Lemon Swirl Cheesecake Bars

Lemon Swirl Cheesecake Bars

Sunny cheesecake bars with lemon yellow swirls and a tender, buttery crust. The filling is sweet, creamy and a little softer than a regular cheesecake thanks to the addition of sour cream. It melts in your mouth with an explosion of tangy lemon.

The recipe starts with making the crust in the food processor with almond meal or flour, a small bit of sugar, lemon zest and cold butter. It’s pressed into the bottom of a baking pan and baked off.

Lately I’ve been making my crusts with almond meal instead of flour because it has more flavor. If you don’t have almond meal on hand you can use flour instead. The crust is also on the thin side, but it doesn’t deter from the dessert at all…. 

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Chocolate Glazed Doughnut Hole Muffins

Chocolate Glazed Doughnut Hole Muffins
Baked chocolate doughnut muffins filled with gooey chocolate chips and dunked in a sweet and sticky glaze.

Mini muffins that want-a-be doughnut holes. They would if they could but since I don’t own a doughnut hole pan they’ll have to settle for being mini muffins.

So what if they’re not perfectly round? Nobody’s perfect and in this case, you don’t need to be perfect to be divine.

The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin. They only take ten minutes to bake, making them perfect for a weekend breakfast, brunch or any-time dessert…. 

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Chocolate Chip Zucchini Cupcakes

Chocolate Chip Zucchini Cupcakes

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting.

My answer to the growing zucchini problem.

If you plant zucchini in your garden than you know they grow like weeds and ripen at lightning speed, especially in August, a month that was plainly made for the sole purpose of harvesting zucchini.

There’s even a special day (Aug. 8th) designated for pawning off the excess on your neighbors… National Sneak Some Zucchini onto your Neighbor’s Porch Day.

Let me know if you need my address.

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting
Even though Martha Stewart calls these cupcakes, the truth is they’re muffins. The method of mixing the batter, adding the wet to the dry, makes it a muffin. The frosting kind of turns them into cupcakes and who am I to argue with Martha Stewart? The Queen of everything.

The zucchini keeps them nice and moist and the chocolate chips and frosting makes them irresistible even to zucchini haters. I know I say that all the time about my zucchini recipes but only because it’s completely true. I’ve witnessed it many times with my very own eyes and have readers tell me the same exact thing.

Your kids, husband, dad, best friend, etc… all who passionately insist they hate zucchini will fall hard for these. And if you happen to have zucchini lovers around you they will thank-you up and down as they reach for a second one.

Cross my heart and pinky swear.

They’ll pass the test.

Chocolate Chip Zucchini Cupcakes
Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 cupcakes

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting. My answer to the growing zucchini problem.

Ingredients:

1 + 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 + 1/2 cups zucchini (about 10 ounces), shredded
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Frosting:
4 tablespoons butter, at room temperature
4 ounces regular or light cream cheese, at room-temperature
1/2 teaspoon pure vanilla extract
3 cups confectioners' sugar, plus more if needed

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
  2. In a medium bowl whisk the flour, brown sugar, baking powder, cinnamon, and salt together then mix in the chocolate chips.
  3. In another bowl stir together the zucchini, oil, eggs, and vanilla. Add to flour mixture and mix just until combined - the batter will be thick - do not overmix or they will be rubbery.
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22 to 24 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
  6. Make the frosting:
  7. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth and fluffy about 3 minutes. Beat in vanilla.
  8. Add a cup of confectioners' sugar at a time and beat until light and fluffy about 5 minutes.
  9. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1-3 days. Store in refrigerator.

Notes:

Adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-zucchini-cupcakes/

Chocolate Chip Zucchini Cupcakes

Three Ingredient Churro Caramel Ice Cream (No Churn)

If I told you it was possible to make ice cream with only three ingredients and without an ice cream maker would you be my best friend forever? I hope so.

All you need is International Delights Cold Stone Creamery Churro Caramel Coffee Creamer, sweetened condensed milk and heavy whipping cream. After a little whisking, a little beating and some time in the freezer you will have some of the best ice cream you ever tasted.

This is the kind of ice cream I make on my vacations at the beach house, fast and easy, because I don’t want to spend a lot of time in the kitchen but do want something homemade and indulgent. Something cold and refreshing after a hot day at the beach.

Rich, creamy and silky, every bite tastes of sweet caramel-dipped churros. I like to make little sundae’s with them by adding even more caramel, a sprinkle of chopped walnuts and cherries.

Vacations were made for ice cream sundaes when calories don’t count making it perfectly acceptable to eat dessert every night and go back for seconds.

For those times when you’re not on vacation, International Delight has a new line of sugar free and fat free creamers. You can always use one of those instead!

Let’s stay connected with International Delight on Facebook! I’d love to see you there.

Join the International Delight community for coupons, exclusive member giveaways and more.

You can also follow them on Pinterest for more recipes like this.

P.S. These are a little melted. After two tries I gave up on having them not melt. Thank-you humid 88-degree weather.

Churro Caramel Ice Cream

1 cup International Delights Churro Caramel Coffee Creamer
1 can sweetened condensed milk
2 cups very cold heavy whipping cream
For serving:
caramel desert sauce
chopped walnuts
maraschino cherries

In a large bowl whisk the creamer and condensed milk together.

In the bowl of a stand mixer beat the whipping cream to stiff peaks on medium speed. When you lift the batter the cream should stick to it.

Add the whipped cream to the condensed milk mixture and gently fold in with a rubber spatula until well combined.

Pour into a loaf pan, cover with aluminum foil and freeze 6 – 8 hours or overnight.

Serve with caramel sauce, walnuts and cherries.

Makes about 1 quart.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

No-Bake Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake

A no-bake cheesecake infused with sunny lemon flavor and topped with fresh, sugar-coated blueberries. The light and fluffy filling is made of cream cheese, sugar and whipping cream. It’s soft and airy like a cloud, nothing like a thick, dense baked cheesecake.

Now, I have to confess. . .I told a little white lie because while the cheesecake filling is no-bake, the crust is not. Oh, sure, you could leave it raw but it will be more crumbly and won’t hold together as well. I prefer it baked. … 

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How to Make Berry Shortcakes

Blueberry Shortcakes

Shortcakes were made for berry season! Top them with fresh whipped cream and a generous helping of your favorite seasonal berry for an irresistible summer-time dessert.

This is my Baking Partners challenge for the month and since it was my turn to pick a recipe I get to do the step-by-step tutorial.

Shortcakes are very lightly sweetened biscuits, but instead of butter these are made with heavy cream, making the dough easier to work with and practically fail-proof.

Start by mixing the berries with a little sugar to help them release some of their juices. You can use blueberries, strawberries or raspberries. These are wild blueberries…. 

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Lazy Daisy Cake

Lazy Daisy Cake

A single-layer, square yellow cake with a broiled brown sugar, coconut and pecan topping that tastes like candy. . . kind of like a praline. It has an old-fashioned, Southern-inspired feel to it that I find charming.

The cake is unlike any I’ve made before because after beating the eggs, sugar and dry ingredients together it’s time to beat in the boiling hot milk and butter(?). The method is weird but the result is not.

Moist, sturdy and tender, it’s one of the best yellow cakes I ever tasted.

Once the cake is baked the topping ingredients are melted together in a sauce pan with butter and slathered over the top of the cake. A few minutes under the broiler and you have a golden brown, gooey topping that tastes like some of the best candy ever.

Best yellow cake + best candy topping.

I’m sensing a theme here. … 

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Pink Lady Milkshakes

Pink Lady Milkshakes

Pink lady milkshakes made with strawberries, raspberries, malted milk, Greek yogurt and ice cream.

Kind of like a smoothie fell into a milkshake and couldn’t climb it’s way out.

Can you imagine the Pink Ladies from Grease (Rizzo would spike hers) sitting at the malt shop drinking these and wondering out loud what the secret ingredient is giving them that tangy flavor? Back then Greek yogurt wasn’t a big thing the way it is today.

But I wasn’t thinking about all the Pink Ladies when I made this.

Just Sandy.… 

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