Snickerdoodle Cupcakes to Smooth Out the Bumps

The majority of the time life runs pretty smoothly, everyone is happy. Then there are those times that things aren't so smooth.

In fact they are pretty bumpy and sometimes the bumps turn into hills. However if you ride out the bumps hopefully they will eventually smooth back out again.

Baking has taken a back seat to all the bumps and so it’s been a bit quiet on here lately. 

Recently I made Snickerdoodle Cupcakes for a much needed girls’ night in with two of my best girlfriends.

These cupcakes have been on my To Bake list for ages. The list is forever long and there were a few things more pressing, but I wanted something that was comforting and reminded me of home.

Cinnamon is just a warm and comforting spice.

Snickerdoodles are a sort of sugar cookie coated in cinnamon sugar; they are one of my all time favorite cookies! If you search them on my blog you will see I have tried several different recipes and make them over and over again. So, much to the point I considered calling my blog “Snickerdoodle Dandy” at one point. I’m glad I didn’t.

Point is I should have made these cupcakes ages ago! They were exactly what I needed and my friends thought they were wonderful too! I have a feeling they will be made again and again in this house!

Things should pick up on here again this week and next so stay tuned! 

notes: My sister Janet made these back when my blog was in it’s infancy and has been on my case to make them as her family love them!; recipe can be found in Martha Stewarts Cupcakes book and on the website; Snickerdoodles on United Cakedom; I talked about being a Happify Pioneer here - it's a great site to help you see what is right in front of you.

Triple-Citrus Cupcakes!! {Martha Stewart} #AugustBreak

Martha Stewart's Cupcakes

Triple-Citrus Cupcakes

Red Velvet Cupcakes {Martha Stewart} #August Break

Martha Stewart's Cupcakes

Red Velvet Cupcakes

Martha Stewart's Cookies!! #AugustBreak

Langues-de-Chat: dipped in chocolate

Cream-filled chocolate sandwiches

Blackberry Crumb Bars!!

I made these bars after my husband came home with a bunch of fresh berries. He loves blackberries because they are a little sweet and yet very tart. This bar recipe is perfect because the crust is sweet and buttery and holds up the blackberries very nicely. Because of the short baking time, the blackberries hold their shape and you bite into tangy berries in each bite. The tart juices mix with the buttery crust and caramel-y crumb topping for a truly fabulous summer treat! I found this recipe on the Martha Stewart website. ~ Janet

Blackberry Crumb Bars:

6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan

1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan

½ cup packed light-brown sugar

½ teaspoon salt

½ teaspoon baking powder

1 cup confectioners' sugar

½ teaspoon pure vanilla extract

2 large eggs

2 containers (5 ounces each) blackberries

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares

Martha said, "Sprinkle blackberries on top." The OCD in me lined them up! :) 

note: While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.

Sugar Cookeis and Granola Bars!! by Janet

If you are in the USA most schools will be out for summer in the next few weeks, if you are in the UK you still have like 2 months! My sister has been busy with making treats for her kids teachers and end of school parties. My birthday was yesterday so I have some fun cupcakes to share with you soon, so until then here is what my sister, Janet has been up too!! ~ Lisa

Apple Cookies

What better way to celebrate Teacher Appreciation Week than with these fun apple cookies?!
I made sugar cookie cutouts with the recipe I found in SprinkleBakes. But you can use your favorite sugar cookie recipe. I found my apple cookie cutter at a local speciality store or on Amazon (US link)
Then, once they were cut, baked, and cooled I made Royal Icing- from Martha Stewart's Cookie book.

I took out 3-6 cups of runny icing and poured them into 3 bowls. I tinted one each red, green, and yellow (with a dab of green). Then I flooded a 3 dozen apples, 1 dozen of each color. Then I tinted about 3/4 C of icing brown for the stems. Then, I slowly added more confectioners sugar to my mixer and blended the remaining icing until it was a thicker consistency. I filled my piping bag and outlined all of the apples with white.

Yummy Granola Bars:



If you're in the UK you can use any chocolate chips
and mini mallows!!



I made these for my daughter's preschool celebration. They were easy and super yummy!

Here is the recipe for the granola bars!

I added mini marshmallows :)

~Janet aka Indiana Baker!

3D Cookies!! by Janet

My sister, Janet, sent me these pictures of her 3D Cookies she made for the cake walk at her kids' school.  She told me she used her favourite and most reliable shortbread recipe from Martha Stewart.

Last fall she made these fun snowflake cupcakes!

For those readers in the UK I am not sure these cutters are available here- will have a look next time I am in Hobby Craft. They carry a lot of Wilton brand stuff. Joann's in the states is where these are available or probably any other reliable baking store or site like this one!

Lemon Bars!! by Indiana Baker

These were very tart and yummy!! A classic and traditional lemon bar, you can't go wrong!! I used the recipe from Martha Stewart's Cookies; the recipe can also be found on her website!!

~Indiana Baker aka Janet

For the Crust:

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and levelled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling:

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat oven to 350 degrees, with rack in centre. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2. Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3. Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
4. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Brown-Butter Toffee Brownies!!

find this recipe on Martha Stewart's site or in her book Cookies!!

• 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 2 cup toffee bits (Heath)
• Confectioners sugar, for dusting (icing sugar)

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan. 
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

I omitted the nuts from the orginal recipe and added a second cup of Heath Toffee bits!

~ Indiana Baker aka Janet

Chocolate Chip Cookie Cupcakes!

taken from Martha Stewart's Cupcakes and can be found on her website

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk
• 8 ounces semisweet chocolate, cut into 1/2-inch chunks

1. Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
3. Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

Today was Mini-Baker's 4th Birthday! So, of course I baked! I changed my mind about her birthday cake a couple of days ago. I originally was going to do a rainbow marble cake to go with Rainbow Dash from My Little Pony: Friendship is Magic. Then because more recently has become obsessed with Cookie Monster (who can't love a monster who eats cookies?) I decided on Martha Stewart's Chocolate Chip Cookie Cupcakes from her Cupcake book.

However they didn't turn out right. I knew the batter looked funny, but since I had followed instructions I went ahead and baked them. The chips sank to the bottom and they had a weird top similar to the Irn Bru cupcakes. The bottoms were greasy and although the skewer came out clean they looked a little under done. I served them up anyway (they were edible) but I felt the cookie cupcake with Cookie Monster was a bit lost.

weird top

greasy bottom

chips stuck to the wrapper and cake looking soggy

what they should have looked like: took a picture of the book

I was annoyed; this is the second time Martha's recipes from the Cupcake book didn't work out for me. At first I thought I might have converted the butter wrong, but didn’t see how? Then it hit me. Egg sizes. I swore I remembered reading somewhere that UK and US egg sizes weren't the same.
After an online search I found this on Nigella's website (page has since been removed): it says that a UK large egg is a US x-large egg. So, for my cupcake recipe that calls for 3 large eggs I used 3 x-large eggs. That explains it! Well, the problem was solved just not in time for Mini-Baker’s birthday. Now I know when using US recipes to be more aware. However not all was lost! See my next following post on Puppy Chow!

note: I found this image of Cookie Monster online and just printed it out. Cut circles out of blue paper and taped them on to colored craft sticks. Then glued Cookie Monster's image on top!

Cream Filled Chocolate Sandwiches

taken from Martha Stewart's Cookies
guest post by IN Baker

1 1/4 C all purpose flour
3/4 C unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 C sugar, plus more for flattening cookies
10 tbsp (1 1/4 sticks) unsalted butter, room temp
1 large egg, room temp

1. Preheat oven to 375 deg. F.  Sift together flour, cocoa powder, baking soda, baking powder, salt.

2. Cream, sugar and butter until light and fluffy, but about 2 min. Add egg; beat to combine.  With mixer on low speed, gradually add flour mixture; continue beating until well combined.

3. Using 1 1/4 in ice cream scoop, drop dough onto parchment-lined baking sheets about 2 in apart.  Dip bottom of glass in sugar; press to flatten cookies to about 1/8 in thick. 

4. Bake until cookies are firm, 10-12 minutes, rotating sheets halfway through.  Cool completely.

5. Place cream filling in a pastry bag and pipe about 1 tbsp filling on flat side of cookie. Place remaining cookie on top, and gently press on each to squeeze filling to edges.

Vanilla Cream filling
1/2 C (1 stick) unsalted butter
1/2 C solid vegetable shortening
3 1/2 C confectioners' sugar
1 Tbsp vanilla extract

Cream butter and shortening until well combined. On low, gradually add confectioners sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine

Thought we'd start off National Chocolate Week with some yummy chocolate sandwiches from my sister IN Baker!!

Surprise Cookies

taken from Martha Stewart's Cookies

you can also find the recipe on her website!

guest post from IN Baker!!

Makes about 2 dozen

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto un-greased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

I used peanut butter instead of marshmallow! They were my husband's favorite! ~IN Baker

Roasted Banana Cupcakes with Honey-Cinnamon Frosting

taken from Martha Stewart's Cupcakes
guest post IN-Baker

3 ripe bananas (plus 1 or 2 to garnish)

2 cups cake-flour (not self raising) sifted

½ tsp baking soda

½ tsp baking powder

¾ tsp salt

½ cup (1 stick) unsalted butter, room temp.

¾ cup sugar

3 large eggs, separated

½ cup sour cream

1 tsp vanilla extract

1. Pre-heat oven 400*F
2. Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (peels will darken).
3. While your roasting sift together cake flour, baking soda, baking powder, and salt.
4. Remove bananas and cool before peeling, re-set oven to 350*F
5. On med-high cream butter and sugar until pale and fluffy. Add egg yolks one at a time, making sure it’s well combined each time.
6. Add roasted bananas and beat to combine
7. Add flour mixture in three batches, alternating with two additions of sour cream, and being until just combined after each addition.
8. Beat in vanilla
9. In a separate bowl whisk egg whites to a soft peak, fold 1/3 whites into batter to lighten. Gently fold in remaining whites in two batches
10. Divide batter into your cupcake liners (in tin) Bake for 20 minutes rotating half way through. Transfer to wire racks to cool completely.

For the Frosting:

2 ½ cups confectioners’ sugar, sifted

1 cup (2 sticks) unsalted butter, room temperature

2 tbsp honey

¼ tsp ground cinnamon

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately!!

Finish the cupcakes, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with frosting. Pipe seven scallops around the perimeter of cupcake, and pipe a large starburst in the center. Don’t garnish with sliced bananas until serving time. Brown bananas aren’t really that attractive!

Day 1: National Cupcake week. Here in England it's National Cupcake week so, get ready for a week full of yummy cupcake recipes from myself and some lovely guest bloggers!! There is still time to vote on which cupcake you'd like me to bake so please vote!!

Peanut Butter and Jelly Bars

taken from Martha Stewart's Cookies

you can also find the recipe here!

guest post from IN Baker

Makes about 3 dozen

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strawberry jam, or other flavor
• 2/3 cup salted peanuts, roughly chopped

1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

My kids loved these!! ~IN Baker

Brown Sugar Pound Cakes

from Martha Stewart's Cupcakes

guest post ~IN Baker!! 

3 cups sifted all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup (2 sticks*) unsalted butter, room temp.

2 ¼ cups packed light brown sugar

4 large eggs, room temp.

¾ cup buttermilk

1. Preheat oven 325*F or 170*C and line your tin(s)
2. Whisk together flour, baking powder, and salt
3. With an electric mixer on med-high speed, cream butter and brown sugar until pale and fluffy.
4. Add eggs, one at a time, beating until incorporated.
5. Add flour mixture in three batches, alternating with two additions of buttermilk, and beat until combined after each.
6. Fill your lined tin three-quarters full. Bake for about 25 minutes, rotating your tin half way through.
7. Let cool for 10 minutes. (Cupcakes can be stored up to 3 days at room temp. or frozen for 2 months in airtight containers)

Brown-Butter Icing:

½ cup (1 stick) unsalted butter

2 cups sifted confectioner’s sugar (icing sugar)

2 tsps vanilla extract

2 tbsp milk, plus more if needed

1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown colour, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add confectioners’ sugar, vanilla, and 2 tbsps milk to the brown butter; stir until smooth. If necessary, add more milk (no more then an extra 2 tbsp) a little at a time, just until icing is spreadable. Use immediately

To finish:

Place cupcakes on wire rack, over a baking sheet, and spoon icing over the cupcakes and let set. Cupcakes best eaten the day they are glazed; keep at room temp until ready to serve.

*1 stick of butter weighs 115g

Taste Tester! :0)

Please refrain from licking your screen please!

A few days ago I posted Martha Stewart's Strawberry Cupcakes! If you'd like the recipe go her official website where you can find many more of her delicious cupcake recipes!!

Strawberry Cupcakes (Day 8 in the August Break!)