Wednesday, July 20, 2016

Blueberry Surprise Cake

This month the Cake Slice Bakers cake choices were Black and White Layer Cake, Sour Cream Coffee Cake, Blueberry Surprise Cake, and Zucchini Loaf from Seattle.
Making a selection this month was easy. I simply went with the selection I had ingredients for, and the fact that sometimes budgets just force you to use up ingredients already on hand, which is a good thing. Dinners sometimes go that way for the week, also helping to rotate your ingredients in the pantry. 

I was up early on Father's day  hoping to get this cake done in time before the hubby was up. It didn't work. The aroma of toasted nuts got him out of bed and snooping around in the kitchen. Ignoring him gets him out of the kitchen pretty fast! 

The batter was turned out lovely, and was divided in two, adding the pecans to the top layer. The filling was really delicious, and was perfectly balanced with the lemon and spices.
The cake was devoured before lunch time even came around, everyone loved it. Eating it warm was almost like pie! 

Tuesday, July 19, 2016

Cream Cheese Kolachky: #CreativeCookieExchange

This month's cookie theme for the Creative Cookie Exchange is "Cheese"! I knew it would be Kolachky for me, or is it Kolache? I've even seen it spelled Kolacky. Whatever the case this cookie is delicious! 

Cream cheese is incorporated into the dough, making these cookies quite tender. A quick chill in the fridge, then rolled out, cut into squares, and filled with a fruit preserve, or in this case cream cheese.

A quick dusting of confectioner's sugar, and these cookies are ready to plate! 

INGREDIENTS (recipe adapted from Epicurious


8 oz. cream cheese, at room temperature

1 cup unsalted butter, at room temperature

1/4 cup sugar

2 1/2 cups all-purpose flour

Sifted confectioner's sugar for dusting 


8 oz. cream cheese, softened 

1 egg (optional) 

6 tbs. sugar

1/2 tsp. vanilla extract

*Mix all filling ingredients and set aside.


1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day. 
3. Preheat the oven to 350 degrees F. Lightly grease or spray cookie sheets. 
4. Dust a pastry cloth or board with flour or confectioner's sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2 inch squares.
5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling. 
6. Bake in the center of the oven until golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. dust the tops with sifted confectioner's sugar while still warm, then let cool completely. 

Cheese makes everything better--even cookies! Sweet or savory, you can find them here! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: