What’s better than cake for breakfast? This Blueberry Orange Coffee Cake is loaded with fresh blueberries and orange zest!
Hi guys!
How was the week?
I’m finally getting over this cold that I was starting to think I would have forever so we actually ventured out of the house and saw Incredibles 2 which was so good. I’ve never seen the first one but I loved this one.
I’ve barely left the house besides that. This cold has kicked my butt.
I’m really hoping I’ll be well enough for lake trip this weekend because it’s been over a month and my tan is just about gone.
Simple and delicious Apple Upside Down Cake! Moist cinnamon-spiced cake topped with apples in a buttery brown sugar sauce.
Hi guys, happy almost Friday!
Not to be dramatic but this Apple Upside Down Cake is my favorite thing I’ve made in forever.
And you know that I don’t usually like any dessert with fruit.
But see, I’ve been craving pineapple upside down cake for literally months now and I was too lazy to make one so I finally broke down and bought one last week while I was in the middle of a week long argument with the boyfriend.
And then I couldn’t even enjoy it because I was too busy saying things like, “I keep dreaming about these giant bugs and google tells me that means I have anxiety and you won’t kill them for me!”
This is the 3rd year that Nicole and I have done this and if you didn’t know, National S’mores Day is Wednesday (August 10) so get your booty to the grocery store for all the supplies you need.
And if actual s’mores bore you, Nicole and I have 10 fun s’mores treats planned for the week!
TEN! So many s’mores!
(We probably should have gone for matching s’mores tattoos instead of pineapples, huh?)
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?
