Owl Cupcakes!

So, I wanted to make something Halloween themed soon and was thinking about what I should make. I know, I know, owls aren’t that Halloween-y but they are a little bit seasonal….maybe. Anyway, I found this idea while browsing the internet and came across this website! I think the idea is so cute!

20131022-141614.jpg Cute right? Anyway I used a simple vanilla cupcake recipe here is the link:

INGREDIENTS (Makes 12 cupcakes)

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


Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
Add flour mixture and milk alternatively, beginning and ending with flour mixture.
Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

I used some left over chocolate frosting I had from a cake I made for my dad’s birthday, and then used some cream filled cookies and chocolate candies to construct the owls.



I was very satisfied with my end product!

Cinnamon Cake!

I got a recommendation from a classmate to make cinnamon cake and I decided to try it out. I got a new bundt cake pan and I have been eager to try it out! Today, that day has finally come! Thank you to: http://www.mccormick.com/Recipes/Breakfast-Brunch/Cinnamon-Streusel-Cake.

20131015-134726.jpg Here is the recipe:


Streusel Topping:

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon Cinnamon, Ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans ( I go to a nut free school so I did not include the pecans)


2/3 cup butter, softened

2 cups granulated sugar

2/3 cup sour cream

4 eggs

1 tablespoon Vanilla Extract

2 cups flour

1/4 teaspoon baking soda


Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners’ sugar, if desired.


You should try this you if you love cinnamon! My classmates loved this!

Brownie Muffins!

Hey everybody! After asking my class what they wanted me to make for them, I was surprised by the amount of requests for brownies. I wasn’t exactly sure about it because brownies were pretty simple. However, they are also delicious and I needed a new brownie recipe! So, with the help of a classmate, I decided to make brownie muffins. They were very tasty and I recommend them, here is the recipe:

Ingredients (Please note, the recipe makes mini muffins and I doubled it to make 16 regular sized muffins)

1 cup white sugar
½ teaspoon Almond extract (I used vanilla extract)
½ cups all-purpose flour
¼ teaspoon baking powder
¼ cup cocoa powder
⅛ teaspoon salt
2 eggs
½ cup butter – melted
Icing Sugar – for sprinkling

Preheat oven to 350F (175C)
Place mini muffin cups inside mini muffin baking pan
Melt butter and set aside
Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
Sprinkle with icing sugar or cover with icing

Thank you so so much to: http://www.mayaskitchen.info/2013/04/29/mini-chocolate-brownie-muffins/ you should check out that blog, the brownie muffins were great!


Jamie Oliver’s Lovely Lemon Curdy Pud


What? Another lemon recipe? What a surprise. Today I made some of Jamie Oliver’s Lovely Lemon Curdy Pud. Something did not go one hundred percent right with the consistency but the flavor remained pretty good! If you want to try out the recipe, here you go:

Serves 4


55 g butter
115 g sugar
grated rind and juice of 1 lemon
2 large free-range eggs, separated
55 g self-raising flour
285 ml milk


Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don’t over-mix it; you don’t want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it’s a nice golden colour.

Thanks so http://www.jamieoliver.com/recipes/fruit-recipes/lovely-lemon-curdy-pud