Buttercream Butterflies

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Chocolate Cake | vegan

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Cake Recipes

Peanut Butter Cookie Recipe

Print Recipe Ingredients: 1 and 1/2 cups of flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter (1 stick) softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract Directions: Step 1: Preheat your oven to 375 °F (190 °C) Step 2: In a large bowl whisk together the flour, baking soda and salt. Set aside for later. Step 3: Cream the butter. Step 4: Add the granulated sugar and brown sugar to the butter and mix until just combined. Step 5: Cream in the peanut butter. Step 6: Add the egg and vanilla extract. The cookie dough should be light and fluffy at this point. Step 7: Slowly add the flour mixture little by little until all of the mixture has been added in.The cookie dough should be slightly crumbly but should still hold its form. Step 8: With a small spoon, scoop the cookie dough and form into a ball. About 1 inch in size. Place on an uncreased cookie sheet and space...

Blueberry Muffin Recipe

Print Recipe Ingredients: 2 cups of flour 1/2 tsp of salt 2 tsp of baking powder 1 cup of sugar 1/2 cup of olive oil 2 eggs 1 tsp vanilla extract 1/2 cup of milk 1 pint of blueberries (Washed and cleaned) Directions: Step 1: Preheat your oven to 400 °F (204 °C) and line your muffin pan with cupcake liners Step 2: In a large bowl whisk together the flour, baking powder and salt. Set aside. Step 3: Pour the sugar and olive oil into a large bowl or your stand mixer and beat for a few minutes until the sugar and oil are well combined. Step 4: Add the eggs to your batter one at a time, making sure the first egg is well combined before adding the second. Step 5: Add in your vanilla extract and mix. Step 6: Alternate adding the flour mixture, that we set aside earlier and the milk. Add a little bit of my flour mixture first and then some milk. Repeat this process until all of the four mixture and milk have b...

Coffee Creme Ice Recipe

Print Recipe Ingredients: - 2 cups (16 ounces) strong brewed coffee - 3/4 cup granulated sugar - 1 cup heavy cream Directions: Step 1: Be sure to prep your ice cream maker according to the manufacturers recommendations. I have the Cuisinart ice cream maker and it is recommended to place the freezer bowl in the freezer for 24 hours before churning your ice cream. Step 2: Brew 2 cups (16 ounces) of strong coffee. (I use french roast, dark roast coffee.) Step 3: Dissolve 3/4 cup of sugar in the coffee. (I always do this step while the coffee is still hot.) S tep 4: Chill the coffee and sugar mixture in your fridge overnight for best results. * I complete steps 1 - 4 on the same day, that way both the freezer bowl and the coffee mixture are ready at the same time for to the next step. Step 5: Stir in 1 cup of heavy cream to the chilled coffee and sugar mixture. Step 6: Place the freezer bowl in your ice cream...

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