In one of our local malls there is a popcorn shop that is conveniently placed near the main entrance. Whoever chose that location is a marketing master! As soon as you walk into the mall you are overwhelmingly welcomed with the sweet aroma of caramel popcorn! You have to exercise your maximum level of will power to walk past without venturing in to buy a bag of caramel popcorn.
The only reason I can pass on the purchase is because I know that I can go home and make an easy caramel popcorn recipe for probably a tenth of the price! Popped popcorn is one of the most overly priced snacks you can buy. Not to mention, when you make this homemade caramel popcorn recipe you will find that the flavor is far above anything you could ever buy at a mall!
The first time I ever tried caramel filled chocolate cookies it was love at first bite! Because really, what combination is better than caramel and chocolate? Peanut butter and chocolate might come in at a tie. But that is beside the point.
Taking a bite from one of these lovelies is sure to win your affection! The chocolate cookie on it’s own can make you swoon. Is it starting to sound like I am a little obsessed with these cookies? I very well might be! So consider yourself warned, once you try these caramel filled chocolate cookies you might not be able to control yourself from eating the entire batch!
Tis the season for s’mores and I am not complaining one bit! What is it about the combination of grahams, toasted marshmallow, and melted chocolate that just works to perfectly? I might be convinced that you can throw these three ingredients together in any form and it’s going to turn out perfectly!
The only problem I find with a traditional s’more is that they are crazy messy and you need a fire to get them correctly assembled. We don’t have a fire pit at our house but I do wish we did. So I find myself wishing for a s’more quite often.
Anyways, to find a solution to my flameless dilemma is to create a s’mores recipe that includes all the amazing flavors but combined into a cookie bar.
If you haven’t had an opportunity to experience a carmelita in your life yet, I am so sorry! Do you know what they are? It’s a bar cookie starting with a layer of buttery flakey oatmeal type cookie. Then comes a solid layer of gooey caramel, followed by a sheet of melted chocolate, and topped off with another layer of cookie. To die for right?
Well guess what! I wanted to add something to this recipe to make it even more insanely delicious. Introducing the carmelita brownie. It has all of the amazingly decadent layers as stated before but we are throwing in two more layers of brownie!
When we first moved into this house we were so happy to see that there was a mature lemon tree in the backyard. But the first year we lived here the poor thing wasn’t looking so great. It seemed as though it was on its last leg.
Surprisingly, this year it has received new life! At the beginning of this spring, all of the sudden there were lemons covering the entire tree. My very first thought was, “I need more lemon recipes!” And this lemon blueberry bundt cake recipe was born!
Are you a lover of all things lemon? I recently have developed a hard core taste for almost anything lemon. Lemon pastas, lemon breakfasts, lemons desserts… But I think my all time favorite fruit pairing would be lemons and blueberries. It just feels so natural don’t you think?
Lemon is the perfect flavor for spring in my opinion. It’s so fresh and zesty! When you bite into this bundt cake your mouth and mind will be filled with summer time memories. This recipe is so moist and full of flavor. No dry cake mouth will be found after eating one of these babies! It is almost impossible not to smile while your eating one of these!
I actually decided to turn the batter for this cake into mini bundt cakes since I was bringing them to a family get together and they seemed like more fun! But I have also included baking instructions if you decide to go big with a full sized bundt cake.
Lemon Blueberry Mini Bundt Cake Recipe
The first thing to do is chop up your blueberries. Your might decided that you want to keep your blueberries whole. I’m not a huge fan of full berries in my baked goods, so I chop them up. If you do this, chopping frozen berries works best over fresh berries. Keep the chopped frozen berries in the freezer until you are ready to use them.
Now it’s time to get your batter ready. Start by combining in your standing mixer your butter and your sugar. Get those two mixed together so they are nice and fluffy. Scrape the bowl and add in the eggs and vanilla.
While that is all mixing together, in a separate bowl whisk together the flour, baking powder and salt.
In another separate small bowl mix together your warm milk, yogurt, lemon juice and lemon zest.
It’s now time to starting getting it all together. Start my adding in 1/3 of your milk mixture to the sugar mixture in your standing mixer. Let that completely mix together.
Next add in ½ of your flour mixture. Keep adding the dry and wet ingredients to your standing mixer by alternating between the flour and milk mixtures. Be sure to let the batter completely combine between each addition.
Blueberry time! Pour your chopped blueberries (or not chopped) into the batter. Fold the berries in until just barely combined. The less mixing the better, otherwise your entire batter is going to turn purple.
Hint: if your chopped berries are frozen or if you are using whole berries you can toss them with flour to help the berries from sinking to the bottom of the cakes while baking. If you chopped fresh berries they are probably going to be super juicy and adding flour to that would just turn into a gooey mess.
Prepare your pan my spraying with a non-stick spray and lightly dusting with flour. Fill you pans about ¾ of the way full.
If you are using mini bundt pans then they will need about 18-20 minutes to bake. If you decide to go big in a single bundt pan the cooking process will take closer to 45-50 minutes.
Test for doneness by inserting a toothpick into the middle of the cake. If it comes out with a few moist morsels then it’s ready to be taken out of the oven.
Let the cake cool completely before adding the glaze.
To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency.
All that is left is to drizzle the glaze over the cake. Enjoy!
My favorite times to make no bake cookies are when I have a major sweet craving but don’t feel like getting out my mixer or when it is super hot outside and I don’t feel like turning on the oven. Both are perfect opportunities to make this no bake cookie recipe!
When you think about a no bake cookie recipe you probably think about an incredibly tasty chocolaty, peanut-buttery, oatmeal cookie. Right? I would say you were right. But let’s kick things up a notch!
I received the cutest little letter in the mail the other day! It was a sweet note from my grandma with the perfect suggestion for my next recipe to whip up! And there is no way I could resist her request! Per her experienced directions and a little substitution I came up with this delicious strawberry cake recipe with whipped cheesecake frosting!
One thing you don’t know about my grandma is that she used to do some cake decorating back in the day! Isn’t that just perfect! It is no wonder I am part of her family! She has so many great tips and advice for this baker in training. I sure do love her!
Now before you start thinking that this looks a little to advanced for your skill level let me talk you down for a second. All you need to do is make a simple white or vanilla cake. In my opinion cake always tastes best when you are able to make it from scratch. But if that’s not an option or you don’t feel like going through that right now, then just bake up a few 8” rounds from a cake mix.
Tell me how this sounds to you? One layer of a perfectly sweet and chocolaty brownie. One layer of barely toasted marshmallows. Finished off with one layer of an equally peanut buttery chocolaty crispy treat. Are you ready for the best brownie recipe you will ever encounter?
This recipe is so good that it could entice any healthy food, sugar-ridden, health obsessed person to give it a try! Then once they took one bite, my bet is that they wouldn’t be able to put it down!
Spring time means lots of yummy fruits are going to be going on sale soon! Fresh produce can be fairly pricey if you buy when it’s not in season. So I look forward to those sweet seasons of fresh fruit every year where my favorites go on sale!
Lately I have been enjoying the crazy low prices for apples around here! I bought a bunch the other day for around $0.40 per pound! Such a great price! This week I found watermelon, pineapple, and bananas all on sale for really great pirces!
Now I have bunches of fruit sitting in my kitchen just waiting to be devoured. Our family typically will eat fruit plane and a-la natural. But every once in a while it is fun to dress it up a bit. That is where this cream cheese fruit dip comes into play!