All the Way from Seattle

Guest post! Meaning I get to be lazy and not do anything! But also meaning I didn’t get to eat any of this wonderful recipe :(

My baking partner in crime, Pinar, is living in Seattle for the summer, which means we have to bake solo all summer. Sad. But she sent me this great recipe she tried out last week and gorgeous photos to match.

Just like you have a “thing” for sweet and savory, I guess I have a “thing” for sweet and sour. Here’s the adapted version that I made. Basically I used more orange zest to make it sweet and cut down on sugar. Also the icing was amazing. And I don’t even like icing… in the original recipe, you are supposed to put lime if you’re using Corona and orange if you’re using Blue Moon, but I thought the sourness from the limes would add to the cupcakes – and they did! So there you go!

Blue Moon Cupcakes with Citrus Frosting
Original recipe here. Makes 12 cupcakes.

for the cupcakes
3/8 C unsalted butter, at room temperature
1/2 C sugar
1 1/4 C flour
1 tsp baking powder
1/4 tsp salt
2 eggs, at room temperature
1 tsp vanilla
1/2 to 1 Tbsp orange zest
1/2 Tbsp lime zest
1/2 C Blue Moon, plus more for brushing on tops
1/8 C milk
orange/lime wedges for garnish
for the frosting
6 oz cream cheese, cold
3 Tbsp butter, at room temperature
1 Tbsp freshly squeezed orange juice
1 Tbsp freshly squeezed lime juice
1 Tbsp orange zest
1 Tbsp lime zest
2 C powdered sugar

 Preheat oven to 375F.
2.  Combine flour, baking powder, and salt in a medium bowl.
3. With an electric mixer, beat sugar and butter until fluffy. Add eggs one at a time, then vanilla and zest.
4. Alternatively add flour, milk, and beer to the butter/sugar mixture.
5. Pour into tins and bake for 18 minutes. After removing from the oven, poke holes in the tops and brush with beer.
6. For the frosting, mix cream cheese and butter until smooth. Add juice and zest.
7.  Gradually mix in powdered sugar to desired consistency.
8. Once cupcakes are completely cool, pipe with frosting.



Disclaimer: This isn’t much of a recipe post.

I bought this cookie cutter last summer when I was working for Google in California, but I never used it. I always wanted to try decorating sugar cookies, but I’ve never seen meringue powder to make the icing at the store! Then this weekend I found out there’s a huge cake decorating store, NY Cake, only a few blocks from my apartment!

I used the recipes from Bake at 350 for the cookies and the icing – cut the icing recipe in half though. I was worried it wouldn’t come out so great because I don’t have a mixer – I had to mix the whole thing with a fork – but it was fine.

I forgot to pick up a squeeze bottle from the supply store though, so I had to flood the icing from a bag. They came out okay, but I made a huge mess all over my table!

I brought them to work today to share with my team. Naturally, they were a hit.

Dumb Blondies

My cookies from last week’s post made it to Foodgawker!! I am so excited – this is my first time getting a submission approved. Of course, this week’s photos are awful so I’m not even going to try, but it’s okay. In a week I got 138 favorites on Foodgawker, and a bunch of new Pins, which I think is quite an accomplishment.

Sunday night I went to a friend’s place to watch the Tony Awards. Neil Patrick Harris was hilarious… as usual.

Once I got the invite, I quickly whipped up some yummy baked goods to share. Unfortunately I didn’t get very good photos since I literally walked out the door as soon as these came out of the oven. But I promise, they were delicious. More than half the pan was gone by the time the awards were over, and there was only a handful of us eating!

Peanut Butter Chocolate Chip Blondies
Original recipe here.

1 stick butter
1 C sugar
1 C brown sugar
1/2 C peanut butter (I used chunky)
2 1/2 C flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
2 eggs
1 tsp vanilla
1 Tbsp canola oil
3 Tbsp water
1/2 C chocolate chips, divided

 Preheat oven to 350F. Line a 9×13 pan with foil.
2. Melt butter in a saucepan over medium heat. Add sugars and stir until smooth. Remove from heat and stir in peanut butter.
3. While the pb mixture cools, sift together flour, baking soda, baking powder, and cinnamon in a large mixing bowl. Add eggs one at a time, then vanilla.
4. Pour in pb mixture, oil, and water, and stir until a thick batter forms. (It will be very very thick!) Fold in 1/4 C chocolate chips.
5. Pour into pan and top with remaining chocolate chips. Bake 25 minutes until set. Cool, cut, and serve.