In an effort to walk more, we walked to a nearby conservation park (the walk is entirely uphill, and while pushing a stroller it’s intense to say the least). We found some acorns, flowers and a turkey feather. She has already asked to go back tomorrow.
I spent some time photographing her this weekend. I was so intrigued by her drawing with the chalk on the wet concrete. She created one masterpiece after another and just like that washed them away and started all over. There was something really magical and beautiful about the whole process and I got swept up capturing it.
She kept asking me for cupcakes. Day after day. Finally, one night after work I agreed to make them. These really are the best chocolate cupcakes. Ever. They are insanely moist. Literally they were still moist a week later. I’m not joking. It was insane.This girl most certainly has my sweet tooth. She loves chocolate. And ice cream. And cookies. She’s clearly our daughter. We made these a few weeks back and I’m sitting here writing this, drooling over them, wishing I had made another batch tonight. If she wasn’t asleep I’m sure she would be wishing the same.
For the cake:
1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
For the Frosting:
1/2 cup (1 stick) butter or margarine
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. For the cake: Preheat the oven to 350°. Line 2 cupcake pans with liners.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the pans. Bake for 15-20 minutes, or until a toothpick inserted in the center of each cupcake comes out clean. Let the cupcakes cool in the pans for 30 minutes, then remove to wire racks.
4. Make the frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost cupcakes. Makes about 2 cups frosting.
This girl seems to have inherited my love of shoes. Seriously do most two year olds have 20 pairs of shoes? And I swear the kid loves them all. Recently she got to pick out a new pair of moccasins and I swear the excitement level she reached when she saw the purple ones was almost explosive. We received our first pair of Freshly Picked moccs a little over a year ago, and have loved them ever since. They still fit, and although well loved, are still in great shape. I’ve purchased other brands over the past year as well, and honestly the difference in quality is huge. These moccs are thicker, yet the leather is soft enough to skip socks. I’ve caught myself wishing numerous times that they came in adult sizes. They are the perfect shoe for toddlers, easy to get on and off, yet almost impossible for littles to kick off. Have you tried Freshly Picked moccs yet? Well here’s your chance. This week I’m hosting a giveaway, one pair of Freshly Picked moccasins, in a color of your choice. Here’s how to win:
1. Follow the blog. This gets you your initial entry.
2. Leave a blog comment.
3. Follow The Night Bakery on Facebook, leave a blog comment when you do.
4. Follow The Night Bakery on Instagram, leave a blog comment letting me know you did.
5. Share this link on social media. Leave a comment with the link to your share.
Make sure to leave a comment here for each one. Each item gets you one entry. Giveaway runs through May 7th. Winner will be choose at random. Winner will be announced here May 8th. Winner can not have won any other giveaway including a pair of Freshly Picked moccasins within the last 60 days.
I was gifted one pair of Freshly Picked moccasins, I was not however, compensated for this post and all ideas expressed are my own.
Giveaway is now closed and winner has been contacted.
I have been seriously neglecting the space. We baked last week and I failed to post it. After all of the craziness in our life subsided (at least temporarily) I am having a hard time getting back into the habit of posting. I am hoping to change that quickly. This recipe is actually a pie recipe, that I have been making for years. I just got too lazy to put it into pie form and decided crumble was pretty much the same thing. Plus little hands love smooshing butter into flour. And eating sugar. By the handful. And letting the dog lick the remnants. This crumble is best served warm, with vanilla ice cream if you have it. It’s one of my favorite desserts to make and eat, not only because it’s easy, but it’s also super delicious and comforting. A few minutes of work yields enough crumble for days. Or 24 hours if you live in my house.
Triple Berry Crumble
For the Crumble:
1 cup hazelnuts or almonds, ground
2 cups all-purpose flour
1/2 cup sugar
3/4 cup (1 1/2 sticks) cold butter cut into cubes
For the Filling:
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 pints of fresh or frozen berries
1. Preheat the oven to 350 degrees. For the Crumble: Grease a 9×9 baking dish. In a medium bowl mix together the hazelnuts or almonds, flour and sugar. Using your fingers mix in the butter until crumbs form.
2. For the Filling: In a large bowl gently mix sugar, cornstarch and berries together until berries are evenly coated.
3. To assemble: Take half of your crumble mixture and press into the bottom of your baking dish. Pour your filling over the crust. Top with remaining crumble mixture. Bake for 30 minutes or until crumble is golden brown and fruit is bubbly. Serve warm with ice cream
I’ve been absent from this space. The toddler has been sick for four weeks now, and I spent the past two weeks trying to keep the puggle alive after he developed a serious liver disease. Luckily he seems to have recovered, at least for now. And he definitely loved being the Easter bunny. The beagle liked it even more. Obviously.
I plan on being back to baking next week, we’re working on something sweet tomorrow so hopefully it makes it your way next week!