Blueberry Lemon Bundt Cake

For the Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze

1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:

For the Cake

*For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving or drizzle with the cream cheese glaze.

For the Cream Cheese Glaze

Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

Banana Bread

• 1 egg
• 1 1/2 – 2 cups mashed banana (about 4 large)
• 1/2 cup butter, melted
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it. Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.

2. Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts on top.

3. Bake for 55-65 minutes, until toothpick inserted into the center comes out clean.

Side Note: I made this recipe using pecans instead of walnuts and I mixed them in the batter rather than sprinkling them on top. 

Oreo Madness

1 package of Oreos
6 Tbsp melted butter

3 cups cold milk
2 oz instant chocolate pudding

8 oz cream cheese
1/4 cup sugar
1 tsp vanilla
2 Tbsp milk
12 oz Cool Whip

Crush entire package of Oreos. Place crushed Oreos in a large bowl (reserving 1 cup or Oreos for topping) Mix well with butter. Press crumb mixture at the bottom of a 9×13 pan and place in refrigerator. Whisk milk with pudding and place in refrigerator and let set. In a large bowl, beat cream cheese, sugar, and 2 Tbsp milk well. Fold in 1 cup of whipped topping. Place cream cheese mixture on top of oreo crust. Pour chocolate pudding over cream cheese mixture. Then, top with Cool Whip and crushed Oreos. Enjoy!

Side Note: I didn't have quite enough Cool Whip so I mixed the remaining Cool Whip that I did have in with the chocolate pudding layer. Still tasted delicious.

Blueberry Zucchini Bread

Ingredients:

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes:

- No whole wheat flour? Simply sub in the all-purpose flour.
- No brown sugar? Simply sub in white sugar.
- No loaf pan? Make muffins--note the cooking time will be shorter if making muffins.

Greek Pasta Salad

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
2 teaspoons Za'atar*
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

For the Salad

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

Directions:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, Za'atar black pepper, and sugar. Shake well to combine.
2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
3. Separate and reserve ½ cup of dressing in the refrigerator.
4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.


Side Note: I did not have rotini pasta so I used fusili instead. I also didn't use olives in the salad because I don't like olives. Probably just as good without olives. Very tasty. Will make this again for sure. 

Strawberry Muffins

Strawberry Muffins (Makes 18 Muffins)
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable
1/2 Cup Honey
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped


1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.‬
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
5. Add the strawberries to the batter and slowly combine.‬
6. Line or grease muffin tins and fill 2/3 of the way with batter.‬
7. Bake for 20 minutes or until toothpick tester comes out clean.‬
8. Cool and serve.‬

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.

Side Note: I made 12 regular muffins and 12 mini muffins. I baked my mini muffins for 12 minutes and they were baked properly. 

Triple Hit Lemon Loaves

1 cup boiling water
1 package Jello lemon jelly powder
1 package lemon cake mix
3/4 cup oil
1/4 cup lemon zest
4 eggs
1 cup icing sugar
1/4 cup lemon juice

Heat oven to 350F.

Spray 2 loaf pans with cooking spray. Add boiling water to jelly powder, stir 2 minutes until completely dissolved. Mix cake mix, oil, zest, dissolved jelly and eggs in large bowl with mixer on low speed until moistened. Beat on medium speed until well blended. Pour into prepared pans.

Bake 40 minutes or until toothpick inserted in centre comes out clean. Pierce loaves with large fork at 1/2 inch intervals.

Mix sugar and juice until blended; carefully pour over loaves. Cool loaves in pans 30 minutes; remove from pans to wire racks. Cool completely.