Jocelyn Delk Adams's Blog, page 8

Chicken and Dumpling Soup

The Lowdown on This Chicken and Dumpling Soup

When the weather’s got you bundling up and craving something warm and cozy, a big ol’ pot of Chicken and Dumpling Soup is exactly what you need in your life!

It’s loaded with tender chunks of chicken, nutritious veggies, and the fluffiest Parmesan dumplings you ever did taste. It’s pure liquid comfort boos, and WAY easier than you’d think to pull together. Y’all are gonna wanna bookmark this one!

Before y’all say “boo, don’t you already have a Southern chicken and dumplings recipe on the page?”, hear me out! That one’s made with rotisserie chicken and classic buttermilk dumplings, and it’s still a total keeper.

But this version? Oh, it’s on a whole other level boos! Juicy chicken thighs, pillowy Parmesan dumplings, and all that cozy goodness in one pot. And the best part? You can whip it up just as fast! Even my daughter Harmony goes wild for it, and y’all know kids are the toughest food critics.

Ingredients you’ll need to make Chicken and Dumpling SoupFor the SoupChicken Thighs: Boneless, skinless chicken thighs. They stay juicy and tender while simmering away.Butter: Adds richness and helps everything sauté beautifully.Veggies: You’ll need yellow onion, celery, and carrots. These three are the holy trinity of soup bases.Garlic: Minced garlic is non-negotiable y’all! It’s the key to that deep, savory flavor that makes the broth irresistible.Chicken Stock: A good-quality broth or homemade stock will make all the difference here.Half and Half: Adds just a touch of creaminess without making the soup heavy.Spices: Dried thyme and turmeric add warmth and earthy flavor. Plus, turmeric gives the broth that gorgeous golden color. Add salt and black pepper to taste.For the Parmesan DumplingsAll-Purpose Flour: The base for your dreamy homemade dumplings.Baking Powder: This is the secret to big, pillowy dumplings that practically melt in your mouth. Some folks like their dumplings flat and chewy, but I’m team thick and fluffy all the way!Parmesan Cheese: Because life is great, but cheese makes it better!Buttermilk: Keeps the dumplings tender and flavorful.Egg: The binder for the dumplings.Italian Parsley: Chopped fresh parsley adds a pop of color and herby flavor.How to make Chicken and Dumpling Soup Step 1: Cook the Chicken and the Veggies 1 Season the chicken thigh pieces with kosher salt and black pepper. 2 Melt butter in large Dutch oven over medium high heat. Add seasoned chicken. 3 Cook until it starts to brown, then flip on the other side and continue to cook. Brown bits should appear at the bottom of the pot. Then, remove the chicken onto a plate and set aside. 4 Add butter, diced onion, celery, and carrot along with kosher salt and black pepper. Cook until vegetables become translucent around the edges. 5 Add in minced garlic, thyme, and turmeric and cook. Step 2: Build the Broth 6 Slowly pour in chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup. 7 Bring to a boil, then add chicken back to the pot and kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful. Step 3: Make the Dumplings and Add ‘Em to the Broth! 8 Whisk together flour, baking powder, salt, black pepper, parsley, and Parmesan into a medium bowl. 9 Pour in buttermilk, egg, and melted butter. 10 Mix until a wet dough forms. 11 Scoop 2 tablespoon-sized spoonfuls of the dumpling dough into the simmering broth. 12 Cover and cook until the dumplings are puffed and cooked through. 13 Gently stir half and half into soup and let cook, not allowing the soup to come to a boil. Taste and add additional salt and pepper, if needed, then serve immediately and enjoy! What to serve with this easy chicken and dumpling soupWith Salad: Keep it fresh with a cucumber and onion salad, a tangy coleslaw, or a harvest fall salad depending on the season.Get Bready: Soup and bread just go together! Whip up some Jiffy cornbread muffins, buttery yeast rolls, or a skillet of Mexican cornbread for dunkin’.Southern Sides: Go all in with classic sides like fried okra, creamy mashed potatoes, or some savory collard greens.Get Your Dessert On: End on a sweet note with a slice of whipping cream pound cake, peach cobbler, or creme brulee pound cake. You really can’t go wrong! Menu Option: Cozy Dinner With Chicken and Dumpling Soup This broccoli cheese casserole is creamy, cheesy, and loaded with tender broccoli, onions, garlic, and buttery crackers. These fried cornbread patties are crispy on the outside, soft on the inside, and an easy Southern side that’s perfect with chicken and dumpling soup! This Southern sweet tea is the real deal, y’all! Easy to make with simple ingredients. My chocolate pound cake is rich, fudgy, and full of that deep chocolate flavor! A great ending for a cozy weeknight dinner. Recipe SubstitutionsChicken Thighs: If you’ve only got chicken breasts on hand, go ahead and use them. Just know they’re a little leaner, so keep an eye on cooking time to avoid drying them out.Half and Half: A splash of whole milk works for a lighter broth, or go richer with heavy cream.Parmesan Cheese: Swap in Pecorino Romano if you want a sharper, saltier flavor in your dumplings.Flour: For gluten-free dumplings use a 1:1 gluten-free baking flour that’s meant for biscuits or pancakes.Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Boom, homemade buttermilk!Recipe Variations and AdditionsAdd More Veggies: Toss in peas, green beans, or even diced potatoes to make this chicken dumpling soup recipe heartier.Amp Up the Herbs: A sprinkle of fresh thyme, rosemary, or even parsley in the broth will take the flavor up a notch.Turkey Swap: Switch up the chicken for turkey, especially if you’ve got leftovers from the holidays. Turkey and dumplings? Yes please!Spice It Up: If it’s extremely chilly outside, add a pinch of cayenne or smoked paprika to the broth for sum heat!Expert Tips and Tricks for making the best chicken dumpling soup recipeChop Veggies Small: Dice those veggies nice and small, boos. It helps them cook evenly and blend into the soup.Don’t Overwork the Dough: When mixing your dumpling dough, keep it gentle. Overworking it can make your dumplings dense and tough.Keep It Simmering: Let the broth stay at a gentle simmer while cooking the soup and dumplings. If it starts boiling like crazy, it can scorch the soup or make the dumplings fall apart.No Cookie Scoop? No Biggie: If you don’t have a cookie scoop, just use two spoons. Scoop a little dough with one, and use the other to push it into the simmering broth. Easy peasy y’all!How to store & reheat Chicken and Dumpling Soup

Cool down those leftovers to room temp before storing. Then, place the soup in an airtight container and pop it in the fridge. When reheating, keep it gentle on the stove boos! No wild boiling, or you might curdle the dairy.

How long will Chicken and Dumpling Soup last in the fridge?

In the fridge, this soup is good for about 3 days, but you’ll probably polish it off before then!

Can I freeze homemade dumplings for chicken and dumplings ?

Yup! You can freeze the broth and dumpling dough separately. The broth will stay good for up to 3 months in the freezer. The dumpling dough can be frozen for about a month, just thaw it overnight in the fridge before using.

Frequently asked questionsCan I make this easy chicken and dumpling soup ahead of time?

Yes! To make ahead and freeze, complete the soup through step 4, then let it cool to room temperature. Store the soup base in an airtight container and freeze for up to 1 month. When you’re ready to serve, reheat it at a gentle simmer, then pick up where you left off with steps 5-7.

What biscuits are better? Flat noodle dumplings or drop biscuit dumplings?

That’s all personal taste boos! Some people love flat, chewy noodle-style dumplings, but I’m all about those thick, fluffy drop biscuit dumplings. Just go with what you love!

Why aren’t my dumplings cooking through?

Make sure you’ve got a tight-fitting lid on your Dutch oven, and keep the soup at a steady simmer. If the heat’s too low, the dumplings won’t puff up or cook all the way.

This Chicken and Dumpling Soup is sprinkled with Southern love and perfect for those nights when you need something warm, cozy, and easy to make. When the weather starts actin’ up or you’ve only got a few minutes to throw dinner together, this recipe’s your saving grace. Get into it boos!

More Soup RecipesSouthern Chicken and DumplingsSlow Cooker Chicken Noodle SoupCreamy Chicken Noodle Soup RecipePotato Soup Recipe with Crunchy KaleItalian Wedding Soup PrintChicken and Dumpling Soup#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This chicken and dumpling soup is the bee's knees y'all! It's crazy good and super easy to make, it's pretty much it's own food group!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutesServings 10 cupsCalories 369kcalAuthor Jocelyn Delk AdamsEquipmentDutch OvenIngredientsFor the Soup1 ½ pounds boneless, skinless chicken thighs trimmed, cut into 1-inch pieces4 tablespoons unsalted butter divided1 ½ cups yellow onion diced 1 ½ cups celery diced, about 5 ribs1 cup carrots diced, about 4 medium carrots4 cloves garlic minced1 teaspoon dried thyme¾ teaspoon ground turmeric7 cups chicken stock1 1/3 cup half and halfKosher saltBlack pepperFor the Parmesan Dumplings1 ½ cups all-purpose flour1 ½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon black pepper1/3 cup Italian parsley finely chopped 4 tablespoons Parmesan cheese grated¾ cup buttermilk1 large egg3 tablespoons unsalted butter meltedInstructionsSeason the chicken thigh pieces with ½ teaspoon kosher salt and ¼ teaspoon black pepper.Then melt 1 tablespoon butter in large Dutch oven over medium high heat. Add seasoned chicken. Cook for 3-4 minutes until it starts to brown, then flip on the other side and continue to cook for another 3 minutes. Brown bits should appear at the bottom of the pot.Remove the chicken onto a plate and set aside. Add in remaining 3 tablespoons butter, diced onion, celery, and carrot along with 1 teaspoon kosher salt and another ¼ teaspoon black pepper. Cook for about 3-4 minutes until vegetables become translucent around the edges. Do not overcook the vegetables. (Reduce heat if the brown bits start to get too dark to avoid burning.)Add in minced garlic, thyme, and turmeric and cook for an additional 30 seconds. Slowly pour in chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup. Bring to a boil, then add chicken back to the pot and 1 teaspoon kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful, about 8-10 minutes.Meanwhile, start preparing your dumplings by whisking together the flour, baking powder, salt, black pepper, parsley, and Parmesan into a medium bowl. Stir in the buttermilk, egg, and melted butter until a wet dough forms.Scoop 2 tablespoon-sized spoonfuls (#40 scoop) of the dumpling dough into the simmering broth. Cover and cook for 15 -18 minutes until the dumplings are puffed and cooked through. (To test the doneness of dumplings, remove one and cut into it to see that it’s fully cooked inside. If not, continue cooking for a couple more minutes.)Gently stir half and half into soup and let cook another 5 minutes, not allowing the soup to come to a boil. Taste and add additional salt and pepper, if needed, then serve immediately and enjoy!NotesChop Veggies Small: Dice those veggies nice and small, boos. It helps them cook evenly and blend into the soup.Don’t Overwork the Dough: When mixing your dumpling dough, keep it gentle. Overworking it can make your dumplings dense and tough.Keep It Simmering: Let the broth stay at a gentle simmer while cooking the soup and dumplings. If it starts boiling like crazy, it can scorch the soup or make the dumplings fall apart.No Cookie Scoop? No Biggie: If you don’t have a cookie scoop, just use two spoons. Scoop a little dough with one, and use the other to push it into the simmering broth. Easy peasy y’all!NutritionCalories: 369kcal | Carbohydrates: 28g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 585mg | Potassium: 579mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2831IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 2mg

The post Chicken and Dumpling Soup appeared first on Grandbaby Cakes.

Christmas Tree Charcuterie Board

‘Tis the season to be merry and eat charcuterie boos! This Christmas, switch up the holiday menu with a charcuterie spread that’s not only delish but also visually stunning. Enter the Christmas Tree Charcuterie Board – festive, elegant, and more low-fuss than you’d think. Let’s get into it!

Disclosure: Hey boos, this post is sponsored by COLUMBUS® Craft Meats. But let’s be real, I only partner with brands I actually love. So, yeah, this stuff is fire.

This Christmas tree charcuterie board is a hit boos! Layered with COLUMBUS® Craft Meats, cheeses, fruits, nuts, and a few extra touches, this charcuterie tree is the ultimate holiday centerpiece. Here’s the scoop on building a holiday showstopper complete with bold flavors and two “perfect bites” that’ll have everyone coming back for more.

Start By Building Your Shape

I personally like to trace using a pencil the shape of a tree on my board so that outline guides me. To get the tree look, start by visualizing a triangle shape with a broad base tapering up to a point.

After creating your outline, begin building. For the trunk, I like using items that look like bark. I used candied pecans here because they give that wooden vibe. You can also go with a log of salami or a long, cylindrical cheese.

Choose Your Charcuterie

COLUMBUS® Craft Meats makes this board a breeze y’all. Go for a variety of high-quality cured meats like Calabrese salami and Finocchiona for bold, savory flavors that pair beautifully with seasonal sides.

Shape the Tree Base

Begin with your Columbus meats, laying Calabrese and Finocchiona salami in rows. Alternate with rows of cheese to create a structured, tree-like silhouette.

Build Perfect Charcuterie Bites

I liked creating two pre-made “perfect bites” that brought next-level flavor in one easy grab. Try these:

Bold and Bleu: Layer a slice of Calabrese salami with pear, a candied pecan, a square of dark chocolate, and a crumble of blue cheese. It’s a sweet, spicy bite with major holiday flair.Bittersweet Melody: Start with the Finocchiona salami, topped with a blood orange segment and a piece of dark chocolate. It’s an unexpected, bittersweet combo that’s as sophisticated as it is delish y’all!Add Meat and Cheese Layers

The heart of this charcuterie tree is all about flavor variety. Alternate Columbus meats with a mix of creamy brie, crumbly blue, and nutty cheddar for layers of texture. Thinly sliced meats can be fanned out for a festive touch, building a tree that’s not only beautiful but full of flavor.

Fill In with Fresh Fruit and Holiday Flair

Add a touch of sweetness with fresh grapes, figs, and blood orange slices for a seasonal feel. The fruits add color and juicy freshness that balances the richness of the meats and cheeses. Scatter edible flowers and fresh herbs like rosemary and thyme for pops of color and a hint of holiday aroma.

Add Nuts, Jam, and Crunch

Texture is key! Go for a mix of pecans, almonds, and walnuts to give your board that holiday vibe. Add fig jam or cranberry preserves for sweetness that complements the savory meats and cheeses. Chocolate-covered nuts or candied pecans add an extra layer of crunch and that sweet-and-savory combo everyone loves.

Complete Your Finishing Touches for the Wow Factor

For the final holiday sparkle, tuck sprigs of rosemary or thyme as “branches” and add edible flowers for color. Top the tree with sugared cranberries or a festive fruit like a pomegranate. Both make everything look even more magical.

In the end boos, have as much fun as you can. Make it your own. Don’t be afraid to switch it up and let your personality shine. Your Christmas Tree Charcuterie Board will be a festive centerpiece that combines savory meats, seasonal fruits, nuts, and “perfect bites” that capture serious holiday flavor. Get ready for this board to steal the show!

The post Christmas Tree Charcuterie Board appeared first on Grandbaby Cakes.

Ragu Recipe

Y’all, my Beef Ragu is next-level tender, slow-braised in a rich tomato sauce that practically melts in your mouth. Packed with bold Italian flavors and a kick of spice, this ragu recipe will make you think I’m Italian it’s so dang on good! It brings a deep, savory flavor to the table that’s just plain addictive. Each bite is a perfect balance of juicy beef, tangy tomatoes, tender pasta and herbs that’ll have you dreaming of Italy with every forkful!

They’re Lovin’ It! Here’s what They’re Sayin’:

“I am Italian, and this recipe Is better than mine.. I made it for my family and they all loved. Thank you for sharing…best ever!!”

—JEAN

Y’all I think my husband might be Italian, and he just doesn’t know it. No one person can love Italian food so much without having those roots somewhere.  Because of this love, we have tried tons of Italian restaurants in Chicago, and I have cooked more pasta and bolognese in my day than most people but this ragu recipe is extra special.

Several years ago when my husband and I were still courting (that means dating for all the youngins), we frequented a restaurant in Chicago that served a dish called Nana’s Gravy.  The name was the catch for me.  Anything with grandmother in the title immediately strikes a cord. I decided I could make it even better at home, and I did. This beef short rib ragu is on another level boos.

The Lowdown on This Ragu Recipe

Cuisine Inspiration: Italian comfort food

Primary Cooking Method: Braising and simmering

Dietary Info: Gluten-Free

Key Flavor: Rich, savory, tender and saucy!

Skill Level: Intermediate (Takes some time and a little cooking skill)

Melt-In-Your-Mouth Beef

Y’all that slow braise is the absolute truth! It makes our beef fall apart tender, and the thick tomato sauce develops even more flavor as it cooks down.

Flavors on Flavors

From the crushed tomatoes and red wine notes to the savory chicken stock and bold spices and herbs, you will want to eat this right out of the pot. The comfort runs deep here.

It Gets Better Over Time

I know you won’t even believe this but this ragu tastes even better the next day. You can prep this ahead and serve for guests impressing everyone!

Ingredients you’ll need to make beef short rib raguBeef: Short ribs are gonna give you that super rich, tender meat that melts into the sauce.Flavors: Salt, pepper, and extra virgin olive oil help season and brown the meat, developing those deep flavor notes from the beginning.Aromatics: Chopped onions and minced garlic give that classic Italian aroma and flavor, setting the foundation for the sauce. By sautéing them at the start, they become one with the sauce as it continues to develop hours later.Tomatoes: Crushed tomatoes and tomato sauce bring the hearty, tangy base for the ragu, balancing the richness of the meat. It also adds various textures and thickness creating the consistency and thickness I dig.Liquids: A splash of red wine and chicken stock add depth, blending with the tomatoes giving some bomb complexity.Italian Herbs & Spice: Italian seasoning, some sugar for balance, and crushed red pepper flakes for a little heat bring all the Italian vibes to this dish.Pasta: Pappardelle pasta’s wide, flat ribbons are perfect for catching all that saucy, meaty goodness.Garnishes: Sprinkle on some fresh parsley and parmesan cheese to finish it up.How to make Ragu Step 1: Get to Searing 1 Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor. 2 Add olive oil to large pot over medium high heat on stove.
Once olive oil is hot, add beef to pot 3 Deeply brown on all sides then remove from pot. Step 2: Build the sauce 4 Scrape the bottom of the pan to get the flavor back into the oil. Next add chopped onion. 5 Sweat them for a few minutes until they soften and turn golden. Next add in the garlic and cook for 1 minute. 6 Add in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Step 3: Low and Slow 7 Lastly return browned beef to pot and submerge in the sauce. 8 Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. 9 Remove oil from the top then heat over medium heat to thicken the sauce. 10 Serve completed gravy by adding pasta to serving platter and mixing together with gravy to sauce the noodles then topping with meat and gravy with garnishes if you prefer. What to serve with ragu spaghetti sauceClassic Style: Serve it up family style with garlic bread and a big ole harvest salad. And don’t forget the banana pudding tiramisu for a fun twist.Italian Sunday Supper: Start with this shrimp Caesar salad then serve up this beef ragu with a side of crust no-knead garlic bread.Comforting Winter Dinner: Serve up some glazed carrots, creamed spinach, cheesy garlic breadsticks and slices of flourless chocolate cake. Menu Option: Rustic Italian Dinner Party With Short Rib Ragu Italian wedding soup is the ultimate starter to get your guests ready for a delish evening. Cheddar and rosemary dinner rolls have so much flavor and are filled with so much personality. They will be a hit! These lovely balsamic glazed brussels are just so dang on elegant and delish. You must serve them up. Strawberry tiramisu is basically like strawberry shortcake and tiramisu rolled into one. It’s so perfect after a meal of short rib ragu. Recipe SubstitutionsShort Ribs: Swap these out with pot roast, beef shanks or even oxtails.Red Wine: You can leave the alcohol out of the ragu recipe entirely and just use more chicken stock.Pasta: Toss in some other pasta options like rigatoni, fettuccine or tagliatelle.Italian Seasoning: Either go fresh for a brighter taste or swap out equal parts of oregano, thyme and basil.Recipe Variations and AdditionsPasta Swap: Switch out the pasta and replace with this classic grits recipe or cheese grits. They are like the Southern version of polenta ya dig?Add some bacon: Start by sautéing some bacon or pancetta to throw in some smoky vibes.Get Creamy: Just a splash of heavy whipping cream can take that sauce up to super luscious heights.Toss in Veggies: Some fresh spinach added into the sauce at the end can add some color and nutrition.Expert Tips and Tricks for making the best ragu pasta sauceGet It Marbled: Make sure you cuts of meat are nice and marbled. That equals more flavor in the end.Brown It Up: Don’t skip browning the meat. That searing at the beginning starts the flavor development.Pick the Good Stuff: Make sure you use an incredible wine that you would actually drink.  Avoid using the cooking wines you find on the shelves in the grocery store. That ain’t it boos.Make Sure You Deglaze: When I tell ya to scrape those bits of browned bits up from the bottom of the pan, do it. It gets all those caramelized notes in the mix.Low and Slow Boos: The way to let those flavors intensify is to let them cook at a low and slow pace carefully allow that beef to cook down and tenderize while enriching the sauce even more.How to store & reheat ragu

To store Italian ragu, let it cool completely, then transfer it into an airtight container. When you’re ready to get down again, reheat it slowly on the stove over a low heat, stirring occasionally, until it’s warmed through. This method ensures the roast stays tender and flavorful, just like when it was first cooked!

How long will beef ragu last in the fridge?

Short rib ragu will last for up to 3-4 days.

Can I freeze ragu spaghetti sauce?

Absolutely boos. Once it’s cooled completely, add leftovers to freezer bags, sign with the date then freeze them up. You can freeze up to 3 months. When you wanna enjoy again, let the ragu thaw in the fridge overnight.

Frequently asked questionsCan I make this beef ragu ahead?

Absolutely boos. In fact, you should! It tastes even better after resting for a day in the fridge and reheating. The extra day lets those flavors mingle into something super special.

Do I have to use the alcohol in this short rib ragu?

Nope boos. You can leave it out. Just replace with more stock and add a splash of balsamic or apple cider vinegar to give a little extra note of tang and essence.

Y’all ain’t nothing more comforting than this Italian ragu. It has so much flavor because of that low and slow braise, and the flavors come together effortlessly. Whether you serve it for a holiday, Sunday supper or for when company comes, it will be a hit every single time boos.

More pasta recipesItalian Sausage Stuffed Shells Spaghetti and MeatballsLentil MeatballsBaked ZitiCheesy Manicotti PrintBeef Ragu#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This beef ragu is a sensationally tender short ribs braised in a savory tomato sauce and served over pasta that melts in your mouth. Course Main CourseCuisine ItalianPrep Time 40 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 40 minutes minutesServings 8 servingsCalories 508kcalAuthor Jocelyn Delk AdamsIngredients2 pounds short ribs beef shanks or pot roastKosher salt and black pepper to taste3 tablespoons extra virgin olive oil1 1/2 cups chopped yellow onion2 tablespoons minced garlic28 ounces crushed tomatoes 1 can15 ounces tomato sauce 1 can1/3 cup red wine1 cup chicken stock2 tablespoons Italian seasoning and herbs2 tablespoons granulated sugar1/2 teaspoon crushed red pepper flakes1 pound pappardelle pasta cookedchopped parsley and parmesan cheese for garnishInstructionsPreheat oven to 300 degrees.Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor.Add olive oil to large pot over medium high heat on stove.Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.Scrape the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.Add in minced garlic and only cook for 1 minute.Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.Lastly return browned beef to pot and submerge in the sauce.Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.Cook pasta according to instructions on package and drain.Serve completed gravy by adding pasta to serving platter and mixing together with gravy to sauce the noodles then topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.NotesNOTE: Make sure you use an incredible wine that you would actually drink.  Avoid using the cooking wines you find on the shelves in the grocery store.How to store & reheat ragu To store ragu, let it cool completely, then transfer it into an airtight container. When you’re ready to enjoy it again, reheat it slowly on the stove over a low heat, stirring occasionally, until it’s warmed through. This method ensures the roast stays tender and flavorful, just like when it was first cooked! How long will beef ragu last in the fridge? It will last for up to 3-4 days. Can I freeze ragu spaghetti sauce? Absolutely boos. Once it’s cooled completely, add leftovers to freezer bags, sign with the date then freeze them up. You can freeze up to 3 months. When you wanna enjoy again, let the ragu thaw in the fridge overnight.NutritionCalories: 508kcal | Carbohydrates: 61g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 544mg | Potassium: 1081mg | Fiber: 5g | Sugar: 13g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 100mg | Iron: 5.6mg

The post Ragu Recipe appeared first on Grandbaby Cakes.

Lamb Chops Recipe

These is the ultimate lamb chops recipe, and the best you will find online, no lie boos. They are beyond juicy and tender with the perfect sear. Then I bathe them in a super rich brown sugar sauce that’s so rich and easy to pull off. We are talking flavors on flavors in each bite y’all. Folks will think you are a straight up chef after you serve these lamb chops. Get into it!

They’re Lovin’ It! Here’s what They’re Sayin’:

“I found this recipe in 2016 and it has been an absolute staple for us. We’ve been making it regularly ever since.”

—ALLYSON H.

I have served this recipe for countless years, and let me tell you, the flavors are popping. Making perfect lamb chops isn’t as hard as it seems. In fact, it’s pretty darn simple. Let me walk you through making the ultimate recipe that will have your guests weak in the knees.

The Lowdown of These Perfect Lamb Chops

Cuisine Inspiration: Elegant American vibes

Primary Cooking Method: Searing

Dietary Info: Gluten-Free

Key Flavor: Savory lamb with sweet and tangy balsamic glaze

Skill Level: Easy y’all (No Sweat Fam!)

Ingredients You’ll Need to Make Lamb ChopsOlive Oil: This is the base for nailing the perfect sear. It’s gonna add flavor and richness while preventing those chops from sticking.Lamb Chops: Tender and super flavorful. Go for quality here.Seasonings: We keep it simple with salt and pepper then we add in a little cayenne to give a kick.Garlic: This adds such a savory, pungent flair to the glaze.Brown Sugar: We get sweetness and caramelization from this making the ultimate sauce.Balsamic Vinegar: Vinegar adds acidity and tangy vibes.Fresh Parsley: This gives us a little earthy garnish and a pop of green color.How to Cook Lamb Chops 1 Add olive oil to a cast iron pan or stainless steel pan and heat over medium high heat. Make sure you pat the lamb chops dry before searing to get a lovely color to them. Liberally season them on each side with salt and pepper to taste.
Once pan is hot, sear the chops. 2 Sear the chops on each side for up to 2 minutes then remove chops from pan and let rest. 3 Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.
Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken. 4 Add chops back into the pan. 5 Baste with sauce and continue to cook the chops until they are at your level of desired doneness then let rest for 5 minutes. Garnish with parsley and serve. What to Serve with Seared Lamb ChopsEasy Weeknight Dinner: Serve these lamb chops up with easy sides like fried corn, okra and tomatoes, and homemade garlic bread.Romantic Date Night: Pull this recipe out for Valentine’s Day or an anniversary and serve up with garlic mashed potatoes, roasted butternut squash and flourless chocolate cake.Cozy Sunday Supper: I love these balsamic lamb chops with jollof rice or red beans and rice, southern baked macaroni and cheese, Elegant Dinner Party: Make some glazed brussels sprouts, mashed sweet potatoes, honey butter dinner rolls and New York cheesecake to serve along with these. Meal Plan: Easter Dinner with Perfect Lamb Chops Auntie Rose’s deviled eggs are the perfect appetizer to start your Easter meal with. Honey glazed carrots are the ultimate side to serve with your lamb chops. Sticky and delish! Cheesy scalloped potatoes are the perfect indulgent side to serve with your chops. This is the best carrot cake. There is no better way to end your Easter meal. Recipe SubstitutionsOlive Oil: Avocado oil or another neutral oil like vegetable oil works well here.Brown Sugar: Make homemade brown sugar with granulated sugar and molasses.Balsamic Vinegar: Red wine or apple cider vinegar give you a nice tang but with milder flavors.Garlic: You can sub in some garlic powder to give you the same flavor profile.Cayenne: Go with chili flakes or a little chili powder to add a kick of spice.Recipe VariationsHerb it Up: Adding some fresh thyme or rosemary will give you more earthy aromatic vibes.Brighten It Up: Add a little lime or orange zest to the glaze to brighten everything with citrus.Go With Maple or Honey: You can replace the brown sugar with maple syrup or honey for a lovely floral or deeper sweetness.Add Mushrooms: For more texture, sauté mushrooms to add to the sauce.Expert Tips and TricksPick the Right Cut: Go for nice thick and meaty chops that have some good fat marbling so you can get the ultimate flavor.Room Temp Always: Don’t put cold chops in your hot pan. It’s best for them to be at room temperature so they cook evenly and create the perfect sear.Pat Dry: Also don’t put super wet lamb chops in your pan either. Take paper towels and dry both sides so you can get a nice sear.Season It Up!: Generously season those chops with salt and pepper. Lamb can handle it! Don’t skimp boos.Heat It Up: Make sure that pan is super hot! This will give you the ultimate crust. I like to use a cast iron skillet so the chops sear perfectly.Give it a Rest: After your lamb chops are done cooking, let them rest like you would a steak. This will allow those juices to redistribute so get the juiciest chops ever.How to Store and Reheat Lamb Chops

Allow your leftover lamb chops to cool completely, then place them in an airtight container and pop in the fridge. When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees F until heated through, so they stay nice and juicy.

How long will it last in the fridge?

They should last for up to 3 days.

Can I freeze lamb chops?

Yep for sure. Wrap them individually in plastic wrap then add to a freezer bag and date it. They should last for about 3 months. Thaw them in the fridge overnight when you want to serve them again.

Frequently Asked QuestionsShould I trim my lamb chops of the fat?

Nope boos. Keep that fat because it adds so much flavor and helps you sear your meat perfectly.

What’s the best pan to sear these lamb chops in?

I love a good ole cast iron skillet boos. It will give you that perfect sear because it can withstand even high heat.

What temperature should I aim for with my lamb chop recipe?

Grab that meat thermometer, and aim for 125-130°F for medium-rare, 135°F for medium, and let the lamb rest for 5-10 minutes to keep them super juicy.

Favorite Chop Recipes to trySmothered Pork ChopsFried Pork ChopsPeach Pork ChopsTurkey Chops PrintThe Best Lamb Chops Recipe#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This Best Lamb Chops recipe is savory and rich goodness with sweetness to boot! Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutesServings 6 servingsCalories 406kcalAuthor Jocelyn Delk AdamsIngredients3 tablespoons olive oil6 Frenched Lamb Rib ChopsSalt and pepper to taste1 tablespoons minced garlic1 cup light brown sugar packed⅓ cup balsamic vinegar¼ teaspoon cayenne pepperOptional: Fresh parsley for garnishInstructionsAdd olive oil to a cast iron pan or stainless steel pan and heat over medium high heat. Make sure you pat the lamb chops dry before searing to get a lovely color to them.  Liberally season them on each side with salt and pepper to taste.Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Think 125-130°F for medium-rare or 135°F for medium. Remove chops from pan and place on serving platter. Let them rest for at least 5 minutes.Garnish with parsley and serve.VideoNotesHow to Store and Reheat Lamb Chops Allow your leftover lamb chops to cool completely, then place them in an airtight container and pop in the fridge. When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees F until heated through, so they stay nice and juicy. How long will it last in the fridge? They should last for up to 3 days. Can I freeze lamb chops? Yep for sure. Wrap them individually in plastic wrap then add to a freezer bag and date it. They should last for about 3 months. Thaw them in the fridge overnight when you want to serve them again.NutritionCalories: 406kcal | Carbohydrates: 38g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 95mg | Potassium: 364mg | Sugar: 37g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 2.3mg

 

The post Lamb Chops Recipe appeared first on Grandbaby Cakes.

Eggnog Bread Pudding

Don’t you dare toss that stale bread on your counter, boo! And while you’re at it, grab that leftover eggnog sittin’ lonely in the fridge. Yup, today I’m showing y’all how to make most dreamy, cozy Eggnog Bread Pudding you’ve ever tasted! It’s got tender, custardy bites of spiced perfection, baked till golden and topped with a vanilla sauce so good, you’ll wanna drizzle it on pancakes, waffles, and maybe even yourself (just sayin’).

I’m the Queen of pound cakes, but let me just go ahead and add bread puddings to my royal title. I’ve made bread puddings out of almost anything (shoutout to my white chocolate bread pudding!) but when the holidays roll around, eggnog is callin’ my name. I mean, how could I not make an eggnog bread pudding recipe? Around this time of year, my fridge is basically a revolving door of eggnog jars, and sometimes we’ve got more than my fam can handle. Like, y’all, even the dog gives me a side-eye when I walk in with another jar. So, instead of drinking it all, why not turn it into something extra special? Get into it, boos!

The Lowdown on This Eggnog Bread Pudding

Cuisine Inspiration: Southern comfort with a holiday twist

Primary Cooking Method: Baking

Dietary Info: Vegetarian, and I’m happy to say that it can be made gluten-free!

Key Flavor: Rich, creamy eggnog with a hint of warm spices and sweet vanilla

Skill Level: Incredibly easy, boos!

Ingredients you’ll need to make Eggnog Bread PuddingBread: You’ll need some crusty bread, think French, brioche, or challah. The staler, the better y’all! It soaks up that custard like a dream and gives the pudding structure, so it ain’t a mushy mess in the middle.Eggs and Yolks: These are the heart of the custard, making everything rich and creamy.Sugar: A little sweetness to balance the eggnog and spices.Kosher Salt: Just a pinchto bring out all those flavors.Cardamom: Gives the pudding a subtle, warm kick.Eggnog: Storebought works, but if you’ve got homemade eggnog, oh honey… That’s where the magic happens! It’s richer, creamier, and tastier.Half and Half: Adds an extra layer of creaminess to the custard.Vanilla Extract: Brings out all the cozy flavors.Whiskey (Optional): Just a splash for a little warmth. The pudding won’t taste boozy at all boos, trust me!Butter: Used in the vanilla sauce for a smooth, luscious finish.Cornstarch: Helps thicken the vanilla sauce to that perfect drizzle-able consistency.Vanilla Sauce Fixins (Half and Half, Sugar, Vanilla): These come together to make the sauce you’ll wanna pour on everything. Keep it simple and classic!How to make Eggnog Bread Pudding Step 1: Prep and Bake the Bread Pudding 1 Place bread pieces in the prepared baking dish. 2 Add egg and yolks, sugar, salt, and cardamom to a large bowl. 3 Whisk together until well blended. 4 Add the eggnog, half and half, vanilla, and whiskey, if using. 5 Continue whisking until well blended. 6 Pour custard over the bread in the pan and let sit to allow the custard to soak in. 7 Cover the pan with foil, place it on the middle rack of the oven, and cook until the center is set but slightly jiggly. Remove the foil, continue baking until the top is light golden brown, then take the bread pudding out of the oven and let it sit before serving. Step 2: Make the Vanilla Sauce and Drizzle the Bread Pudding! 8 Add half and half and cornstarch to a small bowl. 9 Stir together and set aside. 10 Add remaining half and half, sugar, butter, and vanilla to a small saucepan. Heat over medium low heat until the sugar has dissolved and the butter has melted and the mixture comes to a simmer. 11 Pour in the cornstarch slurry. 12 Whisk vigorously, paying special attention to the corners of the pan. Cook an additional minute, then remove from heat. 13 Pour sauce over the bread pudding and enjoy! What to serve with holiday bread puddingBerry Sauces: Top it with strawberry sauce, cranberry sauce, or strawberry preserves. Whatever you pick, it’s a great contrast to the sweetness of this eggnog bread pudding.More Toppings: A dollop of whipped cream keeps it light and fluffy, or go cozy for breakfast with a swipe of spiced apple butter.Ice Cream: Scoop some vanilla or sweet potato ice cream on top. If you’ve got coffee ice cream, even better!Sip and Savor: Grab a warm drink! Eggnog is a no-brainer, but French hot cocoa and white hot chocolate are just as perfect for sippin’ while you dig in. Menu Option: Holiday Meal With Eggnog Bread Pudding This honey glazed ham is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar. This white cheddar macaroni and cheese is a luscious, decadent side you and the fam deserve to treat yourselves to! These honey glazed carrots are coated with a honey, brown sugar and orange juice sweetened glaze. One of my fave sides for the holidays! My sweet potato biscuits are the most delicious recipe to make for fall meals all season long! Recipe SubstitutionsBread: Panettone is a holiday favorite and adds a sweet, fruity twist. You could also use croissants or even plain sandwich bread.Eggnog: If you’ve got flavored eggnog, like cinnamon or pumpkin spice, go for it boo!Cardamom: Cinnamon or nutmeg will step in just fine. But if you can, grab some cardamom. It’s worth it for this holiday bread pudding!Half and Half: Sub it with whole milk or heavy cream if that’s what’s in your fridge.Whiskey: Bourbon or rum are perfect swaps, or leave it out for a booze-free version. Add a bit more vanilla to make up for the flavor.Recipe Variations and AdditionsAdd Dried Fruits: Toss in some raisins, dried cranberries, or chopped apricots with the bread cubes.Go Nutty: Add chopped pecans, walnuts, or even slivered almonds for a crunchy topping.Chocolate Chips: Sprinkle in some semi-sweet or white chocolate chips for extra indulgence.Spiced Topping: Sprinkle a mix of cinnamon sugar on top before baking for a caramelized, crunchy crust that’s ridiculously good.Expert Tips and Tricks for making the best eggnog bread pudding recipePerfectly Stale Bread: If your bread isn’t stale yet, don’t panic boo! Lay it out on a sheet pan overnight or pop it in the oven at 350°F for 7-8 minutes. Just let it dry out, you don’t want it to get toasty or golden.Soak It Up: Don’t rush the soaking step! Let the bread cubes sit in the custard for at least 30 minutes so they soak up all that eggnog goodness.Serve Sauce Fresh: Add the vanilla sauce right before serving to keep the pudding from getting too soggy. Even better, pour it on each slice as you serve!Don’t Overbake: Keep an eye on your holiday bread pudding during the last 10 minutes. Overbaking will make it dry and firm instead of creamy.How to store & reheat Eggnog Bread Pudding

Got leftovers? Lucky you! Store the bread pudding in an airtight container inside the fridge, or cover the dish tightly with plastic wrap. Keep (or try to keep) the vanilla sauce separate, it’s best to add it fresh when serving so the pudding doesn’t get all soggy and sad.

Reheat individual portions in the microwave for about 30-45 seconds. For larger portions, pop it in the oven at 350°F for 10-15 minutes to warm it through without drying it out. Pro tip: pour the vanilla sauce on after reheating for that freshly made feel!

How long will Eggnog Bread Pudding last in the fridge?

In the fridge, this beauty will stay fresh for up to 3 days… If it makes it past day two!

Can I freeze bread pudding with vanilla sauce?

Yes, you can freeze it! Wrap the bread pudding tightly in plastic wrap and foil, or store it in a freezer-safe container. Freeze the vanilla sauce separately. They will both stay fresh for up to 2 months.

Frequently asked questionsCan I use gluten-free bread?

You absolutely can! Just make sure it’s a crusty, sturdy gluten-free loaf so it holds up to the custard without turning to mush.

Can I make this eggnog bread pudding ahead of time?

Yes baby! You can assemble it the night before, cover it tightly, and let it soak in the fridge. When you’re ready to bake, just pop it in the oven.

I don’t have cornstarch, what can I use instead?

You can use flour instead. Whisk it into the cold half and half before adding it to the sauce to avoid any lumps.

And there you have it boos, Eggnog Bread Pudding in all its cozy, custardy glory! It’s rich, spiced, and topped with a vanilla sauce so good, you’ll wanna drizzle it on everything but your toothbrush. Now go on and bake it up, because the holidays are too short for boring desserts!

More Bread Pudding RecipesBest Bread PuddingApple Fritter Bread PuddingWhite Chocolate Bread PuddingBananas Foster Bread PuddingPeach Cobbler Bread PuddingSticky Toffee Gingerbread Bread Pudding PrintEggnog Bread Pudding#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This Eggnog bread pudding is like Christmas in a bite! You've got all the spices and flavors of eggnog in a custard soaked up by French bread. What else do ya need? Nada!Course DessertCuisine AmericanPrep Time 35 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 45 minutes minutesServings 9 servingsCalories 339kcalAuthor Jocelyn Delk AdamsEquipment8×8" baking panMixing BowlsIngredientsFor the Bread Pudding12 ounces stale crusty bread French, brioche, challah, cut or torn into 1-inch pieces1 large egg3 egg yolks½ cup granulated sugar½ teaspoon kosher salt¾ teaspoon ground cardamom2 ¼ cups eggnog¾ cup half and half1 tablespoon pure vanilla extract1 tablespoon whiskey optionalFor the Vanilla Sauce½ cup + 1 tablespoon half and half divided2 teaspoons cornstarch¼ cup granulated sugar3 tablespoons unsalted butter½ teaspoon vanilla extractInstructionsPrepare an 8×8 inch dish with nonstick spray on the bottom and sides. Place bread pieces in the prepared baking dish.In a large bowl, whisk together the egg and yolks, sugar, salt, and cardamom until well-blended. Then continue whisking as you add the eggnog, half and half, vanilla, and whiskey, if using.Pour custard over the bread in the pan and let sit for 30 minutes to allow the custard to soak in.With 10 minutes remaining, preheat the oven to 350F and cover the pan with foil. Place the pan in the oven on the middle rack and cook until center is set but slightly jiggly (but not wet), about 50 minutes.Remove the foil and bake an additional 10 minutes, until the top is light golden brown.Remove the bread pudding from the oven and let sit for about 10 minutes.Meanwhile, start the vanilla sauce by stirring together 1 tablespoon half and half and cornstarch in a small bowl. Set it aside.In a small saucepan, add remaining ½ cup of half and half, sugar, butter, and vanilla. Heat over medium low heat until the sugar has dissolved and the butter has melted and the mixture comes to a simmer, about 5-6 minutes.Pour in the cornstarch slurry and whisk vigorously, paying special attention to the corners of the pan. Cook an additional minute, then remove from heat.Cut the bread pudding and serve, then pour sauce over each slice and enjoy!NotesPerfectly Stale Bread: If your bread isn’t stale yet, don’t panic boo! Lay it out on a sheet pan overnight or pop it in the oven at 350°F for 7-8 minutes. Just let it dry out, you don’t want it to get toasty or golden.Soak It Up: Don’t rush the soaking step! Let the bread cubes sit in the custard for at least 30 minutes so they soak up all that eggnog goodness.Serve Sauce Fresh: Add the vanilla sauce right before serving to keep the pudding from getting too soggy. Even better, pour it on each slice as you serve!Don’t Overbake: Keep an eye on your holiday bread pudding during the last 10 minutes. Overbaking will make it dry and firm instead of creamy.NutritionCalories: 339kcal | Carbohydrates: 42g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 373mg | Potassium: 222mg | Fiber: 2g | Sugar: 26g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg

The post Eggnog Bread Pudding appeared first on Grandbaby Cakes.

Orange Coconut Cake

This orange coconut cake is legit a dream come true. It has the most tender orange and coconut hinted cake layers that get sandwiched with smooth rich orange curd before being topped with cream cheese frosting and coconut flakes galore. It’s a hit whether you wanna serve it up for the holidays or pull it out for Sunday supper ya dig? The flavors come together in a refreshing way that’s remixing up a classic. Get into it boos!

Disclosure: Hey boos, this post is sponsored by Florida’s Natural. But let’s be real, I only partner with brands I actually love. So, yeah, this stuff is fire.

Now I know you are wondering, “What has Grandbaby Cakes pulled out of her hat again?”. Y’all know I have to bring my A-game for the holidays, and this orange coconut cake is doing just that. If you love orange flavor in the winter, this will be your jam. If you get down on a classic coconut cake, then this will be your new BFF. It’s got it all, and the combo is giving all the vibes.

The Lowdown on This Orange Coconut Cake

Cuisine Inspiration: Southern baking remix

Primary Cooking Method: Baking and Frosting

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Citrusy, Coconutty, Moist and Tender

Skill Level: Intermediate (Bring your cake icing A-game)

Ingredients you’ll need to make Orange and Coconut Cake Orange Curd: Our curd starts with Florida’s Natural Orange Juice which uses the highest-quality citrus, producing superior orange flavor. Combined with orange zest, sugar, eggs, butter and salt, this super smooth and rich curd has super vibrant vibes.Oil and Butter: This combo adds richness and moisture to the cake.Granulated Sugar: This gives the perfect amount of sweetness.Eggs: These give our cake structure and stability.Orange Zest: This adds an extra boost of orange flavor through.Coconut Extract: Just a little gives all of those tropical vibes in each bite.Orange Juice: More of that bomb Florida’s Natural adds wonderful flavor to our cake batter.Sour Cream: Nothing provides rich tang and moistness like this.Dry Ingredients: The combo of flour, baking powder, baking soda and salt gives this cake the foundation it needs.Frosting: A creamy mixture of butter and cream cheese makes our frosting ultra smooth along with confectioner’s sugar, a hint of salt and coconut extract to round it out.Coconut Flakes and Orange Slices: Both of these give us texture and a beautiful finish.How to make Orange Coconut Cake Step 1: Make the Curd 1 In a saucepan, whisk together orange zest, sugar, orange juice, eggs, and salt until well mixed.
Turn the burner on to medium low. Whisk the curd continuously for 15 minutes. Heat until thickened reaching 170 °F. 2 Remove the saucepan from the heat and begin to add the butter 1-2 tablespoons at a time. Continue to add butter, whisking until it has all melted and been fully incorporated. 3 Pour the curd through a fine mesh strainer to remove zest and any partially cooked egg. 4 Chill in an ice bath for about 30 minutes until the mixture reaches room temperature. 5 Transfer to an airtight container and chill until set, about 4 hours. The curd will continue to thicken as it cools.
Step 2: Make the Cake 6 In the bowl of your stand mixer, add oil and butter and beat for 2 minutes on high speed. 7 Slowly add in sugar and zest and beat on high speed for an additional 4-5 minutes until very pale and fluffy. 8 Next, add eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. 9 In a medium bowl, combine flour, baking powder, baking soda, and salt. 10 Reduce the mixer speed to low and slowly add the dry ingredients in two increments. Batter will be thick; do not overmix. 11 Lastly, add sour cream, milk, orange juice, and coconut extract. 12 Mix until just combined, scraping down the sides of the bowl as needed. 13 Evenly divide cake batter into each prepared pan. 14 Bake for 22-25 minutes, or until an inserted toothpick comes out clean with a few moist crumbs attached. Rotate and revolve the cakes halfway through baking. Step 3: Frost it Up! 15 Add butter and cream cheese to mixer bowl and beat on high speed then slow down the mixer and add in powdered sugar.
Once sugar has incorporated, turn the mixer back to high. Add salt and coconut extract and whip until smooth. 16 Add one cake layer to a serving platter, then spread with 1/2 of the orange curd.
Top with another cake layer and spread with the remaining curd. 17 Top with remaining cake layer. Spread the cream cheese frosting across the top of the cake and around the sides. Coat the top and sides with coconut flakes. 18 Finally garnish with orange slices and serve it up! What to serve with Orange Cake with CoconutDollop it Up: Add a nice spoonful of fresh whipped cream to each slice.A La Mode: Serve up a slice with some rich vanilla ice cream or have fun with a contrasting flavor like raspberry ice cream, mango sorbet or strawberry cheesecake ice cream.Sunday Brunch: Start with some Southern ambrosia salad then serve up chicken and waffles, cheese grits and chicken frittata. The cake can be the perfect centerpiece on your brunch table.Elegant Dinner Party: Start with some delish crab cakes then make my stuffed flank steak, mashed sweet potatoes, and glazed brussels sprouts. Menu Option: Holiday Meal With Orange Coconut Cake This Roasted Turkey Breast is absolutely perfect for a smaller meal or an easier protein to try. Seafood dressing adds a fun twist to your usual dressing side dish. Cheesy potato gratin will give you all those comfort food feels in the best way possible. Southern turnip greens are a must for a Southern holiday meal. Recipe SubstitutionsPowdered Sugar: For the frosting, you can make homemade powdered sugar with granulated sugar if you don’t have any confectioner’s sugar around.Cake Flour: You can make your own cake flour by using all-purpose flour and cornstarch.Sour Cream: You can swap out this with greek yogurt for a similar texture.Unsalted Butter: You can replace with salted butter as well. Just leave out the salt.Recipe Variations and AdditionsSwap the Frosting: You can go with a classic American buttercream, Seven Minute Frosting or even a Swiss Meringue buttercream.Mix Up the Citrus: Add some lemon curd to a layer or even a passionfruit to get a delish hybrid of flavors.Gluten-Free: Swap out the flour with your fave 1:1 gluten-free baking flour. The texture may change slightly but it will be absolutely delish.Sauce it Up: Drizzle some caramel sauce over slices for some truly decadent notes.Expert Tips and Tricks for making the best Orange Cake with CoconutCream It Right: Exercise that patience when you cream your butter, oil and sugar together. In order to achieve a super light texture, you gotta put some time in until it’s pale and fluffy.Room Temp is the Way: Make sure your butter is softened and your sour cream and eggs are room temp for both the cake and the curd so they end up super smooth.Don’t Overmix: Overmixing the dry ingredients can activate the gluten a bit too much. We don’t want no tough cake boos. Make sure your cake is cooled: Don’t frost your cake until it is completely cooled boos. You don’t want that frosting melting right off the cake.How to store Orange Coconut Cake

You won’t want to leave this out at room temperature boos. Keep this baby in the fridge. Cover the cake in an airtight cake container to keep it fresh.

How long will orange and coconut cake last in the fridge?

It will stay fresh for up to 3 days in the fridge.

Can I freeze it?

For sure boos. I would freeze individual slices by wrapping in plastic wrap then in foil then add to a freezer bag. The slices should last for up to 2 months.

Frequently asked questionsHow do I know when my cake is ready?

Your cake layers are done when a toothpick comes out with just a few crumbs. The edges should also be pulling away from the pan. If you’re not sure, give ’em a few more minutes in the oven, but keep an eye on ’em!

Help! My orange curd won’t quite thicken! What can I do?

Want a thicker curd? Just keep cooking it a bit longer boos. As it reduces, it’ll naturally thicken up. Once you take it off the heat, it’ll continue to thicken as it cools. If you’re still feeling impatient, try this trick: Mix 2 teaspoons of cornstarch with 2 teaspoons of ice-cold water or lemon juice. Bring your curd to a boil and whisk in the cornstarch mixture. The hot curd and cold cornstarch will have a magical thickening reaction. Boom! Thicker curd.

Can I make this orange coconut cake ahead?

Absolutely boos. Make this ahead and store in the fridge a day before you serve it up. Just bring slices back to room temp for serving up.

This orange coconut cake is a whole mood and a great way to mix it up! When you want to impress some folks for a holiday dinner or something super special, serve this up. The smooth rich orange curd is perfectly at home between the layers of this tender orange coconut cake. And that frosting sets it off especially when crowned in coconut flakes.

More coconut recipesCoconut Custard PieEasy Coconut CakeCoconut Pound CakePineapple Coconut CakeToasted Coconut Pie PrintOrange Coconut Cake#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This orange coconut cake has the most moist tender orange and coconut hinted cake layers that get sandwiched with smooth rich orange curd before being topped with cream cheese frosting and coconut flakes galore. Course DessertCuisine southPrep Time 30 minutes minutesCook Time 40 minutes minutesChilling Time 4 hours hoursTotal Time 5 hours hours 10 minutes minutesServings 24 servingsAuthor Jocelyn Delk AdamsEquipmentStand mixerIngredientsFor the Orange CurdZest of 1 orange1 cup granulated sugar1 cup Florida's Natural Premium No-Pulp Orange Juice5 large eggs¼ teaspoon kosher salt½ cup unsalted butter room temperature, cut into 1-tablespoon squaresFor the Cake2/3 cup vegetable oil1/3 cup unsalted butter room temperature1 ½ cup granulated sugar2 teaspoons orange zest3 large eggs2 ¾ cup all-purpose flour sifted1 ½ teaspoon baking powder½ teaspoon baking soda1 teaspoon kosher salt1 ¼ cup sour cream room temperature¼ cup milk room temperature½ cup Florida's Natural Premium No-Pulp Orange Juice2 teaspoons coconut extractFor the Frosting½ cup unsalted butter8 oz cream cheese room temperature4 cups confectioner’s sugar½ teaspoon kosher salt1 teaspoon coconut extractOrange slices for garnishInstructionsFor CurdIn a medium saucepan, whisk together orange zest, sugar, orange juice, eggs, and salt until well mixed.Turn the burner on to medium heat. Whisk the curd continuously for 15 minutes. You’ll notice the mixture starting to thicken after about 12 minutes. Heat until thickened and mixture reaches 170 °F on a digital thermometer. Do not overcook.Remove the saucepan from the heat and begin to add the butter 1-2 tablespoons at a time. Continue to add butter, whisking until it has all melted and been fully incorporated.Pour the curd through a fine mesh strainer to remove zest and any partially cooked egg.Chill in an ice bath for about 30 minutes until the mixture reaches room temperature.Then transfer to an airtight container and chill until set, about 4 hours. The curd will continue to thicken as it cools.For the CakePreheat oven to 325°F and place racks on top third and bottom third positions.Prepare three 8-inch cake rounds with parchment paper, then spray liberally with nonstick baking spray.In the bowl of your stand mixer, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and zest and beat on high speed for an additional 4-5 minutes until very pale and fluffy.Next, add eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.In a medium bowl, combine flour, baking powder, baking soda, and salt. Reduce the mixer speed to low and slowly add the dry ingredients in two increments. Batter will be thick; do not overmix.Lastly, add sour cream, milk, orange juice, and coconut extract and mix until just combined, scraping down the sides of the bowl as needed.Evenly divide cake batter into each prepared pan, then bake for 22-25 minutes, or until an inserted toothpick comes out clean with a few moist crumbs attached. Rotate and revolve the cakes halfway through baking.Remove cakes from the oven and let cool in pans for 15 minutes. Invert cakes onto wire rack until completely cool, about 30 minutes.For the Cream Cheese FrostingAdd butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.Next slow down the mixer and carefully add in the confectioner’s sugar.Once all sugar has incorporated, turn the mixer back to high to continue whipping.Add salt and coconut extract and continue whipping until it is smooth.To AssembleTransfer one cake layer to a serving platter, then spread with 1/2 of the orange curd.Top with another cake layer and spread with the remaining curd.Top with the remaining cake layer. Spread the cream cheese frosting across the top of the cake and around the sides. Coat the top and sides with coconut flakes then garnish with orange slices. Serve and enjoy!NotesFor making in advance: The cake can be made, baked, and cooled in advanced, then wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. The curd can also be made in advance. Place plastic wrap directly on the surface of the curd, then again around the entire bowl and keep refrigerated for up to two days.How to store Orange Coconut Cake You won’t want to leave this out at room temperature boos. Keep this baby in the fridge. Cover the cake in an airtight cake container to keep it fresh. How long will orange and coconut cake last in the fridge? It will stay fresh for up to 3 days in the fridge. Can I freeze it? For sure boos. I would freeze individual slices by wrapping in plastic wrap then in foil then add to a freezer bag. The slices should last for up to 2 months.

The post Orange Coconut Cake appeared first on Grandbaby Cakes.

Gingerbread Pancakes Recipe

Brace yourself boos! My Gingerbread Pancakes are seriously about to level up your Christmas morning breakfast game for good! Fluffy, cozy, and packed with holiday vibes, they’re bringing that perfect mix of molasses, nutmeg, and cinnamon for ultimate Christmas flavor in every bite. And for extra credit, I top each gingerbread pancake stack with a homemade eggnog maple syrup that will get you all the way into the holiday mood. Get into it.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These were amazing! The pancakes alone were so light, fluffy and full of flavor. I love egg nog and this syrup just took it to another level. thank you thank you!”

—CARLYN

When the holiday season kicks in, I gotta update them with a nice seasonal update. These gingerbread pancakes are it boos. My fluffy pancakes get an upgrade with warm spices and molasses taking them over the top. I’m pretty sure making these will become your new holiday morning tradition.

The Lowdown of This Gingerbread Pancakes

Cuisine Inspiration: Holiday breakfast vibes

Primary Cooking Method: Griddle-cooked

Dietary Info: Contains dairy and gluten; Can be made gluten free with ingredient swaps.

Key Flavor: Warm gingerbread spices with a hint of molasses and eggnog notes.

Skill Level: Easy y’all (no sweat fam!)

Ingredients you’ll need to make this gingerbread pancake recipeFlour & Leavening: Cake flour and baking powder create a light, fluffy pancake base with that signature rise we love boos.Warm Spices: Ground ginger, cinnamon, cloves, and nutmeg bring the cozy gingerbread vibes that make these pancakes holiday-ready.Flavors: Molasses adds a deep, rich sweetness that gives all the gingerbread notes. And a little splash of vanilla rounds it all out.Moisture Agents: Sour cream and half-and-half give these pancakes their ultra-soft, moist texture, keeping each bite rich and super tender.Eggnog Syrup: I combine eggnog and pure maple syrup for a smooth, seasonal topping with a hint of holiday flair. Add a pinch of salt to balance the sweetness y’all.Sugared Cranberries: For an extra festive touch, top with sugared cranberries to add color and a tart pop.How to make gingerbread pancakes Step 1: Batter it Up! 1 In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until combined. 2 In another large bowl, whisk together the sour cream, eggs, molasses, melted butter, and vanilla until combined. 3 Stir in the half and half. 4 Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. 5 Let sit for 10 minutes to hydrate for fluffier pancakes. Step 2: Cook em up! 6 Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet. 7 Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Transfer cooked pancakes to 200°F preheated oven to keep warm. Step 3: Make the Eggnog Syrup 8 Add eggnog and maple syrup to a medium sized pot over medium high heat. 9 Whisk together and heat until warmed. 10 Serve eggnog syrup over pancakes and garnish with sugared cranberries if desired. What to serve with this gingerbread pancakes recipeDollop It Up: Make your stack super indulgent by adding a scoop of fresh whipped cream on top of your pancakes.Fruity Toppings: Add some toppings like fried apples, apple butter or even strawberry preserves to the top of a pancake instead of syrup for a switch up.Classic Southern Breakfast: Scramble some eggs, add some candied bacon, hash browns and cheese grits. A whole mood boos.Weekend Brunch: Instead of chicken and waffles, swap the waffles for these pancakes and top with this delish fried chicken. Menu Option: Holiday Brunch With Gingerbread Pancakes Honey glazed ham is the perfect protein for a holiday brunch. It pairs perfectly with these gingerbread pancakes. Homemade cranberry sauce can be served directly on the pancakes or on the side as a condiment for all the goodness. This easy Christmas punch is the ultimate beverage to serve to everyone. This easy breakfast casserole has all the protein with eggs and bacon to compliment your pancakes. Recipe SubstitutionsCake Flour: If you don’t have any around, you can make homemade cake flour with all-purpose flour and cornstarch.Granulated Sugar: Get even more rich flavor by swapping in homemade brown sugar made with granulated sugar.Spices: Instead of using ginger, cinnamon, cloves and nutmeg, you can swap in a pumpkin pie spice or apple pie spice to keep it no fuss.Half-And-Half: You can use whole milk or even heavy whipping cream for a richer flavor.Recipe Variations and AdditionsZest it Up: Add some citrus flavor by adding in some orange or lemon zest to brighten up the batter.Add Depth: Just a tablespoon of cocoa powder added to the batter can really add some extra notes of depth.Get Nutty: Fold some chopped pecans or even candied pecans into your pancake batter for more texture.Drizzle It Up: Add drizzles of caramel sauce or chocolate ganache over the top.Expert Tips and Tricks for making the best ginger pancake recipeGo Room Temp: Make sure the eggs, sour cream and half-and-half are all room temp so the batter ends up blending together smoothly.Don’t Overmix Boos: Lumps are fine. Don’t keep going because you will end up with super tough pancakes y’all.Give it a Rest: These pancakes require a 10 minute resting period so the batter can perfectly hydrate resulting in fluffier pancakes ya dig?How to store & reheat gingerbread pancakes

Store any leftover pancakes in the fridge or freezer in an airtight container. When you want to reheat, place them in a covered baking dish and wrap them in foil. Just reheat in a 350° F oven for 10-12 minutes or until heated through.

How long will gingerbread pancakes last in the fridge?

Any leftover ginger pancakes will last in the fridge for up to a week.

Can I freeze gingerbread pancakes?

Absolutely boos! Just lay leftovers on a baking tray and freeze them individually. Next transfer them to a freezer-safe container and pop in the freezer. This way you can easily pull out the exact number of pancakes you wanna indulge in.

Frequently asked questionsShould I cook these gingerbread pancakes in butter or oil?

I believe in cooking my pancakes in oil. Butter has a lower smoke point so those flapjacks can burn super quickly as the heat cranks up. Using oil allows you to get that nice crisp edge without burning your pancakes.

Can I make this gingerbread pancake recipe ahead of time?

Honesty boos, it is best to make the batter fresh to keep those pancakes super fluffy. However, if you wanna save some prep time, you can mix the dry ingredients and wet ingredients separately the night before, then combine them right before cooking them up!

Give these gingerbread pancakes a try boos. You will be absolutely amazed at how delish they are. The flavors are poppin y’all, and they are a great way to get your holiday mornings started.

More gingerbread recipesGingerbread CupcakesGingerbread Bundt CakeGingerbread Crinkle CookiesGinger Brown Butter Blondies PrintGingerbread Pancakes#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }These Gingerbread Pancakes are fluffy, cozy, and packed with holiday vibes bringing that perfect mix of molasses, nutmeg, and cinnamon for ultimate Christmas flavor in every bite. And for extra credit, I top each stack with a homemade eggnog maple syrup that will get you all the way into the holiday mood. Course BreakfastCuisine AmericanPrep Time 20 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 16 pancakesCalories 209kcalAuthor Jocelyn Delk AdamsIngredientsFor the Pancakes2 cups cake flour 266 grams1/4 cup granulated sugar1 tablespoon baking powder1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg¾ teaspoon kosher salt1 cup sour cream room temperature, 227 grams2 large eggs2 tablespoons molasses1 tablespoon unsalted butter melted and cooled 28 grams, plus more for cooking and serving1 teaspoon vanilla extract1 1/4 cup half-and-half room temperature, plus up to ¼ cup, as needed 320 gramsvegetable oil or other neutral oil for cooking the pancakesFor the Eggnog Syrup (optional)1 cup eggnog1 cup pure maple syrup1/8 tsp kosher saltsugared cranberries for garnish for garnish, optionalInstructionsFor the PancakesIn a large bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until combined.In another large bowl, whisk together the sour cream, eggs, molasses, melted butter, and vanilla until combined. Stir in the half and half. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. Let sit for 10 minutes to hydrate-this will give you fluffier pancakes.Place a large rimmed baking sheet in the oven and preheat to 200°F.Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet. If the batter is not pourable, add 2 more tablespoons of half and half to loosen it up a bit.Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through.For the SyrupAdd eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries.NotesHow to store & reheat gingerbread pancakes Store any leftover pancakes in the fridge or freezer in an airtight container. When you want to reheat, place them in a covered baking dish and wrap them in foil. Just reheat in a 350° F oven for 10-12 minutes or until heated through. How long will  they last in the fridge? Any leftover ginger pancakes will last in the fridge for up to a week. Can I freeze gingerbread pancakes? Absolutely boos! Just lay leftovers on a baking tray and freeze them individually. Next transfer them to a freezer-safe container and pop in the freezer. This way you can easily pull out the exact number of pancakes you wanna indulge in.NutritionCalories: 209kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 240mg | Potassium: 173mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

The post Gingerbread Pancakes Recipe appeared first on Grandbaby Cakes.

Whipping Cream Pound Cake

This Whipping Cream Pound Cake is the truth, boos! It’s been my go-to for years now, and it never lets me down. Like, I’ve lost count of how many times I’ve made it, but I know it’s more than I’ve got fingers! It has all the buttery richness of a classic pound cake but with the softest, most tender crumb ever. Slice it up, top it with a dollop of whipped cream and a handful of fresh berries, and watch it disappear in a heartbeat!

If you’re on the hunt for an easy pound cake that’s big on flavor but low on fuss, this whipping cream cake is your girl. It’s made just like an old school pound cake, but with heavy cream instead of milk. Yeah, that’s the only swap! And oh honey, it makes ALL the difference. It’s the kinda recipe you’ll pass down for generations, just like Big Mama’s were passed down to me. Who knows? One day your grandkids might be calling this your signature cake!

The Lowdown on This Whipping Cream Pound Cake

Cuisine Inspiration: Good ‘ol Southern baking!

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free

Key Flavor: Rich vanilla and sweet, buttery magic

Skill Level: Way too easy y’all!

Ingredients you’ll need to make Whipping Cream Pound CakeUnsalted Butter: The base for all that buttery goodness.Granulated Sugar: Sweetens the cake and gives it that perfect crumb.Eggs + Egg Yolks: Whole eggs add structure, and the extra yolks bring that rich, velvety texture we luv in pound cakes.Cake Flour: This keeps the crumb tender and light. If you don’t have cake flour, mix all-purpose flour with a little cornstarch to DIY it.Kosher Salt: Balances the sweetness and enhances the flavors.Heavy Cream: The secret (not-so-secret) ingredient that makes this pound cake so. freaking. GOOD!Vanilla Extract: Brings that warm, classic flavor.Whipped Cream + Berries (for serving): The perfect toppings if you wanna dress it up, but honestly boos, this whipped cream pound cake shines all on its own too.How to make Whipping Cream Pound Cake Step 1: Mix It Up! 1 Beat butter and sugar on high speed in the bowl of a stand mixer until pale and fluffy. 2 Reduce speed to medium and add eggs and yolks one at a time, scraping down sides of bowl between each addition. 3 Add salt to flour. 4 Whisk until well combined. 5 Reduce speed to low and add flour in two additions and mix until just combined. 6 Stir vanilla into heavy cream and slowly add to batter. 7 Scrape bottom and sides of bowl until evenly mixed. Step 2: Bake It Up! 8 Pour batter into prepared Bundt pan. 9 Bake until inserted toothpick comes out with moist crumbs attached. 10 Remove from the oven and let it cool in the pan. Then, invert it onto a serving platter and allow it to cool completely. What to serve with whipped cream pound cakeBerry Bliss: Pair this pound cake with a spoonful of strawberry sauce, a drizzle of cranberry sauce, or just a handful of fresh raspberries and blackberries.Whipped and Spread: Keep it simple and classic with homemade whipped cream, or go seasonal with a side of apple butter if you’re sneakin’ a slice for breakfast. No judgment here boos!Ice Cream Treats: You can’t go wrong with a scoop of berry ripple, strawberry cheesecake, or raspberry ice cream.Topping It Off: Dress it up with a drizzle of chocolate ganache, a swirl of caramel sauce, or a dusting of homemade powdered sugar. The options are endless! Menu Option: Easy Meal With Whipping Cream Pound Cake This Southern smothered pork chops recipe is pure comfort food! They’re smothered in a rich savory and well seasoned brown gravy, the perfect addition to dirty rice. My dirty rice is filling and beyond flavorful! It’s bound to be this week’s star dinner. This dish of okra and tomatoes is the perfect side and so easy and simple to pull together! As easy as this pound cake, y’all. This hot water cornbread is the best and easiest way to have cornbread on your dining room table in mere minutes. Recipe SubstitutionsButter: Only got salted butter? Use it boo! Just leave out the added salt in the recipe. It won’t miss a beat, I promise.Granulated Sugar: Swap in homemade brown sugar for a deeper, molasses-like sweetness.Vanilla Extract: Try almond extract for a nutty twist, lemon extract for a zingy touch, or any other extract you and your fam loves in cakes.Flour (Gluten-Free Option): Use a 1:1 gluten-free baking mix instead of cake flour. It’ll still bake up light and tender!Recipe Variations and AdditionsFold in the Fun: Gently fold in some fresh blueberries, chopped pecans, or mini chocolate chips to the batter for extra flavor bursts.Grown-Up Twist: Add a splash of bourbon, rum, or Grand Marnier to the batter. Just a tablespoon or two will do!Chocolate Lovers: Add a swirl of chocolate ganache into the batter before baking for a marbled effect that’s as yummy as it looks.Citrus: Add the zest of a lemon or orange to the batter for a bright, fresh whipping cream pound cake.Expert Tips and Tricks for making the best whipping cream pound cake recipeWhip It Good: Old fashioned pound cakes didn’t rely on baking soda or powder, so beating the butter and sugar until it’s pale and fluffy is key! That’s what adds air to the batter and makes the cake rise.Grease that Pan: Even if you’re using a non-stick pan, don’t chance it. My homemade cake release will have your pound cake with whipped cream sliding out like butter!Room Temp Everything: Make sure your butter, eggs, and cream are at room temperature before starting. Cold ingredients don’t mix well, and nobody wants a sad, lumpy batter.Cool Completely Before Serving: I know it’s tempting y’all, but let your cake cool all the way before slicing. This helps the flavors settle and keeps it from crumbling.How to store Whipping Cream Pound Cake

Keep your pound cake fresh by wrapping it tightly in plastic wrap or aluminum foil and storing it at room temperature in an airtight container.

How long will Whipping Cream Pound Cake last?

This cake will stay fresh for about 4-5 days at room temp, but if you’re a “save the last slice for later” type, you can pop it in the fridge to stretch it an extra day. Just make sure to wrap it up tight so it doesn’t dry out or taste like last night’s leftovers!

Can I freeze pound cake with whipped cream?

Pound cake loves the freezer, boos! Wrap individual slices (or the whole cake) in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to eat, thaw it at room temp and enjoy.

Frequently asked questionsCan I make this cake in a tube pan?

Yes boo! All pound cakes can be baked in either a tube pan or a Bundt cake pan. Just make sure your pan has the same capacity (10 cups) so the batter doesn’t overflow.

How do I prevent the top from cracking?

Some say you know a pound cake is good when it has a crunchy, cracked top (it’s like a badge of honor!). But if you’re not into that, lower your oven temp by about 10-15°F and bake it a little longer.

Why is my cake sticking to the pan?

Even non-stick pans need some TLC! Use my homemade cake release or a generous spray of nonstick baking spray to save yourself from heartbreak.

This whipping cream pound cake recipe is a keeper, y’all! Light, tender, and so easy you could make it in your sleep. Plus, it’s so good it doesn’t even need toppings (but ya know I’m still gonna top mine with a generous dollop of whipped cream). Now go on and bake this beauty boos!

More Pound Cake RecipesSweet Potato Pound Cake RecipePineapple Pound CakeStrawberry Pound CakeCoconut Pound CakePeach Cobbler Pound Cake PrintWhipping Cream Pound Cake#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }My Whipping cream pound cake is the vibe! It's got the best crumb and a light and sweet flavor with a butter line you'll wanna call your Mama about! Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 15 minutes minutesServings 12 servingsCalories 610kcalAuthor Jocelyn Delk AdamsEquipmentStand mixer12 cup bundt panIngredients1 ½ cups unsalted butter room temperature3 cups granulated sugar4 large eggs room temperature2 yolks room temperature3 cups cake flour sifted1 teaspoon kosher salt1 cup heavy cream1 tablespoon pure vanilla extractWhipped creamBerriesInstructionsPreheat oven to 325F. Place rack in middle position. Prep 10-cup Bundt pan by spraying generously with nonstick baking spray.In bowl of a stand mixer, beat butter and sugar on high speed until pale and fluffy, about 4-5 minutes.Reduce speed to medium and add eggs and yolks one at a time, scraping down sides of bowl between each addition.Add salt to flour. Reduce speed to low and add flour in two additions and mix until just combined.Stir vanilla into heavy cream and slowly add to batter. Make sure to scrape bottom and sides of bowl until evenly mixed.Pour batter into prepared Bundt pan. Bake until inserted toothpick comes out with moist crumbs attached, about 60-65 minutes.Remove from oven and cool in pan for 15 minutes. Invert onto serving platter and let cool completely, about 45 minutes. Slice and serve with whipped cream and fresh berriesNotesWhip It Good: Old fashioned pound cakes didn’t rely on baking soda or powder, so beating the butter and sugar until it’s pale and fluffy is key! That’s what adds air to the batter and makes the cake rise.Grease that Pan: Even if you’re using a non-stick pan, don’t chance it. My homemade cake release will have your pound cake with whipped cream sliding out like butter!Room Temp Everything: Make sure your butter, eggs, and cream are at room temperature before starting. Cold ingredients don’t mix well, and nobody wants a sad, lumpy batter.Cool Completely Before Serving: I know it’s tempting y’all, but let your cake cool all the way before slicing. This helps the flavors settle and keeps it from crumbling.NutritionCalories: 610kcal | Carbohydrates: 73g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 226mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1124IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg

The post Whipping Cream Pound Cake appeared first on Grandbaby Cakes.

Chocolate Pound Cake

This Chocolate Pound Cake is the real deal boos! It’s rich, it’s buttery, and it’s got just enough chocolate to keep you coming back for more. I use sour cream and a splash of brewed coffee in the batter to take the flavor to the next level. And don’t even get me started on that silky smooth chocolate icing that drips down the sides like a dream… I just know this cake won’t last long in y’alls kitchen!

I’m spillin’ the cocoa beans on this one, boos. The Queen of Pound Cakes just had to have a chocolate pound cake recipe, and let me tell you, it’s been worth the wait! I’ve made this more times than I can count, and I can proudly say I’ve perfected it. The mix of brown and white sugar gives it that deep, caramel-like sweetness, and the texture… Unbelievable y’all! It’s got the perfect crumb that’s tender without falling apart. You’ll be sneakin’ bites before it even cools down, and I won’t blame ya one bit!

The Lowdown on This Chocolate Pound Cake

Cuisine Inspiration: Classic American

Primary Cooking Method: Good ol’ baking

Dietary Info: Vegetarian, can be made gluten-free with a few ingredient swaps

Key Flavor: Chocolate, chocolate, and more chocolate!

Skill Level: SO easy y’all!

Ingredients you’ll need to make Chocolate Pound CakeFor the CakeUnsalted Butter: Make sure it’s room temp so it creams up nicely.Vegetable Oil: Adds a little extra moisture to the cake.Granulated Sugar & Light Brown Sugar: We’re using both to get that caramel-like depth and sweetness.Large Eggs: They keep the batter smooth and rich.Cake Flour: Gives us that tender crumb we luv.Cocoa Powder: Go for the good stuff! Unsweetened natural cocoa powder is where the deep chocolate flavor shines.Salt & Baking Soda: Just a pinch of both to balance out the sweetness and help with rise. Don’t skip ’em!Sour Cream: Full fat sour cream is the secret here boos. It adds moisture and fat, creating that dense yet soft crumb that’s to die for.Brewed Coffee: Don’t worry, it won’t make the cake taste like coffee. It just enhances the chocolate flavor!Pure Vanilla Extract: None of that imitation stuff, y’all. Go for the real deal!For the IcingSemi-Sweet Chocolate Chips: These melt into the perfect fudgy topping.Heavy Whipping Cream: Helps make the icing silky smooth.Vanilla Extract & Salt: Just a touch of vanilla and a pinch of salt to balance out the richness of the chocolate.How to make Chocolate Pound Cake Step 1: Prep Your Bundt Pan 1 Grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray). 2 Dust it with cocoa powder. Step 2: Mix the Cake Batter and Bake 3 Add butter, oil and both sugars to the bowl of your stand mixer. 4 Mix for 3-4 minutes on high speed until fluffy. Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. 5 Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments. 6 Add salt and baking soda. Be careful not to overbeat. 7 Add in sour cream, coffee and vanilla extract. 8 Scrape down sides and mix until just combined and turn off mixer. 9 Pour cake batter into the prepared bundt pan. 10 Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Step 3: Ice It Up! 11 Add chocolate chips and heavy cream to a microwave safe container. 12 Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin. Add in vanilla and pinch of salt and whisk in. 13 Cool the cake in the pan on a wire rack for 10 minutes then invert it on serving plate. Cool for at least an hour or until the cake is cool to touch. 14 Pour the icing over the cake once it’s cool. Let set for about 10 minutes then serve it up! What to serve with chocolate sour cream pound cakeIce Cream on the Side: A scoop of vanilla, raspberry, strawberry, or mocha ice cream is the perfect match for this cocoa pound cake.Whipped Cream: Keep it classic with a dollop of light and fluffy homemade vanilla whipped cream.Sip It Up: A hot cup of coffee is always a win with chocolate, or if you’re in the mood for something cozy, whip up some French hot chocolate or a cup of white chocolate hot cocoa.Dessert Party Vibes: If you’re hosting, go all out with a dessert spread! Add in something fruity like a bananas foster or classic Southern peach crisp. Or if you wanna double down on chocolate, how about some cosmic brownies or chewy chocolate chip cookies? Menu Option: Complete Meal With Chocolate Pound Cake These fried pork chops are marinated in a spicy buttermilk then breaded in a flavorful flour dredge creating the ultimate crunch and deliciousness. These pinto beans are a true Southern comfort food delicacy! Dried pinto beans are soaked then simmered with meaty ham hocks reaching tender thick perfection. My sour cream mashed potatoes are silky smooth, tangy and buttery potatoes which are perfect for all your weeknight dinner and celebration needs! These corn muffins are way better than any box mix! Drop the box and make them from scratch!! Recipe SubstitutionsButter: If you’re using salted butter, just cut the salt in the recipe by half.Sour Cream: I know this is a chocolate sour cream pound cake, but thick Greek yogurt works just as well and still gives you that moist texture.Coffee: While it helps deepen the chocolate flavor, you can totally use hot water instead.Cake Flour: Make your own by subbing a tablespoon of flour for cornstarch for every cup.Recipe Variations and AdditionsBerry Twist: Toss in some frozen raspberries to the batter before baking. I absolutely LOVE a chocolate-berry combo!Go Dark: For a less sweet cake, swap the semi-sweet chocolate chips for dark chocolate. That fudgy icing will get even richer!Extra Chocolate Chips: Mix some chocolate chips into the batter. Because there’s never enough chocolate goodness y’all!Add Some Nuts: Sprinkle some chopped toasted pecans or walnuts into the batter for a bit of crunch.Expert Tips and Tricks for making the best chocolate pound cake recipeFresh Baking Soda: Make sure your baking soda is fresh! If you’re doubting whether it’s still good, it probably isn’t. To test it, add a little to vinegar or lemon juice. If it bubbles up immediately, it’s still fresh!Cream That Butter and Sugar: Don’t rush this step boos! Take the full 3-4 minutes to cream the butter, oil, and sugars together so your chocolate pound cake has the perfect tender, moist crumb.Check the Cake Early: Start checking your cake around the 1-hour mark. Every oven is different, and you don’t want to overbake it.Trouble Removing the Cake? If your cake feels a little stuck in the pan, don’t panic. Slide a silicone knife or spatula gently along the edges of the pan to help loosen it up.How to store Chocolate Pound Cake

Wrap that cake up tight in plastic wrap or pop it in an airtight container. If you wanna keep the icing nice and smooth, just make sure it’s cooled completely before wrapping it up.

How long will Chocolate Pound Cake last?

At room temp, this cake will stay fresh for about 3-4 days (if it even lasts that long without being eaten, ha!).

Can I freeze cocoa pound cake?

You can definitely freeze this chocolate bundt cake boos! Wrap the whole cake (or individual slices) in plastic wrap, then foil, and toss it in a freezer-safe bag. It’ll stay fresh for up to 3 months.

Frequently asked questionsCan I make this cake gluten-free?

Absolutely! Just swap the cake flour with a good 1:1 gluten-free flour blend. Easy peasy y’all!

What if I don’t have a bundt pan?

You can use two standard loaf pans instead. Just make sure to adjust your baking time and check for doneness a little earlier.

Can I make the icing ahead of time?

You sure can! Store it in an airtight container in the fridge, and when you’re ready to use it, gently reheat it in the microwave or over a double boiler until it’s smooth and pourable again.

If you weren’t a pound cake fan before (hard to believe!), this Chocolate Pound Cake is about to change your mind! It’s rich, decadent, and honestly, you might need to hide a slice for yourself because it’ll disappear FAST. So, grab your fork and maybe a second plate. Trust me, you’ll want it!

More Pound Cake RecipesSweet Potato Pound Cake RecipeSour Cream Pound Cake RecipeMillion Dollar Pound CakeCream Cheese Pound CakePineapple Pound Cake PrintChocolate Pound Cake#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This is the chocolate pound cake you make when you wanna just have chocolate, ya know what I am sayin'? It's the real deal, boos!Course DessertCuisine AmericanPrep Time 30 minutes minutesCook Time 1 hour hour 10 minutes minutesTotal Time 1 hour hour 40 minutes minutesServings 12 servingsCalories 724kcalAuthor Jocelyn Delk AdamsEquipmentStand mixer12 cup bundt panIngredientsFor the Cake:1 1/2 cup unsalted butter room temperature1 tbsp vegetable oil2 cups granulated sugar1 cup light brown sugar packed6 large eggs room temperature2 ½ cups cake flour sifted½ cup cocoa powder1 tsp salt1/4 tsp baking soda8 oz sour cream room temperature¼ cup brewed coffee room temperature1 tbsp pure vanilla extractFor the Icing:1 cup semi-sweet chocolate chips3/4 cup heavy whipping cream1 teaspoon pure vanilla extractPinch of saltInstructionsFor the Cake:Start by preheating your oven to 325 F then grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray) then dust with cocoa powder instead of flour.In your stand mixer bowl, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments then add salt and baking soda. Be careful not to overbeat.Lastly add in sour cream, coffee and vanilla extract, scrape down sides and mix until just combined and turn off mixer.Pour cake batter into the prepared bundt pan, and bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.Cool in the pan on a wire rack for 10 minutes then invert cake on serving plate. Cool for at least an hour or until the cake is cool to touch.For the Icing:Add chocolate chips and heavy cream to a microwave safe container.Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin.Add in vanilla and pinch of salt and whisk in.Pour over cooled cake. Let set for about 10 minutes then serve it up.NotesHow to store Chocolate Pound CakeWrap that cake up tight in plastic wrap or pop it in an airtight container. If you wanna keep the icing nice and smooth, just make sure it’s cooled completely before wrapping it up.How long will Chocolate Pound Cake last?At room temp, this cake will stay fresh for about 3-4 days (if it even lasts that long without being eaten, ha!).Can I freeze cocoa pound cake?You can definitely freeze this chocolate bundt cake boos! Wrap the whole cake (or individual slices) in plastic wrap, then foil, and toss it in a freezer-safe bag. It’ll stay fresh for up to 3 months.NutritionCalories: 724kcal | Carbohydrates: 82g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 269mg | Potassium: 270mg | Fiber: 3g | Sugar: 58g | Vitamin A: 1172IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 2mg

The post Chocolate Pound Cake appeared first on Grandbaby Cakes.

Five Flavor Pound Cake

Y’all ain’t ready for this Five Flavor Pound Cake! If you’re Southern, you already know how legendary this pound cake is. But lemme tell ya, mine? Oh honey, it’s something else. We got vanilla, lemon, rum, coconut, and butter all up in there, blending together like they were meant to be. This cake so moist and rich, you’re gonna be sneaking slices before it even cools down. And that glaze? It’s drippin’ with all five flavors too. This one’s a keeper, boos!

This five flavor cake ain’t just a cake, it’s a whole experience! You take that first bite, and it’s like, BAM! All those flavors hittin’ at once, but in the smoothest, most buttery way possible. Now, I know some folks get wild with it. 7 flavors, 10 flavors, you name it. And hey, if that’s what makes ya happy, do you boo! But me? I’m just fine with my five. So keep it easy, keep it delicious, and let this fab five do the talking!

The Lowdown on This Five Flavor Pound Cake

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free with some ingredients swaps.

Key Flavor: Vanilla, lemon, rum, coconut, and butter all get their moment to shine!

Skill Level: Easy peasy boo!

Ingredients you’ll need to make Five Flavor Pound CakeFor the CakeButter: Pound cake ain’t pound cake without a whole lotta butter! It keeps things rich and moist.Sugar: Granulated sugar for that perfect sweetness.Eggs: These add richness and help hold the cake together.Cake Flour: This keeps it tender and light.Sour Cream: Adds moisture and a lil’ tang.Salt and Baking Soda: They balance the flavors and help with the rise.Flavorings: This five flavor pound cake recipe’s got vanilla, lemon, rum, coconut, and butter extracts all up in there.For the GlazePowdered Sugar: The base for that sweet, addictive glaze.Milk: To get the glaze just right! Thick, but still pourable.Flavorings: Just like the cake, we’re adding vanilla, lemon, rum, coconut, and butter extracts to the glaze. It’s what makes every bite sing!How to make Five Flavor Pound Cake Step 1: Mix the Batter 1 Add butter and sugar to the bowl of a stand mixer and mix for 3-4 minutes on high speed until very pale yellow and fluffy. 2 Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. 3 Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat. 4 Add in sour cream and all of the extracts, scraping down the sides of the bowl. 5 Mix until just combined and turn off the mixer. Step 2: Bake the Cake 6 Pour cake batter into the prepared bundt pan. 7 Bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness. Step 3: Make the Glaze and Glaze the Cake Up! 8 Whisk the confectioners’ sugar, milk and all the extracts (vanilla, lemon, rum, coconut and butter) together in a small bowl. The icing should be thick, but pourable where you can still drizzle it over the cake with the whisk. 9 Pour over cooled cake and let sit for about 10 minutes. Serve and enjoy! What to serve with five flavor cakeBreakfast: This cake is so good, you might just wanna sneak a slice for breakfast! Pair it with a hot cup of coffee, or next to a bacon quiche, a breakfast casserole, or a chorizo breakfast skillet.Dessert for the Holidays: Serve this up after your big holiday feast! It goes perfectly with treats like sweet potato cobbler, dutch apple pie, caramel apple cheesecake, and more!Top It Off: Take that pound cake up a notch with some toppings, boo. Drizzle on a lil’ caramel sauce, add a scoop of vanilla ice cream, or spoon on some apple butter or fresh lemon curd.Sips: Pair this five flavor pound cake with a cozy drink for some real comfort. Try it with spiced apple cider, French hot chocolate, or white hot cocoa. Menu Option: Complete Meal With Five Flavor Pound Cake In this turkey pot pie recipe, shredded turkey is combined with a heavenly sauce filled with richness and flavor, vegetables galore and an unforgettable flaky pastry. This garlicky green bean casserole is loaded with earthy mushrooms, tender green beans, sharp cheese, and crispy panko breading. Perfect for the holiday season! My cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese for a creamy smooth finish. This cranberry sauce pairs perfectly with the turkey pot pie. And you can also drizzle a little bit on top of the pound cake! Recipe SubstitutionsButter: Use salted and just cut back a pinch on the salt in the recipe.Extracts: Almond extract can easily replace rum, and vanilla works as a solid stand-in for butter extract.Sugar: For a deeper flavor, you can use half granulated sugar and half brown sugar.Cake Flour: All-purpose flour works fine if you don’t have cake flour. Sift it real good, and swap out a tablespoon of flour for cornstarch.Recipe Variations and AdditionsGlaze It Your Way: You can make a simple vanilla glaze or drizzle some warm lemon syrup over the top.Fruity Toppings: Speaking of different toppings, you can also go with strawberry preserves or strawberry sauce instead of the five flavor glaze.Extra Flavors: If 5 flavors isn’t enough for you (no judgement here boos!), toss in a teaspoon of cinnamon or nutmeg to the batter.Chocolate Chips: Throw a handful of chocolate chips into the batter. Chocolate pairs with everything!Expert Tips and Tricks for making the best five flavor pound cake recipeStart Low, Then Go High: Begin creaming your butter and sugar on low speed if you’re using a hand mixer to keep that splatter in check. Once it’s combined, you can turn up the speed.Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It helps everything mix together smooth.Don’t Overbeat the Batter: When you’re mixing in the flour, salt, and baking soda, keep the mixer on low and stop as soon as everything’s just combined. Overmixing can make your cake dense, and you def don’t want that.Test the Glaze: If your glaze is too thick, don’t stress boo! Add more milk one teaspoon at a time and whisk until it’s the perfect consistency for drizzling.How to store Five Flavor Pound Cake

To keep it moist and delicious, wrap your cake tightly in plastic wrap or pop it in an airtight container. Leave it on the counter so it stays nice and fresh. No need to refrigerate unless you’re planning to keep it longer!

How long will Five Flavor Pound Cake last?

At room temp, this cake will stay fresh for about 3-4 days. But honestly, I’d be surprised if it even lasts that long!

Can I freeze 5 flavor pound cake ?

Yep, you can freeze this beauty! Wrap the whole cake (or slices) in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to dig in, let it thaw at room temp until it’s soft and yummy again.

Frequently asked questionsHow can I make this cake gluten-free?

Easy, boo. You can swap the cake flour for a gluten-free all-purpose flour blend that’s made for baking.

My glaze is too thin. How can I fix it?

Just add more powdered sugar, a tablespoon at a time, until it thickens up. Whisk it well so it stays nice and smooth.

Why did my five flavor pound cake sink in the middle?

Pound cake’s got a mind of its own sometimes! That usually happens if you opened the oven door too early or if you overmixed the batter. Keep that oven door shut until it’s close to done, and remember to only mix the batter until it’s just combined.

This Five Flavor Pound Cake is the ultimate crowd-pleaser! It’s buttery, tender, packed with flavor, and that glaze? Baby, it’s the cherry on top! Whether it’s for breakfast, dessert, or a late-night snack, this cake’s gonna steal your heart. Now go on and enjoy every bite!

More Pound Cake RecipesMillion Dollar Pound CakeCoconut Pound CakeSweet Potato Pound Cake Recipe7 UP Cake RecipeSour Cream Pound Cake RecipeChocolate Peppermint Pound CakeBrownie Swirl Pound Cake PrintFive Flavor Pound Cake#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Y'all ain't ready for this Five Flavor Pound Cake! We got vanilla, lemon, rum, coconut, and butter all up in there – it's so good you'll be ready to fight.Course DessertCuisine AmericanPrep Time 35 minutes minutesCook Time 1 hour hour 15 minutes minutesResting Time 1 hour hourTotal Time 2 hours hours 50 minutes minutesServings 16 slicesCalories 481kcalAuthor Jocelyn Delk AdamsEquipment12 cup bundt panStand mixerIngredientsFor the Cake:1 1/2 cup unsalted butter room temperature3 cups granulated sugar6 large eggs room temperature3 cups cake flour sift after measuring1 teaspoon kosher salt1/4 teaspoon baking soda1 cup sour cream room temperature1 teaspoon pure vanilla extract1 teaspoon lemon extract1 teaspoon rum extract1 teaspoon coconut extract1 teaspoon butter extractFor the Glaze:1 ½ cups confectioners’ sugar sift after measuring1 tablespoon milk + 2 teaspoons½ teaspoon pure vanilla extract¼ teaspoon lemon extract¼ teaspoon rum extract¼ teaspoon coconut extract¼ teaspoon butter extractInstructionsFor the Cake:Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.In your stand mixer or a large bowl if using a hand mixer, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.Lastly add in sour cream and all of the extracts, scrape down sides and mix until just combined and turn off the mixer.Pour cake batter into the prepared bundt pan. Bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.Cool in the pan on a wire rack for 10 minutes then invert the cake on a serving plate for at least an hour or until the cake is cool to touch.For the Icing:After the cake has completely cooled, make the glaze. Whisk the confectioners’ sugar, milk and all the extracts (vanilla, lemon, rum, coconut and butter) together in a small bowl.The icing should be thick, but pourable where you can still drizzle it over the cake with the whisk. If it is too thick, add more milk starting at 1 teaspoon at a time.Pour over cooled cake and let sit for about 10 minutes. Serve and enjoy.NotesStart Low, Then Go High: Begin creaming your butter and sugar on low speed if you’re using a hand mixer to keep that splatter in check. Once it’s combined, you can turn up the speed. Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It helps everything mix together smooth. Don’t Overbeat the Batter: When you’re mixing in the flour, salt, and baking soda, keep the mixer on low and stop as soon as everything’s just combined. Overmixing can make your cake dense, and you def don’t want that. Test the Glaze: If your glaze is too thick, don’t stress boo! Add more milk one teaspoon at a time and whisk until it’s the perfect consistency for drizzling.NutritionServing: 1 slice | Calories: 481kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 194mg | Potassium: 73mg | Fiber: 1g | Sugar: 49g | Vitamin A: 712IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg

The post Five Flavor Pound Cake appeared first on Grandbaby Cakes.