August Birchbox! This Derma Hydrating Mist is cool.  Spritz it on your face to set make up or add moisture for dehydrated skin. Super refreshing in the summer.  This hello. Breath spray is nifty too, nice and refreshing and easy to throw in your purse. Mine was a grapefruit mint flavor. Have not tried the ModelCo bronzer yet.

August Birchbox! This Derma Hydrating Mist is cool. Spritz it on your face to set make up or add moisture for dehydrated skin. Super refreshing in the summer. This hello. Breath spray is nifty too, nice and refreshing and easy to throw in your purse. Mine was a grapefruit mint flavor. Have not tried the ModelCo bronzer yet.

birchbox hello derma hydrating mist ModelCo ojon august beauty samples

Fall is almost here. So you NEED this PUMPKIN CHEESE CAKE recipe.
It was so delicious and easy to make. I am in LOVE with this cheesecake, soooo good.  You will need a 9 inch spring form pan and an electric mixer.  
Pumpkin cheesecake recipe:
Ingredients
1 1/4 cup gramcracker crubs
1/4 cup finely ground pecans
1/2 tsp ground cinnamon
1 stick (1/2 cup) unsalted butter, melted
3 packages (8oz each) of cream cheese,sofened.
1 1/2 cups sugar
2 Tbs cornstarch
1 tsp vanilla
2 eggs
2 egg yolks
1/4 cup whipping cream
1 can (14oz) pumpkin
To Make:
Pre-heat oven to 375*, Combine cracker crumbs, nuts, and cinnamon into medium bowl.  Stir in the butter.  Press mixture into the bottom and about 2 inches up the sides of a 9 inch spring-form pan. 
2. Combine creamcheese, sugar, cornstarch and vanilla into bowl of electric mixer.  Beat until fluffy (about 3 min).  Add eggs and yolks  then beat on low speed to combine.  Fold in cream and pumpkin.
3. Pour into crust.  Place on middle rack and bake until the center appears nearly set when shaken (about 50 min).  Chill for at least 4 hours before serving.  
Hint: when baking, to avoid the cheesecake from cracking you will want to place a 9x13 pan with about an inch of water in on the bottom rack  below the cheesecake while it is baking.  This will allow it to stay moist and keep it from cracking.  
Happy Baking, have fun! 

Fall is almost here. So you NEED this PUMPKIN CHEESE CAKE recipe.

It was so delicious and easy to make. I am in LOVE with this cheesecake, soooo good.  You will need a 9 inch spring form pan and an electric mixer.  

Pumpkin cheesecake recipe:

Ingredients

1 1/4 cup gramcracker crubs

1/4 cup finely ground pecans

1/2 tsp ground cinnamon

1 stick (1/2 cup) unsalted butter, melted

3 packages (8oz each) of cream cheese,sofened.

1 1/2 cups sugar

2 Tbs cornstarch

1 tsp vanilla

2 eggs

2 egg yolks

1/4 cup whipping cream

1 can (14oz) pumpkin

To Make:

Pre-heat oven to 375*, Combine cracker crumbs, nuts, and cinnamon into medium bowl.  Stir in the butter.  Press mixture into the bottom and about 2 inches up the sides of a 9 inch spring-form pan. 

2. Combine creamcheese, sugar, cornstarch and vanilla into bowl of electric mixer.  Beat until fluffy (about 3 min).  Add eggs and yolks  then beat on low speed to combine.  Fold in cream and pumpkin.

3. Pour into crust.  Place on middle rack and bake until the center appears nearly set when shaken (about 50 min).  Chill for at least 4 hours before serving.  

Hint: when baking, to avoid the cheesecake from cracking you will want to place a 9x13 pan with about an inch of water in on the bottom rack  below the cheesecake while it is baking.  This will allow it to stay moist and keep it from cracking.  

Happy Baking, have fun! 

autumn cheesecake Pumpkin pumpkin cheesecake Fall baking yummy recipe Easy recipes pumpkin spice cinnamon pecan

So we have an extra walk in closet that my boyfriend has turned into the “White Sox Museum” which includes all of our autographed stuff, bobble heads, and pictures I have taken throughout the years. Even his framed ticket from Mark Buehrle’s perfect game. My boyfriend  is very proud of his newest edition to the collection, the Frank Thomas hall of fame plaque replica.

So we have an extra walk in closet that my boyfriend has turned into the “White Sox Museum” which includes all of our autographed stuff, bobble heads, and pictures I have taken throughout the years. Even his framed ticket from Mark Buehrle’s perfect game. My boyfriend is very proud of his newest edition to the collection, the Frank Thomas hall of fame plaque replica.

white sox hall of fame frank thomas chicago museum paul konerko mark buehrle

I have made a lot of recipes with blueberries this week due to my insane overstock.  We went blueberry picking in Michigan and even after freezing a TON of them I had so many left over to bake with since I ran out of space in my freezer.  So here is yet another DELICIOUS blueberry recipe: Blueberry lemon cake. 
INGREDIENTS:
Cake


1 cup unsalted butter, room temp.
1 and 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs, room temperature
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest + juice of 3 medium lemons (about 6 Tbs lemon juice)
1 and 1/2 cups blueberries
1 Tablespoon all-purpose flour
Cream cheese frosting
8 ounces full-fat cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 and 1/2 cups confectioners’ sugar
1 - 2 Tablespoons heavy cream
1 teaspoon vanilla extract
pinch salt
HOW TO BAKE!




Preheat the oven to 350F. Spray 9x13 cake pan with nonstick spray. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs 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.
In a large sized bowl, toss 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 over-mix.
Spoon batter evenly into pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
To make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.

I have made a lot of recipes with blueberries this week due to my insane overstock.  We went blueberry picking in Michigan and even after freezing a TON of them I had so many left over to bake with since I ran out of space in my freezer.  So here is yet another DELICIOUS blueberry recipe: Blueberry lemon cake. 

INGREDIENTS:

Cake

  • 1 cup unsalted butter, room temp.
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • zest + juice of 3 medium lemons (about 6 Tbs lemon juice)
  • 1 and 1/2 cups blueberries
  • 1 Tablespoon all-purpose flour

Cream cheese frosting

  • 8 ounces full-fat cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 and 1/2 cups confectioners’ sugar
  • 1 - 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

HOW TO BAKE!

Preheat the oven to 350F. Spray 9x13 cake pan with nonstick spray. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs 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.

In a large sized bowl, toss 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 over-mix.

Spoon batter evenly into pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

To make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.

blueberry lemon cake fresh yummy food recipe recipies bakin so good martha stewart

Too many fresh picked blueberries? Try this!
Blueberry scone cookies
Makes about 25
Ingredients:2 cups all purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 1/4 cup superfine sugar (granulated works fine)1 1/4 cups Greek yogurt1 egg, lightly beaten1 lemon, zested1 teaspoon fresh lemon juice1/2 teaspoon vanilla extract1 1/4 cup fresh blueberries1/2 cup Swedish pearl sugar
Directions:1. Preheat oven to 375°F.2. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.3. In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.4. Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart.5. Bake for about 12 minutes or until the edges barely begin to brown. Transfer cookies onto a cooling rack.
These are so light and fluffy and taste great.  Great way to use fresh picked berries. 

Too many fresh picked blueberries? Try this!

Blueberry scone cookies

Makes about 25

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup superfine sugar (granulated works fine)
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 lemon, zested
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 1/4 cup fresh blueberries
1/2 cup Swedish pearl sugar

Directions:
1. Preheat oven to 375°F.
2. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
3. In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
4. Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart.
5. Bake for about 12 minutes or until the edges barely begin to brown. Transfer cookies onto a cooling rack.

These are so light and fluffy and taste great.  Great way to use fresh picked berries. 

blueberry scones cookies recipe baking berries lemon cookies greek yogurt yum

Raspberry yogurt cake with lemon icing!
Found this recipe on Kitchentrialanderror.blogspot.com
Ingredients:
CAKE
9 tablespoons unsalted butter, room temperature1 cup sugar3 eggs, separated2 cups all purpose flour1 tablespoon baking powder1 teaspoon salt1/2 teaspoon baking soda1 cup plain greek yogurt1 cup raspberries, fresh or frozen
ICING
8 ounces cream cheese, room temperature8 tablespoons unsalted butter, room temperaturezest & juice of 2 lemons pinch of salt4 cups powdered sugar
HOW TO BAKE
preheat oven to 325, grease 1 bundt pan

cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition. 
add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the yogurt and mix until combined. 
beat the egg whites to medium peaks and fold into the cake batter. fold in the raspberries.
bake 30-35 minutes, or until a toothpick comes out clean. 
let the cake cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely before icing.
to make the butter cream, cream the cream cheese and butter until smooth. add the lemon zest and juice and salt and mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy.
I had TONS of icing left over, because the original recipe was for a layered cake…so I’m thinking of making some cupcakes or some other treats to use it on! This cake was nice and light, perfect for summer time :)

Raspberry yogurt cake with lemon icing!

Found this recipe on Kitchentrialanderror.blogspot.com

Ingredients:

CAKE

9 tablespoons unsalted butter, room temperature
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain greek yogurt
1 cup raspberries, fresh or frozen

ICING

8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
zest & juice of 2 lemons 
pinch of salt
4 cups powdered sugar

HOW TO BAKE

preheat oven to 325, grease 1 bundt pan

  1. cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition. 
  2. add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the yogurt and mix until combined. 
  3. beat the egg whites to medium peaks and fold into the cake batter. fold in the raspberries.
  4. bake 30-35 minutes, or until a toothpick comes out clean. 
  5. let the cake cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely before icing.
  6. to make the butter cream, cream the cream cheese and butter until smooth. add the lemon zest and juice and salt and mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy.

I had TONS of icing left over, because the original recipe was for a layered cake…so I’m thinking of making some cupcakes or some other treats to use it on! This cake was nice and light, perfect for summer time :)

raspberry cake recipe dessert Summer baking kitchentrialanderror yummy