Tag Archives: recipes

Hummingbird Cupcakes

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Hummingbird cupcakes recipe

For one of our monthly Supper Club sessions, which I look forward to every month, I brought Hummingbird Cupcakes adapted from this delicious Taste of Home recipe.

Hummingbird cupcakes recipeCupcake Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 whole mashed ripe banana
  • 2/3 cup drained canned crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 1 1/2 cup chopped pecans

Frosting Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-3/4 cups confectioners’ sugar
  • 1 teaspoon almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

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Whole Wheat Cranberry Banana Bread

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whole wheat cranberry banana bread recipe

Banana bread has always been a staple in our home, and my mom always has a fresh batch coming out of the oven when we come to visit. Here’s one of my favorite recipes. Hope you enjoy!

Whole Wheat Cranberry Banana Bread Recipe

southern recipe: wheat cranberry banana bread ingredients

Ingredients:

  • whole wheat cranberry banana bread recipe1 2/3 cup whole wheat flour
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • 3 ripe bananas
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1/3 cup Craisins

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Mac & Cheese Grilled Cheese Sandwich

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grilled mac and cheese sandwich recipe

Mac & Cheese Grilled Cheese Sandwich

What You’ll Need:

  • Your fave mac and cheese recipe (see below for mine!)
  • Spreadable salted butter (I use the Challenge brand’s Sea Salt & Cracked Pepper spreadable butter with olive oil)
  • Sliced cheese (we like pepper jack)

mac and cheese on a cookie sheetgrilled cheese mac and cheese sandwich recipe

(PS, I swear the sandwiches were not that huge – it’s the camera angle. Promise!)

Preparation:

  1. Make the mac and cheese.
  2. Once you’ve made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let it cool in the fridge, preferably overnight so that it hardens. Continue reading →

Oh Deer!

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Since I live far, far from the woods, I get my woodland critter fix during the holidays through all things crafty, cute and cuddly.  Here are a few of my faves of the season so far featuring Rudolph and many of his cousins.

reindeer christmas gift bags and holiday tags

Cute reindeer Christmas gift tags from Justabitofpaper (left) and a set of three mini kraft paper gift bags with glittery reindeer by oscarandollie (right).

baby reindeer hatI need to learn to crochet!  Look at this teeny tiny baby reindeer hat from JojosBootique! Photo by Amy Cullen Photography.

reindeer holiday cookies

Reindeer holiday cookies from Elle & Blair. Check out their site to get the recipe for these cheery reindeer treats with yummy chocolate covered mini pretzels and red M&Ms.

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Tea time

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high tea at the phonician desserts, finger sandwiches and champagne

My girlfriends and I met at The Phoenician in Arizona for high tea, a gorgeous setting made even better by fancy teas, dainty desserts and delectable finger sandwiches. Not a detail was missed. The best part? Getting to play dress up with some of my very favorite ladies. The theme was of course, hats and vintage, so I went straight to my collection of fashions that my grandmother has given me, and her hat, dress and jewelry were a hit and so much fun to wear.

high tea at the phoenician girls day out

I have gorgeous friends, right?? We had such a great time – I must remember this theme for a girls’ get-together at my house soon. Here are a few tea party recipes I’ve had tucked and need to try:

Blueberry tea cake

blueberry tea cake - tea party recipe

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, melted and cooled, plus more for greasing
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground cardamom
  • 2 eggs
  • 1 1/2 cups firmly packed light brown sugar
  • 2 Tbs. dark rum
  • 1/2 tsp. grated lemon zest
  • 1 cup plain yogurt
  • 2 cups fresh or frozen blueberries
  • Confectioners’ sugar for dusting (optional)

Preparation:

Preheat an oven to 350°F. Butter and flour an 8-inch square baking dish.

In a bowl, stir together the 2 cups flour, the baking powder, baking soda, salt and cardamom. Set aside.

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Tea Sachet Shortbread Cookies

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Tea bag cookiesI’m sure the explanation for these adorable tea sachet shortbread cookies sounds much lovelier in French as the creative mastermind behind this clever recipe intended, so I won’t even try. However, I just had to share this find from Le Pétrin, a food blog I love browsing through although I don’t understand a word.

I’m sure this recipe could be replicated by combining a simple shortbread recipe with a little time and patience, however if anyone can interpret the exact recipe, please let me know!

 

Delicious Mini Cheesecakes

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Delicious Mini Cheesecakes

Mini cherry cheesecake recipe

My mom and I used to make these yummy mini cheesecakes. I must have been dreaming about them, because they popped into mind as the perfect treat for a friend’s baby shower this week.

Ingredients:

  • 2 8-ounce packages of low-fat cream cheese, softened to room temperature!!!
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • Dash of lemon zest
  • Mini Nilla Wafers (make sure these are the regular kind, not the reduced fat kind otherwise the wafers will actually float up to the top!)
  • 1 Can cherry pie filling

Mini cherry cheesecake recipe - ingredientsPreparation:

  1. Make sure your cream cheese is softened to room temperature. If it’s not, the batch will come out clumpy!  You may even pop it in the microwave for 10 seconds if you’re impatient like me   :)
  2. Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth. (Use an electric mixer – I’ve messed these up before trying to do it by hand. The cream cheese is tough to get completely smooth if you’re just using elbow grease.)
  3. Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
  4. Scoop mixture onto wafer, filling cup 3/4 full.
  5. Bake at 350 degrees for 20 minutes.
  6. Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.

Yummy!  Enjoy!