Strawberry Blueberry Muffins

Perfect, bakery style strawberry blueberry muffins! Homemade muffins packed with fresh strawberries and blueberries and topped with a cinnamon sugar crumble. These unique muffins are impossible not to love. They’re beautiful, delicious, and one-of-a-kind. Their beautiful color and irresistible taste will make you wonder why strawberry blueberry muffins aren’t the most popular out there!I posted these rhubarb muffins earlier this summer. Have you tried them yet? They’re so good! I finally got around this week to creating a new muffin recipe using the rhubarb one as inspiration. I bet you could substitute any fruit and create a great recipe, but after several experiments, I came up with these strawberry blueberry muffins!

If you love big, bakery style blueberry muffins, these double berry muffins are going to blow you away. They’re flavorful, professional quality, and have a fantastic cinnamon sugar crumble topping. Plus, you don’t need any special kitchen accessories or pan to make ‘em.

Oh my gosh, I can’t get over how beautiful these muffins are. The blueberries and strawberries burst and break to form colorful patterns inside and out. Natural red and blue colors are in every bite.

Isn’t that gorgeous?

Do you like hanging out at coffee shops? My boyfriend and I do. Heck, we even met at a coffee shop! We enjoy sipping on coffee, munching on baked goods, and reading for hours. But lately, we’ve been going out less in order to save money (those cups of coffee really add up over time).

We aren’t tempted to go out with these muffins at home. Why go out when we have these? These strawberry blueberry muffins are just as good (if not better) than any muffin out there. Whip up a batch of these muffins and iced coffee, and voilá, our home is our own little coffee shop!

Plus, where else can you get a strawberry blueberry muffin? I don’t ever see strawberry blueberry muffins for sale. The two berries combined create such a unique, irresistible flavor. I wonder why strawberry blueberry muffins aren’t more popular.

I really enjoyed making these this week. I’ve been stressed out the past few weeks trying to get my new site up and running. Baking these muffins was a great way for me to relax and de-stress. When I’m in the kitchen, I feel at ease. Everything falls away and I can enjoy myself.

Do you find baking relaxing? Ever tried a strawberry blueberry muffin? Let me know by leaving a comment.

Hope you have a fantastic weekend!

Ingredients

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 & 1/4 cup brown sugar, firmly packed
• 1 large egg
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup buttermilk
• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped
• 1 tablespoon unsalted butter, melted
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Directions

1. Preheat oven to 350 °F. Spray muffin pans with cooking spray or line with paper liners. Yields 16 muffins.
2. In a medium bowl sift together flour, baking soda, baking powder, and salt. Set aside.
3. In a standing mixer or using a handheld mixer, combine brown sugar, egg, vegetable oil, vanilla, and buttermilk. Mix well.
4. On low setting, mix in flour mixture until just blended. Using a spatula fold in blueberries and strawberries.
5. Spoon batter into greased or lined muffin pans. In a small bowl combine butter, sugar, and cinnamon. Sprinkle mixture on top of each muffin. Place into preheated 350 °F oven and bake for 17 to 22 minutes, or until a toothpick inserted in center comes out clean. Let cool for 5 minutes in pan before transferring to wire racks to cool fully.

Sangria

This crazy good sangria is a must-have recipe! Made with Tempranillo wine, rum, and fresh fruit, this sangria recipe is a home run. You’re going to love the fruity, bubbly, balanced taste of this homemade sangria. This sangria is soooo good, it’s crazy good!

My boyfriend and I aren’t even huge sangria drinkers. Wait, scratch that, we used to not be huge sangria drinkers. This sangria is now one of our favorite drinks. My boyfriend calls it the-sangria-I-wish-I’d-been-served-last-time-I-ordered-sangria sangria! I totally agree.

What makes this sangria crazy good is how well-balanced it is. It’s not too sweet or too tart, and it contains the perfect amount of alcohol. A lot of bars and restaurants don’t get the ratio right. Oftentimes their sangria will be too diluted with juice or contain too little alcohol. But, this sangria is spot on.

One of the reasons it’s so good is the wine in it, Tempranillo. Ever heard of it? It’s a Spanish red wine with a rich, earthy flavor. I really recommend you get it if you can. It comes in a wide variety of price ranges, and it’s one of the reasons this sangria tastes so good. But, if you can’t find it, settle for another dry red.

Another great thing about this sangria is that is contains rum instead of brandy. The rum compliments the Spanish wine and gives it a lighter taste. The booze along with the apple juice and ginger ale,…well, let’s just say it’s crazy good.

The best part about this (or any sangria) is the fresh fruit. Oh my gosh, don’t you love spooning out the alcohol infused fruit at the bottom of every glass? The fruit tastes so heavenly with all the sangria soaked into it.

Is there a better way to eat fresh fruit? I think not.

This sangria contains four types of fruit: granny smith apple, white peach, lemon, and blueberries. I strongly recommend that you follow the recipe and use one granny smith apple and half a lemon, but feel free to swap the peach and blueberries for other fruits. Use whatever is in season and you really like. Mango, kiwi, pineapple, strawberries, whatever! As long as you pick fresh fruit you love to eat, it’ll taste great.

Cheers to that.

This sangria is perfect any time of year: summer, winter, fall, or spring. A lot of cocktails only shine during certain times of the year, but this sangria always works. I’ve enjoyed it a lot this summer, but I also want to bottle and gift it when the holidays roll around. Wouldn’t that be neat- make a big batch, portion it in small bottles, and give it away at the holidays? I’ll let you know if I end up doing that this winter.

This sangria is too special to drink alone. It’s meant to be enjoyed with someone you love. So, curl up with your partner or sit with a close friend when you enjoy it. It’s so cliché, but yesterday when I was sitting outside with my boyfriend and sipping on this sangria, all I could think is- this is as good as it gets. My favorite thing in the world is spending quality time with the people I love, and this sangria is the perfect drink for those special moments.

If you love cocktails, make sure to check out these ->

• Bay Breeze
• Kansas City Ice Water
• Classic Margarita

Also, follow Food Bloggers Get Tipsy on Pinterest.

And, as you can see, my new site still isn’t up and running. When it finally launches, I’ll definitely be celebrating with a batch of this sangria.

Okay, enough chit-chat. It’s time for crazy good sangria!

Ingredients

• 1 granny smith apple, chopped
• 1 white peach, sliced
• 1/2 of a lemon, sliced
• 1 cup fresh blueberries (optional)
• 1 bottle of Tempranillo wine (or other dry red)
• 1/2 cup light rum
•  1/2 cup apple juice
• 1 and 1/2 cups ginger ale
• 1/4 cup white sugar

Directions

1. In a large bowl or pitcher place apple, peach, lemon, and blueberries (optional). Add wine, rum, apple juice, ginger ale, and sugar. Stir well. Place in refrigerator. Serve after 1 hour. Yields 6 to 8 servings.

3 Things I Wish I Knew Before Creating A Blog

I’m not a blogging expert. I’m still in my first year of blogging, and I wouldn’t dream of giving professional blogging advice. But, there are 3 things I wish I knew before creating a blog.

So, if you’re thinking about creating a blog, read this.

#1: Self-Host

When I first created a blog, I had no clue what self-hosting was. If you’re new to blogging, you probably don’t either.

So, let’s take a step back. Simply ask yourself the following: how serious am I about blogging? Do I want to build a successful blog or blog for fun?

If you’re in the second category- and want to blog purely for fun- great! Create a blog with wordpress.com. It’s free, easy to use, and everything you need. However, if you answered yes and plan on blogging long-term: SELF-HOST.

I stumbled into blogging. My sister encouraged me to create a blog as a way for us to stay in touch after I moved to the Midwest. I created a free blog through wordpress.com and posted my thoughts…it was read by practically no one. A few months in, I discovered food blogging. I realized- oh my gosh, I want to do THAT! I stopped dabbling, and got serious about food blogging.

Since I didn’t start out self-hosting, I now have to switch over. I’m in the middle of the process and it’s a nightmare. Theoretically, it can be done without much fuss, but for me it’s been a total headache. A month’s gone by and my new site still isn’t up.

The best thing is to decide how serious you are about blogging before creating a blog. If you’re serious, self-host. It’s the number one thing I wish I knew before creating my blog. (You can learn more about self-hosting here).

#2: Expect Nothing

Oh my gosh, I need to say it again: expect nothing. I still haven’t fully come to terms with this aspect of blogging.

Here’s the reality: you cannot predict which posts will be popular and which won’t. In fact, your most popular posts are never what you expect. And, posts you’re confident will be well-received, won’t be.

These rhubarb muffins are my most popular post. Now, don’t get me wrong, these muffins are fantastic, and I’m really proud of them. But, could I have predicted they’d be my most popular post of all time?! No way.

They took off on Pinterest (they’ve been re-pinned over 3,000 times!). It’s surprising, because I have other, better pins (like Best Ever Tuna Noodle Casserole and Chamomile Shortbread Cookies), but they aren’t nearly as popular.

Why?

Because, you can’t predict which posts will be hits and which will be duds. All you can do is publish content and expect nothing in the process.

While we all wish we could predict the future, we can’t.

#3: The Secret to Success

If you’re thinking about creating a blog, you probably want to know how other bloggers got good. What’s the secret to their success?

You can read a million posts on blogging, photography, utilizing social media, etc. While being informed is always a good thing, the number one way to get better at blogging (or anything) is by doing it.

Every veteran blogger will tell you they stunk at first but improved overtime through practice. So, as appealing as it is to sit on the sidelines and wait to post content when you’re great at photography, found your writing style, and so on, the thing is: the way you get those skills is through practice.

If you look at Unwed Housewife, there is an undeniable pattern of improvement, my new posts are much better than my old ones. My old posts are total crap. Seriously, look at this poor Tex-Mex pasta salad. (It’s such a great recipe, it deserves better!).

So, before you create your blog, know the secret to success is practice, not some magic bullet or piece of information. It’s just practice.

In conclusion,

1. If you’re serious about blogging, self-host.
2. Expect nothing.
3. Success comes from practice.

I wish I knew these 3 things before creating Unwed Housewife, and I hope you have an easier time creating your blog now that you know this stuff.

Best of luck on your blogging journey! You never know where it’ll take you.

Zucchini Pineapple Bread

Zucchini pineapple bread– it’s a summer must-have! Made with pineapple chunks, fresh zucchini, and cinnamon, you’re going to love this fruity twist on traditional zucchini bread. This dense, moist zucchini pineapple bread is perfect for breakfast and snacks.

You’re going to love this one of a kind quick bread recipe.

This is my favorite zucchini bread. Traditional zucchini bread tastes bland, and zucchini bread with chocolate chips tastes too much like dessert. But, pineapple gives zucchini bread a light, citrusy flavor that adds just enough sweetness.

If you’ve never tried zucchini bread with pineapple, you’re in for a real treat!

I love quick breads: strawberry, blueberry, chocolate chip banana nut. I love ‘em all. They’re so easy to make and don’t require a bread machine (which I don’t have). All you need is a 9 x 5 loaf pan and some basic baking skills.

So, if you’ve never made quick bread before, don’t worry. As long as you’re comfortable making homemade muffins, you can make this zucchini pineapple bread. Plus, you can always leave me a comment or email me if you have any questions.

(Or heck, save this quick bread for another time and make rhubarb muffins instead!).We’re lucky to have a farmer’s market nearby in the summer. Every Saturday morning my boyfriend goes there to buy fresh produce. He rarely misses it. (I don’t go because I’m too busy…sleeping in).

Last weekend he came home with a huge, succulent zucchini squash. I knew exactly what to do with it: make zucchini pineapple bread!

I always ensure my boyfriend has healthy, homemade snacks to take to work. And, this zucchini pineapple bread is the perfect snack to have at his desk in the summer.

Ever noticed that offices are a minefield of unhealthy food? Donuts, candy, birthday cake…does it ever end? My boyfriend’s office is no exception. There’s unhealthy food lurking around every corner. Not to mention their work luncheons exclusively take place at pizza joints, aye yai yai.

I don’t want him eating that stuff! His health is really important to me, so I always make sure he has homemade snacks like this zucchini pineapple bread to take with him. I don’t want him eating junk food.

Whether you spend your workdays in a traditional office or not, I know you’re going to love snacking on this zucchini pineapple bread. It’s a one of a kind quick bread with a lot of character. It’s moist, dense, and just a little fruity.What could be better for summer?

Let’s make zucchini pineapple bread!

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tsp. cinnamon
• 1 large egg
• 1 cup white sugar
• 1/4 cup and 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 (8 oz.) can crushed pineapple, drained
• 1 cup fresh zucchini, shredded

Directions

1. Preheat oven to 350 °F. Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Yields 1 loaf.
2. In a medium bowl combine flour, baking soda, salt, baking powder, and cinnamon. Set aside.
3. In a standing mixer or using a handheld mixer, beat egg on medium. Mix in sugar, oil, and vanilla. Beat on medium-high until creamy. On low setting, mix in pineapple. Mix in zucchini. On medium-low gradually add in flour mixture, until just moistened.
4. Pour batter into loaf pan and bake in preheated 350 °F oven for 55 minutes to 1 hour and 5 minute, or until a toothpick inserted in center comes out clean. Let cool in pan for 20 minutes before transferring to wire rack to cool fully.

Looking for a sweeter quick bread? Check out this chocolate chip banana nut!

Dill Dip

Stay cool this summer with this easy, homemade, and refreshing dill dip! Enjoy this dill dip with your favorite raw vegetables and crinkle-cut chips. You’re going to love its bold flavor and thick, creamy texture. And, the best part? This dill dip recipe is so easy.Okay, can I just say, I LOVE dips. Avocado ranch, buttermilk ranch,…I’m crazy for homemade dips. Their creamy texture and fresh flavor can’t be beat. I salivate for veggies and dip like they’re a decadent dessert or something. And, this dill dip definitely falls into the crave-worthy category.

I exclusively eat this dill dip with raw vegetables, because crinkle-cut potato chips are a personal weakness of mine. I have zero self-control when a bag of crinkle-cut chips are in front of me. So, I stick with rabbit food like carrots, broccoli, and celery when I this.

What do you eat dill dip with?

The best thing about this dill dip recipe is how dang easy it is. No joke. You toss everything in the food processor (only 6 ingredients), pulse, and then store it in the fridge.

That’s it.

No chopping, no cooking, no hassle. Making this homemade dill dip couldn’t be easier.

Not only is it easy to make, this dill dip is perfect for summer. Summers in the Midwest are mild and beautiful, so my boyfriend and I spend most of our weekends outdoors. We love hanging out at parks: bbq-ing, relaxing, and enjoying nature.

This dill dip is the perfect addition to our summer weekends. We always take a veggie dip or side dish like coleslaw or broccoli salad. It gives us something cold to munch on before we fire up the grill.

An important note: seal and refrigerate this dip overnight (or 8 hours) before serving. It allows the dip to thicken and the flavors to mix. Sure, you can eat it right away or after a couple hours, but I’m telling you: huge mistake! It’s divine when left alone overnight and well worth the wait.

Okay, hope you have a fantastic weekend and enjoy this easy, homemade dill dip!

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons dill weed
• 2 tablespoons onion flakes
• 1/4 teaspoon celery salt
• 4 pinches of garlic powder

Directions

1. Place mayonnaise, sour cream, dill weed, onion flakes, celery salt, and garlic powder in food processor. Grind until smooth. Seal and store in refrigerator overnight (at least 8 hours). Serve with raw vegetables and/or crinkle-cut potato chips. Yields 2 cups of dip.

Make sure to check out this buttermilk ranch! Soooo good.

Chamomile Shortbread Cookies

These simple, sophisticated chamomile shortbread cookies are the perfect teatime treat. Made with chamomile leaves, these cookies are a memorable twist on traditional shortbread cookies that can help you relax and unwind. Even better, they’re easy to make (only 5 ingredients) and have a distinct, elegant flavor and aroma. These chamomile shortbread cookies are a must-try delicacy.

Why chamomile?

I love chamomile tea, love it. It’s distinct, soothing aroma always help me relax. And, it’s not just me, chamomile has proven health benefits. It’s a natural stress reliever and sleep agent that many people benefit from.

(Basically, chamomile is red wine without the calories, amazing!).

I use chamomile tea as a sleep agent every night. My evening routine is to dim the lights, curl up in bed with a book, and enjoy a glass. Honestly, it’s the highlight of my day. (Bookworms, I know you can relate).

So, with how much I love chamomile and the role it plays in my life, I decided to create a shortbread cookie with chamomile leaves. Now, my bedtime routine includes not just warm chamomile tea but these oh-so-soothing chamomile shortbread cookies.

Why I love this recipe…

I love these cookies because they have all the characteristics and benefits of chamomile. Their aroma and taste (just like chamomile tea) is very calming and peaceful. Plus, they aren’t overly sweet so they won’t spike your blood pressure. These cookies are all about winding down rather than winding up, and they do just that.

(If you are in the mood for an invigorating/sugary dessert, check out these mini cheesecakes or coconut funfetti cupcakes).

Second, I love their distinct, sophisticated flavor. The chamomile leaves give the cookies a luxurious and soothing taste as well as aroma. Plus, the cookies have a a slight fruity undertone because they’re made with orange extract. (If you’ve never baked with orange extract, you’re going to love it. It’s like vanilla extract but clear and fruity). Together the chamomile leaves and orange extract create an elegant flavor.

Finally, I love how easy these chamomile shortbread cookies are to make. They’re only 5 ingredients. Further, you don’t have to refrigerate the dough or roll it. When they’re done baking, simply sprinkle ’em with powdered sugar, and voila, you’ve got homemade, chamomile shortbread cookies ready to enjoy.

Let’s unwind, relax, and bake some chamomile shortbread cookies.

Ingredients

• 1 cup (2 sticks or 230g) unsalted butter, softened
• 1/2 cup (100g) white sugar
• 1/2 and 1/4 teaspoons orange extract
• 2 chamomile tea bags
• 2 cups (256g) all-purpose flour, sifted
• 1/3 cup (43g) confectioner’s sugar (optional)

Directions

1. Preheat oven to 350°F (177°C). Spray baking sheets with cooking spray. Yields 2 dozen cookies.
2. In a standing mixer using a paddle attachment or using a handheld mixer, cream together butter and sugar on medium-high until light and fluffy. Add orange extract and mix on medium-low. Cut open tea bags and pour contents inside. Mix on medium-low. Gradually add in flour on medium. Mix well.
3. Form dough into heaping tablespoon size balls and place onto greased baking sheets, keeping dough balls roughly 2 inches apart. Use the back of a spoon to flatten each dough ball.
4. Bake in preheated 350°F (177°C) oven for 10 to 12 minutes. Immediately sprinkle the tops with confectioner’s sugar using a sifter (optional). Let cool on baking sheets for 10 minutes before transferring to wire racks. Serve warm or at room temperature. (Best when fully cooled).

Looking for a treat to go with your coffee instead of tea? This cinnamon sour cream coffee cake is just the fix!

Best Ever Tuna Noodle Casserole

Best ever tuna noodle casserole with all the traditional ingredients like egg noodles, tuna, and peas, as well as fresh red bell pepper and sharp cheddar cheese. Topped with everyone’s favorite crunchy, French fried onions, this tuna noodle casserole recipe is a always a huge hit. This creamy, veggie loaded dish earns the title BEST EVER tuna noodle casserole!

So, what makes this tuna noodle casserole the BEST EVER? A couple things. First, how moist it is. The tuna and noodles are well coated in a creamy sauce made of butter and cream of mushroom soup. Second, it has red bell peppers and sharp cheddar cheese which gives it additional flavor. If you’ve never tried tuna casserole with red bell pepper, you’re really missing out! It really jazzes up the entire dish.

Oh, and the French fried onion topping! Don’t you love French fried onions on top of green bean casserole?! I sure do. And, you get those irresistible, salty crunchy onions in every bite.
I don’t know what your feelings are about tuna casserole, but it seems like a lot of people don’t like it…

What’s with that?! I get that some people are never going to like tuna or seafood, but I think the real reason is that most people have never tasted a fantastic, top-notch tuna casserole. Because, I mean, look at this beautiful casserole!

There are a lot of classic, home-style dishes that get a bad rap. For instance meatloaf (or as school cafeterias call it “mystery meat”- yuck). The truth is that meatloaf, when done correctly, is to die for. One of my favorite entrees of all time is Ina Garten’s turkey meatloaf.

(Ina, if you’re reading this, will you and Jeffrey adopt me? Or, at the very least let me crash one of your garden parties? Sleep on it and get back to me!).

So, point is- tuna noodle casserole is a delicious, comforting, classic dish that when done correctly is a knock-out. You’ve got to try this best ever tuna noodle casserole so you know what I’m talking about. With so many flavorful ingredients, it just might be your new favorite dish!

An important note about this recipe is: do not overcook the noodles or vegetables. If you do, the casserole will taste mushy and lose its texture. So, make sure to cook the noodles al dente and follow the recipe precisely.

Oh, and exciting news! Unwed Housewife is getting a new and improved website. Stop by later this week to check it out.

Ingredients

• 8 oz. broad egg noodles
• 1 tablespoon butter
• 1/3 cup onion, chopped
• 1 red bell pepper, chopped
• ¾ cup frozen peas
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• 1 (12 oz.) can of tuna in water, drained and flaked
• 1 and ½ cups sharp cheddar cheese, shredded and divided
• 1 and ½ cups French fried onions

Directions

1. Preheat oven to 350 °F. Set aside a 2 quart baking dish.
2. Bring a covered pot of water to boil. Cook egg noodles until al dente according to package instructions, approximately 7 minutes. Drain noodles. Run noodles under warm water. Drain noodles again. Set aside in large bowl.
3. Melt butter in a frying pan on medium heat. Add onions and cook until translucent (about 4 minutes), stirring occasionally. Add bell pepper and cook for 1 minute. Add peas and soup. Stir well.
4. Pour mixture over noodles in large bowl. Add tuna and ½ cup cheese. Mix well until fully combined.
5. Pour into 2 quart baking dish and smooth down until even. Sprinkle 1 cup cheese on top. Place in preheated oven. Bake for 15 minutes.
6. Remove from oven and sprinkle French onions on top. Bake an additional 5 minutes. Let cool 5 minutes before serving.

Another great entree to check out is this turkey shepherd’s pie. Good stuff!

Mini Cheesecakes

Simple, adorable mini cheesecakes made with graham cracker crusts and topped with blueberry and strawberry jelly. These easy-to-make mini cheesecakes with natural red, white, and blue colors are the perfect dessert for 4th of July weekend! This is a quick, simple dessert recipe that looks and tastes like a million bucks.

Hands down, the thing I love most about this mini cheesecake recipe is how dang quick and easy it is! The cakes look so beautiful, yet are really simple to make. I love to bake, but when it comes to holidays like 4th of July, I want to spend as much time as possible outside: drinking, eating, and celebrating freedom! These fool-proof, simple cheesecakes are the perfect way to both be festive and well…get on with the festivities. Having a quick ‘n easy dessert recipe is a life-savor at any holiday.

See that beautiful blueberry topping oozing down the side? No, it’s not an elaborate berry compote- it’s melted jelly! You’d never be able to guess it though. It tastes wonderful. My boyfriend was blown away when I told him. (I told you these mini cheesecakes are super easy to make!). And the graham cracker crust is only 3 ingredients.

Could these cheesecakes get any easier?!…I think not.

I have zero self-control when it comes to cheesecake, so baking an entire cheesecake isn’t something I typically do. These mini cakes are a great solution- they’re perfectly portioned so I don’t have to worry about about accidentally over-eating. (And in the meantime, I can ogle over full-size cheesecakes on Pinterest).

These mini cheesecakes are great year-round, but ideal for July 4th. I love the natural red, white, and blue colors. There are no artificial dyes or colors. The bright, patriotic colors come from the fresh blueberries and strawberries. These colorful cheesecakes are the perfect dessert to showcase your American pride.

I hope you have a fun, safe, and joyful 4th of July weekend! I’d love to hear from you. Leave me a comment with your thoughts.

Happy 4th of July, everyone!

Ingredients

• 1 & 1/2 cups graham cracker crumbs
• 1 cup & 1/4 cup white sugar, divided
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 – 8 oz. packages cream cheese, softened
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup blueberry jelly (optional)
• 1/4 cup strawberry jelly (optional)
• fresh blueberries (optional)
• fresh strawberries (optional)

Directions

1. Preheat oven to 350° F. Place baking liners in a muffin pan. Yields 12 miniature cheesecakes.
2. In a medium bowl combine graham cracker crumbs, 1/4 cup sugar, and butter. Spoon crumb mixture into each muffin liner. Using the back side of a spoon press down firmly, creating a crust at the bottom of each liner.
3. In a standing mixer or using a handheld mixer, beat cream cheese on medium-high until light and fluffy. Add 1 cup sugar, flour, and vanilla. Beat well. Add eggs one at a time, beating well. Spoon into muffin liners on top of each graham cracker crust.
4. Bake in preheated oven for 15 to 20 minutes, or until cream cheese is set. Let cool in pan for 20 minutes before removing. Transfer to refrigerator. Serve chilled.
5. Melt blueberry jelly in the microwave or on stove top, stirring occasionally. Immediately spoon melted blueberry jelly onto the top of 6 cheesecakes (optional).
6. Repeat step 5 using strawberry jelly (optional).
7. Garnish with blueberries and strawberries (optional).

Love this dessert? You gotta check out these lemon bars– so quick and easy!

Cinnamon Sour Cream Coffee Cake

One of a kind cinnamon sour cream coffee cake with a beautiful cinnamon spiral interior. So unbelievably moist and fluffy, this cinnamon sour cream coffee cake is my favorite morning treat. It tastes best in the morning with a cup of coffee, but I happily sneak slices all day long.

A few weeks ago my boyfriend and I stayed at a historic bed and breakfast. It was a lot of fun! The owners served an elaborate breakfast which included this coffee cake. I immediately asked the owner if she’d share the recipe with me. She was gracious enough to email it to me (a lot of guests ask for it- no surprise there!), and now I get to share my version with you.

There are two things that make this coffee cake special. First, is how unbelievably moist it is. The sour cream makes it very light, fluffy, and moist. The second special thing about it is the cinnamon swirl inside. Most coffee cakes have a cinnamon-sugar crumble on top, but this cake’s crumble is inside. The cinnamon swirl looks so impressive and beautiful on the side of every slice.

When I made this cake for the first time, I couldn’t believe how simple it is. It’s basically a jazzed up yellow box cake. Even though it’s so easy to make, it tastes gourmet and sophisticated- nothing like a simple box cake.

I know what you’re thinking- yes, the iced coffee in the background tastes as amazing as it looks. Here’s how to make it (it’s super easy) and perfect for summer.

Let me know what you think of this cinnamon sour cream coffee cake by leaving a comment. Hope you’re having a great week!

Ingredients

• 4 large eggs
• 1/2 cup white sugar
• 3/4 cup vegetable oil
• 1 box (15.25 oz) box yellow cake mix
• 1 cup sour cream
• 3/4 cup chopped walnuts (optional)
• 1/2 cup brown sugar, lightly packed
• 1 tbsp. cinnamon

Directions

1. Preheat oven to 350 °F. Spray the inside of a bundt (or tube) pan with non-stick cooking spray.
2. In a large bowl using a standing mixer or handheld mixer beat eggs on medium-high until fluffy and thick (approximately 3 minutes). Add white sugar and oil and beat on medium-high until well-combined.
3. With a wooden spoon stir in cake mix, sour cream, and walnuts (optional) until incorporated.
4. In a small bowl combine brown sugar and cinnamon. Set aside.
5. Pour half of cake batter into greased bundt pan. Sprinkle cinnamon mixture on top. Using the blade of a knife form swirl pattern. Pour remaining cake batter  on top of cinnamon mixture.
6. Bake in preheated 350 °F for 1 hour, or until toothpick inserted in center comes out clean. Let cool entirely in pan before removing.

Broccoli Salad

You’re going to love this broccoli salad. It’s classic, healthy, and refreshing with a gourmet taste. Made with mozzarella cheese, turkey bacon, red onion, and a special tangy sauce, this broccoli salad is a must-have side dish. With 4th of July and hot summer days around the corner, this is the perfect addition to any picnic or outdoor get together.

Can you believe today is the first day of summer?! 2016 is flying by. My boyfriend and I have been outside a lot lately, so I’ve been craving light, refreshing dishes like this one. I love storing a batch of this in the fridge so it’s there waiting for us after a long afternoon in the sun.

Does your family grill in the summer? We do. My boyfriend makes the main dish (last weekend he made chicken kabobs), and I make the side. I like to whip up a cold, simple side like coleslaw or this broccoli salad. They go with practically every thing.

While broccoli salad typically isn’t an exciting dish, this one is. Why? The dressing. It’s only three ingredients, but boy, does it have a lot of flavor. The dressing contains mayonnaise and sugar (as you’d expect), but also apple cider vinegar. The cider vinegar gives it a blast of flavor. The entire salad has a distinctive, tangy taste because of the cider vinegar in the sauce.

This dish is pretty healthy considering its main component is raw broccoli. I love raw vegetables, especially broccoli. It’s so crisp and flavorful. This dressing does a great job of highlighting its natural flavor. And, the mozzarella gives the entire salad a gourmet feel.

Do you crave light, healthy side dishes when it’s warm out? This broccoli salad is just what you need.

Hope you’re having a lovely summer!

Ingredients

• 1 cup mayonnaise
• 1/4 cup and 2 tbsp. white sugar
• 2 tbsp. apple cider vinegar
• 2 lbs. fresh broccoli, chopped into 1 inch pieces
• 8 oz. (12 slices) turkey bacon, cooked and crumbled
• 2 cups (16 oz.) mozzarella cheese, shredded
• 1 cup red onion, diced

Directions

1. In a small bowl whisk together mayonnaise, sugar, and cider vinegar. Set aside.
2. In a large bowl using a spatula combine broccoli, turkey bacon, mozzarella, and red onion. Drizzle mayonnaise mixture on top and combine using a spatula.
3. Cover and store in refrigerator 1 hour before serving.

Love a healthy side dish? You gotta try this pasta salad. I’m drooling just thinking about it…