I think it’s time to implement the celebration of half birthdays. Who could turn down another reason to have cake (or a half-cake in this case)? We happily celebrated the half birthday of our little one this weekend, cake and all.
Our boy sure is growing, but not as fast as our hearts are with love for him. Happy 6-months, Van.
5I had the pleasure of whipping up some sweet treats for a fun dessert photo shoot by our friend, Clark. This man has some serious skills behind the lens and somehow found a way to make these goodies look even more delicious.
So much for those last lingering pregnancy pounds, right?
Bourbon vanilla extract? Yes, please.
I began this little project back in October (before our new bundle of joy arrived). The vanilla was ready to be bottled and corked just in time for the holidays.
Now, if I could just work on my posting punctuality, I’d be set.
With a newborn baby boy at home, any recipe with “pick-me-up” in the name is a winner. I came across one for Chocolate Espresso Pick-Me-Up Cookies the other day and figured it was worth a try. Sure, I’m still running on three hours of sleep, but at least I have a delicious treat to snack on while I’m up.
I had to combat the 90-degree weather, high humidity and afternoon rain showers last weekend by baking the illusion of Fall.
The scent of spices and pumpkin in the oven did the trick, especially when the end result was a hazelnut-crumble-topped pumpkin bread. Hello, “Fall”.
One of the greatest things about birthdays is that there’s a guaranteed cake
(or cupcake or treat). I have been the designated office “birthday buddy”
for my girlfriend, Nicole, for 7 years now and her 30th deserved something
special — Oreo cupcakes. They’re so good, you don’t even have to make a wish.
A two-week baking hiatus should never be allowed. I think my oven was angry with me, so I wanted to redeem myself & thought this would do the trick — Key Lime Pound Cake. It was so tempting that my husband and I had to try a slice before dinner (and after dinner, too).
21 years ago, my Grandma Henry gave my sisters and me each a copy of our “Family Favorites” cookbook. I still enjoy flipping through the worn-down pages to see the recipes that have inspired us all these years.
I know that her love for baking was definitely passed down to me…so, perhaps her classic Swedish Rye Bread should be next on my to-bake list.
Georgia has been on my mind lately after a weekend visit to Kennesaw to see my folks. I figured what better way to build on that than with peaches! My taste buds were pleased when these fresh ones turned into brown sugar-cinnamon peach pie.
Delish.
Sometimes, you shouldn’t have to choose between chocolate and buttercream.
That’s right - according to the doctors, we’re 95 days away from welcoming this baby boy into our world. I guess that means we need to start a nursery soon, right? So far, he’s stocked with the coolest Jonathan Adler piggy bank out there (actually, an elephant bank) and an iPod loaded with a darn good playlist.
Lesson #1, son: It’s never too early to start saving and getting exposed to good music!
Lemon cupcakes offer the perfect mix of tartness and sweetness - like a little bit of sunshine in every bite.
I discovered a new recipe recently for these goodies that I must share.
Lemon Cupcakes from “Crazy About Cupcakes”, Krystina Castella
2 sticks butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1) Preheat oven to 325ºF. Insert liners into a medium cupcake pan.
2) In a large bowl, cream together butter & sugar until fluffy (about 3-5 minutes). Add the eggs one at a time, beating 1 minute after each addition.
3) In a separate bowl, combine the flour, baking soda & salt.
4) Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest & lemon juice. Mix the batter for 30 seconds.
5) Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in pan.
6) When cool, frost with your favorite buttercream or lemon buttercream frosting.
