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Peanut Butter Carmelitas An easy Oat Peanut butter base is topped with Chocolate and tons of oozing Caramel, you will love these Peanut Butter Carmelitas. Caramel is my thing. Most people...

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Raspberry Lemonies Raspberry Lemonies are lemon and raspberry perfection in the form of a tart yet sweet bar.   My little sister, Lydia, has left for England for 8 months. Well, she we will...

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Lemon Cupcakes & Lemon Cream Frosting Lemon Cupcakes & Lemon Cream Frosting make a delightful summer cake. Easy Lemon Cake mix is topped with a light lemony cream cheese frosting finished with fresh berries.  Lately...

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Golden Oreo Cake Batter Ice Cream Pie Homemade Cake Batter Ice Cream is filled into a delicious Golden Oreo Crust. This pie will solve all your summer time problems ;) Summer is alive and kickin here in So...

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Vanilla Bean Creme Brulee Two vanilla beans make this cream brûlée the best tasting Vanilla Bean Creme Brûlée you will ever have. Creme Brûlée is an easy, make ahead dessert that will impress...

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Peanut Butter Carmelitas

Category : Bars, Dessert, Everything Sweet

An easy Oat Peanut butter base is topped with Chocolate and tons of oozing Caramel, you will love these Peanut Butter Carmelitas.

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Caramel is my thing. Most people do the peanut butter thing. PB is good and all but in my world it ain’t got a thing on caramel. That’s why on this blog you will see tons of caramel recipes. Because, well caramel rocks. Especially when it’s paired with chocolate. Now normally I would say milk chocolate but as I have gotten older when I have caramel and chocolate I tend to like it with semi sweet chocolate.

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Never thought I would say that. Don’t get me wrong, milk chocolate is still my #1. Like how good is a Twix? I used to turn it upside down and eat the cookie part first then devour the chocolate and caramel together. Or how about Rolos?! Seriously one of the best candies out there. I can pop those like no tomorrow. Anyways you get my love of caramel. Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Well caramelitas are a favorite of just about everyone. And lately I have been in a peanut butter phase so I thought why not combine the two? Well it was a good idea. You get all the flavors in these bars- caramel, peanut butter, chocolate, oatty goodness.

 

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Peanut Butter Carmelitas

Peanut Butter Carmelitas

Ingredients

  • 3/4 cup heavy whipping cream
  • 30 unwrapped caramels
  • 3/4 cup brown sugar
  • 3/4 cup butter melted (1 1/2 sticks)
  • 1/4 cup creamy peanut butter
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 15 Rolo’s
  • 1 1/2 cup milk chocolate chips

Instructions

  1. Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
  2. In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
  3. In a medium bowl mix brown sugar, melted butter and peanut butter. Add flour, oats, and baking soda and mix until just combined.
  4. Press half of mixture into pan and bake for 10 minutes.
  5. Take pan out of the oven after 10 minutes. Sprinkle chocolate chips on top of the dough. Then pour the melted caramel on top. Sprinkle rest of dough on top and bake for another 15 minutes or until edges are golden brown. Let cool completely otherwise you will have a hot gooey mess.
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Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

 

Love Caramel as much as I do?

Caramel Cheesecake Bars caramelcheesecakebars (1 of 1)-2

Red Velvet Cupcakes w/ Salted Caramel  saltedcaramelredvelvetcupcakes (1 of 1)-4

Caramel Apple Crisp caramelapplecrisp (1 of 1)

Salted Caramel Upside Down Apple Pie saltedcaramelupsidedownapplepiepicmonkey

Caramel Apple Cake caramelapplecake picmonkey

Raspberry Lemonies

Category : Bars, Dessert, Everything Sweet

Raspberry Lemonies are lemon and raspberry perfection in the form of a tart yet sweet bar. Raspberry Lemonies www.confessionsofabakingqueen.com   My little sister, Lydia, has left for England for 8 months. Well, she we will be traveling for a bit around Europe as well. She has planned this for a long time but I can’t believe she finally left. Thank goodness!!! LOL only joking. I miss my little baby so much. She started making lemonies all the time before she left and I was obsessed. I could not get enough. Lemon is such a fabulous flavor.  Raspberry Lemonies www.confessionsofabakingqueen.com Nothing trumps a lemon glaze. Ugh, nothing! Except when you add raspberries. I did that a few weeks ago with a delicious Raspberry Lemon Loaf Cake . We devoured that like nobodys’ business and we did the same with these.  Lemon and raspberry really do compliment each other well. Raspberry Lemonies www.confessionsofabakingqueen.com These bars are simple to whip up, bake for a short amount of time and then you drench them in a lemon glaze. Top them with fresh raspberries, I die. I really enjoy these bars chilled. But you can tots eat them at room temp. 

Raspberry Lemonies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 16 Bars

Raspberry Lemonies

Ingredients

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 heaping tbsp lemon zest
  • 2 eggs, at room temp.
  • 3/4 cup butter melted
  • 1/2 cup lemon juice, fresh squeezed.
  • 3/4 cup granulated sugar
  • 1/2 cup raspberries
  • Lemon Glaze:
  • 1 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • Raspberries for decoration

Instructions

  1. Preheat oven to 350F and line a 9X9 square baking dish with foil and grease heavily, set aside.
  2. In a medium sized bowl whisk together flour, salt, baking powder and lemon zest, set aside.
  3. In a small bowl mix together eggs, butter, lemon juice and sugar.
  4. Add wet ingredients into dry and mix until just combined, no flour streaks remain. GENTLY fold in raspberries then pour into prepared pan. Bake for 20-25 minutes until set.
  5. Lemon Glaze
  6. In a medium bowl whisk together powdered sugar, lemon zest, lemon juice and lemon extract.
  7. Pour over cooled bars and chill in fridge.
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Lemon Raspberry Loaf Cake  Lemon Raspberry Loaf Cake www.confessionsofabakingqueen.com

 

Lemon Cupcakes & Lemon Cream Frosting

Category : Cupcakes, Dessert, Everything Sweet

Lemon Cupcakes & Lemon Cream Frosting make a delightful summer cake. Easy Lemon Cake mix is topped with a light lemony cream cheese frosting finished with fresh berries.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com  Lately I have been on to the whole lemon kick more than my normal chocolate kick. In fact it’s been quite a while. Something about lemon it is just so refreshing. Lemon frosting are my favorite. This frosting is a cream cheese whipped cream infused with fresh lemon zest & juice. It is DIVINE. As in I want to use it as my only frosting ever. I absolutely hate store-bought cake frosting. You know those cakes/cupcakes you get from the grocery store with that nasty over the top sweet, fake tasting frosting? UGH I hate it.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com Well the day before I made these someone bought a cake and I felt obliged to at least take a bite even though I knew it would be dreadful. Needless to say I couldn’t get that awful taste out of my mouth so I HAD to make my own frosting to cancel it out.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com It’s kind of like my constant battle between sweet and salty, I get home from work have some cheese and crackers over do it a bit so I need a slice of chocolate but then I over do it on the chocolate so I need the cheese again… it is a vicious cycle. And by vicious I mean the tastiest best cycle ever! Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com You could totally make from scratch lemon cupcakes but I felt lazy and used a box and I am so glad I did. The cupcakes were super lemony and that lemon frosting…wow!

Lemon Cupcakes w/ Lemon Cream Frosting

Prep Time: 30 minutes

Cook Time: 18 minutes

Yield: 28 Cupcakes

Lemon Cupcakes w/ Lemon Cream Frosting

Ingredients

    Lemon Cupcakes
  • 1 box Lemon Cake Mix
  • 1 small box Lemon Pudding Mix
  • 1/2 cup lemon juice
  • 1/2 cup oil
  • 1 cup sour cream/ greek yogurt
  • 3 large eggs, at room temperature
  • Lemon Cream Frosting
  • 16oz Cream Cheese, at room temp.
  • 1 scant cup powdered sugar
  • 3 tbsp lemon juice, fresh squeezed
  • 1 tsp lemon zest
  • 3 cups heavy whipping cream

Instructions

    Lemon Cupcakes
  1. Preheat oven to 350F and line a cupcake tin with liners, set aside.
  2. In a large bowl/bowl of electric mixer combine cake mix, pudding mix, lemon juice, oil, sour cream and eggs until no lumps or flour streaks remain.
  3. Fill liners 2/3 full with batter and bake for 15-18 minutes, until a toothpick inserted comes out clean. Let cool in pan on wire rack for 5 minutes then place cupcakes on wire rack to cool completely.
  4. Lemon Frosting
  5. In the bowl of an electric mixer fitted with a whisk attachment beat cream cheese for two minutes. Add in powdered sugar, lemon juice and lemon zest and mix until fully combined. With mixer on slowly whisk in heavy whipping cream mix until nice and fluffy. Pipe on to cupcakes and garnish with fresh berries. Store in fridge.
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Raspberry Lemon Loaf Cake 

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Tart Lemon Bars

Tart Lemon Bars www.confessionsofabakingqueen.com

Lemon Creme Brulee

Lemon Creme Brulee www.confessionsofabakingqueen.com

Lemon Garlic Cream Pasta Lemon Garlic Cream Pasta www.confessionsofabakingqueen.com Chewy Lemon Cookies 
chewy lemon cookies www.confessionsofabakingqueen.com

Golden Oreo Cake Batter Ice Cream Pie

Category : Dessert, Everything Sweet, Pie

Homemade Cake Batter Ice Cream is filled into a delicious Golden Oreo Crust. This pie will solve all your summer time problems ;)
Golden Oreo Cake Batter Ice Cream Pie www.confessionsofabakingqueen.com #nobake
Summer is alive and kickin here in So Cal! Nothing like a  hot and sweaty day to make me happy. I often find myself getting ready for work and sticking my head in the freezer to cool off before I put my make up on. I can’t help it I get so hot so easily. Sometimes I feel like I am having hot flashes but then I remember I am only 25.

Golden Oreo Cake Batter Ice Cream Pie www.confessionsofabakingqueen.com

When the freezer is too full for me to stick my face in to cool down sometimes I make a breakfast smoothie to cool down and on days that I have no self control, which let’s be honest is more often than not, I  reach for some frozen treat. I know way to start your day off right Elizabeth!

Golden Oreo Cake Batter Ice Cream Pie www.confessionsofabakingqueen.com

Let me tell you this was an AWESOME way to start my day off. I absolutely adore anything with an Oreo crust and then add sprinkles AND ice cream?!! Hello BABY!! Get me in!! I won’t lie though, this pie is extra sweet as in you only need a sliver unless you are a sugar addict like myself then just eat the whole damn thing ;)

Golden Oreo Cake Batter Ice Cream Pie www.confessionsofabakingqueen.com

Golden Oreo Cake Batter Ice Cream Pie

Prep Time: 20 minutes

Yield: 10 Slices

Golden Oreo Cake Batter Ice Cream Pie

Ingredients

    Golden Oreo Crust
  • 30 Golden Oreos, crushed
  • 1/4 stick butter, melted
  • Cake Batter Ice Cream
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup dry yellow cake mix
  • 1/2 cup sprinkles
  • 10 Golden Oreo's, broken into pieces
  • Sprinkles for decoration

Instructions

    Golden Oreo Crust
  1. In a medium bowl combine crushed Oreos and butter until fully combined. Press mixture into a 9 inch pan pan, making sure to make an even layer that goes high up on the sides of the pie plate.
  2. Cake Batter Ice Cream
  3. In the bowl of an electric mixer whisk the heavy cream on high until stiff peaks form.
  4. Meanwhile in a bowl combine condensed milk, cake mix, sprinkles and Golden Oreos.
  5. Fold the condensed milk mixture into the heavy whipping cream.
  6. Pour into prepared pie crust, sprinkle the sprinkles on top, cover with plastic wrap and freeze for at least 6 hours or over night.
  7. Store in freezer.
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Ice Cream Recipe via Kevin & Amanda  Golden Oreo Cake Batter Ice Cream Pie www.confessionsofabakingqueen.com

Vanilla Bean Creme Brulee

Category : Creme Brûlée, Dessert, Everything Sweet

Two vanilla beans make this cream brûlée the best tasting Vanilla Bean Creme Brûlée you will ever have. Creme Brûlée is an easy, make ahead dessert that will impress your guests.  

Classic Vanilla Bean Creme Brulee www.confessionsofabakingqueen.com

Do you know what starts in two days?! The World Cup. I have been busy for months getting ready for it, hiring seasonal employees, training those employees, scheduling for all the crazy games, scheduling security, setting up specials with vendors, advertising.. the list goes on. But I cannot wait for it to start already. It feels like it has been coming for years, to be fair we did start planning for it last year. So you can imagine my excitment for thursday to happen already!!

Classic Vanilla Bean Creme Brulee www.confessionsofabakingqueen.com I am rooting for England & USA of course! And for business mexico and netherlands. We have die hard fans that come to us to watch the games, the atmosphere during a final match is always spectacular. Although I do end up going home with all their chants stuck in my head. Damn football boys.

 

Enough about football. Let’s move on to Vanilla Bean Creme Brulee.

 



Vanilla Bean Creme Brulee.

Vanilla Bean Creme Brulee www.confessionsofabakingqueen.com  

Two vanilla beans.

Extra Vanilla.

Amazingness. Classic Vanilla Bean Creme Brulee www.confessionsofabakingqueen.com

Rich, indulgent, get your yoga pants on cuz this one is IRRESISTIBLE! Look at ALL Those vanilla beans. Seriously! Seriously I die.

 

Vanilla Bean Creme Brulee

Vanilla Bean Creme Brulee

Ingredients

  • 5 cups heavy cream
  • 2 vanilla bean pods, cut in half and scraped
  • 1 cup granulated sugar
  • 12 egg yolks
  • Sugar
  • Kitchen Torch

Instructions

  1. In a thick bottomed sauce pan over medium-low heat cook the heavy cream, vanilla beans and actual vanilla bean pods and 1/2 cup of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
  2. In a large roasting pan place 8 ramekins inside.
  3. Put the kettle on to boil and preheat oven to 325F.
  4. In the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar and egg yolks. Remove vanilla bean pods from cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture evenly into ramekins. Pour boiling water from kettle in the roasting pan, pour enough to come up half way of the ramekins. Bake for 40-50 minutes, you want the center of the creme burlees to be set but a little bit jiggle. Take out of oven and place roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on wire rack. Place in fridge for at least 4 hours or overnight before serving.
  5. When ready to serve sprinkle 2 tbsp of sugar on top of each creme brulee patting the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until sugar has carmelized and hardened.
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Classic Vanilla Bean Creme Brulee www.confessionsofabakingqueen.com

 

Ever since I got over my STUPID fear of Creme Brûlée I cannot get enough…

White Chocolate Creme Brûlée

White Chocolate Creme Brulee www.confessionsofabakingqueen.com

Lemon Creme Brulee Lemon Creme Brulee www.confessionsofabakingqueen.com

Biscoff Apple Cheesecake Bars

Category : Bars, Cheesecake, Dessert, Everything Sweet

Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!  Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time.  I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against  nice crunchy crust. Well I combined the two and added some apples for health reasons ;) The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, oneof my suppliers used to be the General Manager their so he can hook us up with reservations. Well I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.

Now go make these and don’t share. You will be sad if you do!!

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Apple Cheesecake Bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 16 Cheesecake Bars

Biscoff Apple Cheesecake Bars

Ingredients

    Crust
  • 1 1/2 cup flour
  • 3/4 cup brown sugar
  • 3/4 cup butter, cold
  • Cheesecake
  • 16 oz Cream Cheese, at room temp.
  • 2 Eggs, at room temp.
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 cup Biscoff or Cookie Butter
  • 2 small Granny Smith Apples, diced into small pieces
  • Biscoff Drizzle
  • 1/4 cup Biscoff Spread

Instructions

    Crust
  1. Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
  2. Cheesecake
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
  4. Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
  5. Biscoff Glaze
  6. Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.
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Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

Cookie Butter Chocolate Chip Cheesecake Bars Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Pudding Cookies 

Cookie Butter Pudding Cookies

Biscoff Stuffed Chocolate Chip Cookie Cups 

Biscoff Stuffed Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

Sea Salt Cookie Butter CC Cookies

Cookie Butter Seal Salt Cookies www.confessionsofabakingqueen.com

Salted Caramel Pecan Chocolate Chip Blondies

Category : Bars, Cookies, Dessert

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

I was in Nashville last weekend and let me tell you NASH VEGAS is freaking amazing. I am dying to go back already. It was a WILD weekend going to bed at 6AM waking up at 9:30 to go to brunch and get cray cray again.

So much better than actual Vegas. Cleaner, nicer people and SOUTHERN food. I ate soooo much Mac & Cheese and Mac & Cheese with Bacon. Bacon makes everything better.

And the Honky Tonks were sooo fun- live music on three levels of each bar all day all night. Honestly it was singing and dancing central- me and my girlfrineds loooved it.

We also loved Buttery Nipples. Baileys and Butterscotch?! Can’t stop, won’t stop!

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

There is a bakery I love to visit in Fashion Island, Pain Du Monde. My auntie has worked there for years and I have fond memories of being a child, coming home from school and seeing a pink box at the gate. Filled with cinnamon twists, fruit tarts, almond twists, chocolate chip cookies and pecan chocolate chip cookies.

Normally I go for a soft chewy cookie but the thick almost cakey like cookies from Pain Du Monde are also a favorite of mine. I can’t control myself with those cookies. Well, truth be told I can’t control myself with most cookies.

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com But if it ain’t a good cookie I ain’t eating it!! Some people think I am being dramatic not eating a cookie but it ain’t worth the calories when so many desserts are soo good!

 

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

Salted Caramel Pecan Chocolate Chip Blondies went quickly, I can’t control myself around them!

 

Salted Caramel Chocolate Chip Blondies

Yield: 9 Large Blondies

Salted Caramel Chocolate Chip Blondies

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cornstarch
  • 1 stick butter, at room temp
  • 1/3 cup salted caramel
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cup chocolate chips
  • 1 cup pecan pieces

Instructions

  1. Preheat oven to 350F and line a 9X9 inch pan with foil and grease heavily. In a large bowl whisk together flour, baking soda, salt and cornstarch.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add vanilla, egg and yolk. Fold in chocolate chips and pecans. Pour into prepared pan.
  3. Bake for 23-28 minutes.
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Sea Salt Cookie Butter Blondies  Sea Salt Cookie Butter Blondies www.confessionsofabakingqueen.com

Pretzel Crusted M&M Blondies Pretzel Crusted M&M Blondies

Maple Almond Granola Clusters

Category : Breakfast, Dessert, Everything Sweet, Snacks

  Maple Almond Granola Clusters I used to love Honey Bunches of Oats cereal but I don’t eat much cereal these days. I do miss those big clusters. So I get my full with a little granola in my Greek yogurt.

Sometimes I will buy store bought granola but let’s be honest it’s crap compared to homemade. And making it is so stinkin easy and takes all of 6 minutes before baking. And it smells delightful.

I made this last week, it makes quite a bit of granola. But that didn’t stop my family. It was gone in three days. Guess that’s what I get for leaving it in a container on the counter. A handful here, there and boom it’s gone.

If I wasn’t in Nashville right now you can guarantee I would be making this.

  

 


Maple Almond Granola Clusters
Maple Almond Granola Clusters

Maple Almond Granola Clusters

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 cups

Ingredients

  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 3 cups old fashioned oats
  • 1 cup quick oats
  • 1 cup sliced almonds

Instructions

  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a medium bowl mix together the maple syrup, brown sugar, coconut oil and vanilla extract. Fold in oats and almonds and mix until fully combined.
  3. Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
  4. Bake for 35-40 minutes, the granola will be a beautiful golden brown.
  5. Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
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maplealmondgranolaclusters (1 of 1)-2 maplealmondgranolaclusters (1 of 1)

Caramel Cheesecake Bars

Category : Bars, Cheesecake, Dessert, Everything Sweet

 

Caramel Cheesecake Bars ww.confessionsofabakingqueen.com I just went shopping for my first pair of boots y’all!! I am soooo excited for Nashville this weekend with my favorite girlies! Lots of dancing and eating, perfect combo if you ask me :)

Caramel Cheesecake Bars ww.confessionsofabakingqueen.com Call me crazy but I have never had biscuits and gravy, it never looks appealing but I am sure it will be delicious in Nashville. Caramel Cheesecake Bars ww.confessionsofabakingqueen.com

We missed out on tickets to The Blue Bird Cafe but I am sure we will find plenty to do.

You would think going on a girls trip to Nashville I would be controlling my eating but no, I am indulging in things like Salted Caramel Cheesecake Bars. And lemme tell you these were bomb freaking diggity. Like DAYUUUUUM GINA! They went quick, too quick for my liking. The amount I bake it’s not often that I get my fill of sweets but sometimes I just sit at work dreaming of coming home to the last thing I baked, like those Tart Lemon Bars, and these cheesecake bars were on my mind as well.  Caramel Cheesecake Bars ww.confessionsofabakingqueen.com

Do yourself a favor make em and DON’T share. You will regret it. This is why yoga pants were invented.

Speaking of yoga pants, who ALWAYS runs all their errands in yoga pants and trainers only to run into people asking if you were just at the gym?! Hell no! I’m on my way to lunch ;)  Caramel Cheesecake Bars www.confessionsofabakingqueen.com

Caramel Cheesecake Bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 16 Bars

Ingredients

    Crust
  • 21 Oreos
  • 4 tbsp butter, melted
  • Cheesecake
  • 16 oz cream cheese at room temp
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 tbsp vanilla
  • 3/4 cup salted caramel homemade or store bought

Instructions

    Crust
  1. Preheat oven to 325F and line a 9X9 pan with foil and grease it heavily, including up the sides.
  2. In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.
  3. Cheesecake
  4. In the bowl of an electric mixer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrap sides of bowl so all is incorporated evenly. Add in eggs, one at a time and then vanilla.
  5. Pour on top of prepared crust. Spoon 8 tbsp sizes dollops of salted caramel and use a knife to swirl into bars. Bake for 38-42 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in fridge to chill for 2 hours or do 40 minutes in fridge and 30 in freezer.
  6. Drizzle more salted caramel on top, if desired. Store in fridge.
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Caramel Cheesecake Bars www.confessionsofabakingqueen.com

Raspberry Lemon Loaf Cake

Category : Bread, Cake, Dessert, Everything Sweet

Raspberry Lemon Loaf Cake  www.confessionsofabakingqueen.com Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically  bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing. 
Raspberry Lemon Loaf Cake  www.confessionsofabakingqueen.com

 

So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!

 

Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!  Raspberry Lemon Loaf Cake  www.confessionsofabakingqueen.com Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection. chocchipcookies (1 of 1)-2

 

Raspberry Lemon Loaf Cake

Ingredients

    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 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 Greek Yogurt
  • 1 cup raspberries
  • 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 raspberries.
  4. Bake for 40-45 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
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Raspberry Lemon Loaf Cake  www.confessionsofabakingqueen.com

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