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
The Macaroon Kiss Rather than "My Favorite Holiday Cookie", this post is probably more aptly titled "My All-time Favorite Cookie". My mom was given this recipe many, many moons ago, and while the source has long been forgotten, this cookie is unforgettable! It starts with a rich cream cheese and vanilla dough with just the slightest hint of fresh squeezed orange. The dough is coconut laden, and gets an extra roll in coconut before baking. I hope you'll try them! Macaroon Kiss Cookies Makes approx. 48 cookies For a printable recipe, click the "Print Friendly" icon at the end of this post. 2 1/2 cups All purpose flour 1 Tablespoon plus 1 teaspoon baking powder 1/2 teaspoon table salt 2/3 cups butter, softened 6 oz. cream cheese, softened 1 1/2 cups granulated sugar 2 egg yolks 1 Tablespoon plus 1 teaspoon Vanilla extract 1 Tablespoon plus 1 teaspoon juice from a fresh orange 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions 1 bag Hershey Kisses (48 pieces) Step 4: Refrigerate dough for 1 hour.
Baked S'mores I know, I have done 4 whole posts without dessert. I am making it up to you with this one, o man. Another awesome birthday present I got was this gorgeous thing: So of course I have been baking up a storm!! Anyways, Start by making your crust by creaming butter, sugar, then adding vanilla and egg. Once the dough is made, divide it in half and press one half into the bottom of the pan for the bottom crust. **Note the main recipe calls for an 8 by 8 but I stretched mine to a 12 by 8 pan with one extra chocolate bar just fine! Next spread a jar of this good stuff on top of the chocolate. Now comes the trickiest part but it's still easy. That's it! Try to eat just one. Because of the huge response to this recipe, I have made these several times in several different ways and here are my notes: What size pan should I use? I have made this recipe in an 8 by 8, 11 by 7, 12 by 8 and 13 by 9. Can I use marshmallows instead of marshmallow fluff? You can make it from scratch! In a nutshell, yes! Enjoy!
Nutella Pound Cake You know what's cruel? Pound cake. Well specifically pound cake in Los Angeles. We know we know. You're confused already. Let us explain. Whenever we go to L.A. we try really hard to sunny ourselves up. We mesh well with the East Coast. So when we head out west we try to leave the black behind and bring out the color. And we gussy ourselves up every single day. Goodness it’s exhausting. And then we go to Joan’s on Third. Stop laughing. We go to Joan’s for our iced tea and apple, and it just so happens to be World Nutella Day. Well guess what they’ve made for the special occasion. And we see those colorful, apple-eating Blue-Eyed’s fade away, replaced by the East Coast versions who want to eat as much of this glorious, Nutella-ribboned pound cake as humanly possible while wearing their stretchy black “workout” pants (also, who are we kidding, those are eating pants). So you see, pound cake in L.A. is just cruel. Nutella Swirl Pound Cake Makes 1 loaf Inspired by Joan’s on Third Print Recipe
very PINteresting {desserts} i don’t know about you but pinterest has been such an amazing tool for me! as in innkeeper i’m always picking up breakfast ideas, unique bedroom design ideas, beautiful garden spaces and the list goes on! if you are not one of the 240,000+ people that follow my pins already you can find all my pin boards here. i thought i’d share some of my most recent dessert pins. even though i’m on a little ‘new years diet’, you can guarantee i’ll be making some of these as soon as the situation arises! if your planning a party, you can send my invitation to my little inn. i’ll bring dessert. No Bake Banana Split Pie <-- click link for recipe.Love it cause it’s ‘no bake’, love it more because it’s delicious! nutella crack pie <-- click link for recipe.yep this looks freaking amazing. nutella = awesome Lemon-Blackberry Cheesecake <-- click link for recipe. This is healthy right? Lemon Blueberry Muffins <-- click link for recipe.Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Salads Porches Muffins
Mocha Peppermint Cupcakes Aren't these pedestals beautiful?! I adore all the Rosanna Pedestals from Layla Grayce (My favorite home decor site!) I'll get to Layla Grayce very soon... 'Tis the season when peppermint takes center stage and I've been in overdrive making new recipes like my peppermint patties, and my peppermint mocha. Although I couldn't resist creating one last holiday peppermint dessert, and this one is extra tasty!! Instead of a simple peppermint chocolate cupcake with butter cream frosting, I decided to step it up with peppermint infused buttercream and a gooey ganache topping. Using my basic vanilla frosting recipe, I added pure peppermint extract and powdered peppermint flakes, which really boosted the pepperminty goodness! I used a 1M tip to frost the cupcakes, and a spoon to gently drizzle the ganache over the top of the frosting. Layla Grayce has gorgeous rustic shabby chic home, baby and bedding decor. 1. *Separate comments need to be left for each entry, or they will not be counted* 2. 9.
Creamy Lemon {or Lime!} Bars This is a twist on the classic lemon bar, and it’s more of a little lemon cheesecakebar. I much prefer it to the traditional lemon bar.Heck, I think the addition of any type of cream or cheese improves just about any recipe!They are super easy to whip up and to me, with their bright lemony flavor, they just scream spring time.They’re fresh and light but taste sinful at the same time.They make a great ending to a simple meal, or a perfect treat for a party or gathering. These are always a hit at potlucks! Honestly, I think this is possibly my favorite bar cookie crust, ever. It starts with Nilla wafers. So pop some of those nom nom’s in a food processor, or if you don’t have a food processor you can put them in a ziplock bag and smash away with something heavy. A lot of crusts are comprised of simply cookie crumbs and butter, but this one has some dry ingredients added to it, like flour and sugar. Next you’ll need to cut in some butter. Great with lemon, or lime! Creamy Lemon {or Lime!}
Lemon Blueberry Cheesecake Bars I took a week off of blogging and baking to celebrate a dear friends engagement and my birthday. It seems celebrations tend to extend for an entire week, or at least ours do! What better to bake then lemon blueberry cheesecake bars, after a week long of celebrations!! When I came across this recipe I almost fell to the floor. These were the perfect after school snack for the first day of school! When it was pick up time my daughter came running to me and said "Moooooom!! Ah, the simplicity and excitement of being a 4 year old! The excitement of 3rd year privileges was short lived once I told her about the delicious treats waiting at home. Just a content, happy, hungry child! Lemon Blueberry Cheesecake BarsIngredientsFor Base: Butter, for greasing 2 tablespoon sugar 1/8 tablespoon ground cinnamon 9 graham crackers 1/2 stick unsalted butter, meltedFor the Filling: 16 ounces cream cheese, room temperature 2 eggs 2 lemons, zested and juiced 1/2 cup sugar 1 1/2 cups fresh blueberries