If you’re searching for a dessert that’s both fresh and comforting, look no further than Irish Lemon Pudding Cake. Perfect for Easter or any spring celebration, this cake offers a delightful balance of tangy and sweet flavors.  There is a surprising twist that makes this cake so easy to make for any occasion.

What Is Irish Lemon Pudding Cake?

Irish Lemon Cake is a light, zesty dessert that features a tender cake made with lemon curd which keeps it moist. Unlike dense pound cakes or tart-heavy sweets, this cake stands out for its delicate texture and bright citrus flavor. What makes it uniquely Irish is its simplicity and the use of quality ingredients from fresh lemons, rich butter, and homemade lemon curd. It’s not just a cake; it’s a celebration of spring’s freshness, making it an ideal pick for festive occasions like Easter.

Though lemon cakes are enjoyed worldwide, Irish Lemon Cake has roots in the country’s love for home baking and using seasonal ingredients. Citrus fruits became popular in Ireland in the late 19th and early 20th centuries.  Home bakers began incorporating them into classic pudding cakes. The result was a comforting, custardy dessert that brought a touch of brightness to rainy days. Over time, this cake evolved to feature lighter textures and more pronounced lemon flavors.

Adding a Twist to the Traditional Recipe

To make your Irish Lemon Pudding Cake truly unforgettable, add a secret ingredient.  Lemon curd deepens the lemon flavor and makes this spring dessert rich, vibrant, and completely irresistible. It makes the cake more luxurious and impressive for guests.

What Is Lemon Curd?

Lemon curd is a smooth, creamy spread made from lemons, sugar, butter, and eggs. It’s tangy, sweet, and bursting with citrus flavor.  This versatile curd is often used in tarts, cakes, and pastries. In this recipe, lemon curd acts as the secret ingredient, adding depth and richness to this pudding cake. It’s easy to make at home and far superior to store-bought versions.

How Do You Make Lemon Curd?

Making lemon curd is simple and rewarding. It’s made with budget-friendly ingredients whereas buying it could cost you over $6 for a small jar.  Here’s a basic method:

Stovetop Method: Whisk together fresh lemon juice, zest, sugar, and eggs in a saucepan. Add butter and cook over medium heat, stirring constantly until thickened. Strain for a silky finish.

Microwave Method: Combine ingredients in a microwave-safe bowl. Heat in short bursts, stirring in between, until the curd thickens. This method is quicker but requires careful monitoring to avoid overcooking.

Both methods produce a creamy, tangy lemon curd perfect for your pudding cake.

Ingredients to Make Irish Lemon Pudding Cake

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade or store-bought lemon curd (the secret ingredient!)
• 1 cup all-purpose flour

Steps to Make This Pudding Cake

Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan.  I used an 8 x 8 square baking dish.

Whisk together the sugar and the eggs until light and creamy.  Stir in the milk, butter, and the vanilla extract.  Finally whisk in the lemon curd.  Lightly stir in the flour being careful not to overmix the batter.

Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.

Tips for Perfecting Your Lemon Pudding Cake

• Use fresh lemons for the best flavor. I use a pair of tongs to juice my lemons.  Let them do the work of getting all that delicious juice out of your lemons.  Also, don’t skimp on zest.  Juiced lemon halves are super easy to zest.
• Room-temperature ingredients blend more smoothly. Adding cold eggs to warm butter makes the butter solidify which makes for less than ideal results in any baked good.
• Don’t overbake. The cake should be moist, not dry.  Check it often and pull it when the toothpick comes out mostly clean but not completed.  The cake continues to cook as it cools in the pan.
• Experiment with the amount of lemon curd for extra tang.
• Serve with whipped cream or fresh berries for a festive touch.

Serving this Cake for Easter Dinner

This Irish Lemon Pudding Cake is perfect for gifting, potlucks, or sharing at spring gatherings. Slice and package it in decorative boxes for a thoughtful Easter treat.  Or serve it at your holiday table and watch guests marvel at your creation. A handwritten recipe card tucked alongside the cake makes a lovely, personal touch.  Make sure to share a recipe for the secret ingredient with them, too!

This Irish cake is super simple to make.  It’s even better made ahead of time.  You make the curd the day before.  I whipped mine up as I was preparing another recipe for minute.  In the microwave, lemon curd comes together in no time!  Just one minute bursts of cooking and stirring until it’s thick and creamy and you’re done!  I strained mine through a fine mesh strainer to make sure there wasn’t any bits of cooked egg or a missed seed in there.  Top with plastic wrap and let it chill.  I took mine out about an hour before making the cake so the curd wasn’t fridge cold. 

Bringing your baking ingredients to room temperature is a simple step that makes a big difference. When eggs, butter, and milk are not cold, they blend more smoothly and evenly.  This prevents lumps and ensures you get a consistent batter. This helps your cake rise properly and creates a tender crumb.  So don’t rush the process.  let your ingredients sit out for a bit before starting to bake.

What does this Irish Lemon Cake taste like?

There is SO much lemon flavor in this cake.  It is bright, vibrant, and full of flavor.  The cake is super moist.  There’s very little flour in this cake making it stay moist and irresistible.  You’d be amazed that it even makes a cake! But trust the process. 

Yield: 12

Irish Lemon Pudding Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Get ready for a citrus treat with this Irish lemon pudding cake. Light, fluffy, and bursting with lemony goodness, it’s the perfect ending to any meal.

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Ingredients

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade lemon curd (or store-bought)
• 1 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan. I used an 8 x 8 square baking dish.
2. Whisk together the sugar and the eggs until light and creamy. Stir in the milk, butter, and the vanilla extract. Finally whisk in the lemon curd. Lightly stir in the flour being careful not to overmix the batter.
3. Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 288Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 88mgSodium 67mgCarbohydrates 47gFiber 1gSugar 29gProtein 5g

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Please leave a comment on the blog or share a photo on Instagram

Monday

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I love cake.  My absolute favorite is the Hershey’s chocolate cake with chocolate icing I used to make as a teen.  Or, the carrot cake with apricot filling from Costco.  And then there’s the red velvet cake we had for our wedding.  I said I love cake, remember?  I don’t think there’s a cake I’ve eaten and I haven’t enjoyed.  There is no such memory.  Ever.

Sadly, the hubs doesn’t enjoy cake as much as I do.  The last cake I had was a banana cake from a restaurant.  Oh yes.  You can bet I’ll be trying to recreate that one.  It was a bananas Foster cake with a rich icing.  It’s the icing I struggle with.  And that’s why I usually make snack cake.  That and the simple fact that the hubs doesn’t enjoy cake.  He has one piece and that’s it.  So, I bake and take to work.

What is a Snack Cake?

A snack cake is a small, flavorful cake that is easy to make, share, and enjoy.  Unlike traditional cakes, snack cakes are usually unfrosted or lightly glazed.   This makes them perfect for casual get-togethers or festive brunches.  Snack cakes are perfect for work parties.  But, they are also especially delicious as a sweet ending to holiday meals.

Why Snack Cakes Are Perfect for Holiday Gatherings

The holidays are such a busy time!  With all the office parties, school parties, neighborhood parties, family parties.  Then there’s shopping and wrapping, planning dinner for you and your family. 

With all that going on you want desserts that are delicious and easy to prepare.   And you want a cake that doesn’t require all those layers and bowls of frosting or icing.  You want a cake that is simple to serve. Snack cakes check all those boxes! They’re quick to bake, portion well for groups, and can be dressed up or down depending on your celebration. Plus, their comforting flavors pair beautifully with coffee, tea, or festive beverages.

Variety of Snack Cake Flavors

Snack cakes come in endless flavor combinations! I’ve made quite a few including 2 types of banana.  One bakes in a Bundt cake pan and the other in a rectangular pan.  Black forest is a chocolate cake topped with cherry pit topping and whipped cream.  For the holidays, I made a cranberry snack cake, gingerbread snack cake, and a pumpkin snack cake.  All are perfect for last-minute holiday parties.

For something lighter in flavor, my lemon snack cake is perfect.  It has a nice sweet tart flavor.  But I think my favorite, next to this spice snack cake, is the pineapple snack cake.  The pineapple makes the cake super moist and has such a great, tropical flavor.

Choosing the Perfect Spice Blend

The secret to an irresistible spice snack cake is the right blend of spices. A classic mix includes cinnamon, nutmeg, ginger, and cloves. You can customize your cake by adding allspice, cardamom, or even a dash of black pepper for a subtle kick like I did with my gingerbread cupcakes. Taste as you go to achieve your ideal balance.  You want your spice blend to be warm and fragrant.  I scaled it back with this cake using mainly cinnamon and ginger.  Actually, I grabbed my cinnasational spice blend from Selefina and added a little more ginger because I love ginger.

Unexpected Ingredients to Elevate Your Cake

Of course, if you’re an overachiever you can take your snack cake to the next level.  Mix ins are a great way to elevate a simple snack cake.  Some great creative additions to try are grated apple.  Actually, most of the spice cake recipes I saw had applesauce in them.  Not sure if it’s for flavor or to keep the cake super moist.  You could also grate in some pears.  They’re in season, super delicious, and go so well with the holiday spices.

You can add some crunch with chopped nuts like pecan, almond, walnut, or even macadamia nuts.  There’s also fruit like coconut chips, raisins, dried cranberries, or apricots.  Try swirling in some jam for a fruity surprise. Of course, there’s all the chips you want.  Dark chocolate, milk chocolate, and white chocolate.  Or there’s toffee bits, caramel bits, and butterscotch morsels to add more flavor to your cake.  Finally, yogurt or sour cream brings extra tenderness, while a touch of maple syrup deepens the holiday flavor.

Ingredients to make this simple spice snack cake recipe

This cake is all on hand ingredients.  Yes, we keep sour cream in the fridge.  If you don’t have that you can substitute with yogurt.  Don’t have that?  Make some mock buttermilk with milk and vinegar.

Pantry ingredients – flour, salt, cinnamon, baking powder, baking soda, sugar, brown sugar, vanilla

Refrigerator ingredients – butter, sour cream (or yogurt), milk, eggs

Simple Steps to Make this Snack Cake Recipe

Preheat your oven to 350 F so it’s ready when you are.  Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl.  Mix with a whisk to combine and aerate the ingredients.  While sifting isn’t 100% necessary all the time, my flour does get clumpy with the humidity in this area.  Is clumpy even a word?

Beat both the sugars with the melted and cooled butter.  Add the eggs, one at a time, and beat after you add each one.  Stir in the milk and sour cream until blended.  Finally, add the vanilla before stirring in the dry ingredients.

While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together.  I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated.  Let the batter rest while you prepare the pan.  Then stir the batter a couple of times and pour it into the pan.  Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean.  Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Tips for Baking the Perfect Spice Snack Cake

Always use room temperature ingredients for even mixing.  Cold eggs can cause the butter to seize and not combine with the remaining ingredients.  Do not over mix the batter.  Fold the dry into the wet ingredients to keep the cake tender. 

I line my pans with parchment paper then spray it with cooking spray.  The trick I love to use with parchment is to wet it a little so it’s more pliable.  This allows you to get it into the nooks and crannies of your pan. 

When you’re testing the cake with a toothpick, don’t take it out when it’s clean.  There’s carryover cooking like you have with meats.  If you pull it when the toothpick is clean, then when you cool the cake in the pan it will overcook.  Finally, let your cake cool before slicing to lock in moisture.

This spice snack cake delivers a warm, comforting flavor profile that’s both fragrant and inviting. The blend of cinnamon, nutmeg, and other spices gives the cake a rich, aromatic complexity.  Sour cream makes for a moist and tender crumb.  Each bite is reminiscent of cozy winter days, making it perfect to pair with a cup of coffee or tea.  Or serve at your family holiday dinners or gatherings.

Yield: 12

Spice Snack Cake

If you have ever wondered how to bring a cozy twist to your dessert table, this Spice Snack Cake recipe might be what you are looking for.

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Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 cup butter, melted and cooled
• 3/4 cup sour cream
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 F so it’s ready when you are. Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl. Mix with a whisk to combine and aerate the ingredients.
2. Beat both the sugars with the melted and cooled butter. Add the eggs, one at a time, and beat after you add each one. Stir in the milk and sour cream until blended. Finally, add the vanilla before stirring in the dry ingredients.
3. While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together. I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated. Let the batter rest while you prepare the pan. Then stir the batter a couple of times and pour it into the pan.
4. Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean. Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 349Total Fat 13gSaturated Fat 7gUnsaturated Fat 5gCholesterol 64mgSodium 364mgCarbohydrates 54gFiber 1gSugar 29gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I have an obsession with cardamom.  There is something about that warm spice that has hints of citrus and sweet flavors that gets me so excited.  And then there’s the aroma.  Oh my goodness.  It brings this cozy, low-key elegance to something as simple as this coffee cake, making it feel extra special.

It’s also super versatile.  It is in sweet recipes like this cardamom coffee cake and part of my gingerbread spice for gingerbread cupcakes.  But it’s also part of complex spice blends like curry, Baharat samak, hawaij. 

It’s not just a Middle Eastern spice.  Scandinavian recipes like Swedish cardamom buns and Norwegian meatballs include this delicious spice.  That flexibility is awesome!  Its one-of-a-kind aroma is why I’m always grabbing the green (or black) pods.  I’m ready to sprinkle that magic on whatever I’m whipping up next.  And that includes this coffee cake.

The Warmth of Cardamom

Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant.  It’s commonly used in Scandinavian, Middle Eastern, and Indian cuisines. Its tiny green pods hold fragrant seeds prized for their sweet, spicy, and slightly minty taste.

In this coffee cake recipe, cardamom offers a uniquely warm and aromatic flavor.  It elevates this coffee cake into something irresistibly delicious due to its subtle notes of citrus and spice.  The combination of cardamom with this coffee cake makes for a cozy treat that’s perfect for chilly holiday mornings.

What is Coffee Cake?

Coffee cake is a tender and sweet cake traditionally served alongside coffee.  Contrary to popular belief, it contains no actual coffee in the batter.  Coffee cake’s history goes back to 19th century Europe.  They were created to elevate the robust flavors of coffee. 

Over time, these recipes made their way to American kitchens.  The recipe evolved with available ingredients and the skillset of the baker or home cook.  Today, coffee cake remains a beloved staple, especially during festive mornings.  Its signature streusel topping and moist crumb make it a favorite for breakfasts, brunches, and holiday gatherings.

Adding Cardamom to a Traditional Coffee Cake

Incorporating cardamom into a classic coffee cake transforms the flavor profile.  Cardamom adds warmth and complexity that pair beautifully with coffee, tea, or cocoa.  It is one of the main spices in chai, so it makes sense that it goes well with coffee cake.  It can be mixed into the batter as well as the streusel topping for a layered taste experience.

Ingredients to make this Cardamom Coffee Cake

You might need to grab some Greek yogurt and cardamom, but the rest of the ingredients you should already have in the pantry and fridge.

Pantry ingredients – sugar, vanilla, flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, brown sugar

Refrigerator ingredients – butter, yogurt, milk, eggs

Easy Instruction Steps

Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper.  I use the trick of wetting it before putting it in the pan.  This tip makes it so much easier to line pans with parchment paper.  I even used if for my gingerbread cupcakes!

Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.

Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine.  I use a whisk to aerate the flour and make sure there are no lumps.  Next, cream the butter and the sugar until light. Add the eggs one at a time.  Stir in the sour cream and milk, and then stir in the vanilla.

Gradually add the dry ingredients to the wet mixture.  Make sure to mix until just combined.  I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan.  I give the batter a final stir before assembling the coffee cake.

Baking the Coffee Cake

Spread half the batter in the prepared pan.  Sprinkle half the streusel on top of the batter and then spread the remaining batter.  Top with the rest of the streusel.  Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly.  I never bake it until it’s completely clean.  When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.

Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream. 

Tips for a Moist and Delicious Coffee Cake

Use full-fat sour cream or yogurt for extra moisture.  Make sure your ingredients are at room temperature before you start.  Cold eggs don’t mix well with room temperature butter.  Grind your cardamom and cinnamon right before using it.  I have a Cuisinart spice & nut grinder that I love.  It can even pulverize a whole nutmeg nut. 

Don’t overmix the batter.  I follow the Alton Brown method.  Blend until most of the flour is incorporated then let the batter sit for like 5 to 7 minutes.  Then stir it twice and pour it into the pan.  Overmixing can develop gluten. This causes the coffee cake to lose its light and tender crumb.  It becomes dense making it less enjoyable to eat.

Serving Suggestions for Holiday Breakfast or Brunch Parties

Serve warm with a pot of freshly brewed coffee or spiced chai.  The cardamom in the chai plays off the cardamom in this coffee cake.  This cake goes well with fresh fruit or a creamy yogurt for a festive brunch spread.  This bakes well ahead of time.  Wrap in parchment and then reheat on a low heat in the oven. 

Cardamom coffee cake has a warm, inviting flavor.  There are subtle notes of citrus and floral spice from the cardamom. The cake itself is tender and moist.  The combination of cardamom and cinnamon creates a sweet, slightly spiced taste That’s why this cake goes so well with coffee or tea. Each bite offers a comforting balance of sweetness and spice, making it especially delightful during holiday gatherings.

Yield: 12

Cardamom Coffee Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Looking for something new for your brunch table? Cardamom coffee cake is a perfect choice. The soft, tender crumb combined with a hint of spice will keep everyone asking for seconds.

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Ingredients

For the cake:

Toggle ingredient group

• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup Greek yogurt
• 2/3 cup milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1 teaspoon cinnamon
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the streusel:

Toggle ingredient group

• 2/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup softened butter

Instructions

1. Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
2. Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
3. Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk and then stir in the vanilla.
4. Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
5. Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
6. Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I am totally team gingerbread.  Bring me all the spiced goodness that has gingerbread spices in there.  However, I don’t usually bake gingerbread recipes every year like I used to.  But since I’ve created my own gingerbread spice blend, I plan on baking all the gingerbread recipes.  That includes these gingerbread cupcakes that start with a box of cake mix.  And you don’t have to use a spice cake mix if you don’t want to.

The Magic of Gingerbread Cupcakes

There’s something undeniably cozy about the warm, spicy aroma of gingerbread filling your kitchen. Gingerbread cupcakes combine all the nostalgic flavors of the season in a cute, portable package.  They’re perfect for sharing at parties, bake sales, or a family night by the fire.

The best part? These are semi-homemade so you don’t have to bake from scratch to enjoy them! With a few smart tweaks to a simple box cake mix, you can whip up irresistibly moist, flavorful gingerbread cupcakes.  And they taste so rich and delicious that no one will know they’re made of a box cake mix!

Vanilla Cake Mix vs. Spice Cake Mix

Both vanilla and spice cake mixes make excellent starting points for gingerbread cupcakes.  Each brings its own character to the party. Vanilla cake mix offers a clean, neutral base.  This lets you you customize the gingerbread flavor to your taste. It’s perfect if you want to control the intensity of the spices. Maybe you like more allspice or cloves than cinnamon.  Or you really want to highlight cardamom.  You can easily up the ante with a vanilla cake mix.

Spice cake mix, on the other hand, comes pre-loaded with cinnamon and nutmeg.  This gives you a head start on that classic holiday warmth. However, you can easily bump up the gingerbread spices and molasses to truly capture gingerbread’s signature zing. 

Enhancing the Flavor with Spices

To transform your cake mix into true gingerbread magic, grab your spice rack! For one box of cake mix, try adding additional ginger, cinnamon, allspice, cloves, nutmeg, cardamom, and even a kick with some black pepper for added warmth.  Try to grind your spices from whole instead of buying pre-ground.  They have much more flavor than store bought ground spices.

I go heavy on the ground ginger adding up to 2 teaspoons to the cake mix.  Then I come with a teaspoon of cinnamon, half a teaspoon of allspice, cloves, and cardamon.  I add in a quarter teaspoon of nutmeg.  And finally a pinch of freshly ground black pepper.  Yes, black pepper.  You don’t taste the pepper flavor, but you feel the warmth like a comfy blanket wrapped around you.  This is what I use.  Feel free to adjust based on what you like in gingerbread spices.

What Is Gingerbread Spice?

Gingerbread spice isn’t just one spice like pumpkin spice and apple pie spice isn’t just one spice.  These are all fragrant blends of spices.  The heart of the mix is ground ginger, which brings that unmistakable bite. Cinnamon adds sweetness and warmth, while allspice, cloves, and nutmeg contribute depth and holiday nostalgia.

In my personal blend, I have cardamon for an early flavor, star anise has a licorice or anise flavor to it, and ground mace.  Mace is outer lining of the nutmeg seed but differs in taste than nutmeg.  It’s warmer and has hints of pepper, citrus, and clove in there.  Finally, I add some coriander and black pepper.  Coriander brings a floral note and black pepper brings warmth.

Why Does Gingerbread Have Molasses?

Molasses is the secret ingredient that makes classic gingerbread rich and flavorful. It lends a deep, dark sweetness along with a touch of bittersweet complexity.  Molasses keeps cupcakes moist and gives them that characteristic gingerbread color.

Historic European recipes traditionally called for honey.  But that wasn’t something easily obtained way back in the day.  So, due to molasses being readily available in the Americas, and an affordable sweetener at that, it became a staple ingredient for many gingerbread recipes.  I used a third of a cup to elevate my cake mix to gingerbread.  It’s the perfect amount to keep these cupcakes tender and have that rich color and flavor.

Making Cake Mix Richer with Eggs

Want bakery-style richness from a box cake? Then add an extra egg to whatever the box calls for. If the mix says two eggs, use three. The extra egg boosts moisture, structure, and gives your cupcakes that luxurious, homemade texture. It’s a simple tweak with big rewards.  Your guests will think you baked from scratch.  But you didn’t.

Ingredients to Make Gingerbread Cupcakes

I have a fully stocked pantry with lots of whole spices ready to grind fresh.  I highly recommend buying whole and grinding only what you need. 

Pantry ingredients – cake mix, ginger, cinnamon, nutmeg, cardamom, allspice, cloves, black pepper, coriander, molasses, vegetable oil, powdered sugar, vanilla

Refrigerator ingredients – milk, eggs, cream cheese

Preparing the Batter for Baking

Make sure your ingredients are at room temperature including the eggs.  Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.

Start by preheating your oven to 350 F and lining your cupcake tin with liners.  Or in my case, make impromptu liners using parchment paper.  This truly shows you that this recipe doesn’t really require special ingredients.  Use what you have on hand in the kitchen.

Pour the cake mix into a medium mixing bowl and make a well in the center.  Pour in the milk, molasses, and oil into the well and sprinkle in the spices.  Use a hand mixer to beat until combined.  Add the eggs one a time mixing well after each.

When all the ingredients are added, beat the batter on medium-high for 2 minutes.  Scoop, pour, or pipe the batter into your liners.  Do not overfill them with the batter.  Only fill them about 2/3 full to allow room for the batter to rise. 

Baking the Cupcakes

Bake at 350 F for 16 minutes and then check them with a toothpick.  It shouldn’t be dry.  The toothpick should have some wet crumbs sticking to it.  If they’re still not done, bake them for another 2 to 4 minutes. 

If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool.  Just like a steak or a roast, it will continue to cook after removed from the source of heat.  Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.

These are warming and full of rich gingerbread flavor.  The molasses adds moisture.  The additional egg makes them rich and bakery tender.  They scream holiday season just like that famous latte.  Try a gingerbread latte with these cupcakes! 

And since most of these spices should be in your kitchen already, you can serve up bakery quality cupcakes without a lot of effort.  So, grab a box of cake mix, spice things up, and get baking! Don’t forget to share your creations—after all, the best part of the holidays is making sweet memories together.

Yield: 16

Gingerbread Cupcakes

Craving that classic gingerbread flavor but short on time? Check out this easy way to bake gingerbread cupcakes using box cake mix. You get all the cozy spices with hardly any fuss.

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No Ratings

Ingredients

• 13.25 ounces Betty Crocker Super Moist cake mix (yellow or spice)
• 2 1/2 teaspoons ground cinnamon
• 1 3/4 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground coriander
• 1/2 cup milk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 whole eggs

Instructions

1. Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.
2. Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.
3. Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.
4. When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.
5. Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.
6. If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.
7. Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 30mgSodium 76mgCarbohydrates 21gFiber 1gSugar 16gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I love citrus desserts.  The hubs not so much.  And this is a baked good so I had little hopes that he would enjoy this cake at all.  That’s not a judgement on the cake.  It’s a judgement on his pickiness in his dessert preferences.  If it’s a cake, then according to him it’s only good on that day it’s baked.  And MAYBE the day after.  Otherwise, it’s too dry for him to enjoy.  I, on the other hand, have eaten a piece every day since.  It still tastes moist and delicious to me.

We had a breakfast potluck at work to show appreciation for our unit chief.  We wanted to show appreciation for all the work he’s done in the last year as acting.  I felt inadequate with my little container of lemon snack cake.  Some brought it a platter of Chik Fil A, dozens of doughnuts and bagels.  There was a huge tray of tater tots.  But this little container of snack cake received rave reviews from co-workers.  So, it’s a great recipe for potlucks, backyard barbecues, and office parties.

How many types of lemons can you cook with?

I think there’s like 30+ different types of lemons out there in the world.  But I can’t quite nail down that number and I’m not sure it’s all that important.  There are a few types of lemons to choose from for cooking at the grocery. Lisbon and Eureka are common varieties.  Lisbon lemons are great for zesting and juicing.  Eureka are great for baking including using them whole.  And then there’s Meyer lemons which are less acidic and have a mellow lemon flavor.

How to pick the best lemons for this cake recipe?

I’ve always just grabbed whatever lemons are on the pile.  Which is contrary to how I select most of my other produce.  I weigh the iceberg in my hand to see what’s heaviest.  And that’s sort of how you want to pick your lemons.  You want some that are bright yellow and heavy for their size.  They should have a slight give when you press them gently.  All of these are indicators of juicy, ripe lemons perfect for your cake.

I simply look for the smooth skinned ones which are perfect for juicing.  And I look for the ones with the puckered skins for the zest.  If you’re lucky enough to find both at your same store kudos for you.  There’s usually just one type when I go to the grocery.

What is buttermilk?

Buttermilk was the liquid left behind after churning butter from cultured cream. But since most don’t churn butter by hand, the buttermilk in stores is cultured.  This means that it is fermented to achieve that characteristic tang and thickness.  My grandmother used to drink it daily for all it’s health benefits.  Now, I don’t’ know anyone that drinks it straight up, but I know many who use for it’s delicious baking properties.

Buttermilk is a key ingredient in many baking recipes.  It provides tender texture to your baked goods by helping bakes to rise and balances out the sweetness with an underlying tangy flavor.  I’m like you and don’t want to buy the container.  So, if you don’t have buttermilk on hand, you can easily make a substitute called clabbered milk by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.  You’re not making buttermilk, but a soured milk version that has similar properties as buttermilk.

Milk, buttermilk, sour cream, and yogurt all have different properties and impact to your baked goods.  Milk is great as a general liquid with a little added moisture.  Buttermilk adds a subtle tang and helps achieve a moist texture.  Sour cream and yogurt are very similar and can both add richness and density.  I usually stick to buttermilk when I’m making a snack cake or a quick bread.

Versatility of Lemon Snack Cake

Snack cakes are so versatile and Lemon Snack Cake is no exception. The moist texture and sweet tart flavor is the perfect bite to end your meal with.  It packs well and doesn’t require any refrigeration.  This cake is best served at room temperature making it perfect for backyard barbecues, picnics, family gatherings, or simply as a sweet treat to enjoy with a cup of tea. Its light, fluffy texture and refreshing lemon flavor make it a hit at any event.

Ingredients for Lemon Snack Cake

Outside of the turbinado sugar, you should have everything on hand.  And if you don’t have turbinado you can use granulated or brown sugar in it’s place.

Pantry ingredients – flour, baking powder, baking soda, salt, olive oil and turbinado sugar (optional)

Refrigerator ingredients – lemon zest, lemon juice, eggs, buttermilk (or clabbared milk)

Instructions to Make Lemon Snack Cake

First, preheat your oven to 350 F making sure it’s ready when you are.  Next, combine the flour with the baking powder, baking soda, and salt in a medium mixing bowl and stir with a whisk to combine. 

In a large mixing bowl, whisk the sugar with the lemon zest until thoroughly combined.  The sugar will have a golden yellow hue when it’s ready for the next step.  Stir in the juice and olive oil and whisk until combined and the sugar starts to dissolve.  Add the eggs, one at a time whisking between each.  The mixture should be creamy and thick when it’s ready for the next stop.

Add the flour mixture and stir with a spoon until almost completely combined.  A few pockets of flour are okay because you’ll let the batter rest, allowing all the chemistry to happen before popping it into the oven.  Prepare an 8 x 8 square baking pan by lining it with parchment and spraying the parchment with cooking spray or brushing with olive oil.

Parchment Paper Trick

So, I watched Jamie Oliver the other day.  And he did this trick that I’ve been using ever since.  If you’re like me, you struggle with lining a pan with parchment.  I’ve tried turning the pan upside down and forming it to fit that way.  I’ve measured to cut and fit to the pan.  But none of those have really worked well.  His trick is to wet it.  That way you can form it into any pan.  So that’s what I did.  I wet it, put it into the pan, and then sprayed it with cooking spray before pouring the batter into the pan.  Worked like a charm!

I sprinkled the top with turbinado sugar and baked my snack cake at 350 F for about 45 minutes.  The turbinado sugar makes for a delicious texture on top.  If you don’t have that, then you can use brown sugar or even straight up granulated sugar. 

I wanted to make sure the toothpick wasn’t completely clean when I removed it.  The cake will continue to cook after it comes out of the oven so you don’t want the toothpick to come out completely clean.  It should be a little tacky with maybe a few crumbs on there when you pull it out.

What does this lemon snack cake taste like?

I’ve made a Meyer lemon upside down cake, but this cake is so different.  I am addicted to this cake.  It has a lovely lemon flavor with a moist and delicious crumb.  You cannot taste the olive oil that much.  Actually, I can’t taste it at all, but the richness of this cake is attributed to the oil in the cake.  And it makes it easy to whip this up because you don’t have to melt butter and let it cool and you don’t have to wait for butter to come to room temperature.  I didn’t even wait for the eggs to come to room temperature because they wouldn’t cause the olive oil to solidify like they would with butter.

Everyone at work loved this cake, too.  It has a light lemon flavor with a moist and delicious texture.  The sugar on top provides a nice, lightly crunchy contract to the moist cake.  It seems like a lot of lemon juice and zest, but there’s not a huge lemon flavor.  It’s a delicate cake with a delicate lemon flavor.  And it’s perfect at room temperature which makes it perfect for office parties, backyard parties, or just because you want a small cake to snack on.

Yield: 12

Lemon Snack Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Satisfy your cravings with a slice of Lemon Snack Cake. The perfect balance of sweet and zesty, this dessert will leave you wanting more.

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5.0 Stars (1 Review)

Ingredients

• 1 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups granulated sugar
• 1 1/2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 2 eggs
• 1 egg yolk
• 3/4 cup extra virgin olive oil
• 3/4 cup buttermilk
• 1/2 cup turbinado sugar

Instructions

1. First, preheat your oven to 350 F making sure it’s ready when you are.
2. Combine the flour with the baking powder, baking soda, and salt in a medium mixing bowl and stir with a whisk to combine.
3. In a large mixing bowl, whisk the sugar with the lemon zest until thoroughly combined. The sugar will have a golden yellow hue when it’s ready for the next step. Stir in the juice and olive oil and whisk until combined and the sugar starts to dissolve. Add the eggs, one at a time whisking between each. The mixture should be creamy and thick when it’s ready for the next stop.
4. Add the flour mixture and stir with a spoon until almost completely combined. A few pockets of flour are okay because you’ll let the batter rest, allowing all the chemistry to happen before popping it into the oven.
5. Prepare an 8 x 8 square baking pan by lining it with parchment and spraying the parchment with cooking spray or brushing with olive oil. Sprinkle the top with turbinado sugar and baked at 350 F for about 45 minutes.
6. Remove the cake from the oven when the toothpick is almost completely clean. The cake will continue to cook after it comes out of the oven so you don’t want the toothpick to come out completely clean. It should be a little tacky with maybe a few crumbs on there when you pull it out.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 329Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 47mgSodium 244mgCarbohydrates 46gFiber 1gSugar 31gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

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The post Lemon Snack Cake is Your New Go-To Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking for a quick and delicious treat, this easy banana snack cake is the perfect solution. Packed with ripe bananas and just the right amount of sweetness, it’s incredibly simple to make and ideal for any occasion. For an extra twist, you might also enjoy a strawberry banana cake or pair your snack cake with homemade vanilla ice cream for a truly delightful dessert experience.

Snack cakes are perfect for us.  They’re small, don’t require a lot of technique or ingredients, and they’re small.  Yes, I said that twice.  When there’s just the two of us, a tiered cake is just not realistic.  We’ll get maybe 4 or 6 slices out of it before the hubs just won’t touch it anymore.  Which sucks because I love me some cake.  That’s why I have a few snack cake recipes on my blog.

And since I’m not a hugs icing fan, mine are not heavily iced or frosted.  I made cupcakes once and took the extras to work.  I took ones not iced just for me because I’d rather not have all that sweet topping on my delicious cake.  I was so made that someone would eat ALL the unfrosted cupcakes!  Next time, I kept those at my desk.

What is a Snack Cake?

A snack cake is a simple, versatile dessert that’s perfect for any occasion. Unlike elaborate cakes meant for celebrations, snack cakes are designed to be enjoyed informally, as a quick treat during coffee breaks or as a delightful addition to lunch boxes. They are generally easy to prepare, often requiring minimal ingredients and time, making them a favorite for home bakers.

These cakes have been a part of culinary history for centuries.  Their origins date back to the simple pound cakes of Europe. However, by the 20th century snack cakes became popular in the United States.  They evolved from formal cakes into packaged treats that were easily accessible and convenient turning them into a staple of American households.  Homemade snack cakes of today continue this tradition, offering a comforting and personal touch to the classic treat.

 Choosing the Perfect Bananas

For any baked banana good, you really want to make sure the bananas are overripe.  They are ideal due to their sweetness and softness.  This not only enhances the flavor but also contributes to the cake’s moist texture.  I always look for bananas that have a deep yellow skin speckled with brown spots.  The bananas should be soft but not mushy. If you can only find green bananas, then leave them out to ripen before baking with them.

I have a habit of buying bananas for different purposes.  I forget, run out of time, or just decide to make the dish another day.  That’s when the bananas get too ripe and I’m not ready to bake with them.  So, if you have overripe bananas but aren’t ready to bake, pop them in the freezer.  I put them, peel and all, in a freezer safe bag and stick them in the freezer.

When I’m ready to use them, I pull out the bananas I need and put them in a container to thaw at room temperature.  Then I pinch off the seed end and squeeze them out of the peel into another container.  The best thing about freezing the bananas is they’re easier to mash or incorporate into your recipe.  Freezing them makes them super soft and easy to use.

Keeping your snack cake moist

My husband always complains that baked goods are dry the next day.  That’s why I do so much bake and take.  If I want a banana bread or pineapple snack bake we eat it the day it’s baked and I take the rest to work.  That keeps me from eating the rest of the cake myself and from throwing it out because I didn’t want to eat it all.  So I try to make sure my baked goods are as moist as possible.

While the bananas naturally contribute moisture to the snack cake there are other ingredients that can keep it moist. You can add in some sour cream or Greek yogurt into the batter for added richness. Of course, using buttermilk or adding a touch of butter can ensure your cake is tender and moist without being overly dense.  You can add a little vinegar and a little baking soda.  The combination of two creates carbon dioxide bubbles which expand as the cake bakes making it light and airy.

Finally, make sure not to overcook your snack cake. Most recipes tell you to make sure the toothpick comes out clean.  But if you do that, it’s going to overcook because, like meat, it will continue to cook as it cools in the pan.  I always pull mine out when there’s still a little bit of crumbs attached to the toothpick.  That way, when it’s cooled it’s not overcooked.  It’s cooked perfectly.

Ways to elevate this banana snack cake

You can elevate your banana snack cake with various mix-ins to add texture and flavor. For me, I love adding chips to the batter.  My favorite are peanut butter chips.  I love the combination of peanut butter and banana.  I’ve also added in some semi-sweet and even white chocolate chips.  There’s also caramel pieces and toffee which would taste well with the banana flavor in this cake.

Another way to kick things up is to add some nuts.  A classic would be walnuts.  But I really love the maple flavor of pecans.  They’re so sweet and tender.  Sometimes I change the spices up a little bit and add cardamom and pistachios.  Or change up the extract and add some almond with toasted almond slivers.  Make it a little tropical add in some chopped macadamia nuts and coconut chips.  As you can see, the possibilities are almost endless.

Topping your banana cake

Like I said, I’m not a huge frosting or glaze person.  But frosting can be a fun and an indulgent addition to any snack cake recipe. A classic cream cheese frosting pairs wonderfully with banana cake.  The tangy contrast to the sweet fruit makes for a great flavor combination.

For a simpler option, consider glaze. An orange glaze would make this more of a bananas foster type of snack cake.  Or you can make a chocolate glaze to drizzle on top.  Or a chocolate peanut butter glaze!  I might have to try that.  There’s plenty of sauces like caramel, chocolate, and even fruit.  Or just a simple dallop of whipped cream or whipped topping would be perfect, too.

What does this banana snack cake taste like?

Full of all the banana flavor you’re hoping for.  I used 4 medium sized bananas that were about 5 to 6 inches in length and had been ripening on the counter for about a week.  When I cracked them open, the aroma of banana filled the kitchen.  It’s sweet with a lovely moist texture and delicious crumb. 

I took a few bites and spread a little butter on them.  Yes, just like banana bread.  I couldn’t help myself.  So, that means you can easily serve this cake with a delicious brunch breakfast.  It’s perfect with coffee or hot tea in the morning.  I sliced the squares small enough to be the perfect size for an afternoon snack at work.  And they’re sweet enough to be a delicious dessert cake, too. Drizzle with some chocolate syrup or top with whipped cream and berries for a decadently easy dessert.

Yield: 16 slices

Easy Banana Snack Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Calling all banana lovers! This Easy Banana Snack Cake is a game-changer. Simple ingredients, delicious flavor, and perfect for any occasion.

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No Ratings

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup butter melted and cooled to room temperature
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed banana (about 4 average bananas 5 to 6 inches long)

Instructions

1. Preheat oven to 350 F.
2. Combine the flour with the salt, baking powder, baking soda, and spices in a medium mixing bowl and stir with a whisk to combine.
3. Cream the sugars with the egg and butter until the sugar dissolves. Stir in the vanilla and bananas. Add the flour mixture and stir until the flour is just combined. Let the batter sit for 5 minutes then stir one or two more times before pouring into an 11 x 7 baking pan lined with parchment paper or buttered and dusted with flour.
4. Bake at 350 F for 40 to 50 minutes or until a toothpick inserted in the center comes out almost clean. You don’t want raw batter on it, but you don’t want it completely clean. A few pieces of batter crumbs are perfect. Remove from the oven and cool in the pan 5 minutes and then remove from the pan to cool completely.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 169Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 299mgCarbohydrates 26gFiber 1gSugar 14gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Turn Overripe Bananas into Easy Banana Snack Cake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Growing up my favorite drink as a kid was a Shirley Temple. And yes, that’s basically maraschino cherries and Sprite or 7-Up. Which is also why one of my favorite drinks as an adult is Cherry 7-Up. The love of cherries continues to this day. They’re one of my favorite fruits. And not always the maraschino kind, either. Fresh cherries are sweet and delicious!

Then there’s chocolate covered cherries which are also one of my favorite candies. Every year my parents would get us a box of Godiva chocolates. The last piece I would savor every bite of is their chocolate covered cherries. For those of you that want to get me a gift, just send me a box of those! Consequently, I love all things chocolate and cherry like Black Forest cake!

What is a Black Forest cake made of?

A Black Forest cake is traditionally made of layers of chocolate sponge cake, whipped cream, and cherries. The chocolate sponge cake is rich and moist, providing a deep cocoa flavor that serves as the perfect base for this dessert. The whipped cream adds a light and fluffy texture, balancing out the richness of the cake. Finally, the brandy soaked cherries bring a sweet and tart element that elevates the overall flavor of the cake. All these ingredients come together to create a truly decadent and indulgent cake that is perfect for any occasion.

What’s the difference between chocolate cake and Black Forest cake and red velvet cake?

Chocolate cake and Black Forest cake both have pretty much the same cake. However, Black Forest cake has brandy soaked cherries and whipped cream in it. Chocolate cake is typically spread with a filling between the layers and a coating of frosting around the whole cake. Black Forest cake has layers of whipped cream and cherries between the layers and no coating of frosting. So, while chocolate cake may be a classic favorite, Black Forest cake offers a delicious twist that is sure to impress your taste buds.

Black Forest cake and red velvet cake may be mistaken for each other due to their dark colors, but they are very different in flavor and ingredients. Red velvet cake typically has a subtle cocoa flavor with a hint of tanginess because it’s made with buttermilk. Black Forest cake has no tang. It’s just full of rich dark chocolate.

Why is it called an icebox cake?

Icebox cakes rose to popularity in the early 20th century when actual “iceboxes” were used to keep food and desserts cold before the invention of modern refrigerators. Yes, they had large blocks of ice in a box that would keep food cold. Iceboxes were made of wood with a tin or zinc lining packed with natural insulation like straw or cork. More common styles had a drip pan that required emptying daily while more fancy models captured that melted ice into a spigot that allowed the water to be used for drinking.

hese no-bake cakes gained their name from the method of chilling them in these iceboxes, This allows the layers to meld together over time. The cool temperature of the icebox helps to solidify the whipped cream and puddTing mixture. It also softens the cookies which creates a luscious texture that is both creamy and cake-like.

Ingredients:

• Chocolate pudding
• Milk
• Cherries
• Sugar
• Corn starch
• Whipped topping
• Chocolate crackers

Do you use frozen or fresh cherries in this icebox cake?

Yes, this recipe is about fresh farmers market produce. So, the obvious choice is to select fresh cherries. They’re sweet and make a delicious addition to this icebox cake. Their color is brighter than frozen cherries and extra juicy. And fresh cherries are in season.

Frozen cherries are convenient and available year-round. Simple as that. You can get them any time you want and they usually have a sweet cherry flavor. Sometimes not as sweet as fresh cherries, but when you’re craving Black Forest icebox cake, you have to use what you have on hand.

How do you make this icebox cake?

First, you want to make the pudding. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin.

Make the cherry filling next. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.

To make the filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.

To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight. This gives the cookies time to absorb the flavors of the layers and turn into soft pieces of fake cake layers.

What does this icebox cake taste like?

The combination of rich chocolate wafers, fluffy chocolate mousse, and sweet tart cherry filling creates a scrumptious blend of flavors in this Black Forest icebox cake. The chocolate wafers provide a chocolate cake-like base for the layers in this dessert. The mousse like chocolate layer adds a light and creamy texture that helps soften the cookies.

Then there’s the burst of cherry flavor from the whipped cream and cherry layer in every bite. This adds a refreshing and slightly tangy element to the overall sweetness of the cake. When the chocolate and cherry flavors come together after chilling in the refrigerator, they meld into a luscious and indulgent treat that is sure to satisfy any sweet tooth.

Yield: 8

Black Forest Icebox Cake

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

Tired of the same old desserts? Elevate your game with this Black Forest Icebox Cake. It's a delicious twist on the classic German treat. Your taste buds will thank you.

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Ingredients

• 3.5 ounces chocolate pudding
• 8 ounces whipped topping
• 4 cups cherries
• 1/2 cup sugar
• 1/4 cup water
• 2 to 3 tablespoons cornstarch
• 9 ounces chocolate cookies

Instructions

1. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin and refrigerate one hour.
2. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.
3. To make the chocolate filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible.
4. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.
5. To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 370Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 142mgCarbohydrates 51gFiber 2gSugar 44gProtein 3g

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More Farmers Market Recipes:

• Basil Pesto Hummus by The Spiffy Cookie
• Caramelized Onion Quiche by Art of Natural Living
• Citrus Rainbow Carrots by Jolene’s Recipe Journal
• Dolly Parton’s Coleslaw by Palatable Pastime
• Easy Tomato Tart by Our Good Life
• Fresh Mango Salsa by Karen’s Kitchen Stories
• Honey Butter Skillet Corn by Cheese Curd In Paradise
• Instant Pot Applesauce by Blogghetti
• Pearl Fruit Platter by Magical Ingredients
• Black Forest Icebox Cake by A Kitchen Hoor’s Adventures
• Spinach and Feta Frittata by Our Crafty Mom
• Summer Cherry Ketchup & Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Thai Basil Chicken by A Day in the Life on the Farm

The post Black Forest Icebox Cake is the Ultimate Recipe You Need to Try appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Why is it called an icebox cake?

This classic dessert gets its name from the fact that it doesn’t require any baking. Instead, it’s assembled and refrigerated or put in the icebox. This allows the flavors to meld together and create a deliciously chilled treat. This no-bake method makes it a perfect option for those hot summer days when turning on the oven just isn’t appealing.

The “cake” part comes form the cookies. They absorb the moisture in the filling making them soft and tender. The moisture filled cookies turn into a cake like layer between the layers of filling. This is where the cake part comes into these icebox or no-bake cake recipes. This is the perfect recipe for stale cookies because they will just get soft and delicious in between the filling.

Is peanut butter and banana a good combo?

If you’re skeptical about the flavor combination of peanut butter and banana, let me assure you that it is a match made in heaven. The rich, creamy and salty peanut butter complements the sweetness of the banana perfectly. They’re a harmonious blend of flavors that will leave your taste buds dancing. It’s a decadent and indulgent treat you will love!

True story! When Mom was preggers with me, she craved peanut butter and banana sandwiches. No, not the Elvis kind. Just straight up swap the jelly with slices of peanut butter and that’s the kind of sandwich she ate when she was pregnant with me. That’s the only reason I can think of for craving this sandwich. It’s my go to comfort food sandwich that I love to eat!

What are the ingredients in this icebox cake?

To create this delectable peanut butter banana icebox cake, you will need:

• Vanilla wafer cookies
• Banana pudding mix
• Milk
• Peanut butter
• Heavy cream
• Whipped topping
• Bananas

The combination of these ingredients creates a rich and creamy dessert with the perfect balance of sweet, salty, and creamy flavors. There’s a layer of banana pudding and bananas, peanut butter mousse, and delicious cookies in between! So many layers of delicious, no-bake cake flavors.

How do you make peanut butter and banana icebox cake?

To make peanut butter and banana icebox cake, start by layering the cookies in the bottom of a baking dish. Since the vanilla wafer cookies are round, you will need to cut them to fit into the square baking pan.

Next, combine the pudding mix with the milk. Stir with a whisk until the pudding mix dissolves and the mixture begins to thicken. Place this in the fridge making sure to put cling wrap on top to prevent the pudding from forming a skin.

Combine creamy peanut butter with 1/2 cup of the heavy cream and beat until creamy. Fold this mixture into half of the whipped topping until fully incorporated. Fold the rest of the whipped topping into the banana pudding when it has set up and thickened.

Spread a layer of the peanut butter mixture on top of the cookies. Place a layer of cookies on top. Next spread a layer of the banana pudding mixture on top and spread another layer of cookies on top of that. Repeat these layers once more time ending with a layer of cookies. Cover with cling wrap and place in the fridge.

How long should you refrigerate your icebox cake?

Now that you know how to assemble this mouthwatering dessert, let’s talk about how long you should refrigerate your icebox cake. The key to a perfect icebox cake is allowing enough time for the layers to set and meld together. Ideally you would refrigerate your peanut butter and banana icebox cake overnight. I know. That’s a long time to wait to eat this delicious cake. I refrigerated mine for 2 hours but should have waited at least 3. The cookies weren’t as tender as I wanted them.

You need to allow enough time for the flavors to intensify and the cookies to soften to a cake-like consistency. So, plan ahead, be patient, and give your dessert the time it needs to chill and become a delectable treat that is sure to impress your friends and family.

What does peanut butter and banana icebox cake taste like?

So, I don’t usually make a lot of desserts like this for us. The hubs usually isn’t all that interested in anything but cookies and maybe a pie or two. Definitely not cakes, mousse, or anything like that. For someone who likes to bake and make desserts it’s frustrating. He prefers to buy pies and ice cream novelties. I’ve come to terms with that.

But this icebox cake? “What’s that?” “Peanut butter banana icebox cake.” “Can I try it?” “Sure!” Thinking to myself, “I know how this is going to end.” “MMMM! That tastes good!” He proceeded to have several bites of this icebox cake. So, I’d say it tastes delicious!

The bananas and pudding are not overpowering, and the pudding is like mousse. The bites of fresh banana are sweet and pair well with the salty peanut butter. The peanut butter is creamy and light. The two together make for a delicious peanut butter and banana dessert!

Then there’s the cookies! They’re are tender and hold the layers together. I used what I had on hand which is some chocolate Maria cookies and some vanilla wafer cookies. I thought I had graham crackers! Go figure. But the cookies are more for texture than taste with this icebox cake. They’re tender and really are cake-like in texture.

Needless to say, this is a dessert recipe I will be making time and time again. Not only does the hubs sneak bites of the prop plate when he goes into the kitchen, but it hits all the comfort food notes for me, too!

Yield: 8

Peanut Butter Banana Icebox Cake

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

Get ready to impress your friends and family with this Peanut Butter Banana Icebox Cake recipe that will have them coming back for seconds (and thirds!)

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Ingredients

• 9 ounces Maria cookies
• 3.4 ounces banana pudding mix
• 1 1/2 cups milk
• 1 cup peanut butter
• 1/2 cup heavy cream divided
• 8 ounces whipped topping
• 2 cups sliced bananas (about 3 medium bananas)

Instructions

1. Combine the pudding mix with the milk in a mixing bowl and stir with a whisk until combined the pudding begins to thicken. Cover with cling wrap making sure it touches the surface of the pudding to prevent a skin from forming. Refrigerate for 30 minutes or until thick. When the pudding is thickened, remove from the fridge and fold in the remaining of the whipped topping.
2. Using a hand mixer, beat the peanut butter with 1/2 cup of the heavy cream until light. Fold half of the whipped topping into the peanut butter until smooth and creamy.
3. Place a layer of cookies in the bottom of the loaf pan. Spread 1/3 the banana pudding mixture on top of the cookies. Place another layer of cookies then a layer of bananas. Top with half of the peanut butter mixture. Repeat these layers. Place the remaining pudding into a small, air-tight container and refrigerate until serving.
4. Cover the icebox cake with plastic wrap and refrigerate 6 to 8 hours or until the cookies are tender and cake-like in texture. Carefully flip the peanut butter and banana icebox cake onto a serving platter. Spread the remaining banana pudding mixture on top before slicing and serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 572Total Fat 38gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 18gCholesterol 21mgSodium 313mgCarbohydrates 52gFiber 4gSugar 30gProtein 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jell-o Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• Blueberry Corn Cookies from The Spiffy Cookie
• The Best Oatmeal Cookies from Our Good Life

The post Peanut Butter Banana Icebox Cake is Simply Delicious appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I know most of you readers are experiencing cooler weather that’s typical of this time of year in North America.  And you’re probably thinking, “Why on Earth are you making a strawberry icebox cheesecake!?  Bake a cheesecake and warm the house up a bit!”  I’m with you, but it’s Florida strawberry season!

Did you know that Florida strawberry season starts in December?

Yup!  Their season runs from December through April.  This means you can head to your local grocery store to pick up a few packs and savor these sweet red berries.  They are a perfectly healthy way to you get you through winter.  And if you’re like me, you add on a few pounds during those cold, winter months.  The only food you want is comfort food.  That’s why I can’t wait for Florida strawberry season, so I can load up on these totally comforting berries.

Florida strawberries are sweeter than berries from other places because they’re shipped from Florida.  This makes them fresher, too!  And fresh berries are perfect for recipes like this easy strawberry mousse.  They always last longer in my fridge than berries trucked in from farther away, which is why I can’t wait until they’re in season. 

Yes, I know that doesn’t answer the question of why not bake a cheesecake and warm the house up.  And the answer is simple.  While baking strawberries is a delicious option, I want to taste that fresh flavor that baking these berries in a traditional cheesecake would miss.  This strawberry icebox cheesecake has FRESH strawberry flavor that is completely comforting to me.  

I don’t know about you, but a favorite family dessert at our house is strawberry shortcake.  We purchase those little pound cake cups, fresh strawberries, and some whipped cream and make a simple, healthy-ish dessert for dinner.  We macerate the berries with a little sugar to get that syrupy sweet juice that the pound cake soaks up.  It reminds me of family dinners with my parents and now we’re creating memories with my new family and that delicious dessert.

Even strawberry preserves holds a place in my heart.  I baked some delicious strawberry bars with the strawberry preserves I made.  It’s also delicious in this healthy strawberry yogurt.  Not only does making preserves remind me of Nana, but I also love making preserves to have that fresh strawberry flavor year-round!  Who doesn’t?  Other methods included drying them, freezing them, and making other jams or jellies from them.  All great ways to save those sweet strawberries for later.

And that, dear readers, are only a few of the reasons why I can’t wait for strawberry season to begin.  There are so many recipes you can make with these healthy berries.  You can make this no bake strawberry cheesecake or these strawberry cheesecake bars. Their versatility is surprising!  From muffins to salads to cookies and even delicious ,  strawberries fill my fridge (and pantry) every time they’re in season.

I will admit that icebox cake or icebox cheesecake is not something that I’ve made before, so it’s not a true comfort food to me.  And that’s okay.  It’s going to be from now on.  Because this strawberry icebox cheesecake tastes so delicious, it’s becoming a new comfort food for us!

What is strawberry icebox cheesecake?

If you’re not familiar with an icebox cake, it typically consists of a whipped cream mixture and wafer cookies.  This leaves so much open to interpretation!  What kind of wafer cookies?  Does it actually have to be wafer cookies?  Is it just straight up whipped cream or is it flavored?  These are all ways that an icebox cake can have hundreds of versions

.

This one has a cheesecake flavored whipped cream filling.  It has honey graham cracker layers.  And then there’s the fresh, Florida strawberries sandwiched in between the two.  As you can see, they are bright and vibrant in color in this otherwise monochromatic recipe.  You just know, by looking at them, that they will pop with sweet strawberry flavor when you take a bite.

See what I mean?  Do you see those layers of creamy cheesecake filling and the sweet graham crackers?  Then, do you see how those berries just pop?  I know that you’re drooling.  I can see it.  You’re imagining what this will taste like when you make it.  And that’s okay!  It doesn’t take any time at all to make.  You could have it for dessert tonight if you wanted to!

And I’m not ashamed to say a few of them didn’t make it in this strawberry icebox cheesecake.  I’m also not ashamed to say I did lick the spatula.  You have to sample the recipe before you serve it up, right?  When a dessert looks this good, it’s a must to make sure the flavors are spot on.

And they truly are spot on.  The cheesecake filling is just sweet enough but not so sweet it overpowers.  The honey graham crackers have a subtly sweet flavor.  Everything comes together to elevate and enhance the sweet, strawberries. 

Now, I know you’re slightly envious of me having this for dessert, but don’t be.  Strawberries are in season right now!  So make sure to buy local when it’s delicious Florida strawberries season.  These berries are super healthy and delicious.  They’re perfect in salads, jams and jellies, no bake desserts, yogurt, and especially delicious in this strawberry oat milk smoothie!  So, make sure you stock up and preserve those berries!  You will miss those tasty and sweet strawberries when their season has ended, if you don’t.

Yield: 6

Strawberry Icebox Cheesecake

Prep Time: 5 minutes

Additional Time: 8 hours

Total Time: 5 minutes

Strawberry Icebox Cheesecake has fresh, sweet strawberries, creamy cheesecake filling, and honey graham cracker layers. It’s the perfect way to showcase in season, strawberries in a simply delicious dessert your family will love.

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Ingredients

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• 16 ounces cream cheese
• 1 cup granulated sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 8 ounces frozen whipped topping, thawed
• 8 or 9 whole graham crackers
• 3 cups sliced, Florida strawberries

Instructions

1. Cream the cream cheese with the sugar, milk, and vanilla extract.
2. Stir in 1/4 of the whipped topping into the cream cheese mixture. Fold in the remaining whipped topping.
3. In a 9 x 13 loaf pan, place one layer of graham crackers in the bottom of the pan. Cut the crackers as needed to make sure they fit. Layer one third of the cheesecake mixture and one third of the strawberries on top of the graham crackers. Place another layer of graham crackers, one third of the cheesecake mixture, and one third of the strawberries two more times for three layers of crackers and cheesecake mixture.
4. Cover with plastic wrap and refrigerate overnight.
5. Remove from the refrigerator and remove plastic wrap. Using a sharp knife, cut around the edges of the pan before slicing and serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 648Total Fat 38gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 11gCholesterol 77mgSodium 356mgCarbohydrates 71gFiber 3gSugar 55gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Delicious Easter Dessert Recipes

• Easter Egg Surprise Cookies from Hezzi-D’s Recipe Box
• Easter Pavlova from Art of Natural Living
• English Easter Biscuits (Lemon Currant Cookies) from That Recipe
• Frog Eye Salad from Palatable Pastime
• Italian Easter Bread from Jen Around the World
• Strawberry Icebox Cheesecake from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Strawberry Icebox Cheesecake is a Twist on a Classic Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

School is out or will be soon. Independence Day is around the corner. Where has the time gone? Next thing you know it will be August and time for school again. So, make the most of the summertime and get outside to spend time with family and friends. Here are some of my favorite summer desserts to get me through the barbecue party season.

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.  A simple cake full of banana flavor is topped with a simply delicious peanut butter glaze.  This cake is easy to make ahead of time and refrigerate until you’re ready to top and serve to your guests.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a mocktail version.  

For me, easy summer desserts are make-ahead friendly. They have simple ingredients and whip up in little time with little effort. Easy desserts are made with ingredients you have on hand. For me, I always have bananas in the freezer for an easy banana bread or a batch of banana peanut butter blondies.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of summer in a dessert!

S’Mores Popsicles are full of chocolate fun with marshmallow fluff coated with more chocolate and graham cracker pieces. They’re fun to make and oh so delicious for summer.

The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!

If you want to highlight fresh summer produce, then letting the ingredients speak for themselves is the best way to make a summer dessert. From a simple fresh strawberry pie to delicious tropical icebox cakes, these are simple recipes that let the ingredients really shine.

Tropical Icebox Cake has mango and pineapple buried in the custard and mousse style filling between the graham cracker layers.  It’s simple and simply delicious.

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

Fresh Pineapple Upside Down Cake has fresh, sweet pineapple on top light and moist cake underneath.  It’s a simple and quick cake that bakes up easily.

Easy Peanut Butter Cookies come together in minutes with simple pantry ingredients. They are chewy and crispy with delicious peanut butter flavor.

Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

Of course, there’s nothing simpler and more delicious than no churn ice creams. They require no special equipment, are easy to make, and you can change up the ingredients easily. And they pair well with easy to whip up cookies. Combine the two for a delicious ice cream cookie sandwich.

Black Forest Snack Cake has all the delicious chocolate and cherry flavors in an easy to make snack cake. The chocolate snack cake has cherry flavors inside the cake and has a cherry topping.

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Here’s a few more summer dessert recipes to try!

No Churn Salted Caramel Toffee Pretzel ice Cream

S’mores Pie

No Churn Fresh Peach Frozen Yogurt

Triple Berry Slab Pie Recipe

Peanut Butter and Jelly Blondies

10+ Desserts to Celebrate Summer recipes here:

10+ Desserts to Celebrate Summer

Black Forest Snack Cake is Simple to Make

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Banana Peanut Butter Blondies

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Easy Peanut Butter Cookies

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Fresh Pineapple Upside Down Cake

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No Churn Caramel Apple Ice Cream

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Tropical Icebox Cake

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Cardamom Saffron Pistachio Yogurt Pops

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S'Mores Popsicles

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Fresh Strawberry Pie

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Watermelon Mojito Popsicles

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Banana Snack Cake with Peanut Butter Glaze

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

Get the Recipe

The post Make these 10+ Desserts to Celebrate Summer appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.