July 4th Cupcake Inspiration

I just love these patriotic cupcakes from a few of my favorite blogs.  So creative and soooo tasty looking!  Makes me want to grab a sparkler and get the party started!

Enjoy!

Red, White & Blue – Ice Cream Cone Cupcakes

Photo by Love From the Oven

Color Swirled July 4th Cupcakes

Photo by Bake at 350

Blueberry & Raspberry Cupcakes

Photo by the Cupcaketologist

Berry Patriotic Cupcakes

Photo by Kitchen Daily

Cute Star Candy Cupcakes

Photo by Grey Luster Girl

Ice Cream Cone Cupcakes

Photo by Bakergirl

Bomb Pop Cupcakes

Photo by Confessions of a Cookbook Queen

 

 

 

 

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Red Velvet and Blueberry Ooey Gooey Butter Cake

Can I be honest?  If I had the option, I’d make a different kind of ooey gooey butter cake every week.  I am totally not joking.  EVERY. SINGLE. WEEK.  Who knows, if things got really crazy I might even make TWO different kinds in one week!  I just love it so much.  But that would bore you, wouldn’t it?  I mean, you’d think “Wow, Sarah, seriously?  What about cookies and pie and brownies??”  Right?  Oeey gooey butter cake 24/7??  Boring!  And I definitely don’t want to bore you so I will refrain from indulging my ooey gooey butter cake obsession.  For now.

I actually realized it’s been about a year since I have posted this recipe for Chocolate Ooey Gooey Butter Cake so I thought it was high time I make one.  And man, it is such a struggle to make desserts for the 4th of July that are red, white and blue.  Let’s face it, unless you go the totally unnatural red and blue dye route, what are you left with??  Blueberries, strawberries and raspberries.  That’s it!  So I thought this cake might be a little different but still incorporate the patriotic tones of July 4th.

And bonus: this cake is AH-MAZING.  It was all I could do to keep from eating the whole thing.  Poor Jeremy is really cutting out sugar right now and proclaimed that he would be relinquishing his duties as my official taste-tester (I know, I know…how dare he?!!?), but he could not resist having a bite of this cake.  It is so good.  Whatever get-together you have coming up, take this and it will be gone in no time!

Enjoy!

Red Velvet and Blueberry Ooey Gooey Butter Cake
 
Ingredients
Cake
  • 1, 18.25 oz. Red Velvet Cake Mix
  • 1 Large Egg
  • 1 Stick Butter, melted
  • 1 t. Pure Vanilla Extract
  • 5 Drops Red Food Coloring (the cake mix was a bit dark and I wanted a bit brighter red)
Ooey Gooey Filling
  • 1, 8 oz. Pkg Cream Cheese
  • 2 Large Eggs
  • 2 t. Pure Vanilla Extract
  • 3¾ c. Powdered Sugar
  • 1 Stick Butter, melted
  • 1 c. (11.5 oz.) Blueberry Spreadable Fruit (or jam/preserves)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
  2. In the bowl of an electric mixer, combined the cake mix, egg, butter, vanilla and red food coloring and mix well. Pat into the bottom of prepared pan and set aside.
  3. In the bowl of an electric mixer, beat the cream cheese until smooth. Add eggs, one at a time and then the vanilla. Add powdered sugar and beat well. Reduce speed of mixer and slowly add in butter. Pour filling onto cake mixture and spread evenly. Stir the blueberry spreadable fruit to get it loosened up and then drop by spoonfuls on top of the filling. Gently swirl the blueberry spreadable fruit with a knife into the filling.
  4. Bake for 42-45 minutes until filling looks set and no longer wet or jiggly. Cool completely and cut into squares.
Notes
Serves 18.

 

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Blueberry Lemon Icebox Cake

A few days ago I posted some dreamy ice cream treats, one of which happened to be a Strawberry Icebox Cake.  As I mentioned in that post, I have wanted to make an icebox cake forever and decided that now was the time!  Add in the fact that I had been OBSESSING about making something with blueberries and lemon and voila!  This delicious dessert was born.

So, was an icebox cake everything I thought it would be?  Ummm, YES.  And more.  I can see why these things were so popular with our grandma’s back in the day…super simple to make and unbelievably delicious.  Once the cake sets overnight, the layers of graham crackers get perfectly soft and the thick, whipped cream filling is almost mousse like sandwiched between everything.

In my humble opinion this is THE perfect summertime treat…simple, gorgeous and bursting with fresh blueberry and lemon flavor!  Enjoy!

Note:  If you don’t like lemon, feel free to omit it or substitute almond flavor, etc.  It’s a very versatile recipe!

Blueberry Lemon Icebox Cake
 
Ingredients
  • 4 c. Heavy Whipping Cream
  • 1 c. Powdered Sugar
  • 6 T. Pure Vanilla Extract
  • 4 T. Fresh-Squeezed Lemon Juice (2 large lemons)
  • 4 t. Finely Grated Lemon Zest (2 large lemons)
  • 12 Whole Sheets of Graham Crackers
  • 4 c. Fresh Blueberries (reserve about ½ c. for garnishing the top of the cake)
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, letting the foil hang over either end of the pan to use as "handles". Spray lightly with cooking spray.
  2. In a chilled bowl of an electric mixer (I chill my bowl and my whipping beater in the freezer for at least 30 minutes), whip 3 cups of the heavy whipping cream on high speed until thick and slightly stiff. Beat in ¾ cup powdered sugar and 4 tablespoons of vanilla. Beat in the lemon juice and lemon zest.
To Assemble
  1. Spread a layer of whipped cream in the bottom of your pan. Place 4 sheets of the graham crackers on top of the whipped cream (they may overlap a bit in the middle and that's ok). Cover the graham crackers in another layer of whipped cream and cover the whipped cream with a layer of blueberries. Gently spread a layer of whipped cream over the blueberries. Cover with 4 more sheets of graham crackers, a layer of whipped cream, blueberries, whipped cream and 4 more sheets of graham crackers. Cover with foil and let set in the fridge for 24 hours.
  2. Before inverting the cake onto a plate, whip the remaining 1 cup of heavy whipping cream until thick and stiff. Add the remaining ¼ c. powdered sugar and 2 tablespoons of vanilla. Place a large plate or platter over the top of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil. Quickly cover the cake with the whipped cream (see note below) and garnish with reserved blueberries. Slice and serve immediately.
Notes
Serves 10. Note: I only covered the top of my cake with the fresh whipped cream because I thought all the layers were pretty and wanted them to show.

 

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The Best of Brunch for Father’s Day

Photo Credit: Foodbeast.com

Brunch, it’s what every dad wants.  Trust me on this.  Sure, when you ask him what he wants for Father’s Day he’ll throw out the usual grilling/golfing/fishing ideas, but what do men REALLY want??  Food.  Homemade, from scratch, fill-your-belly FOOD.

Now I know that typically the word “brunch” invokes thoughts of girly tea rooms and fine china and quiche and ya know, things that don’t sound too manly.  But throw in a couple meats (bacon, sausage, etc) and some kind of breakfast casserole (one with eggs and hashbrowns and loads of cheese and absolutely NO vegetables…unless it’s jalapenos..those are manly) and brunch is no longer just for the ladies.

And I’m sorry, but it just wouldn’t be brunch without something sweet.  Luckily, I have a few recipes that would fit the bill for any dad’s mid-morning sweet tooth.  Like these Mini Cinnamon Sugar Doughnut Muffins.

Or maybe he’s a health nut…this Chocolate Peanut Butter Granola is uber-healthy and most importantly delicious.  Great plain, with milk or over greek yogurt with fresh berries.  Yum.

For the chocoholic, these Triple Chocolate Muffins will totally give him his fix.

Another healthy AND gluten-free option–Blueberry Almond Meal Muffins.

Lastly, Berry Bread Pudding (minus the ice cream..I mean, this IS breakfast after all).  My personal favorite.

Really, you can’t go wrong with any of these options.  Pick one (or two!) and get to baking!

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Homemade Blueberry Syrup

Blueberry syrup reminds me of childhood.  When I was a kid, we’d go every year around the beginning of blueberry season to a blueberry patch about 20 minutes from our house and pick buckets and buckets of blueberries…and also eat quite a few in the process.  It was so fun.  Blueberry picking in the late spring and apple picking in fall are honestly some of my best memories from childhood.  Probably because they involved food I guess?!  Hah.

So after picking for a couple of hours we’d take our load of blueberries home and would freeze most of them right away but a few fresh ones would be reserved for homemade blueberry syrup.  My mom made THE BEST blueberry syrup and pancakes.  It was a reason to get up before noon on Saturday morning!  So when blueberries, blackberries and peaches started showing up at our local Farmer’s market recently, I definitely had her yummy blueberry syrup in mind.

Although I didn’t have my mom’s exact recipe, this turned out just like I remember hers.  Who knows, it might be the same one!  And can I tell you it could not be easier to make blueberry syrup?  Put ingredients in pot and heat.  That’s pretty much what it comes down to!  The use of orange juice may seem odd, but trust me, once it sits overnight, all the flavors meld together and you taste nothing but blueberry the next day!  It’s thick and quite sweet and just delicious over pancakes, waffles or crepes.  Will definitely be making it alot over the next few weeks!

Enjoy!

Homemade Blueberry Syrup
 
Ingredients
  • 2 c. Fresh or Frozen Blueberries
  • ¼ c. Water
  • ¾ c. Orange Juice (fresh squeezed is best)
  • ¾ c. White Sugar
  • ½ c. Cold Water
  • ⅓ c. Cornstarch
  • ½ t. Pure Vanilla Extract (or almond)
  • ⅛ t. Ground Cinnamon
Instructions
  1. In a medium saucepan over medium heat, combine the blueberries, ¼ c. water, orange juice and sugar. Stir gently and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and ½ c. water until the cornstarch is completely dissolved. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from the heat and stir in the vanilla or almond extract and the cinnamon. Cool completely and refrigerate over night. Serve warm over pancakes, waffles, etc.
Notes
Makes 2 cups of sauce

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Blueberry Almond Meal Muffins

I have to say that this whole new world of baking without flour is really quite exciting to me.  I never knew that there were so many options!  I wanted to do another gluten-free recipe and also wanted some kind of muffin and was so excited when I stumbled upon this recipe from So Good and Tasty for Cherry Almond Meal Muffins.  I only modified it a bit by subbing blueberries for the cherries and throwing in some applesauce and additional spices and extracts.  And wow, this muffin is delicious!  I absolutely love the taste of texture from the almond meal and can honestly say I think I like it better than flour!  Jeremy also loved them which was the real test to me..he could hardly wait for them to cool off before trying one!  We ate them warmed up for just a few seconds with a teensy bit of unsalted butter and a drizzle of honey (not needed but oh so good)…mmmmmm!

5.0 from 1 reviews
Blueberry Almond Meal Muffins
 
Ingredients
  • 2 c. Almond Meal
  • ½ t. Baking Soda
  • ½ t. Sea Salt
  • ¼ t. Cinnamon
  • 2 Eggs
  • ¼ c. Honey
  • ¼ c. Olive or Safflower Oil
  • 1 t. Pure Vanilla Extract
  • ¼ c. Unsweetened Applesauce (I used all-natural, chunky applesauce)
  • 1 c. Fresh Blueberries
Instructions
  1. Preheat oven to 350 degrees. Line a regular size muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  3. In a separate, large bowl, lightly beat the eggs. Add in the honey, oil, vanilla and applesauce and stir to combine.
  4. Add the dry mixture to the wet ingredients, stirring just until combined. Carefully fold in the blueberries.
  5. Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tins for about 5 minutes then remove and place on wire rack until completely cool.
Notes
Makes 8 muffins.

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Blueberry Muffin Ice Cream by Claire Thomas

I’ve recently discovered these super short, super adorable videos by Claire Thomas of L.A. who describes herself as “a food writer, photographer, enthusiast, personal chef and all round nerd”.  More of them will definitely be showing up every now and then on my blog.  She also has her own tasty little blog over at http://thekitchykitchen.blogspot.com/.  Go check it out!  But watch the video first…and prepare to drool.

Happy Friday!

Blueberry Muffin Ice Cream from Claire Thomas on Vimeo.

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4th of July Dessert

You’ll have to excuse me if this blog post isn’t quite as coherent as it should be but I just got done taste-testing tonight’s recipes and I think I’m in a bit of a sugar coma.  Not necessarily a bad thing but if I stop making sense about halfway through this post, I warned you!

Ok, let’s get down to it–4th of July themed dessert recipes are a pain in the butt!  Why?  Because if you limit your use of artificial color (like I do), you’re pretty much left with blueberries and strawberries to work with (and who are we kidding–they’re purple and pink!).  That’s it!  And don’t even mention the word TRIFLE.  Seriously.  I racked my brain for hours and googled until I could google no more but honestly couldn’t bring myself to make the same whipped cream/berry/pound cake trifle that everyone else was making.  Then it hit me–BREAD PUDDING.  I’ve only recently discovered the nirvana that is bread pudding and I love it with all of my heart.  I know, I know. You’re thinking “a HOT dessert?  ugh!”.  But throw in some vanilla ice cream and it’s all good.  Promise.

So here’s the recipe–Berry Bread Pudding with Lemon Drizzle.  First, let’s start with the sugary, slightly crunchy top crust.  Next, imagine sweet cream soaked chunks of soft French bread, studded with blueberries and raspberries.  Finally, spoon on some tart lemon drizzle and top with cold, vanilla ice cream.  Are you drooling?  Out. Of. This. World.

What’s that?  You want a second recipe?  Done.  You can do this one in less than five minutes–Berry Bark.  White chocolate with dried cherries, blueberries and cranberries.  Yay for options!

Hope you enjoy these recipes and try them yourself!  And most of all, have a safe and fun July 4th weekend!

Berry Bread Pudding with Lemon Drizzle

1 lb. Day Old French Bread, cut into 1-inch cubes

8 Eggs, lightly beaten

3 c. Half-and-Half

3 c. Heavy Whipping Cream

2 c. White Sugar

4 T. Pure Vanilla Extract

2 1/2 t. Lemon Zest

3 c. Blueberries

3 c. Raspberries

Directions

Spray a 9×13 glass baking dish with cooking spray.  In a large bowl, whisk together the eggs, heavy whipping cream, half-n-half, sugar, vanilla and lemon zest until the sugar has completely dissolved.  Gently stir in the bread.

Place half of each of the berries in the bottom of the 9×13 dish.  Spoon half of the bread mixture over the berries.  Sprinkle the remaining berries over the bread and top with the rest of the bread and pour any liquid that is left, evenly over the dish.  Gently press the bread down with the back of the spoon and make sure no berries are peaking through the top.  Place in the fridge for 30 minutes to an hour, so the bread can absorb the liquid.

Preheat the oven to 350 degrees.  Sprinkle the top of the bread pudding with sugar and place in the oven on top of a baking sheet (sometimes the liquid part will bubble and overflow..no fun cleaning that off the bottom of your oven!).  Bake for 45-50 minutes, until the top is golden brown and the middle is firm.  While the pudding is baking, make the Lemon Drizzle.

Lemon Drizzle

1/2 c. Unsalted Butter

1 c. White Sugar

1/4 c. Water

1/3 c. Lemon Juice

1 t. Pure Vanilla Extract

1 Large Egg, lightly beaten

Directions

In a small, heavy saucepan, combine butter, sugar, water, lemon juice, vanilla and beaten egg.  Cook over medium heat, whisking constantly, until mixture comes to a boil.  Remove from heat and let cool.

Serve over warm bread pudding and top with ice cream.

Berry Bark

4 c. (2 lbs) Good Quality White Chocolate, chopped (or White Chocolate Chips)

1 c. Dried Mixed Berries (Blueberries, Cranberries and Cherries)

Directions

Melt chocolate in the microwave at 20 second intervals, stirring between each interval, until completely smooth.  Stir in 3/4 c. of the mixed berries and then spread onto a foil-lined cookie sheet.  Sprinkle with remaining berries.  Pop in the freezer for about 30 seconds to harden up.  Cut into pieces with a sharp knife.

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Summer Drinks

I heard earlier today that we are in an “excessive heat” warning for the next few days, all the way through July 4th and beyond.  Ugh.  While I love the July 4th weekend, I am dreading the thought of being outside for hours while my makeup runs off my face, my hair falls flat and pit stains form under the arms of my non-black shirt (Because who wears black in the middle of summer?! Unless it’s a bikini??).  Lovely.  So I thought I could perhaps cheer myself up by finding some delicious, cold drinks to share on here.  It’s worth a try!

(I want one of these…whatever it is.)

First, I have a recipe for a Thai Tea that is out of this world!  If you’ve never had Thai Tea before, now is your chance.  This recipe is so delicious…sweet, spicy (as in cinnamon/clove spicy) and creamy.  Unfortunately, I don’t have photo but I’m sure it’s not too hard to imagine a glass of tea with half-and-half poured in.  Delicious.

I also linked to a few more yummy summer drinks below, in case you need more beverage inspiration.  I’m pretty sure I’ll be making that Sour Cherry Fizz concoction this weekend…sounds ABSOLUTELY AMAZING.

Enjoy!

Thai Tea

6 c. Water

1 c. Thai Tea Leaves (found at Asian market)

4 Cardamom Pods, crushed

1 Whole Clove, crushed

1/4 t. Cinnamon

1 c. Granulated Sugar

1 c. Half-and-Half

Bring water to a boil in a large pan.  Stir in tea leaves and next 3 ingredients and cover.  Remove from heat and steep 5 minutes.

Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves.  Add sugar, stirring until dissolved.  Cover and chill.

Pour into a glass 3/4 tea and 1/4 half-and half.

More Summer Drinks

Summer Mocktails

Frozen Blueberry Lemonade

Sour Cherry Fizz

Raspberry Lemonade

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Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months.  It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all!  That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar.  I added in two types of berries for a more summery cake and threw in a bit more vanilla.  Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off.  Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done.  That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome!  It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside.  I HIGHLY recommend serving with vanilla ice cream.  Absolutely delish!

Enjoy!

Berry Butter Cake

Adapted from Southwest Georgia Pound Cake

1 c. (2 sticks) Unsalted Butter, softened

3 c. Granulated Sugar

6 Large Eggs

3 c. AP Flour

1/2 t. Baking Powder

1/2 t. Salt

1 c. Heavy Whipping Cream

2 T. Pure Vanilla Extract

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan.  Do NOT preheat the oven.  Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Whisk together the flour, baking powder and salt.  Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour.  Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan.  Put into a cold oven and set the temperature to 325 degrees.  Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack  for 15 minutes and then invert the cake onto a cake plate or cake stand.  Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.

Makes 16-20 servings.

 

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Blueberry Cookie Bars and Spicy Chickpea Salad

What is this!?  Fruits and vegetables on a dessert blog?!?  That’s right!  As long as it tastes good, I don’t discriminate.  These blueberry cookie bars are the result of needing something fairly quick and non-chocolate.   And despite having some technical difficulties (umm, spilling multiple ingredients EVERYWHERE) these turned out absolutely fabulous and addictive.   So deliciously chewy but still a little soft, with a deep, brown sugar buttery taste and pockets of juicy blueberry. (Just fyi, these were amazing the first day and had a definite cookie texture.  However, after sitting overnight the blueberries turned the whole thing into a wonderfully moist cake.  I’m not complaining either way.)

As for the chickpea salad, I made it tonight for dinner and just had to share.  Believe it or not, I LOVE healthy food and if you’re a fan of jalapeno, avocado, roasted almonds or spinach, you will love this recipe from Joy the Baker.

Ok, now for the cookie recipe…

Blueberry Cookie Bars with Cream Cheese Frosting

1 c. (2 sticks) Unsalted Butter, softened

1 c. Brown Sugar, firmly packed

1/2 c. Granulated Sugar

2 Large Eggs

1 T. Pure Vanilla Extract

2 c. AP Flour

1 t. Salt

1 t. Baking Soda

1/4 t. Ground Cinnamon

2 c. Fresh or Frozen Blueberries

Directions

Preheat oven to 350 degrees.  Generously grease a 9×13 pan.

In the bowl of an electric mixer, beat the butter and sugars on high until fluffy, about 5 minutes.

Meanwhile, in a large bowl whisk together the flour, salt, cinnamon and baking soda and set aside.

Add the eggs, one at a time to the butter/sugar mixture until each is incorporated.  Add the vanilla.

Add half the flour mixture and mix until incorporated.  Add the remaining flour mixture and beat until just incorporated.

Using a spatula, carefully fold in the blueberries.

Pour into pan and bake for 30 minutes, rotating the pan once during cooking time, until the edges of the cookies are golden brown.

Remove from oven and cool completely.  Frost.

Note:  I think next time I will 1.5x the recipe just to get a thicker bar and up the cook time for 5 minutes or so.

Cream Cheese Frosting

1/2 c. (1 stick) Unsalted Butter, softened

1/4 c. Crisco

8 oz. Cream Cheese, cold

5 c. Powdered Sugar, sifted

1/2 t. Salt

2 T. Pure Vanilla Extract

Cream butter, shortening and cream cheese on high until smooth.  Gradually add in powdered sugar and mix thoroughly for about 3 minutes, until smooth.  Add vanilla and salt and thoroughly incorporate.

 

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