With only 2 days to go before the big day, I’ll be spending my evening prepping pie crust and polishing silver. With that in mind, I made a new playlist yesterday suitable for all your baking, cooking, and dancing in the kitchen needs. Listen below or click here to follow this playlist on Spotify.
Today happens to be the birthday of one handsome husband! He shares the day with our favorite local TV personality, Abby Ham. So today I was up bright and early to talk birthday cakes with Abby on Mornings with Fox 43. Yesterday, I took a little poll via social media to find out what people would most like to learn and the winner (hands-down) was birthday cake candle alternatives. So here are 4 fun ways to decorate a birthday cake, no candles required!
When I was little, baking with Woo-Woo (my grandmother) was one of my very favorite activities. Last year around this time, I shared the story of winning 1st place at the church baking competition with her pumpkin pie on my personal blog. This year, as we get closer to the season of family and houseguests, I wanted to tell you about her sugar cookies.
3 1⁄4 cups all-purpose flour
1 tsp. soda
1⁄2 tsp. salt
1⁄2 cup soft butter
1 cup sugar
1 egg unbeaten
1 1⁄2 tsp. vanilla
1⁄2 cup thick sour cream
Sift together flour, soda, and salt.
Combine butter, sugar, egg, and vanilla.
Beat together and add sour cream and flour mixture gradually.
Wrap up the dough in plastic and stick it in the fridge for about an hour.
Preheat over to 375°F.
Roll out on a floured board until 1/4 to 1/2 inch thick. (These stay pretty thick. The trick is to make sure that they’re all around the same size so that they cook evenly.)
Sprinkle with sugar, roll in lightly.
Cut into shapes and place on a greased cookie sheet.
Bake 12 minutes or until golden brown.
Buttercream Frosting Ingredients:
1/2 cup butter
1/8 tsp. salt
1 lb. confectioners’ sugar
2 egg yolks or 1 egg
1 tsp. vanilla
2 Tbsp. milk
Cream butter until soft and add salt.
Gradually add part of sugar to the butter.
Blend in egg and vanilla.
Add remaining sugar alternately with milk until it is of spreading consistency.
Add food coloring. I have recently fallen in love with Wilton Gel Coloring. Start with an 1⁄8 tsp. because it adds a lot of bold color very quickly.
Ice your cookies.
Click here to print the recipe, and please let us know if you bake any for the holidays!
If there’s one way to ensure a perfect start to your weekend, it’s to get all the right pieces in place the night before. Husband and I like to start our Saturday mornings slowly–lying on the couch, reading, sipping coffee, listening to NPR. So often, on Friday nights, I’ll make these muffins and get the coffee maker ready so that all we have to do is make our plates and relax. As a bonus, they smell absolutely delicious and happen to make just enough that you can eat one on Friday for a midnight snack if you’re so inclined.
1 1/2 c All-Purpose Flour
3/4 c Sugar
1/2 tsp Salt
2 tsp Baking Powder
1/3 c Vegetable Oil
1/3 c milk
1/3 c Greek Yogurt *
1 1/4 c fresh blueberries
Cinnamon + Sugar **
- Preheat over to 400°F and grease a muffin tin. This recipe should make 10 muffins.
- Mix together dry ingredients. Then, mix together your wet ingredients to make a nice batter.
- Fold in the fresh blueberries.
- Use an ice cream scoop to scoop mixture into muffin tin.
- Bake for 18 minutes.
- Pull out and top with cinnamon + sugar.
- Put back into the oven and bake for another 3 minutes.
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* The dairy products in this recipe can be played with quite a bit without losing the muffin’s perfect texture… It all depends on what you’ve got in your fridge. I’ve used a bit of sour cream, heavy cream, and I’m sure buttermilk would add a lovely little dimension.
** We always have cinnamon + sugar mixture in an airtight container to use on muffins, on toast, in drinks, etc. Just another thing to make your life a little easier!