Lemon Bunt Cake

This Lemon Bunt Cake was super cute and easy for anyone to do this Easter. I used the Williams Sonoma Lemon Bunt Cake Mix, and added icing, peeps, and easter eggs to the middle. The cake mix is really easy to follow, and they even have a gluten free version of the mix!

You will need:

• Williams Sonoma Lemon Bunt Cake Mix

• Green Icing: I used Cream Cheese Frosting and added Green and Yellow Dye

• Lemon Glaze: Follow the recipe on the Lemon Bunt Cake Mix, but you will need- cream cheese, lemon juice, water and powdered sugar

• Peeps

• Chocolate Eggs: I used Cadbury

• Piping tool: I bought a tip at Target and used a plastic baggy for the icing

Baking:

I started the night before by baking the bunt cake. I followed the directions exactly how they say, and it turned out perfect. They do have some interesting steps, so make sure you read through before you start. After I removed it from the oven, I covered it and let it cool over night.

The Icing Process:

I started by making the lemon glaze, I followed the box once again and it did not disappoint. I recommend moving it to a measuring cup to make a pretty and easy pour. I next mixed the icing. I put just plain white icing to fill the hole and then I mixed together green and yellow food dye to get the perfect shade of green for my grass. I then transferred my icing to my bag with a grass like texture tip. I suggest doing some practice tries on a paper towel to know just how much pressure and how much you want for each dollop of icing. I went across horizontally in a line so it looked nice and clean. Next add in your peeps and eggs.

Allie Tea Cookies

My favorite Christmas Tradition has always been making Allie Tea Cookies. This recipe was created by my great grandmother, whom I am named after, and they have always been a favorite in our family.

Recipe:

3 Eggs

2 Cups Sugar

1 tsp Vanilla

1/2 tsp Salt

1 tsp Baking Powder

3 Cup of Flour

Start by mixing eggs, sugar, butter, and vanilla, I prefer Mexican vanilla. Next, add salt and baking powder. Slowly mix in the flour. I leave about 1/4 Cup out because otherwise when you are rolling the dough out it can get too firm. Chill the dough for at least 30 minutes before rolling it out. I usually chill mine overnight.

Once you are ready to roll out the dough heat your oven to 350 degrees add a little flour to the table, dough, and rolling pin so the dough does not get stuck. Since these are tea cookies, you want to roll them out as much as possible. Use a cookie cutter to cut out the dough. I usually use a silicone mat on the cookie sheet but parchment paper would also work. Before putting your cookies in the oven, coat the cookies with melted butter and sugar. Bake the cookies for about 7 minutes.

Homemade Pumpkin Spice Latte

I have never really bought into the pumpkin spice trend until this year, but now I cannot go a day without my morning pumpkin spice latte. I do love one from a coffee shop, but they typically have so much sugar that I have been recreating them at home. This saves money, calories and it still tastes amazing!

I have a Nespresso maker at home, and I honestly think it is a great investment. I have never really liked plain coffee, so I use the Nespresso every day. I used to go to Starbucks way too often, and I now find myself liking my own over theirs!

Recipe:

• 2 Tsp of Pumpkin Spice Syrup (I found mine at Target)

• 1 Cup of Oatmilk (I use Oatly Low fat or the Maple Oat beverage at Trader Joe's)

• 2 Shots of Expresso (I use the Nespresso pods from Trader Joe's)

• Coconut Whipped cream

• Pumpkin Pie Spice for toping