I have a baking confession to make. I just cannot hack royal icing. When it comes to decorating cookies, mine usually end up staying “naked” and being enjoyed without any icing or frosting. Luckily for me, my husband prefers them that way. But recently, I took a page from Jenny’s Cookies play book and dusted these ghostly cookies with powder sugar while fresh out of the oven! It was the simplest way to serve a gorgeous, tasty cookie. Gorgeously spooky that is! How do you like to decorate your cookies? Do you have a royal icing recipe that I need to try? Let me know if you try this at home! Recipe adapted from Betty Crocker.
Hope everyone is getting excited for Halloween!
1 1/2 cups sifted powdered sugar
1 cup butter, softened
1 egg, room temp
1 tsp vanilla
zest of 1 lemon
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Preheat oven to 375F. Cream sugar and butter until light and fluffy. Beat in egg, vanilla and lemon. Combine dry ingredients in separate bowl. Mix dry ingredients into wet, stir until combined. Separate dough into two rounds, cover with plastic wrap and refrigerate for 3 hours. Roll dough out onto lightly floured surface. Cut using cookie cutters, and transfer to lightly greased baking sheet. Bake for 7 to 9 minutes, until golden.
Awhile back I made some delicious lemon lavender cookies for a summertime girls night in. My girlfriends loved them so much, I thought it would be fun to perfect the recipe even more and share it with you all! This batch was enjoyed while picnicking on Johnson Farm on Bainbridge Island. And man, are they good! Even better yet, they are super simple!
If you haven’t figured it out by now, I’m all about simple recipes. Especially as a new mom, I need my baking projects to be straightforward and no frills. This recipe is just that. It does involve some chill time, so it is not an immediate rewards kind of recipe, but it is worth the wait.
The lavender and lemon are a light, refreshing combination. I hope you have a chance to try these out in our last few days of summer! Let me know if you try these at home! Enjoy!
½ cup powdered sugar
2 tsp dried lavender
Zest of one lemon
1 cup butter (softened)
2 ¼ cup flour
¼ tsp salt
In a food processor, pulse powdered sugar, lavender and lemon until well incorporated. Add butter and cream until light in color. Add flour and salt until combined. Remove dough and roll into an 8 inch log. Wrap in parchment paper and chill for 4 hours, but preferably overnight. When ready to bake preheat oven to 350F. Grease baking sheet. Slice dough into ¼ inch slices and bake for 13-15 minutes.
Well hello September! How did you get here so quickly? September marks the beginning of back to school, crisper air and Pumpkin Spice Lattes! Not a fan of the PSL myself, but I was thinking a lot about spices yesterday as August came to a close. As fate would have it, while scrolling through instagram, my forever idol, Martha Stewart, posted the most gorgeous autumn inspired cake! I had to make it. So, yes, all of this shopping, baking, picture snapping and blogging occurred yesterday and well into the night. It’s amazing what a little inspiration can do! Thank you Martha! Get the recipe here.
I adapted the recipe slightly. I did not use Granny Smiths because I forgot them at the store, and had already been twice that day! Also, I used ½tsp nutmeg and 1tsp cinnamon, because ¾tsp nutmeg is a bit much for me. And just for fun, I used sparkling apple cider in the glaze, instead of the flat cider. Who doesn’t want a little more sparkle?! This recipe is delicious and perfect for ringing in the new month! The extra step of caramelizing apples takes a few additional minutes but it makes for a whole new level of tastiness. If you have the time, do it! You won’t be disappointed.
Let me know if you try this at home. As always, thank you for reading and following along! Happy September everyone!
It is hard to believe, but blackberry season is in full swing here in the Pacific Northwest! We took full advantage of the berries growing right outside our door, (yes, literally!) and picked a basket full of them. I could hardly keep up with Julian eating them all, so I had to pick quite a few, and quickly! You can see from the photos, I even needed to give Jules a sink bath when we were finished because he got so covered in their juices! He was in heaven.
I decided to put a rustic twist on this crisp by baking it in a cast iron skillet. This recipe is so simple, and can be used with any berry combination. It was such a hit for my family function; my mom ate 3 helpings before we even had dinner! Blackberry season is a short one, usually from August to September, so enjoy these delicious berries while they last!
4 cups Blackberries
1 cup sugar
1/2 cup flour
1 Tbsp cornstarch
1/2 tsp salt
1 cup flour
3/4 cup oats
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup butter; cold and cubed
Preheat oven to 350F. Rinse and dry berries. In a medium sized bowl, prepare filling by mixing sugar, flour, cornstarch and salt. Add mixture to berries and toss gently until berries are coated in sugar mixture. In a standing mixer, prepare topping by mixing flour, oats, sugar, salt and cinnamon until combined. Add butter and mixed on medium speed until coarse crumbs form. Assemble in skillet, adding berry mixture to the skillet first and topping with the crumble mixture. Press down lightly. Bake skillet for 35-40 minutes, until juices bubble and topping is golden brown. Delicious when served with vanilla ice cream! Enjoy!
(Dress: Free People from Nordstrom. Shoes: BP from Nordstrom. Julian’s onesie: Gap Kids hand-me-down, similar here. Julian’s pants: Hand-me-down Quicksilver. Julian’s shoes: Bobux.)
Hooray for my very first video on the blog! As much as I would like to say that it is exactly what I had hoped for, that couldn’t be further from the truth. The reality is, I am a solo parent the vast majority of the time. I filmed this while my husband had been away for a month. I don’t have an extra set of hands to help with the baby, the filming, the baking. It’s just me. Actually, I almost deleted this video; you’ll know why when you watch. But, like myself, a lot of my friends and followers and real moms who also have limited help. So, from one mom just trying to do her best, to another, here is my very first video!
I made my absolute favorite peach pie, and did a quick tutorial on how to assemble a lattice pie crust. It’s a fun and easy way to make a decorative statement with your pie.
Please, please, let me know if you try this at home! I hope you enjoy!
Here are the step by step directions to a perfect lattice topped pie:
Using a pastry wheel or sharp knife, cut the dough into 12 strips approx ¾-1 inch in width. (I like the look of ¾ inch but you’ll have extra dough, so feel free to do 1 inch.) Lay out 6 of the strips across the pie horizontally. The top strip is number 1 and the bottom is number 6.
Fold the even numbered strips back onto themselves from the center. Lay a strip vertically, intersecting with the horizontal strips. Unfold the strips
Repeat the above step but with folding back the odd numbered strips. Unfold strips.
Weave the remaining strips by following the above method.
To finish, trim the excess dough and fold the overhang into your fluted bottom crust. Bake as directed and enjoy!
I have been finding such joy in creating and growing Bainbridge Boheme these past 3 months. I love to write, read, experiment in the kitchen and adventure around the Pacific Northwest. I love being able to create content around our everyday lives. And I love to inspire others with the simple pleasures that make me happiest. Can you tell the kitchen is our happy place?
But I must say, the blog can be challenging for me at times. I have an aversion to posting, rather an aversion to over-posting. So much so, that I have about 10 posts sitting as drafts right now, because I don’t want to bombard you all. But, what a silly waste, right?
So, I want to check in with you all, and I would love your input. What do you like about what I’ve done so far? What could you do without? What are the things you want to see more of? Any, and all suggestions are welcome!
I feel so fortunate to have so much support and love through this process. I thank you all for reading, sharing, commenting and for following along; I hope you’ll continue to do so.