Category Archives: Recipes

52 Cupcakes-in-a-Jar Project Jar #1 – Tangerine and Cream



For the debut of my 52 Cupcake Project I chose a Tangerine and Cream cupcake. 

I would say it was reminiscent of a Creamsicle, but the flavors are much to bright and tangy.

It is a tangerine cake flavored only with the juice and zest of the tangerine, sandwiched between layers of vanilla frosting drizzled with a tangerine glaze.  I was on the fence about whether to add orange extract and I am so glad I didn’t.  The natural flavor the juice and zest give the cake are perfect and there is no hint of an artificial flavor.

Ready for the recipe:


1 c. (2 sticks) unsalted butter, room temperature

2 c. sugar

4 large eggs

2 ¾ c. flour

1 ½ tsp baking powder

1/8 tsp salt

¾ c. buttermilk

1/3 c. juice from tangerine

½ teaspoon vanilla bean paste (vanilla extract if you don’t have paste)

Zest of 2 tangerines

 1.  Beat butter on high until soft, about 30 seconds.

2.  Add sugar.  Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and salt in a bowl.

5. Add about a third of the dry ingredients to the mixing bowl and beat to combine.  Add about half of the buttermilk and beat to combine.  Continue adding, alternating between dry and wet and finishing with dry.

6.  Add the tangerine juice, vanilla bean paste, and tangerine zest, beat to combine.

7.  Bake in an 11×17 jelly roll pan approximately 20 minutes until a toothpick comes out clean.

8.  Cool cake for 10 minutes before turning out onto counter on parchment paper to cool.

9.  Once cool, use the jar to cut circles in the cake to make the cupcake layers.  The number of jars you will get will depend upon the size of jars you are using and how many layers you put in them.



 1  can Ready Made Vanilla Frosting

1  stick butter, softened

2 c. powdered sugar

2 TBS karo syrup

2 TBS milk

1.  Place frosting and butter in mixer and beat to combine.

2.  Add karo syrup and beat to combine.

3.  Mix in powdered sugar.

4.  Add milk and beat on medium-high until light and fluffy.


Tangerine Drizzle

Juice of 1-2 tangerines

Zest of 1 tangerine

2 TBS powdered sugar

 Mix ingredients to combine and sugar dissolves.  Juice should be slightly thickened, but should not lose its color and should not become a glaze.

***Layer the cake, frosting, and drizzle until you hearts content – or the jar is full!!!

Happy Cupcaking!!


Wedding Shower Deliciousness


So yesterday was a massacre and today was the exact opposite….YEAH ME!

I came across this amazing idea – S’mores Stuffed Chocolate Chip Cookies over at Picky Palate. Make sure you go and check out her blog!

 I instantly knew these would be perfect for the “Camping” Wedding Shower.

 I made a few changes to suit my own preferences, but the original would be delicious too.

I started by making mini-smores with 3 different kinds of marshmallows – plain, strawberry and caramel vanilla.

I mixed up a double batch of “The Ultimate Chocolate Chip Cookie” from the Butter-flavor Crisco Sticks box – minus the chocolate chips.

I baked my first batch and then decided it would be much better if I waited to bake them.  So I froze them and will bake them at the shower.

They will exit the oven and find themselves on a plate looking something similiar to the gooey delight below!

I can’t wait and I hope they are a hit at the shower.

Tune in tomorrow for the next delicious bit going on the dessert table!

Happy Wedding Shower Planning – wait that’s me!

Happy Baking!!

rain rain go away…


So it has been raining here for the last two days.  While Wyoming is known for a lot of things rain isn’t usually one of them.  So I have been on a kind of baking rampage for the last two days.  I had some extra buttermilk lying around from my Italian Cream Cake Birthday Cake (I know…it isn’t on the blog, but it wasn’t quite up to standard) so I decided to whip up a batch of Chocolate Coconut Buttermilk Cupcakes.  Doesn’t the name sound impressive?

I have a baking philosophy.  Find a few really good, really simple recipes and exploit them.  I’m not above a boxed cake mix and in fact that’s what I use most of the time.  I’m not a recipe snob like some people who have delicious recipes, but can’t share them because it’s a family secret! I want woman to start baking again.  Do any of you find yourselves to be one of a rare few who actually bake something for your kids to take to school? Or even to a bake sale?! I don’t know how many woman say things like…”that is so delicious, but I would never be able to make it.” Yes, you can! It has five ingredients and three utensils to use.  Anyway, this brings me to my impressive sounding cupcakes.

These are scrumptious little pieces of heaven and all it is is following the directions on a box cake mix, substitute a cup of buttermilk for a cup of water, shake some coconut in the batter and mix.  Frost with your very favorite canned icing and shake shake shake a sprinkle or two on.  Ladies, we have to stop buying cupcakes in the store.  There are too many easy easy recipes out there to make us all look like we slaved in the kitchen for hours.  Do something simple and put a fancy name on it.  Make those other moms jealous with your new-found talents.  Not to mention…nothing makes a kid happier than to say “my mom made those”!

Off I go to drop these little beauties off at my husbands lumber store.  I think his employees deserve a little chocolate love today!

Happy Baking!

Twix Brownie Bars – Remixed


You all have been waiting patiently for me to complete these little gems…or maybe you haven’t given it a second thought! Here they are anyway.  I made some changes to the original recipe..not because it wasn’t perfect, but because I am lazy.  Please reference the original recipe on Confessions of A Cookbook Queen’s blog.

I used this recipe for the crust:

1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low-speed, followed by the vanilla and milk. The dough should come together into a soft ball.  Press into the bottom of the pan and bake until golden – about 20 minutes!
I used a Duncan Hines brownie mix that is half the size of a regular 9×13 mix.  My husband isn’t a huge fan of chocolate so I didn’t want as much brownie as the original recipe.
I also just melted chocolate chips on top instead of dipping them in chocolate – see I told you LAZY! My husband said they were good…and that they were delicious once he ate the chocolate off the top! YEAH ME…
I finally got to give my new apron a whirl!  It was more fun to wear than to make…
Happy Baking!!