I have a really good reason you should turn on your oven in this Summer heat…
…these cupcakes! They’re absolutely worth warming up the house for 20 minutes—trust me!
Wait, are you busy curling up your nose at the thought of using goat cheese in a frosting? Again, you’re going to have to trust me here, it’s freakin’ delicious, and addictive, and I bet you won’t be able to stop sneaking finger-fulls! The slight tang goes really great with the floral lavender (um, yeah…I’m using lavender yet again) and rich chocolate cake. Plus, it’s silky smooth.
Oh, and this is not even the first time I’ve used goat cheese in a dessert. I made these cookies during Christmastime last year, and they were a humongous hit! So it totally can, and does work, you guys!
The frosting is a buttercream that has the texture of a cream cheese frosting. It’s very thick, creamy, and silky, but doesn’t do too well with piping. I just like to use a smaller cookie scoop and plop a dollop of frosting onto each cupcake—super simple, but still looks adorable (especially if you use some extra lavender buds as “sprinkles”!).
This yet another recipe that I created for my friends at Food Fanatic (and one of my favorites, for sure)! I do a bit more explaining about these awesome cupcakes over there, so remember to check out my post on their site!
This is such a Friday post. Alcohol? Check. Stupid easy? Check. Actually, I’m hard-pressed to even call this a recipe. It has three ingredients…THREE! And the process goes a little something like this: Step 1: Place things in blender. Step 2: Blend. Step 3: Drink. Seriously. But this is so good that I had to
Let’s pretend this is my last cherry recipe of the year. Right now I’m thinking it is, but really I make no promises. I just think it’d be good to go out on a good note with cherry recipes. Or in the case of this one, a fantastic recipe! I mean tres leches + bread
You guys, this is your new favorite Summer sipper, right here. Or…at least it’s definitely mine! What’s not to love?! It’s sweet, tart, and oh-so-refreshing! Plus, it’s no secret that I’m kinda, really, very obsessed with lavender. On top of that, honey + lavender is one of my fave combos, and this Salted Honey Lavender Shortbread
I have to warn you, these next couple weeks are going to be full of mostly frozen and highly refreshing recipes. You see, it’s been insanely hot here in Seattle, lately (90+ degrees…try to keep in mind that most buildings do not have air conditioning here and it’s kind of the worst), and icy concoctions are all
You may have noticed that my blog was down for just a little bit today… That’s because today is the day my new website design is launched—yay!!! I’ve been working with the amazing Lindsay, of Purr Design and Love & Olive Oil, to come up with pretty much my dream site, and I couldn’t be
I’ve been on a DIY bread kick, lately. This usually happens every so often when I finally remember that baking with yeast isn’t actually difficult, and is really pretty simple and straightforward. Why I let myself forget that so often is really beyond me. Buuut I made delicious fluffy sandwich bread a couple weeks ago,
You guys, this hummus is crazy and I love it. The recipe is so weird, and yet somehow, it totally works. It’s thick, creamy, slightly lemony, and really freakin’ tasty. Oh, and stupid easy When I came across this recipe on one of my favorite food blogs, Minimalist Baker, I was skeptical, to say the