Mint Cookies & Cream Cupcakes | A vanilla cupcake with a Mint Oreo at the bottom, Mint Oreo buttercream, & chocolate ganache. #Recipe from Bakerita.com

Mint Cookies & Cream Cupcakes

Mint Cookies & Cream Cupcakes | A vanilla cupcake with a Mint Oreo at the bottom, Mint Oreo buttercream, & chocolate ganache. #Recipe from Bakerita.com Let’s talk about life right now, guys. It’s been pretty awesome.

First off, I was slightly nervous going into this summer, living in Washington state for the summer instead of San Diego. Let’s be real: it’s really, really hard to beat a San Diego summer, especially for someone who has always spent their summers there. Perfect weather, beautiful beaches…it’s really summer paradise. So, I was pleasantly surprised with Washington being absolutely beautiful this summer, with only like, 2 days of rain the whole time I’ve been here. It’s so nice! I love being able to hang out by the water and go on walks and just be outside…when I’m not at work, that is.

I told you all about my internship at T-Mobile a few posts back, and despite my (far too long) commute, it’s been quite an incredible experience. I feel like I’m learning so incredibly much from my team, and the opportunities and experiences I’ve been provided have been beyond what I imagined. I’m baffled that I’m already halfway done. It’s incredible how quickly time feels like it’s moving! I’m starting to seriously freak out that I’m going to be a senior in college next year. Crazy crazy crazy.

Fotor073160449 Anyways – another major bonus of living up here this summer is my house! Not only do I live with tons of my best friends, but we have a kitchen. We have tables with good lighting for me to take pictures. We have space for all my baking stuff. Oh my goodness, you guys, you have no idea how happy it makes me to be able to bake so easily here at school.

So clearly, because of my new great baking situation, I have to take advantage of it…often. This weekend I baked so so much, and this recipe was probably the most requested of all of them!

Mint Cookies & Cream Cupcakes | A vanilla cupcake with a Mint Oreo at the bottom, Mint Oreo buttercream, & chocolate ganache. #Recipe from Bakerita.com

Do you remember my original Cookies and Cream Cupcakes? I made them last year, and my friend Ally has been talking about that frosting ever since. It’s been in my head for a while to do a different version of it with one of the flavored Oreos – and mint seemed like it would be a delicious idea!

I used a vanilla cake base, and opted to add chocolate via a chocolate ganache poured on top (because obviously I needed to get chocolate in there somewhere…). The Oreo on the bottom is always a fun surprise too! The frosting is one of my favorite buttercream recipes with crushed Mint Oreos mixed in to it. Unfortunately (or fortunately, depending on how you look at it), this frosting isn’t very pipe-able because the Oreo chunks don’t fit through a piping bag. But it’s super easy to just spread over your cupcakes, and you’re topping with chocolate ganache anyways!

Mint Cookies & Cream Cupcakes | A vanilla cupcake with a Mint Oreo at the bottom, Mint Oreo buttercream, & chocolate ganache. #Recipe from Bakerita.com

Obviously, they needed to be topped with half a Mint Oreo as well, just to tie it all together. YUM.

These are decadent, but super fun and easy to make, and sure to please any mint fans :) they also make your kitchen smell like minty baked goods, which is oddly fantastic. Enjoy!

Mint Cookies & Cream Cupcakes | A vanilla cupcake with a Mint Oreo at the bottom, Mint Oreo buttercream, & chocolate ganache. #Recipe from Bakerita.com

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Mint Oreo Cupcakes

Yield: 12 cupcakes

Ingredients

    For the cupcakes
  • 12 Mint Oreos
  • 2 large eggs
  • 1/2 cup (3.5 oz) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 stick unsalted butter, melted and slightly cooled
  • 1 cup (4.25 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the frosting
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 10 Mint Oreos, crushed
  • For the chocolate ganache
  • 1 cup chocolate chips
  • 1/3 cup heavy cream
  • 6 Mint Oreos, halved

Instructions

  1. Preheat oven to 350°F. Place 12 liners in a muffin pan. Place one Mint Oreo in the bottom of each liner.
  2. In a large bowl, using a rubber spatula or wooden spoon, combine the egg and sugar. Add the vanilla extract and melted butter and stir to combine. Add the flour, baking powder, and salt, and stir until just incorporated. Stir in the milk.
  3. Divide the batter evenly between 12 muffin cups. Bake for 12­-14 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
  4. For the frosting
  5. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.
  6. Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
  7. Frost cooled cupcakes. If desired, top with half an Oreo or a mini Oreo to garnish.
  8. For the ganache
  9. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and then remove from heat and pour over the chocolate. Let sit for about 1 minute, and then whisk until smooth. Let cool for 15 minutes before pouring about 1 tablespoon over each frosted cupcake. Top with Oreo half.
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Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oatmeal Crust (GF, Vegan)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe Soo…if you follow me on social media (InstagramTwitterFacebook, if you’re interested!), you might’ve seen me go a little baking-crazy yesterday. It had been a while since I did a crazy weekend of baking, and I took advantage of most of my housemates being gone to make lots of treats to post for you guys!

Baking is my personal form of self-therapy, and spending the whole day baking yesterday just makes me want to do it all over again today! Minus clean-up – that’s no fun.

Let’s talk about the fun stuff now: the baked goods!! The recipe I’m sharing with you first is the last thing I made yesterday, and I adore the way it turned out (don’t worry – all the other recipes are coming soon!). This tart was born out of having waaay too many blueberries in the house. Blueberries in Seattle are like, $3 for 18 oz., so I can never resist buying them at the grocery store!

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

I needed to do something with all those blueberries, so after a little consult with my housemate Olivia about the best route to go, we decided on a blueberry tart, baked until crispy and bubbling, on an oatmeal crust. A little bit of that crust was repurposed as a crumbly topping, with some pecans for good measure and a little extra crunch.

As I started playing with the ingredients list, I realized this recipe would be super easy to make gluten-free and vegan with a little bit of substituting, and I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. You totally can’t tell. The berries provide enough sweetness in conjunction with the little bit of honey, and the crust browned up so nicely! The almond flour/oatmeal combination is perfect, and I can definitely see this becoming a crust I use again.

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

It does brown up pretty quickly, so I recommend tenting with foil after about 15-20 minutes when the tart is just a light golden brown. I probably could’ve tented mine even earlier!

This Blueberry Crisp Tart is super versatile, and would be absolutely delicious with raspberries or blackberries…or a combo of all three! This will most definitely be happening again with some other berries this summer.

Take a little inspiration from me, and go have yourself a de-stress bake fest to make this super simple Blueberry Crisp Tart – you will not regret it! :)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)

Ingredients

    For the filling
  • 1 pint (300 grams or about 2 cups) fresh blueberries
  • 1 tablespoon honey
  • 2 teaspoons tapioca starch
  • For the crust
  • 1 cup (4 oz) almond flour
  • 3/4 cup (2 1/2 oz) old-fashioned oats
  • 1/4 cup (3 oz) honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add blueberries, honey and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
  3. Add the almond flour, oats, honey, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
  4. Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
  5. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
  6. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

Notes

This tart gets better with time and will be just as good on day one as day three thus making it a perfect make-ahead dessert. Also, if you don’t have a tart pan, this recipe would work wonderfully as bar cookies. Bake in an 8×8 pan them slice into small square cookie bars.

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No-Bake White Chocolate Raspberry Cheesecake Pie | from Bakerita.com

Raspberry White Chocolate Cheesecake Pie

No-Bake White Chocolate Raspberry Cheesecake Pie | from Bakerita.com Baking during the summer can be torturous, depending on what part of the country you live in. When it’s 85+ degrees, and you don’t have air conditioning, and your house feels like a sweatbox, the LAST thing on the whole planet that you want to do is turn your oven on to make the conditions even worse. But sometimes, you just have to have some baked goods. Enter: no-bake goodies.

I’m such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. I even have a No-Bake Treats Pinboard dedicated to such things. [Read more...]

IMG_2775

Baby Reds & Baby Greens Salad with Roasted Garlic Basil Dressing

Well this is a day I didn’t think would ever come. I’m sharing a salad recipe. On my baking blog.

I wasn’t sure where you guys would want to see something like this, but I took the vote to Instagram and everyone said they wanted to see it! And because I’ve probably eaten this salad about 3 nights a week for dinner for the past month, I thought it was definitely worthy of a share.

This salad is a total copy cat of a salad called the Baby Reds & Baby Greens Salad from Naked Cafe in Solana Beach, CA. I changed a few things up from the original, but this salad was definitely inspired by that one. It’s literally always one of the first things I want to eat when I come home from school for a break. I went to go get it the first day I was home from being abroad! In N Out Burger was my first meal out when I was home, and going to get this salad was the second. If that doesn’t say how much I love it – I don’t know what does. [Read more...]

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Dark Chocolate Coconut Almond Butter (GF, Paleo, Vegan)

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Let me start by saying that this full jar of dark chocolate coconut almond butter was finished in about a week flat. I ate this stuff like, 3 times a day on everything from toast to apples to a spoon. It’s so wonderfully addictive, and I can’t promise it’s going to last long in your house!

I’m a nut butter addict, and while I used to be allllll about peanut butter (evident by the 25 peanut butter recipes you can find in my recipe index), I think I’m slowly but surely converting to almond butter for most things that use nut butters. And I absolutely LOVE creating new flavors of almond butters. This one is definitely my favorite that I’ve made so far. It’s pure heaven for a chocolate and coconut lover like me. [Read more...]

Paleo Magic Cookie Bars from Bakerita.com

Paleo Magic Cookie Bars

Paleo Magic Cookie Bars from Bakerita.com Let’s talk about my favorite childhood dessert for a minute: Magic Cookie Bars. Also known as Seven Layer Bars or Hello Dolly Bars, these pieces of dessert art are truly delicious and are remembered with great fondness by all who have tried them. I really don’t know that I’ve ever had someone not love them. The combination of so many delicious things thrown on top of a buttery graham cracker crust and topped with sweetened condensed milk just really can’t end up as anything but insanely delicious.

My mom and I would make batches and batches of these for Christmas, and when I was little I would constantly be sneaking outside to grab a bar (or three) out of the freezer in our garage where my mom would attempt to hide them. The main problem with these decadent little morsels? They are sooo far from the realm of healthy, and though the holidays are a time for splurging and going calorie-crazy, that’s not necessarily what I want to be doing for the remainder of the year. [Read more...]