Super Bowl Sunday

T-minus 2-ish hours until the big game.

You could say I’m a little excited. Actually scratch that. More than a little excited.

I bet you can guess why. If not, just look at the pictures that follow. I’m pretty sure that will clear it up.

Super Bowl Sunday

Cleared up for you? You see I’m kind of sort of totally into football (who knew, right?). And, I rather enjoy being apart of the 12th man. One could say that picture above is the epitome of 12th-manning it. I mean, my Hustle Like Russell Shirt, that chipped glitter blue polish, the large Seahawks helmet ring, and lets not forget the star of the picture, that cupcake.

My oh my what a good-looking cupcake. Blue and Green never looked better on something.

Super Bowl Sunday

I give you Super Bowl Sunday Chocolate Cupcakes with Blue and Green Swirl Vanilla Frosting and Football Sprinkles. Could it get any better than that?

Why yes, yes it can, with these Shortbread Chocolate Dipped Football Cookies.

Super Bowl Sunday

That right there is the bomb.com

But, don’t worry, it gets better. Much MUCH better.

Super Bowl Sunday

What are those you ask? Caramel Blondies with Seahawk flag toothpicks (courtesy of Emerald City Sisters Design). I’m dying at how yummy they are (no, seriously) and at how stickin adorbs these toothpicks are. I mean come on, tell me you don’t just love them.

Super Bowl Sunday

I’ll stop now. I just couldn’t let the day go by without you seeing the dessert spread I put out for the game. I mean, I totally maybe value your opinion. No big deal or anything.

Super Bowl Sunday

Wait, I lied. One more thing. LETS GO SEAHAWKS.

Advertisements

Coconut And Chocolate Cream Scones

Coconut & Chocolate Cream Scones

Guys, it’s been a long week.

And, no, I haven’t completely lost it. I know it’s Tuesday, and that the week barely just started. But, you see, today is my Saturday. My weekend is just starting.

And let me just tell you, it took forever and a year to get here.

Coconut & Chocolate Cream Scones

This past week I worked six out of seven days. Burnt my finger with the straightener, not once, or twice, but three times. Got yelled at by a few visitors at the hospital. Forgot to bring my badge to work. Had my order messed up at Starbucks, twice. And, bought a pair of the cutest booties online, and then found out that they sold out right before they could process my order. Oh, and can’t stop thinking dreaming being in love with craving breakfasty foods.

Who knew that could be a thing?

All I want for dinner is omelets. All I want for lunch is parfaits. All I want to snack on is croissants. And, all I can dream of is recipes for scones, pastries, and breads.

Coconut & Chocolate Cream Scones

And, when I said want up there in that sentence. I really meant to say have been eating. Because, let’s be honest, my meals have consisted of omelets, parfaits, croissants, and scones.

These scones to be more exact.

These beautiful, wonderful, life saving scones.

Okay, fine, that’s an exaggeration. They didn’t save my life. But, I will say making these scones was the second best part of my week.

Coconut & Chocolate Cream Scones

Wanna know what the best part of my week was?

Yup, eating the scones. Said with absolutely no shame what so ever.

Some of you may think that’s kind of sad that my favorite part of the week revolves around a breakfast dessert. You may be right, but on the other hand, I’m pretty sure you’re wrong.

Coconut & Chocolate Cream Scones

You see, these Coconut & Chocolate Cream Scones are packed with mini chocolate chips and sweetened coconut shreds. They are ridiculously light and airy on the inside and have a flaky and crisp outside. It’s kind of like eating a chocolate coconut infused pie crust. Delicious, I know. The top of the scones are drizzled with a sweet coconut glaze, which I may or may not have been eating out of the bowl, and sprinkled with toasted coconut shreds.

Now, tell me, does that sound sad?

Coconut & Chocolate Cream Scones

Lets make a deal. Make these scones and then let me know if you think they rank in the top 3 best things about your week. If they don’t, we’ll agree to disagree, but if they do, then let’s have a scone party, cause it’s Tuesday, and what better day to have a scone party then right now.

Coconut And Chocolate Cream Scones
Yields: 8 scones

Ingredients:
Coconut & Chocolate Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus a little extra for brushing
½ teaspoon salt
5 tablespoons unsalted butter, frozen*
½ cup sweetened coconut shreds
½ cup mini semi-sweet chocolate chips*
½ teaspoon coconut extract
1 cup heavy cream, plus extra for brushing

Sweet Coconut Glaze & Garnish
1 cup powder sugar
½-3/4 teaspoon coconut extract
3-4 tablespoons heavy cream
toasted coconut, optional

Directions:
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt until combined. Grate the frozen butter—the frozen butter is a trick I picked up from Sally’s Baking Addiction, it helps make the scones light and airy on the inside and flaky on the outside—with a cheese grater or food processor.
Toss grated butter into flour mixture, and combine it with a pastry knife or your fingers until it resembles coarse meal. Mix in coconut shreds and mini chocolate chips.
Using a spatula or fork, stir in heavy cream and coconut extract until dough begins to form. Transfer dough (and all the dry, floury bits) to a floured countertop and knead until dough comes together into a rough, sticky ball.
Form scones by pressing dough into a prepared 8-inch cake pan, then turning the dough out onto a lightly floured surface. Using a very sharp knife, cut dough into 8 wedges and place on an ungreased baking sheet with a little room in between each wedge.
Using a pastry brush, brush the tops of each scone with a little bit of cream and then sprinkle with sugar. Bake for 12-15 minutes or until tops of scones are lightly browned. Cool on wire rack for at least 10 minutes.
While scones are cooling, make the glaze. In a small bowl, whisk together powdered sugar, coconut extract, and heavy cream until of drizzling consistency. If you want more of sweet coconut flavor add more extract. If the glaze is too thick add more heavy cream until of desired consistency. Drizzle the tops of each scone with glaze and sprinkle with toasted coconut shreds. Best served the day of, but scones will keep for two days in a sealed container at room temperature.

NOTES: *place butter in freezer 30 minutes before you start scones
*If I made these again I would use 1/4 cup of the mini chocolate chips, the chocolate flavor slightly overpowered the coconut on the inside of the scone
*cream scone recipe adapted from Smitten Kitchen

 

Coconut & Chocolate Cream Scones

Coconut Chocolate Cake Balls

Coconut Chocolate Cake Balls
Guys.

I’m embarrassed.

It’s been way too long since we chatted. Way. Too. Long.

A month too long, to be exact.

Eeeeek.

Would it be okay if I told you that I missed you? It’s the truth. Honest. I don’t even know where the time went. Okay, maybe I do…

Coconut Chocolate Cake Balls

It went to work. A lot of work. But, I can’t complain too much cause I actually really like my job.

And, some weekend trips away from home aka the Hint of Nutmegg Kitchen.

And, laziness. I’ll be honest, sometimes, on my days off, I just want to sleep. Or, I want to go out and tootle around. Or, I just have a ton of errands to run.

And then, there’s the real kicker, the heat. I’m so, so so, over the damn heat. I want rain. I want clouds. I want to sit on the couch wrapped up in a blanket, drinking a PSL, eating a pumpkin cream cheese muffin. I want fall and I want it now. It’s simply impossible to have the oven on in my house with the heat. Impossible.

That reminds me, I have something reallllly exciting to tell you. A few weeks ago I officially catered (well, the dessert portion of the event, that is) a baby shower! A friend of a friend saw the Baby Boy Cupcakes I made awhile back on Instagram, thought they were the cutest (I mean, they are pretty stinkin adorable), and asked if I could make them for the shower. Pretty cool, huh?

Coconut Chocolate Cake BallsNow, let’s move on to the important stuff.

Coconut Chocolate Cake Balls. Some have even called them heaven balls. No joke. That’s a direct quote from a coworker of mine.

Moist chocolate cake mixed with coconut frosting, rolled into balls, dipped in chocolate, and sprinkled with shredded coconut. I mean, does it get any better than that? I don’t think so.

Coconut Chocolate Cake Balls

Originally, my plan was to make cake pops…butttt, in my excitement, I made the cake balls a little too fat to stay upright on a lollipop stick, and there was also the fact that I didn’t have enough lollipop sticks for all the pops. Oops. So, I simply made cake balls. Problem solved. They were just as easy as making cake pops, just as yummy, and just a tad bit easier to eat because of the missing lollipop stick. Sounds like a win to me.

But, guys, seriously, let’s not go this long without talking. I don’t like it. I’ll try my best (better than my best) to be around more often.

Coconut Chocolate Cake Balls
Yields: about 40 cake balls

Ingredients:
1 chocolate cake
1 cup unsalted butter, softened to room temperature
2 ½ cups powdered sugar
¼ cup heavy cream
3 tablespoons sweetened shredded coconut, plus extra for garnish
1-2 teaspoons coconut extract
1 15-oz package light cocoa chocolate candy melts

Directions:
Bake your cake according to the recipe or box instructions. Let cool completely.
Once cake is cooled, use a fork, your hands, or a food processor to shred the cake into small crumbs—if you want to use cake crumbs for garnish, put some in a separate bowl at this time. Set aside.
To make the frosting, beat the butter on medium speed until creamy. Add powdered sugar, heavy cream, shredded coconut, and coconut extract—this frosting is very adaptable to taste…if you want it sweeter add more powdered sugar, if you want less coconut flavor you can either lessen the amount of coconut extract or substitute vanilla extract instead, if it’s too thick add more heavy cream…just keep playing with the taste until you love it—beat until combined.
Add ¾ of the coconut frosting to the crumbled chocolate cake mixture. Once combined, try to form about a 1-inch sized ball—the dough should be sticky enough to hold the shape of a ball, similar in consistency to cookie dough, if it’s too dry or crumbly add more frosting until it reaches the desired consistency. Place cake balls on a lined cookie sheet and let chill in the freezer for 30 minutes.
When the cake balls are almost done chilling, melt your chocolate candy melts, in intervals of fifteen seconds, stirring after each interval, until melted.
Coat each cake ball completely in melted chocolate—everyone has their own method of doing this, whether that be dipping it, spooning it on, or a combination of both (I prefer a combo of both)—and place on the lined cookie sheet. Working quickly, sprinkle coconut shreds on top of the coated cake ball and let sit to harden. Repeat until all cake balls are coated and garnished.
Alternatively, you can garnish your cake balls with a coconut candy melt (or, chocolate or white chocolate) drizzle and then sprinkle with the reserved chocolate cake crumbles.

 

Coconut Chocolate Cake Balls

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate

Banana Donuts
Let me tell you about yesterday morning.

5am wake up time. Yes, it’s the worst. And no, that’s normally not when I wake up. Typically I’m up at 5:29am, that is, if I work morning shift at the hospital. I prefer setting my alarm to odd-numbered times. Psshh, don’t you?

My brother brought the puppies (remember Archer & Meeka?) over to stay the night. On a good day they’ll sleep in until a little after 6 before scratching the door to be let out to go to the bathroom. Yesterday, the scratching and adorable howling (even at 5 in the morning I think they’re cute) started at 5:15am. There was no going back to sleep for me.

I was ready to leave the house by 5:50. Played with the puppies for 5 more minutes, put my sweater on, grabbed my keys, and headed outside to start the car. Wait, I forgot something important. I was carrying a green sparkly—if we are being specific here—rectangular Tupperware container filled with these mini Baked Banana Donuts Dipped in Peanut Butter Ganache and Drizzled with Chocolate. I wanted to share them with my coworkers, who, by the way, are pretty awesome.

Can we just talk about that title for a second though? Could I have made it any longer? Probably. What can I say, I’m complicated like that.

Banana Donuts And, so, with the donut filled container buckled into the front seat and Taylor Swift blasting on the radio, I left for work. At this point, you may be asking yourself, when is she going to drink her morning coffee? Or, more likely, why is she telling us this story? Don’t worry, I’m getting there. You’ll have all the answers very soon.

I stop at a Starbucks near my work. Normally, I make my coffee at home and take it with me, but Starbucks FINALLY has Pumpkin Spice Lattes again. I can’t even begin to tell you how excited I am about that. And, I think I may hold off on telling you just so that I can write an entire post on my love for PSL’s. Seriously, please go to Starbucks and try it. And, if you already have and LOVE it like I do, this is me, standing next to you, as we both do a little happy dance. Back in the car, sipping on my PSL, singing to ‘22’ by T-Swift I think, “best idea ever to stop at Starbucks”.

I’ll regret this thought in a few minutes.

Banana DonutsI find a parking spot right in front of the hospital and get out of the car. Standing outside, I lean over to get my purse from the front seat, secure it on my shoulder, and then lean over to get the Tupperware container. I throw my keys into my purse. Mistake one. Always keep them out until you lock the car. I grab my PSL from the cup holder, keep it in hand, and realize my phone is still on the driver’s seat. I place the PSL on the top of the car and balance the container under my left arm, using my side for support and my left hand to hold the bottom of it, as I reach for the phone with my right. I grab my coffee cup again. Mistake Two. Should have left it on the top of the car.

I now have my coffee and phone in my one hand and am still balancing the container with my other. I go to lock the car. Mistake Three. Not using the lock on the door to lock the car. I manage to fish out my keys pretty easily with my left hand while using my arm and side to keep the container from falling. But, of course, my keys are all jumbled up, so I have to untangle them. Stupid. Fussy. Key Chain. I decide to balance my coffee on top of the container, while I use my right hand to untangle the keys and hold my phone. My fourth, and final, mistake. Should have put something down.

Banana DonutsJust as I’m about to hit the lock bottom, my coffee spills all over the container and down my shirt. Keep in mind, Pumpkin Spice Lattes are orangey in color, and I’m wearing a light pink blouse. Needless to say, some ugly words were yelled as I placed the cup on the ground and tried to clean myself off.

Bright side. I managed to still clock in on time. I was able to remove most of the stain on my shirt—I even got complimented on how cute it was. And, most importantly, the donuts weren’t ruined. In fact, my coworkers couldn’t stop telling my how good they were.
Banana DonutsCause, guys, these mini donuts are pretty bomb. It’s banana, peanut butter, and chocolate. The ultimate trifecta if you ask me. The donut itself is super moist (thanks to the sour cream) and has the perfect amount of banana flavoring. It’s then topped off with a creamy peanut butter ganache and a light drizzle of chocolate to complete the perfect bite-size morning (really, any time of day) treat. Honestly, there wasn’t a single negative review about these donuts. Trust me. Make these. They can turn even the worst of mornings, cough cough, much better.

Banana Donuts

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate
Yields: 36 mini donuts

Ingredients:
Baked Banana Donuts
¾ cup (12 tablespoons) of unsalted butter, melted, browned, and cooled
2 cups all-purpose flour
¾ cup dark brown sugar
¼ teaspoon salt
1 teaspoon baking soda
¾ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
¼ cup sour cream
1 ½ cup mashed banana (about 3 large bananas)

Peanut Butter Ganache
½ cup peanut butter chips
6 tablespoons heavy whipping cream

Chocolate Drizzle
½ cup light cocoa candy melts, melted

Directions:
Baked Banana Donuts
Preheat oven to 350 degrees. Lightly grease mini donut pan. Set aside.
Melt butter in a medium-sized saucepan over medium heat. As it melts, the butter will foam and crackle. Stir (or swirl the pan) as the butter cooks. When the butter begins to brown (mine was a very light brown color) and you smell a nutty aroma, take the saucepan off the heat. Pour the butter in bowl, whisk for about 30 seconds, and set aside to cool.
In a large bowl, whisk together flour, brown sugar, salt, baking soda, and cinnamon. Whisk until lumps are gone.
In another bowl, whisk together eggs, vanilla, and sour cream until well combined. Mix in the mashed bananas.
Pour the wet ingredients into the dry ingredients and using a spatula, mix thoroughly until just combined.
Transfer batter to a piping bag with a large round tip or a Ziploc baggie with the tip cut off. Pipe into prepared donut pan, about 1/2 way full.
Bake for 6-8 minutes or until the top of the donut springs back when touched. Transfer to a wire rack and let cool completely, about 5 minutes.

Peanut Butter Ganache & Chocolate Drizzle
Once the donuts are cooled, begin making the ganache. In a small saucepan combine peanut butter chips and heavy cream over medium heat, stirring frequently until smooth. Once the mixture is of drizzling consistency, remove from heat and let it cool to room temperature (about 10 minutes).
Dip the top of each donut in the peanut butter ganache–make sure to hold it upside down for a bit to allow extra ganache to drip off. Let ganache set before drizzling the tops with chocolate.

 

Banana Donuts

Baby Boy Cupcakes

Baby Boy Cupcakes
Anytime there is a social gathering I have a role. And, even if I get to choose my role, I always always pick the same one.

Dessert Maker.

Yeah, I know, my title needs a little sprucing up. How do we feel about Baker Extraordinaire? Okay, okay, you’re right, a little too over the top. I’m open to ideas if you have any.

With my family and friends, it’s simply assumed that I will be making some sort of sweet. The question has become “what are you making for dessert?” rather than “are you making anything for dessert?” And, don’t get me wrong I’m totally fine with this, except for the few rare times when I don’t make dessert for some reason or another. Those are the times that I strongly dislike my title. Why you ask? Let me paint you a picture.

“What did you make for dessert?”

“Oh, I didn’t make anything.”

“Haahah. Good one. Seriously, I’m craving chocolate. I hope what you made has chocolate.”

“No, seriously, I didn’t make anything. I didn’t have any time.”

Smile instantly disappears. Serious face ensues. Eyes are looking watery (okay, this one may be a figment of my imagination).

“So, there’s no dessert?”

Have you ever had a child ask you if Santa or the Tooth Fairy is real? Because the face they make, the one that says I-heard-the-other-kids-say-they-weren’t-real-but-I-don’t-want-to-believe-them-tell-me-they-were-lying-please is the same exact face I see when I don’t make any dessert. How do I deal with it? I just promise to make something the next time that is a) extremely delicious and b) has large amounts of chocolate in it.

Now, back to me volunteering for this role. This past weekend at my work we put together a little baby shower for one of my coworkers. Her name is Mari and she is expecting her second child and her first baby boy.

Baby Boy Cupcakes

Let me tell you a little bit about Mari. From the moment I started volunteering at the hospital she was beyond nice to me—always including me in conversations, inviting me to eat lunch with her, and overall helping me feel extremely welcome. Once I was hired, she was one of the people in charge of training me. I couldn’t have asked for a better teacher. She was extremely helpful, thorough in her explanations, and not only supportive, but also patient with me during the learning process. She is honestly one of the sweetest people I have ever met and this baby boy, along with her other children, are lucky to have her as their mother.

So, naturally, when I was asked what I wanted to be in charge of for the baby shower, I said dessert. I knew I wanted to do something special for her, and after looking around on Pinterest (don’t you just love Pinterest?), I settled on making baby boy cupcakes. And, I’m so so glad I did. Because, look at them, they are so freaking cute. Plus, she loved them, which really is the only thing that matters.

If I were to make these again, I would try to make them even cuter. Add some hair using black licorice vines. Possibly give him some blushing cheeks—mix a little pink food coloring with some of the frosting. Or, even, give him some freckles. These were super easy to make, a huge hit at the baby shower, and would be pretty easy to turn into a baby girl if necessary.

I mean, come on, look at these cuties. Don’t you want these at the next baby shower you go to?

Baby Boy Cupcakes

Baby Boy Cupcakes

Ingredients:
24 cupcakes (flavor of your preference, I used chocolate)
1 batch of vanilla frosting
Ivory food coloring gel
48 Candy eyeballs
24 Blue pacifiers

Directions:
Bake cupcakes according to the recipe instructions and let cool completely. Once cupcakes have cooled, make frosting according to the recipe instructions as well. I baked the cupcakes in dark blue chevron liners to keep with the baby boy theme, so feel free to do that too or use a completely different colored liner if you want! Add ivory food coloring gel to the frosting until it reaches the desired shade of tan.

Using an icing spatula spread frosting on top of each cupcake, dividing it evenly between the 24 cupcakes. Once each cupcake has been frosted, place two candy eyeballs in the upper center part of each cupcake. Using the tip of a sharp knife, gently cut a small horizontal line in the cupcake—this will make it easier for the pacifier to go in—and push the pacifier into the cupcake.

If you want to doll up your baby a little more, you could add hair (cut 3 small pieces of black licorice vines and place on the top center of the cupcake) or, you could mix a little pink food coloring with some of the frosting to give the baby pinky colored cheeks. You could also give the baby freckles (dip a toothpick in brown or orange or red food coloring and make three little dots in a triangle pattern on each side of the face) or, if you are making the baby a girl, add a little bow at the top of her head. I thought of these ideas after the fact, but let me know if they turn out for you!

NOTES:
*I used this cupcake recipe minus the peanut butter.
*I doubled this vanilla frosting recipe, but only used 4 cups of powdered sugar and added a little extra vanilla.
*I purchased the candy eyeballs at Target.

 

Baby Boy Cupcakes