I love muffins. Soft and delicate or chunky and hearty, I’ll take them any way they come. Now, there’s is a thin line that separates muffins from cupcakes. I’m not sure exactly what it is, but I feel a great deal better about myself when eating a muffin. Who cares if the muffin is dipped in butter and then rolled in a shameful amount of sugar? It’s still a healthy muffin, right?

This recipe, submitted by Jill, had a name that just begged me to make them: Lemon Blueberry Crunch Muffins. This muffin is delicate, moist, and bursting with blueberries. Then it’s dipped in lemon butter and a coating of sugar that sets to a crunchy exterior.

With the arrival of spring, it’s the perfect time for you to try these little gems. Trust me, you won’t be sorry!

You’ll need some cake flour, baking soda, salt, lemons, milk, oil, sugar, an egg, vanilla, and blueberries (fresh or frozen). Preheat your oven to 375ºF, and prepare a muffin tray with 12 large or jumbo-sized muffin liners.

Sift together the flour, baking soda and salt.

So it looks all pretty, like this.

Stir in your lemon zest and set aside.

In a separate bowl, mix together the milk and 1 tablespoon of lemon juice. Set aside.

In another bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk-lemon mixture and then the sugar mixture to the dry ingredients. Mix until almost combined. 

Add the blueberries, and gently fold them in. Divide the batter between the 12 muffin cups and bake for 18-20 minutes, or until golden and a toothpick inserted into the middle comes out clean.

Remove to a wire rack and allow to cool.

While the muffins are cooling, prepare the topping. Mix together the melted butter and lemon juice in a small bowl. In a separate bowl, add the 1/2 cup of sugar.

Dip the slightly cooled muffins first into the butter mixture, and then into the sugar.

Make sure you coat the top of the muffin with sugar. 

Allow the dipped muffins to cool completely on a wire rack.

Serve and enjoy!

Recipe notes: I used regular-sized muffin liners, which worked just fine. Also, in my oven it took 22 minutes for muffins to cook completely. If you’d like a more rustic sugar coating, try using sanding sugar.

A big thank you to Jill for sharing these muffins with us. Don’t forget to stop by her blog Miss Delish, where you can find a lot more of her yummy recipes!

Recipe

Lemon Blueberry Crunch Muffins

by missdelish on August 2, 2011 in Breads, Muffins
See this recipe post on missdelish’s site! August 2, 2011

BreadsMuffins

5.00 Mitt(s) 5 Rating(s)

Prep Time 10 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 12

12

• + Print Recipe

Recipe Description

These muffins are bursting with blueberries and topped with a crunchy sugar topping.

Preparation Instructions

Preheat oven to 375ºF and prepare a muffin tin with 12 large/jumbo muffin liners.

For the muffins, sift together the flour, baking soda, salt and lemon zest and set aside.

In a separate bowl, mix together the milk and 1 tablespoon lemon juice; set aside.

In one more bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.

Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.

While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.

Ingredients

• FOR THE MUFFINS:
• 2 cups Cake Flour
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 whole Lemon, Zested
• ¾ cups Milk
• 1 Tablespoon Lemon Juice
• ⅓ cups Oil
• ¾ cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 2 cups Blueberries
• FOR THE TOPPING:
• ½ cups Melted Butter
• ½ cups Lemon Juice
• ½ cups Sugar

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 
I think it’s true what they say: you can never go wrong with peanut butter and chocolate. It’s the combination that I consoled myself with after my first high school heartbreak (think a spoon in the jar and a sprinkling of chocolate chips) and the way we celebrated our marriage (think the best cheesecake in the universe, sliced doubly thick) on our honeymoon.

It’s a comforting combination, a delicious one, and sometimes even a healthy one. Dark chocolate has loads of antioxidants, and peanut butter? Well, we have our healthy fats. Trust me. I can justify just about anything.

A few months ago I made this cupcake and it has since become my go-to cupcake. It’s the cupcake that my family asks for on birthdays, the one that my brother dubbed “the best he’d ever had,” and the one that I happily suggest when I’m quizzed about fabulous dessert recipes.

It’s slightly more time consuming that your run-of-the-mill cupcake with a glob of frosting, but I promise it is completely worth it.

Here’s what you need: milk, eggs, heavy cream, sour cream, vanilla extract, peanut butter, flour, baking soda, butter, cocoa powder (I use the dark stuff), powdered sugar, and brown sugar. Lots of cream going on here. That only means one thing: deliciousness.

First up, I make the hot fudge. I find that if I get this out of the way, it has time to sit and thicken while I make the cupcakes. You can use a double boiler, but this time around I simply combined everything in a small saucepan and let it work its magic. Super easy!

Combine the sugar, cocoa, salt, and flour in the saucepan. Separately, bring your milk or water (I always use milk, but water is fine) to a boil, then add it to the flour and cocoa mixture and stir, stir, stir over low heat. Do not look up, pass go, or collect $200. Just keep stirring until the fudge thickens.

One it gets thick, remove it from the heat and stir in your butter and vanilla. Then set it aside and let it cool down to thicken a bit more.

Now it’s time to start the cupcakes. My favorite part about these cupcakes is that you only have to use one bowl to bring them together. No mixer necessary. First, sift together your flour, cocoa, salt, and baking soda and set them aside.

Next, in a large bowl, mix your egg and brown sugar together until no lumps remain.

Stir in your heavy cream and milk, mixing continuously.

Now add in your butter and vanilla. Keep mixing away!

Add in your dry ingredients slowly while you continue to mix. Make sure you get out all of the lumps. And make sure you take a taste. Deeeelish.

Your batter should be thick and chocolaty now. Even though you want to shovel it into your face, stir in a little sour cream. This takes it over the edge.

Next, line a cupcake tin with liners.

Using a 1/4 cup measure, pour the batter into each liner. I like to spray my measuring cup with non-stick spray beforehand so the batter slides right out.

Into the oven they go!

After baking, I let my cupcakes sit for about 5 minutes, then remove them from the tins and let cool on the counter. This well help them cool a little quicker and we want them to be completely cool before frosting.

While the cupcakes are cooling, you can make your frosting or do the dishes. I always choose the first option.

Combine softened butter and peanut butter in the bowl of your electric mixer and beat until fluffy, about 5 minutes. You gotta scrape down the sides every so often, too.

Add in your powdered sugar bit by bit and stir on low speed, gradually increasing to high speed. I’m warning you: this frosting is like a drug. Stay away. Far, far away. (At least until after you’ve frosted your cupcakes.)

Once your frosting is made and your cupcakes have cooled, it’s time to stuff the ‘cakes. I find that the easiest way to do this is to fill a pastry bag with frosting and simply plunge it down into the cake. If you don’t have a pastry bag (the disposable ones are the best!), you can also use a spoon. All you have to do is remove a tiny circle from the top of the cupcake until you reach the middle, and spoon some frosting in. Then replace the top that you cut off. Easy!

I fill a bag with frosting, stick it in the cupcake, squeeze …

And voila! Instant stuffing. Mmmm.

Next, I frost the top. Again, if you’re not using a pastry bag, just frost the cupcake the way you normally would.

Now comes the fun part. Line up your cupcakes on parchment paper or aluminum foil and throw that hot fudge sauce you made a few hours ago all over the top. You be the artist.

Oh, look! Another fun part. You get to eat one. No one can pass this up.

Dig right in and savor it. Chocolate and peanut butter work miracles, I tell you.

I hope you try these cupcakes and love them as much as we do! The hot fudge can be stored in your fridge for later use—like spoon dipping. It comes in handy at midnight. Just sayin.’

Here’s the printable:

Peanut Butter Stuffed Hot Fudge Cupcakes

 
 
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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

You can certainly go the savory route and do something like amyh’s Red, White & Blue Nachos or a really cool Patriotic Potato Salad from Mele Cotte. But for this post, we’re going to focus on some colorful desserts.

First, though, we’ll do breakfast. (Though I wouldn’t mind these for dessert, too.)

 
 
Then we have cake. Sheet cake, cheesecake, cubed cake in a trifle … you can even just make your favorite cake and decorate away!

 
 
Or go the cupcake route. Everybody loves cupcakes.

 
 
If you’re aiming for something a bit fancy or unique, try pavlovas or cookie tarts (these use sugar cookies as the base—smart!). And take a look at these pretty shortcakes. I’m telling you. TK members are the best.

 
 
And if you want to keep it fairly light, you can pledge your allegiance with fruit. These are so simple—the perfect way to get the kids involved!

 
 
And that’s our quick post for the holiday. Hope you all enjoy your day—then come back and share any recipe discoveries you’ve made!

Happy cooking (and eating)!

Tasty Kitchen Erika emailed me last week asking if I’d seen this Chocolate Hazelnut Cake recently submitted by Sabrina (Eatdrinkandbemerry). She said she thought of me. I don’t know why. Why would I like chocolate, and sugar, and butter, and hazelnuts, and Nutella, and peace, and love, and all things good? Hmmm. I don’t get it?

Anyway, I decided to go ahead and make it, ya know, since she twisted my arm and everything. That Erika is one smart cookie, and knows a good cake when she sees one. And this—this is one good cake. One marvelously good cake. Sabrina describes it as tasting like a Ferrero Rocher chocolate, and she’s right on. The super moist, chocolatey cake is topped with a Nutella and mascarpone whipped cream, with a creamy Nutella and whipped cream center. Whoa.

I know you wanna see how to make it, right? Let’s do this thing.

For the cake, you’ll need flour, cocoa powder (I used dark cocoa powder), baking soda, salt, butter, granulated sugar, brown sugar, eggs, vanilla extract, water, and buttermilk.

Begin by combining the flour, cocoa powder, baking soda, and salt in a bowl. (The directions say to sift, but shhh. Don’t tell. I whisked it all together lightly.)

In a mixing bowl, beat together the butter and sugars for about 2-3 minutes.

Add the eggs and vanilla and combine well.

Next, alternate adding the flour mixture with the water and buttermilk. Beat on low speed until thoroughly combined. Make sure to not over beat.

Divide batter mixture evenly into 8″ greased and floured round cake pans. Bake for about 30 minutes or until a toothpick or cake tester comes out clean. It took about 35 minutes in the Johnson kitchen. Cool cakes in the pans for about 10 minutes, then transfer to cooling rack(s) to cool completely.

(Note: I used my old 8″ angled sided cake rounds. I’d recommend using an 8″ cake round that’s straight edged and 2″ tall if you can. It worked fine as you’ll see later, but would make for easier decorating if the edges were straight and not angled.)

While the cakes are baking, go ahead and make the whipped cream topping. The whipped cream topping calls for mascarpone cheese, powdered sugar, vanilla extract, heavy whipping cream, Nutella, and hazelnuts.

Whip together the mascarpone cheese, sugar, vanilla, and heavy whipping cream until peaks form. Add 1 cup of the Nutella and gently mix until blended well. Refrigerate until ready to use.

When cakes have cooled and you’re ready to begin assembling layers, microwave the remaining Nutella a tad bit (about 30 seconds depending on your microwave) to loosen so it will be easy to spread. Spread the warmed Nutella over the top of the bottom layer of the cake. Put the cake in the freezer for 5-15 minutes for the Nutella to harden. Remove the cake from the freezer and spread a layer of the whipped cream over the layer of Nutella.

Add the second layer and frost the sides and top with whipped cream.

Top with chopped hazelnuts, and add any extra piping decorations to the edges to finish off if desired.

I tend to have a more rustic style when decorating cakes. I’m sure y’all can do much better. Refrigerate until ready to serve.

 
Delicious! It’s a decadent and rich cake for sure. Definitely a cake for special occasions. I think the next time I make this cake (and there will be a next time), I’ll make cupcakes, with a thin layer of Nutella, topped with a swirl of the whipped topping and sprinkled with the chopped hazelnuts. The perfect cupcake indeed.

Many thanks to Sabrina for submitting this tempting Chocolate Hazelnut Cake. It’s a keeper. (Check out Sabrina’s blog Eat, Drink & Be Merry for more of her killer recipes!)

Here’s the printable recipe:

Chocolate Hazelnut Cake

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

There’s something so wonderfully addictive about Nutella. I’m not sure what it is, really, maybe the aroma of the hazelnuts mixed with the soft texture of the chocolate, and the knowledge that you can spread it on your favorite foods and call it breakfast the way the Europeans do. Clearly, the Europeans are very intelligent when it comes to breakfast.

When I saw this recipe for homemade Nutella from Elana’s Pantry, I loved the simplicity of the ingredients that she used. It also, quite honestly, looked good for you!

She uses agave instead of refined sugar, simple unsweetened cocoa powder and protein rich nuts. So I thought I would give it a whirl. Literally.

You begin by laying the hazelnuts out on a sheet tray or roasting pan and roasting them in the oven for 8-10 minutes. The idea is that you want to accentuate their nuttiness but not make them so dark that they become bitter.

When they are ready they will be slightly darker and their skins will crack.

This is good because you now will need to rub the skins off with a paper towel. This isn’t the easiest thing to do, but just do your best. Some skins just want to stay on. If most of the skins are off, that works, since you’re just trying to take away any extra bitterness that the skins add.

Then transfer the nuts to a food processor…

And blend away. You are going to begin to make a nut butter and as it blends it will start to become creamy.

This is what it looks like when it is halfway there.

You’ll want to scrape down the sides several times along the way so that it blends well.

It will look something like this when it is ready. You can see the oil from the nuts have begun to release.

Now you add the cocoa…

The vanilla…

The salt…

The agave…

And the hazelnut oil. Hazelnut oil is a bit tricky to find in some places. I found this at a health food store, but you would be fine without it if it’s not something you have available.

After another good blend you’ll have a nice chocolaty mixture. It will be a bit denser than the store-bought Nutella, but still chocolaty, nutty and delicious.

You can serve it with so many things, for breakfast, dessert, or an afternoon snack. It’s so versatile. And this version is pretty guilt-free, too.

Thank you to Elana for the tasty and healthy recipe! Check out her wonderful blog Elana’s Pantry—she has a new book out as well featuring delectable cupcakes!

 
Here’s the handy dandy printable: Homemade Nutella

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

Today, I thought we’d look at a few ways to put some Irish in your treats. Specifically, Irish cream. (And I mean the kind of cream that comes with whisky.) Oh, how I love Irish cream. It’s like drinking your dessert. And you don’t have to share it with the kids either.

Sorry. A nice glass of Irish cream on ice makes me a wee bit selfish.

That’s why when I saw these cookies from Jessica, I wanted to march into the kitchen immediately and make them.

These Double Fudge Irish Cream Cookies are soft, spiked, and chocolaty. All the things I like in a cookie. Please bake these. Then do like she does in her blog post: pour yourself a cup of coffee, use more Irish cream as your creamer, dunk the cookies and go to town with your decadent adult snack.

Or make some of these beautiful Irish Cream Cupcakes from Tasty Kitchen member Erica, who blogs at Sweet Tooth. Bailey’s cupcakes with Bailey’s buttercream? Oh yes, please. The cupcakes have a hint of cinnamon and vanilla, which go wonderfully with the Irish cream.

Who am I kidding? Everything goes wonderfully with Irish cream. Especially more cream.

(Can you tell I really like my Irish cream?)

And finally, if you already have your dessert menu ready to go, consider adding Bailey’s Ice Cream with Chocolate Shavings from the lovely bunkycooks. In her blog post, she hails its big boozy flavor and rich chocolate flavor from the dark chocolate shavings. Lady knows how do ice cream, that’s for sure.

 
So, you do have any special plans for today? Maybe you already have an Irish menu ready to go, and if so, just tell me where and when to show up.

I’ll even bring my own spoon. And lots of napkins.

From the TK Blog archives – March 2010

I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued.

I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.

You owe it to yourself to make this frosting sometime in your life.

You’ll just have to trust me on this.

Thank you, MissyDew, for submitting!

Here’s how you make it:

First things first: I made chocolate sheet cake cupcakes. They’re the best cupcakes around.

Here’s the recipe:

The Best Chocolate Sheet Cake (or Cupcakes!) Ever

Let your cupcakes (or cake) cool completely.

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.

Stir it around to combine.

Pour one cup of sugar into a bowl with one cup of butter.

Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!

 
I’m bossy. Sorry.

Next, just whip it on medium-high until the mixture resembled whipped cream.

This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.

And then it was time for the rubber to meet the road.

This was spread with a big spatula…

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Before I allowed myself to taste it, I made some sprinkled ones for my punks.

This makes for a crunchy cupcake!

And now…for the moment of truth.

THE VERDICT: Okay. Let me just explain something to you. After I took this bite, I looked around for the hidden camera. I was certain someone was playing a trick on me. This frosting is so UNBELIEVABLY divine, I almost couldn’t believe what was happening to me. The consistency is light, the flavor indescribably delicious, and a perfect complement to the rich chocolate cake. And don’t just take my word for it—after my daughter took her first bite, she looked at me and said “WHAT is this FROSTING?”

Even she knew she was in the presence of greatness.

Here’s the frosting recipe:

That’s the Best Frosting I’ve Ever Had

Note: I would probably recommend making the frosting on the same day you intend to serve it.

Thank you to MissyDew for sharing such a great recipe!

 
Zucchini (or courgette in some parts of the world) is a wonderfully versatile … fruit. Yes, you heard it. You’re a fruit, zuke. Yes, I know people usually cook you like a vegetable, but (men, now would be a good time to avert your eyes and ears) since you are, botanically speaking, the ovary of the zucchini flower, that makes you a fruit. But don’t worry. You’re not alone. Maybe the tomato will give you the name of its therapist.

 
Since zukes are commonly prepared as a vegetable, I thought we’d start with some of the wonderful salads and side dishes we have here that feature the great zuke.

Top row, left to right: Zucchini Cakes from DetzelPretzel, aka Pastor Ryan, Shaved Zucchini Salad with Parmesan & Pine Nuts from The Noshery, and Stuffed Zucchini from italianfoodforever. Middle row, left to right: Zucchini and Corn with Basil from polwig, Greek Stuffed Zucchini with Kalamata Olives, Feta Cheese & Tomato Sauce from cookincanuck, and Zucchini Toss from italianfoodforever. Bottom row, left to right: Zucchini, Tomato & Gorgonzola Puff Pastry Tarts from cookincanuck, Glorified Zucchini Casserole from jlclawson, and Beautiful Baked Squash from Karenpie.

 
 
 
Zucchini can also make for a great main course, either in a supporting role or as the main attraction. It can be sliced into long strips and used as a low carb stand-in for pasta, or hollowed out and stuffed with all kinds of good things. It’s a great addition to pasta, quiches, omelets, and lasagna. You can throw it in your stir-fries or quick sautes with your favorite protein. It cooks in no time and so is a wonderful choice for those quick and easy meals.

Clockwise from top left: Polenta Lasagna from myrecessionkitchen, Zucchini Ribbon Risotto from whatsgabycooking, Lemon Pasta with Zucchini and Feta from Tracy (sugarcrafter), Pizza Stuffed Zucchini from golokitchen, Grilled Zucchini and Ham Pita Panini with Basil Hummus from Natalie (Perry’s Plate), Chicken Parmigiana with Zucchini Noodles from The Noshery, Zucchini Absorption Pasta from The Culinary Passport, and Zucchini Pie from Karenpie.

 
 
 
Zukes are also a great choice for snacks, and either fried or grilled. Since their taste is not overpowering, they pair well with the flavors you use to coat them. Kids who don’t normally like the green stuff may have a hard time resisting them when presented in the delicious ways you see below. And your guests’ eyes will light up when they see you bringing a platter of those grilled zucchini fries to a table, with freshly grated cheese on top.

Clockwise from top left: Fried Zucchini Strings from Renee Wise, Baked Zucchini Fries and Cheddar Fried Squash from jodiemo, Zucchini Fritters with Goat Cheese from A Cozy Kitchen, and Grilled Zucchini Fries from patiodaddio.

 
 
 
Of course, savory is not the only way to go with zukes. The most popular sweet use of zucchini is in bread. Quick breads, to be exact. As mentioned earlier, their taste is subtle, and so some folks may not even realize there’s a veg—sorry, I meant fruit—in there. Throw some chocolate in, and that’s it. It’s officially irresistible.

Clockwise from top left: Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds from glutenfreegirl, Vegan Pumpkin Zucchini Bread from Jessica at Kohler Created, Chocolate, Chocolate Chip Zucchini Bread from cuttingedge, Orange Pecan Zucchini Bread for Doorsteps Everywhere from Food for My Family, Chocolate Zucchini Bread from oneordinaryday, and Zucchini Bread with Cream Cheese-Sour Cream Frosting from whiteonricecouple.

 
 
 
It was only a matter of time before zukes made their way from bread to other baked goods. Cookies, cupcakes, cakes, they’ve all managed to welcome the zuke, identity crisis and all, with open arms.

Clockwise from top left: Zucchini Swirl Bundt Cake from europegirl87, Dark Chocolate Zucchini Cake from Tracy (sugarcrafter), Zucchini Cupcakes from manda2177, Almost Healthy Chocolate Zucchini Nut Muffins from ontheroadjanet, Chocolate Zucchini Fudge Cake from manda2177, Pineapple Zucchini Sheet Cake with Cream Cheese Frosting from lindainmo, Chocolate Chip Zucchini Mini-Muffins (Gluten Free) from elanaspantry, and Chocolate Chip Zucchini Cookies from thewaspyredhead.

 
 
 
And there you have it, a tribute to the great zuke! (That sounds like it needs a red cape and bullet-reflecting wrist bands, doesn’t it?) We showed you 36 different ways to use zucchini, from savory to sweet, which is only a small portion of what you’ll find here at Tasty Kitchen.

 
How about you? What’s your favorite way to enjoy the great zuke?

 
(It actually was a choice between Apple Pie and Chevrolet, but I couldn’t find any Chevy recipes here.)

 
Let’s start with actual apple pie recipes, shall we? Different folks have different ideas of what a traditional pie should be. Be it a double crust pie, or a crumble pie, or topped with decadent caramel, you’re sure to find one here that’s just right for you.

Clockwise from top left: Eva’s Apple Pie from callimakesdo, Classic Apple Pie from thescentofvanilla, Ree’s Scrumptious Apple Pie, Southern Apple Pie from Mommy’s Kitchen, Apple Cranberry Streusel Pie from Susan, and another one from thescentofvanilla, Apple Crumble Pie.

 
 
 
If you want to break from tradition and do a different version of apple pie, we’ve got a few alternatives for you too. Whether you want cupcakes, squares, crustless crisps, muffins or tarts, who says you can’t celebrate America’s favorite dessert in a non-pie form?

Clockwise from top left: American Pie Cupcakes from Rachymommy@MommyTopics, Caramel Apple Crumb from monstermama, Apple Pie Squares from julip1882, Apple Pie Muffins from holderman1325, Apple Pie Cupcakes from nakiaandkaleb, Rustic Skillet Apple Tart from sprinklebakes, and Apple Pear Crisp from ceegee.

 
 
 
Now, warm apple pie on an even warmer July day often feels naked without some cool and creamy vanilla ice cream. Not that naked isn’t good, especially when it’s hot, but you know what I mean. (As least, I hope you do, else you’d be giving me a funny look and slowly backing away from me right now.)

 
You can certainly get creative and go a different route, and if you want to do that, our recent Ice Cream theme post can point you in the right direction. But we’re not going to go all fancy here. Usually, the best friend a good apple pie can have is a nice big scoop of simple vanilla ice cream.

 
Okay, maybe I’ll throw in a little extra one with some cinnamon spice.

Clockwise from top left: Vanilla Bean Gelato from Food for My Family, Homemade Vanilla Ice Cream from sweetpeachef, Cashiers Farmer’s Market Homemade Vanilla Ice Cream from bunkycooks, Easy Vanilla Bean Ice Cream from missinthekitchen, Delicious Vanilla Bean Ice Cream from Ree, and something just a little bit different that’ll go well with the flavor of apple pie, Cinnamon Spice Ice Cream from Tracy (sugarcrafter).

 
 
 
And finally, to top it all off, how about some caramel sauce? Because, truth be told, if you run out of time or energy, you can simply get your pie and ice cream from the store or your favorite bakery. Top it with some good homemade caramel sauce, and you’re good to go.

Homemade Caramel Sauce from europegirl87 on the left, and Vegan Caramel Sauce from tonijean on the right.

 
 
 
Last but not least, I know it has nothing to do with apple pie, but I just had to show you these adorable little Blackberry & Strawberry Lemon Cakes from cookincanuck that celebrate both the upcoming 4th of July holiday as well as yesterday’s Canada Day. How cute are these?

 
 
 
And there you have it, Tasty Kitchen’s little piece of Americana, with a nod to our northern neighbor as well.

 
So, how about you? What does the phrase “as American as …” mean to you and your family? How would you finish that phrase? We’d love to hear all your different answers! And if you’re Canadian, gives us a holler and tell us how you celebrated Canada Day. We’d love to hear from you too! (Even if you’re not, don’t let that stop you from hollering anyway. I, for one, celebrated Make Enchiladas Out Of Leftovers Day yesterday. Can you guess what I did?)

 
The lovely face you see above belongs to Kelly @ EvilShenanigans. She assures us that none of her shenanigans are terribly evil, “unless you are watching your calorie intake, where it takes a decidedly evil turn!” Let’s all wave hello to Kelly, then showcase her recipe box and get ready for that turn.

 
Kelly Jaggers was born in Harlingen, Texas, and her family moved quite a bit within the state. “But I consider myself a Dallas girl,” she says, “because I have been here the longest, and I have stayed of my own free will.” Her blog, Evil Shenanigans, gets its name from the move “Super Troopers.” It started as a way for her to blog about her adventures in cooking school, and eventually turned into a blog about her cooking “shenanigans.”

 
Growing up, the biggest culinary adventure she had was Chinese take-out, which she despised. But then she tried Thai food, loved it, and decided that “being afraid of food is like being locked in a box with no light or sound; yes, you can live that way, but why would you?” So now she takes every opportunity to try new food. She’s even tackled Chinese take-out, with what looks like glorious results.
 

Clockwise from top left: Orange Chicken with Fried Rice, Porchetta, Sweet and Sour Chicken, Triple Citrus Skirt Steak, and Honey Lime Grilled Chicken Salad.

 
 
Cooking is Kelly’s escape and her joy. When she has a bad day, she escapes to the kitchen. “Often, when I am working out a problem or struggling with a decision,” Kelly says, “I can clear my mind while cooking and I find the answer more easily.” She comes from a long line of women who express love and affection through food: her grandmother who always had a box of warm apple fritters and a pot roast waiting every time they visited, and her great aunt who always greeted them with freshly fried chicken and homemade pecan pie. She loves making something for other people to enjoy, and says that you will know if she likes you based on the size of the meal she prepares for you.

 
I’d like to pipe in and say that even if she served me a meal of small portions of these sides, I’d consider myself liked. I’d consider myself very well-liked indeed.
 

Clockwise from left: Cream of Chicken Soup, Pancetta Risotto Cakes, Crab Cake Dip, and Jalapeno Bacon Stuffed Mushrooms.

 
Kelly went to culinary school in 2007, and says that it has taught her that failure is absolutely part of the process, and that you often learn more from abject failure than you do from success. It has also taught her not to dwell on failure, and that if she doesn’t put it behind her, she will never grow. But don’t think of her as a food snob because of her culinary school background. She just as easily admits to loving hot dogs and macaroni and cheese. “I grew up with it and it is one of those dishes I still eat when I need some comfort.” When asked about her favorite food pairings, she confesses: “Really, bacon and anything. I may have a problem with bacon.”
 

From left to right: Cheddar Bacon Muffins and Jalapeno, Bacon and Cheddar Cornbread.

 
 
Her passion for food leans a tiny bit toward dessert or bread, which is likely why the one ingredient she always must have on hand is butter. She loves her whisks and has them in all shapes and sizes, and she can’t get along without them. Some of her other favorite food pairings, like bananas with caramel, are wonderfully featured in her dessert recipes.
 

Clockwise from top left: Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, Banana and Chocolate Mascarpone Crepes, Peanut Butter Cream Pie with Chocolate Whipped Cream, Southern Banana Pudding, Apple Carrot Maple Cakes with Maple Cream Cheese Frosting, and Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream.

 
There’s so much more to this proud Texan who used to sing opera and bellydances for fun. So let’s get her into the hot seat (or … just seat) and get to know her even more!

 
 
Q: Any favorite chefs or food celebrities? Who inspires you?
A: My mom is my number one food inspiration. She taught me to cook, in an effort to make sure I did not starve when I moved out, and taught me a love of cooking and sharing food. She also taught me to make a perfect pie crust, for which my husband will be forever grateful! My favorite television food celebrity is, hands down, Nigella Lawson. Aside from being beautiful, she is well-spoken, intelligent, and she makes food I want to eat. A few years back I got to meet Nigella at a book signing and she was so sweet and terribly humble. I aspire to be as glamorous as she is in the kitchen, but I often fail. It is hard to be glamorous with flour on your nose!

 
Q: If you had to eat something right now and had only 3 minutes to get it ready, what would it be?
A: Bean and cheese nachos. I always have cheddar cheese in the fridge, I always have a can of beans in the pantry, and I am never without pickled jalapenos. Living in Texas, I think it is mandatory, actually, to have all those ingredients in hand at all times! This dish has saved me on a number of occasions from starvation. It also makes a good late-night or after school snack. Believe me, when you get out of school at 10pm after working a full day, you do not want a snack that takes longer than about three minutes to be ready.

 
Q: Do you have a most memorable kitchen disaster?
A: Once I created a recipe for a Mascarpone Dark Chocolate Bundt Cake. The batter was lovely, so I was very excited to try the finished cake. After it had cooled, I tried to slice it and the cake collapsed into what I can only describe as dust. Literally, it just turned into a pile of crumbs. I have never had anything like that happen before or since. I was quite crushed!

 
Q: What else, besides mascarpone bundt cakes, gives you trouble in the kitchen?
A: Making homemade mayonnaise. It almost always breaks. I have tried countless recipes/methods and I inevitably mess it up so I have given up on homemade mayo. It is ok, however, because I have discovered Duke’s Mayonnaise which is better than anything I have made. It makes the shame easier to tolerate, and it tastes damn good!

 
Q: What food item do you always make at home and never buy at the store anymore?
A: Salad dressing. About five years ago I decided that I needed to stop buying salad dressings because they would just languish in my refrigerator after one or two uses. So wasteful of me! Making my own came out of a desire to save money, but it has also improved my relationship with salads for the better. A yummy dressing means more salad consumption in my house. My favorite dressing to make at home is honey mustard. Three ingredients, give it a little whisk, and you have an all-purpose dressing/dipping sauce. It is fantastic on salad, but also good for dunking homemade chicken nuggets.

 
Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: Brown meat BEFORE you put it in the slow-cooker. It seems like such a no-brainer, but I never knew. Browning the meat means that your roast will: a) taste better and; b) look better. For a long time I served anemic-looking, flat-tasting, slow-cooker pot roast. Not anymore!

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Thanks, Kelly!

 
Kelly’s recipe box here is full of all sorts of wonderful food, and there’s even more to enjoy in her blog, Evil Shenanigans. As you take unhurried, longing glances at her baking section, remember that she says one day, she’ll open her own bakery and that we’re all invited. Then maybe send her your RSVP now, to grab a slot in that guest list.