Blueberry Lemon Cake

Janssen made this for Easter dessert and...whoa baby. Serve with a little ice cream and then contemplate how you can every repay me for sending you this recipe.

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Janssen made a lemon glaze to put over it which is just a little lemon juice mixed with powdered sugar. DELICIOUS!

Andes Mint brownies

Whoa baby. Janssen brought these bad boys to a party last night and....yeah, whoa baby. I have an affinity for andes mints.

Mint Brownies

3/4 c flour

1/4 t baking soda

1/4 t salt

2 c semisweet chocolate chips

1 t vanilla

1/3 c butter

2/3 c sugar

2 T water

2 eggs

2 pkg Andes mints

1. Preheat oven to 325 degrees. Grease a 9 inch square pan.

2. In a small bowl, stir together flour, baking soda, and salt.

3. In a large bowl, combine chocolate chips and vanilla.

4. In a saucepan, combine butter, sugar, and water. Bring this mixture just to a boil. Pour hot mixture over chips and stir. Add eggs one at a time, mixing well after each addition. Stir in the flour mixture. Fold in nuts at this time, if desired. Pour 1/2 the batter into the pan, put down a layer of the mints, and then top with the remaining batter, spreading evenly.

5. Bake for 25-30 minutes, or until slightly firm to touch. Cool completely before frosting or cutting.

Chocolate Frosting

3 squares of unsweetened chocolate

3 T butter

3 c powdered sugar

1/4 t salt

1/2 c half & half

1 t vanilla

Melt chocolate and butter in microwave. Put the powdered sugar in a mixer bowl and pour the melted chocolate and butter on top. Add half & half, salt and vanilla. Beat with wire beater until creamy. Chill for better consistency before spreading.