Category Archives: Recipes

Last Moment Apple Cider Sangria

November 22nd, 2017

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Pitcher || Beverage Dispenser Base || Glasses || Wine || Original Recipe Found Here

With Thanksgiving being exactly one day away, our crew wanted to step in and share a last moment sangria recipe with you all. Thanksgiving is all about coming together, sharing the delicious seasonal food and giving thanks; so I knew I wanted to incorporate a drink that would satisfy all ages while embraces the seasonal tastes of New England fall. 

At first, I was looking into maple old fashions but felt much more confident in pleasing all party guests by preparing this Last Moment Apple Cider Sangria. To be honest, anytime I get to incorporate apple cider, it’s a recipe win for me. I actually adapted the recipe below from a baking blogger I love to follow, Sally! You can check out her site and more here

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Anyway, in honor of Thanksgiving Day being tomorrow, I’m going to keep this post simple and short by summing it all up in the recipe card below. Oh, and make sure to subscribe to our Youtube Channel for an extra Black Friday Haul video going live tomorrow night. 

Overall, our crew wants to send our thanks to you guys. Thank you for reading, following along, and embracing New England lifestyle. We can’t wait to guide you through this holiday season and share our thanks in some fun creative giveaways. Wishing you all a cozy Thanksgiving with family and an adventurous Black Friday with friends. xx Aubrey 

Apple Cider Sangria
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Ingredients
  1. 2 cinnamon sticks, plus more for serving
  2. 2 medium apples, thinly sliced
  3. 1 medium pear, thinly sliced
  4. 1 medium orange, thinly sliced
  5. ⅔ cup pomegranate seeds
  6. 1 (750 ml) bottle Pinot Grigio white wine
  7. 4 cups apple cider
  8. ½ cup brandy
  9. ¼ cup orange juice
  10. 2 Tablespoons lemon juice
  11. Club soda, for serving
  12. Get Ingredients Powered by Chicory
Instructions
  1. Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is best!).
  2. Pour the sangria and fruit into glasses. Add a splash of club soda to liking.
  3. Garnish with a cinnamon stick, to add a touch of holiday glamor.
Adapted from Sally's Baking Addiction
The Coastal Confidence http://the-coastalconfidence.com/

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Five ways to eat the apples you picked this fall!

October 25th, 2017
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Everyone can agree that once October hits, you’ll see New Englander after New Englander tying up their L.L Bean Duck Boots to head out to one of our many plentiful apple orchards. To be honest, it’s by far my favorite way to celebrate fall, and let’s all admit publishing an apple orchard Instagram is a way of passage when it comes to celebrating fall. 
 
I think we all have such lovely memories around this time of year, and since my family works with farmers often, I love getting the chance to support and explore the local orchards. Oh, and if you’re stumped on where to apple picking this fall, check out this post where I list my favorite orchards to visit. 
 
Anyway, really it’s all fun and games until I’m left with adorable pictures along with baskets of apple and nothing to do with them. I use to just hand them out or even better feed them to any horse I could find, but as of this year, I’ve gotten more eager to test out my skills in the kitchen. Five ways to eat the apples you picked this fall-5325
Five ways to eat the apples you picked this fall-5325
Five ways to eat the apples you picked this fall-5325
 
Today, I’m sharing five ways to eat the apples you pick this fall. I’ll admit this post took me out of my comfort zone and awhile to throw together, so I really hope this inspires you to try something new. In order to keep this post from getting too lengthy, I’m just going to jump right in and my favorite ways to embrace this crisp fall fruit. 
 
 
five ways to eat the apples you pick this fall.
 
1) Apple turnovers
 

Apple Turnovers
Bring the smells and tastes of autumn into your home, with these fluffy apple turnovers.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 apples
  2. 1/4 cup sugar
  3. 1/4 teaspoon ground cinnamon
  4. 2 tablespoon butter
  5. 1 egg
  6. 1 sheet puff pastry
Instructions
  1. Let's start by preheating the oven to to 400ºF.
  2. Okay, cut the apples into slices and cut each slice into quarters. Next, place the apples, cinnamon, butter, and sugar in a pot and simmer until the apples are soft and caramelized, about 15 minutes.
  3. Now that you're house smells autumnal, let's get the puff pastry read by cut the them into squares and lightly placing them on parchment paper. Next, dab the edge of the puff pastry with the egg wash.
  4. Now for the fun part, fill the middle of the puff pastry and fold over. Use a fork or spoon to seal the pastry and give it a light coat with egg wash. Before popping the turnovers in the oven make a thin slice on top of the pastry.
  5. Finally bake for 15 minutes or until golden brown, Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/
 
 
2) Apple, Celery and Onion Stuffing:
 
 
Apple, Celery and Onion Stuffing
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 1 stick butter, divided
  2. 5 to 6 ribs celery from the heart, about 2 cups, chopped
  3. 1 large onion, chopped
  4. 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
  5. 2 large fresh bay leaves
  6. 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
  7. Salt and pepper
  8. 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage and onion or traditional Pepperidge Farm brand
  9. 1 tablespoon Bell’s ground poultry seasoning
  10. 1 quart chicken or turkey stock
Instructions
  1. To start let's preheat oven to 375°F.
  2. Next, melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes.
  3. Next, add cubed bread, season with Bell’s and moisten with stock; stir to absorb. Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top.
  4. Now it's time to put the stuffing in the oven, let's roast the stuffing 30-40 minutes until crispy at the edges. Enjoy on a damp New England fall night.
Adapted from Rachael Ray
Adapted from Rachael Ray
The Coastal Confidence http://the-coastalconfidence.com/
3)  APPLE CRANBERRY MUFFINS RECIPE:
 

Apple Cranberry Muffins
Serves 18
Fall is the perfect time to have friends and family visit from all over. As soon as the suitcases arrive, I have a plate of these apple cranberry muffins warm and ready.
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Ingredients
  1. 2 cups all-purpose flour
  2. 3/4 cup sugar
  3. 2-1/2 teaspoons baking powder
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon baking soda
  8. 1/8 teaspoon ground allspice
  9. 1/8 teaspoon ground cloves
  10. 2 eggs
  11. 1-1/2 cups (12 ounces) reduced-fat sour cream
  12. 1/4 cup butter, melted
  13. 1 teaspoon vanilla extract
  14. 1 cup chopped peeled tart apple
  15. 1 cup dried cranberries
TOPPING
  1. 1/4 cup packed brown sugar
  2. 3 tablespoons all-purpose flour
  3. 2 tablespoons cold butter
Instructions
  1. Let's start by grabbing a large bowl, combine all dry ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Next simply, fold in apple and cranberries.
  2. Next, line your muffin tin with paper liners and fill each muffin two-thirds full with batter.
  3. For the topping, combine brown sugar and flour. Make sure to cut in butter until mixture resembles hard crumbs, then simply sprinkle the topping over the batter filled muffin tins.
  4. Now pop it in the oven and bake at 375° for 20-25 minutes. Let those hot muffins, cool for 5 minutes before removing from pans to wire racks and let guests enjoy.
The Coastal Confidence http://the-coastalconfidence.com/
 
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Five ways to eat the apples you picked this fall-5325
 
4) Apple Fritters:
Apple Fritters
Serves 30
My mother and I are huge fans of Ree Drummond, so when I turned on her show the other day to see these apple fritters, I knew I had to give it a go.
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Total Time
35 min
Total Time
35 min
Ingredients
  1. Vegetable oil, for deep-frying
  2. 2 cups all-purpose flour
  3. 1/2 cup plus 3 tablespoons granulated sugar
  4. 2 1/4 teaspoons baking powder
  5. 2 teaspoons ground cinnamon
  6. 1 1/4 teaspoons salt
  7. 2 large eggs
  8. 3/4 cup whole milk
  9. 2 tablespoons melted butter
  10. 2 teaspoons vanilla extract
  11. 2 Granny Smith apples, cored and cut into small dice
  12. Powdered sugar, for dusting, optional
Instructions
  1. Heat a couple of inches of vegetable oil in a large pot over medium heat until the oil registers 340 degrees F.
  2. Now let's start baking, in a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla.
  4. Next, Gently fold the dry and wet ingredients together until just combined (she stressed NOT to over-mix). Fold in the apples, adding enough to make a very chunky batter.
  5. Now that the mixture is done, it's time to fry these fritters. Drop a heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes.
  6. Finally remove and drain on paper towels. Dust generously with powdered sugar and serve warm with hot apple cider, on a crisp fall morning.
Adapted from Ree Drummond
Adapted from Ree Drummond
The Coastal Confidence http://the-coastalconfidence.com/
 5) Mom’s Old-Fashioned Apple Crisp: 

Old-Fashioned Apple Crisp
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
  1. 5 pounds McIntosh apples
  2. 1/2 cup granulated sugar (decrease sugar if apples are sweet)
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon ground nutmeg
TOPPING
  1. 1 heaping tablespoon of ground cinnamon
  2. 3/4 cup light brown sugar, packed
  3. 1/2 teaspoon kosher salt
  4. 1 cup oatmeal
  5. 1/2 pound cold unsalted butter, diced
Instructions
  1. To start, preheat the oven to 350 degrees F. Next up, butter a 9 by 14 by 2-inch baking dish, so your apples don't stick to the bottom of the dish.
  2. Peel, core, and cut the apples into large wedges. Combine the apples with the juices, sugar, and spices and pour directly into the dish.
  3. Next, to make the topping, combine the brown sugar and ground cinnamon until well mixed. Once mixed sprinkle the mixture evenly on top of the dish before sticking it straight into the oven for one hour.
  4. Once you see the top is brown and the apples are bubbly, pull the dish out of the oven. Serve warm with a scoop of vanilla ice cream to guests and neighbors.
The Coastal Confidence http://the-coastalconfidence.com/

 

Whether you have out-of-state friend’s visiting your charming New England town and want to bake up a treat or just want to bring the scents of autumn into your cozy home; I hope these recipes inspire you to put those apples you picked to work.

I’d love to hear what your favorite apple themed treats and make sure to subscribe to our Youtube channel here, we have a lot of exciting holiday videos coming soon. xx Aubrey 

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PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM

September 25th, 2017

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 Recipe & Photos by: Jamie, from Treats & Trends

Last week, marked the official start of autumn, and I wanted to share a little seasonal inspiration with you all, in food form! Like most people, fall is Matt and I’s favorite time of year. I especially like embracing fall’s seasonal scents while Matt’s obsession with fall comes from, well do I even have to say it,…football. 

This weekend we had an equal share of both. I was busy in the kitchen making these cupcakes, which…I must say I had to resist eating the frosting straight out of the piping bag. So while I was baking Matt was busy taking in one football game after another.

Oh, and if you follow us on Instagram, then you also know we also visited two pumpkin patches in the search of mums! & let’s just say our trip was a success, not only does our home smell like warm pumpkin cupcakes but it’s filled with mums to pull the whole aesthetic together. 

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Each fall I can remember my mother going the extra mile to embrace this season. From hay bales being purchased for exterior decor to mystic pumpkins being placed in each window, fall was truly a time to embrace the home. From cozy decor to scents flowing out of the oven and into the home; fall is linked with some of my fondest Connecticut memories. 

I can remember walking into the home after being in the brisk autumn air to scents of spices and pumpkin; ugh it just makes me feel so cozy inside. 

So when I saw this recipe on Jamie’s blog, Treats by Trends, I knew I had to share it with you all. & after backing these myself over the weekend, I’m so happy I did. I know you guys will love it and PLEASE tag Jamie and I if you decide to recreate these delicious treats. 

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Okay, now let’s get to the recipe! Jamie is here to take it away: 

Fall is my favorite season for baking! Is there anything better than the smell of pumpkin coming from the oven while you cozy up on the couch and watch football?! To get into the fall spirit (even though it’s still 85 degrees here in Florida) I recently made some pumpkin cupcakes with brown butter buttercream. The cupcakes are flavorful and moist while the buttercream adds a nutty, caramely taste. Browning butter is really easy and it complements these cupcakes perfectly!

Enjoy :)

Pumpkin Cupcakes with Brown Butter Buttercream
Serves 15
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Ingredients
  1. For the cupcakes
  2. 1 3/4 cups flour
  3. 1 tsp. baking powder
  4. 1 tsp. baking soda
  5. 1/2 tsp. salt
  6. 1 1/2 tsp. ground cinnamon
  7. 1 tsp. pumpkin pie spice
  8. 2/3 cup dark brown sugar
  9. 2 large eggs room temperature
  10. 1 cup canned pumpkin puree
  11. 1/2 cup canola oil
  12. 1/3 cup milk
  13. 1 tsp. vanilla extract
  14. For the buttercream
  15. 1/2 cup unsalted butter for browning
  16. 1/2 cup unsalted butter room temperature
  17. 1 oz. cream cheese room temperature
  18. 2 Tbsp. heay cream or milk
  19. 1 tsp. vanilla extract
  20. 1/4 tsp. salt
  21. 1 1/2 cups powdered sugar
Instructions
  1. For the cupcakes
  2. Preheat oven to 350F. Line muffin pan with paper liners and set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  4. In a medium bowl, whisk together the dark brown sugar and eggs until combined. Add pumpkin, canola oil, milk and vanilla, then whisk until smooth. Add to flour mixture and stir until combined without over mixing.
  5. Spoon batter into cupcake liners, filling about 1/2 way full. You will have some batter left over, so make another batch with what remains (about 3 cupcakes or 10 mini cupcakes). Bake for 15 – 17 minutes, until a toothpick comes out clean. Let cool in the pan for a few minutes, then transfer to wire rack to cool completely.
  6. For the buttercream
  7. Using a light-colored skillet or saucepan, melt 1 stick of butter over medium-low heat. Use a rubber spatula to stir the butter around as it melts and begins to bubble. Once it starts bubbling, increase heat to medium and continue stirring until you see brown flecks and it starts to foam. Once the butter has a nutty aroma and is a golden yellow color, remove from heat. Transfer to a heat-proof freezer-safe bowl. Let cool for about 10 minutes, then transfer to freezer or fridge to solidify. This will take about 20 minutes in the freezer and longer in the fridge. Make sure it isn't runny or frozen, then place into the bowl of a standing mixer fitted with the paddle attachment.
  8. Add the other stick of room temperature butter to the mixing bowl and beat on high until smooth, about 1 – 2 minutes. Add cream cheese, heavy cream and vanilla extract, then mix on low until combined. Gradually add the powdered sugar while the mixer is on low. Once it is fully incorporated turn the speed up to medium-high and mix for an additional 3 – 5 minutes until smooth and fluffy.
  9. Transfer to a piping bag fitted with your favorite decorating tip to frost. Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/

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Coffee Popsicles with Chocolate Drizzle

August 28th, 2017

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 Recipe & Photos by: Jamie, from Treats & Trends

Matt & I have officially landed back in the USA, after spending over eight days in Ireland, and we’re ready to tackle this week. However, I’m the first to admit that I’m really not that great at managing jet lag.

You might have already noticed, as today’s post is going live at 5 PM instead of 5 AM (oops). Generally, I need a solid eight hours of GOOD sleep (not plane sleep), anything less and I seem to become way more susceptible to feeling groggy, stressed, and overall anxious. 

So to better manage my jet-lag coming back from Europe, especially as Matt and I have a fully loaded week planned, I’ve embraced one of my favorite thing…coffee! Coffee Popsicals-11

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Drinking caffeinated coffee helped me manage my jet-lag on the way back and prevented me from falling asleep at 2:00 PM on a Monday. So when I was scrolling through Jamie’s blog, fTreats and Trends, and saw she shared her go-to iced coffee popsicles, I knew I had to share it with you all. 

Jamie is so talented and I love showcasing her work on this platform and with you all. Everything she creates is relatively simple to recreate…well simple enough for me to personally whip up, I should say.

Overall she truly has a knack for embracing the bests ingredients, coffee, ice cream and chocolate, YUM! Oh, and do you remember her Samoas themed cake post, like I said this gal has a knack for ingredients!? 

Jamie is a girl from my own heart, and I hope you enjoy this refreshing recipe! xx Aubrey Coffee Popsicals-22

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Coffee Popsicles with Chocolate Drizzle
Serves 10
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INGREDIENTS
  1. 30 oz. your favorite iced coffee see note below
  2. 5 oz. dark chocolate melting wafers melted
  3. 1/4 cup crushed hazelnuts
INSTRUCTIONS
  1. Pour iced coffee into popsicle mold. The mold I use has a cover with spots for the popsicle sticks. If yours doesn't, freeze the popsicles for about 30 minutes, then add popsicle sticks so that they will stay in place.
  2. When the popsicles are completely frozen, place a baking sheet in the freezer for about 10 minutes, then remove and cover with parchment paper. Remove and place popsicles onto prepared baking sheet. Drizzle with melted dark chocolate (I found that it's easiest to transfer the melted chocolate to a piping bag, and cut a small hole at the tip). Sprinkle with hazelnuts. Serve immediately.
Notes
  1. I used this caramel iced coffee, which was already mixed with milk, heavy cream, cane sugar and natural flavor. If you are using home brewed coffee make sure to flavor it to your liking before pouring into popsicle mold.
The Coastal Confidence http://the-coastalconfidence.com/

P.S – Everyone give Jamie an EAST COAST WELCOME! She recently moved to Florida and I’m so excited to see how she captures east coast living. 

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SAMOAS-INSPIRED LAYER CAKE

July 26th, 2017

Samoa Cake

 Recipe & Photos by: Jamie, from Treats & Trends

Believe it or not, this week marks the end of July and also my dad’s birthday. I really wanted to find something special to whip up, so I contacted my friend, Jamie, from Treats and Trends, & asked for her most decadent cake recipe on file. 

& then she sent me a link to this cake, and the rest is history. 

Okay, I know I’m not the only one here, who stocks up on enough Girl Scout cookies for the plague. Here’s a true story, when my sister was in Girl Scouts my mom use to buy boxes, like the boxes that have 12 packages of Girl Scout cookies inside.

Most the boxes were filled with Thin Mints but she would always buy a half box of the world’s deadliest cookie, aka The Samoa, just for me. Samoa Cake - by Jamie from Treats & Trends-21

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So I strongly insisted on sharing Jamie’s AMAZING Samoa recipe, in July’s guest recipe series.

 Not only does this cake look trendy enough for every social media platform it also includes some of my favorite ingredients, to put it simply, chocolate and coconut. & if these images don’t sell you on warming up the oven and pulling up your sleeves, then Jamie will! 

Jamie: This Samoas Cake is one of my favorite recipes because I’m a big fan of the Girl Scout cookie and also because of how it’s decorated. I love challenging myself when it comes to making cakes and this was my first attempt at the drip style. It’s much easier than it looks! Plus the more chocolate the better, right? 😉 

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& if you love Jamie’s 4th of July Samoas Cake; make sure to check out her latest recipe coffee popsicles here, it’s actually a thing of beauty! xx Aubrey 

Samoas-Inspired Layer Cake
Serves 8
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For the buttermilk cake
  1. 2 1/3 cups cake flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3 large eggs room temperature
  6. 1 tsp. pure vanilla extract
  7. 3/4 cup butter room temperature
  8. 1 1/3 cups sugar
  9. 1 cup buttermilk room temperature
For the caramel frosting
  1. 1/2 cup unsalted butter room temperature
  2. 1 cup brown sugar
  3. 5 Tbsp. heavy cream divided
  4. pinch of salt
  5. 2 1/2 cups confectioner's sugar
For the ganache
  1. 1/2 cup heavy cream
  2. 4 oz. semi-sweet chocolate chopped or chips
For the garnish
  1. 3/4 cup sweetened coconut flakes
  2. Samoa or Caramel deLite Girl Scout cookies
For the buttermilk cake
  1. Preheat oven to 350F. Lightly grease cake pans and set aside.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In a small bow, whisk together the eggs and vanilla extract. Set aside.
  4. In the bowl of a standing mixer, beat the butter on medium speed until smooth and creamy. Gradually add sugar and continue mixing on medium for 2 – 3 minutes. Gradually add egg mixture and mix for an additional 2 minutes. Reduce speed to low and add 1/3 of the flour mixture, then one third of the buttermilk. Alternate and repeat until both ingredients are fully incorporated. Make sure to scrape the sides of the bowl so that everything is evenly combined.
  5. Pour batter evenly into the pans and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Let cool in the pans for about 10 minutes, then transfer to a cooling rack. I only used 4 of the 5 layers for the cake so if you're tempted to sample a bite, go for it while it's nice and warm!
For the caramel frosting
  1. Melt the butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons of heavy cream, whisk until sugar is dissolved (very important!). Add the pinch of salt, then let the mixture bubble for about 2 minutes, whisking about every 20 – 30 seconds. Remove from heat and pour the bowl of a standing mixer. Let cool for at least 30 minutes.
  2. Once cool, add 2 cups of confectioner's sugar and 3 Tbsp. of heavy cream into the bowl. Use the whisk attachment to mix. Slowly add additional powdered sugar or heavy cream until you reach desired consistency.
  3. When the cake is completely cool, assemble layer by layer and place in the freezer for 15 – 20 minutes.
For the ganache
  1. In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes. Then follow my tips in the post above to drizzle the ganache on top.
For the garnish
  1. If you want to add toasted coconut, preheat the oven to 350F (or do this right after the cake is done). Spread coconut flakes into a thin layer on a small baking sheet and bake for about 10 minutes, until it starts to lightly brown. You may want to stir them around a little bit halfway through. Once cooled, sprinkle on the top or bottom edge of the cake.
  2. I topped my cake with Samoas by cutting the cookies in half and placing them on top.
The Coastal Confidence http://the-coastalconfidence.com/

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4th of July Funfetti Cupcakes

June 28th, 2017

4th of July Funfetti Cupcakes-10

Recipe & Photos by: Jamie, from Treats & Trends

The Coastal Confidence has always been about embracing the charms and traditions of a New England lifestyle; specifically through New England travel guides, home decor, inspirational posts, and seasonal style.

For the past four years, I’ve only showcased topics, I feel I’m personally ‘skilled’ at. So while I enjoy ‘baking’, pumpkin spice muffins (from the box) and fudge brownies that I’ll have to throw away, after accidentally using olive oil instead of vegetable oil (oops); I just figured better leave the baking to the experts. 

Our crew has a large spectrum of topics we’d love to cover, that, to say nicely. we aren’t so ‘accomplished’ in. & I knew I had to search for blogging experts. to teach both you and I a thing or two.  

I made it our crew’s goal to collaborate with a baking blogger we admire and basically Instagram stalk on the daily; to showcase her favorite seasonal recipes to TCC readers!4th of July Funfetti Cupcakes-20

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I’m especially excited for this new recipe series, as I’m dying to sharpen my very rusty baking skills. 

Anyway, believe it or not, 4th of July is less than a week away! So my friend Jamie, from Treats and Trends, is sharing her patriotic party dessert with us all!

From the recipe to the decor, Jamie really knows how to add seasonal inspiration into her desserts. Her mission is to always make desserts as cute as they are delicious; and she nailed these 4th of July Funfetti Cupcakes, to a tee!

 Not to mention we both have a love for finding the cutest and most affordable, kitchen decor to really bring the experience together; because let’s face it the devils in the details! 4th of July Funfetti Cupcakes-3

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This weekend, I’m actually flying home to see my family for the 4th of July and already Amazon Primed all the items I’ll need to repeat this recipe. The cupcake part is always a go with me, but the frosting is always my downfall, so wish me luck! 

I’d love to hear if any of you are baking a special something for 4th of July, if so leave what you’re baking in the comments below! Besides cupcakes, I know my family will be chowing down on some strawberry shortcake, it’s the yummiest of traditions! 4th of July Funfetti Cupcakes-3

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& if you love Jamie’s 4th of July Funfetti Cupcakes; make sure to check out her cookies and cream cake made with firework Oreos, recipe here, it’s actually a thing of beauty! xx Aubrey 

4th of July Funfetti Cupcakes
Serves 12
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For the cupcakes
  1. 1 2/3 cups flour
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/2 cup unsalted butter melted
  6. 1 cup sugar
  7. 1 large egg
  8. 1/4 cup sour cream
  9. 3/4 cup milk
  10. 2 tsp. vanilla extract
  11. 1/2 cup red, white and blue sprinkles
For the buttercream
  1. 1/2 cup unsalted butter room temperature
  2. 3 cups powdered sugar
  3. 3 Tbsp. heavy cream
  4. 1 tsp. almond extract
  5. 1/4 tsp. salt
For the cupcakes
  1. Preheat oven to 350F. Line muffin tin with paper liners or place paper baking cups onto a baking sheet. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter. Whisk in the sugar (mixture will be gritty) then chill in the fridge for 2 minutes. Remove and stir in the egg, sour cream, milk and vanilla extract until combined. Gradually add in dry ingredients and stir until no lumps remain. Gently fold in the sprinkles, but don't over mix because the colors will start to bleed. Divide evenly among cupcake liners (makes a dozen normal cupcakes or 9 with the larger baking cups).
  4. Bake for about 20 minutes (or more if they are larger), until a toothpick comes out clean. Let cool.
For the buttercream
  1. In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn off mixer and add powdered sugar, heavy cream, almond extract and salt. Mix on low for 1 minute, then increase the speed to medium-high and mix for an additional 2 – 3 minutes. Frost cooled cupcakes and sprinkle with additional red, white and blue sprinkles.
The Coastal Confidence http://the-coastalconfidence.com/

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St. Patrick’s Day Cocktail Menu

March 17th, 2017

St. Patrick's Day Cocktail Menu-3987

Minted Menu || Straws || Marble Tray  || Free Online Invitations

Happy St. Patrick’s Day guys!

I loveeeeee St. Patrick’s Day mostly because I LOVE corn beef and partially because I totally think leprechauns are a thing. I can remember hunting for leprechauns with lucky charms in my first-grade class, hahaha, just picture a ton of little kids throwing lucky charms in the grass. Ever since then I’ve kind of loved the idea of leprechauns & the Disney channel original movie, Luck of the Irish didn’t help my obsession.

Anway this year Matt & I will be celebrating St. Patrick’s Day in TX, which I’m slightly sad about because my Mom always makes a wicked good corn beef!

So Matt & I decided to make a new St. Patrick’s Day tradition, since I’m not the best cook we invite friends over for a little cocktail party before ubering over to our local pub to celebrate with some proper Irish corn beef. 

When the idea of hosting a pre-corn beef cocktail party came into my mind, I knew I had to include St. Patrick’s Day themed drinks! So after scouring the internet I found a few recipes I loved and just added my own twist to them. I’ll break the whole menu down below. 

Shamrock Sour Cocktail:


 

SHAMROCK SOUR COCKTAIL
A lucky twist on a whisky sour!
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Ingredients
  1. 2 tablespoons lime juice
  2. 1 tablespoon lemon juice
  3. 2 tablespoons simple syrup
  4. 2 ounces Irish whiskey
  5. 1 tiny drop of green food coloring
  6. lime wedges for garnish
Instructions
  1. Just combine all the ingredients into a shaker and shake, shake, shake! Garnish with lemons or limes for an extra pop of green!
Adapted from Courtney from Pizzazzerie
The Coastal Confidence http://the-coastalconfidence.com/

GINGER & MINT LIME FLOATS:


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St. Patrick's Day Cocktail Menu-4052

GINGER & MINT LIME FLOATS:
Cool down this St.Paddy's Day with a little float fit for a leprechaun
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Ingredients
  1. 1 can of chilled ginger ale
  2. 1 cup lime sherbet
  3. 2 springs mint
  4. 2 lime wedges
Instructions
  1. Like an float, I usually poured my soda in first. I started off by pouring Ginger Ale into a cup, plopped my lime wedges and slapped mint into the ginger ale and finally generously gave myself two heaping scoops of lime sherbet.
  2. Stuck a fun straw into the mixture and enjoyed!
Notes
  1. I got this idea from a blogger Michael that I love! Make sure to check out his recipe which doesn't include soda but rather his own ginger mixture!
Adapted from Michael from Inspired by Charm
The Coastal Confidence http://the-coastalconfidence.com/

Iced Irish Coffee:


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St. Patrick's Day Cocktail Menu-4353

Irish Iced Coffee
A cocktail for the Irish coffee connoisseur and garnished with iced coffee iced cubes!
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Ingredients
  1. 1 ice cube tray
  2. 2 cups of chilled coffee
  3. 1 tablespoons cinnamon sugar trio by simply organic (soooo good)
  4. 1 shot Irish whiskey or 1 shot Bailey's
  5. 1 container of half & half
Instructions
  1. Okay, earlier in the day or the night before, use one cup of chilled coffee and fill an ice cube tray. Freeze the coffee cubes overnight or for at least 4 hrs.
  2. Once ice cubes are ready pop them into your cup along with the above ingredients. Finish the drink off with half and half to your liking. Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/

I hope this post inspired you guys to have a little fun tonight! Whether you’re staying in with your friends or headed out to grab your own corn beef, it’s fun to just take the time to celebrate. 

Oh and if you guys are looking to create a menu of your own, here is the template for the one I created. I’ve used minted several times, this isn’t sponsored, just love them they also have free online invitations, so convenient! 

Anway happy Friday! xx Aubrey

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Sour Cream Coffee Cake

February 21st, 2017

sour cream coffee cakeThe other day, I was trying to brainstorm recipes to share with you guys, and I was just stumped. Literally. I couldn’t think of anything. 

So I pulled up the TCC Recipe archives and almost fell off of my chair when I didn’t see Mère’s Sour Cream Coffee Cake listed on the lineup. 

It’s literally my favorite coffee cake of all time, so I was shocked that I hadn’t already shared the details with you all.  

& not to mention the coffee cake batter is by far my favorite cake batter. It’s basically like eating sugar, sour cream, and butter; which sounds gross but don’t think, just eat! 

What’s really nice about making a coffee cake is it’s basically an excuse to eat cake anytime of the day. Cut a slice with coffee for breakfast, dig into the cake for an afternoon cup of tea or finish of the night with a decaf coffee nightcap and a large chunk of cake. 

It’s one of those cakes that you can eat at all times of day and not feel gross, thank you coffee cake! P.S: It’s the perfect thing to whip up if you’re hosting a brunch or having the gals sleepover! 

This coffee cake was actually my Mère’s aka my grandmothers so my Mom always makes this cake before any family gathering and I’m always there to lick the spoon. 

So enough about me and my obsession, let’s dig into the recipe: 

Okay, here we go…

Ingredients:


 1 Cup Sugar

3/4 Cup Butter

2 & 3/4 Cup Flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1 cup sour cream

1/4 cup milk

Topping:


1/2 cup sugar

2 tsp cocoa

2 tsp cinnamon

1/4 cup chopped nuts

Preparation:



First, cream the sugar and butter together, once smooth go ahead and add in the rest of your dry ingredients. beaten eggs, cream, and milk.

Next add in your beaten eggs, cream, and milk. Stir until everything is thoroughly mixed, and don’t forget to try the batter (as I said earlier, it’s my favorite!).

Flour or grease your bundt cake pan, and pour half of the batter into the pan. Grab the delicious topping mixture we whipped together earlier and sprinkle in half of the mixture. Next, pour the remainder of the batter into the pan and wrap it up by sprinkling the remainder of the topping mixture, right on top.

Pop the bundt cake (anyone else thinking of My Big Fat Greek Wedding right now?) into the oven at 350 degrees for one hour!


& that’s it! Snap me if you guys try to make this cake at home, I love seeing your creations. Also I want to be completely transparent with you all. I’m going to be a tad MIA this week and next.

I felt like I keep falling behind in terms of content, so I’m taking this week and next week slow as Matt & I run around town shooting fall content. I have a spring fling of a March planned for you all and I can’t wait to share more details. xx Aubrey 

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Snickerdoodle Blondie Brownies

January 16th, 2017

Snickerdoodle Blondie Brownies - The Coastal Confidence -2You guys are going to love this one! Okay Matt is a serious dessert feen, every meal he consumes some how ends up with us either eating brownies, donuts or chocolate ice cream. 

To be honest, we are trying to cut back because that much sugar is horrible for us. & to make matters worse, we have been known to eat a whole bowl of brownie dough before having the chance to pop it in the oven. 

Anyone else like brownie dough more than cookie dough? Or is that just me? 

Anyway, when I came across this recipe I was pretty stoked because it combines Matt’s favorite dessert, brownies and one of my favorites… Snickerdoodles. Like YUMMMMM! 

Okay guys, if you like seeing recipes here on la blog, let me know below! You’re feedback is essential in terms of what content I plan out, so if you like seeing weekly desserts, Matt & I will make that happen for you all! 

Keep me posted with your thoughts on that & for now enjoy the recipe below!

Snickerdoodle Blondie Brownies - The Coastal Confidence -3
Snickerdoodle Blondie Brownies - The Coastal Confidence -1

Okay here we go…

Ingredients:

1 cup butter, melted

2 cup light brown sugar

4 teaspoons McCormick Pure Vanilla Extract

2 large eggs

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoons McCormick Ground Cinnamon

¼ teaspoon of baking soda

Topping

¼ cup white sugar

1 ½ teaspoons McCormick Ground Cinnamon

Preparation:

First, things first, preheat your oven to 350 degrees.

Next In a large bowl, combine the melted butter and brown sugar into the bowl & mix together with a wooden spoon for 1 minute until perfectly combined.

Next add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.

Next, add those dry ingredients into the bowl aka: flour, baking powder, cinnamon and baking soda. Slowly mix everything together, until just combined.

Gabby says the batter will be a bit stiff, but that’s normal.

Finally spray a 9×9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle that yummy cinnamon sugar topping on top and pop it into the oven.

Bake for 30-35 minutes. Once the blondie brownies have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.

Try it with a cup of milk & thank me later! Oh & guys make sure to check out more recipes from What’s Gaby Cooking over on her blog, she’s one of my favorite bloggers to follow, and I know you’d love her. 

Recipe from What’s Gaby Cooking

Coconut Madeleines

January 9th, 2017

coconut-madeleines

Every night around 8:00pm, I start to settle down.

It’s honestly my favorite part of the day. I usually get in my pajamas, grab my computer, cuddle up on the couch with a hot cup of tea and sit down to write my blog post for the following day. 

I’m totally a night owl, so I like to set the mood, light a candle, cozy up and really connect with you guys over a cup of evening tea. But let’s get real, did tea time even happen if coconut madeleines weren’t involved? NOPE

Okay basically, I’m not the best baker so I was a little nervous about baking these cookies, but you guys, you really can’t go wrong.

They are as basic as basic gets in terms of baking. Just grease that pan really well, & those cookies will just pop out, NO FUSS, and they only take about 30min to make, soooooo easy.

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I’m not really a heavy dessert person, but I do like a little something with my tea which is why coconut madeleines are literally my favorite. & what better way to enjoy them tonight than by sharing the recipe with you all. 

Okay here we go… 

Ingredients:

 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional

Preparation:
 

Preheat the oven to 375 degrees.

Grab a madeleine pan & spray it throughly with baking PAM. 

In the bowl of an electric mixer with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes.

Next. add 1/4 pound of butter (aka the best part) and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula.

Next, stir in the coconut.

With a spoon, drop the batter into the pan, filling each shell almost full.

Bake the madeleines for 10 to 12 minutes, or until they spring back when pressed.

Tap the madeleines out onto a cooling rack & allow to cool. Finally dust the coconut madeleines with confectioners’ sugar.

Now grab a cup of tea & enjoy! xx Aubrey

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Recipe from Ina Garten