Recipes

RECIPES





What You’ll Need;
Crust
  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted
Mousse
  • 2 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd (tested with Dickenson's)
  • Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)

Directions
  • In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
  • Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
  • Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

BLUEBERRY CINNAMON SWIRL CRUMB COFFEECAKE.

Blueberry Cinnamon Swirl Crumb Coffeecake
Blueberry Cinnamon Swirl Crumb Coffeecake Recipe ~ A coffeecake loaded with…:
So, I found another recipe on Pinterest that I wanted to share with you guys because it looks incredible. Hope you guys enjoy! Also again, this is not one of my own original recipes just one and a picture that I found on Pinterest that I wanted to share with you guys. 
What you'll need:
 Produce
2 cups Blueberries
Refrigerated
4 Eggs, whole
Baking & Spices
51 tbsp All-purpose flour or whole wheat pastry flour
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
2 cups Brown sugar
1 1/2 tsp Cinnamon, Ground
1 1/2 cup Granulated sugar
1/4 tsp Sea salt
2 tsp Vanilla extract
Dairy
18 tbsp Butter
1 1/2 cups Sour cream
Directions:
  1. Mix together 2 cups Brown Sugar, 3 tablespoons flour, and 1 1/2 teaspoons cinnamon. This can be done by hand or in a mixer. 
  2. Add 6 tablespoons cold butter, cubed. If using a mixer mix on low speed until crumbly or cut in using a pastry cutter. 
  3. Mixture should form large crumbs when pressed together. 
  4. In a large mixing bowl cream 3/4 cup cold butter. Slowly add 1 1/2 cups granulated sugar while mixing on medium speed. 
  5. Scrape sides of bowl and add 4 eggs one at a time, beating well between each addition. Scrape sides of bowl between each addition. 
  6. Then add 2 teaspoons Vanilla and mix well.
  7. The batter should have a lot of volume at this point.
  8. Add 1 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder, and 1/4 teaspoon sea salt. Mix well until combined and scrape bowl to evenly distribute.
  9. Add 3 cups all purpose or whole wheat pastry flour 1 cup at a time alternating with 1 1/2 cups sour cream (1/2 cup at a time) 
  10. Mix on low speed between each addition until just combined, being careful not to over mix. 
  11. Once batter is mixed stir in by hand 2 cups blueberries until evenly distributed. 
  12. Butter a 9"x13" pan and line with parchment paper, butter parchment paper. Spread half the blueberry batter evenly across the bottom on pan. Cover with 1/3 brown sugar cinnamon crumb. Use a knife to swirl crumb topping into cake batter. 
  13. Cover cinnamon crumb with remaining cake batter. 
  14. Press remaining cinnamon crumb topping between fingers and spread evenly over top of cake. 
  15. Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool and now your finished! So I hope you guys enjoyed reading this post and if you would like to find more amazing recipes like I did then you can add my Pinterest! I'm looking to find the button actually right now! Hope you guys enjoyed reading and enjoy this recipe. I can't wait to try it out. Thanks guys! 

UPDATE: I ADDED MY PROFILE LINK TO MY BLOG AT THE TOP LEFT ABOVE MY SEARCH BAR. If you guys would like to follow me, check out my pins, boards, what I like, etc, just click on my name and it will send you to my profile so you can check it out and follow me! Thanks you guys. 

RASPBERRY LEMONADE CUPCAKES!


Raspberry Lemonade Cupcakes!
Raspberry Lemonade Cupcakes - Your Cup of Cake:
Today I decided to do a surprise recipe post because I usually don't post on the weekend and usually don't post recipes! Pinterest made me hungry though and so showed this recipe and so just wanted to show it to you guys today, this is not my original recipe or picture but it is something on Pinterest I seen today and thought they looked really yummy! Hope you guys enjoy and use this post to make some of your own also! 

What you will need; 
Produce
2 Lemons, zest of
1 1.2 oz. pkg. Raspberries, freeze dried
Refrigerated
3 Eggs
Condiments
1 tbsp Lemon juice
Baking & Spices
3 cup Powdered sugar
1 box White cake mix
Oils & Vinegars
1/3 cup Oil
Dairy
1 cup Butter
1/2 cup Milk or buttermilk
3/4 cup Sour cream or plain yogurt

Directions; 
  1. Preheat oven to 350 degrees and line pans with cupcake liners. 
  2. Sift cake mix into a large bowl and set aside. 
  3. In another bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth.
  4. Stir in cake mix.
  5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. 
  6. Let cool. 
  7. Raspberry Frosting: Beat butter until smooth. Add crushed freeze dried berries and beat again (be sure to sift out the seeds). Add lemon juice and slowly add powdered sugar until you reach desired consistency. 
  8. Pipe onto cooled cupcakes and top with fresh raspberries! 

MAKE AHEAD SMOOTHIE PACKS!

Make Ahead Smoothie Packs!

If your always in a hurry to get out the door, like me, here are some ideas for make ahead smoothie packs! Now all you have to do is wake up and pour it into the blender! I love this idea. 

  

MASHED POTATO CHEESE BITES!

Mashed Potato Cheese Bites! 
So I found another great recipe and I hope you guys enjoy it as much as I did! Thanks so much for reading you guys, you are what keeps me motivated!
WHAT YOU'LL NEED;
– 2 cups cold mashed potatoes
– ¼ cup minced chives or green onions
– 16 cubes quick-melt cheese
– 2 beaten eggs
– ⅓ cup all-purpose flour
– 1 cup panko bread crumbs
– Vegetable oil, for frying
How To

Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese.
Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
Place the coated potato balls in the freezer for an hour until firm.
Pour enough vegetable oil into a medium saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.
Serve with gravy for dipping, if desired.
Tip

During frying, you may need to adjust your burner temperature higher to maintain the oil at 350 degrees Fahrenheit (175 degrees CelsiusC).