Blueberry Almond Muffin Cake

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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/

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Frozen Pumpkin Mousse Pie

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Well since it’s almost Halloween and Fall will be over before we know it….I try to squeeze in as many pumpkin recipes as possible because I love pumpkin, duh. This mousse pie can be enjoyed frozen or it can be enjoyed defrosted with a creamy and fluffy texture. The sweet and crispy gingersnap crust and pumpkin mousse is delectable. This is a lighter version of pumpkin pie with nearly 200 calories per serving…not too bad for a delicious fall dessert if you ask me!

Ingredients:
8 ounces gingersnap cookies
2 tablespoons butter; melted
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1/2 cup low-fat whipped cream
1 quart low-fat vanilla yogurt
Topping:
Whipped cream (I used low-fat)

Steps:
1. Preheat oven to 350 degrees F. Combine the gingersnaps, butter, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool on a wire rack for 15 minutes.
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2. In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice, 1/2 cup whipped cream, and remaining 1/3 cup brown sugar until blended; stir in the yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.

3. When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with whipped cream (optional)…and waaaalah! Enjoy!
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Sugar Cookie Fruit Tart

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If you’re looking for a something extremely quick and easy to make, this is it! You can use any fruit (I would recommend using what’s in season for the best and sweetest taste). I just love this dessert so much and I know you will too!

Ingredients:
Sugar Cookie dough (I used Pillsbury)
1 package of French Vanilla instant pudding
Fresh berries (I used strawberries, blueberries, and raspberries)

Steps:
1. Preheat oven to 350 degrees F. Roll out dough, or press with your hands into a 9×13 inch baking dish. Bake for 15-20 minutes, then let cookie cool completely.

2. In the meantime, make instant pudding by following directions on box. Once cookie is cooled, place on serving dish and spread pudding to your liking. Then..time to fix it up with berries! Place berries on tart anyway that you want:) Delicious, easy, quick, and you can really serve it any way you like.

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Caramel Butterscotch Rice Krispy Treat Bars

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For some reason I really enjoy making rice krispy treats because they are so easy to make and the possibilities are literally endless I feel like! Butterscotch isn’t an ingredient that I cook/bake with too often but butterscotch chips sure sounded and looked delicious when I was at the grocery store as they were laying  right by all the yummy chocolate chips.. So I thought, why not give it a whirl and add them to my rice krispy treats?! And boy was I sure happy I did! I highly recommend cutting these delicious pieces of heaven into bite sized pieces because they are way too good! Also, feel free to add more or less of one of the chocolate chips of your choice if you like! ENJOY AND BE CAREFUL (they’re addicting) 🙂

Ingredients:
6 cups of Rice Krispy cereal
4 cups of mini marshmallows (for extra gooey delicious-ness!)
2 ½ Tbsp butter
½ cup of caramel candy bits (you can find these by the chocolate chips in the grocery store)
¾ cup butterscotch chips (plus extra for the topping)
½ cup melting candy milk chocolate
½ cup white chocolate chips
½ cup milk chocolate chips

Steps:
1. In a microwavable bowl, melt together the marshmallows and butter for 1 minute.

2. In a large bowl, add the cereal and stir in the marshmallow mixture. ***spray spatula with non-stick cooking spray so the mixture doesn’t become too sticky. Stir in the caramel and butterscotch chips until slightly melted.

3. Spray a baking dish (I used a 9x13inch baking dish) with non-stick cooking spray. Pour the rice krispy treats and spread evenly with a sprayed spatula. (You can even spray your hands as well if you wanted to use your hands instead).

4. Melt the melting candy chocolate in the microwave for 30 seconds, or until melted and spread with spatula until it evenly coats the treats! Sprinkle white chocolate, milk chocolate, caramel, and butterscotch chips all over bars and let cool for 20 minutes. I like to put mine in the refrigerator if I am in a hurry..Cut the bars into any size you want and enjoy!
CAUTION: these are ridiculously good 😉

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The Ultimate Cupcake Guide

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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