Sublime Saturday - "Buttermilk Blonde Sheet Cake"

Oh man do I adore sheet cake.  Yummy is an understatement to this classic dessert, but sometimes I need something a bit lighter in taste then classic chocolate texas sheet cake.  And that is why I have this Blonde version of the original masterpiece.  Oh heavens is this divine.  I whipped this up a few Sundays ago for dessert, and the entire sheet was gone in three days from our little family of four.  Unfortunately I was the one who ate half of it, too bad it's swimsuit season!  Oh well, the extra calories were worth every single incredible bite.  Enjoy and have a Super Saturday with your loved ones.  We will be busy swimming with the kiddos, having a make your own pizza party with friends and all the boys, and enjoying a much needed date night with the Hubs. 
XOXO
-B

BLONDE  Buttermilk TEXAS SHEET CAKE, with Coconut (adapted by Me!)

• 2 C. Sugar
• 1/2 cup shortening
• 2 egg whites, beaten and at room temperature
• 2 C. flour
• 1 tsp. baking soda
• 1 tsp. salt (I use sea salt)
• 1 1/2  C. buttermilk, at room temperature
• 1 tsp. almond extract (pure, not imitation)
• 1 tsp. vanilla extract (pure, not imitation) 

Cream shortening and sugar. Add beaten egg whites.  Mix together flour, soda and salt, and set aside.  In a bowl mix extracts with buttermilk and set aside. Add flour mixture to creamed mixture alternating with the buttermilk mixture.  DON'T OVER MIX. Pour on a buttered jellyroll pan (cookie sheet with sides).  Bake at 350 for about 20-25 minutes, just until barley golden around edges only.  Cool completely then top with Buttermilk Icing.  Enjoy!

BUTTERMILK COCONUT ICING

• 1 stick (1/2 a cup) room temperature butter or margarine
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/3 cup buttermilk
• 1, 16 ounce box of powdered sugar, or 3-4 cups.
• 1 cup of coconut flakes
• 1 c. chopped pecans or walnuts (optional, I always do half the pan with nuts, the other half without)

Melt Margarine on stove on low heat, then remove from stove.  Add buttermilk. Whisk in the powdered sugar, 1 cup at a time.  Add extracts and stir, then mix in coconut and nuts.  Cool completely then frost cooled cake. 

Sublime Saturday - "DIY Message Board"

I adore this idea!  It's so easy and use able.  Everyone has an empty frame laying around.  Grab some cute paper or fabric and place underneath the glass in a frame.  Grab some washable or dry erase markers and voila!  The frame becomes an instant message board.  I think this would be cute to put important phone numbers on for the kids, or the "rules" of the house, or even a quick inspirational message of the day.  Enjoy your sublime Saturday lovely ladies!
XOXO

VIA

Sublime Saturday - Sprinkles Cupcakes

A few days ago I posted that I was on a mission to try the sprinkles strawberry cupcake recipe at home.  My lovely husband brought home a dozen sprinkles cupcakes for my birthday and I simply could not get enough of the strawberry one.  So I found the original recipe from Candace Nelson (Founder of Sprinkles) and started my mission.  All I have to say is "Mission Accomplished"!  They were divine, and the frosting was sensational.  I just adore that the frosting gets it's perfect pink hue from fresh strawberries as opposed to artificial red food dye.  I also am thrilled with the cake's texture and density. It is a very heavy, yet moist cake that's not to airy and crumbly.  It is mildly sweet, so next to the very sweet  frosting it is perfect in balance. The taste is VERY comparable to the real thing.  I was so happy with my results that I called my sister over at swirlsofhappy and she made the cupcakes the same day and also experienced success in her kitchen.  My next trial will be to conquer Sprinkles red velvet and traditional vanilla.  Wish me luck.  Please go make these this weekend, it will make your loves very very happy, and will make your taste buds sing. 
Happy Saturday Babes!
XOXO - Brooke
**This recipie makes 12 cupcakes, however I ate so much batter I got 11 out of mine.

Sprinkles Strawberry Cupcakes Ingredients

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• Sprinkles' Strawberry Frosting

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sublime Saturday - " DIY Lampshade makeover

I couldn't help but share and swoon over this feminine, and gorgeous new lampshade.  I plan on doing this DIY project  within the next month.  Click HERE to read the article on the How too from Apartment Therapy.  Enjoy and have a Sublime Saturday Lovelies!
-XOXO

So vintage Chic!