Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!

For the Cake: 

1 cup butter, softened 
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet) 
1 t vanilla
  
Directions for the cake:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

Chocolate candy cane kiss cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

Ingredients:

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Instructions:

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla and mix until combined. In a separate bowl, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Asian BBQ Chicken

Asian BBQ ChickenAdapted from Cooking Light ( Our Best Bites)

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

(Our Best Bites)

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Basic Whole Roasted Ck

• 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1 medium lemon, thinly sliced (optional)
• Fresh herbs and seasonings such as parsley, garlic salt, Italian seasoning, tony cacheres...
• 
  

INSTRUCTIONS

1. 1Heat the oven to 425°F and arrange a rack in the middle.
2. 2Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
3. 3Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet. 
4. 4Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more. 

Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.

1. 5Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

Auntie's Spaghetti Sauce

My husband's family has been making this for years and years and years.  When I first married into the family everyone kept on telling me how wonderful Auntie's Spaghetti sauce was but I was happy with a pre made can from the grocery store.  I finally decided we needed to get some unnecessary sugar out of our diet, bucked up and made it.  It took a few times for me to adjust to the taste because I was used to the sugary spaghetti sauces from the grocery store.  Now I can easily eat this by the spoonful.  It has all the right spices and just the right amount of flavor.  I also love that it is so so so easy to make, makes such a large amount and it's perfect for freezing.  I always have some in my freezer for a quick go to meal.

2 lb. ground beef (I’ve used ground turkey and it’s just as delicious)

12 (8oz) cans tomato sauce (I use one huge one from Costco)

2 t. garlic salt

1/2 t pepper

2 T Italian Seasoning

2 T dry minced onion

2 T dry parsley

At the bottom of a large heavy bottom pot, brown meat and add all crushed herbs and seasonings. Stir meat a lot to make meat fine. Simmer 5-7 minutes; drain off fat. Add tomato sauce and lower heat. Simmer at least 2 hours to reduce liquid and sauce becomes thickened. I usually simmer the sauce most of the day. Use what you need for dinner and then freeze the leftovers. I usually freeze it in gallon sized Ziploc bags to save space in my freezer – that way you can stack them flat.

Cilantro Lime Rice

This rice is so so yummy.  It's another "Cafe' Rio" copycat and is so good in salads, burritos or as a side.

2 Tbsp. Butter
1 Yellow onion (chopped)
4 cloves garlic (minced)
6 2/3 C. Water
8 tsp. Ck Boullion (8 Cubes)
1/2 bunch cilantro chopped
2 tsp. Cumin
2 small cans diced green chili's
1 Tbsp. Lime Juice
1/2 tsp. salt
3 C. Rice

Boil water, ck boullion and cilantro.  Sautee Butter, Onion and garlic until onion is translucent.  Add butter onion and garlic to boiling water.  Add 3 C. Rice and remainder of ingredients. Reduce heat and simmer about 30 min or until rice is cooked.