The team over at Martha Stewart has mad skills. These cute arrangements would be dear as centerpieces for your next holiday table or tucked in on shelves and nooks for a creative pop of color. Sweet!
Historically, it is believed that buns marked with a cross were eaten by Saxons to honor the goddess Eostre. The cross symbolized the four quarters of the moon.
Our friend The Pioneer Woman has a lovely recipe for these springtime treats!
How could anyone ever forget the first time they tried Tiramisu at their favorite Italian restaurant. Oh, the heavenly, espresso soaked ladyfingers and cocoa. Divine.
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- Coffee Marsala Syrup
- Marscapone Frosting
- Unsweetened cocoa powder, for dusting
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
We’ve chanced upon a clever souvenir of those magical evenings spent under a canopy of stars, gleefully in seeking those evasive, blinking yellow “Lightning Bugs”. Frosted Glass. (Requires 3-AAA batteries, not included.) 6 1/2 x 5 1/2″
Chocolate Chocolate Chip Sour Cream Banana Bread
- 1 cup butter, room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 1/2 cups flour
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 ripe bananas, mashed
- 1 cup sour cream
- 1 cup milk chocolate chips
- Cream the butter, sugar and vanilla together.
- Then add the eggs and mix.
- Then put in the dry ingredients and mix well.
- Add the bananas and sour cream and mix.
- Then add in the chocolate chips and pour into 3 greased loaf pans.
- Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.
Cute and delicious! These little buttery, crispy cookies are a perfect little gift for your Valentine!
Just wrap a bunch and tuck them into a cellophane bag and tie with a pretty ribbon for a home baked and thoughtful Valentine’s gift.
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sifted confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped dried cherries
- Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
- Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.