Lemon-filled Strawberry Muffins & I love my mom I love the month of May (and not just because it ends with my birthday). It’s the month that I start truly believing that summer does exist and winter did not in fact kill it. It’s the month that flowers and foliage decorate the great outdoors. It’s the month that strawberries tiptoe into market and surprise us all over again with their sweet, juicy goodness. And of course, it’s the month where we devote a day to honoring mothers – those remarkable women who had the strength to bring us into the world, the patience to raise us and the love to carry us forward. I am very blessed to have amazing women in my life to guide and support me. In celebration of Mother’s Day, I’ve whipped up a tasty little muffin recipe to make use of those fresh strawberries, with a for-your-own-good oomph of tangy lemon. Mom: while I won’t be able to share these muffins with you this Sunday, I will be thinking of just how very much I love you and how much God has blessed so many through your words and actions. 1.
fruit pizza bar A few weeks ago I shared the invitations for the Little Man Baby Shower we were planning for Ashley. Well, this last weekend was the big event and we had a great time! (For more information on ordering these invitations, see the bottom of this post.) Here is Ashley with her sweet family. We had so much fun putting this shower together. Jenn made this fun wreath based on this idea via Pinterest. Sheila made several cute tie onesies for a clothesline, and we hung some of them over the food table, and the others over another window in the main area. We had SO much yummy food! Ashley's mom was kind enough to help out with the food, and made some amazing pimento cheese sandwiches, as well as a few dips and hawaiian rollups...delicious!! I saw the idea on Pinterest for miniature fruit pizzas, and I thought it'd be fun to make a miniature fruit pizza bar, where people could build their own fruit pizza. We had plenty of delicious sweets! Well I think that covers everything.
Mini Peach Cobblers Well hello fellow foodies! I’m Melissa from SugarDerby and I am so super excited to be guest posting on Allison’s awesome blog. She is definitely a “go to gal” in my book of food bloggers. Really glad she asked me to do this. Let’s talk food! Oh man!!! Preheat oven to 350 degrees. You will need: 1 cup sugar1 cup flour2 tsp baking powdera dash of salt3/4 cup milk1 stick of melted butterbrown sugarcinnamon1 can diced peaches I had a difficult time finding diced peaches… I literally went to 3 different stores in search of diced peaches… and then I remembered something… I own a knife! So, to begin… I used a a regular cupcake tin and a mini muffin tin. Put 1 tsp of melted butter into each regular size muffin tin. Now make your batter. Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. (Just 1 little diced peach per mini muffin tin) Sprinkle with brown sugar and then cinnamon. Both baked at 350 degrees.
pink lemonade cake Pink Lemonade Cake Ingredients 1 cup homemade unsalted butter, softened 2 cups white sugar 4 eggs, room temperature 2-3/4 cups flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup frozen pink lemonade 1 TBS Lemon Zest Pink food colouring Frosting: 1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup thawed pink lemonade Lemon zest to taste Pink food colouring Directions Preheat oven to 350 Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely.
Bang Bang Shrimp Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing. Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: ½ cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions Combine all ingredients for the sauce in a small bowl; cover and set aside.
Butterfinger Blondies Join us on Facebook for our latest recipes!I am eternally grateful to Cookies and Cups for creating this amazing recipe! Ever since Camille introduced me to her fabulous Cake Batter Blondies, I have been blondie crazy (Literally, crazy. To the point where I dream about them!). These were simple and soooooo good! Ingredients 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 2 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp coarse sea salt (or regular salt) 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) Instructions Preheat oven to 350° Cream butter and sugars in mixing bowl. Preparation time: 5 minute(s) Cooking time: 25 minute(s) Butterfinger Buttercream: Ingredients 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 – 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars) Cream the butter and shortening together until smooth. Preparation time: 10 minute(s)
Kitchen scoop: Cobbler's soft crust perfect complement to sweet berries Mmmm, fresh strawberries. The kid in me still loves going to the pick your own fields, filling baskets with the fruit. At home, the freshly picked berries go into freezer jam, cakes, pies, smoothies and Strawberry Feta Salad, my favorite summer salad. (All of these recipes and more can be found on Kitchenscoop.com.) This year, I have more than a few quarts of berries that are almost too ripe. Instead of making strawberry wine, I decided to bake the berries in a bubbling cobbler. The secret to this cobbler is the crust that is perfectly soft and sweet, leaving the berries (or other fruit) to peek through. Strawberry Cream Cheese Cobbler will rescue your wilting fruit and prove to be a winning recipe again next year when the berries are brimming. Strawberry Cream Cheese CobblerStart to finish: 10 minutes prep; 45 to 50 minutes bake Yield: 10 servings Preheat oven to 350 degrees. Add the strawberries, arranging in a single layer as much as possible.
Two Ingredient CAKE!!!! | ~Lady With The Red Rocker~ I’ve been (kinda) on on little kick with making two ingredient recipes… Okay, I’ve made ONE other recipe with two ingredients, you might remember… 2 Ingredient Strawberry Fudge? Yeah, so that’s my little kick, mm-kay? Anyhoo, I found this pin on Pinterest, for cup-cakes, and I knew I had to try this as cake… (I could not find the site that the pin originally came from.) Two Ingredient CAKE!!! But, for-realz, folks, this is quite possibly the easiest cake in the whole wide world. Seriously!?! How can you get any easier than two (2) ingredients??? 1 box strawberry cake mix 12 oz. diet 7-up Combine the cake mix and the 7-up in a bowl and beat with an electric mixer until well blended. To print this recipe (just in case someone has a hard time remembering 2 ingredients… ) click Two Ingredient Strawberry Cake. I’m just thinking of all the combinations you could make!! Enjoy! Linked to these parties.
Shore Is Good Seafood Dip Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com desserts Random thoughts as I attempt to cobble together a blog post at 12:39 AM: 1. I considered titling this recipe Special Brownies, but realized that would have a different implication than what I intended. These are special brownies because they contain awesome and pricey ingredients (not ganja), and should be served only to special people that you really, really like. 2. 3. 4. 5. This recipe makes 15 super dark, super rich brownies. Here's what you'll need: For the brownies: 1 cup salted butter, melted 1 1/2 cups granulated sugar 1 1/2 cups dark brown sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/4 cup black cocoa powder 1 teaspoon salt 1 cup bittersweet chocolate chips For the pecan topping: 1 cup granulated sugar 1/4 cup water 1/2 teaspoon salt 1/3 cup heavy cream 1 vanilla bean, contents scraped 1/4 teaspoon vanilla extract 2 cups pecans, coarsely chopped and toasted Bake for 35-40 minutes.