Recipes

2018 MVNU Homecoming

Hey all!

I’m so excited to share with you what I’ve been working on this week! This was, by far, the biggest order I have ever done. These will be sent to Mount Vernon Nazarene University tonight for their 2018 Homecoming Weekend! The order consisted of 50 megaphone cake pops, 50 sparkled cake pops, 50 cougar paw-print cookies, and 50 megaphone cookies. I definitely could not have completed this without the help of my wonderful husband and my awesome mom! They both spent last night packaging away every dessert one by one. Each treat was hand-crafted and individually wrapped with a Treats by Taran label to finish. I can’t wait for MVNU to receive these treats tonight at their Homecoming Game!



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Mickey Mouse Clubhouse

Hey all!

I hope everyone had a wonderful weekend and enjoyed the beautiful weather we had! This weekend, I had the honor of making the desserts for a Mickey Mouse themed gender reveal. What an awesome idea! This consisted of Mickey or Minnie cookies and a his/her cake as well! This was a vanilla bean cake with buttercream frosting and the mouse figures around the bottom half of the cake were made out of dark chocolate. YUM! The cookies were my signature sugar cookie recipe, which isn’t complete without a hint of lemon extract. This recipe is definitely a favorite of mine and I can’t wait to make many more cookies this week!



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Caramel Apple Cheesecake Bars

caramel apple chskHey all!
I hope everyone enjoyed this past weekend as much as I did! I had such a blast creating these delicious cheesecake bars. They may seem time-consuming when you first glance at the recipe but trust me, these are super easy and were a big hit at the party I took them too! They are the perfect Fall treat for any get-together with family or friends. Try them out and let me know your thoughts!



Ingredients

Graham Cracker Crust

  • 1/4 cup brown sugar
  • 1/2 cup melted butter, plus more for greasing the plate
  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/2 cup melted butter, plus more for greasing the plate

Cheesecake Layer:

  • 2 8oz package softened cream cheese
  • 2 tbsp corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon

Apple Crisp Topping:

  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp coconut oil
  • 2 medium apples, thinly sliced & cubed
  • Caramel Topping

Instructions

  1. Preheat your oven to 350°F.
  2. Prepare one 9×13-inch glass pan by greasing thoroughly with butter or baking spray, or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bars).
  3. In a mixing bowl, combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  4. Press inside the bottom of a 9×13-inch baking pan.
  5. Bake for 5 minutes. Remove from oven to cool. (I placed mine in the fridge for 5-10 minutes to help it cool quicker).
  6. Meanwhile in the bowl of your electric mixer, blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  7. Once well combined, pour on top of your cooled graham cracker/oat crust.
  8. Arrange the apples on top of the cream cheese mixture in a single layer.
  9. Top with the Apple Crisp Topping. Bake at 350°F for 40-50 minutes.
  10. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.
  11. Cut into squares. Serve with caramel drizzled over the top of the cheesecake bars.
  12. Enjoy!

Brown Sugar Cinnamon Delight

IMG_6324[1]Happy Friday!

I’m so excited to share with you this delicious cupcake recipe I made last night for the Granville Christian Cross Country team! These are German Chocolate cupcakes made from scratch, half with chocolate buttercream and half with a brown sugar cinnamon buttercream on top! They are the perfect look for this wonderful Fall season and I can’t wait to try more buttercream recipes next week! Feel free to leave comments or questions below!



Ingredients (cupcakes – makes 24)

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable or olive oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Ingredients (frosting)

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 1 cup brown sugar
  • 4 teaspoons cinnamon (to taste)
  • 4-6 tbsp milk or cream
  • 4 teaspoons vanilla extract

Instructions

  1. Pre-heat oven to 350º F. Grease your muffin tins or if you’re using cupcake liners, place those into your pan.
  2. In a mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
  4. Evenly distribute cupcake batter between your muffin tins.
  5. Bake for 10-12 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  7. While your cupcakes are cooling, place your butter in a stand mixer and beat until pale white.
  8. Add powdered sugar, brown sugar, & cinnamon and mix on low.
  9. Add cream & vanilla and mix until well-incorporated then beat on high for about 1-2 minutes.
  10. Frost cupcakes with buttercream frosting & enjoy!

Pumpkin Chocolate Chip Oatmeal Cookies

pumpkin choco chipWith the Fall season in full swing, you can never have too much pumpkin! I’ve been working to perfect my pumpkin chocolate chip cookie recipe and I think I’ve finally got it down! My goal is to have my cookies actually be a cookie rather than a mini cake. I’m not a fan of cake-like cookies and never really have been so if you’re like me, you’ll love this recipe! Try it out and feel free to leave questions/comments below!



Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup white sugar
  • 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not the entire can)
  • 1 large egg yolk (discard or save the whites for another recipe)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups white all-purpose flour
  • 1 and 1/2 cups quick oats
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
  • 1/2 cup regular milk or dark chocolate chips

Directions

  1. In a large bowl, beat together the butter (softened and not melted) with the brown sugar and white sugar.
  2. Beat in the pumpkin, egg yolk, and vanilla. (Make sure your canned pumpkin is high quality and not watery. If it is watery, your cookies will be more cakey. Drab the pumpkin with some paper towels if needed.)
  3. In another bowl, stir together the flour, quick oats, cinnamon, baking soda, baking powder, and salt.
  4. Please note as you measure your flour that packing in too much flour will also lead to cakey cookies. I spoon the flour into the measuring cup and then level it at the top with my finger without pressing it down. Too little flour and your cookies will spread way too much and too much flour and they will be cakey.
  5. Add the dry to the wet and mix until just combined.
  6. The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.
  7. Cover and place in the fridge for at least 30 minutes and preferably 1 hour. This is a crucial step and if skipped, your cookies will likely spread like a pancake.
  8. Preheat the oven to 350 degrees F.
  9. Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper). (The times I haven’t used the liners the bottom of these cookies cook faster than the tops are cooked and have the tendency to slightly burn at the edges)
  10. Scoop out cookies and place on your pan.
  11. Chill on the cookie sheet in the fridge for another 10-15 minutes.
  12. Bake for 12-14 minutes or until very lightly browned at the bottom/sides. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside.
  13. Remove from the oven and allow to “cook” for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. This is optional but huge for appearance: I press in 5-6 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.
  14. Enjoy! – These cookies taste even better the next day — the cinnamon and pumpkin flavor have definitely intensified by then!