December is going to fly by so fast, I just know it! We have been out and about with all the holiday parties and celebrations that it seems like Christmas will be here tomorrow.
I'm a sucker for a good surprise, so I couldn't resist Megan's invitation to participate in the surprise announcement of her latest project. I whipped up some cupcakes based on Heidi's recipe for plum buttermilk cake in her latest cookbook, Super Natural Every Day. Instead of using plums, I mixed in (surprise!)
Easy Mini Pumpkin Cinnamon Rolls with Cream Cheese Frosting-delicious cinnamon rolls that take less than 30 minutes to make! My dad makes the best cinnamon rolls in the world. They are so good they have their own name, Parry Rolls. Everyone knows what Parry Rolls are. They are our family's most favorite recipe.
I'm having a party. I'm inviting coconut, lemons, and the cutest yellow polka dotted cupcake liners on the planet. Oh and you. Naturally. I mentioned the other day that my bestie had the most gorgeous wedding. It was all vintage themed, even with a ice cream float cart - which is basically my dream come true.
PinterestFacebookTwitterGoogle+Yummly Happy Monday! It's my birthday today and I made myself a birthday cake! A Strawberry Lavender Cake to be precise. Apparently you are not supposed to make yourself a birthday cake but I wanted to and there was no stopping me. Who makes these rules anyway?
April 8, 2014 Doesn't this cake look like Spring and/or Easter? I even thought some Peeps on the top and sides might be cute. I put a little tiny jar in the middle of the cake where the hole is, filled it with water and put in some little rosebuds.
Preheat oven to 160 degrees C . Grease the bottom and sides of an 8 inch loose bottom or springform tin, line with base and sides with greaseproof paper. Wrap two layers of foil around the bottom and sides of pan In bowl of mixer (or using hand mixer) beat the cream cheese and mascarpone until smooth and creamy, slowly beat in sugar.
I'm not sure it gets more classic than crème brûlée. While there's absolutely nothing wrong with the classic-cool custard flecked with specks of vanilla bean and made thick and butter-colored by the addition of golden egg yolks-I think it's time we take a step away from vanilla and get a little more creative.
For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal. Preheat oven to 350°. Lightly coat a 18x13" rimmed baking sheet with nonstick spray. Line with parchment paper; coat parchment with nonstick spray. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain.
Incorporate two of the most iconic flavors of summer into this classic Italian dessert. Light, airy, and refreshing are just a few words to describe this beautiful collision of flavors! Tiramisu. The word alone makes me salivate with excitement! I've always been a huge fan of desserts that consist of layers.