Yogurt Lemon Blueberry Loaf

Yogurt Lemon Blueberry Loaf
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  • 1½ cups flour, divided
  • 1 tablespoon flour, sifted
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons lemon zest, grated
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 1½ cups fresh or frozen blueberries, rinsed
Lemon Syrup:
  • ⅓ cup lemon juice
  • ⅓ cup sugar
Lemon Glaze:
  • 1 cup powdered sugar, sifted
  • 2 - 3 tbls lemon juice
  1. Preheat the oven to 350 degrees.
  2. Oil the bottom and sides of a 9x5 loaf pan, dust with flour and tap off the excess.
  3. In a medium work bowl, sift together the flour, baking powder, and salt.
  4. In a medium work bowl whisk together the yogurt, sugar, eggs, zest, vanilla, and oil.
  5. Slowly mix the dry ingredients into the wet.
  6. In a small work bowl dust the blueberries with flour to coat and gently fold them into the batter.
  7. Pour the batter into the loaf pan and into the oven for 50-55 mins, or until a toothpick comes out clean.
  8. While the loaf is cooling begin the syrup in a medium saucepan, mix the lemon juice and sugar and stir over medium heat until completely dissolved, cook for 2 or 3 mins after it dissolves.
  9. Poke holes in the loaf while it's still warm and drizzle or brush the syrup over the entire cake so it soaks into the holes.
  10. Let the loaf cool completely then make the glaze by whisking together the powdered sugar and lemon juice until all lumps are gone, you can adjust the thickness of the glaze by adding more sugar or more juice.
  11. Pour the glaze over the entire cake and let sit for 10 mins.
  12. Store in the refrigerator.


Strawberry Sheet Cake

Strawberry Sheet Cake
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  • 2 cups self-rising flour, sifted
  • 2 cups sugar
  • 4 eggs
  • 1 cup canola oil
  • 1 cup milk
  • ¼ cup strawberries, mashed
  • 1 small box of strawberry Jello
  • ½ stick of butter, softened
  • 3 cups powdered sugar
  • ¼ cup strawberries, mashed
  1. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, add all the cake ingredients and mix until well combined.
  3. Pour the mixture into a 9 x 13 pan and bake for 35 mins or until a toothpick comes out clean.
  4. In a small mixing bowl stir together the icing ingredients and mix until it's a smooth consistency, adding a little more mashed strawberries if it's too thick and more powdered sugar if it's too thin.
  5. Once the cake is cooled, pour/spread the mixture on top and serve.
  6. Refrigerate between servings.

Lemon Brownies

Lemon Brownies
Prep time: 
Cook time: 
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Brownie Batter
  • 1½ cup flour, sifted
  • 1½ cup sugar
  • 1 tsp salt
  • 1 cup butter
  • 4 eggs
  • 1½ tbls lemon juice
  • 2 cups powdered sugar
  • 4 tbls lemon juice
  1. Preheat the oven to 350 degrees.
  2. In a medium work bowl mix the dry ingredients then add the wet and mix thoroughly.
  3. Pour the batter into a 9x13 baking dish and bake for 27 mins or until a toothpick comes out clean.
  4. Mix the powdered sugar and lemon juice together until the lumps are gone and spread evenly over the cooled brownies.

Pina Colada Upside-down Cake

Pina Colada Upside-down Cake
  • ¼ cup of unsalted butter
  • 1 cup of packed light brown sugar
  • 1 cup of shredded coconut
  • 1 20 oz can of pineapple slices in juice
  • 2 tbls of pineapple juice
  • 1 box vanilla cake mix
  • 1 cup of coconut milk
  • ½ cup of vegetable oil
  • 3 eggs
  1. Preheat oven to 350 degrees.
  2. Put the butter in a 9 x 13 pan and place it in the oven for the butter to melt.
  3. Once the butter is melted remove the pan and sprinkle the brown sugar evenly in the pan then do the same with the coconut.
  4. Cover the bottom with pineapple slices, pressing on each one to set it, and do not overlap them.
  5. In a large mixing bowl, add the cake mix, pineapple juice, coconut milk, oil, and eggs, and mix until well combined. Set aside for 2 mins.
  6. Stir the batter again and then pour it over the pineapples in the pan and spread evenly.
  7. Bake for 40 mins or until a toothpick comes out clean.
  8. Flip the pan onto a cookie sheet and leave it there for 5 mins or so.
  9. Remove the pan and let cool for at least 30 mins before serving.
  10. Store in the refrigerator.


Lemon Poke Cake

Lemon Poke Cake
  • 1 box of yellow cake mix
  • 1 small box of instant lemon pudding mix
  • ¾ cup of vegitable oil
  • ¾ cup of water
  • 4 eggs, slightly beaten
  • 2 cups of powdered sugar
  • 2 tbls of butter, melted
  • 2 tbls of water
  • ⅓ cup of lemon juice
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl beat together all of the batter ingredients until well combined.
  3. Grease a 9 x 13 pan and pour in the batter, bake for 30-35 mins or until a toothpick comes out clean.
  4. Mix all of the glaze ingredients together until there are no more lumps of powdered sugar.
  5. If the glaze is too thick you can add some milk and if it's too thin just add more powdered sugar, you want it to be thin enough to soak into the cake but not a watery consistency.
  6. While still warm poke holes all over the top of the cake with a fork or a wooden chopstick then drizzle the glaze over the whole thing making sure to coat every inch.
  7. Wait until the cake is completely cooled before serving and store in the refrigerator between servings.

Flaky Peanut Butter Balls

Flaky Peanut Butter Balls
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • 1 18 oz jar of creamy peanut butter
  • 6 cups of corn flakes
  • 3 oz of semi-sweet chocolate chips
  1. Add the sugar and corn syrup to a medium saucepan over medium-high heat stirring until it comes to a full boil.
  2. Remove from the heat and add in the jar of peanut butter, stirring to combine well.
  3. Pour the corn flakes in a large bowl and then add the peanut butter mixture and mix well enough to coat all of the flakes.
  4. Use a 2-3 oz scoop or ice cream scoop to dole out 1 to 2 inch balls on a pan covered in wax paper. (Be sure not to pack the mixture too tight)
  5. Melt the chocolate in a small bowl and use a spoon or piping bag to drizzle the chocolate over each ball.
  6. Cool before serving and store in a airtight container.

Nutella Icebox Pudding

Nutella Icebox Pudding
  • ⅔ cup of milk
  • 1 cup of heavy cream
  • ½ cup of sugar
  • 4 large egg yolks
  • 2 tbls of cornstarch
  • 6½ oz of Nutella/half of a jar
  • 2 tbls of Frangelico, optional
  • 1 box of graham crackers
  1. Line an 8 inch square pan with plastic wrap and set aside.
  2. In a small saucepan, warm the milk, cream, and ¼ cup of sugar to almost boiling.
  3. In a small bowl, whisk together the egg yolks, ¼ cup of sugar, and cornstarch.
  4. Temper the egg mixture by pouring in the hot milk mixture VERY slowly while whisking constantly until it's all incorporated.
  5. Pour the mixture back into the saucepan and cook over medium high heat stirring constantly.
  6. Once the mixture begins to boil you will see it tighten up quickly, mix for another 20 seconds then transfer to a large work bowl.
  7. Whisk in the Nutella and Frangelico until smooth.
  8. To assemble, layer the graham crackers and ½ cup of the pudding starting with the graham crackers and finally ending with the pudding on the very top.
  9. Make sure the layers are flat, I had to break off the corners of some of the graham crackers to make they lay right in the pan.
  10. Smooth the ½ cup of pudding completely over the graham crackers, I used an offset spatula.
  11. I was able to get 5 graham cracker layers and 5 pudding layers, if you see you are running out just cut it one layer short so you have enough.
  12. Wrap another layer of plastic wrap over the top of the pan and chill it in the refrigerator for at least 24 hours, this makes the graham crackers break down so they are like cake layers.
  13. To serve you can lift it out of the pan by the bottom layer of plastic wrap or just cut and serve out of the pan, keep refrigerated in between servings.


Snickerdoodle Bundt Cake with Cream Cheese Icing

Snickerdoodle Bundt Cake with Cream Cheese Icing
Cake Batter
  • 1 cup of sugar
  • ½ cup of butter, softened
  • 2 eggs
  • 1½ cups of flour
  • ½ cup of milk
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla
Cinnamon Batter
  • 5 tbls of butter, melted
  • ¾ cup of sugar
  • 2 tsp of cinnamon
Cream Cheese Icing
  • 3 oz of cream cheese, softened
  • ¼ cup of butter, softened
  • 1 tsp of vanilla
  • 1¼ cup of powdered sugar
  1. Preheat the oven to 325 degrees.
  2. Grease and flour the bundt pan.
  3. In a mixing bowl beat together the sugar and butter until fluffy.
  4. Add the eggs one at a time mixing well in between then add the rest of the Cake Batter ingredients and mix to combine then set aside.
  5. In a small bowl mix together all ingredients of the Cinnamon Batter then set aside.
  6. Pour half of the Cake Batter mixture in the bundt pan, then pour the Cinnamon Batter mixture over it, then finally cover that with the remaining half of the Cake Batter.
  7. Bake for 35-40 mins or until a toothpick comes out clean, then cool for about 10 mins before removing from the pan.
  8. In a mixing bowl, beat together the cream cheese, butter, and vanilla, until it's smooth and creamy, then start adding the powdered sugar until you have a consistency that you like (you can add a little milk to thin the icing out if it gets too thick).
  9. Pour the icing over the de-panned cake and serve.