Lovin' From the Oven

Junior Mint Cupcakes

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I was playing the game “never have I ever” with a couple of friends the other night and was intrigued by all the information I learned about others. Here’s a couple of facts that you may not know about me:

  1. I’ve never had a manicure or pedicure.
  2. I’ve never broken a bone.
  3. I’ve never been skiing.
Have you ever done any of those? As for breaking a bone, it’s definitely a boy thing. Most girls haven’t done it and most boys have. What’s something you’ve never done?
These cupcakes come from Domestic Fits and turned out beautifully. The cupcake rose with ease and the frosting was the perfect consistency for piping. The cupcakes were a little lighter than I’d hoped, but the taste was spot on. I used dark cocoa instead of regular cocoa, which explains the darkish color.

 

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Junior Mint Cupcakes

Ingredients

    Chocolate cake:
  • 2 2/3 cup flour
  • 1 1/4 cup unsweetened cocoa powder (I used hershey's special dark cocoa)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 1/4 cup of brewed coffee, cooled
  • 1/4 cup vegetable oil
  • 2 sticks of unsalted butter
  • 2 1/2 cups of sugar
  • 1 tsp vanilla extract
  • 2 eggs
    • Mint Buttercream:
  • 2 sticks of unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1/3 cup milk
  • 1/4 tsp natural mint extract

Directions

  1. Preheat the oven to 350. Line 24 muffin tins.
  2. In your stand mixer, cream together the butter and sugar. Add in the vanilla, eggs, buttermilk, coffee, and vegetable oil. Gradually mix in the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Fill each cupcake liner 2/3 of the way full. Bake for 20-25 minutes, until a toothpick comes out clean.
    4. Mint Buttercream
  4. In a stand mixer, cream the butter until light and fluffy.
  5. Mix in the powdered sugar, one cup at a time. Slowly beat in the milk and mint until you get a smooth consistency. You can add more powdered sugar or milk depending on your taste.
https://lovintheoven.com/junior-mint-cupcakes/

S’mores Brownies

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Yesterday, I went on a glorious wine tasting trip with some Boalties. It’s such a blessing to be living so close to the city, college life, suburbs, mountains, AND wine central! Just a hop, skip, and a jump and we can be in any of those places in a heartbeat.

Speaking of hop, skip, and a jump.. I was actually reminded of those phrases when I interviewed with a flight company. And guess what… I GOT THE JOB! Well, I was invited to training, meaning I have to pass all the tests before I’m considered an in-flight team member aka flight attendant. Can you believe it?! I’m more than ecstatic!! I’ll be starting training on the 1st.

To celebrate the good news, I’m sharing a good recipe. Everybody loves s’mores and brownies, so combining the two together only makes sense. Using the boxed mix makes the recipe easier, but the doctored up part makes it look especially homemade! You can sub the boxed mix for your favorite from-scratch brownie recipe if you wish, but it isn’t necessary.

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S’mores Brownies

Ingredients

  • 1/2 cup (1 stick) melted butter
  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/2 tsp of cinnamon
  • pinch of salt
  • 1 brownie mix box
  • 3 1/2 cups mini marshmallows

Directions

  1. Preheat oven to 325 degrees. Line an 8x8 pan with tin foil.
  2. First, make the crust. Mix together the melted butter, graham cracker crumbs, sugar, cinnamon, and salt. Press into the bottom of the lined pan. Bake for 15-20 minutes.
  3. Prepare the brownie mixture as listed on the box. Pour the batter over the baked crust and bake per directions on the box, about 35-40 minutes.
  4. Remove pan from the oven and change your oven setting to broil. Sprinkle the mini marshmallows on top of the baked brownies and pop back in the oven for a minute or two until the marshmallows lightly brown. Make sure to keep an eye on it because this process happens very quickly!
  5. Let cool completely and cut with a cold, wet knife.
https://lovintheoven.com/smores-brownies/

Brookies in Reverse

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I brought these to a potluck, but sadly, they were out-shined by another bar recipe that I brought (coming soon! hint: they had nutella). That doesn’t mean that the brookies weren’t good… it just means the other bar was breathtaking.

I’ve made brookies before, but the other way: brownie cookies. These are the reverse: cookie brownies. So perhaps these should appropriately be called crownies? Nahhh, that just sounds like a nickname for a crook. How can you go wrong with a brownie and a cookie? They’re the most standard items in the dessert world. Combine the two and you’ve got simplicity at its finest. From Buns in my Oven.

Feel free to sub a boxed mix of brownies in instead of making it from scratch!

Brookie
Click here for a printable recipe

Ingredients
For the brownies:

  • 1 cup (2 sticks) butter 
  • 2 1/4 cups sugar 
  • 4 large eggs 
  • 1 1/4 cups cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder 
  • 1 teaspoon espresso powder, optional 
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 2 cups semi-sweet chocolate chips 

For the cookies:

  • 2 1/4 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar 
  • 3/4 cup packed brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 large eggs 
  • 2 cups semi-sweet chocolate chips

Instructions
For the brownies:

  1. Melt the butter in pan over low heat. Mix in the sugar and stir continuously until smooth. Do not allow sugar mixture to boil. 
  2. Pour butter mixture into a a stand mixer. Mix in the cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Fold in the flour and chocolate chips until well combined. Set aside. 

For the cookies:

  1. Preheat the oven to 350 degrees. 
  2. Cream together the butter, both sugars, and vanilla until creamy.
  3. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour, baking soda, and salt. Stir in the chocolate chips. 
  4. Pour the brownie batter into a greased 9 x 13 dish. Drop small spoonfuls of the cookie dough on top of the brownie batter. 
  5. Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

Totally unrelated, but I learned how to do a fishtail braid. I was so excited that I even made a video to share with you! I originally shared this on my style blog. I apologize in advance for my frozen face the last ten seconds. Feel free to skip over that part, I’m a newbie.

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