Lemon Lavender Cupcakes

My inspiration for these cupcakes come from Joanna Gaines!  Every time I pass through Waco I try to stop at the Silos Baking Company and grab a few sweet treats.  I love her lemon lavender cupcakes and wanted to try to make some at home.  While they may not be as good as hers, I think the frosting turned out pretty tasty!

I posted the frosting recipe below.  I may need to eat a few more cupcakes from Joanna Gaines to get it just right…oh well, I will make the sacrifice!

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Lemon Lavender Frosting:
INGREDIENTS:
1 cup of butter (2 sticks of butter) at room temperature
4 1/2 cups of powdered sugar
3 tablespoons fresh lemon juice
2 tablespoons milk or heavy cream
3 teaspoons lemon zest
1/2 teaspoon lemon extract
1 teaspoon edible lavender (for garnish) or you can add to frosting
pinch of salt

INSTRUCTIONS:
~Stand alone mixer use whisk attachment and beat butter for 2 minutes.
~Add powdered sugar, lemon juice, heavy cream or milk, lemon zest and lemon extract.
~Beat on high for 2 to 3 minutes
~Add salt and if too thick add more cream or milk
~Add lavender and lemon zest to top of cupcakes

Banana Nut Bread

Don’t let those ripe bananas go to waste!  Make some banana nut bread!  This is so easy and tastes delicious. I found the recipe at Brown Eyed Baker.

You will probably find that you have most of the ingredients on hand already.  So as soon as those bananas turn black, give this recipe a try.  You won’t be disappointed.

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INGREDIENTS:
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 medium ripe bananas
1 cup chopped walnuts

DIRECTIONS:
~Preheat oven to 350
~Grease 2 8″ loaf pans or 4 mini loaf pans
~In a medium bowl whisk together flour, baking soda and salt (set aside)
~In a large bowl  whisk together sugar, oil, eggs and vanilla
~Add the bananas (mashed) and fold into the sugar mixture
~Add the flour mixture and then the walnuts

Bake for 30 to 45 minutes (depending on loaf size and your oven)
Bake until toothpick inserted comes out clean
Cool in loaf pan for 10 minutes, then set aside and let cool completely

ENJOY!

(You can go to her website for more detailed recipe)

 

Sweet Potato Casserole

Inspirations in life and in the kitchen…“Sweet Potato Casserole and Carla”

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Sweet Potato Casserole and Carla

I first tried this recipe 28 years ago when I lived in Shreveport, Louisiana.  I moved there with my husband the first year of our marriage.  We visited a church one Sunday and  that is where I met Carla.  We became instant friends and she is still a dear friend to me today.

We took turns each week eating together. There I learned the value of friendship over sharing a table, laughter and recipes.  I was not a great cook and reluctant to try new things.  In fact, I had always stated that I did not like sweet potatoes and certainly not a casserole made with them. Then Carla invited us over for dinner one evening.  I could not believe what I had been missing out on all those years.

Needless to say, this recipe has been a favorite of mine during the holidays ever since.  It is not for the faint of heart…lots of butter and brown sugar in this one!

Even though we have not lived in the same city for over 24 years, I think of her often and miss her dearly.  Carla inspired me in the kitchen by encouraging me to try ALL the ingredients in a recipe first and not leave out the ones I don’t like. She is the ultimate hostess with the mostest and always inspired love and conversation in others around her table.

She inspires me in life to be “all ears”.  She never interrupts, listens as if she truly cares (and she does) and has a heart for others.  This is something I never forgot and I think of her often when listening skills are required.

God blessed me with a friendship like hers and I also have this wonderful recipe and many others to share around my own table. Make this and I think you will fall in love with it also!

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SWEET POTATO CASSEROLE

INGREDIENTS:
3 cups mashed sweet potatoes (can)
1 cup sugar
1/2 tsp salt
2 eggs
1/2 cup margarine or butter
1/2 cup milk

INSTRUCTIONS:
Beat eggs well then add milk and mix.
Add to this sweet potatoes, sugar, salt and butter or margarine
Mix and put in greased baking dish

TOPPING:
Mix 1 cup brown sugar and 1/2 cup flour
Pour over potatoes, then cover with 1/2 cup chopped pecans
Melt 1 stick of butter and pour over all.

Bake at 350 for 35 minutes, or until brown on top