Say it with Sprinkles: A baking blog filled with recipes & photos of sweet treats & savory eats.

I’m not sure whether or not it makes me feel better, but I certainly wasn’t the only Christmas shopping procrastinator bustling around out in the world today!  Without fail, I end up being way too busy to shop early, and I end up with a full list of family members to shop for in minimal time.  Luckily, I expected the challenge, this being the last weekend before Christmas,  so I bundled up in a warm coat, loaded my ipod with holiday favorites, and ventured out with the attitude that I’d make do with whatever happened!  Rain was pouring down, the stores were hopping, and I actually made some really great progress despite the never ending lines.  I owe it all to adrenaline and caffeine!

Martha Stewart’s Mint Chocolate Cupcakes

Baking this time of year is especially magical since there are so many awesome, festive flavor combos!  These chocolate mint cupcakes are no exception.  I followed Martha Stewart’s cupcake recipe pretty closely (the frosting is a different story altogether), except that I subbed in milk + vinegar for the buttermilk since I didn’t have any on hand, and left out the peppermint extract completely.  I really wanted the chocolate flavor to shine so I could save the peppermint for the frosting.  At first, the batter seemed WAY too runny…as in, I felt like I was pouring chocolate milk into the cupcake tins, but everything worked out and they baked up beautifully!  A yummy addition to any Christmas dessert tray 🙂

Ingredients:

* 1 1/2 cups all purpose flour

* 3/4 cup unsweetened Dutch-process cocoa powder (I used Hershey’s unsweetened cocoa powder)

* 1 1/2 cups sugar

* 1 1/2 tsps baking soda

* 3/4 tsp baking powder

* 3/4 tsp salt

* 2 large eggs

* 3/4 cup buttermilk (I used 3/4 cup milk + 1 Tbsp white vinegar)

* 3/4 cup warm water

* 3 Tbsps vegetable oil

* 1 tsp pure peppermint extract (I left this out!)

* 1 candy cane, or several mini candy canes, crushed for topping (optional) But these make them super cute!

Directions:

Preheat oven to 350* F.  Line a 12-cupcake tin with cupcake papers.

In the bowl of a stand mixer, combine the oil and sugar, and mix until combined.  Add eggs one at a time, mixing between additions until smooth.  Add buttermilk, extract (if adding to make peppermint chocolate cupcakes), buttermilk (or milk + vinegar), and water.  Beat on low speed until smooth and combined, scraping down sides of the bowl as necessary.

In a separate bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder.  Slowly add dry mixture to the wet mixture, beating on low in between additions.

Divide batter evenly among lined cups.  The recipe says to fill only 2/3 fully, but I filled them a touch fuller than that since I like tall cupcakes.  (If you end up with extra batter, bake as a second batch after the first is done.  I think this recipe would have made a few more than 12 cupcakes except that I fill the cups really full.)

Bake about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool for about 10 minutes in the tin before removing cupcakes and allowing them to finish cooling on a wire rack.

Frost once completely cool and top with a sprinkle of crushed candy cane.

Peppermint Buttercream Frosting

The frosting suggested in the book for these cupcakes was mint buttercream, but instead of using Martha’s version, I topped my little cakes with a frosting of my own creation.  This peppermint buttercream is a spin off of my classic go-to buttercream recipe.  Peppermint extract adds a kick!  No chocolate leaves here, my cupcakes are adorned with pretty candy cane crumbles!

Ingredients:

* 1/2 cup (1 stick) butter or margarine

* 3 cups powdered sugar

* 1-2 Tbsp milk, or milk alternative

* 3 drops-1/4 tsp peppermint extract, to taste

Directions:

Cream the butter in the bowl of a stand mixer.  Add 1 cup of powdered sugar and mix until crumbly.  Add in 3 drops peppermint extract and 1 Tbsp milk.  Mix again until combined.  Add remaining 2 cups powdered sugar.  Assess consistency, and add more peppermint if desired.  If too thick, add remaining 1 Tbsp milk.  If too thin, add a bit more powdered sugar.  Whip for a minute, or until well combined, and smooth with no lumps remaining.  Refrigerate if not using immediately.

I’ve also made Martha Stewart’s Lemon Cupcakes from the same book with great success!  Check them out here.

Of course I can’t wind down this post without including my favorite outfits from the Victoria’s Secret Fashion Show this year!  All Access Here.  I love, love, love the lacey number Candice Swanepoel floated down the glittery runway in during the “Angels in Bloom” section of the show – pretty, sweet, and accompanied by a set of flowery wings!

Lindsay Ellingson paraded down the runway in a black-hot cut-out corset type top during “Silver Screen Angels,” but my favorite part of the whole ensemble is the giant, feathery wings!  You can’t be an angel without wings 😉

I wish you all happy, magical holidays!

xoxo

Last night I watched this year’s Victoria’s Secret Fashion Show online for nearing on the 5th time since it aired on November 29th.  I can’t help it, it’s one of my favorite things about the holiday season!  I wait all year for it, wondering what lingerie hybrids will come down the runway on impossibly thin, fit & toned, not to mention LUCKY models who get to call themselves angels. #SignMeUpForThat

Favorite outfit the of the night? As it happened, it was the outfit that opened the show during the Ballet Segment, and it only 35% had to do with the fact that it was worn by Candice.  Probably going to have to sport some of those red ballet wrap pumps at some point in my life this season! Thoughts?  Ya, they’re amazing.

Needless to say, since then I’ve been perusing the Victoria’s Secret Site for the Runway Ready Video features that have been popping up in my Facebook queue, forcing me to face the idea of forgoing holiday sweets in attempts to acquire something similar to the angels’ fit physiques.   Upon further investigation, I’ve discovered that much like sitting in the lobby of the gym rather than working out won’t get you in shape, watching girls with the hottest bodies on the planet over and over without working out will also probably not cut it.  Unforch.  About to step it up, big time!

Ironically, (especially after just talking about busting my butt to look  like a  VS Angel Re: Wishful thinking, haha! ;p ) I also look forward to the Trader Joe’s Holiday Edition of the Fearless Flyer!  I stopped in the other day JUST to pick one of these up, regardless of the fact that it can be easily found and read, and perused online.  As far as I’m concerned, that’s dedication.  It’s filled with the yummiest holiday treats one could dream up, and I couldn’t help but see eggnog-flavored goodies dancing through my head.  It’s one of my all-time favorite holiday flavors!  It’s possible, even, that I look forward to it more than the TJ’s Flyer.  Gasp!  One problem- dairy hates me.  Time to take matters into my own hands!

First, though, let’s take a step back, I’ve got one more…

Another favorite aspect of the holiday season?  It’s pretty simple, but then again, it often doesn’t take much more than a festive holiday coffee cup to get me humming holiday tunes the rest of the day.  Starbucks holiday cups!  Pop in and get yourself a hot cup of Joe, tea, or you know, even water, so long as you ask for it in their hot to-go cups!  I mean, check it out….SO CUTE!  Worth it.

So where was I?  Probably talking about eggnog because it’s delicious!  I’ve been obsessed with it as far back as I can remember, and now I feel it’s my duty to incorporate it into as many baked goodies as possible this holiday season!

TA DA!  Eggnog Granola.

Eggnog Spice Granola

While this granola definitely has a yummy hint of eggnog, I was hoping for even more.  Next time, I might up the Eggnog Syrup and the SoyNog, and decrease the honey a little to let it really stand out.  That being said, if you are a nutmeg and eggnog lover, you will still enjoy this granola!  Dairy free, and can definitely be made gluten free if you make sure to use gluten-free oats! It’s a must-make for the holiday season!

Ingredients:

Dry:
* 5 Cups Gluten Free Old-Fashioned Oats
* 3 Cups Crispy Rice Cereal
* 1 Cup Walnuts, roughly chopped
* 1 Cup Almonds, roughly chopped
* 1/2 Cup Whole Golden Flax Seeds
* 1/2 Cup Sweetened Shredded Coconut
* 1/4 Cup Sunflower Seeds
* 1 tsp Salt
* 1 1/4 tsp Ground Nutmeg
* 1 tsp Ground Cinnamon
* 1/4 tsp Ground Allspice

Wet:
* 3/4 Cup Honey
* 2/3 Cup Brown Sugar, packed
* 1/2 Cup Torani Italian Eggnog Syrup
* 1/4 Cup SoyNog (I used Silk Brand)
* 4 Tbsp Olive Oil
* 2 Tbsp Canola Oil
* 1 tsp Vanilla Extract

Directions:

Preheat oven to 325*F. Line a cookie sheet with parchment paper or a Silpat.

Combine all the dry ingredients in a large bowl.

Combine all the wet ingredients, except for the vanilla extract, together in a separate, microwave-safe bowl. Microwave on high for 5 minutes, stirring at 1 minute intervals, making sure the mixture comes to a boil by the end of 5 minutes. If it has not, heat an additional minute or 2, stirring between minutes and then add in the vanilla extract.

Pour the wet mixture over the dry mixture and stir well to combine. Pour out on the cookie sheet, spreading into an even layer and packing down slightly with a spatula or spoon.

Bake 20 minutes, then remove and push edge pieces inward to keep from burning. Bake an additional 20 minutes, removing at 10 minute increments to remove pieces that look brown. Make sure you bake the granola for at least 45 minutes total, adding 5 minute increments to the end if it does not seem golden brown enough.

Remove from oven and allow the granola to sit on the pan without stirring until COMPLETELY COOLED! This part is important, since it needs to cool as a solid sheet. Once cooled, break apart into large chunks and enjoy! (Obviously at this point you can break it into smaller pieces instead if you’d prefer)

Enjoy!

Yummy, crunchy, and perfectly paired with a coffee or latte served in the cutest holiday cups of all time!

Kicking off the holidays in the best way possible! =)