Streusel Topped Blueberry Muffins

I wanted to get to my blueberries before the birds did so I hunted and found this recipe. I added lemon juice to the milk! :♥)

Streusel Topped Blueberry Muffins 
recipe by just another day in paradise

Streusel Topping
3 Tablespoons white sugar
3 Tablespoons brown sugar
1/3 cup flour
4 Tablespoons melted butter

Muffins
2 cups fresh blueberries
1 1/8 cups sugar, plus 1 teaspoon sugar
1 Tablespoon water
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 Tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 425 with rack in the middle.

First make the streusel topping. Combine sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture. Set the topping aside.

Place 1 cup of the blueberries into a small sauce pan. Add 1 teaspoon of sugar and the water.
Heat over med high heat and mash potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. Set aside.

Combine flour, baking powder, and salt in a bowl. Set aside.

Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla. Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened. The batter will be lumpy, there will be some flour spots in there AND it is okay, that is how it supposed to look. Take your muffin pan filled with paper liners and fill up each muffin cup. 

Next, grab the blueberry sauce made earlier. Dollop about a teaspoon in the middle of every muffin. Then swirl it through. Now it is time to top delightful with more delightful. Generously top each muffin with the streusel topping.

Bake muffins at 425 degrees for 17-19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack and let them cool slightly longer before serving.

That is if you can wait that slightly longer. If you can't...not my fault if you burn your tongue!

turtle almond joy cheesecake

so rich and so good! i made this with my cheesecake recipe, caramel recipe and pecan pie filling recipe, also i spread nutella on the graham cracker crust and toasted coconut for the pecan topping! i love baking, bet these would be great as squares for my dream bakeshop! :♥) 

Edited: It was a hit when I served it at the new years dinner, also made chocolate cake and lemon pie that was good! It was a wonderful fun time! :♥) 

Boston Cream Pie Cupcakes

Made Boston Cream Pie Cupcakes for the first time! You need patience when baking especially these bad boys because you have to have the cake and cream cooled down before you start assembly. Otherwise you get runny cream...even the next day :(  My cream filling turned out so beautiful.. until i assembled in the warm cakes. Lesson learned when making or even baking anything. No wonder there are blast chillers on TV! :♥)

Cream Filling:

4 Large Egg Yolks (save whites for the cake)

1 1/2 cups Milk (whole or 2%)

1/3 cup Sugar

2 tbsp Cornstarch

1 1/2 tsp vanilla

1/8 tsp salt

Whisk all ingredients together cold, then add to high heat until thickens (5-6 minutes) constantly whisking. I mean it, dont stop whisking or your eggs will cook and you have a lumpy mess. Switch arms if need be but once you put on the heat, dont stop whisking.. even for a second. It only takes a second to get burnt bottom and nasty lumps!

Cake/Cupcakes:

1 cup Sugar

1/3 cup Butter (melted)

4 Egg Whites

3/4 cup Milk

2 cups Cake Flour 

1 1/2 tsp Baking Powder

1 tsp Vanilla

1/2 tsp Salt

Mix all in a bowl, Pour in cupcake liners in muffin tin and bake on 350 for about 15-20 minutes or 35 minutes if you are making a cake not cupcakes.

Chocolate Topping:

1/2 cup Whipping Cream

Bag of chocolate chips 

Warm cream and melt chocolate in the cream. Top cake! :♥)

Lemon Cheesecake

When I made the Almond Joy Cheesecake I couldnt wait to make one in lemon! Lemony things have been a craving staple these days and wow.. pucker up cause these is soo good! 

Crust:

2 cups Graham Cracker Crumbs

2 tbsp Honey

1/4 cup Butter Melted

• Preheat oven to 350ºF. 
• In a bowl, mix graham cracker crumbs and salt. Stir in melted butter  and honey until dry ingredients are lightly moistened. Press mixture into bottom of  9 x 13 pan.
• 
  
• Cream Cheese Middle:
• 3 packages of cream cheese
• 1 cup Sugar
• 1 lemon (zest and juice)
• 1/8 tsp Salt
• 3 Large Eggs
• Using an electric mixer on medium speed, beat cream cheese and add in sugar until well combined and light. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in lemon zest and juice and salt. Pour filling onto crust.  Bake for 30 mins until done.
• 
  
• Lemon Topping:
• 1 cup Sugar
• 1/4 cup Cornstarch
• 1/8 tsp Salt
• 2 large Lemons (zest and juice)
• 1/2 cup Lemon Juice (i like extra lemony taste)
• 3 Large Eggs
• 1 1/2 cup Boiling Hot Water
• 3 tbsp Chilled Butter
• In a medium pot, whisk up the sugar, cornstarch, salt, lemon zest and juices with the yolks until well blended. Place on stove, on med heat; whisk in the boiling hot water and whisk until it thickens, remove from heat and add in chilled butter! Top on the cream cheese cake and chill for hours. Best the next day! :♥)

"Almond Joy" Cheesecake

mm mm What has chocolate, coconut and almonds with cream cheese? Like the candy bar "Almond Joy" and cheesecake? With the toasted coconut, crunchy almonds and a creamy center, You'll L♥VE this recipe of  "Almond Joy" Cheesecake!!  :♥)

• Crust:
• 1 1/4 cups graham cracker crumbs
• 1/2 cup sliced almonds
• 1/2 cup flaked coconut
• 4 tablespoons unsalted butter, melted
• Filling:
• 3 packages cream cheese, at room temperature
• 1 cup sugar 
• 3 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup canned cream of coconut
• 1/2 teaspoon salt
• Topping:
• 1/2 cup canned cream of coconut
• 1/2 cup heavy cream
• 12 ounces semisweet chocolate, chopped
• Toasted coconut
• Sliced almonds
• 
  
• Preheat oven to 350ºF. 
• CRUST: In a bowl, mix graham cracker crumbs, coconut, almonds and salt. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan.  Bake for 10 minutes then set aside for filling!
• 
  
• FILLING: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. Pour filling onto crust. 
• 
  
• Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). cool on a wire rack for 1 hour
• 
  
• TOPPING: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading. 
• 
  
• Garnish with toasted coconut and sliced almonds. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.
• 

Cherry Pound Cake

this is not my picture but from robinhood.ca

This is a family favorite and a must at christmas time! Every year a cherry cake has to get baked as far back as I can remember!

1 ½ cup Butter

2 cup Sugar

3 large Eggs

1 tsp vanilla extract

3 tsp almond extract

3 cups flour

1 ½ tsp baking powder

1 cup warm, undiluted evaporated milk

1 pound halved glace cherries

~Cream together butter and sugar. 

~Beat in eggs, one at a time. Add in the extracts. 

~Combine the flour and baking powder. 

~Mix the milk and add the cherries. Blend well and pour into loaf pans. 

~Bake at 350 until toothpick approved!

Carrot Cake.. Best ever!

I L♥VE carrot cake, its my all time favorite! When I came across this recipe I kept it and never again will i test out another recipe! This is moist and sooo freaking delicious I could eat the whole pan! :♥)

2 cups all-purpose Flour

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

2 tsp Ground Cinnamon

1 3/4 cups Sugar

1 cup Vegetable Oil

3 large Eggs

1 tsp Vanilla Extract

2 cups shredded Carrots

1 cup flaked Coconut

1 cup chopped Walnuts

1 (8 ounce) can Crushed Pineapple, drained

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

~Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

~Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.

~Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).

To make the frosting:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups icing sugar

~Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

Chocolate Mousse Cupcakes

• Chocolate Mousse:
• 
  
• 3 cups mini marshmellows
• 1/2 cup unsalted butter, softened
• 9 ounces best quality semisweet chocolate, chopped into small pieces
• 1/4 cup hot water from a recently boiled kettle
• 1 cup heavy cream
• 1 tsp vanilla extract
• 
  
• ~Place the marshmellows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
• 
  
• ~ Remove from the heat.Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Chill until ready to top the cupcakes! :♥)

Chocolate Cake: 

1 3/4 cups all-purpose flour

• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed hot coffee
• 
  
• ~Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl.
• 
  
• ~In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. 
• 
  
• ~With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into greased cupcake pans and bake for 35 to 40 minutes, until a cake tester comes out clean. 

Lickety Split Lemon-Lime Cake

 this is the BEST cake I ever made!! :♥)

Lemon Cake:
~Beat together 1/2 c softened butter, 1 c white sugar in an electric mixer stand until light & fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. 

~Add in 4 large eggs, one at a time, mixing well after each addition. It should look like its curdled. Sift together 2 1/2 c cake flour, 2 tsp baking powder, 1/4 tsp salt, and 1 large lemon of zest. ~Add the flour mixture slowly with 1/4 c fresh lemon juice mixing until you have a smooth batter.

~Grease sides of 10" cake pan, line the bottom of the pan with parchment paper (not waxpaper, it'll melt and burn). Bake at 350 until toothpick approved and check every 15mins.

Lemon Filling:
~In a medium saucepan, whisk together 1 c sugar, 2 tbsp flour, 2 tbsp cornstarch and 1/4 tsp salt. Stir in 1 1/2 c water, 2 large lemon, juiced and zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat

~Stir in 3 tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Then whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and cool.

Lime Mousse:

~I used boxed mousse, shocking I know eh, that I didnt make this one from scratch!! lol I did followed the directions on a box of  Dr. Oetker Shirriff Mousse, the Vanilla flavored mousse!

~Then I grabbed 1 large Lime, grated all the of zest and squeezed all the juice and added it in!  :♥)

~Whip up a 500ml carton of Whipping cream for the topping to spread around the outside the cake!