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One Bowl Peanut Butter Blondies

One Bowl Peanut Butter Blondies


I love quick and easy desserts, and as someone who always dreads doing the dishes, I especially love one bowl desserts! These peanut butter blondies are so delicious, full of creamy peanut butter and melted chocolate. And just dirtying one bowl? Added bonus!

Used In This Recipe: 





I love this peanut butter blondie recipe for picnics, bbqs, or any occasion where I want a dessert idea for a crowd. They're so quick to throw together, and super easy to transport. I pre-cut them at home, wrap them in plastic wrap, and they're good to go!

You'll notice in the recipe below that I mention Justin's peanut butter. It's my favorite, and the flavor is so good! For a recipe with so much peanut butter, that's important! Use whatever peanut butter you personally love! I recommend creamy for this recipe.




Ingredients: 

1 cup peanut butter (I used Justin's creamy peanut butter)
1/2 cup butter (1 stick)
2 teaspoons vanilla extract
2 eggs plus 1 yolk
1 cup brown sugar
1/2 cup granulated sugar
1 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish and set aside. (This ceramic baking dish is my favorite!)

In a large microwave-safe mixing bowl, combine the butter and peanut butter. Melt in the microwave for about 10-15 seconds or until the butter and peanut butter are just liquefied. Mix the two together with a whisk. Whisk in the vanilla, eggs and yolk, and both sugars until well combined. Add flour, salt and baking powder, and combine using a spatula. Add the chocolate chips.

Press the dough into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Allow to cool for a few minutes before cutting in, if you can stand it!



 


Want more dessert ideas? Check out these other recipes! 


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Kirsten Bell
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Refined Sugar Free Blackberry Muffins

Refined Sugar Free Blackberry Muffins




As you know, I'm all about decadent dessert recipes. My Chocolate Covered Strawberry Cake comes to mind...or S'mores Cupcakes! But life is all about balance, so I like to throw an easy and healthy recipe idea onto the blog every once in a while too! Especially when it's a healthy and delicious refined sugar free muffin recipe! (Muffins are my weakness.)


These blackberry muffins are sweetened with honey and coconut crystals, for a totally guilt-free dessert or breakfast recipe! They've become my go-to summer breakfast recipe idea. Easy, quick, healthy, delicious. And by the way, I've linked some of my other favorite healthy brunch recipes at the bottom, if you'd like some more ideas!




Makes about 12-18 muffins

Ingredients: 

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs
1/2 cup honey
1/3 cup buttermilk
1/2 cup sour cream or full-fat plain yogurt
1/2 cup melted salted butter
1 teaspoon vanilla
1 1/2 cups fresh blackberries, halved

Topping Ingredients: 
1/4 cup all-purpose flour
1/3 cup coconut crystals (If you're not worried about the muffins being completely refined sugar free, you can use brown sugar too!)
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold salted butter, cut into pieces

Directions: 

Preheat the oven to 350 degrees F, and line a muffin tin with liners. In a large mixing bowl, whisk together the dry ingredients, flour through cinnamon, and set aside.

Prepare the topping: Combine the flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Add the butter, and gently mash the ingredients together with a fork. Finish quickly with your fingers until the mixture resembles course crumbs. You can also do this by pulsing together ingredients in your food processor. Stick in the fridge until ready to use. 

In another large bowl, combine the eggs, honey, buttermilk, sour cream, melted butter and vanilla. Whisk together until smooth and all ingredients have come together. Then gently stir in the dry ingredients. You can also do this in your stand mixer if you'd prefer, with the paddle attachment on low speed. Gently stir in the fresh blackberries.

Fill each liner with about 3/4 full of batter, and then top each with the streusel topping. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Enjoy!





More Healthy Breakfast/Brunch Recipe Inspiration: 


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Kirsten Bell
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5 Tips For Hosting An Easy and Beautiful Summer Picnic

5 Tips For Hosting An Easy and Beautiful Summer Picnic


Happy official first day of summer! What better way to welcome the new season than with a summer picnic? I love spending as much time outdoors during the summer months as possible, to take advantage of the beautiful weather and scenery! So today I'm sharing with you my five tips for hosting a summer picnic!

Below you'll find links to my favorite Juliska outdoor dinnerware, my fun and easy picnic menu, and tips for a perfect picnic. Enjoy, and happy summer!

In This Post: 



Want To Remember These Tips For Your Next Picnic? Click Below!

https://www.pinterest.com/pin/797840890217870937/

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1. Plan an easy and delicious menu!


I love picnics where all the items can be assembled before we leave the house, and are ready to go when we get to the park!

Last year when we visited Bordeaux, we had wonderful picnics with delicious and simple sandwiches. I made these with sliced baguette, salted butter, swiss cheese, turkey and fresh sliced tomato. So easy! I wrapped each sandwich in parchment paper, tied the paper with some twine, and tucked a stem of fresh lavender under the tied twine. Then I served them on this beautiful handled tray.

For our cocktail, I chose to serve my Fresh Strawberry Bellinis. It was so easy to mix ahead of time in the acrylic pitcher, and then everyone could serve themselves in their acrylic champagne flutes!

As you might imagine, dessert is one of my favorite parts of the meal! Since it was a beautiful summer day, I decided to serve Homemade Strawberry Shortcakes! This Sectioned Server was so perfect for it! I put divided the strawberries and shortcakes into the outside compartments, and served the whipped cream in the middle.

The Picnic Menu: 

Fresh Strawberry Bellinis
Homemade Strawberry Shortcakes
French inspired sandwiches: Baguette, salted butter, meat and cheese
Summer Salads



 

2. Invest In The Dishware!


In our house have been focusing on reducing waste and choosing eco-friendly options. That's why I was so excited to see that Julisak has an entire line of beautiful melamine plates and serveware, and acrylic drinkware! Using real dishes elevates the picnic, making it feel so much more special for everyone attending. As they say, nobody lingers over a paper plate! And it's not only nicer for your guests, it's also nicer for the environment and your wallet since you only have to buy it once!

I instantly fell in love with the Al Fresco Collection from Juliska. All the items are perfectly suited for outdoor entertaining, and they're all so beautiful! For this picnic, I used these gorgeous dinner plates, these salad plates, these tumblers, these champagne flutes, this melamine handled tray for the sandwiches, this Sectioned Server for the Homemade Strawberry Shortcakes, and this acrylic pitcher for the Strawberry Bellinis!


3. Have A Clean Up Plan


Since we're using real dishes, we've got to get them home somehow! I like to use a few big cardboard boxes. (We usually have lots from our trips to Costco.) I designate one box as the "dirty" box, and all the dishes go in there so they can be easily brought right to the sink when we get home. Then the linens and clean dishes can go in another box and not get dirty! Super simple, right?



4. Pick A Good Spot


When I was looking for a spot for our picnic, I wanted to find a picnic table so that I didn't have to worry about bringing my own table in. If you're not worried about a table, just bring a nice big blanket and set up a casual spot on the grass! Just remember some cutting boards or other flat surfaces for people to set drinks on. My other requirement was a spot in the shade so that everyone was comfortable. The sun gets hot pretty fast, and with my Northern European skin I'm a bit of a wimp haha! I loved looking out at the pond from the table, it was so pretty and our table was even visited by a little family of ducks!


5. Don't Forget To Plan For The Weather


You might have caught my wind fiasco on Instagram stories this past week! I didn't realize that it was such a windy day when I set out for this picnic, and forget to grab tablecloth weights. Oops! It all worked out just fine, but I wished I had taken a quick look at the forecast. So learn from my mistake! It's also great to know if you need a lightweight jacket or to pack the sunscreen!







Want To Remember These Tips For Your Next Picnic? Click The Image Below To Pin It!


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Kirsten Bell
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Red, White & Blue Fourth of July Cake

Red, White & Blue Fourth of July Cake


You guys, it is full on summer over in my part of the world! We had a really long drawn out winter, short and sweet spring, and I feel like I woke up one day and it was 90 degrees out! I love summer though, so I'm not complaining. As I write this someone is mowing their lawn, and the smell of fresh grass is coming through my open window. Pure summer, right there.

And you know what else is pure summer? This cake! I've always felt like 4th of July really kicks off the summer season. It's officially July, the weather is almost always hot and sunny, and everyone is full into their summer routines. Well believe it or not, the 4th of July is just three short weeks away, and it will be here before we know it. So today I'm sharing my ultimate 4th of July dessert - Red, White and Blue cake!



This delicious cake is beyond perfect for whatever 4th of July event you're planning, and is guaranteed to be the talk of the party. The very best part is cutting into it and seeing those fun colors pop through! Sure to delight kids and adults alike.

One of my favorite things about this cake is that it's so festive before, and after you cut into it. For the sprinkles, I used Sweet and Treats sprinkle mix Stars and Stripes. Very appropriate! For me, a 4 oz bag was enough to decorate the sides of the cakes as well as decorating the top!

 




Cake Ingredients: 

2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/2 cup buttermilk
Red and blue gel food coloring

Vanilla Buttercream Ingredients:

2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 tablespoons vanilla extract
1 tablespoon heavy cream, if needed to thin out the frosting

Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper.

Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

For A Red, White and Blue Cake: Distribute the cake batter evenly into three bowls of the same weight - I used three large cereal bowls. Using a kitchen scale, distribute the cake batter evenly between the three bowls. Empty one bowl into a prepared cake pan (this will be your white).

For the other two, add red and blue gel food coloring. I recommend this kit! You will want to use gel, because liquid will change the cake consistency. The colors will strengthen slightly as they bake, but make sure that the red and blue look about the color that you want the cake layers to look.

Spoon the red and blue batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the "top" of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and refrigerate at least 1 hour before frosting.

Buttercream Directions: 

Whip the butter in you stand mixer fitted with the paddle attachment until light and fluffy. Slowly add the powdered sugar, one cup at a time, and mix on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes. Add heavy cream if needed.


If you want to see a video of this cake coming together, be sure to follow me on Instagram (@thiscelebratedlife)! I'll be posting it in the next few days, and you won't want to miss it!





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Kirsten Bell
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Homemade Strawberry Shortcakes

Homemade Strawberry Shortcakes


Is there anything that screams summer more than a strawberry shortcake recipe?? If you've never had homemade strawberry shortcakes, stop what you're doing right now and make these. Right now. Barely sweet, with most of the sweetness coming from the strawberries, these shortcakes are a serious game changer, and a perfect dessert recipe idea for anyone who doesn't usually like sweets. But I promise my sweet tooths will love it too!

This is a seriously easy strawberry shortcake recipe, and takes fewer than 15 minutes of hands on time. I also love that it calls for really simple ingredients, most of which you probably already have in your pantry! Served with vanilla whipped cream and fresh strawberries, you will love this strawberry shortcake dessert.
 

If you're looking for more summer recipe ideas, be sure to scroll to the bottom of this post! I've linked a whole 4th of July menu that a few of my fellow food blogger friends have put together, and it is amazing!! And for my strawberry lovers, I've linked a few of my other fan-favorite strawberry recipes that you won't want to miss.
 




Biscuit Ingredients: 

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt (I always use sea salt)
1/2 cup cold salted butter, plus 1 tablespoon melted
1 cup buttermilk

Strawberry Ingredients: 

1 pint strawberries, stemmed, hulled and sliced
Juice and zest of 1 lemon
2 tablespoons granulated sugar
finely minced mint

Vanilla Whipping Cream Ingredients:

1 cup heavy whipping cream
2 teaspoons vanilla extract

Directions: 

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Cut the 1/2 cup butter into small cubes, and rub the butter into the flour mixture with your fingers. Try to work somewhat quickly, so you don't melt the butter with the heat of your hands. Once the mixture resembles course crumbs, pour in the buttermilk. Mix the buttermilk in with a fork. Mixture will be wet, but you should be able to form it into a ball without it sticking too much to your hands. If it's too sticky, sprinkle a little bit of flour into the sticky spots.

Dust flour onto a clean work surface, such as a large cutting board. Turn the biscuit dough onto the surface, and form into a 1" high square. Dip a 3" biscuit cutter or rim of a water glass into flour, and cut biscuits out of the dough. Place each biscuit onto a baking sheet lined with parchment paper. You should get 6-8 biscuits, depending on their size.

Melt the remaining 1 tablespoon butter in a small bowl, and brush it onto the top of each biscuit. Sprinkle each with a bit of granulated sugar.

Put the baking sheet with biscuits into the refrigerator, and let chill for about 30-45 minutes. Near the end of the chill period, preheat your oven to 400 degrees F. Transfer the baking sheet directly from the fridge into your preheated oven. Bake for 20 minutes, rotating the baking sheet halfway through.

For the Strawberries: An hour before serving, combine all of the strawberry ingredients in a medium bowl, stirring well. Cover with plastic wrap, and allow to sit at room temperature for an hour.

For the Vanilla Whipping Cream: In a large mixing bowl, beat the cream with a hand mixer until thick. Add the vanilla extract. Continue to beat until the cream holds soft peaks.

To Assemble: Cut each cooled biscuit in half. Top each half with vanilla whipped cream and strawberries. Enjoy!




Your 4th of July Menu:

More Strawberry Recipes:




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Kirsten Bell
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