Margarita cupcakes

Margarita cupcakes

Margarita cupcakes

 Yields:  1 doz



1 1/2 cups all-purpose flour

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs, room temperature

2 limes, juiced and zested

1 1/2 tablespoons tequila, optional

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt


1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups powdered sugar, or to taste

1/4 cup freshly squeezed lime juice

2 tablespoons tequila, optional

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt


  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt. Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

source:  12tomatoes


Double Chocolate Banana Cake


Double Chocolate Banana Cake

Yield : 8″ x 8″

Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey.


  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping – optional


  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
  4. Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
  5. Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

source :  dessertnowdinnerlater

Apple Cardamom Cheesecake

apple cardamon cheesecake mcCormick

Apple Cardamom Cheesecake

 Yields:  9″ cheesecake

Prep time: 1hr 10 mins
Baking time: 20 min


Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Glazed Apples

4 medium apples, such as Honey Crisp or Golden Delicious, peeled and cored

1/4 cup (1/2 stick) butter

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Cheesecake Filling

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

2 teaspoons McCormick® Pure Almond Extract

1/2 teaspoon grated lemon peel

4 eggs



  • Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside
  • For the Glazed Apples, cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust
  • For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples
  • Bake 60 to 70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
  • Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator

 source:  mccormick

Frozen Strawberry Cheesecake Pops


Frozen Strawberry Cheesecake Pops

Yield: 6-12 pops


  • 1 and ½ cups (300g) strawberries
  • 1 and ½ cups (340g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) whipping cream
  1. Slice each of 3 strawberries into 4 slices, and place a piece into 12 8cl paper cups (or 6 25cl cups).
  2. Place the remaining strawberries in a food processor, with the cream cheese, and sugar. Blend until smooth.
  3. In a medium bowl, beat the whipping cream with a hand mixer on high speed until soft peaks form. Gently stir the cream into the strawberry mixture.
  4. Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles. Insert a wooden pop stick into the centre of each cup.
  5. Place in the freezer for 4 hours, or until firm. Remove the frozen pops from cups just before serving.


source :  marshasbakingaddiction

Almond Orange Biscotti

Almond Orange Biscotti

Almond Orange Biscotti

 Yields:  6 dozens

Prep Time : 40 mins
Baking time: 58 mins


2 1/2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 cup Imperial Sugar Extra Fine Granulated Sugar

1/2 cup (1 stick) butter, melted

1 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

2 tablespoons orange zest, no white bitter pith

1 teaspoon almond extract

1 1/2 cups whole almonds



  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside.
  3. Pour sugar in a bowl and add melted butter and salt. Stir in eggs, vanilla extract, orange zest and almond extract.
  4. Place dough in freezer for about 30 minutes to make it easier to handle.
  5. Divide dough into 3 equal pieces.
  6. Place parchment paper on a 9 x 13 inch baking pan. Shape dough into logs nearly entire length of cookie sheet. Place well spaced apart on cookie sheet. If dough is sticky make your hands slightly wet to prevent sticking.
  7. Bake in oven until center is set, about 33 minutes. Remove from oven and let cool for 20 minutes. Meanwhile reduce oven temperature to 250°F.
  8. Using a serrated knife cut logs diagonally into 1/2 inch slices and place on cookie sheet.
  9. Return to oven until cookies are nearly crisp about 25 minutes. Once cold, cookies will become completely crisp.

source:  imperialsugar

Blueberry pie cheesecake bars recipe

blueberry pie cheesecake bars RHB

Blueberry Pie Cheesecake

Yields:  16-20 bars
Prep time: 15 mins
Baking time: 40 min


1 1/2 cup graham crackers crumbs

4 tablespoons butter, melted

3 packages (8 oz each) cream cheese, room temperature

2/3 cup sugar

4 eggs

1 teaspoon vanilla extract

3/4 cup blueberry pie filling

blueberry pie cheesecake bars RHB2


  1. Heat the oven to 325F.
  2. Line a 13X9″ baking pan with parchment paper leaving about 1″ paper hanging on the sides.
  3. In a mixing bow combine the graham cracker crumbs with the melted butter and press it evenly on the bottom on the prepared pan. Refrigerate for 5 minutes.
  4. To make the cheesecake filling, add the cream cheese and sugar to a mixing bowl. With the paddle attachment on beat on low speed until light and fluffy.
  5. If needed, scrape the sides of the bowl with a spatula.
  6. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Remove the cheesecake crust from the refrigerator. Pour 2/3 of the cheesecake filling into the pan.
  8. Spoon the blueberry pie filling over the cheesecake layer and cover with the remaining cheesecake batter.
  9. Make sure you don’t stir the blueberry pie into the cheesecake batter or you’ll end up with a blue-purple cheesecake.
  10. Bake the cheesecake in the hot oven for 40 minutes or until center is set.
  11. Turn the oven off, open the oven’s door and let the cheesecake slowly cool down in the oven for 1 hour.
  12. Remove from the oven and refrigerate for at least 4 hours before cutting into bars.


To make the individual mini blueberry cheesecakes, I used  mini cheesecake pan and baked the cheesecakes for about 25 minutes.

source:  roxanashomebaking

Tropical Fruit Salad


Tropical Fruit Salad


1 20 oz can of Pineapple chunks

2 11 oz cans of Mandarin oranges

2 Bananas

1 pkg. vanilla instant pudding mix (small size)

Optional for garnish (chopped nuts, shredded coconut and/or mini marshmallows)


1. Chop bananas, add to large bowl.

2. Drain pineapple, reserving the juice. Add pineapple to bowl.

3. Drain oranges and add to bowl.

4. Combine dry pudding mix with reserved pineapple juice. Keep mixing until no lumps remain.
5. Add pudding mix to fruit and stir until fruit and pudding are combined.
6. Store in fridge until ready to serve,
7. Top with desired garnishes and enjoy!

source: scatteredthoughtsofacraftymom

Raspberry Truffle Brownie

RAspberry Truffle Brownie mcCormick

Raspberry Truffle Brownie

Yields:  8″ x 8″

Prep time: 15 mins
Baking time: 35 min


8 ounces semi-sweet chocolate, divided

1/4 cup (1/2 stick) butter

3/4 cup sugar, divided

3 eggs, divided

3/4 cup flour

2/3 cup heavy cream

1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon

1 teaspoon McCormick® Raspberry Extract



  • Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan
  • Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and raspberry flavor; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan
  • Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares


Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares

source:  mccormick

Lemon Meringue Pie Bites

LemonMeringue bites SPS2

Lemon Meringue Pie Bites

Yields:  25-30 pcs

Prep time: 30 mins
Baking time: 1 hr 35min

Total Cooking Time:  2 hrs



Meringue Nests

4 egg whites {from large eggs; at room temperature}

½ tsp cream of tartar

1 cup granulated sugar

Lemon Curd 

{see lemon curd recipe}

LemonMeringue bites SPS

Meringue Nests
  1. Pre-heat oven to 300°F. Line two cookie sheets with parchment paper or baking mats, set aside.
  2. In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.
  3. Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.
  4. When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.
  5. Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.
  6. Bake for 20 minutes at 300°F, reduce the temperature to 250°F and continue baking another 15 minutes. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.
Lemon Meringue Pie Bites
  1. Spoon lemon curd into the ‘nest’ and serve immediately.
  2. Nests and lemon curd can be stored separately for several days.


source:  sweetpeasandsaffron





Lemon Meringue Pie Cheesecake


Lemon Meringue Pie Cheesecake

Yield : 9″ pie


  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar



  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9″ springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
  1. Preheat oven to 350 degrees.
  2. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
  3. Remove from heat and stir in butter, keep warm.
  1. Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
  2. Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

source : spendwithpennies