Let's Make Lemon Raspberry Cake with Sugar Crunch Top

Hello and welcome to Thinking Out Loud Thursday!  I'm so glad you stopped by.  This is a time when I share something I'm thinking about and invite you to link up and do the same.  Today I'm excited to share with you a recipe I've made a couple of times and is perfect for spring and summer - Lemon Raspberry Cake with Sugar Crunch Top.

First, a big shoutout to Tastes of Lizzy T - this is where I originally found the recipe, and I’ve made only a few small tweaks. I mainly wanted to have it saved here on the blog so I can easily come back to it, because I know it’s going to be a repeat favorite. The next time I have a little extra time, I can’t wait to explore more of her recipes!

Now back to the recipe ~

Here's What You Need

1/2 cup salted butter (softened to room temperature)

Zest from one lemon

1-1/4 cups granulated sugar

2 tablespoons of fresh-squeezed lemon juice

2 large eggs

1-1/3 cup all-purpose floud

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup full-fat sour cream

2 cups fresh raspberries

Here's What You Do

Preheat your oven to 350 degrees.  Spray a 9-inch round cake pan with cooking spray and set aside.  This cake is super moist and I served it straight out of my pan.  (Note to self:  perfect excuse to buy a new, pretty 9-inch cake pan.)

Place your sugar in a separate shallow pan (I used a pie plate) and zest the lemon over the top of the sugar.  Use the back of a spoon or rubber spatula to press the zest into the sugar.  

Add the butter and 1 cup of the zesty sugar into a bowl and whip together for about five minutes.  Your mixture should be pale and fluffy.

Add the eggs, one at a time, and beat well after each addition.  Next, add in the lemon juice.

In a small bowl, whisk together the flour, baking powder and salt.  Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, mixing just until combined after each addition.

Gently fold the raspberries into the cake batter using a rubber spatula.  

Spread the batter in the prepared baking pan.  Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake for 40-45 minutes.  It's done when the top is crackly and lightly browned.  The center won't look as done as the edges.  I'll be honest, the original recipe said to bake it for 35-40 minutes and the two times I've made this recipe it had to stay in the oven longer than that, so I bumped the cooking time to 40-45 minutes.  Bottom line - cooking time may vary.

Let the cake cool completely in the pan before serving.

This cake is bursting with delicious flavor! The combination of raspberries and lemon creates the perfect balance of sweet and tart. I hope you love it just as much as we do!

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Let's Make Chicken Enchiladas

Hey friends! Thanks for stopping by Thinking Out Loud Thursday! This is where I share what's on my mind and invite you to link up and share what's on yours too.

Tomorrow we’re celebrating our daughter-in-law Kayla’s birthday! I always let the birthday person choose the meal, and this year Kayla picked my Chicken Enchiladas. It’s been 10 years since I originally shared the recipe on the blog, so today I’m bringing it back for a little reshare ~

This recipe was in a church cookbook circa 1980 and I've adapted it a couple times over the years.  The thought of blogging this recipe didn't come to me until well into the prep, so please forgive my lack of pictures.

Here's What You Need

About 2 pounds of chicken (I used boneless breasts)

Corn or Flour Tortillas

1 cup sour cream

2 cans cream of chicken soup

1 Tbsp. taco sauce (I use mild, but if you like heat go for the hot)

1 lb. shredded cheddar cheese (yes, that lb. means pound, as in 16 ounces)

1 lb. shredded Monterey Jack cheese

2 - 4 oz. cans green chili peppers (diced)

2 Tbsp. (or more) chopped green onion

Here's What You Do

Cook chicken in salted water in a large cooking pot until tender.  As soon as it cools enough for you to touch it, shred it up.  You could also use a rotisserie chicken to simplify this step.

In a bowl, mix together shredded chicken, sour cream, chicken soup, diced green chilies and taco sauce.

Place about 3 tablespoons of the chicken mixture into a tortilla, roll up and place in a greased 9 x 13 baking dish.  Continue until the baking dish is full.  I usually get the large tortillas and use 7 out of the 8 in the package.  If you roll them pretty tight, you could easily use all 8.  (It was at this point that I realized I was going to blog this recipe, so let the pictures begin.)

Spread remaining chicken mixture over the top of the tortillas.

Spread the cheeses over the top.  I usually alternate between the cheddar and Monterey Jack.  It's a lot of cheese guys, so just push it down a little if you have to.

Sprinkle the chopped green onion on the cheese.

Bake in a 350 degree oven for 45 to 60 minutes.

While the casserole is in the oven, you can whip up some Spanish rice and beans and you are all set for your Mexican fiesta!  Óle!

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Let's Make Honey Bleu Munchies

Hi there—welcome to Thinking Out Loud Thursday! This is my little corner to share what’s on my mind and invite you to link up and share your thoughts too. Today, I’m thinking about the easiest (and tastiest!) appetizer I whipped up over the weekend, and I’m so excited to tell you all about it!

Last week at work, a few friends and I were swapping favorite recipes, and my friend Elizabeth shared one that instantly caught my attention. It was a super simple appetizer, and I knew right away I had to try it. So when we had friends over for a game night on Saturday, it was the perfect opportunity to make it!

Here's What You Need

Bag of Kruncher Potato Chips

Blue Cheese Crumbles

Honey

Here's What You Do

Preheat your oven to 350 degrees.

Start by spreading a layer of chips across the bottom of a cast iron skillet.

Next, sprinkle a generous layer of blue cheese crumbles over the chips.

Repeat the process by adding another layer of chips, making sure they’re evenly spread out to cover the first layer. Then sprinkle another layer of blue cheese crumbles over the top, letting them fall into the nooks and crannies for maximum flavor in every bite. This second layer really builds the flavor and gives the dish a nice, hearty feel.

Pop in the oven for 8-10 minutes.  When you remove it from the oven, drizzle honey over the top.  If you want to spice it up a bit, use hot honey!

Place the warm, melty skillet right in the center of the table and let everyone dig in! It’s the perfect casual, shareable appetizer that’s sure to disappear fast.

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Let's Make Sunset Sangria

Hello and welcome to Thinking Out Loud Thursday.  I'm going to share something on my mind and invite you to link up and do the same.  Today I'm thinking about the wonderful sangria my daughter-in-law, Kayla, makes!

Kayla knows just how much I adore her sangria recipe—it’s one of my absolute favorites. While we were visiting for Mother’s Day, she kindly whipped up a fresh batch, and of course, it didn’t disappoint. As she was putting it all together, I couldn’t resist snapping a few photos of the process. I wanted to make sure I could replicate it perfectly back at home, step by step. The recipe itself is wonderfully simple—no fuss at all—but the flavor is out of this world. It’s refreshing, perfectly balanced, and always a crowd-pleaser. I can’t wait to make it myself and relive a bit of that special day with every sip.

Here's What You Need

1 750 ml bottle Moscato D'Asti

1/2 cup Malibu Rum

3 cups Simply Lemonade with Raspberry

Desired amount of Triple Berry Blend Fruit

Here's What You Do

Measure and pour your liquids into a pitcher.

Give it a stir.

Add your fruit.

Enjoy!

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Let's Make Roasted Carrots with Whipped Ricotta and Hot Honey

Hello and welcome to Thinking Out Loud Thursday! I'm so happy you stopped by today. I'll be sharing a new recipe, and once I'm done, feel free to link up and share whatever's on your mind today!

With Easter just around the corner, you might be searching through your recipe box, wishing for something new to try. I recently came across this carrot recipe on Facebook and couldn’t wait to share it with you! I’ve made it twice now, and it turned out delicious both times. It takes a little more effort than my usual recipes, but I promise the extra steps are totally worth it! Here’s how I made roasted carrots with whipped ricotta and hot honey ~

Here's What You Need

For the Carrots:

2 lbs of carrots 

2 tbsp olive oil

1 tbsp maple syrup

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

For the Whipped Ricotta

15 oz container of ricotta cheese

2 tbsp heavy cream

1 tsp lemon zest

Salt and Pepper to taste

For the Hot Honey

1/4 cup honey

1/2 tsp red pepper flakes

1 tsp apple cider vinegar

For Topping

2 tbsp chopped pistachios

1 tsp fresh thyme leaves

Here's What You Do

Preheat the oven to 400 degrees.  Peel and slice your carrots.  I like to use my crinkle cutter to make the carrots look a bit fancier.  

Crinkler Cutter Available HERE

Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.  While the carrots are in the oven, make the whipped ricotta.

Blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy.  You can use a food processor or (what I did) a mixer.  Set aside.

Next, make the hot honey.  In a small saucepan over low heat, combine the honey and red pepper flakes.  Heat gently for 1-2 minutes, stirring frequently.  Remove from heat and stir in the apple cider vinegar.  Let cool slightly.

To assemble the dish, spread the whipped ricotta onto a serving platter. Be sure to use a platter with a lip to prevent the honey from spilling over the edges—I learned this the hard way! The first time I made this, I used a flat plate, and let’s just say it was a bit of a mess.

Arrange the roasted carrots on top of the whipped ricotta. They’re so delicious on their own that they don’t even need the ricotta or honey—but trust me, those extra touches take this dish to the next level!

Drizzle the hot honey over the carrots.  Sprinkle with chopped pistachios and fresh thyme leaves.  

Even though this recipe requires a few extra steps, the end result is completely worth it! The combination of flavors and textures makes these roasted carrots truly special. The natural sweetness of the carrots, paired with the creamy whipped ricotta and the kick of hot honey, creates a dish that’s both comforting and elevated. Whether you’re serving them as a side for Easter dinner or just looking for a new way to enjoy carrots, this recipe is sure to impress. Trust me—once you take that first bite, you’ll know the extra effort was well spent!

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Let's Make Creamy Parmesan Italian Sausage Ditalini Soup

It's Thursday and time for some thinking out loud.  Thanks for stopping by Thinking Out Loud Thursday.  Today, I’m excited to share an incredible soup recipe we tried last week. After reading, feel free to link up and share what’s on your mind today!

Last weekend I invited the ladies from our Bible study group to come over for a quick dinner before an event at church.  I decided to serve three different soups, a salad, and dessert.  Two of the soups on the menu were ones I had blogged about before (Loaded Potato and Gringo Chicken Tortilla).  My new soup was Creamy Parmesan Italian Sausage Ditalini Soup.  

Here's What You Need

1 lb Italian sausage

1 tablespoon olive oil

1 small onion, diced

2 minced garlic cloves

1 can (14.5 oz) diced tomatoes, drained

4 cups chicken broth

1 cup heavy cream

1 cup ditalini pasta

1 cup shredded Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Here's What You Do

Heat the olive oil in a large pot over medium heat.  Add the sausage and break it up as it cooks.  I'm a huge fan of my meat chopper.  We love ours!

When the sausage is browned, remove it from the pot and set it aside.

In the same pot, add the diced onion and minced garlic.  Cook until the onion is translucent, which should take around 4 minutes.

Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano.  Bring this mixture to a boil.

Add the uncooked pasta to the boiling broth mixture and cook until it is al dente, approximately 8-10 minutes.

Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese. Allow the cheese to melt and thicken the soup.

Return the cooked sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.

The soup was a huge hit! We will definitely be having this one again!

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Let's Make TikTok Cinnamon Rolls

Thanks for stopping by Thinking Out Loud Thursday where I share something on my mind and invite you to link up and do the same. Recently I decided to see if the TikTok Cinnamon Roll recipe lived up to the hype. I’m here to report that it definitely did! So today I’m sharing the recipe ~

Here’s What You Need

1 can of cinnamon rolls (I used the Pillsbury Cinnabon ones)

½ cup-ish heavy whipping cream

¼ cup butter

¼ cup brown sugar

2 teaspoons cinnamon

Here’s What You Do

Preheat the oven to 350 degrees. Spray the bottom and sides of your baking dish with cooking spray.

Place the cinnamon rolls in the pan. Make sure your pan is big enough so the rolls are not touching each other, but not spread out tremendously either.

Melt the butter in a saucepan. Stir in the brown sugar and cinnamon. Heat until the brown sugar has melted.

Pour the heavy whipping cream over the cinnamon rolls. With a pastry brush make sure the top of the rolls are coated with the whipping cream. This is where the “ish” in the recipe comes into play. If you use a bigger dish, you might need a little bit more heavy whipping cream to cover the rolls. 

Top with the melted butter mixture.

Pop in the oven and bake for 25-30 minutes. The tops should be golden brown.

Remove from the oven and ice using the icing from the can.

Just this little bit of added work makes the cinnamon rolls extra moist and fluffy! This is definitely my new way of preparing cinnamon rolls!

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Let's Make Apple Dip

It's Thursday and that means it's time for Thinking Out Loud Thursday!  Get ready to share what you're thinking about by linking up below.

Fall is fast approaching and that always makes me thinking about apples.  Apple picking is such a fun activity and we have the best apple dip recipe!  I blogged about it way back in 2019, so I think it's time to share it again.  

Here's What You Need
For Apples:

6 apples (Granny Smith or whatever is your favorite)

1 large can of pineapple juice

For Dip:

8 ounce container of whipped cream cheese

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

8 ounces milk chocolate toffee bits

Here's What You Do

There's two parts to this recipe.  Let's start with the apple part.  Wash and slice your apples.  I love using my Pampered Chef Apple Slicer.  If you don't have one of these little gadgets, invest in one!  We love ours.

Pour the whole can of pineapple juice in a large container.  I always use my Rubbermaid Cake Carrier, turned upside down.  Who says the container has to just be used for carrying a cake!

Put the lid on and pop in the fridge.  You can let the apples sit overnight or as short as 15 minutes.

Next, let's whip up the dip.  Place all the dip ingredients in a bowl EXCEPT the toffee bits.  Combine with a mixer and then stir in almost the entire bag of toffee bits.  Save just a bit to sprinkle on top so it looks pretty.

To serve, take the apples out of the juice and spread on a platter.  The juice will keep the apples from turning brown while it's sitting out.

WARNING:  This dip is quite addictive!  You will want to make it over and over!

Enjoy!

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