Posted by Meaghan Barry on December 29, 2014

Gingerbread Biscotti

Happy holidays! I hope everyone is having a relaxing holiday and getting some quality cooking and baking time in. K and I had a strategic blog meeting earlier this month and we opted not to do our annual 12 Days of Christmas Cookies this year. December is always such a busy month and we decided we would be able to enjoy our Christmas prep without all the self-imposed deadlines. If you are still looking for some holiday baking inspiration, we have our archive of cookie recipes saved under the Christmas Cookies tag.

Gingerbread Latte

While we were together this year for Christmas at my parent’s home, K and I decided to make some Gingerbread Biscotti. We knew it would be perfect holiday treat to go with our morning coffee. We even used International Delight Gingerbread Latte creamer with our coffee to help meet our official holiday gingerbread quota! (Be sure to check out the the International Delight Member Delights’ program for coupons and giveaways.)

Our mom had found us this recipe for Gingerbread Biscotti and we had a lot of fun one afternoon baking together during T & N’s nap time one day. We don’t often get an opportunity to make stuff together since we live on opposite sides of the country. It’s also always a fun time writing up a blog post together- I do most of the writing and K focuses on the food styling and photography.

gingerbread biscotti 1

Gingerbread Biscotti

Author: 2 Sisters 2 Cities

Cook time: 1 hour 30 mins

Total time: 1 hour 30 mins

Serves: 20-30 pieces

Ingredients

2 cups, plus 2 tablespoons all-purpose flour, plus extra for flouring hands
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
⅛ teaspoon ground cloves
A few grates of nutmeg (or a pinch of ground nutmeg)
A pinch of black pepper
½ teaspoon coarse sea salt
½ cup dark brown sugar
½ cup granulated sugar
7 tablespoons unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 large egg white
⅓ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350°F. Line one large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, spices, pepper and salt. In a separate medium bowl, whisk together the dark brown sugar, the granulated sugar, butter, eggs, and vanilla. Add the sugar and butter ingredients to the flour and spice mixture and stir to combine.
Separate dough into two balls. Transfer first ball to the prepared baking sheet and form it into a slightly flattened log (approximately 11 inches by 2½ inches.) Repeat with second half of dough on the other side of the baking sheet. Meanwhile, whisk egg white in a small bowl until foamy. Brush the egg white over each log.
Bake biscotti for 25 minutes or until it turns golden brown. Remove from oven and let cool on the baking sheet. Once the biscotti has cooled down, move each log to a cutting board. Use a serrated knife to cut the log on the diagonal into approximately ½" slices.
Arrange slices (keeping a cut side down) on baking sheet. Bake for another 10 to 12 minutes. Turn each biscotti over and bake for another 6 to 8 minutes, until lightly golden all over. Transfer biscotti to a cooling rack.

Source: Slightly adapted from Smitten Kitchen

Enjoy your last few days of 2014 and happy new year 2015!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Posted by Meaghan Barry on October 27, 2014

Soft Sugar Pumpkin Cookies 1

Wow- it is utterly amazing to me that it’s already the last week of October! I can’t believe Halloween is this Friday! Halloween is the beginning of a very busy few months in our home- T’s birthday comes up next, followed by Thanksgiving, Christmas, New Year’s, etc. It all seems to come in such rapid succession each year. I always struggle with enjoying the moment when things get busy, but I try to set aside a little time each day to enjoy a relaxing activity.

Today I made one of my favorite cookie recipes of all time and changed it up just a bit for Halloween. I took K’s recipe for Soft Sugar Cookies with Buttercream Frosting and altered them just slightly to make Soft Sugar Pumpkin Cookies! You don’t even need a cookie cutter to make this super soft, buttery cookies. I love how each cookie turned out to be a slightly different shape and size- just like pumpkins!

soft sugar pumpkin cookies

This month I have been trying International Delight’s French Vanilla flavored cream with my coffee. It was just perfect with my afternoon pumpkin cookie treat! I’m feeling pretty confident the kids and my husband will enjoy these soft sugar pumpkin cookies for their treat tonight as well.

Soft Sugar Pumpkin Cookie with ID

Soft Sugar Pumpkin Cookies

Author: 2 Sisters 2 Cities

Ingredients

Cookies:

4½ cups AP flour
4½ tsp. baking powder
¾ tsp. salt
3 sticks unsalted butter, at room temperature (1½ cup)
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

Frosting:

5 cups confectioners’ sugar
⅓ cup (5⅓ tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring
Sprinkles

Instructions

Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls (reserve a small amount of dough to make the pumpkin stems._ Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Take reserved dough and roll out tiny dough balls and attach to top of large, flattened dough balls. Pinch each "stem" to resemble a pumpkin stem. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Reserve a small amount of frosting in a small bowl and add a couple drops of green frosting for the stems. Add in orange food coloring to the large mixing bowl at this time and mix to combine. When cookies are completely cool, frost the round part of the cookies orange and the stems green. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers.

Source– adapted from Annie’s Eats

International Delight is currently offering everyone who signs up for their Member Delights program gets a free instant coupon towards I.D. This month, they are also giving away a DSLR camera to a lucky Member Delights participant!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Posted by Meaghan Barry on March 13, 2014

Double Chocolate Guinness Ice Cream

Even though it’s snowing today (ugh ugh ugh), I still wanted to make a batch of this Double Chocolate Guinness Ice Cream in anticipation of St. Patrick’s Day. I found this recipe in David Lebovitz’s The Perfect Scoop ice cream cookbook and knew I had to make it for this weekend. My husband and I both love Guinness, chocolate, and ice cream and this recipes incorporates all three!

Double Chocolate Guinness Ice Cream

This ice cream recipe incorporates milk chocolate and Guinness in its base flavor. The milk chocolate balances well with the Guinness and neither one overpowers the other in terms of flavor. I kicked the chocolate flavor up a notch by adding in mini chocolate chips towards the end of the mixing process to add a bit more chocolate goodness. Plus, as K has mentioned before, the best part about cooking with Guinness is that there is always a bit left over to have a little sip for yourself! If you are looking for a slightly different St. Patrick’s Day recipe this year, I highly recommend this Double Chocolate Guinness Ice Cream.

I’ve been so focused on organizing and working on a few house projects since the new year that I haven’t prioritized making new recipes and blogging about them. I’m hoping to share a few more of my favorite recipes that I’ve made recently soon. It was a lot of fun to finally get back into it! Now that baby N is almost 9(!) months old, I feel like things are finally starting to get a little easier around here…until he starts walking anyway!

Double Chocolate Guinness Ice Cream

Author: 2 Sisters 2 Cities

Recipe type: ice cream

Serves: 6

Ingredients

8 ounces milk chocolate chips
1 cup whole or 2% milk
½ cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
¾ cup Guinness (the rest is for you to sip!)
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions

Place the milk chocolate chips into a large bowl and set a mesh strainer over the top.
Mix together the milk, sugar, and salt in a medium saucepan and warm over low heat. Whisk together the egg yolks in a medium-sized bowl. Pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the entire mixture back into the saucepan.
Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. I recommend using a thermometer and removing the mixture from the heat when it reaches between 170-175 degrees Fahrenheit.
Pour the custard through the strainer over the milk chocolate chips, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, Guinness, and vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add the mini chocolate chips in the last few minutes of the mixing process.

Source: Slightly adapted from The Perfect Scoop* by David Lebovitz (*Disclosure: This link is an affiliate link.)

Looking for more St. Patrick’s day recipes? Try these below!

DIY Shamrock Shake

Guinness Chocolate Cupcakes Filled Chocolate Ganache and Topped With Cream Cheese Frosting

Chocolate Chip Soda Bread

st_patricks_day_chocolate_chip_soda_bread

Corned Beef and Cabbage

Happy St. Patrick’s Day!

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Posted by Meaghan Barry on December 19, 2013

Today’s 12 Cookies of Christmas countdown post is brought to you by Kraft.

A Little Help For The Holidays From Kraft

Christmas is less than a week away and it’s time to get serious about Christmas preparations! When I saw this Peanut Butter Reindeer Cookie idea on Pinterest, I knew I had to make these little guys. These reindeer are so stinking cute and peanut butter cookies are a family favorite in our household. They also reminded me of K’s Black Cat Cookies and I had fun making those for T this past Halloween. Whether you are baking for kids or grown-ups, these reindeer cookies will be sure to bring a smile to their faces.

Peanut Butter Reindeer Cookies {from 2 Sisters 2 Cities}

I was able to save a little bit of money this holiday season by picking up some Planters Peanut Butter at Target. Kraft is currently offering a number of coupons for exclusive use at Target to make your holiday entertaining a bit easier. ( Save up to $20 on participating Kraft products, only at Target.) These Peanut Butter Reindeer Cookies will be the hit of your Christmas party!

Peanut Butter Reindeer Cookies {from 2 Sisters 2 Cities}

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Peanut Butter Reindeer Cookies

Author: 2 Sisters 2 Cities

Recipe type: cookie

Prep time: 50 mins

Cook time: 9 mins

Total time: 59 mins

Serves: 36

Ingredients

1 stick unsalted butter, softened
½ cup light brown sugar
¼ cup sugar
1 egg
¾ cup Creamy Planters Peanut Butter
1 teaspoon vanilla extract
½ teaspoon baking soda
1 and ¼ cup all-purpose flour.
¼ teaspoon salt
chocolate-covered pretzels, cut in half (for the antlers)
mini brown M&Ms (for the eyes)
regular-sized red M&Ms (for the nose...you could also use brown M&Ms if you prefer non-Rudolph cookies!)

Instructions

In the bowl of an electric mixer, cream together butter and sugar using the paddle attachment. Next, add in the peanut butter, egg, and vanilla and mix together until combined. In a separate mixing bowl, whisk together the baking soda, flour, and salt. Gradually add the flour mixture to the electric mixing bowl and mix until fully incorporated. Once all the flour mixture has been added, chill the dough in the refrigerator for about 30 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper. Once dough has chilled, use a mini ice cream scooper to scoop out small balls of dough. Place the ball of dough on the cookie sheet and gently flatten it with your hand. Bake for 8-9 minutes or until edges turn slightly golden.
Remove cookies from oven and immediately add the chocolate-covered pretzels as antlers, two mini brown M&Ms for eyes, and red M&M for the mouth. Carefully transfer cookies to a wire rack to cool completely.

Source: Reindeer Cookie idea from Bakergirl and Peanut Butter Cookie recipe slightly adapted from Sally’s Baking Addiction

Here’s the rest of our 2013 Cookie Countdown in case you have missed any!

4 Oatmeal Chocolate Mint Cookies
5 Sprinkle Cookies
6 Chocolate-Dipped Shortbread Cutouts
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread Cookies
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints

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From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

Posted by Keelin Hollenbeck on December 13, 2013

Chocolate Hazelnut Coins (from 2 Sisters 2 Cities)

Oh my gosh…I have been having the worst time following recipes lately! I was making a cookie recipe earlier in the week and I could not figure out why the dough was so dry. I re-read through the recipe and realized I forgot to add three eggs and two sticks of butter…think that could have been it? Fortunately, the dough was still salvageable as I was still able to mix them in.

I had another mishap yesterday as I was trying to make these Chocolate Hazelnut Coins. The cookies were all baked and I was drizzling the chocolate on. I went to read the directions to figure out what point to garnish them with hazelnut and then I realized the hazelnuts were supposed to be baked into the cookie…oops! I also burnt the the dark chocolate while I was melting it on the stovetop. I used the microwave for my second attempt and it turned out much better.

I was going to scrap these and make them again today with the hazelnuts added to the dough this time, but everyone who has tried them so far really likes them with hazelnuts as the garnish. You could also use walnuts in a pinch.

This recipe is a refrigerator cookie- you refrigerate the dough for an hour or so, slice them, and bake them. If you are looking to get some cookies prepared ahead of time before Christmas, you could easily whip up this cookie dough and store it in the fridge until the 25th gets closer. Or, you can bake them the same day and just freeze the finished cookies. Or you could just eat them right away.

So, here is my recipe for Chocolate Hazelnut Coins in which hazelnuts serve as a lovely garnish. If you are looking for a recipe where hazelnuts are incorporated into the cookie dough, check out the lovely source link below!

Chocolate Hazelnut Coins (from 2 Sisters 2 Cities)

Chocolate Hazelnut Coins

Prep time: 1 hour 10 mins

Cook time: 6 mins

Total time: 1 hour 16 mins

Ingredients

1 cup butter, softened
½ cup sugar
¼ teaspoon salt
1 egg
3 tablespoons unsweetened cocoa powder
1 and ¾ cups all-purpose flour
¼ cups finely chopped hazelnuts, lightly toasted
6 ounces dark chocolate, chopped or dark chocolate chips (1-2 cups)
½ teaspoon shortening

Instructions

Add the butter to a bowl of an electric mixer. Using the paddle attachment, mix butter on medium speed for 30 seconds. Add sugar and salt and mix until thoroughly combined. Then, add in egg and cocoa powder. Use a spatula to clean off sides of bowl and continue to mix all ingredients until once again combined. Add in the flour in ½ cup increments and mix until incorporated.
Lay out 2 large sheet of plastic wrap. Divide dough in half and place on top of each sheet of plastic wrap. Wrap the plastic wrap around dough and roll into an 11-inch log. Repeat for other half of dough. Refrigerate the two dough logs for 1 to 2 hours.
Preheat the oven to 375 degrees Fahrenheit and prepare baking sheets with parchment paper. Cut the dough into thin slices (about ¼".) I was able to get about 25 cookies from each log, so there will be ~50 cookies in total. Bake for 6-8 minutes or until cookie tops are firm. Remove from oven and let cookies cool on a wire rack.
Meanwhile, melt the chocolate and shortening together in the microwave in 30-second increments (I used a Pyrex glass.) Stir after each increment until melted. Place cooled cookies on wax paper and use a spoon to drizzle melted chocolate on top. Before chocolate hardens, sprinkle on chopped hazelnuts. Allow chocolate to set and then serve, store in an airtight container, or freeze.

Source: Adapted from BHG.com

I’ve also shared my cornbread baking mishap…what holiday baking blunders have you ever made?

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Posted by Meaghan Barry on December 10, 2013

Chocolate Toffee Crackers (from 2 Sisters 2 Cities)

I have seen this recipe for Chocolate Toffee Crackers so many times on Pinterest and I have been wanting to make it for such a long time. It goes by a lot of different names- Christmas Crack, Chocolate Saltine Toffee, Sweet & Saltines, Saltine Toffee Candy, etc. I knew I could not refer to this recipe as Christmas Crack as my son picks up on everything we say lately. I really do not want a note from his nursery school asking why T made “crack” with his mother over the weekend.

{Side story: we made a joke about having raccoon and coyote steak this past summer while we were having a regular (cow) steak dinner. T still requests raccoon and coyote steak to this day…it makes me snicker out loud when I think about him telling his teachers that his favorite meal consists of raccoon and coyote meat.}

Anywhoo…it’s a super easy recipe to make. I once again attempted a cookie recipe while T & N were both awake. I even made this one during the “witching hour”…basically anytime between 4:30-7:30pm in our house. I let T add the nonpareil sprinkles to the top of the chocolate toffee crackers as they were cooling. He was grabbing them by the fistful and throwing them on top. We had a fun time making this recipe, but I tell you, my kitchen may never be the same after I brought out those nonpareil sprinkles. I’m trying very hard this holiday season to let go of my need for everything to be clean all the time and to just have fun making memories with the kids!

Chocolate Toffee Crackers (from 2 Sisters 2 Cities)

9 Chocolate Toffee Crackers

Prep time: 10 mins

Cook time: 4 mins

Total time: 14 mins

Ingredients

cooking spray
40 saltine crackers
1 cup unsalted butter
1 cup light brown sugar
½ teaspoon vanilla
2 cups chocolate chips
nonpareil sprinkles or any other type of decorative candy (optional)

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with foil and spray it with cooking spray. Lay down a single layer of 40 saltines on the foil surface.
Meanwhile, melt together the butter and brown sugar in a medium-sized sauce pan. Allow it to reach a boil, then lower the temperature and allow it to simmer for about 5 minutes. Stir the butter & sugar mixture occasionally and remove from the heat once it has thickened.
Stir in the vanilla to the saucepan and pour the mixture over the crackers on the jelly pan. Use a spatula to spread the mixture over any crackers that are dry. Put in the oven and bake for 3-4 minutes, or until it gets bubbly. Remove pan from oven.
Sprinkle chocolate chips over crackers evenly. Allow the chocolate chips to melt for a few minutes and use a spatula to smooth it out over the crackers. Then, sprinkle on nonpareil sprinkles or any other decorative candy (this step is optional). Place the pan in the fridge for 30-45 minutes or until chocolate is hard. Break up into pieces and serve. Store at room temperature in an airtight container.

Source: Adapted from Trisha Yearwood and Averie Cooks

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Posted by Meaghan Barry on December 6, 2013

Christmas Snickerdoodles (from 2 Sisters 2 Cities)

For my first Christmas cookie recipe of the season, I decided to turn a traditional year-round cookie into a Christmas version of itself. I used red and green sugar crystals in the recipe to turn these Snickerdoodles into Christmas Snickerdoodles!

This recipe was super simple and it was the perfect cookie recipe to make with a 3-year old and 5-month old. After I formed a ball of cookie dough, I handed it to T and he would roll it in either the red or green sugar & cinnamon mixture, then place it on the pan. We got a good laugh as Baby N sat in his Bumbo chair and kept trying to grab for the red cookies…you can have cookies soon baby! I hope you have as much fun as I did making these Christmas Snickerdoodles this holiday season. (Just keep in mind that the dough needs to be refrigerated for one hour before baking- the perfect amount of time to grab a quick afternoon nap or watch a Christmas movie by the fire!)

Christmas Snickerdoodles (from 2 Sisters 2 Cities)

11 Christmas Snickerdoodles

Prep time: 1 hour 30 mins

Cook time: 10 mins

Total time: 1 hour 40 mins

Turn this classic cookie recipe into a Christmas one by using green and red-colored sugars.

Ingredients

1 cup butter, softened
1 and ½ cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 tablespoons red sanding sugar or sugar crystals
2 tablespoons green sanding sugar or sugar crystals
2 teaspoons ground cinnamon

Instructions

Add the softened butter to a mixing bowl and use an electric mixer to beat butter on high for 30 seconds. Add the 1 and ½ cups sugar, baking soda, cream of tartar, and salt and mix until combined. Use a spatula to scrape the side of the mixing bowl if necessary. Turn off mixer and add in eggs and vanilla- mix for 30 more seconds until combined. Turn off mixer and add 1 cup of flour at a time, beating after each addition until flour is incorporated. Cover bowl with plastic wrap and chill for 1 hour or more.
Preheat oven to 375 degrees F and prepare cookie sheets with parchment paper. Add the red sugar into a small bowl and the green sugar into a second small bowl. Add 1 teaspoon cinnamon into each bowl and mix. Shape dough into ~1 balls (you can make the balls smaller or larger based on how what size cookie you prefer. I ended up making 36 cookies from this batch of dough.)
Roll balls in either the red or green sugar mixture until dough is coated. Place 2 inches apart on the parchment paper.
Bake for 12-13 minutes or until bottoms are light brown. Transfer to wire racks and allow to cool.

Source: BHG.com

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Posted by 2 Sisters 2 Cities on December 1, 2013

Why hello there December 1st! I could have sworn Thanksgiving was a mere three days ago. Time to put those pumpkin pie pans away and get ready for some Christmas baking! We are so excited to kick-off our 3rd year of our annual 12 Days of Christmas Cookies. Before we start our series for 2013, I wanted to highlight our 24 Christmas cookies from the past two years.

12 Days of Christmas Cookies {from 2 Sisters 2 Cities}

12 DAYS OF CHRISTMAS COOKIES 2012

12 days of Christmas cookies- 2011 {from 2 Sisters 2 Cities}

12 DAYS OF CHRISTMAS COOKIES 2011

Happy Baking!

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Posted by Meaghan Barry on May 2, 2013

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

I typically buy healthier items when I grocery shop at Whole Foods (versus a typical Boston-area grocery store such as Stop & Shop or Shaw’s.) However, the one thing that gets me everytime is the tres leches cake from prepared foods section. It’s always located on the last end-cap we have to go around before we head to the cashier. I can practically hear it calling my name from the shelf! I often find myself picking up a slice to split with my husband for dessert.

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

While K and I were discussing what Cinco de Mayo recipes we were going to post, I told her about my obsession with the WF tres leches cake. I’ve never made one before and she told me that I had to try making tres leches cupcakes instead. K just bought me some awesome new cupcake pans for my birthday so I figured it would be the perfect chance to use them.

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

If you haven’t had a tres leches cake (or cupcake) before, tres leches means three milks due to the three varieties of milk used in the recipe. This recipe actually has four types if you count milk and heavy cream as separate types of milk (the other two are evaporated milk and sweetened condensed milk.)

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

Tres Leches Cupcakes

Author: 2 Sisters 2 Cities

Recipe type: dessert

Cuisine: Mexican

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 18

Ingredients

For the cupcakes:

1 cup, plus 2 tablespoons cake flour
1 teaspoon baking powder
¼ teaspoon salt
5 eggs, yolks and egg whites separated
1 cup sugar, divided
⅓ cup whole or 2% milk
1 and ½ teaspoons vanilla extract

For the tres leches glaze

1 12-ounce can evaporated milk
1 14-ounce sweetened condensed milk
½ cup heavy cream

For the cupcake topping

2 cups heavy cream
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon (optional)

Instructions

For the cupcakes:

Preheat the oven to 350 degrees Fahrenheit. Prepare two cupcake pans with paper liners (this recipe makes about 18 cupcakes.)
In a large bowl, whisk together the flour, baking powder, and salt. Meanwhile, in a mixing bowl of an electric mixer, add the egg yolks and ¾ cup sugar. Beat them together using the whisk attachment until mixture is well combined. Add the milk and 1 and ½ teaspoon vanilla; continue to beat until combined.
Pour the liquid mixture over the flour mixture and stir together gently with a spatula. Wash out the mixing bowl and whisk attachment. Once dry, beat the egg whites on high speed until stiff peaks appear. Add ¼ cup sugar and continue to beat until combined.
Using the spatula, gently fold the egg whites into the other large bowl. Mix until just combined and pour batter into cupcake liners. Bake for 15 minutes or until center of cupcakes reach 200 degrees Fahrenheit. Remove from oven and allow to cool.

For the tres leches glaze

Line a baking sheet with foil and transfer the cupcakes once they have cooled. Using a fork or a skewer, poke about 10 holes into each cupcake.
In a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and ½ cup heavy cream. Pour mixture over the cupcakes (some residual glaze will spill over onto the foil.) Place the baking sheet of cupcakes in the fridge and allow to chill up to 30 minutes.

For the cupcake topping

In the mixing bowl of an electric mixer, add the heavy cream, sugar, vanilla extract, and cinnamon. Using the whisk attachment, mix together until stiff peaks form. Use a spatula or spoon to top cupcakes with whipped cream topping.
Store cupcakes in refrigerator.

Source: Adapted from The Pioneer Woman, Alton Brown, and The Latin Kitchen

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Posted by 2 Sisters 2 Cities on March 31, 2013

Happy Easter Readers!   We have been busy this Easter season getting recipes and holiday ideas ready for you.   Feel free to browse around for more ideas, but here are some great ways to celebrate this holiday with your family and friends.

These classic deviled eggs have been a huge Pinterest hit this season. They are so easy to make and delicious. Make these for an appetizer tonight with your dinner!

Our second favorite this season is the easy-peasy Cheesy Potatoes.   This recipe comes together in minutes with using the short-cut of frozen hash browns.

Who doesn’t love a homemade biscuit fresh out of the oven?   This recipe here is so easy you can whip it up right now and have biscuits in under 30 minutes!
easter bunny place cards
How will you guest know where to sit? Make these super cute and easy place cards. Do I see a project for the kid’s to do while you are prepping dinner?

Don’t forget our favorite course (especially pregnant M!)… Dessert! Chocolate dipped coconut macaroons!

Homemade Funfetti Cupcakes with buttercream frosting topped with marshmallow peeps

Rice Krispie Treat Eggs dipped in Peanut Butter Chocolate!

Or Peanut Butter Filled Chocolate Bunnies!

Wishing you all a memory-filled and happy holiday!

Love always,
sisterk (2) and sister m signature