Weekly Menu – Las Vegas Farmers Market at Bruce Trent Park {October 15}

Hello! We’ll be at Las Vegas Farmers Market this Wednesday, October 15th in Summerlin, 4-8pm! Bruce Trent Park is located at 1600 N Rampart Boulevard (Rampart & Vegas).

Last week our menu sold out! THANKS to our sweet customers for their support!! We absolutely love and appreciate each one of you :)

For this week, we are keeping our pumpkin monster cookie, which is a popular for sure: soft and chewy pumpkin cookie baked with cinnamon and other spices, white chocolate chips, and pumpkin marshmallows.

We’ll offer our signature chocolate chocolate cookies and chocolate chunk cookies as well.

Our triple chocolate brownies were a hit so we’re bringing them back this week. They’re the perfect balance of chocolate and sweetness – perfect for chocolate lovers!

This week we’re introducing our apple cider baked donuts topped with our signature cinnamon sugar glaze. They’re fluffy donuts made with real apple cider and spices, topped off with cinnamon sugar – perfect to enjoy with the fall weather!

We’ll have a surprise menu item – so stay tuned!

The Baking Cup Apple Cider Donut

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We take custom orders as well! This week we made this cookies n cream layer cake (cakes are our specialty) for a girl’s birthday. You can see our menu page within our website under the Sweets & Desserts tab.

The Baking Cup Cookies n Cream Layer Cake

A few shots from last week!

 

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photo 5 You can definitely keep up with the behind the scenes and most importantly, keep in touch with us on a daily basis on Instagram, Facebook and Twitter!

We’d love your review on our Yelp page if you’ve had any of our desserts  – it’d help us tremendously :)

Thanks for checking out the blog and hope to see you at the market!

Carolina

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The Baking Cup’s Menu for Las Vegas Farmers Market {October 8}

This week’s menu is SO good! If you’re new to The Baking Cup, live in Las Vegas, NV, and enjoy going to the Farmers Market, you definitely need to stop by our booth and say hello! We’re at the Bruce Trent Park Farmers Market on Wednesdays, 4 pm to 8 pm in Summerlin (1600 N. Rampart Boulevard – Rampart & Vegas).

We will be offering:

Our signature chocolate chunk cookies: chewy, gooey and soft with crunchy edges.

Pumpkin monster cookies: soft and chewy pumpkin cookie baked with cinnamon and other spices, white chocolate chips, and pumpkin marshmallows.

Scrumptious red velvet cupcakes.

Our signature triple chocolate brownies: not too sweet, not too bitter – the perfect balance of chocolate and sweetness!

Our vanilla bean sugar cookies: they’re soft, buttery with tons of vanilla flavor and a little crunch.

And lastly, our signature pumpkin s’mores scones: buttery and soft pumpkin spice scones with graham cracker crumbs, pumpkin marshmallows, and chocolate chunks on top. It’s summer meets fall in every bite :) We don’t like hard scones, so these ones are a must try for sure!

The Baking Cup Menu

We also have a menu page within our website under the Sweets & Desserts tab. We’re still in the process of uploading photos and updating the page with new seasonal flavors! We also take orders throughout the Las Vegas area for delivery or pick up. Feel free to contact us through our website under the Contact tab.

These are a few shots from last week’s farmers market! Did I mention we sold out again?!? Thank you to our sweet customers for their support – we LOVE everything that you do :) We’re looking forward to chatting with you this Wednesday!

The Baking Cup Menu Board

The Baking Cup Booth

The Baking Cup Cupcakes & Cookies
If you’re on social media, you can be part of our community on Instagram, Facebook and Twitter! You can definitely keep up with the behind the scenes and most importantly, keep in touch with us on a daily basis!

We’d love your review on our Yelp page if you’ve had any of our desserts  – it’d help us tremendously :)

Thanks for stopping by!

Carolina

the baking cup’s staple brownies

oh, brownies! you have been one big challenge for the past few months and have been hovering over my head with a huge question mark for way too long.

but it’s all good, my quest for the baking cup’s staple brownies has come to an end: these are chewy but not gummy, fudgey and not cakey, perfect balance of sweetness and chocolate with every bite, and perfect thickness.

whew! those are a lot of qualities to look for in a brownie and like my husband says: i’m my hardest critic, so you can imagine how much effort and love i put into each recipe. and these brownies are no exception. they get the seal of approval from the baking cup and are optimal for a summer afternoon, party or at weddings. serve it with a scoop of vanilla bean ice cream for a wow-your-guests kind of presentation!

the recipe calls for coconut oil, which is the secret to moist and fudgey brownies like the ones you make from the box. give them a try and you’ll see that the coconut oil makes a difference. enjoy!

chop unsweetened chocolate and melt with semi-sweet chocolate chips and coconut oil.

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after the chocolate has melted, add sugar, eggs, vanilla, baking powder and flour.

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all of that hard work paid off and i’m happy with the results. i can’t wait for you to make them!

the baking cup's staple brownies

the baking cup's staple brownies
pass the milk!

the baking cup's staple brownies

the baking cup's staple brownies
the baking cup’s staple brownies

ingredients:
1 stick unsalted butter
3 ounces unsweetened chocolate, chopped
2 teaspoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips, divided
1 teaspoon coconut oil
1 and 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1 cup all purpose flour
1 teaspoon baking powder

yields about 16 2-inch squares.

directions:

  1. preheat oven to 350F. butter a 9 x 13 inch pan throughout and line with parchment paper. grease parchment paper with butter. parchment paper should hang over the edges of the pan. set aside.
  2. in a large heat-proof bowl, melt butter with unsweetened chocolate, unsweetened cocoa powder, 1/2 cup of semi-sweet chocolate chips and coconut oil. melt in the microwave or over the double boiler method. if using the microwave, do 30 seconds at a time taking the bowl out to stir with a rubber spatula until all ingredients are melted and well incorporated.
  3. whisk in sugar until dissolved, 1 to 2 minutes.
  4. add eggs one at a time incorporating well after each addition and add vanilla with the last egg. do not over mix.
  5. with a rubber spatula fold in flour, baking powder and the remainder 1/2 cup of semi-sweet chocolate chips. do not over mix.
  6. pour batter into prepared pan and bake for 20 minutes or until an inserted toothpick comes out with a few crumbs.
  7. let brownies cool on a wire rack for 20 to 30 minutes and proceed to cut in 2-inch squares if desired. store in an airtight container at room temperature for up to two days.

the baking cup's staple brownies

best ever peanut butter marshmallow brownies

do you know who’s best friends with peanut butter? if you said honey, you aren’t wrong :) who doesn’t like eating a peanut butter honey sandwich? ok, maybe just me.

if you said chocolate, you were right. chocolate is peanut butter’s best friend. but, i think chocolate goes beyond friendship and is peanut butter’s spouse. they go SO well together and are perfect for each other :)

this recipe yields a rather thin brownie because of the size of the pan i used. i tested this recipe twice and is definitely better with the larger size pan due to the brownies’ richness, texture, and the addition of marshmallow creme and peanut butter. they are the perfect balance of sweetness because of the chocolate and marshmallow and saltiness because of the peanut butter. they are chewy and melt in your mouth. and if you are looking for the perfect peanut butter brownies, this is it!

i documented these amazing brownies and hope you make them. they will love you forever :)

make the peanut butter mixture with the double boiler technique. add butter, milk, peanut butter, powder sugar and marshmallow creme to a bowl and stir occasionally until smooth!!

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now onto the brownies :) this is a pretty easy and to the point method. over simmering water {double boiler technique} melt chocolate with butter, coffee and cocoa powder.

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add sugars immediately after taking bowl off of the stove.

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whisk in eggs and fold in flour. and you are almost done :)

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add peanut butter mixture followed by the marshmallow creme. there’s no right or wrong here. i added it in a line shape and filled the gaps with the marshmallow.

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with a butter knife swirl the peanut butter and marshmallow in both directions, horizontally and vertically.

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can’t wait to dig in!!

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best ever peanut butter marshmallow brownies

ingredients:
1 stick unsalted butter
3 and 1/2 ounces unsweetened chocolate, chopped
2 teaspoons unsweetened cocoa powder
2 tablespoons strong brewed decaf coffee {regular coffee works too}
1/2 cup dark brown sugar, packed
1 and 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1/8 teaspoon sea salt
3/4 cup all purpose flour
6.5 ounces marshmallow creme {half of a 13 ounce jar approximately}

peanut butter-marshmallow creme swirl

ingredients:
One 16 ounce jar creamy peanut butter {i used all natural}
4 tablespoons unsalted butter
1 cup whole milk, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1 teaspoon vanilla extract
6.5 ounces marshmallow creme {half of a 13 ounce jar approximately}
1/2 cup powder sugar

yields 32 2×2 inch squares.

directions:

  1. preheat oven to 350F.
  2. grease a 17.25 x 11.5 inch shallow baking pan {cookie sheet} throughout with butter and line with parchment paper. grease parchment paper with butter. parchment paper should hang over the edges of the pan. set aside.
  3. in a large {heat-proof} glass bowl over a pot of simmering, slightly boiling water over medium low heat, combine peanut butter, vanilla, marshmallow creme, butter, powder sugar and milk.
  4. mix constantly with a rubber spatula until all ingredients are well combined. peanut butter mixture is ready when smooth. turn heat to low and leave bowl on top of the pot with simmering water.
  5. in a large {heat-proof} glass bowl over a pot of simmering, slightly boiling water over medium low heat, melt unsweetened chocolate with butter, coffee and cocoa powder keeping an aye on it by stirring with a whisk constantly. this will avoid the chocolate to scorch.
  6. once chocolate mixture is melted, take bowl off of pot with simmering water with pot holders and place on a heat-proof surface such as a large trivet or cutting board. immediately add sugars and whisk by hand for one minute until dissolved. do not over mix since you don’t want the brownies to be caky once baked.
  7. whisk in vanilla and eggs, one at a time, mixing well after each one.
  8. add sea salt and mix well until incorporated.
  9. mix in flour just until incorporated. do not over mix.
  10.  add brownie batter to pan. add peanut butter-marshmallow creme swirl mixture to brownie batter in dollops forming 3 parallel lines.
  11. add marshmallow creme in dollops and use a knife to swirl brownie batter, peanut butter mixture and marshmallow creme together in both vertical and horizontal directions.
  12.  bake for 25-30 minutes. they are ready when a toothpick comes out with a few crumbs. start checking brownies at the 25th minute mark.
  13.  cool on a wire rack for at least 2 hours before cutting. or you can cool brownies in the fridge for at least 1 hour before cutting. with a pizza cutter or sharp knife cut into 2-inch squares.
  14.  store at room temperature in an airtight container for up to 3 days.

Notes:
I used this wilton pan for the brownies. You can certainly bake these brownies in a smaller pan but make sure to increase the baking time by 10 minutes or so because they will be thicker, so you’ll need to bake them longer.

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