Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor. Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright […]
Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor.
Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright fruity flavor that folks of all ages will adore.
We’ve had a lovely spring here in Nashville, but the heat and humidity are definitely upon us now. In this kind of weather there are few things more refreshing than an ice-cold glass of homemade lemonade.
If that lemonade is gussied up with strawberry and passionfruit… well, I’m not complaining (really, it’s all of my favorite flavors in one dewy glass!)
It’s one of those recipes that is ripe for adaptation too (get it? ripe?) whether you use sparkling instead of still water, replace the strawberries with blueberries or blackberries, or even add a splash (or more than a splash) of something boozy for an adults-only variation.
This is an adaptation of my Passion Fruit Meyer Lemonade recipe from a few years back. The main difference being the addition of strawberries, which are cooked down with the sugar syrup. This version also has a bit more lemon juice to passionfruit, mainly because passionfruit is a bit of a rare find these days and I wanted to preserve the precious little I have, but also to give a better balance of flavors and tartness to the final product.
The flavors in this recipe are beautifully balanced; as much as I love strawberry I didn’t want that to be the the only thing you tasted. Instead, you should get equal amounts of strawberry as you do the passionfruit and Meyer lemon.
Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery, velvety richness with a pure chocolate punch. PS, because you make it in a sheet pan, it’s easy to slice and perfect for feeding a crowd. Seriously. You can get 25 slices from one cake! I’m in love.
What is Texas Sheet Cake?
Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.
The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.
Ingredients For Texas Sheet Cake
This is one of those recipes that needs to be followed as written. Cakes are a science, so, unfortunately, I don’t have substitutions for any of the following ingredients. You are, of course, welcome to experiment, but I can’t offer guidance or guarantee results. Here’s what you need to make Texas Sheet Cake:
All-Purpose Flour – creates the structure of your crumb.
Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars do more than sweeten the cake and the icing. Brown and granulated sugar soften the cake crumb and add moisture. Powdered sugar creates structure in icing.
Baking Powder and Baking Soda – leaven the cake and create a light, airy crumb.
Butter– creates a light, tender texture and helps the cake rise. It also adds richness to the icing.
Unsweetened Cocoa Powder – adds a deep chocolate flavor to the cake and the icing.
Coffee– adds depth to the chocolate.
Eggs– provide structure to help leaven the cake.
Mayo – adds moisture and richness to the cake.
Heavy Cream– thins the icing and adds richness.
Vanilla – adds depth to the icing.
Tips For Making Perfect Texas Sheet Cake
For a richer chocolate flavor, use dark cocoa powder.
Grease your sheet pan with melted butter, dust it with flour, and then freeze it while you make the batter. That way, the batter doesn’t move the butter around when it hits the pan, creating spots that your cake could stick to.
You serve this cake in the sheet pan it was baked in, so I’d avoid using parchment. Your knife could shred the parchment as you slice the cake, and little bits of paper could get caught up in the slices.
To add a little texture and crunch to your cake, top it off with chopped nuts before you frost it. Toast them for extra yum-factor.
You can frost the cake while it’s still warm for an ooey-gooey, though slightly sloppy experience. If you want cleaner cuts, wait until the cake has completely cooled before icing it. And then let it sit for a bit and allow the icing to solidify some.
Texas sheet cake is traditionally served warm, but it’s also delicious at room temperature, chilled, or frozen. (IE Anytime.)
Can You Make The Cake Ahead?
Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.
How To Cut Texas Sheet Cake
The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.
How To Store Texas Sheet Cake
Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.
Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
Once the egg mixture is warm, mix the chocolate and egg mixture together.
Pour the wet ingredients into the dry ingredients and stir just enough to combine.
Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!
How to Make Texas Sheet Cake – Step by Step Photos
Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.
Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.
Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.
In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.
Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.
Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.
Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.
Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a sp…
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar. I also love using…
I’m sure we all know by now that making coffee at home instead of hitting the drive-through can save you a TON of money over time, but those little side treats and baked goods also add up! So let’s make some homemade biscotti to elevate your entire homemade coffee experience and squash that temptation to go to the drive-through once and for all. These Homemade biscotti can be made into a million different flavors, they’re super easy, and freezer-friendly so you can work your way through a batch over time. Budget WIN!
What is Biscotti?
Biscotti, also known as cantucci, are Italian biscuits (or cookies) that are baked twice to yield a deliciously crunchy texture that is perfect for dunking into your favorite hot beverage. The American version of biscotti are typically slightly softer and sweeter than traditional Italian biscotti, they come in a variety of flavors, and are often dipped in chocolate. The recipe we have here today is definitely an American-style biscotti, similar to what you’d find in coffee shops across the U.S.
Ingredients for Biscotti
You really don’t need much to make biscotti, just a few pantry staples, which means they’re typically going to be very budget-friendly (about $0.20 each!). To make a simple homemade biscotti you’ll need the following ingredients:
Flour: the base for any biscuit or cookie! We used all-purpose flour to keep the recipe simple. If you experiment with a different type of flour, keep in mind that you may need to adjust the amount of flour to keep the same moisture ratio in the dough.
Baking Powder: this is the leavening agent for the dough. Biscotti are not a super light and airy cookie, so not a lot of leavening is needed.
Sugar: American biscotti are a little on the sweet side, but not quite as sweet as a typical cookie. We use white granulated sugar to provide sweetness and keep a crispy texture.
Butter: using butter as the fat in the biscotti provides a lot of flavor and helps keep the texture nice and crispy.
Eggs: eggs act as a binder for the biscotti and provide a little moisture to the dough, so they stay just a little bit soft in the center.
Vanilla or Almond Extract: a little bit of extract gives the biscotti just a hint of flavor. Almond is typical, but we’ve used vanilla which goes nicely with the white chocolate we used for decorating.
What Else Can I Add?
This is where making homemade Biscotti gets FUN. You can add so many different ingredients and make a million different fun flavor combinations. Here are some other ingredients you can add to flavor biscotti:
Chocolate chips or cocoa powder (stir into the flour)
Dried fruit
Chopped nuts
Cinnamon, cardamom, or other ground spices
Citrus zest
Instant coffee
Matcha
Other flavor extracts (lemon, orange, peppermint, etc.)
Dip the biscotti into melted chocolate or drizzle with a flavored icing
Need some flavor combination ideas? Try Almond Apricot Biscotti, Cinnamon Spice Biscotti, Cranberry Almond Biscotti, double chocolate (cocoa dough with chocolate chips), cranberry pecan, dark chocolate orange, coconut matcha, pumpkin spice, white chocolate cranberry, or chocolate peppermint.
How to Store Biscotti
Make sure to allow your homemade biscotti to cool completely to room temperature before storing to avoid trapping any steam or moisture. Once cooled, store your biscotti in an air-tight container for up to two weeks. Biscotti can also be wrapped tightly and frozen for longer storage. Thaw frozen biscotti at room temperature for about 10 minutes before serving.
1/4lb.white chocolate (optional for decorating)$1.00
Instructions
Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake the biscotti logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
Remove the biscotti from the oven and carefully transfer to a cutting board. Use a finely serrated bread knife to slice the biscotti, on a diagonal, into ½-inch wide slices.
Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip the biscotti, and bake for an additional 5 minutes, or until golden brown.
Remove the biscotti from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!
Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.
In a separate mixing bowl, add 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.
Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).
Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.
Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake the biscotti logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.
Carefully transfer the biscotti logs to a cutting board and use a finely serrated bread knife to slice the biscotti on a diagonal into ½-inch wide pieces.
Place the sliced biscotti back on the baking sheet, laying flat, and place it back into the oven for five minutes.
Remove the biscotti from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.
Allow the biscotti to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!
Easter is coming up and I know a lot of people will be cooking a big Easter ham, so here’s an easy recipe that will help you make use of that leftover ham bone, OR that you can make anytime the craving hits using a smoked ham hock. These Collard Greens are super easy, the leftovers reheat beautifully, and they make a great side for just about any dinner. Collard greens are a southern dinner staple and one of my all-time favorite side dishes!
What Are Collard Greens?
Collard greens are a super hearty green leafy cruciferous vegetable in the same family as cabbage and mustard greens. They have a smooth, sturdy, dark green leaf that can be used raw as a wrap, or cooked low and slow until they’re nice and tender.
We’re using the low and slow cooking method for these classic collard greens so the leaves become soft and easily digestible and the flavor deepens as it simmers in a mixture of chicken broth, ham, and aromatics and spices. The end result is a super comforting and flavorful green that you’ll love to serve with your favorite meal.
What Type of Ham to Use
Simmering collard greens with ham gives the greens extra rich flavor and tons of umami that will make you want to come back for seconds (yes, they’re THAT good). We used a smoked ham hock today because they’re inexpensive and provide TONS of flavor. You can also use a leftover ham bone from a ham roast, diced ham, salt pork, or pancetta. Just keep in mind that some type of bone-in ham will deliver the most scrumptious flavor.
Don’t want to use ham? No problem. Smoked turkey wings are a great alternative or you can make a delicious pot of vegetarian collard greens using the same method as our Vegetarian Mustard Greens recipe.
Prepare the collard greens by removing the stems and then chopping the leaves into one to two-inch pieces (or use bagged, pre-chopped collard greens). Place the collard greens in a colander and rinse well.
Dice the onion and mince the garlic. Add the onion and garlic to a large soup pot along with the cooking oil. Sauté over medium heat until the onions are soft and translucent.
Add the washed collard greens, ham hock, sugar, red pepper, black pepper, and chicken broth to the pot. Stir briefly to combine.
Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to low and let the green simmer for one hour, with a lid, stirring occasionally.
After simmering for one hour, taste the greens and see if they are simmered to your desired tenderness. If not, simmer longer.
Remove the ham hock and pull the meat from the bone. Chop the ham into small pieces, then stir it back into the greens.
Give the collard greens a final taste and adjust the salt, sugar, or other seasonings to your liking. Serve hot with your favorite meal!
I love to use these bagged chopped collard greens because they’re cheap and half of the work is already done for me! If you don’t have access to pre-chopped collard greens, simply cut out the tough stems of your collard greens then chop the leaves into one to two-inch pieces. You’ll need one pound of collard greens.
Whether you’re using pre-chopped or chopping your own, make sure to wash your collard greens well. There’s no need to wait for them to drain well, as they’ll be simmering in a pot of liquid anyway.
Dice one yellow onion and mince four cloves of garlic. Add both to a large soup pot with one tablespoon of cooking oil. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add the washed collard greens, smoked ham hock, 1/4 tsp crushed red pepper, 1/4 tsp freshly cracked black pepper, 1 tsp sugar, and 4 cups of chicken broth to the pot. Give everything a brief stir, place the lid on top, and let it come up to a simmer.
Once simmering, turn the heat down to low, and allow the collard greens to simmer for one hour (with the lid on top), stirring occasionally. After simmering for one hour, taste the greens to see if they have tenderized to your liking. If not, you can simmer even longer.
Once the collard greens are the texture that you like, remove the ham hock and pull the meat from the bone. Chop the ham into small pieces then return the meat to the pot.
Give the collard greens a taste and adjust the salt, sugar, or other seasonings to your liking.
Hummingbird Cake doesn’t last- you’ll reach for a second slice before you finish your first! If you’ve never heard of it, this luscious banana cake is dotted with pineapple and pecans, then smothered in scrumptious cream cheese frosting. You’ll pay up to $80 for this beauty at a bakery, but I’m showing you how to make Hummingbird Cake for under $20! Here’s the best part: you can slice and freeze it, then gobble it up whenever you crave it!
What is Hummingbird Cake?
Hummingbird cake is a classic Southern recipe that originated in Jamaica. The batter goes heavy on the fruit and nuts; almost half of it is chopped banana, pineapple, and pecans. Once baked, the cake is layered and topped with buttery cream cheese frosting and garnished with more pecans or pineapple.
What You’ll Need
Is this an easy breezy recipe? No. But it’s manageable, and it’s worth it! Bakeries sell this cake for $50 to $80, but I’m showing you how to put it together for under $20! Here’s what you’ll need to make Hummingbird Cake.
Pecans – add texture and earthiness. You can omit them if there is a nut allergy.
Pineapple and Bananas– add sweetness and flavor. They also add moisture and tenderize the cake.
All Purpose Flour – creates the structure you need to stand up to all the fruit in the batter.
Sugar – sweetens the cake and locks in moisture.
Baking Soda and Baking Powder – these leavening agents help your cake rise.
Vegetable Oil – helps the cake bake evenly and rise higher.
Vanilla Extract – helps flavor the cake batter and the frosting.
Cream Cheese and Butter – add flavor and also give the frosting its structure, making it easier to spread.
Powdered Sugar – sweetens the frosting and gives the frosting structure.
Tips For The Best Hummingbird Cake
Use very ripe bananas and don’t drain the crushed pineapple.
Do not overmix the batter. The more you mix, the denser the cake becomes.
Prepare your pans like a pro: grease them, line the bottom with parchment, and then grease and flour the parchment and the sides of the pan.
Pour equal amounts of batter into the cake pans by using a dry measuring cup.
Cool the layers completely before frosting them and frost from the center out.
Can I Make It Ahead Of Time?
Yes, you can make your Hummingbird Cake layers ahead of time! Allow them to cool completely before wrapping them in a double layer of plastic wrap. You can keep them at room temperature for up to a day, refrigerate them for up to two days, or freeze them for up to a month. Frozen cake layers are easier to frost anyway. You can also make the frosting ahead of time. Keep it in an airtight container with plastic wrap over the surface of the frosting, and refrigerate for up to 5 days
How To Store Hummingbird Cake
You can store Hummingbird Cake in an airtight container or wrapped in plastic wrap in your refrigerator for up to 5 days. (Your loved ones will devour it way before then.) Hummingbird Cake also freezes well and can be stored in an airtight container or wrapped in a double layer of foil and plastic for up to 4 months. I usually portion mine in thick slices and keep them in the freezer for future cravings. Frozen cake on a hot summer day is AMAZING.
Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add the pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally.
While the pecans toast, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
Add the eggs and vegetable oil, stirring just until the wet ingredients moisten the dry ingredients and no more.
Add vanilla, crushed pineapple in its juices, chopped bananas, and toasted pecans. Stir the ingredients as little as possible while fully incorporating them.
Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool pans for 10 minutes before removing the cake layers. Cool layers for 1 hour.
While the cake bakes, in a very large bowl, add the cream cheese, salted butter, vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition.
Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Place the first cake layer on a serving platter or cake stand. Spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
Top with the second cake layer and spread with 1 cup of frosting, working from the center out.
Top with the third layer, and spread the remaining frosting over the top and lightly around the sides. Garnish the top with pecans, berries, or candied pineapple rings.*
*An 8 ounce can contains ⅓ cup pineapple juice plus ½ cup crushed pineapple.*This recipe is for a naked cake, IE the sides are barely frosted. If you’d like to frost the sides with a thicker layer, use 2 sticks of butter, 2 packages of cream cheese, 8 cups of powdered sugar, and 1 teaspoon of vanilla.*To candy the pineapple rings cover them in a thick layer of brown sugar and fry them in 2 tablespoons of butter per ring over medium heat until golden.
How to Make Hummingbird Cake – Step by Step Photos
Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add 1 cup of chopped pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally. They’re ready when they have slightly deepened in color and the air smells toasty.
While the pecans toast, whisk together 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of cinnamon in a large bowl.
Add the 3 eggs and 1 1/2 cups vegetable oil, stirring just until the wet ingredients moisten the dry ingredients. Do not overmix.
Add 1 1/2 teaspoons of vanilla, 8 ounces of crushed pineapple, 2 cups of chopped bananas, and a cup of toasted pecans. Then stir the ingredients as little as possible while fully incorporating them.
Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Use a dry cup measure to divide the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the pans on wire racks for 10 minutes before removing the cakes from the pans. Cool the layers on wire racks before frosting for 1 hour.
While the cake bakes, in a very large bowl, add the 12 ounces of cream cheese, the 12 tablespoons of salted butter, 3/4 teaspoon vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition until blended.
Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.To frost, first, place one cake layer on a serving platter or cake stand. Then spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.Next, top the cake with the second cake layer and spread with 1 cup of frosting, working from the center out.Next, top the cake with the third layer, and spread the remaining frosting over the top and lightly around the sides. Finally, garnish the top with pecans, berries, or candied pineapple rings.*
Is this Hummingbird Cake a beauty, or what?! It’s truly a dessert you can’t get enough of. So much so, that Beth and I have slices of it in the test kitchen freezer for whenever our sweet tooth strikes! (Which is every single day TBH.) We were literally just looking at this post, contemplating driving to the test kitchen to get a slice! Get your cake pans ready for a win that’s under $20!
Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.
WHAT IS BEER BREAD?
Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful!
BEST BEERS FOR BEER BREAD
We chose a budget-friendly, light beer for our loaf, but almost any kind of beer can be used to make this recipe. Keep in mind: the beer you choose will influence the flavor of the bread, so make sure to pick something you like! How to choose the best beer for beer bread:
Light beers – Generally, light beers will create a light-colored loaf with an airy texture and a more subtle, malty flavor.
Dark beers – Darker beers like stouts and porters will give the bread a slightly darker color and more robust flavor than light beer.
Hoppy beers & IPAs – Since pale ales tend to be very bitter, they aren’t an ideal choice. That intense flavor will carry over and may give the bread a lingering sour aftertaste.
HOW TO STORE LEFTOVERS
Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.
serving suggestions
This beer bread lands somewhere between a regular, sliceable loaf of bread and a savory, ultra-rich loaf cake. So the possibilities are kind of endless!
Slice it thick, toast it up, and slather each slice with softened butter, savory jam, or a generous serving of our Slow-Cooker Hot Buttered Apples!
Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
Pour the rest of the melted butter on top of the bread dough.
Bake the bread for 45-50 minutes, or until deeply golden brown on top.
Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.
* or Parmesan cheese ** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.
Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.
Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.
Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.
Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough.
Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.
As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)
It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.
WHAT IS BREAD PUDDING?
Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.
The basics of BREAD PUDDING
Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:
Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc.
Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.
Let’s get that bread
You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.
From the Pantry: Tear up the bread and spread it out on a lined sheet tray, and let it sit out for a few hours, uncovered (or inside a cold oven overnight).
From the Freezer: Completely thaw the bread. When tearing, as described above, examine for any rock-hard areas of the bread and discard.
FRESH BREAD:
If the bread is fresh from the package or still not dry enough when you are ready to assemble the Bread Pudding, try this method for drying out bread:
Preheat the oven to its lowest possible setting (150-200℉). Tear up the bread and lay it out on a parchment-lined baking sheet.
Once the oven has preheated, put the tray of torn bread in the oven and immediately turn off the heat. Leave the oven door slightly ajar (if needed, prop it open with a wooden spoon), which will quickly lower the temperature and create air circulation.
The bread should be thoroughly dried out in 8-12 minutes, depending on the type and moisture level of the bread. Keep an eye on it, so it doesn’t turn into toast! The outer edges of the torn bread will be rough to the touch and the pieces should feel slightly dried out, but should not crumble or take on any color.
Mix it up with mix-ins!
This extremely versatile recipe can be made with both sweet and savory flavors. Use your favorites or odds and ends cluttering your pantry! Here are some Bread Pudding flavor combinations we love to help get your wheels turning:
Carrot Cake – grated carrot, cream cheese custard, walnuts, golden raisins, and coconut flakes
Eggnog – Replace the vanilla with dark rum, and nutmeg for the cinnamon
“The Elvis” – banana slices, peanut butter (melted and then mixed into the custard), roasted peanuts, and little pieces of bacon
SERVING & STORING
You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.
Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.
* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream ** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.
Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!
In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.
Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.
Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.
Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.
Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding.
Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.
These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.” I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And I’m telling you — especially when it comes to cheesecake […]
These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.”
I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And I’m telling you — especially when it comes to cheesecake recipes — it doesn’t get much easier, cuter and tastier than this!
My favorite thing about this mini cheesecake recipe is that there’s no need to spend extra time crumbling, mixing, and pressing down a fancy crust. Simply pop an Oreo in the bottom of each baking cup and you’re good to go! The vanilla cheesecake batter here is also quick and easy to mix with 5 basic ingredients. Then simply bake for about 15 minutes, chill, top with whipped cream and an extra Oreo for garnish, and enjoy, enjoy.
These mini Oreo cheesecakes are the perfect make-ahead dessert for dinner parties, game days, or anytime you’re craving a sweet treat. And while I love making this recipe with classic Oreos, feel free to experiment with whatever Oreo flavors you love best.
Say the sweetest “I love you!” with these soft, buttery, chocolate-dipped Valentine’s Cookies! (Cookies > Cards 🥰 #Trust) This recipe is so easy and so budget-friendly. Have you seen what people are charging for a dozen cookies lately? Highway robbery!! PS when I tell you this is such an easy recipe, I mean it. You can even make the sugar cookie dough ahead of time, so all you have to do on the big day is cut, bake, and dip.
What You’ll need
You’re just seven ingredients away from the most magnificent, luscious, unforgettable Valentine’s Day gift!
Softened Butter helps create texture and mouth feel. You’ll know your butter is soft enough when you press your finger on it and it leaves an indentation.
Sugar helps sweeten the cookie and creates a crisper texture, so the cookies keep their shape. It also creates air pockets in the softened butter that lighten the dough.
Vanilla flavors and scents the cookie.
Egg binds the ingredients together and creates texture. It also adds moisture to the dough.
All-purpose flour creates a cookie that holds its shape. Bread flour yields a chewier texture with more spread. Pastry or cake flour yields crisper and more crumbly results.
Baking powder lightens the dough by creating air pockets that help it rise.
Melting chocolate dissolves easily and dries quickly with a satiny finish. Use white, dark, or milk chocolate. You can also use chocolate chips, but they dry with a dull, foggy finish.
make THE Dough Ahead of Time
It’s a genius move to make your cookie dough ahead of time and not just for convenience’s sake. Chilling the dough hardens the butter and helps prevent the spread of your cookies, so they hold their shape better. Resting your dough for multiple days also evaporates moisture, which concentrates flavors and creates a crisper cookie. You can refrigerate cookie dough up to 5 days in advance.
Make Cookies Without A Cutter
You don’t need to buy a special cookie cutter to create the loveliest heart-shaped cookies. Instead, draw or print a heart shape, cut it out, and use it as a guide. Then, all you have to do is trace your knife along the cookie dough to create perfect heart-shaped cookies.
How To Fix Cookie Shapes
If you open your oven to find that your cookies have lost their shape, it can be an easy fix. First, allow the cookies to cool on the sheet pan for a minute, then reshape them by pressing the cookie cutter into them or tracing a knife around the paper cutout. Work quickly; the more the cookie cools, the more likely it is to shatter.
How To Melt Chocolate
You can easily melt chocolate on a stovetop or in a microwave as long as you follow these three golden rules:
Chop the chocolate into small pieces so it melts faster
Create a gentle heat so it doesn’t burn
Keep water out of it so it doesn’t seize
How To Melt Chocolate in A Microwave Place the chocolate in a microwave-safe bowl. Microwave in short 20-second bursts, stirring thoroughly after each burst until the chocolate has a syrupy consistency.
How To Melt Chocolate on The Stove Add your chocolate to a heat-proof bowl and place it in a pan filled a third of the way with water. Bring the water to a boil over medium heat, then turn off the stove and let the chocolate melt until syrupy.
Storing Valentine’s Day Cookies
You can store these sugar cookies in an air-tight container for up to a week at room temperature. So feel free to make them a few days ahead. You can also freeze them in a freezer-safe container, separated with layers of parchment or wax paper, for up to 3 months. Don’t refrigerate sugar cookies, as it can dry them out and dull their flavor.
In a large bowl, use a hand mixer to whip the softened butter & cup of sugar until fluffy.
Add the beaten egg and vanilla to the creamed butter and mix to incorporate.
In a separate bowl, mix the all-purpose flour and the baking powder.
Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms. Roll the dough into a ball.
Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.
Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.
Place the sheet of parchment paper with the cookies on a baking sheet. Bake the cookies at 350°F for 3 minutes. Next, rotate the pan, so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.
Cool the cookies in the baking sheet for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.
To Melt the Chocolate in the Microwave: Melt the chocolate in a bowl wide enough to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each.
To Melt the Chocolate on the Stove Top: If using the stove, place a small wide-mouthed bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.
Dip half of the cookie in the chocolate and garnish if you'd like to. Then place back on the cooling rack, allowing the chocolate to harden.
*If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter*Use dark, milk, or white melting chocolate to decorate cookies. You can also use chocolate chips, but they will dry with a foggy finish.
How to Make Valentine’s Day Cookies – Step by Step Photos
In a large bowl, use a hand mixer to whip the 12 tablespoons of softened butter & cup of sugar until fluffy.
Add the beaten egg and the teaspoon of vanilla to the creamed butter and mix to incorporate.
In a separate bowl, mix the 2 cups of all-purpose flour and the 3/4 teaspoon of baking powder.
Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.
Roll the dough into a ball, but do so quickly. You don’t want to overwork the dough, as it will create a tough texture.
Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick, or about the thickness of an ear lobe. Cool for thirty minutes in the fridge. Place a rack in the center of your oven and preheat it to 350°F.
Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.
Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan. Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.
Cool the cookies in the sheet pan for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.
Melt the chocolate in a bowl wide enough for to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each. If using the stove, place the bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.
Dip half of the cookie in the chocolate and garnish if you’d like to. Then place it back on the cooling rack, allowing the chocolate to harden. Give these amazingly cute Valentine’s Day cookies out to your loved ones, but make sure to save some for yourself!!
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar. I also love using… 
