Category Archives: Festive

Easter Lemon Cake with Whipped Frosting

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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:

Household Products:
•       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

Foods:
•       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!🙂

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Easter Lemon Cake with Whipped Frosting
From: Martha Stewart 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.
  2. Important: Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. )I didn’t put enough and mine got stuck)
  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  4. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
  5. 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.
  6. Divide batter between cake pan and cupcake tins; smooth tops.
  7. Bake until cakes pull away from sides of pans, cake- 32 to 35 minutes, cupcakes- about 15 minutes.
  8. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  9. While cakes/cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
  10. Simmer 25 minutes. Stir remaining 1/4 cup fresh lemon juice into syrup.
  11. Using a fork, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
  12. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.
  13. Top cake with cupcakes and frost.

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“Pi”neapple Impossible “Pi”e & “Pi”elets

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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:

Not Martha:

vanevalentine FOOD:

Sweet and Crumby:

Super Healthy Kids:

And lastly, my contribution:

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Pielets!

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“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. 

Ingredients:

  • 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)
Directions:
  1. 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”)
  2. 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
  3. Bake for 40 minutes or until edges are brown. Cool (in dish) on wire rack.


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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.

Yellow Cupcakes with Cream Cheese Frosting

Hello, guys!

I hope you all had a wonderful 4th of July!  Mine was spent with Kellen, friends, food, and fireworks!  Can’t get much better than that.🙂

Okay, so I of course wanted to make a festive dessert, and I did, but I just couldn’t decide what I wanted to make.

I ended up deciding on cupcakes and I was completely pumped about it and ready.  The recipe looked great and the whole time I was thinking “this had better be the best cupcake I’ve ever made” because they’re pretty labor intensive.

Nope.  I overbaked the first batch and the frosting wasn’t so great (If you make these, I recommend turning the temperature down to 350).  But hey, they were still red white and blue!

Anyway, I’m still on the hunt for the best cupcake recipe ever.  What is yours?? And what did you all do for the 4th?
Also, I always mess up cream cheese frosting!  It gets all elastic.  What can I do to fix that?


Yellow Cupcakes
Click here for recipe!

 To make egg whites, it’s best to have a cold mixing bowl and room temperature whites!

Overbaked.😦

White Chocolate Frosting

 



Happy St. Patrick’s Day!!🙂


I hope you’re all wearing green.  

 Yes, I’m aware that I look 12, but I’m makin’ St. Patty proud.


Anyway, I hope you’re all celebrating!


I am…



I made you green cupcakes… I wish I could share!  


That may or may not be the same bow from my hair…

But instead, I’ll just keep posting pictures because I took about a billion… approximately.



These are the same cupcakes I made a couple of days ago, but instead of chocolate chips, I used white chocolate, instead of chocolate frosting, I used white chocolate frosting, instead of yellow cake I used white cake, and I used food coloring to dye the cookie dough green!  



This frosting is seriously THE BEST FROSTING I’VE EVER HAD!!!!  Yes, I’m screaming at you.  Seriously, I have no words to describe it because I couldn’t do it justice.  Just make it… you have to. You don’t even need to make something else to put this on, just eat it.  You + white chocolate frosting + spoon =  blissss.  I promise. I tested the equation, it’s accurate.   Call me 


P.S. Thanks for all the comments, guys!  I love comments… it’s like getting a letter.  I get so excited every time I read a new one.  But anyway, my p.s. was meant for this question: Does anyone know how to set the comment section up so I can reply individually to each comment instead of having to post my own separate comment?  Help me, I’m not so tech savvy.


P.P.S.  Q: How can you tell if an Irishman is having a good time?  A: He’s Dublin over with laughter!



White Chocolate Frosting
Jessica at How Sweet It Is
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate (I used six segments of vanilla almond bark and melted it with a tablespoon of oil to make the consistency thinner)
1-2 tablespoons milk (or more if needed)


Instructions
Cream butter in an electric mixer until fluffy, then add vanilla.
Slowly add in powdered sugar on low speed.
Add in melted white chocolate and beat until incorporated.
If at this point it’s not at desired consistency, add in milk a teaspoon at a time on low speed.

White Chocolate Frosting

 



Happy St. Patrick’s Day!!🙂


I hope you’re all wearing green.  

 Yes, I’m aware that I look 12, but I’m makin’ St. Patty proud.


Anyway, I hope you’re all celebrating!


I am…



I made you green cupcakes… I wish I could share!  


That may or may not be the same bow from my hair…

But instead, I’ll just keep posting pictures because I took about a billion… approximately.



These are the same cupcakes I made a couple of days ago, but instead of chocolate chips, I used white chocolate, instead of chocolate frosting, I used white chocolate frosting, instead of yellow cake I used white cake, and I used food coloring to dye the cookie dough green!  



This frosting is seriously THE BEST FROSTING I’VE EVER HAD!!!!  Yes, I’m screaming at you.  Seriously, I have no words to describe it because I couldn’t do it justice.  Just make it… you have to. You don’t even need to make something else to put this on, just eat it.  You + white chocolate frosting + spoon =  blissss.  I promise. I tested the equation, it’s accurate.   Call me 


P.S. Thanks for all the comments, guys!  I love comments… it’s like getting a letter.  I get so excited every time I read a new one.  But anyway, my p.s. was meant for this question: Does anyone know how to set the comment section up so I can reply individually to each comment instead of having to post my own separate comment?  Help me, I’m not so tech savvy.


P.P.S.  Q: How can you tell if an Irishman is having a good time?  A: He’s Dublin over with laughter!



White Chocolate Frosting
Jessica at How Sweet It Is
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate (I used six segments of vanilla almond bark and melted it with a tablespoon of oil to make the consistency thinner)
1-2 tablespoons milk (or more if needed)


Instructions
Cream butter in an electric mixer until fluffy, then add vanilla.
Slowly add in powdered sugar on low speed.
Add in melted white chocolate and beat until incorporated.
If at this point it’s not at desired consistency, add in milk a teaspoon at a time on low speed.