Blueberry & Lemon Cheesecake. ...there seems to be a trend.

Summer, blueberries, lemons. Summer, blueberries, lemons. Summer, blueberries, lemons. Can't get much better than that.  I made this dessert for my mama bears birthday which was yesterday. She just turned 29. Can you believe it?! She's the greatest mom I have ever had!!.....
I can't believe it's already July, and the 4th of July is on Wednesday.  I made sure to obnoxiously paint my nails red, white, and blue today as I love 'Murica, and everything 'Murican.  To get us in the 4th of July spirit....What dance was very popular in 1776?.....Indepen-dance. Thank you, thank you.  Anyways, this cheesecake was delicious, especially on a hot summer day. You have got to try it out! It's worth it. Pinky promise! 

Ingredients:
For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries

Directions:
-Preheat oven to 325 degrees.

-Grease the bottom of a 9 by 9-inch spring form baking pan with butter.  Then place parchment paper over the top.
-In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.
-Add the melted butter and pulse a couple of times to fully incorporate.
-Pour into the lined baking pan and firmly pat down with the bottom of a glass.
-Bake for about 12 minutes, or until set.

For the filling:
-Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

-Bake for 35-45 minutes, or until the center only slightly jiggles.
-Remove from the oven and cool completely before refrigerating for at least 3 hours.
-Once set, remove from pan using the parchment lining, slice, and enjoy!

Blueberry+Lemon=Blemonberry Loaf.

Life is good. Life is really good. I'm working like crazy and loving my off time with my family and friends.  Yesterday (Saturday morning), we, as in my mom, sister, myself, my best friend Frannie and her family and some family friends, went blueberry picking up at Rouster's farm in Milford and it was a grand ole time.  Between my mom, Sam, and myself we picked about 15 POUNDS of blueberries!  So of course I had to bake something that day with blueberries in it.  I woke up at the crack of dawn on Saturday morning, was up in Milford by 8:00 a.m., picked blueberries til 9:30, came home, baked two different treats til 2:00 p.m., was exhausted so I got to lay in my bed from, literally, 2:13-2:15, got ready for work at 3:00, worked til 7:30 (long shift, lemme tell ya!), picked up Frannie after work, went to a pool party gathering, as I like to call it, at our friend Nolan's house, etc, etc, etc. NEEDLESS TO SAY I'M RUNNING ON EMPTY because I was back up this morning at 6:45 for church this morning. BUT HEY, what's summer without feeling like a zombie and your eyeballs are about to fall out of their sockets?!? Love every minute of it though! Anyways, I decided to bake this with the fresh blueberries I picked and took it to Nolan's house! It was all gone by the end of the night!

Ps. Literally, nothing tastes as good as a fresh blueberry. Holy cow.

 Best friend Frannie!

Ingredients:
For the Loaf:
-1 1/2 cups + 1 tablespoon all-purpose flour - divided
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup plain yogurt
-1 cup sugar
-3 large eggs
-2 teaspoons lemon zest (approximately 2 lemons)
-1/2 teaspoon vanilla extract
-1/2 cup vegetable oil
-1 1/2 cups blueberries

For the Lemon Syrup:
-1/3 cup freshly squeezed lemon juice
-1/3 cup sugar

For the Lemon Glaze: 

-1 cups confectioners’ sugar - sifted

-2 to 3 tablespoons fresh lemon juice

Directions: 

-Preheat the oven to 350 degrees. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour.

-In a medium bowl, sift together flour, baking powder and salt - set aside.

-In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

-Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. ---Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

-While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat - set aside.

-Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

-To make the lemon glaze, in a small bowl, whisk together the confectioners sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Fruit Tart. Heyyy.

Let me just say Grandma said this fruit tart was "pure ecstasy"....I'm hoping she was just using that as an adjective and not comparing it to actual ecstasy. But then again, once Grandma closes her doors at night, we never know what she does in there... Also, I would just like to say that I finished my first term of pastry school this past week! So now it's finally summer, and I'll be starting back at the end of August!  While making this dessert, I had some team work thanks to my Momma and prego sister Sam, they cut the fruit.  Aren't they just the greatest?! We'd make such a splendid team.  Tonight we had such a summeresque dinner that consisted of grilled bbq pork chops, baked potatoes, corn, and cabbage, and in my case, instead of cabbage I had cottage cheese. Holla for cottage cheese! YUM!  Ps. I know you all were waiting for me to say this, sooooo my tanning this summer is going great! Thanks for the concern! America!

Ingredients:
Crust
-1/2 cup confectioners sugar
-1 1/2 cups all purpose flour
-1 1/2 sticks butter - softened & sliced

Filling
-8 oz package cream cheese
-1/2 cup sugar
-1 teaspoon vanilla extract

Topping
-Strawberries
-Kiwi
-Blueberry
-Blackberries
-Raspberries

Glaze
-6 oz frozen limeade concentrate - thawed
-1 tablespoon cornstarch
-1 tablespoon lime juice
-1/4 cup sugar

Directions:
-Preheat oven to 350 degrees.
-For the crust: In a food processor, combine the confectioner's sugar, flour, and butter, and process until the mixture forms a ball.  With your fingers, press the dough in a 12 inch tart pan with a removable bottom.  Make sure to push the dough into the indentations in the sides.  Pat until even.  Bake for 10-12 minutes or until very lightly brown.  Set aside to cool.
-For the filling: Beat the cream cheese, sugar, and vanilla until smooth.  Spread over the cooled crust.
-For the topping: Cut the strawberries into 1/4 inch slices and arrange around the edge of the crust.  Next add the circle of kiwi.  Then a circle of blackberries.  Then cluster the center with the raspberries.  Fill any spaces with blueberries.
-For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick.  This takes about 2 minutes.  Let cool.  Brush with a pastry brush over the entire tart.  (You won't use all the glaze)
-Keep tart in the fridge with any leftovers!!

Aunt Barb's Eclair!

Hey there, how're things?  Today is Father's Day, and last night as I was going through recipes trying to think of something to make my dad, he walks in the kitchen, so I asked him what he wanted, and without hesitation he said, "ECLAIR!".....oh, was it that obvious?.....well shoot, easy enough! Everyyyy Father's Day my Aunt Barb made this eclair and it's inhaled by all within like .9 seconds. You can take that in a literal sense.  But hold up, if my dad even reads this he's probably hating me right now for even mentioning his name on the God forsaken world wide web, but I can't go without saying he's someone who taught me never to take life too seriously.  And I bet your dad can't stand on his head, either.  Or hold his breath underwater for 2 minutes.  Even though I KNOW for a fact he likes our dog, Chuck, more than he likes his own children, I still love my dad.  Even though he comes in my room and lays on my bed while I do homework and asks me irrelevant questions, I weirdly wouldn't change it for the world.  My dad's the best, and if you beg to differ, then me and my dad challenge you and your dad to a headstand competition. Bring it.

Ingredients:
-1 Box of Graham Crackers
-2 3.4 oz French Vanilla instant pudding
-8 oz Cool Whip
-12 oz Semi-Sweet Chocolate Chips
-1 stick butter

Directions:
-Beat the pudding and the milk with a whisk for 2 minutes until thick.
-Gently fold in the cool whip.
-Place 1 sleeve of graham crackers on the bottom of a 9x13 pan.
-Pour 1/2 of the pudding mixture on graham crackers.
-Place another sleeve of graham crackers on top of pudding.
-Pour the rest of the pudding mixture on top.
-Add the last sleeve of crackers on top.
-Melt the butter and the chocolate chips in microwave until melted. Stir occasionally, making sure that the chocolate doesn't burn. (bad news bears when that happens)
-When melted, spread/pour on top of graham crackers.
-Viola!....chill in the fridge for at least 2-3 hours, and enjoy!

Luscious Lemon

As I sit here at school and observe the people that walk past, I sure am glad my parents raised me how they did. Have I ever gone on about how I had the best childhood ever? Because I did, and I make sure everyone knows it.  I remember alllllll the way back to my 3rd birthday. Holla. Talk about impressive.  But really, if I got $100 for every weirdo I'm looking at in close proximity this very second, I'd have probably have $1,000 right now. Now you're probably thinking, "Now, now, Sarah, don't be so quick to judge.", but really, I have no doubt that I'm right on my prediction. And I don't think anyone showers these days either. But enough talk about people. Let's talk about this Luscious Lemon haha....it really is a very refreshing summer dessert especially when served cold (according to Grandma).

Ingredients:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans - divided
1 stick butter - softened
1 package cream cheese - softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping - thawed - divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk

Directions:
-Preheat oven to 375 degrees.
-Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 9x13 baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
-Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
-Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
-Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer.
-Top with the remaining whipped topping. Sprinkle with remaining pecans.
-Cover and chill for 1 hour. Store any leftovers in the refrigerator.

"No Bake Nutella Cheesecake"...

Well would you lookie here. Today is Mother's Day.  Can I just go on about how great my mom is for 3 seconds?  She cooks me dinner and puts up with my antics.  What more could a 20 year old girl ask for?  Oh, and her mashed potatoes are to die for.  Hey Mom!  Team 'Murica!  We speak 'Murican!  And just to let you all know I'm working diligently on getting my nice summer glow......talk about a happy girl.  I needed to buy a new bottle of tanning oil and uhhh hello? Does Hawaiian Tropic think I'm made of money? because I'm not.  The bottle of tanning oil cost $10!! TEN DOLL HAIRS!  Maybe I'm overreacting.....just a little bit.....but let's work on cutting that down to like $5 next summer.  Rant over.  So we're having homemade ribs and baked potatoes and dessert....and this dessert will literally make you just want to roll over and die out of pure happiness.....

Ingredients:
For the Crust

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter - melted

For the Filling
1 package cream cheese - softened
2/3 cup Nutella
1 teaspoon vanilla
8 ounces of whipped topping (buy a pint of heavy whipping cream and use the leftover for garnish)

For the Garnish 
Whipped topping
Oreo Halves

Directions:

-In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

-In a large bowl, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Carefully, fold in the whipped topping until well blended and no streaks remain.

-Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

***I garnished these bad boys with leftover whipped topping and a half of an Oreo.  To make the whipped topping you pour the entire pint of heavy whipping cream into the mixer and add 4 tablespoons of powdered sugar.  With the whisk attachment, whip until stiff peaks form. And viola! Homemade whipped cream!***

Lemon & Blueberry Cheesecake Cookies!

Well, I haven't blogged in what seems like since 'Nam.  Not much has happened. I only have 5 more weeks left (10 more classes) of this term for my pastry school.  It's going splendidly.  I don't procrastinate with my homework. What? Should I repeat myself? I don't procrastinate with my homework.  I find hospitality law interesting....uhhh.  Anywho, the whether is phenomenal these days, and I wish I could marry summer time, but I can't.  Well, maybe I can, there has to be a loop hole somewhere in our system.  Ok, but really, let's talk about these cookies....

Ingredients:
1 cup unsalted butter - room temperature
1 cup sugar
Zest of 1 lemon
3 tablespoon lemon juice
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cup flour1 cup blueberries (called for 1 cup, I used 2 cups)

1/2 package cream cheese - cut into 1 teaspoon cubes

Directions:
-Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set them aside.
-In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. 

-Blend in the lemon zest, juice and eggs.
-In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. -Gently fold in the blueberries so as not to burst any.
-Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
-For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it creating a ball again.
-Bake them for about 10 - 14 minutes until the edges brown slightly. 

-Transfer them to a cooling rack and enjoy!