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These cupcakes are flavored with two of my favorite things in the whole world: vanilla bean and elderflower. The vanilla bean is in there for good measure because who doesn’t love a good vanilla cupcake. Yield: makes 12-14 cupcakes (depending on the size of your muffin tin) 3 tablespoons elderflower syrup or cordial, plus an additional 2 tablespoons for brushing on the cupcakes Brush a little bit of the elderflower syrup on the tops of the cupcakes.

Today’s dip recipe is along the same lines as the pizza or tacos. It’s probably not appealing to everyone, and it might sound straight-up gross to others, but I’m going to ask you to trust me again. It’s cheesy, gooey heaven! It’s like eating a burger on a chip!

So, I don’t like cake and he doesn’t like lemon, but we both couldn’t stop eating this LEMON blueberry CAKE. I have never enjoyed making cakes, let alone stacking them just right and decorating them in such a way that it doesn’t look like a 5-year-old spread on the frosting. Meanwhile, beat together the butter, sugar, and lemon zest in the bowl of a stand mixer until fluffy and well combined, about 5 minutes. Add in the lemon zest, extracts, and lemon juice and beat to combine.

It’s the best and hardest thing I’ve ever done. I forget so much of Kieran’s newborn stage, so this time, I’m trying to be better about living in the moment and soaking it all up. The lemon flavor is the best I’ve tried so far, but the caramelized onion flavor is also awesome. It’s the only way I’ve been able to keep track of everything with Finn these past few weeks.