A great and fun demo/recipe from Nerdy Nummies! Checkout her website for more fun recipes (weblink at the below instructions)

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tablespoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• ¾ cup sugar
• 2 large eggs, at room temperature
• ½ cup honey
• 1 tablespoon vanilla extract
• ½ cup whole milk
• White sanding sugar
• Light brown sanding sugar
• Black jelly beans
• White, brown and black candy melts

Equipment:

• Large mixing bowl
• Medium mixing bowl
• Hand mixer
• Rubber spatula
• Brown cupcake liners
• Cupcake tray
• Ice cream scoop
• Small offset spatula
• White buttercream frosting in a decorating bag fitted #809 tip
• Black royal icing in a decorating bag fitted with #2 tip

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together flour, baking powder and salt.
3. In a large bowl beat together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing between each addition.
5. Beat in honey and vanilla extract until well combined.
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Scoop batter into lined cupcake trays and bake for 18 minutes.

Time to decorate!

1. Use a #809 tip to pipe a dome of white buttercream frosting on top of each cupcake.
2. Dip 8 of the cupcakes into white sanding sugar and the other 4 into brown sanding sugar (PICTURE at 2:56).
3. Place black jelly beans in the center of each cupcake – these will be the noses.
4. Place black, white or brown candy melts on each cupcake according to which bear it represents (PICTURE at 3:21).
5. Use black royal icing with a #2 tip to pipe details on the faces (PICTURE at 3:34).
6. TaDa! These honey flavored cupcakes are BEARy good!

We Bare Bears

I always have loved eating carrot cake. I just always thought it’d be too hard to try to make it, until….

From Home Cooking Adventure’s YouTube channel:

Carramel Carrot Cake – two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce.
Ingredients
Makes about 12-16 servings

Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped

Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt

Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce

For Decoration
remaining caramel sauce (160g)
pecans

1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.

2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.

4. Pour the batter evenly into the prepared pans.

5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.

6. Let pans cool on a cooling rack for 10 minutes.

7. Remove the cakes from the pan and let them cool completely.

8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

9. Remove the pan from the heat and add the cream. It will bubble a little bit.

10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.

12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.

13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.

14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.

15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.

16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

Broken Glass Cupcakes for Halloween

INGREDIENTS:

The cupcakes:

• One boxed Red Velvet cake mix
• Milk (in the same amount as the water required by the mix)
• Eggs (in the same amount as required by the mix PLUS one extra egg)
• Butter (twice the amount of oil required by mix) melt before adding to mix.

The icing:

• 1 package (8 oz) cream cheese (softened)
• 1/2 cup of butter (softened)
• 1 teaspoon vanilla
• dash of salt
• 4 cups powdered sugar
• 1 cup white chocolate chips (melted)

The glass candy:

• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

• 1 (14 oz.) can of sweetened condensed milk
• Red gel food coloring
• Black gel food coloring
• 1 teaspoon of clear flavoring (I used raspberry)

DIRECTIONS – Candy Glass:

• Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
• Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
• Cover bowl with plastic wrap.
• Microwave on high for 3 minutes.
• Remove from Microwave and CAREFULLY remove plastic wrap (beware of hot steam!)
• Stir well and re-cover with fresh plastic wrap.
• Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color. If you cook it too long it will be an amber color instead of the nice clear glass you want. My microwave was perfect at 2 and ½ minutes.
• CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
• This is soooo hot and sticky– using caution to not touch any of the hot candy, pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)
• When candy glass is hard, tap a knife tip into glass to break it into sharp pieces.
• Carefully (the pieces are actually sharp!) push pieces up off of wax paper and onto a plate.
• Candy glass can be kept in a zip top bag or an air tight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

DIRECTIONS – Edible Blood:

• Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color. Add a TINY bit of black (use a toothpick- black goes a long way!).
• Mix and adjust until you get a nice dark red color.
• Spoon “blood” into a zip-top bag and seal TIGHTLY. Keep refrigerated until use.

Directions – Cupcakes:

• Make cake mix according to box (swapping in cake mix “fix” ingredients if desired)
• Divide equally into 24 cupcake liners in cupcake tins.
• Bake at 350F degrees according to times on box.
• Remove cupcakes from oven and cool completely.

Directions – Frosting:

• On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
• Gradually add powdered sugar, beating until smooth.
• Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
• Add melted white chocolate to icing and beat on low until completely combined.
• Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.

Decorating:

• Put parchment paper on a counter to protect it from all that red food coloring.
• [or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all!]
• Place frosted cupcakes on protected surface and press 2 to3 pieces of glass into the top of each.
• Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
• Serve the same day after decorating.
• Use care transporting and serve with plates and forks, or you will all have red fingers!!
• Enjoy!!

Lemon Meringue Cupcakes

• For the cupcakes

  • 1 stick unsalted butter, room temperature
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk

  For the lemon curd

  • 3 large egg yolks
  • 1½ tablespoons lemon zest
  • ½ cup lemon juice
  • ½ cup sugar
  • 6 tablespoons butter

  For the meringue

  • 3 large egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  INSTRUCTIONS

  1. Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
  2. In a large bowl using a whisk, mix the butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
  3. In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not over mix.
  4. Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.
  5. While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
  6. Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.
  7. Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
  8. Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
  9. Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.

   NOTES
  *I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
  **If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.

Blueberry and Grand Marnier Scones by Julie Steindel

Check out this delicious recipe for scones by Julie Steindel and then check out her other videos on her YouTube channel:

https://www.youtube.com/channel/UCy6Tw0m1PBCqy-HBGAmvYEg

3 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, melted
1 1/2 cups dried fruit
4 tablespoons Grand Marnier
1 1/2 cups heavy cream
Preheat oven to 375 degrees.
First, mix together the dry ingredients ’til combined. Then stir in the butter. ( the mixture will be lumpy; it’s okay)
Add in the dry fruit of your choice. Then fold in the Grand Marnier and heavy cream ’til thoroughly incorporated.
Sprinkle a little flour onto your board and roll out dough into a thick rectangle shape. Cut out triangle shapes and place onto a silpat/parchment paper.
*Take care not to place to close together, they will spread.
Bake for 12 minutes exactly.
While scones are baking make a simple sugar and oj mixture. (it’s just a Tbls. sugar and 1/4 cup oj mixed together)
As soon as the scones come out of the oven brush each one with the sugar mixture.
Enjoy!

Who doesn’t love chocolate and peanut butter?!?!?!?!  What a lovely and delicious looking cake! She’ll give you the ingredients at the beginning of this instructional video. Please post a message if you tried this recipe and let us know how it came out!

Here’s a beautiful cake for any occasion. For more great recipes and instructions go to www.joyofbaking.com