I saw this recipe on one of my favorite blogs, Brown Eyed Baker, back in early June.  I just KNEW I had to make it when we had company here after Samuel was born.  Originally I had planned to make it while my mom was here right after he was born, but thanks to a c-section incision, standing in the kitchen wasn’t on the top of my to do list.  Instead I held off until today while my in laws are here.  Samuel went down for a nap leaving me with just enough time to make this {and berry muffins to be posted tomorrow}.

First things first, this recipe is in no way healthy.  Two sticks of butter & whole milk do not a healthy recipe make.  However, don’t alter it.  Just bite the bullet on this one and enjoy every delicious calorie.

The original recipe was just for blueberries, but I couldn’t resist adding some strawberries.  So, this is really a blueberry & strawberry dish.  I’d call it a coffee cake, but it would totally work as a dessert.

Blueberry & Strawberry Boy Bait {adapted from Brown Eyed Baker}

Ingredients:

For the Cake:

• 2 cups all-purpose flour, plus 1 tsp
• 1 tbs baking powder
• 1 tsp kosher salt
• 2 sticks unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 3 eggs
• 1 cup whole milk
• 1/4 cup blueberries
• 1/4 cup strawberries

For the Topping:

• ½ cup blueberries
• 1/2 cup strawberries
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

Directions:

1. Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside.
3. With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about 2 minutes.
4. Add eggs, one at a time, beating until just incorporated. 
5. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture.
6. Toss the blueberries and strawberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the berries.
7. Spread the batter into the prepared pan.
8. Scatter blueberries and strawberries over top of the batter.
9. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter.
10. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.

Grade: A++

Comments: This was absolutely amazing.  I can’t speak for how it would taste with just blueberries, but the flavor of the strawberries & blueberries together was DIVINE.  This would make a great brunch dish when entertaining friends.  I can see myself making this again and again with different types of berries.  You definitely have to try it!

Baking hasn’t really been my thing lately.  I haven’t been craving sweets through my pregnancy, and I’ve really stayed away from baking too much so I’m not tempted.  However, with my family in town I thought it best to make something for dessert on Sunday night.

This was supposed to be a carrot cake recipe, but um, I forgot to buy carrots.  So I improvised.  It turned out wonderfully though!

Applesauce Spice Cake {adapted from Spark Recipes for the iPhone}

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup sugar
• 2 ts baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup unsweetened applesauce
• 1/4 cup olive oil
• 3 large eggs
• confectioners’ sugar

Directions:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a separate small bowl, combine the applesauce, oil, and eggs.  Add to the flour mixture, stirring until the ingredients are well blended.
4. Pour the batter into a greased pan {I used a bundt pan}.
5. Bake for approximately 50 minutes.  Transfer the cake to a plate, let cool for approximately 15 minutes, then top with confectioners’ sugar.

Grade: B

Comments: This was definitely a great dessert, but I am sure it would have been an even better carrot cake.  It went great with both coffee and milk, and the applesauce makes it very moist.  The cake would make an awesome brunch dish or work as a food at a coffee or tea get together.

I am not a huge fast food person.  Sure, I love some Chick-fil-A Waffle Fries and a Cookies and Cream Milkshake as much as the next person, but I generally stay away from fast food.

Anyway, earlier today a few of my friends were discussing this Burger King Cupcake Milkshake.  Traffic was horrible {how typical}, so I took the back roads home from work…conveniently driving by a Burger King.  With Nathan out of town, I figured it would be okay to indulge and push my dinner back until much later than usual.

Hm.

It is delicious!  Plus, even though I only got a small it was enough for me to enjoy half and put the rest in the freezer for later.

It tastes like it has some cake batter in it, and the whipped topping is a mix between icing and Cool Whip.  It was so good.  I almost wish I had waited until after dinner to go get it, because it is definitely a dessert.  It is thicker than most milkshakes.

The only catch: apparently not every Burger King has them.  So, I’d call before going to your local BK.  If you live by a location that carries them definitely spoil yourself!  It is worth the extra time you’ll need to exercise to burn it off.  {I didn’t look up the nutritional info…I know it isn’t healthy.}

Dinner with Krystyn was fabulous last night as always.  I always enjoy a much needed night out with a girlfriend.  Krystyn left her husband and 2 beautiful girls at home, and we just laughed the night away for hours.

Ever since my friend mentioned that she made Monkey Bread a few weeks ago, I’ve been on a mission to work it into our menu.  This weekend was the perfect opportunity, and I found myself slicing biscuit dough at 8:30 AM after sleeping in a little bit.

Monkey Bread {from AllRecipes.com}

Ingredients:

• 3 packages refrigerated biscuit dough
• 3/4 cup white sugar
• 3 tbs ground cinnamon
• 1/2 cup margarine
• 3/4 cup white sugar

Directions:

1. Mix together 3/4 cup sugar and cinnamon.
2. Quarter the biscuits with kitchen shears. Dip shears in water after each cut to keep the biscuits from getting too sticky. Dip biscuits into sugar mixture, and place in a greased tube pan. Do this until all biscuits are used.
3. Melt butter or margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits.
4. Bake in a preheated 350 degree F oven for 30 to 35 minutes.

Grade: A++++

Comments: It’s Monkey Bread.  Do I really need to say more than that it is incredibly delicious & delightful?

Yesterday I stumbled across a very easy homemade chocolate pudding recipe, and I couldn’t get it out of my head.  Finally around 8:00 PM I broke down and made it.  I am so glad I did!  It is delicious, and it is a great way to ease a chocolate craving without getting out of control.

Hasty Chocolate Pudding {from AllRecipes.com}

Ingredients:

• 1/2 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbs cornstarch {I used 3 tbs flour, and it worked fabulously}
• 2 cups milk
• tsp vanilla extract

Directions:

1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

*note: Make sure that the plastic wrap is touching the pudding so a skin doesn’t form.

Grade: A-

Comments: It is very good, and it definitely will satisfy a chocolate craving while not being overly bad for you.  I think it would be great with bananas or probably even apples.  You should definitely try it!  I know I’ll be making it again and again.

During the Holiday Baking Spree of 2009, I finally tried this recipe.  When I got my Martha Stewart Living December 2008 issue, there was a recipe for Glaceed Figs, but I wasn’t so sure I would like it.  The recipe has been haunting me since.

Finally, this year I decided to just give it a try.  I’m glad I did!

This recipe is so incredibly easy, and it can be used in so many ways!

Glaceed Figs from Martha Stewart Living December 2008 {makes 10 figs}

Ingredients

1. 10 ripe black mission figs
2. 1 1/2 cups water
3. 2 1/2 cups sugar

Directions

1. Using a paring knife, carefully peel figs. Leave stem attached. Bring water and 2 cups sugar to a boil in a small saucepan, stirring until sugar dissolves. Add figs, and return to a boil. Reduce heat to a simmer, and cover partially. Cook at a very low simmer for 15 minutes. Return to a boil, then reduce to a very low simmer for 15 minutes more.
2. Add remaining 1/2 cup sugar, stir gently, and cook until sugar dissolves. Simmer, undisturbed, until figs are translucent and tender but maintain their shape, about 45 minutes. Let cool in syrup. (Glaceed figs in syrup will keep, covered and refrigerated, for up to 1 week.) Drain figs on a wire rack before using.
   

Grade: A

Comments: These were so easy to make, and they were incredibly delicious.  The figs can be used as toppings on cheese, cakes, and other sweet treats.  I have no complaints!

I was going through some recipes I had cut out of various magazines over the past few years, and I stumbled across this recipe.  Unfortunately, I never wrote down from which magazine it came, so I don’t know to whom credit should go!  I mentioned it to Nathan, and it became the first thing in my holiday baking bonanza!

Candy Cane Twists

Makes: 32 cookies

Ingredients:

• 2 cups plus 1 tbs all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 egg white
• 1 tsp peppermint extract
• 4 drops red liquid food coloring
• 3 tbs unsweetened cocoa powder
• 1 egg white, lightly beaten

Directions:

1. In small bowl, whisk 2 cups of the flour, the baking powder, and salt.  In large bowl, beat butter and sugar until smooth.  1 minute.  Beat in egg, egg white, and peppermint.  On low, beat flour mixture.  Remove half of dough to a bowl: stir in remaining tablespoon flour and tint dough pink with red food coloring.  Knead cocoa into second half of dough.  Flatten each pieve into 8-inch disk; wrap each in plastic.  Refrigerate 2 hours.
2. Heat oven to 350 degrees.  On floured surface, roll out chocolate dough to a 10×8 inch rectangle.  Cut lengthwise into 16 1/2 inch wide strips.  Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch.  Roll under hands to make 6 inch ropes.  Repeat with pink dough.
3. Twist together one chocolate rope and one pink rope.  Curl a “hook” in one end of each twist, to form a candy-cane shape.  Transfer to an uncreased baking sheet.  Brush with beaten egg white.
4. Bake cookies at 350 for 8-10 minutes, until firm and golden around edges.  Remove promptly from baking sheet; transfer carefully to cooking racks with large spatula.  Cool completely.

Grade: B

Comments: Nathan really likes them, but I wasn’t sold.  I don’t think it is a bad recipe.  I just think it isn’t my type of cookie.  They would be great for an open house or as gifts!

I hope everyone had a great Thanksgiving!  We enjoyed our too short trip to Cleveland, and I ate more food than I knew was possible.

My contribution for Thanksgiving dinner this year was dessert.  Instead of doing the traditional pumpkin pie, I thought I would do something with apple.  Apples are just such a fall flavor that I always feel badly they get neglected.

Apple Butter Spice Cake {originally here}

Ingredients:

• 1 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped pecans
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 3/4 cup apple butter
• 1 tsp vanilla extract
• 1/2 cup whole bran cereal {or wheat germ}
• 1 cup sour cream
• 2 eggs, beaten

Directions:

1. Preheat oven to 350 degrees.  Spray or grease 9×13 pan.
2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
3. Sift together the flour, baking powder, baking soda and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Grade: A

Comments:  This recipe is DELICIOUS.  Especially when topped with Cool Whip and served with a scoop of vanilla ice cream.  We were able to eat it the next morning as breakfast since the texture is almost like coffee cake.  I really have no complaints at all.  It would be a great dish to bring to a dinner party or pot luck.  It was very easy to make, and it cooked wonderfully!

Today is Nathan’s 26th birthday.  Happy birthday!

Unfortunately, he is in San Antonio for work, and I am still in Atlanta (albeit preparing for a trip to Chicago with my friends).  I wanted to do something special, but I wasn’t sure what would be appropriate.

I decided two cupcakes would be the perfect treat!  I called around San Antonio and no one delivers cupcakes apparently.  I’m starting to think cupcake delivery is an Atlanta thing, and in no other city do they deliver single cupcakes.

I was about to give up with one more cupcake shop on my list: Kate’s Frosting.

A very nice gentlemen answered the phone, and he said of course they could help me!  He took the hotel name and address then he told me ALL of the cupcakes they carry on Wednesdays.  I decided on 1 strawberry and 1 red velvet.  I couldn’t believe how courteous and willing he was to help me.

Now I haven’t tasted the cupcakes, but based on customer service alone I am willing to guess they are delicious.  I’ve read about Kate’s Frosting elsewhere on the internet always with rave reviews.

So in case anyone from Kate’s Frosting comes across this: thank you for helping me get something to my husband who has been out of town for almost 2 weeks.  While not being with him on his birthday is not very fun, I am glad he will have a sweet treat to enjoy!

I’m always willing to splurge on dessert.  I have two major weaknesses in this world: chocolate and shoes.

I was walking through Kroger on Sunday, and I had a craving for ice cream.  Not wanting to spend my day’s calories on 1/2 cup of chocolate, I decided to try Haagen Dazs low-fat chocolate sorbet.  It is heavenly.

became…

A healthy sweet treat for when you are craving that huge sundae at your local ice cream shop!

If I had thought about it I would have topped this with strawberries and raspberries for an extra touch of healthy sweetness.