Simply Sinful Cinnamon Muffins

This Saturday morning I felt like making something delicious! Months ago I pinned this recipe from King Aurthur Flour on Pinterest. They were absolutely amazing. I didn’t have cinnamon chips, so I just added extra cinnamon to all three layers-the batter, filling, and topping. When the were done and cool I made a simple glaze with powdered sugar and milk.

Simply Sinful Cinnamon Muffins

While I loved these, they were a very sweet treat, and I think the sugar could have been cut down a little and they would still be amazing. I would also have liked the nuts dispersed throughout the muffin. Just not in the topping. I will definitely be making these again!

Happy Weekend!

Sprinkles Cupcakes

Sprinkles cupcakes are my FAVORITE. The cake is most and perfect-not to light, not too dense. The frosting is thick and creamy and sweet. And they look pretty 🙂

My boyfriend was in college at UCLA when the first Sprinkles store opened in Beverly Hills. We make trips there frequently so I like to think of us as some of the original Sprinkles fans.  After finishing school and living back in San Diego, we even make trips up to LA just for these cupcakes! At the time my favorites were carrot, pumpkin, and peanut butter chocolate. After a while, they opened a store in Newport (about an hour away),  so we would go there instead. In January of 2011 when Sprinkles opened a store in San Diego I was beyond excited. I stood in a 2 hour line for the grand opening (yes, I am one of those crazy people)! I don’t go that often anymore (mainly for my waistline and for my wallet) but when I go I have to get my favorites!

Top left to right: Red Velvet, Banana Dark Chocolate.
Bottom left to right: Carrot, Vanilla Milk Chocolate.

My two new favorite flavors are Red Velvet and Carrot. These both have AMAZING cream cheese frosting. The Carrot frosting has cinnamon in it. I have found the recipe online and make it recently for my homemade carrot cake and it was delicious! The carrot cake is also awesome because it only has walnuts, no raisins (I’m not a huge raisin fan). If you have Sprinkles near you, it is definitely something you should experience. If not, you can re-create it at home with their frosting! Williams Sonoma also sells some flavors of Sprinkles dry cupcake mixes.

Recently, Sprinkles opened in Ice Cream shop next to their location in Beverly Hills. I am DYING to go up there and try it! The salty caramel and coffee fudge almond are calling my name! Yum Yum!!

If anyone has been there and tried it please tell me about it so I can live vicariously through you!

Spaghetti Aglio, Olio, e Peperoncino

Spaghetti with garlic, oil, and chili flakes.

I am in love with this pasta dish. I found the recipe on yumsugar and it’s now one of my staples. My family is coming over tonight and I’m making it for them. I did everything the same as this recipe, except double it, and I let the garlic, oil, chili flakes, salt, and pepper sit together for a while in a mug.

Garlic, salt, pepper, and chili flakes marinating in olive oil!

I also love to add grated parmesan cheese directly to the pasta when it’s done. It gives it more texture and absorbs some of the oil. So delicious and easy! I forgot to take pictures of the finished product because I was too busy eating it! 🙂

Parisian Macarons

Parisian macarons were something I never thought it would make. They look so pretty, delicate, and difficult to craft. After reading David Lebovitz’s post on making chocolate macarons, I decided to give it a try.

I followed his recipe pretty exactly. I did leave the egg whites sitting out in a bowl on the counter for about 3 hours prior.  They whipped up very quickly into a stiff, shiny mass.

After folding in the dry ingredients, and pipping the batter on to parchment paper, my biggest mistake was making the cookies too large.  The recipe said it would yield about 15 whole macaroons (30 pipped cookies), and mine only made 11 whole macaroons.

The chocolate filling was amazing, but took a long time to cool so I would recommend putting it in the fridge to speed up the cooling and thickening process. After assembling the macarons I also found the putting them in the fridge helped them to set up.

I was so excited about these that I made a second batch later in the day. This time I used a recipe from Annie Rigg’s book Macarons.  These macaroons were not chocolate so I decided to color them pink! I had left over chocolate filling from the previous recipe so I just filled them with those. They were beautiful, but I think I liked the chocolate ones better. These were also stickier and more fragile to deal with.

I am definitely planning on making these again and trying other recipes I find. Next color? Purple! Stay tuned!