Today’s my husband’s birthday and since he’s a HUGE fan of lemon cookies, I wanted to make a Lemon Bundt Cake for him this year. I found this recipe to make it in my Instant Pot, because this way I can make a smaller version (perfect for two), plus it’s honestly easier than baking with an oven! Plus, there are tons of cute and useful accessories for the Instant Pot, which turn it into a bigger, better kitchen gadget!
Here are some of the gadgets I used to make it happen:
Once you have these tools, it makes baking in the Instant Pot a breeze! Just check out my video on YouTube to see how easy it was.
Instant Pot Lemon Bundt Cake Recipe
Nonstick cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup plain unsweetened Greek yogurt
1 stick unsalted butter at room temperature
1 large egg
3 tablespoons fresh lemon juice divided
1 tablespoon grated lemon zest
1 cup water
1 cup confectioner’s sugar
1 tablespoon half-and-half (or milk)
Spray a 6-cup Bundt pan with nonstick cooking spray. In a medium bowl, whisk together the flour,* baking powder, baking soda, and salt.
In a large bowl, beat together the granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth.
Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined.
Pour the batter into the prepared Bundt pan. Lay a paper towel over the top of the pan (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with aluminum foil.
Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on the trivet (or drop in with silicon sleeve)
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure. It will take 6 to 7 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, allow the pressure to release from the pot naturally, about 30 minutes.
Carefully remove the Bundt pan from the pot and cool on a wire rack.
While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar, half-and-half (I used Almond Milk), and remaining 1 tablespoon of lemon juice to make the lemon glaze.
When cool enough to handle, invert the pan over a serving plate and remove the cake. Drizzle with the lemon glaze.
It’s my husband’s birthday week so we gettin’ crazy up in herre! I’m making two of his favorites from my recent baking extravaganza, this time with a twist.
First I’m miniaturizing the Pumpkin Banana Nut Muffins recipe, using these great silicon mini muffin molds I found on Amazon (similar here). I made the recipe, same as my original blog post, but since they’re smaller I kept a close eye on them while baking! The dough was a bigger batch than the mold, so I ended up making a few “overflow” muffins as well. I ended up only cooking them 20-minutes and they came out looking BEAUTIFUL!
The second recipe I made sadly didn’t turn out as beautiful. I really loved the Paleo Chocolate Avocado Cake I made last month, and I had some ripe avocados that I needed to use so it was perfect timing. The silicon molds I bought also included a donut mold (similar here), so I was excited to make my first donuts and thought this recipe would make perfect chocolate cake donuts.
MAYBE they would, if the recipe was more cakey vs. fudgy… or if I would have greased the molds before pouring the batter (oops). Anyways, turned out it was my first full-blown baking FAIL! They completely stuck to the mold and virtually disintegrated (into an incredible crumble mind you), when I removed them. Not to worry – I for sure will still be eating every last crumb! At least they looked pretty in the pink mold.
Anyways, check out my video on YouTube to see how much fun I had making them! Looking for the recipes? Here are the links to blog posts:
It’s Memorial Day Weekend, which means it’s time to be Patriotic people! What’s a better way to do that then by making a delicious & colorful “salad” to enjoy outside? Okay, I’ll be honest, calling it a salad is a total stretch. But the way I see it, if you think of the pretzels as the croutons, the cream cheese & cool whip filling as the dressing and then the strawberries in jello as the fruit… together it totally makes a fruit salad! This way you can tell yourself, you’re just enjoying some salad… NBD!
I made this delicious and incredibly easy treat because I saw Chrissy Teigen tweeting about how she got tired of baking and wanted to move on to jello molds. Once I saw one of her replies from a fan saying she made a Strawberry Pretzel Salad I was hooked and destined to make it for myself!
Watch the video on my YouTube below. I was in a pretty “goofy” mood this day, so I think you’ll especially enjoy this one.
Strawberry Pretzel Salad Recipe
2 cups crushed pretzels
3/4 cup melted butter (1.5 sticks)
1 cup & 3 tablespoons white sugar, divided
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container of whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400 degrees F
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
It’s official, I’ve reached a new level of quarantine craftiness… I’ve made my own candle! It was super easy to do, and pretty fun! After binge-watching Facebook videos (yes, I totally to that), I stumbled across a candle D.I.Y. video and was like “I can do that!” Who doesn’t love a good candle, am I right? Plus I already have a lot of essential oils, so I figured it’s the perfect time to give it a go!
You’ll need to either purchase a D.I.Y. Candle Kit, or if you’re like me and have some supplies already, then here’s a list of the essentials you’ll need to make your own candles:
Mold, Container or Jar (There are lots online, or use Mason Jars)
Once you have everything, it’s super easy to make! You melt your wax down, add in your colors and scents, then set it in your mold or jars to harden. It will take some trial/error to figure out the right amount of scent to make it rival a $70 candle, but I’m excited to keep trying… next I’m going to try different shapes, colors, etc. What do you think I should make?
I’ve always felt connected with Oprah, both of us have a vast love of bread in our lives! Well now, I’ve officially started baking my own… and guess what? It was super easy!
I made this delicious No Knead Artisan Bread recipe, and it was so easy to do, it’s approved for every amateur (probably kids too)! The thing about making bread is, you have to have patience, since it involves a lot of resting and rising time. However, you do get the benefit of having your home filled with the sweet, sweet smell of successfully delicious bread!
Watch my video on YouTube to see just how easy it was.
No Knead Artisan Bread Recipe:
3 cup – warm water
2 packets of yeast
1 1/2 tablespoon salt
6 1/2 cup all-purpose flour
additional flour for dusting
Combine the water, yeast, and salt in a 5 quart bowl. Stir to mix. Add all of the flour at once and mix with a spoon until the dough is wet and sticky with no dry patches. Cover with plastic wrap, but do not seal airtight. Let it rise for about 2 hours at room temperature.
To make a loaf, sprinkle some flour onto the surface of the dough. Scoop up a handful of dough about the size of a grapefruit. Rub the dough with a layer of flour while gently stretching the top around to tuck the sides into the bottom to form a round, smooth loaf. Put the loaf on a cutting board dusted with cornmeal to prevent sticking. Let it rise, uncovered, for between 30-90 minutes.
Dust the loaf liberally with flour. Slash the top with a cross or three lines with a sharp knife and slide it the oven, preheated to 450°F. Carefully pour about 1 cup of hot water into the broiler tray or metal pan at bottom of the oven and close the oven door to trap the steam. Bake for about 30 minutes, until the crust is browned and the loaf feels light and hollow.
Matcha is just EVERYWHERE today isn’t it? You know something has gone mainstream, when it makes its way to Duncan Donuts! I have to admit, I jumped on the bandwagon about a year ago when I discovered a Matcha Latte with Oat Milk – to DIE for!
Matcha comes in a powder (here’s what I bought on Amazon), so it’s easy to make yourself at home, and makes it great for baking too, which is exactly what I did once I found this recipe for Green Tea Biscotti Cookies. I’m not going to lie, as you’ll see in the video, I was expecting this to be a total failure. I’ve never made Biscotti cookies before, and they require baking in stages and the dough itself is as dry as you’d think based on the cookie. Well I got lucky this day and the cookie crumbled in my favor!
Watch the video on my YouTube below. And no… sadly this video is NOT Sponsored by KitchenAid, I’m just that big of a fan of my stand mixer.
Preheat oven to 350˚F. Line a baking sheet with parchment or lightly grease.
In large bowl, beat butter and sugar until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla.
In a medium bowl, combine flour, sugar, matcha powder, baking powder, and salt. Slowly mix into the butter mixture until just combined. Fold in the slivered almonds.
On the prepared baking sheet, form the dough into a 12 inch long log, about 1/2 inch thick and 3 inches wide.
Beat one additional egg in a small bowl to make egg wash and brush over the top of the log of dough. Sprinkle with the raw or granulated sugar.
Bake in the preheated oven until firm and golden on the bottom, 22-25 minutes. Allow to cool until able to be handled.
Reduce oven temperature to 275˚F. Use a serrated knife to cut the log on the diagonal into 1/2 inch thick slices. Arrange the slices back on the baking sheet, cut side down. Bake until crisp, 15-20 minutes. Flip the cookies to the other side and continue to bake until other side is crisp, another 15-20 minutes.
Allow to cool to room temperature before enjoying or storing in an airtight container for up to 2 weeks.
Calling all avocado fans, I bet you didn’t know that you could BAKE with avocados to make the moistest chocolate cake ever, did you? Well not only can you – but you can make it Paleo! That means it’s healthy… right?
I stumbled across this recipe because I purchased avocados in bulk from Costco and they all got ripe at the same time! In a panic, I started Googling unique avocado recipes and came across the California Avocado website, which has a lot of great ones to choose from! You don’t have to just make guac, or avocado toast after all.
This one, I made using a sugar substitute and almond flour so it was Paleo and trust me when I say, it didn’t taste Paleo (if that’s even a defined thing). I will for sure make this again and highly recommend! My biggest piece of advice, is make sure you keep it in the oven, until you poke it and the skewer comes out clean, because mine needed more time than the recipe called for.
Watch my quick video on YouTube to see it in action.
Paleo Chocolate Avocado Cake Recipe:
2/3 cup cocoa powder
1/2 cup boiling water
1 Tbsp. vanilla extract
2 cups finely ground almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dark honey
1/2 cup coconut palm sugar
2 ripe, medium Fresh California Avocados, peeled, seeded and mashed
4 large eggs
1/2 cup chocolate chips (optional)
Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.
In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be like a slightly runny paste.
In a large bowl, sift almond flour, baking powder, and salt.
Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.
Add the chocolate mixture to the food processor and blend until well-combined.
Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.
Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. The cake will be a bit jiggly.
Cool the cake for at least 20 minutes before removing from the pan.
Seeing as Banana Bread became one of the most popular recipes to bake during Coronavirus, I wanted to satisfy my craving, but mix it up a bit and add in canned Pumpkin along with some Pumpkin Spice and everything nice! While the recipe called for making this as a loaf, I personally prefer to make them as muffins so I can portion control (at least that’s what I tell myself)!
This is a great alternative to other Banana Bread recipes because it requires less bananas, and pumpkin is canned so it lasts a lot longer! This means, you can keep a can on hand, and when you have a couple bananas getting ripe too quickly, then you’re ready to rock!
Check out my YouTube video to see me making it, and enjoy a couple “pro tips” I included.
Pumpkin Banana Bread Recipe:
1/2 cup pecan halves or walnut halves
1 cup mashed banana — the riper the better (about 2 large bananas)
4 tablespoons unsalted butter at room temperature
1/4 cup coconut sugar or light brown sugar
2 tablespoons nonfat plain Greek yogurt
1/3 cup honey
2 large eggs at room temperature
1 cup pure pumpkin puree NOT pumpkin pie filling
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups white whole wheat flour
Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step!)
Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed.
Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight.
Everyone knows you can use sweet fruits like Bananas to make a delicious baked treat – but why not sneak in some more vegetables into your diet? Zucchini bread is nothing new, but I wanted to use a healthy Zucchini bread recipe from my favorite food blog, Skinnytaste, and give it a twist to make it savory!
This was great to keep around for snacking, or as a side to a meal. I recommend slicing off a piece and toasting it with butter over a cast iron pan… YUM!
What’s better than Banana Bread? Chocolate Banana Bread… and what’s better than Chocolate Banana Bread? Chocolate HAZELNUT Banana Bread… perfect for all of Nutella fans out there!
Although you can easily find some healthier Banana Bread recipes online, I figured since this was my first I was going to go big or go home! Let me tell you… I didn’t go home, instead I ended up making these babies two weeks in a row! TRUTH – you can check the receipts with my bathroom scale.
You can make these in a loaf, or in large muffin tins, or regular muffin tins and they’re all equally delicious! Next time I’m planning to make these as mini-muffins in a sad attempt to control my intake… however that size, it will be hard to call them muffins, and more of Baked By Melissa’s newest flavor!
Check out my video on YouTube to see how they’re made.
Chocolate Hazelnut Banana Bread Muffins Recipe:
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped hazelnuts, toasted
1 cup semisweet chocolate chips, divided
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan (or muffin tins) with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips + chopped hazelnuts.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. Check at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.