Apple Brickle Dip

May 22, 2017
Apple Brickle Dip

A smooth cream cheese dip loaded with toffee! 

My sister gave me this recipe eons ago.  

The first time I made it was for a sleepover that included her two kids, my five kids and my other sister's two kids.  Nine total.  Gracious, that was one crazy, busy weekend! It included alot of chips, pizza and lemonade.  Also, dip.   Actually, this dip.

Friends, I adore this dip. First, because, it beyond easy to make. Second, it is super fabulous delicious. Sweet cream cheese with toffee is a really great combo.    

This dip is perfect for those many warm weather upcoming parties or just to have around in the house to snack on.  Besides dipping apples, we side ours up with graham crackers or graham cracker sticks. Goes perfectly together.

Dig in-

Apple Brickle Dip

by Table for Seven
Prep Time: 00:10
Ingredients (Serves: 8)
  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 cup toffee baking bits:  what I used 
Beat cream cheese, both sugars and vanilla in a bowl until fully combined and smooth.
Fold in toffee pieces.
Serve with apples or graham crackers/sticks.
Keep any leftovers covered in refrigerator.

  • Vanilla Roll Cake with Chocolate Frosting
  • Vanilla Roll Cake with Chocolate Frosting

    May 19, 2017

     A classic vanilla roll cake with a creamy, chocolate frosting.

    TGIF friends!  

    This week has been a long one. I think it was because the temperatures hit nearly 86 degrees a few times. 86 degrees is not so bad, but, when it's before June, that's just not fun. My body is just not used to it yet. The temps did lower, which is nice. But, the storm and tornado siren that sent us all to the basement at 11 o' clock at night was a not so nice.  

    You know what is really nice?

    Cake. But, you knew that already. 

    This is my very first roll cake. Roll cakes are another one of those desserts that always intimidated me. I think it was the fear of it turn into a crumbly mess. Thank goodness, this did not.

    Because, it was my first time at this type of cake, I stuck with something pretty basic. A vanilla cake with a seriously creamy and delicious chocolate filling/frosting.  This was not a difficult cake to make at all. At all.  It does a few steps, but, as long as you follow the instructions correctly, you are good to go.

    Since this is a basic vanilla cake, you do not have to fill it with chocolate. You can pick your own favorite flavored frosting or fill it with a simple jam/jelly ( about 2/3 cup) and dust with powdered sugar.

    Super fun and delicious!

    linking up & weekend potluck

    Vanilla Roll Cake with Chocolate Frosting

    by Table for Seven
    Prep Time: 00:30
    Cook Time: 00:10
    Ingredients (Serves: 8-10)
      FOR CAKE
      • 3/4 cup flour
      • 4 eggs, at room temperature, separated
      • 1/4 cup powdered sugar, plus, additional for rolling
      • 1 tsp vanilla
      • 1/8 tsp salt
      • 2 TBSP sugar
      • 4 oz semi-sweet baking chocolate
      • 10 TBSP butter, softened
      • 1 1/3 cups powdered sugar
      • 1 tsp vanilla
      • sprinkles, optional
      FOR CAKE
      Preheat oven to 350 degrees.
      Line a flat rimmed 15 x 10 baking sheet with parchment paper.
      In a mixing bowl, add egg yolks and powdered sugar.Beat until yolks have doubled in volume. This should take about 4-5 minutes.
      In a separate mixing bowl, beat eggs whites with 2 TBSP of sugar and salt. Beat until soft peaks form.
      Add half of flour into the yolk mixture. Gently fold with a whisk. Then, fold in half of egg whites.
      Repeat with remaining flour and egg whites. Fold gently with a rubber spatula until combined.
      Spread batter evenly on to pan.
      Bake for 10-12 minutes or until cake springs back when touched.
      Let cake cool just for 5 minutes. You still want it to be warm, but, don't burn yourself.
      Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.
      Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.
      Take off parchment paper and dust cake with powdered sugar.
      Roll cake (from 10 in side) into towel.
      Let cake cooled completely before frosting.
      In a saucepan over medium heat, melt chocolate. Let it cool to room temperature.
      In a mixing bowl, beat butter until creamy. Then, add in vanilla and powdered sugar. Continue mixing until creamy.
      Pour in cooled melted chocolate and beat until mixed in well.
      Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly. Frost top and sides of roll.
      If desired, top with sprinkles before frosting sets.
      Cake adapted from Anne Olson
      Frosting adapted from Crazy for Crust

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    • Oven Tacos and Homemade Taco Seasoning
    • Oven Tacos and Homemade Taco Seasoning

      May 17, 2017

      Bake your tacos for a delicious and easy weeknight meal!

      If you have read this blog for any amount of time, my love of taco-related dishes is pretty obvious. Note: see here, here, here and here.  

      I could eat them everyday. No joke. 

      Actually, if possible, chocolate and tacos would be about all my family would consume. The chocolate they would go along with. The tacos? Mmph, not so much. I know! Craziness. For some reason, they would get sick of them?? Although, my oldest is a taco lover too and will always agree to tacos for dinner, lunch, a snack or whenever she can get them. She's such a good kid.👍

      These particular tacos are a whole family favorite.  They are simple and give a little twist to your regular tacos. Baking them in the oven gives them an extra crunch and the melted cheese is just heavenly. 

      Once they are baked, top them with your favorite taco accessories...tomatoes, onions, olives, lettuce, salsa, sour cream, etc.  Also, for a little added kick, we baked some of ours with nacho cheese flavored taco shells,

      Dig in-

      linking up & weekend potluck 

      please note: this post contains an affiliate link, see disclosure 

      Oven Tacos and Homemade Taco Seasoning

      by Table for Seven
      Prep Time: 00:30
      Cook Time: 00:15
      Ingredients (Makes: 10-12 tacos)
        FOR TACOS
        • 2 lbs ground beef
        • 1/4 cup dry minced onion
        • 1 1/4 cup tomato sauce
        • 3-4 TBSP taco seasoning (see below for ingredients) 
        • 1 TBSP cornstarch
        • 8 oz shredded taco blended cheese
        • 10-13 crispy taco shells
        • chopped tomatoes for garnish
        • 2 TBSP ground cumin
        • 1 tsp. paprika
        • 1/2 tsp. cayenne pepper
        • 1/2 tsp. onion powder
        • 1/2 tsp. garlic powder
        • 1/4 tsp. black pepper
        • 1/4 tsp. chili powder
        • blend in small container and keep leftovers covered
        Preheat oven to 400 degrees.
        In a large skillet, brown ground beef until no longer pink. (If necessary, drain meat before going to next step)
        Stir in minced onion, tomato sauce and taco seasoning and mix well.
        Increase heat to a mild boil. Add in cornstarch.
        Then, simmer for 15 minutes. Stirring occasionally.
        Add meat mixture to taco shells. Using a 9 x 13 baking dish, stack shells up next to each other.
        Sprinkle tacos with cheese.
        Bake for 10-15 minutes or until cheese is melted.

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        If you are a food, craft or DIY blogger, submit your post to get it shared here at Table for Seven!

      • Lemon Lavender Pound Cake with Blackberry Glaze
      • Lemon Lavender Pound Cake with Blackberry Glaze

        May 15, 2017

        Lemons, lavender and blackberries! The perfect combination for a spring dessert.

        As mentioned previously, blackberries have been all over the place in my area and been a great price. So, I've been snacking on them, but, also, of course, adding them into desserts.  How could I not? They are the perfect springtime dessert addition!

        Also just right for spring?  Lemon and lavender.

        If you haven't used lavender in baking before, you should give it a try.  It adds such a great flavor to so many baked goods. Especially, when baking with lemon. I purchased my lavender extract and dried lavender from Amazon, and they were not costly at all.  I've tried it in cake, cupcakes and scones in the past and they have all been a success.  

        Now, if you don't want to use both the dried and extract, that's OK.  I only use a small amount of the dried lavender with the extract.  They both give the flavor, but, honestly, my kids seem to like the lavender more when the don't see the specks in the cake.  Yeah, my kids are picky that way. 😕

        Use your own flavor judgment when it comes to the dried/extract combination or just use one of them. Whatever your preference. If you want to use just the dried lavender,  I would go with about tablespoon to start out with.  Also, if you don't want to go with any lavender at all, this is still a delicious lemon cake. Simply omit it and go with vanilla extract.

        This pound cake is a lemony delight and the added blackberry glaze is the just right for it. It's just right for the time of year.


        linking up & weekend potluck

        please note:  this post contains affiliate links. see disclosure 

        Lemon Lavender Pound Cake with Blackberry Glaze

        by Table for Seven
        Prep Time: 00:20
        Cook Time: 00:40
        Ingredients (Serves: 8)
        • FOR CAKE:
        • 1 1/2 cups flour
        • 1/2 cup (1 stick) butter, softened
        • 1/4 tsp baking powder
        • 1/2 tsp salt
        • 1/4 tsp baking soda
        • 1 cup sugar
        • 3 eggs
        • 3/4 cup plain Greek yogurt
        • 2 TBSP lemon juice
        • 1 tsp lavender extract
        • 1 tsp dried lavender
        • FOR GLAZE:
        • 3/4 cup fresh blackberries
        • 2 TBSP sugar
        • 1 TBSP water
        • 1 tsp lemon juice
        • 2 cups powdered sugar
        • cake adapted from Bake Your Day
        FOR CAKE
        Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
        In a bowl. whisk together flour, salt, baking soda and baking powder. Set aside.
        In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one a a time, mixing well after each egg. Add in lemon juice and lavender extract.
        Gradually add in flour mixture and Greek yogurt, alternately between the two until mixed.
        Fold in dried lavender.
        Pour into prepared pan and bake for 40-50 minutes or until knife inserted comes out clean.
        Let cake cool completely before adding glaze.
        FOR GLAZE
        In a bowl, lightly toss blackberries, sugar and lemon juice together. Let mixture sit for 20 minutes.
        Then, in a blender or food processor, blend blackberry/sugar mixture with 1 TBSP water until pureed.
        Drain blackberry puree through a mesh sleeve to remove seeds.
        In a mixing bowl, beat blackberry puree with powdered sugar until fully mixed.
        Spread on cooled cake

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        If you are a food, craft or DIY blogger, submit your post to get it shared here at Table for Seven!
      • Mini Chocolate Chip Ice Cream Pie
      • Mini Chocolate Chip Ice Cream Pie

        May 10, 2017

        Grab some ice cream and go make yourself some pie! 

        Meet my newest favorite ice cream dessert:  pie.

        This blog is pretty much filled with oh-so-easy-desserts, but, this one? It's easy as...pie. Sorry, just had to say it. 😉

        But, honestly, it is!

        You start with a graham cracker crust (with the added bonus of mini chocolate chips)  Then, fill it with your ice cream.  Top off with your graham cracker crumb mixture and to finish is off, some chocolate syrup. 

        So very good and beyond simple.  

        Making your ice cream and chocolate syrup homemade is simple too:

        Be sure to check out our new section of the blog!  SUBMIT A PROJECT   
        If you are a food, craft or DIY blogger, submit your post to get it shared here at Table for Seven!

        linking up & weekend potluck 

        Mini Chocolate Chip Ice Cream Pie

        by Table for Seven
        Prep Time: 00:15
        Ingredients (Serves: 8)
        • 1 1/2 cups graham cracker crumbs
        • 1/2 cup (1 stick) butter, melted
        • 1/4 cup brown sugar
        • 1 cup mini chocolate chips
        • 1 quart vanilla ice cream, softened
        • 1/2 cup chocolate syrup
        In a mixing bowl, mix together graham cracker crumbs, brown sugar and melted butter until mixed. Then, stir in mini chocolate chips.
        Take 2 1/2 cups of mixture and press into the bottom and sides of a 9 inch pie plate.
        Freeze crust for 15-30 minutes or until completely firm.
        Once crust is ready, Spread softened ice cream evenly into crust. Sprinkle top of ice cream with remaining graham cracker crumb mixture.
        Drizzle with chocolate sauce.
        Freeze for at least 2 hours for ice cream to get firm before serving.
        Adapted from Very Best Baking

      • Crock Pot Apple Balsamic Chicken
      • Crock Pot Apple Balsamic Chicken

        May 08, 2017

        The sweet taste of apples and balsamic vinegar make up this delicious and simple chicken!

        As mentioned a few months ago, my crock pot zapped out on me.  It was a sad day. Anyway, I made and photographed this chicken previously to that sad, sad, day and honestly, completely forgot about it. Which is really weird. 

        I'm usually so on top of my picture taking-editing-posting schedule. The pictures have been saved on my computer and popped out at me over the weekend. So, if you are wondering what's up with the more fall-ish season flavor of this chicken and why I'm sharing it in May..that's the reason. Not a very exciting story, but, really delicious and flavorful chicken.

        Apples, balsamic vinegar and a few other ingredients make this one a winner. Really simple and as previously mentioned, delicious. Serve it with brown (or white rice) or egg noodles for a hearty and easy dinner!

        Crock Pot Apple Balsamic Chicken

        by Table for Seven
        Prep Time: 00:15
        • 1 lb boneless chicken breast
        • 1 medium size apple, chopped
        • 1/4 cup balsamic vinegar
        • 2 TBSP lemon juice
        • 1/2 tsp garlic powder
        • 1/4 tsp thyme
        • 1/2 tsp paprika
        • salt/pepper, to taste preference
        • 2 TBSP butter
        • 2 TBSP flour
        In a bowl, whisk together vinegar, lemon juice, garlic powder, thyme, paprika, salt and pepper.
        Add chicken into crock pot. Pour vinegar mixture on top. Then, add in chopped apples.
        Cover and cook on low for 4 hours or until cooked thoroughly.
        Remove chicken from crock pot. If desired, chopped or shred.
        Take liquid from the pot and strain it through a colander into a saucepan.
        Add butter and flour into saucepan with liquid. Bring mixture to a boil and cook for 3-5 minutes or until it is slightly thicken.
        Add chicken back into crock pot and pour sauce on top. Coat chicken and warm for 10-15 minutes before serving.
        Adapted from Taste of Home