cake, cookies, and cupcakes

Hello my lovelies!

Guess what I did while I was off the past few days from work last week? I BAKED A LOT!!!! I didn't really wan to go outside considering it's really cold out. I figured that I should perfect baked goodies considering the holidays are coming up. And boy, were these a hit both at work, with family, aaaaand with friends.

*The Nutella Filled Cupcakes I got from another food blog on blogspot, Joelen's Culinary Adventures. I just didn't put the tiramisu frosting. Becca and I looooove Nutella!!!

Nutella Filled Cupcakes

Ingredients

• 1 box (18.25 oz) yellow butter cake mix
• 1 cup buttermilk
• 1/3 cup of vegetable oil
• 4 large eggs
• 1 jar of Nutella (just try not to use the whole jar, teehee...)
  
• cupcake liners
  

1. Preheat the oven to 350 degrees.  
2. Put all ingredients in a large bowl.
   
3. Beat with an electric mixer (or in your stand mixer if you prefer) until moistened, about 30 seconds. Increase the speed to high and beat until think, 2 minutes longer.
4. Fill each muffin cup two-thirds full. 
5. Add 1/4 - 1/2 teaspoon of Nutella to each muffin cup.
   Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted on the side (if you insert it in the middle you'll most likely get the Nutella) comes out clean. 
6. Remove the cupcakes from the baking pans, place on a wire rack to cool.
   

*I've been trying to find a really easy recipe for carrot cake that doesn't involve nuts and raisins and not too sweet. I found this recipe off of allrecipes.com. 

 

Brazilian Carrot Cake 

Ingredients

• 1/2 lb of carrots, peeled and sliced (I used a half a bag)
  
• 4 eggs
• 1 cup cooking oil
• 2 cups white sugar
• 2 cups all-purpose flour
• 1 tbs baking powder
• 1/2 tsp of cinnamon (if desired)
• 1/2 tsp of nutmeg (if desired)
  

Directions

1. Preheat oven to 350 degrees
2. Place the carrots, eggs, and oil in a blender or a food processor. Process until carrots are finely chopped. Pour the mixture into a mixing bowl. 
3. Stir in 2 cups sugar until well blended. 
4. Stir in the flour and baking powder; mix until well blended. 
5. Pour the batter into a greased 9x13 baking dish. 
6. Bake about 40 minutes. 

*I made this on request of Becca. This cookie is quite delicious. It really does melt in your mouth :) If you want to make this festive, feel free to add a few drops of food coloring, or even use a cookie press too!

"Melts in your mouth" Shortbread

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 375 degrees 
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. 
3. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. (I made them extra small that way you can just pop one mini cookie in your mouth without it crumbling)
   
4. Bake for 12 to 15 minutes. Watch that the edges don't brown too much. 
5. Cool on wire racks.

  
 Jammin Thumbprint Cookies

Ingredients

• 1 cup white sugar
• 1 cup butter
• 2 eggs
• 3 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• Favored Jam or Jelly (I used 3 different flavors: seedless black raspberry, lemon curd, and black cherry)
  

Directions

1. Melt the butter or margarine over low heat.
2. Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets. 
3. Press in the center of cookie and fill 1/2 tsp of jam or jelly.
   
4. Bake for 10-15 minutes or until golden brown at 375 degrees