blackberry coffee cake with orange extract

a week full of storms , crazy storms the weather sure can bring you down and up. but you know what can 

bring you up ? this coffee cake yes i boldy and proudly say this . finally when the crazy weather died down

my wish of making a coffee cake for the past few weeks have been fufilled .

you see i guess im lucky because my grandpa has a garden and he has these blackberries i picked them

and was dying on the inside to find a recipe for em so when i came across this one i was satisfied i thought

it seemed delicious yet simple . until i made one of these suckers my mom was in LOVE with this recipe. she 

wanted me to write or print it out (and when she askes for that you know its a keeper) 

as i bit into this coffee cake it tasted sweet and moist but with just the right amount of tangy in there it kinda gives a sense of nostalgia to them (and theres nothin wrong with that *wink*) every bite was a heavenly one 

i did happen to substitute the lemon zest for orange extract before you turn your head in disguist the orange actually gives it an amazing taste and helps towards the softness of the texture so yes i happen to adapt that part . every bite was a heavenly one whether you just want a new coffee cake or blackberry recipe 

or a delish food to dig your face in watching your favorite show .

enjoy lovelies !!!!!

blackberry coffee cake with orange extract
Serves 10-12
adapted from :http://weekofmenus.blogspot.com/
Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon orange extract
 1 1/2 cups fresh blackberries (my feeling is that blueberries would work also really well)

Topping 1/4 cup (1/2 a stick) butter melted
1/2 cup all-purpose flour
1/4 cup sugar

Butter a 9X13 pan.  Preheat oven to 350.  In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda.

In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla and lemon zest. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well.

Pour the batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on top.  

for the topping :
In a small bowl stir together melted butter, flour and sugar until it is sort of dough like and stuck together.
Crumble topping mixture all over cake
Bake the cake in the middle of a preheated 350°F. oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool.  Serve warm or room temperature.  enjoy because i know i did !!!

 (ps : for the glaze i did on top i just mixed confectioners sugar and water together and drizzled on top its completely optional !!)  

zucchini bread with cinnamon sugar glaze

            I think my mouth just started to drool slightly. i love the taste of zucchini bread it always gives me a nostalgic feeling of my childhood. my mom would always make zuchinni bread with a wonderful and let me repeat ; wonderful splendid cinnamon sugar glaze (drools) i used to eat this bread up as a kid . to get me away from the kitchen and the bread you would have to drag me out of there . i just love the smell of the of fresh zucchini bread . or any bread of that matter !!!! i gave my brother some he said it was great and he even had a slice for breakfast and the really goodie thing about that is ... hes not a avid breakfast eater !! go me i feel accomplished go feel accomplished too by making this moist deliciousness !!!! heres the recipe

Zucchini bread with cinnamon sugar glaze

Zucchini bread (recipe calls for two loaves)

                                                  Ingredients

·         3 eggs

·         1 cup oil

·         2 cups sugar

·         2 cups zucchini grated fine

·         2 tsp vanilla

·         1 tsp salt

·         3 tsp cinnamon

·         1 tsp baking soda

·         1 tsp baking powder

·         1 cup chopped nuts (optional I didn’t use any in mine)

·         3 cups flour

Directions:

Preheat oven to 350 degrees

Beat eggs until foamy . add oil , sugar , grated zucchini and vanilla mix well. Then add dry ingredients and mix again. Add nuts (optional)

Bakes for 1 hour

Cinnamon sugar glaze (optional)

Ingredients :

·         A tablespoon of cinnamon

·         ½ cup of sugar (confectioners )

·         And  a drip of water (not too much though)

Directions : stir ingredients together till you get gooey substance , drizzle over bread

                                                   
                   

review : Mcdonalds caramel frappe small

mmm yes already staring at this your eyes are getting thier sweet coffee fix now get yo butt out there and give your mouth a taste . well after having a super long sports physical (blehhh) and then shopping at walmart (where i got a cuttttteee bikini) i finally got to stop by mcdsss and get my bad self a amazing caramel frappe of course i had to get it small due to being a i dont want to many calories freak well i thought there was only 250 i was completly wrong a small has 450 calories wahhh oh well . the first sweet sip i tasted was extravagent and yes had a blunt caramel taste nuttin wrong with that tho ;D !!! i could taste a few ice chunks but nothin to start po ing me off thank gooooddddnessssssss so out of 10 stars ( or coffee drink ratings ) i give this a 8 1/2 to 9 you are welcome fellow homo sapiens  !!!!!

peanut butter brownie pie

behold my dears , THE PEANUT BUTTER BROWNIE PIE  this pie is so good ive already made it twice and will probaly make it again
i stumbled across this recipe from the pillsbury bake-off contest thing its amazing enjoy the recipe and the delicious rich peanut buttery brownie goodness nom !!!

INGREDIENTS

1

 Pillsbury® refrigerated pie crust, softened as directed on box

1

 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix

1/4

 cup Reese's® peanut butter chips

1/3

 cup Crisco® Pure Vegetable Oil

3

 tablespoons water

1

 LAND O LAKES® Egg

1

 package (8 oz) cream cheese, softened

1/2

 cup Jif® Creamy Peanut Butter

1

 cup powdered sugar

1

 container (8 oz) frozen whipped topping, thawed

2

 tablespoons Fisher® Party Peanuts, chopped

2

 tablespoons Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS

1 Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. 2 In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate. 3 Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled. 4 In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

honey mustard pretzel coated chicken fingers

 

the image above is none other than the honey mustard pretzel coated chicken fingers i havent tried this sensation yet but i cant wait till i get too. it was a regular sunday morning and i sit my butt on the chair eating my fav cereal oatmeal squares (i cant even begin to say how much i love this cereal) and i go on food network to see this recipe on hungry girl and for only 350 calories for 4 chicken fingers i think it is pretty calorie approved a little high tho but better than 200 for one in my opinion so heres the recipes my peeps 

the prep time is 15 minutes and the cook time is 20 minutes for a total of : 35 minutes not so bad 

here is the recipe 

Ingredients
 

• 10 oz. raw boneless skinless lean chicken breast, cut into 8 strips
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup plus 2 tbsp. honey mustard
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 20 standard-sized (not mini) hard salted thin pretzel twists
• 1 tbsp. plus 1 tsp. granulated sugar

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Season chicken strips with salt and pepper. Set aside.

In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.

Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.

Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.

Eat and enjoy!