Over Easter (I knowwwwww), I made a batch of the cutest sheep cupcakes! I mostly want this ‘recipe’ searchable for next year so bear with me!
I made a batch of my favorite yellow cake and a batch of homemade buttercream – ’cause if you’re going for it, GO FOR IT. I then made a dome of frosting and stuck in marshmallows for the sheep’s fur. I (over)tinted some fondant and then sculpted some heads and used store bought black icing for the eyes. I think they turned out super cute!
Makes 12 cupcakes
For the cupcakes, you’ll need:
1.5 cups flour
1 cup sugar
1.5 tbp baking powder
scant 1/2 salt
1 stick or half a cup butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk
1 tsp pure vanilla extract
Preheat oven to 325. Line cupcake pan with paper liners. Add flour, sugar, baking powder and salt to standing mixer. Mix together with the paddle attachment.
Add butter and mix on medium speed until the mixture resembles coarse sand. Add eggs one at a time, mixing on medium speed until combined. Slowly add milk and vanilla and mix until combine, scraping down the bowl.
Scoop batter into bang cups, filling each about two thirds full. Bake for 17-20 minutes, until a toothpick comes out clean.
For the buttercream frosting, you’ll need:
1 stick, at room temperature
4 cups confectioner’s sugar
1/4 cup whole milk
1 tsp vanilla food coloring, optional
Cream butter on mediam speed in a standing mixer. Add in two cups of sugar, milk and vanilla. Mix on low speed until combined. Gradually add in remaining sugar and mix on low speed until frosting reaches desired consistency. Add food coloring and mix until well blended, if desired. Frost completely cooled cupcakes.
This pie. We were watching the Mind of a Chef when Chef Sean Brock made a buttermilk pie. M turned to me with big eyes and asked if I could make one. So I hunted for a recipe and give it a shot and boy am I pleased with the results. Not only does this come together super fast but it is incredibly sweet and just plain delicious. Make one, you’ll thank me!
Your favorite pie crust, for one crust- rolled out and placed in a pie pan, crimped (put it back in the fridge while you assemble the pie)
3 eggs, room temperature
1 1/2 cups sugar
1/4 cup flour
1/2 tsp salt
1/4 cup (1/2 a stick) butter, melted
1/4 tsp lemon zest
2 tsp fresh lemon juice
3/4 cup buttermilk
Preheat oven to 350. In a clean bowl, whisk together the three eggs for a 1 minutes or two. You want the bubbles to stay and the color to begin to lighten (this keeps it fluffy-don’t skip this step!). In a separate bowl, mix together the sugar, flour and salt together. Add into the eggs in two additions, whisking to ensure sugar mixture is well incorporated. Add in melted butter, lemon zest and lemon juice, whisking to ensure they are well incorporated. Stir in the buttermilk.
Pour into prepared pie crust and bake for 40-50 minutes. The top should be browned and it should jiggle like Jello in the middle (not liquid but don’t over cook it).
M has been really stepping it up in the cooking department lately. It might be due to the grill he got for Christmas, but either way, I’m happy! I told him I owed him cookies for all the cookies he’s been doing lately and I was really happy to find we already had everything for these in the house.
These are very good, which is saying something as a person who doesn’t love chocolate. I never even had it until college, when my roommate made so much fun of me for not eating brownies. They are sweet and have a distinct chocolate flavor but it isn’t overboard. I think they’d be just amazing with a little vanilla bean ice cream in the middle.
3 cups all purpose flour, plus more for rolling
2/3 cup unsweetened cocoa
3/4 tsp salt
1/2 tsp baking powder
16 tbsp (2 sticks) softened butter
1 1/2 cups white sugar
2 large eggs
1 tsp vanilla extract
Whisk together the dry ingredients. Cream together butter and sugar until fluffy. Add eggs, one at a time. Scrap down sides and mix in vanilla. Gradually mix in dry ingredients. Wrap in plastic and refrigerate for last an hour.
Preheat over to 350. Roll out dough on a floured counter. Cut into desired shapes. Bake on a parchment lined baking sheet for 8 to 10 minutes. Cool on a wire rack.
about 2 pounds organic lemons
1 cup golden or light cane syrup
3/4 cup white sugar, plus 2 tbsp, divided
1/4 tsp salt
1 package refrigerated pie dough or one homemade recipe of dough
4 large egg whites
2 large eggs
1 tbsp unsalted butter, melted
1 tbsp water
Using a vegetable peeler remove the rind, taking care to avoid the pith. Finely slice the lemon rind. Remove pith from lemons and discard. Chop lemon pulp and remove the seeds.
Combine rind, pulp, cane syrup, 3/4 cup sugar and salt in a bowl. Cover with plastic wrap and let sit for 24 hours in the fridge.
Preheat oven to 350. Roll out half the dough and fit into the bottom of a pie pan.
Place egg whites and eggs in stand mixer and gently mix. Add in butter and lemon mixture and gently mix to combine. Pour filling into pie crust. Roll out and cover pie with remaining pie crust. Marry edges together and flute. Cut slits into the top crust to allow steam to escape.
Bake for 45 minutes or until the crust is golden and filling is almost set. Combine remaining sugar and water and remove pie from oven (leave it on). Brush sugar mixture over the top of the pie using a pastry brush. Return to the oven and bake at 350 for an additional 5 minutes. Remove from oven and let cool on a wire rack.
I made these because I was craving a pumpkin dessert but didn’t want to make the whole hog. These were pretty painless to make and I love them. M and his friend weren’t as big of fans as they aren’t crunchy cookies.
Makes 36-42 cookies
1 cup canned pumpkin puree (not the canned pumpkin pie filling, the plain stuff 🙂
2 tbsp cinnamon
1 tsp nutmeg
1 tsp cocoa
1 tsp vanilla extract
1/2 tsp sea salt, plus more for topping cookies
1/3 cup brown sugar
1/4 cup powered sugar
1/2 stick butter (4 tbsp)
1/2 cup skim milk
3 cups oats
Melt the butter in a medium saucepan over low to medium heat. Add the rest of the ingredients, except the oats and stir until the sugar is completely dissolved. Slowly add the oats until they are completely coated by the sauce. Using tablespoons (the silverware kind, this is not an exact science), scoop out the cookies onto aluminum foil and the top with a small sprinkle of salt. Let sit out for about an hour to harden up or pop them in the fridge if you’re in a rush. Store for up to 4 days in a airtight container, with wax paper or aluminum foil between the layers.
Before we moved, we gave away almost all of our food (including leaving our chokecherry syrup in a friends fridge-derp!), so I’ve been slowing building back up our pantry. Man, it’s expensive! That’s besides the point-this a recipe I found that used just a few basics that I did have on hand.
I totally forgot to take pictures of these but they are SO GOOD!
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
1/2 cup softened butter (one stick)
3/4 cup white sugar
1 tsp vanilla extract
Preheat the oven to 375. In a small bowl, mix together baking powder and flour. Cream together sugar and butter. Once well blended, add it egg and vanilla. In small batches, add in the flour mixture until it is all well combined. Using a rounded teaspoon, drop cookies onto an ungreased cookie sheet. Bake for about 8 minutes, until golden brown. Let stand on the cookie sheet for a minute or two before moving to cooling racks.
Sometimes you need a project you know is going to turn out well to distract you. These cookies were that for me last week. Be warned, they are buttery, chocolately goodness.
1 cup butter, softened
1 cup brown sugar
1 large egg + 1 yolk
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup corn starch
1/2 tsp baking soda
1/4 tsp salt
1 12-ounce package M&M’s
1/2 cup chocolate chips
Preheat oven to 375. In a stand mixer or with an electric beater, cream together the sugar and butter. Slowly add in the eggs and vanilla. In a separate bowl, mix together the the flour, corn starch, baking soda and salt. In small amounts, add flour mixture to butter mixture until thoroughly combined. Using a spoon mix in chocolate chips and M&M’s. Scoop heaping tablespoons of dough onto a greased cookie sheet. Bake for 7-9 until golden brown and remove to a wire rack to cool. Makes 3 dozen cookies.
I picked up some rhubarb at the farmer’s market because it’s spring and that’s what you do. I found a recipe in my nana’s Settlement cook book and knew I had to try it. Just use your go to pie crust recipe, mine’s the standard two crust from the Joy of Cooking.
Settlement Rhubarb Pie
3 cups rhubarb, sliced into 1/4 inch pieces
2 tbsp cornstarch
1 1/2 cup sugar
1 egg, lightly beaten
1 tsp fresh lemon zest
Toss rhubarb with cornstarch. Add egg, sugar, and lemon zest. Mix well and put in parbaked pie crust. Bake in at 425 for 30 minutes and then reduce to 325 for an additional 30 minutes.
Let cool before serving.