Brownie cups are brownies made in a cupcake pan. They are a perfect little ‘to go' dessert or you can step it up and make it even better and make a brownie sundae with brownie cups!

Ever since I can remember, I have loved brownie sundaes. They are soooo easy to make and yet they feel so indulgent when I take a bite into an amazing brownie sundae.

I’m so excited to organize this Valentine’s Day event again! We'll get to the brownie cups recipe in a second…this is the fourth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

Help us make a difference by donating to Cookies for Kids' Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

A HUGE thank you to these brands for continually supporting this cause and this event for four years in a row!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even bigger difference!

Donate here today.

Be sure to scroll all the way down to the bottom of this post so you can check out all of the wonderful Valentine's Day inspired recipes my blogger friends have shared on their blogs in support of Cookies for Kids' Cancer!

What are brownie cups?

Brownie cups are wonderful little brownies that are baked in a cupcake tin or pan. I have done mini brownies stuffed with candy before, they are wonderful! But these brownie cups are a little different, I use a regular sized cupcake tin. You want to make sure you use a nonstick pan or they may stick.

Brownie cups take a lot less time to bake in the oven and they freeze really well.

Brownie Sundae Ingredients

A brownie sundae is more than a brownie with ice cream, so much more! Here are some suggested ingredients for the perfect brownie sundae!

Use a fudge brownie mix to make brownie sundaes, they are the best! Other ingredients include:

• caramel sauce
• fudge sauce
• your favorite chopped nuts
• sprinkles
• whipped cream
• cherries (for topping it off!)

How to make brownie cups

First start out with a fudge brownie mix, for this recipe, I used Duncan Hines fudge brownie mix and I found that it worked well.

Heat oven according to brownie mix box instructions. Spray your nonstick muffin tin generously with nonstick baking spray. (Using an actual nonstick pan is so important for this recipe!)

ix ingredients according to brownie mix instructions being careful to not over mix. If you over mix, your brownies will be cake-like and not fudge-like.

Add brownie batter to the prepared muffin tin with a cookie scoop.

Bake according to the package instructions. (The mix I used instructed me to use a lower oven temperate, 325 degrees, for darker pans. You'll definitely want to do this if you're using a dark metal pan.)

Remove pan from oven and place on a cooling rack. Using a measuring spoon, press down the middle of each brownie cup so it's indented.

Allow the brownie cups to cool for 5 to 6 minutes in the muffin tin on the cooling rack.

sing an angled spatula, remove the brownie cups from the muffin tin. 

Place the brownie cups on a piece of parchment paper on top of the cooling rack.

While the brownie cups are cooling, make the whipped cream. I love homemade whipped cream.

Add the Dixie Crystals granulated sugar to a large mixing bowl.

Add the heavy cream.

and the vanilla extract.

Using an electric mixer on low, mix it until stiff peaks form. I usually gradually increase the speed as more air is being put into the cream.

This will take about 2 to 3 minutes.

It looks so good!

How to make a brownie sundae

1. Place brownie cups in a small bowl and scoop your favorite ice cream into each brownie cup.
2. Drizzle caramel and/or fudge sauce on the ice cream. Add sprinkles and/or nuts.
3. Top with whipped cream and add a cherry on top!

Brownie sundaes that are made with brownie cups are just so cute, aren't they? And even better, they taste amazing! These are the perfect little dessert to enjoy with your loved ones on Valentine's Day!

They are so simple to make and yet feel so special, I think that's why brownie sundaes are one of my favorite desserts!

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Brownie Cups Recipe

Ingredients

• brownie mix I used Duncan Hines fudge brownie mix 17.6 ounces
• ingredients for the brownie mix usually eggs, oil + water
• your favorite ice cream
• homemade caramel sauce or store bought
• sprinkles
• maraschino cherries

whipped cream

• 1 cup heavy cream
• 1/4 cup Dixie Crystals granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

• Heat oven according to brownie mix box instructions. Spray nonstick muffin tin generously with nonstick baking spray.
• Mix ingredients according to brownie mix instructions. (I prefer a fudge brownie mix for this recipe).
• Add brownie batter to the prepared muffin tin with a cookie scoop. I used an OXO 3 Tablespoon cookie scoop.
• Bake according to package instructions.
• Remove pan from oven and place on a cooling rack. Using a measuring spoon, press down the middle of each brownie cup so it's indented.
• Allow the brownie cups to cool for 5 to 6 minutes in the muffin tin on the cooling rack.
• Using an angled spatula, remove the brownie cups from the muffin tin. Place the brownie cups on a piece of parchment paper on top of the cooling rack.
• Allow the brownie cups to cool and then place into an airtight container.

Make the whipped cream

• Add heavy cream, Dixie Crystals granulated sugar and vanilla extract to a large mixing bowl.
• Using an electric mixer on low, mix it until stiff peaks form. About 2 to 3 minutes. (Gradually increase the speed as you go along.)

Assemble the Brownie Sundae

• Place brownie cups in a small bowl and scoop your favorite ice cream into each brownie cup.
• Drizzle caramel and/or fudge sauce on the ice cream. Add sprinkles and/or nuts.
• Top with whipped cream and add a cherry on top!

Notes

Notes:
You can totally make the brownie cups a couple of days ahead of time, just make sure they are sealed in an airtight container.

You can also freeze them. Place on a parchment lined baking sheet that will fit in your freezer, about 1/2″ apart. Allow each brownie cup to freeze for at least 30 minutes. Place into a zippered plastic bag and write the date and what's in the bag. Place back into the freezer. You can remove them one by one and allow to thaw on your counter when you're ready to eat them!

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine's Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It's Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin' Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine's Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine's Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker's House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals

There are affiliate links in this post.

The post Brownie Cups appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

First off, I'm excited to be working with the Florida Department of Citrus to bring you a couple of Florida orange juice recipes! I love Florida orange juice and drink it practically every day!

I love tres leches cakes…so I thought I would combine it with my love of Florida orange juice. And it turned out amazingly! Adding citrus to it…kicks it up another notch!

You'll want a slice of cake and another.

Sift the flour and baking powder and set aside.

I creamed the butter and the sugar together and then add eggs and vanilla extract…mix with an electric hand mixer.

I baked the cake with Florida orange juice!

Pour it in to the batter and then mix.

Then, add the flour mixture and mix with a rubber spatula.

After the milk mixture cools, pour in the Florida orange juice and mix.

Pour the milk & orange juice mixture into the cake.

All done. Now let it soak on your kitchen counter for at least 45 minutes to an hour.

After the liquid has soaked into the cake for 45 minutes. Don't skip this step because the cake needs to soak it all in at room temperature.

Whipped cream topping is all done!

I use an angled spatula to spread the whipped cream on top of the cake.

The cake is so pretty!

Look at that cake! I hope you make it for family and friends soon!

Today is National OJ Day! Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow them on Facebook, follow on twitter and on instagram!

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Orange Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16 Makes 1 cake

Ingredients

Orange Vanilla Cake

• nonstick baking spray
• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Florida orange juice

Milk and orange juice soaker

• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 3/4 cup Florida orange juice

Whipped Cream Topping

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For soaker

• (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add sweetened condensed milk, evaporated milk and whole milk. Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool. After it’s cooled, add Florida orange juice and mix together. Set aside until needed.

For orange vanilla cake

• Heat oven to 350 degrees F. Generously spray a 9-inch square pan with nonstick baking spray on the inside bottom and sides. Set it aside.
• Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
• In a large mixing bowl, add butter and sugar. Cream the butter and sugar using an electric hand mixer, until fluffy, about one minute. Add the eggs, vanilla extract and Florida orange juice to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/2 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 21 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl (with high sides). Whip using an electric hand mixer, 5 to 6 minutes, until soft peaks form.

To assemble

• Poke holes all over the cake with a fork. Make sure you poke holes all over the cake!
• Slowly pour the cooled orange-milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter). (This is an important step. The cake needs to absorb the milk and orange juice before you refrigerate it.)
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. The cake is now ready to serve.
• Be sure to refrigerate any leftover cake.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Tres Leches Cake appeared first on The Little Kitchen.

This post is a part of a yearlong partnership with The National Shrimp Council.

Let's be honest, I'm always excited to share recipes with you. When I develop a recipe and it turns out amazing, I'm so energized and thrilled and then get so out of control excited to share it with you, it's kind of annoying.

The second time I made this recipe and it came together, I was jumping up and down. This dish combines three of my major loves: shrimp, gnocchi and Alfredo sauce. And it's easy to make.

Don't forget to check out my other recipes that include shrimp including these Spicy Shrimp Spring Rolls and this Red Pepper and Garlic Shrimp Pasta!

Prep your ingredients…it makes your life much easier when you go to cook everything.

Let's look at the gnocchi!

I'm a huge fan of DeLallo products…including this mini potato gnocchi!

Add salt and pepper to season the shrimp after patting it dry.

Add butter to a skillet.

The mushrooms and a couple splashes of soy sauce. (My favorite way of sauteeing mushrooms, btw!)

After the mushrooms are cooked, remove them and clean the pan.

After the mushrooms are cooked, now's the time to add the gnocchi to the pot of boiling water.

Add more butter and cook the shrimp and garlic…looks sooo good!! Cook for just a couple of minutes and then remove from the skillet.

Add the remaining butter…

and half of the green onions.

Then, add heavy cream. Cook for a couple of minutes to reduce the cream.

When the gnocchi is cooked, drain the water and set aside.

Add it along with the zucchini to the skillet…

Look how creamy it looks!

Add the shrimp and mushrooms and mix well.

It's a light Alfredo sauce and with the shrimp and using gnocchi…this dish is the perfect weeknight meal. It takes only 30 minutes to make!

We will be making this recipe over and over again, you can count on it!

or more great recipes, be sure to visit the Eat Shrimp facebook page!

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Shrimp Alfredo Gnocchi Recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 Tablespoons butter divided
• 4 ounces mushrooms sliced
• soy sauce
• 3/4 pound shrimp if frozen
• 3 garlic cloves minced
• 1 pound package of DeLallo Mini Potato Gnocchi
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 zucchini diced
• 1 green onion sliced

Instructions

• Bring a pot of water (with a generous amount of salt) to a boil.
• Add 1 Tablespoon of butter to a skillet and turn the heat to medium high. Melt the butter and add sliced mushrooms and a couple splashes of soy sauce. Cook the mushrooms for about 5 to 6 minutes, or until the liquid is cooked away and the mushrooms are cooked and browned. Remove the cooked mushrooms and set aside. Wipe the pan clean with a paper towel (if using stainless steel cookware, rinse with warm water being careful as you do it and then wipe dry).
• Add the gnocchi to the pot of boiling water and set a timer (use the directions on the package) to ensure you don't overcook the gnoochi.
• Prep the shrimp, pat dry with paper towels and season the shrimp with salt and pepper.
• Add 2 Tablespoons of butter to the skillet and turn the heat to medium. Melt the butter and add the seasoned shrimp and garlic. Cook for 2 to 3 minutes, be sure to flip the shrimp too. Remove the shrimp and set aside.
• Add the remaining butter and half of the green onions. Add heavy cream and cook for 2 minutes. Add cheese and the diced zucchini. Cook for 1 minute. Turn off the heat and add gnocchi and mix thoroughly. Add back the shrimp and the mushrooms. Mix again and serve with additional Parmesan cheese and green onions on top.

Disclosure: This post is sponsored by The National Shrimp Council. DeLallo did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Shrimp Alfredo Gnocchi appeared first on The Little Kitchen.

This post is sponsored by Land O'Lakes.

Oh hand pies…delicious little pies. Little pies that you can eat with your hands as a dessert or snack. Little pies that you can take them when you travel or have them on the go. I have made a bunch in the past and have made plenty of pie crusts…but I think this recipe and using the technique of rolling the pie dough in between two pieces of parchment paper with a little bit of flour sprinkled in is the WAY to go!

I'm excited to be partnering with Land O'Lakes yet again to share with you, recipes using their butter! And these hand pies…wowza! Strawberry and chocolate hazelnut spread go together soooo well! I had this little blueberry hand pie with a glaze on top a few months ago that I couldn't stop thinking about.

An all butter crust is necessary…it makes the pie crust so flakey and tender. I remember chatting with the owner of a local pie bakery a while back and she said I ONLY use butter in my pie crusts!

Now, let's start. I'm sharing a ton of step by step photos which I hope you'll find helpful!

First, the butter, I only use Land O Lakes® Butter and I love their half sticks! So easy and convenient when you only need half of a stick of butter! This recipe uses three half sticks.

Cut the butter into slices and then cut them into small cubes. Put the butter into a bowl and put back in the refrigerator. The key is that the butter and dough should be cold. Remember that! I'm going to be repeating that.

I cut up the strawberries in half and then into slices and then freeze them. Don't skip this step…I find that when I'm baking with strawberries, they need to be frozen.

We're using ice cold water. I just add some ice cubes to a measuring cup and fill up with water. At a minimum, you're going to use 1/4 cup of water but maybe a tablespoon or more.

Add the flour, sugar and salt to a bowl and mix together.

I use a pastry blender to cut the butter into the flour, or you can use two forks.

Once your dough starts looking scraggly like this, you're good to go.

Start adding in water and you'll notice your flour mixture get even chunkier.

Take some of the flour mixture into your hands…

and if you're able to squish it into a ball and it holds together to form a dough, you have enough water. (If not, add more water and keep mixing.)

Split it in half and then use your hands to form two balls.

Flatten it out.

And then wrap with plastic wrap and then refrigerate for at least 45 minutes. (You can even refrigerate it overnight.)

Take two pieces of parchment paper and add a little bit of flour to both sheets.

I want the dough to stay as cold as possible so I roll out the pie crust on my marble pastry board.

Place the dough in between the two sheets and roll with a rolling pin.

I used a ruler and a pizza cutter the first time I made this recipe. I then found a set of rectangular cutters online and found it's much easier…but either way works!

Cut out as many pieces with your first piece of dough and carefully place them on a baking sheet covered with a silicon baking mat or parchment paper.

Now put the baking sheet with the cut out pieces of pie crust in the refrigerator. This helps the dough from spreading a bunch…so make sure the dough stays cold.

Roll the other piece of dough and put the rest of the pieces on a piece of parchment paper and put them in the fridge. Can you see that I just stacked it on top of the other ones?

Now take your baking sheet with the bottoms of the hand pies out, leave the other sheet of pie crusts in the fridge.

Spread the chocolate hazelnut spread on the pie crusts, leaving a border.

Add the frozen strawberry slices and then brush the egg wash on the edges.

I put the pie crust tops on and then pinch down with your fingers to seal the pies. Then, use the ends of your fork tines to make indentations all the way down to further seal your pies.

I also poke the tops with my fork.

While the pies are baking, make your glaze. It takes only a minute to make.

Let the pies cool. If you don't them cool all the way, the glaze will be a little translucent. If that doesn't matter to you, allow them to cool at least 5 to 10 minutes before spreading the glaze.

You can add sprinkles or sanding sugar.

I realized while I was making these they kind of resemble a certain breakfast pastry you might have enjoyed as a kid but I beg to differ, this all butter flakey pie crust and the fresh strawberries and chocolate put them on a different level!

I couldn't stop eating these the first time I made them so when I made them again to test the recipe, I knew I had to share them with friends OR I would eat them all again! You'll totally enjoy these if you make them!

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Strawberry Chocolate Hand Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 45 minutes minutes

Servings 6 hand pies

Ingredients

Pie Crust

• 3 Half Sticks 3/4 cup Land O Lakes® Unsalted Butter, cut into pieces and refrigerated for at least 15 minutes
• 1 3/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 5 to 6 Tablespoons ice water

Pie Filling

• 1/3 cup chocolate hazelnut spread such as Nutella®
• 2/3 cup chopped and sliced thin fresh strawberries and then frozen about 12 to 15 strawberries
• 1 large egg beaten

Glaze Topping

• 1 cup sifted powdered sugar
• 1/4 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• sprinkles or sanding sugar optional

Instructions

• Cut the butter into small cubes and refrigerate. You want the butter to be really cold. Cut up strawberries and place on a parchment lined baking sheet. Freeze the strawberries for at least 30 minutes.
• Prep a baking sheet with a silicon mat or parchment paper. Set aside.
• Mix flour, sugar and salt together in a bowl. Add butter and using a pastry blender or a fork, cut butter into the flour, until they pieces of butter in the flour, about the size of a pea.
• Add ice cold water (just the water, no ice), a tablespoon at a time (about 4 to 5 tablespoons), mixing with a rubber spatula. Mix until dough starts to form (take some dough into your hands to , after adding a few tablespoons, you’ll need to use your fingers. Add more water if the dough is too dry.
• Take the dough and form two balls and flatten each one into a disk. Cover with plastic wrap and refrigerate at least 45 minutes.
• Heat the oven to 400 degrees F.
• Take one piece of dough out of the fridge at a time and place between two pieces of parchment paper (that you have lightly floured) and place on a smooth surface, preferably a marble slab or counter top. Roll the dough out into a rectangular shape, being sure that the dough is thin, about 1/16”.
• Cut out 4-inch by 3-inch rectangles (or use a rectangular cutter, I used one that’s 4.5-inches by 3-inches), use a ruler and a pizza or pastry cutter to ensure an even cut.
• Carefully place six of these pie crusts on the baking sheet you prepped earlier about 1 inch apart. (Place in the refrigerator as you cut them out so they can remain chilled before baking. This is key to keep the hand pies from spreading a ton when baking.)
• Do the same with the other piece of dough, for the tops of the pies. (You might need to preroll the leftover pie dough to make enough pieces of pie crust.) Place the other six pieces of pie crust on a piece of parchment paper and put them in the fridge as well.
• Mix egg with 1 tablespoon of cold water.
• Spread 1 to 2 teaspoons Nutella to each of the six pieces of pie crust on the baking sheet, leaving a 1/2-inch border, then place 6 to 7 frozen strawberry slices (or whatever fits) and sprinkle sugar on top. Brush the edges of each piece of pie crust on all four sides with the egg wash.
• Add another piece of cut out pie crust on top and use the tines of a fork to seal it together (pushing down all the way through both pieces of pie crust). Using the ends of the fork tines, stab through the tops of the pie crust 3 to 4 times.
• Repeat until all of the pie crust is exhausted. Brush the tops of the hand pies with the egg wash.
• Bake the hand pies for 22 to 25 minutes. Remove from oven and place the silicon baking mat or parchment paper on a cooling rack.
• While the pies are baking, whisk the powdered sugar with the heavy cream and vanilla extract. Whisk together until you get a well mixed glaze.
• Once pies have cooled for at least 5 to 10 minutes, pour or drizzle the glaze on top. Serve immediately or place in a tightly sealed container for 3 to 4 days.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.

The post Strawberry Chocolate Hand Pies appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Bundt Cake with Dark Chocolate Ganache

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 50 minutes minutes

Total Time 2 hours hours

Servings 8 to 10

Ingredients

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate chopped
• 1 1/2 teaspoons corn syrup optional
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
• Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
• Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
• Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
• Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
• Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

• Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
• Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
• After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

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These oreo cupcakes are so dreamy…totally inspired by my favorite cupcake at Walt Disney World at the Boardwalk Bakery! They have an oreo mousse filling and a whipped cream frosting on top!

I think about these cupcakes all the time and if I'm anywhere near the Boardwalk…I have to have one of these cupcakes. Being able to make them at home now is awesome!

Somehow they made my favorite @waltdisneyworld cupcake even better by changing the cupcake flavor from vanilla to chocolate. This is the Oreo cupcake served at the Boardwalk Bakery. It's a must have…not one crumb left. ???? There's an Oreo mousse filling inside, the crispy candy pearls on the outside & the whipped icing…all PERFECTION! #TLKDisney #waltdisneyworld #latergram #boardwalkhotel #disneyside

A photo posted by Julie Deily (@thelittlekitchn) on Feb 22, 2015 at 8:09am PST

Let's start with the actual cupcake you get at the Boardwalk Bakery. Their oreo cupcake looks different from mine but has a similar oreo cookie mousse filling inside a chocolate cupcake and a whipped frosting. I couldn't find the crunchy candies on top but that's ok, the cupcake is amazing!

First off, I did ask the Walt Disney Chefs for the recipe. Did you know that they share their recipes? If they have a tested scaled down version of the recipe then they will share it. The version they shared with me was not chocolate though…it had a vanilla cupcake. The oreo cupcake at the Boardwalk Bakery used to have a vanilla cupcake base way back when though, so it makes sense!

So for the chocolate cupcake portion, that's my own. I tweaked the mousse filling and kept the whipped cream frosting as is.

Mix the dry ingredients together.

I used a rubber spatula.

Cream the butter and sugar together. Then, mix in the eggs. Add the vanilla extract, vegetable oil, coffee and milk.

A tip: if your coffee is still really hot, mix it with the cold milk and that will cool down the coffee really quick!

Add the dry ingredients in two batches and don't overmix.

Spoon the batter into a prepared cupcake tin. I use greaseproof cupcake liners.

Bake for 16 to 18 minutes.

Whipped heavy cream until you have medium-firm peaks.

Mix in crushed Oreo cookies.

And there you have the mousse.

You might not be able to see but I have my butter knife at an angle.

And I'm cutting out a core of the cupcake.

It looks like a cone, see?

Fill that cupcake with the Oreo cookie mousse.

This is honestly what makes this truly an Oreo cupcake!

Put the core right on top, with the insides sticking out.

It looks messy and funny right now but we'll fix that.

I'm using a round tip and a pastry bag…piping the whipped cream frosting.

Around that core.

Going around.

And around.

When you're done, add the Oreo cookie halves. What does the cupcake look like to you?

Add sprinkle some cookie crumbs on top or you can use rainbow sprinkles too!

It's so delicious! And it tastes just like the cupcakes at the Boardwalk Bakery!

Can I say you're welcome?

These cupcakes are so cute and I bet you can't eat just one!

Definitely know that you need to refrigerate these guys because of the whipped cream frosting if you're not serving them immediately!

Print

Oreo Cupcakes

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter 1/4 cup, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 Tablespoon vegetable oil
• 1/4 cup brewed coffee cooled
• 1/2 cup milk

Cookies and Cream Mousse

• 1 cup heavy cream divided
• 6 chocolate Oreo cookies crumbled, plus additional for assembly)

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 12 chocolate cream-filled cookies each cut in half (Oreos)

Instructions

Chocolate Cupcakes

• Heat oven to 350 degrees F. Line a muffin tin with cupcake liners.
• Into a medium-sized mixing bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. Mix together with a rubber spatula.
• Add butter and sugar to another large bowl. Cream the butter and sugar together with an electric hand mixer, about 90 seconds to 2 minutes. Add eggs and mix together until thoroughly mixed. Scrape the sides and the bottom of the bowl. Add vanilla extract and vegetable oil and mix again. Add coffee and mix and mix thoroughly. (If the coffee is still really hot, mix it first with the cold milk before adding to the batter.)
• In two batches, add the dry ingredients iand mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl).
• Scoop 1/4 cup of batter into each cupcake liner. Bake for about 16 to 18 minutes, until when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Cookies and Cream Mousse

• Finely crumble 6 Oreo cookies; I put them into a plastic zippered bag and crush with a rolling pin or the bottom of a glass.
• Add 1 cup heavy cream to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed to medium-firm peaks, about 2 to 3 minutes.
• Fold together whipped cream and crumbled Oreo cookies in a separate bowl (so you can reuse the same bowl for the frosting). Cover and refrigerate until ready to assemble the cupcakes.

Assembly

• To that bowl you used previously, add 2 cups heavy cream and granulated sugar. Mix on medium speed to stiff peaks, about 3 to 4 minutes. Cover and refrigerate until ready to assemble the cupcakes.
• Using a butter knife, cut out the centers of the cupcakes. At a 45-degree angle, cut in a circle so when you’re done, you have cut out a cone shape.
• Using a spoon, fill each cupcake center with about 2 tablespoons Oreo cookie mousse. Take the cut out cupcake and place it on top, with the point facing up.
• Using a round tip inside a pastry bag, pipe whipped cream frosting starting at the bottom and moving up the sides to cover the cut out cupcake. Place two halves of an Oreo cookie on each side of the cupcake and sprinkle with Oreo cookie crumbs, if desired.
• If not serving immediately, these cupcakes need to be stored in the refrigerator because of the heavy cream. Once you’re ready to eat them, allow them to sit on the counter at room temperature for at least 10 to 15 minutes (or the cupcake will taste dry). These cupcakes can me be made a few days ahead of time.

Notes

Inspired by the Oreo Cupcakes at Boardwalk Bakery at Walt Disney World; thanks to the Disney Chefs for the Whipped Cream Frosting recipe!

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