Month: November 2019

Pumpkin Greek Yogurt Dip

Pumpkin Greek Yogurt Dip

Indulge in a deliciously healthy pumpkin dip this holiday season! Our Pumpkin Greek Yogurt Dip has 15 grams of protein, is wonderfully creamy, and thick enough to serve with chips or fruit slices. With only 5 ingredients, it’s simple to throw together for your next […]

Easy Simple Syrup

Easy Simple Syrup

Two ingredients! Only two ingredients! Our Easy Simple Syrup could not be easier and should be a staple in every pantry. A common ingredients to so many cocktails, you can now have a fresh homemade option to enhance any of your holiday beverages. How many […]

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

So simple and always a fan favorite, our Chocolate Chip Bundt Cake is an amazing addition to any holiday dessert table you come across. With only six ingredients, everything is blended together in less than five minutes and baking in the oven before you know it. It is so rich in flavor and texture that no additional toppings are needed to take this from table to tastebuds in no time at all.

Chocolate Chip Bundt Cake

This is a recipe that my husband’s family goes nuts over no matter when or where. I earn an immense amount of brownie-points when this baby comes out at any of our gatherings. Whether I make it for a birthday party or just for a Sunday potluck, it’s one of the first desserts to go. It isn’t crumbly, so its super easy to serve. It can serve about 10-12 people, and leftovers keep for up to a week!

Do you have to refrigerate bundt cake?

No! There is no need to refrigerate! Bundt cakes are fine to stay at room temperature. If you would like to refrigerate, it will keep for up to 1 week. You can also freeze a bundt cake for up to 6 months.

What is the difference between milk chocolate and semi-sweet chocolate chips?

Semi-sweet chocolate is slightly bitter and has similar qualities to dark chocolate. Milk chocolate is creamier and sweeter and a little lighter in color. A lot of bakers are split down the middle on which is their favorite.

Can I use another boxed cake flavor if I want?

Yes! Another variation we love for this cake is to use devils food cake. Strawberry Cake is also a popular choice. Simply follow the same directions regardless of boxed cake flavor you choose. We would recommend sticking to the ingredients in this recipe for the sake of “we know what we cook”, but sometimes you gotta just go with what you have on hand!

Ingredients for Chocolate Chip Bundt Cake

Ingredients:

  • Mini Chocolate Chips
  • Whole Milk
  • 1 Box Betty Crocker yellow cake (butter recipe)
  • 1 Box Royal Vanilla Instant Pudding Mix
  • 4 Eggs
  • Vegetable Oil

How to make our Chocolate Chip Bundt Cake:

Preheat oven to 350 F.

Combine the yellow cake mix and the vanilla pudding powder in a large bowl and mix.

In a small bowl, mix the eggs, milk, and vegetable oil.

Dry ingredients in a bowl beside wet ingredients

Slowly combine the wet ingredients with the dry ones. Once fully mixed, fold in the mini chocolate chips. You HAVE to use the mini chocolate chips. If you use regular-sized chocolate chips, they will sink to the bottom as the cake bakes and you do not want that! This cake batter is thick enough to perfectly support the mini chips. (Here is why others may have a problem with this!)

Batter in bowl for Chocolate Chip Bundt Cake

Next, pour the batter into a greased bundt pan. You will notice that as all the ingredients become fully combined, the batter becomes a pretty bright yellow.

Chocolate Chip Bundt Cake batter poured into bundt pan

Bake at 350 F for 60 minutes. Once baking is complete, let the cake sit for five minutes. After five minutes, place a plate underneath the bundt pan and flip the two over.

Chocolate Chip Bundt Cake fresh out of the oven

Garnish however you want or eat just as it is! We specifically garnished this one with a dusting of powdered sugar and fresh cranberries and blueberries. You can dress it up to fit any holiday or event! Enjoy!

Chocolate Chip Bundt Cake

My husband and kids are suckers for a good dessert. And I’m all about desserts that are simple to make and quick to throw together. This recipe makes everyone happy because of that! I love its versatility too. You can add whipped cream around the edges and garnish with some fruit to make it a great spring dessert. Dust it lightly with powdered sugar and add some cranberries and you are ready for a holiday party. The options are endless!

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Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 1 Cup Mini Chocolate Chips
  • 1 Box Betty Crocker yellow cake (butter recipe)
  • 1 Box Royal Vanilla Instant Pudding Mix
  • 1 C Whole Milk
  • 4 Eggs
  • 1 C Vegetable Oil

Instructions

    1. Preheat oven to 350 F.
    2. Combine the dry ingredients in a large bowl and mix.
    3. In a small bowl, mix the dry ingredients.
    4. Slowly combine the wet ingredients with the dry. Once fully mixed, slowly fold in the chocolate chips.
    5. Pour batter into a greased bundt pan.
    6. Bake at 350 F for 60 minutes.

Southern Sweet Potato Casserole

Southern Sweet Potato Casserole

Warm, sweet, and the perfect holiday dish! Our Southern Sweet Potato Casserole is insanely delicious with the fresh sweet potatoes, crunchy pecans, and amazing sweet topping. The best part is that making it fresh is so simple! It’s an added step to ensure you know […]

Chicken Parm Bites

Chicken Parm Bites

Looking for the best, kid friendly, on-the-go chicken parmesan ever?? You found it! Our Chicken Parm Bites are only three ingredients, quick to throw together, and 100% kid-approved! You can customize the chicken and sauce you want and the process will still be the same. […]

Sun-dried Tomato Pesto Panini

Sun-dried Tomato Pesto Panini

Tasty, cheesy, and full of bold flavors. Our Sun-dried Tomato Pesto Panini is simple to put together and cures that hunger you have! The rich flavor of the sun-dried tomato pesto blends with the turkey and cheese to make an incredible sandwich option on busy weeknights. Spice up your weekly menu with this simple and fresh panini that the whole family is sure to enjoy.

Sun-dried Tomato Pesto Panini on a plate

Sometimes you just need a good, filling sandwich. And not just any ol’ one will do. We wanted to branch away from traditional sandwiches and make something that spiced up our Monday night that was delicious, simple, and good for nights where we eat in the car. The kids love seeing these on the menu because they get to customize it to exactly how they like it. My daughter prefers extra cheese while my son leaves off the sun-dried tomatoes. Its easy to make everyone happy with a meal like this. Easily paired with our Spinach Walnut Feta Salad for an awesome meal at home 😉

What aisle are sun-dried tomatoes in?

You can usually find sun-dried tomatoes in the canned vegetable aisle or in the produce section of most grocery stores. Some stores even stock them in both places. Smaller boutique grocery chains will have a ‘gourmet’ section and you can typically find them there as well.

How do you make a panini without a panini press?

Easy! You first assemble your sandwich. Next, wrap your sandwich completely in foil. Then, grill your foil-wrapped sandwich over medium heat for about 3 minutes per side, pressing down with a spatula every once in a while.
Try not to burn yourself on your perfectly pressed sandwich. Also, instead of using a grill, you can do all the other steps, put on a skillet and push down with a smaller pot lid you have laying around. The results are still great!

Ingredients for Sun-Dried Tomato Pesto Panini on a board with rolls.

Ingredients for our Sun-dried Tomato Pesto Panini:

  • Ciabatta Rolls
  • Sun-Dried Tomato Pesto
  • Sun-Dried Tomatoes
  • Spinach
  • Provolone Cheese
  • Tomato Pesto
  • Sliced Turkey
  • Roma Tomatoes

How to make the Sun-dried Tomato Pesto Panini:

Slice ciabatta rolls in half. Spread sun-dried tomato pesto on both side of the ciabatta roll. We typically use 1 TBS per side when we make this. If you put too much pesto, it can create a soggy-situation that nobody wants!

Sun-Dried Tomato Pesto Panini being built with turkey, pesto and sun-dried tomatoes.

Next, layer the turkey and sun-dried tomatoes to the bottom half of the roll. You can put as much or as little of the ingredients as you like.

Sun-Dried Tomato Pesto Panini being built with turkey, pesto, sun-dried tomatoes and spinach.

Last, put the spinach, sliced Roma tomatoes, and cheese on top of the rest of the ingredients. Complete the sandwich by adding the top bun. Once built, transfer the sandwich to the panini press.

Sun-Dried Tomato Pesto Panini being built with turkey, pesto, sun-dried tomatoes, spinach and tomatoes.

Place entire sandwich on panini press or grill. Press sandwich for 3-5 minutes or until cheese has melted and sandwich is fully toasted. Remove from panini press or grill, slice and enjoy!

Sandwich on the panini press

There is nothing better than making a dinner that is equally easy and delicious. When I first made these, my husband thought they were “gourmet” style and kept thanking me for spending all the time it must have taken to put these together. After taking in a little bit of the praise, I finally confided in him that they took less than 15 minutes from start to finish! Needless to say he was still appreciative, but requests these often because he knows they are quick to throw together and so delicious.

Sun-Dried Tomato Pesto Panini

Sun-Dried Tomato Pesto Panini

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 6 Ciabatta Rolls
  • 1 jar Sun-dried Tomato Pesto
  • 6-12 slices of Turkey
  • 6- 12 slices of Provolone
  • 3/4 cup Spinach
  • 2-3 Tomatoes
  • 1 package Sun Dried Tomatoes

Instructions

  1. Slice ciabatta rolls in half.
  2. Spread sundried tomato pesto on both side of ciabatta rolls.
  3. Add turkey, cheese, spinach, tomato and sundried tomatoes to bottom half roll.
  4. Complete sandwich by adding top bun.
  5. Place entire sandwich on panini press or grill.
  6. Press sandwich for 3-5 minutes or until cheese has melted and sandwich is fully toasted.
  7. Remove from panini press or grill, slice and enjoy!
Maple Bacon Brussel Sprouts

Maple Bacon Brussel Sprouts

Sweet, spicy, and just what your holiday season has been missing. Our Maple Bacon Brussel Sprouts are TO DIE FOR! With only five ingredients, your family will not only eat brussel sprouts, they will be requesting them! The sweet from the maple syrup mixed with […]

Homemade Cucumber Vodka

Homemade Cucumber Vodka

Two ingredients, 24 hours, and voila! Homemade Cucumber Vodka. So refreshing and light, this homemade vodka is pretty close to perfect! So simple that you’ll wonder why you didn’t come up with yourself 😉 It is such a great addition to so many cocktails, and […]

Very Berry Muffins

Very Berry Muffins

Both sweet and tart, our Very Berry Muffins are sure to brighten up even the dreariest of mornings. The sweet blueberries and the tart fresh cranberries are such a wonderful combination for this holiday season. This recipe makes a large batch of 24, making it perfect for all the family gatherings coming your way!

Very Berry Muffins on a plate

Is it better to use fresh or frozen blueberries for muffins?

In this particular recipe, we advocate for fresh blueberries over frozen. The reason for this is because frozen blueberries will almost “melt” when you bake the muffins because their skin becomes more fragile after freezing. Fresh blueberries will be more intact after baking and will sometimes and have almost a bursting effect when you bite into them.

Can you freeze muffins?

Absolutely! However, first you’ll want to cool muffins completely before wrapping and freezing. To freeze, be sure to wrap securely in foil or freezer wrap, or place in air tight freezer bags. Muffins can be stored frozen for up to 3 months!

Ingredients for Very Berry Muffins

Ingredients for Very Berry Muffins:

  • 1 Cup butter
  • 2 C sugar
  • 4 Eggs
  • 2 tsp. vanilla
  • 4 C flour
  • 1 C Milk
  • 4 tsp. baking soda
  • 1 tsp. salt
  • 4-5 C fresh cranberries and blueberries
Very Berry Muffins on a stand and on various plates

How to make our Very Berry Muffins:

Cream butter and sugar in large mixing bowl.

Add all four eggs, one at a time and the vanilla. Blend throughly.

Combine flour, baking soda and salt in a separate bowl.

Slowly add both the milk and the flour mixture to the egg mixture, alternating between the two. (The batter will be very thick.) We typically add some of the flour to the eggs and stir, then add some of the milk. Add until all ingredients are combined. Blend well.

Mixing the batter

Fold in berries gently. This should be done by hand. If you throw your fresh berries in the mixer, they will rupture and you won’t get nearly as good of a flavor with the finished product. You stir until the fruit is just barely coated by the batter.

Adding the blueberries and cranberries to the Very Berry Muffins

Grease muffin tins. Be sure to do this EVEN when using the paper cups. The reason for this is because these muffins have great shape and HUGE muffin tops! You don’t want them to stick to the tin!

Sprinkle the top of the muffins generously with sugar and bake in a preheated oven at 425 F oven for 10 minutes.

Batter in the muffin tin with paper liners

After 10 minutes of baking, turn oven temperature down to 375 F and bake an additional 15 minutes until muffins are done in the center and a nice rich, golden brown coloring on top.

Very Berry Muffins
Very Berry Muffins

Very Berry Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 Cup butter
  • 2 C sugar
  • 4 Eggs
  • 2 tsp. vanilla
  • 4 C flour
  • 1 C Milk
  • 4 tsp. baking soda
  • 1 tsp. salt
  • 4-5 C fresh or frozen fruit

Instructions

    1. Preheat oven to 425 F.
    2. Cream butter and sugar in large mixing bowl.
    3. Add eggs one at a time and the vanilla.
    4. Blend throughly.
    5. Combine flour, baking soda and salt. Alternately add flour mixture and milk to the first mixture. (The batter will be very thick.) Blend well.
    6. Fold in berries.
    7. Grease muffin tins.
    8. Sprinkle generously with sugar and bake in preheated 425 F oven for 10 minutes.
    9. After 10 minutes of baking, turn oven temperature down to 375 F and bake an additional 15 minutes until muffins are done in center and rich golden brown on top.
Spicy Everything Bagel Seasoning

Spicy Everything Bagel Seasoning

Pack a major taste-bud punch with our Spicy Everything Bagel Seasoning! Take a common, delicious seasoning, and give it the ‘Wow’ factor of heat with the addition of some red pepper flakes. Use a dash or huge spoonful… the amount of kick is up to […]