mmmm, muffins.

I have to say that muffins is one of my favorites. love to make them and love to eat them. and somewhere in the back of my mind they're healthier than cupcakes (maybe it's because usually they contain fruit?). I've been searching for a yummy, moist banana muffin and I think I finally came across it today. I found a recipe on cooks.com and tried it (adding a topping from another muffin recipe that I made not too long ago) and they are yum! next time I think I'll add a bit more banana and a pinch or so less of salt and soda, but overall I am pleased with the way these came out. :) here is a photo with the recipe following. enjoy!



Banana Muffins
2 c flour
1 tsp soda
1 tsp salt
1/2 c butter
3/4 c sugar
2 eggs
1 tsp vanilla
2 ripe bananas, mashed

Topping
1/3 c packed brown sugar
2 tbsp butter, melted
1 tbsp flour
1/2 c mini [semi-sweet] chocolate chips


preheat to 350
mix dry ingredients
cream butter and sugar (about 3 mins), add eggs one at a time beating well after each addition
add bananas and vanilla to butter/sugar/eggs
add moist ingredients to dry until just moistened (batter will be lumpy. try not to mix too much as over mixing will result in 'tough' muffins)
spoon into muffin pan (greased or lined with paper cups)
make topping (mix brown sugar, flour and chips then stir in butter)
sprinkle muffins with topping
bake for about 20 mins


xo!

Candice

lately in photos [sorta']

wow. forever since we've updated. apologies!! super super busy with this beautiful Christmas season upon us. :) here are a few photos from some of the things we've been busy with over the past few weeks or so (or just simply some of the things we've been enjoying).

almost gone coffee (in my current favorite mug!) alongside one of our handmade napkins from Thanksgiving (also a current favorite! love the way they turned out.)


handmade Christmas ornaments


candy canes in a milk glass vase (this year I'm lovin' the milk glass for Christmastime!)


the last bite of tollhouse pie (my first time making it, everyone loved it. too much chocolate for me tho!)


home made (by Ashley) eggnog. oh, so yummy! (and again, alongside one of our hand made Thanksgiving napkins)


ornament for a swap (another Ashley creation)


chocolate chip cookie dough (prepared and stored for later use)


and tonight, I made the first batch of no-bake cookies for this Christmas season. and, if you notice, our first set of Christmas napkins for this year are posing behind the cookies.


and! can't forget to share two of the ornaments we received in a swap we participated in. love this little owl, he's a cutie!


shew! and that's only a LITTLE of what we've been up to these past few weeks. :) many other sewing projects and Christmas gifts we're making. heaps of fun!

I hope to post some photos of the beautiful snow we have all around us right now. totally one of my favorite things about the winter season. :) hope you're all having a beautiful Christmastime so far. if you want specific recipes for photos I've posted, or instructions for the ornaments, please let us know.

xoxo!
candice

Surprise! Carrot Cake :)

yesterday I made this yummy carrot cake recipe for a friend. the recipe is from my husband's grandma. it was the first time I'd made it, OR carrot cake all together for that matter. I always love trying something new, especially when it turns out. ;) here are some photos, with the recipe to follow.

the mixed icing (notice the heart?)


the cake, pre-icing (once again, notice the hearts? heaps of love goin' on around here!)


the finished cake


Surprise Carrot Cake

3 eggs
1 3/4 cups sugar
3 cups shredded carrots
1 cup olive oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans

Filling:
1, 8 oz package cream cheese, softened
1/4 cup sugar
1 egg

Frosting:
1, 8 oz package cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar


In a mixing bowl, beat eggs and sugar. Add carrots and oil; beat until blended.
Combine the flour, baking soda, cinnamon and salt. Add to carrot mixture; mix well. Stir in pecans.
Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.

In mixing bowl, beat cream cheese and sugar. Add egg; mix well. Spoon over batter. Top with remaining batter.

Bake at 350 for 55-60 minuets or until a toothpick inserted near the center comes out clean. Cool for 10 minuets before removing from pan to a wire rack to cool completely.

For frosting:
In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add confectioners’ sugar.

Once cooled, frost cake and store in the refrigerator.


NOTE:
I did not add the pecans, as the receiver of the cake does not like them.
also, I added a bit of cinnamon to the cream cheese icing. partly because it was SUPER sweet and cinnamon always works well with taking the edge off of supersuper sweet icing. and partly because, well, I just love cinnamon and assume that everyone else does, too. ;)



xoxo!
candice

I love you, Saturday.

days like this are the best. around the house, busy with projects such as cooking, baking, sewing, crafting, cleaning, organizing. spending time with friends and family, just living the good life. :)

one of my projects for today was making buckeyes. buckeyes have sort of become a "tradition" for us this fall. they go along great with our college football team (the Ohio State 'Buckeyes'). everyone LOVES when I make them, so I've made them often. :) and now I am sharing the recipe here. if you like chocolate and peanut butter (who doesn't?!), then give them a try!! I can only eat one or two (max!!) at a time, as is the case for just about everyone I know, so these last a while. they're great for get-togethers or parties.



Buckeyes

4 cups peanut butter
4 cups confectioners sugar (you may want to use more, depending how gooey or stiff you want them)
1/2 cup butter, melted
2 1/4 cups semi-sweet chocolate chips
1 tablespoon shortening

blend together the peanut butter, confectioners sugar, and melted butter. cover and place in fridge to chill for about 20 minuets.

remove dough from fridge and roll into balls (about 1 inch). chill in freezer 20-30 minuets.

in double boiler, over medium heat, melt the chocolate chips and shortening until smooth. reduce heat (I usually turn it all the way down).

remove half of the peanut butter balls from freezer and using a toothpick, roll in melted chocolate. place on wax paper until cool (I usually stick them in the freezer for a few to make sure they're good and set before I remove them from the wax paper), then store in refrigerator. repeat this with the remaining half of the peanut butter balls. make sure you stir your chocolate every once in a while while you're doing this.

store finished buckeyes in the fridge until ready to eat. then, enjoy! :)


xoxo!
candice

our first post!

so, here it is. our official first post. what to say? ...as the side says, we're two friends who love creating. cooking, baking, sewing, painting, scrapbooking. creativity comes in many shapes and sizes, and this blog is a spot for us to share our little bit of creativity. :) I hope you enjoy and have as much fun at this place as we plan to.

for now, I'm going to share a photo of Ashley's birthday cupcakes that I [candice] made for her (and the recipes, of course).



Lemon Layer Cake
(from 'The Magnolia Bakery Cookbook')

1 c (2 sticks) unsalted butter, softened
2 c sugar
4 large eggs, at room temperature
1 1/2 c self-rising flour
1 1/4 c all-purpose flour
3/4 c milk
1/4 c fresh lemon juice
2 tsp grated lemon zest

preheat oven to 350
grease or line pan

in large bowl, on med speed of an electric mixer, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 mins. add the eggs one at a time. combine the flours and add in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition.

bake for 20-25 mins or until tester comes out clean. cool in pans for 15 mins, remove and allow to cool completely before icing.

Lemon Buttercream Icing
(also from 'The Magnolia Bakery Cookbook')

1 c (2 sticks) unsalted butter, very soft
8 c confectioners' sugar
1/2 c fresh lemon juice
1 tsp grated lemon zest

place the butter in a large mixing bowl. add 4 cups of the sugar and then the juice and the zest. beat until smooth and creamy. gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. if desired, add a few drops of yellow food coloring and mix thoroughly. use and store at room temp.

xoxo!
candice