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    • in Recipes

      A Vegetarian Farmers Market Brunch for HGTV.com

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      Throw The Ultimate Vegetarian Farmers Market Brunch! Turn your veggie haul into the season’s best brunch dishes.
      Spring Vegetable Frittata
      A few weeks ago, I loaded up my car with all the spring produce to make (and shoot!) A Vegetarian Farmers Market Brunch for HGTV.com. The scene was just perfect all around with temperate, sunny weather and big teakwood table on which to display all of our dishes.
      I’ve developed four delicious brunch recipes – both savory and sweet – along with instructions for an all-inclusive spring cheese board. I’m including some teasers and links in this post, but you can view the entire gallery right here.

      Fresh and Savory.
      Spring vegetable frittata (lead image) is such an easy main dish to make, and incredibly versatile. Take full advantage of all the tender new asparagus at the market, and don’t be afraid to pivot the ingredients as we move into summer months. Serve it with my Arugula Salad with Homemade Orange Poppy Seed Dressing.

      Roasted New Potatoes with Spring Herbs is another side dish I developed to perfectly compliment the frittata. It’s hearty and filling, yet light with a citrusy note. Serve the potatoes over a bed of spring greens for additional herbaceous flavor.

      Okay, this cheese board –swoon. It’s got a lot going on, and all of it is wonderful! The Ultimate Vegetarian Cheese Board ‘recipe’ is more of a guide for selecting spring cheeses. (Did you know cheese can be seasonal?). With it, we’ve added lots of other ingredients, such as comb honey, candied nuts, preserves, and lots of crunchy spring veggies for dipping.

      Here we’ve made a slightly smaller version of the cheese board to fit on a tabletop! A platter works well in place of a large serving board.

      The sweet stuff!
      What’s brunch without pastries? These Strawberry-Rhubarb Scones take advantage of rhubarb’s short season, and have buttermilk tang. I usually find scones to be quite dry, but these have a tender, moist crumb. My recommendation? Split one while warm and slather in butter!

      Lemon and blueberries together? You just can’t go wrong! Especially if those flavors are wrapped up in sweet yeast dough and baked farmhouse-style in a cast iron skillet. Get the Cast Iron Lemon-Blueberry Cinnamon Rolls right here. (Side note, developing this recipe inspired me to create these strawberry sweet rolls!)

      Special thanks to my colleagues (and friends!), a.k.a. the team that made this happen! HGTV editor and stylist Camille Smith, (Get her Strawberry Shrub recipe right here) stylist and art director Jill Tennant, and stylist and crafter Ann Nelson.
      View the entire gallery of brunch images at this link on HGTV.com.
      Please note: Some of you may not be able to view these recipes on HGTV.com due to geo-blocking, which is a necessary security measure. Unfortunately I can’t change this, but I’d be happy to send the recipes to those who comment below (just fill in your email address – it will stay private!).

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Buttered Popcorn Cupcakes

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      Make Movie Night even more fun with Buttered Popcorn Cupcakes! Buttery yellow cupcakes are topped with popcorn-flavored Swiss meringue buttercream and garnished with crunchy theater-style popcorn.

      I’ve always loved experimenting with the flavor of popcorn in my sweets and baked goods. Back in 2014, when I was writing Sea Salt Sweet, I developed a silky, salty-sweet Buttered Popcorn Panna Cotta (page 147, for those that have it). Corn is sweet by nature, and already holds buttery notes. I think the flavor works remarkably well in desserts.
      Today I’m adding another to the recipe index: Buttered Popcorn Cupcakes. They have true butter popcorn flavor, in a Willy Wonka’s Candy Factory kind of way. Or if you’re a fan of Jelly Belly’s Buttered Popcorn Jelly Beans? Well then. These are the cupcake version!

      The flavor makers.
      Start with my butter yellow cupcake recipe as the base for this confection. Cream together butter, sugar, and eggs, then add in the magic ingredient: Buttered Popcorn Flavoring Oil. Fat is an excellent carrier of flavor, so mixing it in at this stage with the butter ensures it will disperse well throughout the batter.

      Add the dry ingredients and mix well until a thick pale yellow batter forms. Then scoop the batter into the cavities of a lined cupcake pan. This recipe makes exactly 12 cupcakes.

      This step is optional, but I couldn’t help myself. I lightly brushed the top of each cupcake with melted salted butter. This just creates another layer of buttery flavor.

      The right buttercream for the job.
      Swiss meringue buttercream is the perfect choice for these cakes, and I’ll tell you why. It does not crust like American buttercream does. When a frosting ‘crusts’ it means the outer layer sets and becomes un-sticky. The popcorn garnish needs to be added just before serving so it’s nice and crunchy. Frost these cupcakes well ahead of time with the Swiss buttercream, and the frosting will keep its freshly piped texture. Well enough to hold on the popcorn just before you serve them to guests.

      Pop your own corn, if you’d like. But the color and flavor of this prepackaged Brim’s ‘Movie Theater Butter” popcorn is a ringer for the real thing! I love it, and it’s made right here in Tennessee, too!

      Pipe a big double swirl of buttercream on top of each cake and top with a handful of popcorn. I used a large open star pastry tip, which is Ateco 828.

      You can find the super-cute ‘TICKET’ cupcake wrappers right here, and the red and white stripe cups here.

      Adventurous eaters and fans of Jelly Belly’s Buttered Popcorn Jellybeans will love these cupcakes! They’re perfect for family movie night. Or bookmark this recipe for next year’s Oscars viewing at home.
      Check out my (award-winning!) Olive Oil Jalapeno Cornmeal Cake with Candied Citrus, if you’re just dipping a toe in to experimenting with corn flavor in desserts. It’s a good gateway to popcorn in desserts, and a wonderful ending to any meal.

      Buttered Popcorn Cupcakes

      Heather Baird

      Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 20 minsTotal Time 40 mins

      Course DessertCuisine American

      Servings 12 cupcakes

      EquipmentCupcake pan12 cupcake liners6 “ticket” cupcake wrappers optional6 red and white stripe baking cups optional
      Ingredients US CustomaryMetric Cupcakes1/2 cup unsalted butter softened3/4 cup granulated sugar2 large eggs at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz1 1/4 cups all-purpose flour1 1/4 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup buttermilk at room temperatureSwiss meringue buttercream and garnish4 large egg whites1 cup granulated sugar1 1/2 cups salted butter at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz.Yellow gel food colorOrange gel food color3 cups prepared movie theater style popcorn such as Brim’s
      Instructions Yellow butter cupcakesPreheat the oven to 350°F. Line a cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.Buttered popcorn Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.
      NotesOptional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough.
      Use your favorite ready-made popcorn for this recipe, or you can pop your own. I love prepackaged Brim’s movie theater-style popcorn for this recipe.
      Swiss meringue buttercream video tutorial can be found in this blog post. 

      Keyword butter cake, buttered popcorn, movie night, swiss meringue buttercream, yellow cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Classic Buttermilk Waffles

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      Crisp on the outside, tender and light on the inside, these homemade Classic Buttermilk Waffles are a brunch staple. A secret ingredient gives them delicate texture.

      Like many of you, I’m getting ready for a brunch-y weekend with mom, with all the fixings. And these waffles are on the menu! They are so crisp and airy just out of the waffle iron. Crunchy and light on the outside, with a soft interior. They’re so easy to whip up using just a whisk!

      Dry ingredients.
      First, mix up the dry ingredients. Flour, sugar, salt, baking powder, baking soda, and the secret ingredient: cornstarch. Studied waffle makers may already be familiar with this method. Replacing some of the flour with cornstarch (in just about any waffle recipe) will make the exterior extra crisp, while maintaining a soft interior. It’s extra-good in this double buttery recipe.

      Wet ingredients.
      Buttermilk gives the waffles tangy flavor, and melted butter makes gives them richness. Mix up all of the wet ingredients. If you’d like a creamy cake note, add a splash of vanilla at this stage.

      Mix it up! (But not too much.)
      Pour in the dry ingredients and mix until just combined, and expect a few small lumps. This is normal. If you don’t have lumps, then you’ve overmixed the batter. So, keep those lumps in there!

      Waffle irons: so many options!
      You’ll need a waffle iron, of course. And boy, waffle makers sure run the gamut! I have two now; a round Belgian-style waffle iron, which makes big, fluffy waffles with deep pockets. With that one, I can only make one at a time. And this new one (above) that makes four slightly thinner square waffles with deep pockets. I’m loving this one. I wish I’d had this one at the last brunch I hosted! Making a single fresh waffle for each guest was so time-consuming.
      Fill and bake the waffles in your iron according to the directions that came with your waffle maker. This iron held about 1 1/4 cups of batter and baked for 5 minutes. However, waffle irons vary greatly, so consult the manufacturers instructions.

      Mmmm. Golden brown goodness! Classic Buttermilk Waffles are practically a blank canvas ready for butter, maple syrup, berries. Even chocolate sauce with whipped cream. (Not that I’d know anything about that. Ahem.)

      I’ve really enjoyed this recipe on repeat. It’s a true staple for breakfast. The batter is a quick fix requiring no fussy whipping of egg whites or resting the batter. It’s ready to go as soon as your waffle iron is hot.
      For a uniquely southern twist, try my Grits Waffles, also made with buttermilk!

      Classic Buttermilk Waffles

      This classic buttermilk waffle batter is quick to whip up using just a whisk. Cornstarch is the secret ingredient which makes the waffle exterior crisp, while keeping the inside fluffy. If you don’t have cornstarch on hand, you may increase the flour to 1 3/4 cups and omit the corn starch. The waffles will be slightly more chewy, but still delicious.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minsCook Time 20 minsTotal Time 30 mins

      Course Breakfast, BrunchCuisine American

      Servings 8 waffles

      Equipmentelectric waffle iron
      Ingredients US CustomaryMetric 1 1/2 cups all-purpose flour1/4 cup cornstarch2 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon fine grain sea salt2 large eggs1 3/4 cups whole buttermilk1/2 cup unsalted butter melted and cooled slightly2 teaspoons vanilla extract optional
      Instructions In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and sea salt.In separate large bowl (I use a batter bowl with a pour spout) beat together the eggs, buttermilk, melted butter, and vanilla extract, if using.Pour the dry ingredients over the wet, and stir just until mixed and almost smooth. A few small lumps should remain.Coat a waffle iron with a non-stick cooking spray and preheat it. Cook the batter according to the manufacturer’s instructions. A waffle is usually ready to remove from the iron when it stops steaming, but waffle irons vary, so consult the user’s manual.Serve waffles immediately with plenty of salted butter and real maple syrup. ENJOY!
      NotesWaffles are best served fresh, but you can reheat them in the oven for 5 minutes at 375F, or you can pop them in a toaster for a few minutes to crisp them up.
      Freeze cooled waffles between sheets of waxed paper stored in freezer bags. Defrost, then reheat them in the oven with the above instructions. 
      For more savory applications, omit the sugar and optional vanilla from this recipe. Serve as the bread for a savory sandwich, or as the base for chicken and waffles. 

      Keyword all purpose flour, buttermilk, cornstarch, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberries and Cream Sweet Rolls

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      Move over cinnamon rolls, Strawberries and Cream Sweet Rolls are here to spruce up your spring brunch! Fresh strawberries and preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting.

      Boy, have I been missing out. I don’t often stray from My Mom’s Cinnamon Rolls recipe. Because it is truly perfect as-is. But spring will make a gal like me wander off the beaten path. I might give into little impulses, like cutting myself some fringe (I’ve resisted so far). This time, thankfully, it was my favorite sweet dough recipe that received the spring makeover.

      Really good strawberry preserves, topped with an abundance of fresh strawberries, rolled up in yeast dough and baked to golden brown goodness is a real spring kind of thing. Fluffy cream cheese frosting is lightly sweet, beaten to a cloud-like texture, and not at all optional on these Strawberries and Cream Sweet Rolls.

      Sweet yeast dough.
      Begin with active dry yeast. Let it foam in a bowl with some warm water and a little sugar. This should take about 5 minutes.
      After that, a couple of eggs and warm milk mixed in creates the perfect tepid environment. Mix in flour and some melted butter for richness, then knead well. You can do this by hand, but I rely on my standing mixer and dough hook attachment.

      After a 45 minute rise in a greased bowl, punch down the dough and divide it in half. Roll out each half to about 1/8 inch thickness. Then spread on some high quality prepared strawberry preserves. I recommend and use Bonne Maman. But before I started spreading, I mixed a little vanilla exact into the preserves. The vanilla lends a creamy note to the filling.

      A fresh addition.
      Scatter on some fresh strawberries. Quartered strawberries do the trick, although I wonder if dicing them would make them a little easier to roll up. Maybe I’ll try that next time. Roll everything together and place the dough seam side-down.

      Use a serrated knife and light sawing motions to cut through the dough. The sawing motions help cut through the berry chunks. Wipe your knife clean after each cut. This can get a little messy, so have a damp towel close to hand.

      Place each batch of buns in 9-inch cake pans (or even 9-inch square pans). This recipe makes 24 rolls, that means 12 to each pan. Let them rise under plastic wrap until puffy and touching each other. Bake them until golden brown and fragrant.

      Good gracious! I could have eaten six of these in one sitting. I didn’t. Maybe I’m getting better at controlling those impulsive urges? Honestly, it’s hard to say because I ate one just before dinner last night.

      It’s good for the soul to mix things up sometimes. I’ve never been afraid to experiment with flavors, but with beloved traditional family recipes, like my mom’s cinnamon rolls, I was… hesitant. Luckily, everything turned out just right. And I think she’d love these.

      Strawberries and Cream Sweet Rolls

      Heather Baird

      Fresh strawberries and prepared strawberry preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting. It’s the perfect spring brunch pastry!

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 2 hrsCook Time 25 minsTotal Time 2 hrs 25 mins

      Course Bread, Breakfast, DessertCuisine American

      Servings 25 rolls

      Equipment9 inch round cake pans (2) or 9 inch square pans
      Ingredients US CustomaryMetric Dough1 cup whole milk1/2 cup sugar1 1/2 teaspoons salt4 1/2 teaspoons active dry yeast1 teaspoon sugar1 cup warm water 90-110°F2 large eggs room temperature6 cups all-purpose flour sifted4 tablespoons unsalted butter meltedFilling1 cup prepared strawberry preserves divided1 teaspoon vanilla extract1 drop red food color optional2 cups quartered strawberriesFrosting1/2 cup salted butter at room temperature4 oz. cream cheese at room temperature2 cups confectioners’ sugar1 teaspoon vanilla extract
      Instructions DoughHeat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.Beat the eggs into the yeast mixture. Stir in the lukewarm milk. Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15×12-inch rectangles.FillingStir together the strawberry preserves, vanilla extract, and food color, if using.Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1″ of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife. Repeat the process with the remaining dough and filling ingredients.Coat two 9-inch round cake pans with flour-based baking spray. Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.Meanwhile, preheat the oven to 375°.Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake! Remove from the oven and let cool for 10 minutes before frosting.FrostingBeat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.Serve warm.
      NotesRolling up the dough: Usually, when I roll up filling into the dough, the ends of the roll are tapered slightly. I always trim this away on each end so the roll is more even before I cut it into buns. If this happens, you can do this too, and still easily get 12 buns from each roll. 
      Preserves: Bonne Maman is an excellent purveyor of delicious high quality strawberry preserves. If you have homemade preserves, all the better! You may want to pulse chunky preserves in a blender so that will spread easily. I add a drop of red food color, which really makes these buns beautiful, but it’s completely optional.
      Baking tips:
      The preserves may bubble out and slightly overflow 9×2 inch round cake pans (I had a drip or two), so place a foil-lined pan on the bottom rack under the rolls to catch drips. Alternatively you may use 9×3 inch springform pans, or even 10 inch cast iron skillets, which have a 9-inch base and measure 10-inches across the top. The springform pan has high sides and the cast iron skillet has flared sides, which will provide more room and prevent drips. Bake time for the cast iron skillet may be reduced by about 5 minutes.
      If you’re a perfectionist – the row of buns closest to the edge of the pan always brown on top first. Usually by the time the time sounds, everything is golden except the middle bun. It will be cooked through, just a little paler than the buns on the edges. Place foil over the buns around the edge of the pan so only the middle buns are exposed. Broil 2 minutes to brown. 

      Keyword active dry yeast, cream cheese frosting, fresh strawberries, strawberry preserves

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Photo Journal: Spring So Far

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      Hello, friends! I’m sharing a few personal updates this spring, along with some fun food projects I’ve been working on elsewhere. I hope you enjoy reading what I’ve been up to lately.

      It’s been forever and a day since I’ve done a personal update post. So, hello! I’m typing on my laptop from my couch in the den, thinking about our spring so far.
      Camellia season is winding down, and our sizeable tree is dropping a carpet of flower heads and petals for us to walk upon. It feels special and sacred somehow. Everything has a season.

      Now that the danger of a frost is past (we think) here in east Tennessee, I’m starting to plan my little workshop garden. Each year I plant herbs, peppers, tomatoes, and generally whatever strikes my fancy when I’m shopping. But cherry tomatoes are always a MUST.

      For the past three years I’ve ordered a Sweet Million plant (from Grow Joy). Because it produces the most beautiful and plentiful grape-like clusters. The tomatoes are super sweet. You may remember I mention them in my Tomato Jam recipe post. I can’t wait to make another batch this year!

      My work elsewhere.
      Sometimes when there’s a recipe that’s SO good, and SO popular, my friends at Food.com will ask me to create a how-to video for it. Such was the case with World’s Best Cinnamon Raisin Bread. It was everything I hoped it would be, and fun to make! Just click the ‘Watch’ button on the lead image to see it come together. The recipe makes three loaves, which seems like a lot but it’s so nice to gift! I gave a loaf to my mom and one to my bestie. We ate slices of the last loaf at breakfast every day for a week!

      In February, I was also asked by Food Network to create a colorful treat to help promote the Kid’s Baking Championship show. How fun, right? These confetti cupcakes were just the thing, with a tall swirl of rainbow buttercream. You can view the video here on Facebook. There should be a recipe coming soon on FoodNetwork.com. I’ll update here when it’s live.
      In remembrance.

      Those of you that follow my baking news on Facebook or Instagram likely heard the sad news that our little pug Churro passed away. He’s been such a fixture on the blog over the years, it seems appropriate to announce it here as well. He lived a long time and we completely adored him. We feel the loss daily, but are committed to rescue other dogs like Churro. You can read about his first days with us right here (scroll to the bottom of the post).
      Coming soon!
      On a happier note, I’ve been working with my friends at HGTV.com to bring you some amazing spring brunch foods! I can’t wait to share all the wonderful recipes that we’ve tirelessly tested, and happily tasted. It’s going to be a real treat!

      Spring is fully here, which feels like an endless garden of possibilities. Although we’ve had a tearful goodbye, I still feel the promise of renewal that this season brings. Green sprouts and blossoms, in this springtime rhythm. And perhaps a few pink desserts on the way, too.
      Here’s hoping this finds everyone well!

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Banana Bread

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      This recipe for Easy Banana Bread doesn’t even require an electric mixer! Make it with overripe bananas for the best flavor and texture.

      This delicious bread stirs together with a whisk and bakes up snack cake-style in an 8×8 inch square pan. I’ve always baked my banana bread in loaf pans, but after trying it this way I’ve changed my decorum. Perhaps permanently! There’s more soft and tender middle to enjoy this way, which is my favorite part.

      This classic banana bread begins with brown sugar, eggs, vanilla and melted butter. Stir the mixture together with a whisk or a wooden spoon until well combined.

      Mash up four large ripe bananas in a bowl until fine. A fork works well for this. A few remaining lumps of banana are okay. Whisk the mashed banana into the brown sugar mixture.
      I prefer and recommend using overripe bananas, which will give this bread bold banana flavor and supreme moistness.

      Add the flour mixture to the wet ingredients, which is flour, baking soda, salt. Easy enough, right? Again, a whisk is perfectly fine for this step. Slowly stir until just combined, you’re not looking to incorporate any air, which is usually a whisk’s job. But its balloon shape works really well at pulling all the ingredients together as you stir.

      Add some crunchy nuts! This can be an optional addition, but not for me. I love slightly sweet pecans added to the batter. English walnuts are also quite good. But if you’re looking to really indulge, then add in 3/4 cup semisweet chocolate chips – yum!

      Bake the batter it for 45-50 minutes, then let the bread cool 10 minutes before turning it out onto a wire rack. You could also let it cool completely in the pan and serve slices directly from there.

      This simple banana bread is delicious served warm, and slices can be reheated in the microwave for about 20 seconds. But we enjoy it at room temperature, too. A slice makes an excellent breakfast on a busy morning. If you have more time for embellishment, add a pat of salted butter and a drizzle of honey.
      (If you only have three large bananas on hand, you might consider making my favorite Banana Nut Muffins instead!)

      Easy Banana Bread

      Heather Baird

      This recipe for Easy Banana Bread doesn’t even require an electric mixer! Use a whisk or a wooden spoon to stir the batter together. Make it with overripe bananas for the best flavor and texture. If you must make this on an electric mixer, use the paddle attachment if possible, and mix on lowest speed setting.This recipe doesn’t use a loaf pan, and instead uses an 8×8 inch baking pan. This makes the banana bread soft and tender, almost like a snack cake. Serve slices warm with salted butter or a drizzle of honey.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

      Course Bread, Breakfast, DessertCuisine American

      Servings 12

      Equipment8×8 inch square baking panparchment paper
      Ingredients US CustomaryMetric 1 cup light brown sugar packed2 large eggs2 teaspoons vanilla extract1/2 cup unsalted butter melted and cooled slightly4 large overripe bananas1 3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon fine grain sea salt3/4 cups chopped pecans optional
      Instructions Preheat the oven to 350F. Coat an 8×8 inch pan with flour-based baking spray, cooking spray, or line it with parchment paper.In a large mixing bowl, place the brown sugar, eggs, vanilla and butter. Stir together with a whisk or wooden spoon until combined. Peel the bananas and place them in a separate mixing bowl. Mash well with a fork until fine. A few lumps of banana are okay. Add the bananas to the brown sugar mixture. Stir to combine.In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet banana mixture. Stir together until just combined. Add the pecans, if using, and fold them in using a rubber spatula.Pour the batter into the prepared pan and spread evenly. Bake 45-50 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the bread to cool in the pan 10 minutes before turning it out, or serve slices of the bread warm directly from the pan.Serve squares of banana bread split and stuffed with pats of salted butter.Banana bread will keep well at room temperature for two days. Cover with plastic wrap or foil. Or, store it in the refrigerator for up to four days. Bring to room temperature before serving.
      NotesWhat to expect: This is so easy to make! I think it’s the best banana bread I’ve tried. The 8×8 pan really maximizes the tenderness of the bread, making it almost like a snack cake. It is moist and flavorful. The crust isn’t hard or crumbly, rather, it’s more soft like a cake’s crust. 
      Mix-ins: In place of the pecans, use your favorite nut. English walnuts are delicious. Or try an equal amount of semisweet chocolate chips.
      Another layer of flavor: In fall and winter months, I like to add 1 teaspoon of cinnamon to the dry ingredients. It adds and extra ounce of cozy. But most of the time I make this as written, without cinnamon.

      Keyword brown sugar, chopped pecans, fresh bananas

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Tagalong Cupcakes

      ha scritto per te

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.

      It’s Girl Scout cookie time! Do you have a favorite? I’m a Tagalongs and Samoas girl, through-and-through.
      Last week when I was leaving my local home improvement store, I was suddenly surrounded by some uniformed, and very official-looking cookie sellers.
      “Do you want to buy some cookies?” Never one to pass up Girl Scout cookies, of course I did! When I said, “YES!” the girls did fist bumps and an end zone-style dance in the parking lot that kind of made my whole week. I smile just thinking about it.
      So, I left with two boxes each of Tagalongs and Samoas, with the idea that one of them would inspire another sweet treat. The new giant jar of peanut butter in my cupboard sealed the deal for Tagalongs-inspired cupcakes.

      Creaming the mixture
      Begin the cake portion by creaming the butter with brown sugar. Then adding the eggs one at a time. The batter is easy enough to manage using a hand mixer. (Although I wish I had used a deeper bowl – I had a few splatters!)

      Add dark unsweetened cocoa powder, and be sure to sift it first! It tends to clump. Pour in a splash of vanilla extract, also, then mix it all up.

      Alternate mixing the flour and sour cream into the butter mixture. Begin and end with the flour. Mix each in until just combined.

      Beat the batter until light and fluffy, then pour in the brewed coffee. Mix until well combined.

      These cakes won’t crown much either, so don’t get worried if they look flat on top. This is normal. The cakes are ultra soft and tender, so it’s important to let them cool completely before unwrapping them. Otherwise they’ll stick to the liners. However, they peel away from the liners perfectly when cool.
      You may recognize the cake part of this recipe. It’s from these Triple Chocolate Devil’s Food Cake Cupcakes I made back in 2017. They are equally delicious topped with peanut butter buttercream!

      Creamy peanut butter buttercream.
      Pipe the peanut butter frosting on top of each cake. Essentially you’ll need just three ingredients: creamy peanut butter, salted butter, and confectioners’ sugar. I recommend frosting these cake with just 2-3 tablespoons of frosting. This is rich stuff!

      Unbox the Tagalongs while resisting the urge to eat 1 or 6, and top each frosted cupcake with a cookie.

      Chocolate sprinkles are optional (or are they?). But I think they look even more delicious with them. Use real chocolate sprinkles such as DeRuijter brand and you won’t be sorry.

      Tagalong cookies make a perfectly delicious little hat for these cupcakes. This is a must-make for chocolate-peanut butter lovers!

      Talk about rich and decadent! These, without a doubt, will satisfy any chocolate-peanut butter craving. Be sure to check out the video I made if you have questions about the batter mixing technique. It’s easy and creates the most velvety textured chocolate cake.

      Tagalong Cupcakes (Chocolate-Peanut Butter Cookie Cupcakes)

      Heather Baird

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.These cakes won’t crown much, so don’t worry if they look flat on top. This is normal. The cakes are ultra-soft and tender, so it’s important to let them cool completely before unwrapping them (otherwise they’ll stick to the liners). However, they peel away from the liners perfectly when cool.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }5 from 1 vote

      Prep Time 15 minsCook Time 22 mins1 hour cooling time 1 hrTotal Time 1 hr 37 mins

      Course DessertCuisine American

      Servings 24

      EquipmentCupcake pans (2)disposable pastry bagLarge 1” round open piping tip, optional
      Ingredients US CustomaryMetric Chocolate cupcakes1 cup unsalted butter softened1 1/2 cups light brown sugar packed2 eggs at room temperature6 tablespoons unsweet dark cocoa powder sifted1 1/2 teaspoons baking soda1 teaspoon vanilla extract1/4 teaspoon salt1 1/2 cups all-purpose flour2/3 cup sour cream room temperature3/4 cup hot coffeePeanut butter buttercream1 1/2 cups creamy peanut butter at room temperature1 1/2 cups salted butter (or unsalted, see notes) at room temperature2 cups confectioners’ sugar24 Tagalongs Girl Scouts cookies1/3 cup chocolate sprinkles such as DeRuijeter real dark chocolate sprinkles
      Instructions Chocolate cupcakesPreheat oven to 350°F. Line two cupcake tins with paper liners.In the bowl of an electric mixer, beat the butter in a large bowl until creamy. Add the sugar; mix well. Beat in the eggs one at a time. Mix until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; beat well to combine.Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.Add the hot coffee at the end and mix until a smooth batter forms. Using a trigger ice cream scoop, portion the batter into the prepared pans. Bake the cupcakes for 17-22 minutes, or until a toothpick tester comes out clean, or with a few damp crumbs clinging to it. These cupcakes do not bake with a crown; they should be flat on top. These cakes are very tender when warm, so let them cool in the pans 5 minutes before transferring to a wire rack to cool completely.Peanut butter frostingIn the bowl of an electric mixer, combine the peanut butter and butter. Beat until creamy and well incorporated. Add the confectioners’ sugar and beat until thick and slightly lightened in color. If your frosting seems thick, you can add milk or cream 1 tablespoon at a time until it loosens. (I did not have to do this, but powdered sugar brands vary in cornstarch content, which can make a difference.)Transfer the frosting to a large disposable piping bag fitted with a 1” round piping tip (alternatively just snip 1” hole in the end of a pastry bag). Pipe about 2 tablespoons worth of frosting in a mound on top of each cupcake. Top each cake with a Tagalong cookie. Pour chocolate sprinkles into a shallow dish and gently roll the edges of the cupcake in the sprinkles. You could also just sprinkle them over the cakes, if you prefer.Enjoy one right away, then make people happy by sharing!
      NotesNo salted butter on hand? You can use unsalted in the frosting along with 1/4 teaspoon of fine grain salt.
      It’s important to make every effort to support the Girl Scouts, But if you don’t have a Girl Scouts cookie seller in your area, or if it’s off-season, you can find a close approximation of Tagalongs at Aldi stores. They are simply packaged as Benton’s “Peanut Butter Filled Cookies”.  

      Keyword chocolate sprinkles, devil’s food cake, peanut butter buttercream, Tagalongs cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Lemon Lavender Layer Cake

      ha scritto per te

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.

      Happy Spring! It seems that the season has finally settled in to stay for a while here in East Tennessee. Winter’s chill is gone and the venerable camellia bush tree in our yard is heavy with pink blooms. However, spring has always been unpredictable here. We may yet have a Dogwood Winter (snow in April!). But for now the warm weather and colors of spring have inspired my mood and appetite.

      Lemon Lavender Layer Cake is – yes – inspired by spring’s new blooms, but also by a set of thrifted china my mother gifted to me. I’m so grateful for her generosity, and happy to add new (old!) china to my collection. But I wasn’t sure about the colors. Pink and purple together is something my 10 year old self would have adored. And I’m pretty sure this china is from the big ’80s. Maybe I felt I’d outgrown those hues a little? Ultimately (as you can see) I decided to embrace them, and to create a cake to match the sweetness and color palette. Now, I just love those dishes! The pattern is retired, but Replacements.com has a few pieces if you’re looking to add to your granny-chic collection.

      A light touch of lavender.
      The lavender flavor in this cake is so lovely and mild. It’s quick-steeped in the wet ingredients, and some buds are added to the dry mixture. Combined with the lemony-citrus notes, the end result leans more toward Earl Grey tea flavor than anything. When using lavender, the last thing you want is for your baked goods to taste like granny’s soap. I think even those with some lavender ambivalence, may find this a delicious flavor combination.

      3 abundant layers.
      The batter bakes up in three 8-inch cake pans. I developed the batter to make three hearty rounds that don’t puff up much in the oven. No leveling means less cake waste (and I’m all for that!). If your cakes puff a little in their centers, lay a paper towel on top of them while they are still warm in the pans. Press the puffed center down gently before turning the cakes out to cool completely.

      Billowy, light, buttercream.
      Swiss meringue buttercream also lends lightness, as it is less sweet than American buttercream. If you’ve never made it before, it can seem intimidating. Just know, before you start, that during mixing the frosting goes through several ugly stages before it becomes beautiful, billowy buttercream. (See my how-to video in this post.)

      Lavender flavors and hues.
      Flavor the buttercream with a little lemon extract and a touch of lavender extract. This creates an extra layer of flavor that matches the cake’s interior. Fill and coat the cake with a crumb coat of the frosting. I almost liked this as a ‘naked cake’ (sidebar: here’s an article I wrote for Food Network on the subject). I love the cake layers peeking through, but ultimately decided for a more substantial coat.
      Tint the remaining frosting a rosy color. Because of the inherent pale yellow that lives in buttercream, mixing colors can be a challenge! So add a little gel color at a time as you go. I managed to create this color using red, purple, and fuchsia gel food colors. See the recipe notes to simplify mixing hues.

      Decorate!
      I used gum paste flowers that were already made up, and leftover, from a wedding cake I made last year. I don’t have a tutorial for them today (maybe soon!) but you could simplify things by using organic rose petals as a garnish. Or, consider supporting a wonderful Etsy maker and purchase some ready-made.
      To one side, pipe leftover frosting mounds in a half-moon shape. Add some berries, flowers, petals – whatever inspires you! I added a sprinkle of culinary lavender buds on top.

      I’m already planning to make this cake a second time, perhaps for Mother’s Day. It fits so many occasions! It would even make an appropriate Easter cake. The flavors are spot-on to convey the lightness of spring.

      If you’re like me, and have the opinion that no tea party is complete with out madeleines, you can whip up a batch using this batter recipe. Omit the orange peel and add a little lemon extract, and 1/2 teaspoon of lavender buds to the batter. They are so lovely alongside this cake.

      Lemon Lavender Layer Cake

      Heather Baird

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.The flavors of this cake are light and delicious, not tart and overpowering. Using lavender in baking takes a judicious hand, so don’t be tempted to add more. The cake’s lavender and citrus flavors together bring to mind Earl Grey tea. It’s not soapy, it’s more floral and fruity.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins

      Course DessertCuisine American

      Servings 12

      EquipmentFine mesh sievemicroplane or citrus zester8 inch cake pans, 3disposable piping bag
      Ingredients US CustomaryMetric Lemon lavender cake layers1 cup plus 2 tablespoons whole milk1 tablespoon plus 1 1/4 teaspoons dried culinary lavender buds divided3 3/4 cups all-purpose flour1 1/4 teaspoons baking powder1 teaspoon baking soda1 1/4 teaspoons fine grain sea salt1 1/4 cups unsalted butter at room temperature2 1/2 cups granulated sugar5 large eggs at room temperature1/2 cup freshly squeezed lemon juiceZest of 1 lemon fine, use a microplane1 teaspoon lemon extractSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 teaspoon lemon extract1/2 teaspoon lavender extract1/4 teaspoon fine grain saltGel food colors in red purple, and fuchsia (see recipe notes)DecorsGum paste flowers optional, see blog post for sourcesOrganic purple rose petals washed and patted dry1 teaspoon lavender buds2/3 cup fresh whole raspberries
      Instructions Lemon lavender cake layersPreheat the oven to 350°F. Coat three 8-inch cake pans with flour-based baking spray.In a microwave-safe bowl, heat the milk for 1 minute on 100% power. Add in 1 tablespoon of the lavender buds and let steep about 10 minutes. Sieve the milk mixture over a large glass measuring cup with a pour spout (4 cup or larger) so that you have 1 cup of lavender milk. (The buds will soak up some of the milk.) Discard the lavender buds. Allow the milk to cool slightly before using.In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda and fine grain sea salt. Stir in the remaining 1 1/4 teaspoons dried culinary lavender buds.In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Scrape down the bowl and beat again until consistent.To the cooled lavender milk, add the lemon juice. Stir to combine. The mixture will curdle; this is normal and supposed to happen. Add the zest and lemon extract. Mix well.Add the flour mixture to the creamed butter mixture alternately with the wet ingredients; begin and end with flour.Divide the batter between the prepared pans. This will be about 2 3/4 cup of batter per pan. Bake for 35-40 minutes, or until a toothpick tester comes out clean. The cakes shouldn’t crown (puff up) much, but if they do, lay a paper towel on top of the cakes in the pans and press gently while they are still warm. This will knock down the puff slightly and you won’t have to level the cakes with a serrated knife or cake leveler. Turn the cakes out to cool completely on a wire rack.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the lemon and lavender extracts and salt.AssemblyPlace a cake layer on a cake plate or cake board. Top with 1 cup of the buttercream; spread evenly. Top with a second cake layer. Add another cup of buttercream and spread evenly. Top with the remaining cake layer. Cover the entire cake with a crumb coat of frosting, and chill until firm, about 15 to 20 minutes.Meanwhile, tint the remaining frosting with the food colors, adding a little of each at a time until a purplish rosy-mauve color is achieved. Spread a thick layer of buttercream over the chilled cake and smooth the top and edges using a cake smoother or bench scraper.Place the remaining buttercream in a disposable piping bag and pipe mounds of frosting over one side of the cake in a half moon shape. Pipe mounds on top of mounds in the center of the half moon to give that area some height. Add gum paste flowers, if using, rose petals, raspberries and sprinkle on lavender buds.
      NotesFreshly squeezed: The juice from 2 1/2 large lemons should give you about 1/2 cup of juice. So, add 3 lemons to your shopping list for this cake.
      Buttercream: You may have a little buttercream left over. It is my preference to always have more than needed in case accidents happen, or if inspiration strikes and I decide to pipe big swirls of frosting on top of the cake. If you’re more conservative with your ingredients, you could reduce the buttercream recipe by 1/4. Or, if you make the madeleines pictured, you could split them and sandwich with the leftover buttercream.
      Mixing hues: To simplify getting the right color for the cake’s exterior, there are many ready-made rosy-lavender colors that will give you the result without having to be a buttercream mixologist. Shop the colors at your local craft store in the baking aisle. Ready-made mauve by Wilton is close to the finished color of this cake. Or you could simply use lavender or violet gel food color and opt for a more purple icing to match the lavender flavor. 
      For convenience: The gum paste flowers I used were already made up from a wedding cake I made last year. They were a last minute addition to this cake, so I don’t have a tutorial for them. If you’re not experienced with gum paste, don’t have the time or the equipment to make them, consider purchasing some flowers ready-made. I’ve linked an Etsy seller in the blog post, or you can search ‘gum paste flowers’ on Etsy and find a wide variety of beautiful gum paste flowers. 

      Keyword dried culinary lavender, lemon zest, swiss meringue buttercream

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