Today I’m FRILLED by these things:
1) A little gal who has serious love for sunflower seed butter. Takes after her mama.
2) The chance to practice writing my signature about a hundred times earlier today at our house closing. Wahoo! Let the renovations begin!
3) The first of many Dresden Flower Garden quilt blocks sewn by my mom for Baby T’s quilt. We had such fun picking out the colorful fabrics, many of which are vintage reproduction.
4) These delicious, healthy, vegan, gluten-free berry crumble bars. (hint: these make great breakfast):
Anything FRILLING you today?
Happy Saturday everyone! I should be landing in Istanbul, Turkey right about now. Next stop – Greece! I’ll be gone for 9 days, but I have a string of posts set up for the week. For this first post, I’m happy to introduce you to our first ever guest blogger (who just so happens to be my sister), Alicia. Alicia blogs about her life as a stay-at-home mom, military wife (and air force veteran), and Christian. Alicia, you FRILL me!
Many of you may not know this, but baking and artistic presentation is definitely in my family’s bloodline. From my mother, who made enviably creative and delicious cakes when I was a child, to my sister, Aurelia who makes beautiful and delicious sweets of her own, to my older sister, Angela, who creates unique and artistic cake creations that most would never attempt!
I, myself, prefer cooking over baking, where I don’t have to use measurements and where I have fun coming up with my own recipes. However, as a mother to a toddler, the inevitable has happened. I must bake…for my toddler’s preschool class, for church, for her birthday, for the holidays.
So, this Sunday, our women’s group at church had a bake sale fundraiser. Wanting to bake cupcakes, but also wanting to do something creative, I came up with some requirements:
Here were some requirements that I had:
1. Must be gluten free. (Thank you Betty Crocker gluten free cake mix)
2. Must be milk free. (Thank you Earth Balance soy butter)
3. Must be delicious. (In my opinion, the chocolate gluten free cake mix not only tastes better, but has a better texture, more comparable to cupcakes made with wheat flour).
4. Must be lovely.
I found inspiration on Pinterest, and with ideas swirling in my brain, off to the supermarket I went. The first thing I saw when I walked into Super Target was beautiful, fresh strawberries! The idea formed instantly. Chocolate cupcakes with strawberry flavored icing, garnished with a strawberry.
Lovely, delicious, gluten free, milk free, but definitely not guilt free! They were a huge hit!
I am FRILLED to report that this week I made my first-ever grain-free cake (besides cheesecake and vegan “cheese”cake). I used Coco’s recipe for Almond Cherry Upside Down Cake, but I used pears instead of cherries because pears are in season. And I can’t stop raving about how delicious this cake is. I LOVE almond, and it’s made from almond flour only; no wheat flour or any other grain, no gluten, and because I used coconut oil in place of ghee - no dairy ingredients. Can you believe how gorgeous?
High-protein, low-sugar, and full of healthy fats….healthy and delicious! And perfect with a cup of warm chai with coconut milk…
Lately I’ve been trying to limit my intake of gluten, so I was really excited to read about these gluten-free lemon lime cookies at shopcookmake (jump on over for the recipe). I’m a sucker for any zesty sweet, so I knew right away I was going to try these.
I loved them. They aren’t too sweet, so unlike Yadsia, I decided to add the glaze to the cookies and was very glad I did!
What’s making your Saturday sweet?
Just one of many amazing recipes from Veganomicon: The Ultimate Vegan Cookbook, this Coconut-Lemon Bundt cake will not disappoint! Check out the recipe below, and forgive me for the lousy camera-phone photo; my real camera is currently out of commission.
1 2/3 cups sugar
2/3 cup canola oil
1 (14 oz) can coconut milk
1/4 cup rice or soy milk (I use almond)
1/4 cup lemon juice
3 TBLS grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour (I use whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded unsweetened coconut
Powdered sugar for sprinkling
1. Preheat the oven to 350 and lightly grease your bundt pan.
2. Combine sugar, oil, coconut milk, rice or soy milk, lemon juice, lemon zest, and vanilla in a large bowl.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
4. Add the dry to the wet in batches, mixing well.
5. Fold in the coconut.
6. Pour batter into pan, and bake for one hour.
7. Let cool for ten minutes, and then gently flip over to release cake from pan.
8. After the cake has cooled, sprinkle with powdered sugar.
What’s making your Saturday sweet?
Unfortunately, my first go at this was a miss, mostly because I interpreted her “scant tablespoonful of batter” as “not quite a tablespoon” instead of (and probably more appropriately) a “heaping teaspoon”. The result was my cookies growing so large that all the batter ran together causing me to end up with giant square-like Oreos! Needless to say, they aren’t very pretty, but they did taste pretty good.
My other problem was that the cream turned out WAY to sweet for my liking and that’s saying something. When I make these again, I will only add a teaspoon of vanilla to the cream filling instead of two. And I think I’ll definitely have a go at these again because they were really easy and fun to make!
Most of you can probably guess that I bake A LOT. But what you might not know is that I bake with a purpose. Today I got to make chocolate cupcakes for someone’s baby shower. I knew the theme was pink and orange Gerber daisies, so earlier this week, I spent the afternoon making some out of royal icing. I needed a few days for them to harden so that I could place them easily on the cupcakes.
Ooh, pretty! Gerber daisies are SO summer-timy aren’t they? I decided to add these cute picket fence liners around the cupcakes because along with the chocolate, I felt like I was looking at a cute lil’ garden.
Pretty please with a daisy on top?
My freshman year of college, my roommate and childhood friend, Amy, used to make these easy mini-cinnamon rolls for me. Every time she made them, I would be EVER so excited. First, cause I love any good sweet-treat, and second, cause I’m a sucker for miniature versions of things. Aren’t mini things just so cute and frilling?
Luckily, Amy blessed me with the recipe when I moved out, and it hasn’t left my recipe book since. I’m telling you, it’s so simple. Check out the easy steps below:
1. Pop open a can of biscuits, and spread them out on a flat surface. I suppose if your ambitious you could make them from scratch. Apparently I’m not ambitious.
2. Using a glass, roll out and flatten each biscuit.
3. Spread some butter on the biscuits. Then, sprinkle cinnamon sugar on top.
4. Roll up each biscuit into a log shape.
5. Slice each log into about 5 or 6 pieces. Place side by side on a baking sheet.
6. Bake for about 15 minutes or so at 350 degrees. While baking, mix a cup of powdered sugar, 2 tbls of milk (It doesn’t matter what kind. I used coconut; it wasn’t my fave, but still good all the same.), and 1 tsp of almond or vanilla flavoring together for the glaze.
7. Pour your glaze on top of the rolls and serve immediately. If you love nuts as much as we do, you’ll add chopped pecans for extra FRILLS. Either way, you’ll really enjoy this fun and easy treat. Thanks Amy!
Today is the first Saturday in MONTHS that I haven’t either: a) been out of town or b) had company staying at our house. Seriously. For real. As in, March 26th was the last free Saturday I can remember having (and even then, I was slaving away on my research). So, as you can imagine, this has been a VERY sweet Saturday for me.
Today, while in the grocery store, I passed by some mango sorbet. Doesn’t mango sorbet sound just perfect for a Memorial-Day-weekend-summer-time-treat? Well, it got me thinking back to a few years ago, when Fran made this pie filled with lemon sorbet. If I remember correctly, she topped it with a mix of berries and honey. And it was SO tasty. So tasty, that I decided to do a re-mix version of Fran’s pie.
I didn’t want to make a WHOLE pie since it’s just the two of us, so I decided to use miniature pastry cups instead. I baked them, filled them with the sorbet, and put them in the freezer to chill. Then, I topped them with strawberries (strawberries and mangos = best fruit combo EVER) and a blueberry (just for more frills), and I drizzled some honey on them, too.
What a perfect summer treat! You can see from the picture that I didn’t chill the sorbet quite long enough on this one. The rest of the batch will be even better.
Well, I was gonna make a lovely cake to celebrate my graduating, but then I realized, I didn’t feel like it! Instead, while still keeping it simple, I decided to frill things up with a funfetti box mix and some homemade cream cheese icing.
Check it out:
I’m getting my diploma today. What’s making your Saturday sweet?