It’s fall and if you live in Columbus it’s better known as Buckeye football season. This city lives for this time of year. Football season also brings an excuse to eat fantastic snacks. Our claim to dessert fame is the buckeye, a chocolate and peanut butter treat that resembles the nut. Just as tasty and way easier are Buckeye Bars. I’ve made these for years and they’re one of my most requested treats.
1 cup peanut butter
1 cup butter
2 cups graham cracker crumbs
1 1/2 cup powered sugar
1 bag chocolate chips (I use cacao 60%)
3 tablespoons cooking oil
1. Soften in microwave and mix together peanut butter and butter.
2. Stir in graham cracker crumbs and powered sugar. Mix well.
3. Pat mixture into bottom of 9 x 13 pan.
4. On low heat, melt chocolate chips and stir in oil.
5. Pour over crust and refrigerate for several hours.
6. Cut into bars and enjoy!
Friends, let me tell you about my trip to heaven. I found it in the form of a cupcake shop in LA. You may have heard of Sprinkles, they’re famous for the Cupcake ATM and being the world’s first cupcake bakery.
In my opinion, they make the most divine cupcakes on this planet. Many of their flavors are basic but they do them so well, there’s no competition. They also think outside the box with flavors like ginger lemon and chai latte. Heading to this flagship bakery was on the top of my list for my trip and I’ll be daydreaming of it for weeks. They recently added ice cream to the mix so I had a cupcake sandwich. Yeah. Dark chocolate cupcake and vanilla cherry ice cream. My world was rocked. If you find yourself near a Sprinkles cupcake, do yourself and favor and indulge. You won’t regret it.
Although Labor Day has passed, it still feels like summer here in Ohio. I’m still clinging to all the wonders that summer brings to the kitchen. Yes, this means I’m still eating zucchini. My fridge is also stocked with some summer brews. One of my favorites has been Leinenkugel’s Lemon Berry Shandy and I decided it would be perfect in a cupcake. Originally, I envisioned topping the cupcake with raspberry buttercream but this post was almost named, “The Raspberry Buttercream Incident of 2013.” More on that later. First, here’s the recipe for Lemon Berry Shandy Cupcakes. A perfect way to say farewell to summer!
Lemon Berry Shandy Cupcakes
(Adapted from The Brooklyn Baker)
Makes 2 dozen cupcakes
3/4 cup unsalted butter, softened
1 3/4 cup sugar
2 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice
1/4 cup milk
1 cup Lemon Berry Shandy (or your favorite summer shandy)
1. Preheat your oven to 375 degrees and line cupcake pan with liners.
2. In a medium bowl, combine flour, baking powder and salt.
3. In your mixer, beat the butter on medium speed until light and fluffy. Add the sugar gradually and continue to beat until the sugar is completely mixed in.
4. Add the eggs, beating after each.
5. Add the vanilla and lemon juice.
6. Mix the beer and milk in a cup. Add the mixture and the flour alternately.
7. Fill the cupcake liners 2/3 full. Bake for 18 minutes. Cupcakes should be golden, do the toothpick test to make sure.
8. Once the cupcakes have completely cooled, frost away. If you successfully make raspberry buttercream, I want to hear all about it!
9. Garnish with fruit of your choice if you’re feeling fancy.
So about that raspberry buttercream…I’ve only strayed from traditional buttercream by making it a little boozy. I was armed with what seemed like a great recipe, but I failed. The fresh raspberries were just too juicy. I decided I had plenty of butter so I tried again. The end result resembled zombie brains and somehow found its way all over my poor kitchen floor. One day, I will conquer the raspberry buttercream. But for now, I picked up some icing from the store and called it a day.
What has been your favorite recipe this summer? I made this zucchini pasta several times. I also loved making zucchini nachos. Yes, I may need an intervention about my zucchini obsession.