Sunday, February 28, 2021

happy sunday...


xoxo
Alexandra 

 

Monday, February 22, 2021

monday {menu}

 




Now this is what I'm talking about...

XOXO
Alexandra

Sunday, February 21, 2021

happy sunday...

 




xoxo
Alexandra 

Monday, February 1, 2021

love is in the air




  Hello February 1st!

LETS PLAY A LITTLE GAME 

Everyday...

  1. Do 1 thing special for someone.
  2. Say something n i c e about yourself.
  3. Smile & say h e l l o  to someone you've never met before.
  4. Compliment a stranger & a l o v e d one!

Mini Chocolate Sheet Cake 

iNGREDIENTS

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons white granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 2 large eggs at room temperature
  • 1/2 cup buttermilk
  • 1/2 cup coffee
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract

FUDGE-Y CHOCOLATE FROSTING:

  • 1 cup Countryside Creamery Unsalted Butter, at room temperature
  • 4 ounces Happy Farms Cream Cheese, at room temperature
  • 4 cups Baker’s Corner Powdered Sugar 
  • 1 teaspoon Stonemill Pure Vanilla Extract 
  • 2 tablespoons heavy cream
  • Food coloring gel, optional 
  • Sprinkles of choice as garnish

INSTRUCTIONS

TO MAKE THE CAKE:

  • Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
  • In a large bowl, using a whisk, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Crack in the eggs, pour in the buttermilk, coffee, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
  • Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.

TO FROST THE CAKE:

  • Scoop the frosting onto the top of the cooled cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
  • Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.

NOTES

Tips and Tricks:
  • The coffee should be brewed on the stronger side. No weak cups of coffee! The stronger, honestly the better. The coffee will bring out and highlight the chocolate flavor in this cake. 
  • Be sure to line your 8x8 cake pan. I see this a lot: people are like, it'll be fine! And then their cake sticks to the bottom of the pan and they're all mad. Think of parchment like our insurance plan. 

xoxo

Alexandra 

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