Hazelnut Cupcakes + a Limited Offer

The primary goal of bubbles+sprinkles is to become a master of two rather happy and sparkly things- cupcakes and sparkling wine. But the secondary goal of a hobby that may seem frivolous, is to bring smiles to all that it impacts.

This was a tough, but very important weekend. I am so incredibly proud of any who marched anywhere and stood up for what they believe in. I am very proud to be from a city and state that champion individuality as much as they do. (I mean- our slogan is “Keep Portland Weird”!) This week’s cupcake is for Oregon.

Did you know that the hazelnut is our state nut? We also have a state berry, who will be making her appearance when she’s properly in season beginning this summer. Though I’m not a huge nut fan, this cupcake has pizzazz, and an excellent texture. I chose to bring back Nutella (always a favorite) and integrate to both the cupcake and frosting.

You’ll find the recipe below. And I want to share a limited offer. For the first, er- I mean next 30 days, place any bubbles+sprinkles order, and all proceeds will go to Planned Parenthood. This is not a political stand, but an opportunity to contribute to a resource that many depend on.

Recipe (makes 12):

Cake:

  • 2 cups white flour
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup melted butter
  • 1/2 cup hazelnuts (chopped)
  • 1 cup Nutella
  • 1/4 cup heavy whipping cream

Frosting:

  • 16 oz confectioners sugar
  • 1 cup Nutella
  • 1/2 cup hazelnut coffee creamer

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Pre-heat oven to 350 and line cupcake tin. Combine cake ingredients and fold in hazelnuts. Fill cupcake liners and bake for 15 minutes. While cupcakes bake and then cool, mix frosting ingredients. Garnish with additional hazelnuts and enjoy!

Hope that you all have a wonderful week!

Xo,
Jenna

Checking Out HelpWith

It has been a couple of eventful weeks! I can’t say the most entirely positive things about all of this snow. It served as the catalyst for a fender bender, ensured no safe passage to work for multiple days, and generally exhausted any rose-colored glasses that I had previously about snow days.

That being said, Mother Nature did afford me some time to think long and hard about bubbles+sprinkles. What do I want to accomplish this year? What are the audiences that I’d like to share this blog with? How can I best reach customers, and what skills can I continue to finesse over 2017? I was able to put thought and answers around each of the above questions, and that left me feeling more and more excited about the coming months.

Part of my personal ethos, is a huge passion for local businesses. I truly love Portland, its people, and all that it stands for. So when HelpWith reached out, it seemed like a very natural partnership. The goal of HelpWith, is to partner those who are experienced in their fields, with those that want to learn. The goal of bubbles+sprinkles, is to educate readers and valued customers on how to make the yummiest cupcakes and feel totally educated sipping the most fantastic bubbly wine. Noticing some similarities? They call HelpWith the Knowledge Market, and you can really search for help with anything– yoga, baking, SEO, digital marketing– skills offered run the whole gamut.

I’m jumping in with both feet, so if you know anyone that would like a personal lesson in baking, in wine appreciation, in event planning (more skills to follow…), then they should check me out on HelpWith! Here’s my profile. If you’re looking for a yuuuuuuge (nope, nope, not a political joke) variety of other instructors, then you should totally use this link, and check out HelpWith: https://www.helpwith.co/a/jennalevy

Disclaimer: bubbles+sprinkles will receive financial compensation for those that sign up for HelpWith using the above link. Questions? Comments? Please let me know. I’d love to hear from you!

Hope that everyone has a wonderful week.

Xo,
Jenna

Champagne Cupcakes to Sweetly Send off 2016

Happy New Years! May 2017 be exponentially better than its predecessor. As I catalogued my reflections and chose my resolutions for the coming year, I was able to find solace in many wonderful things that happened to me to this year. bubbles+sprinkles is taking on a life of its own, which is honestly the biggest blessing of all. Besides that, standouts included- running my first marathon, building houses in Guatemala for a week, helping to raise $50,047.80 for the Doernbecher Childhood Cancer Survivorship Program, setting personal record times for my 5k, 10k and half marathons, building and caring for the BEST friendships in the world, and pushing myself professionally at work. When you look at it like that, the positivity pebbles are present.

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The cherry on the sundae — err, cupcake, so to speak, was a second appearance on KATU’s Afternoon Live, this week. The request? Champagne Cupcakes to celebrate New Years Eve. Whether these came in handy for planned dinner parties, or because it truly was a year where you just needed to sit at home and eat 12, there is zero judgement on my end. Thank you Afternoon Live, SO much for having me, back on the show. I had a total blast. You can find the video and the full recipe for the cupcakes, here.  They’re yummy and boozy and DISCLAIMER- NOT meant for children.  

img_1368I do love me a good New Years Eve celebration. It’s kind of the unofficial holiday for my darling bubbles. This year, I chose to indulge in a delicious bottle of Perrier-Jouët Grand Brut. It was like an extra Chanukah/Christmas present to myself because it came in such a beautiful box! I’m a total minimalist and like to recycle whatever I possibly can, but this may be an exception 😉

Your Perrier-Jouët fun facts:

  • The company is more than 200 years old.
  • It was first made in Epernay.
  • A joyous union between Pierre Nicolas Marie Perrier and his wife Adèle Jouët are the power couple that developed this bubbler.
  • This stuff flew off the shelves in France, but wasn’t shipped to the US until 1837.
  • The iconic flowers that you see on the bottle (Cuvée Belle Epoque in France, Fleur de Champagne in the US of A) made their first debut at Paris at Maxim’s and Fauchon.
  • Perrier-Jouët owns almost 250 acres in Aÿ and Dizy in Vallée de la Marne; Verzenay and Mailly in Montagne de Reims; and Avize and Cramant in Côte des Blancs.

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Alright, nerd alert done. 

Jenna’s take:  It had spiraling bubbles down the side of the flute, (one more fun fact– that’s a good indicator that your chosen sparkling wine is ACTUALLY a Champagne) and a beautiful melange of apple, pear and citrus on the palate. You’ll get a little bit of butter on the finish, which is a great juxtaposition to the jolt of tartness on the first sip. It’s so crisp, and so light, and by golly- it was gone far too quickly.

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Hipster proof that I was very proud of this bottle, and very pleased with the evening that followed.

I hope that everyone has a wonderful start to 2017!

Xo,
Jenna

Cinnamon Cupcakes for a PDX Snow “storm”

You may notice some aptly used quotes in the title of this post. These are in place because, if you’re not a Portland native or current citizen, the snow that we’ve seen the past couple of weeks may be laughable. It sure is to my relatives that live in the Midwest. The only retort I can possibly share, is that their fair cities are far better equipped for snow and ice, than Portland will ever be. Because of this, Portland has shut down four out of the past fourteen days. Because of this, regular commutes home took folks more than five hours. Because of this, I got creative with my cupcakes this week.

My street shut down, rightfully so, as several cars crashed trying to navigate out. The pavements remained unplowed and unsalted, so even the four block commute to the local grocery store was not traversable. I understand how dramatic this all sounds, believe me. So I cleaned the kitchen, (and the bathroom and the bedroom and the living room), and realized I had all of the ingredients necessary for Cinnamon Cupcakes! Now, I’m not sure if this is due to the fact that I had little else to captivate my attention, but I’m going to go ahead and put these in my top five. They are SO that word that rhymes with noist and starts with an m (won’t say it, won’t type it), they are fluffy, and they are festive. I will answer no questions about how many I ate.

Recipe (makes 12)

Cupcakes:

  • 1 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 cup baking flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup melted butter
  •  1/4 cup heavy whipping cream
  • 1/2 cup cinnamon

Frosting:

  • 16 oz confectioner’s sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup cinnamon sugar mix
  • 1 tsp vanilla
  • 1/2 cup melted butter

Preheat the oven to 350 and dig out your most holiday-centric liners. Mix cupcake ingredients, sans cinnamon. Fill liners and divide cinnamon into equal dustings for each cupcake. Bake for 16 minutes. These will rise and dome, beautifully.

While cupcakes cool, combine frosting ingredients and beat until smooth. I’ve been having adventures in frosting lately. These finally met my mark for look and texture, although they did a number on my forearm muscles. Frost cupcakes and decorate however you please. Enjoy!

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Hope that everyone has a wonderful holiday week!

Xo,
Jenna

Spotlight on TeSóAria Sparkling Riesling

A giant floodlight on this place is overdue. If you live in Portland or the surrounding areas and haven’t checked out John Olson’s TeSóAria, then run — don’t walk — to the N Williams tasting room. If you happen to be a native of Roseburg, then you’re a lucky son of a gun. You can check out the actual vineyard, which has bequeathed loved ones and I, many wonderful days and nights.

I have been so stoked to watch the evolution of many varietals that John and his team are responsible for. If you’re not a bubbly drinker, (whaaaa!) their Bulls Blood is a red for the books. (The story referenced in the product description is as awesome as it sounds). If you’re not a wine drinker, then you should still stay for the delicious treats that Chef Max mixes up regularly.

All that said, I am a wine drinker and specifically, a bubbly drinker. SO- TeSóAria’s Sparkling Riesling. It’s light and bright and sparkly with tiny bubbles. I tasted flavors of citrus and melon and a hint of almond on the palate. It smells delicious and tastes even better. At the time, it paired perfectly with a variety of cheeses and charcuterie, but I can see it being the perfect complement to a dinner al fresco. I tried it directly at the tasting room, and I recommend doing the same.

You can check out more about TeSóAria’s wines and locations here.

Hope that everyone has a great week!

Xo,
Jenna