Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!

For the Cake: 

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet)
1 t vanilla
 
Directions for the cake:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

Meatball Sub Bubble Up

This is a quick weeknight meal that won’t disappoint. It’s kid friendly and takes no time at all to throw in a pan and bake. 

1 can Grands Biscuits

1 bag frozen meatballs (as many as you prefer)

2 cups spaghetti sauce, pizza sauce or marinara, whichever you prefer

1 1/2 cups shredded mozzarella

1/4 cup Parmesan cheese

Cut the uncooked biscuits into 8ths. Place in an even layer in a greased 9x13 pan. Cover with sauce. Place meatballs on top of the biscuits in an even layer. You can fill the dish, or spread them out sparingly, it depends on how much you like meatballs. Sprinkle with cheeses. Bake at 375 for about 30-40 minutes, until biscuits are cooked through. Enjoy!

*From Life With the Crust Off

Oreo Pops

I LOVE Valentines Day! It’s one of my favorite holidays. I might go a little over the top, but I love it so much. This year Bryce picked Oreo Pops for his Valentine to give to his friends at school. I was just giddy because I love making things so cute.

I usually make a bunch so that we can give them to teachers and neighbors too. They’re just so dang cute!

Here’s how we attached a Valentine to the pop. It was so fun doing these with the kids and the end result is so adorable!

These are perfect for parties, showers or just because.Kids die over them, so it makes it all worth it. FYI, you can get all of these ingredients at Walmart, mostly in the cake decorating isle.

1 package Double Stuffed Oreos (I always use the chocolate cream ones)

Chocolate Melts, any color of your choice ( I usually use Wilton, they look like this)

Clear Mini Treat Bags, they look like this.

Lollipop sticks

Ribbon

Sprinkles

Preheat oven to 350 degrees. Place Oreos in a single layer on a cookie sheet. Place in oven for about 1-2 minutes, no longer. You’re trying to melt the cream a little so it’s easier to insert the lollipop stick without breaking the cookie. Remove cookies from the oven and while warm, insert lollipop sticks. Allow to harden again. 

In a microwave safe bowl, melt the chocolate melts in 20 second increments. Using a spoon, cover the Oreos with the chocolate and let the excess drizzle off. Place on a parchment paper-lined cookie sheet. Sprinkle with sprinkles right away before the chocolate hardens.

Once all of the cookies are covered in chocolate and hardened, place them in the treat bags and tie with a ribbon. Then enjoy the delicious, adorable treat!

Cupcakes in a Jar

These are just so cute and practical. They’re also perfect for class parties and birthday parties since it’s a delicious, messy cupcake in a neat and tidy jar. 

I thought of this because it was my friends birthday and all he asked for was a batch of my cupcakes. I contemplated how I could do this since he lives back in Henderson and I’d have to ship them. That’s where I thought of putting them in a jar. They shipped GREAT and were still fresh 2 days later when they got them. I might also add that they put them in the freezer and ate them for several months. 

So whether you’re doing a party, saving a treat for later, or just want to be dang cute, make these cupcakes in a jar!!

What you Need:

1 recipe of your favorite cupcakes, mine is here

1 recipe of your favorite frosting, mine is here

Toppings of your choice, mine is Dulce de Leche

Kerr Half Pint Wide Mouth Jars, 12 count. They look like this. You can usually find them in grocery stores in the canning section. I’ve never been able to find them in Walmart or Target, so you’re better off looking in a regular grocery store. You need to make sure they are this kind or something similar to it. Make sure they have straight sides and are 1/2 pint. They are the perfect size.


Directions:

Clean out jars with hot soapy water and let dry. Mix up your cake mix. Spray jars with nonstick baking spray (I use this.) Fill jars about half full. You don’t want them topping the jar because you need room for your fillings in the jar. These were a little too full. I had to cut a little out to make all the ingredients fit.

Baking time will vary, but bake them at 350 degrees and after about 15 minutes, keep a close eye on them. Once they spring back when touched, remove them from the oven to cool for about 5-10 mintues.

Then pop them out of the jars to cool completely. They should release very easily if you’ve used the spray. You might need to run a knife around the edges to help them out. Once they’ve completely cooled, cut them in half.

Then layer them with the frosting and toppings. Start with the bottom part of the cake, pipe in frosting, layer whatever toppings you like, then put the top of the cake on and repeat the layering one more time.

It should look like this when you’re done:

Then you pop the lid on and voilà!! You have a cupcake in a jar!! It’s most cute when you cut out craft paper for the lid and decorate it with some ribbon around the lid. It’s even cuter when you attach a plastic spoon to the lid with the ribbon. PERFECT party gift!!

Crockpot French Dip Sandwiches

This quickly became a family favorite. I even made them for the masses for our Super Bowl party and a big family dinner over the holidays. It’s PERFECT for feeding a lot of people. And it’s just so simple too. I love how it’s a crockpot meal. As a busy mom, most of the time the last thing I want to think about is dinner. These are such a cinch for those busy nights…it even makes it’s own au jus!

1- 3-4 pound chuck roast, remove excess fat

Montreal Steak Seasoning

2 T olive oil

1/4 cup soy sauce

1/4 cup water

2 cups beef broth

1/2t dried, rosemary

1/2t dried thyme

1T dry minced onion

2t minced garlic

6-8 french rolls

6-8 slices of provolone cheese

Sprinkle meat with Montreal Steak Seasoning and rub in. In a heavy pan, heat 2T olive oil and sear each side of the roast. Place in the crock pot. Mix together soy sauce, beef broth, water, rosemary, thyme, garlic and onion. Pour over roast. Cook on low for 8-10 hours or high for 5-6 hours. Cook until tender and easy to shred. Shred with tongs. Strain remaining juice for the au jus. If you are serving a large crowd, double the recipe, it will still fit in a large crock pot. Enjoy!!

*Adapted from yourhomebasedmom.com