White Chocolate Lemon Bread

This. Was. Amazing! I want to make more right now but if I do, I’ll eat it all. Bonus, it was super easy to make. (If you look closely, you can tell that I baked this in my Nordic Ware Lemon Loaf Pan.)

(Photo cred to my friend Stefonee who I made the bread for and gave it to her without taking a picture. Had to text her quick to grab a photo before they chowed down on it!)

BREAD

1 box lemon cake mix

2 small boxes white chocolate instant pudding mix

1/4 cup oil

4 eggs

1/3 cup fresh squeezed lemon juice

zest of one lemon

1 cup sour cream

GLAZE

1 1/2 – 2 cups powdered sugar

zest and juice of 1 – 2 lemons

1 For the bread, heat oven to 350. Spray loaf pan with cooking spray for baking.

2 Beat cake mix, pudding mixes, oil, and eggs until well combined. Add lemon juice, lemon zest, and sour cream and beat just until combined.

3 Pour batter into prepared pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 -15 minutes before removing from pan to cool completely.

4 For the glaze, whisk together glaze ingredients until well combined then drizzle over bread.

YIELD: the recipe said 1 regular size loaf but I had enough batter for 1 regular size loaf and 1 mini loaf

recipe from Lil Luna

Cinnamon Roll Cake (from a cake mix)

My neighbor Chelsea gave me this beautiful loaf pan for Christmas

so when her birthday rolled around I decided to make her a cake in this pan and it turned out so pretty, don’t you think?

CAKE

1 box yellow cake mix

1 small box instant vanilla pudding mix

4 eggs

3/4 cup milk

3/4 cup water

1 tablespoon vanilla

CINNAMON SWIRL

1/3 cup sugar

1 tablespoon cinnamon

1 Heat oven to 350. Spray loaf pan or pans (see yield not below) with cooking spray for baking.

2 Whisk together cake mix and pudding mix. Add eggs, milk, water, and vanilla and mix until smooth.

3 In a small bowl, whisk together sugar and cinnamon.

4 Spread half the batter into prepared pan and top with cinnamon sugar mixture then spread remaining batter over top of cinnamon sugar layer. Swirl everything together with a knife. (You can do more layers if you like, I just went with one.)

5 Bake for 45 – 55 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 15 – 20 minutes before removing to rack to cool completely.

Yield: the recipe said it would make one loaf cake but I had enough batter to make 1 large loaf cake and 1 small loaf

recipe from Cake Whiz

Chocolate Dipped Valentine Treats

I know I’m late but these are too cute not to post! I made them for the neighbors for Valentine’s Day and they were all really easy to do.

1 – 2 bags Wilton candy Melts

1 package Oreos

1 package Oreo Thins

1 tin Pirouette cookies

1 bag small twist pretzels

Valentine sprinkles

1 Melt candy melts according to package directions.

2 Line a cookie sheet with parchment paper. Dip an Oreo/an Oreo Thin/a Pirouette cookie into the melted candy melts and gently shake to remove excess. Set on parchment paper and immediately shake Valentine sprinkles over them. Allow chocolate to set before handling.

3 For the pretzels (my fav), set a pretzel on the parchment paper and with a small spoon, fill the pretzel with melted candy melts, spreading with back of spoon. Top with a large heart sprinkle.

Chocolate Chip Muffins (from a cake mix)

This is a fast, easy, and yummy recipe, a good one to have on hand for quick muffins. I sprinkled them with this

from Sam’s Club.

1 – 2 tablespoons flour

1 1/2 cups chocolate chips

1 box chocolate cake

3 eggs

2/3 cup milk

1/3 cup vegetable oil

1 teaspoon baking powder

toppings as desired – Cupid Mix, more chocolate chips, etc

1 Heat oven to 375. Line muffin pans with paper liners.

2 In a small bowl, toss flour and chocolate chips.

3 Beat together cake mix, eggs, milk, oil, and baking powder until combined. Stir in chocolate chips.

4 Scoop into pans, sprinkle with Cupid Mix or additional chocolate chips if desired and bake for 20 minutes or until toothpick inserted in center comes out clean.

5 Cool in pan 5 minutes before removing.

Yield: about 20 muffins

recipe from Walking on Sunshine Recipes

The Perfect Bar Cookie Base

I found it! The perfect bar cookie base. You can do anything with this recipe. The ones pictured have Oreos, mini M&M’s, chocolate chips, and toffee bits in them and they were divine.

BAR COOKIE BASE

2 sticks butter, softened

1 cup sugar

1 cup brown sugar

3 eggs

1 1/2 teaspoons vanilla

3 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

MIX INS – whatever you like! to equal about 1 1/2 – 2 cups

6 Oreos, crumbled

1/2 cup chocolate chips

1/2 cup toffee bits

1/2 cup mini M&M’s

1 Heat oven to 350. Spray bottom of 9 x 13″ pan with cooking spray.

2 Beat butter, sugar, and brown sugar on medium high until fluffy. Add eggs and vanilla and beat until combined. Reduce speed to low and add flour, baking soda, and salt. Beat until combined.

3 Stir in desired mix ins by hand. Press into prepared pan. Bake for 35 – 40 minutes or until toothpick inserted in center comes out clean.

recipe from Food Network

Sourdough Chocolate Bundt Cake

I can’t tell you how this tasted because I gave it away but it sure looks good, doesn’t it?

Who doesn’t want a chocolate cake topped with chocolate ganache and toffee bits?

1 cup oil

1 1/2 cups sugar

3 eggs

1 cup sourdough starter

1 teaspoon vanilla

1 cup flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/3 cup cocoa

(You can check the original recipe, link below, for the frosting she used but I decided to do a chocolate ganache and you can find that recipes here.)

1 Heat oven to 350. Spray bundt pan with cooking spray for baking.

2 Beat oil, sugar, eggs, discard, and extract until smooth.

3 In another bowl, whisk together flour, baking soda, salt, and cocoa. Add to oil mixture and beat for 2 minutes.

4 Pour batter into prepared pan and bake for about 45 minutes or until cake tester or toothpick come out clean.

5 Cool in pan for 15 minutes. Remove from pan and let cool completely before topping.

recipe from This Unmillennial Life

Double Chocolate and Toffee Muffins

Oh how I love a good muffin! And these fit the bill.

1 1/2 cups flour

1/2 cup cocoa powder

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips

1/2 cup toffee bits

1 cup milk

2 eggs

1/2 teaspoon vanilla

1/3 cup vegetable oil

chocolate chips, toffee bits, and/or Trader Joe’s Turbinado Sugar for topping

1 Heat oven to 350. Line muffin pans with paper liners.

2 In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt then stir in chocolate chips and toffee bits.

3 In another large bowl, whisk together milk, eggs, vanilla, and oil. Add liquid ingredients to dry ingredients and stir just until fully combined.

4 Scoop batter into prepared pan and top as desired with chocolate chips, toffee bits, and sugar.

5 Bake for 20 – 25 minutes or until toothpick inserted in center comes out clean.

Yield: I doubled the recipe and it made 3 dozen

recipe from The Busy Baker

Chocolate Rolo Thumbprint Cookies

Did I happen to mention the excess of Rolos we had after Christmas? This was another attempt to use up more Rolos and also give them out as porch treats (see what that is here) and they were quite tasty (even though I only got one!).

1 cup (2 sticks) butter, softened

2/3 cup sugar

1/3 cup cocoa

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons milk, if needed (my dough was really dry so I had to add some milk to get it to mix together so you may or may not need it)

18 Rolos

1 Heat oven to 350. Line baking sheets with parchment.

2 Beat butter, sugar, and cocoa until creamy. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture until combined, using milk if needed.

3 Roll dough into 1 1/2″ balls and place on baking sheets. Press thumb into center of each ball to make an indentation. Place a Rolo into each thumbprint.

4 Bake 10 -15 minutes or until Rolos start leaking caramel.

recipe from Pip and Ebby

Meatball Soup

This was pretty easy to make (especially if you use frozen meatballs) and the boys in my house loved it!

1 tablespoon olive oil

1/2 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

3 cloves garlic

1 pound fully cooked meatballs, frozen or homemade

32 oz beef broth

28 oz diced tomatoes

1 tablespoon Italian seasoning

1 1/2 cups ditalini pasta or elbow macaroni or any small pasta you like

Parmesan for sprinkling

1 Add olive oil to a large pot or Dutch oven over medium heat. Add onions, celery, and carrots and saute for 3 – 5 minutes. Add meatballs and garlic and cook for an additional 2 minutes.

2 Add beef broth, tomatoes, and Italian seasoning. Simmer for 10 minutes on medium low, stirring occasionally.

3 Add pasta and cook for an additional 10 minutes or until pasta is cooked through. Add salt and pepper to taste. Serve with a sprinkle of Parmesan.

recipe from I Heart Naptime

Lighter Mediterranean Pasta Bake

One word – YUM!

8 oz uncooked bowtie pasta (about 3 cups)

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1″ cubes

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup chopped onions

1 small zucchini, cut in half lengthwise and then into 1/4″ slices (about 1 1/2 cups)

2 jars (6 oz each) marinated artichoke hearts, drained and chopped

2 cups tomato basil pasta sauce

1/2 cup heavy whipping cream (I used milk and it worked fine)

1 cup halved cherry or grape tomatoes

1/2 cup grated Parmesan cheese

1 Heat oven to 350. Spray 13 x 9″ pan with cooking spray.

2 Cook and drain pasta as per package instructions. Place in a large bowl.

3 In a 12″ skillet, heat 1 teaspoon olive oil over medium high heat. Toss chicken with Italian seasoning and salt then cook for 8 – 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Transfer to bowl with pasta.

4 In same skillet, heat remaining two teaspoons of olive oil over medium heat. Add onions and zucchini and cook 4 – 6 minutes, stirring occasionally, until veggies are crisp tender. Stir in artichokes, pasta sauce, and whipping cream or milk and heat 3 – 4 minutes or until heated through.

5 Carefully add sauce to bowl of pasta and chicken and stir until well combined. Spoon mixture into baking dish, top with tomatoes and Parmesan. Cover baking dish with foil and bake for 25 minutes. Uncover and bake for 10 – 15 minutes more or until bubbly and lightly browned.

recipe from Betty Crocker