Saturday, March 28, 2015

Almond Maraschino Cherry Cupcakes

Are these just not the cutest cupcakes you have ever seen?! They look like little sundaes, and I just am in love with them. Thank you Amanda for helping me make these last night. Unfortunately, I was plagued by a pesky migraine and our Friday night plans were ruined. We ended up staying in and making these cute cupcakes in our pjs. There was a lot of mess and disaster but also lots of laughter and we ended up having a great time. There is nothing like curing a migraine with cupcakes haha. Also, thanks to Amanda, I got some piping lessons and I think the frosting came out just beautifully.
I am so glad that I found this cupcake recipe! Not only are these cupcakes beautiful but they are absolutely delicious. I love anything almond flavored. I'm also pretty sure I could eat maraschino cherries by the handful. These cupcakes also bring me back to my childhood when I used to drink shirley temples by the gallon. Okay, that is an exaggeration but I'm pretty sure I would have if I could!

Recipe source: Your Cup of Cake

Cake Ingredients:
  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup milk or buttermilk
  • 1/2 cup sour cream or yogurt
  • 2 tsp. almond extract
  • 1 cup Maraschino cherries, roughly chopped
Frosting Ingredients:
  • 1 1/2 cups butter, softened
  • 2-3 tsp. almond extract
  • 4-5 cups powdered sugar
  • About 20-24 Maraschino cherries with stems for decorations
  • Preheat oven to 350 degrees and line cupcake pan with paper liners.
  • In a large bowl combine the cake mix, eggs, oil, milk, sour cream and almond extra. Mix until well combined.
  • Fold in chopped maraschino cherries.
  • Fill cupcake liners with the batter and bake for about 17 minutes, or until a toothpick comes out clean from the center. 
  • For the frosting, beat butter until creamy. Add almond extract and slowly add in powdered sugar until you reach your desired consistency and sweetness.
  • Once the cupcakes are cooled, frost them generously and top with sprinkles and a cherry on top!

Sunday, March 22, 2015

Overnight French Toast Casserole

Hi strangers. Yes, I know its been over a month...I missed you too. This breakfast recipe is LIFE. So yummy and delicious. I'm already planning on making it for Christmas morning which is 9 months from now... That in itself must tell you its delicious considering I'm planning a meal 9 months in advance. The nutmeg and cinnamon makes the kitchen smell like the holidays. Of course that didn't stop me from making it on the first day of spring! It is too yummy to pass up. This recipe is definitely going down in the books.
  • ½ cup butter, melted
  • 1 Loaf Bread, cut into cubes (I used italian bread and some baguette I had left over...)
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. vanilla
  • 5 eggs
  • 1 ½ cup milk
Melt the butter and pour into the bottom of a 13 x 9 in pan.  Mix the sugar, cinnamon and nutmeg in a small bowl.  Whisk the eggs, milk and vanilla in another bowl.  Layer the bottom of the pan with half of the bread.  Sprinkle half of the sugar mixture over the bread.  Layer the second half of the bread.  Sprinkle the rest of the sugar mixture on top. Pour the egg mixture over the bread.  Cover with foil and refrigerate overnight.  The next morning, take off the foil and bake at 350 degrees for 40 minutes.
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