Love Bakes Good Cakes

Chocolate Chip Pound Cake

2020-07-16T15:39:19Z

This Chocolate Chip Pound Cake is an easy dessert idea! A buttery, rich pound cake FULL of chocolate chips!

Chocolate Chip Pound Cake

I needed an easy dessert idea the other day, so I found myself digging through one of my many recipe boxes. I had lots of potential ideas (you know the stack), but when I saw this Chocolate Chip Pound Cake, I knew it would be perfect!! I put the other recipes back in the box and went to the kitchen to make this!

I love that this recipe is sooo easy to make and that I always have the ingredients on hand. Plus, it makes 2 loaves!! I can freeze one for later for an easy dessert another time! One night, we had this just like this – and the other night, we served it with fresh berries and sweetened whipped cream – kind of like a strawberry shortcake, but not exactly! I wish I would have taken pics, but I didn’t! Maybe next time?!

Are you interested? I know you are … Here’s the recipe …

Recipe for Chocolate Chip Pound Cake

Here is everything I used to make this Chocolate Chip Pound Cake Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

all-purpose flour
salt
large eggs
egg yolks
vanilla extract
unsalted butter
granulated sugar
semi-sweet chocolate chips

How to make Chocolate Chip Pound Cake

Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans; set aside.
In a medium bowl, stir together the flour and salt. Set aside. In a small bowl, beat together the eggs, egg yolks, and vanilla. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 4-5 minutes). Reduce the mixer speed to medium and add the egg mixture gradually. Continue to mix for an additional 2-3 minutes, scraping down the sides of the bowl, if necessary. Switch the mixer to low speed and gradually add the flour mixture and beat just until blended. Stir in the chocolate chips.
Divide the batter between the two loaf pans, smoothing out the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes – or until a toothpick inserted near the center tests clean. Cool in the pan on a wire rack for 20-30 minutes before removing from the pan to cool completely.

Chocolate Chip Pound Cake: Questions and Answers

If you have questions about making this Chocolate Chip Pound Cake recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

How do you store pound cake?

Tightly covered, either in plastic wrap or some kind of airtight container.

How long is a pound cake good for?

Properly stored, it is good for 5-7 days at room temperature.

Can I freeze a pound cake?

Absolutely! Wrap it tightly in plastic wrap, then in aluminum foil. It will be good for three months this way.

Can I frost this pound cake or put a glaze on it?

Although I feel like this pound cake stands well on its own, you can absolutely top it with chocolate frosting or your favorite glaze.

How did you like this Chocolate Chip Pound Cake?

I love that this pound cake is sweet without being too sweet! It’s a great little treat any time – don’t you think so? Comment down below with your Chocolate Chip Pound Cake experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

Check out more pound cake recipes on Love Bakes Good Cakes!

There is always room for cake … amiright?! Here are a few more of my favorite recipes!

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Yield: 2 loaves (10-12 slices each)

Chocolate Chip Pound Cake

This Chocolate Chip Pound Cake is an easy dessert idea! A buttery, rich pound cake FULL of chocolate chips!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Ingredients

3-1/2 cups all-purpose flour
1/2 tsp. salt
4 eggs
4 egg yolks
1 tbsp. vanilla extract
1-1/2 cups (3 sticks) unsalted butter, softened
2 cups of sugar
1 bag (12 oz.) semi-sweet chocolate chips

Instructions

Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans; set aside.
In a medium bowl, stir together the flour and salt. Set aside. In a small bowl, beat together the eggs, egg yolks, and vanilla. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 4-5 minutes). Reduce the mixer speed to medium and add the egg mixture gradually. Continue to mix for an additional 2-3 minutes, scraping down the sides of the bowl, if necessary. Switch the mixer to low speed and gradually add the flour mixture and beat just until blended. Stir in the chocolate chips.
Divide the batter between the two loaf pans, smoothing out the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes - or until a toothpick inserted near the center tests clean. Cool in the pan on a wire rack for 20-30 minutes before removing from the pan to cool completely.

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Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 142Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 64mgSodium: 70mgCarbohydrates: 26gFiber: 0gSugar: 18gProtein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Originally published on June 11, 2014. Updated on July 11, 2020.

Zucchini Muffins

2020-07-15T17:00:54Z

These perfectly spiced and moist Zucchini Muffins make a great snack or breakfast treat and are a great way to eat your veggies. A great way to use up garden-fresh zucchini!

Click HERE to pin this recipe

Zucchini Muffins

If you are looking for a way to use up some zucchini, then today’s recipe is for you! A few common pantry ingredients combine with fresh zucchini for a stellar muffin recipe your whole family will love. Less than an hour is all that separates you from these delectable and moist Zucchini Muffins!

These muffins are a great way to get a jump-start on a grab-and-go breakfast or they can be made ahead for an easy snack idea. They are freezable, which makes them great for those times when you have lots of zucchini that needs to be used – or when you need something quick and easy for your workweek or back-to-school.

Are you ready to make some muffins? Let’s grab some ingredients and get started …

Recipe for Zucchini Muffins

Here is everything I used to make this Zucchini Muffins Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

vegetable oil
brown sugar
vanilla extract
large egg
zucchini
all-purpose flour
salt
baking soda
ground cinnamon
ground nutmeg
walnuts (optional)

How to make Zucchini Muffins

Preheat oven to 350°F.
In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
Spoon into well-greased or paper-lined muffin tins until 2/3 full.
Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.

Zucchini Muffins: Questions & Answers

If you have questions about making this Zucchini Muffin recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

Are Zucchini Muffins healthy?

The addition of zucchini provides plenty of nutrition to these muffins. Coming in with 251 calories 14g fat 29g carbohydrates 2g fiber and 4g protein, these muffins can be part of a healthy diet.

Should I peel the zucchini to make muffins?

It’s an unnecessary step in my opinion.

How do you store Zucchini Muffins?

Store your muffins at room temperature for up to 5-7 days. Make sure they are stored in an airtight container or zip-top bag for the best quality.

Can you freeze Zucchini Muffins?

You can freeze your muffins for up to three months. To reheat/thaw muffins you can do so at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below:

- - For a microwave oven, place unwrapped muffin on a napkin, on a microwave-safe paper towel or on a plate. Microwave on HIGH about 30 seconds for each muffin or until heated through.
  - For a conventional oven, heat foil-wrapped muffins at 350°F for 10-15 minutes, depending on the size of the muffins, until heated through.
How long do you bake Zucchini Muffins?

For this particular recipe, Zucchini Muffins are baked for 25-30 minutes or until they test done.

Can I make any additions to my Zucchini Muffins?

Aside from zucchini, here are some additions you can make to your zucchini muffins. You can add in an additional 1/2 cup chocolate chips along with your nuts. You can also add in raisins or dried cranberries. Feel free to mix in fresh fruit or vegetables by substituting 1/2 cup of zucchini for grated carrots, apples, strawberries, or blueberries. If you don’t like walnuts, I recommend adding in either pecans or macadamia nuts.

How did you like this easy Zucchini Muffins recipe?

These muffins are a great way to get some added veggies in your diet. Don’t you wish eating your veggies was always this easy? Comment down below with your Zucchini Muffin experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

Check out more zucchini recipes on Love Bakes Good Cakes!

It’s that time of the year where you probably have so much zucchini and you have no idea what to do with it all. If you need some more ideas, I’ve included a few of my favorites below:

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

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Yield: 14 muffins

Zucchini Muffins

These perfectly spiced and moist Zucchini Muffins make a great snack or breakfast treat and are a great way to eat your veggies. A great way to use up garden-fresh zucchini!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1/2 cup vegetable oil
1 cup brown sugar, lightly packed
1 tsp. vanilla extract
1 large egg
2 cups zucchini, grated and undrained
1-1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup walnuts, chopped (optional)

Instructions

Preheat oven to 350°F.
In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
Spoon into well-greased or paper-lined muffin tins until 2/3 full.
Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.

Notes

The zucchini adds moisture and flavor to your muffins. Leave the skin on and do not drain the juices from the zucchini once it has been grated. Don’t worry, it will only add moisture to your muffins!
The walnuts are optional in this recipe, but they do add a nice flavor and crunch to your muffins. If you don't like walnuts, I recommend adding in either pecans or macadamia nuts.

Other great additions you can make to your zucchini muffins.

1/2 cup chocolate chips along with your nuts.

raisins or dried cranberries.
fresh fruit or vegetables by substituting 1/2 cup of zucchini for grated carrots, apples, strawberries, or blueberries.

Strawberry Agua Fresca

2020-07-14T16:04:01Z

Strawberry Agua Fresca is a simple & refreshing fruit drink served throughout Mexico. Now you can make it at home!

Click HERE to pin this recipe

Strawberry Agua Fresca

Strawberry Agua Fresca is a refreshing fruit drink served throughout Mexico. Agua fresca means “freshwater” in Spanish!

I just love spring and summer (except for the being hot part). They are definitely my favorite seasons! I enjoy shopping for all of the fresh fruit and produce that starts appearing at my local grocery store and farmer’s market! Don’t you?

Strawberries 🍓 are always a favorite at my house. We use them in so many things. One of my kids’ favorite summer drinks is this refreshing Strawberry Agua Fresca. It is the perfect way to use some of our berry bounties!

I don’t know what it is about pretty, fruity drinks that just makes me smile. 😊 It just feels like happiness in a glass!

Are you ready? Let’s make the recipe … Shall we?

Recipe for Strawberry Agua Fresca

Here is everything I used to make this Strawberry Lime Agua Fresca Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

water
granulated sugar
strawberries
fresh lime juice
ice

How to make Strawberry Agua Fresca

In a pitcher, combine the water and sugar, stirring until the sugar dissolves.
Place the strawberries in a blender or food processor. Process until smooth. Add the strawberries and lime juice to the sugar water and stir well.
Serve over ice.

Strawberry Agua Fresca: Tips and tricks

If you have questions about making this Strawberry Lime Agua Fresca recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

Depending on how sweet your berries are, you may need to adjust the sugar in the agua fresca to your preference a bit. For us, about a third of a cup is close to our preference.
Want to try a different flavor? Use your favorite fruit to mix up the flavor – or really mix it up and combine two or three fruits. Juicy fruits like melons and berries make the best agua fresca. We have sometimes added banana, kiwi, or watermelon to this recipe in addition to the strawberries. They are all so good that we can’t pick a favorite! You can even add veggies like cucumbers and celery or spices like ginger!
Want a lower-calorie or lower-carb drink? Substitute your favorite alternative sweetener in place of the sugar in the recipe. Be sure to read the sweetener package and follow directions for measurements.
Agua fresca needs to be refrigerated and is good for up to three days.
This agua fresca drink is caffeine-free and since it has real fruit, it is vitamin-rich.
It’s a great non-alcoholic drink! Kids and adults can all enjoy it!

How did you like this Mexican Strawberry Agua Fresca?

This agua fresca is a real thirst-quencher when the weather starts heating up! Wouldn’t you agree? Comment down below with your Strawberry Agua Fresca experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

Check out more drink recipes on Love Bakes Good Cakes!

Non-alcoholic summer drinks are my jam … let me show you a few more of my favorites:

Connect with Love Bakes Good Cakes!

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Yield: 4-6 servings

Strawberry Agua Fresca

Strawberry Agua Fresca is a simple & refreshing fruit drink served throughout Mexico. Now you can make it at home!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

4 cups of water
1/3 cup granulated sugar
16 oz. strawberries, hulled
1/4 cup fresh lime juice (about 2 limes)
ice

Instructions

In a pitcher, combine the water and sugar, stirring until the sugar dissolves.
Place the strawberries in a blender or food processor. Process until smooth. Add the strawberries and lime juice to the sugar water and stir well.
Serve over ice.

Notes

Depending on how sweet your berries are, you may need to adjust the sugar in the agua fresca to your preference a bit. For us, about a third of a cup is close to our preference.

Tortellini Pasta Salad

2020-07-13T15:41:06Z

Tortellini Pasta Salad uses cheese tortellini combined with fresh vegetables and a zesty Italian-style dressing for the ultimate summer salad.

Click HERE to pin this recipe

Tortellini Pasta Salad

One of my favorite things about summer is all of the yummy cold salads using fresh veggies! This delicious pasta salad ranks up there as one of my new favorites. I’m sure it will be one of yours, too!

This quick and easy pasta salad uses cheese tortellini, lots of fresh veggies, combined in a zesty Italian-style dressing that your friends, family, and guests will love! This is the perfect summer side dish as it pairs so well with so many main dishes – and it’s great to take to a cookout or potluck! We love to serve it with any kind of grilled meat.

One of the best things about a dish like this is that you can make it earlier in the day to free up time to hang with your friends, family, or guests – or to focus on the other parts of your meal. And if you happen to have leftovers, they’re just as awesome the next day!

Interested? I knew you would be! Let’s get to the recipe …

Recipe for Tortellini Pasta Salad

Here is everything I used to make this Tortellini Pasta Salad Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

cheese tortellini
mayonnaise or whipped salad dressing (Miracle Whip)
Italian dressing
grated Parmesan cheese
parsley
black pepper
cucumber
red onion
green bell pepper
orange or red bell pepper
cherry tomatoes
extra parsley and Parmesan cheese, for garnish (optional)

How to make Tortellini Pasta Salad

Boil your tortellini according to package directions. Then drain and rinse well with cold water to cool the pasta and set aside.
Meanwhile, in a small bowl whisk together your mayonnaise, Italian dressing, parmesan cheese, parsley, and black pepper until combined.
In a large bowl combine the tortellini, cucumber, onion, bell peppers, and tomatoes. Gently fold in the sauce and stir to combine.
Refrigerate for at least 2 hours before serving.
Sprinkle with a little more parsley or parmesan before serving, if desired.

Tortellini Pasta Salad: Questions & Answers

If you have questions about making this Tortellini Pasta Salad recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

What is the best way to store pasta salad?

Place the prepared salad in a container with a tight-fitting lid or zip-top bag. Use within 3-5 days.

Can you freeze Tortellini Pasta Salad?

Personally, I am not a fan of doing this. You run the risk of the salad dressing separating, which is not good!

How long is my pasta salad good for?

Stored properly, it is good for 3-5 days in the refrigerator.

How long can my pasta salad be left at room temperature?

No more than 2 hours! Any longer than this, it really needs to be thrown out! Also note, bacteria grow very rapidly at temperatures between 40°F-140°F. Food poisoning is not fun!

What are some great options for mixing it up?

Some of my other favorite additions include spinach, artichoke, broccoli, chicken, salami, pepperoni, bacon, and mozzarella pearls! Feel free to mix up whatever ingredients you prefer!

How did you like this Tortellini Pasta Salad?

This is a great alternative to the same old summer salad you always serve! Comment down below with your Tortellini Pasta Salad experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

Check out more summer salad recipes on Love Bakes Good Cakes!

We can always use another great summer salad. If you’re craving more, check out one of these recipes:

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

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Follow us on social media:

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Yield: 8 servings

Tortellini Pasta Salad

Tortellini Pasta Salad uses cheese tortellini combined with fresh vegetables and a zesty Italian-style dressing for the ultimate summer salad.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

4 cups cheese tortellini
1/2 cup mayonnaise or whipped salad dressing (Miracle Whip)
1/2 cup Italian salad dressing
1 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1/2 tsp. ground black pepper
half of a cucumber, sliced
half of a small red onion, finely chopped
half of a green bell pepper, finely chopped
half of an orange or red bell pepper, finely chopped
1 cup cherry tomatoes, halved
extra parsley and Parmesan cheese, for garnish (optional)

Instructions

Boil your tortellini according to package directions. Drain and rinse well with cold water to cool the pasta and set aside.
Meanwhile, in a small bowl whisk together your mayonnaise, Italian dressing, parmesan cheese, parsley, and black pepper until combined.
In a large bowl combine the tortellini, cucumber, onion, bell peppers, and tomatoes. Gently fold in the sauce and stir to combine.
Refrigerate for at least 2 hours before serving.
Sprinkle with a little more parsley or Parmesan before serving, if desired.

Notes

Some of my other favorite additions include spinach, artichoke, broccoli, chicken, salami, pepperoni, bacon, and mozzarella pearls! Feel free to mix up whatever ingredients you prefer!

Strawberry Shortcake with Lemon Cream Sauce

2020-07-13T01:42:33Z

Strawberry Shortcakes with Lemon Cream Sauce – This classic Strawberry Shortcake dessert gets a delicious flavor boost with the addition of Lemon Cream Sauce! It’s the perfect pair!

Click HERE to pin this recipe

Strawberry Shortcake with Lemon Cream Sauce

I love Strawberry Shortcake – it’s one of my favorite warm-weather desserts besides ice cream! 😊

I look forward to Spring and summer every year – and I wait in anticipation for the first strawberry crops to start hitting the stores! It is so exciting because I know the first thing I need to make is these Strawberry Shortcakes with Lemon Cream Sauce!

While traditional Strawberry Shortcake is good, the addition of lemon cream sauce sends it over the top! Over. The. Top. It’s so, so good! And easy!! Forget about those weird sponge-like shortcakes you buy from the store – these homemade shortcakes are where it’s at! And the combination of sweet strawberries and this luscious sweet and tart lemon cream sauce …. Oh, my gosh!!! It’s on another level. You aren’t ready for this. 🤣

There’s still time left this summer to grab some berries and make these strawberry shortcakes! Y’all have gotta try some today!

Recipe for Strawberry Shortcake with Lemon Cream Sauce

Here is everything I used to make this Strawberry Shortcake Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

FOR THE STRAWBERRY FILLING

strawberries
granulated sugar

FOR THE SHORTCAKES

shortening
all-purpose flour
granulated sugar
baking powder
salt
milk
Additional sugar, for topping (if desired)

FOR THE LEMON CREAM

lemon curd
heavy whipping cream

How to make Strawberry Shortcakes with Lemon Cream Sauce

Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour.
Preheat oven to 450°F.
In a medium bowl, cut the shortening into the flour, 2 tbsp. sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in milk just until blended.
Turn the dough out onto a lightly floured surface. Gently knead 20-25 times. Roll out into ½-in. thickness. Cut with a 3-in. floured biscuit cutter. Place shortcakes about 1-inch apart on an ungreased baking sheet. Sprinkle tops with additional sugar, if desired. Bake 10-12 minutes or until golden brown.
Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.
Split shortcakes horizontally. Place shortcake bottoms on serving plates. Top with lemon cream sauce and strawberries. Replace tops. Serve immediately.

Strawberry Shortcake: Questions & Answers

If you have questions about making this Strawberry Shortcake recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

How long will strawberry shortcakes last?

For best results, these strawberry shortcakes need to be used up within 3-5 days.

How do I store strawberry shortcakes?

The shortcakes themselves are fine at room temperature, in an airtight container or zip-top bag. The strawberries and lemon cream sauce need to be refrigerated in an airtight container.

Where do I find lemon curd?

In my store, it is usually close to the jams and jellies. If you can’t find it, or if you prefer to make it yourself (it’s super easy!), I have a great Lemon Curd recipe right here on the blog!

How did you like this Strawberry Shortcake with Lemon Cream Sauce recipe?

This recipe is a favorite in the Love Bakes Good Cakes house – I hope it becomes one in yours as well! Comment down below with your Strawberry Shortcake experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

Check out more strawberry recipes on Love Bakes Good Cakes!

As far as I’m concerned, we all need more strawberry recipes in our lives! Here are a few more:

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

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Yield: 6 servings

Strawberry Shortcake with Lemon Cream Sauce

Strawberry Shortcakes with Lemon Cream Sauce - This classic Strawberry Shortcake dessert gets a delicious flavor boost with the addition of Lemon Cream Sauce! It's the perfect pair!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

For the strawberry filling

1 quart strawberries, sliced
1/2 cup sugar

For the shortcakes

1/3 cup shortening
2 cups all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Additional sugar, for topping (if desired)

For the lemon cream

1/2 cup lemon curd
1/2 cup heavy whipping cream

Instructions

Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour.
Preheat oven to 450°F.
In a medium bowl, cut the shortening into the flour, 2 tbsp. sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in milk just until blended.
Turn the dough out onto a lightly floured surface. Gently knead 20-25 times. Roll out into ½-in. thickness. Cut with a 3-in. floured biscuit cutter. Place shortcakes about 1-inch apart on an ungreased baking sheet. Sprinkle tops with additional sugar, if desired. Bake 10-12 minutes or until golden brown.
Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.
Split shortcakes horizontally. Place shortcake bottoms on serving plates. Top with lemon cream sauce and strawberries. Replace tops. Serve immediately.

Notes

You can usually find lemon curd near the jams and jellies in your local grocery store. If you prefer it homemade or if you can't find it, I have a super easy recipe for LEMON CURD on the blog!

20 Low-Carb Cocktails

2020-07-09T13:48:56Z

A collection of 20 Low-Carb Cocktails. Being on a ketogenic or low-carb diet doesn’t mean that you can never enjoy a good cocktail.

Click HERE to pin this recipe

Low-Carb Cocktails

Being on a ketogenic or low-carb diet doesn’t mean that you can never enjoy a good cocktail. After all, regardless of what diet you follow, it has to be sustainable.

These low-carb cocktails will ensure that you get to still enjoy your cocktail of choice while not jeopardizing your total calories or carbs for the day. Sound good? Most of these low-carb alcoholic beverages contain less than 5g net carbs per drink and I’ve found 20 alcoholic beverages for you that would be deemed safe to consume while trying to lose weight.

Here are 20 deliciously enjoyable cocktails that will keep you in the state of ketosis. Say goodbye to depriving yourself of your favorite cocktails. These are perfect for making at home but you can also use these recipes to give the bartender directions on how to make your favorite low-carb cocktails.

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Low-Carb Cocktails

Low-Carb Margaritas

When it comes to low-carb cocktails, it doesn’t get much easier than these low-carb margaritas. With minimal ingredients needed and only a couple of minutes of preparation, a margarita is ideal for winding down after a long day especially when you know it won’t add much to your calories.

Photo Credit: ketofocus.com

Refreshing Cucumber Lime Margarita

A refreshing margarita you can sip any time of year. Crisp sweet cucumbers paired with tangy lime create this ridiculously good sugar-free, keto cocktail.

Photo Credit: thebananadiaries.com

Easy Virgin Strawberry Margarita

These healthy virgin strawberry margaritas are the perfect drink for summertime! Easy to make, low in sugar, and Paleo-friendly, these strawberry lime margaritas will be your go-to!

Photo Credit: lowcarbyum.com

Easy Homemade Keto Skinny Margarita

When it comes to low-carb cocktails, it doesn’t get much easier than this keto skinny margarita recipe. You only need three main ingredients and a couple of minutes of preparation. The drink is great for winding down after work or sharing with a friend on the weekend.

Low-Carb Alcoholic Slushies

Cool off with these refreshing and healthy, cocktail-inspired slushies! Made with minimal ingredients and lightly sweetened, they are the perfect addition to your list of summer drinks to try this season.

Photo Credit: ketofocus.com

Keto Hard Seltzer Strawberry Slushy

A keto hard seltzer strawberry slushy is a boozy blended sugar-free cocktail filled with juicy strawberries and hard seltzer. This slushie is perfect for hot summer days by the poolside.

Photo Credit: kimspireddiy.com

Keto Wine Slushie

Refreshing low carb keto strawberry wine slushie you will be making over and over again.

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Frozen Raspberry Vodka Slush

3 ingredients. That’s all it takes to make Frozen Raspberry Vodka Slush, a fun adult drink and dessert that’s made quickly without any freezing time!

Low-Carb Vodka Cocktails

Vodka cocktails are particularly popular among those on a low-carb diet. That makes total sense considering that this hard liquor in itself contains 0g carbs. Here is a great list of vodka drinks that you can enjoy from the popular Moscow Mules to the simpler Vodka soda. There’s something here for all Vodka-lovers to appreciate.

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Watermelon Moscow Mules Recipe

This fresh watermelon cocktail will be your go-to summer drink! It’s perfect for sipping by the pool or serving a big pitcher for a summer party! Also vegan.

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The Classic Moscow Mule Recipes - Only 3 Ingredients!

A very easy recipe. The Moscow mule ingredients are simply vodka, ginger beer, and fresh lime juice.

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Blueberry Sparkle

This simple keto/low-carb summer cocktail uses two ingredients: Smirnoff Blueberry-flavored vodka and sparkling water. Combine, serve over ice, and enjoy a refreshing, carb-free drink this summer!

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Low-Carb Mixed Berry Vodka

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Vodka Soda

If you’re looking for super refreshing cocktail as well as a low-calorie drink then the vodka soda is for you!

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Sparkling Watermelon Vodka

TASTY low carb sparkling watermelon vodka cocktail you will want to mix up today or should I say shake-up in your cocktail shaker.

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Keto Bloody Mary cocktail

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Low-Carb Gin Cocktails

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Blueberry Smash

This blueberry smash cocktail is made with fresh blueberries, lemon juice, jam, thyme, and gin that is topped off with some ginger ale, making it a refreshing summer drink.

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Gin Rickey

If you love zero-sugar, refreshing cocktails then the Gin Rickey is one you have to try! It is the perfect combination of a little bit of fizz, a little bit of citrus, and gin.

Other Low-Carb Cocktails

Not to be forgotten ... an array of other low-carb cocktail choices.

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Keto Pina Colada

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Mojito cocktail recipe

Another classic cocktail using rum is the well-loved mojito. You’ll be happy to learn that run contains 0g carbs and that this particular recipe contains a total of 4g carbs and overall 142 calories per serving.

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Keto Sangria

I almost feel like you can’t go through summer without having had some sangria. Many sangrias in stores can be quite high in sugar content which is not ideal for a low-carb diet. This sangria recipe is so good that no one will even notice that it isn’t full of juice and sugar.

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Make A Low Carb Mimosa Perfect For Brunch

If you really want a no-fuss low-carb beverage then this 2-ingredient Mimosa is the way to go! It makes a great celebratory cocktail or a lovely beverage with some brunch.

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Sparkling Bourbon Peach Punch

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Instant Pot Mashed Potatoes

2020-07-08T17:00:40Z

Instant Pot Mashed Potatoes made in an electric pressure cooker are the best and fastest way to make mashed potatoes. Creamy and delicious every time!

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Instant Pot Mashed Potatoes

Mashed potatoes are a classic with any meal at any time of year, but these easy Instant Pot mashed potatoes definitely kick the dish up a notch!

Let’s count the reasons why I love this recipe …

First, the recipe itself is just perfect. The right consistency – not too thin, not too thick – and totally flawless flavor. In fact, the flavor is so awesome and versatile that you can eat it as-is or use it as a base to add your favorite mashed potato fixings.

Second, the Instant Pot makes this recipe simple as all get-out. I know I talk about my Instant Pot a lot, but really, it’s the most useful little kitchen gadget you’ll ever have! No more hunching over the stove to get your mashed potatoes right … just set them and you’re good. I love technology, sometimes! 😉

Third, mashed potatoes are just great all together. They’re a wonderful side for any holiday meal, any get-together, any event, any potluck. And pretty much everyone likes them, too! So this Instant Pot mashed potatoes recipe is automatically an A+ in my book. Let’s get started!

Instant Pot Mashed Potatoes Recipe

Here is everything I used to make this Instant Pot Mashed Potatoes Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

russet potatoes
water to cover potatoes
salt
pepper
butter
buttermilk, milk or half-and-half
sour cream
chives, for serving (optional)

How To Make Instant Pot Mashed Potatoes

Peel and cut potatoes.
Add potatoes to Instant Pot. Add enough water to cover the potatoes. Add salt.
Cover and cook on high pressure for 10 minutes.
Release pressure by turning the valve to vent.
Add butter, milk, sour cream, and pepper. Use a potato masher to mash potatoes to desired consistency. If potatoes are too thick, gradually add milk until you get the consistency you like. Adjust to taste with additional salt and pepper.
Serve immediately with butter and chives, if desired.

If you need lots of mashed potatoes – maybe for Thanksgiving or another big get-together – this is a recipe that’s easily doubled! Have a mashed potato feast!

Try These Variations On The Recipe!

Mashed potatoes are a fun dish for experimenting with flavor! There are lots of ways to personalize this Instant Pot mashed potatoes recipe. For instance…

Leave the skins on the potatoes if you like them in your dish!
Instead of water, try cooking the potatoes in chicken stock – it’s so, so good.
If you’re a fan of garlic, adding a dash of garlic powder can give a bit of a savory punch. You can also add a clove of garlic to the water you put the potatoes in.
Cream cheese is another addition that I know a lot of people enjoy.
Bacon bits and shredded cheese (or both) would make this a devilishly delectable dish. (Say that three times fast!!)
While I haven’t tried it myself, I have heard that you can substitute the milk with dairy-free options like almond or macadamia milk. See what happens and let me know how it goes!
Similarly, I have seen people use Greek yogurt instead of sour cream. Again, I’d love to know how this recipe turned out if you try that.
Herbs I’ve seen used in this recipe: sage, thyme, rosemary … get creative!

Tips for our Easy Instant Pot Mashed Potatoes

Here are a few pointers I picked up with this recipe! Read these before you get started.

The consistency is best if you use a potato masher! I know it’s more work … but it’s worth it. A hand-blender just doesn’t do the trick with this recipe.
If you have every ingredient but the sour cream, you can, technically, go without the sour cream! Just use more milk and butter to get the consistency you need!
You can store leftovers in the fridge for about 5 days. Remember to use an airtight container.
Also, you can make these ahead of time and reheat them in the Instant Pot. Fresh is always a little better, though, don’t you think?
Choose starchier potatoes for this recipe, not waxy ones! Russet is the best variety for mashed potatoes, in my opinion.
As always, be careful releasing the steam on your Instant Pot and cover up your hands. It’s going to be hot!!

How did you like this mashed potatoes recipe?

I know it can be hard to improve on a side that’s already amazing, but I think this Instant Pot Mashed Potatoes recipe perfects perfection! If you have any questions about it, please let me know … and if you just want to tell me how your meal went, let me know, too!

Check out more awesome recipes at Love Bakes Good Cakes!

More delicious sides await you right here on the blog …

The Best Coleslaw Recipe
The Best Garlic Bread
Oven-roasted Asparagus
Oven-roasted Potatoes

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Yield: 8 servings

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes made in an electric pressure cooker are the best and fastest way to make mashed potatoes. Creamy and delicious every time!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the potatoes

2-3 lb. russet potatoes, peeled and cut into quarters
1 cup water or broth to cover potatoes
1 tsp. salt
1/4 cup (1/2 stick) butter
1/4 cup buttermilk, milk or half-and-half
1/4 cup sour cream
1/2 tsp. pepper

For serving

Butter, salt, pepper, chives (optional)

Instructions

Place the peeled potatoes into Instant Pot and add enough water to cover. Season with salt.
Cover and cook on high pressure for 10 minutes.
Release pressure by turning the valve to vent.
Once pressure is reduced, remove the lid and add butter, milk, sour cream, and pepper. Use a potato masher to mash potatoes to the desired consistency. If the potatoes are thick, gradually add milk until the consistency you like is reached. Adjust taste with additional salt and pepper, if necessary.
Serve immediately with butter and chives, if desired.

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