Pecan Cupcakes with Brown Sugar Frosting

Recipe, , ,

these are kind of giving brown sugar cinnamon poptarts… but CUPCAKE!! what better way to enjoy a chilly autumn evening?

Ingredients

  • 1 box white cake mix
  • 3 eggs
  • 1/4 cup peanut oil (i used this to make them extra nutty, but you can substitute any neutral oil!)
  • 1 cup water
  • 1/2 cup pecans, coarsely chopped (reserve a few spoonfuls to top the cupcakes)
  • 1 TBS cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice

for the frosting:

  • 1 stick salted butter
  • 2 TBS molasses
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 2 TBS milk
  • Preheat oven to 350°F (177°C).
  • In a large mixing bowl, whisk the cake mix, eggs, oil, and water until light and fluffy, about 2 minutes. Stir in the chopped pecans and spices, mixing well to incorporate.
  • Pour the batter into lined cupcake pan, filling the cups about 2/3 of the way.
  • Bake the cupcakes for about 16 minutes, until golden brown and risen. Let cool.
  • Meanwhile, prepare the frosting. Combine the butter , brown sugar, molasses, and cinnamon in a large mixing bowl, and whip on high speed for about a minute until combined. Add in the powdered sugar and milk, and carefully combine until incorporated. Once the sugar no longer poses a messy danger, turn the speed up and whip for another 2 minutes or so until fluffy.
  • Sprinkle a bit of cinnamon over the reserved pecan pieces, and toss to combine.
  • Top each cupcake with a generous swirl of frosting, and some of the cinnamon dusted pecan pieces.
  • Enjoy! :-)

Sweet Bread Braid with Almond + Cardamom

Recipe, , , ,

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 package of active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon ground cardamom
  • 1 cup milk
  • 1/4 cup + 2 TBS white sugar
  • 1/4 cup + 2 TBS butter
  • 2 eggs
  • 1 tsp almond extract
  • 1 cup powdered sugar
  • 2 TBS milk
  • 1/2 tsp almond extract
  • 1/4 cup sliced almonds

Directions:

  • In a large mixing bowl, combine 1 and 1/2 cups of flour, the yeast, and the cardamom.
  • In a saucepan, heat the milk, white sugar, and butter. Heat until butter is nearly melted, and let cool to lukewarm.
  • Add milk mixture to the flour mixture, and add 1 egg, as well as the almond extract. Stir well until completely combined. Stir in the remaining flour until a soft dough forms.
  • Using your hands or a stand mixer, knead the dough for around 10 minutes until smooth. Place dough into a large oiled bowl, and let rise in a warm place until doubled, about 1 1/2 hours.
  • Punch the dough down, and divide into 3 equal balls.
  • Roll each ball into a rope around 24 inches long, and braid together (Reference). You can leave the braid as a long rope, or gently curve it together into a ring.
  • Cover your bread, and let rise until doubled (about 45 minutes). Preheat oven to 350°F (177°C).
  • Beat the other egg well, and brush gently over your risen dough braid using a pastry brush. Bake your loaf for 25-30 minutes, until well browned. Let cool.
  • In a medium bowl, mix together the powdered sugar, 2 TBS of milk, and almond extract. Stir until combined.
  • Using a plastic baggie or pastry bag, drizzle the icing over the cooled bread. Sprinkle with sliced almonds.
  • Enjoy! :-)

Rolled Crepes with Nutella

Recipe, , ,

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 eggs
  • 3/4 cups white flour
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1 TBS vanilla extract
  • 2 tablespoons melted butter or neutral oil
  • Nutella or other hazelnut spread, for filling

Directions:

  • To make the crepe batter, combine the milk, water, eggs, flour, sugar, salt, and vanilla in a blender pitcher. Blend on high for about 1 minute, until totally incorporated. Chill the batter in the refrigerator for at least 2 hours, or preferably overnight to help strengthen the batter’s structure. The consistency should be similar to heavy cream. If too thick, add 1 TBS of water at a time until desired consistency is reached.
  • Heat a large crepe pan or nonstick skillet over medium heat, and brush with butter or oil. Spoon 1/4 cup of batter directly in the center of the pan, and quickly but carefully tilt the pan around to let the runny batter fill the pan’s surface in a thin layer.
  • Cook for about 30 seconds, until the crepes begin to look dry around the edges. Carefully flip the crepe with a rubber spatula, and cook the other side for 30 more seconds. Repeat until batter is all used up.
  • To fill and fold the crepes, lay one crepe down on your work surface and spread with a thin layer of Nutella. Fold the left and right edges of the crepe towards the center so you now have a long rectangular shape. Starting at the end nearest you, roll the crepe upward into a neat uniform roll. Repeat with remaining crepes.
  • Using a large fork, dip into the Nutella jar and drizzle thin lines over the finished crepes.
  • Enjoy! :-)

Ube Coconut Tres Leches Cake

Recipe, , ,

Ingredients:

  • 1 box white cake mix (18.25 oz)
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 3 whole eggs
  • 1 TBS ube flavoring
  • 1 can coconut milk (13.5 oz)
  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 TBS vanilla extract
  • Coconut flakes, for topping
  • Nonstick cooking spray or vegetable oil

Directions:

  • Preheat oven to 350°F / 180°C.
  • In a large mixing bowl, vigorously whisk together the cake mix, milk, oil, eggs, and ube flavoring for about 3 minutes until totally incorporated.
  • Grease a 13×9 baking pan with cooking spray, or a light coating of vegetable oil. Pour the batter into the prepared pan, and bake for around 25 minutes. Let cool.
  • Meanwhile, mix together the coconut, evaporated, and condensed milks. Generously pour over the cooled cake, ensuring all of the cake is evenly soaked in liquid.
  • In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip on high speed for around 4 minutes, until stiff peaks are formed.
  • Spread the whipped cream evenly over the soaked cake.
  • In a dry pan over low heat, toast the coconut flakes until lightly browned and fragrant. Let cool completely.
  • Sprinkle the toasted coconut flakes over the cake.
  • Enjoy! :-)

hello out there

Uncategorized

welcome to the new legoseed blog! way back in the ancient year of 2013, I hosted a similar blog for my internet friends to keep up with new recipes I’d share, as well as life updates and more :-)

so 13 years later, what better time to bring the legoseed blog back from the dead?? i’ll be posting here and there, spreading new recipes into the world as well as bringing back favorites from the past.

please enjoy! <3