Announcing our new, free Brighid’s Kitchen Cookbook eBook
Free gift to all our email subscribers
Happy Friday!
We have just finished up a Brighid’s Kitchen Cookbook eBook with a product guide for our Silicone Baking Cups and 12 original recipes that can be used with our product. Each recipe includes photos, ingredients, instructions and a nutrition label. Recipes include:
- Breakfast
- Baked Pancake Muffins
- Gluten-Free Apple Pie Buckwheat Muffins
- Nutty Banana Bread Breakfast Muffins
- Raspberry Oatmeal Muffins
- Zucchini and Ricotta Mini Frittatas
- Dinner
- Mini Cheese and Olive Pizzas
- Mini Savory Cornbread Muffins
- Dessert
- Butterscotch and Raisin Bread Pudding Muffins
- Chocolate Peanut Butter Cups
- Decadent Chocolate Cupcakes with Buttercream Frosting
- No Bake Key Lime Cheesecakes
- Strawberry Frozen Yogurt
Current email subscribers would have received an email this morning with a link to download the book. If you would like your own copy and are not already an email subscriber, please go ahead and sign up using the form on the right. You will also receive a 20% off coupon that you can use at any time for any of our products.
We will also be including this soon with purchases of our Silicone Baking Cups on Amazon.
We hope you enjoy! Please let us know how you like the recipes. 🙂
~Kendra, Brighid’s Kitchen
P.S. You can also follow us on Facebook, Twitter, Pinterest and Google+ where we post three recipes a day that you could try out with our silicone baking cups, including cupcakes, muffins, puddings, meatloaf cupcakes, icing tips, gluten-free recipes, and more.
Final March/April Blogger Reviews & Giveaways
Good morning all. 🙂
We just wanted to give you a final update on our March/April Giveaways.
First, four giveaways have ended since the last update. Congratulations to Sharyl, Marnie, Sandra and Amanda for winning the Stay At Home Life, So Simple Stephanie, Deliciously Savvy and Brighid’s Kitchen March Giveaways!
Second, our last blogger review and giveaway is being hosted by MaPa Reviews and ends on Friday, 4/24 at 6pm Eastern time.
Third, for those that entered and have not won, but would still like their very own set of Brighid’s Kitchen Silicone Baking Cups, we are doing a limited time 30% off sale that runs from Wednesday April 22nd to Sunday April 26th. Just use coupon code NZQB3RTU at checkout on Amazon!
Last, the monthly giveaways are continuing with April, and you have until Thursday, April 30 (next week) to enter and win a $50 Amazon gift card a free set of Brighid’s Kitchen Silicone Baking Cups. There are no restrictions on how many monthly giveaways you can enter.
Please follow us on Facebook, Twitter, Pinterest and Google+ where we post three recipes a day that you could try out with our silicone baking cups, including cupcakes, muffins, puddings, meatloaf cupcakes, icing tips, gluten-free, and more.
Have a great week. 🙂
~Kendra, Brighid’s Kitchen
Struesel Topped French Toast Cupcakes with Maple Buttercream Recipe with Brighids Kitchen Cupcake Liners
Struesel Topped French Toast Cupcakes with Maple Buttercream made with Brighids Kitchen Cupcake Liners!
What a beautiful name for a cupcake! It just sounds like it embodies the true meaning of cupcake using Brighid’s Kitchen Cupcake liners I decided to go with a more complex recipe this time. I was preparing for this recipe and gathering my ingredients and Brighid’s Kitchen cupcake liners and almost went into a panic because I temporarily lost one of the cups! How am I going to do a whole recipe with only 11 cups?? It might be a good idea to buy a second box for moments like this. Luckily I found the straggler and proceeded to get ready for this “gourmet” cupcake recipe.
I read the recipe a couple of times to make sure I did everything right. There are three different steps to this recipe. There is the struesel, then the cupcake, then the frosting. I wasn’t sure at the beginning if I was going to proceed with the frosting or not; but hold your breath and see what I decided to do! Ok , never mind , you can breathe! So, as I gather the cups for cooking, I wonder how many recipes I will be able to do before Brighid’s Kitchen cupcake liners start showing wear and tear or fading in color. They sure are fun to look at! So I prepared the struesel part of recipe and put it in the freezer as required.
For the cake recipe I used vanilla coffee creamer instead of vanilla, margarine instead of butter and my artificial sugar again. Once I added the eggs and margarine the cake batter was getting really fluffy. This is fun! The “vanilla” was the last to go in, and made it just the right texture. So, I am using the convection oven again. I preheated the oven. This is what the baking cups looked like before and after I added the struesel. I didn’t realize there was so much struesel mix to go around! This was starting to feel like a coffee cake! Use Brighid’s Kitchen cupcake liners!
So, the Brighids Kitchen cupcake liners were really fun to watch while in the convection oven. The streusel was bubbling and sizzling and filling the whole house with French toast goodness! Here is what the cupcakes looked like in the oven and before the frosting.
Ah, yes, the frosting! I decided I have come this far, I might as well try the frosting! I decided to make a smaller batch of frosting, because I don’t even know who is going to eat these cupcakes! Just remember, I am your average housewife, mom, person of interest in the kitchen. I have no standing mixer, no fancy frosting dispenser. I don’t even have an electric mixer right now. All by hand baby! To make the frosting a good consistency, I just kept on adding powdered sugar until I thought it was perfect. I think maybe I should have waited until the cupcakes were cold before putting the frosting on. Well, live and learn right? Brighids’s Kitchen Cupcake liner just appear to make this recipe so simple! It just begs you to take the cupcake out of the cup and eat it. There is no challenge to this at all. They slid right out. This recipe took about an hour and a half with prep time and cooking. Have fun with the powdered sugar!
Want to purchase your own Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!
- FOR THE STREUSEL
- 1/2 cup brown sugar, packed
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into chunks
- FOR THE CUPCAKES
- 3 cups (381 grams) all-purpose flour
- 2 cups (400 grams) sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
- 1 cup sour cream
- 4 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- MAPLE BUTTERCREAM FROSTING
- 1 cup (2 sticks) unsalted butter, softened
- 1 lb. (4 cups or 500 grams) confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 2 tablespoons (30 ml) heavy cream
- To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
- Cover and freeze while you prepare the cupcakes.
- If you’re not using the streusel right away, refrigerate it until ready to use.
- To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
- In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
- Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- FROSTING
- Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.
Gluten Free Cinnamon Apple Muffins Recipe with Brighid’s Kitchen Reusable Baking Liners
Gluten Free Cinnamon Apple Muffins Recipe with Brighid’s Kitchen Reusable Baking Liners
Welcome to another week of me trying another recipe, and you learning from my mistakes! I amso excited to try a gluten free recipe made with Brighid’s Kitchen Reusable Baking Liners. I had almost everything for this recipe except the gluten free flour. The recipe called for almond flour, but I decided to go for the “wheat free gluten free” flour, since it was half the price! I am an almond lover though! Also, the first store I went to didn’t have almond or any kind of gluten free flour. The reason I was excited to try a gluten free recipe because I suspect I have a sensitivity to gluten. I was on a very strict low carb diet for 2 years and lost 70 pounds. After that I get really bad heartburn every time I eat anything with flour or chocolate or both. So I try to stay away from the flour. I also used regular honey instead of the agave, which may affect the gluten presence. While I was at the store I also looked at cupcake frosting options and dispensers, but we will explore that next time.
So the ingredients were real simple and real basic to assemble and mix. There was nothing complicated about the recipe. The batter was a perfect size for the 12 Brighid’s Kitchen Reusable Baking Liners!! The dough, or mixture was not real moist, not gooey, but hearty. It kind of reminded me of wheat kernel cereal or Malt-O-Meal.
Well, I preheated the convection oven once again. (Don’t even ask about my regular oven! Going on 3 weeks now waiting for a part.) So anyway, I am learning the ins and outs and third time is a charm on this convection oven. The time was way off. I had already taken 25 degrees and 10 minutes off the recipe, but still took them out 3 minutes earlier than that. So be careful with your regular oven.
The fork came out clean when I tested it. The appearance of the muffins is a little odd coming out of the oven, kind of like frozen dough.
I let them cool and they tasted great! It kind of tastes like applesauce cake but very thick and filling. The best part was no heartburn! So follow the directions and I think you will be happy with this pretty simple recipe. It feels like Brighid’s Reusable Baking Liners get better with age! This was, by far the easiest food to remove from the cups, and washing them took seconds! I hope your spring has sprung where you live! See you next time!
Want to purchase your own Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!
- 3 cups blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher or sea salt
- 2 large eggs
- ½ cup agave nectar (raw, cinnamon or maple flavored)
- 2 teaspoons pure vanilla extract
- 1 heaping cup unsweetened applesauce
- Directions
- Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
- In the bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon and salt.
- In a medium mixing bowl, whisk together the eggs, agave, vanilla extract and apple sauce. Stir the applesauce mixture into the almond flour mixture and blend well. Divide batter evenly among the prepared muffin cups.
- Bake for 25 – 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 15 minutes.
Chocolate Peanut Butter Mug Cakes! Made with Brighid’s Kitchen Muffin Liners
Chocolate Peanut Butter Mug Cakes – Tried with Brighid’s Kitchen Muffin Liners in the Microwave
Hello Busy Moms and Housewives! When I first started this, I thought it would be difficult to keep it entertaining and informative, But so far there has been something challenging in every recipe to make it interesting. As you may remember, in my last post I lost the use of my oven. As of this moment, I am still waiting. So I decided to attempt microwave cupcakes, in particular, mug cupcakes. There were several 
different versions of mug cakes available and I decided to try the chocolate peanut butter mug cake. Through my research I have discovered mug cakes without eggs seem to turn out better. So, I decided my first try would be with an actual mug. The ingredients were readily available in my pantry and easy to measure and mix.
The batter was very gooey for my first attempt. When it came out of the microwave, the directions said serve immediately. This cupcake was so delicious!! The texture was not exactly like a cupcake and I had to eat it with a spoon. I thought maybe it could have used that extra ten seconds as recommended.
I decided to whip up a whole batch to fill all of my Brighid’s Muffin Liners. The batch didn’t come out as moist as the first, and I didn’t fill the cups enough, so they burned. But they still came right out of the cups! By the third and fourth batch I put enough batter into each cup and decided to only cook one cupcake at a time. The texture was still off a little bit. The cupcake would kind of disintegrate when trying to eat it and just didn’t seem like a cupcake.
I think something got lost in translation from two tablespoons of flour to twenty-four tablespoons of flour. Or was it thirty-six? This recipe was designed to be followed to a tee and only cook one cupcake at a time. But Brighid’s Muffin Liners performed flawlessly again. No matter how the cupcakes turned out, they still slid right out of the cups! I would definitely be willing to try a mug recipe again, because they are meant to be simple and easy. Maybe next week we can go back to the oven!
Want to purchase your Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 3 tablespoons milk
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon peanut butter
- In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.
- Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. I know it's strange, but trust me it's delicious! Serve immediately!
April Giveaway
Brighid’s Kitchen has a monthly giveaway for one $50 Amazon gift card and a coupon to get one of our products for free!
April’s giveaway will be for one $50 Amazon gift card and a coupon to get a set of 12 Brighid’s Kitchen Silicone Baking Cups for free.
Enter the giveaway below:
a Rafflecopter giveaway
Disclaimer: No purchase is necessary to enter. Void where prohibited by law. The odds of winning are based on the number of entries received. Open to US 18+ only. Confirmed Winner(s) (by Rafflecopter) will be contacted by email. Winner(s) have 48 hours to respond before a new winner is chosen. This event is in no way administered, sponsored, or endorsed by, or associated with, Facebook and/or Twitter, Google, or Pinterest.
Giveaways as of March 31st
Good morning all. 🙂
We just wanted to give you an update on several reviews and giveaways we have going now and upcoming during March and April to give you a chance at winning.
First, two more giveaways have ended and winners picked! Congratulations to Maureen and Dandi for winning the Lavende & Lemonade and Lavender & Cream Giveaways!
Second, a new blog and video review posted last week on the K&M Stay At Home Life blog, with a giveaway that ends today. Sign up before it’s too late!
Third, another new review & giveaway by So Simply Stephanie, it ends April 4th!
Fourth, the Kitchen Gadgets Giveaway by Deliciously Savvy continues until April 6th. Sign up now to get a chance to win a set of Brighid’s Kitchen Silicone Baking Cups, as well as some other kitchen items that include a measuring spoon, fruit basket, silicone cooking gloves, and a Dish Dish recipes one year membership with cutting board.
This is also your last chance to enter our March Giveaway on our website that ends today, March 31st. Not only can you win a free set of Brighid’s Kitchen Silicone Baking Cups, but we threw in a $50 Amazon gift card! We will do a giveaway every month, and there are no restrictions on how many monthly giveaways you can enter.
Last, we should have more giveaways coming, and we will keep you informed. 
Please also follow us on Facebook, Twitter, Pinterest and Google+ where we announce giveaways as they start, so you don’t miss any! We also post three recipes a day that you could try out with our silicone baking cups, including cupcakes, muffins, puddings, meatloaf cupcakes, icing tips, gluten-free, and more.
Have a great week. 🙂
~Kendra, Brighid’s Kitchen
Giveaways as of March 20th
Good afternoon all. 🙂
We just wanted to give you an update on several reviews and giveaways we have going now and upcoming during March and April to give you a chance at winning.
First, two more giveaways have ended and winners picked! Congratulations to Shaida and Charity for winning the Nana’s Deals and More and the Mommy on the Money Giveaways!
Second, we are part of a new Kitchen Gadgets Giveaway by Deliciously Savvy that just started today. Sign up now to get a chance to win a set of Brighid’s Kitchen Silicone Baking Cups, as well as some other kitchen items that include a measuring spoon, fruit basket, silicone cooking gloves, and a Dish Dish recipes one year membership with cutting board. Ends April 6th, 2015.
Third, the Lavende & Lemonade tried out our baking cups with a Whole Grain Apple Oatmeal Muffins Recipe and is hosting a 
giveaway for our baking cups that ends on Sunday, March 22nd – so only a couple days left to enter!
Fourth, a blogger that is in our local Philadelphia area, Kelley from Lavender & Cream, tried out our baking cups with a Gluten Free Chocolate Thumbprint Cupcakes with Whiskey Salted Caramel recipe and is also hosting a giveaway that ends on Tuesday March 24th.
You can also still enter our monthly giveaway on our website that ends on March 31st. Not only can you win a free set of Brighid’s Kitchen Silicone Baking Cups, but we threw in a $50 Amazon gift card! We will do a giveaway every month, and there are no restrictions on how many monthly giveaways you can enter.
Last, we have several other giveaways still to come, and we will let you know the next set of those in an email next week. However, please also follow us on Facebook, Twitter, Pinterest and Google+ where we announce giveaways as they start, so you don’t miss any! We also post three recipes a day that you could try out with our silicone baking cups, including cupcakes, muffins, puddings, meatloaf cupcakes, icing tips, gluten-free, and more.
Have a great weekend. 🙂
~Kendra, Brighid’s Kitchen
Irish Soda Muffins Recipe with Silicone Baking Cups
Erin Go Bragh!! Ireland Forever!! (with Brighid’s Kitchen Silicone Baking Cups)
Hello cupcake makers! True Irish soda bread is an International favorite. It is a traditional bread and known for its tenderness and density, but slightly tangy with a hard crust. In spirit of the Saint Patrick’s Day holiday tomorrow and the fact that I’m Irish, I chose to make Irish Soda Muffins this week. The recipe is from A Taste of Home which is a collaboration of best loved recipes from home cooks (like us!)
I have never made these before so let’s begin the adventure!
When I first looked at the recipe, I decided to double it since I do have 12 Brighid’s Silicone Baking Cups! The directions were pretty basic. As I was going along I noticed how thick and sticky the dough had become. I tried the batter for taste, and it did not taste sweet at all. I had used the artificial sweetener, and thought that was the problem. I turned the bag of sweetener upside down and added a lot more than I wanted to. One of my issues with following recipes on my tablet is that it keeps on shutting itself off, or at least goes to sleep. Note to self, bring my laptop downstairs next time!
While researching this recipe I recall that this bread is thick and hearty, and they use to make a loaf every day because it wouldn’t keep well. They used sour milk instead of sour cream back in the 1800’s. While doling out the dough into Brighid’s Silicone Baking cups, I noticed the raisin were all sticking together. The longer preparation took, the thicker the dough became. I started to think, 
maybe the recipe is meant for 6 giant muffins instead of normal size. So, I go to put the muffins in the oven and notice my oven isn’t pre-heated. I check all the connections, turn the breakers on and off and notice an askew shelf in my oven. I also realize one of my roommates had put a convection oven on my dining room table. Somebody knew about an oven problem and didn’t tell me. Its a conspiracy!! So, here I am trying a brand new recipe, the dough is thickening as we speak and I am going to attempt cooking in this convection oven to save the day!
I have never used a convection oven before. Are the rules the same as a microwave oven? I remember reading one could use Brighid’s Silicone Baking cups without a muffin pan, so I wasn’t worried about that. The convection oven pretty much walked me through the pre-heating and then baking. After 3 minutes I noticed the muffins rising and thought they would explode. They survived the 15 minutes, but didn’t really change shape at all. And of course, I added green food coloring to make it festive.
Brighid’s Silicone baking cups came through like a champ again! I had generously sprayed the cups with cooking oil and the muffins popped right out. Apparently when cooking with a convection oven, you must reduce the cooking time. I will have to try this recipe another time in a regular oven. It is nice to be able to depend on Brighid’s Silicone Baking Cups!
Happy St Patrick’s day!
Want to purchase your Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 1 teaspoon sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons canola oil
- 2 tablespoons beaten egg
- 1/3 cup raisins
- Directions
- 1. In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.
- 2. Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.
Newest March Giveaways!
Good evening all. 🙂
We just wanted to give you an updated on several reviews and giveaways we have going now and upcoming during the month of March to give you a chance at winning.
First, two giveaways have ended and winners picked! Congratulations to Margot and Sarah for winning the Lemons and Laughs and Chrissy’s Critiques Giveaways!Second, we had another review and giveaway from Nana’s Deals and More that ends in 2 hours, so be sure to hurry to get a chance to win! You can also check out her video review for a look at the Brighid’s Kitchen Silicone Baking Cups out of the box.
Third, the Lavende & Lemonade tried out our baking cups with a Whole Grain Apple Oatmeal Muffins Recipe and is hosting a giveaway for our baking cups that ends on Sunday, March 22nd.
, tried out our baking cups with a Gluten Free Chocolate Thumbprint Cupcakes with Whiskey Salted Caramel recipe and is also hosting a giveaway that ends on Tuesday March 24th.Next, you can still enter the Mommy on the Money blog review and giveaway that ends on Monday March 16th at 11:59 PM PST.This giveaway is for one set of our Brighid’s Kitchen Silicone Baking Cups and a $25 Amazon Gift Card!
You can also still enter our monthly giveaway on our website that ends on March 31st. Not only can you win a free set of Brighid’s Kitchen Silicone Baking Cups, but we threw in a $50 Amazon gift card! We will do a giveaway every month, and there are no restrictions on how many monthly giveaways you can enter.
Last, we have several other giveaways still to come, and we will let you know the next set of those in an email next week. However, please also follow us on 
Facebook, Twitter, Pinterest and Google+ where we announce giveaways as they start, so you don’t miss any! We also post three recipes a day that you could try out with our silicone baking cups, including cupcakes, muffins, puddings, meatloaf cupcakes, icing tips, gluten-free, and more.
Have a great Friday tomorrow and a great weekend. 🙂
~Kendra, Brighid’s Kitchen