Friday, April 5, 2024

Easy Strawberry Bread

Prep Time: 15 minutes 
Cook Time: 1 hour 
Total Time: 2 hours Yield: 1 loaf

This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.


  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour
Vanilla Icing
  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract or vanilla bean paste
  • Cook Mode Prevent your screen from going dark
  1. Preheat oven to 350°F (177°C). Grease an 8×4-inch loaf pan like this one or this one with nonstick spray. Set aside.
  2. Make the bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.
  4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.
  5. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.
  6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
  7. Make the icing: Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.
  8. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

Freezing Instructions: It’s best to freeze this bread without the icing, and ice the bread after thawing and before serving. Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

Update in 2023: This recipe was originally published in 2014. Over the years, I made some subtle improvements to improve the taste and texture. The recipe used to call for 1 teaspoon of baking soda, but the baking powder + baking soda combination above produces a better-tasting crumb. The recipe also used to call for 1 cup (240ml) buttermilk, but the bread was often too wet.
Can I use a 9×5-inch loaf pan? I recommend baking this strawberry bread in a 1-lb. (8×4-inch) loaf pan like this one or this one. If all you have is a 9×5-inch loaf pan, you can use it, but expect the bread to be a little shorter/flatter. The bake time is about the same.
Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Vanilla: I love using vanilla bean paste in the bread and icing because it combines both extract AND vanilla bean seeds. You can, of course, use pure vanilla extract instead. If you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/4 of a vanilla bean in the bread batter, and use the seeds from another 1/4 of the vanilla bean in the icing. (This is in addition to the liquid vanilla extract.)
Can I Use Frozen Strawberries? I strongly recommend using fresh, as frozen or thawed berries produce a mushy bread. If you need to use frozen, thaw and pat as dry as possible before tossing in flour.
Glazed Strawberry Muffins: Preheat oven to 425°F (218°C) and spray a 12-count muffin pan with nonstick spray, or line with cupcake liners. Prepare batter as directed above. Fill each cupcake liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. Top with glaze. Makes about 12 muffins.

Unbelievably Moist Banana Bread

This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!

Prep Time 10 minutes
Cook Time 1.5 hours
Servings 2 loaves

  • 2 cups sugar
  • 1 cup soft margarine or butter, (two 1/2 cup sticks of butter)
  • 5 eggs
  • 2 cups flour
  • 6 tbsp buttermilk, (reg milk will work too)
  • 2 tsps baking soda
  • 1-1/2 cups ripe bananas, about 4-5 small
  • 1 cup nuts, chopped (optional)
  1. Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter. Fill your pan to around 2/3 full.)
  2. Pour into greased loaf pans. I used a 9x5 and a 4x8 for the extra. Bake 60-65 minutes at 350 degrees. Check doneness at 45 minutes with a toothpick.
    If using a bundt pan, bake for 50-60 minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F.
    (Note: It’s okay to let the crust get very dark if cooked for longer, it is supposed to be and won’t hinder the taste).
  3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.
It is okay to cook longer until center is firm. Edges may turn very dark – that’s okay. It will taste the same!
Freezing Instructions: This bread can be frozen if you cool it completely before freezing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Ultra Creamy Cheesy Grits Recipe

It’s time to dust off an old family classic. You’re gonna love this one: ultra-creamy Cheesy Grits!

Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 servings
Calories 542kcal

  • 2 & ⅓ cups heavy cream
  • 2 cups unsalted chicken stock
  • 1 cup white stone-ground grits not instant or quick cook
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 6 tablespoons salted butter plus more for serving
  • 4 ounces cream cheese softened and cubed
  • 6 ounces shredded sharp cheddar cheese divided
  1. Add the cream, chicken stock, cup of grits, pepper, salt, garlic powder, and onion powder to a dutch oven or large pot, and stir to combine.
  2. Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
  3. Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
  4. Add the butter and stir it in until melted.
  5. Add the cream cheese and about 4 ounces of the cheddar cheese.
  6. Stir to combine and melted. Take off the heat and serve immediately with more butter and cheddar.

Stir Frequently: This prevents the grits from sticking to the bottom of the pan and burning.
Taste Test: Always taste the grits before serving to adjust the seasonings.
Creaminess Alert: If the grits thicken too much, add a little water or extra chicken broth.
Cheese Matters: Always use good quality cheese for the best flavor.
Freezer-Friendly: Freeze in individual portions for a quick meal later.
Double Up: This recipe is easy to double if you’re feeding a crowd or want lots of leftover grits.


Calories: 542kcal | Carbohydrates: 21g | Protein: 11g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 501mg | Potassium: 197mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1730IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 0.5mg

Monday, April 1, 2024

Strawberry Honey Butter

This Strawberry Honey Butter is an amazing condiment, perfect for toast, pancakes, muffins, or any baked good. And only takes minutes to whip up!

Prep Time: 10minutes minsTotal Time: 10minutes mins

Servings: 16 (about 1 1/2 cups total)


  • 1 cup unsalted butter ,room temperature
  • pinch of kosher salt
  • 8 small strawberries ,stems removed, chopped
  • 1/4 cup honey


  1. In a medium bowl, crush strawberries using a potato masher (you should end up with 1/2 cup); set aside.
  2. Place butter and salt in the bowl of a food processor; pulse a few times until butter is fluffy. Scrape down the sides, if necessary.
  3. Add in the mashed strawberries; pulse several more times until incorporated.
  4. Add in the honey and pulse until incorporated, and light and fluffy.
  5. Leave on the counter for a couple days or transfer to an airtight container and refrigerate until needed (bring to room temperature before serving.)


Salted vs. unsalted butter. I almost always bake and cook with unsalted butter because it ensures that I can control the amount of salt in the food, and the flavor. Also, different companies add varying amounts of salt to their butter - removing the salt from the butter takes all the guess work out of the equation. BUT, this strawberry honey butter would be delicious with either unsalted or salted. If you use salted butter, omit the pinch of extra salt listed in the written recipe. Or taste after everything is blended and adjust to your liking.

Don't have a food processor? If you don’t have a food processor, you can easily use a bowl and hand held mixer following the same steps listed.

Halve the recipe. A little of this flavored butter goes a long way - if you don’t think you’ll go through it fairly fast, simply cut the recipe in half. You can always make it again, since it’s so easy!

Storage. This can be stored on the counter if it will be eaten within a couple days, or in the refrigerator in an airtight container, up to a week, then allow to come to room temperature before serving. You can also freeze it up to 2 months (it's safe after that, but quality significantly diminishes.) Thaw overnight in the refrigerator, then set out to reach room temperature.


Serving: 1.5tablespoons · Calories: 119kcal · Carbohydrates: 5g · Protein: 1g · Fat: 12g · Saturated Fat: 7g · Cholesterol: 31mg · Sodium: 2mg · Potassium: 12mg · Fiber: 1g · Sugar: 5g · Vitamin A: 355IU · Vitamin C: 2.1mg · Calcium: 3mg

Friday, March 22, 2024

Delectable Delight: Cheesecake Crescent Rolls Casserole to Satisfy Your Sweet Tooth!

Step into a world of creamy indulgence with the Cheesecake Crescent Rolls Casserole. This delightful recipe combines the flaky goodness of crescent rolls with the lusciousness of cheesecake, creating a heavenly treat that’s both easy to make and irresistible to the taste buds. Elevate your dessert game with this mouthwatering casserole that’s sure to be a hit at any gathering.

  • 2 cans (8 ounces each) refrigerated crescent rolls
  • 16 ounces cream cheese, softened 🧀
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted 🧈
  • Cinnamon and sugar for sprinkling
  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure easy removal of your casserole.
  2. Prepare Crescent Rolls: Unroll one can of crescent rolls and press it into the bottom of the greased baking dish. Ensure that the seams are pinched together to create a solid base.
  3. Prepare Cheesecake Filling: In a mixing bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This forms the decadent cheesecake filling.
  4. Spread Cheesecake Filling: Evenly spread the cheesecake filling over the layer of crescent rolls in the baking dish, covering it completely.
  5. Top with Second Layer of Crescent Rolls: Unroll the second can of crescent rolls and place it on top of the cheesecake filling. Again, pinch the seams together to create a cohesive top layer.
  6. Drizzle with Melted Butter: Drizzle the melted butter over the top layer of crescent rolls. This adds a buttery richness to the casserole.
  7. Sprinkle with Cinnamon and Sugar: Generously sprinkle cinnamon and sugar over the entire casserole. This not only adds a delightful flavor but also creates a golden, caramelized crust when baked.
  8. Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until the crescent rolls are golden brown and the cheesecake filling is set.
  9. Cool and Chill: Allow the Cheesecake Crescent Rolls Casserole to cool in the baking dish for about 15 minutes. Then, transfer it to the refrigerator and chill for at least 2 hours to enhance the flavors and make it easier to cut.
  10. Slice and Serve: Once chilled, slice into squares or rectangles. Serve chilled for a refreshing treat.
The Cheesecake Crescent Rolls Casserole will delight your palate with its combination of velvety rich cheesecake and buttery crescent roll layers. This casserole is sure to please any crowd, whether it is served as a show-stopping dessert or as a sweet brunch dish. Enhance your dessert repertoire with this simple yet luscious recipe that combines elegance and simplicity.

Sunday, February 11, 2024

Omelet Baked Denver Style


8 large eggs

1/2 cup half-and-half cream

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion


Preheat oven to 400°. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.

Bake until golden brown and the center is set, 25-30 minutes.

Test Kitchen Tips

Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color. This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set. To make a larger casserole, use a 10x10 pan so I use a dozen eggs. I always use the ham and green pepper and a can of green chilies. Sometimes I add green onions or tomatoes if I have some to use up. I added salt, pepper, a quarter tsp of garlic powder, a dash of red pepper flakes, a few sauteed chopped button mushrooms and a handful of baby spinach (also chopped).   I did leave it over night in fridge and gave it a stir next am and everything turned out A-OK.  I baked it for 30 minutes, and during the last 10 minutes I reduced the oven to 375 degrees. 

Cheese Danish Croissant Bake

Serves: 4 


  • 4 cups (about 4 large) croissants, cut into 1 inch cubes
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla bean paste
  • ½ cup milk + 1 tbsp, divided (I used 1%)
  • ¼ cup heavy cream
  • pinch of salt
  • 2 eggs
  • ½ cup powdered sugar
  • cooking spray


  1. Spray an 8x8 casserole dish with cooking spray. Spread croissant cubes evenly in the dish. Set aside.
  2. To a mixing bowl, add cream cheese, sugar, vanilla bean paste, ½ cup milk, heavy cream, and a pinch of salt. Using a hand mixer, beat on low until the mix is mostly smooth and most of the cream cheese has broken up. Add eggs, and whisk in the eggs by hand to incorporate into the custard.
  3. Pour the custard evenly over the croissants, making sure the custard touches every piece of bread. Press the bread mix with your hands down in to the custard to help the croissants absorb the custard mix. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or up to overnight.
  4. Remove the casserole from the fridge. Preheat oven to 350 degrees. Bake casserole for 40-45 mins, laying a piece of aluminum foil over the casserole after 30 minutes to prevent the top from getting too dark. Allow to cool slightly.
  5. In a small bowl, combine powdered sugar and 1 tbsp milk. Stir until smooth. After the croissant bake has cooled for at least 10 minutes, drizzle glaze over the casserole. Allow the glaze to dry for about 15 minutes. Cut and serve!

Recipe notes: 

*It's ok if the cream cheese is a little lumpy in the custard. It will melt into the bake and be perfectly delish.

*To get 4 cups of croissant cubes, you need about 4 large or 10 mini croissants. If possible, it's best if the croissants are a few days old. 

*Covering the casserole with foil after 30 minutes helps prevent the croissant pieces sticking up at the top from getting too dark. You don't want to tent the casserole, just lay a piece right on top as a shield.

*This recipe can be easily doubled and baked in a 9x13 casserole dish. Just add about another 10 minutes to the cooking time.