Lemon Crumb Muffins

These Lemon Crumb Muffins are simple to make. They’re moist, full of lemon flavor and have an amazing crumb topping!
Soft, moist muffins flavored with lemon. The crumb topping is amazing!

How is it that summers always go so fast? We had a busy month of June. All through June I thought, “If I can just make it until July, things will slow down.”  July is quickly coming to an end and I look back at that thought and laugh.  July has been busier than June!

August starts up all of the back-to-school craziness….soccer, piano, ballet, cross-country.  I’m going to be driving the kids everywhere the next few months and hopefully not driving myself crazy.

Soft, moist muffins flavored with lemon. The crumb topping is amazing!

It’s all good stuff, though, and we’ll fit everything in, just as we always do.

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

These Lemon Crumb Muffins make me stop and smile.

What makes a good muffin for us?  It has to be moist, full of flavor and have an amazing crumb topping.  This muffin fits all three of those criteria.  Although we are huge fans of lemon flavor, our absolute favorite part of this muffin is the crumb topping.  It’s simply flour, sugar and butter, but it fits perfectly on top of this simple muffin and gives it that extra pop of sugary-goodness.

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

A reminder when making any quick bread or muffin is not to overmix the batter. If you overmix the batter, your muffins will be tougher and more compact.  A light and fluffy muffin is what tastes best.  Mix the batter just until the wet and dry ingredients are combined. There may still be a few lumps or a tiny bit of flour, and you may be tempted to keep mixing.  Don’t worry, though. Those lumps and that little bit of flour will all bake together so flawlessly!

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

Take some time and make these sweet little muffins. I’m pretty sure they’ll make you smile, too.

Lemon Crumb Muffins

Yield: 12 muffins

Lemon Crumb Muffins

These Lemon Crumb Muffins are simple to make. They're moist, full of lemon flavor and have an amazing crumb topping!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 teaspoon lemon extract
  • 1/3 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tablespoon lemon zest
  • Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup white sugar
  • 2 tablespoons butter, (softened, but not melted)
  • 1 tablespoon lemon zest

Instructions

Preheat the oven to 425 degrees. In a medium size bowl, combine the flour, baking powder and salt. In another bowl, combine the oil, vanilla, sugar, egg, milk and lemon zest. Mix well. Add this mixture to the dry ingredients and mix just until combined. Do not overmix! Divide the batter among 12 muffin cups that have been lined with a cupcake liner.

In a small bowl, mix together the ingredients for the topping until you have coarse crumbs.

Sprinkle 1 tablespoon streusel topping on the top of each muffin.

Bake the muffins for 5 minutes at 425 degrees, then, without opening the oven, lower the oven temperature to 375 degrees and bake for an additional 13-15 minutes. A toothpick inserted in the center of a muffin should come out clean.

Makes 12 muffins.

http://www.tastesoflizzyt.com/2014/07/21/lemon-crumb-muffins/

Homemade Cheddar Cheese Puffs

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. Rice Krispies give them a bit of a crunch, but the cheddar cheese makes them melt in your mouth!
Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

It’s been a quiet week around our house. The kids are at Grandma’s house for cousin camp so it is just Matt and me at home. I am thoroughly enjoying the peace and quiet. I’m sure if you are a mom, you understand!

Maddie does 90% of the baking for Tastes of Lizzy T.  She’s been a busy girl this summer, though, which means I’ve been left to more of  the baking than I’d care to do.  I’ve spent each morning this week in the kitchen making various cookies and trying some new recipes out to share with you all.  Maddie, my just freshly turned teenager, is a great cook and even cleans up after herself when she’s done.  So with her gone, I get the job of cook and dishwasher. I’m ready for her to come back so I can go back to being just the helper.

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

I’ve been using some of my quiet time this week to get ready for the new school year.  Yes…I said it.  School is coming, and it is coming soon in this homeschooling house.  One of the things I like about homeschooling is that we can have our own schedule, so we’re starting into school slowly this year. Two days next week, then a week off.  Then two days the first week of August. Soon after that, we’ll be starting full-time.

If you are going to be starting to pack school lunches soon, I have a fun little snack for you today.  These Homemade Cheddar Cheese Puffs are a simple, baked savory treat that are completely addicting.  They are so poppable and melt-in-your-mouth delicious that it is hard to eat just one.  Rice Krispies give them just a little bit of crunch. The butter and savory sharp cheddar cheese give them their flavor.

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

Matt and I were loving popping these little cheesy bites into our mouths by the handful, without any kids running into the kitchen saying, “Can I have one, too?” It was nice to not have to share. But I’m pretty sure Maddie’s going to take one look at these and put them on her “must-try” list.

Eat them alone as a snack, put them in a bowl of soup or on top of a salad if you’d like, but try out these Homemade Cheddar Cheese Puffs soon!

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

Homemade Cheddar Cheese Puffs

Cook Time: 12 minutes

Yield: 4-5 dozen

Homemade Cheddar Cheese Puffs

Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad & soup toppers. They've got a crunch, but will melt in your mouth!

Ingredients

  • 1 cup grated sharp cheddar cheese, at room temperature
  • 1 stick butter, softened
  • 1 cup all-purpose flour
  • 1 cup Rice Krispies cereal
  • pinch of salt
  • 1/2 teaspoon Tabasco sauce

Instructions

Preheat the oven to 350 degrees.

Mix together the cheese and softened butter. Blend well. Add the flour, cereal, salt and Tabasco sauce. Mix well. Pinch off 1/2 inch size pieces and roll them into balls. Place them on a lightly greased cookie sheet. Bake for 10-12 minutes.

Allow the cheese puffs to cool, then store them in an airtight container.

http://www.tastesoflizzyt.com/2014/07/18/homemade-cheddar-cheese-puffs/

Chocolate Shortbread with Chocolate Buttercream Frosting

This thick, fudgy Chocolate Shortbread with Chocolate Buttercream Frosting is topped with M&M candy and is every chocolate lover’s dream!
These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Chocolate lovers, you are going to love me today. It’s not often I share a strictly chocolate recipe. I love chocolate just as much as anyone else, but the way I like chocolate best is when it is paired with something else.  Like peanut butter, caramel, mocha or peppermint. But some days call for good ol’ pure chocolate. These Chocolate Shortbread with Chocolate Buttercream Frosting will come to your chocolate-craving rescue.

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Shortbread is a classic, simple recipe of just 3 ingredients: flour, sugar and butter.  Since I wanted to make this a chocolate shortbread, I reduced the flour a bit to our favorite shortbread recipe and added in some cocoa powder.  The result is a thick chocolate layer that slightly resembles fudge. In fact, when we shared these with our Sunday school class, they thought they were fudge and were amazed that it was in fact shortbread.  Since I’ve never made fudge successfully, I took it as a compliment!

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

And when you add the chocolate buttercream frosting on top, the fudgy flavor really pops. You already know of my intense love of frosting, so I wanted the frosting layer on these bars to be just as thick as the shortbread layer.  The result?

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Perfection.  Just  a warning. These bars are very sweet.  If you’d like them a little less sweet, feel free to make a half recipe of the chocolate buttercream. There will still be plenty of sweetness, and maybe you’ll be able to eat two bars instead of just one. Oh, and have a glass of milk on hand either way. Just because they are more fun with a glass of milk. :)

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

I wanted to make this shortbread in a round cake pan and cut them in “pie” slices for a change, but feel free to use a square baking pan and your bars will turn out just as delicious.  You can also add nuts in addition to or in place of the colorful M&M candies. This fudgy treat is completely adaptable to whatever toppings you’d like!

Chocolate Shortbread with Chocolate Buttercream Frosting

Yield: 16 Bars

Chocolate Shortbread with Chocolate Buttercream Frosting

This thick, fudgy Chocolate Shortbread with Chocolate Buttercream Frosting is topped with M&M candy and is every chocolate lover’s dream!

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup white sugar
  • 2 sticks butter, melted
  • Chocolate Buttercream:
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
  • 1/2 cup M&M candies

Instructions

Preheat the oven to 325 degrees.

In a medium size bowl, mix together the flour, cocoa powder, sugar and melted butter. Press this mixture into the bottom of an 9" round (or 8x8 square) baking pan that has been sprayed with cooking spray. Bake at 325 degrees for 25 minutes.

For the buttercream: Cream the butter in a stand mixer for about 3 minutes. Add the rest of the ingredients and mix on medium speed for 3 minutes.

After the shortbread has cooled, spread the chocolate buttercream overtop the shortbread. Sprinkle the M&M's on top.

Notes

We like a thick layer of chocolate buttercream on top of our bars. If you'd like these bars to be less sweet, you can make a 1/2 recipe of buttercream for a thinner frosting layer.

http://www.tastesoflizzyt.com/2014/07/16/chocolate-shortbread-with-chocolate-buttercream-frosting/

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Cream Cheese Lime Pie

Cream Cheese Lime Pie is a cool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust. Make it no-bake with a store bought crust!
Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Have you ever been on a cruise? This past winter, our family went on our first cruise. Kids and all. It was quite an experience and a different type of vacation than we had ever had before, but we loved it! One of the best parts of the cruise?  The food! Honestly, I was expecting the food to taste very “cafeteria-like”, but I was wrong. Everything was high quality and tasted so fantastic. You really can’t beat cheesecake after breakfast, after all.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

We got to experience so much new foods while on the ship, but one of the best things I tried was key lime pie.  Can you believe I had never had it before? I fell in love with that sweet & tangy flavor my first bite. This Cream Cheese Lime Pie is a simplified almost-no-bake version of the classic key lime pie.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

I call this pie “almost-no-bake” because of the crust.  I wanted to be a little creative and try a pretzel crust, which needed to be baked for about 15 minutes. Which of course means this recipe is officially not no-bake. I loved the pretzel crust because it added that buttery, salty layer to this sweet pie. If it is crazy hot where you are and you just don’t want to turn on the oven for even 15 minutes, pick up a graham cracker crust or another of your favorite crusts at the grocery store and whip up this creamy, tangy, fluffy goodness to fill up your pie crust.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Here’s another hint: Be sure to beat your softened cream cheese using a stand mixer or hand-held mixer to get it nice and creamy.  When you are ready to add the milk, put the milk in the fridge for just a short time, 20 seconds or so, to get the chill off the milk. This way your cream cheese won’t lump back up when you add cold milk to the mixture.  If you do those couple of steps, your pie should turn out nice and smooth!

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

 

Enjoy!

-Julie

Cream Cheese Lime Pie

Prep Time: 30 minutes

Yield: 8 servings

Cream Cheese Lime Pie

Cream Cheese Lime Pie is a cool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Ingredients

  • 6 ounces cream cheese, softened
  • 1 1/2 cups milk, microwaved to room temperature
  • 1 small package vanilla instant pudding
  • 1/2 cup frozen limeade concentrate, thawed
  • 8 ounces Cool Whip frozen whipped topping, thawed
  • Pretzel crust:
  • 1 1/2 cups crushed pretzels
  • 1/4 cup white sugar
  • 4 tablespoons butter, melted

Instructions

Preheat the oven to 325 degrees.

In a small bowl, mix together the crushed pretzels, sugar and butter. Spray a 9" pie plate with cooking spray. Press the pretzel mixture into the bottom and up the sides of the pie plate. Bake for 15 minutes.

While the pie crust is cooling, prepare the pie filling. In a large bowl with mixer at medium speed, beat the cream cheese until it is smooth. With the mixer still mixing, add in 1/2 cup of room barely warmed milk. Reduce the speed to low and add the pudding mix, limeade concentrate and the rest of the milk. Beat just until the mixture is blended. Fold in the Cool Whip topping. Spoon the mixture into the cooled pie crust. Refrigerate the pie until the cream cheese filling is firm enough to slice, about 3 hours.

Decorate the top of the pie with lime slices and Cool Whip, if desired.

Notes

This pie comes together in about 30 minutes, but needs to be refrigerated at least 3 hours before serving.

http://www.tastesoflizzyt.com/2014/07/14/cream-cheese-lime-pie/

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Brownie Batter Peanut Butter Squares

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes to satisfy your chocolate and peanut butter cravings!
4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

During the summer, I love any dessert that goes good with ice cream. You can’t have summer without ice cream, and in my mind, you can’t have ice cream with something else delicious to go with it. Another thing I like in the summertime is not having to turn on the oven. So with these Brownie Batter Peanut Butter Squares, nothing can go wrong. These bars are my dream dessert during the summer, especially because it’s peanut butter and chocolate.

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

These bars aren’t your normal peanut butter squares. First of all, they’re very sweet, rich and oh, so good. With two peanut butter layers and two chocolate flavors, it’s like a double-decker peanut butter candy bar. We love our desserts sweet, making it (for me) impossible to eat more than one square. For my mom, she’s said more than once she could down the whole pan, but she hasn’t showed us yet. 4 layers of sweet happiness. I would make all of the layers of the bars and eat them separately if I could!

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Let me tell you about the different layers in this bar. First of all, we have a Nutter Butter crust. Who doesn’t love Nutter Butters? It’s a nice and crunchy crust that gives the bars some texture. The brownie batter layer is just three simple ingredients: A box brownie mix, cream cheese, and butter. Remember our S’more Brownie Batter Bars?  Yep…same idea. The peanut butter layer is peanut butter, butter, powdered sugar, and vanilla. And last but certainly not least, you’ll spread melted chocolate chips on top.

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Are you wondering how to get a clean cut on these squares with that hard chocolate on top not cracking? There’s two tricks.

1.  Don’t wait until the chocolate is completely hardened before you cut the bars.  You can let the bars set just on the countertop, which would take an hour or two, or you can speed up the process by sliding the pan into the fridge. If you put the pan in the fridge to set the chocolate, set the timer for 5-10 minutes at a time.  Keep checking and cut the bars while the chocolate is still a little soft.

2. If you are like me, you’ll forget completely about the bars sititng in the fridge. You’ll come back into the kitchen, remember the bars and the chocolate will be completely set.  Here’s a hint on how to slice them and still have them look presentable.  Take a very sharp knife and run it under hot water until the knife blade is nice and hot.  Make one cut in the peanut butter squares, then rinse the knife in hot water again and make another cut. This is a little tedious, but it is not hard. The hot water is will melt the chocolate just a bit so you can cut this sweet treat easily.

Store these bars in the fridge. Serve with ice cream  and chow down on a great summer treat!

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Thanks for Visiting!

-Maddie

Brownie Batter Peanut Butter Squares

Prep Time: 25 minutes

Yield: 16 Bars

Brownie Batter Peanut Butter Squares

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes to satisfy your chocolate and peanut butter cravings!

Ingredients

    Crust:
  • 2 cups crushed Nutter Butter cookies
  • 4 tablespoons butter, melted
  • Brownie Batter:
  • 1 Betty Crocker Dark Chocolate brownie mix, 13x9 family size
  • 4 ounces (1/2 block) cream cheese, softened
  • 6 tablespoons butter, melted
  • Peanut Butter Layer:
  • 1 1/2 cup creamy peanut butter
  • 4 tablespoons butter, softened
  • 1 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 1/2 tablespoon coconut oil or shortening

Instructions

Line an 8x8 baking pan with parchment paper, tin foil, or grease with butter.

In a small bowl, mix the crushed Nutter Butter cookies with the melted butter. Press this mixture into the bottom of the prepared baking pan. Set aside.

In a medium size bowl, mix together the brownie mix, softened cream cheese and melted butter. You may have to use your hands to mix and get all of the brownie powder combined. Spoon the brownie batter onto the Nutter Butter crust in small clumps. Press the brownie batter down to form a layer over the crust.

For the peanut butter layer, cream together the butter and peanut butter using a stand mixer or a hand-held mixer. Add the powdered sugar and vanilla. Mix until well combined and creamy. Press the peanut butter mixture on top of the brownie batter layer.

In a microwave safe bowl, melt the chocolate chips and coconut oil (or shortening) in 20 second intervals, mixing in between times, until the chocolate is melted and smooth. Pour the chocolate on top of the peanut butter layer and use a rubber spatula to smooth the chocolate. Allow the chocolate to set for 10 minutes in the refrigerator. Cut the bars before the chocolate sets completely in order to get clean cuts. Hold a sharp knife under running hot water, then cut through the chocolate if it is too hard to cut. It will help get a cleaner cut line.

Store in an airtight container.

http://www.tastesoflizzyt.com/2014/07/11/brownie-batter-peanut-butter-squares/

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

French Vanilla Butternut Pound Cake


This French Vanilla Butternut Pound Cake is a unique twist on a classic favorite. It combines the flavors of French vanilla, butter and nuts to produce a cake that is unbeatable in taste. Serve with ice cream and butterscotch topping for an extra special treat!
Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

My dad loves to try different flavors all the time. Some of his ideas taste okay, but others just have too many flavors competing against one another. I have to give him credit though; he did invent our cinnamon roll cheesecake. That was delicious! It’s hard to get multiple flavors to work together in a way that would taste delicious. So I tried an experiment of my own. My challenge was to combine butternut flavored pound cake with Coffee-mate’s French Vanilla coffee creamer, enchancing the classic vanilla flavor.

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

I know kids aren’t supposed to like coffee. But with the slightly cold weather we had on vacation, I couldn’t help but try  Coffee-mate’s French Vanilla coffee creamer with some decaf coffee. I found that the French vanilla creamer has a subtly sweet flavor which counteracts the boldness of coffee perfectly. Now that I’m home, I miss my coffee in the morning. But when mom asked for my birthday if I wanted to try to make a pound cake with French vanilla creamer in it, I got really excited. We always take the flavor of vanilla as boring, but to me, vanilla is calming and soothing because it’s so familiar.

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

One unique thing I learned about pound cake is that it bakes best when it starts in a cold oven. What does it mean to start a cake in a cold oven? It means that you don’t preheat the oven. Instead, put the cake in the oven, then set the temperature to 325 degrees and set the timer for 1 hour and 40 minutes. Why do you do this? When you start your pound cake in the oven cold, the cake will rise as the oven temperature rises. It makes an extra tall cake with a dense texture. It also gives it a nice sugary crust on the top, which I love to sneak pieces of while no one is looking.

  Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

 Even though the creamer inside the cake is really good, the star attraction on this cake for me is the glaze on top. Don’t even think about skipping the glaze on this French Vanilla Butternut Pound Cake! It needs that final touch to bring it the perfect finish. And guess what? The glaze, too, has a touch of Coffee-mate creamer in it.

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

Any way I can have that creamer, I will! You won’t be sorry for making this. It’s anything but boring. #TakeBackVanilla and visit Coffee-mate for more delicious recipes!

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

 Want to try Classic Vanilla? Click here to locate a store near you!

  

French Vanilla Butternut Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: 12 servings

French Vanilla Butternut Pound Cake

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake. It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

Ingredients

  • 3 sticks salted butter, softened
  • 2 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 2 tablespoons McCormick vanilla, butter & nut flavoring
  • 5 eggs
  • 1 cup French Vanilla Coffe-mate creamer
  • 3 cups all-purpose flour
  • Glaze:
  • 1/2 stick salted butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla, butter & nut flavoring
  • 1 tablespoon French Vanilla Coffee-mate creamer

Instructions

In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.

In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.

Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

http://www.tastesoflizzyt.com/2014/07/09/french-vanilla-butternut-pound-cake/

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake.  It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Frosted Caramel Zucchini Bars

Use up your overabundance of garden zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.
Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

I have a confession. I am a wanna-be gardener. I love gardens, and whether they are colorful flower gardens, soothing water gardens or no-nonsense vegetable gardens, I like to look and dream that I could have a garden that would rival the best of any garden.

When it comes down to it, gardens take a lot of work. A lot. And here’s another confession…I don’t really like to work. Which means that my gardens are not always a success. But every year we try and believe it or not, we do get produce from our little 20×20 foot garden.

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

One veggie that we always have an overabundance of is zucchini. If you have a garden, I know you understand.  I can’t ever have an overabundance of tomatoes so that I can make sauces and salsa to last us the year.  But zucchini? We eat it until we are sick of it.

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

This year we have 4 zucchini plants. Usually I plant 2, but I could only find packs of four this spring.  We’re trying to be good and eat the zucchini grilled or sautéed, but what’s the fun of having zucchini plants if you can’t make some zucchini bread, muffins and these new Frosted Caramel Zucchini Bars?

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

The zucchini bars here are super easy.  They start with a Duncan Hines caramel cake mix.  I can’t get enough of using cake mixes as a starter for recipes.  So yummy!

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

You are going to add 1 egg, 1/2 stick of melted butter and 1 cup of shredded zucchini to the cake mix.  Make sure that you shred the zucchini into small pieces with your food processer or grater.  Chopped zucchini would not work in this recipe for us because if the kids see large pieces of zucchini in the frosted bars, they’d quickly say “No Thanks!”  Keep everyone happy by shredding that zucchini finely and the pickiest of eaters won’t even know there’s zucchini inside.

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

The batter for these bars will be very thick.  It will be so thick that you’ll say, “Is the batter supposed to be this thick?“.  Yes. It’s supposed to be that thick.  Press it into your 8×8 greased baking pan.  When the bars are done baking, you’ll end up with thick, moist bars that will taste like caramel heaven.  Frost the tops with cream cheese frosting, drizzle with some melted caramels and top with nuts, if you’d like to make them fancy.

What’s your favorite thing to make with zucchini? I’d love to hear your ideas!

-Julie

Frosted Caramel Zucchini Bars

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 45 minutes

Yield: 16 bars

Frosted Caramel Zucchini Bars

Use up garden zucchini in these simple 5 ingredient Frosted Caramel Zucchini Bars. The caramel cake mix matches perfectly with the cream cheese frosting.

Ingredients

  • 1 box (16.5 ounces) Duncan Hines caramel cake mix
  • 1 egg
  • 1/2 stick butter, melted
  • 1 cup shredded zucchini
  • 1 tub Duncan Hines cream cheese frosting
  • Optional Toppings:
  • 10 Kraft caramels
  • 1 tablespoon sweetened condensed milk
  • 1/2 cup chopped walnuts

Instructions

Preheat the oven to 350 degrees. Spray a 8x8 square baking pan with cooking spray.

In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. Mix until combined. The batter will be very thick. Press the mixture into the prepared pan and bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Allow the bars to cool.

Once the bars are cool, frost the bars with cream cheese frosting.

For the optional toppings:

In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. Do this until the caramels are melted. Drizzle the caramel on top of the frosting. Sprinkle the top of the bars with the chopped walnuts. Cut into squares and serve.

Notes

We like these bars best when the are cold, so we store them in the fridge. They do not have to be stored in the fridge, but should be stored in an airtight container.

http://www.tastesoflizzyt.com/2014/07/07/frosted-caramel-zucchini-bars/

Frosted Caramel Zucchini Bars.  Use up some of your zucchini in these simple 5 ingredient cake mix bars. The caramel cake mix matches perfectly with the cream cheese frosting.

Peanut Butter Zucchini Bread with Brown Sugar Streusel

Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You’ll never guess this bread has veggies inside!

Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You'll never guess this bread has veggies inside!

If there’s one thing that I love about summer it’s the warm weather. Of course, where we live, weather is always changing. It could be hot and humid in the afternoon and then two hours later it could be pouring rain and drop 15 degrees in temperature. I’m not really one for baking when it’s too hot, but when there’s a cool wind blowing and rain clouds lingering around, it’s the perfect weather for heating your oven and filling your house with the smells of baking bread.

Especially when it’s peanut butter bread.

Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You'll never guess this bread has veggies inside!

This amazing Peanut Butter Zucchini Bread is actually based off of our original zucchini bread post, Grandma’s Zucchini Bread. I absolutely love that recipe, but this bread kicks things up a notch with a great peanut butter flavor. I am a firm believer that everything should have a peanut butter version! This bread is so peanut buttery that it hides two cups of zucchini inside. No one will ever know!

To make this quick bread succsessfully, you’ll need to mix all the dry ingredients in one bowl and mix all the wet ingredients in another. Then add the dry ingredients to the wet and mix just until combined. Why dirty two bowls? It’s so that you don’t over mix the batter.  If you mix it too much, your quick bread will not rise as much when it bakes. Over mixing develops gluten, which makes the bread chewy and form air bubbles or tunnels. This is good with normal homemade bread that you knead and let rise to give it that chewy soft texture, but that’s not what you want for you quick bread.

Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You'll never guess this bread has veggies inside!

My Grandpa came over for my thirteenth birthday on Monday, and we had him try some of this bread. He really liked it, but we didn’t tell him what it was until after he ate it. He was shocked to hear that it was zucchini bread. He never would have guessed. So if you want to get some extra veggies into your kids food while they think they’re eating dessert, this is a great way to do it!

Thanks for Visiting!

-Maddie

Peanut Butter Zucchini Bread with Brown Sugar Streusel

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 tsp vanilla
  • 3 eggs
  • 2 cups grated zucchini
  • 1 1/2 cups peanut butter baking chips
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Streusel Topping:
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 3 tablespoons softened butter

Instructions

Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and peanut butter chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined.

In a small bowl, combine the brown sugar, flour and softened butter. Mix until the streusel is crumbly.

Grease and flour two loaf pans. Split the batter between the two pans. Divide the streusel topping between the two loaf pans, sprinkling the streusel on top. Bake at 325 degrees for 1 hour and 5 minutes.

http://www.tastesoflizzyt.com/2014/07/04/peanut-butter-zucchini-bread-brown-sugar-streusel/

Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You'll never guess this bread has veggies inside!