eatatallies.com» Cakes & Cupcakes

Coffee Cake

Allie — Mon, 30 May 2011 07:57:00 +0000

I have a secret.

Are you ready?

Here it is…

I don’t like coffee.

I can’t stand the taste of it and I never drink it.

I wish I could be a coffee drinker. I’m just not.

I am and forever will be a hot chocolate girl.

The worst part about all of this is that I am having to live a lie.

My kids have been led to believe that I drink a cup of coffee each morning.

Well to my credit, it is hot and brown and in a mug.

It just happens to be hot chocolate instead of hot coffee.

I know soon enough they will find me out
but for now it’s really nice not having to share.

Phew….

I feel better.

Now let’s have some cake!

Coffee Cake

1 cup Oil

1 cup Brown Sugar (plus 2 T. for topping)

½ cup Granulated Sugar

2-½ cups Flour (plus 2 T. for topping)

1 teaspoon Salt

1 cup Buttermilk

1 Egg

1 teaspoon Baking Soda

1 teaspoon Cinnamon

½ teaspoon Nutmeg

½ cup Powdered Sugar

1 Tablespoon Half and Half

Combine the oil, sugars, flour, and salt. Mix thoroughly.

Set aside 3/4 cup of the mixture for a streusel topping.

To the remaining mixture, add the buttermilk, egg, baking soda, cinnamon, and nutmeg. Mix.

Pour batter into a greased 9×13 pan.

Add 2 tablespoons of flour and 2 tablespoons of brown sugar to the reserved streusel mixture.

Use a fork to combine.

Crumble the streusel mixture on top.

Bake at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean.

In a small bowl, combine powdered sugar and half and half.

While the cake is still warm, drizzle the glaze on top.

Enjoy!

source: adapted from little miss mel originally from Tasty Kitchen

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Chocolate Chip Cupcakes with The Best Ever Chocolate Buttercream Frosting

Allie — Thu, 24 Mar 2011 11:14:00 +0000

March is a busy month for me. March is the month that two of my babies were born.
Caleb was born on March 9th…

and his sister Bella came along two years later on March 29th…

This year we are celebrating Caleb’s 6th birthday and Bella’s 4th birthday. Despite having the same birthday month, they have very little else in common with each other. Caleb is my realist, my thinker, my rule follower, he sees the world in black and white. Bella is the dreamer, the talker, the nurturer, to her the world is PINK. Caleb’s birthday list this year consisted of one thing: a microscope. Bella’s birthday list holds a striking resemblance to a baby registry. She would like a crib, a changing table, a rocking chair, a high chair, bibs, baby food, blankets, and clothes all for her REAL BABY that she is hoping God will put in the mailbox for her sometime soon. Since the whole real baby thing isn’t going to work out for her this year and probably not for at least twenty more, she decided that she would settle for a “Princess Radio to sing and dance to”.

Its amazing to watch Caleb and Bella’s little personalities develop, their likes and interests, their strengths and talents. Year after year, they continue to amaze me. I am blessed to be their mommy. Today I celebrate my March babies, my Caleb and Bella (don’t worry I will get to Drew in June) with some delicious Chocolate Chip Birthday Cupcakes.

Chocolate Chip Cupcakes

1 (18.25 ounce) package yellow cake mix

1 (5.1 ounce) package instant vanilla pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.

Add the chocolate chips and stir to combine.

Use an ice cream scooper to scoop batter

into 24 greased or cup-lined muffin tins.

Bake for 23 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

The Best Ever Chocolate Buttercream Frosting

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine (shhh…this is the secret ingredient to the best frosting ever!)

Cream together butter, cocoa powder and salt.

Butter mixture will be very thick.

Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.

Turn mixer on low and mix in powdered sugar while adding milk.

Continue mixing on low and add the vanilla extract.

Raise the speed of the mixer to beat the frosting. Beat until smooth.

In a 2 cup measuring glass, stir together heavy cream and Ovaltine.

Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream,

until you’ve reached your desired consistency.

You may not need the full amount of Ovaltine and cream.

Use a small cookie dough scoop to place just the right amount of frosting on each cupcake.

Frost the cupcakes.

Enjoy!

source: frosting adapted from Joy the Baker originally from Delilah Bakery

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My Blogversary, a Mini Giveaway and Mint Chocolate Cupcakes!

Allie — Thu, 11 Nov 2010 14:27:00 +0000

Today is my one year blogversary! This is a very big deal to me. All of my life, I have been a “start this and never finish it kind of girl” so a year of anything is quite an accomplishment!
Over the past year, I have published 60 posts, received 309 comments and gained 136 subscribers and followers. I know that these numbers may not be impressive or huge to most but to me they are.
Thank you so much for letting me share my life and recipes with you. I am truly enjoying this little blog of mine and am so thankful for each one of you who reads it.
In honor of my one year blogversary, I am doing a mini-giveaway. The winner of the giveaway will choose which of these well-loved items in my kitchen they would like in theirs:

Either my most favorite food and cooking reference book…

or my MOPS cookbook which has many of my own and my friends tried and true recipes…

To enter the giveaway leave a comment telling me which book you would like. For an additional entry, follow my blog or become a subscriber and leave me a separate comment letting me know. The winner will be chosen at random and sent a new copy of the book they choose. You have ten days to enter. I will announce the winner on Saturday, November 21.

Okay now time for a little blogversary celebration

Mint Chocolate Cupcakes anyone?

Mint Chocolate Cupcakes

24 Rich Chocolate Cupcakes

Filling:

8 oz Cool Whip

8 oz cream cheese, softened to room temperature

1/2 cup sweetened condensed milk

20 Keebler Grasshopper Mint Cookies, crushed

Green food coloring

Cream cream cheese with an electric mixer until smooth.

Add sweetened condensed milk

and mix well.

Add the crushed cookies and mix on low until evenly blended.

Fold in Cool Whip carefully until evenly blended.

Add green coloring, a drop at a time, until you achieve desired color.

Let filling set up in the refrigerator for about an hour.

Lay the cupcakes on their sides and carefully cut the tops off. Set tops aside.

Spoon the filling on top of the cupcakes.

Place a cupcake top on top of each and press down gently.

Enjoy!

source: adapted from Confessions of a Cookbook Queen

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Chocolate Zucchini Cake

Allie — Thu, 30 Sep 2010 10:41:00 +0000

When I was begging for a gym membership a couple years ago, my husband would often tell me to take the kids for a walk if I was wanting some exercise. Let me clue you in on something that my husband does not seem to be aware of, taking three small children for a walk is NOT exercise. One child on a bike, another on a scooter, another climbing in and out of the push car does not allow for much exercising. It can be quite difficult to get your heart rate up when you are walking at a snail’s pace and stopping every few feet to open mailboxes, collect leaves, look for lady bugs and pick up ~~trash~~ treasures off the sidewalk. Walking with my children is not exercise, it does not count as my cardio for the week but I am okay with that. I enjoy their curious and carefree ways as we make our way around the neighborhood. I enjoy our time strolling and stopping and playing and chatting with each neighbor that we see, that’s the way we do walks these days. The other day my kids returned home from a walk with my husband with a giant zucchini in hand that one of the neighbors had given them. Tonight we went for another walk and brought this chocolate zucchini cake to our zucchini giving neighbor :) No, my walks are not work outs but that’s what the gym is for right?!?

Chocolate Zucchini Cake

2 ¼ cups sifted all-purpose flour

½ cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1 ¾ cups sugar

1 stick unsalted butter, room temperature

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

2 cups grated unpeeled zucchini

1 cup semi-sweet chocolate chips

Preheat oven to 325 F. Butter and flour a 9×13 inch baking pan.

Sift the flour, cocoa powder, baking soda & salt into a medium bowl.

Beat the sugar, butter and oil in a large bowl until well blended.

Add the eggs 1 at a time, beating well after each addition.

Add the vanilla extract.

Mix in the dry ingredients

alternating with the buttermilk

in 3 additions.

Mix in the grated zucchini.

Pour into prepared pan and sprinkle with chocolate chips.

Bake 40 minutes or until toothpick inserted into the center comes out clean.
Cool cake completely in pan before cutting and serving.

Enjoy!

source: adapted from Lick The Bowl Good originally from Bon Appetit

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Rich Chocolate Cupcakes with Cream Cheese Frosting

Allie — Sat, 10 Jul 2010 00:01:00 +0000

Speaking of Drew, here are the cupcakes I made to celebrate his second birthday.

Rich Chocolate Cupcakes with Cream Cheese Frosting

1 (18.25 ounce) package devil’s food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.

Add the chocolate chips

and stir to combine.

For those of you that ask what my kids are doing while I’m baking,

here they are standing on chairs helping and overseeing. This is what they are typically doing :)

Use an ice cream scooper to scoop batter into greased or cup-lined muffin tins.

Bake for 20 to 24 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces of cream cheese, softened

1 box powdered sugar

1 teaspoon vanilla extract

Mix the butter and cream cheese together.

Add the powdered sugar

and beat until smooth.

Add the vanilla

and stir to combine.

Frost cupcakes and enjoy!

cupcake recipe adapted from: allrecipes.com

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