Chocolate Chip Buttermilk Cupcakes with Maple Buttercream

Someone needs to invent taste-o-vision.  Like, now.  Because whenever I make a new BEST THING I’VE EVER MADE  all I want to do is mail a sample to each and every one of you to taste… but then I would be spending tens of dollars on postage and I’d be super poor.  Taste-o-vision would solve this problem.

It would be like scratch’n'sniff but…see’n…eat.  Delicious cupcake on your screen?  Willy Wonka style it travels in the airwaves from your computer into your life.  Imagine how full you would get after just a few short minutes on Pinterest.

…so maybe not the best idea.  But seriously, I NEED you to taste these cupcakes.  They taste like weekends and sleeping in and sunshine.  They taste like fluffy buttermilk cake studded with chocolate chips and topped with maple syrup buttercream.  They taste like the best pancake you’ve ever met.  If you decide to attempt ANY of the recipes I’ve posted in the past few months…attempt this one.  Just. Do it.

Chocolate Chip Buttermilk Cupcakes (adapted slightly from Martha Stewart)

yield: 16 cupcakes

Ingredients

• 1 1/2 cups cake flour (or 1 1/2 cups all-purpose flour + 1 tablespoon cornstarch)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large whole eggs plus 2 egg yolks, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoons pure vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees.  Line two muffin tins with 16 paper liners.  In a medium bowl, sift flours, baking soda, baking powder, and salt.
2. In a large bowl or the bowl of a stand mixer, beat butter and sugar on medium-high until light and fluffy.  Scrape down the sides of the bowl with a rubber spatula, then add the whole eggs one a time, beating well after each addition.  Scrape down the sides again, then add the yolks one at time, beating well after each addition.  Reduce the speed to low and add the flour mixture in 3 additions, alternating with 2 additions of buttermilk.  Beat in vanilla, then fold in the chocolate chips.
3. Divide the batter equally among the muffin liners, filling each about 3/4 full.  Bake for 20 minutes, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean.  Place on a wire rack; cool completely before frosting.

Maple Buttercream

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup vegetable shortening, room temperature
• 4 tablespoons pure maple syrup
• 4 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

In a large bowl or the bowl of a stand mixer, beat butter and shortening on high until smooth.  Reduce speed to medium and beat in maple syrup.  Reduce speed to low and add the sugar, 1 cup at a time, until desired consistency is reached.  Beat in vanilla and milk; beat on medium for 1 minute or until frosting is fluffy and smooth.

Chocolate Chip Baked Buttermilk Doughnuts with Maple Glaze

New obsession heeeere we go.

It all started with the doughnut pan that has LITERALLY been calling my name from inside Crate and Barrel for 15 years…or at least since March 2011.

After almost a year of doughnut-pan-lusting (is that weird?) I finally decided to bite the bullet and buy the darn thing.  And now I am head over heels, truly, madly, deeply in love.  Baked doughnuts are where it’s at and I want to quit my job and open a doughnut shop and live happily ever after, amen.

Speaking of amen, I TOTALLY gave up Facebook for Lent.  Now accepting bets for how long that will last.  Hopefully longer than my sugar cleanse.

But seriously, Boston?  For such a coffee-loving city, WHERE ARE ALL YOUR DOUGHNUTS???  Love ya Dunks, but you’re just not cutting it.  Unless there are some hidden gems that have not yet been brought to my attention, there is no place to get some good old-fashioned just-made cake doughnuts, and that is so not okay with me.  I’m about to start a doughnut revolution with my 6-doughnut pan.  Who’s with me??!

These doughnuts were inspired by an unbelievable Chocolate Chip Pancake cupcake I recently tried at Cakeology.  I also happened to stumble upon a Baked Buttermilk doughnut recipe on Health.com, and a star was born.  Made with whole wheat flour and minimal sugar and butter, you can have these doughnuts for breakfast and still feel good about yourself

A chocolate chip-studded buttermilk-pancake-esque doughnut topped with maple syrup glaze?  Come to mama.

Chocolate Chip Baked Buttermilk Doughnuts (slightly adapted from Health.com)

yield: 12 doughnuts

Ingredients

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs
• 1/4 cup honey (next time I’m going to try & replace the honey with maple syrup)
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 425 degrees.  Coat a doughnut pan with cooking spray.
2. In a medium bowl, combine flours, baking powder, salt, and sugar.  In a separate bowl, or the bowl of a stand mixer, beat buttermilk, eggs, honey, butter, and vanilla until smooth.
3. Add the dry ingredients to the wet and mix on low until just combined.  Fold in chocolate chips.  Spoon the batter into a large ziploc bag and cut the corner off; this is a much easier way to control how much batter goes into the doughnut pan.  Fill each well 2/3 full (if you have a 6-doughnut pan like me, you’ll have to bake in two batches) and bake for 8 minutes.  Doughnuts are done when the top springs back when pressed.
4. Allow the doughnuts to cool in the pan for 5 minutes, then turn onto a wire rack to cool completely.  Top with maple glaze (recipe below).

Maple Glaze

In a small bowl, combine 2 tablespoons pure maple syrup, 1 teaspoon milk, and 1 1/4 to 1 3/4 cups powdered sugar, depending on the consistency you want.  Whisk until smooth.  Dip cooled doughnuts into glaze (top with sprinkles if you want!) and allow to set for 15-20 minutes.

What I’m Currently Eating

Red velvet Belgian waffles with whipped cream cheese, salted caramel syrup, and raspberry sauce at Sweet Revenge in the West Village. Otherwise known as the NYC eating tour is going REALLY well.

Cinnamon Bun Pancakes

Anyone have a favorite mall snack?  Maybe it was Auntie Anne’s…or Villa Pizza…or Mrs. Field’s?

Mine was Cinnabon. During my middle school mall rat days me and my BFFs would hit the the mall armed with $42 of allowance money, denim purses, and LipSmackers pink lemonade lip balm.  We would beeline it to Limited Too, buy an overpriced & oversparkled t-shirt, and then prance around the mall giggling like the annoying preteen girls we were.  Somehow I always made sure we made our way to Cinnabon.

I remember one of my friends would ask if I wanted to split a Cinnabon with her.  Ummm…hi. Hello.  Have you met me?  Do I seem like the type of gal who would willingly share her Cinnabon?  DO YOU REMEMBER HOW GOOD THEY SMELLED?

A few weeks ago when I was home I went to the mall…and Cinnabon was CLOSED.  Saddest news of my life.  So I created these cinnamon bun pancakes to commemorate the life (and smell) of my fave mall snack.  RIP.

Cinnamon Bun Pancakes

serves two

Pancakes (adapted from Recipe Girl)

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1 egg
• 1 tablespoon oil

Cinnamon Filling

• 1/4 cup pecans or walnuts, finely chopped
• 3 tablespoons butter, melted
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon

Icing

• 1 tablespoon butter, melted
• 1/2 cup confectioner’s sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Directions

1. In a small bowl, combine flour, baking powder, salt, and sugar.  In a separate bowl, whisk milk, vanilla, egg, and oil. Gently stir the dry ingredients into the wet until just combined- batter will be slightly lumpy.
2. In a medium bowl, combine nuts, melted butter, brown sugar, and cinnamon to make the filling. Set aside 2 tablespoons of filling to drizzle over pancakes after they’re done cooking.
3. Coat a large nonstick pan and heat over medium.  Pour half the pancake batter onto heated pan; pour half the cinnamon filling onto the batter.  Allow to cook for 2-3 minutes, or until the sides start to look cooked.  Flip and cook for 2-3 more minutes, or until golden brown on both sides.  Don’t allow the pan to get too hot or the nuts in the filling will burn!  Repeat.
4. Drizzle cooked pancakes with reserved filling.
5. In a small bowl, whisk melted butter, confectioner’s sugar, milk, and vanilla.  Pour over warm pancakes, and serve.

Cornflake-Crusted French Toast + Maple Cranberry Sauce

We had a situation at our house today.

An ANT situation.  Deeeeesgusting.

Likely due to a combination of today’s tropical temperatures and the Thanksgiving crumb-laden tablecloth sitting on the floor, my sister discovered roughly ONE ZILLION tiny ants swarming our laundry room.

She screamed, I ran…my mom sent this panicked response:

To say we overreacted would be an understatement.

Luckily we sprayed Raid all over those little buggers, threw the tablecloth in the washer, and handled the sitch like the adults we (apparently) are.

All because I left the back door open so I could get a good picture of french toast.

Sowwwwyyyy. #notsowwy

(I realize I said that one more cranberry recipe would make me puke.  I’m a hypocrite.)

Cornflake-Crusted French Toast (adapted from Simply Recipes)

serves two

Ingredients

• 4 slices of thin bread (we used Pepperidge Farm) OR two slices of thick bread (like challah)
• 2 eggs
• 1/4 cup milk
• pinch cinnamon
• 1 teaspoon vanilla
• 1 tablespoon flour
• 1 cup cornflakes, crushed

Directions

1. Preheat oven to 350 degrees.  Coat a 9×13 pan or lined baking sheet with cooking spray.
2. In a medium bowl, whisk eggs, milk, cinnamon, vanilla, and flour.  Pour into a baking dish or pie pan.  Allow bread to soak for one minute on each side.
3. Put crushed cornflakes on a large plate.  Dip the bread in the cornflakes, coating each side.  Put the coated bread into prepared pan.  Bake for 7-9 minutes on each side, until golden brown.
4. Serve warm, with maple syrup or maple-cranberry sauce (recipe below).

Maple Cranberry Sauce

Combine 1/2 cup cranberry sauce with 2 tablespoons maple syrup.  Heat on the stove or in the microwave until warm through.  Spoon onto french toast.

Upstairs on the Square

Yesterday I met my friends Alix & Brian for brunch and we decided to finally try Upstairs on the Square in Cambridge.

Um…why the heck did I wait so long to go there?? This place is made for me.

It’s pretty much exactly what I imagine Alice in Wonderland’s house to look like, if Alice was a chef who knew how to make every kind of delicious brunch food and loved having her peeps over for afternoon tea.  Not only does it have the cutest, most whimsical decor, but the food is the bomb dot com as well.

Take a peek at the bread basket:

Teeny tiny cinnamon rolls, mini apple muffins, pecan crumb cake, and cheese & herb scones. MINE.

I ordered the Monte Cristo sandwich.  This was a testament to the true yumminess factor of Upstairs’ food, because I do NOT usually eat sunnyside up eggs. Yick.

Oops, guess I do now. Demolished the entire thing in seven bites.

Love, love, loved this place.  Can’t wait to go back for afternoon tea or maybe just to move in.  Wonder if Alice needs a roomie…?

Red Velvet Pancakes + Cream Cheese Glaze

Remember the red velvet pancakes that I pretty much died over on my Chicago Eating Tour?  The ones the size of my face that I not only managed to polish off, but also maybe licked the plate clean?

I recreated them.

Instead of trying to find the right words to describe these cupcakes for breakfast pancakes, I’m just going to show you the pictures. Please try to refrain from licking the screen.

I’m drooling. Are you?

Red Velvet Pancakes (adapted from Food Republic)

serves 3-4

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 tablespoons cocoa powder
• 1 egg
• 1 cup buttermilk
• 1/4 cup sour cream or plain greek yogurt
• 3 tablespoons butter, melted and cooled
• 1 teaspoon red food coloring
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 teaspoon white vinegar

Directions

1. In a medium bowl, sift or whisk together flour, salt, baking powder, cocoa powder, and sugar. Set aside.
2. In a separate bowl, whisk egg, buttermilk, sour cream or yogurt, butter, food coloring, and vanilla until smooth.
3. Fold the wet ingredients into the dry until just combined (batter will still be lumpy).  Add baking soda and vinegar, and stir until just mixed.
4. Heat a large skillet over medium and coat with cooking spray or butter.  Pour 1/3 cup batter onto skillet and allow to cook until bubbles on top have popped and the sides look shiny.  Flip and cook for an additional 1-2 minutes. Serve warm.

Cream Cheese Glaze

Ingredients

• 2 ounces cream cheese, melted and cooled
• 1/2 cup confectioner’s sugar
• 2-3 tablespoons milk

Directions

1. In a small bowl, melt cream cheese in the microwave for 20-30 seconds.  Allow to cool slightly.
2. Stir in confectioner’s sugar and milk; whisk until smooth.  Glaze should be runny; add a tablespoon more of milk if needed.
3. Pour over warm pancakes.

Monkey Bread

How have I never had monkey bread before? Seriously. It’s basically a pie (bread?) made entirely of the best parts of a cinnamon roll (the inside spiral, duh) and is INSANELY easy to make. Five ingredients: a roll of biscuit dough, butter, cinnamon, sugar, and nuts. Easy peasy lemon squeezy. Holy moly macaroni.

In other words… MAKE IT.

Here’s the best part: I didn’t even bother to follow a recipe. I figure when it comes to dough and butter and cinnamon and sugar…you really can’t mess up. Just cut the dough up into quarters, throw ‘em in a big Ziploc bag, pour in melted butter in, sprinkle in some (read: lots) of brown sugar and cinnamon and nuts, and shake shake shake. Then bake in a 350 degree oven for 20 minutes.

TA-DA! OOoo oo oo aah aaah (monkey noises).

Peanut Butter Chocolate Chip Pancakes

I woke up this morning wanting one thing… pancakes. But not just any pancakes. PEANUT BUTTER pancakes. Did you know you could put peanut butter inside pancakes? I didn’t. And I’ve been missing out on a world of deliciousness.

So fluffy and chocolate-peanut-buttery. MMmmmm.

Chocolate Peanut Butter Pancakes

Ingredients

1 1/4 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups milk

1 egg

1/3 cup peanut butter (I used chunky peanut butter and it was GREAT)

3 tablespoons melted butter, cooled

handful chocolate chips

Mix together dry ingredients and chocolate chips in a large bowl. In a medium bowl, beat together milk, egg, peanut butter and melted butter. Pour the wet ingredients into the dry and stir until just combined. Pour 1/4 cup of batter on a large nonstick griddle over medium heat. Cook for 1-2 minutes on each side.

 

Pumpkin Sticky Buns

OhEmGee. These sticky buns. THESE STICKY BUNS. Pumpkin sticky buns with pecans and brown sugar glaze.

OMG.

Another life-changing food event. These buns took no less than 3 hours and 3 sticks of butter. Well worth the effort and cellulite.

Since this recipe took SO much time and brain power, I’m going to walk you through it step by step.

Step 1. The Dough

Ingredients

1/4 cup water
1 scant tablespoon yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
1 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour

Directions

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.

Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch – NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it’s still more the consistency of cookie batter, work in an additional 1/2 cup of flower.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.

Step 2. The Filling

Ingredients

1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans – toasted, chopped, and divided in half (optional)

Directions

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Step 3. The Cutting

Directions

Cut the cylinder of dough into 1 1/2 inch rounds. Place them in two 9×13 pans or  two round cake pans.

Step 4. The Rise

Directions

Allow the dough to rise for 20-30 minutes, or until the dough is “fat and puffy”. I couldn’t wait until the fat and puffy stage so I put them in the oven after 20ish minutes.

Step 5. The Bake

Directions

Bake for 20-25 minutes at 375 degrees, until the tops are golden brown.

Step 6. The Glaze

Ingredients

1/4 cup butter
1/2 cup milk
1 cup brown sugar
pinch salt
2 1/2 cups powdered sugar

Directions

In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top.

Step 7: The Eating

Heaven.

 

Recipe found here.