Apple Butter Crunch Coffeecake

Fall, you are finally here, is like holidays seasons has just begun! So exiting!

You know, with all those holidays around the corner, the one most important think that a keep in my mind is that we have more time to spend with our families and celebrate, yaaay.

For me FALL, is a season to spend late afternoons with a hot coffee or chocolate and a really good piece of cake in my little cozy sofa, nice right?

I'm pretty sure that for you will be the same, I hope.

So, Im sharing with you this incredible recipe for open this beautiful season.

I toke this recipe from the blog flourtrader, thanks to them!

HOpe you enjoy it... leave comments!

pic by flourtrader

Apple Butter Crunch Coffeecake

Ingredients
1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.

Chocolate Marshmallow Protein Cupcakes

Ok ok ok, what about those people out there, that are in a clean diet and are craving for chocolate.

Well that craving stops now, with this recipe you will mix chocolate and protein in a healthy way...

 ...And don't worries, eat with not regrets.

Well, I not mean that you break your clean diet. If you prefer try it on your cheating days.

Tip: also I think you can substitute the splenda with stevia  and it will look better .

I found this recipe thanks to Skinny Mom on their blog

pic by skinny mom

Chocolate Marshmallow Protein Cupcakes

Ingredients


For Cupcakes


 2 cups moist-style chocolate cake mix (1/2

of an 18.25 ounce box)

1 scoop chocolate protein powder

5 egg whites

1 tbsp Splenda no calories sweetener (granulated)

1/8 tsp salt

For Topping

1 cup Jet-Puffed Marshmallow Crème

1 tsp skim milk

Optional: Top with mini marshmallows and semi-sweet chocolate chips.


Directions

1. Preheat oven to 350 degrees.

2. In a shaker, mix protein powder with 1 cup water and shake well.

3. In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg whites and protein powder.

mixture, then whisk until smooth.

4. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among

the cups.

5. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool.

6. To prepare topping, place marshmallow crème in a small dish and mix with skim milk.

7. Once cupcakes have cooled completely, drizzle marshmallow glaze over them. If desired top

with a few mini-marshmallows and a few chocolate chips. Refrigerate until ready to serve.

Churros

Like I promise a days ago here is the Churros recipe.

Ohh Pastry!!!! Back in Venezuela (my country), there you will find ALWAYS a place where you can eat Churros, usually are better in places with low temperature, because they are served warmer and you will enjoy it better I think.

Churros are made from a dough that then you have to fried, and sparkle with sugar.

The better way to serve this is accompanied with hot chocolate, is the perfect combination.

The Churros can be also fill with nutella, or Dulce the leche, what else you can ask? Rest assure, Churros are incredible.

Try it and let me know about your experience, leave any comments about it.

CHURROS

Makes about 4 servings

Ingredients

Vegetable oil for frying
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3 eggs
1/4 cup sugar

Preparation

Prepare to fry the churros by heating about 1 1/2 inches of oil in a deep pan.  The oil should be about 360 degrees F.

To make the dough, bring the water, butter, cinnamon and salt to a rolling boil in a 3-quart saucepan.  Stir in the flour all at once.  Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.  Remove the pan from the heat.

Beat the 3 eggs until well blended then add them, in 3 additions, to the mixture in the saucepan – keep stirring until the mixture comes together and is smooth.  (You can do this in a mixer with a paddle attachment if you’ve already had your daily workout.)

Spoon the mixture into a piping bag fitted with a large star tip.  Have a scissors at hand.  Hold the bag over the hot oil, squeeze a strip of dough about 4 inches long, snip it with the scissors and let it drop into the oil.  Fry 3 to 4 strips at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churros in the sugar and serve immediately.  These are really best minutes after they’ve been fried.  

CHOCOLATE

Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?


Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.


So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.


Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

The Essence of Chocolate

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room

temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350

degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,

cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the

butter a few pieces at a time. The mixture will have a sandy texture at first and then will

begin to form peddle-size pieces. As soon as the dough starts to come together, stop the

mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix

for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

chilled.

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry

scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper

until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch

squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into

the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the

oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the

oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave

for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie

sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.

They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,

and top with another cookie.

Yuuummm enjoy it!

Beautiful Blueberry Macaron Recipe

Hello everyone!!!

Today I want to post this yuuummmyyy  recipe of macaron, they are so in right now.

So I found this particular blog call "The Art of being perfect", where also you can find another greats recipes, from the owner  Buttercream Bakery, in Brighton England.

Beautiful Blueberry Macaron Recipe

Hope you enjoy it!

(pictures are property of the art of being perfect)

Especially cookie decorating !

I just want to share this with you, are you a fan cookie?
so, this is especially for you, just found it and love it.

BAKE AT 350

 here you can find beautiful cookies, all of it are great, so is really inspirational for all of you, cookies fan.

pictures at from bake at 350

Salted and sweet?

Yes, you read it right.
is salted and sweet.
Well, in fact salted and caramel.
You can taste those flavor in this decadent recipe from BAKE OR BREAK.

Pecan and Salted Caramel Cheesecake

CRUST

1 & 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

FILLING

32 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
3 eggs
1 teaspoon vanilla extract
Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.

Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.

CARAMEL

1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup coarsely chopped pecans
1 large pinch sea salt
Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.

Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.
 Thanks to BAKE OR BRAKE for sharing this amazing recipe with us.

Apple & Spice: Chocolate & Peanut Butter Cupcakes

Love chocolate and peanuts??? so you ll provably find these recipes well.

Here you can find a recipe for make a delicious cupcakes that are from Apple and Spice.

Thanks to Katie to share it with us!

Apple & Spice: Chocolate & Peanut Butter Cupcakes

READY FOR FIREWORKS AND SWEETNESS???

Let's go Gymnastics!

And we were just thrilled about how successful were CAKE POPS in the Gymnastics Event last night

For this special Event we made a huge bouquet of 3 dozen cupcakes.

 We used white and dark chocolate and top decoration with spring colors sprinkles

 This is a mini-bouquet, can hold 3 or half dozen.

hope you enjoy it! We did !!!

MOTHER'S DAY SPECIAL