Are you noticing a trend here? I just cannot get enough caprese everything right now! Avocado caprese portobello stacks are little stacks of love, my friends. They’re packed with so much fresh, summer flavor and they’re fantastic for entertaining, that is if you can bring yourself to share
These actually came about when I had a bunch of produce in the fridge that I needed to use up – isn’t it funny how those quick little throw something together meals are always the best? I was going to make a quick salad, but once I spotted the portobellos, I thought of my Goat Cheese & Avocado Portobellos. Do you remember those? I think I made them about a million times that summer! Anyway, I knew what had to be done.
In case you’ve ever wondered, I really do live in a pink world! Layers upon layers of buttercream piped to create a rose cake is kind of a dream come true for me, and one that I had to share with you guys! Most of the time when I make cakes like this, I wind up getting so involved (read: drowning in buttercream) that I usually don’t even have time to take a picture! I decided it was time to change that and start sharing more of these pieces with you. After all, every cake deserves its own place here!
Doesn’t it just look like summer on a plate? If you’re a fan of classic caprese, I have your new favorite dish right here! I’m talking perfectly ripe cherry tomatoes, lots of basil, fresh mozzarella and a balsamic reduction that totally transforms your usual chicken routine! And hello, ready in under 30 minutes? Sign me up!
You guys know I’m all about easy, fast and flavorful when it comes to dinner, and this 30 minute chicken caprese skillet checks all the boxes and then some! I’m also super excited to share this recipe with you because it’s part of a fun Olympics-themed campaign with my friends at Farberware all about international cuisines that the whole family will love. I gotta tell ya, I think this one is a winner. I know I may be biased, but it’s one of those dishes everyone loves, especially when that cheese starts to melt!
Are you guys ready for the holiday weekend? If frozen, fabulous and spiked sounds like music to your ears then have I got the recipe for you! I’m so excited to share these beyond easy magical Nutella fudgesicles with you because they taste just like those classic Fudgesicles from the ice cream truck, and all you need is 4 ingredients! What?!
I’m all about easy recipes in the summer. Ones that are perfect for entertaining, require minimum to no oven time, and when they happen to involve Nutella – well, that’s always a bonus! These pops come together in a snap and freeze beautifully thanks to the coconut milk. You’ll want to make sure you use a can of unsweetened coconut milk for this recipe, and in case you’re wondering if you can taste the coconut, you can! People always ask that when coconut milk is involved so I wanted to put it all out there from the get go. They’re not overwhelmingly coconut-y if you know what I mean, but you’ll definitely get a vibe.
Good morning, friends! Can you believe it’s the middle of June already? This means lots of no-bake desserts, new boozy milkshakes in the works, and cakes upon cakes upon cakes! I’ve got a new strawberry shortcake inspired cake coming your way soon that I’m quite smitten with, and I hope you will be too! You can expect some new “Balancing the Buttercream” posts this season as well. I have so many fresh summer dinners and apps that I’m itching to share for summer entertaining! But before we dive into all these new summer sweets and dishes, we need to catch up!
Let’s go! Bring on the beach days, road trips, lobster rolls, fruity umbrella drinks and vacation! The unofficial official start to summer is here and my biggest concern at the moment is how many events I have coming up that I can make the Boozy Black Forest cupcakes for.
And then there’s the Bailey’s cheesecake pops and the pink squirrel milkshakes! How many reasons can I come up with to make a batch of those gems? Pool parties, girls’ night, just because night, dinner – oh, the possibilities! Can you tell the blender is ready to go?
I’ve rounded up my top desserts to kick off summer and I just love this time of year because while you’ll definitely want to pin the no-bake dreamboats for the next few months, right now (with the exception of this weekend) it’s still cool enough to jack that oven and roast ALL the fruit!
Are you guys ready for the big holiday weekend? What better way to kick off the official unofficial start to summer than with cake, and even better, a no-bake one! I’m beyond excited about this cake and this post for so many reasons!
First, we’re talking about cake and as far as I’m concerned cake is always cause for celebration, especially when it’s this good – look at those layers! Second, I’ve been itching to make an icebox cake and this no-bake raspberry cheesecake icebox cake is definitely reason to celebrate! And because you should definitely be showing up with your fancy pants icebox cake in style this summer, there’s a sweet bakeware and cookware giveaway from my friends at Farberware!
I’m Meghan, a pastry chef, recipe developer and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers. Join me as I glam them up one recipe at a time!