Strawberry Blondies

It's been a while since I've whipped up some blondies.  I 

found this recipe in the most recent issue of Food Network 

Magazine.  I was planning on bringing a sweet treat to a girls

 beach weekend away and decided to make this one.  What I 

LOVE LOVE LOVE was that this recipe takes no time to make.

  It is soo easy, I didn't even have to use my mixer.  I did make

 a few changes using white chocolate chips instead of 

butterscotch chips.  I made one batch with strawberry jam and

 another with raspberry preserves.  Both came out well.  Next

 time I make this recipe, I will use fresh pieces of strawberries

 and a touch of chocolate and will leave out the jam.  They

 tasted like breakfast bars but definitely weren't

 healthy enough to be eaten for breakfast!  

Ingredients

• 4 tablespoons unsalted butter, plus more for the pan
• 1 cup packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butterscotch chips
• 1/4 cup chopped walnuts
• 3 tablespoons strawberry jam

Directions

Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil.

Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.

Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Stir in the butterscotch chips and nuts and spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars.

Baked Tilapia

We still have quite a bit of tilapia left from one of my super saver grocery trips last month ($7 for 3lbs).  I'm continuing to search for different recipes to try with the fish.  This one popped up in my inbox a few weeks ago from Taste of Home.  I immediately knew it was something I wanted to try because I love capers.  My love for capers developed in St. Lucia on my honeymoon. Before then, I don't recall ever eating them. Thank goodness I enjoyed them because they were in everything we ate!  To me, they add a perfect salty burst of flavor to any dish.  I served this fish with sweet potato fries.  Delish! 

Ingredients

• 4 tilapia fillets (6 ounces each)
• 3 tablespoons butter, melted
• 3 tablespoons lemon juice
• 1-1/2 teaspoons garlic powder
• 1/8 teaspoon salt
• 2 tablespoons capers, drained
• 1/2 teaspoon dried oregano
• 1/8 teaspoon paprika

Directions

• Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
• Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Red Velvet Bites

If you're a frequent follower, you may remember the snickerdoodle bites that I made a week or so ago.  If not, be sure to check them out here.  I knew once I made them that I would try some different variations of the recipe.  This past weekend, I made my first one-Red Velvet.  I don't know if I'll try any more because these are top notch.  Best part is they take 20 minutes to make!  I'm definitely keeping these ingredients on hand  just incase I need a last minute treat.  I had the leftovers for dessert each night this week and could not get enough of them.  My next step with these bites is adding toppings to the frosting.  Mmmm Mmmm Good! 

Items Needed:

• Red Velvet Cake Mix
• 1 egg
• 1/2  cup (or 1 stick)melted butter
• Cream Cheese Frosting 
• Mini Tart Shaper 

Directions: 

Melt your butter, add the cake mix and then the egg.

Once you get your  dough, simply scoop into a mini muffin pan. 

Bake at 350* for 8-10 min (until light brown)

When your cups come out of the oven they will be slightly brown, spray your mini tart shaper with cooking spray to help them not stick and press down the center of each cup. 

Once all the tops are pressed down simply move to a cooling rack to cool. 

Once the cups have cooled, fill with your favorite frosting. 

I used pastry bag and round topper to fill the cups.  

Enjoy!

Cupcake Toppers Tutorial

I wanted to add a little personal touch to one of my best friend's bridal showers.  I decided to try cupcake toppers using craft punches (seen in step 1).  I've tried toppers before, but didn't love the way they came out.  This time, I had a plan.  I wanted to use scrapbook paper along with white card stock for the printed design.  Here is how I created the cupcake toppers for the shower.  PS.  I was beyond thrilled with how they turned out.  

Gather your supplies.  Two craft punches, scrapbook paper, white card stock, glue or some type of adhesive, glue gun & cake pop sticks. 

         

 Using the flower punch and your scrapbook paper, make however many punches you need.  One for each cupcake.  

 Design a label.  I used print shop, you can use word or any other design software.  I created a round one inch label and printed them on the white card stock.  I went with two different label designs.  

 Using the smaller round punch, punch out the card stock.  Create the same number as the flowers.  

 Using some sort of adhesive, place the card stock with the design on top of the punched flower.  Make sure to center it as best as you can.  

Turn on your glue gun to high heat.  Place a dab of glue on your cake pop stick.  I use the thinnest sticks I could find at my local craft store, in the baking section.  Attach the topper to the glue.  Set it down to cool/dry.  

  Place in cupcakes and enjoy! 

Sunshine Swizzle Punch

One of my best friend's is getting married in a few weeks, which means bridal showers and bachelorette parties to prepare for.  I love using my punch bowl and always volunteer to bring punch to any event.  If you know me, you know I don't like making the same recipe twice.  So, even though I've tried some great punch recipes, I wanted to find a new one.  I stumbled across this one on the Kraft foods website.  Guests at the shower loved this punch.  It was sweet but not too sweet.  I had a request to have it posted ASAP, so here it is!  Enjoy!

*Punch is in the corner of the pic.  I'm so mad at myself for not taking a better picture!!

What You Need
2 pkt. (makes 2 qt. drink) or 4 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix*
3 qt.  (12 cups) cold club soda
1 can (12 oz.) frozen limeade concentrate, thawed
1 qt.  (4 cups) raspberry sherbet
Make It

EMPTY drink mix into large punch bowl.

ADD club soda and limeade concentrate; stir until concentrate is completely dissolved.

SCOOP sherbet into punch just before serving.

*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.

White Chocolate Covered Oreos

When I came across this recipe from Kraft, I was under the impression that they made white chocolate covered oreos.  Which is one of the main reasons I picked this recipe to make.  But, I couldn't find any white chocolate covered oreos at my grocery store.  Which means, I had to do them myself.  That ended up being a hot mess but they came out well.  I was able to make the cookies the day before my event (bridal shower) and put the finishing touches on the day of.  I ended up making a few big changes to the original recipe, which you will find below.  These would be fun to do dipped in red and green chips for the holiday season.  Definitely keeping this recipe on hand!

What You Need

20   OREO White Fudge Covered Cookies

10 strawberries, halved

3 tbs. cream cheese frosting 

1 bag of white chocolate chips 

Make It

MELT the white chocolate chips in a double broiler.  Dip cookies into chocolate and completely cover.  Allow them to dry/harden on parchment paper.  

SPREAD 1 tsp. frosting  onto each cookie. Top each with strawberry half.

SERVE and enjoy!

Chocolate Chip Cheesecake Bars

Chocolate Chip Cookies + Cheesecake = Heaven.  

Thanks to Pillsbury for creating this quick and simple recipe.  The one thing to be aware of is the time it takes for the bars to chill before serving.  You need a few hours, so it's the perfect recipe to start with when preparing for a party. That way, once you've prepared everything else and cleaned up they will be good to go.  I had to bring these to a bridal shower about an hour away, which made me super nervous.  I also hadn't tried them before I put them out.  Usually, that is a big no no for me.  Anyhow, I put them out at the shower and prayed they were good.  Well, prayers answered.  It was the most requested recipe at the shower.  I even tried some at the end and they were delicious!  

INGREDIENTS:

 1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup coconut, if desired

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS:

• Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
• In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
• Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Pampered Chef- Snickerdoodle Cups

I found this recipe while blog stalking surfing and knew it would be perfect for an Engagement party I was helping with.  I love recipes that are semi homemade and take less than an hour.  I have to admit that I wasn't in love with these itty bitty cups.  BUT...they went like hot cakes at the party.  There was only one left and that was because I hid it- to try myself.  I'm looking forward to try different variations of these itty bitty cups!  Thanks to Mom's of All Trades for the recipe!

 Items Needed:

• Cake mix(Cinnamon)
• 1 egg
• 1/2  cup (or 1 stick)melted butter
• Frosting or filling for your cups

Directions: 

Melt your butter then add the cake mix and then the egg.

Once you get your  dough, simply scoop into a mini muffin pan. 

Bake at 350* for 8-10 min (until light brown)

When your cups come out of the over they will be slightly brown, spray your mini tart shaper with cooking spray to help them not stick and press down the center of each cup. 

Once all the tops are pressed down simply move to an air tight container and let cool.

Once the cups have cooled, fill with your favorite frosting. 

I used cream cheese frosting, also from Betty Crocker and they were awesome!

Strawberry Cupcakes

This recipe was inspired by two fabulous ladies.  First, I used a strawberry cake recipe from Keeping Up with the Jonses.  It was super simple to make and so light and fluffy. Then, I used a strawberry glaze recipe from Giada.  They were the perfect pair!  

Grandma's Strawberry Cake

1 box white cake mix

4 eggs

3/4 cup cooking oil

1/2-1/3 cup water

1 3 oz box of Strawberry Jello

1/2 10 oz box of frozen strawberries (I used 1/2 cup of fresh strawberries) 

Strawberry Glaze

• 1/3 cup frozen strawberries, thawed and drained
• 2 1/2 cups powdered sugar
• Puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.