a lucky find

 

 We loaded up the car and hit the road Friday morning, dreaming of sun and sand and a weekend full of adventure. We winded our way through the mountains, passing through farmland and tiny towns that dotted the empty two lane road. The green hills slowly rolled themselves into desert and red rock, and we pulled into the campground.



"We're full. Been full for the last two weeks......."



oh

while I was away....

Life is zooming by so quickly! 

It's almost MAY....! 

We skipped town for the weekend and found quite possibly the coolest campsite on planet earth......



.......I'll be back with more soon.

Paper Napkin Picnic Wreath

Hola Amigos! What a beautiful day we have today! I was inspired by today's sunshine to make a super easy and quick project Pinterest Inspired. You can find pretty ones like this one here or a bit more elaborate here. I went for the easy one after a trip to the dollar store. My Total investment $5.00. Not bad huh? I had the vine wreath already, so the rest was a piece of cake.

You will need: 1 vine wreath, 1 package of napkins (20 count minimum, I used 1 1/2), decorations optional!
Just spin the center of your napkin and stick it on your wreath, repeat until is all nice and fluffy..I like mine super fluffy,just like me, LOL!!!

Decorate it once it's finished is up to you.I used these!

One thing is as you all know...this is an indoor wreath being paper and all and for only a few bucks it's functional all year long just chance your napkins!

Well this is my quick weekend project...I'll be heading outside to enjoy the sun!

Besitos,

Lizy

Sharing a Hot Dog or two at these Fabulous Parties:
Oh My Creative
Setting for Four
Savvy Southern Style
Worthing Court
Rain on a Tin Roof
Simply Designing
My Romantic Home
This and That
Cupcake-n-Bake
DebbieDoo's
Seven Alive
Under the Table and Dreaming
Life on Lakeshore Drive
Sunny Simple Life
Flamingo Toes
Heatherly Loves
Sew-licious Home Decor
Navy Wifey Peters
Will Cook for Smiles
The Dedicated Home
Parola di Laura
twelveOeight
Clippie Dips
Cozy Little House
The Plaid and Paisley Kitchen
Fluster Buster
Clean and Scentsible
Ducks'n a Row
Twin Dragonfly Designs
No Minimalist Here
The Best Blog Recipes
Kitchen fun with my 3 Sons
Titi Crafty
Cupcake-n-Bake
Between Naps on the Porch
Plucky's Second Thought
Sugar Bee Crafts
French Country Cottage
The Charm of Home
Sincerely, Paula
The Best Blog Recipes
Diana Rambles
Food Done Light
Love and Laundry
Uncommon Designs

Crock Pot Chocolate Cinnamon Bread Pudding with Dried Cherries

Hola Amigos! Happy Friday! Let's finish our work week with something homemade, sweet, a put it together and forget it kind of dish! Who feels like staying in the kitchen for hours when the weekend seems so promising...yes...finally it would be 70F!!! Loving it!

We are making some delicious bread pudding in a crock pot (hence the put it together and forget it!). Here's the recipe:

Chocolate Cinnamon Bread Pudding with Dried Cherries
in a Crock Pot

Spray Cooking Oil ( I used Trader Joe's Coconut Oil)

1 pound (10-11 slices) Cinnamon or Cinnamon Raisin Bread, cubbed

1/2 Cup Dried Cherries, chopped and whole

1/2 Cup semi-sweet Chocolate Chips

1 3/4 Cups Milk

1/2 Cup Sugar

1/3 cup Unsweetened baking cocoa

1/2 TSPS Vanilla extract

4 eggs beaten 

Toasted Almonds for Garnish

Whipped Cream for Garnish

Ice Cream, just because!

Spray the inside of your crock pot with your cooking spray.

Place the bread cubes in the crock pot, topped with the chocolate chips and cherries.

In a separate bowl, mix milk, sugar, cocoa, vanilla and eggs. Pour this over you bread mixture, pushing the bread cubes into the milk until they are all coated.

Cover and cook on slow for 2 hours or until set. 

Serve warm with whipped cream, almonds or Ice Cream!

Listo,

It couldn't  get any simpler than this.The darker areas you see are not burnt spots by any means...they are melted chocolate chips, cocoa and cherries...yumm!

This is a such a traditional dessert but we have given it a whole new flavors with the chocolate and cinnamon bread. I even drizzled a bit extra Chocolate syrup, just bec..well you know, lol

Thank You for visiting the blog today! I hope you get to enjoy this recipe with family and friends this weekend. Remember, everything tastes better with a Pinch of Love!

Besitos, 

Lizy

Sharing some Old Fashioned goodness at these Fabulous Parties:
Hun..what's for Dinner
Nosh My Way
Gladiator in Heels
Cheerios and Lattes
Call Me PMc
Classy Clutter
Your Homebased Mom
Life on Lakeshore Drive
Sunny Simple Life
Heatherly Loves
Sew-licious Home Decor

Navy Wifey Peters
The Dedicated Home
Pint Sized Baker
Clippie Dips

Triple Purple Berry Smoothie

Hola Amigos...Here is the smoothie of the week...straight to the point today, lol...why you say, because I'm excited to share this beautiful, delicious and Purple Drink with you!
This smoothie has an extra step, totally worth it though! Recipe as follows:

Triple Purple Berry Smoothie

1 1/2 Cup Blueberries

1/4 cup Sugar

1/4 cup water

1 1/2 Cup Blackberries

1 Cup Grape Juice

1 Cup Vanilla Soy Milk (or 2% regular milk)

2 Cups Blueberry Vanilla Greek frozen yogurt ( I tried the new B&J with swirls of graham crackers, yummo!)

In a small saucepan over medium heat, cook the blueberries, sugar and water until it starts to boil. Turn the heat to low and simmer the mix for about 5 minutes until it begins to thicken and the blueberries begin to burst.

Remove from heat and let it cool until is no longer too hot to touch.

In a blender add blackberries, grape juice, soy milk, frozen yogurt and blueberry syrup. Blend until smooth serve and enjoy!

Listo!

      You can have it just as it comes from the blender

Or add a swirls of the blueberry mix,

Enjoy it from a tall glass, or a small, add more blackberries!

Whip Cream and Sugar...

I mean..you can go on forever with this purple nectar!

The extra step gives it a depth in sweet flavors to play with the tad acidic flavor of the blackberries and grape juice!

I hope you enjoy the smoothie of the week. I'm very proud of it's Royal Purpleness! lol

Have a great weekend my friends, and remember everything tastes better with a Pinch of Love!

Besitos,

Lizy

Sharing The Royal Highness of Smoothies as these Fabulous Parties:
Diana Rambles
Just Us Four
Dear Creatives
Nosh My Way
Gladiator in Heels
Cheerios and Lattes
Classy Clutter
Your Homebased Mom
Life on Lakeshore Drive
Sunny Simple Life
The Tablescaper
Flamingo Toes
Sew-licious Home Decor
Navy Wifey Peters
Will Cook for Smiles
The Dedicated Home
Parola di Laura
Pint Sized Baker
twelveOeight
Clippie Dips
Cozy Little House
The Plaid and Paisley Kitchen
Fluster Buster
Clean and Scentisible
Ducks'n a Row
Handy Man, Crafty Woman
Twin Dragonfly Designs
No Minimalist Here
Serenity You
Walking on Sunshine

Veggie burgers with coleslaw (and my first food post ever!)

I asked on facebook whether you'd like me to post savory (food!) recipes every now and then. Most people answered "YES!", and I must say I was very relieved. This blog will ALWAYS be a baking blog, but you know, I eat food too. Everyday actually. So why not post about it? If you don't like me posting about food, you'll have to look away for a little while - or pretend that these are semlor, or something. They're almost the same.. hehe. Making hamburger buns was definitely a first for me. I must say I'm not sure these are the hamburger buns. The search continues. I think I want to make a somewhat lighter, more brioche-like bun. Smitten Kitchen-Deb seems to know a lot about hamburger buns, and this is her favorite recipe. Next time.






Hamburger buns 
makes 16
As I mentioned before, these are not the perfect hamburger buns but they are pretty darn good anyway.

50 g fresh yeast
50 g butter
250 ml (slightly more than 1 cup) water
250 ml (slightly more than 1 cup) milk
10-11 dl (approximately 4 1/4 - 4 1/2 cups) all purpose flour
1 tsp salt

1 egg
Sesame seeds

Crumble fresh yeast into a large bowl. Melt butter in a sauce pan, then add milk and water and heat to 37°C (99F). Pour a little of the luke warm mixture over the yeast. Stir until dissolved, then add the rest of the liquid. Add about four cups of the flour, using the dough hook (or your hands of course), and mix until dough comes together but is still a bit sticky. Cover bowl with a towel and let rise for 45 minutes.  Line two baking sheets with parchment paper. Divide dough into 16 equal parts. Gently roll each into a ball and put on baking sheet (with lots of space in between). Cover with a towel and let rise for 30-40 minutes.
Preheat oven to 225°C (430F) with a rack in the center. Beat the egg and brush on top of buns. Sprinkle with sesame seeds. Bake for about 10-12 minutes.


Beet burgers 
Makes 6-8
 
400 g beetroot
200 g carrot
1 small red onion
100 g rolled oats
2 medium eggs
1 tsp salt
Pepper, to taste
Pinch of cayenne pepper
A few fresh oregano sprigs

Peel the beets and carrots, then grate them on the large holes of a box grater. Finely dice the red onion. Put beets, carrots and onion in a large bowl and stir in rolled oats. Let stand for 20 minutes, stirring every now and then. Stir in remaining ingredients.
Heat oven to 200°C (390F).

Divide the mixture into 6-8 equal portions and shape into patties. Coat the bottom of a wide skillet with oil and heat over high heat. Carefully add the burger patties. Cook until golden, 2-3 minutes on each side. Put burgers on a baking sheet with parchment paper and bake in oven for 15 minutes.

Coleslaw
2 1/2 cups thinly sliced cabbage
2 small carrots, coarsely grated
1 small red onion, thinly sliced
3 tbsp mayonnaise
3/4 cup creme fraiche
1-2 tsp honey mustard
Salt and freshly ground pepper

Put the sliced cabbage, grated carrots and sliced onion in a large bowl. Add mayonnaise, creme fraiche, mustard, salt and pepper.


Serve with:
Lettuce
Tomatoes
Onion
or whatever you prefer..

Spaghetti Tacos

Hola Amigos!...Have you ever wonder how Marge Simpson's Jellybean cookies tastes like? how much does a Brontosaurus Burger from the Flintstones's really weighs? How about Peggy Hill's Frito Pie with Wolf Chili? Last but not least...what's is the secret formula to make a SpongeBob's Krabby Patty (or should I say a Krusty Crab Krabby Patty)? Ok...by now y'all are thinking I totally lost my mind, which is not too far from the truth but in my defense...it has to do with what we are having for dinner tonight...iCarly's Spaghetti Tacos, when you have picky eaters, you have to get creative people!

If you have kids, grand kids or just plain grew up watching some shows like the Flintstones and Scooby Doo (btw, what's on those Scooby Snacks?) you are familiar with all the foods I mentioned before. We used to love watching iCarly and the thing we remember the most is the gang having spaghetti tacos for dinner. Mine might not be exactly like Spencer's but, close enough and more appetizing to my family keeping the essence of the original dish! So put on your favorite Orange Nickelodeon apron and let's get to work on this recipe!

Spaghetti Tacos a la iCarly

1 1/2 pound Ground Beef

1 pound box Spaghetti

1 jar of your Favorite Spaghetti Sauce

1 envelope Taco Seasoning

1 can Diced Tomatoes 

1 half Onion Chopped 

1 TBSP oil

Corn Tortillas

1/2 cup your favorite Salsa

Mozzarella Cheese slices

Pepperoni Slices

Cook the pasta to your liking at the same time you are preparing the sauce.

On a skillet on medium heat and the TSBS of oil cook onion until transparent. Add ground beef and brown, add the taco seasoning, can of tomatoes and spaghetti sauce. Cook everything for 10-15 minutes until some of the sauce and tomatoes get absorbed by the beef and starts to thicken. Set aside.

Heat oven at 350 degree.

In another skillet and a little bit of butter or oil, warm up as many corn tortillas as you want to make for each person at the dinner table. Once they are warm they become easier to manipulate. Put a teaspoon of salsa on each tortilla, top it of with a slice of mozzarella cheese and finally a slice of pepperoni. Roll and place on a baking cookie sheet and bake on your pre-heated oven  for 4 minutes or till they are crispy.

 If you want you could  drop them on a frying pan until golden.

To serve, mix your already cooked and drained spaghetti with the meat sauce and serve with a mozzarella pepperoni taco. Top the pasta with Shredded Cheddar Cheese or Taco Mix Cheese!

Listo!

This is not as messy as iCarly's but it is equally tasty!

Not only you are getting the "taco" flavor on your meat sauce, but you have a tasty mozzarella pepperoni Taquito to go with it instead of bread!

Cheese Mozzarella Pepperoni Taquitos!, these guys are good all by themselves!

Sometimes we have to think outside the "chihuahua box" and have some fun with your food, a fun "no fuss" family dinner!

Thank You for tuning in today and i hope you give this fun family night dinner a try! The worse thing that can happen is that at the end of the meal you all break out  Random Dancing!

Remember, everything tastes better when you are having fun and a Pinch of Love!

Disclaimer

Besitos,

Lizy

Sharing some fun food at these Fabulous Parties:
This and That
The 36th Avenue
The Shabby Creek Cottage
The Mandatory Mooch
Real Coake Family
Consider me Inspired
Made in a Day
Sincerely, Paula
The Best Blog Recipes
My Turn (for Us)
Kitchen Fun with my 3 Sons
The Home Girl
Rattlebridge Farm
One Artsy Mama
Love and Laundry
Chic on a Shoestring
Diana Rambles
Just Us Four
Dear Creatives
Pint Sized Baker

The Best Moist and Fluffy White Cupcake Recipe

  

"When the world quiets to the sound of your own breathing, we all want the same things: Comfort, love, and a Peaceful Heart."

 

- Mitch Albom from the book, Have a Little Faith

 

"We all want the same thing." We all want to be recognized, and to be acknowledged. Sort of like the scene in the movie, Avatar, where they say, "I see you." If you're an Oprah fan, (like I am), you may have heard her utter those words.

 

Making the base of the frosting, almost like making a thick pudding.

There's one more thing we all want. A moist cupcake. That's the feedback I get over and over, time and time again. That's the main reason people say they don't like cake. They say, "because it's dry."

The "pudding" getting thick! This is added to whipped butter to make the most luxurious, silky and not too sweet frosting that pipes beautifully! It tastes like ice cream.

Moist cake is sort of my thing. It's the number one most important thing to me in cake. My previous go to white cupcake recipe, called appropriately, My Favorite White Cupcakes, is a fabulously moist and delicious recipe. But I knew while they were super moist, they aren't the most fluffy recipe in the world.

This needs to cool down before adding it to the butter.

I get a lot of comments about my cupcakes, and many people tell me it's their go to white cupcake recipe. But I've also gotten comments from people telling me they wished they were a little fluffier. 

 

 

Beating the egg mixture for the cupcakes - I have free range chickens who produce eggs with bright orange yolks, so if you are using supermarket eggs, just know that your batter and cupcakes will be a more pale yellow and not as bright as mine. FYI.

Ask and you shall receive! I'm so glad I embarked on this journey.  Because the results are worth it. And a journey it's been. Finding a cupcake that's super moist, while being fluffy, with the perfect texture, and a nice rounded top. I've been making these cupcakes (with different variations in the ingredients, to get it right) every day for a week, sometimes twice in one day. I never thought I would say this, but I don't think I can eat, taste, or get near one more cupcake. (For at least a few days anyway.)

Weighing the sour cream - When creating a recipe, I measure out the cup measurement, then I immediately weigh it, for those who live in countries who don't use cup increments like we do here in the U.S. Sometimes I'm asked why 1 cup of sugar is slightly different from one recipe to the next, and this is why. It could weigh slightly different from the last time, depending on the barometric pressure and other environmental factors.

 

These cupcakes are oil based. In general oil based cakes are more moist, since butter has some water content, and oil is pure fat. (There are exceptions to that of course, since My Favorite White Cupcakes are butter based.) The other ingredient that makes cake moist is sour cream, and this recipe is full of it. I always use full fat sour cream, and I recommend you do as well. If you live in a country that doesn't sell sour cream, or if it's not available, you can substitute full fat yogurt or full fat Greek yogurt. Greek yogurt would be the closest substitute to sour cream.

 

 

Making the batter

About the fluffy. I've included cornstarch in this recipe, more than you would normally see in any cake or cupcake recipe. The reasoning behind that is, I don't usually purchase cake flour, if I make a recipe that calls for it, I just use the DIY substitute which is a few tablespoons of cornstarch to one cup of all purpose flour. So I knew it would help in the lightness or fluffiness of the cake. Plus, you know when you eat some really good, melt in your mouth kind of shortbread? It's the cornstarch.

Right out of the oven



Seriously, these cupcakes are so fluffy and super moist at the same time, the texture is amazing!

The third universal desire that we all want?

 

 

A frosting that isn't too sweet.

 

I made these cupcakes many times in the last week (tweaking the recipe here and there.) This batch I used grease proof liners, and I recommend you do too.

Seriously. I used to bake for a cafe. I also sold cakes for a living. When asked what type of frosting do you want, more than anything else, people would respond, "something that isn't too sweet."

It's so important to people, sometimes even more important than the flavor.

I love these liners from Reynolds, (they aren't paying me to say this, I just love them) they are lined with foil and totally greaseproof. You don't need to use this brand, but I would definitely look for liners that are greaseproof for this recipe, since one of the batches I used regular liners and the very bottoms got a little bit oily, it wasn't a big deal, but with these liners it was a non issue.

This frosting fits the bill, not too sweet, and tastes heavenly. What it is, is basically thick homemade vanilla pudding mixed with whipped butter. First you make the pudding portion. It's made with sugar, flour and milk. Flour, in a frosting! You may say, but when you think about it, it needs to get body from something other than powdered sugar, like a typical American buttercream would. And, it's sort of like making a roux for a white sauce. Flour is what thickens it. When making a white sauce, you cook the flour taste out of it. Which is something you do here as well. Just make sure to cook it for the full 3-4 minutes and you won't even know that it's there.

Here's the liners I used along with the little pearls, these liners work great, these didn't get oily either. I've used this brand before and I like them, plus with this type of cupcake liner, you can cook them all at one time, since they stand on their own on a baking sheet, no muffin tin needed.

 

This frosting tastes amazing. And, It's a dream to pipe! It keeps it's shape standing tall and proud on a cupcake. It really got rave reviews with everyone I served it to.

My finished frosting

So this is officially my new favorite white cupcake recipe!

The frosting is sort of beige due to the amount of vanilla extract in the recipe, if you want the frosting to be more white, you'll need to use clear vanilla.



 

There's one more thing that everyone wants. A homemade cupcake! Made with care by the hands of someone who loves them. Who wouldn't want that?

 

Never miss a post! Follow The Alchemist on Facebook! Or Pinterest!

 

Looking for more awesome cupcake recipes?

 

 The Best Moist Chocolate Cupcake Recipe

 

Really Moist Lemon Cupcakes for Lemon Lovers

 

Pink Velvet Cupcakes (also very moist and delicious!)

 

Apple Cupcakes with Caramel Buttercream

 

Irish Coffee Cupcakes

 

Super Moist Red Velvet Cupcakes 

 

My Favorite White Cupcakes (not my favorite white cupcake recipe anymore) BUT these cupcakes are topped with one of my favorite frosting recipes in the world, Swiss Meringue Buttercream, which is also not too sweet and really delicious.  

 

 

From top left - Indiana Milk Glass Cake Stand, Small German Porcelain Cake Stand with Pink Flowers, Fenton Spanish Lace Milk Glass Cake Stand, and Antique Johnson Bros Plates with Pink Roses, available at my Etsy shop, House of Lucien.

Enter coupon code ALCHEMY for 20 percent off of your order!




The Best Moist and Fluffy White Cupcake Recipe - with Silky (Not too sweet!) Vanilla Frosting

An original recipe by me, Melissa aka The Alchemist - Feel free to pin, but **Please do not publish this recipe or use my photos, anywhere on the internet, thank you.

**This frosting is sort of beige because of the vanilla extract. If you want the frosting to be  more white in color, you'll need to use clear vanilla, which is always imitation vanilla (since vanilla beans are naturally brown.)

***This recipe can also be used to make a 2 layer 8 or 9 inch cake. Make sure your cake pans are at least 2 inches deep. Grease the pans well, and line the bottom of the pans with parchment paper rounds, then grease the parchment. The cooking times for cake will be 25-35 minutes.

*** Using greaseproof cupcake liners with these is best, so the bottom doesn't get oily.


Makes about 25 cupcakes

Ingredients for cupcakes

1 1/4 cups (296 ml.) vegetable oil

1 3/4 cups (373 g.) white granulated sugar

4 eggs

1 Tablespoon pure vanilla extract

1 1/2 tsp. pure almond extract - If you don't like the taste of almond extract go ahead and omit this, or if you have a nut allergy definitely omit it, you probably don't need to up the vanilla extract since there is a tablespoon of it already

2 1/4 cups (340 g.) all purpose flour

1/2 cup (68 g.) cornstarch

1 Tablespoon baking powder

1 tsp. salt

1 1/2 cups (366 g.) full fat sour cream OR full fat yogurt or full fat Greek yogurt


Ingredients for frosting

1 1/2 cups (322 g.) white granulated sugar

3/4 cups (113 g.) all purpose flour

1/4 tsp. salt

2 1/4 cups (532 ml.) whole milk

1 1/2 cups (3 sticks) (339 g.) unsalted butter at room temperature

1 to 1 1/2 Tablespoons pure vanilla extract (depending on your taste) or 1 Tablespoon vanilla and 1/2 tsp almond extract, or another flavoring if desired. Once I added a Tablespoon vanilla and 1 tsp butter pecan extract, for example

Directions

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Put oven rack on the bottom third of the oven. In my oven I bake these in the second rack from the bottom. (I found that with this recipe when the cupcakes were baked in the upper racks they got too brown for my liking.)

Start by making the base for the frosting. (It needs to cool down before using, this part of the frosting could also be made a day or 2 ahead.) In a large saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking frequently, really almost constantly so it doesn't scorch, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. Mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool in the fridge.

Start making the cupcakes.

Line muffin tins with cupcake liners (greaseproof are best) and set aside.

In a large bowl with a hand mixer, or in the bowl of a stand mixer, add the oil and the sugar. Beat them together for 2 minutes or so, so they are mixed well and the sugar has dissolved somewhat. Add the eggs and both extracts and beat again for another 2 or 3 minutes, until the mixture is smooth and creamy looking.

In another medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the egg mixture and beat on medium low speed just until it's incorporated, don't over beat. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream and beat on medium low speed just until the sour cream is mixed in well. Scrape down the sides of the bowl again and beat again just for about 20 seconds to make sure it's all mixed well.

With a spoon or a scoop, fill the cupcake liners slightly over half full. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean. (Start checking after 17 minutes.)

Cool on a wire rack. When they have cooled enough to handle, remove from muffin tins and let cool on racks. Let cool completely before frosting cupcakes.

While cupcakes are baking finish making the frosting. Make sure the base in the fridge is completely cool. If it's warm at all, it's going to melt the butter. If it's very cold in the fridge it may very firm. Don't worry, it's fine.

In a stand mixer or in a large bowl with a hand mixer, beat the butter for 2 minutes, scrape down the sides of the bowl and beat again for another minute or so, until it's nice and light and fluffy. With the mixer going on medium - medium high, gradually add the cooled frosting base, about a "scoop" (a large spoonful) at a time. After each scoop, let it mix until it's fully incorporated. Keep adding and letting it mix together until it's all been used. Scrape down the sides of the bowl and beat for another few minutes until it's super light and fluffy. Taste it and see if you think it needs a little more vanilla extract, or you can add another extract or flavoring at this time.

Frost cupcakes. Refrigerate any leftover frosting. If you aren't serving these right away, keep them refrigerated but let them come to room temperature before serving. If you have refrigerated the frosting, you'll need to beat it again before using. The good thing about this frosting is that it doesn't totally harden in the fridge like a typical buttercream does, (since butter solidifies when cold.)

Happy Baking and I hope that you absolutely love this recipe as much as I do!