Thursday, December 6, 2012

Christmas Cupcakes on Good Morning Idaho

Click here to see my segment from this morning on Good Morning Idaho with Spencer and Gemma.

Happy Holiday Baking!

Photo: Good times with my friends at Good Morning Idaho today!

Wednesday, December 5, 2012

Christmas Red Velvet Cupcakes

I think Red Velvet cupcakes already look so very Christmassy (Is that even a word? Well, it is now!)  I saw these little North Pole signs done on Pinterest but they were done with candy cane.  I used these cute paper straws because I didn't want to add a minty flavor to my cream cheese frosting.  I used a mini red M&M on the top and printed out little "north pole" signs from my computer that I made in Microsoft Word.

Here is a link to my recipe for Red Velvet Cupcakes with Cream Cheese Frosting!


Sunday, December 2, 2012

Homemade Hot Cocoa Mix

I do believe that if you make this hot cocoa mix and just keep it in your pantry all winter long, you will never ever feel the need to buy a box of that store bought hot cocoa mix (with chemicals and hydrogenated oils and stuff) again!  This is simple and delicious and you can put it in cello bags or jars and give it as a gift for your neighbors for a Christmas gift.  Just be sure to include the directions so that they make it with milk and not hot water!  :)

Homemade Hot Cocoa Mix

(from Martha Stewart)

Yield 5 3/4 C dry mix
or 92 8oz servings


  • 3 1/2 C granulated sugar
  • 2 1/4 C cocoa powder
  • 1 TBSP table salt
  • whole milk for serving


  1. Sift together all of the dry ingredients.
  2. Stir 2 TBSP of mix into 8oz of hot whole milk.
  3. Add marshmallows, whipped cream or candy canes and enjoy!

Hot Cocoa Cupcakes with Marshmallow Buttercream Frosting

It's Christmas time!  It's December!  I love this time of year.  This is the time of year when I spend just about all day everyday in my kitchen.  Wait...  I do that all year long!  Ok, nevermind.  This is the time of year when all of YOU spend more time in the kitchen.  While you are there, you are going to want to make these cupcakes!  They are delicious!  I used my vanilla cupcake recipe and tweaked it a little bit to make a very creamy, yummy milk chocolate cupcake then I kicked up my vanilla buttercream frosting with a little marshmallow cream and these cupcakes just scream HoLiDaY!  :)  Without further ado, here is the recipe...

Hot Cocoa Cupcakes with Marshmallow Buttercream Frosting

(Yields 30 standard sized cupcakes)

Cupcake Ingredients:

  • 1 C unsalted butter (2 sticks) - room temperature
  • 2 C granulated sugar
  • 4 eggs - room temperature
  • 1 TBSP pure vanilla extract
  • 3 C unbleached all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 C hot cocoa

Cupcake Directions:

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugar in a stand mixer or with a hand mixer for about 2 minutes until light and fluffy.
  3. Beat in the eggs, one at a time.
  4. Mix in the vanilla extract.
  5. Sift together the dry ingredients.
  6. Alternate adding the dry ingredients and the hot cocoa to the wet ingredients until well mixed but do not over mix.
  7. Fill cupcake liners 2/3 full.
  8. Bake 18 to 22 minutes until a toothpick comes out clean.  Do not over bake.
  9. Cool completele on a wire cooling rack then frost.

Frosting Ingredients:

  • 1 C unsalted butter (2 sticks) - room temperature
  • 1/2 tsp salt
  • 1 TBSP pure vanilla extract
  • 1 7 oz jar of marshmallow creme
  • 6 - 8 C powdered sugar (I use a 2 lb bag)
  • 2/3 C whole milk  

Frosting Directions:

  1. Beat the butter, salt and vanilla for about 2 minutes until light and fluffy.
  2. Add the marshmallow creme and mix well.
  3. Alternate adding the powdered sugar and the milk and mix until well incorporated.
  4. Put into a pastry bag fitted with your tip of choice and pipe onto cupcakes.

*If you like a minty hot chocolate you can add a teaspoon of peppermint extract to the cupcake batter, the frosting or both!


Friday, November 2, 2012

Pumpkin Pepper Poppers!

This week was Pumpkin Week on Good Morning Idaho and I "popped" in with a recipe for Pumpkin Pepper Poppers.  These are so delicious!  Here is a link to this morning's segment.  And the recipe is posted below.

This is my sweet friend, Holly who comes along to make sure every appearance on GMI goes as smooth as silk!  She is the best!  :)

Pumpkin Pepper Poppers

(makes 4 dozen poppers)


  • 24 large jalapeno peppers (or sweet peppers, if you prefer)
  • 1 8 oz brick of cream cheese
  • 1 cup of 100% pumpkin puree
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp freshly ground nutmeg
  • 24 slices of bacon 


1.  Preheat oven to 425 degrees.
2.  Slice the jalapeno peppers in half.  Scrape out the ribs and seeds and discard them.
3.  Mix together the cream cheese, pumpkin and spices with a hand mixer on low for about 1 minute.
4.  Stuff the jalepenos with the mixture.
5.  Cut each bacon slice in half so that you have 4 dozen slices and wrap each pepper with bacon.
6.  Place the peppers on a cookie cooling rack over a foil lined cookie sheet.
7.  Bake for about 20 minutes or until the bacon is at your desired crispiness.

These go great with a yummy pumpkin ale!


Thursday, October 4, 2012

Baking With Beer from Brewforia


We have a new restaurant that opened up recently here in my hometown of Eagle, ID called Brewforia.  I went there expecting to drink some really great beer and some average bar food.  Well, I was on the money about the really great beer but the food went way beyond my expectations!  Chef Ryan Hembree has created quite a menu for the restaurant.  He has come up with some unique dishes that you just can't find in other local restaurants and they pair up so well with the beers.  I talked to the chef and the owner about creating some cupcakes and other desserts with (and without) their specialty beers.  I had so much fun coming up with some new recipes.  Some were delicious, some not so much but I had fun creating.  Here are some of the beers that I baked with...

Photo: Creating delicious desserts with beers from Brewforia!  This is fun!

And here are some of the cupcakes I baked with them...

My Wicked Whisk and Brewforia will be collaborating very soon so check back for more info on that!
Tomorrow morning I will be sharing some fall cupcake ideas on Good Morning Idaho here in Boise on channel 6.  If you are local, tune in.  I'll be on at about 6:20am.  For you out of towners, I'll post a link to view the segment on their website.    

Happy October!

Wednesday, September 26, 2012

Pumpkin Oreo Cheesecake Cupcakes

The other day, as I was grocery shopping, I saw these Oreo cookies all dressed up for halloween with the orange cream centers.  I hardly ever buy Oreo cookies but these little creatures were screaming at me to bake with them!  So...  this is what I baked, Pumpkin Oreo Cheesecake Cupcakes!  I have a delicious recipe for pumpkin cheesecake so I adapted it for some cupcakes.  It turned out to be delicious!  The recipe is pretty simple so I hope that you will try it and let me know how it turns out.


  • 2 8 oz packages of cream cheese, softened (not low fat)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp sour cream
  • 1 tsp pure vanilla extract
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 48 Oreo cookies


  1. Preheat oven to 350 degrees.  
  2. Place cupcake liners into two 12 count muffin pans. 
  3. Beat the cream cheese until light and fluffy in a stand mixer or with a hand mixer. 
  4. Add the sugar and beat until well incorporated. 
  5. Add the eggs one at a time mixing well after each one. 
  6. Add the rest of the ingredients and mix for one minute.
  7. Place an Oreo cookie in the bottom of each of the cupcake liners.
  8. Fill each of the liners about 3/4 full with the cheesecake batter. 
  9. Place another Oreo cookie on top of each cupcake. 
  10. Bake for 20-22 minutes. 
  11. Remove from the oven and cool for about 10 to 15 minutes before transferring them to a baking rack. 
  12. Top with cream cheese frosting, mascarpone frosting or a dollop of fresh whipped cream.

Yields about 24 cupcakes.


Red Velvet Cupcakes

Hey there! Recently, I made an appearance on Good Morning Idaho and taught Spencer and Natalee how to make the batter for some delicious red velvet cupcakes. You can watch the segment on KIVI's site right here. We ran short on time so I didn't get to finish giving you all the recipe and instructions so I thought I'd post it here on my blog for you...


Red Velvet Cupcakes:
  • 2 1/2 cups all-purpose or cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cocoa powder (sifted)
  • 1 1/2 cups vegetable or canola oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting:
  • 2 8oz bricks cream cheese, softened (not low fat)
  • 2 sticks unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 to 6 cups sifted powdered sugar


Red Velvet Cupcakes:

Preheat the oven to 350 degrees F.  Line two standard sized muffin pans (12 each) with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Sift the cocoa powder into the dry ingredients. In a large bowl beat together the oil, eggs, red food coloring, vinegar, and vanilla.  Alternate adding the dry ingredients and the buttermilk to the wet ingredients and mix until smooth and combined but do not over mix.

Divide the batter evenly among the cupcake liners so that they are about 2/3 full. Bake for 18 to 22 minutes. My oven runs hot so I always test them at 17 minutes. Test the cupcakes with a toothpick for doneness. The toothpick should come out clean.  Remove from oven and cool on cooling racks.

Cream Cheese Frosting:

Beat the cream cheese, butter and vanilla together until smooth. Add the sugar one cup at a time  on low speed. Increase the speed to high and mix until it is light and fluffy. Pipe the frosting onto the cupcakes when they are completely cool


Tuesday, July 3, 2012

Seafood Chowder

This recipe makes a big ol' 8 quart pot full, which is probably about 18 to 20 generous servings.


3-4 cups chopped clams (this would be about 10 pounds in the shell)
1 pound bay scallops
1 pound small shrimp (deveined and tails off)
1/2 pound bacon or pancetta, diced small. 1 stick unsalted butter
2 cups finely chopped onions
1 cup finely chopped celery
4 cloves of garlic (minced)
12 sprigs fresh thyme
3 bay leaves
3 pounds potatoes, peeled and cut into 1/2-inch cubes
1 quart heavy cream
1 teaspoon freshly ground black pepper or to taste
3 teaspoons kosher salt or to taste
hot sauce (optional)
8 bottles Snow's Clam Juice (8oz each) If using pre-shucked clams
1/4 cup finely chopped fresh flat leaf parsley


Normally I bring clams home from Washington already shucked and I freeze them. I chop them up while they are in a big brick just slightly thawed. I use the store bought clam juice when I don't have fresh whole clams.

If you are using fresh clams, transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups. When the clams are cool, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.

Cook the bacon or pancetta (I prefer the non- smoky taste of pancetta) in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all of the bacon fat except 2 tablespoons. Add 4 tablespoons (1/2 stick) butter, onions, and celery and cook until softened, about 5 minutes.

Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

Add the potatoes and reserved clam broth or clam juice and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes.I like my chowder very thick so at this point I melt half a stick of butter then stir in half a cup of flour. Cook this down for a couple of minutes then add to pot of chowder and stir in a half cup of flour. Cook this down for a couple of minutes then add to pot of chowder and stir. It will get nice and thick.

Discard the thyme stems and bay leaves, stir in the cream. Bring temp up to simmer. Add clams, shrimp and scallops and simmer for about 7-8 minutes just long enough for seafood to cook. Add salt, pepper and hot sauce to taste.

If you have the time, set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil as this will over cook the seafood.  Garnish each bowl with some chopped fresh parsley.

Thursday, June 21, 2012

Good Morning Live!

This morning with Tamara, Spencer and Kyle was so much fun on Good Morning Live! We talked all about cupcake push-up pops!  I'll post a link to the segment when it's up on the KIVI website.  In the meantime, here are some fun photos that my friend Holly took...

Here's Tamara Jolee, Kyle Gravlin and Spencer Blake after our segment.  I brought some of my favorite girls along to help out today... Morgan, Lauryn and Olivia.  Aren't they beautiful?

Here is me... scrambling to get some push-up pops made to display before the segment since I left them all at home!  Oops!

My lovely assistants!  I'm going to call them the Whiskettes!  :)

The girls had so much fun goofing off with Kyle and the Green Screen.  Morgan's shirt didn't show up because it was green!  Too funny!

I've got to give a shout out to Courtney Dial Whitmore.  She has an amazing blog called and a Push-Up Pop book!  She inspired me to start making these.  We had a blast this morning.  Can't wait to do it again.  Happy first day of summer everybody!  Stay cool.

Updated:  The video of the segment is up on the KIVI TV website here...

Love and blessings,

Wednesday, June 20, 2012

Cupcake Push-Up Pops!

The latest craze sweeping through the dessert world is cupcake push-up pops!  They are so fun and easy to make!  Here are a couple of different flavors I have done recently...

I made these "purple velvet" pops for a graduation celebration.  

These are for chocolate lovers only...  dark chocolate cake with chocolate ganache and a creamy milk chocolate frosting.  Mmmmm.   So good!

I will be demonstrating how to make these on Good Morning Live here in Boise on Channel 6 at 6:45am tomorrow!  I'll be bringing along some of my favorite girls to help out.  Fun, fun, fun!!

More Summer Cupcake Ideas...

Nothing says summer like fresh strawberries!

I made these Pina Colada cupcakes for my Tropical-Themed Bunco night.  They were a huge hit!  The pineapple cake is so moist.  The cream cheese frosting has just a hint of coconut flavor.  Delish!

Friday, June 1, 2012

Cupcake Sugar Cookies

Hey there!  I have posted this recipe before but they are so yummy that they deserve a repeat post!  

Sugar Cookies

  • 1 ½ cup powdered sugar
  • 1 ½ cup (3 sticks) unsalted butter, room temperature
  • 3 cups unbleached all-purpose flour
  • 2 tsp pure vanilla extract
  • pinch of salt

Preheat oven to 350. Combine all ingredients in a stand mixer fitted with the paddle attachment until well blended. (About 2 minutes) Roll out the dough on floured work surface. Cut into desired shapes. Bake for about 15 min. depending on the size of your cookie, until golden.


  • 3 cups powdered sugar (sifted)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 Tbsp warm milk
  • 1 tsp pure vanilla extract
  • pinch of salt
  • food coloring (optional)

Using the whisk attachment on a stand mixer or hand mixer, beat butter until light and fluff, about 3 minutes. Add powdered sugar mixing thoroughly after adding each cup.  Add milk, vanilla and salt and beat for 1 more minute.  You can use this as a glaze if warm or a frosting (as I did in the cupcake cookies) if cooled and piped.


Thursday, May 31, 2012

Channel 6 Segment and Simple Salted Caramel Sauce Recipe

Here is a link to the segment that I did with Tamara Jolee and Spencer Blake this morning on Channel 6.  It was so much fun!

And here is a recipe for my Simple Salted Caramel Sauce...

Simple Salted Caramel Sauce


  • 1 cup dark brown sugar
  • 1/2 cup heavy whipping cream
  • 4 TBSP salted butter (1/2 stick)
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract


  1. Melt butter in a medium sauce pan over medium heat.
  2. Add the dark brown sugar and whisk for 1 minute.
  3. Add  the heavy cream and continue whisking over medium heat for about 6 minutes to thicken.
  4. Add the salt and vanilla and whisk for 1 more minute. 
  5. Serve immediately over cake, ice cream, apples... (whatever) or let cool and refrigerate for up to a few weeks.


Tuesday, May 29, 2012

Summer Cupcake Ideas!

Summer is here!  Well, it may not be summer until June on the calendar but the kids are out of school and the weather is sunny and warm!  During the summer it seems like there is a party or gathering every single weekend, sometimes several per weekend.  Now, I love a party so I'm not complaining!  I want to share with you some cupcake ideas to take to those summer parties...

My favorite summer dessert is Key Lime Pie so I thought I would turn that dessert into a delicious cupcake.

It's pretty much impossible to take soft serve ice cream cones to a party but when they are actually cupcakes it's a whole lot easier.  I baked vanilla cupcakes in cake cups and frosted with vanilla buttercream frosting.  To keep them upright while baking, I covered the cupcake pan with foil and made holes just big enough to hold the cones.

My family loves roasting marshmallows over a campfire.  I made these cupcakes to look like an actual campfire.  I dipped pretzel sticks in chocolate to make "logs" and actually toasted mini marshmallows with a lighter!  :)

 These s'mores cupcakes are a blast to make because I get to borrow my husbands blow torch.  Something about using a blow torch makes me feel kinda cool!  The cupcakes are graham cracker flavor.  On top of that is a layer of chocolate ganache and then I made actual marshmallow frosting.  So yummy!

I've got lots more summer cupcake and dessert ideas to share with you so check back soon.  I'm also going to be sharing some decorating techniques on Good Morning Live here in Boise on Channel 6 this Thursday morning!!  Needless to say, I am WICKED excited about that!  :)  I'll be sure to post a link here in case you want to see but you aren't in the Boise area.

Happy Summer!

Friday, January 6, 2012

Baking with Nate

Like most of us, Nate can't resist sampling the chocolate chip cookie dough!

All of my boys think I ruin some perfectly wonderful cookie dough by having the nerve to bake it!