Gooey Blackberry Butter Bars

I love blackberries because they remind me of summer. And I need some summer right now. One of my favorite ways to eat them is in these blackberry pie bars, but this treatment is very good, too. They are slightly messy, and not super pictureque, but they are really delicious.

These are a take off on the traditional gooey butter cake.

Place the cake mix, shredded coconut,

butter, 1 egg and lime zest

in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, powdered sugar,

and vanilla until smooth. Pour cream cheese mixture on top of blackberries

and spread mixture all the way to the edges. Bake for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into rows and columns to create 1-inch squares.

At least it feels more like summer when you eat these... even if you are cuddled under a blanket.

One year ago: Strawberry Buttermilk Cake
Two years ago: Vodka Sauce
Three years ago: Irish Stew
Four years ago: Oatmeal Caramel Chocolate Bars

Gooey Blackberry Butter Bars

1 box yellow cake mix
1/3 cup sweetened shredded coconut
1/4 cup butter, melted
3 eggs, divided use
1 Tbsp. lime zest
10 oz. blackberries
8 ounces cream cheese, softened
3 Tbsp. coconut milk
4 1/2 cups powdered sugar
1 tsp. vanilla

Place the cake mix, shredded coconut, butter, 1 egg and lime zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, sugar, and vanilla until smooth. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake at 350 degrees for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into 1-inch-squares.

Recipe Source: Adapted from Baker's Royale

Banana Coffeecake with Maple Glaze

I don't think I will ever tire of baking delicious things containing bananas. And good thing, since I tend to have a collection of overripe bananas at nearly all times on my counter, or in my freezer. This coffeecake is like banana bread in cake form, bumped up a notch or ten with first a cinnamony streusel and then a sweet maple glaze. I made this in celebration of a colleague's birthday, and it was devoured. The best thing is, it makes two pans, so there's plenty for a birthday party, or one to give away or freeze for later.

For the cake, cream together the butter and sugar. Add eggs and vanilla,

and beat until combined. Mix in bananas.

Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

(You should probably measure the milk properly in a liquid measuring cup! I was a bad example and used a dry measuring cup in an effort not to dirty another dish!)

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon

for the streusel. Use a pastry blender or your fingers to cut in the butter

until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top.

Bake for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar

with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Enjoy!

One year ago: Sweet and Spicy Citrus Tilapia
Two years ago: Chewy Molasses Squares
Three years ago: Beer Bread
Four years ago: Fruited Bran Muffins

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Banana Coffeecake with Maple Glaze

Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
3 bananas, mashed
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup skim milk

Streusel:
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsp. cold butter

Glaze:
1 cup powdered sugar
1/3 cup maple syrup
2-3 Tbsp. milk

For the cake, cream together butter and sugar. Add eggs and vanilla, and beat until combined. Mix in bananas. Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon for the streusel. Use a pastry blender or your fingers to cut in the butter until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake at 350 for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Makes 16 servings. Cake can easily be wrapped and frozen for future use.

Recipe Source: Adapted from Shugary Sweets

Double Coconut Muffins

After trying some coconut muffins at a restaurant recently, my sister in law declared that "you should make these for your blog!" So of course, I did. To increase the coconut factor, I used both coconut milk and shredded coconut. These muffins make for a great breakfast, after school snack, or would be delightful with quiche or another breakfast-for-dinner meal. They're super easy and fast to whip up - I think I had them ready to go in the oven before the oven was even done pre-heating!

In a large mixing bowl, stir together flour, sugar, salt,

baking powder and 2/3 cup coconut.

In a medium measuring cup, beat egg with a whisk. Add oil, yogurt

and coconut milk and whisk well. Add wet ingredients to the dry mixture.

Stir just until combined.

Spoon batter into paper lined muffin cups and sprinkle remaining coconut evenly over the tops of each cup of muffin batter.

I love the looks of these already!

Bake for 16-20 minutes, until muffins are slightly golden brown on top.

Cool on a wire rack. The muffins can be stored in an airtight container on the counter for 2-3 days. (If they last that long!)

One year ago: Raspberry Cream Cheese Coffeecake
Two years ago: Bananas Foster Bread
Three years ago: Tiramisu
Four years ago: Shrimp LoMein

Get more inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Talented, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Double Coconut Muffins

2 cups flour
2/3 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup sweetened coconut flakes, divided
1 egg
3 Tbsp. vegetable oil
3 Tbsp. plain or vanilla yogurt
1 cup coconut milk


In a large mixing bowl, stir together flour, sugar, salt, baking powder and 2/3 cup coconut. In a medium measuring cup, beat egg with a whisk. Add oil, yogurt and coconut milk and whisk well. Add wet ingredients to the dry mixture. Stir just until combined.

Spoon batter into paper lined muffin cups. Sprinkle remaining coconut evenly over the tops of each cup of muffin batter.

Bake at 400 for 16-20 minutes, until muffins are slightly golden brown on top. Makes 12 muffins.

Glazed Chocolate Donuts

My hands down, favorite kind of donut is glazed chocolate. Dunkin Donuts does a great job with these. But now, I can too. And so can you! And these are baked, so you don't have to feel guilty about eating one, or two. I made these for Valentine's treats this year and they received tons of accolades from everyone. I can't wait to make them again!

In a medium mixing bowl, combine the flour, sugar, cocoa powder,

chocolate chips,

and baking soda. In a small bowl, beat together the vanilla, egg, sour cream,

milk, and oil. Stir the wet ingredients into the dry

until just combined. Spoon into a greased donut pan.

Bake for 8 minutes or until the tops spring back when you touch them.

Let the donuts cool in the pan for 3-4 minutes before removing to a wire rack to cool completely.

For the glaze, in a small saucepan over low heat, combine the sugar, milk, and vanilla

until well combined and barely simmering. Remove from the heat.

I like to transfer the glaze to a shallow bowl. And then I line my counter with paper towels under a wire rack, just for ease of clean up.

Dunk the donuts in the glaze

to fully coat them and then let any excess drip off.

Place on a wire rack to set the glaze.

Yummy, yum, yum!

One year ago: Soy Glazed Salmon
Two years ago: White Chocolate Macadamia Nut Cookies
Three years ago: Oatmeal Chocolate Cherry Cookies
Four years ago: Toasted Coconut Pie

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Glazed Chocolate Donuts

Donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips
1/2 tsp. baking soda
1/2 tsp. vanilla
1 egg
6 Tbsp. sour cream
1/4 cup milk
1/4 cup vegetable oil

Glaze:
1 1/2 cups powdered sugar
6 Tbsp. whole milk
1 tsp. vanilla

In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil. Stir the wet ingredients into the dry until just combined. Spoon into a greased donut pan.

Bake at 375 for 8 minutes or until the tops spring back when you touch them.

Let the donuts cool in the pan for 3-4 minutes before removing to a wire rack to cool completely.

For the glaze, in a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined and barely simmering. Remove from the heat.

Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Recipe Source: Buns in my Oven

S'mores Brownies

I'm doing everything I can to remind myself that the weather WILL turn warm eventually. These S'mores brownies are a great encouragement! Fudgy brownies are enhanced by golden marshmallows, chocolate ganache and a graham cracker topping. These are so good! And they are rich. You can cut them into small pieces and feed a crowd.

This recipe has several steps, but they are not difficult. Just plan ahead cause the chocolate needs to cool for both the brownie step and the ganache. Start by making the graham cracker topping.

In a medium bowl combine the melted butter, graham cracker crumbs

and sugar together and use a fork to combine. Press the crumbs into a 10-inch circle on a parchment paper lined baking sheet.

Bake for 10 minutes then cool on a wire rack.

For the brownies, line a 9 x 13 inch pan with parchment paper leaving the sides overhanging. In a small saucepan over low heat melt the butter and chocolate together,

stirring constantly. Remove from heat and allow to cool to lukewarm.

In a large mixing bowl beat the sugar, vanilla

and eggs together on high speed 5 minutes.

Beat in chocolate on low speed,

scraping down bowl as needed. Beat the flour in just until blended. Spread evenly in the prepared pan.

Bake for 24 minutes. Remove the pan from the oven and scatter the marshmallows evenly over top.

Bake 12 - 14 more minutes or until marshmallows are puffy and golden on top.

Remove to wire rack to cool.

To make the ganache, heat the heavy cream until it just starts to boil. Place the chocolate in a small heat proof bowl and pour the hot cream over the chocolate.

Cover the bowl with a small dish or lid.

Let sit 5 minutes then whisk the mixture until it comes together and is smooth and creamy.

Allow to cool to lukewarm.

Pour about 2/3 of the chocolate over the marshmallows.

Break up the graham cracker crust and sprinkle it all over the top.

Drizzle with the remaining chocolate.

Refrigerate 1 - 2 hours to set up. Use the parchment to remove the brownies to a cutting board and slice into squares with a chef's knife. Store leftovers in the refrigerator for up to 5 days.

One year ago: Ham and Broccoli Quinoa Cups
Two years ago: Chipotle Shrimp Tacos
Three years ago: Creamy Orzo and Chicken
Four years ago: Garlic Breadsticks

Get more inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff.

S'mores Brownies

Graham Cracker Topping:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted

Brownies:
10 Tbsp. butter
5 ounces unsweetened baking chocolate, chopped
1 3/4 cups sugar
2 tsp. vanilla
3 eggs
1 cup flour
5 cups mini marshmallows

Ganache:
4 ounces chopped Hershey's Bars
1/2 cup heavy cream

To make the graham cracker topping, in a medium bowl mix the graham cracker crumbs and sugar together. Pour in the butter and use a fork to combine. Press the crumbs into a 10-inch circle on a parchment paper lined baking sheet. Bake at 350 for 10 minutes. Cool on wire rack.

For the brownies, line a 9 x 13 inch pan with parchment paper leaving the sides overhanging. In a small saucepan over low heat melt the butter and chocolate together, stirring constantly. Remove from heat and allow to cool to lukewarm.

In a large mixing bowl beat the sugar, vanilla and eggs together on high speed 5 minutes. Beat in chocolate on low speed, scraping down bowl as needed. Beat the flour in just until blended. Spread evenly in the prepared pan. Bake at 350 for 24 minutes. Remove the pan from oven and scatter the marshmallows evenly over top. Bake 12 - 14 more minutes or until marshmallows are puffy and golden on top. Remove to wire rack to cool.

To make the ganache, heat the heavy cream until it just starts to boil. Place the chocolate in a small heat proof bowl and pour the hot cream over the chocolate. Cover the bowl with a small dish or lid. Let sit 5 minutes. Whisk the mixture until it comes together and is smooth and creamy. Allow to cool to lukewarm.

Pour about 2/3 of the chocolate over top and spread it out over the marshmallows. Break up the graham cracker crust and sprinkle it all over the top. Drizzle with the remaining chocolate. Refrigerate 1 - 2 hours to set up.

Use the parchment to remove the brownies to a cutting board and slice into squares with a chef's knife. Store leftovers in the refrigerator for up to 5 days.

Recipe Source: Adapted from Cinnamon Spice and Everything Nice