Blueberry Almond Muffin Cake


My Blueberry Almond Muffin Cake is great to serve with a cup of coffee or a tall glass of cold milk. Makes a wonderful breakfast…also makes a great light dessert!


My kids absolutely love it when I make this Blueberry Almond Muffin Cake on a weekend morning! With a few simple ingredients this muffin cake is SO easy to throw together and it turns out great every time!

This is also a great recipe when you have friends visiting and you want something a little special for breakfast or coffee but don’t want to be in the kitchen forever.

Blueberry and almond are wonderful together! But if you can’t or don’t want to use almond extract in your muffin cake that’s fine. It will still turn out fantastic!

FYI – you can bake this at night if you want to and it will still be incredibly moist in the morning. A nice option to have when it’s so hot out.

My Blueberry Almond Muffin Cake is a great way to start the day!


Around here we love blueberries, but really you could use any kind of fruit you want to.

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Pretty Pink Petit Fours


You know how sometimes you little something special for dessert?  Well my friends, I have got you covered. My Pretty Pink Petit Fours are sure to please!

Be sure to follow me on Pinterest!    

2014_09_09_2925 Pretty Pink Petit Fours

Hello everyone! How are you? I hope you’re all having a GREAT day!

Today’s post is pretty quick and straight forward. I’m going to show you guys how to make Petit Fours in a simple no fuss kind of way, and no fondant!

First, you will need to decide if you want to make your own loaves, or purchase them. There are pros and cons to both. I’m including an easy way to make pound cake loaves from a regular cake mix, for when you want to make your own loaves. No you don’t need a pound cake mix.

Keep in mind, you can always freeze a loaf for later. The extra loaf can be used for almost anything, cut up in parfaits, toasted and served with grilled fruit and a scoop of ice cream, loaded with your favorite toppings, it doesn’t have to be petit fours.

Second you need to decide what flavor profile you want for your Petit Fours. Meaning the flavor/flavors you want to taste in your Petit Fours. If you like, flavor your pound cake with 1 teaspoon of almond, coconut, lemon or orange extract. Of course this is completely optional. I used almond extract.

2014_09_09_2679 PPPF

These loaves aren’t exactly pretty, they’re not suppose to be. I wanted you to see the transformation.

I chose to make my pound cake loaves myself. The lines on top of the loaves are from cooling them top side down. Don’t let the marks bother you because the crusts are cut off, and you will never notice. Personally, I find it easiest to cut my pound cake loaves into slices, then cut the crust off.

From there, either cut the slices into one-inch squares, or use a mini cookie cutter to cut your desired shape.

If you don’t want to make your own pound cake loaves, that’s fine too. You can always use a premade pound cake from the frozen food section of your grocery store. Sara Lee makes a pretty good one that works in a pinch. :)


These pictures really don’t do these Petit Fours justice, they’re much prettier up close. Using regular frosting it’s very possible to make delicious and pretty Petit Fours with no fondant! If you do like fondant go ahead and use it. They’re your Petit Fours! :)

Pretty Pink Petit Fours

Ingredients:                                           2014_09_09_2925 Pretty Pink Petit Fours                                                                                               


1 White Cake Mix

1 (3.4 oz.) package vanilla instant pudding mix

4 large eggs, preferably room temp

1 cup water, milk, or almond milk (unsweetened)

1/3 cup vegetable oil

1 teaspoon almond extract


1 can Pillsbury vanilla frosting, or any brand your prefer

1 teaspoon almond extract

1/2 teaspoon cherry extract

Pink and white Sixlets for decoration, or any decorations your prefe


1. Combine cake mix, pudding mix, eggs, water or milk, oil and extract in bowl. Beat with an electric mixer at medium speed for 2 minutes.  Pour into two greased, or sprayed 8 x 4-inch loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool loaves completely on wired rack before slicing.

2. Use a serrated knife to cut your pound cake into one-inch thick slices. Then cut the crust off the pound cake slices, and cut each slice into one-inch squares, or use a mini cookie cutter to cut your desired shape. Place squares or shapes on a cooling rack with two sheets (one on top of the other) of wax paper underneath.

3 Place 1 can of vanilla in a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave frosting again, stirring until slightly thinned but not hot. Stir in 1 teaspoon of extract. I added 1 teaspoon of almond extract and 1/2 teaspoon cherry extract. You don’t need to do both. If you do add the cherry extract, be sure to do so 1/4 teaspoon at a time, tasting after each addition, adding more if desired. You can tint the mixture by stirring in a bit of regular food-coloring or gel food-coloring, if desired.

4. Generously pour icing over the squares or shapes, and let stand for at least 15 minutes.  Once frosting is set you can pour another layer of icing over shapes, if desired. If you are adding any type of decoration add it after frosting has dripped off just a bit. If you wait until the frosting firms up your decorations will not stick.

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Double Chocolate Snickers Rice Krispie Treats


Imagine two different forms of delicious milk chocolate, and just the right amount of Snickers Almond Bars chopped up and melted in just a bit! Sound good? Oh, they are!   

Be sure to follow me on Pinterest!     


I love to play around with rice krispie treats and make them exactly how I want them to be! Yes almost everyone makes rice krispie treats, BUT not everyone makes them the same way!

These will quickly become a go-to treat for you if you’re looking for something that takes care of that chocolate craving, is full of flavor, but isn’t too heavy or rich!

In my opinion there are just times when a person needs chocolate, but doesn’t want something rich. It happens to me all the time! One, or two, of these bars does the trick. Just sayin. :)

My Double Chocolate Snickers Rice Krispie Treats are made with delicious milk chocolate, but you could just as easily use a different chocolate if you prefer!


At first glance it may seem like there’s a lot of chopped candy on top of these bars, but there isn’t. Personally I like to chop the candy for the top of the bars a bit finer than the candy that goes into the bars.

I thinks it makes eating them much more pleasurable! It also makes the candy go A LOT farther, because it is chopped finer.

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Chocolate Almond Cream Cheese Puffs


A modern twist on a classic favorite that is so unbelievably good. If you like cream puffs, you will love my Chocolate Almond Cream Cheese Puffs!

2014-05-27_310 Chocolate Almond Cream Cheese Puffs

Guess what? We actually made it to just a bit over 80 degrees the other day! Can you believe it? It has been over eight months since it has been that warm! That’s right eight months. I almost forgot what 80 degrees feels like!

Then I started thinking about wonderful warm weather treats. One thing led to another and home made cream puffs came to mind. It’s kind of funny because I haven’t had cream puffs in forever and the idea just kind of came to life.

So today we are going to make home made Chocolate Almond Cream Cheese Puffs. When’s the last time you had a home made cream puff? Enjoy!


For this recipe, I started off with Midwest Living’s Chocolate Hazelnut Cream Cheese Puffs Recipe. However, I had a few changes in mind, so that’s what I did.

Please do not let the idea of making home made cream puffs intimidate you!

They really aren’t all that complicated. The biggest thing to remember with cream puffs is to take your time. :)


This is exactly how you want your cream puff shells to look. They should be light and airy, golden brown, and of course never overbaked.


I used chocolate almond spread, but you could easily use Nutella. The original recipe was made with Nutella, I just wanted something a little different.


You can go as heavy or light with the chocolate drizzle as you want to. Of course it will depend on how the Chocolate Almond Cream Cheese Puffs are being served and personal preference. Enjoy!


Chocolate Almond Cream Cheese Puffs

Prep time: 40 min | Cool time: 10 min | Bake 30 to 40 min

Ingredients:                                        318_chocolate almond cream cheese puffs

1 cup water

1/2 cup butter, cut into eight pieces

1 cup all-purpose flour

4 large eggs

1 (8 ounce) package cream cheese, softened

2/3 cup Hershey’s Chocolate with Almond Spread, divided

1 (8 ounce) carton extra creamy frozen whipped topping, thawed


1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.

2. For cream puff shells: In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir until well combined. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each with a hand-held mixer.

3. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Do not overbake! After cream puff shells have cooled a bit, prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool completely.

4. For filling: In a medium bowl, combine the cream cheese and 1/2 cup of the chocolate with almond spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving. Mixture will set up a bit.

5. Just before serving, cut tops from puffs; remove soft dough from inside puffs. Spoon about 1/3 cup filling into bottom half of puff. Replace top half.

6. Place the remaining few tablespoons of chocolate with almond spread in a small microwave-safe bowl. Microwave on high power for 20-25 seconds or until softened, stirring a few times. Using a spoon, drizzle chocolate spread over puffs. Sprinkle with sliced almonds, if desired. Serve immediately; refrigerate leftovers.

Makes 12 Servings




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Double Chocolate Almond Cookies


This recipe is so good and so basic. Just the right amount of almond extract takes this double chocolate cookie to a whole new level!  

2014-01-14-114 Double Chocolate Almond Cookies These cookies are so easy and so yummy! Aside from minimal clean up, the nice thing about this cookie is the kids can help you make them. It always nice to have a simply baking project they can help out with. :)

I made a sort-of similar cookie about this time last year, but this year I wanted to change it up a bit.


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Vanilla Almond Eggnog Chocolate Chip Bread


Classic eggnog gets a flavor update with vanilla and almond, and is turned into a yummy morning bread, or anytime bread, with chocolate chips and a wonderful creamy glaze. 

vanilla almond eggnong chocolate chip bread_160

Have you seen the Eggnog on shelves just about everywhere? Yes friends, once again it’s that time of year. :)

So let’s have a little talk about eggnog. We all know people who LOVE eggnog, and we all know people who HATE eggnog! Right?

For the most part people are pretty divided on their feelings about eggnog. It just so happens I am one of those rare people who can go either way.

So the other day at the store, the boys and I saw Vanilla Almond Eggnog, and they wanted to try it. Of course, they want to try everything! Being that I love both vanilla and almond, I thought, why not?

The delicious vanilla and almond flavors in this eggnog make it easy to work with.

So here we go…

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Chocolate-Almond Personal Size Cakes


Chocolate-Almond Personal Size Cakes

Today I’m sharing a new spin on some of my favorite flavors. And it all starts with a bakery in a box (cake mix), to make it super easy! Complete with lots of delicious garnish on top. We all love a yummy garnish, right?


Notice the small air holes in the cakes above? That’s done on purpose. I wanted these cakes to be light, because the toppings are a bit heavier. For me it’s all about the perfect balance of flavors and textures! You could certainly make the personal cakes heavier if you wanted to.

snipped 008

As always, make sure the cakes are cooled completely before you start to put the glaze and garnish on them. I consider the topping to be more of a glaze. It’s definitely not an icing, and it’s really not a true gananche.

Call it a topping, call it a glaze, call it whatever you want, but you’re going to love it on top of these cakes. :)


If you don’t recognize the chopped candy bar on top of the glaze, it’s a Zero Candy Bar. Honestly, I had never had one until recently when my husband was talking about them.

If you’ve never had one, they’re a combination of Caramel, Peanut and Almond Nougat covered in white fudge. They are absolutely delicious!

I usually pick up one King Size Bar when I get gas just a few blocks from our house. I like to keep one on hand for special desserts. From what he says they’re available at certain retail stores here and there.


If you love the flavor of almonds and chocolate together – you should love this dessert! Enjoy my friends, enjoy!


Chocolate-Almond Personal Size Cakes


1 package Devil’s Food cake mix with pudding added (or what I like to call, my bakery in a box…:)

1-1/4 cups Amaretto International Delight Gourmet Coffee Creamer

1/2 cup canola oil

3 eggs, room temperature

6 tablespoons mini chocolate chips

6 tablespoons Amaretto International Delight Gourmet Coffee Creamer

3/4-1 cup semisweet chocolate chunks

1 – King Size Zero Candy Bar (3.4 ounces), chopped


1. Preheat oven to 350F degrees and spray 12 Jumbo Muffin cups with nonstick spray; set aside. Combine cake mix, Amaretto coffee creamer, oil, and eggs in a large mixing bowl; beat until combined.

2. Pour equal amounts into greased Jumbo Muffin Pans. Remember to divide the batter evenly among 12 jumbo muffin cups. They will be about half full, maybe a little more. Sprinkle each cup with 1/2 tablespoon mini chocolate chips. You don’t want these to be huge and dome shaped like jumbo muffins, you want a flat bottomed personal size cake. You’re going to invert these shortly after they come out of the oven, so it would be the bottom.

3. Bake at 350F degrees for suggested time on the cake mix, usually about 16 minutes. Bake until a toothpick inserted near the center comes out clean. Cool for about 10 minutes before inverting, or flipping on to a wire rack to cool completely.

4. In a small saucepan, combining 6 tablespoons of the Amaretto creamer and 3/4 cup of chocolate chunks. Cook over low heat until chunks are melted; stir until smooth. If you want the mixture thicker add the remaining 1/4 cup of chunks. Stir until smooth. Allow to cool for a few minutes. Drizzle over personal size cakes. Garnish with chopped Zero Bar. Cool for 30-45 minutes.

Servings: 12 Personal Size Cakes

Megamommy Notes:

* It’s always easier to chop a candy bar after it has been chilled for a bit. Place candy bar in fridge while preparing cakes to get it cold, but don’t freeze it. The candy bar will be ready for easy chopping. :)


Megamommy ѽ  


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