I absolutely love hummus. It is a staple in our home and kitchen and I have shared many different variations of this smashed chickpea dip! My super smooth hummus is a favorite. This recipe is for my avocado hummus and zaatar chips recipe.
I love making big batches of my hummus and keeping it in an airtight container in the fridge for a healthy and quick snack!
It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan Muffins!
I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.
I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!
When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here
It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out!
I love figs. They’re deliciously sweet and packed with flavor. They’re also really good for you and make a great addition to desserts. I made this salted caramel fig chocolate cake before baby Hannah came into the world, but did not have a chance to share it until now. I used mission figs from Melissa’s Produce. But any fig will work 🙂
As summer comes to an end and fall begins, so does the start of the school year. One of the most iconic and classic flavors that finds its way into lunch boxes is Peanut Butter and Jelly. My peanut Butter and Jelly Cookie Recipe is the perfect sweet treat to brighten those long days.
Eid is just around the corner and I love sharing treats as a gift! My friend Summar at the The Cozy Home Chronicles had the idea to create a unicorn marshmallow recipe and a Eid gift tag. Head over to her site for a free download!
I love making homemade marshmallows. It is so simple and gratifying to make a novelty item. With the Unicorn craze, these pink, blue and purple swirled treats are the perfect party or celebration food. While my marshmallows are vanilla flavored, you may want to purchase a cotton candy oil to really achieve the unicorn yumminess. 😀
Mother’s Day is around the corner, and many are planning special ways to treat their mothers. I wanted to share a special cake recipe to mark this very special day honoring mothers. This hibiscus glazed bundt cake is easy to make and is super delicious!
Nothing screams celebration quite like cupcakes! I love making cupcakes for parties, as they are easy to serve and everyone gets the perfect portion (or two). These chocolate cupcakes are rich and decadent and are topped with a smooth swiss meringue buttercream.
Generally, I stick with an American buttercream for its ease. However, I wanted to try something different and a few months ago, I began making swiss meringue buttercream on a regular basis. It is absolutely delicious, smooth and worth the extra effort! It does require egg whites, but they are heated and are safe to eat.
We will be enjoying these cupcakes, as we celebrate the new year, so I used gold cupcake liners, gold sprinkles and I topped them with a gold star!
Chocolate Cupcakes with Swiss Meringue Buttercream
Serves: 12 cupcakes
⅓ cup vegetable oil
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup milk
½ teaspoon salt
½ cup cocoa powder
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Swiss Meringue Buttercream
3 egg whites
½ cup granulated sugar
pinch of salt
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Line cupcake pan with cupcake liners
In a stand mixer, using the paddle attachment, cream together vegetable oil and sugars, until light in color.
Add in the vanilla extract and eggs and continue mixing.
Sift in the cocoa powder, all purpose flour, baking soda, baking powder and salt to your bowl.
Pour in the milk and mix until combined. *Do not overmix*
Pour batter into cupcake cups and bake for about 18 minutes.
Allow to cool completely.
Swiss Meringue Buttercream
Combine egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
Whisk the egg mixture constantly by hand until mixture is warm and the sugar has dissolved.
Remove from the heat and attach the bowl to the mixer fitted with the whisk attachment.
Starting on low and gradually increasing to medium-high speed, whisk until glossy and smooth about 10 minutes.
Add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla.
Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Scrape down sides of bowl with a spatula and continue beating until the frosting is completely smooth.
Swiss Meringue Buttercream recipe is adapted from Martha Stewart!
I share this recipe today, as I plan to gather with my loved ones this evening to reign in the new year. As I reflect on the past year, I want to thank all of my lovely friends and family for their continued support of Amanda’s Plate. Without you all, there would be no reason to blog. I do this for you all <3 I wish you all the best in 2017!
Happy New Year ♥
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate 😀
Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!
I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it.
I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy!
For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious.
I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀
Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
Place the tartlet pans on a baking sheet and bake for 10 minutes.
While the dough is blind baking, make the filling.
Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
Remove from oven and enjoy!
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate