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

Jalapeño Roasted Chicken with Broccolini

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I know ham is the traditional protein served on Christmas day, but if you want to switch things up a bit I suggest trying out roasted chicken! It's super moist and delicious, not to mention it is extremely easy to make. This version is a little spicy from the jalapeño (but not too bad since the seeds are removed) and it's paired with deliciously moist roasted broccolini. The pan juices are a perfect sauce to accompany the chicken. Everyone will be fighting over the crispy, blistered parts. They're the best. Enjoy!

Printable Recipe

Ingredients

Jalapeno paste:

• 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
• 1 shallot, peeled and roughly chopped
• 4 tsp. garlic, minced
• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 jalapeno, stemmed and seeded
• 1 tsp. salt
• 1/2 tsp. pepper

Chicken:

• 1 (5 1/2 lb.) roasting chicken
• 2 sprigs fresh rosemary
• 2 shallots, coarsely chopped
• 1 1/2 cups chicken broth, plus more if needed
• 3/4 cup dry white wine
• 2 lbs. baby broccoli (broccolini)
• 1 tbsp. olive oil
• Salt and freshly cracked black pepper

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

Jalapeno paste: In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tbsp. olive oil, the jalapeno, salt and pepper and process to form a coarse paste.

Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.

Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.

Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices (adding more broth to the pan if necessary), until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.

Arrange the chicken on a platter, and surround it with the broccoli. Serve.

Source: Adapted from Food Network

5-Minute Microwavable Fudge

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I know not everyone bakes, and I get it. There's such a science to it and everything needs to be so exact. For me baking is a stress reliever, but for some people baking is what causes them stress. And I don't blame you. It's tough! But with all the holiday parties coming up, this fudge will make anyone believe you spent hours in the kitchen baking up a storm. When all you really need is 5 minutes and a microwave.

As soon as Chris showed me a video he found for the "easiest homemade fudge ever," I was in the kitchen. It really did only take me 5 minutes to prepare. The hardest part was waiting for the chocolate to set in the refrigerator. Just make sure it has time to sit at room temperature a little before serving...otherwise it might be a little gummy. But this was some of the creamiest fudge I have ever had. No one will believe this was "baked" in a microwave. Be the star of your holiday parties and make this fudge. I promise everyone will devour it! Enjoy!

Printable Recipe

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz.) can sweetened condensed milk
• 4 tbsp. butter
• 1 tsp. vanilla
• 1/4 tsp. salt

Line an 8x8" pan (for thicker fudge) or a 9x9" pan (for thinner fudge) with aluminum foil. Spray with non-stick cooking spray and set aside.

In a large glass microwave safe bowl, add chocolate, sweetened condensed milk and butter. Microwave for 1 minute. Remove from microwave and stir until everything is melted and combined. 

Add vanilla and salt to the chocolate mixture and stir to combine. 

Pour chocolate mixture into prepared pan. Refrigerate until set, at least 2 hours.

Use aluminum foil to pick up fudge from pan. Flip over onto a plate or cutting board. Peel aluminum foil off of fudge and discard. Cut fudge into small pieces and keep refrigerated until ready to serve. Store in an airtight container and use wax paper to separate layers.

Source: My husband

Giant Vanilla Cupcake with Buttercream Frosting (and Bradley's First Birthday!)

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Happy FIRST Birthday to my sweet baby boy, Bradley Christopher. 

Oh, Bradley. Where has this past year gone? I was in love with you from the moment I first saw your sonogram. When you were born, I didn't think I could love you any more than I already did, but my heart overflowed for you. It was literally love at first sight and you have brought pure joy to my life ever since. Sure, we had some sleepless nights, crying for no apparent reason, exploding diapers and the occasional throw-up on my shirt along the way, but it was all worth it. So, so worth it. Just one quick smile from you is all it takes to make this thing called motherhood the best job I could ever ask for.

You have brought so much joy and happiness to your daddy and me and we can't imagine our lives without you now. You constantly make me laugh and just looking at you brings a smile to my face. I am amazed by you daily. I love seeing you grow and seeing you express your adorable personality. You are so outgoing, friendly and social. You love people, you love to laugh, you love to flirt and you love to explore. I am filled with so much pride over everything you do, even the tiniest things. 

I remember the moment you were born and immediately reaching down to hold your hand. I think that was the most I have uncontrollably cried in my entire life. I was so happy. You entered the world and you were perfect. All 6 pounds 11 ounces of you. How tiny you felt back then. You basically fit in the palms of your daddy's hands. Then a few months later you rolled over...and a few months after that you began to crawl. Slowly gaining some independence, you were off exploring the world and you haven't stopped since. You are by far the most curious little boy I have ever seen, and it's one of the many things I love about you.

I love your laugh. I love your smile. I love your friendliness. I love that you bring everyone in your life so much happiness. I love your appetite. I love your big thighs. I love your little rolls. I love your smooth skin. I love how observant you are. I love when you snore. I love your two little teeth. I love your bright blue eyes. I love your button nose. I love your wobbly walk. I love your babbling. I love your crawl. I love your drool. I love your fishy face. I love when you say "mama." I love every single thing about you.

You are the best thing that has ever happened to your daddy and me and we love you so very much! We are so blessed and lucky to be your parents. Happy first birthday to my precious baby!

For Bradley's birthday, I made him a giant cupcake for his "smash cake." He had a first whirl at it for his professional photo shoot and he loved it, as you can clearly see :) I made him another for his birthday party, which is tomorrow, so hopefully he'll love that one too! Recipe is below!

Photo credit: Jessica Tapscott Photography

Printable Recipe

Ingredients

Cupcake:

• 2 1/2 cups flour
• 2 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 3/4 cup butter, softened to room temperature
• 2 eggs plus 2 egg whites
• 1 tsp. vanilla
• 1 cup organic whole milk
• 2 tbsp. rainbow colored sprinkles (optional)

Vanilla buttercream frosting*: 

• 1 stick butter, softened to room temperature
• 2 cups powdered sugar
• 2 tbsp. organic whole milk
• 1 tsp. vanilla extract

Cupcake: Heat to 350 degrees F . Grease and flour a 6-cup large cupcake pan (such as this one); set aside. 

In a small bowl, stir together flour, baking powder and salt; set aside. 

In large bowl, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed and add the eggs and egg whites one at a time, beating well after each addition. Stir in vanilla. 

Add the flour mixture and milk beating until just combined; scraping bowl often. Beat on medium speed 1 minute; stir in rainbow sprinkles. 

Bake 45-55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely before frosting.

Buttercream Frosting: Beat butter until creamy, about 1 minute. Add sugar, milk and vanilla and beat on low until combined. Raise the speed and beat on high for 3-4 minutes, until fluffy. If necessary, add more milk to thin it out or more powdered sugar to make it thicker.

*For chocolate frosting, add 2 tbsp. cocoa powder and 1/2 tsp. milk to recipe.

Source: Cake: NordicWare; Frosting: SK Original

Chocolate Stout Cupcakes

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Happy St. Patrick's Day!! I hope you all are wearing green today so you don't get pinched ;) Tonight my parents and Chris' parents are coming over for some Slow Cooker Drunken Irish Beef Stew. Well, weather pending (yes, we are STILL expecting snow...it's never going to end). And for dessert? These little babies right here.

I usually don't love cream cheese frosting on chocolate cake, but somehow it works on these cupcakes. I think because the cream cheese flavor isn't too overpowering, and neither is the chocolate flavor. Guinness is in the cupcake (obviously...it IS St. Patrick's Day), which helps make the cake extra moist. Enjoy and have a great holiday! We'll be here shoveling ourselves out of the house if you need us!

Printable Recipe

Ingredients

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups sugar
• 2 cups all-purpose flour
• 1 tsp. baking soda
• Pinch fine salt
• 1 (12 oz.) bottle stout beer (recommended: Guinness), room temperature
• 1 stick butter, melted
• 1 tbsp. vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 (8 oz.) package cream cheese, softened at room temperature
• 3/4 to 1 cup heavy cream
• 1 (1 lb.) box confectioners' sugar
• Sprinkles, for decorating (optional)

Preheat oven to 350 degrees F. Lightly grease 24 muffin tins or line with baking cups.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa or sprinkles, if desired.

Source: Adapted from Food Network

Mardi Gras Kings Cake

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How did you guys spend your Sunday? Searching all over for a little plastic baby for your Kings Cake? I didn't think so. But that's what I was doing. Ash Wednesday is this week, which means tomorrow is Fat Tuesday. Time to eat up before the Lenten season begins! And that means Kings Cake!

The dough in this cake is so sweet and, besides the rising time, doesn't take too long to make. I love the filling combination of brown sugar, pecans and raisins. It kind of reminds me of a cinnamon bun or a sweet breakfast pastry. The cake is decorated in sugars of traditional Mardi Gras colors: yellow, purple and green. And of course, the plastic baby inside. Whoever finds it is guaranteed good luck for a year! So you bet your butt I was putting one of those things inside. My cute little niece was the recipient of this year's plastic baby, and it was so fun to watch everyone search their individual piece. I bet your family will have fun with this one, too. Enjoy!

Printable Recipe

Ingredients
Makes 2 cakes

Pastry:

• 1 cup milk
• 1/4 cup butter
• 2 (.25 oz.) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 5 1/2 cups all-purpose flour

Filling:

• 1 cup packed brown sugar
• 1 tbsp. ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter

Frosting:

• 1 cup confectioners' sugar
• 1 tbsp. water

Additional:

• Plastic baby, for inside (optional)
• Yellow, green and purple sugar, for decorating (optional)

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the plastic baby into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water. Sprinkle on purple, green and yellow sugar in 1-inch sections for decoration.

Source: All Recipes

Spiked Godiva Nutella Hot Chocolate

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Okay so I'm sure you're already sold from the title, right? I mean this hot chocolate is made with Nutella. NUTELLA. And it's spiked with liqueur. Liqueur that tastes like Godiva chocolate. GODIVA. And I use reduced-fat milk as the base. Because I'm trying to save you some calories here! Yea, exactly. Whatever. 

Yes, if you're serving this to kids you can absolutely leave out the Godiva liqueur and it will still taste amazing with just the Nutella. But if you're of age and it's that time of day, then help yourself to a few splashes of this liqueur and it will make this drink out-of-this-world good. Enjoy this one, guys!

Printable Recipe

Ingredients
Makes 2 servings

• 3 cups reduced-fat milk
• 1/2 cup Nutella
• 1 oz. Godiva liqueur 
• Mini-marshmallows

Heat milk and Nutella in a saucepan over medium heat until it begins to steam. Remove from heat and add liqueur. Pour into mugs and top with mini-marshmallows.

Source: SK Original

Christmas Cookie (and Dessert!) Round-Up

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Here is a list of my favorite Christmas cookies (and desserts!) of all time! Whether you're making them as gifts, for a cookie exchange, a potluck at work, or just to enjoy with your family, I promise all of these won't disappoint! Enjoy and get to baking!

Chocolate Dipped Coconut Macaroons

Double-Chocolate Chip Cookies

Chocolate Chip Cookie Dough Fudge

Chocolate-Covered Peanut Clusters

Buckeye Bites

Triple Chocolate Cake Mix Cookies

Nutella Sandwich Cookies

Chocolate Chip Blondies

No-Bake Nutella and Peanut Butter Cookies

Nutella Peanut Butter Thumbprint Cookies (Gluten-Free)

Poppyseed Bread

White Chocolate Macadamia Nut Brownies

White Chocolate Macadamia Nut Cookies

Nutella Oatmeal Thins

Raspberry Crumb Bars

Nutella Filled Sugar Cookies

Lofthouse Sugar Cookies

Funfetti Cake Balls

Chocolate Chip Cookies

Peanut Butter Cookie Cups

Outrageous Chocolate Cookies

Struffoli (Italian Honey Balls)

Oreo Truffles

Iced Sugar Cookies

Cinnamon Sugar Pecans

Black and White Cookies