Frosted Sugar Cookie Bars

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If you are a fan of sugar cookies, you will love these Frosted Sugar Cookie Bars.
These bars taste exactly like a good old-fashioned sugar cookie, except they are thicker & so much easier to make.
Forget about chilling, rolling, & cutting the dough like you do with regular sugar cookies – For these bars, just mix the ingredients, pop it in a pan & bake! Simple & delicious.

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Frosted Sugar Cookie Bars
(recipe adapted slightly from Mel’s Kitchen Cafe)

Ingredients:

    • 3/4 cup butter, softened to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
Frosting:
  • 6 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1/4 teaspoon vanilla extract
  • Sprinkles (to decorate)Directions:

    1. Preheat oven to 375 degrees F. Spray a 9X13 inch baking pan with non-stick cooking spray; set aside.
    In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar & powdered sugar until light & fluffy. Add the eggs one at a time, than the vanilla and mix for a good minute. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.

    2. Press/spread the sugar cookie mixture gently into an even layer into the bottom of your prepared baking pan. Bake for 10-13 minutes without overbaking! The bars should look almost undercooked, and shouldn’t have any color around the edges. Allow bars to cool completely before frosting.

    3. For the frosting: cream the butter and powdered sugar together until smooth. Add in the whipping cream & vanilla extract and mix until the frosting is light and fluffy. Lastly, add in food colouring of your choice & top with sprinkles.

    Enjoy!
    Natasha xo

 

Funfetti Milkshake

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Introducing the most beautiful milkshake of all…

Thee Funfetti Milkshake!

Not only is this milkshake simple & easy to make, it’s also delicious AND oh-so-pretty to look at. The milkshake is mostly made from whipped bananas, which gives it a nice soft serve taste!

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Funfetti Milkshake Ingredients + Directions

Ingredients: (makes 1 large drink, or 2 smaller sized drinks)

  • 2 bananas, chopped & frozen (unpeel and cut into small chunks than freeze bananas in a container for a few hours until frozen)
  • 1/4 – 1/3 cup milk
  • 2 generous scoops of vanilla ice cream
  • 1/2 teaspoon vanilla extract
  • sprinkles (the most important part!) 

Directions:

1. Place all ingredients (EXCEPT for the sprinkles!) into blender & blend until smooth and creamy.

2. Pour mixture into glass and gently stir in as many sprinkles as you’d like.

Notes: 

  • Sprinkle colors will run/bleed, so be sure not to stir too much.
  • If you want to add the layer of sprinkles on top of the drink like in the photos, dip the top of the glass in corn syrup than into sprinkles. 🙂
  • If you want to skinnify this drink, omit the ice cream & add 1/4 cup Greek yogurt instead.

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Enjoy!

Natasha xo

Decadent Double Layer Chocolate Cake

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Chocolate Lovers – this one’s for you.

This cake is hands down, the best homemade chocolate cake recipe ever. You’ve gotta trust us on this one – we’ve tested many different kinds of chocolate cake recipes over the years, and this one blows away all the others.

This cake is soft, light, fluffy, and perfectly chocolatey. {All the things a good chocolate cake should be.}

The cake’s super fluffy & moist texture is due in part to a few things.. the use of buttermilk, and coffee! That’s right – 1 cup of hot coffee is used in this cake to help accentuate the chocolate flavour. Don’t worry, it will NOT make the cake taste like coffee. Buttermilk is also used to help keep the cake super moist. (Buttermilk really is a great baking ingredient for cakes & cupcakes.)

For the frosting, we decided to ditch the usual chocolate buttercream that is often used for this kind of cake and went with a Chocolate Whipped Cream Frosting instead. Neither of us are big fans of buttercreams, as they are usually extremely sweet and overpowering. We always tend to frost cakes using a whipping cream frosting because it is a lot lighter, less sweet, and just seems to taste better & fresher.

Natasha made this cake a few weeks ago for a birthday, and everybody raved about the cake so we decided to make a Valentine’s version! This chocolate cake is perfect for any occasion – decorate it however you wish! 🙂

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Nummm! You can see just how moist & fresh the cake is.

This cake is amazing because it actually stays fresh like this for days after baking! {Keep cake covered at room temperature for up to 4 days to ensure freshness, or covered and refrigerated for up to 6 days.}

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Decadent Double Layer Chocolate Cake
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For the Cake
  1. 1 and 3/4 cups all-purpose flour
  2. 1 and 3/4 cups granulated sugar
  3. 3/4 cup unsweetened cocoa powder {not dutch processed}
  4. 1 teaspoon baking powder
  5. 2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs, at room temperature
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee
Chocolate Whipped Cream Frosting Ingredients
  1. 250g whipping cream
  2. Nestle Nesquik Chocolate Syrup (to taste)
Instructions
  1. Butter & flour two 9-inch round cake pans & set aside. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt; set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, oil, room temperature eggs, & vanilla.
  4. With the mixer on low-speed, slowly add the dry ingredients to the wet until just combined. Add in the coffee. {Batter will be very wet – it is supposed to be. don’t worry!}
  5. Pour the batter evenly into the 2 prepared baking pans and bake for approx. 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the Frosting
  1. In the bowl of your stand mixer fitted with the beater/whip attachment, whip the whipping cream on medium-high speed for 2-5 minutes until light and fluffy. Add in chocolate syrup to taste, and mix.
Notes
  1. It is very important that eggs are at room temperature for this recipe! using eggs at room temperature will allow the cake to rise properly. using cold eggs could ruin your cake.
Rose & Lea http://roseandlea.com/

Happy Valentine’s Baking!
 Natasha & Laura xo

Dreamin’ of Donuts

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Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!

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Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!

The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.

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Itsy Bitsy Mini Donut Recipe:

Dry ingredients:
 
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Wet ingredients:
 
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
1 egg
4 tablespoon butter
 
For the icing:
 
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! 🙂Directions:

1.  Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
 
2.  In a large bowl, mix together the dry ingredients.
 
3.  In a small pot, mix together the wet ingredients.  Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
 
4.  Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.

5.  Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.

6.  Bake for 10-12 minutes.  Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)

7.  To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! 🙂

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Cinnamon Baked Donuts
yield: 16 donuts

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.

3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.

Enjoy!

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Hope you guys like these recipes as much as we do!
Laura & Natasha
xo