Melt In Your Mouth Lemon Brownies

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This summer, my goal is to eat healthier and lose a little bit of weight. However, that is not stopping me from already deciding my cheat meals and desserts. On my list is the recipe below –  Lemon Brownies.

Lemon Brownies: 

Ingredients for the brownie mixture: 

  • 3/4 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 4 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Ingredients for the glaze: 

  • 3/4 cup powdered sugar
  • 1 1/2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest

Directions for brownie mixture: 

  1. Preheat the oven to 350 degrees. Line an 8 x 8 square pan with tin foil, then grease.
  2. In a mixing bowl, stir together the butter and sugar until combined. Add in the eggs, lemon juice, and lemon zest and stir.
  3. Next, stir in the flour and salt until everything is mixed together.
  4. Pour the batter into the pan and bake for 28 to 30 minutes.
  5. Remove from oven and let cool.

Directions for glaze: 

  1. In a mixing bowl, combine the powdered sugar, lemon juice, and lemon zest. Stir until smooth.
  2. Pour the glaze over the cooled brownies and let set.
  3. Garnish with lemon zest, if desired.

Enjoy!

 

xoxo,

Megan

P.S. Would you like for me to blog about my health journey this summer? Vote here! 

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Cheerwine Cupcakes

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Happy Tuesday! There is nothing more southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is?  The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!This soft-drink has multiple uses, including being made into quick and easy cupcakes!

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 12 ounces Cheerwine
  • 1/8 teaspoon cherry flavor
  • Maraschino cherries
Frosting: 
  • 4 cups Cheerwine
  • 1 cup butter, softened
  • 2-3 cups of powdered confectioner sugar

Directions:

  1. Preheat oven to 350ºF. Line cupcake pans with liners and set aside
  2. Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
  3. In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
  4. In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
  5. Pipe frosting onto cupcakes and top with maraschino cherries.

Enjoy!

xoxo,

Megan

Mini Banana Cream Pies

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I’m crazy about bananas! They are one of my favorite fruits, so this easy and quick mini banana cream pies recipe is one of my favorites!

Ingredients:

1  roll Pillsbury refrigerated sugar cookies
1  box banana cream pudding, prepared according to package directions and chilled
1 banana
Whipped cream for topping

Directions:

1: Roll the sugar cookie dough into little balls. Using a mini-cupcake pan, place one ball in each spot (there should be 24 balls total).

2: Bake according to the directions on the dough package.

3: Once cool, fill up each cup with banana cream pudding and top with whipped cream and a slice of banana, if desired.

Enjoy!

xoxo,

Megan

Yummy Hot Fudge Sauce

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While the weather may be cooling down, I’m still thinking about cold foods, like ice cream! This past weekend, I made this delicious hot fudge sauce for my friends and family. Everyone loved it, so I thought I would share the recipe with you! The yummy hot fudge sauce makes a great topping that’s not just for ice cream and is a great present (hint, hint)!

Ingredients:

1 pinch Salt

1 (6 oz.) bag Semi-sweet Chocolate Chips

1/4 cup Sugar

1/2 cup Brown Sugar

1 tsp. Vanilla Extract

2 Tbsp. Butter

1/2 cup Half & Half

Directions:

Mix all ingredients together in a saucepan. Stir over medium heat until ingredients are melted and hot.

Enjoy!

xoxo,

Megan

Moravian Sugar Cake

 

When Winston-Salem, NC is your hometown, you know all about the Moravians and their famous Sugar Cake. The Moravians are a protestant group who originated in the Czech Republic around 1415. 250 years ago, they settled in Winston-Salem’s Wachovia Tract.

Moravian Sugar Cake: 
Ingredients: 
1 medium-size russet potato, peeled and cut into 1-inch pieces
1 envelope active dry yeast
 ½ teaspoon plus 1 sugar
½ cup shortening
¼ cup butter, softened

1 teaspoon salt

2 large eggs, beaten
 3 cups all-purpose flour
1 cup butter, cut into ¼-inch cubes and chilled
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
Directions: 

1. Place the potato in a small saucepan, cover with water and simmer, covered, for 15 minutes or until tender. Drain well, reserving the cooking water. Mash the potato as smooth as possible with a fork, food mill, or ricer.

2. Measure out 1 cup of potatoes into a small bowl and stir in 2 tablespoons of the potato cooking water. Cover and keep warm.

3. Dissolve the yeast and ½ teaspoon sugar in ¼ cup warm potato water; let stand 5 minutes, or until mixture bubbles. Discard any remaining potato cooking water.

4.  Stir together the warm mashed potato, the remaining 1 cup sugar, the shortening, ¼ cup butter, and salt in a large mixing bowl; stir until melted. Stir in the yeast mixture. Cover and let rise in a warm place for 1½ hours, or until spongy.

5. Stir in the eggs and flour to make a dough.Shape the dough into a ball. Place in a greased bowl, turning to grease the top. Cover with a cloth or plastic wrap misted with nonstick spray and let rise in a warm place for 2 hours, or until doubled in bulk.Turn the dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic.

6. Pat the dough evenly in a greased 9×13-inch baking pan. Cover and let rise in a warm place for 2 hours, or until doubled in bulk.

7. Preheat the oven to 375°. Deeply dimple the surface of the dough with your thumb or the end of a wooden spoon. Tuck a butter cube into each dimple.

8. Stir together the brown sugar and cinnamon in small bowl; sprinkle evenly over the dough and down into the dimples.

9. Bake in center of oven for 20 minutes, or until browned and cooked through. Let cool 5 minutes before serving.

Enjoy!

xoxo,

Megan

Double Chocolate Gooey Butter Cake

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This delicious recipe is baking right now in my oven and I had to share it with you! I feel as if I should provide a disclaimer: be prepared to SPLURGE with eating this gooey butter cake. Don’t even try to count the calories.

Ingredients:

  • Crust:
    • 1 box devils food cake mix
    • 1 stick butter, melted
    • 1 egg, room temperature
  • Filling:
    • 8oz block of cream cheese, softened
    • 3 eggs, room temperature
    • 1/3 cup cocoa powder
    • 1 tsp vanilla
    • 1 stick butter, melted
    • 16 oz powdered sugar
    • A handful of chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Grease and flour a 9 by 13 inch pan. Set aside.
  2. For the crust, combine all ingredients until mixed well. I usually do this step with a wooden spoon. Press crust mixture into bottom of the greased pan. Set aside
  3. For the filling, beat the cream cheese until soft and fluffy. Add in the 3 eggs and vanilla and beat well. Slowly add in the cocoa powder and powdered sugar and beat until creamy. Mix in chocolate chips. Stir in the melted butter until just combined. Spread filling on top of crust.
  4. Bake for 45 minutes. It will still be slightly gooey but that’s what you want! Let it cool for 30 minutes before eating.

Enjoy!

xoxo,

Megan