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what-do-i-wear:

Vintage shirt. Gap jeans. H&M blazer and necklace. Forever21 loafers. (image: dentelleetfleurs)

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prettygirlfood:

Nutella Caramel Hazelnut Brownies

What you’ll need {Makes 6 large decadent brownies}:
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup sugar
1/2 stick unsalted butter – room temperature
2 large fresh eggs
1 teaspoon pure vanilla extract
1/4 cup Caramel sauce – room temperature
1/4 cup Nutella – melted {approximately 15 seconds in microwave}
Hazelnuts – roughly chopped to garnish

What to do:

1. Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside.

2. Into your stand mixer add the sugar, butter and mix together until creamy. Add in eggs one at a time. Mix well. Add vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.

3. Spray an ovenproof 10 x 7 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Spray the top of the parchment paper as well. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and pour it on top of brownie mixture covering entire layer of brownie {careful not to place it too close to edges}. Place the remaining brownie batter on top smoothing it out.

4. Bake for 30-40 minutes or until sides are firm and center is no longer jiggly.

5. Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

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prettygirlfood:

Chocolate Cherry Cupcakes Recipe

Yield: 14 cupcakes

• 2 C all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 C cocoa powder
• 3/4 C unsalted butter, room temperature
• 2/3 C brown sugar
• 2 large eggs
• 2/3 C sour cream
• 2 tsp vanilla extract
• 2/3 C liquid from a jar of maraschino cherries (I used a jar from Whole Foods with no high-fructose corn syrup)
• 8 oz dark chocolate chips

1. In a medium-sized mixing bowl, whisk flour, baking powder, baking soda, and cocoa powder.
2. In another medium-sized bowl, beat butter and sugar until well combined.
3. Mix eggs, sour cream, vanilla extract, and cherry liquid into the wet ingredients.
4. Slowly incorporate the flour mixture into the wet ingredients until just combined.
5. Fold in chocolate chips.
6. Divide evenly between 14 cupcake liners.
7. Bake at 350 F for 30 minutes.

Your Frosting Choices

As I mentioned above, I made two different frostings for these cupcakes: maraschino cherry buttercream (the one that looks white in the photos) and chocolate black cherry cream cheese (the one that looks pink in the photos).  While I’m not a fan of buttercream or maraschino cherries, I thought Bride 4.0 would enjoy that option.  It turns out that she, like me, preferred the cream cheese frosting.  However, since some tasters raved about the buttercream, I am sharing both options.

Maraschino Cherry Buttercream Frosting

Note: Double this recipe if you prefer lots of frosting.

• 1/2 C unsalted butter, room temperature
• 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.)
• 5 tbsp liquid from a jar of maraschino cherries
• 1 tbsp vanilla bean paste (you can use vanilla extract instead, but vanilla bean paste is so much better - read my post on vanilla bean paste for more details)
• 2 tbsp milk

1. Mix butter and powdered sugar until the mixture looks like frosting.
2. Mix in the cherry liquid, vanilla bean paste, and milk. 
3. Pipe or spread on cupcakes.

Black Cherry Cream Cheese Frosting

Note: Double this recipe if you prefer lots of frosting.

• 8 oz cream cheese, room temperature
• 4 tbsp unsalted butter, room temperature
• 3 C powdered sugar
• 6 tbsp black cherry jam
• 2 tsp chocolate extract (You can use vanilla extract if you don’t want to buy something special, but the chocolate extract adds a subtle chocolate flavor while allowing the frosting to remain pink.)

1. Mix cream cheese and butter until light and fluffy.
2. Slowly mix in powdered sugar until the mixture looks like frosting.
3. Mix in jam and chocolate extract until combined.
4. Spread or pipe on cupcakes.