Can you believe it’s July already? Where did June go? Between BlogHer Food, my friend’s wedding and my cousin’s wedding this past weekend, I guess June flew by!
I can’t wait for Wednesday. It’s kind of like the day before spring break at school. I can’t get anything done because I am too excited to have a few days off work. Do you have any fun plans for July 4th? We are staying local and hanging by the pool. I just thought I would give you a few last minute recipe ideas for your BBQs this weekend.
One more thing… don’t forget to follow me over at Bloglovin since Google Reader is no longer available. I never used Goggle Reader, but there is a great article from Not Your Momma’s Cookie about how to make the switch. I happen to love Bloglovin and it so easy!
Piña Colada Cupcake
Blueberry Pie Parfaits
Caramel Apple Pie Cake
Strawberry Pound Cake Cupcakes
Mini Gluten-Free Apple Pies
Gluten- Free Raspberry Crisp
Chunky Monkey Magic Bars
Cookie Dough Muddy Buddies
Lemon Raspberry Magic Bars
Here are some fun ideas from around the web:
Funnel Cake Cake by The Domestic Rebel
Patriotic Cake Roll by Crazy for Crust
Patriotic Tye Dye Cake or Cupcake by Sally’s Baking Addiction
Sparkly Cupcakes by In Katrina’s Kitchen
Firecracker Bundt Cake by What2Cook
Head over to Something Swanky for 60+ Patriotic Dessert Ideas
If you are reading this post, that means I survived the wedding! I can’t wait to tell you guys about it, after I am done sleeping. Except that oh wait, I am heading to Minnesota on Thursday for my cousin’s wedding. It has been about eight years since the family was all together last. A few of my cousins have children now that I haven’t met so I am very excited to see everyone. Back to back weddings, only this time I just get to eat the desserts instead of making them!
With the 4th of July approaching (I can’t even believe it), I have been on the hunt for easy to prepare recipes that are on the lighter side. The blueberry pie parfaits are layered with crushed piecrust, lemon infused blueberry cream cheese and fresh blueberries.
I love a good blueberry pie, but I wasn’t looking to spend half a day trying to make one. Instead, I baked just the crust by cutting them into small circles and letting them cool. While the piecrust was cooling, I made a blueberry cream cheese with a lemon zest. The layer of fresh blueberries in the parfaits is a great compliment to the cream cheese. You can make your own piecrust, but since this post is about being easy, go ahead and buy a prepared piecrust. Continue reading
Summer time is here! On Friday, a friend of mine is getting married and I am catering the desserts for her wedding. I will be baking 300 cupcakes, a small layer cake and a few dozen truffles. Then I will probably sleep for three days. The wedding location is 6 hours away, so I am doing all the baking at my house and all the frosting on site in my hotel room. Wish me luck. I am sure I will have a follow up post for you.
I can’t believe July 4th is just over two weeks away! Is it me or is June flying by? I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in. A few weeks ago, OXO sent me some of their new summer fruit tools to test out. One of them was pineapple slicer and let me tell you, I am absolutely in love. I love love love fresh pineapple, but it is expensive to buy pre-cut and let’s face it, it’s a pain in the butt to try and cut one yourself. The OXO Pineapple slicer takes all the frustration out of it. It is so easy to use, and creates the prefect pineapple circles in less than 5 minutes.
Here is a quick tutorial for you. Cut off the top of your pineapple down to the 1st, second or third line on the pineapple slicer. Place the center of the slicer over the center of the pineapple. Slowly press down and twist the slicer clockwise. As long as the pineapple is ripe, it doesn’t take a lot of strength to do this. Continue to twist until you reach the bottom of the pineapple. Slowly lift straight up. You can remove the rings by removing the top of the slicer and turning it upside down. Thanks OXO for sending me all of the wonderful tools!
Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring. You can make these “virgin” cupcakes by omitting the rum. If you don’t have fresh pineapple, you can easily substitute it with a can of crushed pineapple but it’s best to drain the juices.