Peach Cupcakes

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Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!

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You will need:

For cupcakes-

– White box cake mix

-eggs, water and oil per box directions

-1/4 cup peach preserves

-2 peaches, peeled and chopped

-cupcake liners or cups from our August box

For frosting-

-red and yellow food coloring

-1 cup butter, softened

-1 packet Taylor & Colledge Vanilla Bean paste from August box (or about 1 teaspoon vanilla extract)

-5 tablespoons peach preserves

-3 cups confectioners sugar

-peach slices, or jam for garnish

Mix cake mix according to package directions for cupcakes, fold in peach preserves and fresh peaches.  Fill cups or a muffin tin with liners 2/3 of the way full.  Using the cups from our box?  Just place on a cookie sheet and bake right in them!  Bake according to box, or until toothpick inserted in center comes out clean.  Cool completely.  For frosting, combine all ingredients and mix on medium speed until combined.  Add 1 drop of yellow food coloring, and 1 drop of red and mix.  Continue to add food coloring one drop at a time until desired color is achieved.  Add frosting to a piping bag and frost cupcakes.  Garnish with fresh peach slices.  You can even create a cavity in frosting and fill with remaining peach preserves! 

Don’t forget if you need more cups, you can purchase in our store or in our Etsy shop!

We hope you enjoy the rest of your Summer!  Happy Baking!

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Vanilla Bean Whipped Cream

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Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)

Directions:

In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.

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~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here

S’Mores Push Pops

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I love push pops!  They are so fun and there are so many things you can do with them.  We all know S’Mores can be pretty messy so I thought why not try them in a push pop?  They were delicious!  My boys helped make them, and they didn’t last more than a day!

You will need:

-Push Pop Tubes – included in our July box

-graham crackers- about 1/2 a package

-chocolate pudding – we used Hershey’s

-Marshmallow Creme- we used the whole 7 oz. jar!

-3 tablespoons butter

-bite sized chocolate for garnishing

Optional:

– foam or some type of stand to set push pops in

-Piping bags and tip

Directions:

Make pudding according to package directions and set aside.  We did not refrigerate since that will be done later.

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  In a plastic bag, or food processor crush graham cracker.  Melt butter and mix with graham cracker till crumbly.

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Assemble push pops, and put in stand so you can start filling them.  Start out with a layer of graham cracker and butter mixture.

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Press down with a spoon so it will create a crust.  Fill two piping bags, one with pudding and the other with marshmallow creme.  Pipe a layer of marshmallow creme, then a layer of pudding.

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Repeat with graham crackers, marshmallow creme and pudding till filled.  Garnish with chocolate bar.  Let set in refrigerator for about an hour for pudding to set.  Enjoy!!!

Keala with a Recipe for a Sweet Life made push pops but used brownies and her marshmallow frosting– yum!  Make sure to visit her blog here for her recipes!

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The possibilities are endless!  You can even use mini cupcakes!  Save your push pops for more recipes.  They can also be filled with candy for a fun party favor, or fill with confetti for your next celebration!!!!  If you need more push pops, they can be purchased here!

~Happy Baking!

Patriotic Frozen Yogurt Cups

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Summer sure if flying by!  4th of July is one of my favorite holidays.  If your schedule is like mine, there is not much time in between the kids, work and all the other things that make life so fun.

Try making these super easy frozen yogurt cups this 4th of July.  The kids will love to help and eat, and you don’t have to feel bad since they are good for you too!

You will need:

  • Your favorite granola
  • Your favorite yogurt – I used Greek strawberry, blueberry and raspberry
  • Mini cups from our June box
  • Fresh sliced strawberries, blueberry, raspberries or any fruit you desire

 

Directions:

Place your cups on a cookie sheet.  Fill the bottom of each cup with granola, about 1/4 of an inch.

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Stir yogurt in a small bowl until completely mixed.  Fill each cup 1/2 – 2/3 full.  Garnish with fresh fruit of choice.

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Place in freezer for at least 3-4 hours.  Keep frozen until ready to serve.  Just peel paper cup away and enjoy!

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All of us here at My Bakers Box wish you and your families a Happy 4th of July!!

~Happy Baking!

Lemon Meringue Cookies

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Welcome Spring!  We are so excited about this months box- we love all the fun things you can make!  Who doesn’t love lemon?  It’s so light and fresh, perfect for all of your Spring baking!!!  We haven’t featured Meringue Cookies yet, so thought this box goes perfect with them!!!

These cute little meringue cookies are perfect for Easter as well!  They are super easy to make and will melt in your mouth!

You will need:

  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil (from your March box)
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar (we used ultra fine baking sugar)
  • purple and yellow food coloring if desired (from your March box)
  • piping bags (from your March box)
  • star piping tip (from your March box)

Directions:

Pre-heat oven to 200 degrees, line 1-2 baking sheets with parchment paper or a silicone baking mat.  While eggs are cold, separate egg whites.  Let egg whites come to room temperature and add to a stand mixer.

IMG_1867 Beat egg whites on medium speed until they are foamy.

IMG_1868Beat in the salt and cream of tartar on high until eggs start to thicken.  Slowly add in the sugar, a little at a time until they become stiff and shiny.  While eggs are beating, get your piping bag set up.  Snip off the end and add the tip, if it doesn’t fit, snip off a little more until it fits.  I use a large glass to fit my bag in to fill it easily.  For a fun effect, we took a brush dipped in the purple food coloring and painted stripes on the inside of the bag.

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Let sit till you are ready to fill.

To check to see if the eggs are stiff enough, lift your whisk and turn upside down, the peaks should stay.  Carefully fold in lemon oil and vanilla, and food coloring if desired.  We used just a bit of the yellow.

IMG_1870Fill your piping bag with meringue mixture.

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Pipe the egg whites onto the lined cookie sheets until they are about 1 inch.  It takes a little practice, but you’ll get the hang of the piping!  The first couple of cookies may not have any purple, but as you continue piping they will have a purple striped or swirl effect.  Bake for 2 hours, let cool and enjoy!!!

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Get creative, make another batch with no food coloring in the mixture, but paint your piping bag with yellow stripes, or yellow and purple!  Use different piping tips for different shapes!!!

Your lemon oil has so many uses!  It replaces citrus zest in any recipe!  1/8 teaspoon oil is equivalent to about 1 tablespoon zest.  A little goes a long way, we like to start with 1/8 teaspoon and add more if needed.  Use in baking, marinades, salad dressings and more!

~Happy Baking!

Chocolate Mint Mousse

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You will need:

  • 2 1/2 cups heavy whipping cream
  • 2-3 drops creme de menthe oil, from our February box
  • 1/2 cup sugar
  • 6 oz semi sweet baking chocolate, chopped
  • mini gold baking cups, from our February box
  • Leprechaun Sprinkles, from our February box
  •  4 egg yolks

Directions:

In a small bowl, separate egg yolks.  Beat yolks with an electric mixer for about 3 minutes until they are yellow like a lemon.

 

 In a medium saucepan, heat 1 cup of the heavy cream just until hot, add 2-3 drops of creme de menthe oil.  Remove from heat.  Slowly beat sugar into the eggs with electric mixer until mixed.  Gradually stir half of the cream into the egg mixture, once mixed, add back into the rest of the hot cream in pan.  Cook over low heat, stirring constantly for about 5 minutes.  Mixture will thicken, do not let it boil.  Stir in chopped chocolate till fully melted.

 

Transfer to a medium bowl, cover and refrigerate 2 hours.  Add another empty bowl to refrigerator to chill.  Once 2 hours have passed, beat remaining 1 1/2 cups of cream in empty chilled bowl, about 5 minutes until stiff peaks form.  Taste chilled chocolate mixture, if not minty enough, add a few drops of more mint to heavy cream.  Fold chocolate mixture into whipped cream.  Transfer to serving dishes and chill until ready to serve.  We loved our mini baking cups and spoons to serve our mousse in, we also added some of our Leprechaun Sprinkles!  Yum!  We have some more ideas below!  Need more of our mini baking cups, you can order them here!  We hope you all have a great Saint Patrick’s Day!!

It’s Girl Scout cookie season!  We added some crushed thin mints and a thin mint cookie!  Would also be great with Oreo’s!  We also used sanding sugar on the rim of a glass to serve the mousse in!