterscotch chips

1. Preheat oven to 375F. Line a baking pan with parchment paper.
   
2. In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.
   
3. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.
   
4. Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
   
5. Bake for 10-11 minutes, until the edges begin to brown.
   
6. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

Neapolitan Cupcakes

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Recipe:

(for the cupcakes)

• 1 stick unsalted butter, room temperature
  
• 1 3/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 3/4 cup sugar
  
• 2 large eggs, room temperature
  
• 1 teaspoon pure vanilla extract
  
• 1/2 cup whole milk

For the chocolate cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

(for the strawberry swiss meringue buttercream frosting)

• 4 large egg whites
  
• 1 1/4 cups sugar
  
• 1 cup unsalted butter(2 sticks)
  
• 1/3 cup strawberry jam

(for the cupcakes)

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.
   
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
   
4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
   
5. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

(for the strawberry swiss meringue buttercream frosting)

1. Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
   
2. Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
   
3. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
   
4. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles.