Sugar-Free White Sandwich Bread

My husband was gone on another business trip this week. So naturally it’s a great time for the battery in the carbon monoxide detector to die. At 5:15 in the morning. When my boys were amazingly sleeping through the night. I desperately worked as quickly as possible to remove the battery cover to see what kind it needed. That battery cover is screwed on. While I was unscrewing the cover it started beeping even louder – clearly it didn’t like my hot hands covering up the sensor. The single beep that finally emitted from the detector was almost literally ear splitting. An hour later, my ear is still ringing and in pain. How the boys slept through that baffles me beyond words. I rushed the thing outside to continue working as quietly as I could.

No use trying to go back to sleep for only an hour. Might as well write a blog post about bread!

We had a “heat wave” this week. Meaning it wasn’t quite the opportune time to have scheduled that soup!

I actually didn’t find it to be too hot this week, though. The low humidity levels really don’t make the almost-90 degree weather unbearable. I’m too used to the humidity of Florida and Alabama. A little extra sunscreen and water kept us going to the playground!

That being said, we don’t have air conditioning. It hasn’t been an issue because we just leave the windows and doors open to let in the ocean breezes. But those breezes that are usually chilling me too much in the early afternoons have been missing and the sunshine has been pouring in making our living room quite warm.

Running the oven makes my tiny kitchen a sauna! So, I started this bread at 6 am. My bread rose much more quickly here in warm California than anything ever had back in Ohio!

It’s been hard to find Sugar-Free bread so I decided to follow through on our unprocessed challenge. Making this bread was actually really quick and easy to do. I simply followed the recipe on the back of the bag of bread flour, omitting the sugar. There really isn’t any excuse not to bake bread at home with the technology of the stand mixer! The real test will be to see if Firecracker will eat his PB&J off of homemade bread.

This recipe makes 1 loaf.

Sugar-Free White Sandwich Bread


  • 1 C water
  • 1/3 C milk
  • 1 1/2 tsp active yeast
  • 3 3/4 C bread flour
  • 1 1/2 tsp salt


  1. Combine the milk and water in a glass measuring cup. Microwave in 10 second intervals until it reaches a temperature between 105-110 degrees F.
  2. Add the yeast to the warm liquid and let proof, about 10 minutes.
  3. In the bowl of a stand mixer fitted with the dough hook, stir the flour and salt. Mix in the yeast and knead until the dough comes together around the hook.
  4. Transfer the dough to a lightly greased bowl. Cover with a towel and let rise until doubled in size.
  5. Punch down the dough, form into a loaf and set in a 9″ x 5″ loaf pan. Cover again and let rise until it domes above the edge of the pan.
  6. Preheat oven to 350 degrees F.
  7. Bake bread 45-50 minutes, until an internal temperature of 190 degrees F is reached.

Sugar-Free White Sandwich Bread  Sew You Think You Can Cook


Potato Bread

Am I the only one who really likes grocery store commercials? I think they must hire Hallmark admen to help out, especially during the holidays!

Publix takes the cake for most touching commericals – ever. It makes me feel like a huge nerd to admit that I miss Publix commercials. (Along with certain Publix products. And Publix subs.) Winn-Dixie does a decent job at tugging at the heartstrings too, again, during the holiday season. I don’t have Winn-Dixie up here either. Now, I shop at Kroger. I haven’t caught myself crying at a Kroger ad but I do enjoy their commercials nonetheless. They’ve really been pushing their generic brands lately, in particular their organic one (Simply Truth). Their most current commercial shows the wide variety of products they have covered in the Kroger brands. And at the end of the commercial they announce a promotional price on potatoes. A 5lb bag of Kroger Idaho Potatoes for 99 cents! Again, nerd-alert, I got really excited.

I feel like I need to stop a moment and tell you that I was not asked to promote any grocery stores or products! Sometimes I just get on a roll…

I put potatoes on my grocery list and found ways to use them up! I got brave and decided to try my hand at baking bread. (Without the help of my mom.) I was introduced to potato bread from my good friend Kate; it’s her bread of choice. It’s sweeter than white bread and a little heartier. And good news, it’s not too difficult to make! Case in point, I made four loaves in three days! One loaf was given to the neighbors as a thank you for clearing the snow off our drive way, one was devoured immediately, one put in the freezer with the destination of becoming French Toast, and the last is sitting on my counter almost gone.

As with all yeast work, the most difficult part is making sure the yeast proofs. The key to that is not killing it by putting it in too hot or too cold liquid. The perfect temperature is between 105-115 degrees F; there’ll be instructions on your yeast containter, too. Don’t go off of “feel”, unless you’re a bread baking pro, use a thermometer to check your liquid temperature.

This recipe calls for mashed potatoes, you can use leftover mashed potatoes if you have them. Any flavorings you put in it will add uniqueness to your bread. I cooked and mashed potatoes for the purpose of bread making so I didn’t add anything to them. I mashed them up and used some of the cooking liquid to get a smooth mixture, no added salt or pepper. The amount of flour you need for the bread will depend on how moist your potatoes are.

If your oven has a warming setting, feel free to turn that on for a little bit before baking so your bread will rise more quickly. See the original recipe on how to do that. My little, old oven doesn’t have a warming setting so I let my dough rise in the microwave where it wouldn’t get a draft and could be slightly protected from the cold. It took well past two hours for my dough to double in size but I’m glad I didn’t rush the process – this bread is worth the wait.

This recipe makes two loaves of bread.

Potato Bread


  • 1/2 C warm milk, at 110 degrees F
  • 1 pkg active dry yeast
  • 1 C mashed potatoes
  • 2 eggs, beaten
  • 1/2 C butter, at room temperature
  • 1/2 C sugar
  • 1 tsp salt
  • 3 – 3 1/2 C bread flour


  1. Sprinkle yeast into warm milk. Let sit 10 minutes, until it gets foamy.
  2. In the bowl of a stand mixer, beat the mashed potatoes, butter, and eggs. Mix in the sugar and salt. Add in the yeast mixture.
  3. Fit your stand mixer with the dough hook and add the flour, 1 C at a time. After three cups have been added, add remaining flour 1 tbsp at a time, if needed. (The first batch I used 3 C + 2 tbsp, the second batch I only needed 3 C.) Kneed the dough until it comes together around the dough hook and is no longer sticky.
  4. Turn dough out onto a lightly floured surface and form into a ball. Place in a lightly greased bowl, turning to coat. Cover and set in a warm location for 1-3 hours, or until the dough has doubled in size.
  5. Punch the dough and turn it onto a lighly floured surface. Divide dough evently in half. Roll each half to the width of your loaf pan. Roll dough along the short end and place in a lightly greased loaf pan. Repeat with the second half of the dough. Cover and set in a warm location for 1-3 hours, or until the dough has risen 1″ above the edge of the pan.
  6. Preheat oven to 375 degrees F.
  7. Bake break for 25-35 minutes, or until it reaches in internal temperature of 190 degrees F.

*This recipe is adapted from Emily at*

potato bread | sew you think you can cook

I’m entering a new stage in the world of mommy food blogger. Here’s a little behind the scenes fact: We don’t have a dining table set up in this house. IMG_4217We did, but it was taken down to make way for our Christmas tree and it was never resurrected. I like having the open space for my son to play. And honestly, we eat on the couch anyway. Unfortunately, not having a table makes taking photos of food difficult, especially when there’s only one space in my home that gets natural light. Almost every photo this year has been taken on the floor. Now that my little guy is a skilled and fast crawler I have to work quickly to take advantage of the daylight – I can’t always wait for naptime.

#BundtBakers: Autumn Harvest


This month #BundtBakers is welcoming Fall with some beautiful bundts. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Autumn Harvest and our creative host is Tux of Brooklyn Homemaker.

Our theme allowed for a lot of posibilities – from apples and pears, to pumpkins and carrots, to cranberries and figs.

My very first #BundtBakers recipe, my Busia’s Fresh Apple Cake, would have been a perfect fit here. I did stick with apple but added dried cranberries too! I’ve been wanting to try baking with applesauce and this recipe allowed me to do just that. Busia’s sister-in-law even thought I had used her recipe! The addition of the dried cranberries gave it a freshness and tart bite.

Dad and I disagreed on whether or not this cake needed frosting. I found it to be perfect just as is – to me, it’s almost like a banana bread instead of a cake. I may or may not have had it for breakfast…  I hope you give it a try and let me know what you think – to frost or not to frost?

Applesauce Cranberry Bundt


  • 2 stick butter
  • 2 C sugar
  • 2 eggs
  • 4 C flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 1/2 C cinnamon applesauce
  • 2 C dried cranberries


  1. Preheat oven to 325 degrees F. Grease bundt pan.
  2. In the bowl of a stand mixer, cream together butter and sugar. Beat in the eggs one at a time.
  3. In a large bowl, whisk together flour, baking soda, and spices.
  4. Add in the flour and applesauce alternately, beginning and ending with the flour.
  5. Fold in the cranberries.
  6. Pour into bundt pan and bake 40 minutes. Increase oven temperature to 350 degrees F, gently cover with aluminum foil and bake another 20-25 minutes, or until a knife comes out cleanly.

*This recipe is adapted from*

Applesauce Cranberry Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Sweet Potato Brioche Bread by Jane of Jane’s Adventures in Dinner

Pumpkin and Chocolate Bundt Cake by Aisha of La Cocina de Aisha

Applesauce Walnut Raisin Cake by Rene of Magnolia Days

Chocolate Zucchini Bundt by Tara of Noshing with the Nolands

Fig and Caramelized Walnuts Bundt Cake by Beatriz of I Love Bundt Cakes

Spiced Pumpkin Bundt Cake by Kaylin of Keep it Simple, Sweetie

 Sherried Pumpkin Bundtlettes by Laura of The Spiced Life

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy of Food Lust People Love

Harvest Bundt Cake by Tammy of Living the Gourmet

Pumpkin and Apples Bundt Cake by Kathya of Basic N Delicious

Old Fashioned Kushaw Bundt by Margaret of Tea and Scones

Pumpkin Espresso Bundt by Kelly of Passion Kneaded

Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux of Brooklyn Homemaker

Applesauce Spice Bundt Cake by Carola of En La Cocina de Caro

Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassandra of Cassie’s Kitchen

Triple Chocolate Pumpkin Spice Bundt Cake by Terri of Love and Confections

Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia of Patty’s Cake

Chocolate Caramel Apple Bundt Cake by Teri of The Freshman Cook

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze by Lauren of From Gate to Plate

#BundtBakers: Honey


Honey is the most used condiment in our household. We go through a honey bear in two weeks. And at any farmer’s market we attend, we’ll be walking away with some local honey. Needless to say, I was excited to see honey as the theme for this month’s #BundtBakers post. I almost didn’t participate this month because of all of the major life events going on (moving from FL to OH and having a baby), but I couldn’t skip out on making a honey bundt!

I even have an adorable honey pot from Le Cruset that we pour store bought honey into. I bought this honey pot as an impulse buy because it made me think of Winnie-the-Pooh. I have a slight obsession with Winnie-the-Pooh. I learned how to read because of a Winnie-the-Pooh “read-along” cassette tape, I own every character stuffed animal, I had Winnie-the-Pooh sheets until I went to college (pretty sure my parents saved them for me too), and my friends threw me a wonderful Winnie-the-Pooh themed baby shower.

What does Winnie-the-Pooh have to do with my bundt? Everything! My mom bought me a Winnie-the-Pooh cookbook and today’s recipe(s) come from it!

Hipy Papy Bthuthdth Thuthda Bthuthdy Cake

Ingredients for cake:

  • 1/2 C butter, at room temperature
  • 1/2 C sugar
  • 1/2 C honey
  • 2 eggs, separated
  • 2 C flour, sifted
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C milk
  • 1 tsp almond extract

Ingredients for honey chocolate icing:

  • 3 oz semisweet chocolate
  • 9 tbsp butter
  • 6 tbsp honey


  1. Preheat oven to 375 degrees F.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. Add 1/3 of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and the almond extract and mix until combined. Repeat with another 1/3 of the dry ingredients and remaining milk, finish with the last of the dry ingredients.
  5. In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
  6. Pour batter into a greased bundt pan and bake 30 minutes, or until a knife comes out cleanly. Allow cake to cool 5 minutes before removing from the bundt pan. Allow to cool completely before frosting.
  7. Make the icing: In a double boiler, melt together the icing ingredients. Frost cake. Keep refrigerated until 20 minutes before serving.

*These recipes come from The Pooh Cook Book by Virginia H. Ellison*

Honey Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Honey Bundt Cake with Lemon Honey Glaze by Beatriz at I love Bundt Cakes

Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker

Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days

A Taste of Honey by Margaret at Tea and Scones

Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas

Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love

Honey Almond Bundt Cake by Terri at Love and Confections

Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate

Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life

Honey Bunny Bundt Cake by Teri at The Freshman Cook

Honey Baba ah Rhum by Kelly at Passion Kneaded

Orange Hazelnut Cake by Zainab at Blahnik Baker

Honey Banana Bundt by Jane at Jane’s Adventures in Dinner

 Disclaimer: This post contains affiliate links. 

Neapolitan Cake


Today is Kate’s birthday! As you know, Kate is my baking buddy! She is who I turn to if I need to bake a cake – especially if I need to decorate that cake. Kate is very talented when it comes to decorating cakes. Kate is also my quilting pal – together we have completed 4 t-shirt quilts, 8 baby quilts, and 10 others.

Kate's Cakes

Kate and I both share August birthdays and we like to get together to bake a fancy cake to celebrate. This year I took inspiration from a foodgawker find and we did a play on Neapolitan ice cream – but in cake form! We used Kate’s favorite chocolate cake recipe and 3 different flavors of butter cream frosting – strawberry, chocolate, and vanilla! Look below the photo for the frosting recipes.

Neapolitan Cake

Vanilla Butter Cream Frosting


  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add vanilla extract and milk. If needed, add more milk 1/2 tbsp at a time. 

Chocolate Butter Cream Frosting


  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/8 C cocoa powder
  • 1 tbsp milk


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar and cocoa powder. Add milk. If needed, add more milk 1/2 tbsp at a time. 

Strawberry Butter Cream Frosting


  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 2 tbsp strawberry puree (for puree, pulse a handful fresh strawberries in a blender)


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add strawberry puree. If needed, add more puree 1/2 tbsp at a time. 


#BundtBakers: Stone Fruit


With it being July I knew I had to take this month’s #BundtBakers theme in an All American direction. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is stone fruit and our lovely host is Felice of All That’s Left are the Crumbs.

While I can’t get enough of the smell of fresh peaches and nectarines I don’t particularly care for them. And in thinking of something that’d be great for the 4th of July I knew I had to go with cherries.

Chocolate and cherries are a classic combination. So I knew I wanted to do a chocolate cake. But how to incorporate the cherry? IMG_9243-2I decided to try following the method I use on my popular coffee cake and placing cherry pie filling in the middle of the batter. Well, just like my attempted Mimosa Bundt two months ago the fruit didn’t cooperate like I’d hoped. But this time it created a more beautiful result than I could have imagined! And it also eliminated my need to make a frosting. (For the record I planned on putting some cherry pie filling liquid into a chocolate glaze.) The cherry pie filling fell to the bottom of the bundt pan which created a “pre-made” cherry glaze for the cake. The only downfall is that my brand new star bundt pan didn’t get to shine in all its glory. Thankfully a couple of the stars remained filled with cake batter instead of cherries that I can still show it off.

All-American Chocolate Cherry Pie Cake


  • 2 sticks butter
  • 1 C water
  • 1/3 C cocoa powder
  • 1 tsp salt
  • 2 C flour
  • 1 3/4 C sugar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 container (5.3 oz) cherry flavored Greek yogurt
  • 1 tsp vanilla extract
  • 1 can (21 oz) cherry pie filling


  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In a saucepan melt together butter, water, cocoa powder, and salt.
  3. In a large bowl whisk together flour, sugar, and baking soda.
  4. Using a hand mixer add half of the chocolate mixture into the dry ingredients. When incorporated add the remaining chocolate.
  5. Add the eggs one at a time, the yogurt, and the vanilla extract.
  6. Pour half of the batter into the prepared bundt pan. Add cherry pie filling (I did not use all of the can) and top with remaining batter.
  7. Bake 50-55 minutes, or until a knife comes out cleanly. Allow to cool in the bundt pan for at least 10 minutes before turning out.

*This recipe is adapted from Maria & Josh at*

All-American Chocolate Cherry Pie Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Cherry Chocolate Chip Bundt Cake by Renee at Magnolia Days

Cherry Carrot & Banana Bundt by Kelly at Passion Kneaded

Peaches n Cream Melba Bundt Cake by Laura at Baking in Pyjamas

Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux at Brooklyn Homemaker

Peachy Bundt by Margaret at Tea and Scones

Plum, Chocolate, and Orange Bundt Cake by Maria at Box of Stolen Socks

Cinnamon Peach Bundt Cake by Beatriz at I Love Bundt Cakes

Cherry Almond Ginger Bundt by Jane at Jane’s Adventures in Dinner

Chocolate Avocado Bundt Cake by Terri at Love and Confections

Black Forest Bundt Cake with Cherry Ganache Topping by Teri at The Freshman Cook

Caramel Mango Bundt Cake by Bea at Secrets from my Apron

Upside-down Apricot Butter Bundt by Stacy at Food Lust People Love

SRC: Cinnamon Raisin Bread


Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Avril’s blog Baking and Creating with Avril. Avril and I couldn’t be more opposites. I am very hesitant when it comes baking (blogging helps me get over my fears), yet Avril’s blog is almost entirely made up of sweets! She’s also from New Hampshire. One of my best friends is from NH and I know from the amount of complaining she does about Florida summers and winters that this Florida girl lives a completely different lifestyle from Avril.

Despite my apprehension, I searched through her recipe index and saved five contenders to my secret Pinterest board. Funnily enough, all of them involved cinnamon. (Cinnamon Roll Cheesecake, Apple Cinnamon Rolls, Apple-Pear Bread, Applesauce Spice Cake, and Cinnamon Raisin Bread)

And when I was placed on bed rest and my mom was still in town, she tackled my Secret Recipe Club assignment for me. And my mom likes baking! I allowed Mom to pick what she wanted to make from my above list. I’m ecstatic that she chose the cinnamon raisin bread! (Hopefully I’m not breaking any club rules my having Mom make it for me… I watched and directed…)

This recipe makes three loaves of bread. I only have two loaf pans. So we divided the last third into 8 miniature loaves to fit my miniature loaf pan. I imagine this bread would make for phenomenal French Toast, but it didn’t last long enough for that to happen. I had 3-5 slices of cinnamon raisin bread toasted with butter a day!

Cinnamon Raisin Bread

 Cinnamon Raisin Bread


  • 2 C warm water (105 – 110 degrees F)
  • 1 1/2 tbsp Kosher salt
  • 1/3 C + 1 1/2 tbsp sugar, divided use
  • 2 pkts active dry yeast
  • 1 C buttermilk
  • 6 1/2 C flour
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1 C raisins


  1. Dissolve yeast in warm water with the kosher salt and 1 1/2 tbsp sugar. Let sit for 5 to 10 minutes, until frothy.
  2. In the bowl of a stand mixer, combine yeast mixture with the buttermilk.
  3. Add the flour to the yeast and buttermilk and knead with the dough hook until it pulls away from the bowl and comes together around the dough hook. Add a little bit more flour if needed.
  4. Cover the dough with a dish towel and rest for two hours, or until doubles in size.
  5. In a small bowl, beat the egg with 1 tbsp water to create an egg wash.
  6. In a small bowl, mix the remaining 1/3 C sugar with the cinnamon.
  7. Divide the dough into thirds. Roll each third on a floured surface to 1/4″ thickness. (Make sure the width of the dough will fit in your loaf pan.)
  8. Brush the dough with egg wash, sprinkle with cinnamon sugar, and top with raisins.
  9. Roll the dough width-wise and tuck the ends (see pictures above). Place in greased loaf pans. Cover with a dish towel and allow the dough to rise another 40 minutes.
  10. Preheat oven to 375 degrees F. Bake for 35-40 minutes, or until the internal temperature reaches 190 degrees F. Let cool completely before slicing.

*This recipe is adapted from Avril at*

Cinnamon Raisin Bread 1 Cinnamon Raisin Bread 2

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#BundtBakers: Breakfast


I had fun with this month’s #bundtbaker’s recipe. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is breakfast and our lovely host is Kelly from Passion Kneaded.

Even though our post comes the week after Mother’s Day, I used Mother’s Day brunch as my inspiration. I thought it would be fun to do a take on the classic brunch cocktail – the mimosa. I may have been a little liberal with the assignment as I wouldn’t actually eat this cake at breakfast.

IMG_8767My plan was to do an orange upside down cake with champagne cake batter and an orange glaze. I had visions in my head of how beautiful my cake would be when I pulled it out of the pan. Turns out a bundt pan isn’t the best vessel for an upside down orange cake – the cake batter puddled underneath the orange slices so I didn’t have the beautiful caramelized oranges on top. And even more curious, the oranges floated to the top of the batter – aka the bottom of the bundt. But hey, I tried!

Mimosa Bundt Cake


  • 1 orange, peeled and sliced in half moons
  • 2 C + 1 tbsp sugar, divided
  • 1 1/2 sticks unsalted butter, at room temperature
  • 6 egg whites, at room temperature
  • 1 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 C champagne, at room temperature
  • 3 tbsp orange juice
  • 1/2 C powdered sugar


  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. Layer half of the tbsp sugar in bottom of bundt pan, place orange slices on top of sugar, and top with remaining tbsp sugar.
  3. In a large bowl, sift the cake flour, baking powder, baking soda, and salt.
  4. In a stand mixer, cream together remaining 2 C sugar with butter.
  5. Slowly incorporate the egg whites into the creamed butter. Add the vanilla.
  6. Alternate adding the dry ingredients and the champagne, ending with the dry ingredients.
  7. Pour batter over orange slices and bake 40-50 minutes, or until a knife come out clean. Let cool ten minutes before removing from bundt pan.
  8. Make the glaze: whisk together the orange juice and powdered sugar. Add more powdered sugar if needed to reach desired consistency.

*This cake recipe is adapted from Joanne at*

Stuart took the cake to work and returned home with an empty tray!

Mimosa Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Breakfast Bundt Cake by Varada at Varada’s Kitchen

Blackberry Chocolate Coffee Cake by Lauren at From Gate to Plate

Breakfast Bundt by Jane at Jane’s Adventures in Dinner

Callaloo & Saltfish Mini Bundt by Kelly at Passion Kneaded

Cheesy Bacon Sausage Brioche Bundt by Tara at Noshing With The Nolands

Cheesy Breakfast Sausage Bundt by Stacy at Food Lust People Love

Feta Cheese and Sundried Tomato Breakfast Bundt by Maria at Box of Stolen Socks

French Toast Bundt Cake with Maple-Bacon Glaze by Felice at All That’s Left Are The Crumbs

Granola Cake by Renee at Magnolia Days

Individual Breakfast Banana & Ginger Oatmeal Nutella Glazed Bundt Cakes by Laura at Baking in Pyjamas

Maple Bacon Bundt Cake with Bacon Pecan Streusel Swirl by Tux at Brooklyn Homemaker

Orange Blueberry Bundt Cake by Kathya at Basic N Delicious

Sausage and Potato Bundt by Margaret at Tea and Scones

Whole Grain Mini Blueberry Breakfast Bundts by Laura at The Spiced Life

Bake Sale Brownie Bites

Recently I donated brownies to a fundraiser bake sale at work. I don’t have a spectacular recipe for you today, but I do have a fun bake sale trick to share.

I didn’t want to simply present boring (yet delicious) brownies, I wanted something special. I recruited my best baking bud, Kate, and we came up with a fun idea.

We baked the brownies in a 9×13” pan for 16-18 minutes, allowed them to cool and used little cookie cutters to create Fall Brownie Bites. I put four shapes to each Ziploc snack bag.

Lesson learned: line the baking pan with parchment paper! Because I opted for the fudgy brownie version, and the layer of brownie batter was super thin, spraying the pan with non-stick spray wasn’t good enough. Good thing I wasn’t looking for perfect brownie squares!

Tip discovered: Because our brownies didn’t fall out of the pan nicely there were many more scraps of brownie that didn’t fit into a cookie cutter shape. Thankfully my preference of fudgy brownies over cakey brownies allowed us to squish the left over pieces together, salvaging 5 extra bags of brownie bites!

Bake Sale Brownie Bites

CIC: Broccoli & Pumpkin Puree


As expected, October’s Crazy Ingredient Challenge involved pumpkin. But I never dreamed that broccoli would be the costar! At first reaction I thought – gross. But then I surprised myself with many different ideas:

  • Pumpkin Hummus w/ Broccoli Pesto Swirl
  • Pizza with Pumpkin Cream sauce and Roasted Broccoli and Sausage
  • Broccoli Salad with Pumpkin Dressing and Pumpkin Seeds
  • Pumpkin Mac and Cheese with Roasted Brocolli
  • Pumpkin Broccoli Bread

I decided to make the last option because my in-laws were in town over the long Columbus Day weekend. Having a bread available seemed like the smartest option.

I took a Banana Zucchini Bread recipe and substituted pumpkin puree for the banana and broccoli for the zucchini. I purchased a bag of broccoli slaw from the grocery store so that I wouldn’t have to shred the broccoli myself. (If you can find a bag of just shredded broccoli I’d suggest that instead of having to pick out the red cabbage and carrot.) Zucchini has a higher moisture content than broccoli so I boiled it prior to incorporating it into the batter.

Pumpkin Broccoli Bread


  • 4 large eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 C pumpkin puree
  • 3 C flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 C shredded broccoli
  • 1/2 C slivered almonds


  1. In a pot of boiling water, cook broccoli for 4 minutes. Drain and pat dry between paper towels. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, whisk eggs and add in the sugar and oil. Add pumpkin. Mix in flour, baking powder, baking soda, and salt. Stir in pumpkin pie spice and cinnamon. Fold in broccoli and almonds.
  4. Pour batter into two loaf pans and bake for 50 minutes, until a knife come out cleanly. Note: This will make 24 muffins.

Pumpkin Broccoli Bread 1Pumpkin Broccoli Bread 2

To see other bloggers who participated in this month’s Crazy Ingredient Challenge, click on the link below!