S'mores Sushi

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Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)

No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!

Printable Recipe

Ingredients

• 1/4 cup butter
• 10 oz. mini marshmallows
• 5 cups Rice Krispies cereal
• 2 cups marshmallow fluff
• 1 cup crushed graham crackers
• 1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)

Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.

Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.

Slice sushi in half lengthwise, then roll up halves, starting from the long side.

Refrigerate until firm, 1 hour.

Slice into sushi rolls and serve with melted chocolate or chocolate syrup.
Source: Delish

Mixed Berry Pie

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This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!

Printable Recipe

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 2 refrigerated pie crusts 
• 1 tbsp. lemon juice
• 2 tbsp. butter

Preheat oven to 400 degrees F. 

For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.

Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. 

Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.

Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.

Source: Adapted from Taste of Home

Valentine's Day Whoopie Pies

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Chris and I are really big on making something special for each other on Valentine's Day rather than buying big, expensive gifts. I really enjoy this tradition because it makes him think outside the box and do something heartfelt for me ;) I made him these Whoopie Pies and they were a huge hit (and surprisingly they didn't take too long to make!). Enjoy!

Printable Recipe

Ingredients

• 1 box Devil's Food cake mix
• 1 jar marshmallow fluff
• 2 cups semi-sweet chocolate chips
• Sprinkles, for topping

Make the cake according to the package directions for a 13x9" cake. Bake and set aside until fully cooled.

Using your desired shape cookie cutter, cut out shapes into the cake and move each piece to a wire rack. Spread 1-2 tbsp. of marshmallow fluff onto one cutout and then top with another piece of cake to make a sandwich. 

Meanwhile, add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Continue to microwave in 15 second increments until the chocolate is fully melted. 

Pour the melted chocolate over top of each whoopie pie. Top with sprinkles and allow the chocolate to completely harden. Store in an airtight container.

Source: SK Original

Favorite Chocolate Cream Pie

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This is our new go-to Chocolate Cream Pie. It's rich and creamy because of the sweetened condensed milk, which also gives it a sweet, rich flavor. I could eat it straight from the can, so you know I was all about putting it in this pie! It takes 10 minutes to make, so if you need a last minute dessert for your Christmas table definitely whip this up. Merry Christmas!!

Printable Recipe

Ingredients

• 1 2⁄3 cups water
• 4 tbsp. cornstarch
• 6 tbsp. cocoa
• 1(14 oz.) can sweetened condensed milk
• 3 egg yolks, beaten
• 2 tbsp. butter
• 1 tsp. vanilla
• 1 (9-inch) baked Oreo crust
• Whipped cream, for serving
• Semi-sweet chocolate, grated, for serving 

In a medium saucepan over medium-low heat, whisk water, cornstarch and cocoa until smooth. Continue to whisk until thickened and just begins to bubble. 

Add sweetened condensed milk and whisk well. 

In a small bowl, add egg yolks. Add a small amount of the hot mixture to the egg yolks and stir quickly. Then add the egg yolk mixture to the hot saucepan mixture.

Continue to whisk until thickened.

Remove from heat and add butter and vanilla. Stir until butter is melted. 

Pour into the baked crust. Place a piece of plastic wrap directly over the top of the pie and place in the refrigerator for 4-5 hours or until cooled. 

Serve with whipped cream and sprinkle with grated chocolate.

Source: Adapted from Food.com

Snickerdoodles

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I'm currently at the hospital getting induced and getting ready to meet our little girl!! YAY! I've set up some posts for you all until I get back at it, but until then…ENJOY AND MERRY CHRISTMAS!!

I never knew such a simple cookie could taste so good. Snickerdoodles really just consist of all your standard cookie ingredients (sugar, flour, vanilla, etc.), but then they're rolled in a cinnamon-sugar combination for a sweet crust. These are fluffy and light with a perfect amount of sweetness. My husband took some to some of his friends and a few proclaimed they were the best snickerdoodles they've ever tasted. I'll count that as a win. And they're an excellent choice for the Christmas dessert table. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. white sugar
• 2 tsp. cinnamon

Preheat oven to 400 degrees F.

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the remaining 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Store in an airtight container.

Source: Adapted from All Recipes

Pumpkin Nutella Cookie Bars

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Want to switch up your Thanksgiving dessert a little this year? You should make something that still includes pumpkin…but also includes NUTELLA!! Sounds like a winner, doesn't it? Cookie bars are exactly what they sound like: a moist cookie-like dessert that is made into thicker bars. And then stuffed with Nutella :) They would be great on your Thanksgiving table and a surprising new treat everyone will enjoy!

Printable Recipe

Ingredients

• 1/2 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1 3/4 cups all purpose flour
• 3/4 cup Nutella

Preheat oven to 350 degrees F. Line a 9x9” pan with foil and spray with cooking spray.

Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. 

Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.

Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.

Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.

Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.

Store in an airtight container for up to 3 days or freeze for up to 1 month.

Source: Adapted from Crazy for Crust

Snickerdoodle Apple Bread

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The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

Easy Fudgy Brownie Mix M&M Cookies

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September has always been the busiest time of year for Chris at work, which usually causes him to get home after Bradley's bedtime. Therefore, I try to fill up our nights so Bradley and I aren't stuck alone in the house all evening. 

My sister-in-law invited Bradley and I over for dinner last week since she knew Chris would be working late, and since I hate showing up to people's houses empty-handed (and since I know my niece loves chocolate!) I wanted to bring something chocolaty and delicious for dessert. These cookies fit the bill since they didn't take too long and I knew they'd be scrumptious...especially with the addition of M&M's. Enjoy!

Printable Recipe

Ingredients

• 1 (18 oz.) box Fudge Brownie Mix
• 1/2 cup flour
• 1/4 cup vegetable oil
• 2 eggs
• 3 tbsp. water
• 1 cup M&M's

Preheat oven to 350 degrees F.

In a large bowl, mix the brownie mix, flour, oil, eggs and water until combined. Gently fold in the M&M's. 

Scoop the batter into 2 tbsp. mounds on a non-stick baking sheet. Repeat with the remaining batter.

Bake for 9-10 minutes or until cookies are set. Allow to cool on a cookie rack and store in an airtight container.

Source: SK Original

S'mores Brownies

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I absolutely adore s'mores, but it's not always convenient to make them. My simple solution is putting the s'mores toppings on other adored treats. Such as brownies! This way you get moist, rich brownies combined with the tasty summer treat that we all know and love. But now you can make them year-round in the convenience of your own kitchen! Enjoy!

Printable Recipe

Ingredients

• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. espresso powder, optional
• 1 tbsp. vanilla extract
• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 1 1/2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Toppings:

• 2 whole graham crackers, broken into pieces
• 2 cups mini marshmallows
• 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven. 

Set oven to broil. Sprinkle graham crackers, marshmallows and chocolate chips over top of cooked brownies. Place under the broiler for 1-2 minutes or until marshmallows are golden brown.

Source: SK Original

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?

I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe

Ingredients

Crust and Topping:

• 1 1/2 cups all purpose flour
• 1 1/2 cups old fashioned oats
• 1 cup firmly packed light brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 cup unsalted butter, cut into chunks

Filling:

• 2 cup fresh blueberries
• 1 cup fresh strawberries
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. lemon juice

Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies

An InLinkz Link-up

Key Lime Pound Cake

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I have a ton of recipes that I bookmark and save for a rainy day, but there are a select few that I save and NEED to make right away. I just have an urge and can't get them out of my head. This pound cake was one of those recipes.

I really like key lime flavored anything, so I knew right away that this cake would be a winner. It was dense, but moist and light at the same time. I know, sounds confusing but you have to trust me on this one. The cake melts in your mouth and has a strong key lime flavor that really shines through and makes it extra refreshing. This is a great summer breakfast to go along with your cup of coffee. Enjoy!

Printable Recipe

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1 cup milk
• 1 tsp. vanilla extract
• 1 tsp. lime zest
• 1/4 cup Key lime juice

Key Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp. Key lime juice
• 1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch (12-cup) tube pan and set aside.

Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth

Immediately brush over top and sides of cake. Cool completely (about 1 hour). Store in an airtight container.

Source: Southern Magazine, March 2011

Nutella Peanut Butter Chocolate Chunk Cookies

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Happy wedding day to my little brother and his beautiful fiancé! I'm so excited to celebrate this special occasion with them today. Also a very happy Memorial Day and THANK YOU to all of those who have served our country!

I wanted to share something sweet and delicious today, so these cookies are what you get! They contain peanut butter, Nutella and chocolate. What else could you want in a sweet treat? You should definitely make these ASAP. Enjoy!

Printable Recipe

Ingredients

• 1 large egg
• 3/4 cup Nutella
• 1/4 cup creamy peanut butter (do not use natural or homemade)
• 1/2 cup brown sugar, packed
• 1 tbsp. vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp. baking soda
• Pinch of salt
• 1/2 cup semi-sweet chocolate chips (optional)

To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the egg, Nutella, peanut butter, brown sugar and vanilla. Beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.

Add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.

Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.

Preheat oven to 350 degrees F. Line 2 baking sheets with non-stick baking mats, parchment paper or spray with cooking spray. Set aside. 

Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. 

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: Adapted from Averie Cooks

Favorite Banana Cream Pie with a Banana Graham Cracker Crust

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My wonderful mom's birthday was last week, and we celebrated this past weekend at a winery with my family and a couple of her closest friends. We promised her no party, so that's the closest we could get to celebrating without getting her upset :)

As I've said before, each member of my family is assigned another family member's birthday cake (of their choosing) to make for their birthday celebration. I had my mom this year, and she chose a banana cream pie since that's her favorite dessert. I found this recipe and decided to give the pie a graham cracker crust instead of what the original recipe called for. I added some mashed banana into the crust mixture and it added a hint of banana flavor which was excellent with the creamy, dreamy pie. This is definitely a keeper. Enjoy!

Printable Recipe

Ingredients

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 cup banana, mashed
• 4 tbsp. (1/2 stick) unsalted butter, melted

For the pie:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 3 cups 2% milk
• 2 eggs, lightly beaten
• 3 tbsp. butter
• 1 1/2 tsp. vanilla extract
• 4 large firm bananas
• 1 cup whipped cream

For the crust: Preheat oven to 350 degrees F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add melted butter and stir to moisten evenly. Press onto bottom and up sides of 9-inch-diameter glass pie dish. 

Bake crust until set and pale golden, about 15 minutes. Cool completely.

For the pie: In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. 

Pour custard into a ceramic or glass dish. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread 1/3 of the custard into pastry shell. Slice bananas; arrange half of them over filling. Pour another 1/3 of the custard offer the banana layer. Arrange remaining banana slices over custard and cover with remaining custard. 

Spread with whipped cream. Refrigerate 6 hours or overnight. Spread with whipped cream then serve immediately. Garnish with extra banana slices, if desired.

Source: Adapted from Taste of Home

Fruity Non-fat Vanilla Yogurt Popsicles

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Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!

Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!

Printable Recipe

Ingredients

• 2 cups low-fat vanilla yogurt
• 1/4 cup blueberries
• 4 strawberries, sliced thin

Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original

Lemon Sugar Cookies

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Want a dessert recipe that just screams SUMMER!? Lemon is the ingredient that can do that for you, and since these cookies contain lemon in both the batter AND the topping, well, they're screaming SUMMER! And with summer just a few short weeks away (yay!) I'm sure that's something we can all appreciate!

These cookies were gone before I knew it. I couldn't put them down (I have a serious control problem when it comes to sweets…especially warm, homemade, delicious sweets). Sugar cookies themselves are melt-in-your-mouth good since the main ingredient is butter, but adding lemon makes them bright and it gives them a fresh flavor. Perfect for summer! Enjoy!

Printable Recipe

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. vanilla
• Zest of one large lemon
• Juice of one large lemon, about 1 1/2 tbsp.

For sugar coating:

• 1/4 cup sugar
• Zest of one large lemon

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a nonstick baking mat.

Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.

Stir in flour, baking powder, salt, vanilla, lemon zest from one lemon and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.

Scoop cookie dough by the tablespoon full and roll into a ball.

Make the sugar coating by combining sugar and zest in a large bowl.

Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. 

Bake for 10 to 12 minutes or until lightly browned.

Source: Adapted from Add a Pinch

Pound Cake with Pineapple Whipped Cream and Berries

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We had one of Chris' friends and his new girlfriend over for dinner last week, and Chris decided he was going to grill for everyone while I made dessert. Oh, but what does it decide to do that day? Rain. Thunder. Lightening. All of the above.

So now who was in charge of dinner? This girl. But I didn't mind one bit. You know the kitchen is my favorite room in the house :)

Since I now had to prepare a whole meal AND dessert last minute, I decided to take a short-cut on dessert. I still wanted something that tasted amazing and had a bit of a homemade touch to it, so I made a version of this Angel Food Cake with Pineapple Whip Cream and Berries, but instead of Angel Food Cake I used Pound Cake and cut it into individual portions. Then I dolloped each piece of cake with the whipped cream mixture and sprinkled some fresh berries on top. I had a fresh, delicious dessert that was done in less than 10 minutes and was super pretty (and yummy!). Enjoy!

Printable Recipe

Ingredients

• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 store-bought pound cake
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill until ready to serve.

When ready to serve, cut the pound cake into 1-inch slices. Place the cake pieces on individual plates. Spread about 1/4 cup of the whipped cream mixture over each piece and sprinkle with strawberries and blueberries. Serve immediately.

Source: SK Original

Apple Streusel Bread

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Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

PLOP.

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.

Sigh.

But who could be upset with this sweet face?

For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Ingredients
Makes 2 loaves

Bread:

• 4 cups peeled and chopped apples (4 medium to large apples) 
• 4 large eggs, beaten 
• 1 cup canola oil 
• 2 tsp. vanilla 
• 2 tsp. baking soda 
• 2 tsp. salt 
• 2 tsp. cinnamon 
• 3 cups all-purpose flour 
• 2 cups granulated sugar

Topping:

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp. cinnamon
• 1/2 cup butter, at room temperature

Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker

An InLinkz Link-up

Brownie Cookies

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I need to remember these cookies. You know when you want something sweet, delicious and homemade, but you want it to be quick and easy? This is that recipe. This is the recipe you keep on hand for when you want a homemade treat with little prep and a short amount of baking time. Remember these cookies!

I'm totally going to forget.

But it helps that they are incredibly delicious. They are exactly like the title says: brownies in the form of cookies. They're soft and moist like brownies, but in the form of a fun little bite-size cookie. They're not overly chocolaty, but they're sweet enough to satisfy any sweet tooth. I loved these and so did my family. Enjoy!

Printable Recipe

Ingredients

• 2 blocks (2 oz., weight) baking chocolate (unsweetened or bittersweet)
• 2 sticks butter, softened
• 2 cups sugar
• 3 whole large eggs
• 1 tbsp. vanilla
• 2 1/4 cups flour
• 1/4 cup plus 1 tbsp. cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper and set aside.

Melt the chocolate in the microwave, stir, and let it cool.

Use a hand mixer to mix the butter and sugar together until fluffy and combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto prepared baking sheet. Bake for 11 minutes until puffy and set.

Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Source: Pioneer Woman

Banana Blondies with a Brown Sugar Frosting

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These blondies are my new obsession. I had a few overripe (aka rotten) bananas sitting on my counter, so I did what I always do. I turned those rotten bananas into a tasty treat! 

My mom would always take the overripe fruit and turn it into "Rotten Fruit Salad" when we were kids, and we absolutely loved it. Even if the fruit isn't "rotten," we still call it that to this day. 

But in this case, I took a different route and made a tasty treat that made my tastebuds explode.

The blondie is very moist with a subtle banana flavor, but the brown sugar frosting is where it's at. I love brown sugar and everything it touches. It's buttery, creamy and rich and makes a perfect topping for any not-too-sweet cake. 

I intended to give these to Chris to take to his office, but I think I ate the whole pan myself. Maybe next time...

Maybe.

Printable Recipe

Ingredients

Blondies:

• 1/2 cup butter, melted and if desired browned
• 1 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1 cup flour
• 3/4 cup mashed banana (2 medium bananas)

Brown Sugar Frosting:

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 tbsp. milk
• 1 cup powdered sugar

Blondies: Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside.

Mix melted butter and sugar with a whisk until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Transfer pan to wire rack to cool.

Meanwhile, make the frosting.

Brown Sugar Frosting: In a medium saucepan melt butter over medium heat. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Stir in powdered sugar with a whisk.

Spread frosting on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Source: Adapted from Cookies and Cups