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!

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!

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!