Monthly Archives: November 2014

Oreo Chocolate Cupcakes with Oreo Buttercream Frosting

Oreo Cupcakes


I made these for my sister’s fiancé’ 30th birthday!  He was home this past weekend and we were finally able to celebrate at our favorite restaurant. I brought these little cakes for our dessert.  My husband and I watched our almost 3 year old nephew as they went out to celebrate the night before, I thought it would be fun to bake with my nephew and to have him help make his dad these mighty tasty cupcakes. My nephew was able to help me add the flour and scoop the batter into the tins which made them so much more special.

This recipe yields 16 standards size cupcakes using a size 16 scoop.

Cupcake Ingredients:

1 Stick (1/2 cup) plus 2 TB unsalted butter

1/2 cup of Dutch process cocoa powder (do not cheat yourself use a high quality) …. I love penzey’s!

1 1/4 cup AP flour

1 Tsp baking soda

1/16 Tsp of kosher salt

1 tsp expresso powder

2 eggs (farm fresh or egg land’s best)

1/2 cup granulated sugar

1/2 cup of raw sugar or brown sugar

3 (1/8 cups) of light sour cream or plain fat free greek yogurt

3/4 cup low fat buttermilk

Cooking spray


Cupcake Instructions:

1. Preheat ove to 350 degrees. Line standard muffin tins with paper liners and spray with canola oil cooking spray. Set aside.

2. In a medium to large bowl whisk together flour, salt, baking soda, expresso powder, and cocoa. Set aside.

3. Place in an electric mixing bowl butter and sugars and beat on medium to medium high speed until creamed (light and fluffy).

4. Add one egg at a time, beating using standing mixer until well incorporated. Make sure if you do not have a beater with  rubber spatula sides that you scrap down sides of bowl often with hand spatula. Once eggs are incorporated add sour cream and decrease the speed to low. Add flour mixture alternating with the buttermilk in thirds (only mix after each addition until everything is incorporated). Be careful not to over mix the batter. 

5. Using number 16 scoop portion perfectly into the prepared muffin tins. Bake for 10 minutes on 350 degrees and rotate the tins and bake for an additional 8 to 10 minutes until toothpick comes out clean. Rotating the tin will allow for even baking. 

6. Remove from oven and allow to set in tin for 1 to 5 minutes, remove from tin and place on wire rack to cool completing before frosting. If you allow the cupcakes to stay in tin they will continue to bake and will dry out. 

7. In the meantime start to work on the frosting.

Oreo Buttercream

Oreo Buttercream
6 cups of Powdered Sugar
1 teaspoon of pure vanilla
9 TB of Heavy Cream
8-10 Oreos (place in food processor and crush)
1 stick of butter ( 1/2 cup ) room temperature 
2 Ounce of 1/3 Fat Reduced Cream cheese  room temperature

16 Mini oreo’s (optional for decoration)

Directions for Oreo Buttercream:
Cream the butter and cream cheese in a stand mixer until fluffy. Add one cup of powdered sugar at a time until incorporated. Mix slowly! Add liquids mix. Lastly add crushed Oreos add more cream as needed to desired consistency.





Pumpkin spice pancakes


One fall squash I cannot get enough of is pumpkin. Last weekend I made these tasty breakfast cakes.

Yields 7 small/medium sized pancakes

1/2 cup AP flour
1/2 cup whole wheat flour
1 TB flaxseed
1 TB Canola oil
3/4 cup purée pumpkin
1 tsp pure vanilla
1/4 tsp salt
2 TB raw sugar
2 egg whites or 1 egg
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup skim milk

In a large bowl combine egg, milk, pumpkin, and canola oil. Whisk to blend.

IMG_9797.JPG set aside.

In a separate bowl mix flour, salt, sugar, baking powder, baking soda, pumpkin pie spice and flaxseed.

Add the dry ingredients into the wet.

Mix to fully incorporate.


Pour or ladle small amount of batter into a cooking sprayed hot skillet over medium to medium high heat. The trick to pancakes is you don’t flip them until they start to bubble and become golden brown on surface adjacent to the pan.


Flip and allow to cook fully on other side.


Remove finished pancakes, set aside.
Repeat process with remaining batter.

Pumpkin Buttermilk Waffles


Pumpkin everything this month! Especially today. Later I will be making pumpkin soup and pumpkin challah bread.

yields 5 (6 1/2 in diameter waffles)
1 tb flaxseed milled
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup whole wheat flour
1/2 cup AP Flour
1/8 cup blackstrap Molasses
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup puréed pumpkin
1/3 cup egg whites or egg substitute
1 tsp pure vanilla
1 cup buttermilk
1/3 cup fat free sour cream or fat free plain Greek yogurt
Toasted pecans for garnish (optional)

1. Place all dry ingredients in small bowl.

2. Whisk to blend.

IMG_9889.JPG Set aside.

3. Place wet ingredients into large bowl.


4. Whisk to fully incorporate.


5. Add dry mix into wet batter.


6. Cook waffles according to waffle iron. My iron took a half cup of batter for each waffle. Before adding batter spray iron with cooking spray to prevent sticking. I also spray between every other waffle.




Sprinkle with toasted pecans and/or enjoy with syrup.

The waffles freeze really well if you place in a ziplock freezer bag and place parchment between each one.


Pumpkin Spice Granola Bars


Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan


Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.


Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.


In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.


Pour warm sauce over dry ingredients and fold to incorporate.


Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.


Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.


Cut evenly using a sharp knive into 12 bars. Enjoy!