Posts tagged ‘recipes’

February 14, 2011

Valentines Day Vanilla Bean Mini-cake

Valentine’s Day. It’s usually a lover’s holiday, right? Well this year, both of our men are studying too hard to celebrate so we decided to have our own party. Chrissy and I are going to Enoteca Adriano again to celebrate something a bit different. This year it isn’t just about the men in our lives, it’s a celebration of all the things we love in life. Mainly great Italian food and neon pink mini cakes with Nutella filling…

This isn’t just any mini cake. It is a vanilla bean mini cake with a Nutella filling and topped with a pink vanilla cream cheese frosting. Try coming up with a recipe title for that…

First you’ll want to mash together the sugar and butter with a spoon — mashing it prevents too much mixing which makes dense cakes.

Beat in the other ingredients.

Spoon the mixture into your giant cupcake holders (found at your local cooking store) filling them half way and bake!

Once they are done you will use a pastry bag and tip to squeeze some Nutella into each one:

Do us a huge favor and don’t use a Ziploc bag like we did. This WILL happen:

Major blowout on the side of the bag. There was no rescuing these poor little cakes. Good thing we love Nutella.

Oh, and we didn’t learn from our lesson the first time and tried yet another baggy. The decorating tip proceeded to shoot out of the bag and into the center of a cake.

They should look more like this:

Moving on to the Vanilla Cream Cheese Frosting. Try not to to eat it all before you top your mini cakes. This sounds like an easy thing to do but trust me on this one. You will need to hide it from your significant other, the kids, your mom, brother and the dog or it won’t last 5 minutes.

Check out those vanilla bean seeds! MmmMmMm.

Don’t forget to check out the other ingredient challengers for something RED! Ya, I know. Our’s ended up neon pink. Apparently adding more food coloring doesn’t constitute a more red hue.

How to make a vanilla bean mini cake with a Nutella filling and topped with a pink vanilla cream cheese frosting:

Cupcake Ingredients: Makes 12-18 gigantic cupcakes

1 cup flour

1 3/4 tsp baking powder

2 tsp vanilla extract

1 cup sugar

1 stick butter, softened

2 eggs

1/2 cup milk



1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour and baking powder.

**Little Yellow Note: Remember that it’s always best to sift the dry ingredients, to ensure there are no clumps!

3. In a mixing bowl, combine sugar and butter together with a spoon. Beat in eggs, one at a time, mixing well. Add the vanilla.

4. Beat in the dry ingredients with the creamed butter mixture.

5. Add milk and mix in by hand (you do not want to over-beat the batter!)

6. Spoon into gigantic cupcake holders, filling them up halfway (these holders are free-standing and do not require a muffin pan).

7. Bake for 18-20 minutes, testing with a toothpick.

8. While still warm, pipe the Nutella into the center of the cupcake. Let cool.

Cream Cheese Frosting Ingredients:

**Little Yellow Note: we halved this recipe from the Cake Dutchess, and added a little extra cream cheese and substituted vanilla bean paste for vanilla extract.

  • ¼ cup butter (1/2 stick), softened
  • 6 oz of Philly cream cheese (3/4 of a package), softened
  • 1-2 cups of powdered sugar
  • 1 teaspoon of vanilla bean paste (or vanilla extract)
  • red food coloring (as much as needed)
  • colored sprinkles to top


1. Beat the butter and cream cheese until smooth. Add in the vanilla bean paste, along with desired amount of powdered sugar (to taste) and drops of red food coloring and beat until desired sweetness and color is reached.
2. Top cupcakes with Vanilla Bean Cream Cheese Frosting and lots of Valentine’s sprinkles!

From the Little Yellow Kitchen,

Chrissy & Lauren

January 5, 2011

Cinnamon Pull-A-Part

Cinnamon Pull-A-Part

Chrissy and I scored a lota loot at Christmas. We are very lucky girls to have such thoughtful and loving friends and family that support our cooking endeavors! Now, about that Kitchen Aid…

Thank you!!

My inner Paula Dean was released on Sunday when I made this Cinnamon Pull-A-Part. It was by far the most buttery, sugary, sinfully delicious, I-can’t-stop-eating-this(!), food item EVER. My friend Linda gave me this recipe and my first bunt pan for Christmas, and I am forever grateful. This recipe stopped my heart when I turned it upside down onto the platter and saw all the “gooey, carmelly stuff” drip down the sides. It was perfection. This recipe would top Paula’s Glazed Donut Burger –thanks for the referral Chris — any day. Goodness, how I love Paula.

How to create this beauty, courtesy of my friend (and dedicated reader) Linda Lee Fisher:


3 – 10 oz packages of refrigerator biscuits, quartered

1 2/3 cups of sugar

¾ cup butter

2 teaspoons cinnamon

½ cup pecan pieces

½ cup raisins


  • Preheat oven to 350
  • Combine cinnamon and 2/3 cup sugar in large bowl

Cinnamon Suga'!

  • Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar
  • Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter melts – mix well
  • Scatter half the pecans and raisins into the bottom of a buttered bunt pan, and cover with half of the coated biscuit quarters.

  • Pour half of the butter mixture over the biscuits and repeat again with pecans, raisins, biscuits and finally the rest of the butter.
  • Bake in heated oven for 40 -50 minutes.
  • Carefully turn upside down onto a platter big enough to handle the dripping gooey carmelly stuff running down the sides.

    Layers upon layers of perfection.


  • It’s really hot so you might want to use a fork, but man oh man oh man…

My entire family failed to follow that last little tid bit of instruction and we all burned our fingers due to the need for immediate satisfaction, it was worth it.

From the Little Yellow Kitchen,


You know you wanna start pullin' on this! Mmm.