Lavender Cupcakes- The Hummingbird Bakery

The cupcake sponge- compliments of the HummingbBird Bakery- This is not my recipe but I made them and they are tasty!

* 120ml whole milk
* 3 tablespoons dried lavender flowers
* 120g plain flour
* 140g caster sugar
* 1½ teaspoons baking powder
* 40g unsalted butter, at room temperature
* 1 egg
* 12 small sprigs of lavender (optional)
* 25ml whole milk
* 1 tablespoon dried lavender flowers
* 250g icing sugar, sifted
* 80g unsalted butter, at room temperature
* A couple of drops of purple food colouring (optional)
* A 12-hole cupcake tray, lined with paper cases
1. Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.
2. Preheat the oven to 170°C/325°F/gas mark three.
3. Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
4. Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed.
5. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Lavender frosting

1. Beat together the icing sugar, butter and food colouring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed.
3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
4. When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.

Mantle

After the holidays my mantle was so bare so here is what I did to spruce it up...

Dollar Store Finds:
6 tea light medium height candle holders
6 pillar candle holders
2 tea light tall height candle holders
2 tea light short height candle holders
1 class ball
tall vase
white paper jack o'lantern
silver vase filler
styrafoam board
Large mirror

Take your 6 medium height tea light holders and flip them upside down- hot glue the pillar candle holders to the base of the tea lights

Use the rest to arrange as needed

The styrafoam board I cut out an L with OVE cascading down.

Peanut Butter Caramel Apple Crisp

This dish is delicious but also very rich.

4 apples cored, peeled and sliced (I used Cortland)
1 8oz jar of caramel sauce warmed
1 cup of peanut butter warmed
2 T milk
3/4 c flour
3/4 c brown sugar
1/2 t cinnamon
1/2c butter cubed

Heat the oven to 375*, spray a 9x13-inch baking dish with non-stick spray.
Place the apples in the baking dish, pour both caramel and peanut butter over apples, mix to coat evenly.
Combine the flour, brown sugar, and cinnamon in a separate bowl. Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the mixture over the apples. Bake in the preheated oven until golden brown, 45-50 minutes. Cool for 10 minutes
Serve with ice cream and whipped cream!

Quick and Easy Au Gratin Potatoes

I was in a pinch the other night and wanted to make Au Gratin Potatoes but didn't want to bake them for over an hour, so here goes!

4 large potatoes sliced thin
1 1/2 cup cheddar cheese
1/4 onion minced
3/4 cup milk
4T butter into 4 pieces
8 slices American Cheese

Heat oven to 400*, in a large stock pot boil water enough water to cover potatoes, place potatoes in pot and boil for 10 minutes.
Spray a 9x9 safe pan with non-stick. Layer cheddar cheese, boiled potatoes, milk, onion, butter and American cheese.
** add black pepper if you wish before putting on American cheese.
Cover with aluminum foil and bake for 25 minutes, uncover and bake for 5 more. The dish should be bubbling and browning on the sides.
Serve and enjoy!!

Super Easy Peanut Butter Layer Treat

MMMM There is not much that can go wrong when you mix peanut butter into a dessert. I whipped this up one night when we were having company and then again 3 days later because it went over so well.

1 package of graham crackers  (save 2 for the last step)
1 cup peanut butter
1 cup cream cheese
3 cups of whipped topping, separated into 1 and 2 cup increments
3T powdered sugar
chocolate sauce
3 T peanut butter

Spray a 9x9 inch pan with non stick spray. In a gallon size ziploc bag crush the graham crackers, remembering to leave 2 for the last step. Spread the crumbs into the bottom of the pan evenly.
In a microwave safe bowl combine the peanut butter, cream cheese and 1 cup of whipped topping and heat for 30 seconds until it is easy to mix. If you prefer not to microwave use a mixer to combine ingredients.  Add in powdered sugar and mix thoroughly.
Spread this mixture over the graham crumb layer, I find it easier to spread it if it is warmed.
Use the 2 cups of whipped topping that was set aside and spread this over the peanut butter layer.
With the chocolate sauce drizzle enough to your liking over the top and then warm the 3 T of peanut butter for 30 seconds and drizzle over the chocolate. Next use the last 2 graham crackers, break them into small bits in your hands and sprinkle over the top.
Let it set in the refrigerator with tin foil on top before serving (approx 30 min)

Enjoy!