S’mores Dip is a fun way to enjoy all the flavor of a traditional s’mores without a fire! A swirl of marshmallow and a swirl of chocolate.CourseDessertCuisineAmericanPrep Time15 minutesCook Time0 minutes0 minutesTotal Time15 minutesServings12 (1/4 cup) servingsCalories459kcalAuthorLeigh Anne Wilkes
Ingredients
8 oz. cream cheese softened
1 cup powdered sugar
7 oz. jar marshmallow fluff
3 2/3 cup heavy cream divided
3.9 oz. package chocolate or chocolate fudge instant pudding
1 Tbsp crushed graham cracker crumbs
1 cup mini marshmallows additional for garnish
graham crackers for dipping
Instructions
In a bowl, combine cream cheese, powdered sugar and marshmallow fluff, beat until smooth.
Add in 2/3 cup of cream an beat until fluffy.
Fold in mini mashmallows.
In another bowl, beat together remaining heavy cream and pudding mix until light and fluffy.
Scoop each mixture into a serving bowl, alternating mixtures and then use a kniff to swirl them together.
Garnish with graham cracker crumbs and mini marshmallows
This was the body of the email my friend Sherra sent me with a link to the recipe I am sharing with you today.
The recipe was for a Lemon Blueberry Marble Cake.
We celebrated my mom’s birthday this last weekend so I thought that was the perfect opportunity to give it a try. I love baking cakes. Cakes like this one take a little time and effort and I really enjoy that process and time in the kitchen. This is not a “quick I need a dessert” type recipe. This cake is for when you want to create something pretty and delicious for someone special. Like your mom. Like your mom who is turning 82! (sorry mom I had to tell)
I’ve got great genes don’t I!
I love the flavor combination of lemon and blueberry and this cake did not disappoint.
The cake is a 3 layer cake made from scratch using cake flour with lemon zest and lemon extract so it has a nice lovely light lemon flavor.
The original recipe had a recipe for homemade blueberry lemon jam but I used storebought blueberry jam that had lemon juice in it so we were good to go. I love this brand of jam and I love their jars even more. I use them in myvcraft room to hold all kinds of treasures.
To help with time, I made the cake layers the night before and after they cooled I wrapped them in plastic wrap.
You reserve part of the cake batter and mix in some of the blueberry lemon jam and then swirl it in with the other cake batter.
After your layers are cool you are ready to start assembly of the cake. Use half of the blueberry jam on top of the bottom layer of cake and then place the second layer on top of that and spread with the remaining jam. Add the third layer and you are ready to frost it.
I had never made frosting like the one called for in the recipe. If you like butter you will like this frosting. It has ALOT of butter in it (1 1/2 C) and not only tastes like butter but has a very butter like consistency to it. There is actually very little sugar (only 1 cup) in this recipe.
You do need a candy thermometer to heat the sugar and water to a soft ball stage. The syrup is then added into the beaten eggs. You need to be sure you add the hot syrup slowly and allow it to pour down the side of the bowl. You don’t want it to hit the beaters or it may splash all over you. More lemon extract is added and you then beat this mixture for a while – a long while. Fifteen to twenty minutes to be exact. At first it will look like you did something wrong – at least I thought I did. It will be very runny.
But keep beating and it will turn into this! And then you take all that buttery creaminess and cover your cake in it. And you have this!
Amazing yumminess!
So pretty and delicious!
Lemon Blueberry Marble Cake
Delicious lemon and blueberry cake marbled together for the perfect summer dessert.CourseDessertCuisineAmericanKeywordlemon blueberry marble cakePrep Time20 minutesCook Time25 minutescool15 minutesTotal Time1 hourServings12 slicesCalories774kcalAuthorLeigh Anne Wilkes
Ingredients
Cake
1 C butter room temperature
2 C granulated sugar
2 tsp grated lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 C cake flour
4 tsp baking power
1/4 tsp salt
1 1/4 C whole milk
1 13 oz. jar blueberry jam with lemon juice
Frosting
1 C granulated sugar
1/4 C water
2 eggs
1 1/2 C butter
2 Tbsp freshly squeezed lemon juice
1 Tbsp grated lemon zest
Instructions
Cake
Preheat oven to 350 degrees.
Grease and flour 3 eight inch cake pans and line bottom with wax paper.
Cream together butter, sugar, lemon zest and lemon extract until fluffy.
Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
Mix together in another bowl the flour, baking powder and salt.
Alternating flour and milk, beat the dry ingredients and milk into the butter mixture. Beat on medium speed for one minute to eliminate any lumps.
Set aside 1 cup of batter in a small bowl.
Divide the remaining batter between the three cake pans, smooth top with spatula.
Add 2 1/2 Tbsp jam to the reserved batter and mix well.
Drizzle by the teaspoon over the batter in the pans.
Use a wooden skewer to swirl the blueberry mixture into the lemon batter without mixing it in.
Bake for 25 minutes or until toothpick comes out clean and cake pulls away from the sides.s
Let cool for 10-15 minutes and remove from pan onto a wire rack. Cool completely.
Frosting
In a small pan combine the sugar and water. Bring to a boil over medium heat, stir to dissolve sugar.
Continue boiling without stirring. Use a pastry brush and some water to wash down the sides of the pan to remove sugar on the sides of pan. Heat until syrup reaches the soft ball stage or 238 degrees. Immediately remove from heat.
In a large mixer beat the eggs briefly on medium speed.
Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl. Do not allow it to hit the beaters or may splash.
After all the syrup has been added raise speed to medium high speed and beat until the mixture is fluffy and cooled to body temperature. About 15-20 minutes.
Reduce speed to medium low and gradually add the softened butter 2 – 3 Tbsp at a time, beat well between additions.
Add in lemon juice and zest.
To assemble cake place one layer on cake stand and spread with half the blueberry jam. Place second layer on top and spread with the remaining blueberry jam. Add third layer and frost the cake on top and the sides with buttercream. Garnish with blueberries and lemon slices
Delicious and creamy this homemade honey butter is easy to make and is perfect on bread or just about anything and everything!
This post is honor of all my Utah friends who celebrated Pioneer Day this past weekend. We had a celebration here in Oregon too on Saturday.
For those of you who may never have heard of Pioneer Day, it is July 24th. It marks the day that Brigham Young and the pioneers who went West with him entered the Salt Lake Valley. I have no pioneer ancestry but my husband does so we are always grateful for July 24th and the opportunity it gives us to stop, ponder and remember how grateful we are for the sacrifices they made.
Whenever I think about the pioneers I think about honey butter. I associate honey butter with Utah and with pioneers.
This recipe actually came from my mother in law who makes a mean honey butter. It doesn’t get much better than homemade bread with honey butter.
What is Honey Butter?
My mother in law has a secret ingredient in her honey butter. Generally, it is just a combination of honey and butter but my mother in law adds in a little vanilla extract which makes it rather amazing.
I love it with the vanilla extract but have tried other flavors as well and my favorite is orange extract.
Can I just say WOW! The addition of the orange was amazing. The thing I loved about it the most is that people didn’t expect it. I had several meetings at my house last week and I served fresh rolls and orange honey butter at them and people went crazy over it.
Whether it is homemade rolls or store bought bread, this butter would be an amazing addition.
All you honey butter makers out there – have you ever added in any additional flavors? Thinking raspberry may be a winner too!
Homemade Honey Butter Recipe
Honey Butter
Homemade honey butter is a delicious addition to bread, rolls, and biscuitsCourseSide DishCuisineAmericanKeywordhoney butterPrep Time5 minutesCook Time5 minutes0 minutesTotal Time10 minutesServings48 (1 tsp) servingsCalories66kcalAuthorLeigh Anne Wilkes
Ingredients
1 cup butter softened
1 1/2 cup honey
1 tsp vanilla or other flavor extract
Instructions
Beat together all ingredients for at least ten minutes
It will be runny at first but as it mixes together it will thicken up and get light and fluffy
Chili Rubbed Flank Steak with Roasted Corn Salsa Recipe
Chili Rubbed Flank Steak with Roasted Corn Salsa is the perfect, easy summer time meal. No oven required.CourseMain DishCuisineAmericanPrep Time20 minutesCook Time10 minutes0 minutesTotal Time30 minutesServings6 servingsCalories319kcalAuthorLeigh Anne Wilkes
Ingredients
1.5 lbs flank steak
Dry Rub
2 Tbsp dark brown sugar
1 Tbsp chipotle chile powder
1 Tbsp smoked paprika
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dry mustard
1 tsp cumin
2 Tbsp olive oil
Roasted Corn Salsa
2 Tbsp olive oil
3 ears corn shucked
1/2 cup red onion finely chopped
2 cups cherry tomatoes halved
1/2 cup fresh cilantro chopped
1/4 cup lime juice
salt and pepper to taste
Instructions
Mix together rub ingredients except for oil.
Coat meat with rub on both sides. Pat into meat.
Drizzle with 2 Tbsp to help rub stick.
Grill meat to esired doneness.
Let rest 10 minutes and slice across the grain
Salsas
Can be made a day ahead of time
Coat corn with oil and grill until char marks appear on corn.
Cut corn off of cob.
Mix together all ingredients and salt and pepper to taste.
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