Lemon Bundt Cakes
- 2 and ⅔ cups All-Purpose flour (I used unbleached)
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup and 1 Tbsp. plain Greek style yogurt
- 3 Tbsp. milk (I used 2 percent)
- 1 cup unsalted butter (2 sticks), softened
- 1 and ¾ cups granulated sugar
- 1 Tbsp. grated lemon zest
- 4 eggs, large
- 3 Tbsp. freshly squeezed lemon juice
- ¾ to 1 cup confectioners’ sugar
- 1 Tbsp. limoncello (lemon flavored liqueur) or 1 Tbsp. lemon extract
1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In another small bowl, stir together the yogurt and the milk just until smooth.
3. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.
4. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.
5. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.
6. Add in the lemon juice and the limoncello/extract. Blend just until evenly mixed, no more than 30 seconds.
7. Portion the batter evenly into your pan(s); smooth the top of the batter.
8. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don’t wait for the exposed part of the cake to look golden brown; golden around the edges is enough).
9. If you’ve made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you’ve baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.
- 1 Tbsp. Greek Yogurt
- 1Tsp. lemon extract
- 1 Tsp. lemon juice
- Milk (about 2 Tbsp.)
- Powdered Sugar (about 2 cups)
Mix all together with fork in medium bowl. Add more powdered sugar to get a thicker glaze or more milk for a thinner glaze. Use these to either thicken or thin to the consistency desired. Dip bundt cakes in bowl of glaze and sprinkle with coarse sugar or drizzle over bundt cakes with a fork.
Bundt recipe from here.
Pumpkin Butter Cupcakes
- 1 box Duncan Hines Spice cake mix
- 1 cup water
- 1/3cup butter, softened
- 3 eggs
- 1/2 cup chopped pecans, toasted(optional)
- 1/3 cup pumpkin butter (or apple butter)
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter
- 1/2 cup shortening
- 1 tsp. pumpkin (or apple) butter
- 3 or cups powdered sugar
- 1/2 cup chopped pecans, toasted (optional)
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, 1/3 cup butter and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup pecans, 1/3 cup pumpkin (apple) butter and the pumpkin pie spice. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat 1/2 cup butter, 1 tablespoon pumpkin (apple) butter and the shortening with electric mixer on medium speed until creamy. Gradually beat in powdered sugar until smooth. Frost cupcakes. Sprinkle each with 1 teaspoon pecans (optional—I didn’t do this).
Recipe adapted from here.
Hello my lovely followers! I need your help with something. I’m doing a huge project for a college assignment and am looking for donations for yarn and children’s blankets. I will be making a yarn bomb on the campus of Sussex County Community College (which I have covered) but will be donating the pieces along with more blankets to a local organization called Pathways to Prosperity.
Upon completion, I will need to have about 38 blankets that are 36x45” in total. If anyone is interested in sending a monetary, yarn, or crochet/knit blanket donation to me, please message me or contact me at this email: firstname.lastname@example.org.
Just $5 will buy a pound of yarn which is half a blanket!! It is also a great way to get rid of some yarn scraps.
All donations will need to be sent to me by December 20.
It’s a great service project and will certainly make 38 children in the Sussex County area VERY happy during the holiday and new year season!
You can learn more about the organization here: http://www.centerforprevention.org/pathways.html
***I will not be taking any other crochet or cake orders until January as a result of the time constraints this project has. Thanks for understanding and for all your help everyone! Don’t be afraid to share this post with your friends and family!
This lovely scarf was for my friend Johnette (you can find her here) as a thank you for helping my family and me plan our trip to Pittsburgh that we took in August. I greatly appreciate it!! (Check out her blog and see all the delicious things she bakes for her family. I’m always drooling.)
The granny square scarf was bordered with an alternate of small and larger shells. To do this I just single crocheted around the whole thing in white to make an easier space, then started with 5 double crochets, skipped a stitch, put a single crochet in the next stitch, did a 3 dc shell, skipped a stitch and then did a sc and so on.Then in the corners I did 8 dc.
For all you crochet pattern savvy people it may look something like this:
5 dc, sk st, 1 sc, sk st, 3 dc, sk st, 1 sc, and repeat. 8 dc for each corner.