Strawberries and Cream Pancakes

This is so delightful and simple. I use a boxed pancake mix, I have found that homemade mixes tend to be a bit too thick for my taste.

1 box of chocolate chip pancake mix
1 pint of strawberries
1 tub of coolwhip

Make the pancakes as directed, while they are cooking wash and slice the strawberries, remove Cool Whip from the freezer to give it time to thaw a bit.

When pancakes are finished, layer pancake, strawberries (about 4 per pancake) and cream in 3 stacks.
Enjoy!!

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!!