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!

IMG_E8993

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.

IMG_8638

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)

 

Christmas Sugar Cookies

I love sugar cookies anytime of the year, but there is something special about making them at Christmastime.  These cookies bring back wonderful memories as I have been making this recipe with my mom since I was a little girl.  I helped her decorate these then and I love them just as much today!

IMG_7310

Christmas Sugar Cookies

1 cup shortening
1 1/2 cups of sugar
2 teaspoons vanilla
2 eggs
3 cups flour
1/2 teaspoon soda
1/2 teaspoon salt

Cream together shortening, sugar and vanilla.  Then add eggs and beat for about 1 minute, making sure all is creamy.

Stir in flour, baking soda and salt.

Divide dough into 4 bowls or separate in large bowl and chill for 1 hour.

Let dough sit out for about 20 minutes.  Then roll out on floured surface and cut into desired shapes.

Bake at 350 for 5 minutes.  Let sit for 10 minutes then put on wire rack.

Peanut Butter Blossoms

Yummy Christmas treats.

I grew up on these at Christmas time as I am sure you did as well.  Who can resist peanut butter and chocolate, right?  I love this combo and I love that these are so easy to make as well.  ENJOY!

IMG_E7061

PEANUT BUTTER BLOSSOMS

Sift together in small bowl:
1 3/4 cup of flour
1/2 teaspoon salt
1 teaspoon baking soda

Cream together until smooth in mixer or large bowl: (I use my stand up mixer)
1/2 cup of butter (room temp)
1/2 cup of sugar
1/3 cup of peanut butter
1/2 cup of brown sugar
Add 1 egg (room temp)
Add 1 teaspoon vanilla

Then blend in the dry ingredients and mix well

Shape into 1″ balls
Roll in sugar (or colored sugar or sprinkles)
Place on greased cookie sheet or on parchment paper
Bake at 375 for 8 minutes each
Remove and top each cookie with candy kiss, press until cookie cracks

Cook for 2-4 more minutes, depending on oven

 

 

Gingerbread Loaf

My daughter came home this weekend from Dallas and we decided to try making a Gingerbread Loaf.  I found this recipe which was fairly easy and quick and I had all the ingredients so it was the winner!

I may have baked it a bit too long, (as it was a bit dry) but other than that, it turned out tasty and it made the house smell amazing.

IMG_7029

Ingredients

1/2 cup unsalted butter, room temp
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup molasses
1/2 cup boiling water
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.

  2. In a large bowl, cream together butter and sugar. Add eggs and vanilla. Stir well.

  3. In a small bowl, add molasses and boiling water. Stir until combined. Add to wet ingredients.

  4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Make a well in the middle of the dry ingredients and add wet ingredients. Stir.

  5. Pour batter into loaf pan. Cover loaf pan lightly with foil (remove foil halfway through baking. Bake for 50-60 minutes, or until a toothpick comes out clean.

  6. My oven tends to cook fast, so I only baked for about 40 minutes.  Check it often after 40 minutes.
  7. Sprinkle the top with powdered sugar.

Sincerely, The Breakfast Club

I posted some the  of breakfast foods I made this week and some I have enjoyed over the last couple months.  I just think that breakfast is good any time of the day.

Sarabeth’s Breakfast Cookbook
(a lovely little gift from my sisters)

img_78671
Oatmeal, blueberries, strawberries and walnuts.
img_78741

Fried Egg and Avocado

img_78721

Greek Yogurt, Flax Seed, Granola and Berries.

img_78881

 

Cupcakes taste better in NYC!

These little cupcakes went all over New York with me and my sisters.  I carried them in my purse, in a souvenir bag, asked my sister to hold and even dropped some a few times, all for the sake of an iconic photo op.

img_62101

PUMPKIN with CREAM CHEESE FROSTING
The Food Hall in The Plaza

img_57631

COCONUT and VANILLA CUPCAKE
from Citarella Gourmet Market in West Village
(fire escape at 39 Christopher St)
img_61901

HAZELNUT with VANILLA BUTTERCREAM
from One-Girl Cookie Bakery
(DUMBO-love the Manhattan Bridge)
if you look close you can see Empire State Building in between

img_60551

PURE VANILLA CUPCAKE
from Sweet Revenge in West Village
(one of my faves…and I dropped it right before I took this pic)
img_59551

LEMON CUPCAKE with LEMON ICING
Citarella Gourmet Market in West Village
(Washington Square Park)
img_58201

PISTACHIO CUPCAKE
Sweet Revenge in West Village
(lovely open window view)img_56691

These are just a few of my favorite cupcakes and bakeries!

When in New York, give one a try.