Welcome to Natasha's Creative Confections! If you have stumbled upon this blog page, then you're in for a real treat! One of my favorite things to do is bake. If you choose to read on you will find pictures and recipes of some of the fabulous treats that I have created. So take a look around and enjoy!

Friday, December 19, 2014

Christmas sugar cookies

These were just for fun--Betty Crocker packaged sugar cookie mix (which, by the way, are delicious!) and a quick homemade sugar cookie frosting. It was fun to have a little helper :)

Merry Christmas!

Tuesday, December 2, 2014

Triple-Chocolate Pumpkin Pie

Apple pie and Pumpkin pie--it's always the same for Thanksgiving. Well, this year, we decided to put a spin on the classic pumpkin and add some tasty chocolate! I mean, who doesn't love chocolate? :D A great idea from my lovely sis, Tania. We found this scrumptious Martha Stewart recipe and had to try it! It was a GREAT change--definitely did not disappoint! Anyone else try anything new this Thanksgiving?


For the crust: *2 cups finely ground graham cracker crumbs (about 16 crackers) *3 ounces unsalted butter, melted *1 Tbsp. granulated sugar *2 Tbsp. packed light brown sugar *1/2 tsp. coarse salt *1/2 tsp. ground cinnamon

Followed by the first layer of chocolate: *3 oz. bittersweet chocolate, finely chopped (I would use 4 next time--it would be easier to spread)

For the filling: *6 oz. semisweet chocolate, chopped *2 oz. unsalted butter, cut into small pieces *1 can solid-pack pumpkin *1 can evaporated milk *3/4 c. packed light brown sugar *3 large eggs *1 Tbsp. cornstarch *1 tsp. pure vanilla extract *1 1/2 tsp. coarse salt *3/4 tsp. ground cinnamon *3/4 tsp. ground ginger *1/4 tsp. ground nutmeg *Ground cloves

For the drizzle: *1 oz. milk chocolate, melted

Directions: 1. Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a DEEP, 9 1/2-inch pie dish (Key word=DEEP...mine wasn't deep enough and I couldn't use all of the filling). Bake until firm, 8-10 minutes.

2. Remove from oven, and sprinkle bittersweet chocolate over bottom on crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temp. to 325 degrees.

3. Make the filling: In a microwave safe bowl, melt semisweet chocolate and butter in 30 sec. increments, stirring after each one, until melted. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

4. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55-60 minutes. Let cool in pie dish on wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Wednesday, October 15, 2014

Pumpkin Spice Cupcakes w/ Cinnamon Cream Cheese Frosting

Guess who? You never thought you'd hear from me again, right? :) Well, I obviously have been gone for awhile, but am going to try and post more on here. I have still been baking--but it's hard to find the time to do that AND post about it with a toddler! I want to make more time for it though, so here is the latest thing I made.

We celebrated my beautiful friend, Danielle's birthday last night and I decided to make something pumpkiny, you know since it's FINALLY fall weather here! Pumpkin birthday cupcakes? AWESOME.

They turned out so good and they were really easy to make! The perfect fall treat. Please try this recipe and enjoy--you'll love it!

Ingredients for the cupcakes: *2 1/4 c. all-purpose flour *1 tsp. cinnamon *1/2 tsp. ground nutmeg *1/2 tsp. ground ginger *1/2 tsp. cloves *1/2 tsp. allspice *1/2 tsp. salt *1 Tbsp. baking powder *1/2 tsp. baking soda *1/2 c. unsalted butter, softened *1 c. white sugar *1/3 c. brown sugar *2 eggs, at room temp. *3/4 c. milk *1 c. pumpkin puree

1. Preheat oven to 375 degrees F. Line muffin tins with liners. Sift flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder & baking soda together in a large bowl. Set aside. 2. Beat 1/2 c. butter and sugars with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add the eggs, one at a time, allowing each to blend into butter mixture before the next. Stir in milk and pumpkin. Stir in flour mixture just until incorporated. Pour into muffin cups. 3. Bake until golden and tops spring back, around 20 mins. Cool in pans, transfer to write rack to complete cooling.

Ingredients for frosting: *1/4 c. unsalted butter, softened *1 8. oz. pack cream cheese, softened *3 c. confectioners sugar *1 tsp. vanilla extract *1 tsp. ground cinnamon

1. Beat cream cheese and butter until smooth. Beat in powdered sugar a little at a time until incorporated. Add vanilla and cinnamon. Beat until fluffy. 2. Pipe frosting on cooled cupcakes.