Lemon Blueberry Muffins 🍋

Last Summer, I wrote about this fabulous blueberry muffin recipe. Now, all you’ve got to do is add some lemon to make lemon blueberry muffins! To see the blueberry muffin recipe, click here.

I would suggest clicking that link before continuing because you will need a basic understanding of the recipe.

To make the lemon blueberry muffins, you will need all the ingredients for the blueberry muffins, plus 1 lemon.

To put the lemon in these wonderful muffins, add 3+ tablespoons of lemon juice. Now, I say 3+ because I added 3 tablespoons and could not taste the lemon at all. I’d suggest bumping it up to at least 5. I’d never baked with lemons, so add what you think is enough. Please comment the perfect amount of lemon so I know what to do next time!

What I did next is put lemon zest on top of every muffin before baking. However, I realized afterwards that you should probably wait until after the muffins are cooked to put on the fresh lemon zest. I say this because the lemon zest burned and I could no longer taste it.

Another idea I had was to mix together lemon juice and powdered sugar. This will make a nice glaze to put on top of the muffins and surely will add a nice zing of lemon. Add more powdered sugar to make the glaze thick, and add more lemon juice to thin it out.

Since I was purely experimenting, there are some changes that I suggested for you to make but these muffins will turn out great! I hope you make these perfect combo muffins!

Enjoy!

Love,

LibLou ❤

Berry Lattice Bars

Since it is Summer, I’ve had extra time to bake. Nothing showcases this season like some nice, fresh berries! I looked through all of my recipe books for a fruity dessert and stumbled upon “Blueberry Lattice Bars.” However, I made a little twist to this recipe. The recipe book I used is called: Taste of Home: Bakeshop Favorites. To make my version of these bars, you will need:

Dough:

1 cup of Butter (2 sticks), room temperature/softened

1/2 cup of sugar

1 egg

1/2 a teaspoon of vanilla

1 3/4 cup of all purpose flour

1 cup of whole wheat flour

1/4 teaspoon of salt

Filling:

2 cups of blueberries

1 cup of sliced strawberry

3 teaspoons of cornstarch

1 cup of sugar

Before I get into how to make this recipe, I’d like to update you on what changes I made. First, I switched from all all purpose to some all purpose and part wheat flour. Second, I used strawberries and blueberries, instead of just blueberries. It tastes absolutely delicious. Have fun experimenting with other fruits as well!

The first step is to beat the butter and sugar in your stand mixer or big bowl with hand mixer, until light and fluffy. I always make sure my butter is a pale color before continuing. Next, beat in the egg and vanilla. Lastly, add in the flour and salt a little at a time. Cover your bowl and refrigerate for at least two hours.

I ended up letting mine refrigerate for longer than said, and my dough was fairly hard to work with. So, when it comes time, I recommend that you microwave your dough for about 10+ seconds. However, don’t microwave for too long or the dough will be too warm, making it hard to work with it again.

After 2 hours have passed, take out the dough and roll 2/3 of it into a 14 x 10 inch rectangle to fit on the bottom of a 13 x 9 inch pan. Also, pre heat the oven to 375° Fahrenheit.

Rinse the blueberries and strawberries and cute the strawberries. Put the fruit, cornstarch and sugar into a saucepan. Bring to a boil and stir until the sauce thickens. Mine had some strawberry chunks and blueberries still there, that is okay. Pour the filling into the pan. You may need a spatula to spread it out evenly.

With the remaining dough, cut into strips so that you can make a “lattice” pattern on top of the filling. I was not good at this, so mine does not have the fancy pattern on it. But that’s okay! You can do whatever you want to. Bake for 30-35 minutes or until the top is golden brown. Let cool before you cut and serve.

And ta-da!! You are done. This treat is super delicious and would taste even better a la mode. Enjoy!!

Love,

LibLou ❤

Tiramisu

For Father’s Day this year, my family decided we would make dinner for my dad. The theme ended up being Italian. Of course, the first dessert to pop into mind is Tiramisu. Usually, I don’t like this dessert, but this year, it was phenomenal!

To begin, I would like to link the recipe I used. To find this recipe, click here. On this website, the post includes tips & tricks on how to make this amazing Tiramisu. The only tip I have is to be prepared for each step. This recipe moves along fairly quickly, so make sure you have all of your ingredients out. 🙂 Now, the part we all look forward to, the pictures!

This is after I dipped the last fingers into the coffee mixture.

This is the “filling” that goes on top of the ladyfingers.

These are pictures of the final result & it was delicious. This recipe is slightly challenging but is worth it.

Happy Baking!

Love,

LibLou ❤

Fruit Tart

On Mother’s Day, we invited family over to our house for a lunch. I was put in charge of dessert and eventually landed upon this easy fruit tart recipe. I figured this would be a good idea because it would be a nice, healthy, refreshing choice.

For the tart I used an easy recipe. It said for you to buy a pre made crust but I decided to make one of my own. However, I cannot find the recipe for that crust. Sorry 😦 . On top of my filling, I put blueberries and strawberries, but you can use whatever you like. Now, I did have to double the recipe for the filling so that it would fill my pie pan. The one tip I can give is when the eggs are heating in the sauce pan, keep watch. You do not want lumps. To see the recipe for our tart click here.

After following the recipe, the tart turned out spectacular! It was pretty and tasty.

Hope you enjoy!

Love,

Liblou ❤

Blueberry Muffins!

I absolutely love blueberry muffins. They are one of my favorite treats. However I have never made them before, so today was my first try. I used a recipe from allrecipes.com To check out that recipe click here.

First you need to pre-heat the oven to 400° Fahrenheit or 200° Celsius. Then line a muffin tin or grease it. This recipe made 6 Muffins for me.
Combine all of the dry ingredients together. 1 1/2 a cup of all purpose flour, 3/4 a cup of sugar, 1/2 a teaspoon of salt, and 2 teaspoons of baking powder. Whisk together. In a separate bowl combine 1 egg, 1/3 a cup of vegetable oil, and 1/3 a cup of milk. Now, pour wet ingredients into the dry. Stir together.


If your batter is too thick, as mine was, add a little more milk. Gather as many blueberries as you want. Rinse and then dry. Fold these into the batter.


Next fill your Muffin tin all the way to the top (don’t spill over). If you want to make the crumble on top, combine 1/4 a cup of butter, 1/2 a cup of sugar and 1/4 a cup of flour plus 1 1/2 a teaspoon of cinnamon. Sprinkle and pat down the crumble on top. Bake for 20 minutes.


And ta-da! I thought they turned out pretty good for my first try! These muffins were pretty easy and turned out fluffy and super yummy!


Love,

LibLou ❤

Easy, 5 Ingredient Sugar Cookies

Since I have recently been making 3 ingredient cookies, I thought why not try to come up with a recipe of your own. This recipe was purely experimentation, however, it worked!


To make these delicious and easy cookies you will need:

1/3 a cup of softened butter
1/3 cup of sugar

1 cup of all purpose flour

4 tablespoons of milk

1 teaspoon of vanilla extract

Mixing bowl

Stand mixer with paddle attachment or a spatula.

First, you will need to pre-heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a baking tray with parchment paper, or spray with non-stick cooking spray. Mix together your softened butter and sugar. Beat until it turns an off-white color and until light and fluffy. Add in your flour, milk and vanilla. This should form into a dough.


These cookies did not expand with the all purpose, so you could experiment with self rising flour instead, if you like. The non-expansion would be good if you are making cookies in a star or heart, etc. Since, I did not know that they wouldn’t expand at the time, I made mine in balls. Place your dough onto the baking tray and cook for 12 minutes.


After they have baked, you have a cute and simple sugar cookie! I would love for you to make these.


Also, go follow this blog instagram to know when and what I upload! @alibloulife

Love,

LibLou

Elegant Lavander Cupcakes


Today, I am at my aunt and uncle’s house visiting. To continue the Monday baking posts, we made lavender cupcakes! My aunt enjoys baking as well and she even has some of her own recipes. These cupcakes are different from what I normally make, because we used edible flowers. I would love for you to read about these unique cupcakes!


Since, I am visiting family I don’t see often, I am simply going to link the recipe and show how they turned out. To make this delicious and lovely cupcakes, click here.

I did change the recipe a little bit. The frosting I made was the best buttercream I have ever made. Instead of a vanilla bean, I substitued that for 1 tsp of vanilla extract. This results in a total of 2 tsp of vanilla. Also, instead of heavy cream, I used milk.

These cupcakes were super yummy. The lavender was just the right amount. I did add some extra lavender on the frosting. I hope that you find time to make these cupcakes!

Love,

LibLou ❤️

3 Ingredient Oatmeal Chocolate Chip Cookies

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These 3 ingredient cookies is quite similar to the 3 ingredient Peanut Butter Cookies. To read about 3 ingredient peanut butter cookies, click here. Both of these recipes are from Gemma’s Bigger Bolder Baking. She is amazing at coming up with easy and delicious deserts and food. To check out her website, click here.

The 3 ingredients you will need are:

1 cup of oats

1 banana

1/4 of a cup of chocolate chips.

Mixing Bowl

Mixing Utensil

Ice cream scoop


The great thing about this recipe is that it can easily work if you are on a diet or trying to eat healthier. My mom is on a diet and she says that she will be able to eat these cookies! Now, you can substitute the milk chocolate chips for dark chocolate, which will make these even more healthy. In fact, most diets require you eat dark chocolate. 🙂

First, you need to pre-heat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. You can either spray your baking tray with non-stick cooking spray, or you can line it with parchment paper. You can also use butter to rub on the tray. You just don’t want the cookies to stick. Next, you need to mash your banana with a fork, in a bowl. Add the oats and then fold in the chocolate.


I used an ice cream scoop to put the cookie dough onto the tray. The dough is not super firm, so you might need to use your fingers to help make them a shape. This batch made about 10 cookies, but I also divided the original recipe in half. Once your oven is heated, place the try into the oven for about 15 minutes.


While the cookies were cooking, they smelled delicious and as they came out, it smelled like banana bread. You also know they are done, if the oats on top are toasted. These cookies were just as easy and scrumptious as the peanut butter cookies.

Love,

LibLou

3 Ingredient Peanut Butter Cookies


A blogger and youtuber that I absolutely love, is Gemma from Gemma’s Bigger Bolder Baking. She comes up with the coolest recipes including microwavable breakfast, lunches, dinner and lets not forget dessert. She also wrote about this recipe for 3 ingredient peanut butter cookies. I thought I would give it a try.

The things you will need are:

1 cup of peanut butter

1 cup of sugar

1 egg

Mixing bowl

Mixing utensil

Ice cream scoop


First, you will need to pre-heat an oven to 350 degrees Fahrenheit or 180 degrees Celsius. You will also need to spray a large baking sheet with non-stick cooking spray. You can also line it with parchment paper. In your mixing bowl add the sugar, peanut butter, and egg together. Mix until combined. Use an ice cream scoop to scoop the dough onto the baking sheet. They do spread out in the oven, so I would recommend you leave a little bit of space between each ball. You can use your hands to make the balls ball of dough, but I found that the dough was not dry enough for you to touch without getting dirty. A general peanut butter cookies has the criss-cross pattern on it, so grab a fork and push the fork down vertically. Then pick it up and push it down horizontally. At this stage your cookies should look like this:

Place the baking sheet into the heated oven for about 15-20 minutes. I cooked mine for 15 minutes and they were a little brown on the bottom, so I would recommend cooking them for a less time.

When the cookies come out they are quite soft, so I do think you should let them cool for about 5 minutes before you move them. Ta-da! 3 ingredient peanut butter cookies works and are quite delicious. They are pretty sweet, so you can cut down the sugar content a little. To check out Gemma’s Bigger Bolder Baking click here. This recipe is super quick and easy if you are craving a sweet treat. 😉


Love,

LibLou

 

Cookies n’ Cream Popsicle’s

School’s out and Summer is in. As much as I am happy that I can sit around and watch TV throughout the day, I still find myself to become quite bored. In the GA heat it can become pretty hot. So, what’s better than a nice popsicle?

I don’t know about you but one of my absolute favorite treats is cookies n’ cream anything. Today I am going to show you how to make a cookies n’ cream Popsicle. This popsicle is inspired by a Buzzfeed video I saw on social media.


To make the delicious treat shown above, you will need:

Popsicle mold

Oreo’s

1 cup of heavy whipping cream

7 oz of  sweet and condensed milk

1/2 a teaspoon of vanilla

First, you will need to take about 15 oreo’s and separate the inside from the cookie. I used a knife to slide off the filling. Next, you need to crush the cookie part of the Oreo. These are going into the popsicle molds later, so you can make them fine or not. But, consider the fact that with Oreo chunks, it will be harder to put the mixture into the mold, and to put the tops on. I did mine in chunks, but I wish I had crushed them finer. I used the same knife from before to make the chunks.


Next, add 1 cup of heavy cream into the  mixing bowl that also has the inside of the oreos. Along with that, add the 7 oz of sweet and condensed milk and the 1/2 a teaspoon of vanilla. Beat this with a mixer and its whisk attachment until your mixture is medium peaks or looks like this:

Medium peaks mean that when you raise your mixer out of the bowl, the peak top will fall over slightly, as shown in the picture. The peak is not stiff, meaning it stands upright, but is not soft, meaning it falls out of shape almost immediately. This peak does slightly fall, but still holds the shape of a peak.

Lastly, you need to fold in the crushed Oreos from earlier into the mixture. Fill you popsicle molds up and set in the freezer for at least 6 hours. I would recommend to use a spoon or knife to help you fill the molds. It is not a runny liquid so you will need to use a utensil to help get it in. This is what mine looked like after filling up the molds:

When they are done, you might need for run the mold under some hot water to help release the yummy popsicles! You are left with a delicious treat that will cool you down from the heat!

Love,

LibLou ❤