I am loving spring flavors right now. No surprise since it’s been in the 80s in Texas for the last week or so. How crazy is that?
I keep thinking about how much I want to go back to Colorado and then I see their weather and I’m like, “Ehh… maybe I’ll just stay in Texas and continue to wear flipflops all year.”
I am especially loving all things berry right now. I feel like I’m going to the store every other day for more strawberries! I’m loving them in everything, especially in treats like these Lemon Cupcakes with Strawberry Frosting!
I’m still loving having a stockpile of Pillsbury mixes and frostings in my pantry. But this time, I want to chat about the cake mixes because they are my alltime fave. If you ever see me instagramming or snapping cupcakes, I can guarantee I made them with the Pillsbury Moist Supreme mix.
Seriously, the softest cupcakes you will ever make.
So for these cupcakes, I took the white cake mix and made it according to the box instructions, except I added just a bit of fresh lemon zest. It gave the cupcakes a nice freshness – and also gave me an excuse to put strawberries on top.
Because lemon and strawberry is just the most perfect combo!
For the frosting, I used the Pillsbury Creamy Supreme in vanilla and stirred in some pureed strawberries. Such an easy way to make a store-bought frosting your own!
The soft lemon cupcakes with the strawberry frosting was so delicious.
My oldest has a birthday this weekend and has requested that I make these again for the party!
If you want to stock up on Pillsbury products for all your baking needs, make sure you download the Ibotta app to save $.75 and then visit Pinterest to discover more ways to #MixUpAMoment with Pillsbury!
I’ll be using Pillsbury products to make a super cute Easter treat in a couple weeks so make sure you check back!
I 100% go for cheesecake. Plain cheesecake. Not too sweet, but sweet enough cheesecake.
Nothing beats it.
The problem with cheesecake is that it’s kind of a pain to make. There’s a lot of beating and mixing to get it nice and smooth. Then there’s a lot of crossing your fingers that it won’t crack. Or that your springform pan won’t leak. Or that the center won’t still be jiggly when you cut into it.
But this Fluffy Cheesecake recipe is definitely no fuss. It’s no-bake, the ingredient list is short, and it takes only minutes to prepare. The only hard part about the recipe is waiting 3 hours for it to chill in the fridge.
Plus, it’s a real classic. This is the first time I’ve ever made it but I’ve had it several times over the years at parties and such. And it’s good no matter how it’s served. With cherry pie filling on top like you see here or plain or with chocolate drizzled on top! You really can’t go wrong with this cheesecake!
If you’ve never tried this classic recipe, it really is the fluffiest cheesecake you will ever try! And so simple! You won’t even believe how quick and easy it is.
You just take softened PHILADELPHIA Cream Cheese and mix that with a little bit of sugar. Once that’s is good and combined, you stir in a container of COOL WHIP. Then you scoop the cheesecake filling into a graham cracker crust! That’s it.
No really, that’s it.
Then it sits for 3 hours or so to firm up a bit and then you can slice it and top it with some cherry pie filling.
So tell me, have you tried this delicious classic recipe?
Good morning guys! Or night! Or whenever you’re reading!
Hope all is well! I also hope you’re in the mood for apples! And caramel! And cake!
It’s that time of year. You know, the time of year when we’re all thinking about entertaining! So many holidays and dinners and football games!
Today I’ve got a sweet fall-inspired treat that you can whip up in minutes! So if you have unexpected guests or if you just have too many other things going on, you can still have a fabulous dessert!
One of my favorite tricks is to keep Sara Lee All-Butter Pound Cake in the freezer. There are so many ways you can dress up the delicious pound cake to make it uniquely yours.
For this recipes, I took a couple apples which we all have on hand this time of year and cooked them with some butter, brown sugar, and cinnamon until they were soft and delicious. I scooped some of that onto the sliced Sara Lee All-Butter Pound Cake and then drizzled caramel sauce over top. Oh, and I had to top it with whipped cream too! Obviously.
Perfect dessert! And ready in less than 20 minutes!
Sara Lee All-Butter Pound Cake is great to keep in your freezer for spontaneous desserts. Be sure to check out the Sara Lee Facebook page for more tips and tricks to dress up your favorite Sara Lee products!
And let me know: what is your favorite way to make Sara Lee All-Butter Pound Cake #UniquelyYours? A yummy trifle? French toast? Cut into cubes and dipped in fondue?
HEB suckered me into buying Home because they had coupons for $5 off the movie and then you got Swedish Fish and popcorn free. You know I love Swedish Fish. Anyway, I cried multiple times during the movie. Because Disney movies have that effect on me.
I bought a new bundt pan! Hooray!
I broke my new bundt pan in with this Lemon-Lime Pound Cake!
Yeah, it’s like that 7Up Pound Cake that your mom or your grandma probably made and it’s fabulous. I think pound cakes are my ultimate favorite cake. That or angel food cake. I just love a plain cake. They make the perfect base for fruit or whipped cream or like this one, lemon-lime glaze and candied lemons.