If you want a dessert you can prepare ahead of time to enjoy on Easter Sunday, this one fits the bill! Bake it the day before so you can enjoy it after Easter Mass or whatever your family traditions are for this holiday!

What is Rice Pie?

When I initially saw the title of the recipe, I thought it would be a savory pie, like layers of rice, cream of something soup, and meat. But no, this Italian Rice Pie is a sweet dessert traditionally served for Christmas and Easter time. Some versions of this Italian recipe, also known as pastiera di riso, use a flaky shortcrust pastry in a springform pan or add citrus flavors like lemon zest or orange peel and even cinnamon. Overall, the flavors are fresh and comforting, and this pie is always a hit at the holidays!

Ingredients for Italian Rice Pie

The list of ingredients isn’t long, but you might not keep all of them on hand. Make a stop at your grocery store to pick up any of these ingredients you’ll need:

• Large eggs (you’ll need nine!)
• Granulated white sugar
• Part-skim ricotta cheese
• Pure vanilla extract
• Heavy cream
• Cooked rice
• Crushed pineapple (drained)

I’ve included a detailed ingredient list and instructions in the recipe card at the end of the post, so make sure to check it out!

How to make Italian Easter Rice Pie

The only thing you need to plan ahead for with this dessert is that it has a long baking time. Here’s how to make this delicious dessert:

1. First, I preheat oven to 350°F. Then I prepare a deep 9 X 13-inch baking dish by buttering it. *See note in recipe card.
2. I beat the eggs in a very large bowl. Then I add the sugar and with a hand held mixer, mix well. I add the ricotta cheese and vanilla with the mixer on medium low until any clumps of ricotta have broken apart and the contents become completely smooth and creamy. Then I mix in the heavy cream.
3. With a large spoon or rubber spatula, I fold in the cooked rice and drained pineapple, making sure it is completely incorporated.
4. I find that it’s easiest to use a large ladle to transfer the mixture to the prepared baking dish.
5. I bake the pie for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, I check the status after one hour. Pie will be done when I see the center is no longer wobbly, the top is golden and slightly browned, and I can insert a knife into the center that comes out clean.
6. This pie is best served cold, so I allow it to cool a bit before setting the pan into the fridge to cool completely. Also, when I put it into the fridge, the custard-like center becomes fully set and the slices are clean when I cut it.
7. I like to top each slide with some fresh whipped cream or a dusting of powdered sugar with this before serving.

Recipe Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out because those are the tastiest parts of the pie! They’re kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening. But trust me on this, they are quite flavorful.

FAQS

Can you make Italian Rice Pie ahead of time?

Yes, you can make this pie up to 3 days ahead of time. Store it in the fridge, tightly covered, until you are ready to serve it.

What types of rice should I use?

I typically use long grain white rice for this recipe.
The texture will be slightly different depending on what kind of rice you use. Arborio rice is a great substitute.

How do I store leftover Sweet Rice Pie?

Cover with plastic wrap or place in an airtight container and refrigerate any leftovers in the fridge for up to a week.

Can I serve this pie warm?

Rice Ricotta Easter Pie needs to cool a bit to room temperature then completely cool in the refrigerator so that it can set before cutting, like cheesecake. Let it cool completely and I promise it will be worth the wait!

How should I serve this Rice Pie?

Serve ricotta pie with fresh whipped cream and a cherry, or dust it with powdered sugar before serving. Keep everything light and simple!

More Italian Recipes to Try

If you loved this recipe from our Italian friends, then try one of these classic Italian desserts and other recipes:

• Pizzelles: Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie! All you need for this easy pizzelle recipe is a handful of ingredients and a pizzelle iron! For a different flavor, try these Chai Pizzelles!
• Biscotti: These traditional Italian cookies will leave your taste buds dancing with joy. With its perfect balance of sweetness and crunch, this classic biscotti is the perfect treat for your holiday baking tray or any occasion.
• Italian Bread: My Grandma’s Italian Bread has the perfect crunchy, chewy crust and is so incredibly soft and delightful on the inside. This homemade bread is great out of the oven slathered with butter, used for a panini, or toasted for breakfast!
• Italian Pasta Salad: Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad.
• Pasta: I have tons of pasta recipes on the blog for you to enjoy. They are more American-Italian than true Italian, but hey, they’re delicious either way!

Have you had Rice Pie before? What is your traditional Easter dessert? Let me know in the comments below!

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Italian Rice Pie

This easy Italian Rice Pie is a creamy dessert perfect for your Easter holiday table with a delicious filling of rice, ricotta cheese, and pineapple. Everyone will love this sweet Italian dessert.

Course Dessert

Cuisine Italian

Keyword Italian Rice Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 435kcal

Author Lynne Feifer

Ingredients

• 9 large eggs
• 1 ½ cups granulated sugar
• 32 ounces part-skim ricotta cheese
• 1 teaspoon pure vanilla extract
• 2 cups heavy whipping cream
• 1 cup cooked rice uncooked
• 20 ounces crushed pineapple drained

Instructions

• Preheat oven to 350°F, and prepare a deep 9 X 13-inch baking dish by buttering it. *See note.
• In a very large bowl, beat the eggs. Add the sugar and with a hand held mixer, mix well. Add the ricotta cheese and vanilla and mix on medium low until any clumps of ricotta have broken apart and contents becomes completely smooth and creamy. Mix in the heavy cream.
• With a large spoon or rubber spatula, fold in the cooked rice and drained pineapple.
• Use a large ladle to transfer the mixture to the prepared baking dish.
• Bake for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, make sure you check the status after one hour. Pie will be done when the center is no longer wobbly and a knife inserted into the center comes out clean.
• Pie is best served cold. Allow it to cool a bit before setting the pan into the fridge to cool completely. Doing so will allow the custard-like center to fully set and give you clean slices when cut.
• Top with fresh whipped cream or dust each slice with some powdered sugar before serving.

Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. 
  When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out! Those are the tastiest parts of the pie, kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 41g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 159mg | Potassium: 248mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 262mg | Iron: 1mg

The post Italian Rice Pie appeared first on 365 Days of Baking.

It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!

These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!

Helpful Equipment

Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:

• Mixing bowls
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Whisk attachment
• Mini muffin pan
• Medium saucepan
• Fine mesh strainer or sieve
• Piping bag (or a spoon will work)
• Kitchen torch or heat gun (optional)

Ingredients for Lemon Meringue Cookies

• Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
• Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
• Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue. 
• Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
• Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness. 
• Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
• Pure vanilla extract: Enhances flavor with a warm, sweet note. 
• Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue. 

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make the Best Lemon Meringue Cookies

Cookie Cups

1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.

3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.

Make the Lemon Curd

4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.

5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.

Meringue Topping

6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.

7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.

9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.

10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.

Recipe Tips

• Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
• Let the cookie cups cool fully before adding the curd to prevent melting.
• Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!

FAQs

How do I store my Lemon Meringue Cookies?

Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.

Can I make these Lemon Meringue Cookie Cups in advance?

Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.

More Lemon Recipes You’ll Love

I love these citrusy lemon desserts, and I’m sure you will too!

• Easy Lemon Bars
• Lemon Pudding Cake
• No-bake Lemon Cheesecake
• Lemon Cake Mix Cookies
• Lemon Poppyseed Scones
• and many more lemon desserts!

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Lemon Meringue Cookies

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!

Course Dessert

Cuisine American

Keyword Lemon Meringue Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Lynne Feifer

Ingredients

• 16 ounces refrigerated sugar cookie dough (24-count)

Lemon Curd

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (about 1-2 lemons)

Meringue Topping

• 3 large egg whites
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon cream of tartar (optional but recommended)
• ½ cup granulated sugar

Instructions

• Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

• Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
• While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

• In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
• Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

• In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
• Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

• Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
• Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
• Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

The post Lemon Meringue Cookies appeared first on 365 Days of Baking.

I love making stuffed pasta shells for my family! They are so delicious, and you can use all sorts of fillings to make them unique. Stuffed shells are great for meal prep, and I love to make this hearty baked pasta dish for a meal train when families need a little help with a meal!

This spinach ricotta stuffed shells recipe actually kind of reminds me of Spinach Dip, only in shell form and without the artichokes! I mean, you can’t really go wrong with three kinds of cheese, right?

Ingredients for Spinach and Ricotta Stuffed Shells

You only need a handful of ingredients to make the filling for these stuffed shells. Here’s what I use:

• Jumbo pasta shells
• Ricotta cheese
• Shredded mozzarella cheese
• Frozen spinach, thawed and drained
• Grated Parmesan cheese
• Egg
• Dried parsley

Homemade Marinara Sauce Ingredients

I use my delicious homemade marinara sauce in this and other pasta recipes. Most of the ingredients are pantry staples. Gather these ingredients together:

• Olive oil
• Minced onion
• Garlic cloves, minced
• Tomato puree
• Tomato paste
• Freshly chopped basil
• Granulated white sugar
• Kosher salt
• Dried oregano
• Freshly ground black pepper
• Red pepper flakes
• Apple cider vinegar (or you can substitute lemon juice)

To get all the details for this recipe, check out the printable recipe card at the end of the post!

How to Make Spinach Stuffed Shells

If I don’t already have some marinara sauce on hand, I’ll start by making that first.

1. In a large skillet or saucepan, I heat a little olive oil over medium heat. Then I add the minced onion and garlic and cook until fragrant, about 1-2  minutes.
2. Next, I add the tomato puree and tomato paste, sugar, basil, salt, oregano, pepper, and red pepper flakes. I reduce the heat to a simmer over low and cook for about 30 minutes, stirring occasionally.

Cook and Stuff the Shells

1. I cook my jumbo shells in a large pot of water according to the package directions for al dente, then drain and set aside.
2. While the pasta cooks, I preheat the oven to 350 degrees F. I prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray.
3. In a large bowl, I beat an egg, then add ricotta cheese, drained spinach, 1 cup of mozzarella cheese, the Parmesan cheese, and parsley. I mix this all together well.
4. Then I add all of the pasta sauce to the prepared baking dish, spreading it evenly around the bottom of the pan. I fill each of the cooked shells with the cheese mixture and place them into the baking dish on top of the sauce.
5. Finally, I cover the entire dish with aluminum foil and bake for 30 minutes.
   If you like, you can save a portion of the sauce to pour over the top of the shells before baking. Sometimes, I like to remove the foil after 30 minutes, add more mozzarella cheese, then bake it uncovered for another 5-10 minutes or until the cheese melts.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can absolutely make stuffed shells ahead of time. I like to double the recipe and make one dish for now and another for later! Assemble the stuffed pasta as directed, cover the dish tightly with foil, and refrigerate for up to 1–3 days before baking.

They can also be frozen unbaked for up to 3 months, allowing for a quick, easy meal that bakes directly from the freezer. Just stick it in the preheated oven and bake for an extra 10-15 minutes or until the filling is warm throughout.

How do I store leftover Spinach Ricotta Stuffed Shells?

Store them in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, covered, or in an oven until warm throughout.

Can I use fresh spinach in this recipe?

You can, but it needs to be cooked down and drained. You’d need about a pound of fresh spinach to get enough for this recipe.

What’s the best way to stuff the shells?

I like to transfer my filling to a piping bag or Ziploc bag, snip off the corner of the bag, and pipe the filling into each individual shell. It’s a lot less messy! But you can also just use a large spoon to transfer the filling!

More Stuffed Shell Recipes

Here are some of the stuffed shell recipes I’ve created. What other filling should I make next time?

• Pizza Stuffed Shells
• Taco Stuffed Shells
• Chicken Stuffed Shells
• Baked Stuffed Shells (Classic)
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy ricotta and spinach filling, baked in a homemade marinara sauce. They pair perfectly with salad and slices of garlic bread.

Course Dinner

Cuisine Italian

Keyword Spinach and Ricotta Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 389kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Ricotta Spinach Filling

• 15 ounces ricotta cheese
• 1 cup shredded mozzarella
• 8 ounces frozen spinach thawed with excess water squeezed out
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon dried parsely

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 6 ounces tomato paste
• 2 tablespoons fresh chopped basil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, add more to taste, if desired
• 1 tablespoon apple cider vinegar

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.

Marinara

• In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.
• Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

• When ready to make shells, preheat oven to 350 degrees F.
• Cook pasta shells according to package directions.

Spinach Ricotta Filling

• In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
• Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes.

Notes

• Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice. 
• If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1432mg | Potassium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6147IU | Vitamin C: 24mg | Calcium: 466mg | Iron: 5mg

The post Spinach and Ricotta Stuffed Shells appeared first on 365 Days of Baking.

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

• White vinegar
• Whole milk
• All-purpose flour
• Strawberry Jell-O (powder only)
• Baking powder
• Kosher salt
• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Vanilla Frosting

• Unsalted butter, room temperature
• Powdered sugar, sifted
• Pure vanilla extract
• Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Unsalted butter, melted
• Salt       
• Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

• ​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.
• If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

• Strawberry Crumb Bars
• Chocolate Strawberry Bread
• Easy Strawberry Scones
• Strawberry Nutella Crepes
• Strawberry Shortcake Recipe
• Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

• With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.
• When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!
• If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!
• This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

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Strawberry Crunch Cake

Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 667kcal

Author Lynne Feifer

Ingredients

Strawberry Cake

• 1 ½ tablespoons white vinegar *See note.
• 1 ½ cups whole milk
• 2 ½ cups all-purpose flour
• 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk

Strawberry Crunch Topping

• ½ cup freeze-dried strawberries
• 10 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons butter melted
• pinch of salt
• Fresh strawberries for garnish and serving, if desired

Instructions

Strawberry Cake

• In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
• Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
• Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
• With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
• Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 – 2 hours.

Vanilla Frosting

• In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
• Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.

Strawberry Crunch Topping

• Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
• Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
• Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
• Spread on a plate and place into the refrigerator to chill for 15 minutes.
• Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.

Notes

• You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you’d like.
• The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping. 

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.

Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

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This recipe is gently adapted from Mother Thyme.

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Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

I absolutely love Little Smokies, and they are so easy to make in the crockpot. I make them for every gathering, from holiday parties to tailgates. They’re the perfect size for snacking, but if I’m not careful, I’ll eat enough to make a whole meal!

The best thing about this appetizer is that it only takes a few ingredients, yet everyone always raves about how good it is. You don’t have to tell your guests how easy they are, though!

Ingredients for 3-Ingredient Lil Smokies

As promised, you only need three (or four, if you choose) simple ingredients to make these Cocktail Sausages. Here’s what you need:

• A package of Lil Smokies cocktail sausages
• Grape jelly (jam works as well)
• Heinz chili sauce                            
• Worcestershire sauce (this is optional, but I highly recommend adding it!)

View the printable recipe card at the bottom of the post for a detailed ingredients list.

How to Make Little Smokies in the Crockpot

1. Place all the ingredients into the slow cooker and stir well to coat the sausages.
2. Set the slow cooker to low, cover, and cook for about 2 hours, stirring occasionally.
3. When you’re ready to serve, set the slow cooker to warm. For a nice presentation, you can garnish with freshly chopped green onions or parsley.

Recipe Tips

• Sometimes I mix my jelly, chili sauce, and Worcestershire sauce together in a large bowl, then pour it over the sausages in the Crockpot. That step is totally optional, though!
• You can easily double or triple this recipe to feed a crowd!
• When considering how much to serve, plan about 4-5 sausages per person. The recipe’s nutritional info is calculated for 5 sausages each.

FAQs

How do I store leftover Crockpot Lil Smokies?

Pour the contents of the crockpot into an airtight container and store it in the fridge for 3-5 days. Reheat on the stovetop or in the microwave as needed.

How do I serve these Cocktail Sausages?

Serve them with toothpicks, or people can use a large slotted spoon to serve themselves from the crockpot.

How do I know when the Lil Smokies are done cooking?

They typically plump up a little when they are done, and they will be warm throughout. 2 hours in the Crockpot should be plenty of time!

More Easy Appetizers

Try one of these appetizer recipes for your next gathering:

• 3-Ingredient Grape Jelly Meatballs
• Easy Pepperoni Pizza Dip Recipe
• Cream Cheese Stuffed Mushrooms
• Avocado Salsa
• And Many More!

If you liked these Crockpot Lil Smokies, let me know how they turned out for you!

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3-Ingredient Crockpot Lil Smokies

These Crockpot Lil Smokies are a very easy appetizer made with just three simple ingredients. They're perfect for any gathering, and can easily be made into a weeknight dinner served over rice.

Course Appetizer

Cuisine American

Keyword Crockpot Lil Smokies

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 528kcal

Author Lynne Feifer

Ingredients

• 14 ounces Lil Smokies refrigerated sausages
• ¾ cup grape jelly I use grape jam, but either is fine
• ¾ cup Heinz Chili Sauce
• 4 teaspoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 2 hours, stirring occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley.

Notes

Nutritional information calculated for about 5 Lil Smokies per person. 

Nutrition

Serving: 1serving | Calories: 528kcal | Carbohydrates: 57g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 64mg | Sodium: 1798mg | Potassium: 458mg | Fiber: 2g | Sugar: 40g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

The post Crockpot Lil Smokies appeared first on 365 Days of Baking.

This Strawberry Crunch Topping is a quick, no-bake topping. I’m sure you’ve seen it on those Strawberry Shortcake Bars you can buy from the ice cream truck or at the grocery store. This topping is perfect for vanilla ice cream, a mix-in for yogurt, or honestly, a snack straight from the spoon! It’s crisp and crumbly, has a great flavor, and is just outright delicious!

I prefer to use my food processor to make this crunchy topping, as it results in the perfect combination of ingredients while keeping that crunchy texture. Don’t have a food processor, you can use a blender.

Ingredients for Homemade Strawberry Crunch Crumbles

Here are the simple ingredients I use to make this delightful crunch:

• Freeze-dried strawberries: These bring real strawberry flavor and natural tartness. I try not to grind these to powder, but keep some texture.
• Vanilla Oreos or Golden Oreo cookies: I love these sweet, creamy, and familiar cookies. They balance the berry flavor without overpowering it.
• Strawberry Jell-O powder: I use this as a strawberry gelatin mix as a flavor booster, not the star. It also adds some more of that pink color. See below for substitutions if you need to avoid gelatin.
• Melted butter: I use just enough to bind everything together. Use too much and the crunch turns greasy.
• Salt: Just a tiny pinch makes the strawberry flavor pop instead of tasting flat.

See my printable recipe card at the bottom of this post for a detailed list of ingredients!

How to Make No-Bake Strawberry Crunch Topping

This no-bake recipe is quick and easy to make. Here’s how:

1. First, I place the freeze-dried strawberries and Oreos into my food processor and pulse until coarse crumbs form.
2. Next, I add the strawberry Jell-O powder and salt, then pulse briefly to combine.
3. Now I pour in the melted butter and pulse just until the mixture holds together if I press it. Finally, I spread out the crumb mixture on a plate or baking sheet and put it in the fridge to chill for 10-15 minutes before serving it.

Recipe Notes

• If I needed to avoid gelatin, I would skip it and add extra freeze-dried strawberries instead. To deepen the color, consider using a pinch of beet powder.
• For extra crunch, I add a tablespoon of crushed cornflakes. I know that sounds weird, but it works!
• If my crumbs look shiny or wet, I know I added too much butter. Add a few dry cookie crumbs to save it. I know I have the perfect balance when it smells like strawberry candy, not butter.

FAQs

How do I store Strawberry Crunch Topping?

I store it in an airtight container at room temperature for up to 5 days. If it softens, I spread it on a plate for a few minutes to dry out. Do not refrigerate long-term, or it will clump.

Can I freeze Strawberry Crunch?

Technically, yes, but the texture suffers. It’s best fresh or stored dry at room temperature.

What are some ways I can use this topping?

• Sprinkle over vanilla or strawberry ice cream
• Use as a cheesecake or no-bake pie topping, or for other favorite desserts
• Add it to yogurt parfaits
• Roll cake pops or truffles in a thin layer of crumbs
• Spoon it over pancakes with whipped cream

Strawberry Recipes You’ll Love

I love using fresh strawberries in my baking, especially when it’s strawberry season! Here are some recipes I think you’ll love:

• Strawberry Bars
• Easy Strawberry Scones
• Strawberry Pretzel Pie
• Strawberry Banana Bread
• Strawberry Danish Hearts

If you tried this Strawberry Crunch Topping, let me know how you liked it in the comments, or leave a recipe review below!

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Strawberry Crunch Topping

Strawberry Crunch Topping is a sweet and crunchy treat made of freeze-dried strawberries, Golden Oreos, and strawberry Jell-O. Full of strawberry flavor it's delicious on ice cream and other desserts!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Topping

Prep Time 10 minutes minutes

Chill Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup freeze-dried strawberries
• 10 Vanilla or Golden Oreos
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons unsalted butter, melted
• pinch of salt

Instructions

• Place freeze-dried strawberries, Oreos in a food processor. Pulse until coarse crumbs form.
• Add strawberry Jello powder and salt. Pulse briefly to combine.
• Pour in melted butter and pulse just until the mixture holds together when pressed.
• Spread on a plate and chill for 10 to 15 minutes before using.

Notes

• Store in an airtight container at room temperature for up to 5 days. If it softens, spread it on a plate for a few minutes to dry out. Do not refrigerate long term or it will clump.
• This recipe makes about 1 ½ cups. Nutritional information has been calculated for 2 tablespoons per serving.

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg

The post Strawberry Crunch Topping appeared first on 365 Days of Baking.

I have two true loves in this world: homemade bread and mashed potatoes. Well, lucky for me, this potato bread is the perfect combination of both! I absolutely love this bread and know you will too.

Why Should I Make Bread With Potato?

You might wonder why potatoes not only work well as a bread ingredient, but can actually make bread better. King Arthur Baking taught me everything I need to know: it’s all about the starch!

The higher the level of starch in your bread, the more tender it will be. And potatoes are one of the starchiest foods out there. With the addition of potatoes to your bread dough, you’re increasing the starch, which means a fluffy loaf of bread, a softer, tender crumb, and a nice, sturdy crust.

The Best Mashed Potatoes For Potato Bread

• You can use Russet potatoes or Yukon Gold potatoes, but avoid red or purple potatoes, as they will change the color and texture of the bread.
• Avoid using seasoned mashed potatoes, as those flavors will come through in the bread.
• If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them.
• Make sure your potatoes are as smooth and free of lumps as possible. I had the best results using a potato ricer like this one instead of mashing them. This helps prevent bits of whole potato from making it into your finished loaf.

Ingredients for Potato Bread

This bread with potato recipe uses the following ingredients:

• Dry active yeast – You can use active dry yeast or instant yeast 
• Granulated sugar – The granulated sugar gives the bread a slightly sweet flavor, and it helps feed the yeast, giving you a light and fluffy bread.
• Water – You can use filtered, bottled, or tap water. You want the water warm but not hot (about 90 degrees F).
• Unsalted butter 
• Salt (if using salted butter, omit this. For kosher salt, cut the amount in half)
• Eggs – Room temperature eggs work best when working with bread dough
• Mashed potatoes (see notes above)
• All-purpose flour – You can use bread flour or all-purpose flour.

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to make the Best Potato Bread

These instructions are detailed so you have the best success when you bake, but I promise, baking bread isn’t nearly as scary as it seems! Make the dough, let it rise, shape it, let it rise again, and bake it!

Make the Bread Dough

1. Into the stand mixer bowl, add the yeast, sugar, and warm water. Stir with the whisk attachment to combine and allow to sit for 5 minutes or until bubbles start to form.
2. Once the yeast has softened, add the butter, salt, and eggs to the yeast mixture. Stir to combine all of the ingredients.
3. Add the mashed potatoes and stir to combine.
4. Add 2 cups of the flour and stir to combine. 
5. Allow the mixture to sit for 10 minutes. This will help develop the gluten.
6. Now, switch the whisk attachment out for the dough hook attachment and slowly add in the remaining flour by about  ½ cup at a time. Allow the flour to be fully incorporated before adding more.
7. Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.

Knead and Rise

1. Set your stand mixer to medium speed and allow the dough to knead for about 5 minutes. Then turn the dough out onto a lightly floured surface.
2. Grease the bowl (or a separate large bowl) with baking spray or a small drizzle of oil. Place the dough back into the oiled bowl and let the dough rise in a warm place for 90 minutes or until the dough has doubled in size.
3. Prepare 2 9×5-inch loaf pans by spraying with some nonstick cooking spray or lining the pans with a piece of parchment paper. Set them aside.
4. Once the dough has doubled in size, turn the risen dough out onto a clean, dry surface and divide the dough into 2 equal balls. 
5. Take one of the dough balls and, using your hand, flatten the dough out into a rectangle. Then roll the dough up, tucking the sides in to create a loaf shape. Place the loaf inside a prepared loaf pan. Repeat this process with the other dough ball.
6. Cover and allow to rise for 30 minutes.

Prepare and Bake

1. With about 10 minutes left of the rise, preheat the oven to 375 degrees F. 
2. Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine. 
3. Brush the tops of the loaves with the egg wash.
4. Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown, and when you tap on the top of the loaves, they sound hollow. 
5. Remove from the oven and allow them to cool for 30 minutes before removing them from the bread pans.
6. Remove them from the bread pans and allow them to cool on a wire rack for 20 more minutes before cutting into them.

FAQs

How do I store my Potato Bread?

Store your bread in an airtight container at room temperature for up to 3 days. You can store it in an airtight container in the refrigerator for up to 5 days.

Can I freeze this bread?

You can! To freeze a whole loaf, wrap it in plastic wrap and place it in a freezer-safe container. Label, date, and freeze the bread for up to 3 months. 

You can also preslice the bread by slicing the loaf first, placing the slices on a baking sheet, pre-freezing them for 1 hour, then transferring them to a labeled and dated freezer-safe container for up to 3 months. You can then remove as many pieces as you want at a time. Allow the loaf or slices to come to room temperature before enjoying. 

Can I use potato flakes instead of mashed potatoes?

Potato flakes require moisture to develop, and your dough will be really dry. If you want to use instant potatoes, follow the manufacturer’s directions on making them first before adding them to the mixture.

Why didn’t my bread rise?

Most likely, it is a problem with your yeast. If your yeast is old, it won’t activate fully. Also, yeast can be scalded by hot ingredients, so keeping your ingredients below 100 degrees helps protect it and helps it to rise.

More Bread Recipes You’ll Love

• English Muffin Bread
• Italian Bread
• No-Knead Bread
• Peach Bread
• Coca Bread

Be sure to Pin or print this Potato Bread Recipe to satisfy your next homemade bread craving!

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Potato Bread Recipe

This easy homemade Potato Bread recipe makes great use of leftover mashed potatoes. It's soft and fluffy, making it the perfect sandwich bread. Plus it's delicious for toasting, and French Toast, too!

Course Breads

Cuisine American

Keyword Potato Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Rise Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 32 slices

Calories 128kcal

Author Lynne Feifer

Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 ¼ cups warm water (about 90 degrees F)
• ½ cup unsalted butter melted and cooled
• 2 teaspoons salt
• 2 large eggs
• 1 cup mashed potatoes (leftover or fresh)
• 6 cups all-purpose flour

Instructions

Make The Bread Dough

• Into the bowl of your stand mixer with the whisk attachment, add the yeast, sugar, and warm water. Stir to combine and allow to sit for 5 minutes, or until bubbles start to form.
• Once the yeast has softened, add the butter, salt, and eggs. Stir to combine all of the ingredients together well.
• Add the mashed potatoes, and stir to combine.
• Add 2 cups of the flour. Stir to combine.
• Allow the mixture to sit for 10 minutes to help develop the gluten.
• After the dough has sat for 10 minutes, replace the whisk attachment for the dough hook, and slowly add in the remaining flour by adding ½ cup at a time. Allow the flour to be fully incorporated before adding more.
• Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.

Knead and Rise

• Set your stand mixer to medium and allow the dough to knead for about 5 minutes.
• Turn the dough out onto a lightly floured surface. Grease a large bowl with baking spray or a small drizzle of oil. Place the dough into the bowl and allow to rise for 90 minutes or until it has doubled in size.
• Prepare 2 9×5-inch loaf pans by spraying with some baking spray or lining each pan with a piece of parchment paper. Set them aside.
• Once the dough has doubled in size, turn out onto a clean, dry surface and divide the dough into 2 equal balls.
• Take one of the dough balls, and using your hand, flatten the dough out into a rectangle, then roll the dough up, tucking the sides in to create a loaf shape. (See photos in post) Place the loaf inside a prepared bread pan. Repeat this process with the other dough ball. Cover with a clean tea towel and allow to rise for 30 minutes.

Prepare and Bake

• With about 10 minutes left of the rise, preheat the oven to 375 degrees F. Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine.
• Brush the tops of the loaves with the egg wash. Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown. Also, when you tap on the tops of the loaves, they should sound hollow.
• Remove from the oven and let them cool for in the pans on a wire rack for 30 minutes. Remove them from the bread pans and let them cool for and additional 20 more minutes before slicing.

Notes

• Avoid using seasoned mashed potatoes; those flavors will come out in the bread.
• If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them until there are no lumps. Using a potato ricer works really well.
• Store your bread in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 128kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

The post Potato Bread Recipe appeared first on 365 Days of Baking.

Cabbage Steaks make a great easy side dish, or you can bake them to perfection as your vegetarian main course. I love them because they are simple to prepare and pair well with so many dishes!

I like to cook my cabbage slices until they are caramelized and slightly crispy on the edges. While raw cabbage can definitely be bitter or bland, roasted cabbage is flavorful and oh-so-delicious! Plus, with rising grocery costs, it’s the best way to make a tasty meal without breaking my budget!

Ingredients for Cabbage Steaks

You only need four simple ingredients to make these roasted cabbage steaks:

• One head of green cabbage
• Olive oil
• Kosher salt
• Freshly ground black pepper

The ingredients are listed in the printable recipe card at the end of the post, too!

How to Make my Cabbage Steak Recipe

This vegetable recipe is super simple, which is always nice on a busy evening.

First, I preheat my oven to 350 degrees F and line a baking sheet with either aluminum foil or parchment paper.

Next, I cut off the bottom of the cabbage to make it flat. I hold the head of the cabbage so it’s standing upright on the cutting board, then, with a sharp knife, slice it into 1-inch thick slices of cabbage. I place the cabbage slices on the prepared baking sheet. One thing I’ve learned is to be careful as you transfer them, as they can fall apart easily if you rush!

Then, I drizzle olive oil over each slice and sprinkle them all with salt and pepper. Finally, I cover the cabbage steaks with another sheet or sheets of aluminum foil, seal the edges, and bake them for 45 minutes or until they have nice crispy edges and I can pierce them with a fork easily all the way to the core.

Recipe Variations

• Feel free to add more spices as you like. I suggest trying chili powder, garlic powder, ginger, or Old Bay seasoning. They are also quite nice when sprinkled with a little fresh lemon juice before serving!
• You can also cook these on the grill! I heat the grill to medium-high (around 400 degrees or so) and lightly brush it with oil, then place the cabbage steaks directly on the grill. I cook them for 5 minutes per side, until crispy on the outside and nice and tender towards the middle.
• You could top your cabbage steaks with Parmesan cheese, nuts, or crumbled bacon.
• Swap the green cabbage for red cabbage.

FAQs

Can I store leftover Cabbage Steaks?

If you have some leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat in a 325 degrees F oven until warmed throughout, or use an air fryer!

Can I make these Cabbage Steaks ahead of time?

I think these are best served fresh, though uncut cabbage stays fresh for up to 3 weeks. It’s my recommendation to slice and serve them right away.

What goes well with crispy Roasted Cabbage Steaks?

Pork: Serve these cabbage steaks with Pork Burgers, Pork Spare Ribs, Parmesan Pork Chops with Pesto, and more!

Chicken: Make this vegetable side dish with Chicken Sliders, Greek Chicken, Chicken Barbecue, and many more!

Beef: Cabbage steaks go well with my Aloha Sloppy Sliders, Crockpot Pot Roast, Dynamites, and more.

More Vegetable Side Dish Ideas

I always like to serve a veggie with my main dishes, so here are some of my favorites that you might like too:

• Baked Parmesan Zucchini Fries
• Brown Sugar Acorn Squash
• Ranch Broccoli
• Horseradish Carrots
• Roasted Curry Cajun Cauliflower

If you make these Cabbage Steaks, I’d love to hear how they turn out for you! Leave me a comment or a recipe review below, and thanks for stopping by!

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Roasted Cabbage Steaks

Add more vegetables to your meals with these easy tender Cabbage Steaks! Slice up a head of cabbage, flavor it with some simple seasonings, and you’ve got a delicious vegetarian side or main dish!

Course Side Dish

Cuisine American

Keyword Cabbage Steaks

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 80kcal

Author Lynne Feifer

Ingredients

• 1 head green cabbage
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, plus more if desired
• ½ teaspoon fresh ground black pepper, plus more if desired

Instructions

• Preheat oven to 350°F. Line a baking sheet with a sheet of aluminum foil or parchment.
• Cut the bottom off of the cabbage to create a flat surface. Position the cabbage so that it is standing up on the cutting board and cut it into 1-inch thick slices. Place the slices onto the prepared baking sheet. Be careful when transferring each end to the baking sheet as they may fall apart.
• Drizzle the olive oil over the slices and sprinkle each with salt and pepper.
• Cover the baking sheet with another sheet of aluminum foil, and bake for 45 minutes or until a fork can easliy be pierced into the core.

Notes

Fee free to add more spices to your taste, like chili pepper, garlic, ginger, or Old Bay seasoning for added flavor, or sprinkle with a little fresh lemon juice before serving. 

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 260mg | Fiber: 4g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg

The post Roasted Cabbage Steaks appeared first on 365 Days of Baking.

This sweet, lemony recipe makes one of my favorite sweet breads! I love all things lemon, and the bright citrus flavor of this soft, tender bread is perfect for spring and summer (though you can make it all year long!) Make a batch to enjoy for breakfast or a quick afternoon snack!

I love to make quick breads because they are easy to make without a lot of fuss. There’s no worry about yeast and getting the perfect rise, but you still get slices full of delicious flavor. This Lemon Poppy Seed Quick Bread is the perfect quick bread recipe to try.

Ingredients for Lemon Poppy Seed Loaf

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Poppy seeds
• Baking powder
• Baking soda
• Salt
• Granulated white sugar
• Fresh lemon zest (about 2 lemons)
• Plain Greek yogurt (you can also use sour cream)
• Vegetable oil (or melted butter)
• Large eggs
• Fresh lemon juice
• Vanilla extract

For the Glaze

• Powdered sugar
• Fresh lemon juice

You’ll find a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Lemon Poppy Seed Bread

You’ll have a fresh loaf of lemon bread ready in no time! Here’s how to make it:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2.  Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3.  Infuse sugar with zest: In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
4. Combine wet ingredients: Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended. You can also use a hand mixer on low speed.
5. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.

How to make a Simple Lemon Glaze

1. Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let it set before slicing.

FAQs

How do I store my Lemon Poppy Seed Loaf?

Store leftover bread in an airtight container at room temperature for up to 4-5 days.

Can I freeze this Lemon Bread?

Yes, you can freeze it for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when my bread is done baking? 

You will know it’s done when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

More Zesty Lemon Recipes

Do you love lemon-flavored baked goods as much as I do? If so, then you have to try one of these favorite lemon dessert recipes:

• You are going to love these light, brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed any time of the year.
• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

What’s your favorite lemon dessert? Let me know in the comments, and if you loved this Lemon Poppy Seed Loaf, I’d love for you to leave a recipe review below! ❤️

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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf is full of lemon flavor and crunchy poppy seeds. This bakery-style quick bread made with Greek yogurt and finished with a simple lemon glaze is perfect for an afternoon treat.

Course Dessert

Cuisine American

Keyword Lemon Poppy Seed Loaf

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 178kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• zest of two lemons
• ¾ cup plain Greek yogurt (or sour cream)
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze

• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
• In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
• Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
• Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
• Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
• Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.

Nutrition

Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

The post Lemon Poppy Seed Loaf appeared first on 365 Days of Baking.