Tasty Tuesday Bang'n Blueberry Coffee Cake!

Here's another scrumptious recipe from our own Diva Donna! The picture alone is making me hungry!

Bang'n Blueberry Coffee Cake

 

Ingredients:

Streusel topping 1/4 c brown sugar 1/4 c white sugar 1/4 c flour 3TBSP butter, room temp 1 tsp. cinnamon Cake 1 1/2 cups all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 3/4 cup white sugar 1/3 c melted butter 1 beaten egg 1/2 c milk 1 tsp vanilla 1 1/2 c frozen blueberries

Directions

1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.

2. For the topping - In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.

3. In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.

4. In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel. 

6. Bake at 375 for 35 to 45 min.  Remove from oven. Partially  Cool in pan on wire rack. Cut and serve. Enjoy!!

Tasty Tuesday Bahama Mama!

Hey gang! Spring has been with us a week, so I guess it's time to start thinking about summer and hanging out (HA!) at the pool. Donna is pretty sure this is the same guy as last week's Whopper. Still think it's fake? She sent me this recipe for you doubters, which is guaranteed to make you feel more, um, trusting....

Here's a  tasty Poolside drink recipe to go along with the Poolside hunk!

Bahama Mama

Ingredients
0.5 oz Rum
0.5 oz Malibu rum
1 oz Pineapple Juice
1 oz Orange Juice
0.5 oz Grenadine

Method: Prepare in a blender
Glass: Tulip
Recipe:

1. Blend the coconut-flavored rum and the regular rum, the grenadine syrup and the juices, along with about a cup of ice cubes in a blender until slushy.
2. Pour into a tulip glass and enjoy with your pool man!

Tasty Tuesday Cooler Corn!

I'd never heard of this in my life until Donna sent it to me, but what a great idea!

Cooler Corn

Directions:

1. Fill a clean cooler with the shucked ears of corn. 
2. Pour two kettles-full of boiling water over the corn.
3. Close the top and allow it to sit for 30 minutes. 
4. The corn will remain at the perfect level of doneness for a couple of hours.

This will give you plenty of time to grill your burgers or boil your lobsters while you wait.

Tasty Tuesday Chocolate Disgust Dessert!

And now for another tempting recipe from our own Diva Donna!

Gee Whiz,  Cheryl! We didn't get enough controversy from Friday's Big Grumpy Pants post. Maybe this will one will raise some eyebrows too. A  cute, finger licking good hunk photo.

But come on try this,  you just  want to lick your fingers and taste this delicacy. I'm talking about the dessert now... 

CHOCOLATE DISGUST DESSERT

Ingredients

- 1 bx chocolate fudge cake, prepared - 2 bx chocolate instant pudding, prepared - 1 lg tub of cool whip

- 6 heath candy bars, crushed - 1/2 c Kahlua liquor

Directions

1. Cut your prepared cake into cubes.
2. In a large glass bowl, layer the bottom with a third of your cake cubes. Then sprinkle with 1/3 Kahlua. Top with a layer of pudding, then a layer of Cool Whip. Then a layer of candy.
3. Repeat this for 2 more layers, ending with the topping of Cool Whip and sprinkled candy!

When you're finished licking your fingers, It's Lucky in Love Week, so come on over to Rhi Reading for a guest blog by yours truly and a chance to win a free copy of Stud!

Snowy Tuesday Gingerbread!

After all the spring flowers I've posted here lately, it seems pretty strange to have snow to report. I wasn't expecting it at all, but Sunday night, it freakin' snowed. However, in light of the recent bout of thunderstorms and devastating tornadoes, a gentle little snowfall wasn't necessarily a bad thing.



Still, if you look very closely at this next photograph, you can see a couple of robins out there in the snow under the pear tree.



















Peaches and Bugsy seemed a bit baffled by it all, and I really can't blame them. One day we're out picking flowers and the next, we're leaving footprints in the snow.

















What with all of this winter weather, I got the itch to bake some gingerbread. Interesting stuff, gingerbread. According to the King Arthur Flour cookbook (which is where I found this recipe), in the medieval days of merry old England, ginger and pepper were the only spices readily available. Therefore, gingerbread was the most popular sweet treat during holidays and festivals for at least a thousand years.

I guess times haven't changed all that much, because I had all the ingredients on hand except for the buttermilk. I substituted regular milk and it turned out fine. The sweeteners can also be varied according to taste and availability, just use 1 1/2 cups of whatever you have. You can also substitute corn or maple syrup for the molasses if you like.

So, preheat the oven to 350 degrees and get ready for an age-old treat!

Gingerbread  

Ingredients:
3/4 stick of butter
1/2 cup molasses
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp salt
3/4 cup buttermilk

Directions:
Cream the butter until light. Continue beating as you add sweeteners 1/2 cup at a time and then the egg. Beat until light and fluffy. Blend the dry ingredients together and add them to the butter mixture alternately with the milk. Pour into a greased  9 inch cake pan. Bake 45 minutes and enjoy with the medieval hunk of your choice!

Tasty Tuesday Black Bean Mexican Soup!

I reckon there's still enough left of winter to want some nice, hot soup to keep you toasty, so here's a recipe I got from Linda Wisdom a while back.

Black Bean Mexican Soup

1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained (fresh or frozen corn can be used) (canned can be used to but lightly rinse them if they're salty)
1 C. salsa (your favorite kind)
2 C chicken broth
2 T lime (or lemon) juice
2 dashes (or more depending on your taste) hot sauce

Combine in pot (4 qt) bring to a boil, then lower to a simmer for 5 min.
Serve with a sprinkling of (optional but I highly recommend the first two)

Shredded cheddar cheese
Chopped green onion
Dollop of sour cream

Makes about 4 servings

Tasty Fat Tuesday Pecan Orange Bread!

Guest blogging on two sites today. Long and Short Erotic Romance and Simply Kayla's Book Reviews! Come on over and post a comment for your chance to win a free copy of Stud!

To celebrate Mardi Gras, here's a sinfully delicious recipe from our own Diva Donna!

You want something special and easy for breakfast for your sexy beast on Fat Tuesday? This is it.
Belle Oaks Inn Pecan Orange Bread!

Pecan Orange Bread

















Ingredients
- 1 can(s) pillsbury grands 8 ct. buttermilk biscuits

- 1 can(s) pillsbury grands 5 ct. buttermilk biscuits

- 1 c sugar

- 1 stk unsalted butter, melted

- 2 sm oranges

- 1/2 c confectioner's sugar

- 1/2 c pecans, chopped

- 1 pkg cream cheese

- 1 dash(es) orange extract

Directions

1. Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
2. Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
3. Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.

4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal. Dip the biscuit in butter and then dip in sugar-orange zest mixture, coating entire biscuit. Stand biscuit in bundt pan on its side. Repeat with remaining biscuits, creating a circle around the bundt pan.

5. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
6. Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.
7. Remove from oven and turn bread out from bundt pan onto desired serving platter.
8. Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.
9. Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.