everylittlethingabout

I've made this two weekends in a row and my friends/family can't get enough of it! I decided to split it into 3 medium sized loaf pans, and did 3 layers of the cinnamon/sugar mixture instead of 2 (so batter, c/s, batter, c/s, batter, c/s). Also used 1/3c brown sugar and 1/3c white sugar. I froze two loaves to save for "later", but people loved it so much I froze it on Saturday and had to thaw it on Wednesday because it was so popular! This bread was so tasty and moist.. Everyone loved it :) It will be treasured for many years to come. Recipe >> The Amazing Amish Cinnamon Bread @ redflycreations.com

Wonderfully tart, classic English lemon curd ... perfect with scones and tea I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settled on this one after looking around online and through several cookbooks. This was delicious and so easy!  I cooked it on low heat because my range is gas, and I often find recipes calling for medium low need low on mine. However, it was taking quite a lot longer than the 6 minutes in the recipe. I finally turned it up to medium low, and I stirred CONSTANTLY (even when it was on low heat).  Honestly, this was spectacular! I can't wait to make more (I only made one batch.) I'm also going to make some scones to put it on (the other day, I ate it just on plain toast -- oh, my gosh, I had to make myself stop at 2 pieces!) Get the recipe here >> Homemade Lemon Curd @ wickedgoodkitchen.com ====================

It is so easy to turn Boston cream pie into other fun desserts, like this cream cupcakes. These cupcakes are just as delicious and so fun to make! Boston Cream Cupcakes Yields: 18 Prep Time: 0 hours 10 mins Cook Time: 0 hours 18 mins Total Time: 0 hours 28 mins Ingredients: Cooking spray 1 box vanilla cake mix (plus ingredients called for) 2 c. milk 1 (3.4-oz) box instant vanilla pudding mix 3/4 c. heavy cream 1 1/2 c. semisweet chocolate chips Directions: Preheat oven to 350° and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions. Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more. In a small saucepan over low heat, heat heavy cream until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot cream. Let stan

Welcome to my article, here is your family's favorite food and drink! SPOOKY COOKIES #SPOOKY #COOKIES It’s Day 8 of “30 Days of Halloween” 2016 and I can’t get over these cookies from Love to Be in the Kitchen!  Get Full Recipe ==> Recipe

This is so Good. It really tastes like caramel apples!!! estimated 2pts per cup Weight Watchers "caramel Apple Fluff" Servings: 10 Ingredients: 1 ounce sugar-free fat-free butterscotch pudding (small box) 8 ounces crushed pineapple (undrained) 4 apples, chopped 12 ounces fat-free cool whip Instructions: Mix dry pudding and pineapple. Add apples and cool whip. Refrigerate for about 2 hours before serving.

photo credit: http://www.sacramentostreet.com Crusted Butternut Squash source: http://www.sacramentostreet.com/?s=crusted+butternut+squash&x=20&y=19 recipe: http://www.sproutedkitchen.com/?p=3488 Ingredients: 1 Butternut Squash (about 2 lbs.) 2 tsp. Olive Oil 1/2 tsp. Fresh Ground Nutmeg 1/3 Cup Fresh Breadcrumbs / Panko 1/2 Cup Grated Parmesan Cheese 1 Minced Garlic Clove 1 Tbsp. Finely Chopped Parsley 1/4 Cup Fresh Thyme Leaves Salt and Pepper Instructions: Oven to 400 Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust. In a food processor (or magic bullet) pulse together the bread

I made the loaf on saturday and I absolutely loved it! .I made the mistake of POURING the syrup instead of BRUSHING it on as I don’t have a butter brush. Huge mistake. It started falling apart as I took it out of the pan :-/ I managed to keep it intact, I just hope it magically fixes itself in the next hour. Other than my mistake I LOVE this recipe!! One quick note, I didn’t have yogurt, so I substituted 1Tblsp lemon juice and 1 cup milk. Still smells great! It was juicy, yummy and the sweetness of the sugar and the blueberries was absolutely perfectly balanced with the sourness of the lemons.. Recipe >> Lemon-Blueberry Yogurt Loaf @ sweetpeaskitchen.com

Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you 4 Minute Spicy Garlic Shrimp Ingredients: 12 shrimp (Jumbo sized, peeled, deveined, & tails intact) 2 tablespoons olive oil 2 garlic cloves (crushed with the side of a knife) 1/4 teaspoon red pepper flakes 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended) 1 teaspoon lemon, zest of 2 teaspoons lemon juice 1 tablespoon fresh parsley (chopped) Instructions: Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp. Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

Just made this last night and followed the directions without any problems. I have to say its gotta be one of my top 5 best baking desserts I’ve ever made. Tasted like I bought it from some gourmet bake shop! It’s a brilliant recipe! :) Recipe >> Brownie Butter Cake @ rasamalaysia.com

I used this for my mom's birthday cake and it was gone within the hour. The cake itself being flourless was like eating a piece of cloud and the strawberries accented it nicely.  Do NOT skip out on the strawberries because they cancel out some of the richness of the chocolate in the cake.. it balances it out beautifully. the recipe is relatively simple considering it looks like something out of a popular dainty french cafe ^-^  The only part i had trouble with is that when i whipped the egg whites, i didn't exactly know what "soft peaks" was supposed to look like... it looked rather frothy but still the cloud consistency was achieved so i'm not complaining! definitely will be checking up on more of Flour Arrangement's recipes.. Get the recipe here >>  Kahlua Chocolate Cake @ flourarrangements.org ============================================

A chocolate cake infused with caramel? Quit playin' with our heart! This is a decadent dessert that'll have you craving all things chocolate, caramel, and coconut! Best Samoa Poke Cake Yields: 10 Prep Time: 0 hours 10 mins Total Time: 0 hours 55 mins Ingredients: Butter, for baking dish All-purpose flour, for baking dish 1 box Devil's food cake mix, plus ingredients called for on box 1 10-oz. jar caramel, plus more for drizzling 3 tbsp. heavy cream 2 c. sweetened shredded coconut, toasted 1 c. melted chocolate chips Directions: Preheat oven to 325°. Butter and flour a 9"-x-13" baking dish. Prepare chocolate cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes. Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake. In a small saucepan, combine caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through. Pour all

Welcome to my article, here is your family's favorite food and drink! Mini Orange Halloween Cupcakes #Mini #Orange #Halloween #Cupcakes While I’m always up for something pumpkin, not every orange Halloween treat needs to be squash-flavored! These orange Halloween cupcakes are the perfect pumpkin alternative! They taste just like a Creamsicle: a tantalizing combination of smooth vanilla and juicy orange fruit. Get Full Recipe ==> Recipe

Delicious garlic mushrooms recipe that can be prepared earlier in the day and cooked when required Roasted Garlic Mushrooms Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp corn or vegetable oil ¼ c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1½ tbsp lemon juice salt and freshly ground black pepper to taste ¼ c fresh breadcrumbs Instructions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

 photo credit: http://www.marthastewart.com Coconut-Buttermilk Pound Cake original recipe: http://www.marthastewart.com/945221/coconut-buttermilk-pound-cake Ingredients: 1 1/2 sticks unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup plus 2 tablespoons buttermilk, divided 1 1/2 cups sweetened shredded coconut, toasted, divided 1 cup confectioners' sugar Instructions: Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup a

These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks. Crispy Peanut Butterscotch Fudge Squares Ingredients: CRUST: 4 1/2 teaspoons light margarine 2 cups miniature marshmallows 1/4 cup creamy peanut butter 3 cups crisp rice cereal FUDGE: 2 tablespoons light margarine 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 cup cocktail peanuts, chopped Instructions: FOR CRUST: COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray. MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula. FOR FUDGE:

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray! Anginetti (Italian Lemon Drop Cookies) Yield: 24 Cookies Ingredients: COOKIE: 1 1/2 teaspoons lemon extract 2 cups all-purpose flour 1/4 cup vegetable shortening 1 1/2 teaspoons baking powder 1/2 cup sugar 3 large eggs 1/8 teaspoon salt FROSTING: 1/4 cup water 1 teaspoon lemon extract 3 cups confectioners' sugar Instructions: Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks. For frosting, combine confectioners' sugar, wat

 I made these today to take to a party. Of course, I need to sample them before I took them just to be sure they were ok. They were YUMMY!!! I was a little worried since the peanut butter batter was very greasy. I just made dollops on top of the chocolate layer. I also cooked it about 3 to 4 minutes longer than recommended. It turned out GREAT!!! I would definitely make this again Recipe >> Peanut Butter Chocolate Bars @ the-girl-who-ate-everything.com

Awesome recipe for a sweet tooth! Make the batter thick enough that when you allow it to drip off the spoon, a good amount will stick. Place in the frig for a couple of hours. As well, put the cookies in the freezer for the same amount of time. When the cookies are done and you take them out of the hot oil, place them on a cooling rack to allow for the extra grease to drain off. When cool, sprinkle with powdered sugar or drizzle with chocolate or syrup. .........AND I HAVE TO DISAGREE WITH MANY OTHER REVIEWS, ours kept very well and were just as good the second day! The chocolate gets nice and soft and the cream is melted, but not too much. A million times better than any doughnut. I crave these all the time! Get the recipe here >> Deep Fried Cookie Dough @ handletheheat.com

This S’mores Egg Rolls Recipe is full of creamy chocolate, marshmallows and graham crackers wrapped inside of a warm crispy egg roll shell. They’re super easy to whip up. .. These fried S’mores treats are definitely a mouthwatering dessert! S'mores Egg Rolls Yields: 12 Prep Time: 0 hours 5 mins Total Time: 0 hours 20 mins Ingredients: 12 egg roll wrappers 2 bars Hershey's Chocolate 4 graham crackers, crushed 24 marshmallows Vegetable oil, for frying 1/4 c. cinnamon-sugar Melted chocolate, for dipping (optional) Directions: Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden,

Welcome to my article, here is your family's favorite food and drink! Strawberry Ghosts #Strawberry #Ghosts It doesn't get much better than a chocolate dipped strawberry! These strawberry ghosts are cute, easy to make and perfect for Halloween! Get Full Recipe ==> Recipe

The best time to make these is when you are going to have a game night at your house. They will basically be engulfed in minutes because everyone is so hyped up from all the serious competition going on. I made these using crescent rolls and just some basic ingredients I had in my refrigerator (it makes for a good pantry clean out recipe). Bacon-Cheddar Pinwheels Ingredients: 1 can (8 oz) refrigerated crescent dinner rolls 2 tablespoons ranch dressing 4 slices bacon, crisply cooked, crumbled ½ cup finely shredded Cheddar cheese ¼ cup chopped green onions (4 medium) Instructions: Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll u

  photo credit: http://blog.williams-sonoma.com   Home Baked Breakfast: Gooey Cinnamon Rolls original recipe: http://blog.williams-sonoma.com/home-baked-breakfast-gooey-cinnamon-rolls/ Ingredients: For the dough: 1 package active dry yeast 3/4 cup milk, warmed (110°F) 1/4 cup granulated sugar 4 eggs 4 1/2 cups all-purpose flour , plus more as needed 1 1/2 tsp. kosher salt 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks For the filling: 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks 2/3 cup firmly packed light brown sugar 2 tsp. ground cinnamon Finely grated zest of 1 large orange 1 egg, lightly beaten with 1 tsp. water For the cream cheese frosting: 1/2 lb. cream cheese, at room temperature 4 Tbs. (1/2 stick) unsalted butter, at room temperature 2 tsp. vanilla extract 1 cup confectioners’ sugar, sifted Instructions: To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy

A rich, dense cake like my mother-in-law used to make in rural East Texas Do Nothing Cake Ingredients: 2 cups sugar 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 16 ounces crushed pineapple, undrained Icing: 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla Instructions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40 minutes. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients. Pour over hot cake. Source: http://baking.food.com/recipe/do-nothing-cake-97156

This cake replaces my "former" favorite cranberry cake recipe! It's wonderful,, just the right amount of sweetness and very moist. Ultimate-Cranberry Pudding Cake makes 1 - 10 inch Bundt pan Ingredients: 4 teaspoons baking powder 6 tablespoons butter 2 cups white sugar 2 cups evaporated milk 4 cups all-purpose flour 1 teaspoon salt 1 (12 ounce) package cranberries 2 cups white sugar 1 cup butter 1 cup heavy cream 1 teaspoon vanilla extract Instructions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn

Yummy! I just made these for book club. I know that they will be a big hit. I ate three of them already. It’s pineapple and egg so it’s good for you. ;) Posted and photo copied for those who will almost certainly want the recipe. Recipe >> Pineapple Bars @ laughingspatula.com

I used this recipe to make doughnut holes with my Nostalgia Cake Pop Bakery. It worked perfectly! The only changes I made were increased the recipe size to serve 18 (didn't want to waste pumpkin puree), substituted the Pumpkin Spice (didn't have it) and altered the glaze. I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I'm sure it would have been great with plain Pumpkin Spice, I just didn't have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin). For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden. Get the recipe here >> Pumpkin Doughnuts @ cookingclassy.com ========================

Get ready to get lit.. If you love Fireball and desserts (which, who doesn’t?), then this recipe is perfect for you! It’s so easy to make and perfect for your next party or get together! After all, doesn’t every good story start with Fireball? Fireball Poke Cake Yields: 1 Prep Time: 0 hours 10 mins Total Time: 1 hour 10 mins Ingredients: For the cake: 1 box vanilla cake 1 tsp. cinnamon 1/3 c. vegetable oil 3 large eggs 1/2 c. water 1/2 c. Fireball whisky For the filling and frosting 2 c. caramel sauce 1 c. (2 sticks) butter, softened 4 c. powdered sugar 1/4 c. Fireball whisky 1 tsp. pure vanilla extract Pinch kosher salt Yellow and red food coloring Directions: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Bake according to package directions and let cool completely. Using the back of a wooden spoon, poke holes all over cake. Pour caramel over holes, using the

 While I was there, I noticed most of the tables had ordered small dishes of the restaurant's famous sweet potatoes and people were going batty over it. My favorite way to eat sweet potatoes is simply baked, with butter in the middle. But casseroles are the thing on the holidays and this recipe is quite popular, judging by the Internet requests for it. I used the orange fleshed garnet yam, which is actually a sweet potato Ingredients: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter -- melted (Do not omit or reduce this amount) SWEET POTATO MIXTURE: 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)  Directions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and

  photo credit: http://bakersdaughter.typepad.com Raspberry Cream Puffs original recipe: http://bakersdaughter.typepad.com/the_bakers_daughter/2009/08/feeling-french-trois.html Ingredients: Choux Dough: 1 cup water  ½ cup butter  ¼ tsp salt  1 cup all-purpose flour   4 eggs Raspberry Whipped Cream" 1 cup whip cream (35%) 1 tbsp white sugar 1/4 vanilla bean 1 tsp lemon zest 1/2 cup fresh raspberries Glaze: 1 cup icing sugar water to thin Pink food colouring Instructions: Preheat the oven to 400 degrees F. In a medium sized pot combine the water and butter together and bring to a boil.  Once boiling add the flour and salt to the water mixture and turn the heat down to medium.  Mix continuously for 1 minute with a wooden spoon, this will cook the flour.  Let choux dough sit for a few minutes to cool.  Using a stand mixer, hand mixer or a spoon, gradually add the eggs one at a time, beating the whole time.  Line two cookie sheets with parchment.  Using a pastry bag fitted with a numb

Praline Brownies Servings: 2 1/2 dozen brownies Prep Time: 15 min Cook Time: 1 hour Ingredients: 1/4 pound butter, plus more for pan 1/4 cup pastry flour 1/8 teaspoon baking powder 3 cold eggs 2 teaspoons vanilla extract 1/4 cup water 1/4 cup sugar 1 1/2 cups semisweet chocolate, cut into chunks 1 cup chopped pralines 1 cup chocolate chips Topping, recipe follows Topping: 3 cups light brown sugar 2 sticks butter 14 ounces evaporated milk 2 cups pecans Instructions: Special equipment: candy thermometer Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan. Sift together flour and baking powder. Set aside In a small bowl, beat together eggs and vanilla extract. Set aside. In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well. *Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly. Pour into a large bowl and allow to cool. Add eggs

These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out! Blueberry-Lemon Cookies Ingredients: Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1 cup unsalted butter, softened 2 eggs, room temperature Mix-ins and/or extracts of your choosing 1/2 tsp baking soda For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extract Juice of one lemon 1/2 tsp cinnamon 1 1/2 cups blueberries Zest of one lemon 1 cup white chocolate chips Instructions: Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredien

This bread is delicious.. and I love that both applesauce and oatmeal are involved! What a nice healthier treat!  I’ve been thinking of making a quick bread without bananas or squash for a little while now, so this just perfectly fits the ticket! I halved the recipe, because I only have one loaf pan, and I also replaced the greek yoghurt with just more applesauce (lactose intolerant, I just never keep yoghurt around). It came out perfectly! Just sweet and moist, mmmm (= Recipe >> Glazed Apple Cinnamon Oatmeal Bread @ lovelylittlekitchen.com

This pie was very good. I've baked this pie several times before using the recipe as written. I read several of the reviews and made the following changes with great results: reduce butter to 1/2 cup, add 2 tsp vanilla extract and 2 tsp instant espresso granules. Blend the eggs and sugar thoroughly before gradually adding the melted butter..  When I was rummaging through my freezer looking for a bag of walnuts that was hiding in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too.. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey.  The filling is really thick. Bake as directed. Excellent results! Tastes like a thick, chewy chocolaty chocolate c

This blueberry cake is one of our all-time spring and summer favorites.You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go! Lemon Blueberry Cake Yields: 8 - 10 Prep Time: 0 hours 25 mins Total Time: 0 hours 55 mins Ingredients: 1 (15.25oz). box vanilla cake, plus ingredients called for on box Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish 1 3/4 c. fresh blueberries, divided 3 tbsp. all-purpose flour 1 c. (2 sticks) butter, softened 3 c. powdered sugar 1/4 c. heavy cream 1 tsp. pure vanilla extract Pinch of kosher salt 2 Thin lemon slices, for topping Directions: Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to

If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ingredients! Pop a whole chicken in the slow cooker before work, potatoes in the oven when you get home, and by the time you have changed and relaxed for a bit, dinner is ready.  My Mom used to make these potatoes all the time when I was a kid and I loved them. After everyone had eaten their fill and Mom was doing the dishes, I'd pick all of the burnt bits from the pan and eat them. They are so simple, but are still my all time favorite way to eat potatoes.  Crock-Pot Honey Mustard Chicken & Roasted Potatoes Ingredients: 1 whole chicken, defrosted 1/3 cup grainy mustard 1/3 cup honey 1/3 cup olive oil 1/4 cup butter, softened 3 lbs red potatoes, chopped into 1/2 in. pieces 1 large yellow onion, chopped 1/2 cup olive oil 1/2 Tbs salt 1/2 Tbs black pepper Instructions: Put whole chicken in slow cooker. In a small bowl, whisk together mustard,

 photo credit: http://www.ivillage.com Lemon-Blackberry Cheesecake Ingredients: 3 tablespoons butter, softened          1 cup sour cream 1 cup graham cracker crumbs          1/4 cup all-purpose flour 2 pounds cream cheese          1 tablespoon vanilla extract 1 1/2 cups sugar          1 1/2 pints blackberries 3/4 cup milk          Zest and juice of 1 lemon 4 eggs Instructions: Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan. In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour

    Lemonade Cupcakes with Raspberry Frosting Ingredients: 1 cup butter, at room temperature 2 cups sugar 4 eggs 1 tsp. vanilla 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt grated zest and juice of a lemon 1 cup milk, divided Instructions: Preheat oven to 375 F and line 24 muffin tins with paper liners. In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla. In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined. Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen. Fresh Raspberry Frosting 1 cup fresh r

These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out! Blueberry-Lemon Cookies Ingredients: Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1 cup unsalted butter, softened 2 eggs, room temperature Mix-ins and/or extracts of your choosing 1/2 tsp baking soda For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extract Juice of one lemon 1/2 tsp cinnamon 1 1/2 cups blueberries Zest of one lemon 1 cup white chocolate chips Instructions: Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredien

When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious.. This really is just about a do nothing cake, unless you count walking across the street to the neighbor's to borrow sugar! LOL! So simple and delicious and MOIST! Now I must cut some to take to the neighbors before it is gone. I love the way the icing soaks into the cake and makes it so moist. I poked holes in the cake so it could soak in easier. BTW, when the cake came out of the oven, it was the prettiest golden color I have ever had a cake to be. Do Nothing Cake Ingredients:     2 cups sugar     2 cups flour     2 eggs     1 teaspoon baking soda     1 teaspoon vanilla     16 ounces crushed pineapple, undrained Icing:     1/2 cup butter     1 cup sugar     3/4 cup evaporated milk     1 cup coconut     1 cup nuts     1 teaspoon vanilla Directions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40

This is a 'cheaters' iced cappuccino! Very easy to make, and very good!"   This recipe is going to save me so much cash! It's really, really good and even easier than driving through the drive-thru at Starbucks!! I made it exactly as is except that I added 2 tbsp. of liquid Vanilla creamer! I think it's awesome, but a litte tip of variation for iced cap lovers: Instead of putting the coffee and milk mixture in a glass of ice, blend it in with the ice in a blender, if you have an ice breaker. The taste and texture are almost like the one at Tim Hortons. Try it, you'll get hooked and won't have to spend two dollars at Timmy's every morning.   Even better with a little flavoring or flavored syrup. I up the coffee granules to a couple tablespoons because I like my coffee STRONG. UPDATED REVIEW: I now make this with Truvia sweetener or Starbucks sugar-free vanilla syrup and nonfat milk. One of the best ways I can get caffiene quick on busy mornings. Get the

When you love peanut butter, you really love peanut butter, and you'll come up with any excuse to sit in a corner and down the entire pan. These Extreme Peanut Butter Brownies fully capitalize on that obsession, taking the combination to, well, its most extreme. The brownies started innocently enough: Make a classic fudgy brownie, pour half of it into a greased baking pan, add a layer of Nutter Butters (or Reese's Cups, if you're not into the idea of having a little crunch to your dessert) and melted peanut butter, and top with the remaining brownie batter. Extreme Peanut Butter Brownies Yields: 20 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 50 mins Ingredients: For the Brownies: Cooking spray 1 1/2 c. (3 sticks) butter, melted 1 1/4 c.cocoa powder 2 1/2 c.granulated sugar 8 large eggs 1 tbsp. pure vanilla extract 1 1/2 c. all-purpose flour 1 tsp. kosher salt 24 Nutter Butter cookies 3/4 c. creamy peanut butter, divided For the Peanut Butter Drizzle: 1/4 c. crea