You’ve got to try it – it’s seriously the best peach almond cake ever! I can’t wait for you to taste it!
I’ve always been obsessed with pineberries! They are so delicious, but not as well-known!

What are Pineberries?

Pineberries have a distinct flavor that combines the sweetness of strawberries with a hint of tartness and a subtle pineapple-like aroma. They are typically smaller than traditional strawberries and have a slightly firmer texture. They are also visually stunning! They have pale pink flesh with red tones. They are like inside-out strawberries. 

When are Pineberries in Season?

Pineberries are typically available in the spring, making them a perfect choice for incorporating into your seasonal recipes. They can add a touch of freshness and novelty to your dishes, especially during the spring when seasonal produce is abundant.

Are Pineberries Healthy?

Pineberries are low in calories, high in fiber, and a good source of vitamin C, making them a healthy addition to your spring recipes. They can add a burst of flavor and nutrition to your dishes without adding excessive calories.

How Do You Make Almond Buttercream Frosting?

Buttercream frosting is hands down my all-time favorite! I love using it to frost all kinds of treats, from cakes and cookies to cinnamon rolls. There’s just something so light and creamy about it that makes it irresistible. And the best part? It’s so easy to make! Here’s my go-to recipe for a delectable almond buttercream frosting that adds a burst of rich, almondy flavor to any dessert:

Ingredients for Almond Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 to 6 cups powdered sugar
• 2 tsp vanilla extract
• 2 tsp almond extract
• 2-3 tablespoons heavy cream

Instructions to make Almond Buttercream Frosting:

1. In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
2. Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
3. Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
4. Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
5. Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.
6. Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.
7. Your buttercream frosting is now ready to be used to frost cakes, cupcakes, or other baked goods as desired.

Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it’s too thin, you can add more powdered sugar to thicken it up. It’s important to keep the butter at room temperature for a smooth and creamy frosting. If it’s too cold, the frosting may be lumpy or difficult to spread. If it’s too soft, you can refrigerate it for a short time to firm it up before using it.
Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.
 
Adding peaches and pineberries to ivory buttercream frosting is like creating edible art – it looks so stunning and artistic.

You can totally customize this cake! Whether you want a single layer, double layer, triple layer, or cupcakes, it’s all up to you. Personally, I went with a double-layer cake and used the remaining batter to whip up some tasty cupcakes. Gotta love the versatility of this recipe!

I added peaches and pineberries between two layers of cake and two layers of buttercream. After spendings a few hours in the refrigerator like this, they grabbed some of the sugar from the buttercream and glazed it. 
I understand that many bakers trim the round tops of cakes to achieve a flat surface, but I struggle with that because I hate wasting cake. To me, those cake scraps are actually the most delicious part!

Here are some general cake-baking tips that can help you achieve THE BEST results:

1. Use Quality Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. This includes using fresh eggs, good-quality butter, and pure vanilla extract.
2. Preheat Your Oven: Make sure to preheat your oven to the specified temperature in the recipe. This ensures that your cake bakes evenly and rises properly.
3. Measure Accurately: Use accurate measuring cups and spoons to measure your ingredients precisely. Too much or too little of an ingredient can affect the texture and taste of your cake.
4. Room Temperature Ingredients: Use ingredients like eggs, butter, and milk at room temperature as specified in the recipe. This helps them mix evenly and creates a smoother batter.
5. Sift Dry Ingredients: Sifting dry ingredients like flour, cocoa powder, and baking powder helps to remove lumps and aerate the mixture, resulting in a lighter and fluffier cake.
6. Avoid Over-Mixing: Over-mixing can result in a dense and tough cake. Mix the batter just until the ingredients are combined, and avoid excessive mixing.
7. Use Proper Cake Pans: Use the correct size and type of cake pans as mentioned in the recipe. Different pans can affect the baking time and result in different textures.
8. Allow Cakes to Cool Properly: Let your cakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting or decorating.
9. Have Patience: Baking a cake requires patience! Avoid opening the oven door too often or before the cake is fully baked, as it can cause the cake to sink or collapse.

VIDEO –

After giving the cake a rustic spread of buttercream, I added dollops of frosting, berries, and peaches on top. Then, I popped it in the refrigerator for a few hours until ready to serve.

Here are some reasons why you’ll fall in love with this Almond Cake recipe:

1. Rich Almond Flavor: If you’re a fan of almond extract, you’re in for a treat! This cake is infused with almond flavor in both the frosting and the actual cake, reminiscent of a delicious wedding cake.
2. Light and Fluffy Texture: The cake is not only light and fluffy but also moist, creating a delightful eating experience with each bite.
3. Perfect for Spring/Summer Parties: With its stunning appearance, the Pineberry Peach Almond Cake is a beautiful addition to any spring or summer gathering, sure to impress your guests.
4. Customizable: You have the freedom to customize this cake to your liking. You can omit the berries and add any other flavors you desire. For example, during Thanksgiving, you can try an almond cake with cranberries, oranges, and almonds for a seasonal twist.
5. Quick and Easy: Making this cake is a breeze! It’s a simple recipe that anyone can make, even if you’re new to baking.
6. Cupcake-friendly: If you prefer cupcakes, you can easily convert the batter without needing any adjustments, making it a versatile recipe.
7. Crowd-Pleasing: This cake is a surefire crowd-pleaser, with its delicious flavor, soft texture, and beautiful presentation.

Overall, this Almond Cake recipe is packed with flavor, versatility, and ease of preparation, making it a must-try for any almond lover or baking enthusiast!
I’m totally in awe of the gorgeous ombre look of Pineberries! Just imagine how adorable they would be for a baby shower!
We had the tastiest grapefruit sparkler mocktails with our cake. The combination of the grapefruit with the fruity almond cake worked perfectly together. 

Here’s a quick and easy recipe for a refreshing Grapefruit Lime Sparkler Mocktail:

Ingredients:

• 1/2 cup grapefruit juice
• 1/2 cup sparkling water
• Juice of half a lime
• 1 tablespoon honey

Instructions:

1. Pour grapefruit juice and sparkling water into the glass.
2. Squeeze the juice of half a lime into the glass.
3. Add 1 tablespoon of honey to the glass.
4. Stir gently until well combined.
5. Garnish with a slice of lime or a grapefruit wedge, if desired.

Note: You can adjust the honey amount to your desired sweetness level. Feel free to add more or less depending on your taste preferences. 
The inside of this Pineberry Peach Almond Cake looks absolutely stunning with its delicate and pretty appearance! The fruit is not overpowering, and after sitting in the refrigerator for a while, it becomes soft and blends seamlessly with the buttercream frosting. The softness of the fruit and the creaminess of the buttercream create a delightful contrast that makes every bite a heavenly experience. It’s a perfect treat for those who appreciate subtle and balanced flavors in their cakes.

I baked a double-layer cake and an additional dozen cupcakes using this recipe. It would be adorable to showcase the cake and arrange the extra cupcakes around it at a party or baby shower. The cake serves 12-16 people depending on how big you slice the cake. I am going to try making this cake with a lemon-berry mascarpone twist for the 4th of July this year.

I might have gone a bit overboard with the photos, but when a cake looks this gorgeous, it’s hard to resist snapping away!

Print this recipe for Pineberry Peach Almond Cake with Buttercream frosting

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Pineberry Peach Almond Cake with Buttercream Frosting

Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.

Course Dessert

Keyword peach, pineberry, cake, almond cake, the best almond cake, moist cake recipe, the best moist almond cake recipe, pineberries, peaches, spring recipes, dessert, easy cake recipe, how to make a cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 24 People

Author Taralynn McNitt

Ingredients

Pineberry Peach Almond Cake

• 3 Cups All-Purpose Flour 3
• 3 Cups Granulated Sugar
• 2 1/2 Tsps Baking Powder
• 1 Tsp Fine Sea Salt
• 1 Cup Unsalted Butter, at room temperature
• 7 Large Egg Whites
• 1 1/2 Cup Full-Fat Sourcream
• 2 Tbsp Canola Oil or vegetable oil
• 2 1/2 Tsp Almond Extract
• 1 Tsp Vanilla Extract
• 1 Cup Diced Pineberries
• 1 Cup Diced Peaches

Almond Buttercream Frosting

• 2 Sticks Unsalted Butter, at room temperature
• 5 to 6 Cups Powdered Sugar
• 2 Tsps Vanilla Extract
• 2 Tsps Almond Extract
• 2-3 Tablespoons Heavy Cream

Instructions

Pineberry Peach Almond Cake

• Preheat your oven to 350 degrees.
• Grease and flour two 9-inch round cake pans, or line with parchment paper, and set aside.
• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
• In a separate large bowl, beat the room-temperature unsalted butter with an electric mixer on medium speed until creamy and smooth.

  Add the room-temperature egg whites to the butter, one at a time, mixing well after each addition. Stir in the sour cream, vegetable oil, almond extract, and vanilla extract until fully combined.
• Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated.

  Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Once the cakes are completely cooled, you can frost them with the almond buttercream frosting! Fill the centers with peaches, and pineberries.

Almond Buttercream Frosting

• In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
• Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
• Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
• Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.

  Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.

  Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it's too thin, you can add more powdered sugar to thicken it up. It's important to keep the butter at room temperature for a smooth and creamy frosting. If it's too cold, the frosting may be lumpy or difficult to spread. If it's too soft, you can refrigerate it for a short time to firm it up before using it.

Other Dessert Recipes You May Like

Zucchini Bread With Cinnamon Spice

The Ultimate Chocolate Chp Cookies

Peaches ‘N Cream Pretzel Dessert

Apple Fritter Cake with Maple Glaze Icing

Lemon Olive Oil Cake

Frosted Banana Bread Bars

One of the best things about this recipe is that you can totally make use of the extra batter to whip up some cupcakes, no need for any ingredient tweaks! I just filled up a cupcake liner about 3/4 full, popped them in the oven for around 16-18 minutes, and voila! The cupcakes turned out gorgeous – super moist and utterly delicious! Can’t wait for you to try it out too! 
For frosting, I used a piping tube for the top, and then placed a pineberry on top for decoration.

They look so elegant! 
I hope you all enjoyed this cake recipe, and I can’t wait to hear how it turns out for you! I’ll be making it again in a few weekends for a big birthday celebration coming up!

Questions for you!

1. What fruit would you add to this cake?
2. Have you ever had a pineberry?
3. When was the last time you baked a cake?

Quiche is one of the best recipes ever invented. It’s acceptable for breakfast, snacks, lunch, and dinner. You can customize it with any filler, and it’s the perfect mixture of protein, fats, and carbs. I have been on a quiche kick lately; even my son loves them! I usually make a quiche when I have extra items around my kitchen, and the standard omelet or scrambled eggs aren’t sufficient. Quiche is so filling and nutrient dense.
Although easy to make, they look so fancy!

When Kyle was out of town a few weeks ago, I had my mom over for the weekend. After a day of shopping around town and playing at the park with Bugs, we stopped at the grocery store so I could pick up kombucha and all the ingredients to make our quiche dinner. While at a market, we saw quiche offered in the display case. It is what inspired our dinner. Quiche is one of those meals that you can appreciate all year round. I love how fresh it is in the summer with produce, but it’s also a warm and comforting food on a cold day.

How to use up produce in the house

While preparing the vegetables, I was excited about this upcoming summer and all the fresh produce in my garden. I’ll be making a lot of veggie quiches with fresh peppers, tomatoes, arugula, spinach, and herbs. If only our neighborhood allowed a chicken coop…
The possibilities are endless when it comes to flavoring quiche. We have made spinach, feta, buffalo chicken, pizza, and bacon-flavored quiches. I’ve even made quiche a Christmas tradition to go with our cinnamon rolls in the morning. Every sugary cinnamon roll needs a savory protein-filled friend.

How can I use up my Sourdough Discard?

One of my favorite ways to use up sourdough discard is by making a quiche crust, pie crust, or pancakes! I also love making muffins and chocolate chip cookies and will share those recipes very soon. 

How to make Sourdough Quiche Crust

You do not have to add sourdough discard in this recipe if you do not have any. The sourdough discard gives this quiche crust a sour flavor, like making the crust with sour cream. I love the addition of sourdough discard in my quiche crust, and it’s the perfect way to use up the leftovers so they do not go to waste.

For the crust, I added two tablespoons of sourdough discard. I wanted the crust to have a sourdough flavor, but you can make this recipe without it. Both ways turn out so delicious. I have been looking for ways to use up the discard, so it doesn’t go to waste, and this quiche recipe is one of my new favorites.

The quiche crust is so flaky and buttery that it melts in your mouth!

What ingredients to use for Quiche Crust?

• Eggs
• Ice Water
• All-Purpose Flour (works with a gluten-free 1:1 substitute)
• Sea Salt
• Unsalted Butter
• Sourdough Discard (optional)

I used a non-stick tart/quiche pan with a removable bottom I purchased on Amazon. It helps you successfully take the quiche out of the pan to show off the beautiful crust on your quiche. 
You can add any ingredients you want since the possibilities are endless! Here is a list of the ingredients I used for the quiche filling.

What ingredients go into a quiche?

• Eggs
• Arugula
• Sausage
• Tomatoes
• Onions
• Peppers
• Onion Salt
• Garlic Powder
• Black Pepper
• Dillweed
• Chives
• Cheese Blend
• Cream

Sometimes, I add in a little maple syrup!

Making the crust is the first step! Make sure to watch the video included in this blog post to see how I did it.

You can omit the crust entirely if you are not into a crust or follow a gluten-free diet.

I love that you can make quiche fresh by using produce that is in season. 

What are some seasonal vegetables to add to quiche?

• Zucchini
• Squash
• Cranberries
• Butternut Squash
• Peppers
• Potatoes
• Pumpkin
• Avocado

I love adding in feta, goat cheese, mozzarella, cheddar, and swiss!

After the crust is prepared, add the cooked sausage (or no sausage if you’re making it vegetarian), peppers, onions, arugula, and tomatoes. Whisk a dozen eggs with black pepper, onion salt, garlic powder, dillweed, and chives in a large mixing bowl!

More Healthy Recipes You May Like

• Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
• Almond Flour Chocolate Chip Cookies | A Healthier Cookie
• Cranberry Oatmeal Blender Muffins
• Oven-baked tomato & chicken parm with a garlic basil dressing
• Kale and Chickpea Pasta with a Honey Basil Vinaigrette
• Protein Packed Blender Oatmeal Pancakes | Low Sugar
• Low Carb & No Added Sugar Chocolate Chip Muffins
• Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
• Baked Blueberry Oatmeal Blender Bars | Healthy Breakfast Idea

Pour the eggs into the crust, top with more tomatoes, and bake! I added the cheese on top during the final ten minutes of baking. If you have any egg filling left over, add them to a cupcake pan and make mini egg cups. The mini egg cups were perfect for quick breakfasts all week long.

Why You’ll Love This Recipe

• Quick to make
• The perfect way to use up all the extra produce in the refrigerator
• You can freeze this quiche and eat it later.
• It’s customizable, especially if you’re vegetarian.
• It’s acceptable for breakfast, lunch, or dinner.
• It’s well-rounded when it comes to nutrients.

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Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)

This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine American

Keyword quiche, breakfast, lunch, brunch, dinner, vegetables, sourdough, sourdough discard, flaky quiche crust, simple recipe, vegetable recipes, eggs, breakfast ideas, healthy recipes, gluten-free option

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Taralynn McNitt

Equipment

• 1 11 inch Quiche Pan

Ingredients

Flaky Quiche Crust

• 1 Large Egg
• 2 Tablespoons Ice Water
• 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
• 1/2 Teaspoon Sea Salt
• 3/4 Cup Unsalted Butter (sliced into cubes)
• 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour

Cheesy Sausage Vegetable Quiche Filling

• 1 Pound Cooked Pork Sausage
• 2 Cups Arugula
• 1 Large Bell Pepper (chopped) I used red & green
• 1/2 Medium Red Onion (chopped)
• 1 Cup Baby Tomatoes (Sliced)
• 12 Large Eggs
• 1/4 Cup Milk or Heavy Cream
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1/4 Tsp Dillweed
• 1 Tsp Chives extra if using fresh
• 3/4 Cup Shredded Cheese

Instructions

Flaky Quiche Crust

• In a small bowl, whisk the egg and ice water together. Set aside.
• Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
• Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough.

  If you add the sourdough, discard (+ extra flour), and do so during this step.
• Roll the dough out on a floured surface.

  Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
• Cover and set in the freezer for fifteen minutes.

Cheesy Sausage Vegetable Quiche Filling

• Preheat the oven to 350 degrees.
• Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
• Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
• Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
• Bake for 20 minutes.

  Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
• Enjoy!

  Store in the freezer or refrigerator if not eating right away.

I hope you enjoy this recipe, and I’d love to know what quiche flavor you’re thinking about making! 

Questions for you!

1. Have you ever made a quiche?
2. If you make sourdough recipes, what do you do with leftover sourdough discard?
3. What flavor of quiche are you going to make?

More Popular Breakfast Recipes From Simply Taralynn Blog

Lemon Olive Oil Cake made with fresh lemons grown from the garden. If you’ve ever grown a lemon, you understand the excitement and the significance of it finally being ready to slice open. It took me two years to produce these lemons and almost an entire year waiting on them to turn yellow. For a while, I started to think it was a lime tree. I made sure the lemon tree was watered weekly. I gave it residency in my guest room during the colder months and even changed its pot a few times to make sure it had enough room to grow. Once my lemons started to turn yellow this spring, I immediately started brainstorming what I would make with them. This was going to be a big moment for me! If you want to learn patience, grow a lemon. When my brother and his girlfriend sent me this lemon tree as a housewarming gift a few years ago, my mission was to keep it alive and healthy! I think this was the plant that got me started on my current fruit bush obsession.

I remember trying lemon olive oil cake for the first time when I was on summer break in college. A few summers in a row, I worked at a summer camp in East Hampton. One of the families I babysat for on a Friday night left me a piece of orange olive oil cake. She insisted I try it because her grandmother made the best. This was the first time I had ever heard of such a dessert before. After the kids went to bed, I put on a movie and decided to dive into a slice of the orange olive oil cake. I was so intrigued! I was in love at first bite. I can’t believe it’s taken me this long to recreate a recipe for it. Olive oil cakes are moist, dense, not overly sweet, and easy to customize with your favorite flavors. I may have to try to make a strawberry one this summer.

I knew the lemons I grew deserved to be made into a lemon olive oil cake. I’ve done the cookies, cupcakes, and other lemon-flavored desserts before, but a lemon olive oil cake is sophisticated, just like my lemons!

I’m going to admit to something funny.

I’m secretly obsessed with finding blogs written by women in their sixties who love to garden, bake, and have garden parties with their friends. I find their blogs so relaxing and everything I dream of being when I’m their age. I imagine my retirement to look something like that. Kyle and I have talked about purchasing bed and breakfast 15-20 years from now where we can grow beautiful flowers for guests, decorate the rooms cozy, and treat them to the best coffee, and desserts just like my olive oil cake (even better if the ingredients come from the gardens!) One of our favorite things to do is stay at a bed and breakfast together when we travel, so it only seems fitting that we’d buy one in the future. When I make recipes like this, I am excited about that dream coming actual one day. I imagine guests sitting in our gardens drinking tea and biting into desserts that I’ve made. Even if it’s just a daydream, it makes me smile. Sometimes I get lost in baking and start to daydream. That’s why it’s therapeutic to me. 
This lemon olive oil cake is AMAZING, and you need to add it to your baking list. I love how light, lemony, and moist (sorry, I said it) this cake is. It has just the perfect sweetness to pair with the tart lemon. This cake is a great recipe for bringing out after dinner to enjoy with tea, or maybe you are one of those women I just talked about, and you’re about to have a garden party. This would be a perfect recipe to impress your garden guests (oh, and please invite me!)

I caught my husband diving into the leftovers this morning, so I think it’s also safe to say this would be a perfect breakfast cake.


I love recipes that can be made without the electric mixer. You only need two bowls, a cake pan, and a few stirring utensils. It makes the cleanup and baking prep so much easier and less time-consuming.

Lemon Olive Oil Cake Video

I haven’t tried to make this recipe with any substitutions, but if you’re not a lemon fan, try using orange juice! You can top the cake with any fruit purée. This 4th of July, I want to make this cake with all kinds of berries added to it. It’s perfectly refreshing for the hot and humid days down here in the south.

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Lemon Olive Oil Cake

A perfect dessert to bring out after dinner, or impress the guest at the next luncheon. This cake has a light lemon flavor that pairs well with tea.

Course Breakfast, Dessert

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12 Slices

Ingredients

• 1 1/2 Cups All-Purpose Flour
• 1/2 Tsp Salt
• 1 Tsp Baking Powder
• 1 /2 Tsp Baking Soda
• 1 Cup Sugar
• 3 Large Eggs
• 1 Cup Buttermilk
• 3/4 Cups Extra Virgin Olive Oil
• 1/4 Cup Freshly Squeezed Lemon Juice
• 3 Tbsps Lemon Zest
• 1 1/2 Tsp Vanilla Extract
• 1/4 Cup Powdered Sugar

Instructions

• Preheat the oven to 325-degrees.
• Sift the flour, baking powder, baking soda, and salt together in a mixing bowl. Set aside.
• Whisk the sugar, olive oil, and eggs together in a separate mixing bowl. Mix in the buttermilk, lemon juice, lemon zest, and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients and lightly mix.
• Add the batter to a greased 9" x 3" cake pan.

  I lined the bottom with parchment paper and sprayed cooking spray on top.
• Bake for 45-50 minutes.

I keep the cake stored in the refrigerator. I love olive oil cake because it doesn’t dry out. The longer it sits, the better it gets! You could also make a lemon glaze for the top, but I love keeping it on the lighter side with the powdered sugar. The powdered sugar will sink into the cake after a while, so if you’re going to store it in the refrigerator before guests arrive, add the powder sugar dust right before serving!

I am so excited for you to try this recipe out! We currently have one piece left (Kyle is presently behind me eating some), so it looks like I’ll have to make another this weekend!

Questions for you!

1. Have you ever grown lemons?
2. Have you ever tried olive oil cake?
3. What flavor of olive oil cake should I make next?

Frosted Banana Bread Bars

Whenever Kyle asks if he can throw out the brown bananas sitting on the counter, I always say, “no, I will make banana bread.” He always laughs because I hardly ever end up making banana bread! I’ll usually slice up the banana and store them in the freezer for smoothies or watch them wilt away on the countertop. Last weekend, I would not let the joke continue, so I made the most delicious frosted banana bars I’ve ever had!

Frosted banana bars were a staple in the midwest. Anytime there was a brunch or potluck, at least two people brought in the banana bars. They are a crowd-pleaser and a real treat with coffee on a Saturday morning.

My family was over on Saturday morning, and Kyle was busy planting trees in the backyard. When he came in and smelled the banana bars, he was so excited! He loves banana-flavored desserts. I love that he’s a tough critic with food. He’ll tell me if something is too salty, too sweet, or to anything. He said these were one of the best things I’ve ever made! After writing down all the ingredients, I slipped the piece of paper into a laminated folder and stored it in my recipe binder so I could make it for years to come!

HOW TO MAKE FROSTED BANANA BREAD BARS VIDEO

Banana Bread Bars Ingredients

These frosted banana bars are made with the most simple ingredients, and you most likely already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 3 medium extra ripened bananas (about 1 1/2 cups)
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar 
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for an all-purpose gluten-free flour
• 1 tsp of baking soda
• 1/4 tsp salt 

*Adding chopped walnuts is optional! I will try making these next time with walnuts.

Frosting Ingredients

• 1/2 cup melted unsalted butter – vegan butter works
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 3 tablespoons of milk – you can use almond milk or any milk alternatives

I’ve never been a fan of cream cheese frosting, so I stick with more of a cinnamon-roll style icing! 

You will need a greased 15 x 10 baking dish. A 9 x 13 dish will work too; just pay attention to the baking time. 

How to Make Frosted Banana Bread Bars

Step One: 
Mix the sugar and room temperature butter at a high speed for about five minutes. The two ingredients will look light and fluffy. 

Step Two:
Add in the mashed bananas, 3 large eggs, and vanilla extract. Mix on a low speed for about one minute. 

Step Three:
Mix in the all-purpose flour, baking soda, and salt. Mix on a low speed for about thirty seconds.

Step Four: 
Transfer the batter to a 10 x 15 greased baking pan. Spread evenly.

Step Five:
Bake for about 25-minutes at 350-degrees. The edges will be slightly brown, and the center should come out clean with a toothpick. Let the bars cool for about 20-minutes on the countertop. 

How to Make Frosting for Banana Bread Bars

Step One: 
Add 1/2 cup of melted butter, one cup of powdered sugar, and one teaspoon of vanilla extract to a mixer. Mix at a high speed for about one minute. 

Step Two: 
Mix in another cup of powdered sugar and three tablespoons of milk. Mix at a high speed for about 2-3 minutes until the frosting is light and fluffy.  
Step Three:
While the bars are still warm, spread the frosting over the top evenly. It’s OK if the frosting starts to melt. This will give the frosting the same texture as frosted cinnamon rolls. 

Step Four:
Place the frosted banana bars into the refrigerator until the icing becomes firm! They are usually ready to eat in about 45-minutes! 

There are so many recipes on the internet for banana bread bars, but what I love about this recipe is that the ingredients are simple. You don’t have to run to the store for buttercream, banana extract, nuts, sour cream, or other not-so-common ingredients.

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Frosted Banana Bread Bars | The Best and Easiest Recipe!

These banana bread bars are so easy to make, and the cinnamon-roll style frosting will have you going back for more!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread bars, frosted banana bread, easy recipe, extra ripened bananas, brown bananas, moist banana bread recipe, the best banana bar recipe on the internet, five star recipe, banana bread, breakfast, potluck, easy recipe for friends, brunch, what to do with bananas,

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 20 Banana Bread Bars

Author Taralynn McNitt

Ingredients

Banana Bread Bars

• 1/2 Cup Unsalted Butter at room temperature
• 2 Cups Sugar
• 3 Medium Extra-Ripened Bananas about 1 1/2 cups
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour sub for gluten-free flour
• 1 Tsp Baking Soda
• 1/4 Tsp Salt

Frosting for Banana Bread Bars

• 2 Cups Powdered Sugar
• 1/2 Cup Melted Unsalted Butter
• 1 Tsp Vanilla Extract
• 3 Tbsps Milk your choice of milk alternative

Instructions

Banana Bread Bars

• Preheat oven to 350-degrees.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and mashed banana. Combine for 1-minute at a medium-low speed.
• Mix in the flour, baking soda, and salt at a low speed. Combine for about 30-seconds.
• Transfer batter to a greased 10 x 15 or 9 x 13 baking dish. Bake for about 25-minutes.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 20-minutes on the countertop.

Frosting for Banana Bread Bars

• High speed, combine one cup of powdered sugar, melted butter, and vanilla.
• Add in the remaining powdered sugar and three tablespoons of milk. Beat on a high speed for about 3-minutes until the frosting is light and fluffy.
• While the bars are still slightly warm, evenly spread the frosting over the top.

  Don't worry if some of the frosting starts to melt, this will give it the cinnamon-roll style icing.
• Place bars into the refrigerator for about 45-minutes!
• Slice into 20 bars and enjoy!

Notes

Storing: Cover and store in the refrigerator.

Tip: heat banana bread bar in the microwave for 10-seconds for the best morning breakfast to go with coffee!

 
I am so excited for you to try out this recipe! If you do, make sure to tag me on social media and come back to leave a review! Those always help me decide what to share here on the blog. 

Questions for you!

1. Have you ever had frosted banana bread bars?
2. Do you ever say you’ll make banana bread out of old bananas but never do?
3. What is your favorite Easter recipe?

It’s going to be 75 degrees today! After hitting “publish” on this blog post, I’m closing up the laptop, putting on some shorts, and spending the rest of the day outside with my best friend, vitamin D.
My mom used to make these cinnamon sugar sticky buns on special occasions. They were our favorite growing up! It was a smart way to get my brother and me out of bed in the morning. Waking up to the smell of baked cinnamon buns is nostalgic! She made these buns on Christmas morning, Easter, and the first day of school.

What is the difference between a cinnamon roll and a sticky bun?

In my opinion, I prefer these buns over cinnamon rolls. They are much easier to make, but they are like eating the centers of cinnamon rolls without all the uncoated breading. They are so good that they don’t even need icing! You could add it, but I’m telling you, you don’t need it! And that says a lot since I’m the type of person that will eat icing out of the tub.

To make the recipe even easier, my mom let the rolls defrost on the counter overnight. That way, she could coat the rolls, pop them in the oven, and they were ready to go! I can’t wait to make these for my kids one day! I made them for Kyle for the first time a month ago, and he said it was the best thing he’s ever had. You’ll have a hard time returning to regular cinnamon rolls after this treat!

VIDEO

They’re perfect when you have guests staying (imagine waking them up to this smell ) and an excellent dish for a morning work potluck or friend’s brunch.

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4-Ingredient Cinnamon Sticky Buns

Delicious cinnamon sticky buns for special occasions! My mom always made these sticky buns on special occasions, and they were our favorite!

Course Breakfast

Keyword cinnamon rolls, sticky buns, cinnamon buns, 4-ingredients, breakfast recipe, cinnamon sugar, special occasion, easy party recipe, holiday breakfast tradition, easter, christmas, budget-friendly

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 24 Sticky Buns

Author Taralynn McNitt

Ingredients

• 1 Bag Frozen Dinner Rolls Bridgford Dough, Parkerhouse Style Rolls
• 1/2 Cup Melted Butter
• 1 Cup Sugar
• 1/4 Cup Ground Cinnamon or more if you want it extra cinnamon-y

Instructions

• Preheat oven to 375-degrees.
• Defrost the Dinner Rolls (approximately 2 hours)
• Dip the defrosted rolls into butter, flatten and heavily coat with cinnamon and sugar, add to a baking dish with the rolls close together.
• Bake for 40-minutes.
• Spoon the glaze at the bottom of the baking dish over the top of the cinnamon buns. Make sure to do this while the buns are still hot.

I hope you all have a great weekend, and you should probably add this recipe to your grocery list

Questions for you!

1. Did you have a special tradition breakfast growing up?
2. Extra cinnamon or extra icing?
3. What is one thing you’re looking forward to this weekend?

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Almond Cherry Fluff Dessert Salad

Perfect pink treat for Valentine's day or Easter!

Course Dessert

Cuisine American

Keyword dessert salad, cherry fluff, cherry almond fluff salad, gluten-free, vegetarian, dessert salad, easter, valentine’s day, pink food, dessert recipe

Servings 20

Author Taralynn McNitt

Ingredients

• 8 Oz Whipped Topping
• 14 Oz Sweetened Condensed Milk
• 10 Oz Mini Marshmallows
• 20 Oz Crushed Pineapple
• 20 Oz Cherry Pie Filling
• 1 Tsp Almond Extract
• 1/2 Cup Slivered Almonds
• 1-2 Drops Pink Food Coloring optional

Instructions

• In a large mixing bowl, combine the whipped topping, sweetened condensed milk, mini marshmallows, crushed pineapple, and cherry pie filling.
• Mix in the almond extract, food coloring, and slivered almonds
• Allow fluff to chill in the refrigerator for 3-4 hours. (or overnight)

Questions for you!

1. Would you like to see the pistachio or orange fluff next?
2. What is your favorite fruit flavor for desserts?

Today, I’m sharing a delicious recipe for frosted almond sugar cookie bars. They have been getting gobbled up here faster than I can make them! I’m already on my third batch. I’m a huge almond lover, so these are like heaven in a dessert to me! I can’t wait to make a few other versions like lemon, key lime, hazelnut, carrot cake, and more! I am planting edible flowers in my vegetable garden this year, and I look forward to decorating a summer batch with those. 

The Best Almond Flavored Frosted Sugar Cookie Recipe that will melt in your mouth!

If you’re looking for an easy, absolutely delicious, melt-in-your-mouth frosted sugar cookie recipe, this one is it!
I always get the baking bug in January. I start daydreaming of all the Valentine’s Day, Easter, and summery desserts I can make. I turn up the heat, let the sunshine through the windows, and imagine that it’s warm outside. It just puts me in a good mood. Although, who am I kidding? I always have the urge to bake. This weekend, we have a 60% chance of snow, which is rare in South Carolina! My plans are to bundle up, see the dogs play together in the snow, and then come inside and bake something! I guess baking is my form of relaxation.

I have wanted to make sugar cookie bars for the past week. My gingerbread bars were such a hit, and now I’m going to try to make that a new theme around here. So hold on during this cookie bar wave I’m about to take you on. Did I mention I’m going to try to make carrot cake cookie bars? Did that keep you from leaving? I hope so! 
 
One of the reasons I love sugar cookie bars so much is that they are less time-consuming than baking individual cookies and separately decorating them. It’s like a crossover between a sheet cake and a cookie. Even the texture is 50% cake texture and 50% sugar cookie texture, which is ideal for the dessert lovers like me! Plus, you don’t have to wait on the cookie dough to chill before rolling. You combine all the ingredients, and they go straight into the oven! Have you ever made a cookie recipe when you’re in a time pinch, and then get down to the fine line that says, “let the cookie dough chill in the fridge overnight.” It’s so frustrating, so cookie bars are the way to go in any last-minute situation!

Colorful Frosted Sugar Cookie Bars

I know these pink cookies are not for everyone, but you can make them any color you want or leave them white! Pink reminds me of Valentine’s Day followed by spring. I love it and always correlate it with sugar cookies.

You’re either an almond flavor lover or not! It’s kind of like the coconut flavor scenario. People either love it or hate it. The good thing is that you can leave the almond flavor out of this recipe and use any flavoring you prefer, or just stick to vanilla! I usually want my cookie bars to scream the word “ALMOND” as soon as it hits the mouth. Lemon, orange, or even strawberry would be so delicious added into this recipe.

Flavoring Frosted Sugar Cookie Bars

I would love to hear what flavors of frosted sugar cookie bars you’d like for me to make! 
Let me tell you a little secret, I’m not the biggest cream cheese frosting fan. I know many people LOVE it, but I use a secret ingredient to replace cream cheese that makes buttercream frosting unique and unbelievably decadent. It’s marshmallow fluff! I use it in all of my buttercream frostings when making cakes, and it pairs with any flavor! Many people ask what’s in the frosting because they can’t pinpoint the ingredient, but all it’s just marshmallow fluff. I keep jars of it in my pantry at all times because it’s a MUST when making frosting.

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Frosted Almond Sugar Cookie Bars

The tastiest almond flavored frosted sugar cookie bar recipe! This recipe is so simple to make, and it tastes amazing.

Course Dessert

Keyword cookies, cookie bars, sugar cookie bars, dessert, pink frosting, almond extract, almond frosted sugar cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

35 minutes minutes

Servings 24 Cookie Bars

Author Taralynn McNitt

Ingredients

Sugar Cookie Bars

• 1 Cup Unsalted Butter Room temperature
• 1/2 Cup Cream Cheese Room temperature
• 1 Cup Granulated Sugar
• 1/2 Cup Powdered Sugar
• 1 Large Egg
• 1 Tsp Vanilla
• 1 Tsp Almond Extract (optional)
• 2 1/2 Cups All-Purpose Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt

Almond Buttercream Frosting

• 1/2 Cup Unsalted Butter Room temperature
• 8 Ounces Marshmallow Fluff
• 5 Cups Powdered Sugar
• 1/2 Tbsp Almond Extract or more if you want a powerful almond flavor
• 1 Tsp Vanilla Extract
• 1 Tbsp Milk Any kind will work
• 2 Drops Food Coloring pink or red

Instructions

Sugar Cookie Bars

• Preheat oven to 350-degrees.

  Grease a non-stick 9 x 13 pan with cooking spray, or line the pan with parchment paper.
• In an electric mixer, combine the butter and the cream cheese until lump-free.
• Mix in the granulated sugar and the powdered sugar.
• On a medium speed, beat in the egg, vanilla, and almond flavoring.
• In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the mixer until well combined.
• Pour the dough into the baking pan. Wet your fingers or the spatula to spread because the dough will be a bit sticky.
• Bake for 20-23 minutes. The edges will be golden, and the top will be firm to touch.
• Let the bars completely cool before adding the frosting. To speed up this process, add the bars to the freezer.

Almond Buttercream Frosting

• Add the butter, marshmallow fluff, vanilla, and almond flavoring to the electric mixer. Combine until creamy.
• Slowly mix in the powdered sugar and milk.

  if the frosting is too thick, add more milk. If it’s too creamy, add more powdered sugar.
• Add the food coloring to the frosting and mix well. Give the frosting a taste-test to see if it needs more almond extract. I love adding extra.
• Once the bars are completely cooled, frost the top of the cookie bars, and cut them into 24 slices.

  You can store these outside on the countertop, or in the refrigerator.

This recipe can be easily adjusted to fit your dietary needs (unless we’re talking sugar-free)

Sugar Cookie Ingredient Swaps

All-Purpose Flour – Yes, you can use all-purpose gluten-free flour, but this recipe will not work with almond flour or other alternatives.

Milk – Use any milk of your choice in this recipe! I used almond milk for the frosting. 

Butter – You butter believe it! Vegan baking butter does work for this recipe. I find that Earth Balance is the best brand to use as a replacement. 

Cream Cheese – There are so many dairy-free cream cheese options, and they work great in this recipe. 

Sugar – If you’re going to replace the granulated sugar to reduce sugar intake, I recommend 1:1 monk fruit granulated baking sugar. You won’t want to replace the powdered sugar, or it’ll change the consistency of these bars completely.

Eggs – Unfortunately, egg substitutes do not work for this recipe. 

Food Coloring – If you want, use fruits and vegetables that are rich in color to change up the frosting color without adding artificial coloring. Passionfruit, raspberries, blueberries, beets, spinach, and purple sweet potato!

I love these bars because you can store them in the fridge or keep them out on the counter. I do have to warn you, though! If you keep them out on the counter, you’ll have a hard time stopping yourself from taking bites each time you walk by. These bars had the baby kicking like crazy last night. Was it a sugar high, or did they just love them? I’ll let you know what they think in a few years

There are two types of people: frosting lovers or frosting scrapers. I am a frosting LOVER!  I used to get so sick when I was a kid while decorating cookies with my mom at Christmas time because I couldn’t keep my fingers out of the frosting jar. Some things never change  

I added a thick layer of frosting over the bars! I sped up the cooling process by placing them into the freezer for 30-minutes.
These frosted sugar cookie bars are so easy to cut into. This recipe made 24 perfect squares!  I topped them with simple white crystal sprinkles, but they would look fabulous with any sprinkles you choose! How fun would unicorn sprinkles be on these pink cookies?
I cannot wait to hear what you think of these frosted sugar cookie bars! I hope you love them as much as we do!

Questions for you!

1. What flavor of sugar cookie bars should I make next?
2. Are you growing any fruits or vegetables this summer?
3. What holiday do sugar cookie bars remind you of?

I had so much fun making a 1963 banana bread yesterday! I purchased a vintage Better Homes & Gardens cookbook at the Gibson Mill last summer and finally decided to make one of the recipes. It’s crazy that this book was published when my mom was a baby. Some of these recipes are similar to the ones my grandma made us when we were kids. Veggies in jello? It’s in the cookbook! I grew up eating that.

Some recipes are a little questionable, but I have many marked from the cookbook that I can’t wait to try out. I ordered a collection on eBay yesterday to make this a fun series on my TikTok! And yes, this recipe video is on my Tiktok, too. I haven’t quit the app yet. It’s a fun spot to document my dinners and recipes in real-time, so I love that! Many of my dinners from the recap posts will be on TikTok so that you can try them out, too! I started with an easy recipe for my first attempt at the Better Homes and Gardens cookbook.

The banana bread couldn’t have been any more simple, and it was in their island-style section. Whenever you have breakfast in Hawaii, they almost always serve banana bread with your fruit. It’s so delicious, and I was excited to try a new recipe. The ingredients were minimal, and it’s the perfect recipe for using up bananas before they go bad.

Now that we have the porch looking cozy and cute (almost finished), I love sitting outside with coffee or tea in the evenings. I can’t wait to serve some coffee and this banana bread all spring and summer while sitting on the front porch. It’s the little things in life that I look forward to.

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1963 Better Homes & Gardens Banana Bread

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Hawaiian, Banana Bread, 1963, BHG, Better Homes & Gardens, Barbecuing, Cookouts, porch suppers, vintage, bread

Prep Time 10 minutes minutes

Cook Time 48 minutes minutes

Resting Time 20 minutes minutes

Servings 8 Slices

Author Taralynn McNitt

Ingredients

• 1/3 Cup Shortening I used butter
• 1/2 Cup Sugar
• 2 Large Eggs
• 1 3/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3 Medium Extra Ripe Bananas
• 1/2 Cup Chopped Walnuts

Instructions

• Preheat oven to 350-degrees.
• Cream butter and sugar together in an electric mixer.
• Mix in the eggs.
• Sift the all-purpose flour, baking soda, baking powder, and salt together.
• Mash bananas with a fork.
• Add the dry ingredients to the electric mixer alternately with the banana. Blend well.
• Fold in the walnuts.
• Pour mixture into a well-greased (or lined with parchment paper) loaf pan.
• Bake for 45-55 minutes.

  You'll know when it's done when the toothpick comes out clean.
• Allow the loaf to cool for about fifteen minutes before slicing!

 The banana bread came out so delicious! I’m used to adding in brown sugar, more butter, cinnamon, and vanilla, but this was equally good without all of those ingredients. I ended up topping the bread with a bit of cinnamon sugar to sweeten it up a bit more. I think it could have used more sugar, or the bananas could have been a bit riper to add extra sweetness. If you don’t like overly sweet banana bread, you will certainly like this recipe. It was light and fluffy! I swapped the shortening for butter.
   I hope you enjoyed this little vintage recipe from the 1963 cookbook! I’m excited to try more. Now that it’s 70 degrees outside, I’m going to head out on my walk and then plant a few more bulbs. 

Questions for you!

1. Have you ever made anything from a vintage cookbook?
2. Should I try one of the strangest recipes from the book?
3. What is a dish you grew up eating that others may think is weird?

Questions for you!

1. What is your favorite flavor of sorbet?
2. Are you holding on to summer or hoping for fall?

I always find the cutest little cupcake toppers at HomeGoods, and I always pick them up and put them in my baking pantry, even if I don’t know what I’m going to make with them yet. I love having them. These little spring toppers were adorable, and I knew right away that I wanted to make a carrot cake pop with them. They usually have these in the baking section, holiday section, and sometimes in their stores’ gift wrap section.

All you need:

1 Box of Cake Mix (+ ingredients to bake the cake)
Cream Cheese Frosting
Walnuts (optional)
White Candle Melts. First, you’ll want to bake the cake using the instructions and ingredients on the back of the box.

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Carrot Cake Pops with White Chocolate

Delicious cake pops to make this spring!

Course Dessert

Cuisine American

Keyword Easter, carrot cake, cake pops, baking, cake, holiday, spring, white chocolate, deessert

Prep Time 1 hour hour

Servings 24 Cake Pops

Author Taralynn McNitt

Ingredients

• 1 Box Carrot Cake Mix + ingredients to make the cake from the box
• 1 Cup Cream Cheese Frosting
• 2 Cups White Chocolate Candy Melts
• 1 Cup Chopped Walnuts Optional

Instructions

• Bake the cake accordingly to the instructions on the back of the box.

  Mix in the walnuts (optional)
• Crumble the cake and place it in the freezer to cool down.
• Add the cream cheese frosting and crumbled cake to an electric mixer. Combine until it resembles a cookie-dough-like texture.
• Roll the dough into cake balls.
• Melt the chocolate in a pan on medium heat until creamy. Dip the cake balls into the chocolate and place on parchment paper to cool. Top with sprinkles
• Once the chocolate has completely hardened, use a sharp knife to cut the excess chocolate around the bottoms to give them a clean look.
• Enjoy!

I hope you enjoy making this recipe. I am going to make the lemon version next!

Questions for you!

1. Do you love carrot cake?
2. Have you ever made cake pops?
3. What is your favorite section at Home Goods?