Giant Blueberry Muffins

I love a good muffin for breakfast and these were delicious. You can't go wrong with blueberries & lemon zest. YUM!

Giant Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

Zest of 1 lemon

1/3 cup butter, melted

1 egg

1/3 cup buttermilk

1 cup fresh blueberries

Turbinado sugar, for sprinkling

Mix flour through lemon zest in bowl. Mix wet ingredients in seperate bowl; gently mix into dry ingredients. Fold in blueberries.

Divide batter between large cupcake liners; sprinkle with Turbinado sugar.

Bake at 400 for 20 minutes or until baked through.

30 by 30: Funnel Cake

I was looking through my 30 by 30 list this afternoon to see if there was anything I could make quickly with minimal ingredients. Funnel Cake was the only one left on there that could be done quickly so funnel cake it was! It was so super easy and practically identical to the carnival favorite! I looked through a bunch of different recipes, got an idea for ingredients, and created my own recipe. We loved the way it turned out!

Enjoy!

Funnel Cake
Makes 4 large cakes

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 TBSP sugar
1 egg
3/4 cup milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Vegetable oil, for frying
Powdered sugar, for dusting

Heat an inch of oil in large skillet.

Mix dry ingredients in bowl; set aside. Mix wet ingredients and whisk into dry until well blended.

Pour batter into pastry bag or ziploc bag; cut off corner.

Squeeze batter into oil and cook until golden brown. Flip and cook other side.

Drain on paper towels. Dust with powdered sugar before serving.

Nutella Swirl Coffee Cake

Nutella swirl coffee cake.... need I say more? :)

Nutella Swirl Coffee Cake
Recipe from Sugar Crafter

1 1/2 sticks butter
1 1/2 cups sugar
1 1/2 tsp vanilla
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
12 ounces plain Greek yogurt or sour cream
1/2 cup nutella

Preheat the oven to 350 degrees and grease a 10×4″ bundt pan. In a large mixing bowl, cream together the butter and sugar.

Add in the vanilla and eggs, beating for about two minutes.

In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients alternately with the yogurt until well-blended.

Layer 1/3 of the batter in the pan, and then drizzle 1/3 of the nutella on top. Put the nutella in the microwave for about 20 seconds so it is easier to drizzle. Swirl with a knife. Repeat two more times.

Bake 45 minutes to an hour or until a knife inserted in the cake comes out clean. Let cool before removing from the pan. Store at room temperature in an airtight container or wrapped in aluminum foil.

TWD - BWJ: Pecan Sticky Buns

This recipe is one of those recipes that is so amazing and yet SO bad for you! I think there was a total of 5 or 6 sticks of butter in the entire recipe but you know what? They were so delicious that I just didn't care!

The recipe started with brioche dough... my absolute favorite dough to work with. The brioche is then laminated with more butter just like puff pastry. Then you top it with cinnamon and sugar, roll it up, put it in a pan with more butter and brown sugar, and bake it.

They are AMAZING! I don't think I would ever make them just for a random weekend breakfast for my family but for a group of people I most definitely would!

Thanks to Lynn of Eat Drink Man Woman Cats Dogs and Nicole of Cookies on Friday for hosting this week. The recipe can be found at their blogs.

Strawberry Shortcake Trifle

We had a last minute BBQ to attend on Saturday and I needed a quick dessert to bring. I only had about 45 minutes to throw something together so I knew a trifle would be the easiest way to go! I also had a TON of strawberries so I decided on a Strawberry Shortcake Trifle.

This came together in about 15 minutes, was delicious, and will definitely be made again!

Enjoy!

Strawberry Shortcake Trifle

6 cups sliced strawberries
1/2 cup sugar
1 (1 lb) frozen pound cake, thawed
2 (3.4 oz) pkgs instant vanilla pudding
3 cups milk
1 pkg white chocolate chips, melted
1 (8 oz) container Cool Whip

Sprinkle sugar over sliced strawberries; let sit to macerate while preparing the pudding.

Slice pound cake into cubes; set aside.

Mix pudding with milk; set in fridge while melting chocolate. Once chocolate is melted, whisk into pudding. Fold in cool whip.

Layer pound cake, pudding, and strawberries in trifle dish. Refrigerate until serving.