Showing posts with label cakelets. Show all posts
Showing posts with label cakelets. Show all posts
Monday, October 23, 2023
Monday, March 27, 2023
Monday, March 29, 2021
Bunny Cakelets
Welcome to my Happy Easter Tea. Please join me for some chocolate bunny cakelets and some Toasted Coconut Tea! You probably remember my bunny pillow that's made from an old sweater, on my sofa, that I hot glued buttons on in the shape of a bunny.
Isn't this teapot the cutest, with the bunny head on the lid?
A sweet friend gave me this adorable bunny teacup last year, and I love sipping tea from it in the Springtime.
I have a set of four of these melamine plates, each with a different bunny, that I bought from Tuesday Morning last year.
My late friend, Kathryn, gifted me this adorable planter one year, and I always think of her when I see it.
Chocolate bunny cakelets are ready for serving! Cream cheese frosting makes for a yummy tail, with some sprinkles for fun. I "painted" some tinted frosting on their ears.
My late beloved mom gave me this cute bunny. She was always thinking of me.
Riley, on the left, won all three of his wrestling matches that my daughter and I attended. It was so fun and exciting being with her and cheering Riley on. He pinned his opponent at his last match! Connor, my Marine grandson, came home for a visit, before heading back to California to quarantine for 2 weeks, before being deployed. We all went to watch Cissy in her tennis match, which she won!
Yield: 6 adorable cakelets
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Bunny Cakelets
You can use this recipe to make vanilla or chocolate bunnies. I used a cream cheese frosting for the tails.
Ingredients
- 1 cup sugar
- 1/ 2 cup butter melted and slightly cooled
- 1 1/ 2 cups flour
- 1/ 2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/ 4 teaspoon salt
- 2 eggs
- 2 tablespoons cocoa (optional)
Instructions
- Preheat oven to 350.
- Prep pan with shortening and flour or use baking spray.
- In a large bowl mix sugar and butter at low speed until well blended, then increase to medium speed and beat until light and fluffy.
- Add flour, milk, baking powder, cocoa powder, vanilla, salt and eggs.
- Pour evenly into prepared pans. Tap the pan on the counter to remove air bubbles.
- Bake for 20-30 minutes or until toothpick inserted in the cake's center comes out clean.
- Cool cake in pan on rack for 10 minutes. Turn out on rack and cool completely.
Happy Easter!! xo
I am sharing with:
Monday, April 6, 2020
Carrot Bunny Cakes
I'm taking a break from making Covid-19 masks, and enjoying a bunny cakelet and a cup of tea. Would you like to join me? I have several bunnies that you can enjoy. You may wonder why I have a fire going in Texas, in April. Well, it's because it's been so chilly!!
This pretty teacup always reminds me of Spring and of Lauren from My Wonderfully Made Blog who gifted it to me, from Stephanie's teacup exchange awhile back.
My daughter sculpted these carrots when she was in middle school. Don't they looks real??!! Aren't they beautiful? I think she should've been a sculptor!
Here are some more bunnies hopping on the plate ready for us to catch and eat!
These are some of the masks that I made for the staff of a memory care facility, that my friend Patty requested. I'm so thankful that I keep my scraps of fabric, and they brought back many memories of things that I made, and who they were for. I used a pattern from Craft Passion. Elastic is getting so scarce, but I guess there are other alternatives that you can find. Another of my friend's suggested to use flannel for the lining to keep it soft against the face.
My friend, Patty, was so grateful that I made the masks, and surprised me with a bag of gifts that she left on my porch. In it was a Palm Cross, a book that she loved, a candle, and a homemade loaf of her chocolate-y chocolate chip zucchini bread. Wasn't that so kind of her? There are so many thoughtful people in this world.
Stay well and stay safe, and God Bless You!
Yield: 8-10 bunnies, or you could make cupcakes
Carrot Bunny Cakelets
My youngest son and daughter-in-law gave me a gift card to Sur La Table for my birthday, and the bunny cakelet pan was one of the items I purchased.
Ingredients:
- 1 2/3 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp nutmeg
- 1 1/2 cups finely shredded carrots
- 1/3 c vegetable oil
- 1/4 c unsalted butter, softened
- 1/3 c sour cream
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup finely chopped walnuts (optional)
- Frosting:
- 1/4 cup softened cream cheese
- 1/4 cup softened butter
- 1 1/2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
Instructions:
How to cook Carrot Bunny Cakelets
- Heat oven to 350°F.
- Prepare your pan by greasing and flouring or by using a baking spray containing flour.
- Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat.
- Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.
- Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.
- For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake. I decided to pipe the frosting on the tails of the bunny, and left the frosting thick. Serve immediately, or refrigerate until serving.
- Bakes 8-10 bunny cakelets or one large Bundt cake.
I am sharing with these lovely parties:
Monday, November 26, 2018
Old Fashioned Gingerbread
If you love moist, spicy gingerbread cake, please join me for a slice at the children's table! My friend, Sarah, over at Hyacinth For The Soul graciously let me share the recipe, and Oh My, is it ever a great one!! I have loved gingerbread since I was a little girl, have tried several recipes, and now finally found THE ONE!! I used my Snowy Village cakelet bundt pan to start out the Christmas season. I made the Big Star quilt years ago to complement my dishes from Target ( when Target was called Gold Circle) that are probably over 30 years old.
My Lady Catherine's Tea Room was found on a shopping trip with my beloved Mom years ago, too. My "real" name is Catherine, and Cissy is named after me. I'll be giving this cottage to her one day.
We are going to be sipping some Comfort and Joy tea, by the Republic of Tea, which is a new favorite of mine.
Yield: This recipe makes 7 cakelets, 4 mini bundt cakes, and 1 mini loaf, or a 9 x 11" cake
Old Fashioned Gingerbread
ingredients:
1 cup butter, softened
1 cup sugar
2 eggs, well beaten
2 cups flour
1 tsp cinnamon
1 tsp ground cloves
1tsp ground ginger
1 cup dark molasses
1 tsp soda
1 cup boiling water
instructions:
Cream butter and sugar.
Add eggs,
flour, cinnamon, cloves, ginger and molasses. Mix thoroughly. Dissolve
soda in boiling water and add to batter. Mix well. Pour into greased
9"x11" pan and bake at 375 for about 30 minutes. When cool, dust with
powdered sugar.
NOTES:
The recipe calls for a 9"x11" pan to bake the gingerbread and serve it as a piece of cake. To adapt the recipe to bake in the snowy village cakelet pan, I used Baker's Joy and sprayed the molds, filled each cakelet about 2/3 full, and baked till a toothpick came out clean, about 20-25 minutes. Let cool for about 15 minutes before removing from the pan.
Before Thanksgiving, I was able to have my granddaughters, Cissy, Ella, and Avery over to have some kitchen fun! We made the turkey gobble cupcakes that Mary had shown us how to do, from Home Is Where The Boat Is. The girls did such a good job and kept thanking me. They're so sweet!
I am sharing this with these lovely parties:
Tuesday Cuppa Tea
Tuesday Cuppa Tea
Tuesday, October 9, 2018
Applesauce Spice Cakelets for Fall in Love with Texas
Welcome to my home for the Fall in Love with Texas Blog Tour. I've set our tea party on the patio since we still have nice days here in October. Would you like an applesauce spice cakelet? They are so moist and perfect for a Fall treat. I love using my Sadler Brown Betty teapot year round. I had a gift card to HomeGoods and I bought an Autumn Treats Pan by Nordic Ware, and Cissy, my granddaaughter, and I had fun baking the cakelets, with the recipe that came with the pan.
Katie, from Let's Add Sprinkles, is our hostess. Thank you for organizing this for us!
This is one of my favorite Fall teacups, which is Johnson Brothers, Harvest Time. Isn't it pretty, and with such a lovely, vintage transferware design? Bringing it out in the Fall is like seeing an old friend!
My American Family Scale is a such fun accessory for my kitchen. I got this for $18 several years ago in a downtown McKinney antique mall!!
Yield: 6 cakelets
Applesauce Spice Cakelets
These are moist, very flavorful cakes, and perfect for Fall! Cissy helped with them and grated the nutmeg.
ingredients:
- 1 cup flour
- 1 cup brown sugar
- 3/ 4 cup unsweetened applesauce
- 1/ 4 cup butter, melted
- 1 egg
- 1/ 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (I used freshly grated)
- 1/ 2 teaspoon salt
- 1 1/ 2 teaspoon vanilla
instructions:
Preheat oven to 350 degrees.
Prepare pan with spray or
butter and flour (I like to use Baker's Joy).
Blend butter, sugar and eggs together. In separate
bowl combine flour, baking powder, soda, spices and salt. Slowly add dry
ingredients to butter, sugar and egg mixture. Add applesauce and blend
in vanilla.
Divide evenly between each cake well. Tap on counter-top
gently to remove air bubbles. Bake for 20-30 minutes or until toothpick
inserted into cake ’s center comes out clean. Cool on rack for 10
minutes before turning out.
Created using The Recipes Generator
Please check out the Fall in Love With Texas Blog Tour each day:
Monday
Tuesday
Wednesday
Thursday
I am sharing this with these lovely parties:
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