Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Italian Grilled Cheese Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside. Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches Related posts:
Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet.
Chocolate Cake - Chocolate Cupcake Recipe Mini Chocolate Blackout Cakes Decadent little nibbles of chocolate cake covered in rich chocolate glaze. This mini blackout chocolate cupcake recipe is fun for all occasions, especially Halloween! Black Glass Dishes from Villeroy & Boch. Who loves Halloween? ME! The ghastly decorations, elaborate costumes, and inevitable sugar rush always spurs on some fun family memories. I’ve got two spook-tacular surprises to share with you today, that are sure to make this Halloween frightfully fabulous! One: Mini Blackout Cakes. Two: Spooky Halloween Portraits, to frame as Halloween decorations or use on cards and invitations. The other night I couldn’t sleep. I sat down to piddle-around on my computer at 3 am, and discovered Pic Monkey’s new Halloween photo editing settings. I opted to spend the extra few bucks this month to play with the Halloween editing settings. …because I’m a nerd and that’s what we do when we can’t sleep. Creepy, right? This was a fun-find that I know we’ll use again and again. Print
Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Inside Out Cinnamon Bun Pie Pockets Hey everyone, hope your week is off to a good start! I’ve got a sweet treat to share with you today that is sure to put a smile on your face :) These awesome little pie pockets taste just like cinnamon rolls, but pie like. Enjoy these little pies right out of the oven with lots of sweet drizzle…..mmmmm! GoodBite.com and Philadelphia Cream Cheese asked me to be a part of The Real Women of Philly campaign by promoting a really fun opportunity. Hope you enjoy!! Inside Out Cinnamon Bun Pie Pockets 2 refrigerated 9 inch pie crusts 8 oz softened Philadelphia Cream Cheese ¼ Cup packed brown sugar 1 teaspoon ground cinnamon 2 Tablespoons granulated sugar ½ teaspoon ground cinnamon 2 Tablespoons melted butter 1 Cup powdered sugar 2-3 Tablespoons heavy cream 1. 2. 12 pie pockets Happy Baking, come back soon!! Other recipes you may enjoy... Fudgy Graveyard BrowniesWarm Baked Chocolate Chip Cookie Stuffed OreosThin Mint N’Chip CrispersToasted Marshmallow Tagalong Peanut Butter Cake BarsS’mores Stuffed Brownies…
Lemon-Lime Bars From now on whenever I think of lemon bars I’ll be reminded of the time that I first met a group of cousins I never knew I had. We all convened at my parents’ house (it turns out they don’t live that far away) for dinner the day after Christmas, just ten days ago. Their great-great-great-grandfather was my great-great-grandfather. I did the calculation and determined that makes us 3rd cousins once removed. It’s a distant relation, but family is family. One of my “new” cousins, about my same age, brought over lemon bars that day. This little reunion prompted me to share a recipe for Creamy Lemon-Lime Bars today. Creamy Lemon-Lime Bars Adapted slightly from the Luscious Lemon Squares recipe on the side of the Safeway Sweetened Condensed Milk can. Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes (plus cooling time) Yield: 16 squares Preheat the oven to 375°F. See the Recipe Index for all the recipes on Cooking On the Side. Tagged as: bars, lemons, limes
Baked Eggs in Bacon Baskets This is such a nice idea for breakfast/brunch for a crowd.It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate. There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.We couldn't decide which way we liked them best. Spray a 12 cup muffin tin with PAM spray. Lightly cook 12 strips of bacon (or how ever many baskets you are making).Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. Coil your bacon slices around the wells of the muffin tin. Crack an egg and pour into the well.Sprinkle with salt and pepper. You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets. Use a spoon to remove the baskets and serve!
Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.