Archives for the month of: January, 2014

Cristina, Laura and I got together to bake a delicious lemon pound cake with festive pink glazed topping! Even though we made this in January, it is a great summer treat!

Cake ingredients:

  • 3 cups of white flour
  • 2 cups of white sugar
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 cups of butter (softened)
  • 1/3 cup of milk
  • 6 eggs (3 egg whites & 3 full eggs)
  • 2 tsp. lemon extract
  • 1 Tbsp. grated lemon zest
  • 4 lemons

Pink lemon glaze frosting ingredients:

  • 2 cups of confectioner’s sugar
  • 6 Tbsp. lemon juice
  • 1 tiny drop of red food coloring


Preheat your oven to 350 and spray pam or grease your desired cake dish. In a small bowl, pour the milk over 1 Tbsp. of pure lemon juice and let it sit for a few minutes (this lemon/milk mixture is key!) Mix together the flour, sugar, salt, and baking powder on low speed with an electric mixer.

Add the softened butter, the lemon/milk mixture you made earlier, and 3 egg whites. Mix on low speed until the dry ingredients are moistened. Then, scrape anything down from the sides, turn that mixer on high and let it mix for 2 whole minutes. Now, add the lemon extract and lemon zest (blend it in at a medium speed).

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One by one at a high mixing speed, add the 3 eggs with 30 seconds between each egg.


Pour the cake batter into a pretty baking dish and bake it for 50-70 minutes or until a toothpick inserted comes out clean.

The baking time largely depends on the size of your dish. The cake will rise and the top will turn brown. The inside will be a pale yellow…the perfect color to compliment a pink glaze frosting!


While your lemon pound cake is cooking, mix together 2 cups of confectioner’s sugar with 6 Tbsp of freshly squeezed lemon juice.



Then, add the tiny drop of red food coloring.



Pour this over your cooled lemon pound cake.

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Fun times!

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We also incorporated some crochet-ing into the night. We definitely have a range of expertise but it was fun to try out nonetheless!

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A healthy but delicious cookie option! Check out this recipe 🙂


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1 1/4 cups packed brown sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick or old-fashioned oats
  • 2 cups (12-oz. pkg.) semi-sweet chocolate morsels
  • 1 cup coarsely chopped nuts (optional)


Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture.
Stir in oats, morsels and nuts; mix well.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
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Without exaggeration, these are one of the best cookies I have ever eaten, ever! I would eat these any time of year, they are so soft, sweet, and scrumptious! Cristina shared this recipe with us and along with Laura and myself making these together, it was a recipe for a really sweet and silly time! Also, this was the first time my older dog, Nemo, met Cristina’s puppy, Scooter, and let’s just say it was noticeable who the younger one was! I blame their cuteness and entertainment for lack of cookie pictures, but here is one of them together to make up for it!



  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar, for rolling


Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.

Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

Serve warm or at room temperature. Store in an airtight container until ready to serve.


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