coffee caramel glazed mini bundts

true story…

i’ve been trying to pump myself up about sharing some crawfish etouffee with you but then i remembered about these little goodies. i had kinda forgotten about these little gems until i was going through the pictures on my phone and i was like DUH!! how in the heck did i forget about these?!? i couldn’t believe myself.

the best thing about these little cakes is that i maaaaaay have found a perfect vanilla cupcake. for real. they are that good. and then you throw some caramel that’s been spiked with coffee up on top of there. sold.

coffee caramel glazed mini bundts

  • 1 1/2 c flour
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, room temp
  • 1 c sugar
  • 1 tsp + 1/2 tsp vanilla
  • 2 eggs, room temp
  • 1/2 c milk, room temp
  • 1/2 c dark brown sugar
  • 1/3 c strongly brewed coffee
  • 1 tbs heavy cream
  • 2 tbs powdered sugar
  1. preheat your oven to 350F. grease and flour your mini bundt pan (or a standard 12 cup muffin tin will work too).
  2. mix together the flour and baking soda in a bowl; set aside.
  3. beat together the sugar, 1/2 c butter, 1/4 tsp salt and 1 tsp vanilla until the mixture is light and fluffy. beat in the eggs, one at a time. reduce speed and add the dry ingredients until just about blended. add the milk, mixing until everything is just well blended. divide the batter among the mini bundt cups.
  4. bake 10 min before rotating the pan and rapping it on the rack to deflate them a bit. continue baking 10-12 min more until a toothpick comes out clean. cool completely on a wire rack before inverting the cakes out.
  5. make the glaze: combine the brown sugar, coffee, remaining butter and salt in a small saucepan. over high heat and stirring often, bring the mixture to a boil and boil until reduced by half, about 3 min. remove from the heat and stir in the vanilla and heavy cream. allow to cool 20 min before adding the powdered sugar.
  6. spoon the glaze over the cakes and let set for about 30 min.

y’all for real.

these were freaking fantastic.

and on top of that, shauna wrote another cookbook! it’s called pure vanilla. now… i don’t own this cookbook (yet) nor do i know shauna BUT i might have mentioned how much i like good vanilla. so in that spirit, i figure i would tell you about the cookbook. that’s it.

oh and i absolutely must share this picture of these babies that i posted on instagram (@pinktigerblog) the night i made them…

i mean i absolutely have no words.

ok maybe i have these: go make these. now.

kisses.

recipe from: piece of cake

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cookie dough frosted soft sugar cookies

so i’m totally in love.

and i have been for a while.

like nearly my entire life a while.

it’s been this love affair that i haven’t been particularly open about… see it’s not exactly good for me.

i love cookie dough.

there. i said it.

it’s been well documented on here that i love cookies in general. i mean… i’m doing martha’s cookie madness for the rest of the year. but when it comes to cookie dough. that’s a-whole-nother infatuation. like i may or may not have been known to buy the break and place cookie dough and not baked anything from the pack. and i may or may not have eaten cookie dough for dinner a couple of times in sheer laziness. there’s a rare chance that those two statements are fact.

another infatuation i have… those soft iced sugar cookies that you can get at the grocery store. you know the ones. they have that icing that changes colors depending on the season / holiday. the super soft ones. yeah. you know what i’m talking about. well this happens to combine both these love affairs.

i know right!

see i was browsing pinterest the other day and came across this recipe. i knew i needed these in my life asap. i mean soft sugar cookies and chocolate chip cookie dough buttercream?! duh.

cookie dough frosted soft sugar cookies

  • 1/2 c vegetable shortening, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1/4 c + 1/3 c heavy cream, room temperature
  • 3 tsp vanilla, divided
  • 1/2 tsp + 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 4 c + 1/3 c flour
  • 3/4 c (1 1/2 sticks) softened, unsalted butter
  • 1/3 c light brown sugar, packed
  • 4 c powdered sugar
  • 1/2 c mini chocolate chips
  1. beat together shortening and sugar on medium speed until light and fluffy. add eggs, one at a time making sure each addition is throughly incoporated. add the 1/4 cheavy cream and half the vanilla, beat until smooth. add 1/2 tsp salt, baking soda and baking powder until combined. follow with the 4 c flour, 1 c at a time. if the dough looks a little sticky, add 1 tbs of flour at a time until the dough is no longer sticky. cover and refrigerate for at least 30 min, or overnight.
  2. preheat oven to 350F. line your baking sheets with parchment / silpat.
  3. roll your dough out to 3/8 in thick. using a 3 in cookie cutter, cut out the dough and place the circles on the lined cookie sheets. bake 8-10 min, or until tops are puffed and no longer shiny. be careful not to over bake. transfer cookies to a wire rack to cool completely.
  4. while cookies are cooling completely, put together your buttercream. beat together the brown sugar and butter until light and fluffy. add in the remaining flour, salt and vanilla. beat in 4 c of powdered sugar, 1 c at a time, mixing each addition well. add heavy cream and beat until fluffy. you want the frosting to be thick but spreadable so if you need some additional powdered sugar, add it 1/4 c at a time.
  5. frost your cookies using about 1 heaping tbs of buttercream per cookie. sprinkle with mini chips, pressing so they stick.

so that’s the best combination ever! soft sugar cookies + cookie dough buttercream = greatness. these really were the perfect combination and balance. the cookies weren’t overly sweet so they balanced perfectly with the sweet frosting.

oh and remember how i said i was told that one of martha’s cookies tied for a coworker’s favorite? well these were the other cookies that were in that tie. so that naturally means you should try them. like today.

kisses.

recipe from: iowa girl eats via the cookie dough lover’s cookbook

martha’s citrus cornmeal shortbread cookies

happy day after july 4th!!

i hope everyone had a fun time even though someone in the universe decided that the holiday should fall in the middle of the freaking week. i mean really… can we just outlaw that from happening? a wednesday? boo. it’s not like you can really do anything super exciting because hey you have to work the next day. for real.

although you can make cookies.

which i totally didn’t do but i did make nachos (coming soon!).

but i did make these cookies at the beginning of the week for more of martha’s cookie madness. and can i just tell you that these were a hit… like seriously. not quite as much as the banana walnut cookies or the rice krispie chocolate chip cookes but a hit nonetheless. i have been told that they tie for first place among the cookies that i’ve brought to the office.

and it’s not a lie that these are good. they had the potential to be a little weird. i mean cornmeal in a cookie that’s rolled with cornmeal on the edges? that’s not exactly something you can go buy at the store. but you should be able to. just saying.

citrus cornmeal shortbread cookie

  • 1 c (2 sticks) softened, unsalted butter
  • 3/4 c powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp orange zest – i just zested one large orange
  • 2 c flour
  • 2 tbs + 1/4 c yellow cornmeal
  • 1 tsp salt
  1. beat together the butter and powdered sugar until smooth and creamy. add vanilla and orange zest; mix until combined. add flour, 2 tbs cornmeal and salt; mix until just combined. halve dough and shape into logs about 1 1/2 in in diameter. wrap each log in plastic and refrigerate until cold; at least an hour.
  2. preheat oven to 300F and line your pans with parchment / silpat.
  3. place remaining 1/4 c of cornmeal on a sheet of parchment or wax paper. roll one log in the cornmeal to coat. cut into 1/4 in thick rounds and place 1 in apart on the lined cookie sheet. bake until pale golden, 25-30 min. cool completely on a wire rack.

here’s my take… the shortbread was awesome. it reminded everyone of the butter cookies you can get in a tin except only elevated because of the orange zest. the only thing i’ll do different next time is to roll the cookies in coarse sugar or maybe even some orange sugar instead of the cornmeal. the cornmeal crust wasn’t necessary to me and in fact i found it to be just a little too much. i think the sugar crust would be better. but hey. they were good either way.

kisses.

recipe from: martha stewart’s cookie cookbook

biscuit donuts

could having the olympic swimming trials last night be any better way to get this week started?? i mean… c’mon! ryan lochte in a speedo. and not one of those creepy speedos. he’s just beautiful.

and for the record… i’m not just jumping on the ryan lochte bandwagon now. i’ve been on the bandwagon since he competed in athens. him and aaron peirsol had this college (at the time) girl glued to the swimming competitions.

what does that have to do with biscuit donuts? absolutely nothing. unless you count that these donuts were something my mom made for me growing up and i called her to tell her to watch the trials because ryan lochte is hot.

so biscuit donuts. i’ve been seeing these float around pinterest and it kinda bums me out. i mean i can’t have expected no one else in the world to know about this but growing up, i felt like this was the coolest idea ever. i really don’t know where and when my mom discovered this but these donuts were a hit for me growing up… and to be honest still are. they are like the simplest breakfast EVER. like seriously. i don’t think anything is as simple as these are. and they’re super yummy.

biscuit donuts

  • 1 can biscuits – you can use your favorite but just make sure they’re not the “flaky” kind
  • 1/2 c powdered sugar
  • 1/2 c sugar
  • 1 tbs cinnamon
  • oil, for frying – use a neutral oil like vegetable or canola
  • 1″ round cookie cutter – yes i am well aware that this is not an ingredient but you need it
  1. preheat your oil in a large pan / skillet to 325F.
  2. mix together your sugar and cinnamon. put in a ziploc. put the powdered sugar in another ziploc.
  3. cut the center of each biscuit out with the cookie cutter. this will give you a donut and a donut hole.
  4. drop the biscuit dough into the hot oil and fry on each side until golden brown. this goes really quickly. remove the dough from the oil and let drain just a quick second. put in the ziploc of your choice of topping and shake well.
  5. devour.

see. super super super easy. like you can have breakfast on the table in less than 10 min total. if you wanted to get really fancy you could make a glaze for some glazed donuts or even a chocolate ganache topping. but i like to keep things simple; the powdered sugar holes are my favs. and let’s be honest, when you’re making them for kid(s), like my mom did, the faster you can get these to the table, the better.

kisses.

recipe method from: my mom