Disclosure: Compensation was provided by Nestlé Coffee-mate® via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Coffee-mate®.

Coffee-mate Sweet Throwbacks | http://mybakingheart.com #SweetThrowback #TBT

With summer in full swing, it’s time for Vacation Bible School. Each morning as I make my social media rounds, I see more and more posts about the different themes and activities that my friends have planned for their respective church’s VBS. With every one of those posts, I’m reminded of the wonderful times I spent with my classmates and late priest, Father Garrard, at VBS when I was younger. We’d read bible verses, play games, color maps and swim until our toes were wrinkly. And after lunch, my mom would pass out little bags of homemade chocolate chip cookies (tied with pretty ribbons, of course), so that each kid felt extra special. We’d carry them around like trophies, some not even making it home before they’d devoured all inside!

This past Sunday morning, I arrived home from church ready to reminisce on a box of old photos I’d found earlier in the week. I poured a cup of coffee and added a couple of tablespoonfuls of Coffee-mate Toll House Chocolate Chip Cookie, not knowing that the first envelope I’d open included photos from VBS in 1987. Since chocolate chip cookies were always a big part of those summers, it was such a happy coincidence that my fridge has been stocked with Coffee-mate Toll House Chocolate Chip Cookie, as of late. In fact, I’m really looking forward to recreating those ‘chocolate chip moments’ with my nephew and his VBS classmates next month!

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This summer, Nestlé Coffee-mate® is celebrating the sweetest form of nostalgia with their exclusive range of fun, exciting flavors that evoke delicious memories and emotions of the past. These sweet throwback flavors include Toll House® Chocolate Chip Cookie, Caramel Macchiato and Classic Vanilla.

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Snickerdoodle Cupcakes with Brown Sugar Buttercream | http://mybakingheart.com

This year arrived with a loud crash and bang. With the flooding of a garage, trips to the ER, surgeries, post-op appointments, physical therapy and the passing of my grandmother Mango, I feel like I’ve seen better days. My life is a blessed one, most definitely, but hopefully 2015 is smooth sailing from here on out.

Because of the aforementioned, I let MBH’s seventh anniversary come and go. The result? I feel like a bad mom who didn’t celebrate their baby’s birthday. So, to alleviate a little of that guilt, I think it’s high time to indulge in a little cake. I originally made these for my nephew’s first birthday party and they were so good, that I had to make another batch just for this occasion. Warm and sweet, it’s like a big ol’ bear hug wrapped in a cupcake liner.

Happy Birthday, MBH!

Snickerdoodle Cupcakes with Brown Sugar Buttercream | http://mybakingheart.com

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Yield: Approximately 24 cupcakes

Ingredients

    For the Cupcakes:
  • 1-1/2 c all-purpose flour
  • 1-1/2 c cake flour
  • 1 tbsp baking powder
  • 1/2 tsp Kosher salt
  • 1 tbsp ground cinnamon
  • 16 tbsp unsalted butter, at room temperature
  • 1-3/4 c granulated sugar
  • 4 lg eggs
  • 2 tsp pure vanilla extract
  • 1-1/4 c skim milk
  • For the Buttercream:
  • 12 tbsp unsalted butter, at room temperature
  • 1/3 c brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 3 c Confectioners' sugar
  • 3 tbsp half and half

Instructions

For the Cupcakes:

Preheat oven to 325 degrees F and line two 12-cup muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon; set aside.

Cream butter and sugar together until pale and fluffy. Add eggs, one at a time, then the vanilla extract. Alternating, add dry mixture then milk, in three batches. Bake cupcakes for 35 minutes, or until golden in color and a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.

For the Buttercream:

Cream together butter, brown sugar and cinnamon. Alternating, add in Confectioners' sugar then half and half. Frost cooled cupcakes and serve!

Source: Always with Butter

http://mybakingheart.com/2015/06/08/seven-years-of-sweet-treats-on-my-baking-heart/

Snickerdoodle Cupcakes with Brown Sugar Buttercream | http://mybakingheart.com

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Pineapple-Cucumber Salsa with OXO GreenSaver & Melissa’s Produce

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PB Goo-Goo Cluster Cookies

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Spring Cleaning with OXO

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Tropical Vanilla Smoothies with Stonyfield {and a Giveaway!}

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Spring has finally arrived: the sun is shining, the grass is starting to sprout and the daffodils are blooming. Since this winter was an incredibly long one, I figured it was high time for a fruity, tropical drink to hit the menu. With the Hamilton Beach Single-Serve Blender with Travel Lid, I achieved just that. […]

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Stonyfield Frozen Yogurt Pearls

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Thirty years ago, Stonyfield co-founder Gary Hirschberg set out to make Stonyfield a truly sustainable business. And since then, they’ve led the way with countless innovations to reduce packaging… as in, after you eat the yogurt, you eat the cup, too. So it’s with great excitement that I get to introduce you to Stonyfield Frozen […]

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