Summer seems to be quickly winding down and everyone is all back-to-school now. Well I don’t have kids, and I am several years out of college, so back-to-school for me just means sales on new clothes, lots of fun office supplies and traffic in the mornings (sad face). However, I am still hanging onto summer over here. I mentioned previously that raspberries were my all time favorite fruit, so it should come as no surprise that I will eat them year round.
I’ve given you a few muffins recipes on this blog now, but this one, I have to say, is my best one to date. These Lemon Raspberry Almond Muffins are the best compliment of flavors that I could put together. The almond flavors come from both an extract and sliced almonds in the streusel. There is fresh squeezed lemon juice in the muffin batter and fresh raspberries mixed in as well. It was pretty clear from my Walkers Lemon Raspberry Shortbread bars that you guys like the lemon and raspberry combo, so I hope you like these!
Ah, vacation. Yes, I am on vacation for a whole week. This summer has been a busy one with lots of traveling but not really for vacation purposes; I don’t count weddings as vacation. So yeah. I am at the lake for a week trying to bronze my embarrassingly white legs, wakeboarding and eating of course. Speaking of eating, how about some cupcakes?
Perhaps one of the best summer treats is a slice of pie with a big ol scoop of ice cream. Today I combined two of my favorite desserts: pie and cupcakes. These are Lemon Blueberry Pie Cupcakes with a oatmeal crust crumble. I mean, the best part of the pie is the crust for me so I couldn’t forget that.
The lemon cupcakes contain an extra bag of lemon pudding mix for added flavor. Once cooled, the blueberry pie filling is added to the middle and topped with a lemon infused cream cheese frosting. I sprinkled it with the oatmeal crumble. Lemon and blueberry is such a great combination. The sweetness of the blueberry and tartness on the lemon balance each other out. For this recipe, I chose to use canned Lucky Leaf blueberry pie filling. Continue reading
Did everyone have a good weekend? I did some serious catching up on my sleep and made more desserts than I intend to ever make again in one weekend. I have a busy next couple of months, which means less time for baking, but hopefully not less time for blogging!
So I have some exciting news to share. Over the next several months, I will be partnering with Walkers Shortbread as an official Walkers Blogging Ambassador and I couldn’t be more excited. I received a shipment of Walkers Shortbread Cookies and immediately opened the chocolate chip cookies; I didn’t share. Thankfully, I hadn’t eaten lunch that day and had plenty of room for cookies. Walkers generously sent me several boxes of cookies to try. My favorite, besides the chocolate chip, was the lemon and the vanilla shortbreads. So I knew I was going to make something special with these cookies.
Today, just for you, I made Raspberry Lemon Shortbread Magic Bars. You know magic bars, seven layer bars, the best type of bars on earth; they all live in the same category. The best part about making these bars, is that you can totally customize the bars to your own taste. You can substitute the nuts or chocolate or even your favorite jam. Continue reading