Lavender Cupcakes with Lemon Buttercream

Each passing year, I like to try something new for my birthday treat. In 2012, I made these insanely sweet banana cupcakes with brown butter cream cheese frosting and caramel drizzle (which also win the Longest Name award). In 2013, I used my green thumb in the kitchen to bake these adorable "seedling" cakes in canning jars (which are sadly still on the long list of treats to blog about).

Birthday 2013

The inspiration for this year's birthday cupcake started early; four months ago to be exact. On the very last day of August, I enjoyed a lovely lavender lemon cupcake from High Point Cafe in the Mt. Airy neighborhood of Philadelphia. I knew then and there that I would have to adapt this cupcake for my birthday. If you have been keeping up with me in the kitchen, you know it's been the year of lavender.

Cupcake courtesy of High Point Cafe

Cookies for Two

A snowy day calls for fresh-baked cookies, especially with Christmas around the corner. This recipe is simply a smaller version of my "classic" chocolate chip cookies (adapted from the Original Nestle Toll House Chocolate Chip Cookie recipe). You will end up with about five cookies instead of almost four dozen. A perfect way to warm up after shoveling snow!

Chocolate Chip Cookies for Two
Makes 5 3-inch cookies

2 T. unsalted butter, softened
2 T. brown sugar
1 T. raw sugar
1 egg yolk
1/4 t. vanilla
1/4 c. flour
1/4 t. baking soda
pinch of salt
chocolate chips

Preheat oven to 350° and line a small baking sheet with parchment paper.

Blend butter and sugars in a bowl with a fork. Stir in yolk and vanilla. Mix in flour, baking soda, and salt and stir until well combined. Fold in a handful of chocolate chips, M&M's, or other chocolate candy.

Drop by rounded tablespoon or ice cream scoop onto baking sheet about 2 inches apart. Bake 8-11 minutes until golden brown. Let cookies cool for 2 minutes before removing.