Browsing Tag

share your recipe thursdays


Share Your Recipe Thursdays… {Frosted Orange Glaze Cookies}

August 15, 2012

This recipe came from the back of a flour bag.

I love anything citrus flavored and after trying out these yummy cookies with a lemon glaze from Katie at Sluiter Nation.

I figured, why not give the orange glaze ones a try.

The citrus flavor is so light and summery to me – perfect for these hot, humid days we’ve been having.


3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

2 teaspoons orange extract

2 1/2 cups all-purpose flour


Preheat oven to 350°.

Beat butter and sugar, in a large bowl, with an electric mixer on high speed until creamy.

Add egg and orange extract, mixing well.

Gradually add the flour, mixing well.

Roll the dough into 1-inch balls .

Place 2-inches apart on a greased baking sheet.

Dip a flat-bottomed glass into sugar and flatten balls.

Bake for 10 to 12 minutes until the edges of the cookies are lightly browned.

Cool cookies completely before adding frosting.


2 tablespoons butter, melted

1 1/4 cups powdered sugar

1 teaspoon grated orange peel

1 teaspoon orange extract

1-2 tablespoons milk

Mix all ingredients well until spreading consistency. Spread on cookies. Let dry.



Share your… Recipe Thursdays {Banana Bread}

July 19, 2012

Due to some noise issues in our home today I am a little late sharing this week’s recipe.

We are having our shower redone and work started today.

I tell you, the banging, hammering, ripping gets old fast.

Little One is a bit sensitive to loud noises and does not like this one bit.

She started crying at one point and I had to take her to our neighbors house for a bit and then the pool to escape the noise.

But here I am, ready with my recipe of the week… Banana Bread.

I had a few old bananas laying around last week and was about to throw them out when on a whim I decided to find a recipe to use them up.

The one I found is quick, simple and just delicious.


3 or 4 ripe bananas (I only used two and it was fine.)

1/3 cup melted butter

1 cup sugar (I reduced to 3/4 cup.)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

pinch of salt

1 1/2 cups all-purpose flour

about a 1/4 cup chopped almonds (my addition)


Preheat oven to 350°.

Mash bananas in a bowl, mix in the melted butter with a wooden spoon.

Mix in the sugar, beaten egg and vanilla.

Sprinkle baking soda and salt on top of mixture, mix in.

Add the flour, mix well.

I also added a 1/4 cup chopped almonds. But that’s up to individual taste.

Pour into a buttered/greased 4×8 loaf pan.

Bake for one hour.

Cool on rack.

Remove from pan, slice and serve.

(It tastes really good still warm with a bit of buttery spread.)

*Note: Recipe courtesy of Simple Recipes.

Also, don’t forget to enter the icandy stroller giveaway for your chance to win.


Share your… Recipe Thursdays {Flag Cake}

July 5, 2012

So, I decided to change things up a bit. I renamed my bi-weekly baking link-up to include all types of recipes. Instead of Baking Thursdays, it’s now Recipe Thursdays.  Share your… Recipe Thursdays to be exact. I’m still keeping it bi-weekly for now but may change that to weekly if I feel that I can keep up with it.

I would love it it would help me spread the word by tweeting, facebook sharing and so on. You can use the #shareyourrecipethursdays on Twitter. Thanks for your support. I truly appreciate it.



Today, I want to share my Flag Cake recipe with you. It’s been a very patriotic themed week so I decided to stay with it. I made this cake today to share with friends and neighbors while we were sitting in one of our driveways watching fireworks.


2 1/2 cups all purpose flour

1/3 cup fine corn meal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks softened, unsalted butter

2 cups sugar

5 large eggs

1 tablespoon pure vanilla extract

1 cup buttermilk

3 tablespoons sprinkles (red, white and blue or rainbow)

blueberries and strawberries for garnish


Preheat oven to 350°.

Coat a 9×13 baking pan with nonstick cooking spray ( I love using Baker’s Joy), set aside

Combine flour, cornmeal, baking powder, baking soda and salt in a small bowl, whisk together

In a separate, bigger bowl, beat the butter with the sugar on medium-high speed with an electric mixer until smooth and fluffy

Beat in the eggs, one at a time

Add the vanilla

Reduce speed to low and add about 1/3 of the flour mixture until just combined

Add about half of the buttermilk

Then repeat, adding flour in two more increments, alternating with the rest of the buttermilk

Stir in the sprinkles, mix well

Transfer to pan, spread evenly

Bake for about 40-45 minutes (until top springs back to light touch)

Cool completely before adding frosting


1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons buttermilk

Beat butter at medium speed until creamy. Gradually add in powdered sugar, beating at low speed. Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.

Once the cake has cooled completely spread frosting on top and sides.

Garnish with blueberries and strawberries to give it the flag look. Enjoy!

(*Note: I slightly modified a recipe I found on for the cake. The frosting recipe came from