Key Lime Pound Cake

I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.

Ingredients:

2 sticks of butter, room temperature

1 teaspoon vanilla

1 1/2 teaspoons key lime extract (Available through Amazon)

1/4 cup key lime juice, fresh or bottled

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, room temperature

1 cup sour cream

Zest of 2 limes optional (I used zest in the glaze)

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.

In a separate bowl, whisk together flour, salt and baking powder.

In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.

Glaze:

1 cup powdered sugar

1/2 teaspoon key lime extract

2-3 Tablespoons milk or half and half

Lime zest, optional

Mix well and pour over cooked cake

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Strawberry White Chocolate Bread Pudding

Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!

Ingredients:

Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

2 cups of fresh strawberries, roughly chopped

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup caramel sauce, I used salted caramel sauce

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.

Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!

This bread pudding is also delicious topped with whipped cream.

*Recipe courtesy of Publix Aprons.

Nana’s Old Fashioned Oatmeal Cookies

I grew up believing my Dad’s favorite cookie was chocolate chip. My Dad loves those too but his mothers (my Nana) oatmeal cookies were his favorite. Recently I dug up her recipe and made a batch for my Dad. They were delicious, raisins and all. I am not a huge raisin fan so I did use my preference, golden raisins. I admit, I loved them too.

Ingredients:

1 1/4 cups packed brown

2 1/2 sticks butter, room temperature

2 teaspoons vanilla

1 egg, room temperature

1 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

3 cups of rolled oats oats

1 cup of raisins, I used golden raisins*

1 cup of chocolate chips, optional if you do not to use raisins

Preheat oven to 375 degrees.

In a mixing bowl, cream butter and brown sugar. Add vanilla and eggs. In a separate mixing bowl, combine flour, soda and salt. Gradually add flour mixture to wet ingredients. Stir in oats and raisins or chocolate chips if you are not using raisins. Drop by tablespoons on an ungreased cookie sheet. Bake for 8 -10 minutes. Eight minutes will give you a chewy cookie and 10 minutes will give you a crunchy cookie. Cool for a minute on the cookie sheet and cool completely on a cooling rack before storing in an air tight container.

*Golden raisins are my personal preference. I think they are not as dried out as brown raisins. However, when golden raisins are baked, they do turn brown. 😊

Flipped Out Peach Cake

Some of you might refer to this as a Peach Upside Down Cake but in my kitchen, it’s a Flipped Out Peach Cake. Yummy ripe peaches and a light vanilla cake will make you flip! This cake is best served warm but is also great room temperature.

Ingredients:

1 stick butter plus 4 Tablespoons, melted

1 cup brown sugar

2 cups about 5 fresh peaches sliced

Maraschino cherries, optional

Mix melted butter and brown sugar together. Pour into a 9″ cake pan.

Arrange about 2 cups of sliced peaches on top of the melted butter/sugar. Add cherries if desired.

Dry Ingredients:

1 1/4 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/8 teaspoon salt

Whisk dry ingredients in a separate bowl. Set aside.

Wet Ingredients:

1 egg

2 teaspoons vanilla

3/4 cup buttermilk

Preheat oven to 350 degrees. In a mixing bowl, blend egg vanilla and buttermilk. Gradually add dry ingredients and combine. Pour over sliced peaches and bake 40-50 minutes or until a cake tester comes out clean. Let cake rest 10 minutes before flipping it out in a serving plate. Serve warm or room temperature.

Peaches and Cream Cupcakes

I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.

These cupcakes are delicious without frosting. Would make a great peach muffin.

Ingredients:

1 1/4 flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 teaspoon peach extract, or peach schnapps

1 egg

1/2 cup water

2-3 peaches chopped

Preheat oven to 350 degrees. Line cupcake pan with liners.

Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.

Cream Cheese Frosting:

1 stick of butter

1 8 ounce page cream cheese

2 teaspoons vanilla extract

1 pound of powdered sugar

Garnish with sliced peaches, optional

Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!

Blueberry Cheesecake Tart

I love tarts. For those of you who are intimidated by making cheesecakes, this is a great simple alternative. The crust only bakes about 10 minutes, otherwise it’s an easy no bake dessert.

Crust Ingredients:

1 package of shortbread cookies, plus one sleeve of another cookie package, crushed. I used Keebler Sandies

4 Tablespoons butter, melted

Preheat oven to 350 degrees. In a food processor or put cookies in a large ziplock bag and use a rolling pin to crush them. Mix butter with cookie crumbs and press into a tart pan with a removable bottom. My tart pan was 10 1/2 inches. Bake for 10-12 minutes. Cool completely before adding cream cheese filling.

Ingredients for cream cheese filling:

1 8 ounce plus 4 ounces of another package of cream cheese

3/4 cup heavy whipping cream

1/3 cup sugar

1 1/2 teaspoons of vanilla extract

Refrigerate mixing bowl and attachment(s) in the refrigerator for 30 minutes. Beat cream cheese, sugar, and extracts together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell.

Blueberry topping:

2-4 cups of blueberries, mine were frozen but thawed it was about 2 cups*

1/2 cup blueberry preserves

3 Tablespoons honey

Melt preserves and honey in a sauce pan. Let cool completely. Arrange blueberries on top of tart. Stir preserve/honey mixture and lightly brush or spoon over blueberries. Keep refrigerated until ready to serve. Enjoy!

*make sure if you are using frozen blueberries that they are thawed and drained well

Fresh Peach Cheesecake

There is nothing I love more in the summer than fresh peaches. My Dad also loves peaches. To celebrate my Daddy’s 85th birthday, I created this recipe for him. This cheesecake is very creamy and delicious. Fresh Peach Cheesecake, he told me I hit a home run with this one. Enjoy!

Ingredients for Crust:

1 1/2 packages of Keebler Sandies Cookies, crushed

4 Tablespoons melted butter

Preheat oven to 350 degrees. Combine cookie crumbs and butter. Pat on the bottom of a prepared (I use non stick baking spray) 9″ springform pan. Bake 6 minutes and cool completely while preparing cheesecake batter.

Ingredients for Cheesecake Batter:

3 8 ounce cream cheese, room temperature

1 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 peach extract*

1 cup sour cream

3 heaping Tablespoons corn starch

3 cups of chopped peaches, about 7-8, depending on the size of the peaches

In a mixer, beat cream cheese until smooth. Mix in sugar. Add eggs, one at a time. Blend in extracts. Add in sour cream and corn starch. At this point I stopped and chopped up my peaches and folded them in the cheesecake batter. Bake 50-55 minutes. Do not over bake. Cool completely and refrigerate.

Sprite Pool

Peach Topping:

5-6 ripe peaches, peeled and sliced

6 ounces of Sprite or 7-Up

1/2 cup peach preserves

3 Tablespoons honey

Place sliced peaches in a bowl of Sprite or 7-Up. This will prevent the peaches from turning brown. By putting them in soda, I find there is no taste but if I dipped them in lemon juice, the peaches would taste like lemon. In a separate bowl, stir the peach preserves and honey together. Take the peaches out of the bowl of soda and blot them on paper towels. Arrange on top of cheesecake. Spoon or brush on the preserves that have been mixed with honey. Store in the refrigerator.

*Three Tablespoons of Peach Schnapps can replace the peach extract or you can leave it out.