Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisps
It’s crunch time.
I have got less than twenty-four house till I leave on a 6:00am flight tomorrow morning. That means I need to be up and out of here by 3:00am for the hour and half drive down to Denver, where I then have to park the car and catch a shuttle to the airport.
So fun right?!I finally decided to just stick with the fam and go to Oregon, so I am not just leaving for a week, I am leaving for the whole summer. This means it is total craziness right now.
Now I am trying to decide what to take with me. What do you guys think, should the ice cream maker make the trek? I am thinking it will be a sad summer without it, but then again I am going to a place where it snows in July.
I am going to be traveling for like 10 days in-total. South Carolina for a week, then back to Denver (not our house – DIA) to get in our parked and pre-loaded car and then drive out to Mt. Hood, Oregon. Therefore, I have been cranking out recipes like a mad person.
My kitchen it a complete disaster zone and the worker dudes from next door are my new best buds.
They really like my cooking and especially my treats. They had their fair share yesterday and it’s safe to say they were some dang happy workers!
Yes, I have been passing off cupcakes, dinners, snacks and appetizers to anyone and everyone I see.
But I have to say, the worker dudes were the most excited, so I liked them the best!
Here’s the deal. Since I am dead out of time I am just gonna let the pictures do the talking.
There is a lot of them.
The very best chocolate cupcakes, frosted with brown butter vanilla bean frosting, topped with brown butter, brown sugar vanilla bean popcorn and then drizzled all over with chocolate.
Yes, I am well aware these are insane.
Who puts popcorn on their cupcakes?
And trust me, you should too!
It’s so good, I promise!
Oh and if anyone’s looking food, you’re welcome any time.
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The workers dudes are gonna be happy today!
I made the cupcakes and they are cooled and absolutely fudgy and perfect. The frosting, while delicious, is currently in the fridge. I let the brown butter mixture cool but maybe 30 minutes wasn’t long enough? I added the remaining butter and powdered sugar and I have a delicious caramel soup. Hopefully chilling it and beating again will do the trick lol
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:) The brown butter might need to transfer to a cold bowl to cool faster! xx
Hi! I just made these and doubled everything to make 24 cupcakes. I didn’t read all the instructions and melted two sticks of butter rather than 1 stick (for doubled). It’s cooling now. Should I start over or any suggestions on how to save?
Hi Missy, if you can, start over as you don’t want to use too much butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I am making these but they havent risen i just realised i didnt put the baking powder in because its not in the method i totally forgot
Oh no! I hope they still turn out amazing for you Kylie! xTieghan