If you’ve ever wondered about ways to use canning jars, you’re about to see just how versatile these simple glass staples can be.

From prepping meals ahead of time to serving drinks, storing leftovers, or even creating eye-catching displays, canning jars have become a go-to item in modern kitchens. They’re practical, affordable, and surprisingly stylish, making them perfect for anyone who loves both function and a little creativity in their space.

I’m sure at one time or another you’ve had a canning jar. Pasta sauce is a great example of a canned item that is readily purchased. Whether you can save glass jars to put items in, or see jars and wonder why someone would want to use them in such a way, is the discussion today.

Party to Pantry: Creative Ways to Use Canning Jars

One of my favorite sizes of canning jar is the 16oz wide mouth, it’s the jar I grab for almost everything, but trust me, I have all sizes. Often I’ll need larger jars, but I do find the 16 oz jar to be useful.

While I don’t really prefer the regular, more narrow-opening size lids, items other than drinks don’t come out of the jar easily. And if you like freezing items, it’s not recommended to freeze in regular-mouth jars. I do have some, but I really love the wide mouth jars so much more.

Whipped Iced Coffee in 24 oz tall canning jars, these are perfect for iced coffee and mixing items such as sauces with an immersion blender.

Glass jars store items so well, from flour to sugar, and so much more. Check out my post on How to Make Brown Sugar.

Keep entertaining simple with glass jars, place all your dips, condiments, and other items like pickles and olives in glass jars… grab some spoons and you’re all set iwth a simple and pretty collection so guests can easily see and get to the items.

And for parties, these small glass jars for walkable salads! Salad Dippers.

How to toast coconut… it’ll stay fresh in a jar for months! Perfect on ice cream and topping baked goods. Be sure to give this cake a try, it’s a fun toasted coconut cake.

Looking for a quick entertaining dessert, give this fun grilled cake a try… no baking needed, just purchase, grill, and add a simple sauce. Grilled Cake.

I love these 8-oz jars

They are the perfect size for so many items. I love using them for butter on the counter. They are great for desserts like chocolate mousse.

While I’ve used many butter dishes, but I always return to using an 8oz jar, and I love these Leak Proof lids, I can keep the butter on the counter with no issues and if you have to put it in the fridge, don’t worry, put it in the microwave on defrost setting for 20-30 seconds or so to soften it without melting it.

Rich and delicious 4-ingredient chocolate mousse recipe; it’s light and fluffy and smooth all at the same time. It just melts in your mouth!

Blueberry Margaritas– the color is gorgeous, and these are so tasty. Be sure to check out my Blueberry Basil Lemonade Recipe, too.

Be sure to watch this fun video of me making the blueberry margaritas and more!

Fill jars with water instead of buying bottled water for emergencies (if you are a traditional “canner”… you may have an abundance of jars. I have many, all sizes too. I’m just obsessed with canning jars and have been for years!

Do you have a favorite way to use canning jars, let me know in the comments. I love finding new ways to use them.

Match any decor with this quick, easy tissue holder. Use any color or style with this fun tip. Cut a piece of fabric or paper, and have it be the size of the jar lid, or make it larger, and in a square to have over the edge of the glass, as I did, and use pinking shears for a cute edge.

I love custard. It’s been a favorite since I was a kid.

While I’m sharing favorites, this is a wonderful cake with vanilla pastry cream.

• Old Fashioned Egg Cream- Chocolate Soda Classic fizzy chocolate drink
• Instant Pot Pinto Beans Tender flavorful homemade beans
• Marinated Caprese Fresh marinated tomato salad
• Apple Sangria Fruity refreshing wine cocktail
• Key Lime Pie in Jars Tangy creamy mini desserts
• Jar Pasta Salads Easy portable pasta meals

Be sure to check out my post on driving with food. Lots of good tips and items I use, so everything arrives as it should. I’ve made many mistakes over the years and cringe when I arrive and something isn’t the same as when I put it in the car.

• Paloma Cocktail Bright citrus tequila cocktail
• Raspberry Syrup for drinks and more… Sweet fruity drink topping
• Chicken Noodle Soup Cozy comforting classic soup
• Gravy Recipe Smooth savory homemade gravy
• Wet Walnuts Zesty creamy herb sauce
• Cilantro Lime Sauce Creamy tangy salad dressing

• Quick, Easy Creamy Caesar Dressing Recipe Creamy tangy salad dressing
• Meal Prep Jar Salads Fresh make-ahead lunches
• Homemade Mayonnaise Creamy fresh sandwich spread
• Restaurant Salsa Fresh bold tomato salsa
• To-Go Snacks- cottage cheese, cucumber, tomatoes S+P
• Coloring Eggs Fun festive egg decorating

• Lemonade Recipe Bright refreshing citrus drink
• Pickled Jalapenos Spicy tangy pepper slices
• Lemon Wine Brown Butter Sauce Rich buttery citrus sauce
• Lemon Saffron Salad Dressing Bright aromatic salad dressing
• Easy Instant Chocolate Mousse from scratch Quick rich chocolate dessert
• Green Olive Dip Savory briny appetizer dip

• Overnight Oats with Berries Easy wholesome breakfast jar
• Green Chicken Chili Hearty creamy chicken chili
• Thai Peanut Sauce Creamy sweet savory sauce
• Rosemary Candied Walnuts Sweet herby crunchy nuts
• Fig Jam Sweet, rich fruit spread
• Sangria Fruity chilled wine punch

More recipe favorites in jars:

• Blueberry Basil Lemonade Fresh, fruity herbal lemonade
• Jalapeno Pepper Jelly Sweet spicy pepper spread
• Pumpkin No Bake Cheesecake Creamy spiced pumpkin dessert
• Quick Pickled Vegetables  Crisp, tangy veggie mix
• Pickled Turnips Bright, crunchy pickled bites
• Banana Bread Pudding Warm comforting baked dessert

I use glass jars for drinks, salads, salad dressing, spices, overnight oats, yogurt/granola, stack cake/frosting making parfaits, storing herbs with water on the bottom in the fridge, storing dry foods, flour, sugar, rice, oats, and such.

I store meal prep items, especially around Thanksgiving, so I can see everything. One of my favorite sauces is my Cilantro lime sauce, I often triple the recipe. And if you like it slightly spicier add in a jalapeno or two.

Glass canning jars are great for marinated mushrooms and my quick pickles.

Actually… I store cilantro in the fridge in a 2-cup wide-mouth glass jar by adding an inch of water to a jar and place cut cilantro into the jar. I then cover it with a plastic bag to keep it moist and fresh in the fridge, it’ll keep for weeks. Just change the water each week.

Green onions and herbs fit nicely in these jars. And if you cut off the green onions, they will grow back if you leave them out on the counter. (not at a rapid pace, but they do grow back)

More kitchen Items I LOVE

And if you want tips on Driving with Food, check this out.

Homemade Hot Fudge Sauce– Rich, chocolaty, and delicious, and lots of recipe uses for it…

• Hot Fudge Cake: A fun option you must see.
• Hot Fudge Sundae Cupcakes: Moist chocolate cupcakes topped with creamy frosting, hot fudge, and all the classic sundae toppings in an easy handheld treat.
• Dark Chocolate Fudge Cake: A rich dark chocolate cake with deep cocoa flavor that’s perfect for chocolate lovers.
• Hot Fudge Sundae Cookies: Soft, chewy chocolate cookies loaded with hot fudge flavor and finished with classic ice cream sundae-inspired toppings. And they look like ice cream cones… super cute!
• Brownie Ice Cream Cake: Layers of fudgy brownies and creamy ice cream come together for an irresistible frozen dessert that’s perfect for any celebration.
• S’more Sundae: A fun twist on the campfire favorite with toasted marshmallows, chocolate, graham crackers, and ice cream layered into an easy, decadent sundae.

Don’t miss making some of the cutest pies ever… out of jar lids.

Desserts in jars are super cute and they make all sorts of really unique lids for jars now, cute flower-looking tops you can put a straw in, like with this peach lemonade.

Drinks are not only fun but portable, bring your own or make a bunch and have them ready when going to a party or neighbors, as the lids are easily interchangeable- from Leak Proof lids, then swap lids so you can use a straw. Color-coded lids are helpful to keep track of whose drink it is- writing names on top can help too.

This Lavender Lemonade is perfect for any occasion or invite.

If you’re making juice or cocktails, this juicer topper is convenient, especially if you need it on the go.

Jar Salads are great for meal prep and to bring anywhere!

I love these wood lids. I haven’t tried them yet, have you? I’d love to hear how well they work.

Put Your Canning Jars to Good Use

As you can see, I just love jars… and canning jars are so durable. They really stand the test of time and are perfect for projects too. I keep a 4 oz jar in the kitchen cabinet of the paint for our cabinets, and if I see a chip or a spot that needs touching up, I just grab a tiny brush and fix it. I wish I had done this for each paint color we’ve used in our house.

How Durable are Canning Jars:

Canning jars are strong and do not break easily, even when dropped. The thick glass is meant to withstand pressure and temperatures, both hot and cold. But don’t pour hot liquid into a “cold” jar from the fridge or freezer, as the shock will break the jar immediately… trust me on this!

Freezing in canning jars should have 1-2 inches below the top for straight jars. Try to avoid freezing with jars that “taper in,” but leave at least 1-2 inches below the “shoulder” if you are using jars that taper in. And it’s not recommended that you freeze in quart jars. (But I have without problems).

Don’t put ice and a cold drink into a jar and then set it down on 100°+ hot patio cement either… the bottom can split, and when you pick up the top part of the glass, the bottom will look like a coaster! Again, trust me on this. I make all the mistakes so you don’t have to .

Other than those mishaps I mentioned, Glass canning jars are really great for so many items.

And if you love canning jars, here are a couple of fun items Everyting tases better in a canning jar t-shirt and this fun dish towel!

The post Creative Ways to Use Canning Jars in the Kitchen first appeared on Created by Diane.

This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

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Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Fresh fruits, vegetables, and herbs bring vibrant flavor that elevates every recipe!

Let’s have fun with the best herbs, fruits, and vegetables… you’ll be making tasty recipes year-round. Whether you’re picking fresh from your backyard garden or grabbing seasonal vegetables at your local farmer’s market or grocery section, there’s nothing quite like cooking with fresh ingredients.

Fresh herbs, berries, and garden vegetables not only boost flavor, they also elevate your meals with vibrant color, essential nutrients, and that just-picked taste.

Fresh produce is packed with flavor and nutrients. Herbs like basil, cilantro, and parsley can turn an everyday dish into something extraordinary. Vegetables like zucchini, tomatoes, peppers, and leafy greens are staples in recipes ranging from salads to stir-fries.

Homegrown or freshly purchased ingredients are typically better tasting and more aromatic

From Basil to jalapenos, aloe, to swiss chard, pasley, oregano, broccoli, and snow peas, these are all items I’ve grown in my garden. While some plants do well, some don’t produce as much as I’d like over time, and some produce year after year with great success. I’m curious what grows well for you (and where that is). I grew up in NJ with a huge garden, lettuce, peppers, tomatoes, zucchini, melons, and corn. We had fresh produce all summer long.

I myself do not have the greenest thumb, but I do grow herbs, and I can grow jalapenos! And every year or so, I try my hand at something new!

I love cooking with fresh herbs. Oregano, parsley, basil, lemon thyme, Thai basil, and rosemary grow well for me year after year; some plants survive our mild winters.

I love jalapenos, they are just the right kind of spice for me. Not too hot that I can’t eat them. I have a handful of jalapeno plants, one is over 6 years old and still produces jalapenos all year long…

Which is why you can find lots of jalapeno recipes here,

learn how to pickled jalapenos, make jalapeno pepper jelly, and add them to my favorite cilantro lime sauce!

And my most requested recipe, I made two double batches in the last week for parties this Jalapeno Bacon Mac and Cheese is always devoured.

Picked, Purchased, or Shared… Delicious Recipes Start Here:

No matter if you are into gardening or prefer to get your produce at the grocery store, I have some fun recipes to try. Maybe you’ll stop by a roadside stand, or farmers market, or have a friend who has a garden.

I look forward to fresh-grown produce, any chance I can get it. In the summer, my all-time seasonal favorites are zucchini, tomatoes, corn, jalapenos… I’ve grown lettuce, broccoli, and snow peas, but I rarely grow them all consistently.

Let’s get on with the summer specialties!

Zucchini– you’ll find tons of great uses for zucchini here. I just love this zucchini italiano recipe my mom always made it, and it’s still a favorite! And if you love soup, even in the summer you’ve gotta make this creamy zucchini soup!

Tomatoes– there really is nothing like a home-grown tomato, and here you’ll find plenty of tomato recipes. These recipes include using canned and fresh tomatoes, fresh tomatoes can easily be substituted for canned in most recipes.

Corn– I love when corn on the cob is nice and sweet, loaded with flavor. But if you don’t have any or it’s out of season, most recipes can use frozen white corn- it tastes very similar! I prefer it over the frozen yellow corn, but sometimes stores don’t carry white corn, so you can use what you can find in these corn recipes.

Avocados-Now I love guacamole, but wow you can do so much with avocados, from my favorite sandwich, to snacking on these avocado cream cheese wontons, and this super easy avocado caprese, full of fresh veggies is this California Roll BOWL, the perfect easy item to make anytime and give this pineapple guac a try- it’s paired up with coconut chicken!

If you are looking for fun summer FRUIT recipes, give these a try.

Strawberries– OMG, the possibilities are endless, and there are decent strawberries year-round, but when they’re in season, they really win the prize. From this 1 hour strawberry shortcake to overnight oats, nothing beats pretty pink strawberry frosting, and I have lots of varieties! And a real show stopper is this Frozen Strawberry Margarita Pie with Pretzel Crust.

Raspberry Recipes– oh, and don’t miss this great vanilla cake, raspberry filling chocolate frosting, it’s yummy!

Blueberries– I think blueberries are my favorite fruit: I love blueberry muffins, and blueberry scones are amazing, don’t let pie seem complicated… make a blueberry galette is always on repeat in my kitchen, my go to syrup to make is blueberry syrup, and it’s perfect in Blueberry Margaritas– which I know to make often! If you need a good cookie for breakfast, these grab-and-go blueberry oatmeal breakfast cookies are a must.

Blackberries– aren’t they just gorgeous, always plump and such a deep color, they go great in drinks and appetizers, take a look…

Lemons– this lemon pasta salad is sure to win you over! As well as my all-time favorite Lemon Wine Sauce, it’s like liquid gold! And if you have an abundance of lemons, juice them and freeze the juice to use later. You can freeze whole lemons and grate them rind and all when you want to add a nice lemon juice and zest to recipes!

Limes– key lime pie, and my all time favorite sauce is Cilantro Lime Sauce. These coconut lime scones are so flavorful, and limes are a must in these Margarita Cupcakes!

Cherry Recipes– cherry muffins, and they are great with cherry lime curd! And give this Cherry Italian Cream Soda a try!

Fresh Herbs:

Cilantro– if there is one recipe you make from this whole list, make this Cilantro Lime Sauce! It’s my favorite on tacos and so much more.

Basil– Fresh basil is always a winner, and a great summer favorite is this feta basil balsamic pasta salad. Try these mini basil bundt cakes, how about some marinated caprese– it’s a must to have in the fridge to snack on. And if snacking is as much fun for you as it is for me, enjoy some caprese crostini.

Rosemary– a fun twist on a summer classic, this Garlic Rosemary Potato Salad is so fun! I typically like my chocolate chip cookies just by themselves, but WOW, these Rosemary Chocolate Chip Cookies take them over the top to fantastic. These pork chops are sure to win you over. And before we know it, it’ll be the holidays, and you have to make this Cranberry Rosemary Toffee!

Parsley– Nothing is better than homemade buttermilk ranch, and this green goddess dressing tastes amazing. Quinoa Tabbouleh is full of fresh flavors!

dill– Dill adds a fresh, bright flavor, Lemon Dill Potato Salad, and how about some quick pickles, a must if you have an abundance of cucumbers! And this pickle chicken is wildly tasty!

oregano– brings on the Greek and Italian vibes, so try this Greek Pasta Salad and Italian Chopped Sub Salad.

lavender– Lavender Syrup, and the perfect summer drink is Lavender Lemonade, and this wonderful and oh so pretty… Chocolate Lavender Cake.

mint- healthy mint chocolate chip smoothie, and I love fresh mint in this Roasted Cauliflower Pasta Salad and this yogurt dip is a must, especially for Greek beef kabob style meals.

Why I Ignore Plant Spacing Rules — And My Garden Still Thrives!

I rarely plant items with the spacing they suggest, it may work well if you live someone else or aren’t planing in containers. I think plants like friends! And it seems to work well for me!

The post Recipes: Fresh from the Garden or Grocery Store first appeared on Created by Diane.

Creamy, tangy potato soup made with heavy cream, onions, and a savory bouillon kick—easy, elegant, and perfect for any meal.

I love soup and give me anything Irish… I’m in.

A few weeks ago… I was in an Irish bar, and a good friend recommended their Irish potato soup, he said it is his favorite…

I just had to give it a try…

OMG, one spoonful and was hooked. It was creamy and delicious and had a nice hint of tanginess without being overly acidic.

The soup is smooth, and creamy without being too smooth, with a little help from the onions it’s deliciousness in every bite.

The soup begins with some basic ingredients:

• potatoes
• onions
• butter
• heavy cream
• chicken bouillon
• lemon

Yes, this soup has lemon in it, it’s not overly lemony. The fresh lemon gives this soup a great contrast in flavor to the potatoes.

NOTES on salt:
Do not use table salt; it will not taste as good. If it’s all you have, use a small amount and add more as needed. My best recommendation is to use coarse kosher salt. Sea salt is another option, but I prefer coarse kosher salt is great. Potatoes themselves, can be a bit bland so be sure to salt the soup otherwise it can taste like dishwater, that goes for all soups, check out this post on more soup tips.

You’ll use an immersion blender to puree the soup or place it into a traditional blender.

For the potato lover in all of us comes this.

If you’re looking for a loaded potato soup, go right ahead and add in cheddar or Romano cheese, crisp cooked chopped bacon, and top it with diced green onion and a dollop of sour cream.

More Potato Recipes:

• Potato Latkes
• Potato Salad
• Mashed Potato Cakes
• Baked Potato Soup
• Easy Cheesy Potatoes
• Ham and Cheese Soup
• Cottage Fries

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Irish Potato Soup

This creamy delicious potato soup is simple and delicious, with a mild texture it's the perfect soup when the cool weatehr hits. Load this soup with cheddar cheese, Romano Cheese, scallions, and bacon if you want this potato soup loaded!

Course Appetizer, Main Dish, Soup

Cuisine American, Irish

Keyword onions, potato, savory, soup, St.Patrick’s Day

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Cost $6

Ingredients

• 1 1/2 lbs russet potatoes
• 1 cup onion 1/2-1 medium onion- white or yellow
• 1 cup heavy cream
• 1 teaspoons chicken bouillon I use Knorr chicken bouillon
• 1-2 teaspoons coarse kosher salt or sea salt (do not use table salt- it will not taste good)
• 2 tablespoons fresh lemon juice
• garnish- fresh chopped parsley

Instructions

• Peel and dice the potatoes (cut them all into 1-inch dice so they cook quickly and evenly.
• Using a grater, grate the onion until it's shredded. Alternatively, you can dice the potato fine. I've done both but prefer it grated.
• In a 5 quart pot, bring the potatoes and water to a boil, turn to medium, and simmer until the potatoes are tender without any resistance when pierced with a knife. Do not drain!
• Use an immersion blender to puree the potatoes and water. Alternatively, you can place the soup in a blender and blend it smooth, then return it to the pot.
• In a small skillet saute the onion over medium heat with 2 tablespoon butter until soft. (not browning them).
• Add the chicken bouillon and salt start with 1 teaspoon, add more as desired.
• Stir in the lemon juice.
• Slowly add the cream while stirring the soup to prevent it the cream from curdling. Or temper the cream, add 1 cup hot soup to the cream to warm it up, then add that to the soup.
• *Do not skimp on the salt and think soup will taste good. It will taste like dishwater!
• *optional: Add more lemon juice if desired, add shredded cheddar or Romano cheese, cooked chopped bacon add diced green onions on top for loaded potato soup with a dollop of sour cream.

The post Irish Potato Soup first appeared on Created by Diane.

Really, don’t you think bundt cakes are the official anytime cake…

I’m glad you agree! 

First, let’s talk about the big secret… it starts with a cake mix, but it certainly does not taste like it, major bonus. It tastes like a from-scratch cake!

Second… I often get asked why would you add things to a cake mix and not just make it from scratch, well let’s discuss that. Cake mixes consist of flour that is ultra-milled, it allows the cake mix to absorb moisture well and create a delicate crumb, which is why cake mix cakes are light and fluffy unless you refrigerate them. Then the tiny air pockets in the cake will lock in moisture and become less crumbly.

Now, once you add the remaining ingredients the texture of this cake has a velvet-like quality. It’s not as light and fluffy and gives you a cake that will hold up well, refrigerated or not. 

And now comes the frosting, I made a sour cream frosting that compliments this cake deliciously. You could also pair this cake with a creamy chocolate frosting, or a simple glaze icing… and you could even add a small drop or two of maple extract (maple extract is very concentrated, don’t use too much) to make it all warm and cozy, or add some lemon juice for extra citrusy flavor.

This is one of the best bundt cakes ever, and there are fun flavor options to make it just how you’d like it.

I made it with vanilla, almond, and lemon extract. I topped it with my sour cream frosting and served the bundt cakes with cake mix with lemon curd. 

This cake could also be made by adding a half teaspoon of maple extract if you choose to want that warm flavor, perfect to serve for brunch.

Another great option is to add a teaspoon of ground cinnamon to the cake batter and even add a small amount to the sour cream frosting or glaze icing.

For the yumminess of coconut flavor or a fun tropical flavor you can not only just add coconut, use pineapple extract and add 1/2 cup shredded coconut to the cake or just place it on top of frosting or icing and serve it with some of this quick pineapple jam.

You can frost this cake with chocolate sour cream frosting if you happen to want to get your chocolate fix! If that’s the case I’d leave out the lemon extract. 

Most from-scratch cakes are a bit more dense, the ultra milling of the flour in cake mixes allows it to have a lighter crumb, but the addition of sour cream makes it velvety… and oh-so-delicious.

This cake mix bundt cake is sure to become your new favorite cake!

If you’re looking to serve the cake with another type of sauce and want to keep it simple, warm up some jam, strawberry, blackberry, or blueberry. Oh, the possibilities are endless. If you’d rather just drizzle a syrup over the cake give one of these fruit syrups a try.

This vanilla bundt cake with cake mix recipe is a great cake to make when company is expected, you can practically put it in the oven just before they arrive, bake it and allow it to cool while you chat and make some coffee. You’re kitchen will smell amazing!

I love using 2 oz cups for frosting or lemon curd, This style 24 oz. to-go containers are perfect for sharing. And you can also freeze the cake to have a special treat at the ready.

• slather the cake with some Sour Cream Frosting
• drizzle on some glaze icing
• or keep it simple with a dusting of powdered sugar.

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WASC Bundt

Deliciously tender white bundt cake, perfect for everyday celebrating

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 12 + servings

Author Diane Schmidt - createdbydiane.com

Equipment

• 9.5 inch Bundt Pan (I have a Cuisinart 9.5" Bundt Pan)

Ingredients

• 1 box white cake mix Duncan Hines 15.25oz do not follow the directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• pinch salt
• 1 1/4 cups water
• 4 egg whites from large eggs
• 4 oz butter, melted (4 oz is equal to 1/2 cup)
• 1 cup sour cream
• 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
• 1 teaspoon almond extract or almond baking emulsion
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 teaspoon lemon extract or lemon baking emulsion

Instructions

• Prepare a 9.5 inch bundt pan with a baking spray or use shortening and flour. Be sure it's well coated. I have found that inexpensive bundt pans are more likely to have cake sticks to them, and thicker nonstick pans still need preparing, but I find they the cake does not stick with proper prep.
• In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, vanilla, and lemon extract.
• Mix on low speed until the cake mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
• Pour the cake batter into the prepared bundt pan evenly, smooth the top if necessary.
• Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color). I have the oven rack set just above the center and it bakes evenly.
• I start timing the cake at 45 minutes. It usually takes 50 minutes but you don't want to overbake the cake, so it's best to test it with a toothpick until it comes out clean.
• Remove the cake from the oven, and allow it to cool for 15-20 minutes.
• Then turn the cake out onto a cooling rack to cool the cake completely.
• Dust with powdered sugar or top with frosting or a glaze icing.

The post Sour Cream Bundt Cake first appeared on Created by Diane.

Some of my all-time favorite recipes include lemon, and I’m always stockpiling those yellow beauties in the fridge so I have them on hand to make sauces, lemon salad dressing, cocktails like this spiked blueberry lemonade, and so much more.

Take a look!

• Creamy Lemon Pasta Salad- homemade lemon mayo makes this irresistible.
• Lemonade- so yummy and cocktail options!
•  Lemon Scones- one of my all-time requested recipes.
• Lemon Poppyseed Cookies– for the lemon lover!
• Lemon Garlic Chicken Thighs- tender and juicy and full of flavor.
• Shrimp Roll with Lemon Basil Sauce- a fun sandwich you will enjoy anytime.

Continue reading: Lemon Recipes

The post Lemon Recipes first appeared on Created by Diane.

Making fruit syrup is simple and there are so many uses.

I love making drinks with fresh syrups.

And the color cannot be denied as gorgeous and festive.

Add in a sprig of rosemary and whamo… it’s the perfect drink.

Continue reading: Cranberry Syrup

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]]> https://www.createdby-diane.com/cranberry-syrup/feed/ 0 https://www.createdby-diane.com/filled-vanilla-cake/?utm_source=rss&utm_medium=rss&utm_campaign=filled-vanilla-cake https://www.createdby-diane.com/filled-vanilla-cake/#comments Sun, 01 Oct 2023 16:37:58 +0000 https://www.createdby-diane.com/?p=32803 Fresh flavors are just part of the delicious taste of this Vanilla Strawberry Cake, the perfect texture of this cake is also filled with pastry cream. I also give lots of filling options. This is a 2 layer cake, each layer is then cut to create the 4 layers. And let me just tell you...

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]]> Fresh flavors are just part of the delicious taste of this Vanilla Strawberry Cake, the perfect texture of this cake is also filled with pastry cream. I also give lots of filling options.

This is a 2 layer cake, each layer is then cut to create the 4 layers. And let me just tell you how fantastic this frosting is.

It’s silky smooth, not overly sweet, and simply delightful.

There is always something amazing about fruit and cake together, and on that note, this cake is over the top fantastic with a layer of pastry cream to make it over the top!

This vanilla cake with strawberry filling will win you over in one bite, and everyone’s eyes rolled back on the first bite of each and every one. This is the cake you’ll make again and again.

 

This cake is filled with fresh, thick berry syrup. (oh… There are so many uses for fresh strawberry syrup. Strain the berries out or leave them in, use it to fill cakes, in drinks like lemonade and cocktails, or top some pancakes with it.

Boil 1 cup diced strawberries with 1 cup sugar and 1 cup water, bring to a boil, and simmer for 5 minutes. COOL in a bowl over ice water or make ahead of time, or use premade jam (heat jam if it’s from the refrigerator until warm so it’s easier to spread over the cake without tearing it up).

What other flavors can I use in this cake? 

The possibilities are endless… raspberry, blueberry, cherry, pineapple, apple (add a pinch of cinnamon), blackberry, banana. Just bring the fruit to a boil with some sugar, and you’re all set! Choose your favorite fruit and the cake will taste delicious.

I love this flavor combo, it’s one of the best fillings for vanilla cake, fruit and custard go together so well without being overly sugary sweet!

This is the best vanilla custard cake filling… Homemade pastry cream it’s silky smooth, rich, and delicious, and the perfect filling for cakes and pastries.

You’ll only use 1/2 the recipe, so you’ll have extra, or you can cut the recipe in half. Pastry cream is a thick custard (thick pudding) or make pudding from a package mixed with heavy cream and a tiny bit of milk to make it really thick, so it doesn’t weep and get too wet in the middle of a cake.

 

 

What else can you fill the cake with?

Frosting,  add berries and use a pastry brush to brush jam over the berries in the layers to keep them moist and shiny.

• caramel
• chocolate ganache
• lemon curd
• strawberry curd
• blueberry curd
• stabilized whipped cream
• sour cream frosting
• cream cheese frosting
• More frosting recipes here!…
• Other options are Nutella and Biscoff spread.

 

I have lots of cake options and frosting recipes to help you get your sweet tooth fix:

• 2 Layer White Cake
• 5 layer White Sour Cream Cake
• 2 Layer 13xp Vanilla Cake
• 1 Hour Strawberry Shortcake

Frosting Options:

• Sour Cream Frosting
• Cream Cheese Frosting
• American Buttercream Frosting
• Swiss Meringue Buttercream Frosting

I can’t wait to make this cake with Chocolate Swiss Meringue Buttercream and alternating layers with hot fudge sauce.

The cake recipe is below:

>>> Here are the additional recipes I used to complete this cake.

• Silky smooth Faux Swiss Meringue Buttercream Frosting
• Fresh Strawberry Syrup,
• Pastry Cream recipe, you’ll only use half, so feel free to eat the rest off a spoon!

 

Print

Filled Vanilla Cake

A yummy moist 2-layer white cake, cut to make 4 layers, filled with pastry cream and strawberry filling, like jam. A silky smooth frosting with a rich buttery taste that isn't overly sweet. Topped with fresh berries. A great patriotic cake.

Course Cake, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10 -12 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 box white cake mix Duncan Hines do not follow the directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• pinch salt
• 1 1/4 cups water
• 4 egg whites from large eggs
• 4 oz butter, melted or 1/2 cup
• 1 cup sour cream
• 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 335° (not 350 it'll be too dark)
• Prepare two 8" round cake pans.
• Use a baking spray or use a thin coating of shortening and flour, then wrap the pans with wet baking strips to ensure evenly baked cakes.
• In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, and vanilla flavors.
• Mix on low speed until the mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
• Pour the cake batter evenly amongst the two pans and tap the pans gently on the counter so the batter is level in the pans.
• Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color).
• I set the oven rack set just above the center and it bakes evenly.
• I start testing the cakes at 30 minutes, then I test them about every 5 minutes until they are just set and a toothpick comes out clean when tested in the center of the bake.
• Remove the cakes from the oven, and allow them to cool for 10 minutes.
• Turn the cakes out onto a cooling rack to cool them completely.
• Wrap in plastic wrap.
• Refrigerate or freeze the cakes so they will stack well and not slide. They don't need to be completely cold or frozen through, you just want them to be firm so they hold up well when stacked and won't slide. The longer you freeze them the easier they are to work with, and will maintain the moisture as well.
• Don't forget to print the other recipes:
• Strawberry Syrup, choose to strain it or leave the strawberries in like I did.
• Pastry Cream (reduce to a half portion if you don't want leftover pastry cream..
• Faux Swiss Meringue Buttercream, a quick version of the origional, that is simple and tastes fantastic,

 

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]]> https://www.createdby-diane.com/filled-vanilla-cake/feed/ 2 https://www.createdby-diane.com/french-toast/?utm_source=rss&utm_medium=rss&utm_campaign=french-toast https://www.createdby-diane.com/french-toast/#respond Sun, 20 Aug 2023 18:20:35 +0000 https://www.createdby-diane.com/?p=32118 Thick, golden, and custardy French toast made with rich egg batter, vanilla, and hearty bread slices—perfect for brunch or weekend breakfast or “brinner”. The beauty of French toast is how simple it is to make, It requires few ingredients, often items you already have on hand, and additionally, it’s versatile in that it can be...

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]]> Thick, golden, and custardy French toast made with rich egg batter, vanilla, and hearty bread slices—perfect for brunch or weekend breakfast or “brinner”.

The beauty of French toast is how simple it is to make, It requires few ingredients, often items you already have on hand, and additionally, it’s versatile in that it can be paired with sweet or savory items–it can even be turned into one of the best breakfast sandwiches! 

French Toast is everything you want in a cozy breakfast—thick slices of French bread or Texas toast soaked in a vanilla-scented egg custard and cooked to golden perfection. The key? Slightly dried-out bread that holds up without getting soggy. Whether you’re serving it with syrup, powdered sugar, or fresh berries, this simple yet indulgent recipe is a go-to for weekend brunches, holiday mornings, or anytime you’re craving a warm, buttery slice of comfort.

We are going to explore this popular menu item and how you can elevate it by simply adding some amazing options! Let’s get started…

Let’s start with bread options. You can use whatever bread you have on hand, but my favorite, and for this recipe, we’ll be using French bread–it makes the best bread for French toast! But you can use Texas toast for a thicker white bread option, or even croissants for a decedent and butter experience. Another great option is making French toast with sourdough bread, it also makes amazingly crispy French toast. This is due to it being a firmer bread, which dries out easily. And that brings me to an important point; whatever bread you decide on, fresh isn’t best!

 You almost always want your bread to have dried out. If bread is too fresh, it will absorb too much of your egg/ milk mixture. Making the toast soggy. Dryer bread will render a crisp French toast. Fresh bread will be more soggy. So, allow your bread to dry out overnight. You can even refrigerate it uncovered, or lightly toast it in the oven.

The next big part of making delicious French toast is the dip. Traditionally, milk and egg have been used since the 5th century A.D. However, now with so many milk varieties, you can switch it up! You can choose from any one of the many assortments of plant-based milk, if almond milk is your thing you can absolutely make French toast with almond milk. Or you can easily turn this into Bailey’s french toast and have yourself a boozy brunch- just replace the milk with Bailey’s for a fun twist! Want a little tang? Add some lemon to the egg and milk mixture. And of course, you can keep it simple and do just egg french toast and add a little water. You can even dress it up a bit by adding sugar and cinnamon to the French toast batter. 

Now, some people love French toast as is with a little bit of butter, some drizzled syrup, and some,,, sprinkled powdered sugar. And I agree, it’s my favorite way to eat French toast. It is a classic way to enjoy it, but sometimes it’s nice to add some topping for a truly decadent breakfast.

Below are some ideas to elevate your French toast:

• Butter and powdered sugar
• Syrup–not just maple either! Try blueberry syrup, apple-walnut, maple walnuts,  strawberry syrup, or try one of these other syrup recipes.
• Peanut butter
• Honey
• Add some slices of almonds, roasted walnuts, or pecans.
• Make it savory! Serve with mozzarella cheese, tomato, fried eggs and a drizzle of balsamic glaze.
• Add some yogurt, coconut, and fruit like blueberries and if you have a real sweet tooth add chocolate chips!

 

And then, of course… you can take your French toast out of plate-and-fork territory and turn it into a delectable breakfast sandwich!

Take two pieces of French toast, bacon, and cheese, add in a scrambled or fried egg and you can take it on the go for the best breakfast sandwich! Or for a sweet treat, if you like Nutells, go right ahead and place that in between two pieces of French toast to make an amazing sandwich…

And one of the bonuses is when the french toast is warm, it’ll melt that silky smooth Nutella for an ultimate indulgence.

Finally, french toast doesn’t have to be served alone. You can add virtually anything as a side dish. Here are some of my favorites:

• Add protein like eggs–I have some fabulous egg recipes here. You can also add bacon, ham, sausage
• Cottage cheese
• Fruit- peaches, strawberries, blueberries, apples, bananas, cantaloupe
• Yogurt- any kind you like!
• Jellies, jams, or even lemon curd!
• Peanut butter and honey or fresh fruit tastes amazing!
• Avocado–this is one of my favorite savory items
• And if you’re looking to add a savory vegetable to the plate, try broccoli, mushrooms, zucchini, squash, spinach, cabbage, and tomatoes- okay technically a fruit,  but delicious especially grilled or roasted in a pan!

 

Okay, now comes the good part–cooking this delicious bread!

In a bowl mix the eggs, milk, and vanilla well until silky smooth.

Slice the bread ½ “ thick. If your bread is fresh, place it standing on end in the oven for a minute to dry it out a bit, I often put it on the center rack of the oven and set the oven on high broil. Do not walk away–a minute is all it takes, any longer, you may over-crisp or burn your bread.

Dip the bread slice by slice into the egg mixture until you have 4 slices.

Preheat a 12-inch skillet to medium heat.

Add the 4-6 slices of bread to the pan. Your pan may be smaller or larger–the key here is not to overcrowd the pan. 

Cook on one side until firm on the edges and golden

Turn over and place a lid on top, cook until the other side is crisp and the center is cooked through.

Put the cooked french toast into a pan, bowl, baking sheet, tortilla warmer, or a low-temperature oven to keep warm until all french toast is cooked to serve all at one time.

Should french toast be dipped or soaked?

The egg mixture must be allowed to soak into the bread; you want a soft, custardy middle. Apply strong but mild pressure while allowing the bread to soak for at least 15 to 20 minutes.

Can I just use milk and no eggs?

You need the eggs. Too much milk will result in soggy French toast because the milk will be absorbed by the bread first, leaving the egg on the bread’s surface.

Is the center of French toast intended to be oozy?

The perfect French toast has a browned, crispy exterior and a creamy interior. It is neither dry nor too wet.

What bread is best for French Toast?

Dry bread is better than fresh, soft bread. French bread, sourdough, croissants, and Texas toast are all great options. Allow the bread to become stale by leaving it out on the counter overnight, or to quickly dry it out, place it on a baking sheet and place it in a 300° oven for a few minutes, turning the bread so it dries out evenly, or place it on a pizza screen.

My favorite way to enjoy French toast is slathered with butter and powdered sugar, has been since I was a kid, and still is today.

 

Print

French Toast

Thick dry bread soaked in an egg and milk mixture is cooked to perfection, making it lightly crisp with a great chew. Perfect for breakfast or when you'd like to serve breakfast foods any time of day.

Course Bread, Breakfast, Main Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 lb loaf of French bread or thick Texas toast-style bread
• Sliced ½” thick
• 6 large eggs
• 1 cup milk
• 2 teaspoon vanilla extract
• Notes on the bread! If the bread is fresh it’ll absorb a lot of the egg/milk mixture making the French toast soggy, We want to avoid soggy French toast.
• I prefer the bread to be either refrigerated or slice the bread and allow to dry just a bit at room temperature it can be sliced and placed on a baking sheet and toasted in the oven for a few minutes on each side to dry it out a bit if necessary.

Instructions

• In a bowl mix the eggs, and milk vanilla well until silky smooth.
• Slice the bread ½ “ thick. (if it’s fresh bread place it standing on end and place it in the oven for a minute to dry it out a bit, I often put it on a high broiled in the center of the oven.
• Dip the bread slice by slice into the egg mixture until you have 4 slices.
• Preheat a 12-inch skillet
• Add the 4-6 slices of bread depending on how many will fit nicely without overcrowding the pan.
• Cook over medium heat.
• Cook until firm on the edges and golden
• Turn over and place a lid on top, cook until each side is crisp and the center is cooked through.
• Put the french toast into a pan, bowl, baking sheet, tortilla warmer, or a low-temperature oven to keep warm until all french toast is cooked to serve all at one time.

More great syrup recipes below, perfect for breakfast items, mimosas, summer spritzers, cocktails, and more:

OMG, so many delicious syrups to choos from, Leave in pieces of fruit is you prefer!

• Apple Cinnamon Syrup
• Blackberry Syrup
• Blueberry Syrup
• Cherry Syrup
• Chocolate Syrup
• Coffee Syrup
• Grapefruit Syrup
• Hibiscus Syrup
• Lavender Syrup 
• Lemon Syrup
• Maple Syrup
• Peach Syrup
• Pineapple Syrup
• Pumpkin Spice Syrup
• Raspberry Syrup
• Strawberry Syrup

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]]> https://www.createdby-diane.com/french-toast/feed/ 0 https://www.createdby-diane.com/chocolate-cake-with-strawberries-and-blueberries/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-cake-with-strawberries-and-blueberries https://www.createdby-diane.com/chocolate-cake-with-strawberries-and-blueberries/#comments Sun, 25 Jun 2023 14:11:39 +0000 https://www.createdby-diane.com/?p=32830 Cake with Strawberries and Blueberries are undeniably a must-make for all your patriotic celebrating! This one looks like a firecracker, all ready to enjoy while we raise our red white, and blue flags to celebrate our patriotism and feel all the love of the USA! This delicious and easy chocolate chocolate chip cake starts with...

The post Chocolate Cake with Strawberries and Blueberries first appeared on Created by Diane.

]]> Cake with Strawberries and Blueberries are undeniably a must-make for all your patriotic celebrating!

This one looks like a firecracker, all ready to enjoy while we raise our red white, and blue flags to celebrate our patriotism and feel all the love of the USA!

This delicious and easy chocolate chocolate chip cake starts with a cake mix, you can use this recipe if you want a great homemade chocolate cake.

Frosting choices are plenty

• Sour Cream Frosting (I used this one but any will be yummy on this cake)
• Stabilized Whipped Cream
• American Buttercream
• Cream Cheese Frosting

Remember with fresh fruit, the better the fruit the better the flavor.

You’ll need about 10-12 strawberries and 30 blueberries.

If you’re looking for… more strawberry flavor, slice the cake or make 2 13×9 cakes and add strawberry jam. filling homemade or prepared or this strawberry curd would be yummy as well.

Raspberries can be substituted for strawberries. You could use m&m’s instead of fruit.

THis is a chocolate cake celebration but you can use vanilla cake if that’s more to your liking, here is my 1 hour Strawberry Shortcake Recipe it’s a wonderful vanilla cake.

A chocolate strawberry cake is a wonderful addition to your grilling and BBQ dessert table. Easy and fun desserts are the best in the summer. This chocolate cake with strawberries and blueberries will satisfy a crowd, double the recipe if you want a thick 2-layer cake. Use a brownie mix for a richer fudgier “cake”. It’s fun to have options!

Continue reading: Chocolate Cake with Strawberries and Blueberries

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