Peanut Butter Oatmeal Cookies

If you have worked with me, you know I love to bring treats in to work, especially for meetings. It’s a great way to make meetings more enjoyable for all 😀 And I get feedback on the recipes, as I work to develop them 😀 It’s a win-win for all <3

In preparation for a few meetings this week, I wanted to create a new cookie. After seeing some peanut butter M&Ms I decided to try

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Pumpkin Spice Cupcakes

pumpkin spice cupcakes amandas plate

I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀 

Pumpkin Patch

For this special holiday, I am sharing my pumpkin spice cupcakes! 

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Pumpkin Nutella Bread

Pumpkin Nutella Bread recipe

The official start to fall is a few weeks away, yet we are seeing pumpkin everything all around. Since our relocation to Michigan, my blogging has slowed a bit as I continue my job search, unpack and organize and get settled.

I first created my Pumpkin Nutella bread over two years ago and wanted to remake and photograph it, in time for fall. The recipe was inspired by a pumpkin bread

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Banana Oat Nut Muffins

banana muffins, oat muffins

School has just begun and with a new school year comes excitement, nerves and the common ‘what’s for breakfast?’ question. Because mornings are often the busiest part of the day, I love to create breakfasts that can be enjoyed on the go. 

 

banana nut oat muffins, banana oat nut muffins

These banana

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Fig & Pistachio Pavlova

A few weeks ago, while out with friends at Hot Cakes in the Ballard neighborhood of Seattle, we shared a delicious chocolate pavlova. I have since wanted to make my own.

I had some beautiful, sweet, figs on hand and thought, I should incorporate them into my dessert! BTW, do you know how figs are pollinated?? It’s

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Vanilla Bean Cupcakes

I’ve always preferred vanilla cupcakes over chocolate. To celebrate my two year blog anniversary, I made these cupcakes to celebrate! I shared them with my friends, who were super excited to try the edible pansies that adorned the cupcakes 😀

Growing up, we made cakes and cupcakes often. But they were not always from scratch. Yes, we used box mixes 😛 As I spent more time watching the food network, I realized just how easy it was to make a cake from scratch.IMG_1935 

This recipe is very versatile and easy. You can add any extracts you like; think peppermint, coconut or lemon 🙂 I chose to top the cupcakes with a buttercream icing because it is also really easy and versatile! 

Don’t forget to enter my giveaway for a chance to win MasterChef Season 6 Winner Claudia’s new cookbook!

On to the recipe:

Vanilla Bean Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1 cup sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 whole eggs
  • 2 teaspoons vanilla bean paste
  • ½ cup milk
  • 1¼ teaspoons baking powder
  • 1¼ cups all purpose flour
  • pinch of salt
ButterCream
  • 1 (8 tablespoon) stick of unsalted butter, at room temperature
  • 3½ cups powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1 tablespoon milk (if needed)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with liners.
  2. Using a mixer, cream together butter and sugar until light and fluffy
  3. Add in eggs, one at a time, mixing well between additions.
  4. Mix in vanilla bean extract.
  5. Sift together flour, baking powder and salt.
  6. Add in the dry ingredients and the milk. Mix until just combined (do not over mix)
  7. Pour batter into the cups and bake for 12-14 minutes.
Buttercream
  1. Using a mixer, blend butter and powdered sugar together. Add in the vanilla and milk and mix until smooth.
  2. Use food coloring if desired.
  3. Pipe buttercream onto cooled cupcakes
  4. Enjoy 🙂

vanilla bean cupcake

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