Puff Pastry Apple Strudel

I'm so disappointed we didn't get a chance to go apple picking this year. We've been busy most weekends and I wanted to go last weekend, but the orchard that we go to was picking everything they could before we had the first frost. I guess I'll just have to buy a large basket to make applesauce for the kids.

I did have a couple apples laying around that needed to be used up. I looked through some of my many cookbooks and found this recipe for an apple strudel using puff pastry. Genius! That's so much easier than phyllo dough, which I'm not a fan of. This strudel was so simple to make and took no time at all! It was also devoured in no time at all too! I share a couple slices with some friends who saw me sneak peek it on Facebook. I have another piece of frozen pastry and I know I'll be making it again once I get more apples.

1 sheet of frozen puff pastry, thawed
1/2 cup sugar
1 tsp grated lemon zest
1 pound apples, peeled, quartered and thinly sliced
1 tsp cinnamon
2 Tbsp fresh lemon juice
4 Tbsp unsalted butter, melted
1/3 cup panko bread crumbs
1 Tbsp sugar

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Roll out the puff pastry on a lightly floured surface into a 13x13 inch square.

In a large bowl, combine the sugar and lemon zest. Add in the sliced apples, lemon juice and cinnamon, combine. Brush the pastry with 3 tablespoons of melted butter and top with the bread crumbs. Leave a 2 inch border around the edge. Next spread the apple mixture over the bread crumbs.

Fold the long sides of the dough over the filling and start to roll from the short side. Seal the edge and place edge down on the baking sheet. Brush with remaining butter and sprinkle with sugar. Cut four slits into the top to let steam escape.

Bake for 40 minutes or until the top is golden brown. Allow to cool to room temperature before slicing.

Source: The Beekman 1802 Heirloom Dessert Cookbook

Peach Raspberry Cobbler

This is the second recipe that made for August's Cookbook Club Review group. I had a bunch of peaches and raspberries to use and I found this great recipe for peach cobbler. It took no time at all to throw this together...except I forgot to put the pie pan on a baking sheet when I put it into the oven. You get where I'm going with this.....bubbled over onto the bottom of my oven. Gah. At least that was the only issue I had while making this...and it was bound to happen at some point!

This cobbler was a little different than others I've made before. The crust is a biscuit mixture rather than a cake mixture, but I loved it. It was great warmed up a little bit with a splash of milk. YUM! I can't wait to make it again!

And if you haven't yet entered to win a copy of The Pioneer Women Cooks: A Year of Holidays cookbook, head on over to my cookbook review post and enter today!! Giveaway ends on August 30!

6 cups fresh peaches, sliced with skin on

2 cups fresh raspberries

2 Tbsp flour

2 cups flour

1 Tbsp baking powder

2 heaping Tbsp sugar, plus more for sprinkling

1/4 tsp salt

1 stick cold butter, cut into small pieces

1/2 cup milk

1 egg

Preheat oven to 425 degrees. In a large bowl, combine the sliced peaches, raspberries and 2 tablespoons of flour. Mix and set aside. In another bowl. mix together the flour, baking powder, sugar, and salt. Cut in the butter with a pantry knife until the mixture becomes small crumbles. In a small bowl, whisk together the milk and egg. 

Drizzle the egg-milk mixture into the dry ingredients and mix with a fork until the dough forms. It should be lumpy. Pour the fruit into a deep dish pie pan (and place on a baking sheet). Tear off pieces of the dough and cover the top of the fruit. Sprinkle with sugar. 

Lightly cover the dish with foil and make for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top is lightly browned. Allow to cool slightly before serving, the sauce will thicken up as a it cools. 

Source: The Pioneer Women Cooks: A Year of Holidays

Blueberry Cheesecake Trifle

Is this summer flying by for anyone else? I can't believe its only two weeks until my daughter goes back to school, but she's ready to start second grade! I'm ready too!

Over the weekend, we went to our friend's house to hang out with some of our friends from college. It was great to back in that area and catch up with everyone. My husband volunteered me to make a dessert to bring and I knew immediately I wanted to make a trifle. They're great for parties because they make a lot and I wanted to use my trifle bowl. I searched around for different trifle recipes and then I saw this one from Mel's Kitchen Cafe! I had all the ingredients except for angel food cake. Win in my book!

It turned out really good and was a hit at the picnic! We had about half of it left over, so it was still good for a couple more days. It dried out a little, but I just poured a little milk on it was just as good as the first day.

12 oz frozen blueberries

2 Tbsp sugar

2 Tbsp cornstarch

1/4 cup cold water

squeeze of fresh lemon juice

boxed angel food cake, made according to instructions and completely cooled 

16 oz reduced-fat cream cheese, softened to room temperature

2/3 cup evaporated milk

2/3 cup sugar

1 1/2 cups heavy cream

3 Tbsp powdered sugar

To make the blueberry filling, combine the blueberries, 2 tablespoons of sugar, cornstarch, water and lemon juice in a medium saucepan. Over medium heat, simmer for 5-7 minutes stirring often. Remove from heat and allow cool to room temperature. 

For the angel food cake, I made it in two loaf pans. I used 1 1/2 half of the loaves in the trifle to make sure it stayed moist and didn't try out. Cut the cake into bite sized pieces with a bread knife. For the cheesecake filling, add the cream cheese, milk and sugar in the bowl of a stand mixer. Cream until the mixture becomes smooth and creamy. Add in the cubed angel food cake and stir to coat all the pieces of cake. 

Whip together the heavy cream and powdered sugar with a mixer until peaks form. 

To assemble the trifle, place half of the cake pieces on the bottom of the bowl. Spread a layer of the blueberry filling and then top with half of the whipped cream. Repeat the layer one more time. Top with additional blueberries if you have any. Cover and refrigerate for at least 2 hours and up to 24 hours. 

Source: Mel's Kitchen Cafe

Strawberry Cheesecake Parfaits - Secret Recipe Club

It's the second Monday of the month and you know what that means....it's SECRET RECIPE CLUB time!! I've participated in the group for more than 2 years and I love it. It's a great way to meet new bloggers and try new recipes - it has taken me outside of my comfort zone with my cooking and baking and I've made a bunch of new friends this way too!

This month my assignment was This Mama Cooks. Anne-Marie's blog focuses on healthy recipes and lifestyle tips for busy moms and their families - perfect for me since I'm a busy mom and always trying to find new way to eat healthier and incorporate more veggies into our diet. There's a bunch of gluten-free and milk-free recipes too. The only allergy I have to worry about is crab since my husband is very allergic to it and we haven't introduced it to our kids because of the severity of his allergy. I definitely want to try a few of the milk-free recipes...I love the use of tofu in many of her recipes. After going through all the recipes on the site, I decided on strawberry cheesecake parfaits. The recipe was super simple and perfect timing since strawberries are starting to be in season in PA. It made a great dessert and topped off a fun weekend of family time. Plus Madeline was able to help me assemble them!

1 lb strawberries, hulled and sliced
1 Tbsp sugar
8 oz cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup confectioners sugar
1 tsp almond extract
1 1/2 cups whipped topping, thawed
2/3 cup of graham cracker crumbs

In a small bowl, combine the sliced strawberries and tablespoon of sugar. In a medium bowl, beat together the cream cheese, yogurt, confectioners sugar and almond extract. Fold in 1/2 cup of the whipped topping.

To assemble the parfaits, place a layer of strawberries at the bottom of the dish, next layer some of the cream cheese filling and top with graham cracker crumbs. Continue layering until you reach the top of the dish. Place a dollop of whipped topping on to finish your parfait.

An InLinkz Link-up

Pumpkin Spice Latte Cupcakes

Last weekend we had my husband family's annual family reunion. I never know what to make but I usually bring a dessert so when I started thinking about something. I searched Pinterest and some of my favorite food blogs and saw Annie Eats Pumpkin Spice Latte Cupcakes. Perfect! I always try to make something that I can leave since most times we need to leave early because the kids are done after a couple hours.

These were really good! I loved the pumpkin flavor and the coffee was subtle. I would have liked it stronger but couldn't find espresso powder at my grocery store so I'll need to order some online to have it on hand the next time I want to make these. I had a lot of compliments and knew they were a winner!

Now a little bit of an update on us, we're pretty much settled in our new house. Just a few more things to unpack and then it's time to start decorating! In addition to moving to a new house, I started my own business! In addition to my full time job, being on the PTO board at my daughter's school, I'm so happy to announce I'm an independent consultant for Rodan + Fields. Feel free to check out my website and take the solutions tool. I'd love to help you get on the journey to the best skin of your life!

2 2/3 cups flour
3 Tbsp instant coffee (espresso powder if you have it)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tsp salt
15 oz can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
1/2 cup coffee for brushing on top of cupcakes

Frosting:
2 1/4 cup heavy cream, chilled
1/4 cup confectioners' sugar

Preheat the oven to 350 degrees. Line muffin tin with paper lines and set aside. In a medium bowl, combine the dry ingredients - flour, instant coffee, baking soda, baking powder, pumpkin pie spice and salt. Stir together and set aside.

In the bowl of stand mixer, combine the pumpkin, both sugars and oil. Add the eggs one at a time, beating well after each one. Reduce the speed to low and add the flour mixture just until incorporated.

Fill the cupcake liners three-quarters full. Bake for 18 to 20 minutes until golden and toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes and then remove and place on a wire rack. While the cupcakes are still warm, brush them two or three times with the brewed coffee. Let cupcakes cool completely.

To make the frosting, place the cold heavy cream in a bowl of an stand mixer fitted with a whisk attachment. Whip on medium-low speed at first and then increasing to high speed. Add in the confectioners sugar gradually and whip until stiff peaks form. Pipe the whipped cream frosting on top of the cooled cupcakes and sprinkle with cinnamon or pumpkin pie spice. Store in the refrigerator in an airtight container until ready to serve.

Source: Annie's Eats

Blueberry-Nectarine Cobbler

I love a good cobbler and this one is no exception! The combination of the tart blueberries and sweet nectarines and then topped with a biscuit. I made them in ramekins but it would be great in a baking dish to take to a dinner party. It's simple but the results make it totally worth it.

 

I think what makes these better than other cobblers is that you cook down half of the fruit and make a syrup. It makes the fruit thick and the perfect consistency!

3 cups fresh blueberries (about 1 1/2 pints)
3 cups sliced nectarines (about 4-5 large)
1 cup sugar, divided
2 cups plus 2 Tbsp flour, divided
zest and juice of half a lemon plus more to taste
1/2 tsp kosher salt
1 Tbsp baking powder
1/2 cup cold unsalted butter, cut into 1/2 inch squares
1/2 cup whole milk
1 egg

In a medium saucepan, add in half of the blueberries and nectarines. Add 3/4 cup sugar and 2 tablespoons of flour. Stir to combine. Bring to a soft boil and stir constantly until the sauce thickens. Remove from the heat and pour the fruit into a bowl. Add in the remaining fruit, lemon zest and juice. Let cool to room temperature.

Once the filling has cooled, preheat oven to 425 degrees. Coat a baking dish or ramekins with nonstick cooking spray. Divide the filling between the prepared dishes.

To make the biscuit, add the 2 cups of flour, salt and baking powder. Cut in the cold butter until crumbs are formed. In a small measuring cup, combine the milk and egg. Pour into flour mixture and stir until just combined. Drop small pieces of biscuit onto the top of the filling. Sprinkle generously with the remaining 1/4 cup of sugar.

Bake for 15 to 20 minutes or 30 minutes for a larger dish. Watch closely to make sure the biscuit doesn't burn. Remove from the oven and allow to cool before digging in!

Source: Making Life Delicious

Peach Rice Pudding

I hope everyone had a great 4th of July! Our holiday was low-key but that was perfect since we've been so busy the last couple of weeks. I made an amazing pie yesterday and I can't wait to share it with you...it was perfect and there was only one slice left after dinner. You know there's going to be a fight for who gets to eat the last one.

My son has been in therapy for the last couple of months due to texture issues while transitioning to finger foods. He's doing great and hopefully will be graduating soon. While in this process, I've been working on trying to introduce foods with different textures and this recipe fit the bill. He didn't care for it, but both my husband and I did! This recipe is also perfect right now since peaches are just coming into season!

1 Tbsp unsalted butter
3 ripe peaches, skin removed and cut into chunks
1 cup long grain white rice
2 cups apple juice
1 cup whole milk
1/2 cup coconut milk
1/2 tsp cinnamon
1 tsp vanilla extract
pinch of salt
2 Tbsp sugar

In a large saucepan over medium heat, melt the butter until it's bubbling. Add the chopped peaches and cook until they have broken down and released some of their juices.

Add the cup of rice and stir to coat with the butter and peaches. Add the apple juice, both milks, cinnamon, vanilla and salt. Bring to a boil and then reduce heat to medium and cover. Simmer for 20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove from the heat and fold in the 2 tablespoons of sugar. Serve warm or cold. If serving cold, you might need to add a little more milk as it will firm up being in the refrigerator.

Source: Start Fresh by Tyler Florence

The Secret Recipe Club: Apple Pie Empandas

It's time for September's Secret Recipe Club. I was given my assigned blog - Thru the Bugs on My Windshield and was delighted to find out it was our hostess Suzanne's blog! Woohoo! I was excited to pick out a recipe and hopefully make her proud with my adaption of her Apricot Empandas. Suzanne's blog focuses on her travels, photography, cooking and other ramblings. I'm envious of her travels throughout the USA. I also have to give a huge thank you to Suzanne for everything she does for Group B!

I decided on this recipe but decided since it's slowly feeling like fall here, I would change the filling to apple pie instead of apricots (plus I'm not a huge fan of apricots). These were delicious! I loved the texture of the dough and I made several different sizes - smaller ones for my daughter and larger ones for my husband and I.

Besides today being reveal day, it's also the first day of my new job. I'm excited and nervous at the same time. I resigned from my first "real" job that I got after college after 10 years working there to take on a new challenge - in addition to working at home and not in an office. I guess you could say when we make changes, we make HUGE changes! Just in the last 3 months, we've welcomed our baby boy, bought a new car and now I have a new job....I wonder what our next change will be?

Empanda Sweet Dough

3 cups flour
1/4 cup sugar
1/4 tsp sugar
2 sticks unsalted butter, cut into 16 pieces (keep cold)
2 eggs
3 Tbsp cold water (use a small bowl, fill with ice and water - so it's super cold)

In a food processor, mix together the flour, sugar and salt. Add the butter one tablespoon at a time. After 8 Tbsp have been added, add in one egg. Add in the remaining butter one tablespoon at a time and then the second egg. Add the cold water until your dough forms. Remove the dough from the food processor and knead for a few minutes on your work surface that's been covered with parchment paper.

Divide the dough into two balls. Flatten into two thick rounds and then wrap in parchment paper. Place in a resealable bag and chill in the refrigerator for at least 30 minutes.

While the dough is chilling, make the apple pie filling.

4 - 5 baking apples (peeled and diced)
1 Tbsp cinnamon
3-4 Tbsp water

In a small saucepan, add the apples, cinnamon and water. Heat on medium low until the apples become fork tender and a sauce forms but there's still chunks of apples. Let cool.

Once the dough is completely chilled, remove one round from the refrigerator. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Roll the dough out between two pieces of parchment paper. The dough should be on the thin side, around 1/4" thick. Cut out circles for the empanadas. I used a biscuit cutter for the smaller ones and the lid from a pickle jar for the larger ones.

Fill each circle with one teaspoon or tablespoon (depending on dough size) of filling. Don't overfill, otherwise it's hard to crimp the edges of the dough together.

Fold the dough over the edges and press the ends together with a fork. Place the empandas on the prepared baking sheets. Sprinkle the tops of each with a mixture of cinnamon-sugar.

Bake for 25 minutes until the dough is a golden brown. Let cool before biting into one!

Want to be part of the Secret Recipe Club? Join here!

Leftover Rice Pudding

Whenever I make rice, I always end up making way more than is needed. It usually ends up as leftovers but this time I decided to try something different with it - rice pudding! I haven't made rice pudding in years and when I have, it's usually a baked version. This recipe is made on the stovetop and was the perfect way to use leftover rice! It would also be great for when you order chinese and have all that extra rice that usually goes to waste.

2 cups leftover cooked rice (I used brown rice)
3 cups skim milk
1/2 cup sugar
small pince of salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon

In a medium saucepan, combine the rice, milk, sugar and salt. Bring the mixtures to a boil then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about the milk is completely absorbed (about 30-45 minutes). The cooking time will be depending on the absorbency of the rice. Stir in the cinnamon.

Divide the pudding between 4-6 individual serving dishes. Serve either warm or chilled.

Source: Slash Food

Maple Pecan Scones

I love scones...really I do. They are so addicting and these are no exception! I love the buttery, flaky dough and the little bits of pecans and then it's drizzled with a maple glaze. Good thing you can't see me, since I'm enjoying one of these delicious scones right now. I'm sure there's crumbs on my keyboard.

3 cups flour
1/3 cup sugar
5 tsp baking powder
1 tsp salt
2 sticks unsalted butter, chilled
1/4 cup pecans, finely chopped
1 egg
3/4 cup heavy cream

Preheat the oven to 350 degrees. Stir together the flour, sugar, baking powder and salt. Using a pantry knife, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball.Do not knead or press together too much. The dough will be crumbly.

Gently roll the dough into a 10-inch circle and cut the round into eighths. First start with X and cut each section in half to make 8 wedges.

Transfer the wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 22 to 26 minutes, or until golden brown. Place the pan on a cooling rack to cool completely.
For the glaze, mix together 2/3 cup powdered sugar and 4 tablespoons of maple sugar in a medium bowl. If the mixture is too thick, add a teaspoon of water at time to the desired consistency. The original recipe calls for a maple icing, but maple extract is not in my pantry and I'd prefer to use real maple syrup. Once you have the desired consistency, drizzle over top of the scones. Allow to harden before eating.

Source: Scones - Pioneer Woman, Glaze - Recipe girl

Mini Chocolate Chip Scones

OMG this are to die for! Seriously, make them this weekend. They are so easy to make and taste amazing! I had to fight my huband off with the rolling pin while I was waiting for them to cool and icing them. I know I will be making these again...in the very, very near future!

2 ¾ cup flour
1/3 cup sugar
1 Tbsp baking powder
¾ tsp salt
8 Tbsp (1 stick) unsalted cold butter, cut into pieces
9 oz (about 1 ½ cups) miniature chocolate chips
2 eggs
2 tsp vanilla
½ to 2/3 cup half and half

Line a large baking sheet or two smaller baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pantry cutter, cut the butter into the flour mixture until it is coarse texture and resembles sand. Add the chocolate chips and stir to distribute.

In a medium bowl, whisk the eggs, vanilla, ½ cup of half and half until combined. Add the dry ingredients to the mixture and mix just until moistened and the dough sticks together. If the dough is too dry, add a tiny bit of half and half until the mixture comes together to form a dough.

Prepare a surface for rolling, either with flour or powdered sugar. Roll out the dough until it’s roughly an 8” square about 3/4” thick. Cut the dough into 2” squares and then cut those squares in half to make triangles, making approximately 32 scones. Move the triangles to the prepared baking sheets.

Refrigerate the scones uncovered for 45 minutes to chill and firm up.

Preheat the oven to 425 degrees. Remove the baking sheets from the oven and place directly into the oven. Bake for 18-20 minutes or until scones are golden brown. Remove from oven and place on cooling racks to completely cool.

For the glaze:

3 ½ cups confectioners’ sugar
5 to 7 Tbsp water
1 tsp vanilla

In a medium bowl, add all the ingredients for the glaze. Stir to combine. Add just enough water to make it the consistency you’re looking for. Once the scones are completely cooled, either drizzle the glaze or dip each scone into the glaze. Place back on the cooling rack to allow the glaze to set. Store in an airtight container.

Source: Macaroni & Cheesecake

Apple Crostada

I have about 15 apples left from the 10 pounds we picked over the weekend and a leftover pie crust in the fridge and it was just calling me to make a crostada. I love the apple crostada's from Maggiano's and am looking forward to a work dinner I planned there in October. In the meantime, I thought I would attempt my own. Since I was trying to use up a leftover pie crust, I didn't make my own. I'm going to next time I make this and will update the recipe then.

1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 cup flour
1/4 cup granulated sugar
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
4 Tbsp (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees F. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into slices or chunks. I used my Pampered Chef apple corer, peeler and slicer to make quick work of the apples. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Recipe adapted from Ida Garten, Barefoot Contessa

Eggnog Gingerbread Trifle

Happy New Year! I made this dessert using the gingerbread cake I made earlier in the week.

Gingerbread cake
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix

container of Cool Whip, thawed
1/4 cup sweetened dried cranberries, chopped
2 tablespoons gingersnap cookie crumbs

Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the Cool Whip on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and Cool Whip.

Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Recipe adapted from Allrecipes.

Lemon Cranberry White Chocolate Biscotti

I've been wanting to try making biscotti for awhile now and finally did. I had leftover ingredients from all the cranberry hootiecake cookies I made earlier this month and found this recipe to use up some of them. I gave them as gifts to my daughter's daycare teachers. Hopefully they liked them as much as my husband!
3¼ cups all-purpose flour
1 Tbsp. baking powder
½ tsp salt
1½ cups sugar
10 Tbsp unsalted butter, melted
3 large eggs
1 Tbsp vanilla extract
2 Tbsp Watkin’s dried lemon zest
1 cup white chocolate chips
1 cup dried cranberries

Preheat the oven to 350° F. Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and lemon zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.
Adapted from Annie's Eats.

Black Bottom Cupcakes

I love black bottom cupcakes - the yummy cream cheese center with chocolate chips.

Cupcake ingredients:

1 1/2 cups flour

1 cup sugar
1/4 cup unsweetened cocoa powder

1 tsp baking soda

1 cup water

1/3 cup vegetable oil

1 tsp vanilla

1 Tbsp white vinegar

Filling ingredients:

8 oz cream cheese, softened

1 egg

1/3 cup sugar

dash of salt

1/2 bag of chocolate chips

Preheat oven to 350 degrees. Line a muffin pan with paper liners.

Mix together all the batter ingredients and fill muffin cups half way up.

In another bowl, cream together all the filling ingredients except the chocolate chips. When mixed well, add the chocolate chips. Drop 1/2 - 1 tsp sized spoonfuls into each cupcake.

Bake for 15 to 18 minutes until a toothpick inserted in the cupcake comes out clean.

Blueberry Sour Cream Coffee Cake

I've been wanting to try this recipe ever since my friend Shannon told me about it. It's originally from Allrecipes and it's OH SO GOOD!!!!

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1 5/8 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup fresh blueberries

1/2 cup brown sugar

1 tsp ground cinnamon

1/2 cup pecan chips

Preheat oven to 350 degrees. Grease and flour a 9 inch bundt pan. In large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder and salt and stir batter until just blended. Fold in the blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife to swirl in the top layer into the cake.

Bake for 55-60 minutes or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners sugar just before serving.

Blueberry Crumb Bars

Last week we picked blueberries at my husband's grandfather's house and have been on the search for the perfect recipes to use up the blueberries. I stumbled on this crumb bar recipe from Smitten Kitchen and it looked so good! Make sure you come back, I'll be making lots of recipes with blueberries over the next couple of weeks!

1 cup white sugar

1 tsp baking powder

3 cups all purpose flour

1 cup cold butter (2 sticks)

1 egg

1/4 tsp salt

zest & juice of one lemon

4 cups of fresh blueberries

1/2 cup white sugar

4 tsp cornstarch

Preheat oven to 375 degrees and grease a 9x13 inch pan.

In a medium bowl, stir together 1 cup of sugar, flour and baking powder. Mix in salt and lemon zest. Using a fork or pastry cutter, blend in the butter and egg. The dough will be crumbly. Pat half the dough into a prepared pan.

In another bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer.

Bake for 45 minutes or until top is slightly brown. Cool completely and then chill in refrigerator before cutting.

Cookies & Cream Rice Krispie Treats

When I first saw this recipe on Annie's Eats blog, I knew it would be perfect for a summer party and really, who doesn't love Oreos and Rice Krispie treats?!?! I adapted the recipe slightly from the original one, but it came out perfectly!

1/2 cup bittersweet chocolate, coarsely chopped

4 Tbsp unsalted butter

10 oz marshmallows

1 tsp vanilla

6 cups Rice Krispies

20 Oreo cookies, coarsely chopped

Melt bittersweet chocolate in a small microwave safe bowl. Microwave for 30 second intervals stirring in between until completely melted. Set aside. Grease a 9x13" pan.

Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off the heat and stir in the melted chocolate and vanilla. Gently stir in the rice krispies and coarsely chopped Oreos and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. Allow to cool completely and cut into bars. Store in an airtight container.

Fruit Buckle

I found a great recipe for Blueberry-Nectarine Buckle in the July issue of Parents Magazine. I've been looking for a good buckle recipe and I've finally found it!

INGREDIENTS

2 cups biscuit mix

1 cup sugar, divided

1 egg, lightly beaten

1/2 cup reduced fat milk

1 tsp finely shredded lemon peel

1 medium nectarine, pitted and chopped

1 1/4 cups fresh blueberries

1/2 cup flour

1/4 cup butter

DIRECTIONS

Preheat oven to 350 degrees. Grease the bottom and 1/2" up the sides of a 1 1/2-2 quart baking dish (I used a deep dish pie plate). In a mediume bowl, combine biscuit mix, 1/2 cup sugar, egg, milk and lemon peel. Stir until moistened. Spoon batter into pan.

Top with fruit.

Mix flour and remaining sugar in a bowl. Using a fork, cut in butter until mixture is crumbling, sprinkle over fruit.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool for half an hour. Serve warm, preferably with vanilla ice cream! YUM!

The first time I made it I used 1 cup sliced strawberries and 2 cups of blueberries.

The second time, I used 3 peaches and 1 cup sliced strawberries. Both times it turned out great with all the added fruit!