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Peanut Butter, Chocolate and Decadence

27 Dec

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What screams happiness other than two of the best decadent treats mashed together? You know what I’m talking about. Peanut butter and chocolate, baby. Oh yes.

I was really looking to create something… mouthwatering. So basically, I crammed the most chocolate and peanut butter as I possibly could into a single cupcake. Chocolate Ganache Core + Chocolate Cupcake + Peanut Butter Frosting + Chocolate Ganache Drizzle = Happiness x Indulgence.

So, you ask, “How on earth can I make this!?”. The answer my friends, is delightfully simple. I’ll share my incredibly-yum and pipe-able peanut butter frosting and the absolutely delicious and easy Chocolate Ganache.


Chocolate Ganache



– 2 cups semisweet chocolate chips

– 1 cup heavy whipping cream

(Yup – that really is it)


1. Place a glass bowl or Pyrex wet measure in a sauce pan. Fill sauce pan about 1-2 inches of water and put on a low-medium heat.

2. Pour two ingredients into glass bowl and stir continuously until mixture is fully melted, shiny and no bumps. Turn off stove top and remove glass bowl.


Peanut Butter Frosting



– 1/2 cup butter

– 1 cup smooth peanut butter

– 2 1/2 cups icing sugar

– 1 tbsp heavy whipping cream


1. With a stand mixer, cream butter and peanut butter together.

2. Gradually add in icing sugar and beat on high. Make sure to scrape sides often.

3. Add heavy whipping cream and mix in.





– 24 cooled chocolate cupcakes (sorry folks, my recipe is from a book so I can’t post it here. However, I strongly recommend picking up of Buddy Valastro’s first book, Cake Boss)

–  1 recipe Chocolate Ganache

– 1 recipe Peanut Butter Frosting

Special Tools:

– Cupcake Corer (I recommend the one by Cuisipro)

– Small squeeze bottle

– Piping bag with star tip


1. Using the corer, twist gently into cupcakes and twist to pull up. Remove core and repeat on all cupcakes.

2. Warm chocolate ganache in microwave and pour into squeeze bottle. Squeeze ganache into centers of cupcakes.

3. Pipe peanut butter frosting on all cupcakes using star tip.

4. Create a star pattern with left over ganache on cupcakes using squeeze bottle (see the photos for example)

5. ENJOY 😀


Christmas Party Catering

18 Dec

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It’s that time of year again!

Last night I catered my parent’s Christmas bash with an assortment of festive desserts – and it was a hit! Lots of these I have already posted the recipe on the blog, so I’ll link these here.

Black and White Shortbread

Lemon Bars


Chocolate Ganache Cupcakes

Truffles (Coming soon!)

Happy Holidays Everyone!

Chocolate Ganache Cupcakes

10 Dec
(Hi all! Sorry it’s been so long since the last post! Here are my long awaited Chocolate Ganache Cupcakes, rivalling the Georgetown Cupcake classic. Enjoy!)

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Around the holiday season, you’re cookie cutters begin to get some wear and tear and you find yourself always going back to the store for some ginger, cinnamon and sprinkles. Quite frankly, it’s about time someone decided to switch it up. That’s why this December, I suggest you make something decadent, elegant and beautiful – like these Chocolate Ganache cupcakes. They’re easy enough to make whenever, but the immaculate blue flower gumpaste toppers take these cupcakes over the top. Gumpaste is a type of modelling sugar dough used in cake decorating (similar to Fondant). It’s very easy to dye and roll out. Simply cut out dough with small flower cutters (Found at Michael’s) and place a silver dragĂ©e (small, pearl-like sprinkles) in the center. VoilĂ ! Easy and beautiful centrepieces to delicious cupcakes. These will surely be a new holiday baking tradition in every household!
(These cupcakes can be mini or regular sized, I’ve shown both in the slideshow above!)Ingredients:

24 cooled, chocolate cupcakes
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
Approx. ⅛ cup gumpaste
Icing Sugar (for dusting the surface)
Blue paste food colouring
24 silver dragées


1. Fill a saucepan with about an inch of water. Place a glass bowl on top of the pan and turn stovetop to a low-medium temperature.
2. Pour in chocolate chips and heavy cream. Continuously stir until there are no more lumps and it’s smooth and shiny. Turn off stove and remove bowl of ganache. Set aside.
3. Use a toothpick to dye the gumpaste blue. Using icing sugar to dust the surface, roll out gumpaste. Use a small, flower shaped cookie cutter and cut out, thing flowers. Press a silver dragée in the middle.
4. Dip tops of cooled cupcakes into ganache (you may need to reheat in the microwave). Dip and twist to get rid of excess. Place a flower in centre of cupcake. Store in airtight Tupperware.

(P.S. I’ve got tons of posts lined up right now… stay tuned!!)

Holiday Gingerbread

13 Nov

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For some people, the holidays smells like crisp air, apple cider and pine trees. For others, like myself,  the holidays smell like warm spices coming from the kitchen – usually when I make these gingerbread. Typical holiday gingerbread tends to be hard and crunchy. The absence of that extra flour in these cookies make these almost as chewy and soft as a chocolate chip cookie, which steps up these gingerbread. Usually gingerbread is made in the holiday season, but no one’s stopping you from making these with biscuit cutters in the middle of the summer.

I’ll face it – my cookie cutter collection is a bit of a mess. I have odd shaped cutters, to say the least. There’s one set of misshapen gingerbread men where they are missing a head, leg or arm. Imagine the conversations I have when I bring these to the party (Casual Party-goer: Umm… this one has a bite in it. Me: Actually it was meant that way. Enjoy!). I probably have more… interesting cookie cutters than festive holiday ones. My collection includes a pig, a rocketship, a pineapple, a hippo, a turtle, a dinosaur, a music note – you name it, I have it. I found all of them at my new place of employment, To Set  A Table. I was actually making these cookies for the holiday set-up night to bring to everyone (Mind you, that was a long time ago, I’ve only found time to write this up now).

Now, time for the recipe!

Littlemissbakeaholic’s Holiday Gingerbread


2 1/4 cup all purpose flour (You will need a lot more to coat the dough balls and dust your surface though)

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

Extra sugar for sprinkling


1. Preheat the oven to 350 degrees

2. Sift together the flour, ginger, baking soda, cloves and set in a small mixing bowl. You can set that aside for now.

3. In mixing bowl, cream together the butter and white sugar until it’s light and fluffy. Beat in the egg, then stir in the water and molasses (Trust me, you will need a spatula to get the molasses out).

4. Gradually add in the flour mixture and combine. The dough won’t seem as though it has enough flour in it, but please resist the temptation to add more! You can compensate by heavily flouring your surface later.

5. Now, it’s time to roll out the dough onto your heavily floured surface and cut out the dough with cutters. It’s best to form a large ball (a bit larger than an orange) and coat it in flour before rolling, as the dough is very sticky. Your laborious scraping cookies off of the counter will be rewarded when you bite into these chewy cookies!! Place the cookies on an ungreased baking sheet and sprinkle sugar on top for an added sweetness.

6. Bake in the oven for 8-10 minutes. Let cool on baking sheets and enjoy!


[Edit: I am liking this new theme! It has seasonal options, so currently I’m in fall mode but it won’t be long until winter 🙂 Also, apologies for such a long wait for the next post. I’ve been very busy with my new job (!) and all the clubs/activities/midterms/life and haven’t found the time for a nice photography session with my little bits of baked goodness. Hopefully I will get some more holiday treats up this year, but I wouldn’t count on the post-a-week sort of regime we used to have]

Card Shark Cupcakes

7 Oct

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I think this was the first time I’d ever made Red Velvet cupcakes. I mean, I’ve made Red Velvet Cakes dozens of times before, but oddly enough, not Red Velvet cupcakes.  The good part, was that they were delicious. The cake was alright, kind of crumby but the frosting was probably my most successful and delicious frosting ever. Ever.

I started off making ‘DC Cupcakes’ cream cheese frosting, but stupidly added 1/2 cup butter instead of the 1/4 cup butter. The outcome? Extremely creamy and delicious. It easily frosted 22 cupcakes (with a bit left in the bowl) and could definitely pipe 24. So? Here’s the recipe.

– 1/2 cup butter

–  6 ounces cream cheese

– 4 cups icing sugar

– 1/4 teaspoon vanilla extract

(Usually frosting is very straight forward, but just incase here’s some instructions)

1. Beat butter and cream cheese.

2. Add in icing sugar a cup at a time and beat on high, scraping down sides.

3. Add vanilla extract and mix till combined.

4. Frost or pipe on


Very, very easy.


Anyways, these cupcakes are cards themed thanks to these little gumpaste cutters I got over the summer. My sister made the gumpaste card suits again (see her work with the Cute Pink Pig Cupcakes!) and they turned out pretty good 😉 I thought the lone heart on the cake would make a really sweet Valentines one – mental note! You can top them with all for or just one, it’s up to you! Either way, it makes some really sweet looking cupcakes.

Peanut Butter Dog Biscuits

10 Sep

Baking doesn’t necessarily mean it has to be for humans – why not let dogs in on the fun too? For my lab Sandy’s 8th birthday this weekend, I whipped her up a batch of these quick and easy Peanut Butter Dog Biscuits.


Let’s start out with our 4 easy ingredients. Smooth Peanut Butter, Baking Powder, Milk and Whole Wheat Flour. 4 ingredients to awesome cookies. Pretty easy and cheap – no?

Here’s our whole wheat flour and baking powder. Just give them a little mix together with a fork and your set.

Time for peanut butter. Mmmmmmmm. Tip: Use a small spatula to help measure your peanut butter! It’s nearly impossible without it.

Moving on to our wet ingredients, we scooped out our peanut butter and now we pour in our milk. Your supposed to mix them together a bit, but it really makes no difference in the appearance of both ingredients so I wouldn’t stress about making sure they’re fully blended together.

Now pour your wet ingredients into the dry ingredients.

Mixing time! Not really very pretty to look at, but your pup will thank you for it!

Once your done mixing, you can play around with the dough and form it into a ball with your hands. The best part? No need for freezing. Just add, mix, roll.

I was super excited to use this really sweet dog cookie cutter. They make adorable biscuits! Make sure you flour your surface and rolling pin so it won’t stick when you roll out the dough.

Line them up on the baking sheet and plop ’em in the oven for 18 minutes and they’ll turn out……..

….Like this! Cute, easy and your pooch will love them!

In case you didn’t catch all of that, here’s the recipe:

– 2 cups whole wheat flour

– 1 tbsp baking powder

– 1 cup milk

– 1 cup peanut butter

1. Preheat the oven to 375 degrees F

2. Mix the flour and baking powder together in a large bowl.

3. In a smaller bowl, blend the peanut butter and milk.

4. Pour the wet ingredients into the dry ingredients and mix. Roll dough into a ball.

5. Flour your surface and roll out dough to cut out cookies.

6. Line cookies up on parchment paper baking sheet. Bake for 18 minutes. Cool on wire rack and enjoy!

Chocolate, Walnuts, Espresso – Oh my!

7 Jul

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It’s been awhile since I made something really chocolatey and delicious – in cookie form. The brownie cookies I made awhile back were a bit lacking, and I figured this would be a good opportunity for redemption. My mom was going in for some surgery-like procedure and couldn’t eat for a day and a half prior. That meant no chocolate, no coffee and no nuts – few of her favourite things. While she was at the hospital, I decided to whip up a batch of these amazing cookies I found on Epicurious for a little welcome home treat – and they were delicious! I made Chocolate Walnut Espresso cookies, with its brownie batter consistency and caffeine kick, these are one of the few cookies I can call my favourites.

I usually don’t bake with nuts, mostly because I don’t like them in sweets. But today, these were for my mom, so it wasn’t about me. The recipe called for a cup of walnuts, but in the large batch, it wasn’t very much. I got around one or two walnuts per cookie. (Sidenote: Here’s the recipe from Epicurious since I can’t post it here) These were quick and easy to whip up, and really simple to bake. I used my small ice cream scoop because of the brownie like consistency and it made all of the scooping a whole lot easier. I also don’t normally use coffee in my treats because I don’t drink coffee, but these tasted really good with the ground espresso – I guess I might have to start making more caffeinated treats!

When baked, these cookies poof up a bit and get a really nice crackle coating. The inside is really moist and decadent. Perfect cookies for a tall glass of milk – or a cup of coffee! These have become a hit in my family and they surely will be a hit in  yours too 🙂