This festive holiday display is a fun way to serve donuts for a family brunch or Christmas gathering.

The donut wreath can be assembled easily and is always a hit with kids!

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Christmas Donut Wreath

Ingredients

• 2 14 oz packages about 4 dozen assorted donut holes
• 1 14 oz package about 20 mini powdered donuts
• foam craft wreath
• plastic wrap
• toothpicks

Instructions

• Add plastic wrap to a foam wreath completely covering.
• Set the wreath on a platter.
• Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway and gently pushing a donut hole through the center of the toothpick.
• Continue to add donut holes and fill in with the mini powdered donuts too on the top.
• Add donuts until completely covered.
• Wrap with plastic wrap until ready to serve.
• Optional: you can add a bow or ribbon to the center front of the wreath.

Add plastic wrap to a foam wreath completely covering then add to a platter.

I used one package of mini powdered donuts and two packages assorted glazed donut holes.

Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway. 

Then gently push the donut holes through the center of each toothpick.

Continue to add donut holes and fill in with the mini powdered donuts too on the top. 

Add donuts until completely covered. 

Optional: you can add a bow or ribbon to the center front of the wreath.

Serve right away or cover with plastic wrap to keep from going stale.

I recommend you serve the day or the day after you assemble. 

The post Christmas Donut Wreath appeared first on For the Love of Food.

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Ember Jalapeno Cheddar Corn Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup sharp cheddar cheese*
• ½ cup diced jalapeno slices*

For the Ember Chive Butter:

• 1 lb salted butter room temperature
• 1 cup chopped chives or scallions

Instructions

• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

Notes

Can adjust cheese and jalapeno to desired taste.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Pour batter into a greased muffin pan.

I like to use a small ice cream scoop. 

Bake at 400 degrees in preheated oven.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with chive butter. 

Now it’s time for the chive butter!

This chive butter is super simple and just requires 2 ingredients: salted butter and finely chopped chives. 

Fresh chives, finely chopped, are ideal for this recipe.

In a mixer with a paddle attachment, whip butter on medium high speed until fluffy and pale in color.

 Reduce speed to low and add chives or scallions.  

Mix on low speed until chives are thoroughly incorporated.

I then spread the butter in the center of a large piece of cling wrap.

Then secure and roll into a log then refrigerate.   

When you are ready to serve

you can place on a plate or small bowl with a spreader or you can slice into butter pats from the log.

The post Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort appeared first on For the Love of Food.

If breakfast is the most important meal of the day, then you have to start your morning off with a slice of this Best Ever Coffee Cake.

The recipe is from Joanna Gaines bakery Magnolia Press and is not only easy to make but truly the best coffee cake you will ever eat!

I got this recipe from her Joanna’s newest cookbook, Magnolia Table. Check out the affiliate link below if you want to order through Amazon!

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Magnolia Coffee Cake

Makes an 8x8 square, 12 servings

Ingredients

For the streusel:

• 3/4 cup sugar
• 1/2 cup flour
• 2 tsp cinnamon
• 5 tbsp cold unsalted butter cubed

For the cake:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 8 tbsp 1 stick unsalted butter, room temp
• 3/4 cup sugar
• 1 egg
• 3/4 cup whole milk
• 2 tsp vanilla

Instructions

To make the streusel:

• In a medium bowl, combine the sugar, flour, and cinnamon.
• Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbles. Refrigerate until ready to use.

To make the cake:

• Preheat the oven to 350 degrees.
• Spray a 9x9 baking dish with cooking spray.
• In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
• Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.
• Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.
• With the mixer running, add the flour mixture, mixing until fully incorporated.
• Spread the batter in the prepared baking dish then sprinkle the streusel over the batter evenly.
• Bake until cooked through, about for 30-35 minutes.
• Cut into squares and serve warm or at room temp.

Notes

Recipe from Magnolia Table Cookbook by Joanna Gaines and served at Magnolia Press in Waco, TX.

In a medium bowl, combine the sugar, flour, and cinnamon.

Cut in the butter with a pastry blender or your fingers.

Mix until it resembles coarse crumbles. Refrigerate until ready to use. 

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.

Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.

With the mixer running, add the flour mixture.

Mix until fully incorporated.

Spread the batter in a greased baking dish. 

Then sprinkle the streusel over the batter evenly. 

Bake at 350 degrees until cooked through, about 30-35 minutes.

This recipe makes about 12 servings and is delicious for both breakfast and dessert. 

Cut into squares and serve warm or at room temp. 

I absolutely loved this cookbook!

I can’t wait until I can try more Magnolia recipes. The peanut butter brownies sound divine and so does the Oriental Salad!

The post Magnolia’s Best Ever Coffee Cake appeared first on For the Love of Food.

Happy #SpringSweetsWeek !

This hearty breakfast bread is a delicious springtime morning meal featuring two of my favorite fruits, strawberries and rhubarb. 

Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks!   With the weather warming up and flowers beginning to bloom let’s celebrate with spring sweets and a fun giveaway!   This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
 

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas.

Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.

Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.

Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket.  Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. 

Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes!

Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan!   It’s everything you need to get baking in the kitchen.

Circulon’s commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking.   The first is nonstick performance.  The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability.  Then there’s durability.  Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on.  The last two are even heat distribution and easy clean up.  No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen.  To see all the Circulon products visit https://circulon.com/ .

Taylor & Colledge is giving one lucky winner a trio of extract pastes.   One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking!

Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since!  Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time.  Visit https://www.taylorandcolledge.com/ to learn more about their extracts.

Nairn’s Oatcakes is giving away six of their awesome products to one winner.   The winner will receive Nairn’s Gluten Free Original Oat Grahams, Nairn’s Gluten Free Stem Ginger Oat Grahams, Nairn’s Gluten Free Chocolate Chip Oat Grahams, Nairn’s Gluten Free Caramelized Onion Flatbreads, Nairn’s Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn’s Organic Oat Crackers.  

Nairn’s knows a thing or two about oats, they’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries.  They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range.  Check out their products and blog at https://www.nairns-oatcakes.com/

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Strawberry Rhubarb Breakfast Bread

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup strawberries diced
• 1 cup rhubarb trimmed and diced
• 1 tsp vanilla
• 2 cups flour
• 1/4 cup sour cream
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup brown sugar for topping

Instructions

• Preheat oven to 350 degrees.
• Add butter and sugar to a large mixing bowl and mix together on medium until smooth.
• Add one egg at a time and then vanilla and continue to mix.
• Now stir in sour cream and mix well.
• In another large mixing bowl add flour, salt, and baking soda. Stir to combine.
• With the mixer running slowly pour the dry ingredients into the wet batter.  Mix just enough to combine.
• Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula.
• Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.
• Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.
• Spoon on top of the bread batter.
• Bake for 55-65 minutes until browned and cooked through.
• Let cool before removing from the pan and slicing.
• Serve warm with butter or at room temp and enjoy!

Notes

The bread holds up well for about a week. We brought it in a sealed bag with us on a road trip and enjoyed it every morning!

This recipe is sponsored by Circulon. They were nice enough to send me this mini loaf pan to use for #SpringSweetsWeek !

Melissa’s Produce is another sponsor I am working with today.

I knew as soon as I saw the rhubarb in the produce box they sent me, I had to bake up a treat with it!

Add butter and sugar to a large mixing bowl and mix together on medium until smooth.

Add one egg at a time and then vanilla and continue to mix. 
Now stir in sour cream and mix well.

In another large mixing bowl add flour, salt, and baking soda. Stir to combine.

With the mixer running slowly pour the dry ingredients into the wet batter.  Mix just enough to combine.

Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula. 

Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.

Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.

Spoon on top of the bread batter.

How amazing does this look already?!

Bake for 55-65 minutes until browned and cooked through.
Let cool before removing from the pan and slicing. 

Serve warm with butter or at room temp and enjoy!

Monday #SpringSweetsWeek Recipes

• Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
• Hot Cross Bundt Cake by Nik Snacks
• Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
• Key Lime Lavender Curd by Cindy’s Recipes and Writings
• Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
• Kumquat Pie by Eat Move Make
• Lavender Lemon Mini Loaves by Sweet Beginnings
• Lemon Lavender Macarons by Jen Around the World
• Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
• Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
• Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
• Mini Blueberry Bread by The Carefree Kitchen
• Mini Lemon Cakes with Lemon Glaze by Family Around the Table
• Mini Pound Cake by Cheese Curd In Paradise
• No Bake Chocolate Cheesecake by Pook’s Pantry
• No Bake Lemon Cheesecake by Devour Dinner
• No-Churn Lemon Ice Cream by Kate’s Recipe Box
• Pineapple Upside Down Cake by House of Nash Eats
• Raspberry Cheesecake Bars by Books n’ Cooks
• Strawberry Rhubarb Breakfast Bread by For the Love of Food
• Strawberry Oatmeal Cookies by Palatable Pastime
• Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
• Vegan Chocolate Loaf Cake by Shockingly Delicious
• White Chocolate Latte Cupcakes by That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Strawberry Rhubarb Breakfast Bread #SpringSweetsWeek appeared first on For the Love of Food.

This dense and flavorful cake is made with creamy eggnog in the batter and on the sweet glaze. It is delicious served at holiday brunches or as a Christmas dessert,

Welcome to #ChristmasSweetsWeek 2019!

Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures!

What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!!

Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more!

Follow along on social media with our #ChristmasSweetsWeek hashtag.

Happy Holidays!

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Eggnog Pound Cake

Servings 6 servings

Ingredients

For the pound cake:

• 1/2 cup unsalted butter softened
• 1 cup sugar
• 2 eggs
• 1 cup eggnog
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/8 tsp salt and cracked black pepper to taste
• 1 tsp nutmeg (or sub cinnamon) divided

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp eggnog

Instructions

• Preheat oven to 350 degrees,
• In a medium bowl add flour, baking powder, salt, and 1/2 tsp nutmeg. Mix well and set aside.
• In a large mixing bowl add butter and sugar. Cream together until smooth on medium speed.
• Add eggs and vanilla, letting them completely mix in.
• Finally, add eggnog.
• Now slowly pour in dry mix until well incorporated.
• Grease a loaf pan.
• Pour batter into the pan and smooth the top.
• Bake for 50 minutes or until cooked through.
• Let cool slightly then remove from pan and cool completely on a wire rack.
• Once cooled mix together powdered sugar and 2 tbsp egg nog in a bowl to make a glaze.
• Drizzle on top of the pound cake and sprinkle on remaining 1/2 tsp nutmeg.
• Once the glaze is set, slice and serve.

I use one cup of eggnog for the cake and another couple tablespoons for the glaze.

Add butter and sugar to a large mixing bowl and mix until smooth.

Add eggs, vanilla, and eggnog to the batter. 

Mix until combined.

Add dry ingredients: flour, baking powder, salt, and nutmeg to a seperate bowl and stir.

Now slowly pour in the dry ingredients to the batter until combined.

Pour batter into a greased loaf pan.

Bake at 350 degrees for 30 minutes. 

Mix together powdered sugar and 2 tbsp eggnog to make a glaze. 

Once the cake is completely cooled on a rack, drizzle the glaze on top then sprinkle with remaining nutmeg. 

Once the glaze is set, slice and serve. 

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
Christmas Cranberry Cocktail from Hezzi-D’s Books and Cooks
Eggnog White Russian from Cheese Curd In Paradise
Gingerbread White Russian from The Redhead Baker
Hot Apple Cider Buttered Rum from Love and Confections
Slow Cooker Hot Chocolate from Palatable Pastime

Christmas Breakfasts:

Easy Cinnamon Roll Bake from Family Around the Table
Gingerbread Pancakes from Daily Dish Recipes

Christmas Pastries and Desserts:
Candy Cane Blossoms from Blogghetti
Cherry Pie Bars from YumGoggle
Chocolate Peppermint Swirl Pound Cake from Karen’s Kitchen Stories
Christmas Skillet Cookie from Katie’s Cucina
Eggnog Pound Cake from For the Love of Food
Gingerbread Latte Layer Cake from Love and Confections

Christmas Candies:
Chocolate Covered Marshmallow Reindeer Pops from Sweet Beginnings
Christmas Snack Mix from Katie’s Cucina
Festive Pretzel Rods from Shockingly Delicious

The post Eggnog Pound Cake appeared first on For the Love of Food.

My daughters have a new favorite toy: the Think & Learn Rocktopus from Walmart! They had a blast playing and learning with this early Christmas present. Then we made a fun Octopus Bread Bowl and Dip for dinner inspired by their new musical octopus. 

The new Think & Learn Rocktopus from Walmart is the perfect gift this holiday season!

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Octopus Bread Bowl and Dip

Ingredients

• 2 tubes of French bread dough (I used Pillsbury}
• 1/2 a 2oz can sliced black olives
• 2 cups dip of your choice warmed {I used spinach artichoke dip}

Instructions

• Preheat oven to 350 degrees.
• Remove dough from one tube and form into a large circle for the "head".
• Place on a greased baking sheet.
• Remove dough from the second tube cut into 8 portions.
• Roll and stretch out with your hands into eight "legs".
• Arrange around the circle "head" on the baking sheet with one side curled up and one side attached to the circle.
• Arrange sliced black olives on the "leg" dough to look like tentacles.
• Cut 4 diagonal slashes across the top of the circle dough.
• Bake for 26 minutes until golden brown.
• Remove from oven and let cool slightly.
• Cut a circle out of the top of the "head" and scoop out inside bread to form a bowl.
• Fill with warmed dip.
• Serve and enjoy!

The post Octopus Bread Bowl and Dip | New Rocktopus Toy appeared first on For the Love of Food.

The best part- this savory dish is perfect for breakfast, lunch, or dinner!

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Savory Bacon and Gouda Bread Pudding

Ingredients

• 5 cups leftover bread crusts chopped
• 8 slices maple bacon cooked crisp and chopped
• 4 eggs beaten
• 2 cups heavy cream
• 1 1/2 cups Gouda {or Fontina cheese} shredded
• 2 tbsp maple syrup
• 1/2 tsp allspice
• salt/white pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Grease an 8X8 baking dish.
• In a large bowl, combine eggs, cream, maple syrup, allspice, and salt and pepper.
• Mix well.
• Add chopped bread and lightly push down until the bread is covered and is soaking up the egg mixture.
• Now mix in chopped bacon and 1 cup shredded Gouda cheese.
• Pour into the baking dish and top with remaining 1/2 cup of cheese.
• Cover with aluminum foil and bake for 35-40 minutes until cooked through.
• Slice into squares and serve hot.

The post Savory Bacon and Gouda Bread Pudding appeared first on For the Love of Food.

It’s #SummerDessertWeek and I’ve teamed up with 25 amazing bloggers and 6 wonderful brands to bring you more than 70 summer dessert recipes and 6 awesome prizes!
Scroll down to see today’s recipes.

Connect with Rainier Fruit

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Blueberry Honey Cornbread

Ingredients

• 2 cups Rainier blueberries
• 2 eggs beaten
• 1/2 cup brown sugar
• 1 cup cornmeal
• 1 cup flour
• 1 1/4 cup buttermilk
• 1/2 cup canola oil
• 1/3 cup Greek yogurt {I used honey vanilla}
• 1/2 tsp salt
• 1 tbsp baking powder
• 2 tbsp honey

Instructions

• Preheat oven to 350 degrees.
• Spray an 8X8 baking dish.
• In a large bowl add flour, brown sugar, cornmeal, baking powder, and salt. Mix well.
• In another large bowl add eggs,buttermilk, oil, and yogurt.
• Whisk together until smooth.
• Pour the dry ingredients into the wet ingredients and whisk well.
• Add half the blueberries and gently fold in the batter.
• Pour into the baking dish.
• Sprinkle on the remaining berries.
• Drizzle honey over the top of the batter.
• Bake for 35 minutes or until cooked through.
• Cut into squares and serve warm with honey butter.

 I love fresh blueberries in the summer and Rainier organic berries are my favorite!

In a large bowl add flour, brown sugar, cornmeal, baking powder, and salt. Mix well.

In another large bowl add eggs,buttermilk, oil, and yogurt. 

Whisk together until smooth.

I like to use Greek yogurt when I bake breads. Yogurt, along with buttermilk, gives you a delicious flavor and ultra moist cornbread. I used honey vanilla flavor but any yogurt flavor would work!

 Pour the dry ingredients into the wet ingredients.

Whisk well.

 

 Now time to add the blueberries!

 Add half the blueberries and gently fold in the batter.
Pour into a greased baking dish then sprinkle on the remaining berries.

Sprinkle on the remaining berries then it’s time for honey!

 Drizzle honey over the top of the batter.

 Bake for 35 minutes or until cooked through.

 Sometimes the center needs a few extra minutes so be sure to check it.
Cover with aluminum foil if it gets too brown.

 Cut into squares and serve warm on it’s own or with honey butter.

It’s delicious as a side or as a dessert! Heck, we even eat it for breakfast!

 Hope you’ve had fun all week long checking out the delicious #SummerDessertWeek recipes.
Be sure to enter the giveaway here.
 

Check out the amazing #SummerDessertWeek recipes from our bloggers today! 

Ice Cream Recipes:

• • • No Churn Trix Ice Cream from Big Bear’s Wife
    • Mango Blueberry Popsicles from Daily Dish Recipes

Pies of Summer:

• • • Key Lime Pie from The Java Cupcake Blog

Sweet Summertime Cakes:

• • • Chocolate Coconut Cream Cake from Food Hunter’s Guide to Cuisine

 

No Bake Treats:

• • • No Bake Peaches and Cream Cheesecake from Miss in the Kitchen
    • No Bake Berry Icebox Cake from A Blender Mom

 

Baked Desserts:

• • Blueberry Cornbread from For the Love of Food
  • Snickerdoodles from Jen Around the World
  • Butter Cookies from Bowl Me Over
  • Reese’s Puffs Toffee from The Spiffy Cookie
  • Cherry Pie Bars from Southern From Scratch
  • Mississippi Mud Cookies from Fake Ginger
  • Blueberry Cardamom Hand Pies from My Baking Heart
  • Summer Berry Dessert Bruschetta from Cooking In Stilettos
  • S’mores Crepes from For the Love of Food

 Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Blueberry Honey Cornbread #SummerDessertWeek appeared first on For the Love of Food.

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Mardi Gras Muffuletta Dip

Makes 2 bread bowls of dip and feeds a crowd!

Ingredients

• 1 1/4 cup olive salad drained and divided {I like the Boscoli Family brand}
• 2 cups Italian blend cheese shredded
• 1/4 lb deli ham diced
• 1/4 lb deli salami diced
• 1/4 lb capicola {or substitute mortadella} diced
• 8 oz container Olive cream cheese spread
• 2 -10 inch round Muffuletta bread loaves {or sub another bread bowl like Sourdough or Italian}
• 2 tsp garlic powder
• olive oil for drizzling

Instructions

• Preheat oven to 350 degrees.
• Cut the top off the bread bowls and remove the center leaving a ¾" shell.
• Cut the top and the insides of loaf into bite sized squares for dipping. Spread on a baking sheet and set aside.
• Add cream cheese, 1 1/2 cups shredded cheese, olive salad {drained}, and all 3 diced meats to a large bowl.
• Stir well until combined.
• Spread mixture into the bread bowls {or an 8X8 baking dish}.
• Top with remaining 1/2 cup shredded cheese.
• Bake for 20 minutes until melted and heated through {see step below about covering dip}.
• Meanwhile, sprinkle garlic powder and drizzle olive oil over the cubed bread.
• When the dip has 5 minutes of bake time remaining, remove and cover with aluminum foil so the cheese does not get too brown and add the tray of bread to toast in the oven.
• Remove from oven and add bread bowls to a platter with toasted bread cubes on the side for dipping.
• Garnish with a couple tbsp of olive salad {be sure to drain the extra oil} on top of each bread bowl and serve hot with toasted bread for dipping.

 

Check out these Easy Mardi Gras Recipes from Sunday Supper bloggers!

Appetizers

• Andouille & Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffuletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowl by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Not So Dirty Rice by Simple and Savory
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Shrimp Gumbo by The Chef Next Door
• Slow Cooker Jambalaya by The Crum by Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Easy Chocolate Lemon Doberge Cake by Crazed Mom
• Easy King Cake Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cakes by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Would you like to join the Sunday Supper Movement?

The post Mardi Gras Muffuletta Dip #SundaySupper appeared first on For the Love of Food.

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Overnight Bread Pudding Breakfast Casserole

Makes 8 servings

Ingredients

• 1/2 loaf of French Bread cubed
• 1 lb ground pork sausage with sage
• 1 1/2 cups Cheddar cheese shredded {divided}
• 2 cups half-and-half
• 1 tsp mustard powder
• 6 eggs beaten
• salt/white pepper to taste

Instructions

• In a large bowl add half and half, eggs, and seasonings. Whisk until combined.
• Heat a skillet over medium heat and add sausage.
• Crumble the sausage and cook until browned then drain on a paper towel lined plate.
• Cut the French bread into 1-inch cubes and spread in the bottom of a greased 9- by 13 baking dish.
• Top with the cooked sausage and then add cheese.
• Pour the egg mixture over the cheese.
• Cover the dish with aluminum foil and place in the fridge overnight.
• In the morning bake the covered casserole at 350 degrees for 45-50 minutes.
• Remove from the oven and allow the casserole to set for 10 minutes before cutting and serving.

Notes

I like to serve with grits and fresh fruit. Enjoy!

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