I’ve been stressing a lot about the whole house situation and trying to figure out our next steps. Therefore, I decided to try and take my mind off of it and spend some time in the kitchen making something enjoyable.
Result: This Lemon Blueberry Bundt Cake is AMAZING! Also totally easy to make! That’s a plus right?
1 box lemon cake mix
1 box instant lemon pudding
1 cup sour cream
1/4 cup oil
1 pint blueberries
Pinch of sugar
For the lemon glaze:
3 cups powdered sugar
3 tablespoons butter, melted
zest of 1 lemon
juice of 1 lemon
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream and oil.
Gently fold in the blueberries. (The batter will be thick so be careful not to burst all the blueberries!)
Spread the batter evenly into a well-greased bundt cake pan.
Sprinkle top with pinch of sugar.
Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
Cool bread in pan for 30 minutes before removing to plate or platter.
Prepare the glaze.
In a medium bowl, combine powered sugar, butter, lemon juice and lemon zest. Combine until smooth.
Tonight’s supper was quite awesome! I was in a cooking mood so decided to try some crispy baked chicken, homemade copy-cat Olive Garden alfredo sauce over some fettuccine noodles. Served with a side of homemade garlic toast.
If you know me (Bobby) at all you will know I’ve never really ate vegetables other than the basic corn. Well hello recipe! Today I tried making this baked cauliflower with a honey garlic sauce on it. Super yummy! Check out the recipe below. I added in some homemade baked french fries for a side (didn’t help the healthy factor I know!)
1 small head of cauliflower, cut into bite sized florets
2 cups panko bread crumbs
2 large eggs, whisked
FOR THE SAUCE:
6 tbsp honey
4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
1 1/2 tbsp low sodium soy sauce
1/2 tbsp sriracha sauce
Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with some foil.
Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. (I messed up and got impatient with this step, be patient and take the time to do one-by-one and don’t get too much egg mixture into the bread crumbs. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.
Bake for about 20-25 minutes or until coating is a dark golden brown and crunchy.
While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
Derek had the day off earlier this week and I came home to quite the treat! These cookies were absolutely incredible! So much so they all very quickly disappeared! Definitely on my list to have him bake me again VERY soon!
Here’s a quick pic of all the ingredients prepared to start making them.
Preheat oven to 350° and line two baking sheets with parchment paper.
In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg and vanilla and beat until combined. Add flour and mix until just combined.
Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.