The past month, my kitchen has seen a lot of action. Get your mind out of the gutter…I actually mean food. Dirty girl. Luckily, I always have the iPhone nearby for snaps…

Peach cupcake with brown sugar cream cheese frosting. Practiced more flowers, stars and swirls! I made these for a work luncheon.

Same combination as above, and also some dark chocolate spice cake with cinnamon buttercream – all to celebrate my husband’s 30th birthday!

Maple Spice muffins – modified from Jessica Seinfeld’s recipe in Double Delicious! I used currants instead of raisins, whole-wheat all-purpose flour, and 1 tsp pumpkin pie spice instead of 1 tsp allspice and 1/2 tsp clove (which I didn’t have on hand)

Banana Bread, adapted from recipe I found on Pinterest (original links HERE). I used raw honey (my favorite) instead of pasteurized honey. Also subbed in 1 C almond meal and 1 C whole-wheat flour (recipe called for 2 C whole-wheat flour).

Blueberry scones with Lemon Glaze – Tyler Florence’s recipe, with my healthy mods (whole-wheat pastry flour and almond meal) and blueberries from our garden. These were for a sweet co-worker (a few leftovers made it into Marco’s belly – he loves mommy’s pastries). Side note: can I live on lemon glaze? Yep.

Momofuku Milk Bar Compost Cookies – good flavor, but the texture is more chewy-crunchy than chewy-gooey, which is what I generally prefer.

Lemon Cake with Black Tea frosting – found on Pinterest (original link HERE). My second layer of tea frosting (I was stingy at first, fearing I didn’t have enough for the outer layer) did a disappearing act into the lemon glaze, but other than that just as I’d hoped it would be. I used Zhena’s Gypsy Tea in Gypsy Rose flavor (a favorite in our house, both for its scent and its flavor), and it was PERFECT for this frosting, which is almost marshmallow-y in texture. I ended up making this twice in the same weekend: Saturday for a girl’s night and Sunday for a family visit.