Mocha Cupcakes with Espresso Buttercream Frosting!

These amazing little treats are the perfect pick me up! I stumbled across this recipe from a blog called Brown Eyed Baker! She has so many great recipes on there and i look forward for trying many of them out. The colors work so well for a fall cupcake. I boxed these up and gave them out as gifts and now everyone is asking me for them.
Mocha Cupcakes are a super tasty treat and a big crowd pleaser. They are offer a cupcake that is sure to stand out!
Everybody loves chocolate and coffee is always good, combining them is sure fabulousness!

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup whole milk

½ cup strong brewed coffee

1½ teaspoons espresso powder

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, at room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Now come my favorite part, the frosting! I choose to use the Espresso Buttercream frosting, it is very easy to make but taste super special and looks pretty so people assume that it is a more complicated recipe. :) that can be our little secret. But a whipped frosting would taste good as well!

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

I found these cupcake boxes at Michaels! they had the perfect design, and gave the cupcakes a very nice, finished presentation!

I hope you love these as much as I do! 

Jackie :)

Creepy Mini Pizzas!

Halloween Pizza Time :)

Ingredients

Crust:

 3 1/4 cups all-purpose flour, or more as needed

 1 envelope Pizza Crust Yeast or Rapid Rise Yeast

 1 1/2 tablespoons sugar

 1 1/2 teaspoons salt

 1 1/3 cups very warm water (120 degrees to 130 degrees F)*

 1/3 cup Olive Oil

Suggested Toppings:

 Pepperoni

 Green, Yellow, and Red Peppers

 Jalapeno Pepper

 Black Olive

 White and Yellow Cheese

 Mushrooms

Directions

1.) Preheat oven to 425 degrees F.

2.) Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

3.) Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

4.) Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

5.) Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.

6.) When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

These great little pizzas are fun to make with family and friends and kids especially love them!

Be creative and have fun with your designs!

The dough tastes fabulous! and if you would prefer to make one big pizza thats ok!

Crafts are fun...eating is always enjoyable...combining them both is the recipe for a great evening! Now go have fun! :)

Ham and Scalloped Potatoes

Ham and Scalloped Potatoes

Ingredients

2 lbs. Yukon Gold potatoes

1½ cup cut cooked ham

½ cup chopped onion

½ cup diced green peppers

½ cup cut celery

8 ounces French Onion Dip

½ cup milk

16 ounces of Velveeta (cut into ½ inch squares)

¾ cup of cheddar or marble jack cheese

Salt and pepper to taste

* Ham and Scalloped Potatoes are such a great dish because they can taste delicious using the ingredients that you have on hand. For me this is a "left over dish" that I pull together depending upon what i have on hand. This recipe I pulled together one time because i didn't have sour cream, but i had french onion dip and it turned out to taste simply divine!
So feel free to tweak this depending on what you have in your fridge. or if you'd prefer follow it, and i promise you will not be disappointed. 

Direction

 1.) Cut potatoes into slices, boil in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain.

         2.) Mix together the French onion dip and milk.

       3.) Put half of potatoes in a 9x9-inch baking dish. Layer in half of the ham, onions, green peppers, celery and Velveeta. Sprinkle with salt and pepper. Pour half of the milk mixture over the dish.

       4.) Make a second layer with the rest of your ingredients. Cover with aluminum foil in bake at 350 for        30 minutes.

       5.) Remove aluminum foil; add the cheddar or marble jack cheese. Bake uncovered for 15 minutes of long enough for the cheese to start to brown.

6.) Let the dish cool and enjoy...and feel free to take that second helping, I know you deserved it!

Enjoy :) 

From my home to yours

Jackie!