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Red, White, and Blueberry Bundt Cake
Independence Day is by far one of my most favorite holidays. Good food, great company, amazing fun. My love of country and patriotism runs deep. Home of the free, because of the brave. So I knew I needed to make a dessert that would be just as spectacular as any fireworks display, but also keep it so simple that I wouldn’t be spending all day in the kitchen. Summertime is the perfect time for fresh fruits and fresh flavors. Lemon and almost any berry flavor is just the perfect pairing for flavors. So I went over the top adding blueberry, strawberry, lemon, and fresh thyme herbs all together. To achieve…
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Raspberry White Chocolate Bundt Cake
I’m rounding out this Valentine’s Day 14 days of baking with my piece de resistance. Not to brag, but I think this bundt cake is even better than Nothing Bundt Cakes version. Using the pudding mix and the greek yogurt gives the batter a soft yet light texture. Also, the pudding mix MUST be the Godiva White Chocolate flavor. No substitutions! OK, it isn’t a must, but it amps up the white chocolate flavor without overpowering it. Have you tried the Nothing Bundt Cake version of raspberry white chocolate? Please tell me if you make this and you still prefer the Nothing Bundt Cake kind or if you’ve been converted…
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Strawberry Lemon Bundt Cake
Lemon is one of my favorite flavors in desserts. Cakes, cookies, pies…I do not discriminate when it comes to lemon. When added with other fresh flavors such as strawberry or mint, it’s a flavor explosion. I knew I wanted to have these flavors for our Easter dinner dessert. When it comes to baking anything lemon, creating the lemon flavoring can be achieved in several ways. First fresh lemon juice and lemon zest is a quick and easy way. If lemons are in short supply or expensive, lemon extract or lemon oil can also be used for the full lemon flavor. To really pack the lemon flavor punch, combine lemon juice…
