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Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Lemon Blueberry Muddy Buddies

Surprise your family with these Lemon Blueberry Muddy Buddies… a tart new spin on the classic!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

I was provided the ingredients to make this by Chex Cereal,
however all the opinions are my own. 

My kids love the classic peanut butter and chocolate Muddy Buddies.  They practically beg me to make a batch at least once a month.  You really can’t go wrong with the classic.

When Chex Cereal emailed and asked if they could send me a surprise  box of goodies, of course I said yes!  In the box was a super cute picnic basked fill with all the ingredients to make Lemon Blueberry Muddy Buddies!

At first, my oldest was reluctant to try the new flavor.  She acted like it was a sin to eat any flavor other than the original Muddy Buddies.

After her first bite though… she proclaimed that she loved the lemon blueberry better than the original!

Now that’s a great endorsement!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

What I love about these Lemon Blueberry Muddy Buddies is that you can really taste the lemon shine through!  The fresh juice and zest of the lemon are tart and the powdered sugar is sweet.

Add the crunch and blueberry flavor of the Chex and you’ve got a perfectly delicious treat! So yum and an instant family favorite!

This recipe is just as easy to make as the traditional.  The addition of the lemon takes no extra time at all and the entire recipe can be prepped in just two bowls!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Dump the cereal into one large bowl then heat the butter, vanilla chips, lemon zest & juice together until melted.  Pour the melted mixture over the cereal, cover with powdered sugar and you’re done!  Easy peasy!

I served these Lemon Blueberry Muddies to my kids topped with fresh blueberries.  The pop of the berry in your mouth gives an extra sweetness that’s to die for!

Make sure to check out my other Chex mix and Muddy Buddies recipes!

Photography by Frenchly Photography

Lemon Blueberry Muddy Buddies

Lemon Blueberry Muddy Buddies

Yield: 24 servings
Prep Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 box Chex blueberry cereal
  • 1 1/4 cups white vanilla baking chips (white chocolate chips work alternatively)
  • 1/4 cup unsalted butter
  • zest of one lemon
  • juice of one lemon
  • 2 cups powdered sugar
  • 1 large bowl
  • 1 small microwave safe bowl
  • 1 2-quart resealable food-storage plastic bag
  • parchment paper covered large baking sheet

Instructions

  1. Put the Chex blueberry cereal into the large bowl.
  2. Mix together the butter, vanilla chips, lemon zest and lemon juice together in the microwave-safe bowl. Microwave on high for 90 seconds, stirring every 30 seconds until the completely melted and smooth.
  3. Pour over the cereal in the large bowl and fold together until all the cereal is covered.
  4. Put half the powdered sugar into the plastic bag. Fill the bag with the cereal mixture then add the remaining sugar. Seal the bag closed.
  5. Shake the bag, turning it in all directions, until the cereal is completely covered.
  6. Pour the Muddy Buddies onto the baking sheet with parchment and spread out to cool.
  7. Cool completely before storing in an air tight container.

 

Fresh Fruit Dessert Pizza | JavaCupcake.com

Fresh Fruit Dessert Pizza

It’s fresh fruit season and I love finding new ways to serve fruit to my family!  This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!

Fresh Fruit Dessert Pizza | JavaCupcake.com

OXO provided the tools to make this dessert pizza, however all the opinions are my own.

When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit.   However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The Fresh Fruit Dessert Pizza begins on a sugar cookie crust.  It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!).  The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!

The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.

Fresh Fruit Dessert Pizza | JavaCupcake.com

I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza.  It cut perfectly thin and even slices!

The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan.  This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.

I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter.  I didn’t have to transfer the cookie off the pan to serve.  It was perfect!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture.  It has added brown sugar and cinnamon to give a  richer flavor.

To be honest, I could probably eat the sauce just by itself with graham crackers or apples!  It’s so yum!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

It’s actually big enough to help serve each slice.

Fresh Fruit Dessert Pizza | JavaCupcake.com

This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!

Enjoy!

Photography by Fanette Rickert Photography

Fresh Fruit Dessert Pizza

Fresh Fruit Dessert Pizza

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

Crust

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Sauce

  • 8oz cream cheese
  • 2 cups powdered sugar
  • 1/3 cup dark brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract

Topping

  • Fresh fruit - sliced thin
  • Kiwi
  • Strawberry
  • Mango
  • Blueberry
  • Raspberry

Tools

  • OXO Non-Stick Pro Pizza Pan
  • OXO Complete Grate & Slice Set
  • OXO 4" Pizza Wheel for Non-Stick Pans

Instructions

Crust

  1. In the bowl of your stand mixer, cream the butter until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth.
  10. Roll out dough in to a circle until it is the size of the OXO Non-Stick Pro Pizza Pan.
  11. Fold in half and gently transfer to the OXO Non-Stick Pro Pizza Pan.
  12. Poke the dough with a fork to create air holes.
  13. Bake for 6-8 minutes or until the edges just begin to brown. DO NOT OVER BAKE!
  14. Allow to cool completely.

Sauce

  1. In a bowl, combine the cream cheese, sugars, vanilla, and cinnamon.
  2. Beat together until incorporated and smooth.
  3. Scrape the sides of the bowl to ensure everything has been incorporated.
  4. Mix on medium-high for 30 seconds.

Topping

  1. Peel the kiwi. Clean the berries and dry.
  2. Using the OXO Complete Grate & Slice Set, cut the kiwi and strawberry into thin slices.
  3. Peel the mango and slice into long, thin pieces.

Assembly & Serving

  1. Spread the sauce over the top of the cookie leaving about 1/4" of the crust exposed along the edge.
  2. Get creative!! Place the fruit on top in a decorative manner!
  3. Use the OXO 4" Pizza Wheel for Non-Stick Pans to cut into pieces and serve immediately.

 

Blueberry Coconut Mini Hand Pies | Very Culinary

{Guest Post} Blueberry Coconut Mini Hand Pies

This week starts the beginning of 4 weeks of guest posts from some of my favorite bloggers! Some of the most talented bakers will be sharing some of their favorite yummies with you as I deal with some things at home and take a break from blogging.  (AKA – my hubby deploying – yuck!)

The first post comes from Amy at Very Culinary!  She’s taken fresh blueberries and coconut and made mini hand pies!  The blueberry juice dripping out of these looks so lickable! YUM!

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

 Some of my favorite recipes of Amy include…

Malted Milk Ball Cookies

Malted Milk Ball Cookies | Very Culinary

Mango Coffee Cake

Mango Coffee Cake | Very Culinary

Snickerdoodles with Cinnamon Chips

Snickerdoodles with Cinnamon Chips | Very Culinary

A big THANK YOU goes to Amy for this amazing hand pie recipe!!  Make sure to stop by her blog and follow her on social media too! You can find all her links at the end of this post!

Enjoy!

GP-Very-Culinary

Hey y’all! Amy from Very Culinary here. When Betsy asked me to help her out with a guest post, I was more than happy to oblige. I can barely keep it together when my husband travels for a week, so to be separated for months (or longer) would leave me fetal. Single parenting is rough! And definitely calls for pie, don’t you think?

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.

So I made blueberry coconut mini hand pies for you today.

Blueberry Coconut Mini Hand Pies | Very Culinary for JavaCupcake.com

Using pre-made pie crust makes these ridiculously easy, but you could certainly make your own from scratch. Either way, sweet and delicious!

Amy is a Food Blogger, Recipe Developer, Video Maker, Mommy, and Lover of Cookies. She can be found at Very Culinary, on FaceBook, Pinterest, Twitter, and YouTube. Come play along!

VeryCulinary_headshot Very_Culinary_logo

Blueberry Coconut Mini Hand Pies

Blueberry Coconut Mini Hand Pies

Yield: 12 hand pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 1/2 cups fresh blueberries
  • 1/3 cup shredded coconut
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 large egg
  • splash of milk
  • 2 pie crusts from 1 Pillsbury box (14 ounce)
  • turbinado sugar

Instructions

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.
  3. Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal. Repeat process with the other pie crust.
  4. Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.

Jumbo Blueberry Muffins

Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)

Enjoy!

Jumbo Blueberry Muffins

Yield: 16-18 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 3 cups +1 Tbsp flour, divided
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries, divided
  • Sugar in the Raw - for dusting (any coarse sugar will work)

Instructions

  1. Preheat oven to 425 F degrees. Line muffin tin with liners.
  2. Toss 1 3/4 cups blueberries in 1 Tbsp flour. Set aside remaining 1/4 cup of berries for later.
  3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
  4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
  5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
  6. Gently fold in the 1 3/4 cups of blueberries.
  7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
  8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
  9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
  10. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from: Sally's Baking Addiction

 

 

Let’s have a Pancake Party!

Let's Have a Pancake Party! by JavaCupcake.com

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes

Yield: Enough for 4-6 people
Prep Time: 6 minutes
Total Time: 6 minutes

Ingredients

  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

Lemon Blueberry Pancakes by JavaCupcake 2

 

Blueberry Lemon Pancakes

Ingredients

  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.

Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes

Yield: Enough for 4-6 people

Ingredients

  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar

Instructions

  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into 1/8in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes

Yield: Enough for 4-6 people

Ingredients

Cinnamon Roll Pancakes

  • Buttermilk Pancake Batter (recipe above)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1 Tbsp cinnamon

Cream Cheese Drizzle

  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.

Cinnamon Roll Pancakes by JavaCupcake.com

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