My fall break is over, which means I only have 8 more weeks until I’m a big kid. Graduating in December is so scary and exciting at the same time.
I’m still enjoying not waking up until 10, having the cafeteria make my food, going to formals with Kellen, and having advisors and teachers help me make my schedule. Siiighhh…I will miss it all, but I’m also excited about having a career and makin’ some monaaayyy.
Anyway, to console myself, I made some delicious muffins.
Snickerdoodle Muffins with Crunchy Topping
Adapted from: Lil Luna
- ½ cup butter
- 1 cup sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 1 ¼ cups flour
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 tsp vanilla
- ½ cup sour cream
- 1 egg
- 3 tbsp sugar
- 3 tbsp cinnamon
- Cream butter, sugar, salt and cinnamon until fluffy. Add egg and mix well.
- Add vanilla and sour cream and mix well.
- Mix flour, cream of tartar, and baking powder in a separate bowl.
- Add to wet ingredients and mix until all combined.
- Spoon batter into 12 cupcake liners in a cupcake tin.
- Mix 3 tbsp sugar and 3 tbsp cinnamon in a bowl and sprinkle even amounts over each muffin.
- Bake at 350 for about 25-30 minutes minutes or until an inserted toothpick comes out clean. Let cool and devour.
As I started to make this cake, I realized that I didn’t have two cake pans. I also realized that I didn’t know how I was going to make this cake Easter themed.
That’s when I thought, “Well, why not make cupcakes and set them on top?” It solved both of my problems!
The flower for Easter and the cupcakes to make up for my missing cake pan.
The cake is super light and fluffy, which goes great with the lemon flavor and the frosting is heavenly. It’s the perfect light cake for Easter.
Also, I have a surprise for you guys! The awesome people at Tropical Traditions are letting me do another giveaway. Except this time, you guys get to pick what you want.
Pick from the following list and leave a comment letting me know what you’d like for the next giveaway:
• All Purpose Household Cleaner – http://www.householdtraditions.com/all_purpose_non_toxic_household_cleaner.htm
• Dish Liquid – http://www.householdtraditions.com/dish_liquid.htm
• Dishwasher Detergent – http://www.householdtraditions.com/powdered_dishwasher_detergent.htm
• Glass and Surface Cleaner – http://www.householdtraditions.com/glass_surface_cleaner.htm
• Laundry Detergent – http://www.householdtraditions.com/laundry_detergent.htm
• Oxygen Bleach – http://www.householdtraditions.com/oxygen_bleach.htm
• Atchara – http://www.tropicaltraditions.com/atchara.htm
• Coconut Cream Concentrate – http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
• Coconut Flour – http://www.tropicaltraditions.com/organic_coconut_flour.htm
• Coconut Chips, Coconut Flakes, or Shredded Coconut – http://www.tropicaltraditions.com/organic_dried_coconut.htm
• Coconut Water Vinegar – http://www.tropicaltraditions.com/organic_coconut_water_vinegar.htm
• Palm Shortening – http://www.tropicaltraditions.com/organic_palm_shortening.htm
• Raw Honey – http://www.tropicaltraditions.com/organic_raw_honey.htm
• Whole Golden Flaxseed – http://www.tropicaltraditions.com/organic_whole_flaxseed.htm
• Whole Grains (Whole Grains only, flours unavailable for review.) – http://www.tropicaltraditions.com/organic_grains.htm
• Virgin Coconut Oil Book or eBook – Includes 85 recipes! (Please indicate preference) – http://www.tropicaltraditions.com/book_virgin_coconut_oil.htm
Health & Beauty:
• Antioxidant Omega 3 Greens (Please indicate preferred flavor) – http://www.tropicaltraditions.com/antioxidant_omega3_natural_greens.htm
• Gold Label Virgin Coconut Oil Hair Treatment – http://www.tropicaltraditions.com/virgin_coconut_oil_for_hair_treatment.htm
• Hair Oils (Please let me know which scent.) – http://www.tropicaltraditions.com/organic_hair_oils.htm
• Herbal Breath Spray – http://www.tropicaltraditions.com/organic-herbal-breath-spray.htm
• Skin Care Products (Please indicate which individual product & preferred scent) – http://www.tropicaltraditions.com/organic_skin_care_products.htm
Have a Happy Easter! 🙂
Easter Lemon Cake with Whipped Frosting
From: Martha Stewart
- 1/2 cup margarine or butter
- 1/2 cup coconut oil or vegetable oil
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons lemon juice
- 1 cup buttermilk
- Whipped frosting
- Preheat oven to 350 degrees.
- Important: Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. )I didn’t put enough and mine got stuck)
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
- With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between cake pan and cupcake tins; smooth tops.
- Bake until cakes pull away from sides of pans, cake- 32 to 35 minutes, cupcakes- about 15 minutes.
- Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes/cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
- Simmer 25 minutes. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a fork, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
- Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.
- Top cake with cupcakes and frost.
Happy π day!
I made Pineapple Impossible Pie. It’s “impossible” because it creates its own crust… so basically, it’s really, super easy for people who don’t have time to whip up a pie crust (ME).
Check out the other awesome pi(e)s around the blogosphere today:
(The following pictures belong to the owners of the blogs they are linked to.)
Chocolate Covered Katie:
A Periodic Table Blog:
Sweet and Crumby:
Super Healthy Kids:
And lastly, my contribution:
“Pi”napple Impossible Pi(e)
From: Worth the Whisk (Don’t you love that title!? I do.)
If you don’t like custard, you won’t like this pie. I’m not really a fan of custard, but my love of coconut made it bearable for me.
- 4 eggs
- 2 cups cold milk
- ¾ cup sugar
- ½ cup all purpose flour
- ¼ cup butter
- dash salt
- 2 tsp pineapple extract
- 1 cup shredded coconut (sweetened or not – your choice)
- Heat the oven to 350º degrees. Prepare a well-greased 10″ Pyrex pie dish. (Or a 9″ and a 6-cupcake pan… hence the “pielets”)
- Put all ingredients in blender, blend at high speed for the count of 10, then turn off blender and pour mixture into the prepared pie plate
- Bake for 40 minutes or until edges are brown. Cool (in dish) on wire rack.
Do you like custard??
P.s. Don’t forget to enter my coconut oil giveaway!! It’s easy; all you have to do is comment.