June 2011 archive

Fireworks on the Fourth?


I’m entering the best week ever. Moving week! We were promised that the new house would be move-in ready just in time for hot dogs and fireworks on the Fourth of July {or in my case, fake meat veggie dogs}. It seems that all has gone according to plan {fingers crossed}. Painting, check. Flooring, check. Cleansing {and some sage burning} tomorrow, check. Current house mostly packed, check. Movers coming, Wednesday. Me, feeling like I am forgetting to do a million things, check {duh}.

Yes, this is thrilled and exciting and our first “real house”. Strangely enough, I mostly feel as if I am playing house.

Unfortunately, I am positive that the stresses of moving will cause me to complain {endlessly}, freak out, and turn a few {please just a few} more hairs grey.  It is very highly likely that I will have a crying breakdown by the end of this week. I am sorry Cole. I am pre-warning you.

Still, the thought of being about to watch some fireworks on the Fourth in our new house with R + M is giving me butterflies. I literally cannot wait.

Here’s to a fun-filled, fabulous, festive and fireworks week!



Cakery Friday: Peanut Butter and Nutella Thumbprint Cookies

I am a sucker for Nutella, it’s just SO good! I am also a sucker for easy desserts. Don’t get me wrong, I  love the challenge of a complicated dessert. But there is really something to be said for cookies you can prepare from beginning to end in under 20 minutes {seriously}. These thumbprint cookies are super simple and super delicious! Oh and p.s. these suckers are gluten free!


Gather all of the ingredients.


In the bowl of your electric mixer fitted with the paddle attachment combine 1 cup of sugar, 1 cup of creamy peanut butter, 1 large egg beaten, 1 teaspoon of salt and 1 teaspoon of baking soda. Mix until well combined.



Measure out cookies, approximately 1 tablespoon each, and roll them into small balls. Press down gently on them to flatten. Bake in a 350 degree oven for 8 minutes.


Carefully remove the cookies from the oven and using a 1/2 teaspoon measuring spoon, gently press down in the middle of each cookie creating the “thumbprint”. Fill each hole with a small spoonful of Nutella. Place back in the oven and bake for another 2-4 minutes.



Enjoy these cookies however you want!


Happy Baking!



Cakery Friday: Mocha Coffee Cake

I love coffee. It’s the perfect accessory to my morning granola, and an ideal end to a delicious meal. When I came across this mocha coffee cake, I knew it would be a hit! You actually make one batter and flavor it three different ways. Not only does it taste great but it looks insanely impressive. And the glaze on top is a fabulous added touch!


Gather all of the ingredients.


Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 14 teaspoon of salt in a bowl.


Combine 1 1/2 sticks of unsalted, room temperature butter with 1 cup of granulated sugar in the bowl of an electric mixer and beat until pale, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition, then beat in 2 teaspoons of vanilla.


Mix 2 tablespoons of cocoa powder and dissolve it with 1 1/2 tablespoons of hot water. In a separate bowl mi 2 tablespoons of instant expresso powder and dissolve it with 1 tablespoon of hot water.


Add the flour mixture alternately with 1 cup of greek yogurt, beginning and ending with the flour mixture. Be careful not to over-mix.


Transfer about 1/3 of the batter into a small bowl. Add espresso mixture and stir until combined. Then transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combine. {You should have 3 types of batter at this point}.


See… 3 types!


Spoon all three batters into a bundt pan that has been buttered and floured, alternating so each flavor is distributed throughout the pan {see pretty picture below}.


Bake at 350 degrees F until cake is golden about 55 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.


To make glaze: Mix 1 1/2 teaspoons of instant espresso powder with 2-3 tablespoons of strong coffee and 3/4 cup of confectioners’ sugar. If glaze is too thick, add coffee to thin. Pour generously over cake.


For a printer-friendly version of this recipe click here: Mocha Coffee Cake

Happy Baking!



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