Pistachio muffins made with homemade (and easy!) pistachio and oat flour, then topped with an easy scrumptious strawberry glaze. Vegan and gluten free too!
Happy Monday, loves. I hope you had a fantastic weekend.
Sometimes I never know how to start these posts other than to tell you about the days that seem to pass by too quickly. These few weeks have flown by as I developed and shot nearly 10 recipes. I’m traveling on an off for the next few weeks so I wanted to be prepared with recipes to share with you now that Spring is almost here.
By the way, Tony and I are headed to Sedona this weekend, so if you have any cool hiking recommendations, please let me know in the comments below. I so appreciate it (and you!).
Remember the ever-popular Sprinkles cupcake era of 2010; when Cupcake Wars was the best show on TV and gourmet cupcake shops were popping up at every corner? Cupcakes were adored by the little ones for birthday parties but also by the Grandmothers who loved pairing them with a cup of coffee for breakfast.
During that time period I learned that ordinary cupcake flavors almost always disappointed me. When I went to local cupcake shops, I stuck to the classica: chocolate with chocolate frosting and sprinkles, strawberry, red velvet, vanilla birthday cake, etc. They were never magical enough for me to want to return for another.
Healthy carrot cake muffins for breakfast thanks to this nutritious recipe packed with whole grains and healthy fats.
Healthy muffins! That taste like carrot cake! Oh, I think this might just be a dream come true.
Truth be told, carrot cake gets me every single time. I fell in love with it a few years ago and my craving for cake has quadrupled since then. I can’t get over the spices, flavor, and that thick-n-creamy cream cheese frosting that pairs so wonderfully with the cake. I’m not sure it gets better.
I’m leaving on a jet plane… headed to incredibly sunny HOT weather to drink margaritas, eat cupcakes, mexican food, AND frozen yogurt. Maybe that’s not exactly how the song goes, but pretty close.
Okay seriously, I CAN’T FREAKING WAIT! I apologize if I’m making you jealous but I’m pretty sure my new favorite hummingbird cupcakes will provide you with a little happiness. I mean they are topped with a heavenly TOASTED COCONUT CREAM CHEESE FROSTING!
Again, sorry for the excitement and excessive exclamation marks. I had a giant iced coffee the size of my face this morning. WHOOOOOOOO!
Wow, this is the most outrageous post I’ve ever written so I should just stop right now and give you the recipe. Unfortunately, I still need to explain a few things about these spectacular cupcakes.
My list is huge. Successful women. Chefs. Writers. The mom in Whole Foods with four kids. My bike. The guy in yoga with those incredible abs (call me). Those who live compassionately. History. A challenge. People who believe that everyday brings a new opportunity to grow, take risks, and smile.
Last time I was in California I met up with Veronica, the founder of the vegan, gluten-free Pure Bars. She is a person who truly inspires me. Veronica started her own business and is completely passionate about healthy living. Naturally we had much to talk about including food and her incredible success as an entrepreneur. Veronica also mentioned that California had great restaurants, particularly if you are gluten-free, vegan, or if you only eat raw. I experienced meals in California that I will never forget . Fresh. Healthy. Just damn good!
I got curious and thought I’d challenge myself to make a vegan cupcake, which actually turned out to be very easy and delicious.
Pancakes in the morning. Ice Cream every other Sunday from Dairy Queen. Animal humane society visits. After school reading. Nature walks. Kite flying. Watching scary movies together. Poking fun at Grandma. Doing math homework. Making sandwiches. Watching America’s Most Wanted. Cooking fried chicken. Going to the State Fair.
Those are some of my favorite memories with my Dad.
He was special. No, actually he was more than that… He was extraordinary.
One of my favorite pictures, my Dad and I at the Minnesota State Fair
My Dad had bright blue eyes, a big smile, and a voice that could fill any room.
He was the type of person who loved getting up early in the morning, just so he could enjoy the day longer. The type of person who knew to enjoy the sunlight and appreciate every hour, every moment.
In my eyes, he could do anything. He could fix my brakes, paint my room, bake the best yellow cake, give advice on life, and even make me laugh in my worst moments.
Four years ago on August 29th, 2007, I lost my Dad. A day that I never knew was coming until I got a phone call. I’ll never forget it.
But, I’ll also never forget how much he influenced me and made me the person I am today. How much he is still present in my life.
I think of him often and miss him. I wish he could have seen me graduate college, begin my career, and even this blog. I know he would have been proud.
And so I bake. I bake for the memories. I bake for joy. I bake to soothe my soul.
I bake for you Dad.
Dad always loved a classic yellow cake with chocolate.
Bake these. Say I love you with them. Say Happy Birthday with them. Say thank you with them.
They’re extraordinary cupcakes, for something or someone extraordinary.
5.0 from 3 reviews
Dad's Extraordinary Yellow Cupcakes with Chocolate Ganache
Preheat oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. You can also double the recipe to make a 9 x 13 pan cake or 24 cupcakes.
Mix together the flour, baking powder and salt in a bowl. Put aside for later.
In a large bowl, cream together the butter, vanilla and sugar until light and fluffy. Beat in egg.
Next add the flour mixture alternately with the milk, mixing until smooth. Pour batter into cupcake liners, do not fill more than halfway. You may have extra mix left over.
Bake in the preheated oven for 23-27 minutes, or until a toothpick comes out nearly all the way clean. Cool 10 minutes before removing from pan. Makes about 12 cupcakes.
For the ganache: put the heavy cream, chocolate chips, and coffee in a microwavable bowl. Microwave in 30 second increments, stirring each time until melted. Dip the top of each cupcake in the ganache.