Category Archives: Desserts

Lemon-y Blueberry-y Bread Love


Woohoo I got my MOJO back!

I got food poisoning a couple of weeks ago and let me just tell you- it changed the landscape of my life.  It was the worst experience I have ever had and to add insult to injury my little miss got a 24 hour stomach bug (unrelated).  Fortunately, I have her trained at the tender age of 4 1/2 that toilets and buckets/trash cans are the ONLY acceptable place to purge.  My mother still has nightmares and plenty of stories to tell about my trouble with mastering the above.  Poor Oriental rugs is all I’m gonna say!

Needless to say- the mere thought of food or anything related was out the door.  I think that is the longest break that Food Network & Cooking Channel have had on my tv in I don’t know how long.  It was actually depressing!  When you have grabbed such a hold of your passion and then you can’t bear to think of it- it can definitely bring you down!

Thankfully~ I am back to 100% and my passion resumes cause I was able to make this yesterday and was excited about it!

Lemon-y Blueberry-y Bread- YUM!

I had a pint of blueberries that needed to be used because the little person in my household declared she no longer likes blueberries~ news to me since she has been known to down a pint in 1 day!

I made this light as air and not overly sweet bread in which she had no problem scarfing it down- blueberries and all!

Let’s do the step by step below:

Here is the cast of characters:

adapted from allrecipes

350 degrees for 25 minutes

  • 1 cup fresh/frozen blueberries
  • lemon zest, 1 whole lemon
  • lemon juice, 1 whole lemon
  • 1/2 cup butter, melted
  • 1/2 cup Greek vanilla yogurt
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp baking powder (not pictured)
  • 1 1/2 cups flour (not pictured)
  • 1 cup sugar (not pictured)

First things first- Preheat your oven

Then zest your lemon

use a super fresh lemon- it yields more lemon-y goodness!  Also, for any of those virgin zesters-  the white stuff is pith and it is bitter and yuck so only run it across your microplane or grater one time.

Put the eggs, sugar, melted butter & lemon juice in the bowl.  Don’t put in your lemon zest like I did- it should be folded in later with the blueberries so it doesn’t lose it’s integrity!

Next up the dry ingredients~

Add flour, baking powder, salt to a separate bowl and slowly combine the sugar/egg mixture and blend.  After you have mixed the two~ add the greek yogurt

Then fold in the luscious & gorge blueberries and the lemon zest (since you won’t be like me)

Note that folding is not stirring~ stirring is going around in a circle~ while this is an oblong under and over technique~ trying to touch the blueberries as little as possible, as not to disturb the little beauties

Next you need to butter & flour your pans.  I used 4 small loaf pans and they were the perfect size for what I was trying to accomplish.

Then you will need to equally divide the batter in the pans and spread it out with a spatula- I just eyeballed it

Then check with a toothpick and when it comes out clean- they are ready.  I could tell these were ready because they were brown and pulled away from the edges


Once you have cooled for 10 minutes in the pan then invert them onto a cooling rack

It was love at first bite!

I think we have a loaf and a half left….because they are that good!

Have a fantastic Monday!

What is your favorite fruit to bake with?


Decadent Chocolate Fudge & Pumpkin layer bars


With Thanksgiving upon us- I am trying to break outta the mold with my pumpkin dishes.

Is there anything better than ooey gooey thick rich chocolate fudge?

Is there anything better than a velvety creamy pumpkin pie slice?

YES!  The marriage of both of them!

Decadent Chocolate Fudge & Pumpkin Layer Bars

(adapted from How Sweet it is)

9×13 pan

brownie layer

1/2 cup flour

1/4 teaspoon salt

3/4 cup cocoa powder

1 1/4 cups sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 large eggs

Preheat oven to 325 F.

In a small bowl, beat eggs and vanilla and set aside.

In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter –this will take some time….let it do its thing….it will all come together.

Remove the bowl from heat and whisk in the egg mixture (very slowly while whisking, so you don’t have scrambled eggs!) until combined. Stir in flour until batter is smooth, then pour in baking dish.

Remove from oven and let cool completely

pumpkin layer

1/3 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

1 cup pumpkin puree

1/4 cup heavy cream

1/2 cup egg nog

Preheat oven to 425 degrees F.

In a bowl, whisk together sugars and egg until smooth.

Add in pumpkin and spice, again mixing until combine. Finish by adding in heavy cream & eggnog stirring until everything is mixed, then pour on top of the cooled brownie layer and spread evenly with a spatula. Bake for 10 minutes  then reduce heat to 325 degrees F and bake for 18-20 minutes or until pumpkin layer is set. Let cool completely (ideally overnight, HA HA HA good luck with that !) then slice and serve.

Another wonderful way to bring these two guilty pleasures together!

Happy almost Turkey Day!  I have to get back to cooking!

How do you butter your bread?


So I was looking around the kitchen this morning for inspiration and I noticed that I had some leftover cilantro and raspberries from recipes that I had made over the weekend.  With no immediate plans to use them in the next few days, I came up with the idea to make 2 seperate butters highlighting each ingredient–look at the results:

The outcomes of both butters exceeded my wildest dreams….now let me show you how easy it is to make them……

Lemonberry Butter

Here are the players~

Raspberries, unsalted butter & lemon zest + a super sweet secret ingredient..scroll down

Do you know how beautifully fragrant lemon zest is??  It is absolutely fantastic…..if you have ever driven the Amalfi Coast then it will take you right back there–if not– please put it on your bucket list.  You can thank me later;)

Sorry my ADD is kicking in today…..back to the butter

I just used a spatula and creamed the softened butter and then tossed in the zest + whole raspberries + an amazing secret ingredient~

 Vanilla Sugar from Penzey’s….I love to open the bottle and just smell it but I am kinda crazy like that

Sprinkle in a little magic and stir up the mixture

You can just break up the raspberries with the tip of the spatula but don’t mutilate the poor things.

Then lay out some wax paper and put a piece of plastic wrap on top

pop it in the freezer for about an hour and this is what you get~

Spread it on toast, waffles, pancakes… is sweet and tart and rich.  The perfect way to kick up your breakfast or afternoon snack!

Cilantro butter

Here is what you need~

Cilantro, salted butter, lemon zest, garlic, pepper + a secret ingredient!

There is just a bunch of love in that little bottle…that can only make this herbacious butter BETTER!

Chop up the cilantro & mince the garlic and put it all in the bowl with the rest of the lemon zest & a dash of pepper & Arizona Dreaming

Roll it up like we did the Berry butter

And after you chill it in the freezer for about an hour or so this is what you get~

You can spread it on anything but a couple of suggestions would be a steak, roasted chicken or the bottom of a shoe…it is versatile like that!

Don’t let those fruits and herbs go to waste- where there is a will there is a way!

Have a great Tuesday night!

How do you use up your leftover fruits?

Ice Cream Fakeout


So I was watching Food Network Saturday morning – total shock, I know!  And on 5 Ingredient Fix, Claire Robinson featured Peanut Butter & Nanner ice cream.  The shocking part was there was zero cream and all the magic is in the frozen bananas- you will NOT believe your eyes!  I had to test this out for myself and I also made a few changes.

Here is what you need:

3 ripe bananas, Amber Agave Nectar, natural peanut butter

I chose to switch out the honey, used in the original recipe, for the Agave Nectar.  The Amber Agave Nectar has a maple flavor and is fantastic on pancakes & waffles too!  Agave Nectar is sweeter than honey though less viscous.

Cut up the bananas and put in a glass dish and put them in the freezer for about 2-3 hours

While those are in the freezer you can mix your peanut butter & agave syrup and a little magic ingredient called Penzey’s Pumpkin Pie Spice…yes I am obsessed with Penzey’s spices:)

and then the magic ingredient

Look at all those amazing spices in one bottle!

After the nanners are frozen- take them out and put them in the food processor

Blend, scraping down the sides until smooth…although, I did have a few chunks of banana and I loved it.  At the end you can pour in your peanut butter, nectar mixture and pulse the mixer to swirl it in……and then use an ice cream scooper and create this:


Try this immediately….no I mean really…go go go

Peanut Butter & Banana “ice cream”

adapted from Claire Robinson’s 5 Ingredient Fix

2-3 ripe bananas

1 Tablespoon of natural creamy peanut butter

1 Tablespoon Amber Agave Nectar

1/8 Teaspoon Penzey’s Pumpkin Pie Spice

Ok gotta go lots of great TV on tonight!!

What is your favorite ingredient to use as a substitute?