One good thing about all the cold, rainy weather we have had this spring is I have been able to spend a lot of time baking! While I am very anxious for summer (anybody else getting tired of the rain (and snow)?!), soon it will start getting hot and then I will have to be more cautious of the time my oven is on (we have a hard time cooling the bedrooms upstairs even with the AC), but for now…I will keep on baking. And don’t worry…I’ll keep on posting even when it gets hot!!
I have seen this bread a few times lately, I used the Cinnamon Sugar Pull-Apart Bread recipe from Joy the Baker. You will notice on her blog (and the others), that the slices are perfectly straight and all lined up. For some reason when I cut mine, the squares didn’t fit all perfectly into my pan, next time I’ll try rolling the dough even thinner. But the end result was still AMAZING, just as I had imagined.
I also had to whip up some cream cheese frosting, but it is perfectly delicious without it. Actually, I recommend eating it without the icing (when you look at the amount of sugar in the bread, you will notice that it really doesn’t need extra sugar). But if you are obsessed with frosting like me…go for it!!
I plan on making this again soon with lemon instead of cinnamon…or maybe the orange…or maybe I’ll just make one of each. Check out the recipes here:
Cinnamon Pull-Apart Bread – Joy the Baker
Orange Pull-Apart Bread – Whisk Kid
Pull-Apart Lemon-Scented Coffee Cake – No Special Effects
My birthday was over the weekend. I debated long and hard over what type of cake I wanted to bake. I finally decided on making some gourmet cupcakes. Chocolate Peanut Butter Cupcakes and Oreo Cupcakes to be exact. The original ideas came from 101 Gourmet Cupcakes in 10 minutes by Wendy Paul.
While I thought about making a cake from scratch, I chose to keep it really simple this time and use a Duncan Hines Devil’s Food Cake mix. After putting a little batter into the cupcake liners, I dropped in some homemade peanut butter cup filling (recipe from Our Best Bites–You will want to halve or quarter the recipe…depending on how much you want left over.). You could definitely use a Reese’s peanut butter cup. If I would have thought about it while I was at the store, I would have bought some peanut butter cups. I didn’t add the chocolate to the top of the bars. I just cut them into pieces that would fit into the cupcake liners and molded them into a disc shape. Then I topped them off with some more batter.
For the frosting I used a chocolate buttercream and a peanut butter frosting. I used the recipes from the 101 Gourmet Cupcakes in 10 minutes by Wendy Paul, you could use any of your favorite frosting recipes.
To get the swirled icing effect, I filled one side of my icing bag with the peanut butter frosting and the other side with the chocolate buttercream. I used a Wilton 1M tip — This is my favorite way to decorate cupcakes!!!
**Note–When I first started this blog my name was Eye Candy Bake Shop. Within a week of making it public, I decided to change to Sugar and Spice and All Things Iced. The first pictures have not yet been updated.**
Screaming Sardine’s Month Long Cupcake Party
Happy Cinco de Mayo! Today I made some chips with salsa and guacamole for dessert. They were delicious!!
I really wanted to make these chips, but I had a couple of tortillas in the fridge that needed to be used. So, instead I made these delicious chips from Our Best Bites. The salsa was inspired by The Sweet Adventures of SugarBelle. I just cut up some strawberries and kiwi. Yummy!!
For the guacamole I used this fruit dip recipe from Our Best Bites. I love this recipe because I usually have cream cheese, brown sugar, and vanilla on hand. The dip tastes amazing with the toffee bits, but today I didn’t have any toffee bits so I just left them out. It still tasted great. Then I colored the dip green like The Sweet Adventures of SugarBelle.
What a perfect quick treat for a weeknight!