Holiday 7up Pound Cake

This recipe has moved to Cherishedbliss.com, click here for the full recipe.

Easy Slow Cooker Applesauce

Nothing makes your house smell like the holidays like a crock pot full of apples. Making applesauce is so easy and I hope you will enjoy this recipe with your family soon! Your kiddos will be smiling :)



In this batch I used:
4 large Honey Crisp Apples
5 Gala Apples
1/4 cup brown sugar
1/2 tsp cinnamon

* You may use any combination of apples or adjust the sugar and cinnamon to your taste. Some apples are sweet enough that you do not have to add sugar.

First, peel and core apples; then slice each apple in wedges. Add enough water to the slow cooker to cover the bottom, a few tablespoons. Place apple wedges in the crockpot and sprinkle with brown sugar and cinnamon. Cook on high for 3 to 4 hours or until the apples are tender.
 


Next, gently mash the apples with a potato masher until you have applesauce.

Serve warm or let applesauce cool and refrigerate.

Pumpkin Pie Party Dip Served with Cinnamon & Sugar Chips

This recipe as been moved to cherishedbliss.com, click here for the full recipe!

Blueberry Cupcakes with Strawberry Whipped Topping

If you read my blog you know I am a huge fan of whipped topping! I am not an icing girl, but if you give me whipped topping I am in trouble. Every 4th of July I make angel food cake and cover each slice with fresh strawberries and blueberries, then top it off with homemade whipped cream. Well, for this Memorial Day I thought I would change it up a bit and make Blueberry Cupcakes with Strawberry Whipped Topping. It was one of the most refreshing cupcakes I have ever eaten. If my veteran was home I know he would of enjoyed this cute cupcake too! My husband is currently working in Afghanistan and will be home for a short break at the end of June. I will definitely be making these delicious cupcakes for him this 4th of July!


Blueberry Cupcakes
makes 12 cupcakes
recipe found here, I just added blueberries
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 cup of fresh blueberries

1. Preheat oven to 350 degrees F . Line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then add vanilla. In a small bowl, combine flour and baking powder, add to the creamed mixture and mix well. Then stir in the milk until batter is smooth. Next, fold blueberries in the batter using a spatula. Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full.
3. Bake 20 to 25 minutes.
Cupcakes are done when it springs back to the touch.

Strawberry Whipped Topping
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/4 cup powder sugar, sifted
8 fresh strawberries, pureed

Chill your mixing bowl and beaters in the freezer for about 10 minutes. While your bowl and beaters are chilling, put strawberries in blender and puree. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.Then gently stir in strawberry puree with a spatula. Now you are ready to top your blueberry cupcakes!

Refrigerate cupcakes until ready to serve.
Enjoy!

Frozen Hot Chocolate

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Original Source

Serendipity is a NYC ice cream parlor that's famous for its over-the-top Frozen Hot Chocolate. When I get a chance to visit New York this is one place I want to be with my love!

Guess what?!
I found a recipe that will take you to NYC with your love right in the comfort of your home! This recipe is from Joy Bauer, click here for the original source. If you are looking for yummy healthy recipes she has a huge variety to choose from. Everything I have tried is always full of flavor, low calorie, and a big hit with my family!

Another surprise…without the whip cream it has only
150 calories per serving!
Perfect if you are watching your waist line this Valentine’s Day!

Makes 4 Servings

INGREDIENTS
1/2 cup chocolate syrup
1 cup milk, evaporated, fat-free
1/2 teaspoon vanilla extract
3 cups ice cubes

PREPARATION

1. Combine chocolate syrup, evaporated milk, vanilla, and ice in a blender and blend until smooth

2. Pour into glasses, and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.

Variations:
Mexican Hot Chocolate: Add ¼ teaspoon ground cinnamon.

Peppermint Hot Chocolate: Substitute ¼ teaspoon mint extract or 1/8 teaspoon peppermint extract for the vanilla extract.

Happy Valentine’s Day

Chocolate Covered Strawberry Cheesecake Bites

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Now this is what everyone has been waiting for…

Chocolate Covered Strawberry
Cheesecake Bites

How to make
Chocolate Covered Strawberry Cheesecake Bites:

First wash and core 24 strawberries.

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Then dip strawberries in melted chocolate.
(I recommend Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
Allow the chocolate to harden in the fridge.

While the chocolate is setting you are ready to make the…
Cream Cheese Filling
8 oz (1/3 less fat) Cream Cheese (softened)
1/2 cup Powder Sugar
1 tsp Vanilla

In a mixing bowl combine all ingredients. Set bowl aside, then make the…

Graham Cracker Crumble
1/4 cup of Crushed Graham Crackers
1 TBS melted butter
1/2 tsp sugar

Mix all ingredients and place on a cookie sheet lined with parchment paper and bake at 250 until toasty!

Next, fill a piping bag with the cream cheese mixture and pipe the cream cheese in the chocolate covered cored strawberries!

Sprinkle the Graham Cracker Crumbles
on the top of the strawberries.
Now you have an amazing dessert that is like heaven in your mouth!
Remember- It’s just a Strawberry

Happy Valentine’s Day

 

Snow Dust Brownies

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Looking for a great brownie recipe? This is the one you are looking for!

Ingredients

3/4 cup unsweetened coca powder

1/2 tsp baking soda

1/3 cup vegetable oil

1/2 cup boiling water

2 cups sugar

2 eggs

1/3 cup vegetable oil

1 1/3 cups all purpose flour

1 tsp vanilla extract

1/4 tsp salt

chopped pecans (optional)

Directions

1. Heat oven to 350 and grease and flour an 8in square pan. If you double the recipe use a 9x13 pan.

2. In a large bowl stir cocoa and baking soda. Add 1/3 cup of vegetable oil and boiling water. Mix until will blended and thickened. Stir in the sugar, eggs, and remaining oil. Finally add the flour, vanilla, and salt. Mix well until all of the flour is absorbed. Spread evenly into the pan.

(I added chopped pecans on half)

3. Bake in the oven for about 45 minutes, but always check at 30 min. Allow to cool before cutting. Once cool cut into squares and dust with powder sugar.