My dear sister-in-law recently turned 50. She's been planning a big party for about a year now and asked me to make the desserts. She left the dessert menu up to me, which ended up working perfectly since I decided on these cupcakes the morning of the party.

About a week before, I picked up a bag of blood oranges. I asked my cooking message board what I should use them for, but I never used any of their suggestions (sorry!). My last minute thought was to turn the blood oranges into a pretty pink cupcake to go with this Spring themed party. While the cupcakes didn't come out pink, the frosting filled that void.

These cupcakes were the perfect bite size treat, and incredibly moist with a hint of orange flavor. The candied oranges make these perfect, and like Annie, I would recommend you don't skip this step.

These would be great for a bridal or baby shower, Spring, Easter or tea party.

Stay tuned for more bite-size treats.

For the cupcakes:

• 2 cups granulated sugar
• 2 Tbsp blood orange zest
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 1½ cups milk (I used 2%)
• ½ cup freshly squeezed blood orange juice
• 2 Tbsp vanilla extract
• 4 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Preheat oven to 350F. Line mini cupcake pan with paper liners.

Place sugar and orange zest in a food processor and process until zest is finely chopped and combined with the sugar.

In the bowl of a stand mixer, combine sugar and butter and cream on medium-high speed until well combined, about 2-3 minutes. Add eggs one at a time and mix well.

In a medium bowl, combine milk, orange jusice and vanilla. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

Add 1/3 of flour mixture to butter mixture and beat on low until just combined. Add 1/2 liquid mixture to batter and beat on low until just combine. Repeat with additions of flour, liquid and ending with flour mixtures. Turn off mixer and scrape down sides of bowl. Mix batter on medium for about 30 seconds to make sure ingredients are well combined.

Fill each cupcake liner with 1 Tbsp of batter. Bake 10-12 minutes. Test by gently touching the cupcake tops, if they spring back the cupcakes are done. Be careful not to overbake.

Remove from oven and place cupcakes on cooling rack.

For the candied oranges:

• 1½ cups granulated sugar
• 1½ cups water
• About 11 thin blood orange slices

In a large saucepan, combine sugar and water and place over medium-high heat. Once sugar is dissolved, place orange slices in the pan in a single layer with none overlapping. Reduce heat to medium-low and simmer for about 20 minutes. Turn orange slices once to allow both sides to become candied.

Remove orange slices from the pan and transfer to a container with a little liquid. Allow to cool before using.

Repeat process with remaining orange slices. You may use the same liquid for each batch, however, if the liquid starts to thicken or solidify you may need to start a new batch.

Once cooled, cut orange slices into 8 pieces.

For the glaze:

• 4-5 Tbsp freshly squeezed blood orange juice
• ~1/1/2 cups confectioners' sugar

Once cupcakes are completely cooled, turn cupcake upside down and dip top of cupcake into glaze just far enough so the glaze covers the entire top of the cupcake but doesn't touch the cupcake paper. Lift cupcake, allow excess glaze to drip off, then turn cupcake right side up and place on cooling rack. Repeat with remaining cupcakes.

Place 1 piece of candied orange on each cupcake.

Allow glaze to set (the shine will go away and it will look dry) before serving.

Makes 7 dozen mini cupcakes.

Source: Cupcakes and Candied Oranges are adapted from Annies Eats

It was fitting that this month's What's Baking theme was peppermint. I had Peppermint Meringues on my holiday baking list. My original plan was to make candy cane meringues, but come game time I didn't have red food coloring (note to self: must get red coloring before February!). I forged on anyway.

These are a welcome addition to any holiday tray. They're a light treat with just a hint of peppermint flavor, that perfect bite of something sweet to satisfy my must have something sweet after dinner craving.

Now what to do with 6 egg yolks...

This month's What's Baking was hosted by Carrie's Sweet Life. Head on over soon to check out this month's roundup of peppermint treats.


Here is what you'll need:

• 6 egg whites
• 1/4 tsp cream of tartar
• 1/2 salt
• 1 1/2 cups granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp peppermint extract

Preheat oven to 250F degrees. Line 3 baking sheets with parchment paper and set aside.

Using stand mixer, beat egg whites on medium-high until foaming.

In a small bowl, combine cream of tartar, salt and sugar. Gradually add to egg whites and continue beating. Beat until stiff peaks form, or when the bowl is turned upside down nothing moves. This could be anywhere from 10-20 minutes, mine took about 17 minutes.

Fit a piping tip into a pastry bag (or large ziplock bag) and fill bag with meringue. Pipe meringue onto lined baking sheets.

Bake for 1 1/2 hours, meringues should easily lift from parchment paper. Turn oven off and leave meringues in the oven while it cools. Once cool, store in an airtight container. Makes 8 dozen 1 1/2-2 inch meringues.

Source: The Penny Whistle Christmas Party Book

My week of sweet treats continues, after a one day interruption (sorry, I had unexpected schedule overload!). I was looking for something to munch on while I baked and something I could throw in my lunches. Something that was sweet, salty and crunchy. I looked around Chex's website to see what I could come up with since I have 2 boxes of Corn Chex.

When I spotted this Caramel Corn Chex Mix recipe it brought me back to my childhood, when we used to make caramel popcorn balls that we wrapped and hid in our Christmas tree. I don't know if this was only something our family did, or if this was a thing back in the day. Do any of you have memories of this?

Of course this would be great bagged up for your holiday trays, or just as a big bowl for guests to munch on before or after a meal. I'm not sure what I liked about this most, the fact that you use the microwave and it's done within 15 minutes, or that it has just a light coating of caramel, enough to add sweetness, but not so much that it sticks to your teeth.

By the way, I don't plan on bringing the popcorn ball tradition back anytime soon, not with this frequent sighting in our tree...


Here is what you'll need:

• 4 cups popped popcorn
• 4 cups of your favorite Chex Cereal (I used Corn Chex)
• 1/2 cup peanuts 
• 1/4 cup butter
• 1/3 cup packed brown sugar
• 2 Tbsp light corn syrup
• 1/4 tsp pure vanilla extract
• decorating sprinkles

Line a baking sheet with wax paper. Set aside.

Mix popcorn, cereal and peanuts in a large microwaveable bowl.

In a medium microwaveable bowl, add butter, brown sugar, corn syrup and vanilla extract. Microwave 1 minutes. Stir. Microwave another 1 minute, until bubbling. Pour over popcorn mixture. Stir.

Microwave popcorn mixture for 1 minute. Stir and scrape side of the bowl. Repeat microwaving and stirring 4 - 5 times. When the mixture comes of the microwave the last time, shake on sprinkles and stir.

Spread mixture on lined baking sheet. Allow to cool. Store in an airtight container.

Source: Slightly adapted from Chex

My Week of Sweet Treats continues with something boozy! I'm not a big drinker, but Irish Cream is something I like to keep on hand, especially during the holidays. When I saw Melissa post this Irish Cream Fudge last year I knew it had to make an appearance on my holiday trays.

Here is what you'll need:

• 36 oz white chocolate chips
• 1 can sweetened condensed milk
• 1/2 cup Irish cream liquor, plus 3-4 tablespoons
• 1/3 cup salted pistachios, chopped

Line a 9 inch square baking dish with foil, allowing the foil to hang over the sides of the pan. Lightly grease pan, I used cooking spray, and set aside.

In a medium sauce pan over low heat, combine chocolate chips, condensed milk and liquor. Stir constantly until chocolate has almost melted.

Remove from heat and stir constantly until chocolate is melted and smooth. Add pistachios and stir until incorporated.

Pour into lined baking pan. Let cool until set. Lift fudge by foil and remove from pan. Remove foil and cut fudge. Makes 64 small squares.

Today begins my Week of Sweet Treats!  Christmas is often a time known for sweet treat in our family. I have many memories of making dozens and dozens of cookies since childhood. Recipes varied from easy to complex. Over the last 5 years or so I've tried to stick to easy, and in doing so branched out to different candies as well. The recipes I'm sharing with you this week are all easy ones! I hope you'll get inspired to make some for your family as well. I'll begin with a recipe that was new to me last year as last year became known as the year of fudge around here. It is so easy to make and always well received. This Cappuccino Fudge would be a perfect gift for any coffee lover as it delivers an afternoon jolt in a bite or two!

Top: Cappuccino Fudge, Bottom: Irish Cream Fudge

This fudge is on the softer side, so I'm recommending keeping it refrigerated.

Here is what you'll need:

• 7 oz marshmallow cream
• ½ cup granulated sugar
• 2/3 cup heavy cream
• ¼ cup butter
• 1 tsp instant coffee
• ¼ tsp cinnamon
• ¼ tsp salt
• 12 oz semi-sweet chocolate chips

Line an 8 inch square baking dish with aluminum foil and set aside.

In a medium saucepan over medium heat, combine marshmallow cream, sugar, cream, butter, coffee, cinnamon and salt. Stir constantly while bringing to a boil. Continue to boil 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted and smooth.

Pour into lined baking pan. Cover and refrigerate at least 4 hours before cutting. Makes 36 small pieces. Keep refrigerated.

Source: Annie's Eats