Sharing these from months ago! (Prego life! I’m so behind on…everything). A friend had me doing some western themed treats for her kids’ vacation bible School (see the others here and here), and we decided to do some Cactus Cupcakes! I’ve been wanting to try them forever, and this was the perfect excuse. We did vanilla cupcakes with vanilla frosting again, but I dipped them in graham cracker crumbs for a sandy look. Then I simply piped buttercream cacti in groupings on top and added a few little details to some. Easy peasy and so sweet! You will def be seeing more cacti from me!
I’m a serious sucker for some good homemade bread! Turns out, you don’t need a bulky bread machine to make delicious sandwich bread at home, and it’s actually way easier than you think! I have had this recipe for…forever. I honestly don’t even remember where I got it from, but its a go-to favorite around here. Not only does it taste fantastic, but there is the added bonus of saving money and cutting out preservatives that you would find in store-bought bread!
I’m dropping the recipe below. Give it a try and let me know what you think!
Homemade Sandwich Bread
- 2 packets active dry yeast
- 2 cups warm water
- 1/2 cup granulated sugar
- 1 tbsp salt
- 2 eggs, beaten
- 1/4 cup oil (I use vegetable)
- 6 1/2 to 7 cups all-purpose flour
- In the bowl of a stand mixer, dissolve the yeast in the water. (you could mix by hand but I prefer to use my Kitchenaid Mixer with the dough hook attachment).
- Add the sugar, salt, eggs and oil and mix just until combined.
- Add 3 cups of the flour and mix until smooth.
- Add enough of the remaining flour to form a soft dough.
- Turn out onto a floured surface and knead about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl (I use my mixer bowl, washed of course), and cover with a towel. Put in a warm oven* and let rise for one hour.
- Remove the bowl, punch down the dough and divide in half.
- Place one half of the dough on a lightly floured surface and roll like you would a pinwheel. Pinch the ends together and place into a greased loaf pan (as a baker, THESE are my favorite!). Repeat with the other half of the dough.
- Place these back in the warm oven (you may have to re-warm it a little), cover with a towel and let rise for another hour.
- Once your loaves have risen, bake at 375 degrees for approximately 25 minutes.
- Remove from the oven and brush the crust with melted butter to keep it soft.
- Slice and enjoy!!! We love it with fresh apple butter in the fall!
Real life pic- trying to photograph fresh bread with a hungry toddler nearby!
I don’t know where you are in life, friend. But I personally have been in a pressing season. There are days when I have wondered if things would ever get better, or if God would ever say “yes” to the pleas of my desperate heart.
And then I read this truth in 1 Peter, and it is a promise that we can stand on. God WILL restore. He WILL confirm. He WILL strengthen. He WILL establish. We just have to wait, as hard as that wait may be. I have felt this through fertility struggles, financial struggles, friendship struggles, broken seasons in my marriage, the list goes on. And time and again I can recall His faithfulness. Things will get better if we can simply cling to this truth, look for the lesson in the pain, and wait on the Lord.
I needed this reminder today. God is not dormant and His timing is perfect.
I know Father’s Day is long-gone but I NEEDED to share these with you guys! I wanted to do something extra special for the dads this year. A good dad is truly the unsung hero of parenting and they deserve the best! After lots of brainstorming, I decided a realistic tool set was the perfect dad gift! My own daddy is not local, so I couldn’t send him a tool box, but you better believe he got tools!
The boxes are hand cut using a template that I designed, and then finished with a woodgrain effect done in royal icing. 100% edible!
I had so much fun creating these little masterpieces!
We posted these images on our social media a few weeks ago, but life has been so hectic that I hadn’t gotten to share with the rest of you! We are right about 14 weeks with our newest little love, and we are over the moon excited! This time around was a total surprise, and adjusting our home and family to two (briefly) under two will be a whole new journey. But we are so thankful that the Lord is blessing us with another to love. Check out our sweet announcement!
We’ve had our first glimpses of fall this weekend, and this mama is SO ready! I love summer, but I am looking forward to pumpkin and apple everything, football, cool weather, leggings and boots! It is my favorite!
I’ve had my FALL Candles burning for the last few days, and decided on a whim yesterday that the can of pumpkin in my pantry was begging to be used. So Addie and I settled in to create a new recipe. And you guys…this stuff is GOOD. You need to make you a loaf or two ASAP. It is super moist and flavorful, without being overpowering. Try it! You won’t be sorry!
Pumpkin Banana Bread with a Cream Cheese Swirl
For the Bread:
- 1 Cup granulated sugar
- 1/2 Cup Vegetable Oil
- 2 Large Eggs
- 1 1/2 tsp vanilla extract
- 2 over-ripe bananas, mashed
- 1/2 cup pumpkin puree (I just used canned!)
- 1 tsp baking soda
- 1 tsp pumpkin pie spices
- 2 cups all purpose flour
- 4 oz cream cheese, softened
- 1/8 cup granulated sugar
- 1 egg yolk (yolk only!)
- 2 tsp vanilla extract
- Preheat your oven to 300 degrees and grease a 9″ loaf pan.
- In the bowl of your mixer, combine the oil, sugar, eggs and vanilla until well incorporated.
- Add the banana and pumpkin and mix well.
- Add the baking soda, salt and spices.
- Last, add the flour, gradually, mixing to incorporate as you go. Make sure you scrape the sides of your bowl!
- Pour batter into your prepared loaf pan.
- In another bowl, combine all of the ingredients for the swirl and mix well. I used a small mixing bowl and my handheld mixer (mostly because I didn’t want to wash my mixer bowl just for a topping! 🙂 )
- I took the back of my spoon to create a little “well” the length of the loaf in the top of the pumpkin mixture. You could skip this step, but I felt like it helped me to swirl better.
- Pour the swirl mixture over the top of the bread mixture, and then use a butter knife to create a swirl. It’s totally okay to dig down just a little!
- Pop that sucker in the oven for 60-80 minutes and enjoy your house smelling delicious! You will know it is done when you can insert a toothpick into the center and it comes out clean!
Slice and devour! I had a piece while it was still hot because I couldn’t resist. I also had a piece for breakfast this morning, cold, and it was equally as amazing! I like to put a tiny bit of butter on mine, but it was so good by itself too!