bake fest 2010.

just another random baking spree that ended with a sugar coma.

i used the Magnolia Bakery chocolate cupcake recipe that Beth made! her's were so cute with little hearts for valentines day and looked divine, i knew i wanted to make them! {plus my baking partner in crime Laurin demanded chocolate, i was easily convinced} I just spread the icing on top and then topped it with chocolate shavings! it took everything in me to stop at one! {but the batter was probably the best part. i'm kind of embarrassed how much i dipped and redipped my finger in the bowl. okay i'm not! if you tasted it you would understand! "i could spead this on toast in the morning for breakfast" truth.} and as i indulge in this chocolate goodness i can pretend i'm in new york city on the upper west side outside enjoying the real deal as i wave to sarah jessica parker.

Magnolia Bakery Chocolate Cupcakes

2 cups all-purpose flour

1 tsp. baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 oz. unsweetened chocolate, melted

1 cup buttermilk

1 tsp. vanilla extract

To melt the chocolate, place in a double broiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain). Remove from heat and let cool 5 minutes or until lukewarm. Line two 12-cup muffin tins with cupcake papers; set aside. In a bowl, sift the flour and baking soda together; set aside. In a big mixing bowl, cream the butter, using an electric mixer on medium speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until incorporated. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth. Carefully spoon batter into cupcake liners; fill 3/4 full. Bake in 350 F oven for 20 minutes or until toothpick comes out clean. Cool in tins 10 minutes. Remove from tins and cool completely on wire rack. Ice when cool.

Vanilla Buttercream Icing

1 cup unsalted butter, softened

6-8 cups confectioners sugar

1/2 cup milk

2 tsp. vanilla extract

Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy. Gradually beat in the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

its no secret that i've been slightly obsessed with peanut butter cookies. {yes, i know i need to branch out. but these are just so good. and so simple!} and Amber at the social butterfly made these!! obviously had to make them right away! verdict- peanut butter heaven. what paper? that speeding ticket?! the gym... nope. i'm in a place where there are peanut butter mountains, a sea of chocolate and peanut butter lollipops popping up from the ground like flowers.

Peanut Butter Cup cookies

2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies
Preheat oven to 350 degrees. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes. Remove from oven and press peanut butter cup candy into the center.

i have to admit, last night i was on every blog searching recipes to try! i found so many delectable treats, and i obviously had to bookmark them all {oh hello 1000 new bookmarks.} so if you have a tasty treat, i guarantee you i saved it! and i've got some flour, an apron, and i'm ready to keep baking.