Category Archives: Recipes

Starbucks Copycat Lemon Loaf

If you follow me on any form of social media, you are probably aware of my tiny addiction to Starbucks. I love their coffee, food and sweet treats. One of my favorite things, aside from the coffee is their delicious iced lemon bread. I don’t like things that are lemon most of the time but iced lemon bread….you rock.

The problem with this addiction is that grabbing a slice of bread is not cheap. It is actually cheaper to make an entire loaf at home then buy one slice at Starbucks.

Thankfully, I can now feed my lemon bread addiction with this amazing copycat recipe and if you are hooked like I am, you are going to be so happy that you found this post!

Ingredients
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs at room temp.
1 c. sugar
2 T. butter softened
1 t. vanilla
2 t. lemon extract
1/3 c. fresh lemon juice
1/2 c. oil
zest of one lemon

Glaze

1 c. powdered sugar
2 T. milk
1/2 t. lemon extract
juice of 1/4 lemon

Instructions

Preheat oven to 350

Spray a 9 x 5 loaf pan

In a large bowl combine flour, baking soda, baking powder and salt

In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer.
Scrape bottom to make sure all is combined

Pour Flour mixture into wet mixture and blend until smooth, scraping sides and bottom of bowl

Add oil and lemon zest to the mix and mix it well

Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean

Remove from oven and let set 3 minutes

Prepare glaze…whisk to combine

Remove bread from pan and place onto a wire rack

Make sure and put a cookie sheet under the rack

Pour glaze over bread

Cool completely on rack, slice and serve!

Enjoy!

Recipes

Irish Soda Bread {Recipe}

Anne Younger Leave a comment

It’s hard to believe that St. Patrick’s Day is next week already. I look forward to St. Patty’s Day every year because one, it holds a very special memory for me and two, hello corned beef, cabbage and Irish soda bread. Yeah, I’m looking forward to getting my eat on!

If you enjoy preparing your own dishes on St. Patrick’s Day, here is a great recipe for Irish Soda Bread. If you’ve never had Irish Soda Bread, go….go to the store now, get the ingredients and get baking!

Ingredients

1/2 C white sugar
4 C all-purpose flour….divided
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 C raisins
1 Tbsp caraway seeds (optional)
2 eggs, lightly beaten
1 1/4 C buttermilk
1 C sour cream

Directions

-Preheat oven to 350 degrees F.
-Grease a 9 inch round baking or cake pan.

-In a mixing bowl, combine flour (reserve 1 tablespoon), sugar, baking powder, baking soda, salt, raisins (optional) , and caraway seeds (optional)

-In a smaller bowl, blend eggs, buttermilk, and sour cream.
-Stir the liquid mixture into the flour mixture just until flour is moistened.

-Knead dough in bowl about 10 to 12 strokes.
-Dough will be sticky.

-Place the dough in the prepared pan and pat down.
-Cut a 4 x 3/4 inch deep slit in the top of the bread.
-Dust with 1 Tbsp flour.

-Bake in preheated oven for 65 to 75 minutes.
-Let cool and turn bread out onto a wire rack.

Recipes

Cotton Candy Rainbow Cupcakes {Recipe}

Anne Younger Leave a comment

With both St. Patrick’s Day and Easter fast approaching, these Cotton Candy Rainbow Cupcakes are sure to be a hit at any holiday gathering you attend.

You will need the following list of ingredients to create your cupcakes. (You can print the recipe below)

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter softened
1/2 cup sour cream
1 egg, plus 2 egg yolks, at room temperature
1 teaspoon vanilla extract
1/2 cup cotton candy

Preheat oven to 350 degrees. Line a muffin pan with paper liners and place to the side.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, yolks, and vanilla and beat until smooth. Stir in the cotton candy until evenly distributed -do not over mix.

Get 3-4 small bowls scoop equal amount of cake mix in each bowl. Add 1 drop of food coloring to each bowl mixing until you get the desired color of choice. Using a large spoon add a scoop of cake mix from each color filling the cupcake holder. Do not over fill.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

Transfer to a wire cooling rack and allow to cool completely before frosting.

FOR THE FROSTING
1 1/2 to 3 teaspoons heavy cream
1 ounce cotton candy
1/2 cup (1 stick) unsalted butter softened
4 1/2 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract

In a bowl, pour 1 1/2 teaspoons of the heavy cream over the cotton candy to melt it place to the side

In a large bowl cream together the butter and sugar until thoroughly combined. Stir in the vanilla and melted cotton candy. Beat on medium high until light and fluffy add the remaining cream.

To Decorate

Get 3-4 small bowls fill with equal parts icing. Add food coloring to each of color of choice. Mix until completely blended to the color of choice.

Use a pastry bag and a LARGE Star tip: fill the pastry bag with scoops from each color of icing using your hand start at one spot on the cupcake ago around the edge with icing continue the motion building a cone shape and covering the whole cupcake.

Now place a small piece of cotton candy on top for decoration.

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Recipes

Crock-Pot Guinness Onion Soup

Anne Younger Leave a comment

It’s March which means I will be busy celebrating my Irish heritage with some delicious food and some beer and what better way to get started then to combine the two?

Warm yourself up with a bowl of this delicious Crock-Pot Guinness Onion Soup!

Ingredients

4-6 Onions (About 8 Cups), Sliced Thinly
5 Garlic Cloves, Minced
2 Tbsp. Light Butter
6 C. Reduced Sodium Beef Broth
1/2 C. Guinness Draught Beer
1 Tbsp. Reduced Sodium Soy Sauce
1 Bay Leaf
1 Tsp. Red Wine Vinegar
1/4 Tsp. Dried Thyme
Salt & Pepper To Taste

Directions

Place onions, garlic, and butter into your slow cooker

Cover and cook on high heat for 45 minutes or until onions begin to soften.

Now add broth, beer, soy sauce, bay leaf, vinegar and spices into the onions.

Cover and cook on low heat setting 6 to 8 hours or high heat setting 3 to 4 hours

Once the soup is finished, remove the bay leaf.

Serve with some fresh bread and cheese sprinkled on top and enjoy!

Recipes

Organic Chicken Salad {Recipe}

Anne Younger Leave a comment

As you’ve probably read, Alex and I have been making some great changes to our diet, eating habits and are focusing on getting ourselves healthy. One thing that has been hard for us on this journey is to find recipes that we really enjoy or that are easy to prepare ahead and enjoy throughout the week.

Recipes like this one for organic chicken salad are just what we are looking for, something that is good for us, easy to prepare and it can be served multiple times in a week and in a variety of ways.

This salad is great to serve as is, on bread, with crackers, pita chips, in a wrap or however else you wish.

You can whip up this salad on your own with the recipe below. (You can print this recipe below).

Ingredients

2 Large Organic Chicken Breasts
2 Strips Organic Bacon
1/3 Chopped Red Onion
12 Diced Grape Tomatoes
Splash of Lemon
½ Cup Spectrum Canola Mayonnaise
1 Chopped Garlic Clove
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Cayenne Red Pepper
1 tsp. Tarragon
1 tsp. Cilantro
8 Slices Glutino Multi-Grain Bread

Instructions

Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken. When water is almost evaporated turn heat to low. Cook for a total time of 20 minutes or until chicken is cooked through. Set chicken aside to cool.
Place 2 strips bacon in microwave. Cook on high for 3 minutes or until almost crispy. Set bacon aside to cool.
Chop onion, grape tomatoes, and garlic clove into small pieces.
Slice chicken breasts and bacon into small pieces. Place in large mixing bowl with onion, grape tomatoes, garlic, tarragon, cilantro, cayenne red pepper, onion powder, garlic powder, and salt and pepper to taste. Stir. Add splash of lemon and canola mayonnaise. Mix well.
Toast 8 slices Glutino multi-grain bread. Add mixture to your bread and enjoy your gluten-free chicken salad sandwich, or serve with chips, crackers or alone.
Enjoy!

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