elleryans on LTK

Pumpkin Cake with Brown Butter Buttercream 🤎  Soft, golden, and layered — the kind of bake that feels calm, cozy, and quietly indulgent. Ingredients 2 cups all-purpose flour 1¾ cups sugar 2½ tsp baking powder 2 tsp pumpkin pie spice 1 tsp baking soda ½ tsp kosher salt 3 eggs ¾ cup neutral oil 1 (15 oz) can pumpkin purée 1 tsp vanilla extract Brown Butter Frosting: 1½ cups unsalted butter  4 cups powdered sugar ½ tsp vanilla extract ¼ tsp fine sea salt 2 tbsp heavy cream Instructions 1. Preheat oven to 350°F and grease two 6-inch cake pans. Line with parchment rounds. 2. Whisk flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt. 3. In a separate bowl, whisk eggs, oil, pumpkin purée, and vanilla until smooth. 4. Combine wet and dry, divide evenly between pans, and bake 25–30 min or until a skewer comes out clean. Let cool completely. 5. Brown ½ cup of butter, cool, then whip it with remaining butter, powdered sugar, vanilla, salt, and cream until light and fluffy. 6. Frost, layer, and swoop. Serve soft, golden, and effortlessly beautiful. PumpkinCake BrownButterFrosting FallBaking CalmAesthetic QuietLuxuryHome SoftLuxuryVibes LayerCakeLove CozyLifestyle HomeCafeAesthetic SlowLiving AutumnBakes LuxeAtHome LTKSeasonal

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Crisco Pure Vegetable Cooking Oil, 40 fl oz | Walmart (US)

Clabber Girl, Gluten-Free, Double Acting Baking Powder, 8.1 oz | Walmart (US)

Libby's 100% Pure Pumpkin Puree, All Natural Gluten Free Canned Pumpkin for Baking Pumpkin Pie Dessert, 29 oz Can | Walmart (US)

Molina Mexican Vanilla Blend 8.3 FL OZ | Walmart (US)

Great Value Pure Granulated Sugar, 4 lb | Walmart (US)

Great Value All-Purpose Enriched Flour, 5 lb Bag | Walmart (US)

Great Value Large White Eggs, 12 Count | Walmart (US)

Great Value Heavy Whipping Cream, 16 oz Carton, Refrigerated | Walmart (US)

ARM & HAMMER Pure Baking Soda, For Baking, Cleaning & Deodorizing, 8 oz Box | Walmart (US)

Land O Lakes Unsalted Butter, 4 Sticks, 1 lb Pack | Walmart (US)

-candy cane dreams and espresso things 🤍☕️❄️

Recipe ✨
1 tbsp peppermint syrup
1 tbsp white chocolate sauce
1 tbsp cupcake syrup
2 dark roast espresso pods
1 cup whole milk
extra creamy whipped cream + @mccormickspice candy cane finishing sugar ❄️

#holidaycoffee #coffeereel #peppermintlatte #morningbrew #homecafevibes #coffeeathome #aestheticcoffee #festivedrinks #wintercoffee #cozyvibes #coffeerecipe #baristalife #holidaydrinks #coffeeathomeclub #morningritual #coffeetime #coffeeblogger #wintermornings #homecafeinspo #coffeelover

Started the holiday baking early and these pinwheel sugar cookies might be my new favorite tradition 🍪
They look way harder than they are — just a simple sugar cookie dough, a little food coloring, and a good chill before slicing and baking.
How to make them:
1️⃣ Beat 1 cup unsalted butter and 1 cup sugar until light and fluffy.
2️⃣ Mix in 1 egg and 1 tsp vanilla extract.
3️⃣ Add 3 cups flour, 1½ tsp baking powder, and ½ tsp salt.
4️⃣ Divide dough into 3 portions — leave one plain, color the other two (red + green).
5️⃣ Roll each into a disc, wrap, and chill for 30 minutes.
6️⃣ Roll each color into a rectangle (about 6×13 in).
7️⃣ Stack: green → white → red, then roll tightly into a log.
8️⃣ Optional: brush with corn syrup, roll in sprinkles.
9️⃣ Chill again for 30 min, then slice into ½-inch rounds.
🔟 Bake at 350 °F (175 °C) for 13–15 min, until edges are set.
Cool, taste, and try not to eat half the batch warm.

-consider it the outfit change for my phone ☁️🦄💕

#phonecaseaesthetic #phoneaccessories #aesthetictech #techstyle #minimalstyle #neutralaesthetic #lifestyleedit #whatsinmybag #everydayluxury #modernluxe #cleanvibes #styleupgrade #iphoneaccessories #flatlayaesthetic #techinspo #phonedecor #aestheticdetails #dailyedit #neutralvibes #itgirlessentials

#LTKFindsUnder50 #LTKGiftGuide #LTKStyleTip

Ingredients (makes ~12 muffins)
Muffin batter
* Great Value pumpkin butter — 1½ cups (1 jar)
* ½ cup (packed) light brown sugar
* ½ cup + 2 Tbsp granulated sugar
* 2 large eggs, at room temperature
* ½ cup vegetable oil
* 1 tsp pure vanilla extract
* 2 cups all-purpose flour
* 1½ tsp pumpkin pie spice
* 1 tsp baking powder
* ¾ tsp baking soda
* ½ tsp salt
* ⅓ cup whole milk (room temperature)
Cream cheese filling
* 8 oz cream cheese, softened
* 2½ Tbsp granulated sugar
* 1 tsp all-purpose flour
* ½ tsp pure vanilla extract
* 2 tsp whole milk

Instructions
1. Preheat and prepare pans. Preheat your oven to 425 °F (220 °C). Line a standard 12-cup muffin pan with paper liners.
2. Make the muffin batter.
* In a large bowl, whisk together the pumpkin butter, brown sugar, and granulated sugar until smooth and glossy.
* Add the eggs, oil, and vanilla; whisk until well combined.
* In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
* Add the dry ingredients to the pumpkin mixture, and begin folding. Before fully incorporated, add the milk, and fold gently until just combined. Some lumps are fine; avoid overmixing.
3. Let the batter rest for about 30 minutes to hydrate and help rise. 
4. Make the cream cheese filling.
* In a small bowl, beat together the softened cream cheese, sugar, flour, and vanilla until smooth.
* Add the milk and mix until the filling is smooth and creamy.
5. Fill the muffins.
* Divide the muffin batter evenly among the 12 liners, filling each up to the rim.
* Add a dollop of the mixture on top of each muffin
6. Bake.
* Bake initially at 425 °F for 5 minutes.
* Then reduce oven temperature to 350 °F and bake for another 12 minutes, or until the muffin tops are set, and a toothpick inserted (away from the cream cheese) comes out clean or with just a few moist crumbs.
7. Cool.
* Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

-saturday morning sips.☁️🧸☕️✨

☕️ Buttercream Velvet Latte
Ingredients
* 2 Starbucks Dark Roast Espresso pods (or 2 shots espresso)
* ¾ cup whole milk
* ¼ cup heavy whipping cream
* 1 tbsp Butter Pecan Torani syrup
* 1 tbsp Vanilla Torani syrup

Instructions
1. Brew the espresso: Brew 2 shots of dark roast espresso (or 2 Nespresso pods).
2. Steam or heat the milk mixture: In a small saucepan , microwave, or frother, combine whole milk and heavy cream. Heat until hot and slightly frothy (don’t boil).
3. Sweeten: Stir in Butter Pecan syrup and Vanilla syrup into espresso
4. Assemble: Slowly add the milk mixture, letting it swirl together.

#saturday #morning #sips #saturdaymorning #morningsips #slowmorning #slowmornings

#LTKSeasonal

🍪 Brown Butter Chocolate Chip Cookies
Ingredients
* ½ cup (1 stick) unsalted butter
* 1 cup light brown sugar, packed
* ¼ cup granulated sugar
* 1 large egg + 1 egg yolk
* 2 tbsp vanilla extract
* 1¾ cups all-purpose flour
* ¾ tsp salt
* ¾ tsp baking soda
* 1½ chocolate chips (semi-sweet or dark)
* Coarse salt, for sprinkling

Instructions
1. Brown the butter: In a saucepan over medium heat, melt ½ cup butter, stirring often. Continue cooking until it foams, turns golden brown, and smells nutty. Remove from heat and let cool until solidified (refrigerate to speed this up).
2. Cream the butter and sugars: In a mixing bowl, beat the solidified brown butter, light brown sugar, and granulated sugar until light and fluffy.
3. Add wet ingredients: Mix in the egg, egg yolk, and vanilla extract until smooth and glossy.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
5. Fold together: Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
6. Add chocolate: Fold in 1½ of chocolate chips.
7. Scoop and chill: Scoop dough into balls (about 2 tbsp each) and place on a baking sheet. Sprinkle with coarse salt and refrigerate for 30 minutes.
8. Bake: Preheat oven to 350°F (175°C). Bake for 14 minutes, until edges are set but centers are still puffy. Do not overbake — they’ll finish setting as they cool.
9. Cool & enjoy: Let cookies cool for a few minutes before transferring to a rack. Enjoy warm with soft centers and caramelized edges.

🍅 Roasted Tomato Soup with Garlic, Herbs & Cream

**Ingredients**
* 2 lbs ripe tomatoes (Roma tomatoes… halved)
* 1 large onion, roughly chopped
* 1 whole head of garlic
* 3–4 sprigs fresh thyme
* 1 sprig fresh rosemary
* 2 tbsp olive oil (plus more for garnish)
* Salt and black pepper, to taste
* 4 cups chicken broth
* 1tsp rice wine vinegar
* 1tsp of smoked paprika
* 2 bay leaves
* Dash of heavy cream (plus extra for garnish)
* Fresh chives, finely chopped (for garnish)

**Instructions**

1. Preheat oven:
Set to 425°F (220°C)
2. Prep the garlic:
Slice the top off the garlic head…just enough to expose the cloves
3. Prepare the vegetables:
Arrange the tomatoes and onion in a baking dish
Drizzle with olive oil, season with salt and pepper, and scatter the thyme and rosemary on top. Place the garlic on the same baking dish.
4. Roast:
Roast everything for 45 minutes.
5. Blend:
Remove the thyme and rosemary stems.
Squeeze the roasted garlic cloves out of their skins and add them to a blender along with the roasted tomatoes and onions. Blend until smooth.
6. Simmer:
Pour the blended soup into a pot, add the chicken broth, paprika, rice wine vinegar and the bay leaves, and simmer over low heat for 10–15 minutes.
7. Finish:
Stir in a dash of heavy cream,then remove the bay leaves.
Taste and adjust seasoning as needed.
8. Serve:
Ladle into bowls and garnish with:
drizzle of olive oil
swirl of heavy cream
sprinkle of fresh chives

#LTKSeasonal #LTKFamily