Peach Cobbler

Cooking is something that my family loves! Some of my kids best memories with their grandmas are cooking. My 10 year old little boy is always asking when he can go over and help grandma bake again. I decided that every Sunday I would teach one of my kids how to cook something. My oldest has been cooking for awhile now and he even makes at least one meal a week. Last Sunday my 12 year old and I made peach cobbler from scratch. I involved all the kids in peeling and cutting up the peaches. It was actually a lot of fun. Then he mixed all the ingredients and made the fruit part and then the cobbler. If a 12 year old can do it, so can you :0)

I have been using this recipe for 16 years. I have used it for apple cobbler or peach cobbler and make it just the same. I have never found a better recipe for cobbler.



FRUIT MIX
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 Tbsp. flour
1 c. flour
6 cups peaches (or apples etc)
MIx well and pour into a pan. You can use a 9x9 pan or a 9x13 pan depending how many people you are serving.




COBBLER:
1 c. flour
1/4 tsp. salt
2 Tbsp. sugar
1 1/2 tsp. baking powder
mix above ingredients.
Cut in 1/4 cup (room temperature) butter
Add:
1/4 c milk
1 egg

(If you are putting this in a 9x13 pan double the cobbler recipe to make more)

Mix well. Make into balls or use a cookie scoop. Put over the top of the fruit mixture. Bake at 350 for about 40 minutes or until golden brown.

Creamy Rice Pudding

allrecipe.com

I grew up with my grandma making rice pudding whenever we had leftover rice. It is a comfort food to me. My family doesn't like raisins so I didn't put them in however I love it with raisins. I make this for my family when they are sick, its great when you have a sore throat and cant eat certain things. This can be served hot or cold.



3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Homemade Brownies

Who doesn't love a good brownie :) This one is super easy and waaaay yummy!! You could even bake a pan or two of these and take them to your neighbors for a Christmas gift all wrapped up cutsie like with a red bow.



Brownies
Ingredients:
1/2 cup butter or oil (butter is better)
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2.In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
3.Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares

If doubling, bake longer- check every 5 to 10 minutes. I also reduce the cocoa just a bit. I use 1/3c and half of a 1/3 cup.

Strawberry Lemon Cups

My sister made these the other day for a family get together. Then she brought some to me (her favorite sister lol) They were a big hit. They were so refreshing in this heat. My little 8 year old came running in from outside and asked if he could have one. She said sure have all you want. Well he took her literally and ate all the rest of them...about 8 of them :/ Yep they were that good!!




Strawberry Lemon Cups
1 Box white cake mix
2/3 Cup Flour
4 oz Cream Cheese
8 Tbsp Butter melted

Mix then put in greased mini muffin tins on 350* for 11-13 minutes I did 11 minutes then pushed them down with a tart press & put them back in for 2 min.

2 1/2 Cups Whipped Topping
1 1/2 Cups Lemon Curd (recipe below, make sure it is cooled)
12 small Strawberries (quartered)

Whip up cool whip & lemon curd together put in tarts. Top with cut up strawberries.

Microwave Lemon Curd
(allrecipe.com)

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator

Skor Cake

This is a cake of many names .... Skor cake, candy bar cake, better than_____ cake. But who cares its all the same cake right??? Lately Poke cakes are all the rave. Growing up my mom made poke cakes all the time. We had the lemon lime poke cake, a strawberry poke cake, and the skor cake. Now there are a ton of other poke cakes and I love it!! A lot of people probably have the skor poke cake recipe but I have had a few requests for it so here it is.




Skor Poke Cake:

1 chocolate cake mix (I have used milk chocolate, German chocolate, or Devils food cake)
1 can sweetened condensed milk
1 caramel (split up: 3/4 to mix with milk and 1/4 to put on top)
cool whip
skor or heath candy bar (chopped)

Make cake mix as directed on box. Cool 5 min and poke holes with bottom of wooden spoon or any object desired. Mix sweetened condensed milk with caramel and pour over cake while still warm. Refrigerate over night than top with 16 oz cool whip and skor or Heath candy bar. Drizzle with remaining caramel.

S'mores Graham Krispie Treats

www.countrycleaver.com


I love summer!! It is probably my favorite season with fall being a close second. I LOVE that my kids are home with me all day. I love the warmth of the sun. I love that its baseball season and I get to watch my boys doing what they love. I love camping and I love campfires!!! And you all know what comes with campfires...the hotdogs and SMORES!! But what do you do when you have a serious smores craving and you are going to be at baseball games or traveling??? You make these :) The lady who posted this recipe used semi sweet chocolate chips but unlike Carolyn I am all about the milk chocolate so that's what I used. I also doubled the recipe and did it in a 9x13 pan(cake pan). Then I took these to our ballgame that was on a cold and wet dreary day. I tried to imagine myself sitting by the campfire roasting a marshmallow and making a smore to stay warm lol.



1 bag (10 oz) Mini Marshmallows
1 cup Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

Directions:

In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.

In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.

Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.

Cut into bars and eat it up.

lemon cake pops or mini cupcakes

thebabycakeshop.com


Last month I was asked to make some goodies for Mothers day. I racked my head for some ideas on what to make. I decided to do a chocolate chip cookie, a plain sugar cookie, and a lemon cake pop. I figured with that selection I would have all my bases covered. Mothers who love chocolate ...check, mothers who love plain ...the sugar cookie, and those that like fruity...the cake pop. I knew I had the two cookies covered but I had to find a recipe for the lemon cake pop. I was given a cake pop machine from my son for Christmas and I love it!!! SO after reading through many recipes I chose this one. IT IS SO GOOD!!!! I tried the cake pops dipped in white chocolate, the cake pops dipped in a lemon glaze, and the cake pops dusted with powdered sugar. Every one of them were worthy!!!



1/2 cup butter
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs
Grated zest of 1 lemon
3-4 teaspoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

Directions:
Melt butter and set aside to cool briefly.
In a small bowl, whisk together flour, baking powder and salt; set aside.
In a large mixing bowl, using an electric mixer at medium high speed, beat together sugar, eggs, lemon zest, and lemon juice 1 minute. Add melted butter and beat 2 minutes at medium-high speed.
Beat in vanilla and lemon extract. Add flour mixture and beat just until blended.
Fill each well with about 1 tablespoon batter and cook 4 to 5 minutes or until toothpick inserted in center comes out clean. Cool and glaze or coat, as desired.

I took some of the cake pops and put them in little muffin liners and voila they looked like little cupcakes :)

Snickers Brownie Bites

domesticrebel.com

I seen this recipe on pinterest and I knew I was in trouble. I figure if I don't have candy bars laying around the house I wont eat them. WELL when the craving arrives and I have all the stuff for this recipe around the house then I AM IN TROUBLE!! But a girls gotta do what a girls gotta do to satisfy those crazy cravings right. I mean there is a reason we have cravings...our body just needs things once in a while (unless you are me then its most of the time). I know you people who are better than me can solve your cravings with healthier things but I am one of those weak people who cant deny myself from chocolate I mean I try to be good but I figure I deserve treats once in awhile. Kudos to you if you are stronger than me ;)

1 box brownie mix, plus ingredients on back of box
1 jar marshmallow fluff
1 cup smooth peanut butter
1 pkg. caramels, unwrapped
1 Tbsp heavy cream
1 & 1/4 cup dry roasted peanuts
1/2 pkg chocolate Candiquik or milk chocolate almond bark




Preheat your oven to 350 degrees F. Line a 13×9″ baking pan with foil and spray lightly with cooking spray. Prepare your brownie mix according to package directions and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean per the directions on the package. Cool the brownies completely.

In a medium bowl, combine the marshmallow fluff and the smooth peanut butter with a rubber spatula or hand mixer until blended. Spread the fluff mixture on top of the cooled brownies in an even layer.

Microwave the unwrapped caramels in a medium bowl with a splash of heavy cream for 1 minute. Stir, then heat for an additional 30 seconds or until melted and smooth. Spread the caramel layer on top of the fluff nougat layer evenly. Immediately sprinkle on the peanuts and press them gently into the caramel. Pop the brownies in the fridge for about 30 minutes to set.

Melt the milk chocolate almond bark according to package directions until smooth. Using a sharp knife sprayed with cooking spray, cut the brownies into 1″-2″ sized squares. Dip the tops of the squares in the melted chocolate, allowing excess to drip off. Place on a foil-lined baking sheet to set. Repeat until all the bites have been coated.

Store the bites airtight, at room temperature, up to 2 days

Chocolate Rice Pudding

I don't remember where I got this recipe I think Betty Crocker

Growing up we always made rice pudding with our leftover rice. It was one of our favorite leftover recipes. But as I have gotten older I have always wondered about different flavored rice puddings. When I seen this recipe I thought all my life problems had been solved I mean CHOCOLATE + RICE PUDDING what could be better :) So if you ever come to my home when we are having rice for dinner don't be surprised to see a huge amount of rice cooking for my small family.... if your going to cook rice you HAVE to have leftovers for dessert :)

4c. cooked white rice
3/4 c. sugar
1/4 c. baking cocoa (I used dark chocolate but its good either way)
3 Tbsp. butter or margarine
1 tsp. vanilla
2 cans (12oz) evaporated milk

Spray 3 1/2 - 6 quart slow cooker with cooking spray. Mix all ingredients and put in cooker. Cover and cook on low for 2 1/2 to 3 hours or until liquid is absorbed. Stir before serving. Served warm or chilled.


can you tell I like cool whip lol.

I channeled almond joy when I made my last batch of chocolate rice pudding:
I added a smidgen of coconut extract
1/4 to 1/2 cup of coconut flakes
small dollop of cool whip
you can garnish this with so many things: toasted almonds, raspberries, strawberries, etc.

I tried it raw (uncooked) and its already delish! If your looking for a new treat to use things from your food storage. This is completely packaged for that! It calls for evaporated milk and I was out so I did 2/3 c nonfat dry milk with 2/3 c water to make 1 c of evaporated milk.

BAKED Maple Bars

food.com

MMMMMM maple bars are one of my favorite donuts ever!!!!!!!! But we all know right where they go (hmmmm maybe it has something to do with the title of my blog lol) SO when I started hearing about baked maple bars I thought well they have to be somewhat better for you right :) I know I totally justify eating whatever I want for the most part but that's why I am not a size 2. It you justify like I do u have to try this recipe!!!



Maple Bar
1 1/2 cups milk
1/3 cup shortening
4 Tbsp. sugar
2 tsp salt
2 tsp cinnamon
1/4 cup water
2 (1/4 ounce) package yeast
2 large eggs, beaten
4 3/4 cups flour
Maple Icing

Icing:
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 tsp mapleine
1/8 tsp. salt

Directions
For Maple Bars: In saucepan scald milk.
Add shortening, sugar, salt and cinnamon.
Dissolve and let cool to lukewarm.
In large bowl dissolve 2 packages of yeast in water.
Add beaten eggs and stir.
Stir saucepan mix into yeast mixture.
Gradually add flour. Knead.
Let rise in bowl for an hour. Punch down and roll out to 1" thickness.
Cut into squares and let rise again on lightly greased baking sheets.
Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.

For Icing: In saucepan mix butter, brown sugar and milk.
Bring to boil and simmer 3 minutes.
Remove from heat and cool for 15 minutes.
Add mapleine and then powdered sugar and blend well.
Add more powdered sugar if needed.
Spread on maple bars and enjoy!!


These are good the next day after being zapped in the microwave for about 10-15 seconds :)

Rice Krispie Scotcheroos

I am pretty sure you have allllll had this recipe if you havent you are for sure missing out!!! This is one of those easy treats that are great to make and take on a picnic or a game or etc. The hardest part is waiting for the chocolate top to set up lol :)

Sorry this isnt the best pic! I couldnt keep my kids out of them and this one got some overspray from pam while we were cooking up breakast :) YES...I fixed these lil suckers at 6 am before I started breakfast lol!

1 c. karo syrup
1 c. sugar
1-1 1/2 c. peanut butter
6 c. rice krispies

topping:
1 bag chocolate chips
1/2 bag butterscotch chips

In a large pan bring to boil the karo syrup & sugar. Add peanut butter. Stir constantly until until mixed well then immedietly remove from heat. Add rice krispies and stir until its all coated well. Put in a 9x13 pan. Dont work to much on pressing it or your treat will go hard.

Melt the chocolate & butterscotch chips in a bowl in the microwave. Watching carefully- Cook for 1 minute then stir then continue to cook for 30 seconds at a time until they are melted. Pout over treats and smooth out.

Wait for chocolate to harden up or its a huge mess although it tastes WONDERFUL then ENJOY!!!!

Glazed Peanut Butter Bars

Two of my favorite things in life are chocolate & peanut butter. I dont know if there are many things that go together as well as those two ingredients (except me & my hubs ;)

This is a great after school snack for kids and for some of us adults we remember getting something like it at school :)

Taste of home
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt

GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.

For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting.

Yields: 4 dozen

Orange Rolls

Getoffyourbuttandbake.com

I could probably eat a pan of rhodes orange rolls by myself (no self control) so I decided to find a orange roll recipe to save a little dough :)

12 Rhodes Texas Rolls, thawed but still cold
zest from 1 large orange
3/4 cup sugar
1/3 cup butter, melted

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons fresh orange juice

Directions:

Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.

I cheated and didnt cut mine like she did cause I was in a hurry but I think it is a good idea!!!

Chocolate Kiwi Popsicles

showfoodchef.com


My sister is the QUEEN of dark chocolate recipes. I however am not a fan of the stuff BUT if you put it with fruit I am in love!!! Plus did you know that dark chocolate is supposed to be healthier for you :)

Ingredients:
kiwi (peeled & cut into 1" thick rounds)
1 c. dark chocolate (chopped)
1/2 c. coconut oil

1) Stick Kiwi with a popsicle stick in each round. Freeze on a tray in the freezer.

2) Melt dark chocolate and Coconut oil over a double boiler, then cooled to room temp.

3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.

* Dipped bananas in this same mixture and it was sooo heavenly!!! The fruit possibilities are endless!!!!

Fruit Pizza

I LOVE FRUIT!!! I do, it is one of my most favorite pleasures in the world! So when you combine it with a sugar cookie it almost brings peace to your life as you sit down and eat it :) OK I wish but it is that good!!!

So start out with a sugar cookie base (you can make it or buy it)

Spread it in a greased cookie sheet or cake pan OR if you want to be really tricky you can make your cookie dough into cookies and make individual fruit pizzas :)
Bake according to the cookie dough directions

Sugar Cookie Bars Www.mycupcakejourney.blogspot.com

1 c. unsalted butter, softened 2 c. sugar
4 eggs
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda

Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.

Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely

Now onto the pizza:

Sauce (frosting): this is enough for a cake pan so double for cookie sheet

Mix until smooth
1 cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tsp. heavy whipping cream
If you dont have heavy whipping cream just use 2 tsp. vanilla

After your cookie base has cooled frost generously with this frosting. Then top with any kind of sliced fruit you may desire!!! I would advice you not to use bananas because they go brown fast and if you soak then in juice they will be a little slimy.

I used mangoes, strawberries, kiwi, mandarin oranges, and fresh pineapple and it was sooo divine!!! You could also use grapes, blueberries, raspberries etc.

Angel Foodcake with lemon honey yogurt sauce

foodnetwork.com

This angel food cake recipe is one of the best I have ever had!!!!! BUT if you arent a honey fan the sauce recipe isnt for you so use the cake recipe and then stick with your traditional strawberries. I added the berries to lessen the honey taste in the sauce they are optional but I thought it was A LOT better with them!! I would also make sure to add cool whip either way!!

Cake:
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs

Sauce:
1 cup plain yogurt (be brave and try a fruit flavored yogurt)
1/8-1/4 cup honey
1 tablespoon lemon juice
1/2 c. mixed berries (raspberries, blackberries etc.)

Directions
For the yummy cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

Cinnamon Twists (From Cupboard To Cupboard)

I have seen my friend post these on facebook and all the comments from people that have tried them. The pictures always look so good I want to eat them. But I always make cinnamon rolls or cinnamon bread so I put it off for awhile. I finally decided to give it a try this last week while my kids were off on spring break. They were so amazed at how they came together. The "oh mom your the best cook in the world", "Mom how did you ever learn to cook so good" and the "mom you should open a bakery" comments made my day.

Ingredients:
1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, margarine or butter, softened
1 teaspoon salt
1 egg
3-1/2 to 4 cups all- purpose flour

Begin by dissolving active dry yeast into warm water. On your stovetop, scald milk (I did mine in the mocrowave). Let it cool, then add it to your water and yeast mixture. Then add sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.


Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. You know that the dough is ready if you push your finger in the center and the indentation remains.


Punch down dough. Roll into a rectangle. Split this rectangle into imaginary thirds as you will be able to see in the pictures. First cover the middle third with soft butter, then sprinkle cinnamon, sugar, and brown sugar on it. Then pull over one of the outside thirds over the middle and repeat the last step. Then when it is covered go ahead and pull over the other third on top. Now cut 1 to 1-1/2 inch strips then twist and place on a greased pan.

Let rise until doubled. Then bake at 375 for 25-30 minutes or until golden brown.

Frost or glaze with your favorite frosting!( I used the recipe from one of the cinnamon roll recipes on here)

Serve when warm... store in an airtight container once they're cooled to keep soft & moist.

Lemon Cream Pudding Cake

Twopeas&theirpod.com
I have never used Meyer lemons before so I was interested to see how different they were and BOY was I impressed. I didnt think I would be able to get these in my neck of the woods but I found them at the local Walmart and I am so glad I did!!

4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice (or 1/4 cup regular lemon juice)
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting


1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).

2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.

4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.

5. Lightly dust with powdered sugar. Serve warm.

Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 45 minutes or until golden brown.

Blueberrry Cinnamon Rolls

OK I need to do some good ole fashion butt whoopin!!! I wont name names or anything(Taci)but SOMEONE got me addicted to Pinterest! So yes I spend a lot of time on there looking (dreaming) at things.

I stumbled across this idea and thought hmmm the picture looks really good but I dont know how the blueberries would be in a cinnamon roll. So being a little curious I decided to test it out. YYYUUUMMM! The blueberries arent overwhelming at all it is the perfect combination. I however used my go to cinnamon roll dough recipe from Our Best Bites instead of the one off pinterest and then made my own frosting. One of my boys that loves fruit and isnt too much into sugar ate his without the frosting and loved it!!

Dough (Ourbestbites.com)
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

For the Blueberry Filling (beantownbaker.com)
1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water

Combine cinnamon & sugar to sprinkle on blueberry filling
1 cup sugar
2 Tbsp cinnamon

Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Roll dough into a rectangle about 12 x 14 inches. Spread blueberry filling mixture over the surface then sprinkle with cinnamon and sugar mixture. Use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls


Icing recipe:
2 pkgs cream cheese
1/2 cup butter softened
2-2 1/2cups powdered sugar
1 tsp. vanilla
1/4 cup heavy whipping cream

Beat cream cheese until softened. Add remaining ingredients. continue to beat until it is all combined well and the cream has had time to set up a little.

Sugar Cookie Bar

I seen this recipe on a fellow bloggers site and had to try it! It is so much easier than cutting out every cookie with a cookie cutter. After they were done I cut them up into squares and put them in my cookie jar unfrosted. We frosted them as we ate them. Thanks ladies for sharing!!

Www.mycupcakejourney.blogspot.com

Sugar Cookie Bars
1 c. unsalted butter, softened 2 c. sugar
4 eggs
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda

Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.

Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely before frosting.