Blueberry Lavender Muffins

Hey, friends!

It's been a while since I've shared a recipe (or anything, for that matter) on here, but life kind of kicked me in the teeth over the past couple months (ahem, years), however this summer we are enjoying some real quiet and relaxation, so I'm trying some new things.

Add to that, that we're growing blueberries for the first time, and this morning I made blueberry lavender muffins that are pretty delicious, if you ask me. It made it extra special that I could use our homemade vanilla extract, homegrown lavender, and eggs from my neighbor. How delightful!

But don't worry, there's no story coming, there is no need to look for the "Jump to recipe" button, I got you. *wink*

This recipe makes 12 muffins.

Topping:

1/2 cup (100 g) dark muscovado (you can also use light, or dark brown sugar)

1/2 cup (50 g) oats

1 tsp cinnamon

Muffin batter:

1 3/4 cup (220 g) flour

1 tsp baking soda

1 tsp baking powder

1/2/ tsp salt

1/2 - 1 tbsp crushed, dried lavender

1/2 cup (113 g) butter at room temperature

1/2 cup (100 g) sugar

1/4 cup (50 g) dark muscovado

2 large eggs

1/2 cup (120 g) sour cream

2 tsp pure vanilla extract

1/4 cup (60 ml) milk at room temperature

1 1/2 cup (approx. 210 g) fresh blueberries

Instructions:

1. Preheat oven to 215 °C (425 °F). Prep muffin pan - for me, that meant spraying non-stick spray on the pan, then making homemade liners from baking paper (because I really don't like the liners I can find here, no matter what I do, half of whatever I bake sticks to it). 

2. In a medium sized bowl, whisk together flour, baking soda, baking powder, salt and lavender. set aside.

3. Add butter and both sugars into a large mixing bowl, then using the paddle attachment of your standing mixer (you could also use a handheld mixer), cream together for 2 minutes on high-medium speed, scraping off the sides of the bowl as needed.

4. Add eggs in one at a time, on a medium speed, making sure they're incorporated before adding the next one.

5. Next, add the sour cream and vanilla on medium speed, until completely combined.

6. Reduce to low speed, and alternate adding dry ingredients and milk, until fully combined.

7. Remove bowl from standing mixer, and fold in blueberries.

8. Combine the topping ingredients in a separate bowl.

9. Spoon batter into cups until 2/3-3/4 full (I like more bakery style/size muffins, so they're a bit larger), then top with a generous spoonful of the topping.

10. Bake at 215 °C (425 °F) for 5 minutes, and then reduce heat to 175 °C (350 °F) for another 18-20 minutes, or until a toothpick inserted into the middle comes out clean. (...and by clean, I mean clean of batter, you'll probably get some cooked blueberry on it regardless of doneness, but that's normal.)

11. Allow to sit for a few minutes, but after that, you should definitely treat yourself for a warm muffin! (These muffins stay good sealed, at room temperature for about 3 days. You could also freeze them for later!)

Tips: 

I've often read that tossing your blueberries in flour helps them not sink to the bottom. I did toss mine in flour, but then the muffin I cut open for pictures had them on the bottom mostly... and others that we ate later had them dispersed more evenly. So, I say give it a try, but it doesn't seem fool-proof.

Also, if you don't like the taste of lavender, you can certainly omit it. You can also use nuts instead of oats in your topping.

Enjoy!

Mexican Wedding Cookies

My mom made Christmas cookies for our neighbors every year.

She made all the yummy ones - snickerdoodles, peanut butter blossoms, chocolate chip cookies and my favorite at the time, Mexican wedding cookies.

The funny thing was, she only ever made enough for the neighbors. She didn't do this to be mean, or anything like that, it's just that in her calculating, she made enough for each plate, and that was that.

She had my brothers and I deliver them each year. Each time we rang the doorbell, someone would come out, greet us warmly, and often they would invite us in for a bit. While we were there, it wasn't uncommon for them to open up the cookies from our mom, and graciously ask if we wanted any. And the truth was, my friends - we did! Ha!

So, we grew up loving our mom's cookies - but for the most part we ate them at the neighbors' houses. We were always careful not to eat too many - of course they weren't for us - but I was always happy if I could get a Mexican wedding cookie.

Now I'm an adult, and although I recently discovered chocolate crinkle cookies, which have quickly shot to the top of my "favorites" list, these still have a soft place in my heart.

They aren't super sweet, and crumble in your mouth. They are delicate, and look like little balls of snow. The perfect Christmas cookie!

Ingredients:

 

1 cup butter or margarine at room temp.

6 tsp powdered sugar

1 tsp vanilla

2 cups cake flour (or regular flour with a tbs taken out of each cup.)

1 cup walnuts or pecans chopped as finely as possible

 

+Extra bowl of powdered sugar for rolling.

 

Directions:

1. Combine all ingredients to make dough. 

 

2. Roll into teaspoon-sized balls, place on un-greased cookie sheet, and bake at 350 F 175 F for 7-8 minutes.

 

3. Once out of the oven, as soon as they are cool enough to handle, roll them in the powdered sugar.  

4. That's it! Store them in an airtight container for a few days, or freeze them up to 3 months. 

Makes approx. 50

 

Chocolate Crinkle Cookies

I decided to try something new this year for one of my Christmas cookie "slots", and honestly, it is EVERYONE'S new favorite cookie!

It is basically a brownie in cookie form. It is chewy, and chocolatey, and the powdered-sugar-crinkle outside is just the prettiest thing around. Another bonus is that it uses oil, so you don't have to wait for your butter to come to room temperature!

So, without further ado, and no more gilding the lily, I present to you my chocolate crinkle cookie recipe.

Ingredients:

1 cup (100 grams) unsweetened cocoa powder

2 cups (400 grams) white sugar

1/2 cup (120 ml) sunflower oil 

4 eggs

2 tsp vanilla extract

2 cups (250 grams) all purpose flour

2 tsp baking powder

1/2 tsp salt

+ powdered sugar for rolling (approx. 1/2 cup or 60 grams)

Directions:

1. Using the paddle attachment on your stand mixer, mix together the cocoa, sugar and sunflower oil.

2. Beat in eggs one at a time.

3. Add vanilla extract.

4. In a separate bowl, combine flour, baking powder and salt. Carefully add flour to cocoa mixture, while your mixer is going.

5. Cover your dough and chill for at least 4 hours.

6. Preheat your oven to 350 F / 175 C.

7. Line a cookie sheet with parchment paper.

8. Pour powdered sugar into a bowl.

9. Using small spoons, scoop out enough dough to make rounded tbsp sized balls. The dough is VERY sticky, and this part is a little tricky. Once the ball is formed, plop (yes, this is the technical term) it into the powdered sugar, and roll it around until it is completely covered.

10. Place the dough balls on the prepared cookie sheet, approximately 2 inches from each other.

11. Bake for about 10-12 minutes (this is a cookie you don't want to overtake, or it won't be as yummy and chewy). Allow to cool for a couple minutes before transferring to a wire cooling rack.

12. Can be stored in an air tight container for 3-4 days, or in the freezer for 3 months.

These cookies are insanely delicious, and honestly I'm a little hesitant to share the recipe, in case as a result the world runs out of cocoa powder. :)

Festive Cranberry Orange Loaf

I've made this cranberry orange loaf for all the fall/winter holidays for the past couple years, and realized that I've never actually posted it on here.

So today, without further ado, I will be sharing this delicious tart and sweet treat with you.

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup sugar

1 tbsp orange zest (about an orange and a half)

1/2 cup buttermilk

1/2 cup sunflower oil

1/2 cup orange juice

2 eggs

1 tsp vanilla

1 - 1 1/2 cups cranberries (fresh or frozen are both perfectly fine)

Glaze:

1 cup powdered sugar

2 tbsp orange juice

Directions:

1. Preheat oven to 350 F/175 C and grease a 9x5 inch (23x13 cm) loaf pan.

2. In a medium bowl combine the flour, baking powder and salt. Set aside.

3. In a small/medium bowl combine the sugar and orange zest using a fork. It'll turn your sugar a light yellow color. Set aside.

4. Attach a large mixing bowl to your stand mixer as well as the paddle attachment. Pour into the bowl the buttermilk, oil, orange juice, eggs and vanilla. Mix on a low speed until fully combined.

5. Keep the mixer going. Alternate adding the flour mixture and the sugar/zest mixture. Continue mixing until you get a nice smooth consistency.

6. Finally add in the cranberries, mix until just combined.

7. Pour batter into your prepped loaf pan. Bake for 70-75 minutes, or until a toothpick inserted comes out clean. You should check on it after about 55-60 minutes of baking, and tent a piece of aluminum foil over the top of it to protect the top from getting too brown.

8. Remove from oven, and allow to fully chill. 

9. Before serving, using a whisk, combine powdered sugar and orange juice, and pour over the loaf. It's as beautiful as it is festive!

+ If you'd like, this is a great dessert to make ahead and freeze. Do this before you glaze it. To freeze, wrap the loaf in plastic wrap, and then again in aluminum foil. It can stay in the freezer for at least a week, probably 2. (I haven't tried it that long, but cake freezes very well.) If you decide to freeze your loaf, remove it from the freezer a few hours before you intend to serve it. Once you're ready to serve it, make the glaze and pour it on top.

Llama Cake Recipe and Instructions

I am very much still a cake-baking novice.

I've only frosted a couple other cakes before this one, and don't have a wealth of knowledge to give you, but what I do know I will share with you. I will break down for you all the steps you need to bake this cake - or any cake with a similar look.

We are going to take things one step at a time.

The Cookies

Tools:

Llama and cactus cookie cutters (If you're in Europe, you can also find these on amazon.co.uk)

Rolling pin

Baking paper

Cookie tin or large Tupperware-type container

Offset spatula

Stand mixer

Paddle attachment 

Ingredients:

3/4 cup (170 grams) unsalted butter (softened at room temperature - approx 2 hours)

3/4 (150 gr) cup sugar

1 egg

2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (256 grams) all-purpose flour

Directions:

1. Cream together butter and sugar on medium setting for about 20-30 seconds.

2. While mixer is going add egg and vanilla extract.

3. On a low speed add in baking powder and salt.

4. Still on the low speed, add the flour 1/2 cup at a time.

5. Mix until flour just combined.

6. Pour onto a slightly floured surface. Kneed into a ball for about 10 seconds, then flatten into a disc shape.

7. Using your (lightly floured) rolling pin with thickness gauges, roll dough to 1/4 inch thickness.

8. Get out your cookie tin or Tupperware out, as well as sheets of baking paper that fit inside.

9. Dip your cookie cutter in flour, then cut the desired shape out of the dough. Use an offset spatula to lift them into your cookie tin or Tupperware. Make sure the cookies do not touch each other. When you have filled one layer of cookies, add a new sheet of baking paper and continue until you have used up all of your dough.

10. Feel your tin and place in refrigerator for 20-30 minutes.

11. Preheat your oven to 350 F/180 C.

12. Once your oven has reached the appropriate heat, remove your chilled cookies from the refrigerator, line a baking sheet with baking paper, transfer them onto it and bake them for 5-7 minutes, depending on size. You want the edges to just barely brown.

13. When you remove them from the oven, make sure you allow them to cool for 5-7 minutes before trying to remove them from your baking sheet.

14. Allow to fully cool before attempting to do anything else with them. If you are going to decorate them at a later date, use the same method as when they went in the fridge - line a cookie tin or container with baking paper, and move cookies into it using sheets of baking paper between each layer. Place in freezer, to be decorated at another time. The cookies will keep like this fora couple months.

Decorating with Royal Icing

Tools:

Zip-top bags

Toothpicks

Small bowls

Spoons

Stand mixer

Paddle attachment

Food-safe black marker

Ingredients:

1 lb (453 grams) powdered sugar

3 tbsp meringue powder

6 tbsp warm water

Gel food coloring

(I decorated my cookies 2 days before the party. Any earlier, and I think they would be too dry.)

Directions:

1. Watch as many YouTube tutorials as you'd like.

2. Combine powdered sugar, meringue powder and water on medium speed for 5 minutes (until stiff peaks form). (Cover with a damp kitchen towel to keep from drying out while you're working.)

3. Spoon out about a cup of white icing into a bowl. One tsp at a time, add water until it reaches the desired consistency. (Mine fell somewhere between piping and flood consistency.)

4. Fill your zip-top bag with your icing, then cut a very very small bit off the tip of one of the bottom corners of your bag.

5. Follow the outline of your llama, leaving their tail portion empty.

6. Once the outline is complete, fill in the space, using a toothpick to even things out and pop any air bubbles.

7. Allow to set up for a bit. (This is a great time to mix up a green and start on your cactuses, if you're making them, too.)

8. Spoon out about 1/4 cup of white icing, using a toothpick add just a bit of ivory gel color. Add water 1/2 tsp at a time to reach desired consistency. Fill piping bag, snip tip, and make tail and snout.

9. Repeat that step for every color you choose to decorate the rest of you llama with - their saddle, any other decorations you might want to add. The same applies for making the cacti. Allow your icing to dry a bit each time before adding the next element.

10. Once they're all done, place on large baking sheet, cover with plastic wrap and allow to dry for full 24 hours. 

11. Once they are dry, using your food safe marker draw on their faces.

The Cake

I'm not trying to take any credit for this recipe, it's from Chel Sweets, and so is the frosting recipe. I'm writing it out here as a reference, and do easily visit again if I need. 

Ingredients:

3 cups (390 grams) all purpose flour 

3 cups (600 grams) sugar

2 1/2 tsp (10 grams) baking powder

1 tsp (6 grams) salt

1 cup (227 grams) room temperature unsalted butter

1 cup (235 grams) egg whites (approx. from 7 eggs)

1 1/2 cup (345 grams) buttermilk at room temperature

1 tbsp (28 grams) vegetable oil

2 tsp (8 grams) vanilla extract

* makes 3 x 8 inch layers

Directions:

1. Preheat oven to 350°F / 175°C. Line a 8 inch / 20 cm pan with a parchment round, and grease with non-stick baking spray.
2. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
5. Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
6. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
7. Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
8. I only have one 8 inch pan, so I had to do my best to eyeball how much batter looked like about a third of it. Ladle the batter into your prepared pan.
9. Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pan to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Apply a new baking paper round, spray with non-stick baking spray, and repeat for 3 other layers.
10. Allow to fully cool before attempting to handle.
11. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance. I wrapped and froze them just as this link suggested. 

+ If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake. I found them easier to level and assemble this way.

I decided to assemble the layers the day before the party.

For this, I needed frosting.

I once again turned to Chel Sweets. She says she makes 1 1/2 portion when decorating a cake. I actually didn't catch that until after, and made it 1 portion. I had just enough frosting. So, if I was wanting thicker frosting, or something like that, I would do what she suggests, and do a 1 1/2 portion.

Ingredients:

2 cups (453 grams) room temperature unsalted butter

1 tbsp (12 grams) vanilla extract

1/2 tsp (3 grams) salt

7 cups (907 grams) powdered sugar

3 tbsp (45 grams) heavy cream

gel food coloring

1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
2. Mix in 1 tbsp vanilla extract and 1/2 tsp salt on a low speed.
3. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 tbsp of heavy cream, and mix on a low speed.
4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
5. If the frosting is too thick, add in additional cream (1 tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored. I used pink and a little yellow.
7. Watch lots of youtube videos on how to frost and assemble a cake.

Assembly:

Tools:

turntable

8 inch cake disk

frosting bag

offset spatula

1. Remove frozen cake layers from freezer. Unwrap and allow to thaw a little. 

2. Using a serrated knife, cut off "dome" of cake, making it level.

3. Place an 8 inch metal cake disk on a turntable. (A turntable is very helpful, but you could probably do without. The metal disk is great for keeping the cake neat and steady, and moving it from the workspace to the cake stand.)

4. Put a dollop of frosting on the disk to help the cake not shift. 

5. Place your first cake layer on top of that dollop. Scoop out about a cup of frosting on top, and using an offset spatula evenly spread it out.

6. Place your second layer on top, being careful to line up your layers. Scoop out another cup of frosting, spread it out evenly.

7. Place your third cake layer on top. Add approx. 1 cup of frosting to top and spread out evenly.

8. Using a piping bag, squeeze out frosting along the side of the cake. Using an offset spatula try to get the frosting as even as possible.

9. Work on the top and sides until it is smooth.

10. Place in the fridge overnight.

The Final Touches

What you'll need:

fun sprinkles

cake

cookies

cactus candles

1. A couple hours before the party, remove the cake from the fridge. 

2. Using your hand gently press sprinkles into the side of the cake. (If you aren't sure, again, I encourage you to watch a couple youtube videos). Add some to the top as well.

3. GENTLY press your cookies into the top. If they don't want to stay, stick a toothpick behind them. Strategically place the candles where you want them, as well. (I used two candles, because it was my daughter's 2nd birthday.)

4. Place on cake stand. Your cake will be fine sitting out for a couple hours inside.

And there you have it!

It was certainly a labor of love, but I am beyond thrilled with how it turned out!

Now, to start thinking about a certain 6 year old who keeps telling me he wants a pirate themed 7th birthday party... argh!

Pumpkin-Shaped Artisan Style Sourdough Bread

I have, along with much of the world delved into the world of sourdough baking. It has taken over my Instagram feed and posts, so if you're into that, I'd love it if you'd go give me a follow! :)

For the first day of fall, I made a pumpkin-shaped loaf, which quite frankly turned out adorable! I had a few people ask about it, so I decided to share my go-to sourdough recipe with you (I use The Prairie Homestead recipe with a couple alterations, and timed to my schedule), and finish off with my instructions on how to make it pumpkin-shaped. (I have a video tutorial in my highlights on Instagram as well.)

Ingredients:

3 cups (scooped and leveled) / (for me this came to) 480 grams all purpose flour (the internet says 3 cups should be more like 390 grams, I say, play around with it until you get a consistency you like/can work with)

1 1/4 cups / 300 grams lukewarm water

1 1/2 tsp salt

1 1/2 cup / 100 grams active sourdough starter

Tools:

Dutch oven

baking paper

sharp blade or knife

string (white or off white)

scissors

polenta/corn meal

Directions:

 

(I'm going to write the timing of this for what I do. It's basically a 24 hour process.)

1. I feed my starter first thing in the morning, 50 grams of water and 50 grams of flour. After about 5 hours, it’s reached its peak.

 

2. In a large bowl combine 3 cups of all purpose flour, 1 ¼ cup water, 1 ½ tsp salt. Using your hands combine it until it forms a shaggy dough. Cover your bowl with a dish cloth and allow it to rest for about 20 minutes. This is the autolyse portion. 

3. After the 20 minutes add ½ cup of your active starter. Combine it with your hands again, cover it with a dish towel, and leave it somewhere warm to rise. I use my laundry room. 

 

4. After ½ hour, perform a stretch and fold motion on your dough. Cover. Wait another ½ hour and repeat. Do this 2-4 times. After that, allow the dough to rise for 6-7 hours, or until it has doubled in size.

  

5. Lightly flour your surface, scrape out the bowl, and carefully (you don’t want to lose your precious bubbles), form your dough into either a ball or an oblong shape, depending on your proving basket. (For the pumpkin, I used a round one.)

 

6. Allow your dough to rest on the counter for about 30 minutes. 

 

7. Next, flour a dish towel, place it in your proving basket, place your dough inside, cover it with a dish towel, and place it in your fridge overnight.

 

8. In the morning, turn your oven to 430-435 F / 225 C. While it is warming up, pour some polenta or corn meal in the bottom of your dutch oven. The polenta helps the bottom of your bread not burn, and the reason you bake your bread in a dutch oven, is you create steam to better help your bread rise in the oven.

 

9. Place a sheet of baking paper on your counter. Cut 4 long pieces of string, lay them criss-cross, and tie them at the middle.

 

10. Remove your dough from the proving basket, place in the middle of the strings. Tie the stings in the middle - not too loosely, or you won't get those nice segments. Space out the string to make sure the segments are pretty equal. Cut the excess string off the top.

11. This is the fun part. We are going to score the bread. Use a straight blade or sharp knife. You can go as simple or as elaborate as you want! I've done just a simple slit in each section, but I've also done a couple different designs. (If you want, you could push a cinnamon stick into the top for a stem if you don't have a pumpkin stem.)

 

12. Once that is done, place the whole thing - bread and baking paper - in the a dutch oven. Place the lid on your dutch oven, and put it in the oven. Bake it for 20 minutes. At this point take off the lid, and bake it for another 25-30 minutes, depending on how brown you want your loaf to be.

 

13. Once you take your loaf out of the oven, unfortunately it is best to wait until it comes to room temperature before you try cutting into it. Cutting into it too early ruins your crumb, and doesn’t allow the middle to cook as well as it should.

14. Cut the strings, remove them from the bread, pop a pumpkin stem on top, and voila!

*For a non-pumpkin sourdough loaf, just skip the strings, and go ahead with scoring, and follow the rest of the recipe as written. 

Happy baking!