Lemon Chiffon Dip – A wonderful lemon dip made with fresh whipped cream and lemon pudding. Grab some fresh fruit and dig in!
Can I just say how happy I am that it is spring? Well, the weather is still really quite winter-y still up here which is sad but I can hope for it to be warm in a few months! I’ve been celebrating through spring recipes like this lemon dip which is SO delicious! It was perfect to dip fresh fruit into and tasted like spring! It was super easy to make which was great and I absolutely loved to color too, especially the contrast between the strawberries when I dipped them in. It is essentially lemon whipped cream since I took my recipe for homemade whipped cream with lemon pudding mix in it to give it lemon flavors. I’m think about trying this with some other pudding flavors like banana or french vanilla, it could work out really well and be seriously so easy!
It’s been so busy here, loads of exams and assignments which is quite frustrating since it seems they all end up being due at the same time… But at least I have this dip to eat my feelings away with. I made a video to go along with this recipe, I’ve been trying to do that for every new recipe I put out to help clarify instructions and because they are pretty fun to do! Each one has been getting better and better, I think, as I learn how to use my video editor better.
Lemon Chiffon Dip
1 cup heavy whipping cream
1 package of lemon pudding
1 tbsp powdered sugar
1 tsp vanilla extract
Lemon zest (optional)
In a medium bowl, combine all ingredients and mix using a hand-mixer until the dip is light and fluffy, like whipped cream.
Blueberry Banana Bread – A simple bread with fresh blueberries and bananas. Perfect for breakfast with a bit of butter on a slice!
Banana bread is seriously so good. I always enjoy having it in various forms whether with walnuts in it, as muffins, or as a classic loaf. After waiting quite a while for my bananas to finally become overripe, I finally could make this bread! I was so excited about it! It was such an awesome breakfast to have before class for a whole week! I really love blueberries and bananas together too, between this and my Blueberry Banana Baked Oatmeal, they just are perfect together!
I made this bread well over a month ago now, I kept pushing off posting it because I made the video and intended to edit it while I was at the airport going to Japan but then ended up getting a new game on my computer and then wasting so much time playing it that it got pushed off for three weeks! Now it’s finally going up which I’m happy about as I have two more videos to edit in the queue so it’ll be great to move on to those! Make sure to check this video out down below!
Blueberry Banana Bread
1/2 cup granulated white sugar
1/2 cup brown sugar
1/2 cup softened butter
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3 bananas (overripe)
2 cups blueberries
1 tbsp granulated white sugar
1/2 tsp cinnamon
Preheat the oven to 325°F and spray a loaf pan with non-stick spray.
In a large bowl, use a hand mixer to combine butter and sugars.
Add in milk, eggs, flour, baking powder, and baking soda, using a whisk to combine.
Mash bananas and add into the batter, stirring until combined.
Fold blueberries into the batter and then pour into loaf pan.
Combine cinnamon and sugar together in a small bowl and then sprinkle over the bread.
Bake for 65-70 minutes or until the top is golden-brown and it has baked all the way through.
Honey Roasted Almonds – Almonds roasted and then covered in a delicious honey glaze and sugar. They are so addicting!
I’ve been dying to make these Honey Roasted Almonds for months! After I made the Maple Cinnamon Candied Walnuts, I knew I had to try making more candied buts because they were just so good! I always enjoy things that have both honey and almonds in them so I decided to combine them into one delicious snack! Needless to say, they were devoured incredibly quickly and for good reason! I’d find myself eating a handful every time I went into the kitchen and then coming back to grab another handful immediately!
I ended up finally getting around to making these about a month ago but then life got in the way and I never actually put together a post. Having been up since 2 AM because of the lovely jet-lag from an 11 hour time difference here in Japan, I decided it was a good time to go for it because there’s not much else to do at 2 AM other than quietly hang out in my hostel until it’s late enough to go buy some melon pan!
Honey Roasted Almonds
2 cups whole almonds
3 tbsp honey
1 tbsp coconut oil
3 tbsp water
1/4 cup coconut sugar
1/8 tsp cinnamon
Pinch of salt
Spread almonds on baking sheet lined with parchment paper and cook for 15 minutes at 350°F, occasionally flipping nuts over.
While nuts are roasting, combine coconut oil, honey, and water in a medium saucepan.
Bring liquids to a boil and add in almonds.
Continuously stir almonds until they have mostly absorbed the liquids.
In a small bowl, combine cinnamon, coconut sugar, and salt.
Transfer almonds to a baking sheet lined with parchment paper and sprinkle cinnamon sugar mixture evenly on to the almonds.
Snickerdoodle Mug Cake – In only one minute, you can have the perfect, personal snickerdoodle cake! So easy and delicious!
I am so excited to finally have gotten on the mug cake train. It took about 3 minutes to whip up and 1 minute in the microwave. I couldn’t believe something so wonderful took so little time, it was crazy! I love sweets but would never be able to eat an entire cake by myself, having so much just go to waste, so a personal mug cake is so awesome. It was the perfect amount of cake and tasted just as good! I had been really leery of them for years because I had tried making one about 6 years ago and it was a bit of a mess, the recipe just wasn’t the best and I was quite disappointed. But thankfully, this is nothing like that and it came off just perfect! Snickerdoodles are my favorite cookies too so having all of those delicious flavors in cake form was pure perfection.
This actually ended up my Valentine’s gift to myself. I whipped this up, threw on The Office, and just lounged for a bit in the afternoon before starting up work again for the day. Pretty good way to relax if I may say so! The best part was when I went to grab a mug for this, I realized the only mugs that weren’t a weird shapes and sizes that were also microwaveable was this one that has the Marauder’s Map from Harry Potter on it that shows up when you put something hot in it, a mug with King Henry VII and his wives, and an AT&T mug. Although the AT&T one was my personal favorite, I went with this one. You can never go wrong with a Harry Potter mug, right?! 🙂
One of my favorite parts of the holidays every year is making a fresh batch of snickerdoodles. I love all of the flavors and the aroma is ! I always end up eating a whole stack and it is a wonderful experience. My mom and I started making them many years ago and have since become such a staple here. Last time I made a batch of snickerdoodle cookies, I added slices of almonds on top in the shape of a sand dollar and they were so cute! I can’t wait to make those for a summer party!
Check out the video of me making this Snickerdoodle Mug Cake!
Snickerdoodle Mug Cake
1/4 cup all-purpose flour
2 tbsp brown sugar
1/4 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup milk
1.5 tbsp butter (melted)
1 tbsp sugar
1/4 tsp cinnamon
In a small bowl, combine flour, brown sugar, baking powder, and cinnamon.
Combine in vanilla, milk, and butter. Stir until combined with no lumps.
Blueberry Banana Baked Oatmeal – Start your day off on the right foot with this baked oatmeal! It is the perfect healthier breakfast packed full of blueberries and bananas!
I’ve been meaning to make baked oatmeal for so long! I eat oatmeal every morning, usually just grabbing a pack of flavored oatmeal, pouring it in a bowl, and tossing in blueberries. Nothing too exciting. But then I go online and see all of these delicious variations of oatmeal that sound way more exciting like overnight oats, baked oatmeal, slow cooker oatmeal (like this Slow Cooker Pecan Pie Oatmeal), and such. This was definitely worth the wait! I loved having it already cooked and I would just grab a slice to heat up before school. So easy! I need to try making more variations in the future, I think adding in other berries and such would be such an easy and tasty way to mix things up.
Apart from making this baked oatmeal, I’ve been messing with making videos with one hopefully coming next week. I am definitely not set up well to do one, I had to make the entire thing at my coffee table in my living room. Thankfully, I managed to only get a litle bit of sugar on the table!
Blueberry Banana Baked Oatmeal
2 cups old fashioned oats
1 flax egg (or normal egg)
1 tsp baking powder
1/2 tsp cinnamon
1 cup very ripe bananas
1 cup milk
1 tsp vanilla extract
1/4 cup coconut sugar (brown sugar works as well)
1 cup blueberries
1 tbsp chia seeds
Preheat oven to 350°F and spray 8″ square pan with non-stick spray.
In a small bowl, mash bananas and set aside.
In a medium bowl, combine oats, baking powder, cinnamon, chia seeds, and granulated sugar. Slowly add in the rest of the ingredients and stir.
Pour in the pan and bake for 30-40 minutes or until cooked through.
Lemon Sweet Rolls – Everything you love about a cinnamon roll, but with lemon flavors instead! They have a sweet, sticky lemon filling topped with a vanilla buttercream frosting!
My favorite food is hands-down cinnamon rolls. I just think they are the greatest thing ever for literally every meal. We make breakfast for dinner here a lot so either we get a can of premade ones or I make some from scratch. Somehow, I have yet to actually make a post about them just because it’s either late at night and the lighting on photos would be horrible or what not. I ended up adapting my normal cinnamon roll recipe to be more of a simple lemon sweet roll because I thought it was time to branch out into sweet rolls. I had tried making a batch completely from scratch this summer, they were supposed to be strawberry sweet rolls, but they turned out so bad and really just lacked any flavor. I ended up tossing most of those out as no one at my house even dared to try them. But these are different! These are actually really delicious and SO easy to make! You don’t need to knead any dough and they only take 30 minutes! Crazy, right? I topped these with a little bit of lemon zest for a pop of color which is totally optional but it adds to the overall aesthetic!
After a long day of class, my friend came over for dinner that night. I decided to make these sweet rolls, bacon, and little potatoes (my favorite side dish!) as a surprise. The feast was a hit and all of the lemon sweet rolls were devoured! We both agreed that these were a hit and will be on the menu again in the future! I’m all for quick and easy meals that can be made after class so anything that fits those parameters is fair game.
30 Minute Lemon Sweet Rolls
1 can pizza dough
1/4 cup granulated sugar
1/8 tsp ginger
1/8 cup fresh squeezed lemon juice
2 ounces cream cheese, softened
2 tbsp butter, softened
3/4 cup confectioners’ sugar
1/2 tsp vanilla extract
Preheat oven to 400°F and spray 8″ circular pan with nonstick spray.
In a small bowl, mix together sugar, ginger, and lemon juice.
Spread filling evenly across the pizza dough.
Slice pizza dough into 6 pieces along the shorter side of the rectangular pizza dough.
Roll dough slices and place into pan.
Bake for 25-30 minutes or until lightly browned.
While sweet rolls are baking, combine cream cheese, vanilla, and butter in a bowl and mix together using a hand mixer.
Slowly add in confectioners’ sugar until combined.
Dorot Basil Garlic Butter Pierogies – Frozen pierogies topped in a delicious and super simple basil garlic butter sauce using Dorot herbs. It doesn’t get any easier than this!
So I have to let you in on a secret. I have a new best friend. It’s Dorot herbs. These herbs are seriously going to knock your socks off and might just be the coolest things since sliced bread. Yup, they are that cool. So they come in frozen, pre-portioned cubes so you literally just pop one or two out for your recipe and you’re done! No more chopping herbs! Isn’t that the coolest?! I always hate chopping garlic especially because then my hands just reek of garlic no matter how much I scrub them but that is one issue I don’t have to worry about anymore. No more herb-prepping! I can’t even begin to explain how excited that makes me!
I bought my two different types of Dorot herbs at my local Trader Joe’s in Ann Arbor and they were so easy to find there. I literally walked straight into the frozen section and they were right there on the right side corner. I grabbed both types of Dorot (and maybe a thing of cookies or two) and headed over to the checkout, eager to get home and start cooking.
I decided to make these basil and garlic butter pierogies and wow, they were so good and oh so simple! The pierogies were frozen since I was going so a simple dinner that I could make in 30 minutes or less and they sauce was SO easy to whip up since I didn’t have to chop up any the basil and garlic since I was using Dorot! Being a college student, I just don’t have a ton of time to dedicate to cooking so any shortcuts I can take are so helpful!
Oh, and did I mention this recipe is vegetarian?!
Check out this video to see how great Dorot is in action!
Dorot Basil Garlic Butter Pierogies
16 oz box frozen pierogies
3/4 cup vegetable broth
1 tbsp cornstarch
2 Dorot garlic cubes
2 Dorot basil cubes
2 tbsp butter
Cook pierogies according to package directions.
In a skillet, melt butter and then add in all the Dorot garlic and basil cubes.
Add in liquid and cornstarch, bringing the sauce to a boil.
Reduce heat to simmer until thickened.
Let cool before serving!
You are going to love trying Dorot herbs! Save $1 on them using this coupon!
Blueberry Lemon Chia Jam – Super simple jam made with fresh blueberries, lemons, and chia seeds. Perfect for spreading on morning toast!
Originally, when I made the Easy Raspberry Chia Jam, it was going to be this one but then I found raspberries on sale and changed course. This time was the opposite, huge things of blueberries were on sale so of course I got them, planning to make something tasty! I thought about adding them to the Lemon Sweet Rolls I was making this week but then decided this would be an even better idea! I love making peanut butter and jam sandwiches for lunch each day so this got devoured pretty quickly! The combination of blueberries and lemons was absolutely perfect. The balance of sweet and tart worked out so well and if the addition of chia seeds scares you, fear not! They have the same texture as a berry seed so if that doesn’t bother you, then you are good to go! They are a healthy addition and helps thicken the jam to make it the correct consistency. I can’t wait to try other variations of this jam because it is so awesome! I think next might be strawberry rhubarb or blackberry. Honestly, I started even eating this jam by the spoonful because it was such a tasty snack to quickly grab after class when I was waiting for my coffee to brew!
Speaking of coffee, I just started grinding my own beans and wow, that took my coffee to the next level. It helped avoid getting that acidic flavor from it as I don’t go through coffee very quickly as I just make enough for a cup or two a day. Coffee time is my favorite part of the day, I brew my cup of coffee, pour in the perfect amount of half and half, and put on an episode of the show I’m currently watching (right now I’m in the midst of Star Trek: Voyager. So good!). I just grind enough for about 3 cups ahead of time and it is just perfect! Plus, I got some Trader Joe’s coffee beans downstate and they just have such a nice flavor! I think I might need to go make another cup right now…. 🙂
Blueberry Lemon Chia Jam
2 cups fresh blueberries
2 tbsp fresh lemon juice
1 tbsp chia seeds
2 tbsp raw honey
In a small pot on medium heat, combine blueberries, lemon juice, and honey.
Using a wooden spoon, mash blueberries until they are in small chunks and stir to combine with honey.
Leave on medium heat for 15 minutes, occasionally stirring.
Take off heat and stir in chia seeds.
Let cool before putting in jar to refrigerate. Enjoy!
Parmesan Pesto Twists – Simple twisted breadsticks layered with delicious basil pesto and shredded parmesan.
Today started out in turmoil as I went to go make lemon sweet rolls, something I had been eager to make since I had gone to the grocery store on Sunday and had gotten the ingredients for…. or so I thought. Turns out, I lack any normal, white granulated sugar. Instead of just hopping in the car to get some like most people would, I sat there and contemplated a backup plan and something else to make as I had already set aside the time to make something and the oven was already preheating. I had been planning on making these pesto twists for a few days, but hadn’t gotten around to it yet so they got moved to center stage and boy, were these good! I had them with a bowl of three cheese tortellini, topped with a fire-roasted marinara sauce and it was the perfect meal! It had been way too long since I had had a good bowl of pasta (okay, well, a week but I live on pasta so that is a long time).
Parmesan Pesto Twists
1 can pizza dough
1/2 cup pesto (I used premade but homemade would be perfect too!)
1/3 cup shredded parmesan
Preheat oven to 350°F and line two baking sheets with parchment paper.
Open can of pizza dough and spread out.
Spread pesto evenly on the pizza dough before sprinkling the parmesan on the dough, leaving a bit to sprinkle on top of the twists before baking.
Twist the breadstick a few times before placing on baking sheet.
Sprinkle remaining parmesan cheese on top of twists before placing them in the oven.
Bake 20-22 minutes or until a light, golden brown.
Take out of oven and let cool before serving, enjoy!
Pepperoni Pizza Pretzels – Everything you love about pizza and pretzels combined into one tasty snack! The pretzels are stuffed with pepperoni and cheese then baked to golden perfection!
I’m on a pretzel kick right now! Between the Cinnamon Roll Pretzels and now these Pepperoni Pizza Pretzels, I have been basically living on pseudo-pretzels. This time though, these were savory and delicious! I stuffed them with italian blend cheese and pepperoni before twisting them into their iconic shape and smothering them with a mix of melted butter, italian seasoning, and minced garlic. Oh, and did I mention that dipping them in pizza sauce makes the whole experience even better!
I made these before my American Literature class one day and really just ended up sitting there the whole time thinking about them, excited to dig in when I got home. Unfortunately, I managed not to get an sides to go with them so I had to make do with boxed couscous but hey, it was still a great meal.
Pepperoni Pizza Pretzels
1 can of pizza dough
1/2 cup italian shredded cheese
1/2 cup pepperonis (mini pepperonis would work best but I was unable to find them so I sliced normal sized pepperonis into 8 pieces)
2 tbsp butter (melted)
1/2 tsp italian seasoning
1/2 tsp minced garlic
1/4 cup shredded parmesan
Preheat oven to 400°F.
Open and unroll pizza dough before slicing into 6 pieces along the shorter side of the rectangular pizza dough.
Sprinkle italian cheese and pepperonis evenly across the slices of pizza dough.
Fold each pizza dough slice over horizontally so that the edges meet and pinch the dough in along where they meet so that the cheese and pepperoni are inside.
Twist into the shape of a pretzel. Cross the dough and twist the dough around where it crosses. Place the ends near the middle of the dough with a bit of space inbetween.
In a small bowl, combine the melted butter, italian seasoning, and minced garlic. Drizzle on top of the pretzels.
Sprinkle parmesan on top of pretzels.
Place pretzels onto a cookie sheet with parchment paper as lining.