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BLUEBERRY LIME POUND CAKE

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Blueberry Lime BundtCakeA BLUEBERRY LIME POUND CAKE

This Blueberry Lime Pound Cake is loaded with blueberries with a hint of lime. The glaze elevates the lime infusion with a burst of flavor. This Blueberry Lime Pound Cake will melt in your mouth and soon become one of your favorite recipes.

Prep Time: 10 Minutes

Baking Time: 60-65 Minutes

Servings: 12

Blueberry Lime Pound Cake

Ingredients

  • 8 Ounces Butter, Softened
  • 2 1/3 Cups Flour
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 3/4 Cups Sugar
  • 1 Tbls Lime Zest
  • 6 Ounces Cream Cheese
  • 4 Large Eggs
  • 1 Large Egg Yolk
  • 2 3/4 Cups Blueberries
  • Glaze:
  • 1 Cup Powdered Sugar
  • 2 Tbls Lime Juice, Fresh

Cooking Directions

  1. Preheat Oven to 350°.
  2. Spray a 12-Cup Bundt Pan with pam - this will make it much easier to get the cake out of the pan.
  3. Stir the sugar and lime zest together until well blended.
  4. Beat the butter and cream cheese on medium speed until smooth.
  5. Add the lime sugar and beat on medium speed until light and fluffy (1-2 min).
  6. Add eggs one at a time and mix well after all additions.
  7. Beat in egg yolk and mix on low speed.
  8. Slowly add the flour mixture.
  9. Scrape down bowl and beat on medium speed for about 30 seconds.
  10. Fold in Blueberries (fresh or frozen). If using frozen DO NOT DEFROST BERRIES.
  11. Pour batter into bundt pan and smooth the top.
  12. Tap the pan on the counter to remove any air pockets.
  13. Bake for 60-65 minutes.
  14. Let cook on wire rack.
  15. Invert the cake and place on cake plate.
  16. Make the glaze:
  17. Whisk the powdered sugar and fresh lime juice until silky smooth. It should be just thick enough to pour. It too thin add more sugar, if too thick, add more juice. Pour over the cooled cake and let the glaze set before serving.

This Blueberry Lime Pound Cake was a hit with my family with the blueberries popping in their mouth. Enjoy!

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GINGERBREAD CAKE

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GingerBread A GINGERBREAD CAKE

You are going to love this Gingerbread Cake. Sit back and enjoy the smell of this wonderful cake with lots of ginger and cinnamon. I always make my favorite tea to go with this Gingerbread – the warmth on a cold day makes it a perfect choice for your next dessert. This is a great dessert to make on a weeknight – it’s simple and delicious.

Prep Time: 5 Minutes

Bake Time: 35-40 Minutes

Servings: 9

GINGERBREAD CAKE

Ingredients

  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 2/3 Cup Mollasses
  • 1 Large Egg
  • 2 1/4 Cup Flour
  • 1 Tsp Baking Soda
  • 1 1/2 Tsp Ground Ginger
  • 1 1/2 Tsp Cinnamon
  • 3/4 Cup Water
  • 1/2 Tsp Salt

Cooking Directions

  1. In a medium bowl cream butter and sugar until creamy.
  2. Add molasses and egg; mix well.
  3. Combine flour, soda, ginger, cinnamon and salt.
  4. Add to creamed mixture alternating with water, beating well after each addition.
  5. Pour into a parchment lined 9 inch square pan.
  6. Bake at 350° for 35-40 minutes or until tooth pick inserted near the center comes out clean.
  7. Cool on wire rack.
  8. Garnish with whipped topping and sprinkle a touch of cinnamon on top.

This wonderful Gingerbread Cake will go great with a cup of your favorite tea. There’s nothing better on a cold day then sitting down and enjoying a sweet treat with some good friends. Your family and friends are going to love it. Enjoy!

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BLUEBERRY CHEESECAKE MUFFINS

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BlueberryCreamCheeseMuffins 1A BLUEBERRY CHEESECAKE MUFFINS

Here is a good recipe for any brunch or weekend morning breakfast. These are loaded with lots of blueberries and a little cream cheese which kicks them up to a fantastic Blueberry Cheesecake Muffin.

Prep Time: 15 Minutes

Baking Time: 35-40 Minutes

Yield: 1 – 1/2 Dozen Muffins

Blueberry Cheesecake Muffins

Ingredients

  • 1/3 Cup Butter, Softened
  • 3/4 Cup Sugar
  • 2 Large Eggs
  • 1 1/2 Cups Flour
  • 1 1/2 Tsp Baking Powder
  • 2 Tsp Cinnamon
  • 1/3 Cup Milk
  • 1/2 Cup Blueberries
  • Cream Cheese Filling
  • 2 Pkgs (3 ounces each) Cream Cheese, Softened
  • 1/3 Cup Sugar
  • 1 Large Egg
  • 1 1/2 Cups Blueberries
  • Streusel Topping:
  • 1/4 Cup Flour
  • 2 Tbls Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1 Tbls Butter, not softened

Cooking Directions

  1. In a large bowl cream butter and sugar.
  2. Add eggs and beat well.
  3. Combine the flour, baking powder and cinnamon; add to creamed mixture alternating with milk.
  4. Fold in 1/2 Cup Blueberries.
  5. Fill paper lined muffin cups half full.
  6. Cream Cheese Filling: In a small bowl beat cream cheese, sugar and egg until smooth.
  7. Fold in blueberries.
  8. Drop a rounded tablespoonful into the center of each muffin.
  9. For Topping: Combine flour,brown sugar and cinnamon in small bowl.
  10. Cut in butter with fork until crumbly.
  11. Sprinkle Topping over muffins.
  12. Bake @ 365° 36-42 Minutes - Or until a toothpick comes out clean.
  13. Cool for 5 minutes before removing from pans to wire rack.
  14. Best if served warm. Refrigerate any leftovers.

I got this recipe from a dear friend over 10 years ago and have made them a couple times a year ever since. Your friends and family are going to love these muffins. Enjoy!

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PEANUT BUTTER CUP COOKIES

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Peanut Butter Cup Cookie A PEANUT BUTTER CUP COOKIES

Peanut butter cookies with lots and lots of chunks of peanut butter chocolate cups makes the most fantastic cookie for your cookie jar. The only thing you need is a tall glass of milk – oh and make a double batch because they will disappear before you blink. Adults and kids will eat these up in a snatch!

Prep Time: 10 Minutes

Baking Time: 23-25 Minutes

Servings: 4 Dozen Cookies

PEANUT BUTTER CUP COOKIES RECIPE

Ingredients

  • 1 Cup Butter, softened
  • 3/4 Cup Peanut Butter
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Large Eggs
  • 2 Tsp Vanilla
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 2 Cups Semi Sweet Chocolate Chips
  • 2 Cups Chopped Peanut Butter Cups (About 7 - 1.6 ounce pkgs)

Cooking Directions

  1. In a large bowl cream butter, peanut butter and sugars until creamy.
  2. Beat in eggs and vanilla.
  3. Combine flour, soda and salt; gradually add to creamed mixture until well combined.
  4. Stir in chocolate chips and peanut butter cups.
  5. Use a cookie scoop to scoop dough onto parchment lined cookie sheets.
  6. Bake @ 290° for 23-25 minutes.
  7. Let cookies sit on cookie sheets for 2-3 minutes then remove to cooling racks.

I love these cookies because they are quick, easy and oh so good! Remember to make an extra batch or two and keep in your freezer for that unexpected company. Enjoy!

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Baking Tips: Sweetened Condensed Milk vs. Evaporated Milk

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BAKING TIPS: Sweetened Condensed Milk and Evaporated Milk are not the same – DO NOT use them interchangeably.

  • Sweetened Condensed Milk and Evaporated Milk both have water removed.
  • Sweetened Condensed Milk has sugar added to it.
  • Sweetened condensed Milk is a mixture of whole milk and about 40 to 45 percent sugar, which is heated until about 60 percent of the water evaporates.
  • Sweetened Condensed Milk is a very sweet ingredient. It is often used in desserts and candies.
  • Evaporated Milk is homogenized milk with 60 percent of its water removed and vitamin D added for nutritional purposes. It is unsweetened and is available in whole, low-fat, and fat-free varieties.
  • Evaporated Milk is often used in fudges and custards and dishes with a creamy texture.

When making any type of substitution it is important to know exactly what you are substituting and how it will affect the end product. Especially when it comes to taste!

 

 

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PUMPKIN BREAD

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 PumpkinBread A PUMPKIN BREAD

This Pumpkin Bread is a must for the holidays! There are lots of spices and lots of walnuts! The recipe makes two loaves so you can always put one of them in the freezer for easy access. This is the best Pumpkin Bread I have ever tasted!

Prep Time: 10 Minutes

Cooking Time: 55-60 Minutes

Yields: 2 Loaves

Pumkin Bread

Ingredients

  • 3 1/3 Cup Flour
  • 2 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Tbls Cinnamon
  • 1 Tsp Nutmeg
  • 1 Tbls Pumpkin Pie Spice
  • 3 Cups Sugar
  • 1 -15 ozCan Solid Pack Pumpkin
  • 1 Cup Vegetable Oil
  • 4 Large Eggs, lighlty beaten
  • 2/3 Cup Water
  • 1 Cup Walnuts, Chopped

Cooking Directions

  1. Combine first 6 ingredients and set aside.
  2. Combine the sugar, pumpkin, oil , eggs and water and mix well.
  3. Stir in dry ingredients just until combined.
  4. Fold in nuts.
  5. Pour into two 9 x 5 inch loaf pans.
  6. Bake at 340° for 55-60 minutes until toothpick comes out clean.
  7. Cool 10 minutes before removing from pans to wire cooling racks.

Your family and friends will love this Pumpkin Bread. It’s so moist with lots of walnuts – you can’t go wrong. Enjoy!

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CHOCOLATE CARAMEL THUMBPRINTS

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Chocolate Caramel Cookies 01 CHOCOLATE CARAMEL THUMBPRINTSThese Chocolate Caramel Thumbprint cookies will be a great addition to any holiday platter. Everyone loves chocolate and caramel so you can’t go wrong. The caramel is a perfect consistency so it’s not too runny but also not too tough on the teeth!

Each year I try to add new cookies to my holiday platters. The first time I made these was about 15 years ago and they have been a big hit ever since. It’s fun to try new recipes and I encourage you to try these for this years holiday baking!

Prep Time: 10 Minutes

Baking Time: 20-22 Minutes

Yield: 3 Dozen Cookies

Chocolate Caramel Thumbprints

Ingredients

  • 1 Large Egg
  • 1/2 Cup Butter
  • 2/3 Cup Sugar
  • 2 Tbls Milk
  • 1 Tsp Vanilla
  • 1 Cup Flour
  • 1/3 Cup Unsweetened cocoa powder
  • 1/4 Tsp Salt
  • 16 Vanilla Caramels
  • 3 Tbls Heavy Whipping Cream
  • 1 1/4 Cups Pecans, Finely Chopped

Cooking Directions

  1. Separate egg: place yolk and white in separate bowls.
  2. Cover and chill egg white until needed.
  3. In a large bowl beet butter and sugar until well combined.
  4. Beat in egg yolk, milk and vanilla.
  5. In small combine combine the flour, cocoa powder and salt.
  6. Add flour to butter mixture and stir until well combined.
  7. Cover and chill dough for at least 3 hours.
  8. Preheat oven to 300?.
  9. In small saucepan cook and stir caramels and whipping cream over low heat until mixture is smooth set aside.
  10. Lightly beat the reserved egg white.
  11. Shape dough into 1-inch balls.
  12. Roll balls in egg white, then in pecans to coat.
  13. Place balls 1 inch apart on parchment lined cookie sheets.
  14. Press your thumb into the center of each ball.
  15. Bake for approximately 22-23 minutes.
  16. If cookie centers puff during baking re-press with back of small spoon.
  17. Spoon melted caramel mixture into center of cookies.
  18. Transfer cookies to wire rack to cool.

The Chocolate Caramel Cookies will be loved by adults and kids alike. They are ooey gooey good with lots of pecans. Enjoy!

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ALMOND CARAMEL SWIRLS

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Almond Caramel Swirls 1 ALMOND CARAMEL SWIRLSThese cookies are so creamy good. The dough and caramel has cream cheese mixed in which really adds to the flavor and texture of the cookies. They are a really good cookie to add to any holiday tray of your favorites.

Prep Time: 15 Minutes

Baking Time: 20-22 Minutes

Yield: 6 Dozen Cookies

Almond Caramel Swirls

Ingredients

  • 1 Cup Butter, Softened
  • 1 - 8 Ounce Pkg Cream Cheese, Softened
  • 1 Cup Brown Sugar
  • 1 Large Egg Yolk
  • 1 Tsp Vanilla
  • 1 Tsp Almond Extract
  • 1/2 Cup Almond Meal
  • 2 1/4 Cups Flour
  • 30 Vanilla Caramels
  • 1 - 3 Ounce Pkg Cream Cheese, Softened

Cooking Directions

  1. In a large bowl cream butter and 4 oz of cream cheese with mixer for 30-60 seconds.
  2. Add brown sugar then beat on medium speed until light and fluffy.
  3. Beat in egg yolk, vanilla and almond extract until combined.
  4. Beat in almond meal on low speed until combined.
  5. Beat in the flour until combined.
  6. Divide dough in half, cover and chill about 2 hours or until dough is easy to handle.
  7. For filling:
  8. In a small saucepan heat and stir caramels over low heat until melted and smooth.
  9. Stir in remaining cream cheese from the 8 ounce package and the 3-ounce package as well. Stir until blended and smooth, set aside.
  10. Between sheets of waxed paper, roll half the dough at a time into an 8 x 14 inch rectangle.
  11. Remove top sheet of waxed paper.
  12. Spread 1/2 the filling evenly over the dough to within 1/4 inch from each edge.
  13. Note: It is very important that the caramel filling is not hot or it will melt your dough.
  14. Starting from the long side roll up the dough using the bottom sheet of waxed paper to help lift and guide the roll.
  15. Wrap roll in plastic wrap; repeat with remaining dough and filling.
  16. Chill dough overnight for easy handling.
  17. Preheat oven to 310°.
  18. Line cookie sheets with parchment paper.
  19. Remove the plastic wrap from the dough and slice into 1/4 inch thick slices.
  20. Bake for 20-22 Minutes - you want them to be golden brown.
  21. Leave on cookie sheets for approximately 2 minutes then transfer to cooling racks.

These Almond Caramel Swirls are good but not too sweet. The addition of the cream cheese adds to a great texture and smooth taste. Your family will love that you made these. Enjoy!

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TRIPLE NUT CHEWS

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Triple Nut Chew 01 TRIPLE NUT CHEWS These Triple Nut Chews are so delicious and not too sweet. They will be a wonderful addition to any holiday platter. Your family and friends will be thanking you for making these.

Prep Time – 10 minutes

Cooking Time – 20 minutes

Yields – 2 lbs.

Triple Nut Chews

Ingredients

  • 1 Cup Walnuts, lightly chopped
  • 1 Cup Pecans, lightly chopped
  • 1 Cup Almonds, lightly chopped
  • 2 Tsp Butter
  • 1 1/2 Cups Sugar
  • 1 Cup Heavy Cream
  • 1/2 Cup Light Corn Syrup

Cooking Directions

  1. Place the walnuts, pecans and almonds in a single layer on a baking sheet. Bake at 350° for 4-6 minutes. Cool on a rack.
  2. Line an 8 inch square pan with foil, grease the foil with butter and set aside.
  3. In a large saucepan combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly, approximately 212° . Stir in the toasted nuts. Cook without stirring until a candy thermometer reaches 238° or soft ball stage.
  4. Remove from heat. Stir with a wooden spoon until creamy and thickened - approximately 2 minutes.
  5. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight.
  6. Using the foil, lift the candy out of pan.
  7. Cut into squares - store in airtight container.

These Triple Nut Chews are plenty nutty. They are a good alternative because they aren’t overly sweet. For all the nuts in your life that love nuts – this one is for them! Enjoy!

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Baking Tips: How to Make Perfect Cookies Everytime

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BAKING TIPS:

The first and most important tip when it comes to baking is to ALWAYS use quality Texas Almond Cookie 02 300x225 Baking Tips: How to Make Perfect Cookies Everytimeingredients. If you do not use quality ingredients in your baking your baked goods will not taste as good and will not have that gourmet look. I grew up in a house were we had to use ½ margarine and ½ Crisco – I didn’t even know about using butter until I moved out of my childhood home. What a difference butter can make in your baked goods, the difference is night and day!

The same goes for chocolate, always use quality chocolate, the better quality the better your candies and cookies will look and taste.

More tips on how to get that gourmet look and taste from your bake goods:

  • I like to start with butter that has been softened but not too much. Having the butter a little cold will give your baked goods a better texture. When you let the butter sit out too long it will get warm and cause your cookies to spread flat.
  • Always put your cookie dough in the refrigerator for a few hours – or overnight if you have the time. This will help your cookies bake evenly.
  • I always use a cookie scoop to put dough onto the baking sheets. This will keep your cookies the same size and shape and will allow them to cook more evenly. You don’t want part of your cookies to burn while others are finishing baking.
  • Baking at a lower temperature will always get you better results with cookies. I usually bake my cookies at 290°. Yes the batches take longer – but what a difference in the outcome. It will be well worth your time.
  • When the cookies are done take them out of the oven and let them sit on the cookie sheet for approximately 2 minutes then remove them to the cooling racks.
  • When you’re baking your favorite cookies – make an extra batch of the dough and freeze the cookies for those unexpected occasions when friends/family drop in. Just take them out of the freezer and you have the perfect crowd pleaser.

If you not have subscribed to receive updates when free recipes and baking tips are published now is a great time.

If you like these free tips please click my ‘Like’ button and the Google+ button. I appreciate your help!

It’s Time to Get Baking!
Laur

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