Let’s talk about Paula Deen. I love her personality, her down home feel and of course, her food. I know she has gotten some bad press lately regarding her recipes and her health but I cannot help absolutely adoring her. So, that being said, this week’s tasty dessert is a Paula Deen recipe!
I know no one should eat her food every single day for every meal, BUT this peach and blueberry cobbler recipe looked so delicious I couldn’t resist! I saw her make this recipe on her TV show and I had to make it for myself and it is absolutely amazing. I’m not kidding, pure heaven in a bowl!
O 2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
O 1 pint fresh blueberries, optional
O 1/2 cup baking mix (recommended: Bisquick)
O 1/3 cup sugar
O Ground cinnamon
O Preheat oven to 350 degrees F.
O Spray a dutch oven with vegetable oil cooking spray
O Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
O To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
O Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
I am not scared to admit that I do love Paula Deen, and this recipe is one of the reasons why! It is sweet and savory at the same time and just filled with absolutely goodness. You just have to know when to not use pounds of butter like Ms. Deen is known to use!
This cobbler is so delicious that my mouth is watering just writing about it! I would not steer you wrong in a Paula Deen recipe, you have to try this one!
Keep Calm and Have a Cupcake, a Kelli’s Kupkake that is! Cupcakes have hit it big recently, and have been everywhere from the Food Network, to my local bakeries, and even to the branding world! (That’s where my Keep Calm and Have a Cupcake line comes from.)
Strawberry Shortcake cupcake – One of my favorites!
I was so excited to write about Kelli’s Kupkakes because I definitely have a huge soft spot for cupcakes. You will definitely be craving one of these delicious cupcakes by the time you finish scrolling through this post!
Kelli’s Kupkakes is based in Georgia where the sweet tea is refreshing and homemade, the peaches are juicy and ripe, and the cupcakes are, well, decadent and scrumptious! Kelli’s Kupkakes are a supporter of local businesses, and use all-natural organic ingredients whenever they can. Some of their cupcakes are custom made and they always have a fresh, just out of the oven, taste.
Carrot Cake Cupcake – YUM!
Some of their flavors are so delicious that they are making my mouth water as I write them. A few that are calling my name are Banana Coconut, French Toast, K Margarita, (Tequila anyone?) and Sugar Cookie. How great do those sound?! Every cupcake is made with care, and they are committed to serving only quality baked goods that people will appreciate.
Triple Chocolate Cupcake – Chocolate cake, topped with chocolate buttercream, and sprinkled with chocolate morsels.
Kelli’s Kupkakes has an online shop where you can purchase these cupcakes and where you can place special orders as well. While their cupcakes are their main event, they also bake cookies, pastries and brownies.
I cannot wait to get my hands on one of these little treasures!
I can definitely picture Kelli’s Kupcakes being on Cupcake Wars, or another dessert show; they have some of the best cupcakes I have ever seen!
Finding a local baker that is so true to their down-home roots, values the quality of their baking, and has absolutely delicious products as well is really so refreshing. Kelli’s Kupkakes definitely satisfied our sweet tooth with all of these amazing cupcakes!
These Peanut Butter and Jelly cupcakes instantly brought me back to my childhood. Who doesn’t remember packing a PB&J sandwich with them to bring to school?! Every time I think of this sandwich I think of the comforts of home, the foods my Mom used to make and being a kid!
These cupcakes are easy to make and so delicious. They remind me of your favorite sandwich combined with the memories of your childhood. This is a great recipe to bring to your child’s school or to a weekend brunch with your friends. I will definitely be making these this weekend!
O 1 3/4 cups all-purpose flour
O 3/4 tablespoon baking powder
O 1/2 teaspoon salt
O 1/4 teaspoon baking soda
O 6 ounces (1 1/2 sticks) unsalted butter, softened
O 1 1/3 cups sugar
O 2/3 cup natural, creamy peanut butter
O 3 large eggs
O 1/2 cup sour cream
O 1/2 teaspoon pure vanilla extract
O Peanut Butter Frosting
O Strawberry jam, for topping
O Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add the peanut butter first, then add eggs, 1 at a time, beating after each addition.
O Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
O Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
O Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting
Just as an idea, try adding chocolate chips to the frosting to give you that chocolate crunch you need!
I love peanut butter and jelly and these cupcakes sound perfect for any occasion. The combination will satisfy your sweet tooth and also give you that savory flavor the peanut butter adds. These cupcakes will definitely be a hit at your next get together and everyone will be asking for the recipe!
This might possibly be the most amazing, indulgent, delicious recipe I have ever come across!
These brownies originally go by a more risqué name, so I have re-named them my “guilty” brownies.
They are definitely quite the guilty pleasure, and are easy to make, gooey, messy, and just absolutely pure genius.
O 1 package of chocolate chip cookie mix
O 1 box of brownie mix
O 1 package of Oreos (Double-stuffed is even better!)
Important: The amount of eggs and oil and butter will vary depending on the instructions on the cookie and brownie mix boxes. Just add the appropriate amount of oil and eggs to each mix, following the boxes directions.
O Preheat oven to 350 degrees and grease 8×8 baking dish
O Follow the instruction on the cookie mix package. (You may need more water or oil since you bake these brownies longer than suggested.)
O Spread the cookie mix on the bottom of the baking dish so it completely covers the bottom.
O Top the cookie layer with Oreos.
O Mix the brownie batter based on the box instructions
O Pour the batter on top of the layer of oreos.
O Bake for 30min, remove from oven, and allow to cool.
My mouth is watering just from looking at these pictures! While this brownie, cookie hybrid, recipe is not for the calorie-conscious person, it will surely be a favorite!
These sinful, decadent brownies are a new indulgence of mine and a delicious recipe that you must try!
The first time I ever came across cake pops was at a local Starbucks.
Although I had never tried a cake pop, I thought that it basically looked like the cutest thing ever!
With easter just a few mer weeks away (even though I literally need to still drag out my egg coloring kit), I found the cutest idea of easter bunny cake pops (courtesy of Sweet Lauren Cakes).
This recipe is bitter sweet & super simple!
1 box of store-bought cake mix
1 can of cake frosting (16 oz.)
Edible ink pens
Multi-Colored Bag Of Candy Corn
Jumbo Heart Sprinkles ( For The Nose )
2-3 Bars Of White Chocolate
O Bake a cake from a mix or from scratch and cool completely.
O Crumble cake into a fine consistency into a large bowl.
O Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
O Roll mixture into 1.25″ – 1.5″ size balls and lay on wax paper covered cookie sheet.
O Shape balls into a bunny head decoration.
O Stick one white lollipop stick onto the end of the bunny head
O Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
O Melt white chocolate in microwave per directions on package.
O Cover bunny heads in white chocolate and lay on wax paper until firm.
O Leave to dry out for 10-15 minutes.
O Use the rounded side of a cookie cutter and cut of the end of the candy corn.
O Dip the end in a little bit of the melted candy coating and adhere it to the top of the bunny head.
O Hold in place until it sets. If your candy coating isn’t too hot, this should just take a few seconds.
O Let the bunny heads with ears until all the ears are dry.
O When dry, use a little bit of melted candy coating to glue the facial features on.
O Use a toothpick and dab a little of the coating in position for the eyes and nose and adhere the sprinkles.
O When the eyes and noses are dry, use your pens to draw on the mouth. Then draw on the eye color and pupils.
As promised from yesterday we told you guys that we will post about yesterdays recipe of cherry chip cake. This is the perfect delicate dessert for a rainy day.
This cake has maraschino cherries and chocolate chips for a tempting texture and great taste.
2 1/2 c. cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
8 Tbsp. vegetable shortening
11/2 c. sugar
2 large eggs, room temperature
3 large egg whites, room temperature
3/4 c. milk, room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1 c. mini semi-sweet chocolate chips
1/2 c. (about 30) maraschino cherries, stemmed, drained and chopped
1 recipe Chocolate Frosting, see below
maraschino cherries with stems
Ingredients for Chocolate Frosting
1/2 c. unsalted butter
1/4 c. milk
1 tsp. pure vanilla extract
1/4 c. Dutch-process cocoa powder
3 1/2 c. confectioners’ sugar
O Combine the flour, baking powder and salt in a bowl and set aside.
O In the bowl of an electric mixer fitted with a flat paddle, cream the butter and shortening on medium speed for 2 minutes.
O Add the sugar and beat for 1 minute or until light and creamy.
O Scrape the inside surface of the bowl.
O Whisk together the eggs, egg whites, milk, vanilla and almond extracts in a separate bowl.
O Reduce the mixer speed to low, pour in one third of the egg mixture into the bowl and mix to combine.
O Add one third of the flour mixture and mix to combine.
O Repeat the process two more times ending with the flour mixture.
O Scrape the inside surface of the bowl and mix one minute.
O Fold in the chocolate chips and chopped cherries with a rubber spatula.
O Pour the cake batter into the prepared pan and spread the batter into an even layer.
O Bake the cake on the middle rack of the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
O Transfer the pan to a wire rack and cool the cake completely. Frost the cake with Chocolate Frosting, decorate as desired, slice and serve.
Directions for Frosting
O In heavy saucepan, combine the butter, milk, vanilla and cocoa powder, heat over medium heat, stirring continuously, until the mixture is smooth.
O Remove the pan from the heat.
O Whisk in the confectioners’ sugar ½ cup at a time, mixing until smooth after each addition.
Since there was a busy weekend with LA Fashion Week and all that, there was barely any time to breathe, let alone blog. This weekend was a great weekend filled with fun fashion festivities & fun collections.
With all of LA Fashion Week going on, I literally forgot all about St. Patricks Day!
I came across this recipe with no time intended on going to McDonalds to get their famous shamrock shake, so this sounded more at home to me in my time frame this weekend!
Everytime I shop at the grocery store, I have the sudden urge to ALWAYS never pass up the apple pie, and twinkie section.
Although I should be working out and heading off to the gym since spring,and summer are soon arriving, it never hurts to snack on your childhood favorite sponge cakes!
Not to mention that this makes the perfect treat by the poolside!
Here is the How-To’s:
1 cup water
1/3 cup vegetable oil
1 box yellow cake mix
1 package instant vanilla pudding mix
1/2 cup butter at room temperature
1/2 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners sugar
1 jar marshmallow creme
2 cups boiling water
1 package raspberry-flavored gelatin mix
2 cups flaked coconut
2 tablespoons cornstarch, or as needed
O Preheat an oven to 325 degrees F (165 degrees C).
O Cut a 12×14-inch sheet of aluminum foil.
O Fold it in half lengthwise, then in half again widthwise.
O Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide.
O Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms.
O Shape the bottoms of the forms to be slightly flat so forms can stand up.
O Spray the forms with cooking spray, and place onto a baking sheet.
O Mix together 1 cup water, eggs, and vegetable oil in a bowl [with an electric mixer set on low speed].
O Beat in yellow cake mix on medium speed for 2 minutes.
O Beat in the vanilla pudding mix until smooth, about 3 minutes more.
O Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
O Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes.
O Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
O Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
O Beat in the confectioners’ sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
O Mix in the marshmallow fluff, beating on high speed until light and airy.
O Spoon frosting into a pastry bag equipped with a round pastry tip.
O Remove the cakes from the baking forms.
O With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
O Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting.
O Repeat with the remaining cakes.
O For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, for about 5 minutes.
O Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
O Place coconut flakes in a food processor.
O Pulse until flakes are finely chopped.
O Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
O Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture.
O Repeat with remaining cakes.
O Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.