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Incredible Hulk Pistachio Cupcakes As tempting as it may be to smash these cupcakes like their namesake, you won't be able to waste them like that once you have a taste! You'll easily be able to sit down and eat a Hulk-sized portion of these fluffy pistachio cupcakes, complimented by white chocolate chips and white chocolate buttercream! We did use a Jello molding try for the Hulk Hands topper, but these cupcakes will be just as great with the purple and green swirl if one isn't available near you! Servings: 16 Cupcakes Prep Time: 1 Hour Total Time: 2.5 Hours Ingredients Pistachio Cupcakes 1 & 3/4 cups cake flour 1 cup granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons vanilla extract 3/4 teaspoon almond extract 1 cup unshelled pistachios 1 cup white chocolate chips 1 cup unsalted butter, room temperature 3 large egg whites, room temperature 1/2 cup sour cream 1/2 cup whole milk White Chocolate Buttercream 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 6 ounces white chocolate, melted 1 cup unsalted butter, room temperature 1/4 cup heavy cream Decorations Green candy melts Green food coloring Purple food coloring Molding tray for Hulk hands Instructions Prep: Preheat oven to 350°F. Prepare cupcake tins with 14 liners. Cupcakes: Blend the cup of unshelled pistachios in a food processor until they are finely ground. Set aside. Cupcakes: In one bowl, whisk together cake flour, baking powder, baking soda, and ground pistachios together until combined. Cupcakes: In another bowl, beat 1 cup of room temperature butter together until creamy and smooth. Add the granulated sugar and beat for at least 2 minutes. Add the egg whites, vanilla extract, and almond extract to the bowl. Beat until well-combined. Add the sour cream and beat for at least 1 minute. Cupcakes: Add the wet ingredients and milk to the dry ingredients in two equal increments. Whisk until just combined. Add the desired amount of green food coloring and fold until just combined. Fold the chocolate chips into the batter. Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow or sink when baking. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely prior to frosting. Decorations: We used a JELLO Jigglers mold kit to shape our Hulk hands, however you can also use any kind of silicone mold. Melt 10 oz of green candy melts and pour into the mold. Allow time to cool and harden. Remove from mold and place on wax paper until ready to assemble the cupcakes. Buttercream: Beat the unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Buttercream: Beat powdered sugar into the butter in three equal increments, ensuring ingredients are well-combined in-between additions. Buttercream: Melt 6 oz of white chocolate using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fold the white chocolate into the mixture. Beat for 2 minutes. Buttercream: Add heavy cream, vanilla extract, and salt. Mix until well-incorporated. Buttercream: Divide the buttercream into two bowls. Dye one bowl with purple food coloring and another bowl with green food coloring. Fill two piping bags with buttercream. Put both piping bags into a larger piping bag and fit with a large star tip. Assembly: Frost your cooled cupcakes with the duo-tone piping bag. If the buttercream is too stiff, warm it up by rolling the piping bag between your palms. If the buttercream is too soft, put it in the fridge to allow time to cool. Top your frosted cupcakes with the Hulk hands. Enjoy!

Lara Jean's Cherry Turnovers Learn how to bake like To All The Boys I've Loved Before's Lara Jean with this amazing homemade cherry turnover recipe! These sweets are perfect for a To All The Boys I've Loved Before and P.S. I Still Love You movie marathon! This recipe is super easy to make, and tastes good enough to eat for breakfast and dessert (and maybe every meal in-between)! Servings: 6 Turnovers Prep Time: 1 Hour Total Time: 2.5 Hours Ingredients Pie Dough 2 cups all-purpose flour 10 tablespoons unsalted butter, chilled 2 large egg yolks 2 eggs, beaten (for egg wash) 4 tablespoons ice water Pinch of kosher salt Cherry Filling 3 cups pitted cherries 1/3 cup sugar 1 tablespoon cornstarch 2 tablespoons lemon juice Pinch of kosher salt Instructions Pie Dough: Sift together the flour and salt. Pie Dough: Incorporate the chilled butter into the flour using a pastry cutter or pinching the flour and butter together with the tips of your fingers. Make sure no large lumps remain. Pie Dough: Mix together the ice water and the egg yolks using a fork. Slowly incorporate the mixture into the flour. If the dough starts to get too moist, don't use all of the egg and water mixture. You just want the dough to be moist enough where it will stay together when you squeeze a ball of dough between your palms. Don't add any additional water/eggs after that point. Pie Dough: Dump the dough onto a floured surface. Knead the dough until it becomes a cohesive disk. Make sure there aren't any cracks or any pockets of flour. Wrap the disk in plastic wrap and chill for one hour. Filling: Stir together the cherries, sugar, and salt in a sauce pan over medium heat for 5 minutes. Bring to a simmer and cook for another 5 minutes. Filling: Spoon out 2 tablespoons of juice from the simmering cherries. Stir the cornstarch into it, and put it back into the pan to simmer. After 6 more minutes, remove from the heat, stir in the lemon juice, and allow to cool. Pie Dough: After the dough has been chilled, flour a work surface and unwrap the dough onto it. Use a rolling pin to flatten out the dough by pressing firmly on it in multiple places. Then begin to roll out your dough. If there are any cracks, smush them together and roll out until smooth. Roll until the dough is about 1/8 inch thick. Pie Dough: Cut out rectangles from the dough using a pizza or pastry cutter. Ours were about 2 inches wide and 5 inches tall. Put the rectangles on a piece of parchment paper on a cookie sheet and place back into the fridge. Chill for 30 minutes. Pie Dough: Preheat the oven to 350˚F while the dough is chilling. Assembly: Remove the chilled pie dough rectangles from the fridge. On half of the rectangles, cut 3 slits to allow the steam to escape when in the oven. Set aside. Space out the remaining rectangles on a few cookie sheets, leaving space in-between. Spoon out about 1-1 and 1/2 tablespoons of the cooled cherry filling onto each rectangle. Assembly: Cover the cherry-topped rectangles with the rectangles with slits. Use a fork to press the edges of the two together on all sides. Brush the pastries with an egg wash (2 eggs beaten). Bake: Bake the pastries for 15-20 minutes or until golden brown. Enjoy!

Ghostbusters Stay Puft S'Mores Cupcakes Learn how to make these "slime"-filled s'mores cupcakes inspired by the iconic monster from Ghostbuster, the Stay Puft Marshmallow Man! These devil food's chocolate cupcakes have a graham cracker crust and marshmallow buttercream that are as fun to eat as they are cute! Servings: 16 cupcakes Prep Time: 2 Hours Total Time: 4 Hours Ingredients Devil's Food Chocolate Cupcakes with Graham Cracker Crust 1 & 3/4 cups all-purpose flour 2 & 1/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup vegetable oil 2 large eggs 3/4 cup butter, melted 1 teaspoon vanilla extract 1 cup boiling water 3 cups graham cracker crumbs (about 20 sheets) Marshmallow Buttercream 6 cups powdered sugar 2 cup unsalted butter 14 oz marshmallow cream 4 teaspoons vanilla extract Stay Puft Marshmallow Man 24 oz white fondant red food coloring (or red and pink fondant) blue food coloring (or blue fondant) black food coloring (or black fondant) Instructions Prep: Preheat oven to 350°. Line two cupcake tines with 18 cupcake liners. Cupcakes: In a large bowl, whisk together flour, 1 and 3/4 cups of sugar, cocoa powder, baking soda, baking powder, and salt. Cupcakes: In a medium bowl, add the oil, eggs, and vanilla, and beat until combined. Add buttermilk, and stir until well-combined. Cupcakes: Pour the wet ingredients into the dry ingredients. Mix until incorporated. Add boiling water and beat on low speed until just combined. Cupcakes: In a small bowl, stir together the graham cracker crumbs, melted butter, 1/2 cup of granulated sugar, and salt until well-combined. The mixture should resemble wet sand. Cupcakes: Press 1 tablespoon of the graham cracker mixture into each of the cupcake liners, then fill the cupcake liners 3/4 full with batter. Bake for 16-20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely. Buttercream: In a medium bowl, beat butter for 1 minute. Add the marshmallow creme and vanilla. Beat until well-combined. Slowly add the powdered sugar and beat for 2 minutes until well-combined and smooth. Separate the buttercream into two bowls (or prepare the buttercream in 2 batches). Buttercream: From one bowl, fill piping bags with the marshmallow buttercream. Place in the fridge to allow the buttercream to firm up before frosting. Buttercream: In the other bowl, mix in green food coloring until the buttercream resembles the Ghostbusters slime. Decorations: Separate fondant into four sections. Set aside 1/2 for just white fondant, 1/4 for the blue fondant, 1/8 for the red fondant, and 1/8 for the black fondant. Dye the fondant accordingly. Please note that these sizes are approximate and you may adjust depending upon your preferred style. Follow the directions below for each of your Stay Puft Marshmallow Man toppers. Decorations (Marshmallow Man Head): Roll ~1 tablespoon of the white fondant between the palms of your hand until it forms a perfect sphere. Place on a cookie sheet lined with wax paper. Roll out the black fondant. Using the small end of a piping tip, cut out 2 circles for each eye. Using the large end of the piping tip, cut out a circle. Cut the circle in half for the mouth. Remove ~1 tablespoon of white fondant and dye with red food coloring until light pink. Using the small end of a piping tip, cut out 1 circle. Cut the circle in half for the tongue. Wet each of the pieces and place on the white fondant sphere to create the Marshmallow Man's face. Set aside. Decorations (Marshmallow Man Hat): Roll ~1/2 teaspoon of blue fondant between the palms of your hand until it forms a sphere. Put the small blue ball on the wax paper and lightly press down until it is more of an oval shape. Roll ~ 1 teaspoon of white fondant between the palms of your hand until it forms a sphere. Lightly push the ball of white fondant between your thumb and your index finger so that it forms more of an oval. Wet the small blue fondant ball with a little bit of water, and put the small white fondant ball on top. Press lightly. Roll a very small ball of red fondant between your palms. Wet the bottom of the red fondant ball, and press gently on top of the smaller white fondant ball. The hat is now assembled. Wet the bottom of the blue fondant oval and place on top of the Marshmallow Head created in the step above. Press lightly to ensure that it sticks. Set aside. Decorations (Marshmallow Man Bib): Roll out the remaining blue fondant. Cut out 2x2 inch squares from the blue fondant and set on the wax paper. Roll out the remaining white fondant. Cut out 1/2 centimeter by 2 inch strips, four for each bib created. Wet the bottom of the white fondant strips and lay on top of the edges of each bib. Roll out the red fondant. Cut out 1/2 centimeter by 2 inch strips, one for each bib. Curl the fondant until it forms an ascot. Set aside. Assembly: Core out the center of the cupcakes and fill with the green colored marshmallow buttercream. Assembly: Frost the cupcakes using the buttercream. If the buttercream is too stiff, rub it between the palms of your hands until it becomes malleable. Assembly: Place the blue fondant bib over the top of the cupcake. Insert a toothpick into the Marshmallow Man head (about 1/2 way), and stick the toothpick through the blue bib and into the cupcake. Place the red fondant ascot beneath the blue bib. Enjoy!

Groot Pistachio Brownies These pistachio brownies inspired by Guardian of the Galaxy's Groot may be difficult to bake, only because (if you're like me) it's hard not to just enjoy the brownie batter by itself! This cupcake batter is beat for an extra 10 minutes to incorporate a lot of air into the dough, resulting in a light and fluffy brownie that will have you swearing off box mixes forever. The pistachios and extra chocolate chips on top provide a nice contrasting flavor profile that elevates these brownies to truly tasting completely out of this world! Servings: 20 brownies Prep Time: 1 Hour Total Time: 2 Hours Ingredients 1 1/4 cups unsalted butter (2 1/2 sticks) 8 oz semisweet chocolate, roughly chopped 3/4 cup unsweetened dutch process cocoa powder 1 tablespoon espresso powder 2 cups granulated sugar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour 1/3 cup mini semisweet chocolate chips 1/3 cup pistachios, coarsely chopped Instructions Prep: Preheat the oven to 350°F. Grease a 9x13 inch pan and then line with parchment paper. Grease the parchment paper. Brownies: In a large bowl, mix together the flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside. Brownies: In a medium heatproof bowl, combine the chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and espresso powder. Brownies: Put butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted. Brownies: In a large bowl, add the eggs, granulated sugar, brown sugar, vanilla extract, and salt. Beat on high speed until light and fluffy, about 10 (yes, ten!) minutes. Brownies: Slowly combined the chocolate mixture and the butter mixture. Blend until smooth. Brownies: Gently fold in the flour mixture, pistachios, and mini chocolate chips until just combined. Brownies: Pour the batter into the pan and smooth the top with a spatula. Brownies: Bake for about 20 minutes. Brownies: Remove the baking pan from the oven and place them on the stove top. Sprinkle the brownies with additional mini chocolate chips and pistachios. Brownies: Return the brownies to the oven bake until a toothpick inserted into the center comes out with a few moist crumbs attached (or about 20 minutes). Brownies: Allow the brownies to cool, and then enjoy!

Pennywise Balloon Cake Pops When you’re a kid you think the universe revolves around you. You think that you’ll always be protected and cared for. Then, one day, you realize that’s not true. Because when you’re alone as a kid, the monsters sees you as weaker. You don’t even know they’re getting closer, till they're right on your plate! These red velvet cake pops inspired by the movie adaptation of Stephen King's best-selling novel, IT, are just as tasty as they are scary! Enjoy them on a cake pop inspired by Pennywise's trademark balloon or as a cake ball drizzled with red chocolate! Learn how to make these spooky sweets below! Servings: 40 cake pops Prep Time: 2 Hour Total Time: 6 Hours Ingredients Red Velvet Cake 3 cups cake flour 2 tablespoons unsweetened natural cocoa powder 1 teaspoon baking soda 2 cups granulated sugar 1 tablespoon vanilla extract 1 teaspoon distilled white vinegar 1 cup canola oil 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 4 large eggs, room temperature 1 cup buttermilk, room temperature Red food coloring Cream Cheese Buttercream + Coating 2 + 1/2 tablespoons unsalted butter, room temperature 5 + 1/2 tablespoons cream cheese, room temperature 1 + 3/4 cups powdered sugar 1 teaspoon pure vanilla extract 3 teaspoons heavy cream 10 oz red candy melts Treat sticks Styrofoam block Instructions Prep: Pre-heat the oven to 350°F. Grease and line two square cake pans with parchment paper. Cake: Whisk cake flour, baking soda, salt, and cocoa powder in a large bowl until well-combined. Cake: Separate the four large eggs. Put the four egg yolks together in one bowl. In another bowl, whip the egg whites until they form stiff, white peaks (for 3-5 minutes on high). Set aside. Cake: In a medium bowl, beat butter and sugar together for 1 minute. Add canola oil, egg yolks, distilled white vinegar, vanilla extract. Beat for 2 minutes. Cake: Combine wet and dry ingredients in three equal increments, incorporating the buttermilk in-between increments. Beat until well-combined, adding desired amount of red food coloring in-between increments until the desired color is achieved. Carefully fold in the whipped egg whites. Cake: Bake the cakes for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool completely. After cooled, use a knife to remove the top, bottom, and sides of the cakes that may be brown with a firmer texture. Crumble the shaved cakes into a large bowl. Buttercream: Beat together cream cheese and butter for 2 minutes. Add heavy cream, vanilla extract, and powdered sugar. Beat for 3 minutes until smooth. Assembly: Slowly add the crumbled cake to the buttercream mixture, mixing well in-between additions. You may not need to use all of the cake. You want a texture that does not crumble, but still holds its shape and is moist when rolled into a ball. Add cake slowly until you achieve the desired texture. Assembly: Measure 1 tablespoon of the cake and buttercream mixture and roll into a ball between your palms. Take the time to make sure they are as spherical as possible. This recipe will yield ~40 cake pops. Put the cake balls on a lined cookie sheet and refrigerate for 2 hours. Assembly: Melt candy melts using a double boiler on the stove or in the microwave per the package instructions. Put the melted chocolate into a glass 2-cup liquid measuring cup. Allow the chocolate to cool, but not get stiff. Assembly: Set up a styrofoam block next to your working station to stick the cake pops in. Remove the cake balls one at a time from the fridge. Roll the ball between your palms again to ensure they are as spherical as possible. Assembly: Dip the treat stick in the candy melts, and then insert 1/2 into the cake pop. Using the treat stick, dip the cake ball on the stick in the candy melts until it meets the line of chocolate from the treat stick. Slowly tap the treat stick on the side of the cup, rotating the coated cake pop over the center of the cup to remove excess chocolate. Once coated and excess chocolate removed, stick the treat stick in the styrofoam block. Allow the chocolate coating to cool before consuming. Assembly: If you would like to add some white drizzle, melt white chocolate using a double broiler. Allow to cool, but not become stiff. Dip a butter knife into the melted white chocolate. Flick back and forth over the cake pops to create a haphazard drizzle. (Be careful - it'll make a mess!)

Anchorman Classy Chocolate Cupcakes Ladies and gentlemen, can I please have your attention? I've just been handed an urgent and horrifying news story. I need all of you to stop what you're doing and listen... CUPCAKES! Please see below for our ingredient listing and instructions to accompany our video tutorial for our Anchorman-inspired classy triple chocolate cupcakes! These dark chocolate chip chocolate cupcakes topped with white chocolate buttercream are sure to make headline news with all your friends and family! Servings: 16 cupcakes Prep Time: 1 Hour Total Time: 3.5 Hours Ingredients Dark Chocolate Chip Chocolate Cupcakes 3/4 cup all-purpose flour 1/2 cup unsweetened natural cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup granulated sugar 1/2 cup light brown sugar 1/3 cup canola oil 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup dark chocolate chips 2 large eggs, room temperature 1/2 cup buttermilk, room temperature White Chocolate Buttercream + Decorations 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 6 ounces white chocolate, melted 1 cup dark chocolate chips 1 cup unsalted butter, room temperature 1/4 cup heavy cream Instructions Prep: Preheat oven to 350°F. Prepare cupcake tins with 14 liners. Cupcakes: In one bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt together until combined. Cupcakes: In another bowl, whisk the two large room-temperature eggs. Add the granulated sugar, light brown sugar, canola oil, and vanilla extract to the bowl containing the whisked eggs. Whisk until combined. Cupcakes: Add the wet ingredients and buttermilk to the dry ingredients in two equal increments. Whisk until just combined. Fold the chocolate chips into the batter. Cupcakes: Pour the batter into the cupcake liners; only fill 1/2 to 3/4 full or the batter will overflow or sink when baking. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely prior to frosting. Buttercream: Beat the unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Buttercream: Beat powdered sugar into the butter in three equal increments, ensuring ingredients are well-combined in-between additions. Buttercream: Melt 6 oz of white chocolate using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fold the white chocolate into the mixture. Beat for 2 minutes. Buttercream: Add heavy cream, vanilla extract, and salt. Mix until well-incorporated. Buttercream: Fill piping bags with buttercream. Put the piping bags in the fridge to allow the buttercream to slightly firm up prior to decorating. Decorations: Melt 1 cup of dark chocolate chips using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fill a piping bag or decorating pen with the melted dark chocolate. If using a piping bag, cut a small hole at the bottom of the bag. Decorations: Cover your workspace with a piece of wax paper. Draw the mustache shape using the melted dark chocolate. If it is easier, you can trace the shape on the wax paper prior to piping. Put the chocolate mustaches in the fridge for 15 minutes to allow them to cool and harden. Assembly: Frost your cooled cupcakes with the white chocolate buttercream. If the buttercream is too stiff, warm it up by rolling the piping bag between your palms. Top your frosted cupcakes with the dark chocolate mustaches.