Blueberry Almond Muffin Cake

IMG_4829Pasta Salad close up

I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

IMG_4822Pasta Salad close up
IMG_4867Pasta Salad close up
IMG_4865Pasta Salad close up

The Ultimate Cupcake Guide

image
Cupcakes are getting trendier and trendier by the minute I feel like! It’s no surprise to me how many cupcake bakeries there are these days and they are even becoming popular on reality TV shows; such as “Cupcake Wars on Food Network. Often times, the quickest way to get ahold of cupcakes when you need them is at our grocery store bakery because we don’t want to make our own. Their cute size makes them so convenient to eat as well..so, what’s not to love in a cupcake? This chart is so handy because it gives an idea on how to create your own perfected cupcake. Use this recipe below for a perfect basic yellow cupcake mix. Chocolate, vanilla, buttercream, strawberry, and just about any-other frosting you love would be delicious with this recipe…I think it would be almost be impossible in my opinion for any frosting not to taste amazing with this. 🙂

Control Recipe: Basic Yellow Cupcakes
Yield: 12

Ingredients:
1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
1 large egg
3/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons whole milk

Steps:
1. Preheat oven to 350F. Line a standard 12-cup muffin tin with paper liners. In a small bowl combine the flour, baking powder, and salt.

2. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.

3. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Recipe adopted from: Relish

Funfetti Cake Batter Bars

image

Funfetti Cakes are my favorite cakes to bake because of all the SPRINKLES!!! Back in my college days, me and my friends/roommates would make cookies out of cake mix occasionally because it was so easy and took a few minutes to bake..plus they make the best cookies if you have a major sweet tooth like me. I changed up the recipe a bit and made these cookies into bars and added a LOT more sprinkles and chocolate. These are so fun and pretty to eat!

Yield: 12

Ingredients:
1 box of funfetti cake mix
1/2 cup melted butter
2 eggs
1 tsp vanilla extract
1 tsp corn starch
1/2 cup sprinkles
1/2 cup white chocolate chips

Steps:
1. Preheat oven to 350 degrees. In a mixing bowl, mix together cake mix, melted butter, eggs, vanilla extract, corn starch, sprinkles, and white chocolate chips. (Save a few sprinkles and white chocolate chips for the topping!)

2. Lightly grease a 9 x 9 inch baking pan and smooth out cake mixture until even. Top with more sprinkles and white chocolate chips and put in oven and bake for 25-30 minutes. Let cook for 15 minutes after (it will cook a little more during the cooling process!). Cut into bars and enjoy!
image
image
image

Birthday Cake Cookies

image

Yield: 3 dozen

Ingredients:
1 box of your favorite funfetti cake mix
1/3 cup of canola oil
2 eggs
1/4 cup sprinkles (for dough)
1 cup sprinkles (for chocolate coating)
2 packages of either white/milk chocolate candy

Steps:
1. Preheat over to 375 degrees F. In a large mixing bowl, combine cake mix, oil, eggs, and sprinkles. Stir with mixer or spoon until dough is formed.

2. Shape dough into 1 inch balls and place on cookie sheet, about 2 inches away from each other. Flatten dough ball into shape pressing lightly with 2 fingers on the dough ball.

3. Bake for 8 minutes or until golden brown, let cool on cooling rack for 20 minutes.

4. In the meantime, place candy chocolate microwaveable bowl for 1 minute, then stir, and place back in microwave for another 1 or 2 until chocolate is melted. Once cookies are cooled, line surface with wax paper and dip cookie into chocolate just so half of the cookie is coated. Then dunk cookie in the sprinkles. Place on wax paper and enjoy! These little delicious cookies are so fun and pretty looking you won’t even want to eat them!