Inspired by the Sun

What better way to be inspired then by Nature?  The pure and raw natural beauty that surrounds us in the great outdoors, and the grandeur of the Sun the makes it all glisten.  Lately I have been finding myself totally inspired by all things Yellow, thanks to the glorious Sunshine that Spring brings. I hope you find time to be inspired today and have a great Thursday! XoX

Love this

So cute.  I think it would be great in a kitchen.

Loving this kids room.

The Eames rocker inYellow...yum.

Anthropologie chair.  

I need these.  I wish it rained here more.

Fabulous

I would wear this everyday

Glorious

Cute gift idea

all images via pinterest

Barefoot Contessa - Lemon Cake
via

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

** I love the idea of making this into several mini bundt cakes for a party.  Adorable.
** Remember to enter the giveaway, you have until Friday at midnight.  Scroll down for Monday's post to enter there.  Enjoy!

Crumb Cake Anyone?!

I have ALWAYS loved Crumb cake.  A simple, direct statement with a lot of truth behind it!
When I was 5 years old, my mom made it for me for the first time, for my Birthday breakfast.  Ever since that first bite of cinnamon, brown sugar goodness, I was hooked and it is now what I request for my special Birthday treat...by the way, I am 27 years old (that is a lot of crumb cake).  Now that you know my obsession for all things with cinnamon crumble, I thought that for a New Years treat, I would make some with my 3 year old.  Meet Bentley, 3 years old (he thinks he is 6), cute as a button, sweet as sugar, witty, smart, and he LOVES baking with his mom (me). You will read about him frequently in the kitchen with me, because we both have a passion for CREATING in the kitchen and we both love to EAT our decadent, and sometimes not so decadent concoctions.
Now for the Crumb cake.  I have tried a few recipes, and this one is awesome!  I love Ina Garten (aka Barefoot Contessa on Food Network).  I used her Blueberry Crumb cake recipe, without the Blueberries (because I didn't have any at the time), but it was delicious and I will definitely be making the Blueberry version for myself on my Birthday.  Sad, but true, I do cook for myself on my Birthday because my husband doesn't even know how to butter toast (joking, sort of).


Ina Garten Blueberry Crumb Cake Recipe:

Ingredients

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl,sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Here is my piece of cake, after I devoured 1/2 of it in almost 30 seconds.  Enjoy!