Browsing Category

Dessert

Dessert Instant Pot Recipes

Instant Pot Pumpkin Cheesecake with Maple Glaze

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Instant Pot Pumpkin Cheesecake with Maple Glaze

We are very excited to share this Instant Pot pumpkin cheesecake with everyone. This recipe is an adaption of a family recipe that my wife has been enjoying her whole life. Those are always my favorites! You might expect this cheesecake to be overly sweet, but it’s not. The cheesecake itself is lightly sweetened, which pairs perfectly with the sweet maple glaze.

You may notice there is no pumpkin pie spice in this recipe. While this is a pumpkin cheesecake, it is not meant to be a pumpkin pie cheesecake. However, the cinnamon and nutmeg, which are both components of pumpkin pie spice, add the perfect hint of spice. Die hard pumpkin pie spice fans are welcome to simply swap out the nutmeg and cinnamon for equal amounts of pumpkin pie spice.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

The Process

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place graham crackers in food processor or blender and blend into fine crumbs.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Transfer graham cracker crumbs to medium bowl and combine with brown sugar.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add melted butter and syrup and stir until well combined.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Pour crumb mixture into 7×3″ push pan or springform pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

In a large mixing bowl… Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place 3-inch trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Remove crust from freezer and pour batter into pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release. Remove foil and carefully transfer to cooling rack for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Before serving, prepare maple glaze by adding heavy cream and maple syrup to clean instant pot. Hit sauté, then immediately set a timer for five minutes.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Mixture will begin to boil. Stir often with a rubber spatula, but not constantly.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Continue to boil. Mixture will turn light caramel. As soon as timer beeps, remove inner pot from Instant Pot and allow to cool.

 

And this is the AMAZING Result…

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

★ Did you make this Instant Pot Pumpkin Cheesecake?

Please give it a star rating below! ★

Instant Pot Pumpkin Cheesecake | The Foodie Eats
4.67 from 3 votes
Print

Instant Pot Pumpkin Cheesecake with Maple Glaze

The best part of this cheesecake is that it is not overly sweet. Perfectly balanced with the glaze.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 314 kcal
Author The Foodie Eats

Ingredients

Cheesecake crust:

  • 1/2 cup graham crackers (120 grams) crushed
  • 2 Tbsp. butter melted
  • 2 tsp. brown sugar
  • 1 Tbsp. maple syrup

Cheesecake batter:

  • 16 oz. cream cheese room temperature
  • 1/2 cup sugar white granulated
  • 2 large eggs room temperature
  • 1/2 cup heavy whipping cream room temperature
  • 1 cup pumpkin purée room temperature
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Maple Glaze

  • 1/2 cup heavy whipping cream
  • 6 Tbsp. pure maple syrup

Instructions

Cheesecake crust:

  1. Crush graham crackers to fine crumbs by pulsing in food processor or blender.

  2. Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.

  3. Pour crumb mixture into bottom of 7x3" push pan or springform pan. Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

  4. Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

Cheesecake Batter:

  1. (For best results, all ingredients should be room temperature before beginning.)

    In a large mixing bowl... Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

  2. Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

  3. Remove crust from freezer and pour batter into pan.

Cooking Instructions:

  1. Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

  2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).

  3. Remove lid and carefully transfer cheesecake to cooling rack. Remove foil, and gently use the corner of a paper towel to dry any water that may have gathered around the edges of cheesecake. (This can leave marks on the cheesecake if not done carefully, and is an optional step.)  Remove foil and carefully transfer to cooling rack for one hour. 

  4. Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

  5. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Maple Glaze:

  1. Prepare glaze after cheesecake has been refrigerated for minimum of six hours and is ready to be served. Add heavy cream and maple syrup to empty and clean pressure cooker.

  2. Using sauté setting... Set a timer for five minutes. The cream and syrup will begin to boil and bubble. Stir often. The color will start to change to a light caramel color, and it will thicken slightly.

  3. After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature. 

  4. Once cooled to room temperature, pour desired amount of glaze over top of prepared cheesecake. Cheesecake can be refrigerated with the glaze, or served immediately.

Nutrition Facts
Instant Pot Pumpkin Cheesecake with Maple Glaze
Amount Per Serving
Calories 314 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 101mg 34%
Sodium 183mg 8%
Potassium 142mg 4%
Total Carbohydrates 23g 8%
Sugars 17g
Protein 4g 8%
Vitamin A 81.6%
Vitamin C 1%
Calcium 7.4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Red Velvet Cake w/ Kahlua & Bailey’s Cream Cheese Frosting

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Instant Pot Red Velvet Cake

With Kahlua and Bailey’s Cream Cheese Frosting

Anybody that knows me knows how much I love red velvet cake. It’s been my favorite pretty much my whole life. However, all red velvet cake is not created equally. Most of them are just red cakes, in my opinion, and miss the whole velvet aspect – which is what makes them special. Well, I think this Instant Pot red velvet cake hits the mark!

 

Before you throw tomatoes about baking in an Instant Pot…

It seems that every time I post a recipe that uses an Instant Pot to bake, I get so many negative comments. Not because of the flavor or anything, but because I’m not sticking with tradition and using the oven. So let me just say this… I like using my Instant Pot. I like being creative when I cook and trying new things. When I figure something out that I think is worth sharing (like this Instant Pot red velvet cake), I share it. I don’t expect everyone to like it or try it. But there’s no need to be rude about other people doing something – which is quite frankly delicious! That’s all 🙂

Plus… IT HAS BOOZE!

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

The Process

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Using a whisk…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…mix until fully combined.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Using a hand mixer, blend them together.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add the egg…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add buttermilk and vanilla extract – mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Finally, add red food coloring, Kahlua, and vinegar…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Pour batter into pan…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and cover with aluminum foil.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

 

And This is the Amazing Result…

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

5 from 2 votes
Print

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting

Rich, moist cake... with booze!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 355 kcal
Author The Foodie Eats

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 Tbsp. cocoa powder
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1 oz. red food coloring
  • 50 ml Kahlua 1 mini bottle
  • 4 oz. cream cheese softened
  • 1/2 cup butter room temperature
  • 3/4 cup powdered sugar
  • 50 ml Bailey's Irish Cream 1 mini bottle

Instructions

  1. Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

  2. In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil. Using a hand mixer, blend them together. Add the egg, and mix again. Add buttermilk and vanilla extract – mix again. Finally, add red food coloring, Kahlua, and vinegar - and mix again. 

  3. Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

  4. Spray 7-inch push pan with nonstick cooking spray. Pour batter into pan, and cover with aluminum foil.

  5. Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

  6. Remove push pan, uncover, and let cool for at least 10 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

  7. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Lastly, increase to the highest speed until whipped texture is achieved.

  8. Frost the cakes in the style of your choice. And enjoy!

Nutrition Facts
Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting
Amount Per Serving
Calories 355 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 14g 70%
Cholesterol 45mg 15%
Sodium 250mg 10%
Potassium 101mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 27g
Protein 3g 6%
Vitamin A 8%
Calcium 3.9%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Banana Bread with Peanut Butter and Chocolate

Instant Pot Banana Bread | The Foodie Eats

Instant Pot Banana Bread

With Peanut Butter and Chocolate

Sometimes you want dessert, sometimes not. Well, the best part about this Instant Pot banana bread recipe is that you can choose either! By adding either more sugar or chocolate chips (or both!), you can transform this semisweet bread into a full-fledged dessert with ease.

As for the texture… I would not call this a wet bread (like some pumpkin breads), but it does have a somewhat dense texture. While eating it for the first time, I immediately wanted a cup of coffee. But it was 6 o’clock at night, so a glass of milk was just right. For this recipe, I intentionally wanted to create a drier bread (to balance the added peanut butter and chocolate chips). But if you prefer a bread with a more moist consistency, simply add a third banana!

 

Instant Pot Banana Bread | The Foodie Eats

 

Why use the Instant Pot?

One of the number one questions we get is “Why use the Instant Pot for baking? Wouldn’t the oven be faster?”. While yes, oven-baked breads typically have a shorter cook time than this Instant Pot banana bread, there are several reasons I decided to give banana bread in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they’re in the middle of a home renovation. And then there’s those of us who love our Instant Pot so much that we’ll take any excuse to cook in them. No matter what your reason is, you won’t regret trying this delicious banana bread!

And yes, 75 minutes is the correct cook time! Lol..

 

The Process

Instant Pot Banana Bread | The Foodie Eats

Place butter and sugar in large mixing bowl.

 

Instant Pot Banana Bread | The Foodie Eats

Using a hand mixer, mix butter and sugar until fully combined.

 

Instant Pot Banana Bread | The Foodie Eats

Add eggs and vanilla extract and mix again.

 

Instant Pot Banana Bread | The Foodie Eats

Should have a consistency like this.

 

Instant Pot Banana Bread | The Foodie Eats

Add peanut butter…

 

Instant Pot Banana Bread | The Foodie Eats

…and mix again.

 

Instant Pot Banana Bread | The Foodie Eats

Add bananas…

 

Instant Pot Banana Bread | The Foodie Eats

…and mash with a potato masher until fully combined.

 

Instant Pot Banana Bread | The Foodie Eats

Using a separate large mixing bowl, combine all dry ingredients with a whisk.

 

Instant Pot Banana Bread | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients.

 

Instant Pot Banana Bread | The Foodie Eats

Using a rubber spatula, fold ingredients together…

 

Instant Pot Banana Bread | The Foodie Eats

…until fully incorporated. But do not overwork.

 

Instant Pot Banana Bread | The Foodie Eats

Add chocolate chips and fold them until evenly distributed.

 

Instant Pot Banana Bread | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Banana Bread | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Banana Bread | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Banana Bread | The Foodie Eats

Add 3-inch trivet to pot with 1 1/2 cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

 

And This is the Amazing Result…

Instant Pot Banana Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Banana Bread with Peanut Butter and Chocolate

The best part about this Instant Pot banana bread is that, by adding more sugar or chocolate (or both!), you can turn this semisweet bread into a dessert.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 282 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1/2 cup brown sugar
  • 2 eggs room temperature
  • 1 tsp. vanilla extract
  • 1/3 cup creamy peanut butter
  • 2 bananas over-ripe
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Place butter and sugar in large mixing bowl. Using a hand mixer, mix butter and sugar until fully combined. Add eggs and vanilla extract and mix again. Add peanut butter, mix again. Then add bananas and mash with a potato masher until fully combined.

  2. Using a separate large mixing bowl, combine all dry ingredients with a whisk.

  3. Pour wet ingredients into bowl with dry ingredients. Using a rubber spatula, fold ingredients together until fully incorporated. But do not overwork. Add chocolate chips and fold them until evenly distributed.

  4. Spray 7-inch pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

  5. Add 3-inch trivet to pot with 1 1/2 cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

  6. Remove lid, take out pan, remove foil, and let cool for at least 10 minutes before slicing.

  7. Serve and enjoy!

Recipe Notes

The best part about this recipe is that, by doubling the sugar or chocolate (or both!), you can turn this semisweet bread into a dessert with ease.

For this recipe, I intentionally wanted to create a drier bread (to balance the added peanut butter and chocolate chips). But if you prefer a bread with a more moist consistency, simply add a third banana!

Nutrition Facts
Instant Pot Banana Bread with Peanut Butter and Chocolate
Amount Per Serving
Calories 282 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 48mg 16%
Sodium 354mg 15%
Potassium 192mg 5%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 14g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 2.1%
Calcium 2.5%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Banana Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot

Instant Pot Pumpkin Bread Made from Scratch

Instant Pot Pumpkin Bread | The Foodie Eats

Instant Pot Pumpkin Bread Made from Scratch

We’re quickly approaching one of the most anticipated times of the year… Time for everything pumpkin! And while I don’t completely lose my mind, I do enjoy a few pumpkin treats. My wife on the other hand… All things pumpkin spice!! So it was no surprise to me that she’s head-over-heals for this Instant Pot pumpkin bread.

 

It’s Really Moist and Dense, but That’s the Point!

Quick breads and/or rich breads are more moist and dense than other types of bread. So if you’re looking for something like a slice of white bread, this is not the recipe for you. This Instant Pot pumpkin bread is kinda like a dessert; perfect with a cup of coffee or a glass of milk – just like you would enjoy a slice of coffee cake.

 

Instant Pot Pumpkin Bread | The Foodie Eats

 

The Process

Instant Pot Pumpkin Bread | The Foodie Eats

Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add sugar. Then “cream” together butter and sugar.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add egg and mix until fully incorporated.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Next, add pumpkin and vanilla extract.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix until fully combined. Will look like it has curdled, but it hasn’t.

 

Instant Pot Pumpkin Bread | The Foodie Eats

In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Using a whisk (or fork), mix together.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add all dry ingredients to bowl with the wet.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix gently until fully combined, making sure to scrape the edges of the bowl.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Pour batter into pan and spread out as evenly as you can.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Cover pan with foil to keep out condensation.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add 3-inch trivet and 1 1/2 cups water to cooker.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

 

And the AMAZING Result…

Instant Pot Pumpkin Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Pumpkin Bread | The Foodie Eats
5 from 1 vote
Print

Instant Pot Pumpkin Bread

This Instant Pot pumpkin bread is everything you love about a quick bread... moist, rich, and dense. Not to mention the pumpkin spice flavor!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 220 kcal
Author The Foodie Eats

Ingredients

  • 1/3 cup butter room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 cup pumpkin purée
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Instructions

  1. Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going. Add sugar, then “cream” together. Add egg and mix until fully incorporated. Next, add pumpkin and vanilla extract. Mix until fully combined. Will look like it has curdled, but it hasn’t.

  2. In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Using a whisk (or fork), mix together.

  3. Add all dry ingredients to bowl with the wet. Mix gently until fully combined, making sure to scrape the edges of the bowl.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.

  5. Add 3-inch trivet and 1 1/2 cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. 

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

Nutrition Facts
Instant Pot Pumpkin Bread
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 162mg 7%
Potassium 102mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 100.6%
Vitamin C 1.6%
Calcium 2.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Pumpkin Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot

Instant Pot Brownies Easily Made from Scratch

Instant Pot Brownies | The Foodie Eats

Instant Pot Brownies from Scratch

There are few desserts as perfect as a warm batch of brownies topped with some vanilla ice cream. However, I can’t say that I love the texture you get from a box mix. There’s just something distinct about that powder that I don’t enjoy. Well, this Instant Pot brownies recipe is incredibly easy to make, and yields a perfectly balanced texture between cake and fudge. They’re everything you want a brownie to be!

 

Makes a deceptively large batch!

Because we’re cooking this dessert in an Instant Pot, you might not expect there to be a lot. But I’m here to tell you that you can serve a lot of people with this pan of brownies. Not only are the brownies very rich, but they’re perfectly thick too. Not as thick as a slice of cake, but just the right size to cut into about 16 wedges.

 

Instant Pot Brownies | The Foodie Eats

Why use the Instant Pot?

One of the number one questions we get is “Why use the Instant Pot for brownies? Wouldn’t the oven be faster?”. While yes, oven baked brownies typically have a shorter cook time than these Instant Pot Brownies, there are several reasons I decided to give brownies in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they’re in the middle of a home renovation. And then there’s those of us who love our Instant Pot so much that we’ll take any excuse to cook in them. No matter what your reason is, you won’t regret trying these delicious brownies!

The Process

Instant Pot Brownies | The Foodie Eats

Place room temperature butter in large mixing bowl.

 

Instant Pot Brownies | The Foodie Eats

Using a hand mixer, mix butter just a few seconds to get it going.

 

Instant Pot Brownies | The Foodie Eats

Then add sugar and continue mixing until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Instant Pot Brownies | The Foodie Eats

Add vanilla extract and mix again.

 

Instant Pot Brownies | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Instant Pot Brownies | The Foodie Eats

Whisk together until combined.

 

Instant Pot Brownies | The Foodie Eats

Pour dry ingredients into bowl with wet ingredients.

 

Instant Pot Brownies | The Foodie Eats

Gently mix until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add chocolate chips to batter.

 

Instant Pot Brownies | The Foodie Eats

Using a rubber spatula…

 

Instant Pot Brownies | The Foodie Eats

…mix well.

 

Instant Pot Brownies | The Foodie Eats

Add a 3-inch trivet and 1 1/2 cups of water to cooker.

 

Instant Pot Brownies | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Brownies | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Brownies | The Foodie Eats

Place push pan on top of trivet.

 

Instant Pot Brownies | The Foodie Eats

Loosely cover pan with aluminum foil. This will keep out moisture. Lock lid and cook for 50 minutes at high pressure.

 

Instant Pot Brownies | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And the AMAZING Result…

Instant Pot Brownies | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Brownies | The Foodie Eats
4.8 from 10 votes
Print

Instant Pot Brownies

Brownies with the perfect balance of cake and fudge textures.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.

  5. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Loosely cover pan with aluminum foil. This will keep out moisture. 

  6. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

  8. Serve warm with vanilla ice cream!

Nutrition Facts
Instant Pot Brownies
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 120mg 5%
Potassium 134mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.3%
Calcium 2.3%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Brownies | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Easy Blueberry Cobbler with Grand Marnier

Boozy Easy Blueberry Cobbler

Easy Blueberry Cobbler with Grand Marnier

There are few desserts as easy as cobbler. But don’t be fooled… even though this is an easy blueberry cobbler, you (and anyone you serve it to) will rave about it – for two reasons: the crust and the booze!

Speaking of booze… the Grand Marnier is what takes this cobbler to the next level. If you’re not familiar with it, Grand Marnier is a top-shelf orange-flavored liqueur. It adds a depth of flavor to the blueberries and keeps them from becoming overly sweet.

 

blueberry cobbler with vanilla ice cream

 

My Favorite Part of Any Cobbler…

I make no apologies for loving the crust more than the filling itself. Especially this one – which is almost like eating a cookie. That’s right, I said cookie! And with a hint of cinnamon, this crust accounts for almost half of this cobbler. It’s pretty much perfect.

 

Don’t Ruin a Perfectly Good Dessert

Maybe I’m just being silly, but I think this is a valid point. I know we all love ice cream with cobbler, but there’s one piece of advice I have for you: Do NOT put ice cream on TOP of the cobbler! Ice cream is wet, the crust is crispy. If you put the ice cream on top of the crust, it will no longer be crisp. And that’s just a sad thought.

 

The Process

blueberries in colander

Thoroughly rinse blueberries and remove any small stems.

 

blueberries in casserole dish

Add blueberries to 13×9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well.

 

blueberries with cinnamon and sugar

Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again.

 

blueberries resting in caserole dish

Set aside and preheat oven to 375 degrees.

 

butter and sugar

In a medium bowl – add butter and 1 cup of sugar.

 

creamed butter and sugar

Cream together until light and fluffy.

 

creamed butter, sugar and eggs

Add eggs and vanilla and mix until fully combined.

 

flour, baking powder and salt

In a small bowl, thoroughly mix flour, baking powder, and salt.

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

Gradually add flour mixture to butter mixture…

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

…stirring just until ingredients are combined.

 

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

Spread batter over blueberries, trying to cover as much of the surface as possible.

 

blueberry cobbler in oven

Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

 

And Here is Your Reward…

blueberry cobbler in casserole dish

★ Did you make this recipe? Please give it a star rating below!

Easy Boozy Blueberry Cobbler

Blueberry cobbler that's not too sweet, and with a real depth of flavor.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Calories 260 kcal

Ingredients

  • 6 cups fresh blueberries
  • 1/3 cup Grand Marnier 2 mini bottles
  • 1 1/2 cups sugar divided
  • 1 tsp. ground cinnamon divided
  • 1 1/3 cups flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter softened
  • 1 tsp. vanilla extract

Instructions

  1. Thoroughly rinse blueberries and remove any small stems. Then add blueberries to 13x9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well. Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again. Set aside and preheat oven to 375 degrees.

  2. In a medium bowl - add butter and 1 cup of sugar. Cream together until light and fluffy. Add eggs and vanilla and mix until fully combined.

  3. In a small bowl, thoroughly mix flour, baking powder, and salt.
  4. Gradually add flour mixture to butter mixture, stirring just until ingredients are combined.

  5. Spread batter over blueberries, trying to cover as much of the surface as possible.
  6. Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

  7. Serve warm with vanilla ice cream. Enjoy!

Nutrition Facts
Easy Boozy Blueberry Cobbler
Amount Per Serving
Calories 260 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 132mg 6%
Potassium 72mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 25g
Protein 1g 2%
Vitamin A 7.7%
Vitamin C 6.5%
Calcium 1.8%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Easy Blueberry Cobbler with Grand Marnier | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing

Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing | The Foodie Eats

Best Red Velvet Cake

with Kahlua and Baileys Cream Cheese Icing

As a kid growing up, my Aunt Ula Mae’s best red velvet cake was hands down my favorite dessert. And I’m pretty sure that her recipe is legendary in my home town. She would cook one for our family every year when I was a kid. But as I grew up, moved away, and spent less and less time in Apopka, I had fewer tastes of that magical cake. So it has become one of my missions in life to create another red velvet cake that has  that same richness and depth of flavor. And I actually believe this red velvet cake comes very close! And with a boozy kick!

I Love These Cake Pans!

The Process

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

First, in a large mixing bowl – whisk together flour, baking soda, baking powder, cocoa powder, and salt.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Next, in a separate large bowl – using a hand mixer, combine the sugar and vegetable oil.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Then, one at a time, add remaining wet ingredients – eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Then pour batter into pans. Should be about 3 cups per pan. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Remove pans and let cool for at least 10 minutes before removing cakes.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Meanwhile – Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy.

Best Red Velvet Cake with Kahlua and Bailey's Cream Cheese Icing | The Foodie Eats

Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.

And as Always… Please Pin & Share the Love!

Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing | The Foodie Eats

 

The Method

Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 30 minutes
Total Time 1 hour
Servings 16
Calories 290 kcal
Author The Foodie Eats

Ingredients

  • 2 tsp. vegetable shortening
  • 2 Tbsp. unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 2 oz. red food coloring
  • 3 mini bottles Kahlua about 2/3 cup
  • 1 tsp. white vinegar
  • 8 oz. cream cheese softened
  • 2 sticks butter softened
  • 1 1/2 cups powdered sugar
  • 2 mini bottles Baileys Irish Cream about 1/2 cup

Instructions

  1. Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
  2. First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
  3. Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil. Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
  4. Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
  5. Then pour batter into pans. Should be about 3 cups per pan.
  6. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
  7. Remove pans and let cool for at least 10 minutes before removing cakes. Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.
  8. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.

  9. Frost the cakes in the style of your choice. And enjoy!
Nutrition Facts
Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing
Amount Per Serving
Calories 290 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 275mg 11%
Potassium 143mg 4%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 37g
Protein 4g 8%
Vitamin A 4.9%
Calcium 5.4%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Sweet Potato Pie

Sweet Potato Pie | The Foodie Eats

Sweet Potato Pie

That’s on Another Level!

I’ve been eating sweet potato pie since I first grew teeth. So I consider myself somewhat of a connoisseur, especially since I eat them several times a year for the past 39 years. That being said… I’ve been doing lots of experimenting in the kitchen this year. And who knew that I would find something to add to this dessert that would change the game? Well, I did. My secret ingredients: acidity from lemon juice (and extract) and cardamom! And if you don’t know what that is, it’s pretty much an orange flavored spice. Check it out!

And as Always… Please Pin & Share the Love!

Sweet Potato Pie | The Foodie Eats

The Method

5 from 1 vote
Print

Sweet Potato Pie

This sweet potato pie recipe has something special that will take you to another level. But not so different that traditionalists won't love it too.

Course Dessert
Cuisine Southern
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12
Calories 296 kcal
Author The Foodie Eats

Ingredients

  • 2 pounds sweet potatoes baked, then peeled
  • 1 1/3 cups sugar
  • 1/3 cup butter softened
  • 3 eggs
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 2 Tbsp flour
  • 1/3 c milk
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 tsp cinnamon
  • 1 Tbsp vegetable shortening
  • 1 prepared pie crust

Instructions

  1. Bake sweet potatoes in a 350 degree oven for 90 minutes.
  2. In a large mixing bowl, "cream" the sugar, butter, and eggs using a mixer. (I use a hand mixer.)
  3. While still hot, peel potatoes and remove any dark brown spots. Cut into medium chunks.
  4. Add half of the potatoes, both extracts, lemon juice, and salt to the bowl. Mix well until completely combined.
  5. In a small bowl - whisk milk and flour together until all lumps are gone.
  6. To the large bowl, add remaining potatoes, milk mixture, and spices. Mix well for several minutes, until mixture is smooth and evenly colored. Be sure to remove any strings that get caught in mixer.
  7. Preheat oven to 350 degrees.
  8. Grease a deep pie dish with shortening. Roll pie crust onto dish. Then, starting in the center and working outward, gently press down the dough, making sure to smooth out any air bubbles. Trim any excess dough around the top of the dish.
  9. Pour potato mixture into pie crust, making sure that it's evenly spread out.
  10. Bake pie for 90 minutes.
  11. Remove and let cool. Enjoy!
Nutrition Facts
Sweet Potato Pie
Amount Per Serving
Calories 296 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 55mg 18%
Sodium 260mg 11%
Potassium 292mg 8%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 25g
Protein 3g 6%
Vitamin A 219.1%
Vitamin C 2.8%
Calcium 4.3%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Sweet & Savory Apple Pie with Bacon and White Cheddar

Sweet & Savory Apple Pie | The Foodie Eats

Sweet & Savory Apple Pie

With Bacon and White Cheddar

One thing I love about cooking is experimenting with flavors and discovering something new and amazing. That is exactly what happened with this sweet and savory apple pie! I’d heard of people putting cheese slices on top on apple pie, but never tried it. So I figured… why not put it in the pie itself. And as far as the bacon goes. Well, everything is just better with bacon. It’s a fact.

Get One Of These for Slicing

Ever wonder how to get perfectly uniform slices? Well, it’s possible to use a food processor (if the vegetable or fruit will fit). But more than likely you’ll need a mandolin. Not only will it ensure all the ingredients cook at the same speed, but it will cut your prep time by more than half. And that will always make a new tool worth it.

And While You’re at it… Get This Too!

Sweet & Savory Apple Pie | The Foodie Eats

And as Always… Please Pin & Share the Love!

Sweet & Savory Apple Pie | The Foodie Eats

The Method

Sweet & Savory Apple Pie with Bacon and White Cheddar
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 9-inch single pie crusts
  • 5 cups Granny Smith apples – peeled, cored & thinly sliced
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground allspice
  • 1 tsp. salt
  • 1 orange – zested
  • 2 Tbsp. lemon juice
  • 1 Tbsp. freshly squeezed orange juice
  • 8 strips thick-cut bacon
  • 6 oz. white cheddar cheese – cut into ½-inch chunks
Instructions
  1. Preheat oven to 425 degrees. Once hot, place cookie sheet on bottom rack to heat up.
  2. In a large mixing bowl add flour, sugar, cinnamon, nutmeg, allspice, and salt. Whisk until well blended.
  3. Add thinly sliced apples, zest, and juices to sugar mixture & toss until all apple slices are coated. Let sit for 15 minutes, until apples release their juices.
  4. Meanwhile, cook 8 strips of bacon until very crispy. Cut into ½-inch pieces.
  5. Combine bacon and cheese with apple mixture.
  6. Arrange coated apple slices, bacon, and cheese into a 9-inch unbaked pie shell.
  7. Cut extra pie crust into ¾-inch strips. Arrange on top of apple pie, about ½-inch apart, to create lattice top.
  8. Bake on cookie sheet for 50-55 minutes or until pie filling is bubbly and crust is golden.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Dessert How To Recipes

Pound Cake Recipe – The Secret Formula for Perfection

The Secret Formula for Perfect Pound Cake Recipe | The Foodie Eats

Perfect Pound Cake Recipe

With Berries and Vanilla Cream

Aren’t we always on the lookout for the best pound cake recipe? I know I am. And no matter what’s on the table for our monthly family dinner, we pretty much always have pound cake for dessert. Along with the occasional sweet potato pies!

The Secret Formula

When I was a kid, my mom taught me the secret recipe to pound cake. I never forgot it.

2 + 2 + 2 = 6

2 sticks of butter, 2 cups of sugar, 2 cups of flour, equals 6 eggs. And that’s it – the base for a great pound cake.

The Variations are Endless…

The fun part about this pound cake recipe is making it your own. You get to choose the cheese (if you want any at all) and the flavor. We tend to stick in one of two lanes – cream cheese with vanilla flavor or (my personal favorite) lemon. The easy way is to use a couple teaspoons of extract. But if you want authentic flavor, don’t be afraid of scraping the seeds out of a vanilla bean!
As I’ve started experimenting more, I recently tried something that I loved. I’m planning on changing this is on my family to see if they’ll notice. I’m switching from cream cheese to mascarpone! If you don’t know about it, do your life a flavor and check it out.

This Pan is Amazing!

 

I’ve cooked with many cake pans in my lifetime. But this was by far the best one. It’s so sturdy and well-made that you’ll feel like a baker for sure. And even better, the grooves in this pan pretty much slice the cake for you. If you slice along the grooves, you will get perfect portions all the way around – half small slices and half large.

Why the Berries and Cream?

I don’t know why, but I’ve always felt like pound cake needs something to go with it. I’m not a big fan of that powdered sugar frosting you see so often. Or even worse, just plain powdered sugar. I also don’t want my cake to become soggy if I need to walk away and refresh my coffee.

So berries and cream is one of my favorite desserts of all time – especially if the cream is custard. But obviously, the custard would be too much to pair with cake. One day, while eating strawberry shortcake, my inner fat kid thought, “Why not combine my two favorites into one dessert?” So that’s what I did. And I’m so glad I did.

Recipe for the Berries and Cream

For the berries…

Take whatever assortment of berries you like and rinse well. Place them in a large bowl and sprinkle with 1/4 cup of sugar. Mix well, then set aside at room temperature (for about 2 hours) to allow berries to release their juices. Mix every half hour.

For the cream…

In a large mixing bowl – add 2 cups heavy cream, 1/2 cup sour cream, 1/2 cup sugar, and 1 Tbsp. vanilla extract. Whisk with hand mixer until peaks form.

Mother's Day Recipes | Pound Cake with Berries and Vanilla Cream | The Foodie Eats

Pound Cake with Berries and Vanilla Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 sticks butter - softened, unsalted
  • 2 tsp. vanilla extract
  • 8 oz. cream cheese - softened
  • 2 cups sugar
  • 6 eggs - room temperature
  • 2 cups flour
  • 2 Tbsp. shortening
Instructions
  1. Preheat oven to 300 degrees.
  2. Grease bundt pan with shortening. Set aside.
  3. In large mixing bowl (I use a hand mixer), mix butter, vanilla, and cream cheese until fully combined.
  4. Add sugar ½ cup at a time.
  5. Add eggs, one at a time.
  6. Add flour ½ cup at a time.
  7. Transfer batter to pan, spreding evenly. (You may need to pat bottom of pan firmly.)
  8. Bake for 90 minutes - or until toothpick comes out clean.
  9. Remove and let cool for 15 minutes.
  10. Place cake place upside down on pan and flip. Allow to cool completely.
  11. Slice, serve, and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.