Are you getting sick of seeing all of my Crescent Creations? We had the Crescent Cinnamon Rolls and then the Cheesy Crescent Rolls and now these Scrumdiddlyumptious Blueberry Cream Cheese Crescent Rolls.

I can tell you one thing..I am not sick of creating them OR eating them!

Ok, before I get into these, I busted out laughing out loud when I was uploading these photos. It looks like I created some sort of “crescent roll monster” with the 2 blueberries on the top.
Tell me you don’t see it??????

I mean look…they totally look like twins

The Geico Money thingy

My once  thought to be Beautiful photo…sigh

Anyway, now that I totally ruined the photo for myself, lets talk about amazing.

Yeah, these are delightful. Easy too. They would be perfect on your Easter Brunch Table.

The inside is warm and creamy with sweet blueberries and the icing had a slight lemon flavor that goes perfect with the fruit.

And now onto the Giveaway

McCormick would love to offer one of my fabulous readers a spring baking set so you can create something wonderful for your self.

Maybe my Blueberry Cream Cheese Crescent Rolls or how about some Lemon Cheesecake Bars, Spiced Springtime Sugar Cookies or Cheesy Bacon & Egg Brunch Casserole. For even more ideas from McCormick, visit them on Pinterest

One winner will win the following (as seen above)

• Corningware Baking Dish
• Spring Cookie Cutters
• Muffin/Cupcake Pan
• Whisk
• MeriMeri Spring Cupcake Liners
• McCormick Assorted Food Coloring
• McCormick Ground Cinnamon
• McCormick Ground Ginger
• McCormick Pure Vanilla Extract
• McCormick Pure Lemon Extract

Sleep overs call for yummy breakfast treats. Easy yummy treats.

I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission.

I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.”

Easy and delicious I tell you. The kids LOVED LOVED LOVED them…and so did the grownups.

Unroll your Crescent Rolls

Spread your cinnamon butter over the dough

ummmm, YUM

Roll em’ up

Bake, remove from oven and drizzle with glaze!

Ready for the easiness?

Yes, you heard me correct- ICE CREAM BREAD.
All is right in the world. Ice cream and self rising flour have made beautiful food love and made delicious babies. Perfectly soft bread babies.
The ice cream only slightly sweetens the bread and lends just a tiny bit of the flavor of the ice cream.
Heaven I tell you …HEAVEN

Seriously, you MUST stop what you are doing right now and make this. It takes about THREE minutes from the time you take your ice cream out of the freezer till the time that you pop it in the oven. So there are no excuses. You say you don’t have any self-rising flour? No worries, you can make your own.
For every cup of flour  add  1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.
I used Butter Pecan Ice Cream, cause that’s my fav,  but you can use whatever flavor you want.
Chocolate, strawberry, cookie dough…my head s spinning.

ICE CREAM BREAD
Printer Friendly Version
Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!

For best results..use full fat ice-cream!

Recipe source: 1001 ways to Cook Southern

CRANBERRY CRUMB CAKE
Tates’s Bake Shop


Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if that is all you have)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients –except walnuts– in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this can be done the night before.)

To make the batter: 

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside.  

In a medium bowl, combine the flour, 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

If I am eating ANYTHING sweet, my choice of poison is a big ass tall glass of milk(skim milk please). Osteoporosis is not anywhere in the near future for me. I drink about a gallon of milk by myself a week. Can you imagine if I drank anything other than skim? I would be 742 pounds. This is some seriously good Coffee Cake..found it on RecipeZaar.

(Do you see a face in my swirl?? Think Mr. Bill)

And I leave you with a photo of me. My sister-in-law sent it to be. It was taken at my Halloween party. I honestly have no explanation of what I was doing, but I am pretty sure it included alcohol(the crossed eyes might give that away)!

SOUR CREAM COFFEE CAKE with TOASTED PECAN FILLING
Printable Recipe

Streusel Topping
2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt

Filling
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder

Cake
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Directions

1) Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10″(the cheapy,aluminum type) tube pan with a removable bottom.

2) Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

3) Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.

4) Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.

5) On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.

6) Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don’t lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.

7) Insert a table knife 1″ from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1″ apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.

Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.

9) Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.

10) Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.

11) Fold a 12″ square of aluminum foil into quarters. Measure 1 1/4″ from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.

12) Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.

13) Can be frozen up to 3 months.

My lemons were starting to getting soft on me, so I had to make something quick. I am trying soooooo hard not to waist as much food around this crazy house of mine.
While looking at my unnecessary large amount of cookbooks…I was drawn to Ina Garten’s Yogurt Lemon Loaf. But I noticed something strange about this recipe. NO BUTTER???!!!.Oh, there must be a misprint..a cake with no butter??? It isn’t humanly possible for me to cook without butter! My Grandma cooked with only real butter, my mom cooked with only real butter and I cook with only real butter..lets just say buddah runs through my veins..or maybe my veins are sooo clogged nothing is running through them!!LOL
Despite my hesitation..I decided to make this loaf.
This was just about the easiest cake I ever whipped up. The flavor of this cake was delightful. It was all about the Lemons. The lemon simple sugar that you pour into the holes makes it SOOOO moist. And the Lemon glaze on top is just perfect! I did find the texture of this cake a bit odd. It was like a really wet dense sponge. I have never had a cake before with this texture..but it still didn’t take away from the superb summery lemon flavor!

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F.

Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke a bunch of holes in the cake and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

I told you before in a video post that I made Dorie Greenspan’s “Perfection Pound Cake”
Hmmmm..obviously there wasn’t too much “Perfection” going on in my kitchen that day!
Everything went as planned..I read all the wonderful tips on making pound cake and followed the directions to a T. I decided to spice it up a bit and do the Marbled Pound Cake. (I mainly wanted to practice my “marbling”). I took the loaf out of the oven just as the toothpick came out w/ only a few crumbs on it. When I cut into it, I immediately knew something was terribly OFF. I know pound cake has a dense texture. But this seemed extra dry.
Picture this..I know it has happened to most of us…….You take a bite of a Saltine Cracker and someone makes you laugh, and you spray everyone at the table with dried cracker bits. Happened to you before right??!!LOL!!
Well, that is what happened when I took the bite out of this little piece of “Perfection”.
As soon as I took my bite, my son asked me a question, I went to answer him and the dry sand like cake went spewing across the kitchen and I felt like I was sucking on a cotton plant. I know what you are saying mom..”you shouldn’t have been talking with your mouth full in the first place!” Yes..this I know…but I just had to give y’all the visual!
Oh and another thing..you could literally flick the chocolate portion and it would separate from the regular part of the cake! Hmmmmm???
Well with all of that said..it sure does take a pretty picture!
Here is the recipe if you want to give it a go!!!

Ingredients:
2 cups all-purpose flour (or 2-1/4 cups cake flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Getting Ready:Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Storing:Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Marbled Loaf:
After the batter is fully mixed, transfer 1/2 the batter to another bowl and mix in 4 oz bittersweet chocolate, melted and cooled. Alternate large spoonfulls of the light and dark batter in the prepared pan, then run a knife in a zigzag pattern for the marbled pattern.