Blueberry Lemon Loaf Cake

Tart lemon and juicy blueberries make this loaf cake delicious, top it with a lemon glaze and good luck putting the fork down! 

blueberrylemonloaf (1 of 1)-5

 

Do you have a lemon tree? If you don’t go plant one now! Seriously one of the best investments. Especially here in So Cal when we have sunny weather pretty much year round.

 

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

 

 

I love being able to go pick a fresh lemon for my morning hot tea or when I feel like whipping up some lemon loaf.

Like I did here in this Blueberry Lemon Loaf.

 

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

Guys, I think this is one of my all time top 10 recipes.  The lemon glaze is just drinkable and then the lemon cake. Ugh yes, I am all about it.

So were my sisters. Katherine “Literally I could have eaten the whole cake in one sitting” Lydia “Where is the rest of that cake, why would you take it away from me?!”

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

The loaf cake is moist, soft and the juicy blueberries add to every bite. I prefer to keep this cake in the fridge and eat it chilled. Trust me do it. So darn tasty.

 

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

My mom even found the loaf cake in the fridge and clearly there were fork marks all over it so she decided to eat some to clean it up so you couldn’t see anymore fork marks.

 

When someone leaves a fork inside the container you know its good because clearly every time you walk past the fridge you need a bite.

Blueberry Lemon Loaf www.confessionsofabakingqueen.com

 

Blueberry Lemon Loaf Cake

Ingredients

    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 1/2 cup Chobani Plain Greek Yogurt
  • 1 cup blueberries, fresh or frozen
  • Lemon Glaze
  • 1 1/2 cup powdered sugar, sifted
  • 3 tbsp lemon juice
  • 1 tsp lemon rind

Instructions

    Loaf Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in blueberries. I like to reserve a few blueberries and press them into the top of the cake.
  4. Bake for 55-60 minutes or until toothpick comes out clean.
  5. Lemon Glaze
  6. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake. Store cake in an air tight container in fridge.
http://confessionsofabakingqueen.com/blueberry-lemon-loaf-cake/

 

 

 

Lemon Lover? 

Lemon Cheesecake 

lemon cheesecake (1 of 1)-3

Tart Lemon Bars

tartlemonbarspicmonkey

Lemon Creme Brulee 

lemoncremebruleenew (1 of 1)

Raspberry Lemon Loaf Cake 

lemonraspberryloafcake (1 of 1)-4

Chewy Lemon Cookies 

chewylemoncookies (1 of 1)-5

Goat Cheese Chive & Sun Dried Tomato Scones

Goat Cheese, Sun Dried Tomatoes and Chives make these savory Scones irresistible. Perfect for breakfast or lunch, or to snack on. You won’t be able to put these Goat Cheese Scones down. 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Growing up in an English family there were certain things we ate that my friends were confused by. We used to eat things like

Heinz baked beans and English Cheddar quesadillas

Peanut Butter, Jelly and Butter Sandwiches

Shortbread

Egg and Chips

Jam Sponge and Custard

No mayo, butter only sandwiches

Beans on toast

Shredded cheese and ketchup sandwiches or shredded cheese and Branston pickle sandwiches

Chilli wasn’t topped with sour cream, chives and cheese we ate chilli over rice.

Scones not biscuits

Just to name a few

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Scones were something my mom always made, I guess kind of like an American mom would make cookies my mom made scones or shortbread.

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

 

Scones are one of my favorite things, warm fresh out of the oven especially. Add some jam and cream and your set. Chocolate Orange Scones are my favorite sweet ones.

 

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

Well it wasn’t until recently that I thought about my true love, goat cheese, and scones. Why not put them together?

Well, I did, and the result was magical. Goat Cheese, Sun Dried Tomatoes and Chives all wrapped in a delicious scone. Don’t mind if I do!

 

Goat Cheese Chive & Sun Dried Tomato Scones

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Yield: 13 2-inch scones

Serving Size: 2 inch cookie cutter

Ingredients

  • 8oz All Purpose Flour
  • 2oz Unsalted Butter, cut into chunks and chilled
  • 1 1/2 oz milk
  • 1 1/2 oz cream
  • 1 large egg
  • 1 oz chives, chopped
  • 1 oz sun dried tomatoes, chopped (if using the jarred sun dried tomatoes pat off the excess oil)
  • 2 oz goat cheese, crumbled and chilled
  • 1 egg and a little water for an egg wash

Instructions

  1. Preheat oven to 425F and line a baking sheet with a silpat liner or parchement paper.
  2. In a large bowl add the flour and mix in the chilled butter. You want to rub the butter into the flour with your fingertips. Do this for about 5 minutes or so, so that the mixture looks like bread crumbs and there are no more large chunks of butter.
  3. In a small bowl add milk, cream and egg, whisk to combine. Add this mixture to the dry mixture, mix until just combined. Fold in the chives and sun dried tomatoes. Then fold in goat cheese, knead the mixture into a disc about 3/4 inch thick. You can cut them into triangles or you can use a cookie cutter/ biscuit cutter. I used a 2 inch round cutter and made 13 scones.
  4. Place scones on baking sheet, 9 at a time.
  5. In a small bowl mix together the egg and a little water. Using a pastry brush, brush each scone with the egg wash.
  6. Bake scones for 12-14 minutes, turning the tray around after 8 minutes.
  7. Let cool for 5 minutes on tray and then store in an airtight container for up to 5 days.
http://confessionsofabakingqueen.com/goat-cheese-chive-sun-dried-tomato-scones/

Goat Cheese Chive & Sun Dried Tomato Scones www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

My favorite cookie dough is stuffed with a scoop of Nutella and sprinkled with Sea Salt to make an extra large special cookie. Nutella Sea Salt Chocolate Chip Cookies will be your new favorite.

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite cookies on the blog are these Cookie Butter Sea Salt Chocolate Chip Cookies…I posted them a long time ago. Why on earth has it taken me this long to try a Nutella version? Sometimes I wonder what goes on in my head!!
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

I am happy to say stuffing my new favorite cookie recipe with Nutella and topping them with sea salt was a clear winner!

 

The richness of the Nutella oozing out of the middle is topped off with the sea salt. And sea salt on anything with chocolate is bomb diggity!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Have you ever put sea salt on your cookies? If you haven’t I suggest you try it, it adds that little something extra. Just like Elle Woods does in Legally Blonde when turning in her paper with a spritz of perfume. You just can’t stop eating a cookie when it has that little extra something.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite things about this recipe is that in these cookies you can taste the butter. If you’re going to be starting something off with lots of butter I better damn well taste it!

Some recipes its like the taste of butter disappears, not in these cookies.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

These are large cookies though, I take what I would normally serve as one cookie and make that the base, flatten it out to a disc and fill with Nutella. Then top with another cookie slightly flattened out, pinch the sides together and roll into a ball. This recipe makes about 14- 16 large cookies of course you could make them smaller but something about adding Nutella and sea salt to a cookie makes it extra special and let’s be honest extra special cookies are never small. Bigger is better, when it comes to cookies!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Yield: 15- 16 Large Cookies

Ingredients

  • 1 cup unsalted butter (2 sticks), at room temp.
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temp.
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon corn starch
  • 1 tablespoon milk powder
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup Nutella

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Once dough is chilled take one ball of dough and flatten to a disc shape. Add a teaspoon of Nutella and use another cookie, flattened, to cover the Nutella and seal the cookie edges together.
  7. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-16 minutes, until golden brown on the edges and set in the center. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/nutella-sea-salt-chocolate-chip-cookies/

Nutella Banana Raspberry Puffs

Nutella, Bananas and Raspberries are wrapped inside puff pastry, brushed with an egg wash and baked till golden brown. These Nutella Banana Raspberry Puffs are a lush breakfast or topped with ice cream a scrumptious dessert! 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

Sometimes you want something, but you don’t want to put in the effort. You know that’s why things like pre packaged cookie dough are so popular. And well pre packaged puff pastry as well. Let’s be honest who has the time to make home made puff pastry, I sure as hell don’t!

And the pre packed stuff is damn good!

And you can make a to die for breakfast dessert with just a few simple ingredients you probably already have on hand.

  • Nutella
  • Bananas
  • Raspberries
  • Frozen Puff Pastry
  • Egg

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

These are perfect for a Sunday morning treat or a weeknight dessert.

They take all of 5 minutes to make. Roll you pastry out cut the pastry into roughly 2 1/2 inch X 2 1/2 inch squares. Add a heaping teaspoon of Nutella top with bananas and raspberries. Pinch together in a square, brush with an egg wash and bake at 400F for 17-19 minutes or until golden brown.

 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

If that isn’t simple, I don’t know what is.

And there is really nothing like warm pastry, I swear whether its on a Chicken Pot Pie or an Apple Turnover I can murder pastry. Like it’s not good. Slight obsession with the stuff.
Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Perfect ending to a home made Valentines Dinner!

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Nutella Banana Raspberry Puffs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 9

Ingredients

  • 1 Sheet of Puff Pastry, thawed.
  • 1 Banana, sliced
  • 9 Raspberries
  • 1/2 cup Nutella
  • 1 Egg
  • Optional: Serve with Vanilla Ice cream

Instructions

  1. Preheat oven to 400F and line a cookie sheet with a silpat liner.
  2. Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
  3. In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
  4. Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
  5. Optional serve with vanilla ice cream.
http://confessionsofabakingqueen.com/nutella-banana-raspberry-puffs/

Nutella Lover? 

Nutella Lava Cake

Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Cheesecake  Nutella Cheesecake www.confessionsofabakingqueen.com

Marshmallow Cookie Butter Nutella Cookies

Marshmallow Nutella Cookie Butter Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread 

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

 

Nutella Lava Cake

Chocolate Lava Cake is taken to the next level by adding Nutella. This Nutella Lava Cake will be your go to dessert for dinner parties or Monday nights  😉 
Nutella Lava Cake www.confessionsofabakingqueen.com

 

I love having dinner parties. Something about cooking for people makes me so happy. And when you’re having a dinner party you can eat the extra slice of garlic bread or cake, heck both! So basically a dinner party is an excuse for me to pig out, and pigging out on home made fresh food is my all time favorite.

 

Nutella Lava Cake www.confessionsofabakingqueen.com
To have a successful dinner party you need good time management skills. You’ve got multiple dishes or parts of one dish going at a time. So I always love to have at least one dish a make a head dish. This Nutella Lava Cake is perfect for that.

 

You can make the batter, pour them into the ramekins, wrap in plastic and store in fridge before ready to bake. And since they only take around 15 minutes to bake its a quick dessert. It’s also a WOW dessert. Because who doesn’t love oozing Nutella ? Yeah, no one.

Nutella Lava Cake www.confessionsofabakingqueen.com

 

And the second amazing part to this recipe is that it takes all of 5 minutes to prepare. All you do is melt the butter and chocolate together, mix in Frangelico, powdered sugar, egg & yolk and lastly flour. Pour 1/4 of the batter into each ramekin add a large scoop of Nutella and divide the remaining batter between the two ramekins to cover the Nutella.

You could leave out the Frangelico but I think its’s nice to add booze to anything I can 😉

Vanilla extract would be a perfect swap for the Frangelico. But hazelnut liqueur in a Nutella Lava Cake is just meant to be!

Nutella Lava Cake www.confessionsofabakingqueen.com

( I mean look at that photo, scrumpdidlieumptious)

Nutella Lava Cake

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 Servings ( Double recipe for 4, Triple for 6...etc)

Serving Size: 1 ramekin

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Tbsp Frangelico Hazelnut Liqueur
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Nutella

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in the Frangelico. Add in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Nutella and pour 1/4 of batter on top of the Nutella, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
http://confessionsofabakingqueen.com/nutella-lava-cake/

 

Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Cheesecake

Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert. 

Nutella Cheesecake www.confessionsofabakingqueen.com

 

 

If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?

 

Nutella Cheesecake www.confessionsofabakingqueen.com

Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.

 

The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries. Nutella Cheesecake www.confessionsofabakingqueen.com

 

When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:

  • Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
  • Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
  • Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
  • Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
  • When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.

 

This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems

Nutella Cheesecake www.confessionsofabakingqueen.com

Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!

 

Nutella Cheesecake

Ingredients

    Crust
  • 2 cups finely crushed graham cracker crumbs
  • 6 tbsp butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 2/3 cup cocoa powder, sifted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temp.
  • Topping
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tsp powdered sugar
  • 1/2 cup Nutella, melted
  • Fresh Raspberries

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
  5. Topping
  6. Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
  7. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
http://confessionsofabakingqueen.com/nutella-cheesecake/

Nutella Cheesecake www.confessionsofabakingqueen.com

Turtle Cookies

turtlecookies picmonkey2

 

So I knew come January 1st, all my new years resolutions would be in effect. Just kidding, New Years day falls on a Friday who the hell is going to start then? Not me! Maybe January 4, 2016 I will start. That’s what I thought anyways.

Well I don’t do good with strict rules. So I went to bootcamp last week 4 times and I cut back on some things. But I didn’t cut back completely. Because that is just not realistic. And I am all about starting the new year with a realistic outlook on food.

People sometimes say you should not live to eat but eat to live. I don’t. Clearly. Look at all these salted caramel!

turtlecookies (1 of 1)-4

I live at home with 4 other chocoholics. And 3 other bakeoholics, my mom and two sisters. My house is a constant scene for lots of treats. My dad doesn’t eat much of it. But you know when dad comments on a baked good, you’ve found a winner.

Yes, you guessed it, my dad loved these cookies. So for me, that’s a stamp of approval. But really who doesn’t love a thick chocolate cookie filled with LOTS of chocolate chunks, toasted pecans and drizzled with salted caramel.

Due to the caramel you don’t really want to stack them so I think it’s best to just eat them all right away, while they are still warm. And if you’re feeling fancy maybe a scoop of vanilla ice cream? Ugh, love.

turtlecookies (1 of 1)-2 I used cold butter and cold eggs, so the mixture is lumpy but it’s supposed to be. Then when they bake the butter is just everywhere, the cookies are thick and more crumbly like than chewy.

Turtle Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 14-16 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), cold
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Semi Sweet Chocolate Chunks
  • 2/3 cup Chopped Toasted Pecans
  • 3/4 cup Homemade Salted Caramel Sauce .

Instructions

  1. Cut the butter into small chunks and mix in a mixing bowl. Mix until butter has come together into a one piece again. Add brown sugar and granulated sugar.
  2. Add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another minute. The mixture will be lumpy.
  3. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate and pecans.
  5. Using a large cookie/ ice cream scoop the batter into balls on a parchment lined baking sheet or plastic container. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-17 minutes.
  7. Cool cookies 5-10 minutes then drizzle homemade salted caramel sauce on top. Store in an airtight container
http://confessionsofabakingqueen.com/turtle-cookies/

Salted Caramel Apple Bars

Rich brown sugar shortbread base is topped with tart apples, salted caramel and a brown sugar oat crumble topping. Then drenched in homemade salted caramel these Salted Caramel Apple Bars are irresistible! 
Salted Caramel Apple Bars www.confessionsofabakingqueen.com

So I know this is kind of a late post. Like its more of a “fall” type dessert and we are in “winter” but inSouthern California we don’t really have seasons as much. So I tend to eat lemon bars in fall and caramel apple bars in winter.

Caramel and apples are two of my all time favorite flavors. It’s a classic and goes back to eating caramel apples as a kid for me.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

And then when you add a shortbread crust and an oaty brown sugary crumble, well I kind of die. And while these are bars, and you do not need ice cream, sometimes I like things over the top. Because let’s be honest, everything is better a la mode.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

I miss blogging. My job keeps me SOO busy. And this time of year, is the best time of year, is also the craziest time of the year. We have so many people calling in for a last minute reservations, and of course it’s 40 people, coming in tomorrow. We also have the Dickens Christmas Carolers coming in, they carol at disneyland, they are sooo expensive but so amazing!!

My new years resolution is to get back into the swing of things. And I am trying to start that new year resolution now, with these Salted Caramel Apple Bars!

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Salted Caramel Apple Bars

Ingredients

    Crust
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1 1/2 cup Unsalted Butter, cold and diced
  • 1/4 tsp Ground Cinnamon
  • Filling
  • 3 Medium Granny Smith Apples, thinly sliced
  • 1/4 cup AP flour
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • Topping
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 6 tsp Unsalted Butter, cold and diced

Instructions

    Crust
  1. Preheat 325F and line a 8X8 pan with foil, so the foil hangs over the sides of the pan. Grease the pan and set aside.
  2. In a large bowl combine the flour, sugar and cinnamon. Using clean hands mix in the cold butter. Rub together with your fingers or a pastry blender. Once combined press into prepared pan.
  3. Bake for 15 minutes.
  4. Filling
  5. In a large bowl place thinly sliced apples, flour, brown sugar, and spices together. Set aside.
  6. Topping
  7. In a medium bowl combine flour brow sugar, cinnamon, cloves and nutmeg. Add in cold butter and rub together to create a thick crumble. Set aside until crust has baked.
  8. Once crust has baked lay apples on top in an even layer and sprinkle topping on.
  9. Increase oven temp. to 350F and bake for 35-38 minutes, until top is golden brown.
http://confessionsofabakingqueen.com/salted-caramel-apple-bars/

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Upside Down Salted Carmel Apple Pie

Salted Caramel Upside Down Apple Pie www.confessionsofabakingqueen.com

 

Red Velvet Salted Caramel Cupcakes

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

 

Salted Caramel Creme Brûlée

Salted Caramel Creme Brulee www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies made with rich milk chocolate freshly chopped and fleur de sel  make a decadent cookie you will not resist. 
Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

When we were kids we went to a summer camp and once in a while the camp took us took a swimming pool. While most kids would love the pool, we did, but we had our own pool, we loved that we could get hot fresh cookies at this public pool.

Chocolate Chip Cookies, Peanut Butter Cookies, disgusting Oatmeal Raisin Cookies and my sisters favorite Double Chocolate Chip Cookies. They were always so ooey gooey, the chocolate still melting and the cookies hot. Kind of like the cookies from Middle School and High School in the blue and white paperbag, those chocolate chip cookies were what got me through school.

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

 

When I made these Sea Salt Double Chocolate Cookies, I was baking them because of my new favorite ingredient in cookies, milk powder. It wasn’t until my sister had a one six cookies that it dawned on us that they were just like those amazing double chocolate cookies we had as children. Bar the sea salt. But sea salt makes everything better, as an adult anyways 😉

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 32 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), at room temp.
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Chopped Milk Chocolate or Chips
  • 1/2 cup Mini Semi Sweet Chocolate Chips
  • Fleur De Sel Sea Salt for Sprinkling

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 9-12 minutes. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/sea-salt-double-chocolate-cookies/

Pumpkin Cheesecake Muffins

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall! 
Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins!  I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

 

So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).

So, I burn my pumpkin candles and bake with pumpkin.

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!

 

This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!

!

Pumpkin Cheesecake Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins & 12 mini muffins

Pumpkin Cheesecake Muffins

Ingredients

    Pumpkin Muffin
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpking pie spice
  • 1/2 tsp salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 can pumpkin
  • 2 eggs, at room temp.
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Cheesecake Filling
  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar
  • Optional Topping
  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

Instructions

  1. Preheat oven to 400F and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F for 5 minutes then reduce temperature to 350F and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-muffins/

pumpkinccmuffins (1 of 1)-2

 

Love Pumpkin ? 

 

Pumpkin Cheesecake with Biscoff Crust 

Pumpkin Cheesecake with Biscoff Crust- Confessions of a Baking Queen

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread0 Confessions of a Baking Queen

Pumpkin Pie Bars 
Pumpkin Pie Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Donuts with Maple Glaze

 

mapleglazepumpkindonuts (1 of 1)

 

 

 

 

 

 

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