honest aesthetics

diy surf spray

Mix in spray bottle & shake before using. Results: perfect beachy waves.

fall posts from now on (:

I drew the summer recipes and such out for a week or two, haha
But the leaves are beginning to change and autumn is coming close 
To see some awesome summer-inspired photos, clothes, and recipes, go to http://honestaesthetics.tumblr.com/tagged/summer 

strawberry lemonade bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

peach cupcakes

*makes 24 cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 2 ⅔ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 3 large eggs
• 1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
• 3/4 cup low-fat buttermilk
• 1/2 cup pureed fresh peach
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed.  Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

PEACH CREAM CHEESE FROSTING

• 1 cup of butter, softened
• 8 oz of cream cheese, softened
• 1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor
• 1 teaspoon vanilla extract
• 3-5 cups of confectioners sugar

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.