#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 http://joanne-eatswellwithothers.com/2013/01/recipe-pink-champagne-cake.html*

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 foodlustpeoplelove@gmail.com. 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!



Portuguese Hawaiian Sweet Bread

I’ve admitted before that I’m not much of a baker but this blog has helped me expand my kitchen skills. One thing I’d never even attempted to do before is bake bread! The thought of blooming yeast and rising dough frightened me.

Leave it to a Hawaiian vacation to get me to enter the world of bread making. I wanted to try making the sweet bread we had half of our mornings. The amount of steps looked daunting, but I had my husband in the kitchen with me acting as my safety blanket. I am so proud and excited to tell you that our first attempt was successful!

We enjoyed fresh toast every morning before work our first week back on the mainland. Now if only there were a way to get the bread faster I’d do it every weekend! Now though I won’t be as timid when I come across a fresh bread recipe.

Prep 1 Prep 2

Portuguese Hawaiian Sweet Bread


  • 1/2 C milk
  • 4 tbsp butter, cubed
  • 1/3 C sugar
  • 1 1/4 tsp salt
  • 3 1/4 C all-purpose flour
  • 1 tbsp active-dry yeast
  • zest of 1 lemon
  • 2 large eggs
  • 1 large egg, whites reserved
  • 2 tsp vanilla


  1. In a microwave safe bowl heat milk, butter, sugar, and salt until warm. Stir to soften the butter.
  2. In a stand mixer, combine flour, yeast, and zest. Add the warm milk mixture (stir before adding if mixture separated). Mix to combine. Add in the two whole eggs and 1 egg yolk along with the vanilla. Use the paddle to mix until smooth for 3 minutes and then switch to the dough hook for an additional 5 minutes. Note: The dough will be sticky.
  3. Form the dough into a ball and place in a large greased bowl to rise for 2 hours.
  4. Gently punch the dough to deflate it and roll it back into a ball. Put the dough in a greased 9″ round cake pan. Cover the dough with a clean shower cap (or you can use plastic wrap). Allow dough to rise for another 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Mix 1 tbsp of water with the reserved egg white and brush onto the dough.
  7. Bake bread for 15 minutes. Cover it lightly with aluminum foil and bake for an additional 25 minutes, until the crust is golden brown. Note: The bread should reach an internal temperature of 190 degrees.
  8. Let the bread cool on a cooling rack before breaking into it.

*This recipe is modified from the King Arthur Flour test kitchens at http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe*

Portuguese Hawaiian Sweet Bread 1 Portuguese Hawaiian Sweet Bread 2

Goat Cheese Cheesecake

July 30th is National Cheesecake Day! I have been dying to try baking my own cheesecake, but have never been brave enough. And with a husband who claims not to like cream cheese, there hasn’t been much incentive. (He loved this dessert and simply gave me a “yeah, whatever” when I teased him about his cream cheese aversion.)

And then I started this blog. Stuart has been really supportive with this newest hobby of mine and I think he’s enjoying the side effects of more homemade dishes. It wasn’t until “late” in life that I was aware of my love for cooking. I discovered the Food Network late my senior year of college, and parked myself in front of the TV with a notebook before finally becoming employed. I love trying new recipes and exploring the world of food blogs.

After working for 2 years, cooking every night started to seem more like a chore – well really the piles of dishes were deterrent enough. Making a home cooked meal 6 nights a week turned into 3 nights. But writing this blog has brought me back up to about 5 nights a week. So I have to say thank you to my readers for rekindling my love of cooking.

Baking isn’t something I feel I’ve particularly mastered. Which, being an engineer I find a little amusing because baking is a science; it’s following a recipe and measuring out ingredients properly. There’s more flexibility in cooking, and maybe I need the break from exact, and I get to find that in savory dishes. Regardless, baking a cheesecake seemed to be above my comfort level.

Until I found this recipe! On an episode of Food Network’s Best Thing I Ever Made, Anne Burrell said this cheesecake was the best thing she ever made with cheese. She walked through the steps and I thought to myself, “I could do that!” So, on National Cheesecake Day, I am enjoying a large slice of Goat Cheese Cheesecake.

I will apologize in advance for making your house smell like a gourmet bakery. And I don’t recommend tasting the filling before putting the eggs in because you might just give up on the final product and eat the entire bowl of cream cheesy goodness; taste at your own risk.

Nilla Wafer Crust 1 Nilla Wafer Crust 3

Cheesecake Filling 2 Cheesecake Filling 3

Cheesecake 1 Cheesecake 3

Goat Cheese Cheesecake

Ingredients for crust:

  • 6 tbsp butter, melted
  • 2 1/2 C Nilla wafers
  • 1/4 C sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • pinch nutmeg

Ingredients for filling:

  • 16 oz cream cheese
  • 12 oz goat cheese
  • 1 1/2 C sour cream
  • 4 large eggs
  • 1 1/2 C sugar
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Put all ingredients for the crust in the food processor and pulse until you achieve the look and feel of wet sand. Press the crust into a buttered spring form pan, pressing it halfway up the sides.
  3. In a stand mixer, beat the cheeses. Add in the sour cream and beat until combined. Add in sugar and vanilla. Add the eggs one at a time. Pour filling into the crust.
  4. Bake 30 minutes. Rotate the cheesecake and bake another 30 minutes. Allow cheesecake to cool completely before serving or setting in the fridge overnight for best results.

Goat Cheese Cheesecake 1 Goat Cheese Cheesecake 2 Goat Cheese Cheesecake 3

Blueberry Bars

It’s PCS (permanent change of station) season here in the military community and a lot of our friends are packing up and moving on to their next great adventure.

I recently made these Blueberry Bars for a going-away party. We were celebrating after an indoor soccer game, and in retrospect I probably should’ve chosen cherry pie filling instead of blueberry because they wear red as a team. But, it’s July and July is National Blueberry Month. That’s my story and I’m stickin’ to it!

Blueberry Bars


  • 1 C room temperature butter
  • 1 3/4 C sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 C flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 can blueberry pie filling, or whatever flavor you desire!


  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, beat together butter and sugar until fluffy.  Add in eggs, one at a time, and the vanilla. Beat until combined. Mix in the dry ingredients until combined.
  3. Spread all but 1 1/2 C of batter into greased 9×13″ cake pan. Spread the pie filling on top and then spoon on the remaining batter.
  4. Bake 40 minutes.

*This recipe is adapted from Alicia at http://www.everydayhomecook.com/2011/08/fruit-squares/*

Blueberry Bars Blueberry Bars

Update May 2017: While this electronic update is occurring end of January 2018, these updated photos are from May 2017! Wow. I made these bars for a church picnic and they were a huge hit. These blueberry bars are incredibly easy to assemble and perfect for bringing to any potluck. You can change the filling with your favorite pie flavor or a fruit that better fits the season.


A dusting of powdered sugar never hurts!

bb bars (sugar)