Pound cakes are always a crowd-pleaser. They are known for their dense, tender texture and are a great option for just about any occasion. While vanilla is my go-to pound cake flavor, it isn’t the only choice out there. This Brown Sugar Bourbon Pound Cake is a delicious alternative to traditional vanilla – and it never lasts long in my kitchen after I’ve baked one. I have a feeling that it will be a hit in your home, too!

As the name suggests, this Brown Sugar Bourbon Pound Cake is made with quite a bit of brown sugar. You can use dark brown sugar for a stronger molasses flavor (and I do that sometimes in the winter), however I prefer the more subtle flavor of light brown sugar for a more versatile cake. The brown sugar is combined with butter, eggs and flour – ingredients that you’ll find in any cake, of course – along with a generous splash of bourbon. The flavor of the bourbon, with notes of vanilla and toasted wood, works very well with the brown sugar. There isn’t enough alcohol in this cake to give anyone a buzz, but you can substitute it for milk if you prefer to omit the alcohol entirely.

I usually reach for buttermilk in my pound cakes because it gives them a nice buttery flavor and contributes to a more tender texture, but in this case I used half whole milk and half heavy cream (aka half and half). Since I wanted the brown sugar to really stand out in this cake, I didn’t want to bring in additional flavors – like the tanginess of buttermilk – that might compete with it. The half and half gives the cake a nice richness and only brings in a mild flavor that works perfectly with the brown sugar and bourbon. You can also use all whole milk or all heavy cream (for an even richer cake), if you are in a pinch!

The cake is ready to eat as soon as it has cooled down, but I finished mine with a bourbon-infused glaze. The alcohol in the glaze will actually evaporate as it sits, leaving behind just the flavor of the bourbon, but it will feel potent as you first stir it up. The cake is also good with vanilla glaze or cream cheese frosting, if you want to change things up a bit.

Brown Sugar Bourbon Pound Cake
2 3/4 cups all purpose flour
1 tsp salt
2 tsp baking powder
3/4 cup butter, room temperature
2 cups brown sugar
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup bourbon

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, cream together butter and sugar until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in one third of the flour mixture, followed by the milk. Stir in another third of the flour mixture, followed by the heavy cream and bourbon. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain. Pour batter into prepared pan.
Bake for about 55 minutes, or until a toothpick inserted into the cake comes out clean.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.
When cooled, top with bourbon glaze.

Bourbon Glaze

The post Brown Sugar Bourbon Pound Cake appeared first on Baking Bites.

This delicious foil pack honey garlic chicken is packed with amazing flavors! These meals are perfect for the summer when you want to keep the heat out of the house (no oven!) and keep the messes to a minimum. Also great for camping!

Try this honey garlic chicken alongside some other reader favorites: Summer Cobb Salad, Quinoa Salad, or this Honey Mustard Chicken Salad.

Honey Garlic Chicken

Hey everyone! It’s Chelsea back from Chelsea’s Messy Apron with a delicious AND easy dinner recipe! Now that we’re full fledged into summer, it’s time to pull out the foil and start making some foil pack meals! This is a recipe you’ll want to have all summer long! It’s perfect for keeping the heat OUTSIDE and great if you want to take camping.

This dinner has it all — rice (that you don’t even have to cook beforehand!), protein (chicken), a delectable sauce, and plenty of veggies all in ONE foil pack!

Honey Garlic Chicken Ingredients:

• Chicken Breasts — you’ll want 16 ounces TOTAL for this recipe which is about 2 large breasts. Try to get 2 large breasts that are each 8 ounces and then slice the 2 breasts horizontally into two even pieces that are each 4 ounces. Pound the chicken and ensure that the 4 pieces of chicken you have are each an even 4 ounces.
• Minute Rice — we use minute rice so it will cook in time in the packet WITHOUT having to be cooked beforehand! Score!!
• Carrots — grab small baby carrots and halve them
• Broccoli — cut into small florets
• Red pepper — slice into thin strips
• Sauce — every good honey garlic chicken needs a delicious sauce over everything!

Quick Tips:

• If you’re baking these, you want to avoid removing them from the oven and checking too often; when you open the foil packet, all the steam is released and it’s going to take a lot longer to fully cook when being placed back into the oven. That said, it’s hard to know exactly when they’re done because each oven is different and ingredients are always prepared a little different. I’d recommend pulling out just ONE packet (not all) and testing only one at a time.
• Make sure to use minute rice not regular rice
• Before putting ANYTHING in the foil, grease the foil well with nonstick spray. You do not want the rice to stick to the bottom!
• Use heavy duty foil for grilling.
• Follow the weight and veggie chopping guidelines carefully! 
• Make sure the foil is completely 100% sealed off. This will not only keep juices from seeping out (juices that you need for things to cook evenly), but it also keeps the chicken ultra moist. Without a tight seal your chicken will likely taste dry. Seal these tightly!

More easy chicken dinners:

• Chicken Marinade
• Queso Chicken Skillet
• Chicken Stir Fry
• Chicken Enchiladas with Avocado Cream Sauce
• Coconut Curry Chicken

 

How to Make Cold Brew Coffee is a super easy make-at-home, no-machine-needed method for enjoying iced coffee all year long.

I wrote a post quite a few years ago sharing how to make iced coffee, and it was a big hit.  That method is the super simple way of making iced coffee without much effort involved.  And I totally enjoy drinking my iced coffee that way too.  But I recently started making cold brew coffee at home and keeping in the refrigerator for my whole family to enjoy.  It’s especially nice to have in the summer months when it’s sweltering hot outside.

How to make Cold Brew Coffee:

Start with a one-gallon pitcher.  I just use a cheap, plastic pitcher that I picked up in my market’s “summer section” for about $3.00.  Fill your pitcher with bottled or filtered water.  Room temperature is just fine.  If your tap water is decent, it’s okay to use that too.

Put two cups of coffee grounds directly into the water in the pitcher.  As for the type of coffee used… choose a kind of coffee that you enjoy.  And it’s okay to use either regular or decaf.

Stir the coffee grounds into the water.  Put the lid on and refrigerate overnight (or for 24 hours).  This is the “cold brew coffee” process.  The coffee will have a chance to brew into the water and give it great flavor!

Next you’ll need to set up a way to strain the coffee grounds.  I used a bowl with a strainer set inside and then a double layer of cheesecloth inside the strainer.  If you don’t have cheesecloth, you can use paper towels or a coffee filter.  

You will probably need to strain the cold brew coffee twice to make sure you are not leaving any coffee grounds behind.

Then you’ll discard all of the grounds and pour the strained cold brew coffee back into a clean pitcher.  Now you can keep it in the refrigerator to be enjoyed for up to two weeks!

How to serve Cold Brew Coffee:

Serve it over ice, of course!  If you’re really energetic, you can make some ice cubes out of some of the cold brew so you’re pouring your cold brew over cold brew ice cubes!  Then there’s no chance of it getting watered down with regular ice cubes.

It’s ready to drink… UNLESS you’d like to add some additional ingredients to make this cold brew iced coffee extra awesome.

I suggest adding a spoonful of sweetened condensed milk and a splash of milk.  That’s how I like to drink it anyways.  It will be perfectly sweet, and the milk mellows out the strong coffee flavor a bit.  Sweets lovers might wish to add TWO spoonfuls of sweetened condensed milk.  It will taste like dessert.  Buy the FAT FREE sweetened condensed milk if you want it to be a little less indulgent.

Stir it up with a spoon or a straw.  You’ll see that the condensed milk settles at the bottom of your glass, but if you give it a few vigorous stirs then it will mix into the coffee just fine.

And now it’s time to enjoy your cold brew coffee!  It’s the best iced coffee around.  Note:  I found these stainless steel straws on Amazon and I’m obsessed with using them for everything now!

Happy Summer!

Here are a few more “How to Make” posts that you might be interested in:

• How to Make Iced Coffee
• How to Make a Pumpkin Spice Latte
• How to Make a Charcuterie Board
• How to Make Homemade Nutella
• How to Make Homemade Cool Whip
• How to Make Ricotta Cheese
• How to Make Homemade Basil Pesto
• How to Make Rich and Flavorful Chicken Stock

The post How to Make Cold Brew Coffee appeared first on Recipe Girl®.

Greek Broccoli Pasta Salad combines tender fusilli pasta with fresh vegetables and a tangy herb dressing. Broccoli florets are briefly cooked, chilled and then tossed with noodles, tomatoes, bell peppers, red onions, olives, and feta cheese. A wholesome side dish to serve with grilled meats, pack for a picnic or barbecue.

If you’re looking for more nourishing vegetarian salads then try Farro Caprese Salad, Summer Corn Salad, or Strawberry Spinach Salad.

Greek Broccoli Pasta Salad

Add a Meditteranean twist to a typical pasta salad with just a few key ingredients. By combining fresh vegetables, kalamata olives, and creamy feta cheese to al dente fusilli pasta, it adds delicious Greek elements to each bite.

I’m always looking for ways to sneak in wholesome vegetables into each meal, and broccoli is one of the stars of this dish. Briefly cooking the broccoli ensures that each piece is tender and easy to eat.

To bring all of the ingredients together, a simple yet flavorful dressing is whipped up. An easy red wine vinegar dressing is whisked together and then drizzled all over the salad. The tangy and herbaceous flavors infuse into the pasta and vegetables for an irresistible appetizer or side dish.

How Do You Make Broccoli Pasta Salad?

• Blanch the broccoli florets in boiling water for 2 minutes, and then chill in ice cold water.
• Drain the broccoli before adding to the salad.
• Cook the pasta in the same boiling water until al dente then drain and rinse under cool water.
• In a large bowl combine the pasta, broccoli, tomatoes, bell peppers, onions, and olives.
• Sprinkle with feta cheese.
• Make the salad dressing by whisking together the vinegar, mustard, honey, garlic, oregano, salt, and pepper. Drizzle in the olive oil until the dressing is thickened.
• Add the dressing and toss to combine with the pasta salad, or serve on the side.

How Do You Cook the Broccoli?

Broccoli is loaded with health benefits. However, can be extremely fibrous in texture and have a sulfurous taste when eaten raw. For this pasta salad recipe, I like to use a simple blanching method for cooking broccoli. It just takes 2 minutes to tenderize the vegetable, making it more palatable and sweeter in taste. Make sure to “shock” or chill the broccoli in an ice water bath to stop the cooking process. I often use this process when making broccoli salad.

What Type of Pasta is used?

Fusilli pasta is a corkscrew shape that allows the dressing to stick on to the noodle. Any other type of pasta can be used like farfalle, rotini, or Gemelli works well too.

What Ingredients are added to the Pasta Salad?

A colorful mix of fresh vegetables is added to the salad. There are different types of broccoli that can be used, I selected calabrese which is the most common found in the grocery store.

Sweet cherry tomatoes add a burst of flavor, but any vine-ripened type would be delicious. Green bell peppers and chopped red onions add a nice crunch. Kalamata olives are essential in Greek cuisine, as well as tangy Feta cheese.

How is the Dressing Prepared?

The red wine vinegar is vigorously whisked with the mustard, honey, garlic, oregano, salt, and pepper to infuse the flavors together. Make sure to very slowly add the olive oil, so that the dressing becomes thickened and emulsified. If making the dressing ahead of time whisk again right before serving.

How Long Will the Broccoli Pasta Salad Last?

The pasta salad will last for about 3 days covered and refrigerated. It’s best to add the dressing right before serving for the best flavor and so that the pasta does not become soggy. You can prepare the components ahead of time and then toss with the dressing.

Looking for more Greek recipes? Try these ones!

• Greek Chicken Sliders
• Greek Tzatziki Pasta Salad
• Greek Spinach Pasta Salad

Frozen meals have always been about convenience, first and foremost. They’re the quick fix to fill the gaps when you’re short on time, energy, or ambition, but rarely the first choice. No matter how satisfying, a cardboard tray of reheated odds an ends will rarely revive to match the appeal of any fresh good. Shortcuts typically require some sort of sacrifice, manifesting as mushy, mealy textures, bland or simply salty tastes, or in the worst cases, all of the above. That said, great strides have been made in just the past few years to offer convenience without compromise when it comes to your freezer fodder. Growing in leaps and bounds, Wildscape is a small upstart with big ambitions to do just that. Their mission, as they say, is to create a world where you don’t have to choose between the food you have time for and the food you really want to eat.

Literally thinking outside of the box, these complete entrees come packaged in reusable plastic containers. Though dubious of this fancy packaging at first, the versatility ultimately won me over. Resealable if you have leftovers, reusable for future meals, and recyclable when you’re all done, they just make more sense than traditional single-use Styrofoam trays. Layered for ideal defrosting, when was the last time a bowlful of merely nuked vegetables looked quite so enticing right out of the microwave? Even before stirring, I wanted to dive right in. Wildscape only offers two plant-based options, but they’re so well executed, they won’t leave you wishing for more.

Peri Peri Portobellos with Sweet Potatoes, Black Beans and Mango, Turmeric Barley, and Toasted Coconut:

Sweet and spicy, the sauce packs some decent heat, unfolding as you eat with a slow and gentle burn. It shouldn’t be so hot as to overwhelm the spice adverse, but offers some genuine warmth to more adventurous eaters. Very tender sweet potato, practically melts in your mouth while firm, substantial grain demonstrate proper cooking technique; nothing suffering from mushy reheated pasta syndrome here. Considering the fact that portobellos were the headliner, though, I really wish there were more mushrooms. Only 3 or 4 pieces turned up in the whole package.

Gochujang Cauliflower with Brussels Sprouts, Chickpeas & Quinoa, Riced Cauliflower, Cashews, and Pickled Onions:

I’m calling it: This is the best frozen meal I can recall eating, and trust me, I’m no stranger to the ready-made section of the freezer aisle. Just imagine, Brussels sprouts that still have some green left to them, but are still perfectly cooked through! Cauliflower that retains its shape, and cashew pieces are still fresh and crunchy! Yes, yes, and yes, you really can have it all. Well seasoned, properly spiced, it’s bold and flavorful without being truly spicy.

These are no sad TV dinners. Unlike many “healthier” meal solutions that command premium prices, there are genuinely worth the investment. They’re every bit as fresh as homemade, without the work.

This review was made possible as a collaboration with Moms Meet and Wildscape. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

The post Wildly Different Frozen Food appeared first on BitterSweet.