Ham and Swiss Buttermilk Biscuits

Ham and Swiss Buttermilk Biscuits

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
2 tsp granulated sugar
1 tsp fine grain kosher or sea salt
½ cup (113g or 1 stick) cold 🥶unsalted butter, cut in cubes
¾ cup (180g) cold buttermilk
4 oz Swiss cheese
4 oz ham
2 tbsp unsalted butter, melted
2 tbsp honey
Pinch of kosher or sea salt
Flaky sea salt (optional)

Directions

Preheat oven to 425°. Put your butter cubes in the freezer to get ’em nice and chilly while you do these next couple steps.

Line a large baking sheet with parchment paper or (my preference) lightly butter a cast iron pan and set aside.

Finely dice both the Swiss cheese and the ham and set aside.

In a large mixing bowl, whisk together all the dry ingredients.

Toss the butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly bits of butter mixed into the flour. Using a pastry cutter helps make sure you don’t accidentally warm the butter too much with your hands.

Make a well in the center of the mixture and pour in the cold buttermilk. Gently mix it together with a spatula or your hands until you have a fairly uniform loose dough. It won’t look all mixed in and that’s okay. It will come together. Have faith!

Turn out your dough onto a lightly floured surface. Pile it up and push the dough together until you can pat it into a big square. With a bench scraper or knife, cut into four smaller squares. Sprinkle the ham and Swiss on three of the squares.

Stack the pieces of biscuit dough on top of each other, finishing with the plain one on top. Smush it all down into a square again (the ham and Swiss will be all snugged into the layers). Repeat this cutting and stacking procedure 3 more times. This is how you form your flaky layers!

Pat or roll dough to 1-inch thickness. Use a biscuit cutter (or a round drinking glass) to cut into traditional round biscuits, or you can use a knife or the bench scraper to make square biscuits. If you use a biscuit cutter or drinking glass, dip it in flour first to make sure it doesn’t stick too much. And remember: Do not twist as you cut the dough or you’ll squash all the layers you created with the stacking technique!

If you have time, place the biscuits in the refrigerator for 15 minutes or the freezer for 5 minutes to firm up the butter before baking. Remember, cold butter creates steam in the oven that also creates layers! (See where we’re going here?)

Place the biscuits, sides touching lightly, on your parchment covered sheet tray or in your cast iron pan. Brush the tops of the biscuits with the 2 tbs melted butter mixed with 2 tbs honey and a pinch of salt. Honey butter!

Bake at 425° for 18-20 minutes or until nicely browned on top. Brush with more honey butter as soon as they come out of the oven. Sprinkle with a bit of flaky sea salt for a nice salty sweet combo, if you like. Let cool a bit before eating. Just a bit.

We made beautiful Ham and Swiss Biscuits! We’re amazing! Now, let’s eat.

Cinnamon-Cardamom French Toast

Cinnamon-Cardamom French Toast

Ingredients

All the fruits
1 ½ cups sliced fruit, your choice. (If you’re favorite fruit is out of season, or you just don’t have any, frozen fruit works just fine. Thaw and proceed.)
3 tbsp granulated sugar
2 tbsp lemon juice
Blueberry Maple Syrup (optional, but exceptional!)
1 cup blueberries (again, frozen is fine)
1 cup real maple syrup
1 tbsp lemon juice
Vanilla Whipped Cream
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla bean paste or vanilla extract
The Main Event: The Toast parts
8 slices bread of your choice (½ to ¾ inch thick is best)
4 large eggs
½ cup milk (I used whole milk, you can substitute the milk of your choice)
1 tsp vanilla bean paste or vanilla extract
1 tsp ground cinnamon
½ tsp ground cardamom

Directions

Macerating the fruit (not as violent as it sounds)

Combine your fruit, sugar, and lemon juice in a medium bowl. Gently toss and allow to sit at room temperature until ready to serve. If you’re a plan-ahead kind of person, congratulations on that, and also cover the fruit and refrigerate until needed.

Save some extra for later and put leftover whipped cream on it. You’ll thank me later.

Making whipped cream, the easy way!

Whipped cream is usually made with a hand mixer, stand mixer, or (for the masochist) with a hand whisk. I like to make mine using my food processor. It’s so much faster and it makes a thicker, longer lasting whipped cream. It’s so easy too! Just pour cold heavy whipping cream into the food processor. Add sugar and vanilla and pulse 8-10 times, just to get the splashiness out of the way. Then just let it rip for about a minute, or until fluffy. Careful, though! Don’t over-mix it or you’ll end up with the sweetest butter ever. Transfer to a bowl, eat a spoonful, and then refrigerate until needed.

Blueberry Syrup

Place blueberries, maple syrup, and lemon juice in small saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the blueberries have broken down and syrup begins to thicken. Transfer to a vessel with a spout for pouring, like a syrup carafe or even a measuring cup. Set aside to cool.

The Frenching of the Toast

Whisk eggs, milk, vanilla, cinnamon, and cardamom and pour into a shallow dish, such as a pie plate. When I say whisk, I mean really whisk. I can’t stand it when there are clumps of spices on some pieces of bread and none on others. A vigorous whisking will avoid that catastrophe.

Can we make French Toast already?!

Warm pan up to medium high heat, then drop 1 tablespoon of butter in the pan and allow to melt. Dip bread in egg mixture, turning to coat both sides evenly. (This is where you’d soak the bread if you’re into that. I simply cannot provide advice on that since custardy French toast is not my thing. Soak as long as you want, you maniac.) Place a piece of bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.

Serve with fruit, blueberry syrup, and whipped cream.

Italian Frittata

Italian Frittata

Ingredients

8 large eggs
1 cup heavy cream
12 oz Italian sausage, loose or removed from casing
1 small red bell pepper, diced
1 cup marinated artichoke hearts, quartered
1 large handful baby spinach leaves
4 oz goat cheese, crumbled (you can use ricotta or even dollops of cream cheese or mascapone if you aren’t a goat cheese fan)
6 pieces ciliegine mozzarella (small balls), halved
12 grape tomatoes, halved
Herbs, (basil, flat leaf parsley, chives) for garnish

Directions

Preheat oven to 350°. Spray a 10 inch cast iron pan with non-stick spray. If you don’t have a cast iron pan, you can spray a round baking dish. Just be sure to cook the ingredients in another pan and then transfer to the dish for baking.

Crack eggs into a large bowl. Add heavy cream and whisk together very well. Set aside.

Brown the Italian sausage in the cast iron pan (or any pan if using a baking dish) over medium-high heat until no more pink remains and the sausage is brown and crispy. Transfer to a paper towel-lined plate. In the same skillet, sauté the red bell pepper until just starting to soften, about 2-3 minutes. Add the quartered artichoke hearts and allow to just get a bit of color on them, another 2 minutes or so. Turn off the heat and toss in a large handful of baby spinach leaves and stir until wilted.

Pour in the egg and cream mixture and stir to evenly distribute everything. The residual heat from the skillet will already begin to cook the eggs on the bottom and sides.

Top the frittata with the crumbled goat cheese, halved mozzarella balls, and sliced grape tomatoes. Don’t worry about stirring them in. The cheese will melt in and the tomatoes with caramelize on top.

Cook in 350° oven for 35-40 minutes, or until the edges are browned and the center is no longer jiggly.

Allow to cool for 10 minutes, then garnish with fresh herbs, slice into wedges, and serve.

Frittatas are best served warm or at room temperature and can stay out for up to an hour, allowing for an extra lazy breakfast or brunch. Or even dinner. After that, store the frittata in wedges in an airtight container in the fridge for up to two days. Allow individual servings to come to room temperature again, before microwaving for about 30 seconds. Yay!

Chicken Chilaquiles Verde

Chicken Chilaquiles Verde

Ingredients

Tomatillo Salsa (Salsa Verde)
1 ½ lbs tomatillos, washed after removing husks (about 8-10 medium tomatillos)
1 medium onion, cut in wedges
2 small jalapeños, stem removed
6 garlic cloves
¼ to ½ cup chicken broth
1 to 2 tbsp honey
½ tsp kosher or sea salt
Juice of ½ lime
The ‘Stuff’ in the Chilaquiles
4 cups tortilla chips (you can fry or bake your own or use store bought)
2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
1 cup shredded colby jack or pepper jack cheese
4 to 6 eggs (depending on how many people you are serving)
Garnish (Use any or all of the below. I used all because I GO HARD)
Cilantro
Sliced radishes
Sliced Avocado
Sour cream
Queso fresco
Crushed red pepper flakes
Cracked black pepper

Directions

Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray.


Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.

The vegetables will have some charring, will release their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey cilantro and 1/4 cup chicken broth. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.

Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break all the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit.

Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Cinnamon-Cardamom Mini Donut Muffins

Cinnamon-Cardamom Mini Donut Muffins

Ingredients

Muffins
½ cup unsalted butter, melted
¾ cup whole milk, room temperature
2 large eggs, room temperature
2 tsp vanilla extract
1 ⅔ cups all-purpose flour
cup granulated sugar
2 tbsp cornstarch
2 tsp baking powder
½ tsp ground cinnamon
½ tsp grated nutmeg
¾ tsp fine grain kosher or sea salt
Cinnamon-Cardamom Sugar Roll Around & Yum
12 tbsp (1 ½ sticks) unsalted butter, melted
1 cup granulated sugar
2 tbsp cinnamon
1 tsp ground cardamom
tsp fine grain kosher or sea salt

Directions

Making the Muffins

Preheat oven to 375°

Coat mini muffin pans with non-stick spray.

In a small pan, melt one stick of unsalted butter and set aside to cool a bit. Whisk the milk, eggs, and vanilla in a small measuring cup and set aside.

Measure all the dry muffin ingredients together in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined and no more dry flour clumps are visible.

Fill the muffin cups 2/3 full, which for my 2 tbsp muffins cups is about 1 ½ tbsp per cup. You can also just put all the muffin batter in a ziplock bag, snip a small hole in the corner, and squeeze the batter into each cup, filling 2/3 full.

Bake for 12-14 minutes or until the muffins are all poofy and spring back when pressed. Allow to cool in the pan for 5 minutes, then turn them out onto a wire cooling rack. Allow them to cool for 10-15 minutes. You can mix your topping while you wait!

(If you have more batter, like I did, allow the muffin tin to cool off, then refill and bake the next batch. You can get the first batch all sugary while they bake!)

Sugaring up the Muffins

Melt 1 ½ sticks of unsalted butter in a small pan. Set aside to cool a bit.

In a medium bowl, whisk together the sugar, cinnamon, cardamom, and salt.

Dip each muffin, top and bottom, in the melted butter and shake off any excess. Roll the buttery muffins in the spiced sugar mixture to coat evenly. Don’t eat it (maybe just one). Repeat with all the muffins. All done, but still have spiced sugar left? Give all the muffins another toss!

Share with family or friends or, just this once, hoard them all to yourself. No one will know 😉

Cranberry-Blood Orange Scones

Cranberry-Blood Orange Scones

Ingredients

Scones
1 cup + 2 tbsp all-purpose flour
1 cup + 2 tbsp cake flour
3 tbsp granulated sugar
1 tsp blood orange zest (regular orange zest can be used)
1 tbsp baking powder
¾ tsp fine grain kosher or sea salt
1 +1/4 sticks (10 tbsp) cold unsalted butter, diced
1 large egg
½ cup + 2 tbsp C🥶LD heavy cream
1 large egg, beaten with 1 tbsp of milk, for egg wash
Blood Orange Glaze
½ cup powdered sugar
1 tbsp blood orange juice

Directions

Poaching Cranberries

Cranberries can be quite tart, so I find poaching and sugaring them to be a great way to keep their cranberry-ness, while adding sweetness. Also, they make pretty good snacking!

Put 1/2 cup of water and 1/4 cup of granulated sugar into a medium saucepan and simmer until the sugar is completely melted. Take off the heat and add the cranberries. Allow mixture to cool completely. When cooled, strain the cranberries, and then lay them on a parchment paper lined baking sheet for about an hour.

Toss the cooled (and now sticky!) cranberries in granulated sugar to coat and put them on a rack over your baking sheet. Place in freezer until frozen, then transfer to a covered container or zipper top bag until ready to use.

Poached Cranberries

Let’s Make Some Scones!

Before you do anything else, add the orange zest to the granulated sugar and rub, rub, rub with your fingers to get all the oils from the zest incorporated into the sugar. You wouldn’t think this would make much of a difference over just adding the ingredients separately, but it really does infuse more of an orange flavor into every bite of the finished scone!

In a food processor mix your two flours, the zest infused granulated sugar, baking powder, and salt. Add the cold butter and pulse briefly until the butter is the size of peas. I think I gave it 4-5 pulses.

Pour the dry ingredients into a medium bowl and add your poached and sugared cranberries, tossing them around to coat in the flour. Make a well in the center with your fingers. Whisk together one egg and the heavy cream and pour into the well. Mix everything with a spatula until just blended.  The dough will look lumpy and dryish. This is a good look for scone dough.

Dump the dough onto a well-floured board and gently press it into a ball. Using your hands or a rolling pin, roll or press the dough to about 1-inch thick. You should see small bits of butter in the dough.  Keep moving the dough on the floured board so it doesn’t stick.  Flour a 2-inch round plain or fluted cutter and cut circles of dough. Just cut straight down and up, with no twisting, to make sure the scones rise well.

Place the cut scones on a sheet pan lined with parchment paper. Collect the scraps, gently press them out, and cut more circles.

At this point, place the scones in the freezer for 15 minutes just to firm the butter back up. While that’s happening, preheat your oven to 400°.

Whisk together your last egg with a tablespoon of milk. Brush the tops of the scones with the egg wash and bake for 20 to 25 minutes, until the tops are golden brown. Allow the scones to cool for 15 minutes. The instinct is to just get pick one up and eat it, but scones are delicate creatures. Give them a minute to get themselves together.

Meanwhile, whisk together the powdered sugar and blood orange juice to drizzle over the scones. Again, you can use regular oranges and orange juice, but the blood oranges give the glaze an amazing purply-pink color that makes me so happy 😁

As a delightfully delicious alternative, add a dollop of blood orange curd (use my lemon curd recipe, but substitute with blood oranges) and a bit of Greek yogurt. This is my favorite way to eat scones cuz it also makes me feel so fancy.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Ingredients

Cinnamon Roll Dough
1 cup (237g) warm milk (105°-115° is optimal)
1 tbsp honey
1 tbsp active dry yeast
½ cup (100g) granulated sugar
2 large room temperature eggs
1 stick (113g) melted unsalted butter, cooled
½ tsp vanilla extract (or paste)
4 cups (520g) all-purpose flour
1 tsp fine grain kosher or sea salt (table salt is actually too “salty”)
Cinnamon Sugar Filling
½ cup (100g) brown sugar (light or dark)
½ cup (100g) granulated (white) sugar
3 tbsp ground cinnamon
1 stick (113g) softened, unsalted butter
½ cup toasted pecans, chopped (optional)
Cream Cheese Frosting
8 oz (226g) cream cheese, room temperature
¼ cup (28g) unsalted butter, room temperature
2 cups powdered sugar
½ tsp vanilla extract (or paste)
Teensy pinch fine grain kosher or sea salt
And finally
½ cup (170g) warm (NOT HOT) heavy cream

Directions

Making the dough

Warm milk in the microwave for 45-60 seconds, to about 105°-115° (prime yeast awakening temperatures!)

Place the milk into the bowl of your standing mixer, then add honey and yeast. Let sit until it becomes foamy, about 5-10 minutes.

Mix the sugar, butter, eggs, and vanilla into the milk.

Add 4 cups flour, and the salt and stir with the dough hook, starting on low and increasing to high.

Using the dough hook, mix everything together until a large ball is formed and it pulls away from the sides of the bowl. It should be slightly sticky, but if the dough seems too sticky and is not forming a ball, add more flour 1 tbs at a time until it comes together.

Knead the dough on a floured surface for a few minutes until it is just barely tacky and form it into a smooth ball.

Grease a large bowl and place the dough inside.

Cover the bowl with a kitchen towel or plastic wrap and put the bowl in a warm place to rise for about an hour or until the dough has doubled in size. I like to put the dough in the oven with the oven light on (Acting like a heat lamp) and with a bowl or large measuring cup of hot water in there to keep it warm (the yeast will thank you).

proofing box

Make the filling

In a small bowl, combine brown sugar and cinnamon until mixed.

Making the rolls

Sprinkle a large work surface with flour and plop the dough out.

Form the dough into a rectangle, pressing out the gases as you go.

Roll the dough into an 24”x16” rectangle.

Using a silicone or offset spatula, spread softened butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges. If using pecans (I’m from Georgia, pecans are the law), sprinkle them on top of the cinnamon sugar and gently press down to “adhere”.

Roll the dough tightly away from you, along the long end and cut into 12 equal sized rolls using a serrated knife. Use a ruler. It’s your friend.

Line a 9×13 pan with parchment paper and lightly spritz with non-stick spray. Place rolls in 4 evenly spaced rows of three.

Cover and let rise until nearly doubled, about 30 minutes and preheat your oven to 350° If you would like to make these the night before and bake them in the morning, cover tightly and place in the refrigerator overnight to finish proofing. In the morning, preheat the oven to 350°, take the rolls out of the oven, and allow them to rest next to the preheating oven for 30 minutes or until almost doubled again in size. If it’s a particularly cold morning it might take an hour. When they’re appropriately fluffy, pour the warm cream all over the top of each roll and allow it to soak in. Bake at 350° until golden brown, about 25-30 minutes.

Frost the rolls and eat them so fast

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt.

Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies Eat them. Eat them. Eat them. Share 🙄

Mini Cast Iron Dutch Babies

Mini Cast Iron Dutch Babies

Ingredients

Orange Macerated Fruit
1 -1/2 cups assorted fruit, cut up in bite sized bits
1 tsp orange zest
1 tbsp orange juice
1 tbsp granulated sugar
Pancake Batter
3 large eggs
½ cup all-purpose flour
½ cup whole milk
2 tbsp powdered sugar (plus more to make it snow on your finished pancackes!)
1 tsp vanilla extract
2 tsp orange zest
1 tbsp orange juice
A pinch of fine grain kosher or sea salt
2 tbsp super soft or mostly melted unsalted butter
3 tbsp unsalted butter, divided into 1 tbs pats. These will be placed in each of your pans just before adding the batter.

Directions

Get Fruity

Place your fruit in a medium bowl with the zest, juice, and sugar. Mix it all up and set aside until your pancakes are done. The sugar will dissolve and the fruit will become soooo delicious. Just you wait.

Preheat oven to 425°

Place your cast iron pans in the oven to heat up.

Using a blender or food processor, mix together all of your ingredients, except the mostly melted butter, until nice and frothy. Add the butter last and blend it all up. This will make 1 1/2 cups of pancake batter, which makes it super easy to make 3 Dutch babies. If you’re making 4 smaller ones… that’s math 🤷🏻‍♀️, let me know how that goes.

Take your cast iron pans out of the oven and add one tbs of butter to each pan. Immediately pour one half cup of batter into each pan, place the pans on a baking sheet (just in case of overflow), and place on the center rack of the oven.

Bake for 20 minutes, or until golden brown and oh so puffy. Look at them babies. They’re so cute.

Dust each delightful Dutch baby with a little powdered sugar and, using a slotted spoon, fill each pancake with your prepared fruit (if you add all the juices your pancake will get all soggy. Not good). Wasn’t that quick and easy? Why don’t you do this all the time?! Lass es dir schmecken!

(p.s. I believe that’s German for “Enjoy your meal”, because even though they’re called Dutch babies, they’re actually from Germany. It’s a long story. Just enjoy your breakfast, okay?)

Mixed Fruit Buttermilk Bundt Cake

Mixed Fruit Buttermilk Bundt Cake

Ingredients

Buttermilk Cake
2 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp fine grain kosher salt (table salt is actually more salty than kosher salt, but if that’s all you have, just use ½ of a teaspoon. No need to buy special salt if you don’t use it often enough. Even if you should 😉)
2 sticks room temperature unsalted butter
1 ½ cups granulated sugar
Zest of one lemon (you’ll use the lemon juice in the glaze)
½ tsp vanilla extract
½ tsp lemon extract
3 large eggs at room temperature
¾ cup buttermilk at room temperature
3 cups mixed fruit (I used blueberries, blackberries, and peaches, but you can use any semi-soft fruits you have on hand. Berries and soft peaches just work especially well!)
Lemon Cream Cheese Glaze
1 cup powdered sugar
4 tbsp cream cheese at room temperature
Juice of one lemon (told you you’d use it! No waste!)
1 -2 tbs milk (if needed, to make the glaze more… glazey in consistency)

Directions

Preheat oven to 350°. Spray the inside of your bundt pan with non-stick spray and lightly flour the interior, tapping off the excess flour.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Sprinkle 2 tbs over your chosen fruit and toss gently to cover. This will keep the fruit from completely sinking to the bottom of your cake. Set the fruit aside.

Cream together the butter, sugar, and zest until light and fluffy. I find it easier to cream everything quickly if I cut the butter into pieces before adding the sugar and zest. It shouldn’t take any longer than 2-3 minutes to cream after that.

Add the extracts and mix in. Add the eggs, one at a time. Allow the eggs to incorporate completely before adding the next one.

At this point i like to take the bowl off the stand mixer and add the last ingredients by hand. Why? Because the more you mix flour into a cake mix, the more “tough” it becomes as you build nice strong 💪gluten strands. Hand mixing discourages that.

Mix the flour and the buttermilk into the creamed butter and sugar in turns. Start with ⅓ of the flour, ½ of the buttermilk, then flour, buttermilk, and flour. With each addition, only mix until it is just incorporated.

Gently fold in the mixed fruit with a silicone spatula until it is just mixed in and very little of the flour is visible.

Using a spoon, or an ice cream scoop like I do, evenly distribute the cake batter into your prepared bundt pan. Place a folded towel on the counter and give the pan a few good hits on the counter to make sure the thick batter pushes into all the pan crevices. Bam! Bam! Get some frustrations out. Bam!

Bake at 350° for 60-75 minutes, or until a toothpick or skewer inserted in the cake comes out clean. Mine usually takes the complete 75 minutes, but sometimes less, so start checking at 60 minutes and recheck every 5 minutes until you get a clean stick. Cake happens fast. You gotta watch keep checking!

Allow to cool for about 15 minutes on a wire rack, then remove from the pan in whatever way you are comfortable 😉(I say that because is anyone EVER removing a bundt cake from its pan?) Let me tell you how I remove a bundt cake from the pan that has worked 99% of the time (and the other 1% just gets a creative glazing). I gently tap the side of my pan on the counter on all sides of the pan, around and around. This helps each section to loosen from the pan. Then I place the wire rack on top of the pan and flip. Perfect (almost)) every time!

While your cake is cooling, you can prepare the glaze. You want to add it to a completely cooled cake or it will all run down to the bottom, and that’s not good bundting. Just saying.

In a small bowl, combine the powdered sugar, cream cheese, and lemon juice with a hand mixer until completely mixed. The glaze needs to be thin enough to pour over your bundt, but thick enough to stay there, so add one tablespoon of milk at a time until you get a consistency you like. I like it to be a little thicker than pancake syrup, if that makes sense. I also like to pour the glaze into a measuring cup with a spout to make it easier to get an even pour.

That’s it! A mixed buttermilk bundt cake that you’d feel good serving for breakfast OR dessert. Not that I ever had a problem eating cake for breakfast 😆

Mixed Fruit and Basil Crisp

Mixed Fruit and Basil Crisp

Ingredients

For the Filling
2 cups mixed berries, whatever you have on hand, or your choice of your favorite berries. I used the bits and bobbles of fruit I found in my refrigerator; raspberries, blueberries, strawberries, and some pitted and quartered Rainier cherries.
3 tbsp granulated sugar
½ tsp vanilla extract
2 tsp cornstarch
Zest of one lemon
The juice of half of that lemon (put the rest in a nice glass of iced tea!)
2 tsp chopped basil
For the Topping
¼ tbsp cup all purpose flour
¼ cup old fashioned oats
3 tbsp packed brown sugar (light or dark, either is fine)
A teensy pinch of salt
3 tbsp cold, unsalted butter, cut into tiny pieces

Directions

Preheat oven to 375°

Spray two 6 inch non stick pans or two 2 cup ramekins with non-stick spray and set aside. If you’re tripling this for a large crumble, spray the inside of a square pan or cake pan.

Place all the topping ingredients into a medium bowl and, using your fingers or a pastry blender, cut the butter into the other ingredients until it looks like coarse crumbs with a few larger bits for extra texture. Set aside in the refrigerator until you’re ready to bake.

Gather together 2 cups of whatever assortment of fruit you have around in a medium bowl. As you can see, I used a bit of everything that The Boy hadn’t used to top his breakfast yogurt. Won’t he be surprised in the morning! 🙁

Add all of the rest of the filling ingredients to the fruit and toss gently with a spatula until all the cornstarch has disappeared.

Divide the topping evenly between the baking dishes or just plop it into the big dish if you’re going Mega-sized.

Sprinkle the crumble topping evenly over the top of each dish of berries.

Place your baking dishes on a sheet pan lined with foil or parchment paper, to catch any drips. Bake in preheated 375° oven for 30-35 minutes or until the filling is bubbly and the topping is nicely browned and looks crispy.

Allow to cool for at least 10 minutes or you’ll melt the inside of your face. Top with ice cream, if that’s your thing (it’s MY thing), and enjoy.