July Recipes

Blueberry Muffins

These are ridiculously delicious, they were actually pretty easy with my new fabulous mixer!!!

This is our new addition to the family. We have enjoyed it so much and I can't wait to get new attachments. This was probably the best investment and I could speak for my husband I believe he agrees. He gets something made from scratch at least twice a week sometimes more.

Back to the Blueberry Muffins...

Ingredients:

Topping-
6 tablespoons sugar
1/4 cup brown sugar
1 teaspoon cinnamon

Muffins-
1 2/3 cups flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick butter, softened
2/3 cup sugar
2 large eggs
1 tsp vanilla
3/4 cup sour cream
6 ounces blueberries

Instructions:
Topping: mix together sugar and brown sugar and cinnamon.

Muffins: Preheat over to 375 degrees with rack in upper third of over. Line cups of a standard muffin tim with baking cups. Sift together flour, baking soda, baking powder and salt. Beat together butter and sugar with mixer on medium-high until fluffy. Beat in eggs 1 at a time then beat in vanilla scraping down sides of bowl. Reduce speed to low and beat in flour mixutre in 3 additions, alternating with sour cream and ending with flour. Fold in blueberries.

Divide batter among baking cups. Add topping pressing to adhere to batter. Bake 20 - 22 minutes.


Lemon Blueberry Bars

Sorry no picture for this recipe, I completely forgot to take one. This recipe is super easy it took me about 10 minutes and everyone loved them. These are perfect for summer they are great with blueberries in season. I printed this recipe off pintrest I wanted something lemony but fruity so this was perfect. Enjoy!

Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
Zest of one lemon

Filling:
2 large eggs yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Directions:
Preheat oven to 350 degrees. Spray 8x8 inch pan with cooking spray.

In medium bowl, combine cracker crumbs, melted butter, sugar and lemon zest. Stir until cracker crumbs are moist. Press crumbs into prepared pan. Bake crust for 10 minutes. Remove from oven and allow to cool to room temp.

To make filling combine egg yolks and condensed milk in medium bowl. Stir in lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until set.

Cool to room temp then chill in refrigerator for one hour.


Banana Bread

I'm a tad bit addicted to The Pioneer Woman's website... ok I'm a full on addict that needs therapy. She is my go-to for pretty much any idea I have. But who can me blame she has any and every recipe on her website and they are all my favorites. She has been my inspiration when it comes to cooking and blogging.

Over the weekend I got an awesome new present from my dad-in-law he's the best! He got me brand new baking pans from Crate and Barrel for no reason at all just decided I needed new ones to go along with my awesome mixer. 

Aren't they beautiful? These are heavy duty, serious bakeware and I'm so excited to use them. Of course I had to bake him something with my new present so I looked up this recipe. I'm not going to lie it's not my favorite banana bread recipe, I like my banana bread to taste like sugar and bananas and this just needed a little more of that. But with a bit of butter anything can be delicous. So onto the recipe...

Ingredients:
2 sticks of butter
1 1/2 cup + 2 tbsp sugar
3 whole eggs
1 1/2 cup mashed bananas
4 cups + 2 tbsp flour
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cup sour cream

Instructions:
 Preaheat oven to 350 degrees

Grease and flour baking pan

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a seperate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into pan and bake for 1 hour or until toothpick comes out clean.

Invert on a cooling rack allow cake to cool slightly before slicing and serve with softened butter.