#summertime baking

[fayriequeene]

My Birthday cake this year 🦋✨

[whatpennymade]

Your annual reminder that those summer fruits aren’t going to bake themselves. 😋🥧🫐🍃🦋

[wildflowercottage]

Lavender-Infused Cake Recipe 🪻

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup milk

2 tablespoons dried culinary lavender (ensure it’s food-grade)

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

For the Sugar Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla extract

Instructions

Prepare the Lavender:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a small saucepan, gently heat the milk over low heat. Add the dried lavender and steep for about 10 minutes. Strain out the lavender and let the milk cool.

Make the Cake:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Gradually incorporate the dry ingredients into the butter mixture, alternating with the lavender-infused milk. Begin and end with the dry ingredients, mixing just until combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Sugar Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed for a drizzle-able glaze.

Glaze the Cake:

Once the cake is completely cool, drizzle the sugar glaze over the top.

Allow the glaze to set before slicing and serving.

Enjoy this delicate lavender cake, enhanced by sweet, floral notes and topped with a simple sugar glaze that adds the perfect finishing touch!

[is-this-yuri]

saw a post the other day that said something along the lines of 'if you think this year's warm winter is fine because you don't like the cold, you should be worried instead.' to me this lacks nuance. say someone has joint or skin issues that are worse in the cold. they can be grateful for the freakish warm weather without also thinking climate change is the best thing ever for everyone everywhere all the time.

personally, i'm grateful the winter is warm this year because i'm going to be homeless in it again starting the day after christmas. last winter i lived in a car that wouldn't start, and it was quite honestly hell. i genuinely feared i'd freeze to death. so yeah, i'm kinda happy it's warmer this year, especially since it's looking like i might not even have the car this time. simultaneously, i am worried about climate change. what can i do about it? i'm just one very unfortunate person

[study-rush]

things to do this summer 🌟

kitchen

bake a cake

bake cookies

make a smoothie

make a pizza at home

do a cooking challenge

eat a watermelon

make popsicles

make s'mores

nature

go camping

nature walk

bike ride

watch the sunrise

watch the sunset

go to the beach

go on a boat ride

bonfire

outside the house

bowling

visit museums

go to a farmer's market

try a new starbucks drink

explore your city

go to an adventure park

go-karting

try a new ice cream flavour

family/friends

have a picnic

make pillow forts

play twister

have a movie marathon

have a sleepover

photoshoot

have a pillow fight

craft & creative stuff

tie dye a t-shirt

make bracelets

redecorate your room

make pottery

make earings

crochet

hobbies and other things

make a vlog

jump into the pool

sort through your spotify and make playlists

learn an instrument

learn how to dance

clean your cupboard & room

play tennis

self-care

get a massage

get a spa treatment

have a self-care day

meditate

sleep for 10 hrs

exercise

read a book

ily, xo 🧸

[ keywords ; summer, bucket list, baking, cookies, beach, friends, sleepovers, cupcakes, spa, pool ]

[thirtysomethinganduncensored]

Yall I’m not the one to gate keep so let me put yall on to something if you’re not already hip to it. This right here, this all nighter long wear setting powder is the truth!!!!

Where I live, it is currently hotter than the devils toenails and I’m literally sweating in places that I didn’t know could even sweat 😂😂

But my makeup is still “flawless” none of it has dripped off, smeared off, or sweat off.!

Get you some if you haven’t already. You can thank me later.!

[askwhatsforlunch]

Vanilla Cherry French Toast

A deliciously decadent, yet simple treat, this Vanilla Cherry French Toast is the answer to your weekend morning cravings! (And you can easily double the recipe if you're entertaining this fine morning ;) Happy Saturday!

Ingredients (serves 1):

Ingredients (serves 1):

1 small egg

2 tablespoons semi-skimmed milk

1 teaspoon Homemade Vanilla Extract

1 tablespoon unsalted butter 

2 thick slices day-old Brioche

1 1/2 tablespoon caster sugar

1 tablespoon unsalted butter

½ plum vanilla bean, split lengthwise

a dozen ripe fresh cherries

1 teaspoon Homemade Vanilla Extract

1 tablespoon caster sugar

Break the egg in a shallow plate. Add the milk and Vanilla Extract, and whisk thoroughly with a fork until-well blended. Set aside.

Melt butter in a small, nonstick skillet or frying pan over medium heat. 

Soak Sourdough Bread slice into the egg mixture, on both sides until just softened.

Once the butter is just foaming, add soaked Brioche slices to the skillet, and increase heat to medium-high. Cook, about 2 minutes on one side, and flip on the other side; cook, a couple of minutes more. Sprinkle with half of the sugar, and flip once more. Cook, 1 minute. Sprinkle with remaining sugar, and flip one last time. Cook, half a minute, until golden brown.

Serve French Toast onto a plate; keep warm.

Carefully wipe the frying pan with paper towels.

Melt butter in the frying pan over a medium flame. Once melted, add vanilla bean halve, and allow to infuse, shaking the saucepan often.

Rinse cherries, halve and pit them. When the butter is just foaming and the vanilla bean has released its seeds, add halved cherries to the saucepan. Increase heat to medium-high. Cook, 2 minutes, until softened. Stir in Vanilla Extract and sugar, and cook, a further couple of minutes, until the cherries’ juice just becomes syrup-y. Remove from the heat.

Top warm French Toast with Cherry Compote.

Enjoy Vanilla Cherry French Toast immediately, with a nice cuppa/

[naranjamechanica]

I give you…. Peach cobbler cheesecake 🍑

[imaf00die777]

Frozen Lemonade Pie 🍋🥧

[killercake]

Summertime picnic

[robbybirdy]

Summertime Baking #5 Best Ever Zucchini Bread

Hello every birdie. Today we are going to be making something that every cookbook has at least one recipe for, zucchini bread. For me, zucchini bread is very nostalgic. My mom uses to make it a lot in the beginning part of school (when zucchinis are more typically associated with being the size of logs.) My mom's recipe came from the Betty Crocker Cookbook. And I find that recipe is my favorite. But as my love be for cookbooks has increased so has my curiosity over different peoples recipe for thus simple quick bread.

So today's recipe comes from a local cookbook titled" Lemon, lust and lots more…" And the recipe is in fact called " Best Zucchini Bread."

I am also going to be using my Cusinart Convection Oven. I will tell you how to make it in a normal oven and how to convert it to the convection oven.

The recipe will be down below.

For this recipe you will need:• 3 eggs • 1 cup oil • 1 1/2 cup sugar • 2 cups zucchini • 3 tsp. Vanilla • 3 cups unbleached flour • 1 tsp salt • 1 tsp baking soda • 2 tsp baking powder • 2 tsp cinnamon • 1/2 tsp nutmeg (the difference I did to this was I used cloves here instead of nutmeg) • 1/2 cup of nuts ( weird problem of the day was deciding which nut I want to use. In the house we had: almonds, hazelnuts and walnuts. I want with the safe choice of walnuts) • 1/2 cup raisins ( I personally love having raisins in my fridge because of recipes like these.)

Wen your convection oven you don't have to preheat your oven. DON'T USE PARCHMENT PAPER IN YOUR CONVECTION OVEN. Yeah, didn't know that one. Didn't do that with these breads but have done it before with some cookies in the past. So thankful that I didn't burn the house down. Most, if not all, parchment paper containers say to not use in a convection oven right on the box in small print. I just grease my two loaf pans, with no-stick spray.

First things first, we are going to grate the zucchini. You are going to use all of it instead of the end that has a stump. That is the only thing that you can't eat. If you have a log of a zucchini and it has seeds, you can eat them. They are not harmful. And they aren't the same texture as a pumpkin seed.

Grab a big bowl and start to mix together your ingredients. Mix together the first five ingredients, the ingredients between eggs to vanilla.

Now we are going to be working with the dry ingredients. Start by sifting the flour, salt, salt, baking soda, baking powder, cinnamon, and cloves.

Fold the dry ingredients into the zucchini mixture.

Add in the nuts and the raisins.

Pour evenly into your prepared loaf pans.

If using a regular oven: 325F for 1 hour.

If you are using a convection oven: 300 F for 30 minutes adding time if needed. Because like a wise woman once told me " you can always add time. But you can't take away. Always go with the least amount of time. "

Cool the bread on a wire stack for ten minutes. Invert and remove the bread from the breads.

Slice the bread once its completely cooled.

I hope you like that recipe. Feel free to check out all of my other recipes from Almonds to Zucchini

Here

Best Zucchini Bread

3 eggs

1 cup oil

1 1/2 cup sugar

2 cups grated zucchini

3 tsp vanilla

2 3/4 cup flour

1/4 wheat germ ( didn't have this so I just added 1/4 cup mire of flour and made it 3 cups of flour)

1 tsp salt

1 tsp Baking soda

2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg ( I used cloves)

1/2 cup nuts ( I used walnuts)

1/2 cup raisins

Mic eggs, oil, sugar, grated zucchini and vanilla. Sift together flour, wheat germ (if using) salt, baking soda, baking powder, cinnamon, and nutmeg/cloves. Food into zucchini mixture. Add nuts and raisins. Pour evenly into 2 greased and floured loaf pans. Bake at 325 (300 F convection) for 1 hour (30 minutes convection). Cool on wire rack 10 minutes. Invert and remove bread from pans. Continue to cool. Slice when completely cooled. Yields 2 loaves.

[autumnmoonsss]

I really wish you were here with me <3

omg, another post. I'm trying to be more consistent because one of my posts got 49 likes or something and now that I'm famous I really have to take my career as a blogger seriously (I have 2 actual jobs don't worry)

thanks to:

@png-heaven @snailspng @freckledbananan @teddipng

@mirai-e-jump @blacksailsgf  @luvvvie @mujerfrontea

@pngkatios @riotgloom @cosmostickers @whimsigothix

@honeyrolls @puriusagi @chiveburger @luniary

[pineapplesofhospitality]

I love becoming more proficient in the kitchen. Just finished turning two pounds of blueberries into a cake filling. So good!

[missacensnakelover]

The Gangreen Gang all the the beach while enjoying Ben and Jerry’s ice cream!

Made by me! (x)

[sweetgirlwrld]

brookies!! 🍪🍫

[cozyquickylife]

25 Delicious Zucchini Baking Recipes 😍