Thursday, April 9, 2015

Lemon Shortbreads.

2-1/4 cups AP flour, spooned & leveled
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 tablespoon grated lemon zest + 2 teaspoons lemon juice
--coarse sanding or turbinado sugar for sprinkling--

Combine flour & salt.
Beat the butter, sugar, lemon zest & juice until fluffy, about 2-3 minutes.
Add the flour on low until combined.
Turn out the dough onto a sheet of wax or parchment paper.
Shape the dough into a rectangle log measuring about 12x2x1 (yes, I used a ruler)
Wrap the dough completely in the wax or parchment paper.
Refrigerate 3-4 hours.
Preheat the oven to 350degrees.
Slice the dough into 1/3" slices, lay on sheet pan & sprinkle with turbinado sugar.
Bake 12-15 minutes, rotating trays half way through.

Makes about 3 dozen cookies.

yellow butt(::)n

Sunday, March 15, 2015

Homemade cinnamon buns

I've always been intimidated by any yeast dough, especially cinnamon buns. They're time consuming, messy, delicious, oh & did I mention, TIME CONSUMING! 

I stumbled upon Americas test kitchens quicker cinnamon bun recipe and decided to give it a shot. By doubling the amount of yeast and baking powder, the dough only needs 30 minutes to rise. So why not?!

Little did I know I could make and bake them and even eat them all within 2 hours! But honestly that's not even the best part about these buns. They're soft and fluffy, yet cakey and goeey. Mmm you should make them right now! 

Americas test kitchen's
::quicker cinnamon buns::

For the filling
3/4 cup packed light brown sugar
1/4 cup white sugar
1 T cinnamon
1/8 t salt
2 T unsalted butter, melted (I always use salted, though.)
1 t vanilla extract

For the dough
1&1/4 cups of whole milk, room temp.
4 t instant or rapid rise yeast
2 T white sugar 
2&3/4 cups all purpose flour 
2&1/2 t baking powder 
3/4 t salt
6 T unsalted butter, melted 

3 oz cream cheese, room temp
2 T unsalted butter, melted
2 T milk
1/2 t vanilla extract
1/8 t salt
1 cup confectioners sugar; sifted

Make the buns;
Combine all of the filling ingredients until it resembles wet sand. Set aside.

Grease and line a 9" dark cake pan, top with parchment paper, and grease again. Microwave a 1/4 cup of milk for 15-20 seconds. Add the yeast and 1 teaspoon of sugar. Stir until combined and let it sit until bubbly - about 5 minutes.

Combine flour, salt, baking powder and remaining 5 teaspoons of sugar. Stir in 2 tablespoons of the melted butter, yeast mixture, and 1 cup of milk. Mix until the dough forms. It will be a little sticky. Kneed on a floured surface until a smooth ball forms.

Roll the dough out into a 12 by 9" rectangle (as pictured above). Brush the dough completely with 2 tablespoons of melted butter. Sprinkle the entire sheet of the dough with the filling mixture and press it into the dough. Roll the dough away from you into a log, pinching the seam to seal.

Cut the log into 8 equal pieces and put them into the 9" prepared pan. Brush the buns with the remaining melted butter, cover loosely with plastic wrap and let the buns rise for 30 minutes.

Preheat the oven to 350•F

Remove the plastic wrap and bake the buns until brown, about 25-28 minutes.

Remove from the oven, let cool for 5 minutes in the pan, then transfer to a plate. 

To make the glaze, mix all of the ingredients in the mixer and slowly add the sugar. 

Top the buns with the ooey gooey glaze and enjoy! 

Yellow butt(::)n

Tuesday, March 10, 2015

November 9th; A naked wedding cake.

I had the honor of baking for my best friends wedding this past fall. When she got engaged, we had talked about me baking the cake for them. I was honestly a little nervous because I only ever bake wedding cupcakes with a small bride and groom cake.

She told me she wanted a naked wedding cake. Who doesn't?! They're beautiful, simple, and rustic. Plus, her and Adam preferred no icing so this seemed like the perfect cake! She said that I could have total freedom with the flavors, but we decided to stick with all vanilla and raspberry jam. Mm

I spent a month trying to find the best! vanilla sponge cake. Ugh, that was a disaster. Night after night I would bake new recipes and just throw them into the trash. It wasn't until I decided to try Joy Of Baking. FINALLY! The search was over. A recipe similar to a pound cake, yet still light. Was this for real?

Indeed it was. I decided to bake a trial cake at 10pm, fill and decorate it at 6am and bring it to work where we could all try it. Whew. I was so relieved when the cake was just crumbs left on plate. 

Long story short, this vanilla cake is the bomb. And I'm choosing to share it with you!

3 cups AP flour, sifted
1T baking powder
1/2 t. Salt
1 cup (2 sticks) room temperature butter
1 & 3/4 cups of sugar
4 large eggs 
2 t. Pure vanilla extract
1 cup of whole milk, room temperature

Full recipe and video posted below!

Yellow Butt(::)n

Sunday, March 8, 2015


Hey. Hey. Hey.

It's been about 8 months since my last post and tonight I was simply inspired to blog again (or at least attempt to).

I have all the time in the world to blog. REALLY. I do. Besides working, being a wife, & a homemaker, if I cut out watching some tv (like the bachelor, ugh) I would be able to post more haha!

This is a wedding cake that I baked this past September for a lovely couple. They had an outdoor tented wedding at their families house. Mason jars, sunflowers l, and lights strung above. It was beautiful.

More to come...

Yellow butt(::)n 

Friday, June 27, 2014

Coconut macaroon key lime pie

Yes, you read that right. Coconut. Macaroon. Key lime pie. Two peas and their pod never cease to amaze me with their flavor filled recipes! (If you've never heard of them, check them out HERE)

I haven't baked much recently. Actually, not at all. I have been trying to stay away from sweets.......haha okay well desserts. I obviously eat delicious chocolate everyday at work!

Once I saw this recipe, I hoped in my car and went to the store to gather the ingredients. Could you believe I didn't even have sweetened condensed milk on hand?? Mmm my favorite! If only I could eat spoonfuls of that!

The crust consists of sweetened condensed milk, an egg white, lots of coconut, vanilla and of course salt.

This dreamy filling is made up of egg yolks, more (yes, more!) sweetened condensed milk, lime zest, and freshly squeezed lime juice. 

I'm writing this as the pie cools...commonnnnnn cool faster!!!!! 

More to come!

Yellow butt(::)n

Monday, March 17, 2014

Refrigerator strawberry chia seed jam

Hello! I have a fun recipe for you all.
A quick little batch of strawberry jam with super ripe berries
and loaded with chia seeds.

Since my husband and I have changed our diet a month ago,
we have been eliminating sugar from our diet.
This includes all of the jams I've ever made.
I had to find something else that was without sugar,
so that I could still enjoy one of my favorite treats.
Two peas & their pod have a wonderful recipe
for a healthy jam. They made it with blackberries.

Anything with chia seeds is popular right now.
They are packed with omega-3 fatty acids, have tons of fiber, & protein.
Overall, they're pretty good for you and can help you lose weight!
We have been adding chia seeds to so many different meals.
Breakfast smoothies, salads, dinners...
Since our new lifestyle is considered vegetarian with the
addition of either chicken or fish for one meal per day,
it's good to get protein from other sources.

Strawberry Chia Seed Jam
1lb strawberries
2-3 tablespoons raw honey
3 tablespoons chia seeds
1/2 teaspoon vanilla

1. Bring the berries to a low boil, stirring often.
2. Reduce heat to low and simmer until berries soften. Mash some.
3. Add raw honey and chia seeds. Cook on low for 7-10 minutes.
4. Take the jam off the heat, add the vanilla and stir.
5. Let jam cool to room temperature.
6. Store in jars in the refrigerator.
7. Jam will keep up to 2 weeks.

yellow butt(::)n

Monday, March 10, 2014


Lemon bars for basha!
This past week was one of my best friends birthdays
We celebrated all week long!
Last year she requested banana cupcakes and caramel cream cheese frosting
This year was a little different.
Typically friends and family ask me to bake cupcakes,
And I'm okay with that...
But I was just delighted to hear that she wanted lemon bars!
Something completely different, and I loved it

I loved being able to showcase my baking in another form
Cakes and cupcakes are great and all but there are so many other desserts out there!!

So here they are. From smitten kitchen (of course)

Oh my. They were delightful.
I want to try this recipe with key lime! Mmm and maybe some toasted coconut to the crust.

               Yellow butt(::)n