~mini lemon loaf cakes~

We are going to a lot of potlucks this Fourth Of July, so I am getting prepared and making things I can freeze. If you make these and freeze them, add the glaze after they have thawed.

These are so good and I love lemon when it's hot out, so refreshing!

I picked up the little mini loaf pans and flags at my local craft store.

~enjoy~

xoxo

~edible snowflakes~{& a Starbucks event}

Here is a fun dessert, or in our case, an after school snack for the kids.

Start with plain flour tortillas.

Warm in the microwave for about 20 seconds to make them pliable.

Fold in half, then in half again to form a wedge shape.

Using clean kitchen scissors cut each one out like a snowflake.

{this is fun for the kids to do too!}

Brown them in a ton of melted butter over med-low heat.

They cook quickly, so watch closely then flip.

Use a spatula to remove and transfer to a plate.

Sprinkle with a mixture of cinnamon and white sugar.

Enjoy your edible snowflakes!

I also wanted to let all my local readers know of a event coming up this Friday evening,

 December 12th.

Last year I was lucky enough to host one of these events. You can read about it here. 

If you have never been to a Starbucks Evening, you will love it.

Wine, great appetizers, and you can still order your coffee if you like!

You've got 3 days to gather your girlfriends for a girls night out.

Details below.

Join the team at Starbucks Woodinville II as we celebrate our 1 year anniversary with the Evenings Program!

You’re invited to a casually elegant evening of wine

and coffee tasting accompanied by one of our local musicians.

If you haven’t tried the Starbucks Evenings menu,

you are in for an amazing treat of savory small plates

and irresistible desserts—which all pair beautifully with

our wine, coffee, tea and espresso offerings.

We hope you will join our Starbucks partners and Woodinville

community members at our 1 Year Anniversary Celebration! 

---

Friday December 12^th

6:30pm – 8:30pm

Starbucks #3229 Woodinville II

13780 NE 175^th St, Woodinville  WA,  98072

xoxo

~sweetheart brownies~

This is a super simple recipe that turns out every time.

When they are done baking, let cool and invert onto a piece of wax paper.

Flip it back over and use heart shaped cookie cutters to make these adorable brownies.

Enjoy!

xoxo

~candy cane brownies~

Candy Cane Brownies
YIELD: 16 browniesPREP TIME: 20 minutes COOK TIME: 35 minutes
INGREDIENTS:
6 tablespoons unsalted butter
6 ounces bittersweet chocolate chips (I used Ghirardelli)
1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup of brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 full sized peppermint candy canes, crushed
2 full sized (3.17oz) dark chocolate bars (I used Ghiradelli Intense Dark, Midnight Reverie)
DIRECTIONS:
1. Preheat oven to 350°F.

2. Grease an 8-inch square baking pan with non-stick spray or softened butter. Line the pan with parchment paper; grease parchment paper (this ensures easy removal of brownies).

3. Place butter, chocolate, cocoa powder and 3 tablespoons of crushed candy canes (reserve the rest for the layering steps) in a heatproof medium bowl set over a pan of simmering water. Stir until butter and chocolate are melted. The candy canes will not completely melt, so small specks will remain in chocolate mixture. Remove from heat and allow to cool slightly.

4. In a separate bowl, whisk together flour, baking powder and salt. Set aside.

5. Place both kinds of sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 2 minutes. Carefully add the chocolate mixture and beat until combined. Add flour mixture and beat, stopping to scrape down the sides of the bowls as needed, until ingredients are combined.

6. Pour half of the batter into prepared baking pan. Break the chocolate bars into squares and place them, evenly spaced, around the top of the brownie batter. Sprinkle with half of the reserved candy cane pieces. Top with the remaining batter and sprinkle the remaining candy cane pieces on top.

7. Bake for about 35 minutes or until a toothpick inserted in the brownies comes out with a few crumbs but is not wet. Allow the brownies to cool in the pan for 5 minutes. Lift the brownies out using the parchment paper and allow to completely cool on wire rack. Cut into 16 brownies. Eat and repeat.

Recipe from here.
Enjoy, xoxo