Blueberry Bomb Cobbler

CAN YOU SAY LEMON+BLUEBERRY=EXPLOSION...simply amazing! I made this for a huge family gathering for the first time, and it was a hit! I really love an equal combination of crumble to berry, so I made sure to make plenty of the crunchy crust. I can't tell you how exciting it is to see blueberry oozing out of the side when you plate this, it is just magical. The zest really takes this to the next level if you are a lemon freak like me:) It is such an easy crumble/cobbler to make, and the best part is you can even make it the night before and just pop it in the oven the next day!

Ingredients:

6-8 cups blueberries (I buy 2 containers from Costco)

4 lemons, juiced

2-4 of those lemons above, depending on how much you LOVE lemon, zested

1 1/2 cups sugar

3 tablespoons corn starch

1 teaspoon salt

Crumble:

2 sticks unsalted cold butter, cubed

3/4 cup brown sugar

3/4 cup sugar

1 1/2 cups flour

1 teaspoon salt

1 tablespoon cinnamon

2 cups oatmeal

Optional: Vanilla or Pecan Ice Cream just takes it to double BOMB in 60 seconds.

Pre-heat oven to 350 degrees.

Mix all the ingredients besides crust into a large bowl. Pour into a large casserole dish, 9x13 or larger.

In a food processor, pulse the crumble ingredients until they are well incorporated. Pour on top of blueberries, and with your hands, pat down until well covered. Bake in the oven for 40 minutes, and then broil on high for about 5 minutes. MAKE SURE TO WATCH WHILE ON BROIL. I stand right next to the stove and make sure it does not burn to get the golden brown crust that we all love!

ENJOY!

Carrot Cupcakes

Let's just say that carrot cupcakes are not my favorite, but after perfecting this recipe, I am officially a carrot cake lover. These are so moist, and packed with fresh carrots which make them so amazing. These did not last too long in my household or office which is always a great sign right?

Ingredients:

4 cups grated carrots, grated

 3 sticks unsalted butter, at room temperature

2 cups sugar

1 cup brown sugar

4 eggs

2 cups flour

1 tablespoon baking soda

1 tablespoon baking powder

2 tablespoons cinnamon

1 teaspoon salt

2 cups chopped toasted pecans

1 cup of pecans not toasted (for topping)

1 cup toasted coconut

Cream Cheese Frosting:

2 sticks unsalted butter

2-8 ounce packages of cream cheese (not fat free, never will taste the same trust me)

6-8 cups of powdered sugar(stop at 6 if you don't like it too sweet)

1 teaspoon vanilla extract 

Pre-heat oven to 350 degrees. Get the cupcake liners ready to go.

In a small bowl, combine the flour, soda, powder, cinnamon and salt. Set aside

In a large bowl with mixer, cream the butter and sugars. Add in the eggs one at a time. Incorporate the dry ingredients in the small bowl, a little at time on a low speed. Finally, mix in the carrots. Fold in the pecans and coconut last.

Bake for about 15-20 minutes, and make sure the tootpick comes out clean.

Cool cupcakes completely until you add the frosting. For the frosting, with a mixer, blend the cream cheese alone until soft. Then add the butter and vanilla. One cup at a time, add in the powdered sugar. Taste, you can add more powdered sugar if you want it sweeter. Frost and enjoy!

Monkey Bread=Gone in 60 Seconds

This has got to be the most delicious monkey bread ever, and it is a shame how easy it is. There is a time and place for making dough from scratch, and with this bread, you don't have to! I got this recipe from my dear friend and cooking club member Hollie, who has had this recipe for years passed down from her mom Dorene. It is the recipe that keeps on giving, so please try it and let me know what you think!

Ingredients:

Package of Rhodes frozen rolls (only use 18 rolls)

1/2 package of butterscotch pudding

1 cup of whole pecans or walnuts

1 cup brown sugar

1 stick of butter

1 tablespoon cinnamon

Spray a bunt pan well. Add the nuts at the bottom. Layer the frozen rolls in the pan. Sprinkle the pudding mix over the rolls, with a teaspoon of cinnamon. In a small saucepan, combine the butter, brown sugar and remaining cinnamon. Melt and stir until combined well. Pour over the rolls. Cover with towel and let sit overnight. Next day, the dough will rise. Pre-heat oven at 350 degrees and cook for 30 minutes.

ENJOY!

Rice Krispie Cake

This cake took some serious thought...and it all started with my co-worker Julie's obsession with rice krispies. So I thought why not just make a three layer cake out of her favorite treat for her birthday and this is what I came up with: Chocolate, Strawberry and Peanut Butter layers, with some surprises in between:)

Sweet Bailey Cookies

Ok...so not sure if you knew this, but I have an obsession with baking with baileys. I pretty much love to incorporate it into anything I make. It just gives it that coffee liquor kick you need. The combination of baileys with chocolate is UNREAL. These cookies are my favorite ones to make, they are so incredibly soft and heavenly.

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter

1 cup dark brown sugar

1 cup sugar

2 eggs

1/4 cups baileys

3 cups oatmeal

2 cups of chocolate or raisens or toffee, if you are feeling adventurous, ALL of them:)

Preheat oven at 350 degrees. Get two cookie sheets ready, line with parchment paper.

Mix together the first 4 dry ingredients in a small bowl. With an electric mixer, combine the butter with sugars. Add in eggs, one at time until creamy then the baileys. Add in dry ingredients slowly, in about 4 small batches. I don't like to overmix my dough, so at this point, I had mix/fold in the oats and the choice of raisens or chocolate.

Spoon with tablespoon and spread on sheets. Bake for 10-12 mintues. Do not overbake!

This Cake will make you go BANANAS!

 This is my favorite banana cake ever! I discovered a new technique of freezing a cake after it's out of the oven to guarentee moistness, especially with banana and carrot cakes, and let me tell you, it's magical:) I love playing with all kinds of pans, so I made a standard cake out of it, and of course the giant cupcake. The cupcake was for Mark's Birthday, my friend and co-worker at work, and one day we will be challenging him to eat the whole thing:)

Ingredients:

4-5 ripe bananas, mashed (I like to use 5)

Juice of one lemon

 3 sticks of butter, softened

2 cups sugar

1/2 cup brown sugar

3 eggs

1 cup sour cream

             1/4 cup of baileys (optional)

      3 cups flour
1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

 1.5 cups of buttermilk

Frosting:

1 stick butter, softened

1 8ounce of cream cheese, softened

3 cups of powdered sugar

2 tablespoons of baileys (optional) or vanilla

Topping:

3/4 cup of flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cup oatmeal

1 stick cold butter, diced

3/4 cup of walnuts or pecans

Preheat 275 degrees. Spray any pan you'd like to use with spray, butter or oil. Depending on the size of the pan, you  might have extra which you can always bake in another pan. Mash banana with lemon in small bowl. With a mixer, cream the butter, sugars, until light and fluffy. Beat in eggs, sour cream, and baileys. Mix flour, baking soda and salt in another bowl. Beat in flour mixture and buttermilk into butter/sugar mixture. Then banana mash last. Pour into pan and bake for about 1hour and 15 minutes. This bakes differently depending on the oven, so might be longer. Just make sure to test with toothpick, and if it comes out clean, it's ready to come out of the oven. Remove from the oven and place directly in the freezer for an hour.

For the topping, combine all the ingredients in a food processer. Spread on cookie sheet on parchement paper for 15 minutes until golden brown at 350 degrees. Let cool, this will set into a crumble. Break up into pieces.

Frosting, beat the cream cheese and butter until fluffy. Add in baileys. Add in sugar one cup at a time.

To assemble: take cake out the freezer, spread the frosting on cake then add the crumble. Serve right away, or this can sit overnight in the refridgerator. This can be made days in advance and still be DELICIOUS!

Triple Threat Cake

This is not your average cake...It has three amazing components to it. I’m talking about BROWNIE, COOKIE, and CHEESECAKE….all combined into one decadent bite! This might knock your socks off, and after making this, let's just say more than socks came off:) I made this for my co-worker JZ's birthday! Let's just say I'm the office baker and come with some crazy concoctions!

I'm gonna give you the easy way out, since making each compenent will take forever BUT it's worth it... If you want the recipe from scratch, I will give it to you just let me know!

Ingredients:

Box of Brownie Mix

2 packages of Cookie Dough (Premade)

Cheesecake (Premade, Philly tub)

Carton Eggs

Package of Grahm Crakers

2 cups of marshmallows

3 cake pans (or you can re-use the same one)

1 bag of semi-sweet chocolate chips

1/4 cup heavy cream or milk

All of these could be baked together at 350 degrees. Make the brownie according to package in cake round pan #1. Line the pan with parchment paper so it does not stick. Make sure to fill the pan 3/4 full, if you have extra, make into separate pan and keep yourself! Let cool for 10 minutes and flip. 2 mintues before done, add the mallows on top. Make the cheesecake (and cookie) the same way, in another cake pan #2, no crust needed just the batter. Bake for 45 minutes until brown. Test by jiggling the pan to see if batter is cooked through. Cake pan #3, press the cookie dough into pan and back for 15-20 minutes.

To Assemble:

Cookie at the botom, layer the cheesecake in the middle, and brownie smore at top. Melt the chips at low heat with cream. This will make you ganache topping! You can vanilla if you want, or a hint of baileys:) When cooled, spread over entire cake and then crumble grahm crackers over the cake. Refridgerate until ready to serve.

ENJOY EVERY BITE:)