Lemon Blueberry Mini Bundt Cakes

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At our house the party never stops, and Monday we shared our recipe for my wife’s Cherry Chocolate cake she picked. Today I’ll be sharing my pick – Blueberry Lemon!

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Lemon and any kind of berry is my favorite flavor combination! Light yet sooooo sweet! This one comes with a tangy glaze that goes over it hot, sinking into the cake and making it extra moist!

Lemon Blueberry Mini Bundt Cakes

Cake, Comfort Foods, Dessert, Fruit, Meals for a Crowd, Party, Uncategorized

Lemon Blueberry Mini Bundt Cakes

Ingredients

For the Cake

8 tablespoons unsalted butter, room temperature
1/4 cup nonfat plain Greek yogurt
1 3/4 cups granulated sugar
3/4 teaspoon kosher salt
6 medium eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup of well shaken low fat buttermilk, room temperature
Zest of 2 lemons
2 cups frozen blueberries, partially thawed

For the glaze

1/2-3/4 cup confectioners sugar
1 tablespoon fresh lemon juice
1/2 tablespoon low fat buttermilk

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, use an electric mixer to cream together the butter and Greek yogurt until just smooth, about 20 seconds. Add in the granulated sugar and beat for 1 minute to combine. Scrape down the bowl and then add the salt. Beat until fluffy and lighter in color, about a minute. Add in the eggs one at a time, beating until combined and scraping down the bowl between each egg.
In another bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the egg mixture, beating mixture until the flour just disappears. Add half of the buttermilk, beating on low to incorporate. Add another 1/3 of the flour mixture, beating to combine as before, then add the second half of the buttermilk, mixing on low to incorporate, then the last 1/3 of the flour mixture. Mix until just incorporated and the batter doesn’t have any large lumps.
Zest the lemons over the bowl and mix until the zest is fully incorporated. Gently fold in the blueberries.
Grease 12 mini bundt pans with butter or oil just before filling. Pour batter into pans until just half full and level the pans with a spatula.
Bake for 10-20 minutes or until an inserted toothpick comes out clean. Immediately run a clean butter knife around the edges of the pans to loosen the sides, then place upside down on a cooling rack. If the cake immediately comes out of the pan, remove the pan. If not, remove from pan after cake has been cooling for about 5 minutes. If it still sticks after 5 minutes, cool for a final five minutes, then give the pans a gentle shake to release the cake. Allow to cool completely on the cooling rack.
Once the cakes are almost cooled, prepare the glaze by whisking together 1/2 cup of confectioners sugar, lemon juice, and buttermilk. Add the remaining confectioners sugar in a tablespoon at a time, whisking in between, until it reaches your desired thickness. Drizzle glaze over the cooled cakes.

Notes

This recipe can also be used to make one 12inch bundt cake – baking time will vary.

What is your favorite cake flavor? Comment below!

February 10, 2020February 13, 2020

Chocolate Cherry Mini Bundt Cakes

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Its party time! Our family’s birthdays all fall within a week of each other, so we hold one big combined get together. To keep from having to pick one cake flavor we all like, this year we made a few different mini bundts so everyone could pick what they’d like most.

My wife loves cherries and chocolate, so we went with a classic chocolate cake filled with chocolate chips and sweet fruit. Its very rich, so its best paired with some simple vanilla ice cream.

This cake is easier than it seems to throw together, and everyone will rave thinking that you spend hours on it! If you prefer, you can always put this recipe in a regular sized bundt, though baking times will vary.

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Chocolate Cherry Mini Bundt Cakes

Cake, Chocolate, Comfort Foods, Dessert, Fruit, Party

Chocolate Cherry Mini Bundt Cakes

Ingredients

1 cup salted butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups + 2 tablespoons all-purpose flour, divided
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
3 medium eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
2 cups frozen cherries, slightly thawed
1 cup semi sweet chocolate chips
Confectioners sugar for dusting

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Melt butter in a medium saucepan. Add cocoa powder, water, and salt into the saucepan, stirring to combine. Bring to a low simmer, then remove from heat.
In a large bowl, whisk together 2 cups flour, granulated sugar and baking soda until combined. In a separate bowl, beat eggs. Add vanilla and Greek yogurt to the eggs, mixing to combine.
Add the heated cocoa mixture to the flour, stirring well to combine. Stir the egg mixture into the flour mixture until fully incorporated.
In a small bowl, mix together the cherries, chocolate chips, and 2 tablespoons of flour, tossing to coat. Gently fold the cherries and chocolate chips into the cake batter.
Grease mini bundt pans and pour batter in each one, filling them halfway. Place mini bundts in preheated oven and bake from 10-20 minutes or until an inserted toothpick comes out clean.
Immediately take a long butter knife and run between the cake and edges of the pans. Place the pans upside down on a wire rack, allowing to cool for 5 minutes. Remove from pans and then allow to cool completely on the wire rack. Once cooled, dust with confectioners sugar.

Notes

1 batch makes about 12 mini bundt cakes, dependent upon size of pans.

What kind of cake do you like on your birthday? If you want something lighter, you can always check out our Lemon Blueberry Mini Bundt Cake recipe!

January 13, 2020January 13, 2020

Easy Flaky Pie Crust

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You know that feeling…that feeling when you bite into someone’s pie and you can just tell they made their own pie crust. Its flaky, its buttery, and its got that rustic texture and taste you just can’t get from store bought crust.

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The pie crust recipe we’ve come to depend upon is so easy! When we first used it, we were making Banana Cream Pie, and it we succeeded on our first try! After hearing for years that pie crust is hard and super easy to mess up, we were delighted!

What would you use this pie crust for? Let us know in the comments below!

Easy Flaky Pie Crust

Comfort Foods, Dessert, Old Fashioned

Ingredients

3 cups all purpose flour
1 teaspoon of salt
7 tablespoons cold butter, cubed
7 tablespoons shortening, cubed
1/3 to 2/3 cups of ice cold water

Instructions

In a large bowl, whisk together flour and salt.
Using a pastry cutter, cut in the butter and shortening. Mix this way until the mixture looks like small dough balls about the size of peas. Work quickly to make sure butter doesn’t soften.
Add ice cold water a tablespoon at a time to one area of dough, mixing with a fork. Move dough to one side of bowl and continue adding water until dough is moistened but not sticky.
Once dough is ready, use your hands to gently fold over the dough a couple of times. Divide into two even balls.
Using a rolling pin, flatten one ball into a 12″ circle on a lightly floured surface. Gently roll the dough onto your rolling pin and unroll over a prepared 9″ pie pan. Trim around the edges to leave a 1/2″ overhang. Crimp and decorate as desired.
Bake according to baking directions.

Notes

To Freeze unprepared dough: place each dough ball into an airtight freezer bag. OR roll them out and store flat with parchment paper between each layer. Once frozen, store discs in a large airtight freezer bag. To thaw, let them come to room temperature and use flour on surfaces to keep the dough from sticking.

To Blind Bake: Place dough in pie pan. Create shape and desired design of edges, making edges wider than usual. Poke small holes using a fork at the bottom of the crust. Place dough in freezer for 1 hour. Preheat oven to 350 degrees Fahrenheit. Line the frozen crust with aluminum foil. Fill foil with pie weights or sugar to the top of the crust. Bake the crust for 45-50 minutes if you will need to bake the pie again after filling, or 60-75 minutes if using for a pie that will not need more baking. Once baked, remove weights and allow crust to cool completely before filling.

November 25, 2019

Old Fashioned Banana Cream Pie

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Happy Thanksgiving everyone!

We have so much to be grateful for this year! Though we’ve had our ups and our downs, we are thankful for the opportunities that have come our way and we are so blessed. Thank you to everyone who has supported us in this blogging journey, and we hope to keep growing…

And now that I’m done with the sappy stuff, lets talk PIE!

No Thanksgiving feast is complete without some indulgent dessert! Banana Cream Pie was Lexi’s grandpa’s favorite, and now that he and her grandma have passed it helps her feel close to them this time of year.

Though this pie may seem a little labor intensive from the outside, it comes together really easily. Its totally worth it too when you can tell people its been made from scratch!

Don’t forget to come back soon for our homemade pie crust recipe! So easy you’ll nail it on your first try!

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Old Fashioned Banana Cream Pie

Dessert, Fruit, Holiday, Old Fashioned

Old Fashioned Banana Cream Pie

Ingredients

1 pie crust, blind baked
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/3 cups whole milk
4 eggs, beaten
1 1/2 teaspoons vanilla
3 tablespoons butter
2-3 large bananas
1 cup heavy cream

Instructions

Combine sugar, cornstarch, salt, and milk in a small saucepan. Whisk frequently over medium heat until hot and bubbly. Let boil for one minute, then remove from heat.
Whisk 1/2 cup of the hot milk mixture into the beaten eggs a spoonful at a time, mixing until incorporated between each spoonful. Pour the egg mixture into the pot and whisk together.
Place pan back on heat and bring to a low boil. Let boil for 1 minute. Remove from heat and whisk in vanilla and butter until combined. Transfer to a bowl and cover with plastic wrap, pressing the wrap down to touch the custard. Refrigerate for 30-45 minutes.
Meanwhile, whip the heavy cream on high speed until stiff peaks form. Once custard is almost done cooling, thinly slice the bananas. Set both aside.
Pour 1/3 of cooled custard into prepared pie crust. Place a layer of sliced banana. Layer more custard and another layer of the sliced banana. Finish with the last of the custard and top it off with the whipped cream.
Refrigerate pie for at least 4 hours before serving.

Notes

Pie will stay good in the refrigerator for up to 3 days.

Everyone has a favorite pie flavor. What is yours? Let us know in the comments below!

November 21, 2019November 21, 2019

White Chocolate and Cranberry Cookies

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Thanksgiving is in one week! One of my favorite parts of our huge feast is the cranberry sauce! Cranberries are so tangy and delicious! I love pairing them with things that are super sweet…like white chocolate perhaps?

These cookies follow the usual base we use, but then we mix in white chocolate chips and craisins for a cookie that tastes indulgent but light at the same time! You can snack on these any time and not feel guilty… well not too guilty that is! (Calories don’t count during the holidays, right?!)

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White Chocolate and Cranberry Cookies

Chocolate, Cookies, Dessert

White Chocolate and Cranberry Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
6 oz white chocolate chips
6 oz craisins (dried cranberries)

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips and craisins, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

Not interested in white chocolate? Check out these other cookies!

November 4, 2019October 21, 2019

Chocolate Chip Cookies

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The holidays are almost here! Some of our favorite holiday memories revolve around gathering in the kitchen as a family and making treats!

This classic is great year round! Everyone loves a simple chocolate chip cookie! We found a great base dough to work with, and adding chocolate chips was the first step we took in experimenting with it.

Its a must to use semi-sweet chocolate chips. Though milk chocolate chips are delicious, adding them to this dough makes the cookies way too sweet. If that is what you love, then by all means substitute them!

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Chocolate Chip Cookies

Chocolate, Comfort Foods, Cookies, Dessert, Old Fashioned

Chocolate Chip Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

What is your favorite cookie flavor? Comment below!

Need more desserts for this baking season? Check out our other sweet things here!

October 28, 2019October 19, 2019

Blueberry Topped Lemon Cheesecake

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Ah cheesecake – it can be so right, or go so wrong! This was our first foray into homemade cheesecake, and I think it was a great success!

I had a coworker moving departments, so we decided to throw him a farewell potluck. This is the dessert I brought. I had to make sure to bring home a piece for my wife, because she said she’d kill me if I didn’t. Luckily I was able to bring back a slice for her to try.

Everyone loved this flavor combination! You can’t go wrong with blueberries and lemon, and this cheesecake is proof! The crust also contains a surprising ingredient that shows this desserts deep Southern roots – corn meal. I’ve been seeing blueberry and sweet corn dessert recipes pop up here and there, and this is a tasty trend I can definitely get behind!

Blueberry Topped Lemon Cheesecake

Comfort Foods, Dessert, Fruit, Meals for a Crowd, Southern, Splurge, Summer

Blueberry Topped Lemon Cheesecake

Ingredients

1/3 cup butter
32 oz cream cheese
8 oz mascarpone cheese
2 eggs, lightly beaten
2 1/4 cups granulated sugar, divided
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/8 tsp salt
Zest of 2 medium lemons
6 tbs lemon juice, divided *
3 cups blueberries, divided
1 tbs water

Instructions

Place butter, cream cheese, mascarpone cheese, and eggs on counter at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit. Wrap a double layer of tin foil around the bottom and outer sides of a 9 inch springform pan to form a watertight seal. Lightly grease the bottom of the pan. Set pan aside.
To make the crust, beat butter with an electric mixer on medium to high speed for 30 seconds in a medium bowl. Add 1/4 cup sugar and beat until fully combined. Add flour, cornmeal, and salt. Beat together ingredients until crumbly. Press the mixture into the bottom of the springform pan, making as even and flat as possible. Bake for 20 minutes.
Reduce oven temperature to 325 degrees Fahrenheit.
While crust is baking, in a large mixing bowl combine cream cheese, mascarpone cheese, and 1 1/2 cups sugar. Beat on medium-high speed until smooth. Add beaten eggs, lemon zest, and 3 tablespoons of lemon juice to the cheese mixture, beating on low speed until just combined.
Pour cheese mixture over baked crust, spreading evenly. Place the foil-wrapped springform pan into a roasting pan. Pour hot water into the roasting pan until water reaches about halfway up the side of the springform pan.
Bake for 1 hour to 1 1/2 hours or until 2 inch area around the outside edge appears set and the center appears nearly set when shaken.
Remove springform pan from water. Cook in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edges of cheesecake from sides of pan.
Allow cheesecake to cool completely on the rack. Once cooled, remove foil from pan, cover, and place in refrigerator. Chill for at least 6 hours, preferably overnight.
For blueberry topping, combine 2 cups of blueberries, 1/2 cup sugar, 3 tablespoons lemon juice, and water in a medium saucepan. Cook and stir until mixture begins boiling. Boil gently, uncovered, for 15 – 20 minutes or until slightly thickened. Stir in remaining blueberries. Cook for 2 more minutes. Remove pan from heat and allow mixture to cool. Cover and chill until ready to serve.
To serve, remove sides from springform pan. Slice cheesecake, and spoon blueberry topping over each slice.

Notes

*3 tablespoons of lemon juice is about 1 medium lemon, juiced. Yield will vary by lemon.

Need a dessert, but you’re looking something a little less intense? Check out these sweet recipes!

October 17, 2019

Reese’s Monster Cookies

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Halloween is only 2 weeks away!!

With that in mind, I’m sure you have a Halloween party or two coming up, and you’ll need something to bring! May I suggest this festive twist on the classic monster cookie?

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Some of you may be asking what a monster cookie is. If you’ve ever had a cookie with M&Ms in it, then you’ve had one! Our version features delicious Reese’s Pieces in place of the classic chocolate candies. It gives them a peanut buttery bite in festive brown, orange, and yellow!

If you have a favorite cookie base, simply mix in the Reese’s pieces. If not, we’ve got a new one we’ve been testing this season that is divine! So simple, and easy to change up!

Reese's Monster Cookies

Comfort Foods, Cookies, Dessert, Holiday

Reese's Monster Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz Reese’s Pieces

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in Reese’s Pieces, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

With the colder weather finally here, we’ve been baking up a storm. What cookie recipe do you want to see in the future? Comment below!

September 12, 2019September 12, 2019

Easy Lemon Bars

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As summer winds down, I can’t help but feel a little sad. Though I can’t wait for the cooler temps, football season, and beautiful autumn leaves, I will definitely miss some parts of the summer.

Hanging out on our patio with my wife watching our son play in the backyard while sipping on some lemonade will be one of those things I’ll miss most. Of course I can sip on lemonade whenever I want – or I can up the ante and make these delicious lemon bars!

This simple dessert is super easy to make, and its made using ingredients most people keep on hand – so they are cheap!

They are ultra tangy and tart with just the right amount of sweet balance blended in that you won’t be able to get enough of them. They’re perfect for your little one’s fundraiser bake sale or to bring to the next family party.

Lemon Bars

Comfort Foods, Dessert, Fruit, Summer

Lemon Bars

Ingredients

3/4 cup butter, softened
2/3 cup powdered sugar plus more for garnish
1 1/2 cups plus 3 TBS flour, divided
3 large eggs
1 1/2 cups white sugar
Zest and juice of 2 fresh lemons

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together softened butter and powdered sugar until fully combined. Gradually beat in 1 1/2 cups flour until fully combined.
Grease the bottom of a 9×13 glass baking pan. Press dough into bottom of pan, making it as even and smooth as possible. Place in oven and bake for 18-20 minutes or until golden brown.
Meanwhile in a smaller bowl whisk together eggs, sugar, lemon zest, lemon juice and remaining flour until frothy. Pour over hot crust.
Place pan back in oven and bake for 20-25 minutes or until lemon mixture is set and lightly browned on top.
Cool completely by placing pan on a cooling rack. Dust with additional powdered sugar. Cut into bars and refrigerate leftovers.

Of course if you want something MUCH sweeter, you should check out our White Chocolate Cranberry Blondies!

What is your favorite dessert bar? Let us know in the comments

September 5, 2019September 5, 2019

White Chocolate Cranberry Blondies

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As summer is winding down, my wife loves to get into the kitchen and start baking! She loves making desserts galore, and this week she had to make some to take to the first football game of the season (Go Ducks!).

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She decided to lean a little fancier and look for something that was easy but wouldn’t taste like it.

Cue the deliciousness that are these super sweet blondies!

Soft with bits of crunch, super sweet paired with the tang of cranberries and orange zest, you’ll please everyone with this bar!

White Chocolate Cranberry Blondies

Comfort Foods, Dessert, Meals for a Crowd

White Chocolate Cranberry Blondies

Ingredients

For the Bars

3/4 cup butter, plus some for greasing pan
1 1/2 cups packed brown sugar
2 large eggs, room temperature
3/4 tsp vanilla extract
2 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 cup dried cranberries
6 oz white baking chocolate chips

For the Frosting

8 oz cream cheese, softened
1 cup powdered sugar
Zest of 1 medium orange
6 oz white baking chocolate chips, melted
1/2 cup dried cranberries

Instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 glass pan with butter and parchment paper. Set aside.
In a large bowl, microwave butter to melt. Beat in brown sugar until fully combined. Allow to cool slightly. Beat in one egg at a time, combining until fully incorporated between each. Add vanilla extract and mix in.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon until combined. Pour dry ingredients into wet ingredients, stirring until fully combined. Gently mix in white chocolate chips and cranberries.
Pour thick batter into prepared pan, spreading evenly as possible. Place pan in oven and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.* (Do not over bake) Remove from oven and place pan on a cooling rack.
While baking, prepare the frosting by beating the cream cheese, powdered sugar, and zest together until fully combined and fluffy.
Allow blondies to almost completely cool. Frost, top with remaining dried cranberries, and drizzle with white chocolate.
Once they have fully cooled and melted chocolate has melted, remove blondies from pan. Cut into 36 bars (3 columns, 12 rows). Serve, then store leftovers in the refrigerator.

Notes

*Check more than just the center for doneness – the first time we made these somehow the center was done, but the cracks near the edges were still underbaked.

Which do you prefer?! Blondies or brownies? Leave your vote in the comments!