Top 16 Recipes of 2016

Ah, long time, no see everyone!

Yes, it's the 2nd to last day of our Oregon trip and I've finally found a few moments to write. It has been Busy with a capitol B! We've been going non-stop, but man, it has been fun. I'll save pictures for when I do my Oregon or December wrap-up but we've basically been on what I like to call a "Food and Drink Tour" of Oregon. Seriously! We've travelled to Southern Oregon to dine at a couple of places in Ashland. We've stopped at a restaurant in Eugene. We've traveled to Portland to visit family and wine-taste with friends. There was a boozy breakfast in Albany. We saw "Holiday Office Party" in Corvallis. Drove the backroads through Independence. Had a wine-and-hor-dourves night with some of my biggest blog fans (Hello Glaeser family!) I can safely say I've seen the entire I-5 corridor of Oregon on this visit 😁

25 Cake & Cupcake Recipes

Oh, Saturday morning. How I love thee. I woke up rather lazily today, with one well-behaved chihuahua at my side and a not-so-well-behaved one deciding to sit on my chest and lick my face. Face Licker had decided it was time to get up. Face Licker being Mariota, that is 😂 

I shuffled my way to the Keurig and made a cup of coffee, admiring the view out the window whilst the coffee brewed. It rained last night, which makes me happy. That saves an hour of yard work. I also noted the bird feeders were quite full. It never fails that there is lull in bird activity every summer. The hawks have been staking out the yard fairly aggressively which every year has meant the birds leave for a little while. They'll be back. But that was another chore that didn't need to be done. 

It was a great morning. All I had to do was fill the bee waterers with fresh water and pick some strawberries. I honestly thought the strawberries would be spent by now, but they are really showing no signs of stopping. I'm thinking I'm going to be picking fresh berries every day until the first frost. Which, of course, is fine by me. 

Chocolate Chip Cookie Dough Cupcakes

You know what I just realized this morning when I opened the blog?

I haven't posted a dessert recipe since June 20! Remember Copy-Cat Girl Scout Tagalongs? Yeah, that was my last recipe to satisfy sweet tooth's (teeth? I don't know about that one 😁). Let's remedy that!

Lemony Lemon Cupcakes

Pen... and paper.

Cookies... and milk.

Socks... and shoes.

Peanut butter... and jelly.

Lighting... and thunder.

Spring... and LEMON!

I'm not sure why but when I think of spring foods, I think of lemons. I don't know what it is, March hits and all the sudden I want lemon bars stuffed with sweet homemade lemon curd. Ice-cold lemonades flavored with fragrant berries and aromatic mint. Moist, delicious lemon cakes slathered with a delectably tart and creamy frosting... 

Yes, yes, and YES!

3 Solid Recipes from 2015 That Never Made The Blog

Ok friends. Over my break, I cleaned up the innards of the blog. Mainly, I went through the posts I hadn't published yet to see what I had. There were a few recipes I knew I had (the 3 below) and a couple I'd forgotten about (the last 5). All the photos for these recipes were taken with my old lens. I've finally come to conclusion that I'm done with all those old photos. Some of the recipes were over a year old! I decided that if I hadn't posted them in the first 365 days that I'd finished the pictures, that I never was. A few of the recipes were solid, delicious and share-worthy. A few were what I finally deduced as "worthless". Recipe that would need to be completely reworked, therefore needing completely new pictures. So, to get rid of anything having to do with the old camera lens, I'm going to share the 3 recipes that were really quite tasty and deserving of a repeat. 

Here we go!

Blackberry-Swirled Peach Pops

Cookies & Cream Cupcakes (Red Velvet Style)

You guys might recognize these cupcakes. These perfect-for-Valentine's-Day cupcakes are indeed the same cupcakes that gave me fits. The first run was a disaster, this particular batch slid off the cooling rack, and I lost my cool multiple times. Anyone out there who thinks food blogging is glamorous because of all the pretty pictures, beware. There's a multitude of hair-pulling, slipper-throwing, fist-shaking, and oh-so-ugly pictures that come with the territory.

And there was plenty of all that during the making of these cupcakes.

January in Review: 2016

Did January fly by... or did January fly by?

I cannot believe the first month of 2016 is already gone. It's going to be another one of those years, I can feel it. It'll be gone before we know it. Now, I know I was a very bad blogger and I started my monthly wrap-up's again in November. Then I skipped December. Me oh my. 

I'm just going to pick right up where I left off. Let's talk about January!

We started off the year with Oregon vs TCU in the Alamo Bowl. The hubby and I were on point with our spread-

25 Fruity Recipes

Hello from snowy Kentucky!

Actually, not so snowy now. Yesterday it got up to 50º and much of the snow has melted, much to my relief and those Chihuahuas. I opened the living room windows this morning and was shocked to see that at least 3 inches of snow melted overnight. This has to make my birds happy. The homestead has been overrun the last couple of days, complete with birds that never come to the feeders or yard. I had a large flock of starlings pass through yesterday, and a few days ago a foursome of Eastern Meadowlarks foraged the yard. Us birders get the biggest kick out of seeing new birds in our yards. 

Pumpkin Pie Cupcakes

Thanksgiving might be over, but pumpkin season runs right through December in this house!

Is that true for anyone else? I remember as a kid my mom always made a pumpkin pie for Christmas, as well as Thanksgiving. Needless to say, I associate pumpkin pie with the whole holiday season. I know some people see pumpkin pie as a Thanksgiving or fall recipe, and therefore put away anything pumpkin by December. If you are one of those people, tuck this recipe away in your back pocket for next fall. If you aren't one of those people, well, break out the pumpkin and let's do this!

25 Chocolate Recipes

Thanksgiving is upon us, my friends!

It's true, October would have been the perfect month for  25 Chocolate Recipes. That being said, I think November is a great month for this round-up too. For a couple of reasons-

#1. Not everyone likes Pecan Pie. Or Pumpkin Pie. I guarantee there's people out there that might want a chocolate dessert for Thanksgiving.

#2. Christmas and holiday baking are right around the corner. There are plenty of cookies, candies, and cakes in this round-up to choose for cookie swaps or last minute party gifts.

#3. I mean, it's chocolate. Come on. It's good 12 months out of the year. It's good for 52 weeks out of the year. It's good for 365 days out of the year. You get the picture.

So, yeah. Shall we jump right in?

*Warning- pictures may induce drooling, cravings, and a one-track chocolate brain. Proceed at your own risk :-)

Mini Blackberry Swirl Cheesecakes

I was looking through my picture portfolio the other day when I realized some peculiar...

There isn't a single blackberry recipe on my blog. Not. Even. One.

It's time to remedy that in the best possible way!

Blueberry Cream Cupcakes

Well everybody, I thought since I posted the recipe for Fresh Blueberry Curd on Tuesday that today I'd post a follow-up recipe. My favorite vanilla cupcakes, bursting at the seams with fresh blueberry curd, all topped with whipped cream-like frosting and a few tart berries.

25 Super Bowl Snacks, Treats, and Meal Ideas

Good morning, and happy Tuesday!

I meant to publish a post yesterday, but the morning ended up being way too hectic. The hubby and I had to leave the house at 7 am yesterday to drive my car about an hour away to the Nissan dealership. It was not the best day for travel (thank you, East Coast Blizzard!), not to mention the problems I was already having with the drivability of the car.

Vanilla Cupcakes with Whipped Eggnog Frosting

Holy eggnog frosting Batman!

Oh my goodness. This frosting is... There are no words. It's, like, eggnog-a-licious. It's creamy. It's sweet. It tastes exactly like eggnog! I tried an eggnog cream cheese frosting a couple of years ago, and it just didn't taste like eggnog. I believe that recipe only called for 1-2 tbsp's of eggnog, while this recipe calls for a cup and a half. It makes a huge difference. I paired my simple, but completely delicious, vanilla cupcakes with this statement frosting. It's a perfect pairing. All you need is a few sprinkles, and these cupcakes are Christmas fun!

The hubby went nutty over these Christmas cupcakes. I was surprised, as he's not the biggest lover of eggnog I've ever met. He gave these 2 big thumbs up. 

I know you're all thinking, what is this girl doing baking cupcakes when this week is going to be Bake-A-Poolza?? 

In truth, I baked these to keep me from diving into baking the Christmas cookies way too early. I'm revved up and ready, so I needed a project to keep me busy. And my plan worked!

Today, however, I'm allowed to get excited about Christmas baking. Because it's time! The hubby and I are headed out with a fairly large list that if it were to be found on the ground, one would assume they'd found Will Ferrell's "Elf" grocery list. Boxes of cake mix, melting candy, cream cheese, M&M's, Reese's, Rolo's, Oreo's, etc. I have no idea what the cashier will be thinking when she rings up my order.

Actually, come to think of it, she'll probably think, "Christmas baking". So scratch that :)

Did everyone have a great weekend? I did! I accomplished everything I set out to do. Ran, rested, did yoga. Did my weekly cleaning of the house. Baked and photographed cupcakes. Made and photographed Salted Caramel Milkshakes. Actually, I made them Boozy Salted Caramel Milkshakes, and that was the end of productivity. The boozy milkshakes led to immediate relaxation and a frantic Pinterest pinning session. A perfect end to a fairly productive weekend. It's back to reality today however, as the hubby has an early morning MRI on his knee. He's been having some knee pain while running, so we are sneaking in an MRI at the end of this year since our deductibles have been met. If his MRI is clear, I'm guessing he'll start physical therapy on his knee so he can rejoin me in running in the future. 

Before I go, I'll point out that this is another post brought to you completely by my artificial photography light. I've been really pleased with the results I'm getting. Practice makes perfect!

Happy Monday friends!

Ingredients (makes 1 dozen cupcakes):

Eggnog Frosting-

3/4 cup sugar

1/4 cup flour

3 tbsp cornstarch

1/4 tsp salt

1 1/2 cups eggnog

2 tsp vanilla extract

3 sticks unsalted butter, softened, cut into small cubes

pinch of nutmeg

Vanilla Cake-

1 2/3 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup butter, melted

1 cup granulated sugar

2 egg whites

1/4 cup plain Greek yogurt

3/4 cup milk (I used 1%)

2 tsp vanilla extract

sprinkles (optional)

Directions:

1. Frosting- In a small saucepan, combine sugar, flour, cornstarch, and salt. Add eggnog, and whisk to combine. Place saucepan over medium heat. Cook mixture until very thick, like brownie batter. This should take 5-10 minutes. Remove from heat, and place in a clean bowl (I used my stand mixer bowl). Chill in fridge for 30 minutes. Remove from fridge and allow to come to room temperature. When mixture is room temperature, mix in vanilla. Piece by piece, begin to incorporate the butter (I used my stand mixer to whip the frosting). Whip for 4-5 minutes, or until butter is completely incorporated. Allow frosting to sit for 30-60 minutes at room temp before using to allow frosting to stiffen. 

2. Cupcakes- Preheat oven to 350º and line a cupcake pan with liners. Set aside. In a mixing bowl, combine flour, baking powder, salt, and baking soda. Whisk to mix. In another mixing bowl, combine melted butter and sugar. Whisk to mix. Whisk until no lumps remain, mixture will be thick and gritty. Mix egg whites, yogurt, milk, and vanilla extract until well combined. Add flour mixture to butter mixture. Mix until mixture is smooth (I just did this by hand). Divide batter among cupcake pan, bake in preheated oven 20-25 minutes, or until toothpick inserted comes out with moist crumbs. Allow to cool in pan for 10 minutes, then remove to a cooling rack. Cool completely before frosting. 

3. Divide frosting among cupcakes, and sprinkle with sprinkles, if using. Store in an airtight container. You may have extra frosting, frosting can be kept in the fridge for up to 1 week. 

Printable Recipe

Frosting recipe by Eat Cake For Dinner.  Cake recipe adapted from Sally's Baking Addiction. 

Looking for other cupcake recipes? Try these!

Classic Chocolate Cupcakes

Mixed Berry Cupcakes

Spiced Caramel Apple Cupcakes

Linked to: Treasure Box Tuesday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Treasure Box Tuesday

Classic Chocolate Cupcakes

with whip cream frosting and sprinkles

I warned you it would happen, and it did. It's September. Waaaaah! As we leave summer in the rearview mirror, what better way to distract ourselves than chocolate? I love a classic chocolate cupcake. There are a couple of things that a chocolate cupcake must be:

1. Moist- above all, a classic chocolate cupcake must be moist. I slightly changed my favorite vanilla cupcake recipe (which always turn out perfect!) by decreasing the vanilla extract and adding a bunch of cocoa. These cakes didn't fail me, turning out perfectly luscious.

2. Chocolatey- To start, I added a half cup of cocoa to the batter. One taste was enough to let me know I needed MORE chocolate. 3/4 cup cocoa was optimal.

3. Delicious Frosting- I hate frosting. I'll rephrase that- I hate most frostings. I hate how commercial frostings are overly sweet and excessively grainy. I also have great disdain for piling a pound of frosting on a cake. Yuck. I made my absolute favorite frosting to go on these cakes. Homemade and whipped into submission, this frosting tastes like whip cream, not commercial frosting.

And I won't add this as a requirement to a classic chocolate cupcake, but I love me some sprinkles! Really and truly, I sprinkled these cupcakes because I made them for the kids. I'll just keep telling myself that :)

I made these for our family Labor Day Cookout, and they were a hit. The kids were clamoring for cupcakes before dinner (as usual!) and I must admit, they got a few bites. My niece, the little resident sweet tooth, had 2 1/2 while I was there. Sweets never go untouched with our crowd.

Annnnnnnd, I think y'all really need to see how much the cupcakes were enjoyed-

My niece, hamming it up for the camera. I could barely get the boys to smile for the camera, but my niece? She loves the camera. If I want a picture of someone devouring a cupcake, my niece will be the first one to shove that confection in her face. And enjoy the heck out of it while she's doing it!

Boy were they mad when they realized I took a picture :)

The other ham in the family. Could this be where my niece gets it from? Haha.

Did everyone have a fun holiday weekend? We had our family barbecue on Saturday due to everyone's buy schedules. The hubby and I had a fantasy draft on Sunday afternoon that went semi-distastrously. Our league is scattered over the country, with half the faction living on the West Coast and the rest of us stretching from Northern Kentucky to Cincinnati. After some serious finagling with schedules, we found time to do an online draft. The only problem? Our friend's account wouldn't let her draft a single player. The option was simply greyed out. The other gigantic problem? We couldn't stop the draft once it started. We all had to go on auto-pick and wait for it to end to start over.  Talk about taking the air out of your tires. We thought we had our friend up and running, only to come up with the same problem when we re-started. We came up with a work-around (eventually) but a draft that should have taken an hour and half ended up delayed and stretched over a 7 hour period. Now that I think about, we just had our friends over for 7 hours. The draft may have wrapped around the 5 and a half hour mark :)

Regardless, we now have our fantasy teams, so bring on the season!

Have a great week everyone!

Ingredients (makes 12 cupcakes):

1 2/3 cup all-purpose flour

3/4 cup unsweetened cocoa

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup butter

1 cup granulated sugar

2 egg whites

1/4 cup Greek yogurt, plain

1 cup almond milk

2 tsp vanilla extract

Whip Cream Frosting

sprinkles (garnish)

Directions:

1. Line a cupcake pan with liners. Preheat oven to 350º.

2. In a small mixing bowl, combine flour through baking soda. Whisk to mix. Set aside.

3. In a large microwave-safe mixing bowl, melt the butter. When melted, add sugar. Whisk until no lumps remain. Mixture will be very grainy. Mix in egg whites. Mix in yogurt, milk, and vanilla until batter is smooth. Batter will be very thick. Distribute evenly among cupcake pan. Bake in preheated oven, 20-25 minutes or until a toothpick inserted comes out clean with moist crumbs. Remove from oven and allow to cool completely before frosting.

4. Prepare frosting. Frost and sprinkle cupcakes to taste. Store in an airtight container.

Printable Recipe

Looking for other cupcake recipes? Try these!

Chocolate Malt Cupcakes with Malted Buttercream

Mixed Berry Cupcakes

Spiced Caramel Apple Cupcakes

Linked to: Treasure Box Tuesday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party

Mixed Berry Cupcakes

Happy Memorial Day!

I've got a treat for you. These cupcakes are amaze balls! I finally managed to knock my socks off. I tried a different cake base for the cupcakes, and I think I'm done searching for the best basic cake recipe. This is it. I'm hanging my hat up, untacking my horse, and giving up the hunt. This is the best cake I've made, traditional or cupcake. The texture is perfect, fluffy and moist. They rose perfectly, and the integrity of the cake was strong enough to hold up to all my garnishes. I'm just so impressed with the results from this cake technique, which is once again from Sally's Baking Addiction. Like my favorite cookie base, this recipe starts with melted butter. Who knew?? Sally is a genius, that's all I can say.

Now that I've got this recipe under my hat, I'll be playing endlessly with it. Different flavor combinations, maybe add some chocolate, maybe make a traditional cake out of it...The possibilities are endless!

Let me tell you about these cupcakes though, since that is the point of today's post. I knew I wanted to make Mixed Berry Cupcakes, but I wasn't sure how I was going to go about it. My original idea was for a vanilla cake with chopped berried folded in. The more I thought about it, the more I thought a compote running through the cake would be more fluid. Plus, I've never tried folding fruit into a cupcake, I wasn't sure if it would make them too heavy. An experiment for another day. So I made a compote which I swirled through the vanilla batter. Definitely the way to go! For the frosting, I'd always had a Raspberry Buttercream in mind because I had half a jar of raspberry jam earmarked to be used up. I followed a recipe for Raspberry Buttercream, and found I had a light pink frosting that barely tasted like raspberries. 

So, what did I do?

I added a whole heck of a lot more raspberry jam, that's what I did! In the end, I ended up with frosting that tastes similar to raspberry sorbet. Any raspberry fans out there dislike raspberry sorbet? 

No one? Didn't think so :)

This is hand's down my new favorite frosting. Granted, I don't like frosting and this tastes more like ice cream... But yes, this frosting is the bomb.com!

I believe due to the amount of raspberry jam in the frosting, it turned out a bit soft. I'm personally ok with this, because I ended up storing the cupcakes in the fridge. The cold didn't ruin the integrity of the cupcakes at all; the cake held up nicely under the cold and the frosting hardened up. A small price to pay for this delicious frosting.

I hope everyone has a safe and happy Memorial Day! I know I will. I'm fresh off a "Girl's Day Out" yesterday, so I will be recouping today. The hubby and I are grilling chicken tonight and making spinach salads, and it's supposed to be sunny and in the eighties today. It's going to be the perfect relaxing day :)

Happy Monday!

Ingredients (makes 12 cupcakes):

Compote-

1 cup blueberries

1 1/2 cups chopped strawberries

1/3 cup  granulated sugar

Cake-

1 2/3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup butter, melted

1 cup granulated sugar

2 egg whites

1/4 cup Greek yogurt, plain

3/4 cup almond milk

2 tsp vanilla extract

seeds scraped from 1/2 vanilla bean

Frosting-

1 cup butter, softened

4-5 cups powdered sugar

1 cup raspberry jam (you can use less!)

Garnish- 

halved strawberries, blueberries, mint leaves (all optional!)

Directions:

1. Preheat oven to 350º. Line a cupcake pan with liners, set aside.

2. Make the compote- in a small saucepan, combine the blueberries, strawberries, and sugar. Heat over medium heat, stirring often. Cook for 10-15 minutes, or until the berries have broken down and the mixture is very thick. Set aside to cool slightly.

3. Make the cake- In a small bowl, combine the flour through baking soda. Stir to mix. Set aside. In a large microwave safe bowl, melt the butter in the microwave. When melted, add sugar. Stir until no lumps remain, mixture will be very gritty. Add the egg whites through the vanilla bean seeds, stir until no lumps remain. Add dry ingredients to wet, and mix until no lumps remain. Batter will be very thick.

4. Divide the vanilla batter among the cupcake pan. Take the compote and with a spoon, spoon a tablespoon of compote onto the vanilla batter. Take a toothpick and thoroughly swirl the batter. Bake in preheated oven for 20-25 minutes, or just until a toothpick inserted comes out clean. Remove from oven and allow to cool completely before frosting-----> This is necessary since the frosting is so soft. The cupcakes must be cool or the frosting will slide off. This is non-negotiable.

5. Make the frosting- In a large bowl, combine butter and powdered sugar. Beat with a hand mixer until combined, 1-2 minutes. Start by adding 1/3 cup of jam to the frosting. Beat until you reach your desired texture. Taste test. From here, you can either stop because you like your frosting, or continue to add jam until you reach your desired level of "raspberriness". Put frosting into a piping bag, and pipe onto the cupcakes. You could always use just a knife to frost too :)

6. Garnish cupcakes, if desired. Serve immediately! Store cupcakes in the fridge, up to 1 week.

Printable Recipe

Cake recipe adapted from Sally's Baking Addiction. Frosting recipe adapted from Food.com. 

Linked to: Treasure Box Tuesdays, Weekend Potluck, Foodie Fridays, Feature Fridays

Chocolate Malt Cupcakes with Malted Buttercream

Dear Dad,

This post is for you!

Exactly 1 year ago my parents came to visit our new house (crazy how time flies!). My dad picked up a container of malted milk powder at the local grocery store, hoping I would make some treats with it. Better late than never, right Dad? As I was contemplating something to bake this week, I spotted that unopened container of malted milk, sitting right in my line of sight. It was time. I decided on cupcakes, mainly because it had been awhile since I made cupcakes.

I've done a little bit of research on malted milk and what it does to recipes. Chemically, that is. From what I can tell, it will make your cookies flat. That's not a bad thing, just something to counter in your technique making those cookies. Most of the recipes I could find for cupcakes with malted milk powder involve lots of baking soda and no butter.  As in, the baking soda is making the cake rise, not air from creaming butter. I'm always game for an experiment, so I dove right in.

Don't ask me why I'm always surprised when new techniques work. Yet, I am. I easily get set in my ways, like a cave man.

"Grrr, make cupcake rise with butter."

"Baking... soda... Grrr, me no like."

"Me... want... BUTTER!"

That's the amazing thing about food. There are usually multiple ways to achieve a result, allowing chefs to react to and problem solve on the fly. Regardless of the technique, these cupcakes rose just fine without creaming any butter. Which in my mind makes these a lot easier to prepare than other varieties of cupcakes. Not only that, but the malted milk powder really gives these cakes something extra. A little bit of oomph. Indeed, when I mixed the malted milk with the regular milk I discovered the substance smells like the middle of a Whopper. Yum! This led to me topping the cupcakes with crushed Whoppers.

Wowsers.

Make these today. You will not regret it :)

Ingredients (makes 16 standard cupcakes):

Cake:
1 cup + 2 tbsp all-purpose flour
6 tbsp unsweetened cocoa powder
6 tbsp light brown sugar
1/4 cup granulated sugar
3/4 tsp baking soda
14 tsp salt
1/2 cup milk
1/2 cup + 2 tbsp malted milk powder
1/2 cup oil
1 large egg + 1 egg white
1/2 cup sour cream
1/2 tsp vanilla extract

Frosting:
1/2 cup + 2 tbsp milk
1/3 cup malted milk powder
1 and 1/2 sticks butter, softened
heaping 1/4 tsp salt
3 cups powdered sugar
1 tsp vanilla

Topping: crushed Whoppers candy

Directions:

1. Preheat oven to 350º. Line 2 cupcake pans with 16 liners. Set aside.
2. In a large bowl, combine flour through salt. Whisk to combine.
3. In a small bowl, combine milk and malt powder. Whisk until no lumps remain.
4. Pour milk mixture into flour mixture. Add oil. Using an electric mixer, mix flour, milk, and oil until well combined. Add egg and egg white. Mix until incorporated, scraping sides of bowl. Add sour cream and vanilla, mix until just combined.
5. Divide batter among lined cups, filling halfway. Bake for 17-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
6. Prepare frosting: In a small bowl, combine milk and malt powder. Stir until powder is dissolved. In a large bowl, beat butter and salt until creamy. Add sugar, vanilla, and a drizzle of the milk mixture. Beat mixture until you reached desired consistency, drizzling milk to thin out the frosting. Using a spatula, divide frosting among cupcakes or pipe onto cupcakes using a piping bag. Top each cupcake with a sprinkle of crushed Whoppers. Serve immediately!

Recipe adapted from Take A Mega Bite.

Linked to: Weekend Potluck, Foodie Friday, Cunning Ladies' Friday Party

Most Popular Recipes of 2013

Happy New Year! I'm hoping everyone had a fun-filled yet safe New Year's Eve. This newly 31 year old fell asleep around 10. Yep, feeling a little sheepish and lame this morning. Yet, well-rested. Maybe there are some perks to this getting older thing...

My birthday was on Monday, and I've got my birthday cake to blog about. That's right, I made myself a cake! YOLO, I say. However, I'm still too busy stuffing my face with it to blog about it. Y'all are going to have to wait on that one. In place of that blog post, I'll give way to the mathematician in me and present you with some stats. Ha! If you know me, you know there isn't a mathematician in sight. Blogger does gift me with stats though, which I can now pass on to you without fear of mathematical blunder. So, yeah, here are the top-10 most popular recipes of 2013 :)

10. Root Beer Float Cookies

9. Mint Chocolate Truffles

8. Easy Homemade Salsa

7. Raspberry-Banana Oat Muffins

6. Spiced Caramel Apple Cupcakes

5. Potato Soup

4. The Best Blueberry Muffins

3. Creamy Broccoli Cheese Soup

2. Snickerdoodle Blondies

And the most popular recipe of 2013...

1. Weight Watcher's Pumpkin Chocolate Chip Bars

~Make 2014 great!~