{ Happy 95th Birthday! }

I'm a week late, but since today is Mother's Day, it seemed only fitting to post this today.

There is no recipe here or instructional post. I just wanted to share this photo of the cake I made my grandmother last week for her 95th birthday! It's just a simple, swirly rosette cake. They are lovely and easy for any occasion.

I wasn't planning on blogging any of this, so I only snapped a couple iPhone pics, but an event like this is too big to pass up- so here it is!

Happy Birthday, Mammaw, and many more!

Isn't she the cutest?

x, Tina

{ Pot 'O Gold Cupcakes }

Somehow, it's March.

This year has flown by. I think it's because my boy is about to graduate and I really would prefer time to stand still.

Time is stubborn though, and it won't listen to me at all. We march forward anyway (see what I did there?).

Now, here we are. 2 days til St. Paddy's day, less than a month until Bean turns 18, and just over 2 months until graduation.

I need distractions, man.

So, I made these fun cupcakes. A wee rainbow sitting atop clouds of fluffy buttercream.

I love that at his age something like these cupcakes still thrill him. Much like my Hogwart's Sorting Cupcakes, these have a surprise. When he & The Girl bit into them... well... they were, indeed, suprised ;)


Pot 'o gold cupcake need something right... like, gold? I've got ya covered!

Fun, festive, and tasty!

Pot o' Gold cupcakes.

Happy St. Paddy's!

Tina



Pot 'o Gold Cupcakes
by Tina @ Sugar Bean Bakers

Needed:

Chocolate cupcakes- baked and cooled
Vanilla Buttercream icing
Gold Sprinkles (Yellow sanding sugar would also work)
Airheads Extremes Rainbow Berry Sour Candy




Core a hole in your cupcakes. Fill with gold sprinkles. Swirl on buttercream. Top with a mini rainbow of candy.

{ Harry Potter Sorting Cupcakes }

Did you know that Feb. 5, 2015 is Worldwide Harry Potter Book Night?

Well, it is. You know what that means? It's time to pick up a book and dive back in. Go on, you know you want to. When is the last time you re-read your Potters? For me, it was 2 years ago. So, it is HIGH TIME I read them again.

One of the first and most exciting things that we experience at Hogwarts is the House Sorting. In my parties, I've done it two different ways. You can read about those here and here. For this idea though, I went a little sweeter. The idea came from my Zombie Party cupcakes.

It's just a cupcake of any flavor filled with a tinted cream filling. Tint your cream filling in the house colors: red for Gryffindor, blue for Ravenclaw, yellow for Hufflepuff, and green for Slytherin.

Squeeze a bit into your cupcakes, then top with a delicious buttercream. No one will be able to tell from the outside which is which. When you bite into them though...

It's a simple, but fun, and delicious way to get sorted into your House. Fun for a night of reading, watching, or a great way to sort into houses at a Harry Potter party!

If you are a seasoned Harry Potter fan, isn't it time you read them again? If you've never read them before: A. WHY NOT? and B. See what all the hype is about, pick up a book today!

It's been almost 18 years since the first Potter hit the shelves. Yet the  magic is still fresh no matter how many times we've read or seen them.

As Jo said herself:

“Whether you come back by page or by the big screen, Hogwarts will always be there to welcome you home.”

Thanks, Jo. <3

Tina


See these cupcakes featured at the world's largest Harry Potter site: Mugglenet.


Harry Potter Sorting Cupcakes
By Tina @ Sugar Bean Bakers

Needed:

24 cupcakes (any flavor/recipe)
1 recipe buttercream (below)
1 recipe cream filling (below)
red, blue, green, and yellow food coloring
4 piping bags and large tip

While your cupcakes are baking, make the following:

Cream Filling:

1/2 Cup Whole (Vitamin D) Milk (not 2%, 1%, or fat free)

3 Tablespoons Flour

1/2 teaspoon vanilla

1/2 Cup Butter (not margarine) barely room temp

1/2 Cup Granulated Sugar (NOT powdered sugar)

In a small saucepan, whisk flour into the milk until smooth. Heat, stirring constantly, until very thick, thicker than pudding. Remove and allow to cool fully. You can sit the pan in an icebath if you don’t want to wait.

In your mixer, beat butter and sugar together until fluffy. Add vanilla.

Once cool,  add the flour/milk/vanilla mix to the butter and sugar and beat until fluffy.

When finished, it will look like whipped cream, but be much thicker.

*Note- you can also shortcut this by just squeezing a bit of tinted Buttercream into the middle instead of the actual cream filling. 

Portion out into 4 bowls and tint one blue, one red, one green, and one yellow for the House colors.

Set aside.

After your cupcakes are cool, add your first color to a piping bag fitted with tip. Stick your tip down into your cupcake and squeeze. You will see the cupcake puff up a bit, that is how you know you have enough. If you add too much, your cupcake will crack open.

Repeat with the other colors. Scrap off any excess cream so the color will not show outside of the icing.

Whip up a batch of 

Vanilla Buttercream

1 cup unsalted butter, at room temperature

1 lb. confectioners’ sugar

1/4 teaspoon salt

2 to 3 tablespoons heavy cream

2 teaspoons vanilla extract

In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt. Add 2 tablespoons heavy cream and whisk on high for 4 minutes, until fluffy. If frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency.

Stir in the vanilla.

Recipe by Bakingdom

Swirl on top of cupcakes taking care to cover any hints of the color below.

Add sprinkles if desired.

{ Easy Peanut Butter Cupcakes }

In under two months I will be in Orlando.

This long planned, long saved for, long awaited trip is under two months away. I can't even believe it.

Soon, I will walk down Diagon Alley. I will stop at Florean Fortescue's and have a bit of ice cream. Peanut Butter & Strawberry? Um. Probably not. I'm liking the sound of Butterbeer or Clotted Cream though!

Minus two months until the Magic Kingdom and Mickey Mouse. -2 until Epcot. Hollywood Studios. Animal Kingdom. And Darla! Under two months until I meet my geek mate IRL!! Exciting times, my friends.

Until then... I give you, PB cupcakes. Because why the heck not?

These are the eassssssssssiest PB cupcakes ever. You need a box mix, ingredients listed on the back, and peanut butter. That's IT.

You're welcome.

These are great topped with peanut butter buttercream, with PB buttercream and a dab of jelly for PB&J cupcakes, with vanilla buttercream, or, as Bean likes them, with chocolate buttercream. Obviously.

Whip up a batch today!

I will eat one and dream of hot Orlando days and fireworks filled nights.

I. Can't. Wait.

Tina



Easy Peanut Butter Cupcakes
by Tina @ Sugar Bean Bakers

Preheat oven to 350 F
Line cupcake tins with cupcake papers

1 box white cake mix & ingredients listed on back
2/3 cup creamy peanut butter

Mix cake according to back of box, then beat in peanut butter.

Scoop into prepared liners & bake according to back of box

Top with Peanut Butter Buttercream, Vanilla Buttercream, or Chocolate Buttercream

{ Strawberry Cake }

I'm sorry, but I'm going to talk about Disney here for a second.

Actually, I'm not that sorry. ;)

Things are falling together for our trip with Bakingdom and we. can't. wait.

We reserved our seats at the Tomorrowland Terrace Fireworks Party in the Magic Kingdom, our hotels are paid off, and as of yesterday, the tickets are purchased!

Something rather odd has happened too, I think my husband is actually getting excited! He told us that he's looking forward to the Animal Kingdom Safari and going to Hollywood Studios!

In just three months we will be making the long drive to Florida. We can't wait! Well, Bean and I. Hubs is coming around. I can't wait to finally meet Darla. It's going to be an amazing time. Cap all this off with the fact that we are going to the Wizarding World of Harry Potter & seeing the new Diagon Alley sections! We are going to be such happy little nerds!

However, three more months. It'll go fast, but creep along at the same time.

I made cake to pass a little time. Here you go.

This is a Frech Vanilla Cake with a few strawberries thrown in. It is topped with a simple vanilla buttercream and drizzled with a strawberry sauce.

It's pretty divine.

I topped my cake with three sugared strawberries. A beautiful decoration. Delicious too.

This is a wonderful summer treat. It requires a few steps, but all are easy.

If you take this to a summer picnic/graduation party/family reunion, you are sure to get ooh and ahhs!

It took my mind of Disney for a few minutes, anyway!

Enjoy!

Tina



Strawberry Cake
by Tina @ Sugar Bean Bakers


For the cake
1 box French Vanilla Cake mix, plus ingredients listed on back of box
1/2 cup washed, dried, hulled, and chopped strawberries

Preheat oven to 350 F

Prepare cake according to back of box. When completed, gently stir in strawberries.
Pour into prepared pan. Sprinkle sugar over the cake, if desired. Bake according to box directions.

For the icing
1 stick unsalted butter, at room temperature
2 cups confectioner's sugar
pinch of salt
1  tablespoon heavy cream
1 teaspoon vanilla extract 

In the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until well combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If  too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla

Swirl over cooled cake. I used the "rosette" look.

Sugared Berries
This link explains it, it's easy!
How to sugar fruit

Strawberry Glaze
 2 cups berries, washed, dried, hulled, and chopped strawberries 
4 Tablespoons sugar
2 Tablespoons water
2 teaspoons cornstarch

Add all ingredients to a pan. Stir well to combine cornstarch. Heat over medium, bring to a boil stirring constantly, then simmer for 5 minutes. Remove from heat and allow to cool to room temp. You can use this way if you like the chunks of berries or blend in a blender/food processor for a smooth sauce. Store remaining sauce in refrigerator. It will keep about 3 days.

{ Maple & Brown Sugar Cupcakes }

Friday night was an awesome time for our youth group. I posted a few months ago about our youth pastor leaving to move to California. Once there, he thought he would not be able to come home for an entire year. I'd been telling the kids this since he moved. Though his amazing wife was able to come home for Christmas, he couldn't due to his new job. A few weeks ago however, he got the OK for a few days off work. He was coming home for a weekend! The kids knew nothing of this. At our event on Friday night, in he walked. It was so much fun to see their reactions. At first they were just stunned (except one of our girls who immediately ran across the room and, well, basically tackled him), then they quickly crowded around him.

I loved seeing them with him again. It's only been six months, but for a teenager, that is a long time (if we are being totally up front here, it seemed like a really long time to me too!). They played Ultimate Frisbee with him, then the gathered around and listened to him talk about his life and new job in California.

Sunday morning he led worship and then preached to our teens. There may have been a slight bit of bragging on his part, "I moved to California... and had NO snow".  Polar Vortex here and he had 84 degrees and sunny.  WHAT. EVER. Rude.

It's really amazing to see how much one person can change people's lives.

They all love him so much. And, eh, I think he's ok too.

Ha.

Anyway, many cupcakes were consumed Friday night. I'd make about 78. Then, I made him another dozen and a half yesterday, because California is far and 6 months is long.

Since he told me my cupcakes were better than Casey's Cupcakes out there in LA, well... I kinda had to right? ( I made his favorite cream filled cupcakes .) Fact is, he and his wife have me wrapped pretty tight. You'd understand if you met them. ;)

These cupcakes are actually some they've not had. (However, you know if they ask when they come back in September, I will totally make them, right?).

I LOVE maple. LOVE. LOVE. LOVE. So, yeah. Maple and brown sugar cupcakes seem like they need to be in this world, right?

And so it was.

Maple cupcakes with a brown sugar buttercream.

Because I said so.

Tina





Maple & Brown Sugar Cupcakes

Cupcakes
4 eggs, at room temperature
1/2 cup milk, at room temperature
2 teaspoons maple flavoring
1 3/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into 16 pieces

Preheat oven to 350 F

Line cupcake pans with paper liners, set aside

In a large measuring cup, whisk together the eggs, milk, and maple flavoring; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.

Add about 1 cup of the egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Slowly add the remaining egg mixture, with the mixer on low speed, until incorporated. Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.
Divide that batter evenly between the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting. Frost with Brown Sugar Buttercream, then sprinkle with a bit of brown sugar.

Brown Sugar Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (about 4 cups) confectioners’ sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
2 to 3 tablespoons heavy cream
2 teaspoons vanilla extract

With mixer, beat butter for 3 minutes. Beat in brown sugar. Slowly add powdered sugar and salt until well combined. Add 2 tablespoons heavy cream. Beat on high for 4 minutes. Add in vanilla. If too thick, add more cream 1/2 teaspoon at a time until desired consistency.


Cake & Buttercream adapted from Bakingdom

{ Coffee House Cupcakes }

I hate my phone company.

I'm one of the few people left in the world that has that archaic thing known as a 'land line'. Ever heard of it? It's the kind of phone your granny used, remember now?

For the last 3 weeks we've had static on our line. Not just a little buzz buzz, but static so loud you can hear nothing else. This also makes our DSL go out. Look, no one messes with my internet. I need things. I must talk to people. I must window shop at Amazon. I must research things. I. MUST. This is important lifing, people!

I've called the phone company 4 different times. Twice they've been out to 'fix' it. Whenever he shows up, nothing is wrong. Why you mess with me Gods of the Phone Line? What did I ever do but love you?

The other day, I called and they were too overloaded to take my call. Please press one to have an operator call you back.

It went something like this:

Presses One

Thank you for calling Your Crappy Phone Company, have a great day...

Dial Tone (well, cells don't have dial tone, but I'm adding it for dramatic effect)

TINA HULK RAGE

Yesterday I called back again, and they won't be here to fix my, nearly month old, problem for three days.

You know those moments in life when you just NEED a cupcake? Not WANT a cupcake. NEED.

Yeah. This was one of them.

These are what I like to call Coffee House Cupcakes. They are infused with coffee and cinnamon and topped with a chai buttercream. Just to top it all, I added a little grated chocolate to the tops... Because.

I LOVE chai. If you do too, solider on with me.

If you've never had Chai, well, it's spicy. Almost a little fall like in flavor. A good chai latte can totally make my day. I'm easy like that.

A chai latte doesn't actually have coffee in it, but I added just a bit to the cupcakes to really bring out the chocolate flavor.

I may have eaten two of these the other day after my Hulk Rage.

It may have happened.

Tina

Want MORE coffee house style treats? You KNOW you do! Head over to my friend Darla's place at Bakingdom and check out her amazing Espresso Cookie Butter Rice Crispy Treats! YUM-MAY.



Coffee House Cupcakes
by Tina @ Sugar Bean Bakers

Preheat oven to 350* F

Prepare  tins with cupcake liners

For the cupcakes:
1 box dark chocolate cake mix
Ingredients listed on box to make the cake, less 1/4 cup water
1/4 cup brewed and cooled coffee
1/2 teaspoon cinnamon

Mix cake according to box, except use 1/4 cup of coffee in place of 1/4 cup of the water.
Add in cinnamon, beat until distributed.

Scoop into liners and bake according to box


For the Buttercream:
2 sticks butter, softened
4 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
2-4 Tablespoons brewed and chilled chai tea

Beat butter on high for about 3 minutes. Slowly add in powdered sugar and salt, beat until well combined. Add the vanilla and mix. Starting with 2 tablespoons, mix in the chai tea. If too thick add more, a little at a time until you reach desired consistency.

{Soft, Rolled Chocolate Sugar Cookies}

Yes, my last post was a sugar cookie as well. I can't even help it. I LOVE SUGAR COOKIES. I'm very picky about them though. They need to be FAT, soft, and slathered in buttercream. These are all very important elements to the, in my opinion, perfect sugar cookie.

While dealing with all the snow and the Polar Vortex Jr, we've been spending a lot of time at home. Yesterday, Bean was off school because of the temps. Apparently our Ohio buses are not equipped to deal with -35 windchills. So, we kept on with our Harry Potter movies (over the weekend we'd watched 1-5). After we finished Half Blood Prince, we wandered into the kitchen to make these. I'd mentioned wanting to make them to Bean a few days ago, and he just couldn't let it go. Since he was little, I've said that he "loves chocolate like a girl". And that, my friends, is putting it mildly.

So, cookie time it was.

Chocolate sugar cookies are an interesting beast. By interesting, I mean delicious, of course. They are not quite brownie, not quite sugar cookie. They are allllllll good though.

These work like regular sugar cookies. You roll them out and cut with cookie cutters. They look great on a tray with regular sugar cookies.

What to top them with? Chocolate buttercream, of course! What else? Honestly, they'd be great with regular buttercream too, but chocolate. I sprinkled mine with a little bit of sparkling sugar and some chocolate jimmies. Perfection.

I'm not sure that they will replace sugar cookies as my favorite (well, after Snickerdoodles), but they are daggone good.

Chocolatey good.

Enjoy.

Tina


Chocolate Sugar Cookies
by Tina @ Sugar Bean Bakers

Cookies:
2 cups all purpose flour
1 1/4  sugar
3/4 cup butter, softened
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla

Mix together flour, cocoa, salt, and baking powder in a bowl and put aside. In a large mixing bowl, cream the butter and sugar together with mixer. Add eggs one at a time and beat until combined. Add in the vanilla. Pour the flour mixture in, a little at a time, until it is mixed thoroughly.Cover the dough with plastic wrap and chill for at least two hours (or overnight).

While rolling, preheat oven to 400. Prepare baking sheet with silpat, parchment, or ungreased.

Roll the chilled dough out on a surface dusted with a small amount of cocoa powder. For these, I rolled the dough to about 1/4" so they would be soft and fat. Cut to desired shapes with cookie cutters. Brush off excess cocoa with a pastry brush before baking.

Bake for 10 minutes. Allow to cool before icing.


Chocolate Buttercream
by Tina @ Sugar Bean Bakers


(you will only need 1/2 recipe for these cookies)

3/4 cup butter (softened)
1/4 cup shortening (I prefer Crisco)
1/2 to 3/4 cup unsweetened cocoa powder*
4 cups powdered sugar
2-3 Tablespoons milk
1 teaspoon vanilla extract
pinch of salt
 
Beat the butter and shortening until fluffy (3-4 mins). Slowly add in the powdered sugar and cocoa. Beat for about 3 minutes. Add in the milk starting with 2 tablespoons. Add vanilla. If too thick add the extra tablespoon of milk. Mix until distributed.

*start with 1/2 cup. If not chocolatey enough, add the extra 1/4 cup.

{Butterbeer Cupcakes}

Yes, it's another Harry Potter inspired post.

This surprises anyone?

Well, not only is it nearly Halloween, but, it's also the birthday of yet another favorite character. Really, she's the glue that holds so many of them together.

She's awesome.

She is Molly Weasley.

photo property of Warner Bros. Studios

She's an amazing mother and a talented, powerful witch. I love her.  Her kids are definitely her first priority and she sure makes them tow the line. No slackers in the Weasley family. She's so strong. She lived through the death of her 2 brothers in the first wizarding war,  she raised 7 children (6 of them boys), became a member of the Order of the Phoenix, watched one son abandon the family,  nursed  her husband and 2 of her sons through grave injuries, and watched another son die.  Oh, and, she totally took down Bellatrix Lastrange single-handedly mere hours after her son died.

Bellatrix Lestrange: "What will happen to your children when I've killed you? When Mummy's gone the same way as Freddie?"

Molly: "You — will — never — touch — our — children — again!"

And let's be honest here, she's got one of the best lines in the entire series.

         Molly: "Not my daughter, you b!t@h!"

The Weasley family may have been poor, but they were never lacking in morals or love, thanks to Molly and Arthur. Molly also considered Harry her own. In Order of the Phoenix when Sirius proclaims that Harry is not her son, she replies back hotly that "He's as good as!".

So, basically... she's.. yeah. awesome.

Today is her birthday. She's normally making the food for people. I know how that feels, so, these, Molly, are for you.

I know Butterbeer Cupcakes have been done and done again, but these? So easy. They start with a box mix. I know, right? Just splash in a few extras, whip up some easy buttercream, and you are done.

Oh, yeah, they also taste AWESOME. Butterbeery. Good. Molly would like them, I know.

That is, if Ron left her any... You know how he is.


Happy Birthday, Molly!

Tina



See all my Harry Potter posts (recipes, crafts, and two massive parties!) here.

If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.


Easy Butterbeer Cupcakes
by Tina @ Sugar Bean Bakers

Yellow Cake Mix (and eggs/oil it calls for)
Vanilla Cream Soda
1/2 teaspoon Butter Flavoring
1/4 cup Butterscotch ice cream topping

Prepare cupcake pan with liners and set aside. Preheat oven to 350 F.

Prepare cake as directed on back of box, except use the vanilla cream soda in place of the water that the recipe calls for. After mixing the cake mix, cream soda, eggs, and oil, add in the butter flavoring, and the ice cream topping. Mix again until distributed.

Scoop batter into cupcake liners and bake for approx. 19 minutes. 

Allow to fully cool before adding Butterbeer Buttercream

Butterbeer (Butterscotch) Buttercream
by Tina @ Sugar Bean Bakers

3/4 cup butter (softened)
1/4 cup shortening (I prefer Crisco)
3-4 cups powdered sugar
1/2 cup butterscotch ice cream topping
pinch of salt
Milk*

Beat the butter and shortening until fluffy. Slowly add in the powdered sugar. Beat for about 3 minutes. Add in the salt and ice cream topping. Mix until distributed.

*you shouldn't need any milk with the liquid ice cream topping, but if you find the buttercream too thick, add milk 1 teaspoon at a time until desired consistency.

Drizzle extra butterscotch topping on top of cupcakes & add sprinkles if desired.

{One Eyed Monster Cookies}

Bean loves to dress up. He's very into drama, he's been in his drama club at school since 6th grade, he attends drama camp, and he performs in a local kid's theater in the summer months.

He hasn't actually Trick or Treated since he was in 5th grade, but dress up? YOU BET.

When he was little my favorite costume was this one

I mean, c'mon! My little stinker.

When he started choosing his own costumes, they were, well, not the norm. Like, seriously, what 8 year old begs to be D'Artagnan for Halloween? Just mine.

When he was 13 he wanted to be The Dread Pirate Roberts for a Halloween Dance. I'm so proud.

When he was 14 we went to the Ohio Comic Con. He wanted to be Doctor Horrible. Awesome.

I can't even begin to tell you how many people asked for photos of him. It was insane.


This amazing re-creation was made by my talented Mother in Law. (along with the skunk and D'Artagnan- as well as many others through the years). Rule 1 here. Tina doesn't sew. Ever.


And this, just last week at our Youth Group Fall Fest...

V from V for Vendetta.


There have been many, many other costumes in between, from dressing up for Ren Fest, to Eleven for our Doctor Who party, to Ron Weasley for our Hogwarts parties, to all his costumes for plays... He does enjoy a good disguise.

One thing he never dressed as? A monster. No idea why, but he never, ever dressed as anything creepy or spooky. Probably why my Monster cookies are cute instead of creepy, eh?

These guys are totally fast and easy. A great project for your little ones this halloween (or anytime, monsters are always in season!). Kids will love rolling these in the jimmies!

This starts with a basic Snickerdoodle cookie. You will tint the dough, then, instead of rolling in cinnamon and sugar, you will roll in jimmies. These could be any color you want, I just really liked my purple jimmies. I even think they would be totally cute if they were rolled in the (very easy to find) rainbow jimmies! Top with a big dot of buttercream, then with buttercream tinted black, draw on your pupil and mouth. Give him a lopsided grin, give him a wiggly mouth, big grin, little grin, it's all up to you!

Easy, no special skills required.

Done!

And lookit how cuuuuuuute.

However, Dear Monster, no matter how cute you are... you are going in my belly!

Sorry, not sorry!

NOW, for more eyebally goodness, step on over to Bakingdom and check out the Soft & Chewy Googly Eye Cookies  that Darla made! You won't believe your EYES. (I HAD to say it).

Tina

PS, tint these puppies green and roll in green jimmies and you have Mike Wazowski!


You can find lots of great jimmies at Bake it Pretty.


One Eye Monster Cookies
by Tina @ Sugar Bean Bakers

Ingredients

1/2 cup butter, softened
1/2 cup shortening (I prefer Crisco)
1  1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2  3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
food coloring*
jimmies

Directions

Preheat oven to 400 degrees. Cream together butter, shortening, sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Add food coloring and mix until well blended. Shape dough (about a tablespoon) into balls. Roll balls in jimmies. Place 2 inches apart on ungreased baking sheets (or parchment/silpat lined sheets). Lightly flatten. Bake 8 to 10 minutes, or until set but not too hard. (I baked mine 8 minutes)

Allow cookies to cool completely. 

Make up a batch of  buttercream. Use this to pipe** on the eyeballs. Pipe the pupils and mouth from buttercream tinted black.

*I recommend gel colorings

**Wilton Tip numbers: Eyeball- 1A,  Pupil- 12,   Mouth- 13

.

slightly adapted from this recipe found at www.allrecipes.com.

{Simple Snickerdoodle Cupcakes}

My baby Bean went to his girlfriend's Homecoming this past weekend. Her Junior Homecoming. How can they be Juniors? That's just crazy talk.

I've gotten to the point where I can barely say "I can't wait" anymore. Time passes SO quickly, I can, in fact, wait. While there are things coming up that "I can't wait" for, like Christmas, the new Hobbit movie, our trip to Florida next year with Darla... I can WAIT. I don't want to wish time away, it's too darn precious. Sigh.

So, my Bean and his Girl.

1. Aren't they cute? I think so too.

and B. SLOW DOWN the growing! TOO FAST.

So, last week, I posted about the sadness that abounds here at the moment. I mentioned in that post that I made two different kinds of cupcakes that day. This recipe is for the second batch.

I love. love. love. Snickerdoodle cookies. My love for them is so deep that I created my Pumpkindoodle cookies. It seemed only right that I make Snickerdoodle Cupcakes. There is pretty much nothing NEW on the internet anymore, but these Snickerdoodle cupcakes start with a box mix.

You're welcome.

You'll add a bit of cinnamon to the batter, and, a few minutes into the baking, you'll add a little cinnamon sugar mix to the top of the cupcakes. It adds a great crunch to them. I really love it. Yes, I totally just patted myself on the back there. I'm sorry... but not really, cause YUMMEH. Then, you'll top it all with a Cinnamon Buttercream, and to top the top... sprinkle more cinnamon sugar. YES.

I have to say that these are some of my favorite cupcakes to date, and they are just so dang easy.

They are Bean's new favorite too!

Cinnamony and sweet, they are a lovely little cake.

I think you'll like them too. Try them soon, and be sure to slow down and enjoy the moments around you. They go far too fast.

Tina


Snickerdoodle Cupcakes
Recipe by Tina @ Sugar Bean Bakers

Yield: 24 standard size cupcakes

Preheat oven to 350* F

For the cupcakes:
1 box white cake mix (plus ingredients listed on box)
2 teaspoons cinnamon
1/2 teaspoon vanilla

For the Cinnamon Sprinkle:
6 Tablespoons sugar
2 teaspoon cinnamon
Combine together. 

Prepare cake according to box directions. Add in cinnamon and vanilla and mix to combine.
Scoop into prepared paper lined cupcake pans. Bake for 5 minutes. Open oven and pull out rack a little (do not remove pans from oven). As quickly as possible, sprinkle about 1/2 teaspoon of the cinnamon sprinkle over the tops of the cupcakes. You will have leftover cinnamon sprinkle. Return to bake for 14-16 more minutes, until toothpick comes out clean.

Allow to cool.

For the Cinnamon Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (about 4 cups) confectioners’ sugar
1/4 teaspoon salt
2 to 3 tablespoons heavy cream
2 teaspoons vanilla extract
1 teaspoon of cinnamon

With mixer, beat butter for 3 minutes. Slowly add powdered sugar and salt and cinnamon until well combined. Add 2 tablespoons heavy cream. Beat on high for 4 minutes. If too thick, add more cream 1/2 teaspoon at a time until desired consistency.


Pipe onto cupcakes. Top cupcakes with the remaining cinnamon sprinkle.


Buttercream adapted from Bakingdom

{Easy Pumpkin Cupcakes with Brown Sugar Buttercream}

Ever had a dumb day?

You know, the 'why did I even bother getting out of bed?' type day.

Yeah, they happen. More often than we'd like. The other day I got a call that I'd been worried would happen for a couple years now. I've often mentioned that I am a youth leader at our church. We have been blessed with the coolest, hippest, all around awesomest youth pastor for the last 4 years. I've been working one-on-one with him for the last 3 of those. I knew he'd felt a call to go to California to plant a church. I knew it was going to happen for him one day. I'd just always hoped it would be later instead of sooner.

Well, it's sooner. It's now.

It was a dumb day.

While I'm very happy for him to be fulfilling his calling, I'm also breaking inside a little. I'm 11 years older than him, so he kinda feels like my little brother. I've definitely enjoyed getting to know him over the last 3 years. He's a great friend who I will miss tremendously. Then there's his wife. I love her too! She's incredible and amazing, and, well, we pretty much think alike. Although I've gone to church with her the entire time we were growing up, I'd never gotten to know her (because she was lots of years younger than me), until now. Man, I wish I'd known her all along!

Sure there's text, and facebook, and email, but... It's just not the same, is it?

Sunday was a huge cryfest in our teen room at church. He made the announcement which none of the kids were prepared for. He cried, I cried, all of the teens cried. Ugh. Did I mention he's the awesomest? Obviously, we all love him.

I came across a quote by Steven Chabosky from The Perks of Being a Wallflower that pretty much sums it up:

“Things change. And friends leave. Life doesn't stop for anybody.”

How true is that?

Julie (his wife) loves all things pumpkin, so I made these cupcakes with her in mind Sunday night.

Basically, I needed baking therapy (I baked 48 cupcakes that day- here's the other recipe), and I'm pretty sure we all needed cupcake therapy, so these were born.

I'm sure by now you have all seen the 2 ingredient pumpkin cake, right? It's literally a box of yellow cake & a can of pumpkin. That's what these are... kinda.

I started with a spice cake mix. When I added in the pumpkin, I could see it was still way too thick. So I added in a 1/4 cup water and a 1/4 cup oil. So many people have had success with just the cake mix and the pumpkin, but I did not. However... this worked great! While still a very thick batter, they tasted delish. They are kind of a mix between a cupcake and a very moist muffin.

I topped them with a Brown Sugar Buttercream, because why not?

I love the crunch the brown sugar gives the buttercream. It's a fun surprise in what looks like a perfectly creamy buttercream. It's pretty yumtastic too!

Cupcake. Therapy. It's a good thing.

To Robby, Julie, and the awesome Sir William (what I call their most adorable 4 year old), we will miss you. So much. We all wish you the best. We know you'll change lives in California, just like you changed lives here in Ohio. Thank you for all the time you've invested in us here.

Much love and best wishes.

And I know you'll be back to visit.

Because cupcakes.

Oh, and you have family here, but whatever. Cupcakes.

Tina



Pumpkin Cupcakes with Brown Sugar Buttercream
yield: 24 cupcakes

For the cupcakes:
1 box Spice Cake Mix (I used Duncan Hines brand)
15 ounce can of Pumpkin
1/4 cup oil*
1/4 cup water*

*if needed

Heat oven to 350 F

Mix together cake mix and pumpkin with a mixer. Add oil and water if necessary. Scoop into cupcake liners (batter will be thick). Bake 22-25 minutes until toothpick comes out clean.

Brown Sugar Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (about 4 cups) confectioners’ sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
2 to 3 tablespoons heavy cream
2 teaspoons vanilla extract

With mixer, beat butter for 3 minutes. Beat in brown sugar. Slowly add powdered sugar and salt until well combined. Add 2 tablespoons heavy cream. Beat on high for 4 minutes. If too thick, add more cream 1/2 teaspoon at a time until desired consistency.


Buttercream adapted from Bakingdom