#SundaySupper: 5 Ingredients or Less

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry


  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula


  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook


Appetizers and Snacks

Main Dish

Side Dish


Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Hidden Surprise


This month #BundtBakers issued quite the challenge but the result is a great collection of 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 Hidden Surprise and our creative host is Anshie of SpiceRoots.

When I told my mom the theme she laughed and asked what I was going to do! I’ve been very forth coming in my bundt baking failures – most of which had to do with attempting to put something inside the cake. Cherry pie filling didn’t stay in the middle of the pan but sunk to the bottom creating a pseudo-frosting in my All-American Chocolate Cherry Pie Cake. My attempt at an “upside down” bundt using orange segments for a Mimosa Cake ended up having almost dissolved citrus randomly strewn about the cake. The white chocolate chips I placed in my Green Velvet cake sunk to the bottom and created a catastrophe in trying to dislodge the cakes from the pans.

The plan for this month was to find a cake recipe with a hidden surprise that is supposed to be baked in a bundt pan. I wasn’t about to get all creative this time around! A hidden surprise cake is creative enough with trying to invent my own. I’m not a professional baker or cake recipe developer! And you know what, it worked! Well… kinda… some of the cake stuck to the pan but I was able to get enough to take some pictures. And no one would know, except that I just told you. I brought my slightly mangled cake to a potluck and no one seemed to mind. I was surprised to find that I was only bringing two pieces of cake back home with me – good thing I left a slice for my husband! And hey, on the bright side, I didn’t have to make a frosting. Sure, a frosting would have definitely covered up the imperfections, but my filling acted like a frosting for me. And I don’t care for overly sweet desserts and this cake did not need the extra frosting. But, by all means, go ahead and make some chocolate frosting for a more beautiful bundt.

Chocolate Cheesecake Filled Peanut Butter Bundt


  • 1 C peanut butter
  • 2 1/2 C sugar, divided use
  • 6 eggs, divided use
  • 2 tsp vanilla extract, divided use
  • 2 tsp baking powder
  • 2 C + 2 tsp flour, divided use
  • 1/2 C milk
  • 8 oz cream cheese
  • 2 tbsp cocoa powder


  1. Preheat oven to 325 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together peanut butter with 2 C sugar until combined. Add in 1 tsp vanilla extract and 5 eggs, one at a time. Mix in the baking powder. Add 1 C of flour and mix until combined. Add the milk. Once combined add the remaining 1 C of flour.
  3. In a large bowl, use a hand mixer to combine the cream cheese, cocoa powder, remaining 1/2 C sugar, 1 egg, 1 tsp vanilla, and 2 tsp flour.
  4. Pour half of the cake batter into the prepared bundt pan. Top with the chocolate cream cheese filling, be sure not to touch the edges. Cover the filling with the remaining batter.
  5. Bake cake 60 – 70 minutes, or until a knife inserted comes out clean. Allow cake to cool before removing from the mold.

*This recipe is adapted from Miriam at http://overtimecook.com/2014/03/25/peanut-butter-bundt/*

Chocolate Cheesecake Filled Peanut Butter Bundt Cake | Sew You Think You Can Cook

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:

Almond Crunch Cake by Renee at Magnolia Days

Balsamic Strawberries Bundt Cake by Terri at Our Good Life

Banana Maple Bundt Cake with Chocolate Star  by Samantha at Un Mordisco Un Pecado

Black and White Surprise Bundt Cake by Patricia at Patty’s Cake 

Chocolate and Vanilla Polka Dot Bundt by Kelly at Passion Kneaded

Chocolate Bundt Cake with Oreo Cheesecake Filling by Mary at Recipes, Food and Cooking

Citrus Raspberry Bundt by Tara at Noshing With The Nolands

Confetti Zebra Cake by Julie at Eat, Drink, Be Mighty

Cookie Dough Bundt Cake by Olivia at Liv for Cake

German Mozarthupf by Jelena at A Kingdom for a Cake

Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl by Tux at Brooklyn Homemaker

KitKat Surprise Bundt Cake by Shilpi at Simply Veggies

Lemon Blueberry Van Halen Bundt by Stacy at Food Lust People Love

Orange and Strawberry Jam Bundt Cake by Deepti at Baking Yummies

Pear and Blue Cheese Bundt by Jane at Jane’s Adventures in Dinner

Polka Dot Bundt Cake by Linda at Brunch with Joy

Raspberry Filled Lemon Bundt by Wendy at A Day in the Life on the Farm

Real Nutella Bundt Cake by Laura at Baking in Pyjamas

Savory Monkey Bread Stuffed Bundt by Andrea at Adventures in All Things Food

Sour Cream Boozy Hazelnut Bundt Cake by Pam at Sidewalk Shoes

Spring Break S’mores Cake by Margaret at Tea and Scones

Strawberry Cheesecake Bundt Cake by Kathya at Basic N Delicious 

Strawberry Twinky Bundt Cake by Beatriz at I Love Bundt Cakes 

Strawberry Swirl Cream Cheese Pound Cake by Kris at Big Rigs ‘n Lil’ Cookies 

Surprise Bundt by Esti at Mummy & Cute

Surprise Filled Chocolate Bundt Cake by Anna at Media Ración Doble, Por Favor

Surprise Inside Carrot Bundt Cake by Rebekah at Making Miracles

Triple Lemon Bundt Cake by Avril at Baking and Creating with Avril

Tropical Surprise Bundt Cake by Anshie at Spice Roots

Mudslide Cheesecake for #FifteenCheesecakes

I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.

CheesecakeToday we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.

I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.

Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.

Congratulations on 15 years of marriage, Camilla!

Mudslide Cheesecake


  • 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
  • 1 1/4 C sugar, divided use
  • 6 tbsp melted butter
  • 24 oz cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 C Kahlua
  • 1/3 C Bailey’s


  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
  3. In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.

*This recipe is adapted from Jenny at http://www.thebrunettebaker.com/2014/03/kahlua-mudslide-cheesecake_17.html*

Mudslide Cheesecake | Sew You Think You Can Cook

Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s Cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

#BundtBakers: Chocolate

4ae7b-bundtbakerspostCould there be a more perfect theme to February’s #BundtBakers post? I think not! This month we’re talking chocolate. All things chocolate – in any shape, color, or form. #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 host is Tanya of Dessert Stalking.

I often pair the theme with some sort of chocolate cake so I wanted to “branch out”, if you will. And with Valentine’s Day I thought I’d embrace the holiday. I had the most amazing cake pictured in my head. A White Chocolate Chip Studded Red Velvet Cake with a Chocolate Cream Cheese Frosting.

It still makes me cry a little inside when I look at the cake that I ended up making. I’ve tried to embrace it by giving my cake a clever title: How the Grinch Stole Valentine’s Day.

Let me give you a little background:

I made my grocery list for the long weekend. I do this in two stages. I first make a list in the order of my weekly menu. I put question marks next to items I need to doublecheck. I then rewrite the list in an order that follows the grocery store floor plan (all produce written together, dairy together, meat, etc.). There was a question mark next to “red food coloring.” I completely missed it. I did not check the status of my red food coloring. Turns out, red was the only color no longer in my possession.

And it was snowing. Not only does this Florida girl prefer to wait to leave the house until the roads have been treated but taking a 7 month old to the grocery store for a quick trip doesn’t exist. And taking a 7 month old to the grocery store in the snow for a quick trip just doesn’t seem smart. Or worth it!

I asked my personal red velvet cake expert (my friend Tara) what the batter would look like without food coloring. Because there’s so little cocoa powder in the batter I didn’t think it’d look particularly pretty. She told me it’d probably be a pinkish brown. In retrospect, that might have been better!

FullSizeRenderI messaged my husband saying it looked like I was making a velvet cake. Little did he know that I’d already started brainstorming other ideas. I’ve seen blue velvet cakes all over the internet and they’re stunning. (Come football season I’ll be giving it a shot with some orange frosting!) But then I thought about doing green velvet. With St. Patrick’s Day being the next holiday I figured, “why not?” I put out a vote to my fellow #BundtBakers and green was winning by a long shot. What sealed the deal was my husband saying “Use a different color! Oh do green do green!”

I’m pretty sure there are recipes out there for green velvet cake – you might start to see a lot of them in March. I didn’t look for one and followed the recipe I’d planned on using for red velvet. I am challenged when it comes to using food coloring – always have been. Unfortunately I didn’t use enough dye to make a green in the shade I was hoping for. Sure, it’s a “shamrock” green but with my brown chocolate cream cheese icing it looked pretty drab.

I also ran into a chocolate chip problem! (Notice, I didn’t put them in the recipe – if you know the trick to incorporating them please share it with me!) The white chocolate chips all fell to the bottom/top and stuck to the pan. Thankfully I was using my Bundt Duet Pan and one of the two cakes still came out nicely.

The rest of the batter I used to make 12 cupcakes. Those poor babies have missing bottoms and probably should have been turned into cake pops. (If I were still living in FL I would have called my baking buddy Kate and something magically creative would have unfolded, I have no doubt.)

The cake, while ugly, was perfectly moist and tasted as red velvet cake should.

How the Grinch Stole Valentine’s Day

Ingredients for the cake:

  • 1 stick unsalted butter, at room temperature
  • 2 C sugar
  • 1 C vegetable oil
  • 4 eggs, whites and yolks divided
  • 1 1/2 tbsp vanilla extract
  • 1 tsp white vinegar
  • food coloring
  • 3 C cake flour
  • 1 tsp baking soda
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 C buttermilk, at room temperature

Ingredients for the frosting:

  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1/2 stick butter, at room temperature
  • 1 tbsp vanilla extract
  • 3 C powdered sugar
  • 1/2 C cocoa powder

Steps for the cake:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy. (It’ll get fluffy first – keep mixing.) Add in the vegetable oil until combined. Add the egg yolks and vanilla. Add the vinegar and food coloring.
  3. In a large bowl whisk together the flour, baking soda, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the wet ingredients until combined. Add 1/2 of the buttermilk. Repeat and finish with the last 1/3 of the dry ingredients.
  5. Whisk the egg whites until white and foamy. Gently fold into the batter.
  6. Pour cake batter into well greased cake pan(s). Bake according to chart:

Red Velvet Cake bake time7.   Allow cake to cool in the pan.

Steps for the frosting:

  1. In the bowl of a stand mixer, beat together cream cheese and butter until combined. Mix in the vanilla extract, sugar, and cocoa powder. Beat until combined and fluffy.
  2. Frost cakes when they’re completely cooled.

*The cake recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/ and the frosting recipe is adapted from Caroline at http://chocolateandcarrots.com/2014/07/chocolate-cream-cheese-frosting*

Green Velvet Cake with Chocolate Cream Cheese Frosting  Sew You Think You Can Cook

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:

Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen

Blackforest Bundt Cake by Anshie at SpiceRoots

Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious

Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha

Chocolate and Rose Bundt Cake by Lara at Tartacadabra

Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes

Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty

Chocolate Crumb Bundt by Catherine at Living the Gourmet

Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake

Chocolate Honeycomb Bundt by Sue at Just Sew Sue

Chocolate Irish Cream Bundt by Anne at From My Sweet Heart

Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker

Chocolate Pound Cake by Renee at Magnolia Days

Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm

Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake

Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy

Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog

Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro

False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor

Guava and Chocolate Bundt by Kelly at Passion Kneaded

Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life

Mars Bar Bundt by Tara at Noshing With The Nolands

Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies

Quadruple Chocolate Bundt by Stacy at Food Lust People Love

Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas

Sacher Bundt Cake by Esti at Mummy & Cute

Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic

Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook

Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado

Cheesecake Mousse

Today is my father-in-law’s birthday! My father-in-law, now called Papa, is one of those quiet people who will talk your ear off. He has a contagious laugh and a passionate personality, he is very accepting, kind, and generous. He is a very loving and sentimental husband and father and new to his resume – he is a wonderful grandfather.

Papa's Birthday

Wedding photography by Cher Hanna

To celebrate we’re having cheesecake! Okay, not exactly cheesecake. Cheesecake mousse. With only two of us, well technically three – but Wesley isn’t eating real food, I didn’t want to bake an actual cheesecake. Particularly when one of the two of us *cough cough, Stuart* claims to not like cheesecake! And let me just say, for someone who doesn’t like cheesecake he sure did scarf down this dessert in minutes.

I would have liked to have some graham crackers to crumble over the top, but I didn’t think of that until I was plating this dessert. So, I served mine with a wedge of lemon. Why? Because I knew I needed color for my food photography. Strawberries would have been the obvious choice but I don’t have any, and all berries I have are frozen. I was going to talk about how I’d surely be “Chopped” for placing a lemon in my dish, but Stuart squeezed his lemon wedge over his serving and raved about it. I followed suit and will admit, it improves the mousse! It makes it feel lighter. So, go ahead, serve yours with a wedge of lemon.

If you are craving cheesecake and have less than 20 minutes, this recipe is perfect for you! Maybe my mother-in-law will even surprise him tonight with this recipe?

Cheesecake Mousse


  • 1/2 C cream cheese, softened
  • 3/8 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 C heavy whipping cream
  • 1/4 tsp light corn syrup


  1. In a bowl, beat cream cheese with an electric beater until creamy. Add the powdered sugar and vanilla and beat until smooth.
  2. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese. Chill until ready to serve.
  4. Serve with lemon wedge or other fresh fruit and graham cracker crumbles.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/02/no-bake-cheesecake-mousse.html*

Cheesecake Mousse

#BundtBakers: Easter


This is my second month as a member of #BundtBakers. #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 Easter and our lovely host is Tara from Noshing with the Nolands.

My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.

With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.

2011 Easter Cupcake Landscape
2011 Easter Cupcake Landscape

As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.

2012 Loaf Pan Pound Cake
2012 Easter Pound Cake

Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.

2014 Easter Pound Bundt
2014 Easter Bundt

Easter Pound Cake

Ingredients:Original Recipe

  • 5 eggs, at room temperature
  • 2 sticks butter, at room temperature
  • 1 2/3 C sugar
  • 1 tbsp lemon extract
  • 1/2 tsp almond extract
  • 2 C cake flour
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees F. Grease cake pan.
  2. In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
  3. Allow cake to cool before frosting with cream cheese frosting. (Recipe below)

Cream Cheese Frosting


  • 5 tbsp butter, at room temperature
  • 5 tbsp cream cheese, at room temperature
  • 3 – 3 1/2 C powdered sugar
  • 1 1/2 tsp vanilla extract
  • milk, as needed


  1. In the bowl of a stand mixer beat together butter and cream cheese until combined.
  2. Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)

Easter Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or on our Pinterest board.

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

Strawberry Poppy Seed Cake by Renee at Magnolia Days

Babka with Bittersweet Chocolate Chunks by Laura at The Spiced Life

Bursting-with-Berries Lemon Curd Bundt Cake by Felice at All That is Left is The Crumbs

Lemon Coconut Bundt Cake by Kathya at Basic N Delicious

Easter Bunny Bundt by Jane at Jane’s Adventures in Dinner

Bunny Nest Carrot Mini Bundts by Stacy at Food Lust People Love

Colorful Spring Bundt Cake by Varada at Varada’s Kitchen

Mini Lemon Spring Bundts by Tara at Noshing With The Nolands

Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze by Melanie at Melanie Makes

Carrot Tea Cake by Veronica at My Catholic Kitchen

Hot Cross Mini Bundts by Kelly at Passion Kneaded

Easter Egg Cake by Margaret at Tea and Scones

Lemon and Elderflower Bundt Cake by Maria at Box of Stolen Socks

Strawberry Lemon Bundt Cake by Lauren From Gate to Plate

Disclaimer: This post contains affiliate links. 

Mardi Gras Ice Cream

As a food blogger I feel obligated to present a dish on Fat Tuesday. I’ve never really celebrated Mardi Gras in all it’s glory and never had a King’s Cake until a few weeks ago when a coworker brought one into the office. As luck would have it I found the plastic baby – which means I’m responsible for bringing in next year’s cake. Unfortunately for them we’ll have moved to Ohio by then. So I thought I’d bake a treat and bring it in this year. And of course blog about it – two birds, one stone.

I was hoping to find something simple and these King’s Cake Bars caught my eye. Unfortunately my execution of said bars was abysmal. I think I over mixed the dough for the base and I managed to forget both the vanilla and cinnamon in the cream cheese filling. I used a smaller casserole dish than recommended so my baking time was considerably longer (2x as long!) and came out domed which caused the glaze to run down to the sides of the casserole dish. But, it did flatten out once it cooled. And even though I sprayed the pan and the dough is almost half butter it would not come up.

After the frustration subsided, I thought it’d be fun to make an ice cream. The cream cheese filling reminded me of cheese cake (cream cheese, egg, sugar) so I decided to try a cheese cake ice cream base with cinnamon. I garnished the ice cream with purple, green, and yellow sprinkles to play up the holiday. (I was too nervous to stir sprinkles into the ice cream machine for fear of resulting in streaky brown coloring.)

I have to admit, I was worried I messed up this recipe too. I used too small of a pot and didn’t temper the eggs enough so my custard had a few lumps. But, I decided to strain it and keep going. I’m glad I did because this ice cream is so delicious – it’s rich and creamy with great flavor from the cinnamon.

Cinnamon Cheese Cake Ice Cream


  • 2 C half-and-half
  • 1/2 C heavy whipping cream
  • 1 C milk
  • 1 1/4 C sugar
  • 2 eggs
  • 8 oz cream cheese, at room temperature and cubed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon


  1. Heat the half-and-half, cream, and milk in a large saucepan over medium heat until it reaches 175 degrees F, but do not let boil. Whisk in sugar until dissolved.
  2. In a small bowl whisk eggs. Take about 1/4 C of the hot milk mixture and whisk into eggs to temper them. Constantly whisking, add eggs to milk. Cook over low heat, whisking, until the mixture thickens and reaches 160 degrees F.
  3. Pour custard through a fine strainer (I opted to line mine with a coffee filter, but I don’t think it was necessary) into a glass bowl. Whisk in the cream cheese until melted and smooth.
  4. Place the bowl of custard in a bowl of ice water to cool and stir for two minutes. (Don’t let the water into the custard.) Stir in vanilla and cinnamon. Remove from ice bath, cover, and place in fridge overnight.
  5. Follow ice cream maker instructions and freeze.

This recipe is modified from Taste of Home.

Mardi Gras Ice Cream Mardi Gras Ice Cream 2

Sausage Pinwheels

I want to provide you with another option for your New Year’s Eve party.

I know this doesn’t qualify as Mexican Monday – but it could if you decided to substitute Mexican chorizo in place of the breakfast sausage. In fact, that actually sounds delicious! My dad felt that the pinwheels were actually missing something, such as a dipping sauce. But we were all stumped as to what that could be. Red pepper jelly seemed to work, but still wasn’t just perfect. Using Mexican chorizo might give that needed something.

A friend of mine brought these sausage pinwheels to a party last year and they were gone in the blink of an eye. Even my cream-cheese-hating husband gobbled them up.

Sausage Pinwheels


  • 1 roll breakfast sausage
  • 2 tubes refrigerated crescent rolls
  • 2 pkgs cream cheese, softened


  1. Brown the sausage and drain any fat.
  2. Mix cream cheese and sausage.
  3. Roll out crescent dough and press together seams. Spread half of the cream cheese mixture. Roll the crescents lengthwise. Repeat with 2nd tube of crescents.
  4. Place rolled up pinwheels in the refrigerator for 20 minutes.
  5. Slice pinwheels into 1/2″ rolls. Place pinwheels cut side down on a greased baking sheet. Bake at 375 degrees for 13 minutes, or until crescents are cooked through.

*This recipe is adapted from Leah at http://abiteofmylife.blogspot.com/2009/02/cream-cheese-sausage-pinwheels.html*

Sausage Pinwheels

Busy Day Chocolate Cake

Today would have been my grandmother’s 81st birthday. In honor of her I made a cake from her recipe box – Busy Day Chocolate Cake. My brother always requested this cake for his birthday.

Busy Day Chocolate Cake, as the name suggests, is a chocolate cake that can be made on a busy day. It only takes 5 minutes to make the batter and 30 minutes in the oven. The longest process is letting the cake cool before frosting it.

Busia must’ve been helping me recreate her recipe because for the first time ever my cake came out of the pan cleanly and easily.

Busy Day Chocolate Cake

Busy Day Chocolate Cake


  • 2 oz semi-sweet chocolate
  • 1 1/3 C flour
  • 1 C sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 C vegetable shortening
  • 1 C buttermilk
  • 1 egg


  1. Preheat oven to 350 degrees F.
  2. Melt chocolate: microwave 30 seconds, stir, microwave another 30 seconds or until melted.
  3. Sift together flour, sugar, baking soda, and salt.
  4. Cut in vegetable shortening, and mix in buttermilk and egg. (I literally used a knife to mix in the shortening.) Add melted chocolate until combined.
  5. Pour batter into a greased and floured 9″ round cake pan.
  6. Bake for 30 minutes, until a knife/toothpick slides through cleanly.

Cream Cheese Frosting


  • 4 tbsp salted butter
  • 4 tbsp cream cheese
  • 3 C powdered sugar
  • 1 1/2 tsp vanilla extract
  • milk, if needed


  1. In a stand mixer, cream together butter and cream cheese.
  2. Add 1 C powdered sugar. Mix until combined. Add in 1/2 tsp vanilla. Mix until combined. Repeat until all ingredients are used.
  3. If needed, add a little bit of milk and/or more sugar.
  4. Frost cake and enjoy!

Busy Day Chocolate Cake

Rice and Beans

To me, “rice and beans” by definition is white rice with black beans (cooked with onion and bell pepper) but after living in the Alabama where pinto beans seem to be more popular and living in the Florida panhandle where there’s a lot of New Orleans influence, rice and beans has come to be a very ambiguous term.

This recipe for rice and beans refers to black beans. Although similar to my mother’s recipe, this one is actually adapted from my brother’s fiancé.

Black Beans


  • 1-2 tbsp olive oil
  • 1/2 yellow onion
  • 1/2 green bell pepper
  • 2 cans black beans, drained and rinsed
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1 bay leaf
  • 2 shakes hot sauce
  • S+P


  1. Saute onion and pepper in olive oil for 3-4 minutes. Season with garlic powder, cumin, salt and pepper. Add in black beans, 1/4 can water, bay leaf, and hot sauce.
  2. Cook covered over med-low heat 25 minutes.
  3. Serve with cooked white rice and cream cheese*.

*I have a recommendation that will sound strange – serve cream cheese with your rice and beans. Trust me on this one. I think my mom was the first person to try this – she says it is common to eat rice and beans with Edam cheese. As delicious as Edam is (it’s one of my favorite cheeses) the slight tang and the creaminess you get from cream cheese compliments the bold flavor of black beans. (If you think of it like sour cream it doesn’t sound as crazy.) Take your fork, get a little cream cheese and then dig into the rice and beans! Perfect.