Frozen Yogurt Brunch Bundt Food

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Preheat the oven to 350F Butter and flour a standard non stick 10-12 cup bundt pan, don't skip this step.
• Whisk together the wet ingredients until smooth.
• Add in the baking powder, soda, and salt, and whisk well. Then stir in the flour, just until combined, don't over mix.
• Toss the berries with the teaspoon of flour and then gently fold into the batter. The batter is thick, so do this gently.
• Spoon the batter into the bundt pan and gently smooth out evenly.
• Bake for 45-50 minutes, testing with a toothpick. Don't over bake.
• Let cool 15 minutes on a rack, then carefully turn out the cake to finish cooling. Loosen the edges and the center tube area with a flexible spreader before attempting to remove the cake.
• Let cool completely before drizzling.
• To make the yogurt drizzle whisk the yogurt, sugar, and vanilla with enough milk to thin it down so you can drizzle it over the cooled cake.

HASH BROWN BREAKFAST BUNDT

Steps:

• Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
• Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
• Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
• Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

ALMOST-FAMOUS FROZEN YOGURT

Steps:

• Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
• For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

FRESH FRUIT FROZEN YOGURT POPS

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.