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Lemon Blueberry Loaf

Ingredients

1 ½ cups plus 1 tbsp all purpose flour

2 tsp baking powder

3 large eggs

1 cup granulated sugar

1 cup plain yogurt or sour cream

½ tsp salt

½ tsp vanilla

½ cup vegetable oil

2 tsp lemon zest

1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

How To Make Lemon Blueberry Loaf

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

Sift together all dry ingredients for the bread

In a large bowl, mix together all the moist ingredients

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving

Cheesecake Stuffed Apples

  • 6 Granny Smith Apples
  • 2 packages of cream cheese 8 ounce packages
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 1/2 cups melting chocolate almond bark or candy melts
  • Caramel syrup
  • Cut up candy bars – I used Twix Snickers, and Peanut Butter Snickers
  • Start by washing your apples. Then you will cut off the top of the apple.
  • Use a melon scoop or spoon to hollow out the center of the apples. Use lemon juice to brush over the apple to prevent browning.
  • In a stand mixer add your softened cream cheese, vanilla, and powdered sugar. Mix until creamy. Spoon into a piping bag with a larger tip. Once cheesecake is ready just set aside.
  • In a small microwave-safe container melt your chocolate. Stir every 30 seconds, until the chocolate is fully melted.
  • I used a wooden skewer to poke into one side of the apple. I used that to dip into the chocolate mixture.
  • Move your dipped apples on parchment paper or wax paper to set up.
  • Use your piping bag to fill the apples with the no-bake cheesecake. Add in candy bar pieces, then drizzle with more melted chocolate and caramel sauce.
  • Feel free to change up the toppings on these cheesecake stuffed apples. Serve once set up, or store the dipped apples in the fridge until ready to serve.

Old Fashioned Chocolate Fudge

3 cups (525g) semi-sweet chocolate chips

1 can (14 ounces/400g) sweetened condensed milk

1/4 cup (60g) unsalted butter

1 teaspoon vanilla extract

A pinch of salt

1 cup (120g) chopped nuts (optional, like walnuts or pecans)

INSTRUCTIONS

Prepare the Pan: Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, allowing the paper to hang over the sides. This will help in easy removal of the fudge later.

Melt Ingredients Together: In a medium-sized saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until the chocolate and butter are fully melted, and the mixture is smooth. Add Nuts (If Using): If you’re adding nuts, fold them in now.

Transfer to Pan: Pour the mixture into the prepared baking pan and smooth the top with a spatula.

Chill: Place the pan in the refrigerator and let the fudge set for at least 2-3 hours or until firm. For best results, you can let it set overnight.

Cut into Squares: Once set, use the overhanging parchment paper to lift the fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares.

Serve & Enjoy: Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.

You can add other mix-ins like dried fruits, flavored extracts, or even swirl in some caramel or peanut butter for a variation.

CinnaBun Cake In The Oven

 

Ingredients:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
Topping:
How To Make Cinna-bun Cake:
Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm
Enjoy!
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla 

cinabun

German Chocolate Brownies

 

Ingredients:
For the Brownie Layer:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
For the Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a microwave-safe bowl, melt the butter. Then, add the granulated sugar and stir until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies are baking, prepare the Coconut Pecan Frosting. In a saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a low boil.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly.
Once the brownies are done baking, remove them from the oven and let them cool completely in the pan.
Once the brownies have cooled, spread the Coconut Pecan Frosting evenly over the top.
Cut the brownies into squares and serve.
Enjoy these decadent German Chocolate Brownies with their rich and gooey Coconut Pecan Frosting.

brownies

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