Super Easy Blueberry Cobbler

What happens when I find a carton of beautiful and delicious blueberries at the farmer's market?....Blueberry Cobbler, that's what.

Can you blame me? I'll answer that. You can't...not when you see how extremely easy this recipe is!

 

Super Easy Blueberry Cobbler

Servings: 4

 

Ingredients:

6 T. butter, melted

1 1/4 c. Bisquick mix

1/2 c. sugar

2/3 c. milk

3 c. fresh blueberries

brown sugar (optional)

 

Directions:

1. Heat oven to 350F. Pour melted butter into a square baking dish.

 

2. In a medium sized bowl, whisk together Bisquick mix, sugar, and milk; pour over melted butter.

 

3. Sprinkle blueberries evenly over batter. Bake 42-47 minutes, or until golden brown. Serve warm.

 

-OR-

 

 

If you're wanting to make individual servings, like I did, simply distribute your ingredients between four single-serving sized ramekins. (I used these 7 oz. ramekins from Sur La Table.) Also, place the blueberries in first, then the melted butter, and then the batter on top. To add a little extra sweetness, I also sprinkled some brown sugar on top!

original recipe here

 

 

These ended up being just the perfect treat for a movie night with friends!



Coconut Cream Mini Cupcakes

Before a recent visit home to see my family, I may have promised to make cupcakes, specifically coconut cream cupcakes! My mom loves coconut cream anything, and apparently so do several other people I know! This made it an easy choice when it came down to what flavor to make for the 4th of July. Additionally, since I was going to a party, minis were the natural choice for a "finger food" type dessert. That, and well...cupcakes are pretty much one of the best desserts ever invented! 

Enjoy the recipe!

*Note: As a general rule, I prefer not to use cake mixes when I make cupcakes. I don't have anything against boxed cake mixes, I just enjoy the challenge and satisfaction of making everything from scratch! However, due to time and the nature of the event, I caved in this time and used one. No complaints though, because the end product turned out great! 

Coconut Cream Mini Cupcakes

Recipe makes 4-5 dozen mini cupcakes. 

Cupcakes:

1 box Pillsbury White Cake Mix

4 eggs

2/3 c. butter, melted and cooled to room temperature

1 c. milk

1 pkg. coconut cream pudding mix

2-3 t. coconut flavoring

Directions:

1. In a large bowl, combine the cake mix, eggs, butter, milk, pudding mix and coconut flavoring until thoroughly mixed. 

2. Place mini cupcake papers into the mini cupcake pan. Use a small cookie scoop to spoon cupcake batter into the pan. 

3. Bake at 350 for approximately 12 minutes, or until cupcakes are lightly golden and a toothpick inserted in the middle comes out clean. Let cool, before frosting. 

*Note: I used a Pillsbury mix, if another kind is used simply add 1 more egg than the directions state, substitute the oil for butter and double the amount, substitute milk for the water, and bake according to the suggested temperature. 

Coconut Buttercream:

1/2 c. shortening

1/2 c. (1 stick) butter

4 c. powdered sugar, preferably sifted

2-3 T. milk or heavy whipping cream

approx. 2 t. of coconut flavoring (add to taste)

Shredded coconut for decorating

Directions:

1. Beat shortening and butter in a large bowl, until combined.

2. Add in powdered sugar in 1 cup increments. When mixed, add in the milk or heavy whipping cream and the coconut flavoring and combine.  (Do not over mix, this will cause the buttercream to melt and weaken.) 

3. Prepare a piping bag. Also prepare coconut topping, by adding a generous amount to a plate or bowl.  Spoon the buttercream into the bag and frost each cupcake. After each cupcake is frosted, roll the top in the bowl of shredded coconut. 

Funfetti Cake Batter Cheese Ball

Let me introduce you to the newest party treat on the block, the Cake Batter Cheese Ball! I was recently making food to take to a 4th of July party, and decided to try a new recipe! What could possibly go wrong with this choice? Absolutely nothing. It was SO delicious that I just have to share! So here is the super easy, and super tasty recipe. Enjoy!

Funfetti Cake Batter Cheese Ball

1 pkg. (8 oz.) cream cheese, softened

1/2 c. butter, softened

1 1/2 c. funfetti cake mix, dry

3 T. sugar

1/2 c. powdered sugar

at least 1/2 c. of rainbow sprinkles

Vanilla wafers, graham crackers, fruit, or other cookies for dipping

Directions:

1. In a large bowl, beat the cream cheese and butter until combined. Add in Funfetti cake mix, sugar, and powdered sugar and beat until combined. 

2. Place the mixture on a large piece of plastic wrap. Spray the plastic wrap lightly with cooking spray, if desired. Bring in the corners of the plastic wrap and wrap the mixture into a ball. Freeze the ball for about 1 1/2 hours.

3. Remove the ball from the freezer. Place the rainbow sprinkles on a flat plate and roll the unwrapped cheese ball in the sprinkles. Make sure to press the sprinkles into the cheese ball until it is fully covered. 

4. Place the ball on a serving dish, cover with plastic wrap and foil and freeze it for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with vanilla wafers, graham crackers, fruit, or other cookies.

*Use a GF cake mix, for a gluten free alternative.