Dollhouse catering & more Montgomery al

17/07/2025

July 15, 2025 Silent Battles and Loud Love: Surviving Loss While Raising Hope  Written By: Claronda Campbell GermanyEdited By: Felecia CauseyPhotography By: Felecia Causey My name is Ronda Campbell Germany (Claronda Campbell Germany), and I am facing multiple significant challenges.Tragically, my ...

21/04/2025

Blueberry Cheesecake Stuffed French Toast

Ingredients:
1 loaf day-old brioche
150g cream cheese, softened
2 tablespoons caster sugar

21/01/2025

16/01/2025

Buttermilk Sweet Potato Pie Recipe 🍠🥧
Ingredients:
For the Pie Filling:

2 cups mashed cooked sweet potatoes (about 2 medium-sized potatoes)
1 cup buttermilk
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (optional for a thicker filling)
For the Pie Crust:

1 pre-made 9-inch pie crust (or homemade if preferred)
Instructions:
Step 1: Prepare the Sweet Potatoes

Peel and cube the sweet potatoes, then cook them in boiling water until tender (about 15-20 minutes). Alternatively, you can bake the sweet potatoes in the oven at 400°F (200°C) for about 45 minutes to 1 hour, or until soft.
Once the sweet potatoes are soft, mash them until smooth and set them aside to cool slightly.
Step 2: Make the Pie Filling

In a large bowl, combine the mashed sweet potatoes, buttermilk, granulated sugar, brown sugar, and melted butter. Stir to combine.
Add the eggs, cinnamon, nutmeg, ginger, vanilla extract, and flour (if using). Mix well until everything is smooth and fully incorporated.
Taste the filling, and adjust the spices or sweetness if needed.
Step 3: Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 350°F (175°C).
If using a store-bought pie crust, place it on a baking sheet lined with parchment paper.
If you’re using a homemade crust, roll it out and place it in a 9-inch pie pan, crimping the edges as desired.
Step 4: Assemble the Pie

Pour the sweet potato filling into the pie crust.
Smooth the top with a spatula to ensure an even layer.
Step 5: Bake the Pie

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set (a knife inserted into the center should come out clean). The edges of the crust should be golden brown.
If the edges of the crust are browning too quickly, you can cover the edges with aluminum foil to prevent burning.
Step 6: Cool the Pie

Remove the pie from the oven and allow it to cool for at least 1 hour before serving. The pie will continue to firm up as it cools.
For best results, chill the pie in the refrigerator for a few hours or overnight to allow the flavors to fully develop.
Step 7: Serve & Enjoy
Serve your Buttermilk Sweet Potato Pie chilled or at room temperature, topped with a dollop of whipped cream if desired.
This pie is perfect for holidays like Thanksgiving or any occasion where you want a comforting, flavorful dessert!
Enjoy this rich, creamy, and spiced Buttermilk Sweet Potato Pie that balances the sweetness of the potatoes with a tangy, smooth filling! 🍠🥧

16/01/2025

Lemon Strawberry Pound Cookies Recipe 🍋🍓
These Lemon Strawberry Pound Cookies are a delightful treat combining tangy lemon and sweet strawberry flavors, topped with a glossy glaze. The buttery, dense texture of the cookies is similar to pound cake, and the glaze adds a fun burst of color and sweetness.

Ingredients:
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream
1/4 cup strawberry puree (fresh or frozen strawberries blended into a puree)
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon strawberry puree
1 tablespoon milk (if needed for consistency)
Instructions:
Step 1: Prepare the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until creamy and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add the sour cream and mix until smooth and creamy.
Divide the dough in half. To one half, add the strawberry puree and gently fold it in until fully combined. Leave the other half plain.
Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheets, alternating between the lemon and strawberry dough for a marbled effect. Leave about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 2: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, strawberry puree, and milk (if necessary) until smooth and pourable.
If the glaze is too thick, add a little more milk until the desired consistency is reached.
Step 3: Glaze the Cookies
Once the cookies are fully cooled, drizzle the glaze over the top of each cookie using a spoon or a piping bag.
Allow the glaze to set before serving.
Step 4: Serve & Enjoy
Serve these Lemon Strawberry Pound Cookies with a cup of tea or coffee, or enjoy them as a sweet treat anytime!
Store any leftover cookies in an airtight container at room temperature for up to 4-5 days.
These soft and flavorful Lemon Strawberry Pound Cookies will surely become a favorite, with the tangy lemon and sweet strawberry glaze making each bite irresistible! 🍋🍓