Currently showing posts tagged recipe

  • Lavender Lemon Shortbread Cookies


    • 1/2 cup powdered icing sugar
    • 2 tsp dried lavender
    • zest of one lemon
    • 1 cup butter, room temperature
    • 2 1/4 cups all-purpose flour
    • 1/4 tsp salt
    • additional sugar, optional

    1. In a food processor, blend the powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well minced.
    2. In a mixing bowl fitted with a paddle attachment, add butter and cream on medium speed. Add the powdered sugar mixture and blend. Then mix in the flour and salt just to combine.
    3. Using your hands, press the dough inside the mixing bowl until a loose dough ball forms. Lay out two sheets of plastic wrap. Lift 1/2 of the mixture onto one sheet and shape into a log about 4-5 inches long. Wrap the plastic around, twist and ends and use the warmth from your hands to shape and smooth the log further. Then refrigerate for a minimum of 3 hours.
    4. Preheat the oven to 375° F.
    5. Slice chilled dough into 1/4-inch slices. If desired, roll or sprinkle in sugar. 
    6. Bake for 13-15 minutes. Remove from oven and cool on wire rack. Add additional sugar as desired.


  • Apple Cider Donut Muffins | A Lovely Fall Treat

    Apple cider donut muffins
    2 cups apple cider
    3 1/4 cups whole-wheat pastry flour
    1 tablespoon baking powder
    3/4 teaspoon coarse salt
    1/4 teaspoon baking soda
    2 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1 cup unsweetened applesauce
    1/3 cup reduced-fat buttermilk
    6 tablespoons unsalted butter, softened
    1 cup sugar
    2 large eggs

    1. Preheat oven to 325 degrees . In a small saucepan, bring cider to a rapid simmer over medium heat. Simmer until reduced to 1/2 cup, about 25 minutes. Set aside to cool. In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 1/2 teaspoons cinnamon and nutmeg. In a small bowl, combine applesauce and buttermilk.

    2. In a large bowl, use an electric mixer to cream butter and 2/3 cup sugar until pale and fluffy. Add eggs one at a time and beat until incorporated, scraping down bowl between each addition. Add flour mixture, alternating with applesauce mixture, in three batches. Fold in 1/4 cup reduced apple cider.

    3. Fill each cup of a nonstick muffin tin and bake until puffed and set, 25 to 30 minutes, rotating pan halfway through. Cool pan on a wire rack for 10 minutes. Working one at a time, remove muffins from pan and lightly brush all over with remaining reduced cider. Let cool completely on wire rack. Store in an airtight container at room temperature up to 3 days (refrigerate or freeze leftovers after that). Combine remaining cinnamon and sugar in a small airtight container.

    4. To serve, microwave muffin in 15-second increments until warm, then toss it in cinnamon-sugar mixture.

  • Real Fruit Pops

    Perfect for a hot summer day! Healthy, nutritious, and super easy to make! 

    You will need:
    -Popsicle tray
    -Popsicle sticks
    -Fruit of your choice (i used strawberries, blueberries, apples and kiwi)
    -Fruit juice or lemonade (you could also puree watermelon) 

    How to:
    1. Using Popsicle form, loosely fill 3/4 the way with fruit pieces.

    2. Fill with juice to the fill line, insert Popsicle stick, place on flat surface in freezer.

    3. Freeze until solid appox 2-3 hours.

  • Drunken Santas, a Christmas Treat for Adults Only!

    'Tis the season to make adorable treats that can help take off that holiday edge. These little guys were very easy to make and tons of fun! 


    - 1 dozen strawberries

    - 1 dozen Oreos

    - 1 can of fluffy white frosting

    - 4-6 oz whipped or marshmallow vodka

    - 4 tablespoons powdered sugar

    - Tools: knife, piping bag + piping tip, toothpick

    Place a can of frosting in a bowl. Add vodka 1 shot at a time. I ended up using about 6 oz (3 shots) but it totally depends on your frosting so add 1 shot at a time. Add powdered sugar 1 tablespoon at a time until your frosting has thickened up and is back to a normal frosting consistency. Pour into a piping bag.

    Now, to prep your santas. We used an oreo as black pants. All these bottomless santas we’ve been seeing online are downright risqué! Set an Oreo down on your cutting board. Cut the stem off one strawberry. Then cut off the top, which will be your hat.

    Spread a thin layer of frosting on the Oreo. Then place the strawberry large side down. Use a strawberry huller or paring knife to pull out a little scoop of the strawberry (the more spiked frosting, the merrier!). Pipe a bit of frosting in so it’s just overflowing a little bit. Put the hat on and let the frosting drip a little bit out the sides. This is santa’s beard!

    Use a toothpick to add frosting buttons. And you’re done! Keep in the fridge before serving.