Pink and My Local Bakery

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

2017, summer, OOTD, pink, neon, statement lip, LBD, baking, food,

Hello all! I must say, one of my favorite things about living downtown is that I am within walking distance of a fabulous bakery. If you have been following my instagram (@leftylivinglife) you will have seen some of the fabulous pastries I’ve gotten so far! My favorite has been the seasonal danish which had fig and goat cheese in it. Sadly the seasons are changing and they don’t have figs anymore, but they do have a blueberry, cardamon, and goat cheese danish. I just tried it yesterday and it was fabulous! 
When I decided to live alone, I promised myself that I would try and go out and explore and interact with other people downtown as often as possible. This bakery, called The Table, was the perfect start for me. First of all, I love baked goods and pastries, so having access to that has been wonderful. Second of all, I can walk over and eat breakfast while blogging! It is just the perfect way for me to spend my mornings. 
Sadly, they are closed on my only day off so I can’t spend the entire day there. But I sure am enjoying it as a morning treat so far! Do y’all have any tricks for discovering a new city? Do you have a favorite bakery or coffee shop that you always frequent? Until next time, XO 

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A Classic Lemon Bar

Hello all! Happy Monday! I hope you had a fabulous weekend. This week’s recipe is actually a first for me. I have always loved lemon bars, but had actually never made them until I made these. The recipe is long, but if you stick to it, you should be just fine. All I will say is that they are serious about the chilling time. I didn’t let these chill for quite long enough and they are not quite set.
Ingredients:
Crust-
3/4 cup chilled unsalted butter, cut into pieces
6 tablespoons sugar
1 teaspoon kosher salt
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
Filling-
1 1/3 cups fresh lemon juice- this was nine lemons for me
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 teaspoon vanilla
6 large egg yolks
2 large eggs
1 cup chilled unsalted butter, cut into pieces
Directions: 
Crust-
Preheat oven to 350. 
Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes.
Increase speed to medium and beat until butter is creamy, about 2 more minutes.
Beat in egg yolks and vanilla. Reduce speed to low, add flour, and beat until no dry spots remain.
firmly press dough into the bottom and up the sides of a 13 x 9 baking dish. I put parchment paper in first so they wouldn’t stick. You really want the base to be as even and thin as possible so make sure you are firmly pressing it down.
Bake crust until golden brown on the bottom and a shade or two darker at the edges, 25-35 minutes. 
Remove dish from oven and reduce oven to 300 degrees.
Filling-
Combine lemon juice, salt and 1/2 cup sugar in a small saucepan. Add vanilla. Bring to a simmer over medium heat, stirring to dissolve sugar. 
Meanwhile, whisk egg yolks, eggs, and remaining 1 cup sugar in a medium bowl until no longer grainy and slightly lightened in color.
Whisking constantly, gradually stream hot lemon mixture into egg mixture, then transfer mixture back to saucepan.
Cook over medium heat, whisking constantly, until thickened and marks from whisk are just visible, 5-7 minutes. 
Remove from heat and whisk in butter, adding a couple of pieces at a time and whisking until incorporated before adding more.  
Strain warm curd through a fine-mesh sieve into warm crust and bake until curd is set around the edges (filling should still wobble when dish is jiggled), 15-20 minutes.
Do not overbake or filling may curdle.
Transfer to a wire rack and let cool for about 2 hours. Then chill until cold…at least an hour.
These are such a classic and so delicious! Recipe is from Bon Appetit! Until next time, XO
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Bunny Butt Cookies

Hello all! As you have probably been able to tell by now, I love to bake and I especially love themed desserts. This is a fairly new discovery but I have loved making special holiday treats for everyone at work with fun decorations. Decorating something just gives it that extra oomph that I also look for in my outfits! 
So, in honor of spring, I decided to try something new. My co-worker Jessica and I were brainstorming one day for desserts she could make for her family for Easter. By far the cutest thing we saw on Pinterest were bunny butt cakes. Yes, cakes that look like a bunny butt. They were adorable and absolutely hilarious.
Now, while I loved the idea, I am not a huge cake fan. So I decided to adapt the idea to my favorite cookie recipe, sprinkle cookies. These cookies are pretty easy to make and they are delicious. To make them into bunny butts, I split the dough into half and used half to make regular size cookies (which I cooked for 11 minutes) and half to make tiny cookies to use as the feet (I cooked these for 4 minutes). 
Then, after they had cooled, I first iced all of the regular cookies with plain icing. Then I put a little bit of icing on the bottom of the tiny cookies as glue to attach them to the regular cookies. Finally, I dyed the rest of my icing pink to make the tails and the feet. 
Let me tell you, these were a huge hit at work and are by far the cutest thing I’ve ever made. If you try them out, I’d love to hear how it goes or get any suggestions for improving them! Until next time, XO
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