TWD: Blueberry Crumb Cake

Sadly, I only took 1 picture of this cake. As it was completely devoured 

by the rest of family as soon as it was made.

See, here in my house, we LOVE coffee cakes. Not just like, we LOVE them.

So after making, and eating this cake sliced warm with a hot 

cup of coffee, I just sat back and watched as my entire family gobbled it all up.

It was quite a site to see.

Anyways, this was a GREAT recipe, super easy to make, and I had all the ingredients on hand already. I think i might just make another one of these babies

 in a couple days...?

Hope everyone liked it as well!

"Making Banana Pancakes pretend like its the weekend now..."

Even though it really is the weekend...hahh. Anywayssss, this is how I started off 

my sunday morning today. With Ina Garten's Banana Sour Cream Pancakes.

A bunch of my girlfriends spent the night at my house, so I

decided to treat them with a nice, big breakfast this morning.

These pancakes were SO good. I love banana pancakes, and the banana

flavor in them was just amazing. I also wanted an alternative to regular

maple syrup, so I used Joy the Baker's Vanilla-Brown sugar syrup.

"SOOOOO GOOD", explained my half asleep group of friends.

Sadly, I only got to enjoy one of these, cause i'm such a great friend.

But they were definitely completely gone after I served them.

Go make these now!

Banana Sour Cream Pancakes 

 from Ina Garten

1 1/2 cups flour

3 tblsp. sugar

2 tsp baking powder

1 1/2 tsp salt

1/2 cup sour cream

3/4 cup plus 1 tblsp. milk

2 eggs

1 tsp vanilla extract

1 tsp lemon zest

butter

2 ripe bananas, diced, plus more for serving

Vanilla Brown Sugar Syrup(recipe below)

Sift together dry ingredients in large bowl. In another bowl, wisk together sour cream, milk, eggs, vanilla, and lemon zest. Add wet ingredients to dry ones, mixing only until combined. Melt 1 tblsp. butter in large skillet over medium-low heat till it bubbles. Ladle pancake batter into pan to make 3 or 4 pancakes. Put a couple slices of bananas on each pancake. Cook for 2-3 minutes, until bubbles appear on top and underside is nicely browned. Flip the pancakes, then cook for another minute until browned. Wipe out pan w/ paper towel, add more butter(or pam) and continue cooking till batter is done. Top with bananas, and drizzle with syrup!!

Vanilla Brown Sugar Syrup

from Joy the baker

1 1/2 cups dark brown sugar

1 1/2 cups water

3 tblsp. butter

1/8 tsp salt

1 tblsp. fresh lemon juice

1/2 tsp vanilla

Combine brown sugar, water, butter and salt in a 2 quart sauce pan and bring to boil, stiring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temp.

Enjoy!

TWD: French Yogurt Cake with Marmalade Glaze

It's tuesday. And you know what that means...TWD ! This weeks choice was

picked by Liliana of My cookbook addiction. And after reading the comments

about this cake/pound cake, and seeing all the GREAT reviews about it,

I couldn't wait to make it.

Of course, it was amazing. As is ALL of Dories' recipes!

I read her comments on what to serve this with, and one of her suggestions 

was to pair it with Lemon Cream. And seeing ALL the fresh lemons

I'd just picked from our tree, it was a no brainer.

The lemon cream, slathered on top of the cake was fantastic. The cream had a 

perfect, tangy, lemony kick, which went SO well with the cake.

I'd definitely make this again.

I'm such a great friend.

It's one of my good guy friends 17th birthday tomorrow, so when he told me

it was vanilla cupcakes he wanted, I started to brainstorm what recipe to make for him.

I wanted something easy, yet delicious that he'd really like.

So I ended up picking this Chocolate Chip Cookie Dough Cupcake recipe i've had.

These turned out absolutely AMAZING. What makes these "Cookie Dough"

Cupcakes is the little frozen ball of cookie dough placed in the center

of the cupcake, making it a little surprise when you bite into

the center! Makes eating them fun.

 I made some extra,

and gave some to the little brother to have. He said they were

the best cupcakes i've ever made. So these will be going

to my friend for his birthday. Can't wait to see what he thinks!

Chocolate Chip Cookie Dough Cupcakes

1 package yellow cake mix

1 package vanilla instant pudding mix

1 cup whole milk

1 cup vegetable oil

4 large eggs

1 tsp vanilla

1 package(1 pound) frozen cookie dough

1. Preheat oven to 350. Line 24 cupcake cups with paper liners.

2. Place the cake mix, pudding mix, milk, vegetable oil, eggs and vanilla in a large mixing bowl.

3. blend with electric mixer on low speed for 30 seconds.

4. Increase the mixer speed to to medium and beat for 2 minutes more, scraping down sides of bowl. Until well blended. 

5. scoop heaping 1/4 cup batter into each cupcake cup. Cut the frozen pieces of dough in half to get 24 pieces. Place a piece of cookie dough on top of each cupcake. Place pans in oven.

6. Bake cupcakes until they are golden and spring back when lightly touched, 22-27 min.

Frost with desired frosting**, and DEVOUR.

**For the frosting, I cheated a bit, and used some store bought vanilla frosting, but you can use whatever type of frosting you want for these. Anything will taste great!