Hello from the other side of this Passionfruit Vanilla Layer Cake which took me exactly five beautiful hours to decorate. I thought the #18 tip was going to be bigger than this but it ended up being teeny tiny! And I also may have been distracted by old episodes of Real Housewives of New York. I forgot how great/terrible/amazing they are.
I’ve been in the throes of getting our house together. I’m trying to take my bedroom from dorm room to cozy and it’s taken a lot of planning and moving random things out of it (whole post coming soon!). I guess you can say spring cleaning has been in full effect and it feels SO nice.
If you’ve ever wanted to learn how to make beautiful beautiful cakes that also taste delicious, her book is a wonderful resource. It’s so inspiring, there were at least ten other cakes I was debating before I settled on this one!
I’m not gonna front, these carrot cupcakes are THIS carrot sheet cake recipe in cupcake form. A lot of people have asked me “can I make this sheet cake into cupcakes?” The answer is absolutely! It’s as simple as making the batter and putting it into cupcake liners.
But listen, I know that might sound more than easy but sometimes we have to see it in its transformed state in order to actually be inspired to make it you know?
Here they are transformed!
These cupcakes are so delicious and if you want something sort of bite-sized for your brunch situation, then these are it for you! I love carrot cake. It is divine. And it’s always been incredibly high on my list of things to make when the weather starts to get a bit nicer. I love the bits of carrot, crunchy walnuts and large quick bread-like crumb.
This is the first ever trifle I’ve ever made! Some of you will probably be shocked, appalled, stunned. And the other half of you probably don’t know what a trifle is. Don’t worry, I will explain everything there needs to be explained about this Lemon Berry Meringue Trifle.
In my extensive trifle internet research I read that trifles are very much English. And they do very much remind me of an eton’s mess. But just on a grander, larger scale, which I am very into. Especially since we’re in the thick of spring, which means Easter, brunches and gatherings.
For this post, I teamed up with Pyrex and their new line of Pyrex Deep baking dishes. I love Pyrex so much and use their products daily. Their Deep line is extra special because it is up to 50% deeper – meaning you can fit even more pasta (for pasta bakes), a bigger roast (for Easter) and even more layers (for trifles).
I also love that they all come with super secure lids so you can take to your friends’ and families’ houses and you don’t have to worry about spillage.
(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)
Spring has sprung and I am INTO IT. I am in full baking maniac-mode and it’s so fun. I love making things with spring flavors and spring produce. It makes me so happy. I especially am very into making things with Easter in mind, considering it’s one of my favorite holidays to cook/bake for. I’ve been wanting to make a coconut cake for a loooong time and figured adding toasted almonds to it would make it a million times better. I was right!
The temperatures have officially risen in El Ley and I now find myself wearing my favorite thing: shorts, denim skirts and sneakers. It’s no longer boot season and I love it! When Love and Lemons Everyday, showed up on my doorstep, it was like opening a box of sunshine. All the recipes feel so fresh and delicious and healthy.
Whenever I’m figuring out what I should make for dinner, Jeanine’s blog is always a go-to for me. I find so much delicious vegetarian inspiration from her. Everything looks so clean and tasty! It makes me wanna put on a workout outfit and cook some dinner that’ll make me feel good about myself lol. Continue Reading