Patriotic Cake Batter Dip

Patriotic Cake Batter Dip – A super simple dip perfect for patriotic holidays! Great for a party and it tastes fantastic!

I can’t believe it’s already almost summertime! It’s about time to get a few patriotic recipes out! Between 4th of July, Memorial Day, and Labor Day, there are so many holidays here that need red, white, and blue snackeroos.  I had been tossing around the idea of making this dip for a few months actually but I was really struggling to think of a creative way to make a dip red, white, and blue and not purple or a brown.  I looked around at different colorful dessert dips and finally had a lightbulb go off when I saw a unicorn dip that had a variety of colors nicely swirled together!

I also ended up struggling with finding festive sprinkles, I think I must have just been about a week too early and went to a few stores before finding an over-priced variety at Micheal’s…

I was so happy with how this ended up! I thought it tasted amazing and overall, it was so easy to make! I would definitely make it again in a heartbeat!

Patriotic Cake Batter Dip

Ingredients

  • 1 cup white cake mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • 8 oz cream cheese (softened)
  • Red food coloring*
  • Blue food coloring*
  • Sprinkles

Directions

  1. In a chilled mixing bowl, combine heavy whipping cream and confectioners sugar.  Using a hand mixer to whip until light and fluffy.
  2. In a different mixing bowl, combine cake mix and cream cheese.  Use a hand mixer to mix and then pour in the whipped cream.  Combine to mix until well combined.
  3. Split into 3 separate bowls.  Set one bowl aside, that will be the white.  In one bowl, add in red food coloring.  Stir until well combined.  In the last bowl, add in blue food coloring.  Stir.
  4. Use a spoon to scoop dip into a bowl.  Put all of the red on one side of the bowl with the blue across, filling in the space in between with white dip.  This helps prevent dip from turning purple when swirled.
  5. Use a toothpick to swirl the dip a bit. Top with sprink
  6. Refrigerate until ready to serve.

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Strawberry Balsamic Bruschetta

Sometimes, it’s important to just take a minute and acknowledge the important people in life and how they have impacted you.  With National Chardonnay Day around the corner on May 26th, I decided to grab a glass of Wente Vineyards Morning Fog Chardonnay and raise a glass to someone special in my life, my mom.

She was the one who introduced me to cooking, baking, and everything in between.  She has helped teach me the basics of cooking and helped me experiment with crazy new recipes.  She introduced me to the whole world of blogging through her site which I would always help out with, thinking of creative ideas for fun recipes.  She has always tried to hard to support every decision I have made.

One of my favorite things we do together is make Christmas cookies every year! It’s a time where my mom, my sisters, and I all get together and make delicious sugar cookies! My favorite part is still decorating them! We use the same recipe year after year that has a nice almond flavor in both the cookie dough and the frosting and they taste so good! I end up the person who deals with dying the frosting which usually ends up really strange pastel colors which are really pretty, but not Christmas-y at all! It’s just such a fun way to have some bonding time with my family every year and we always make wonderful memories!

To go with our Wente Vineyards Morning Fog Chardonnay, we decided to make Strawberry Balsamic Bruschetta together! It sounded like a fun project and we thought it would pair perfectly with the wine! It was also a great way for us to spend some time together, reminiscing over good times over a great glass of wine.

We loved that Wente Vineyards is a multi-generational vineyard with so many deep family ties which we really connected with! We also tried out their Nth Degree and Riva Ranch Chardonnay which were both phenomenal!

I am very grateful to have the fantastic mom I have and that she is always there for the journey with me!

Strawberry Balsamic Bruschetta

Ingredients

  • 1 cup fresh strawberries (diced)
  • 1 tsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp fresh basil (chopped)
  • 3 tbsp balsamic glaze (not dressing, it will be too runny)
  • Mascarpone cheese (softened to spread)
  • French baguette (sliced)

Directions

  1. In a medium bowl, combine diced strawberries, lemon juice, honey, and basil.  Stir to combine.
  2. Spread mascarpone cheese on each baguette slice before topping with strawberry mixture.  Drizzle with balsamic glaze.
  3. Grab a glass of Wente Vineyards wine and enjoy with someone who is apart of your journey!

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Vanilla Latte Cinnamon Rolls

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LatteMadeEasy #CollectiveBias

I was so excited to find out about International Delight® One Touch Latte™ this week! I absolutely adore lattes but I don’t love is the price tag, I don’t want to pay $5 for one tiny drink! It’s a simple new way to make a latte at home! You can get 7 uses out of each can (which is a great deal!) and it is SO easy to make! It is the first ever frothing coffee creamer so it tastes like it came straight from a coffeehouse!

I popped over to my local Walmart to pick up a One Touch Latte™. They had all three of the flavors (vanilla, caramel, and mocha) right in the refrigerated section by the creamers. Very easy to find. I ended up grabbing the vanilla and caramel, both of which sounded right up my alley!

For Mother’s Day this year, we decided to do a big spread with my contribution being Vanilla Latte Cinnamon Rolls and some homemade lattes (using One Touch Latte™, of course) for everyone! They are quick and easy to make so you don’t have to spend all day in the kitchen making brunch, instead, you can spend more time with your mom! Can I just say how delicious the frosting on the cinnamon rolls was? I used the Vanilla One Touch Latte™ in the frosting and wow! It added the perfect amount of flavor! They ended up the star of the show and disappeared within minutes! My mom absolutely loved them!

My mom ended up falling in love with the caramel but my favorite was the vanilla! I tried using it a cup of Traverse City cherry coffee and it was wonderful! All I had to do was shake, point, and press! No stirring, just an instant, frothy latte! This has been taking my coffee to a whole new level and makes me feel like a barista!

Vanilla Latte Cinnamon Rolls

Ingredients

Cinnamon Rolls

  • 1 can of pizza dough
  • 2 tbsp unsalted butter (softened)
  • 1/3 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 tsp vanilla extract

Frosting

Directions

  1. Preheat oven to 350 degrees and spray a 8 inch round pie dish with non-stick spray.
  2. In a small bowl, combine brown sugar, cinnamon, and vanilla.
  3. Spread out pizza dough on to a large cutting board or lightly floured surface.  Spread butter on pizza dough evenly and the sprinkle brown sugar mixture on the buttered pizza dough.
  4. Starting on one of the shorter ends of the pizza dough and roll.
  5. Cut into 6 pieces and place in pie dish.  Bake for 25-30 minutes.
  6. In a large bowl, combine cream cheese, butter, and confectioners’ sugar.  Whip using a hand mixer and add in International Delight® Vanilla One Touch Latte™.  Continue mixing until well combined.
  7. Once the cinnamon rolls are baked, top with frosting.  Enjoy!

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Wine Soaked Raspberry Baked Brie

I am very French.  My name is very French.  I’ve been to France.  I absolutely loved French wines, breads, cheese, and such since I went to France many years ago.  Everything tasted so incredible and was always made with such high quality products.  I was so excited to get to try these five wonderful wines today and I made a recipe that is perfect to pair with them! The Wine Soaked Raspberry Baked Brie is made by soaking fresh raspberries in Trimbach’s Riesling and topping a gorgeous wedge of Le Châtelain brie with them! It is phenomenal on a slice of warm baguette!

I had never tried any of these products specifically so this was a whole new experience for me! The Château D’Esclans Whispering Angel Rosé 2016 was from the Côrtes de Provence region in southeast France.  It was fruity and dry wine with such a lovely color!

Next up was the Trimbach Riesling 2014 from Alsace in northeast France.  It left pleasant undertones on my palate and was a dry white wine.

I also had another wine by Trimbach from Alsace, the Pinot Gris 2014.  It was also dry but very full-bodied and quite delicious!

The Mas de Daumas Gassac Sparkling Rose 2016 was from the south in Languedoc.  This was my favorite, I loved that it was sparking and I thought the color was gorgeous!

Lastly, Mas de Daumas Gassac Red 2015 was also from Languedoc.  It was an exceptional robust red wine!

I thought each and everyone of these wines was incredible and would definitely get them again! They were all authentic and so high quality, just as you imagine a French wine to be! I shared them with friends and they all were huge fans of them too!

But you can’t just have a glass of wine, you have to pair it with delicious food too!

Le Châtelain 8oz Brie Wedge is from Meuse in the northeast.  Brie is my absolutely favorite cheese, the flavor goes so well with a variety of wines and toppings!

Président 7oz Butter Bar (unsalted) is the best butter I have ever had.  It is from Normandie! I spread it on a fresh baguette and had it for lunch with a class of the Pinot Gris and it was divine!

Watch the video!

Wine Soaked Raspberry Baked Brie

Ingredients

  • 6oz fresh raspberries
  • 1/3 cup Trimbach Riesling wine
  • Brie*
  • Sliced baguette
  • 2 tbsp sliced almonds
  • 2 tsp granulated sugar

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine wine and sugar.  Stir to combine.
  3. Add in raspberries and stir.  Let sit for 30 minutes to allow raspberries to soak in the wine.
  4. Cut the top rind off the brie.  Place on sheet pan and bake for 10-12 minutes.
  5. Once the brie is done baking, top with raspberries and sliced almonds.  Serve on top of baguette!

*I used an 8oz wedge of Le Châtelain brie but a wheel would work too

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Cranberry Orange Muffins

Cranberry Orange Muffins – Muffins jam-packed with freshly squeezed orange juice and cranberries.  Perfect for breakfast or as a midday snack!

 

Muffins are one of my favorite breakfasts! I decided to make these because I had some extra cranberries laying around and they turned out wonderful! I only made a small batch of them (6) this time as it was right before heading out on vacation but I doubled the recipe so it will make a dozen muffins.  This was my second time making them the past few weeks, after I made the Bakery-Style Lemon Crumb Muffins, I just wanted more muffins!

Cranberry Orange Muffins

Ingredients

Muffins

  • 2 cup all-purpose flour
  • 1 1/2 cup cranberries (fresh or frozen, not thawed)
  • 1/2 cup plain yogurt
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 tbsp orange juice
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • Pinch of salt

Glaze (optional)

  • 1/2 cup confectioners’ sugar
  • 2 tbsp orange juice

Directions

  1. Preheat the oven to 425°F and spray a muffin pan with non-stick spray.
  2. In a medium bowl, combine sugars and butter.  Mix with a hand-mixer until light and fluffy.
  3. Add in eggs, yogurt, milk, orange juice, orange zest, and vanilla extract.  Mix until combined with hand-mixer.
  4. In a large bowl, combined flour, baking powder, baking soda, cinnamon, and salt.  Pour the mixed wet ingredients into the dry ingredients.  Whisk until combined.
  5. Fold cranberries into muffin batter.
  6. Scoop muffin batter into muffin pan and place in oven.
  7. Once muffins are in the oven, turn temperature down to 350°F and bake for 20-22 minutes or until baked through.
  8. To make the glaze, whisk orange juice and confectioners’ sugar together.  Drizzle over muffins when cooled.

 

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Peanut Butter Cookie Mug Cake

Peanut Butter Cookie Mug Cake – This mug cake takes just a few minutes and tastes just like a peanut butter cookie! Perfect for when you just want a single serving of a dessert!

I’m in love with mug cakes! They are seriously the greatest thing ever because I love desserts but usually don’t want a whole batch of cookies or an entire cake, I’d never get through it all.  A mug cake is just one serving of perfection! After making the Snickerdoodle Mug Cake a few weeks back, I knew I had to try one experimenting with other flavors.  I started with a peanut butter mug cake because peanut butter is so good! It worked out really quite well! Along with this one, there are at least two more mug cakes coming the next few weeks.  I might be a tad bit addicted to making them for lunch!

I’ve been addicted to peanut butter for years, I put it on literally everything from waffles to oatmeal to apparently wonderful  mug cakes now and sometimes I even grab a spoonful of peanut butter sometimes as a snack! Peanut butter and jam sandwiches are my lunches for school everyday too! I’m not sure what it is about peanut butter, but it is delicious!

Check out this video to see how to make the mug cake!

 

Peanut Butter Cookie Mug Cake

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • 1 tbsp butter (melted)
  • 3 tbsp peanut butter

Directions

  1. In a small bowl, combine flour, brown sugar, baking powder, and cinnamon.
  2. Combine in vanilla, milk, peanut butter, and melted butter.  Stir until combined with no lumps.
  3. Pour batter into mug and microwave for 1-1:30 minutes.
  4. Let cool before eating.

 

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Cinnamon Sugar Pita Chips

Homemade Cinnamon Sugar Pita Chips – A simple and tasty snack that is perfect for dipping! Crunchy, sweet, and oh-so delicious!

So I made these to go with my Carrot Cake Dip last week and they were perfect together! I was looking for something similar to make to go with the dip because all I had was fruit which did not really seem to pair well and thought of this idea! Sadly, they did not get a ton of love when it came to photographing them though because I was exhausted by the time it came to them after making the dip, these chips, and some chicken so I will probably go back and make these again soon enough to get in better pictures! They were SO easy to make and would be so great with so many things!

In high school, I was obsessed with pita chips.  I literally would go through bags and bags of them, both original and cinnamon.  My favorite was Stacy’s cinnamon, they are so good! Since then though, I haven’t had as many but they still are so good to snack on sometimes! Recently, my go to snack has been grapes and blackberries because I just keep having those on hand because blackberries have been the cheapest berries up here for the past few weeks and grapes are just always pretty reasonably price and tasty!

Check out the video!

Homemade Cinnamon Sugar Pita Chips

Ingredients

  • 5 pita rounds
  • 4 tbsp coconut oil (melted)
  • 4 tbsp granulated sugar
  • 1 tbsp cinnamon

Directions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Cut the pita in 8 slices that are wedge shaped.
  3. In a small bowl, combine cinnamon and sugar.
  4. Cover both side of the pita slices with coconut oil and sprinkle with cinnamon sugar.
  5. Bake for 13-15 minutes or until chips are crisp.

Adapted from My Sequined Life

 

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Strawberries and Cream Steel Cut Oatmeal

Strawberries and Cream Steel Cut Oatmeal – Delicious steel cut oatmeal topped with roasted strawberries! A healthy way to start the day!

Every morning, I eat oatmeal.  I know, not the most exciting breakfast, but it’s at least kinda healthy.  I use an oatmeal packet, add some plain oatmeal, and some almond milk, tossing some blueberries on top.  Today, I mixed it up and decided to try making one of my favorites, strawberries and cream oatmeal myself.  It was originally going to be a slow cooker oatmeal but I switched it up to be a stove-top recipe as I didn’t want to wait all day for it to be done 🙂

Roasting the strawberries let all of their juices out and gave them such a lovely flavor! It was such an incredible topping along with some chopped pecans for an extra crunch! I want to try doing it with some other fruits like peaches and blueberries so I can do other cream oatmeals! So long oatmeal packets!

I’ve now experiemented in baking oatmeal and slow cooking it, who knows what I will end up trying next!

 

Check out the video!

Strawberries and Cream Steel Cut Oatmeal

Ingredients

Oatmeal

  • 2 cups milk (I used almond)
  • 1 cup steel cut oats
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract

Roasted Strawberries

  • 16 oz strawberries (quartered)
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 400°F.
  2. In a round glass dish, combine strawberries, maple syrup, and olive oil.
  3. Bake for 20-22 minutes.  Take strawberries out about 10 minutes in to stir before putting them back in the oven.
  4. In a small pot, combine milk, steel cut oats, maple syrup, and vanilla extract.  Place on medium heat and cook for 10-12 minutes, stirring occasionally.
  5. Serve with a spoonful of strawberries on top!

Adapted from Cook Nourish Bliss

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Bakery Style Lemon Crumb Muffins

Bakery Style Lemon Crumb Muffins – A wonderful fluffy lemon muffin topped with homemade streusel and a lemon honey drizzle.  Perfect for breakfast or brunch!

 

I am a huge fan of muffins.  They are one of my favorite things to make but sadly, I just don’t make them very often.  I think the only ones I’ve made this year where these and my Vegan Banana Muffins (which were significantly healthier).  I had gotten a massive bag of lemons back when I made the Sheet Pan Lemon Rosemary Chicken and Veggies as I was not quite sure how many I would end up needing and since then have just been adding lemon to everything I can to use them up.  Finally down to just one more lemon! The same day I bought the huge bag of lemons, I also picked up a large bag of navel oranges which were mislabeled as blood oranges but sadly, I have yet to make quite as big of a dent in those…

Check out the video!

Bakery Style Lemon Crumb Muffins

Ingredients

Muffin

  • 2 cups all-purpose flour
  • 5 tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup greek yogurt (original)
  • 2 large eggs (I used 3 because mine were very small)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda

Streusel

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • Pinch of salt

Glaze

  • 1 cup confectioners sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey (melted)

Directions

  1. Preheat oven to 425°F and fill muffin pan with liners or spray down with non-stick spray.
  2. In a large mixing bowl, combine flour and baking soda.  Mix.
  3. In a medium mixing bowl, beat butter using a hand mixer.  Add in granulated sugar and continue beating until the mixture has a paste-like consistency.
  4. Add eggs, vanilla, lemon juice, lemon zest, and yogurt into the medium mixing bowl and beat with hand-mixer until well combined.
  5. Pour liquid mixture into the large mixing bowl with the dry ingredients.  Stir with a spatula to combine.
  6. Pour muffin batter in the lined muffin pan.
  7. In a small bowl, combine all ingredients for the streusel and mix with a fork.  Once combined, the mixture should be crumbly.
  8. Sprinkle streusel on top of muffins before putting them in the oven.
  9. Once the muffins are in the oven, reduce heat to 350°F and bake for 22-25 minutes or until they are fully cooked (check with toothpick before taking out).
  10. While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined.
  11. Take muffins out and let cool before drizzling glaze on with a fork.

Adapted from No Spoon Necessary

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Creamy Carrot Cake Dip

Creamy Carrot Cake Dip – All of your favorite carrot cake flavors, in dip form! It’s super easy to make and perfect for Easter!

It’s carrot cake season! I’ve been trying to jam in as much carrot cake stuff as I can before Easter because it’s just so good! Between this and my Carrot Cake Mug Cake, I have been in carrot cake heaven.  I also whipped up some homemade cinnamon pita chips to dip in but pretzels would be great for dipping too! Sadly, I could only eat a little bit right when I made it as I had a beautiful cinnamon roll from a local restaurant for breakfast and that was all the sugar I needed for today! I’ll be eating the rest for lunch the next few days!

Between making this, the homemade cinnamon sugar pita chips (with a post coming next week hopefully), and making my last Blue Apron meal (Chicken “Under a Brick”), it has been quite the busy day! I had to work, go to Walmart, and then immediately start on all of that today but am looking forward to sitting down to watch one of my favorite movies this evening with a nice cup of green tea! Perfect way to end a lovely weekend filled with movies and delicious food!

Check out the video!

Creamy Carrot Cake Dip

Ingredients

  • 8 oz cream cheese (softened)
  • 2 cups shredded carrots
  • 1 1/2 cups powdered sugar
  • 1/2 cup chopped walnuts (or pecans)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

  1. In a medium mixing bowl, combine cream cheese and powdered sugar.  Use a hand-mixer or stir to combine.
  2. Add in remaining ingredients and stir to combine.
  3. Refrigerate until serving.  Enjoy!

Notes

  • Do not get pre-shredded carrots, they will be much to thick.

Recipe adapted from The Speckled Palate

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